Thanks for this information, I'll have to try and figure out my preferred method now from your ideas. Happy New Year and keep the great informative vlogs coming!

@Beerstories

6 ай бұрын

Happy new year! Yes, I’m making the videos so people can figure out tge best pratice with the setup they have got 😊 And thanks for the feed back 😊

This is why I love fermenting in an oversized keg under pressure. I cold crash while connected to CO² and do oxygen free transfers.

@Beerstories

6 ай бұрын

Yes, that’s the way to do it 😊

Keg method is what i did with my last lager. I basically had in in primary for a couple of weeks around 50 F and then brought it up to around 65 for rest for 3 days. Then did O2 free transfer to keg for cold crash. I attached CO2 to keg and added about 2 PSI for 3 days, adding Gelatin after the first day. On the 3rd day I drained a couple pints and after that put the PSI to 12 and let it carbonate for a week. Not sure if this is a good method but figured I’d give it a go.

@Beerstories

6 ай бұрын

Sounds like a good way to do it 😊

This was actually just the info i needed. I was looking all around to find out how to coldcrash my beer. But seems like i dont need to. I will anyway transfer over to my cornelius that keep in the fridge (2-4 degrees). So this will then be my coldcrash. No need to coldcrash twice 🤣 why dident i just see that all along.

@Beerstories

4 ай бұрын

Exactly :) Cold crash in the keg and then just pour the first beer and through that out and you're ready to go :)

I'm a little confused here. I understand your basic points that oxygen = bad and cold crashing with an airlock creates a pressure differential that causes outside air to be drawn into the fermentation chamber; got it. However, you went on to say that one solution would be to cold crash in your bottles. This is where I am confused, doesn't the process of bottling introduce significantly more oxygen into your beer and thus entirely defeats the point?

@Beerstories

3 күн бұрын

If you sugar carbonate the yeast should eat up the oxygen. The best thing you can do is keg the beer. Try and see this: kzread.info/dash/bejne/m51muLWfhdnViNY.htmlsi=YvThFwySz72qk7Zb Or this one: kzread.info/dash/bejne/loyqwdyum5mWn6Q.htmlsi=GM-dP_XKZmZZ9BUE

I know this video is a couple of months old now but its great as always. I have no equipment for pressure fermentation, i simply ferment in a plastic bucket of Kegland heated brew bucket and dispense into a corny keg. Then carbonation on set and forget at 12psi around 10 degrees for 2 weeks, no cold crash at all. Temperature here in the UK is heating up around 20 degrees Celsius. What is the approach to carbonate and cold crash using a corny key and a fridge at 4 degrees, i have a Co2 line in the fridge

@Beerstories

2 ай бұрын

Thanks :) Just rack it over to your corne and let it carbonate and cold crash at the same time. Cool to 2-4degC (2 is better than 4) and let it sit there for 4-6 days with about 0,8 bar .)

@White_Rose_Al

2 ай бұрын

@@Beerstories brilliant, do I need to drop the pressure after 6 days, down to serving pressure?

@Beerstories

2 ай бұрын

What is your serving pressure? 0,8 bar should be serving pressure, when you're at 4degC. So I just leave it there and raise the temp to 6degC for serving temp

@Beerstories

2 ай бұрын

I just made a CO2 table for adjusting pressure according to CO2 VOL beerstories.dk/index.php/en/guides/vol-co2-table-carbonation-and-serving-pressure

While I agree pressurized fermenting is the way to go on most styles, and it has no chance of oxygen. However, I use steel fermenter on styles that aren't hoppy, but rely on esters like Belgian beers and Hefeweisen for example. At the end of fermentation you have plenty of CO2 in solution. A 24 hour cold crash is not going to be enough to oxidize the beer as long as you are quick with the transfer to keg purged with CO2. If you are doing hop forward beers I would recommend purchasing a PET fermenter. I have 2 All-Rounders and they are wonderful!

@Beerstories

6 ай бұрын

You’re right 😊 I exaggerate this a bit. All beers will get oxidaized, but you’ll probably not notice it in most beer. There more hoos, that sre in there, there more you’ll notice. A loaded hazy IPA will get oxidized. It might not turn brown and become sweet, but the shelf lide will be much, much shorter. At homebrew level there aren’t really that many studies. Especially not on cold crashing. But there are plenty of videos and material out there, where you’ll learn how few ppm of oxygent that has to be present to effect your beer. Here is a good link to a video course from Russian River where they talk about oxygen in beer: kzread.info/dash/bejne/k5-OlaeynaXadZM.htmlsi=C82I7aPGft-TJbke In this video you’ll also see how much attention it gets from some of the best breweries. And they are all that interested in keeping oxygent to a minimum, becuase it effects the shelf life that much! kzread.info/dash/bejne/om2ep85-ZtDHe6Q.htmlsi=at6m4ZmD97JZHjIw

HI. Thanks for this. I've had a few oxidised beers - every time a pale ale with a lot of dry hops - and couldn't understand what was wrong. I suspected perhaps I was cold crashing too fast - and now after watching your video realising Im cold crashing wrong - although too fast may have made things worse. I had thought about cold crashing in the keg - but with the sediment all sinking to the bottom and the corny keg dip tube feeding from the bottom I thought it would take a while before this cleared - if ever. Any tips for this?

@Beerstories

2 ай бұрын

Hi, you’re welcome 😊 I just kegged a czech dark lager monday, put on pressure and crashed it to near freezing. Today it’s almost clear and almost carbonated 😊 The first glass was yeast and other dropouts and then it poured clear! I didn’t use any finnings or anything 😊

Or you can fix a sanitised empty balloon over your bubbler before cold crashing. No, air gets in.

@Beerstories

6 ай бұрын

Yes, also a good idea 😊

@Norseman2

4 ай бұрын

Wouldn’t it suck the solution from the bubbler back in?

@Beerstories

4 ай бұрын

No, it should suck the solution back in. The CO2 will just bubble through it.

@rafntumble

4 ай бұрын

@@Beerstories Indeed only CO2 gas gets to bubble back in.

@Beerstories

4 ай бұрын

@@rafntumble Yes :)

Interesting. Any data or experiments showing the difference? Anecdotally, after i started pressure fermentation and o2 free transfer of my hoppy beers, they retain their hoppy punch for much longer. Haven't noticed bad effects of non pressurized cold crashing on stouts, kolsch, saison, etc though

@Beerstories

6 ай бұрын

You are right 😊 I exaggerate this a bit. All beers will get oxidaized, but you’ll probably not notice it in most beer. There more hoos, that sre in there, there more you’ll notice. A loaded hazy IPA will get oxidized. It might not turn brown and become sweet, but the shelf lide will be much, much shorter. At homebrew level there aren’t really that many studies. Especially not on cold crashing. But there are plenty of videos and material out there, where you’ll learn how few ppm of oxygent that has to be present to effect your beer. Here is a good link to a video course from Russian River where they talk about oxygen in beer: kzread.info/dash/bejne/k5-OlaeynaXadZM.htmlsi=C82I7aPGft-TJbke In this video you’ll also see how much attention it gets from some of the best breweries. And they are all that interested in keeping oxygent to a minimum, becuase it effects the shelf life that much! kzread.info/dash/bejne/om2ep85-ZtDHe6Q.htmlsi=at6m4ZmD97JZHjIw It’s the same thing you experiened with the hoppy punch going away after a short while. That’s oxygent…

So if you’ve just got a plastic bucket. How are you bottling your beer? If you’re attaching a bottling wand to your tap and bottling straight from your fermenter, aren’t you introducing oxygen anyway through the airlock?

@Beerstories

6 ай бұрын

Yes, you’re introducing oxygent. You’re doing the best you can, with the equipment you got. The yeast will eat the sugar and the oxygent, so the damage is short, but it is there. It’s always a balance between your brewing setup and the ideal method of doing things 😊

CO2 will indeed blanket and exclude other gases. 1746 people and 3500 livestock suffocated in the Lake Nyos disaster in 1986. en.wikipedia.org/wiki/Lake_Nyos_disaster

@Beerstories

5 күн бұрын

You can’t trust wiki to give the whole explanation. I don’t know what caused the Lake Nyos disaster, but CO2 is only half of it. Weather and other problems must have played a big factor. And it only takes 2min to sufficate. It will probably takes longer for gasses to mix in such a large CO2 cloud. But it is a fact of science that gasses mix and act as they filled out the space alone. John Dalton (1766-1844) was a British physicist and chemist. He introduced the concept of atomic weight but is perhaps best known for formulating Dalton's law: "The partial pressure of any gas in a mixture of gases is equal to the pressure that it would exert if it occupied the entire space alone. The sum of the partial pressures of all the components in the mixture equals the total pressure of the mixture." In other words, each gas spreads uniformly in space regardless of the presence of other gas molecules - "light" and "heavy" gases mix uniformly and not in layers. Liquids will layer, but gasses wont.

@Beerstories

5 күн бұрын

It is in the very definition of a gas that it is made up of rapidly moving particles. Unless you freeze gas to absolute zero (-273°C), it will move around and mix. kzread.info/dash/bejne/mWammo-IiNKvj6Q.htmlsi=iVBeBvNoVkCt4xwl