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@bushido12543 жыл бұрын
Because of you I started pressure fermentation and started using Spundit 2.0! Thanks for all the great advice. Brewing a Mango IPA today
@DrHansBrewery3 жыл бұрын
Awesome, hope you like it!
@anthonypiper42633 ай бұрын
I've been pressure fermenting for several years now. Made my own spunding valves for corny kegs. I serve from the same keg I ferment in. I have never had any problems with contamination or off flavors. The only way I brew now. Great video even if it is a bit older.
@DrHansBrewery3 ай бұрын
@@anthonypiper4263 thank you so much, never looked back since I started pressure fermenting.
@anthonypiper42633 ай бұрын
@@DrHansBrewery Making beer at home is such a good thing. I rarely ever buy beer anymore. We have a bit of kinship. All my family on my mother's side came to the United States from Sweden. My Grandfather's name was "Gunnar Erickson"
@DrHansBrewery3 ай бұрын
@@anthonypiper4263 cool
@AM2PMReviews3 ай бұрын
do you ever have issues with kviek yeast and stomach aches? I pressure fermented and served out of the same keg and it was clear beer but it seems to give me like pain for hours like the yeast is waking up again in my small intestine. its not gas but just like a pain and nausea. I did a bunch of tests with other beers and no issues...I have tested for ulcers etc and it's all good so I am wondering if it is a kveik issue.
@anthonypiper42633 ай бұрын
@@AM2PMReviews Never used kviek yeast so I can't add any information about it.
@HOMEBREW4LIFE3 жыл бұрын
solid video braj!
@DrHansBrewery3 жыл бұрын
Thanks buddy!
@spencercameron2980 Жыл бұрын
Kickass advice Dr. Hans, you've made my brewing x10 better, thanks bruh.
@DrHansBrewery Жыл бұрын
Awesome, glad to hear that
@timrehak404811 ай бұрын
What temp do you Pressure Ferm? And what effect does this have on harvesting yeast?
@DrHansBrewery11 ай бұрын
kzbin.info/www/bejne/Y5jci4J6Ypurb9U
@javierandresromano4394 Жыл бұрын
Hello Dr Hans!! My name is javier.There are any risk of yeast mutations wen you ferment underpresure? Sorry my English, I'm from Argentina
@DrHansBrewery Жыл бұрын
Hello Javier! No that's nothing you should have to worry about. Cheers DrHans
@dt46762 жыл бұрын
Can I release pressure in the fermenter, after fermentation, for a few days, to let the beer go flat again so I can then bottle as normal?
@TheCootbucket3 жыл бұрын
Bought a couple 15 gallon torpedo ball lock kegs and built a couple sounding valves, ferment pretty much all my beers under pressure now, haven't had any issues, only positive results
@DrHansBrewery3 жыл бұрын
Awesome to hear!
@spencercameron2980 Жыл бұрын
Lol, kickass thumbnail bruh 😂
@DrHansBrewery Жыл бұрын
Thank you!
@louwrensoconnell3 жыл бұрын
Hi Hans. Excellent as always. Thank you. Have you ever compared or have any input towards a cold pressure fermented vs hot pressure fermented? Taste, time, etc. My next experiment.
@DrHansBrewery3 жыл бұрын
Time would be an obvious one. And if you where to use lager yeast cold vs hot you might get some sulphur in the cold one I guess. So maybe you'll need conditioning it later. Havent tried that experiment. I'm thinking a kølsch might be an interesting split batch. Maybe 15c vs 20c
@javierandresromano4394 Жыл бұрын
Thanks dr hans for answering mi question, i gonna tried to re-use te yeasr!!
@DrHansBrewery Жыл бұрын
👍
@user-fredrik Жыл бұрын
Så om jag tolkar det du sa rätt så kan jag alltså jäsa en veteöl under tryck och fortfarande få mina bananestrar? 😍
@DrHansBrewery Жыл бұрын
Absolut
@Tooheyspew3 жыл бұрын
thank you for this video man.
@DrHansBrewery3 жыл бұрын
Thank you
@jaggersbrewingco3 жыл бұрын
I have been wanting to get into pressure fermentation, this is making me want to do it now, but unfortunately I have about a whole months worth of brews already planned out.
@DrHansBrewery3 жыл бұрын
Do you have to change the plans just to ferment under pressure?
@jaggersbrewingco3 жыл бұрын
@@DrHansBrewery Currently yes I would. I do have everything to do it. But, I think I will make room next month for something nice and easy to try. Maybe US05? I have some of that laying around.
@jmsnystrom3 жыл бұрын
Help me.. 😀 i got super foaming beer out of my keg. I have 2m 8mm tube to my party tap. How to prevent too much foam.
@DrHansBrewery3 жыл бұрын
I would change that to a 3/16" (3.3mm) beer line instead. It will work much better for you. Have that on all my party taps. Also by chilling the beer to almost freezing and trying with a lower serving pressure might do the trick until you get the thinner beer line.
@nh16623 жыл бұрын
Like the Dr said 3/16 " ID lines and at least 5 ft in length should help with restriction to control the foaming
@Mr_Mountain3 жыл бұрын
Preassure can build up above the set preassure during "storm fermentation". I've noticed this when preassure fermenting w-34/70 yeast at 20c ambient (25c in tank). It ferments so violently that the spunding valve is not able to handle the volume of co2 created (fermzilla all-rounder + Kegland BlowTie) Preassure rose from the pre-set 1 bar to 1.6 bar. The beer turned out great though 😀
@DrHansBrewery3 жыл бұрын
Did the surrounding temp also go up when you had that happened? Al spunding valves aren't made the same. Sounds like you should try out the Spundit for sure.
@Mr_Mountain3 жыл бұрын
The ambient temp was stable at 20c. The BlowTie is a diaphragm valve and probably have a limit of how much gas volume it can release in a given time. When fermenting simmilar beer with the same yeast in lower ambient temps (16-17) I've not noticed this behavior. Anyway it's easy to compensate for or adjust during fermentation, so not a problem.
@DrHansBrewery3 жыл бұрын
@@Mr_Mountain When I tested it I found that pressure increases in the fermenter if ambient temp was increased. Like I normally do at the end of fermentation. I have had several Patrons commenting on the same experience with the BlowTie when I talked about this in a "behind the scenes video". Kegland confirmed this issue at higher pressures. I have not though experienced what you mentioned with any spunding valves. Of course it must certain a limit on all of them. I did discuss this with the maker of the Spundit. He said it was cool to use up to 60liter of wort, but I bet he gave me a real good safety margin on that. Cause I've done more of course. But volume is of course not the only factor. As you experienced. I do prefer a spunding valve that is keeping the pressure I set, that I don't need to monitor. If your going around 1 bar it's not a big issue of course if it bumps up to 1.6.
@simonschrickel37832 жыл бұрын
Hey Dr. Hans. I got into pressure Fermentation because of you. Since Then my Beers never clear Up and are more bitter than they should. I Tried to terminate all possible mistakes. Could it be a high pitching temp? I usually cool down with my Infusion chiller to mayve 25...27C and Pitch my yeast. Then i pressurize to 12psi because i usually Ferment 18L in a 20L Fermenter King Junior Form 2 Weeks at 18..20C. Weirdly my kveik went the Same even though i Pitched and Fermented at 32C. Im at my wits end. Initially i jumped to pressure Fermentation to get Rid of oxygen but it doesnt seem to get better :(
@LorriSanga2 жыл бұрын
Did you find culprit to your problem?
@mrdespizeme3 жыл бұрын
I guess the big question, at least for me, is the cost worth the benefit? Is the difference between the two, taste wise, worth it?
@DrHansBrewery3 жыл бұрын
Have you checked oftast weeks video? It's about the benefits of doing pressurized fermentation. It doesent have to be that expensive either. If you have a keg, get a spunding valve and change out the long dip tube to a short one with a floating pick up instead.
@mrdespizeme3 жыл бұрын
@@DrHansBrewery I did watch it, and the tasting video you did "pressure vs no pressure". Your analysis was pretty spot on with what I've seen from others that have done the same experiment. Mostly produces a "cleaner" tasting beer, with some what less esters, but not "miles apart". I'm a simple home brewer, who doesn't do competitions, and has no one in my circle who drinks beer...so it would literally have to be "miles apart" for me in order to justify the expense. I'm always striving to make better and better beer, but within budget. I may over time end up collecting enough gear to ferment under pressure, by asking for equipment via birthdays and Christmas. Still, excellent series Doc, keep up the good work!
@Mr_Mountain3 жыл бұрын
If you are happy with the beer you make, you probably have your rutines in order, and don't really need to explore preassure fermentation unless you are looking for a way to brew lagers faster and/or at "summer" temperatures. But if you struggle with varying results and ocassionaly get a batch with bad tasting esters, sulfur, contamination or beer that gives you headache, then you should look into preassure fermentation. It reduces the amount of "difficult to control" variables, and supress the yeast from doing "bad things" to your beer, and maybe most important it keeps the beer 100% isolated from external contamintion.
@mrdespizeme3 жыл бұрын
@@Mr_Mountain If your beer is any of the thing's listed (bad esters, headache etc), you've got issues bigger than pressurized fermentation. I argue my carboy cap with a barbed stainless ball lock cap and airlock can achieve just as much isolation. I'm able to purge with co2 after additions, and rack to keg with zero oxygen exposure. Still, the taste difference is quantifiable. One worth exploring once my budget allows.
@lonewolf93903 жыл бұрын
I'd love to get into pressure fermentation, but I'm driving myself nuts debating between a plastic fermenter or converting a 5 gallon corny keg. 😆
@DrHansBrewery3 жыл бұрын
The cool thing with the plastic fermenters is that you can see the action which is both cool and convenient. Check out my dry hop under pressure video for example. But if you have spare keg, why now starting with that one. You don't even need to convert it back when you just want to use it as a keg.
@larrynorman19192 жыл бұрын
I've been pressure fermenting using a corn.keg for the past 8 years never once had any issues and always great tasting lagers, started using spunding valves 2yrs ago
@DrHansBrewery2 жыл бұрын
How did you do it before you got a spunding valve?
@odalbrewtech3 жыл бұрын
I have a spunding valve that can handle 7bar, interested of trying a high pressure ferment? Send me a DM.
@Hannes_Lind3 жыл бұрын
You dont need 7 bar of pressure, max 1-1,5 I would say so you dont stress the yeast under to much pressure.
@DrHansBrewery3 жыл бұрын
Of course I want 😍. There's no way to send PM on KZbin anymore to my knowledge. My mail is drhansbrewery@gmail.com
@odalbrewtech3 жыл бұрын
@@Hannes_Lind He's KZbin channel is all about testing stupid stuff so others don't have to 😀
@odalbrewtech3 жыл бұрын
@@DrHansBrewery E-mail is sent! 😀
@DrHansBrewery3 жыл бұрын
@@odalbrewtech got it
@moorejl573 жыл бұрын
When I saw you were at a bus stop, I became afraid you would throw pressurized fermentation under the bus!
@DrHansBrewery3 жыл бұрын
Hahahahaha LOL 😆, No not yet!
@Keg-King3 жыл бұрын
You can try lifting a bus with it though
@DrHansBrewery3 жыл бұрын
@@Keg-King I always keep an extra fermenter in the car if need to change a tire!
@jamesleehunter3 жыл бұрын
Lallemand New England yeast always autolyses(burnt rubber taste/burps) for me when under high pressure. Up to 15psi i don't get it, but even force carbing at 40psi makes it angry.
@DrHansBrewery3 жыл бұрын
And you're sure your not getting the burnt rubber taste from the hops?
@jamesleehunter3 жыл бұрын
@@DrHansBrewery yeah, i know the taste and there hasn't been any consistent hop variable to all the times i've used it. I seem to be more sensitive than others to the taste though.
@jamesleehunter Жыл бұрын
@@justthebrttrk well the problem is consistently present with pressure and consistently absent without pressure, good enough for me to make the call
@christjulipds133 жыл бұрын
Just go to Weedborn if you want to improve your health.