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Creator: Will Lovell
The brewing course of has numerous areas the place strain comes into play, although most individuals affiliate it with the hiss of a cap being popped off a bottle or the bubbles rising in a freshly poured pint. A conventional German methodology for pure carbonation is spunding, which permits a set quantity of strain to construct up throughout energetic fermentation, although many have come to view fermenting beneath strain as having different advantages.
It’s extensively claimed that fermentation beneath strain aids within the suppression of fruity esters, thus permitting for hotter fermentation temperatures and faster grain-to-glass occasions. That is of explicit curiosity to brewers desirous about making lager kinds, that are recognized to take longer to ferment because of the cooler temperatures they purportedly require. However, some individuals consider pressurized fermentation can improve yeast stress, resulting in unhealthy fermentations and elevated danger of off-flavors.
I really like the flavour of crisp lagers, however I’ve tended to keep away from brewing them due to the time and gear required. A number of years in the past, I began taking part in with heat fermented lagers, and whereas I used to be happy with the result, I quickly started to marvel what impression fermenting lagers heat beneath strain would have. This xBmt is the logical sequela of my prior makes an attempt.
| PURPOSE |
To judge the variations between a Munich Helles fermented heat beneath 20 psi of strain and one fermented on the identical temperature beneath no strain.
| METHODS |
Given how heat Texas summers are, I design a easy German Helles Exportbier recipe for this xBmt, a method I felt would enable any variations to shine.
A Idiot’s Paradise
Recipe Particulars
| Batch Measurement | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.5 gal | 60 min | 21.9 | 4.6 SRM | 1.052 | 1.006 | 6.04 % |
| Actuals | 1.052 | 1.006 | 6.04 % | |||
Fermentables
| Title | Quantity | % |
|---|---|---|
| Barke Pilsner | 6 lbs | 50.26 |
| Pilsen MD | 5 lbs | 41.88 |
| Munich I | 12 oz | 6.28 |
| Melanoidin | 3 oz | 1.57 |
Hops
| Title | Quantity | Time | Use | Type | Alpha % |
|---|---|---|---|---|---|
| Hallertau Mittelfruh | 24 g | 60 min | Boil | Pellet | 5.2 |
| Hallertau Mittelfruh | 15 g | 15 min | Boil | Pellet | 5.2 |
| Hallertau Mittelfruh | 18 g | 5 min | Boil | Pellet | 5.2 |
Yeast
| Title | Lab | Attenuation | Temperature |
|---|---|---|---|
| Bayern (OYL-114) | Omega | 76% | 32°F – 32°F |
Notes
| Water Profile: Ca 51 | Mg 2 | Na 0 | SO4 63 | Cl 49 |
A day earlier than brewing, I made a starter of Omega Yeast OYL-114 Bayern Lager.
Having only a single 5 gallon/19 liter brewing rig, I brewed 2 batches consecutively, beginning by amassing the total quantity of RO water for every batch.
After weighing out and milling the grains, I mashed in and stirred to include then set the controller to keep up my goal mash temperature of 152˚F/67˚C.
Following every mash relaxation, I eliminated the grains the boiled the worts for 60 minutes with hops added on the occasions listed within the recipe.
When the boils have been full, I rapidly chilled the worts and took refractometer readings displaying a slight distinction in OG between the batches.
Left: no strain 1.052 OG | Proper: strain 1.050 OG
With every wort chilled, I racked an identical volumes into separate Kegmenters.
At this level, I evenly cut up the yeast starter between every batch and positioned them in my chamber managed to 66°F/19°C. After attaching a blowoff tube to 1 fermenter, I related a spunding valve set to twenty psi to the opposite.
The next day, I discover the pressurized fermentation batch was proper round my 20 psi goal.
After 10 days of fermentation, I took hydrometer measurements displaying a distinction in FG that matched the OG distinction, indicating comparable ranges of attenuation.
Left: no strain 1.006 FG | Proper: strain 1.004 FG
At this level, I chilly crashed the beers for twenty-four hours earlier than strain transferring them into separate CO2 purged kegs. The crammed kegs have been positioned in my keezer and burst carbonated in a single day earlier than I lowered the fuel to serving strain. After per week of conditioning, they have been carbonated and prepared for analysis.
Left: no strain | Proper: strain
| RESULTS |
A complete of 17 individuals of various ranges of expertise participated on this xBmt. Every participant was served 2 samples of the beer fermented at ambient strain and 1 pattern of the beer fermented beneath strain in several coloured opaque cups then requested to determine the distinctive pattern. Whereas 10 tasters (p<0.05) would have needed to precisely determine the distinctive pattern with a view to attain statistical significance, solely 9 did (p=0.08), indicating individuals on this xBmt have been unable to reliably distinguish a Munich Helles fermented at 66°F/19°C beneath no strain from one fermented on the identical temperature beneath 20 psi.
My Impressions: Out of the three semi-blind triangle exams I tried, I appropriately recognized the odd-beer-out simply as soon as. To me, these beers have been an identical in each method, each possessing the crisp, clear, and refreshing traits I count on in a pleasant Helles. An ideal beer for warm Texas summers!
| DISCUSSION |
With the recognition of crushable lagers on the rise, it’s no shock brewers can be desirous about strategies that expedite the turnaround time for a batch, main many to experiment with fermenting at hotter temperatures. Whereas it’s extensively held this produces undesirable esters which might be stylistically inappropriate, there’s a typical perception that fermenting beneath strain mitigates the unfavorable impression of heat fermentation temperatures. Curiously, tasters on this xBmt have been unable to reliably distinguish a Munich Helles fermented at 66°F/19°C beneath no strain from one fermented on the identical temperature beneath 20 psi of CO2.
It’s totally doable some unknown issue made these beers indistinguishable to individuals, although contemplating these outcomes align with these from quite a few previous xBmts on pressurized fermentation, it appears extra possible each beers possessed comparable ranges of esters, which to my palate, was none.
Regardless of these outcomes indicating fermenting a pale lager at ale temperatures beneath strain had no noticeable impression in comparison with the identical beer fermented at ambient strain, I’ll possible nonetheless use this methodology, and it has the additional advantage of naturally carbonating beer in the course of the fermentation course of. The price financial savings of not having to drive carbonate with exogenous store-bought CO2 is sufficient by itself to maintain be doing it, particularly contemplating how simple it’s!
Will Lovell is a proud father of two at the moment dwelling in San Antonio, TX. His loving spouse bought him his first homebrew package over a decade in the past and he has been having fun with the passion ever since. Will at the moment serves because the Occasion Coordinator for The Brü Membership and enjoys difficult previous brewing conventions by means of experimentation. When he isn’t brewing or spending time together with his household, Will enjoys spending time within the nice open air, particularly if it includes searching or fishing.
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