Using PRESSURE FERMENTATION to BEAT THE HEAT! [and save on CO2]

Рет қаралды 26,099

Күн бұрын

Extreme hot weather, lack of CO2, how are we expected to brew beer like this? Well I have a way to take care of both those issues and brew up a crispy Italian Pilsner and then infuse it with limoncello for the ultimate thirst quencher to beat the heat!
Clawhammer Supply Electric BIAB Setups ► www.clawhammersupply.com/?aff=17
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EQUIPMENT [Affiliate Links]:
Floating Dip Tube: amzn.to/3eR8FFb
Spunding Valve:
Digital Pressure Gauge: amzn.to/3Gy63Eo
Pressure Valve: amzn.to/34GcB6m
T Fitting: amzn.to/3B4Tr6o
Gas Connects: amzn.to/3xrujGi
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NOTE: Some links are affiliate links, for which I get a small kick back if you use when shopping!
Recipe for 4.25 gals (16L):
-6 gals (22.7L) Water
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-93% Pilsner [~7 lbs]
-7% Caramunich [~8oz]
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- 1oz (28g) Perle @30 mins
-0.33oz (9g) Perle @Flameout
- 0.77oz (22g) Perle @24 hours dry hop
- OPTIONAL: Add homemade limoncello to your taste
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-SafLager w-34/70
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Mash @ 148ºF (~64ºC) for about 45 mins
Boil for 30 mins
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Ferment around 70ºF (~21C) for 5 Days
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Original Gravity: 1.046
Final Gravity: 1.008
ABV: 5%
IBUs: ~25
0:00 HOT & NO CO2??
0:47 Lagers and Heat
2:12 How to Pressure Ferment
3:16 Italian Pilsner
4:29 Recipe
8:16 Limoncello
10:04 Beat the Heat

Пікірлер: 108

@Marceloluizz Жыл бұрын

Nice to see a home brewing channel go beyond the brewing beer but with beer. Cheers from Brazil . 🍻

@brasseriedelapoule7640 Жыл бұрын

Time-code: 00:00 - 00:02 for your eyes 00:02 - 10:41 for your mind 🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺

@Rubberduck-tx2bh Жыл бұрын

Damn, why did I find this at the END of Summer?!?!?

@JoeBrewing 9 ай бұрын

I know this is an older video of yours, but I just found it. Really impressed by the overall production value on this video. Good job. I’ll be watching more.

@shanejenkins3688 Жыл бұрын

Looks so refreshing! I'll have to add this to next summer's rotation.

@mikemotta9754 Жыл бұрын

Great video, lot's of good info. Love the "Martin Keen Lean"

@marklpaulick 4 ай бұрын

Holy crap you covered so much ground here! Rediculous ❤

@OZKOutdoorBrewing Жыл бұрын

Bro, just another banger, all in a days work! Great tips and a fantastic video, cheers 🍻

@rachelmalin8851 Жыл бұрын

That intro 😂😂 looks absolutely delicious and refreshing!

@tomknight2366 Жыл бұрын

Sounds like a tasty twist on the Italian pilsner! I just recently finally got to set up a keg for pressure fermentation using a cut dip-tube, probably will upgrade to floating at some point depending on how it works out. I've got a wine going in that now which I'll transfer to a carboy for bulk aging, then I can see how much yeast is left at the bottom by the cut length vs if any gets pulled to resettle in secondary. Do my troubleshooting on the dip tube length now then next month once room temperature cools to the low 70's consistently it's time to do a first pressure lager!

@HOMEBREW4LIFE Жыл бұрын

Thanks!

@TheBruSho Жыл бұрын

Thank you SirMBC!!

@dylandecharmoybouchet5325 Жыл бұрын

Man I can't keep up with your beers...got that maple syrup brown ale going, pumpkin ale on the cards and now this....damn man....keep up the incredible work

@TheBruSho Жыл бұрын

Haha well there's always next summer! Let me know how those other beers come out

@TigerPat_9180 Жыл бұрын

Really Enjoyed your Video , Thanks ! 🐯🤠

@Murlockingqc Жыл бұрын

First time stumbling on your channel, really like the flow. Subscribed and gonna watch some more of your videos. :) Happy brewing !

@TheBruSho Жыл бұрын

So glad you found me. Cheers!

@mitchschiller4859 3 ай бұрын

Looks so tasty! Hey, I can't seem to find the video you made about at-home hop extract creation. Is that still up on the channel?

@ElementaryBrewingCo Жыл бұрын

Looks like a mighty fine beer Trent! Cheers buddy

@jim-f69 Жыл бұрын

This recipe looks great Trent 🍻

@williamrodrigues2902 Жыл бұрын

Nice! 2 creations in one video! :)

@PartyTimeBrewing Жыл бұрын

So the key takeaway is to spill the vodka when making limoncello. Got it. Looks great and I love me some good pils! Cheers!

@chucktheobald4931 Жыл бұрын

Great video! Limoncello bonus Thanks.

@Hellbrews Жыл бұрын

Great Job Bro ! I always use condensation to control transfers 😅😅 cheers 🍻🍻🤙🏼

@TheBruSho Жыл бұрын

There’s probably a more accurate way but it works!

@vincelafore4281 7 ай бұрын

Good lookin beer. You do some cool stuff. From making beer to things to add to beer to other fermentations.

@codebowl Жыл бұрын

I love my clawhammer system, hope you love yours as well. I did find some flaws but nothing major that would effect my purchase decision :) I also just bought a fermziilla pressure fermenter from MoreBeer yesterday so I cannot wait to try to make a pilsner since I do not have fermentation temp control yet.

@TheAlchemistsBrewery Жыл бұрын

I can never figure out what your next video will be about...

@TheBruSho Жыл бұрын

Never let them know your next move!

@forgotten_hero_360 Жыл бұрын

Pimpin' ain't Eazy

@Stalgicmusic Жыл бұрын

Can you do a video on 2 stage fermentation? When it's necessary and when it isn't. pros/cons etc.

@Yakster27 Жыл бұрын

What fitting did you use to connect the ball lock to the t fitting?

@JusBrewing Жыл бұрын

YES WE NEED TO CONTINUE THE USE OF THE MARTIN KEEN LEAN, SO GLAD I COINED THAT

@TheBruSho Жыл бұрын

🙏Legendary naming of that process. Thank you

@hopsinandoutbrewz Жыл бұрын

Another great video Trent! Also enjoy your simplicity and creativity. I had a gut feeling though that soon your videos would feature the Clawhammer system. Now they have sponsored pretty much all the big channels we watch. The DIY approach and simple home brewing will now kind of disappear on these channels and be all cookie cutter brews. I'm sure you will still feature your old system because I think you like that style as well (hopefully). The others, The Apartment Brewer (Steve), Flora Brewing, The Homebrew Challenge, etc will probably feature nothing but Clawhammer. More power to them. I will probably get a system some time in the future, but who knows. Again, great job as always...Chris

@TheBruSho Жыл бұрын

Thank you! I think its a logical next step if brewers can afford it, sure makes things easy. But you're right I will definitely keep my simple BIAB setup just in case, plus I find that a fun way to brew outside anyway. Cheers!

@hopsinandoutbrewz Жыл бұрын

@@TheBruSho yeah an all electric system is the way to go I think. I'm trying to keep it small and with an induction plate, small keg for fermenting and carbing all in one, just like your video. one to two gallon brews. Thanks for subscribing you didn't have to do that, I have not earned anything yet I am terrible at making videos I've made like five and take them right back down. you guys are awesome that do it consistently!!!!

@TheBruSho Жыл бұрын

@@hopsinandoutbrewz well you got my support. Keep them coming!

@alvaradobrewhouse6387 Жыл бұрын

Another great video Trent! How you liking that Clawhammer system? I'm thinking about getting one and man, I love that grain basket. Cheers and keep on killing it!

@TheBruSho Жыл бұрын

So far I’m really liking it, really makes the brew day easy and smooth. And definitely solidly built. If you do get one be sure to use the link in the description! 😉

@emmetleahy Жыл бұрын

That beer looks great.

@TheBruSho Жыл бұрын

Thanks Emmet!

@TroubleBrewing Жыл бұрын

I would like to try pressure ferm, I typically just crank out lutra lagers. Cheers!

@TheBruSho Жыл бұрын

I think the pressure fermented lagers taste a bit better than the pseudos, definitely worth trying!

@GO0DWOLF Жыл бұрын

A friend who lived in Naples shared her neighbor's recipe for limoncello. It's decidedly stronger than yours but dangerously smooth when served from the freezer.

@TheBruSho Жыл бұрын

It’s so good and goes down so smooth. I need a friend from Naples

@GO0DWOLF Жыл бұрын

@@TheBruSho It's actually a pretty simple recipe. Find the strongest alcohol you can. I use 95%/190 proof. I can get that in Georgia. But peel/grate/zest lemons like you do. I use a micro grater. Put your peel in the alcohol. I usually do about 15 lemons for 500 mls/ 1 pint of ethanol. Let that sit for at least 2 weeks, three is better. When the peels look washed out and almost white, make up an equal amount of simple syrup in a 1:1 ratio of sugar and water. So a pint of water and a pint of sugar. Heat it just enough to melt the two together. Strain the peels out of the ethanol, which should be a nice golden color, mix it with the simple syrup, and freeze. Well, make it cold. That's not gonna freeze at roughly 43%/86 proof. It's rocket fuel at room temp but smooth as all get out cold.

@mrmathman Жыл бұрын

What pressure did you ferment at?

@maxspolygram 8 ай бұрын

I tried fermenting under 27 psi, and I went from a 1.054 to 1.011 in about 4 days. Cold crashed for 2 and it was pretty much perfect.. high pressure didn’t harm the yeast

@perrymattes4285 Жыл бұрын

I have a question when I go to the boil phase should I boil pot top off or on. ?? I’ve always boiled on but I have heard that off flavours are released during this phase

@TheBruSho Жыл бұрын

I usually leave it on but cracked. The reason they say to keep it off is to help boil off DMS or that cooked corn off-flavor. But Brulosophy and others have proved that to not be true. But I keep it cracked just in case

@blackwoodbrews Жыл бұрын

Another great video sir. How did you like the Clawhammer system?

@TheBruSho Жыл бұрын

So far loving it but I’ve only used it 3 times so still early

@maxxmcnall Жыл бұрын

Have you tested this recipe without pressure fermenting? I really want to attempt it and have the ideal timeframe (would need it finished in a keg by Dec. 3) but wanted to know if it needs to be fermented under pressure. I just don't have all the necessary equipment but the recipe sounds amazing. Really want to give it a go! Cheers man, awesome content as always

@TheBruSho Жыл бұрын

I haven't tested this specific recipe non-pressure fermented but I have fermented with w34/70 at 65ºF with great results, if you can ensure to keep things that cool you should be able to do this recipe without pressure. Or you can always try Lutra Kveik for a pseudo lager

@maxxmcnall Жыл бұрын

@@TheBruSho I'm going to brew this recipe real soon, just wanted to know how much limoncello you ended up adding to your 2.5 gallon batch? Also, what will that do to the ABV? I don't want this creeping up north of 6% ideally so let me know how much I'd be able to add to a full 5 gallon keg so I don't hit that threshold.

@raijin5280 Жыл бұрын

Do you make the lager starters the same way as ale starters? I've never made a lager before and am worried making a starter at room temp will put off flavors in the beer.

@TheBruSho Жыл бұрын

That's a great question! I try to keep them around the fermentation temp, whatever that may be, to limit off flavors. Which sometimes means putting it in the fridge for a bit to chill out for lagers

@trevgoldie Жыл бұрын

🙌

@FrankGenoBruno 5 ай бұрын

When you pressure ferment do u let the pressure build and then dial it in ?

@TheBruSho 5 ай бұрын

Lately been letting it vent fully the first 24 hours and then adding spunding fully closed until it builds pressure, then dialing it back until hits about 12 psi

@FrankGenoBruno 5 ай бұрын

Thanks so much!!!

@dominicklanzo12 Жыл бұрын

Did you add pressure and put a valve on? I got one but never did it

@TheBruSho Жыл бұрын

No I just let the pressure build on it’s own with the valve on it

@dominicklanzo12 Жыл бұрын

Thanks Trent set it at around 12? Thanks for answering me 👍

@tobin_nathan Жыл бұрын

Would it be worth it to pressure ferment in a 2.5 gallon keg if that’s all you had, or would there be too much loss from the yeast cake to be worth it? I’m very small scale, currently bottling everything and only have a mini fridge so 5 gallon kegs are a ways off

@TheBruSho Жыл бұрын

I think it’s totally worth an experiment and trying out!

@elfillari Жыл бұрын

Tutti bene! Molto bene! How is the result without limone? Birra Morena "sweet", Moretti "maltier, rusty" or Peroni "light beer, Coorsy"? Your professional backround on promotion or educational?👍

@Will-jd2br Жыл бұрын

My issue with pressure fermenting lager is hydrogen sulfide. I have to purge the keg several times to get the fart smell out. At that point you lose all of your collected co2.

@elfillari Жыл бұрын

That's the methane gas only! You can't collect the fermenting co2 anyway, so it's better to force carbonate the "fresh" beer, so pls. ventile the raw egged beer until you don't mind the "fart" (really) from under the cap when opening your "birra metano"!😜

@elfillari Жыл бұрын

Could you pls. Make a true German Münchener "sweet, bony and copperhead" Märtzen-beer?? I think you can find the essence and soul of that delish!

@chrisf9156 Жыл бұрын

I can't have another creator switch to a Clawhammer. I don't have the money and they seem amazing 😭

@TheBruSho Жыл бұрын

Hahah I’ll keep my regular BIAB setup don’t worry! I know it’s not for everyone

@jamesvaughn1354 Жыл бұрын

since about 90f almost year around I'm using lot kivike yeast

@TheBruSho Жыл бұрын

Kveik is great for that

@MarcosPaulo-nv4cm Жыл бұрын

What about the fermentaion generated by sugar of lemoncello?

@TheBruSho Жыл бұрын

I’m sure there is some happening slowly so if you were concerned about that you could stabilize first. But this was a smaller batch so I haven’t noticed anything weird happening

@MarcosPaulo-nv4cm Жыл бұрын

@@TheBruSho thanks for the feedback, I did this kind of extract, but without the sugar. The idea to add limoncello in a pilsner is awsome. I'll try it.

@michaelm8180 Жыл бұрын

@@TheBruSho I was wondering this same thing. Did you happen to take another final gravity reading a couple weeks later? I would imagine you'd see an increase in ABV. Would be interesting to check on your next batch. :)

@RandRBrewwork Жыл бұрын

Dunkel! Schwarzbier! I challenge you

@TheBruSho Жыл бұрын

I’ll take that challenge, would love to brew those! (Also check out my S’mores dark lager vid if you like those type of beers)

@Snabelskorna Жыл бұрын

How come you don't stabilize the beer before adding the limoncello? How will the sugar affect the ABV?

@TheBruSho Жыл бұрын

As long as the beer is cold and drank fast the changes are minimal. But if you’re expecting to hold onto it for a while or store it warm then yes the sugars will ferment out so stabilizing is a good idea!

@Snabelskorna Жыл бұрын

@@TheBruSho I see! I wasn't planning to drink it that fast, haha. I haven't stabilized before, but potassium sorbate and campden tablet is what you used for the radler, right?

@TheBruSho Жыл бұрын

@@Snabelskorna yep would do the same thing from that video and you’ll be good to go for a long time!

@Snabelskorna Жыл бұрын

@@TheBruSho perfect! Thank you!

@tigahb8 Жыл бұрын

Wouldn't the sugar in the lemoncello restart the fermintation?

@TheBruSho Жыл бұрын

It will if you let it sit for a long time, but the cold temp of the keg and drinking it quickly minimizes any flavor changes

@usmcmike1 Жыл бұрын

I love the variety of Northern Brewer, but I have found nothing fast about ordering from there.

@TheBruSho Жыл бұрын

Local Home brew shops are the fastest!

@usmcmike1 Жыл бұрын

@@TheBruSho completely agree. I get as much as I can from the LHBS. Only time I order online is if I can't get it from there. I always prefer to help small businesses.

@jeffroach3722 Жыл бұрын

Nice production. Minor thing is that your cartoon yeast look evil like depicted on cold & flu commercials. Yeast are amazing creatures and should look less evil. Also with limoncello, I find better extraction with grain alcohol (Everclear 190 proof) then cut it down to the desired abv. Great video.

@TheBruSho Жыл бұрын

Hahah it’s just a Pokémon I recolored but I hear you. I love yeast!

@elfillari Жыл бұрын

Originally lomoncello is done by diluting the peels in absolute alcohol "metanol medico". In that way all the citrus oils dilute to the solution with color in it. THEN solution will be diluted with acqua PURA (clear water) and "zuccero" in propier amount wanted for ABV and sweetness!😊