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It’s called Star San, it’s a no rise food grade sanitizer used a lot in beer brewing

Been a couple busy months but I will be back next month with new videos

IF you own a cast iron pan it also works really well for this method

New CO2 tanks are ~$80 or you can find places that do a tank swap, which is what I do and it is only $9 to swap a tank

Star San by Five Star, It can be found at most homebrew supply stores or online

Still make this recipe every week!

@@RecipeswithBen I made them today for dinner and they came out great 😃

That might work but I havent personally tried it. I do feel that for the fat you need an oil over butter as it leads to a fluffier interior texture.

I still use this method to make seltzer water at home and if I want a larger batch I will use a keg

You can do that but I often just let it naturally pressurize. I would only apply about 10 psi of pressure to seal it which is about the same as you would ferment at.

That is what I do as CO2 better dissolves in cold liquid.

I make this all the time for breakfast also season 2 of Tokyo Vice is just as good as the first

Let me know how it turns out!

You are probably correct as I haven’t tried fermenting a saison or Belgian under pressure but it is great for IPAs or making lagers are room temp. It is also a good option if you don’t have a direct way to control fermentation temp

@@RecipeswithBenHaven't done any of it yet, as I have been out of brewing for a couple of years, but just waiting on the weather to clear to get back to it, and try out my Anvil 10.5. Started down the rabbit hole of initially of kegging, discovering a lot of stuff from Kegland to make life easier. Namely their regulator that can take a soda stream bottle. I already fill my own soda stream bottles from a 20lb cylinder I got to actually build a keezer around. But it's big, and didn't fancy having to disconnect it every time I needed to fill a soda stream bottle. So got to thinking there must be a way to use soda stream bottles in the keezer, discovered Kegland and viola. That along with their 8 litre PET kegs seems like a good idea if I don't want a full corny of a particular kind of beer, or just to have different varieties on hand, and can switch out the lines on the taps. One guy I talked to said he can carb and serve 2 corny kegs on one soda stream bottle. That then lead me down the path of closed transfers, which lead me to fermenting in a corny with a spunding valve, and then serving from the same corny with the natural CO2 as a helper and not use as much CO2 from bottles. Kind of the ultimate in the KISS method. That and not really having the means to do a proper lager/pils fermentation, and being able to do it at room temps by pressure fermenting. Through all of that, most have said because pressure fermenting suppresses yeast esters, it isn't a good idea for Belgians, Saisons, and such that get a lot of flavor from said yeast esters. But for anything clean, lagers, pils, IPA, etc, etc. it is great as you are already using a clean yeast to ferment those, and it allows more of the hop notes to get into the beer. Wondered about something like a London III, Verdant or the NEIPA strains that add some esters to the beer (like the Alchemist strain adding some peach notes), how they would be for pressure fermenting. That comes from the yeast esters. I guess you could back it up with the type of hops used however. I was concerned about serving from the same fermentation keg, as talk of leaving the beer too long on the yeast cake and other trub, but watched one guy do a test. Made a 10gal batch, clean lager fermentation, split it into 2 kegs to ferment. Left half in the fermentation keg to serve, transferred the other to a clean keg. Even after a couple of months he and others that tried it couldn't tell from smell or tastes which was witch. Said the one biggest tell tale was within a month, the one left on the yeast cake had better head retention, while after 3 months, it had worst head retention, and that was how people were making the difference.

Once the cheong is done I leave it in the fridges for longer shelf stability.

It should, even top fermenting strains once done with start to fall out of solution and settle at the bottom of the fermenter

From my experience this is most likely because the dough needed to be worked a little longer to develope the gulten and then rested for at least 30 minutes be for rolling/pressing and then cooking on a hot pan.

It is ready when all of the sugar has completely dissolved into the liquid and then you can filter away the fruit and get the syrup. It takes about a month but can be quicker in my experience if the fruit has a higher water content. Also going by taste is also a good indicator, if it taste fantastic go ahead and use it!

Bought both for under $100

Thanks for the tip! Also I think next time I would transfer it to a clean keg after dropping the yeast out of solution and dry hop in the second keg as I some people say as the yeast drops out it can bring the hop oils with it. Definitely room for improvement but a good starting point. Prost 🍻

Yes it can, if you dont have space in a fridge you can always detach it when not using and reattach when serving.

Thank you for the quick response.

That is a great start and you can definitely make some great extract beers or all grain with a large mesh bag. Just try to find a good way to control fermentation temperature or if you live in a warm climate use kveik yeast, lutra is a solid choice as it ferments super clean even at temps close to 90 F

@@RecipeswithBen so I’m still going to use my Brew Demon and those recipes but lo and behold there is a brewers warehouse about 20 minutes from me. The guy has about 30+ different kits where it has all the ingredients plus directions. Since I’m just doing small 2.5 gallon batches he had to actually put one together for me. He has 5 gallon and up kits ready made on the shelves. So I have a list of items I need to buy still so I’ll go back there next week. I have a small area in my utility closet that is a constant 66 degrees so that’s where I place my fermenter and then when I bottle I put them inside a big plastic storage container on the floor in there. Thanks again for all these videos!

I will try that next time I dry hop a beer, thanks for the tip!

that's not really what happens, but I get what you are saying. That tight muslin bag is not the way to go. That volume of hops needed 3 bags. Better to spread them out and you also need to account for hop creep with large dry hop additions. You can do that by letting it referment (just give it time), but better to add a little ALDC which halts the enzymatic reaction that makes your beer re-ferment when adding dry hop addition. If you don't do one of the 2, you will get deacetyl in your beer. Bottom line is keg fermenting really limits what you can do when it comes to hazy IPA, but you can still turn out good beer. Pro brewers have the benefit of conical unitanks...game changer really. You can drop out all the old hops and trub. I have 2 now (Christmas sale plus old model clearance...you can find good deals)

Yes that is one option for making seltzer water at home and this is an alternative that works if you have a refillable CO2 tank common to homebrewing

@@RecipeswithBen yeah i see what you mean

Glad you are enjoying this! I make it all the time too!

The fridge vs room temp will give you different flavors. At room temperature it will start to ferment (as see by tiny bubbles and pressure build up) and give you a more complex flavor and you will have to vent it every few days. Storing it in the fridge takes a little longer but the end result has a fresher berry flavor. I typically start out at room temp until fermentation starts and then place it in the fridge until all the sugar is dissolved mixing it up about once a week as the sugar settles on the bottom