Stepping it up with pressure fermenting

[MrStacy]

Okay, after deciding awhile back that I would just stick with ales and bucket fermenters, I happened to have a happy accident in that I wasn't paying attention one evening and ordered a doppelbock all grain brew kit, not fully realizing it was a lager. Lagering is really not within my capabilities at the moment, but after somehow successfully pulling that off I fell in love with that doppelbock and all I can think about is making some more. I caught a Fermzilla 30L All Rounder on sale and purchased it along with the pressure kit and the 15 PSI spunding valve.

Now I have ordered the doppelbock all grain kit and two 11 gram packets of the new NovaLager yeast. I'm looking to brew in a couple of weeks. I plan on fermenting in my shop where I can keep the A/C temperature at a cool 64 to 65F during the ferment. I was hoping someone here would have some advice for a self-described "novice" (I'm on my 15th five gallon batch) that is about to do their first time ever pressure ferment, especially with this new yeast. Any suggestions aside from the advice to spend $$$ to get the RAPT system, glycol cooling jackets, and other high priced equipment, etc?

 

[Josh Hughes]

Get some 34/70 and let it go in the 60s. I use that mid to upper 60s under pressures for lagers when it’s not winter. Super clean. 15 psi sounds good

SORRY I DIDNT READ IT ALL DIDNT REALIZE YOU HAD YEAST. Never tried that one.

 

[GFHomebrew]

Okay, after deciding awhile back that I would just stick with ales and bucket fermenters, I happened to have a happy accident in that I wasn't paying attention one evening and ordered a doppelbock all grain brew kit, not fully realizing it was a lager. Lagering is really not within my capabilities at the moment, but after somehow successfully pulling that off I fell in love with that doppelbock and all I can think about is making some more. I caught a Fermzilla 30L All Rounder on sale and purchased it along with the pressure kit and the 15 PSI spunding valve.

Now I have ordered the doppelbock all grain kit and two 11 gram packets of the new NovaLager yeast. I'm looking to brew in a couple of weeks. I plan on fermenting in my shop where I can keep the A/C temperature at a cool 64 to 65F during the ferment. I was hoping someone here would have some advice for a self-described "novice" (I'm on my 15th five gallon batch) that is about to do their first time ever pressure ferment, especially with this new yeast. Any suggestions aside from the advice to spend $$$ to get the RAPT system, glycol cooling jackets, and other high priced equipment, etc?

Now there's a yeast I'd of loved to try a warm fermented lager with!
That's what I've herd about the nova lager yeast it's good at ale temps especially if you crank that spunding valve up to 15psi it'll keep the esters at bay.

As for the RApt system their pretty snazzy aye gashslugs got one he tends to be on good terms with kegland these days and is trialing alot of their stuff and giving some honest reviews check him out on the YouTubes.

I'd stick with the basics. I'm not sure how long you been at this hobby but if you got the coin and want all the bling then why not I say!

If you do I wanna see photos

A cheep fridge / freezer for fermentation control a bubble fermenter for pressure work and a kegging system either diy or kegland are doing some great bundles or even them Oxbars I'd go these days if going the keg route.

 

[HighVoltageMan!]

I pressure ferment all my lagers, but I do it at 48-52F @ 4-7 PSI. The idea behind the pressure is to get co2 dissolved into the beer. The co2 changes the yeast's metabolism to produce less esters and fewer "high" alcohols. The higher the temperature, the more pressure is required to get the co2 on solution.

I think you're good with what you have. I haven't used the yeast yet, but a lot of lager yeast are very similar to each other. If I were in your spot, I would roll with what you have. As Ben says, if the yeast is getting good reviews under pressure, roll with it. I have used 34/70, as Josh has suggested, and it works really well under pressure.

As you get rolling along and you want to up your game, a keezer is really all you need to make lagers. I pressure ferment at lower temperatures because the beer comes out super crisp and clean. The yeast will kick out a little sulfur at lower temperatures and that's what gives the a lager that extra little snap.

Good Luck!

 

[Donoroto]

I pressure ferment all my lagers, but I do it at 48-52F @ 4-7 PSI. The idea behind the pressure is to get co2 dissolved into the beer. The co2 changes the yeast's metabolism to produce less esters and fewer "high" alcohols. The higher the temperature, the more pressure is required to get the co2 on solution.

I think you're good with what you have. I haven't used the yeast yet, but a lot of lager yeast are very similar to each other. If I were in your spot, I would roll with what you have. As Ben says, if the yeast is getting good reviews under pressure, roll with it. I have used 34/70, as Josh has suggested, and it works really well under pressure.

As you get rolling along and you want to up your game, a keezer is really all you need to make lagers. I pressure ferment at lower temperatures because the beer comes out super crisp and clean. The yeast will kick out a little sulfur at lower temperatures and that's what gives the a lager that extra little snap.

Good Luck!

I agree, 15 psi at 65 should do you fine. Clean of esters is the goal, and pressure will do that. It may take longer than usual to hit fg though, maybe 5 or 6 days, then allow a diacetyl rest of a few days. Patience is key!

As for keezers: find an old fridge, ideally really inexpensive, and get an inkbird controller for $35. Then you have full temperature control! As a goal...

 

[MrStacy]

I appreciate the input. I'm not really interested in trying to get a keezer. My shop is only 25' X 25' and since I already have a kegerator (an old fridge I got for $100 with a 20lb CO2 tank), a large refrigerator, and a small chest freezer, along with a couple workbenches, numerous storage shelves (to keep the wife happy), a coffee roaster, and both a table saw and compound miter saw... I just don't have the space to spare. Plus, I really don't want to spend the big bucks. I love it as a hobby, but I just don’t have the space.

 

[Sandy Feet]

I appreciate the input. I'm not really interested in trying to get a keezer. My shop is only 25' X 25' and since I already have a kegerator (an old fridge I got for $100 with a 20lb CO2 tank), a large refrigerator, and a small chest freezer, along with a couple workbenches, numerous storage shelves (to keep the wife happy), a coffee roaster, and both a table saw and compound miter saw... I just don't have the space to spare. Plus, I really don't want to spend the big bucks. I love it as a hobby, but I just don’t have the space.

Use the fridge or chest freezer that you have, put a controller on it, and problem solved for $35.
The controller plugs in the wall. The refrigerator plugs into the controller. The refrigerator shuts off when it hits the temperature your controller is set to. It comes back on depending on the range your controller is set to. They work well.

 

[Sandy Feet]

I also liked using 34/70. I overpitched the way you are supposed to, and it was ready to keg at 14 days the way my ales are.
I kept it around 55 initially, bumped it up for D Rest after the krausen fell, and dropped it down to around 52 after the D Rest and before kegging and cold crashing. I got a hint of the sulfur when I opened the fermenter, but it wasn't bad at all.

 

[MrStacy]

The chest freezer has all our frozen meat. The kegerator has three kegs chilled in it. I’m not about to warm those guys up just to ferment a lager, which will not fit in there with 3 kegs. I have a strong enough window AC unit that I can keep the temp down to 65-68 F. Again, I appreciate all the sales advice, but I’m not interested in upgrading more equipment at this time. I simply was looking for any tips for fermenting under pressure with the equipment I outlined in OP.

 

[GFHomebrew]

I appreciate the input. I'm not really interested in trying to get a keezer. My shop is only 25' X 25' and since I already have a kegerator (an old fridge I got for $100 with a 20lb CO2 tank), a large refrigerator, and a small chest freezer, along with a couple workbenches, numerous storage shelves (to keep the wife happy), a coffee roaster, and both a table saw and compound miter saw... I just don't have the space to spare. Plus, I really don't want to spend the big bucks. I love it as a hobby, but I just don’t have the space.

Well you did mention the kegland RAPT fermentation fridge in your opening thread including recommendations so that's what your gunna get mate.

Your words : (I'm on my 15th five gallon batch) that is about to do their first time ever pressure ferment, especially with this new yeast. Any suggestions aside from the advice to spend $$$ to get the RAPT system, glycol cooling jackets, and other high priced equipment, etc?)

For instance my mind went straight to dude you can build yourself something for the fraction of the price with an old fridge or freezer if you want fermentation control.

You want to pressure ferment use a keg or bubble fermenter buy a spunding valve and your good to go.

There are numerous threads on here some already on the topic being discussed now plenty of helpful information here on the thread archives.

 

[Donoroto]

Well you did mention the kegland RAPT fermentation fridge in your opening thread including recommendations so that's what your gunna get mate.

Your words : (I'm on my 15th five gallon batch) that is about to do their first time ever pressure ferment, especially with this new yeast. Any suggestions aside from the advice to spend $$$ to get the RAPT system, glycol cooling jackets, and other high priced equipment, etc?)

For instance my mind went straight to dude you can build yourself something for the fraction of the price with an old fridge or freezer if you want fermentation control.

You want to pressure ferment use a keg or bubble fermenter buy a spunding valve and your good to go.

There are numerous threads on here some already on the topic being discussed now plenty of helpful information here on the thread archives.

In fairness, he did say Aside from...Rapt. So I think he was clear there.

 

[GFHomebrew]

In fairness, he did say Aside from...Rapt. So I think he was clear there.

Your right I'm a dum arse woops beer on the brain again sorry @MrStacy

Gee feels like I'm back at school

 

[Zambi]

Ah, it's all extra info and may come in handy some day.
@MrStacy, we do tend to go off topic (sometimes), but it is all meant to help!

 

[Sandy Feet]

The chest freezer has all our frozen meat. The kegerator has three kegs chilled in it. I’m not about to warm those guys up just to ferment a lager, which will not fit in there with 3 kegs. I have a strong enough window AC unit that I can keep the temp down to 65-68 F. Again, I appreciate all the sales advice, but I’m not interested in upgrading more equipment at this time. I simply was looking for any tips for fermenting under pressure with the equipment I outlined in OP.

Nobody is trying to sell anything. People make suggestions when they are not able to read minds and know how you use your equipment. People normally try to think of ideas and throw them out if they sound good. That is what a public forum is - a sharing of ideas. You can choose to accept or ignore the advice.