Or you could just use Lutra. Here are three different ways to make your best lager! #lager #homebrew #shorts
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Would love to see a video on how you organize and store your equipment
Honestly, its wherever it fits. But I can work that in somewhere
Short but -sweet- bitter with a crisp clean finish.
Love your Chanel! When you brew do you use distilled water and build your water profile from there? Or do you use tap water?
For the last year or so I’ve been putting together water profiles based on distilled water. I used tap water for my older videos.
Nice video. First time pressurized fermenting: I am currently fermenting a Mexican Lager in a corny keg with Imperial’s Que Bueno yeast L09. I have my spunding valve set to 17 psi which seams to be a sweet spot where CO2 release is steady without foam. I did not have much head space but was counting on the pressure to keep the krausen down. My question is, how does varying the psi you ferment at affect the quality of the beer. Seems most guys use 15 psi. Do you use 5 psi because it is safer? I did call the yeast manufacturer for their advice and off the record he recommended 15. Interestingly, he mentioned a “negative” of pressurized fermentation is that re-using the yeast was not recommended. Not a problem for me as I am not at that stage yet.
One downside of using too high of pressures that it can actually stress the yeast and cause under attenuation and autolysis in extreme scenarios. However I haven’t had that experience. I usually ferment between 5 and 15. I would definitely agree with not reusing the yeast
What do you use to clean up the lager clarity?