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
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.
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!
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
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!
@@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!!!!
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.
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!
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! 😉
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
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
@@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.
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.
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"!😜
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 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.
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
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
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
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?👍
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.
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
@@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.
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!
@@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?
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
@@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.
@@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. :)
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
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.
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!😊
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
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