Скачать с ютуб Is a PRESSURE FERMENTED LAGER Really AS GOOD as a Regular Lager? Guest Tasters and Triangle Tests! в хорошем качестве

Is a PRESSURE FERMENTED LAGER Really AS GOOD as a Regular Lager? Guest Tasters and Triangle Tests!

How close can a pressure-fermented lager get to a traditionally fermented one? I made a 10 gallon split batch of a very delicate Czech Pale Lager, fermented one under pressure and one without, and performed some triangle tests to find out! ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE: https://theapartmentbrewer.creator-sp... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- MY CAMERA: https://amzn.to/3fxboAQ MY WIRELESS MIC: https://amzn.to/482SsTg MY VOICEOVER MIC: https://amzn.to/3PpvXlt ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/Pr5Lv4V3... Recipe for 10 gallons, your efficiency may vary: "Czech, One, Two" 4.6% ABV 33 IBU 18 lb Weyermann Floor-Malted Bohemian Pilsner Malt (100%) Step Mash: 146F (63 C) for 45 min 160 F (71 C) for 45 min 170 F (77 C) for 15 min Water: 16 Gallons (60 L) of untreated spring water Adjust mash pH to 5.4-5.6 with lactic acid or slaked lime if needed. 60 min boil FWH - 1 oz (28g) Saaz (4.5% AA) 60 min - 1 oz (28g) Saaz (4.5% AA) 30 min - 1.5 oz (42g) Saaz (4.5% AA) 10 min - 1.5 oz (42g) Saaz (4.5% AA) OG: 1.042 Yeast: Saflager W-34/70 Pressure fermented batch: Ferment at 72 F (22 C) under 12 PSI of pressure for 3-5 days, then package, add cold side finings, and lager. Traditional lager batch: Ferment at 55 F (13 C) for 10-14 days, then raise to 68-72 F (18-22 C) for 3-5 more days, then package, add cold side finings and lager. FG: 1.007 ------------------------------------------------------- 0:00 Intro and welcome 0:22 Beer description and approach 1:42 What is pressure fermentation? 3:30 Pressure fermenter recommendations 5:16 Recipe 7:59 Brew day 11:38 Fermentation Plan 15:49 Fermentation Follow-Up 16:43 Pour and Tasting Notes 24:15 Triangle Tests and Tasting Panel ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #pressure #fermentation #lager #czech #beer #pilsner #brewing #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain