This method saves me so much time. I even go as far as transfer my hot wort into a clean keg. It fully sanitizes it, thus eliminating infection. And All I do is the next day if the temp reaches pitching temp I drop my yeast in the keg, and place a spending valve to keep the Krause at bay. There is also drops they sell that keep the Krause low so you can keep the keg at 85% full.
Fermenting this way has become a game changer for me in so many ways. And I am happy to hear other homebrewers are following suit. Cheers and Happy Brewing!
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.
The only thing I have seen is that you shouldn't pressure ferment everything. Yeasts that give off the flavors you are looking for (saison, belgian etc), apparently pressure fermented suppresses those notes. Does make it super simple for fermenting and dispensing clean yeast strains however.
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.
Kegs come in all sizes so if you want to make a 5 gallon batch get a 6 gallon keg. I realize there are bigger and fancier fermenters out there but most homebrewer do keg their beer and this just meant to show you a second use beyond serving
The cost of a pressure capable fermenter with accessories runs anywhere up from $400. Keg with floating dip tube and spunding valve runs about $150. 2 L of beer is not worth $250 difference.
You answered so many questions i've been searching for a while online in a 3min video. Great content, thanks mate!
This method saves me so much time. I even go as far as transfer my hot wort into a clean keg. It fully sanitizes it, thus eliminating infection. And All I do is the next day if the temp reaches pitching temp I drop my yeast in the keg, and place a spending valve to keep the Krause at bay. There is also drops they sell that keep the Krause low so you can keep the keg at 85% full.
Fermenting this way has become a game changer for me in so many ways. And I am happy to hear other homebrewers are following suit.
Cheers and Happy Brewing!
Great info.
Thank you! I hope this helps if you aren't already fermenting in a keg.
Keg Fermenter 🍺🍺🍺
If pressure fermenting in a corney keg how do you do an initial seal? Can I connect my CO2 tank and hit it with 20 lbs of pressure to seal the lid?
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.
🍻 CHEERS 🍻
Cheers and Happy Brewing!
The only thing I have seen is that you shouldn't pressure ferment everything. Yeasts that give off the flavors you are looking for (saison, belgian etc), apparently pressure fermented suppresses those notes.
Does make it super simple for fermenting and dispensing clean yeast strains however.
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.
Single most important reason not to ferment in a keg . It can only ferment about 17L of beer per brew
Kegs come in all sizes so if you want to make a 5 gallon batch get a 6 gallon keg. I realize there are bigger and fancier fermenters out there but most homebrewer do keg their beer and this just meant to show you a second use beyond serving
The cost of a pressure capable fermenter with accessories runs anywhere up from $400. Keg with floating dip tube and spunding valve runs about $150. 2 L of beer is not worth $250 difference.
Just think of the 2 L difference is this way. It would be getting a 16oz beer and paying $60 bucks for it.