I have been brewing all grain for about 18 months now, I like to watch videos like this as I think you can always pick up little tips to improve your own process. This is one of the best demonstrations I’ve seen, well presented and concise. I can’t wait to try some of you kits. Thanks

Not long started home brewing. You vids have been a wealth of information. Just ordered an experimental kit...looking forward to it.

THAT was an awesome video; very descriptive and easy to follow along. Thank you!

This is a great video....I've learnt a few things from this and will look forward to my next brew day. Superb...Cheers

Great video, very clear, very thorough, loved including what went wrong, far better than showing a perfect brew, its how we learn

Great choice on the hops, I LOVE Hallertau and Tettnang for light lagers. I was wondering, as you fill the bottles and the amount of liquid in the fermenter goes down, don't you get a drop in pressure in there that might make dissolved CO2 come out of solution and drag yeast up to the surface ? So maybe pushing CO2 at 15PSI into the fermenter when filling bottles would prevent that (if it is an issue).

Great video yet again 👍🏻

Thanks a lot for sharing! May I ask what hose connectors (the whole thing) do you use on your chiller? Looks great! I have a rather primitive set up and would like to improve it.

Awesome video. My next step is to ferment under pressure. Also loving that Ferminator. Going to have to tell my wife I’ve won another competition 🤫

I use a Sous Vide for my sparge water. I use the grainfather and a counterflow chiller. Has worked for me so far. Thanks for the idea of the ice bath. I brew in thailand which for chilling the wort is a little challenging. I use a commercial pop cooler hooked up the an inkbird temperature controller. I noticed you did not do a hard stir to get oxygen in the wort. Any reason why? Still trying to get my head around the rice husk (Very very available in Thailand) and what exactly it does. Laugh i use a spider. I would have problem getting my wort out if i did not. The malt flours is enough of a problem without adding the hops directly to the mix. This was a great video. to those out there that are not experienced it gave so much information. It even added tricks for old farts like me. Give the man a Thumbs up and like the video.

Love it well done GEB

Perfect.! Very simple and clear! Thanks.!

How do you set upur spundimg valves when sealing up the fermenter? Attach to a pressurised keg or do you keep the spunding valve shut for the first 24hrs and then set the sphnding valve in real time?

It’s good to see that you just transferred the wort and any hop debris into the FV, in all my AG brews I was concerned about the material in suspension and at the bottom of the FV even before the yeast have got to work.

can I ask advise im currently pressure fermenting and coming to the end but I have no means of cold crashing this so would you use beer finnings or just leave

Well done mate, I loved it. Cheers from Aussie 🦘🦘.

Imagine brewing the best beer you've ever made.... and forgetting how you did it. 📝

Nice. Does it mean that the CO2 bottle is not needed for transferring the beer, only for purging? Ie. there's enough pressure in the fermenter to transfer the whole batch and the setup can be used without a CO2 bottle altogether?

Great video, pretty new to brew and still on kits. Just wonder with fermenting under pressure how would you go about dry hopping or can it not be done with this method

Do you have the quantities used for the rest of the ingredients? also how many litres did you start in the all in one?

Excellent video guys thanks! So is there no need to prime the bottles with sugar and condition them for a bit when doing pressure fermentation?

Quick question gentlemen: You mentioned that you would add a little bit of top pressure to add more carbonation. How much did you add/What reading of PSI did it result in? Also what's a good estimate for how long it takes to carbonate once it gets below the 4 degrees? Thanks fellas! I enjoy your content, very helpful!

Great video, thanks! A couple of questions: - How do you know when fermentation has stopped? - Where is the pressure coming from to push the beer into the bottles? Just the 1-2 bar accumulated in the vessel? - If I have to buy a CO2 canister to make the process easier, is there a suggested supplier in Northern Ireland? Thanks again!

Hi great video, can you get the hop tea bags as part of the build your own recipe kit. Cheers

As a young man, i used to go into my local and drink tennents lager. Later in life I moved to London and realised I could take my time, I could try other lagers and beers and if I didn’t like them, I’d try something else next time. After stumbling across your channel I’ve realised their is a next level. Of course my wife will point to my camera gear and the saltwater fish in the corner, maybe she will mention the smart bulbs and switches, the led strips and the automated kettle. My wife will also recommend I complete the half painted utility room and repair L shaped sofa that’s now two small i shaped sofas because the kids jumped and kicked the L out of it. It won’t stop me as I believe I have found my next hobby. I will sell my guitar and amp, I will auction my band saw and I will meet some con artist in a petrol station who will knock £5 off the price of our family tent. I will then buy almost every item in this video because I must now make my own lager. I need to have my friends over and we must sit under my new pergola and drink my very own lager. I will film it all with my drone. This is how every man thinks right?

Is there a guide to know what pressure a beer should be before it goes into the bottle or keg ? I understand the principle but just not sure about how much pressure should read on the valve. I would love to take my brews to the next step. Am I over complicating this ?

Nice to see lager brewing time can be speeded up fermenting in this way. Can the cold lagering period also be shortened and still give a decent result?

Don't you add some oxygen and do shaking at the beginning of the fermentation. Lager yeast doesn't need it? And do you recommend using saflager w34/70 under this temp/pressure?

Better off with the diaphragm type spunding valve, those metal ones are a bit iffy.

When u pitch the yeast, do u put the spunding valve on and close the blowtie until u see the psi at12 psi

Very informative video. Which brewing system was that you were using?

Good vid. You said you pressure fermented at 15psi. Did you use the normal lagering temp?

Do you use a floating dip tube in the all rounder?

Using brewers friend yeast calculator, this appears to be a massive underpitch of yeast, even for brewed under pressure. How much yeast to use when pressure fermenting, nedds to be clarified, as well as yeast strain used (can it handle pressure). So some big holes here imho

Do ales and stouts work well by the fast method (has anyone tried them?) I know an ale yeast eats through the sugars a lot quicker but the carbonated ready beer has picked my ears up! I'm waiting on the 27L starter kit from GEB, it should arrive tomorrow or Friday. I'll definitely be ordering the pressure kit and sounding valve on my next grain order.

16:18 15 bar pressure for the fermenter???

Is there a guide anywhere to show how many volumes of co2 is in the beer with pressure ferment?

Can you ferment cider under pressure... or is there no benefits

Great video, really interested in giving fermenting under pressure a go. When using the beer gun does it need to be connected to the gas cylinder in order to get the liquid out of the fermented? Or is the gas just to purge oxygen from the bottle?

Did you end up transferring the beer using the pump? I always find the filter gets blocked no matter if I use a hop spider or not and end up having to use a spoon to scrape up and down on the filter to get the beer out. It’s probably my only issue with an overall great all in one system

so this bottler does this carbonate the bottle so no need for sugar

Dear sir , Could you give me the recipe and ingredients for this beer? (the piece of paper you wrote at the beginning of the video)

Is it still beneficial to ferment under pressure if I don't have a bottling gun?

I will be getting a fermzilla + ferminator combo. It's the next logical step now that i got a grainfather. I want to get out of the putting sugar in bottles for carbonation and having icky stuff in the bottom of the bottles and this seems like the logical way to solve those things.

A couple of questions … (1) using the CO2 produced in fermentation only to get to 15psi, do you need an airlock or blow off tube? (2) does the beer get force carbonated without adding any external CO2? (3) if so, I assume you don’t have any real control over the level of carbonation you get? (4) would you cold crash before bottling?

hi how much for the full kit you are using please

What system is that? Who makes that grey capsule?

No filtering out the hops before fermentation?

How much did that speed it up?

Great demonstration, detailed but easy to follow, well done !

No need to cold crash at all?

What? He added yeast to a boiling water before cooling?))

@16:20 I hope you mean 15psi not 15bar 😉

What is the "Strike temp" ?

10 Days from grain to glass??? Sulfure???

Nice contribution, but also here no comments about the hight of overpressure for different beer styles. Not one word about different beer styles to pressurise at, only mentioned 15psi. Just another product advertise. Smörrebröd, lol.

And, to make a REAL GOOD ALE, youll need 7kg of malt for 18-16 liters at the end. :)) Than youll know what good beer means ;)

You don't purge the oxygen out?

next time omit the music

Convert

When you brew under pressure, you don’t need to control the temperature.

Dont try to brew lagers guys. Brew ales, 19 degrees, 10 days under 1.3 or less bar and you are in paradise :)) and dont forget hops about 5 minutes before boiling ends. Smell will be heaven - honey hemp sex

15psi (not 15bar)🤣

This dude is a rookie :)) even i know how much water will vaporate in this system. And fermintation under pressure wont make lagers brew faster, even ales brewing 10days till ready to drink. And you cant put beer brewed under pressure in bottles, even if its 1.3 bar you hardly will fill half of bottle course of a huge foam, so youll need cornelius kegs, and highly likely co2 system to press 18liters of beer to 18liter keg. But system is worth buying, and its a great beer youll have, highly likely :)) at least ales. For sure. Best

terrible instructor waste of time.....

Where did you hide the magic wand that turned the home brew style, moonshiners beer that you made into lager? Whoever invented the recipe has no idea how to produce lager. When you soaked the malt at 67 you managed to denature the low temperature activated enzymes that produce ale and lager, Beta in particular. Beta is responsible for conversion, which is unnecessary in moonshining and the enzyme is purposely denatured. Someone taught you the same brewing method moonshiners used during Prohibition for producing moonshiners beer that was distilled and you recommend for others to use the same brewing method. To produce pseudo, ale and lager the step mash method is used. Since it only takes one step to produce moonshiners beer you skipped three key steps that are used for producing ale and lager. You skipped conversion, dextrinization and gelatinization. It is chemically and enzymatically impossible to produce ale and lager with single temperature infusion due to the way enzymes function and chemical precipitation, which makes strike, target temperature and brewing gadgets that are designed for the brewing method useless for producing the beer. When you produce the moonshiners beer that you make you throw away with the spent mash the richest starch in malt called amylopectin. In moonshining amylopectin is sold and maltodextrin is made from the starch. When hot extract is recirculated through a grain bed for long periods of time over sparge occurs, which extracts tannin. Tannin extraction is a time, temperature, pH thing and that is why vorlauf is kept within 10 minutes using a small volume of extract. For a 20 liter batch of beer 60 liters of extract flowed through the grain bed in one hour, add to that the sparge water. The best thing to use the all in one brewing gadget is for making home brew moonshine. Bolt on a reflux column, dump in the extract that you make with the moonshiners method and you are good to go. In 1960, the triple decoction brewing method was replaced with the Hochkurz brewing method worldwide in breweries that produced ale and lager. It is amazing that over 60 years later home brewers are still using the same ingredients and brewing method that moonshiners used 100 years ago during Prohibition for producing moonshiners beer. You can thank CAMRA for that and the marketers that popped out of the woodwork afterward. Do you hold contests and hand out medals and ribbons?

have been using small ultrasonic cleaners for making Aging alcohol Cannabis edibles, Tinctures and Coloidal Silver.I had the Idea to try it on my Fermentation of grain mash. My hopes were to make the mash into smaller particles and increasing surface area. I hoped to increase Bioavailability for the yeast. The 6 gal. plastic bucket I used for it kept blowing its top off as the bubbler was unable to keep up with the new rate of fermentation. I had to resort to taping the lid down with duct tape, Watching the bucket bulge from unreleased pressure and hoping it did not explode. !!WARNING DO NOT USE A GLASS VESSEL FOR FERMENTING IF YOU SHOULD TRY THIS METHOD!! I had hoped to show the increased speed of fermentation in this video. I made two mistakes. I used some pretty old yeast and I did not malt the grain first. Still the control had not even started before the ultrasounde grain had filled its bag full. I believe if I had used a malted grain and newer Yeast the results would have been more dramatic for you to see. I am very new to brewing, only three batches with using ultrasound to decrease particle size the third batch. I did try a sugar wash 4th batch using the ultrasound but saw no changes in the speed of fermentation. . I am hoping someone with a better set up and greater brewing knowledge can experiment with this and show the actual rate of increase. (I believe it to be about 300% or better) This could have a major significance in such a large market as alcohol and fuel.A factor to consider is stirring the grai water mixture in the ultrasound as a heavy layer of grain at the bottom may reduce effectiveness. I used a 60 watt, 40khz ultrasound unit with just one transducer on this video . On the earlier bucket run I used a home made unit with two 40 khz transducers. Finding the optimal range of transducers, frequency , volume, stir rate and length of time I leave to future brewers with more capital and time to find kzfaq.info/get/bejne/rtKRet2QmNOvmIk.html kzfaq.info/get/bejne/mMWdl9mkqqyXpqM.html