A small corner of the internet where people of a like-minded persuasion can interact with a happy-go-lucky devil-may-care beer enthusiast. So sit back, ask questions, learn and enjoy some light-hearted banter with you're old pal TowelBoy!
Sounds like a tasty mead, especially with the Blueberry. One of these days I'll get around to making one. Hope you can fire up your fermenter soon. Cheers mate 🍻
I did a no boil beer about 7-8 years ago. Definitely can remember that grainy, fuller mouth feel. It was pretty good from memory. Hope all is well with you. Cheers mate 🍻
So first wort hopping is applied at the beggining of sparging in the kettle, or at the end of sparging? Because if it is the beggining of sparging the hops will stay at the kettle 3 hours before the boiling!
A nice line up of beers there! I wouldn't say no to any of them. Really enjoyed visiting Eddyline last time I was in Nelson. Enjoy Marchfest. Should be a cracker of a day. Cheers 🍻
The practice is documented in The London and Country Brewer by William Ellis 1738, (as well as other 18th century brewing manuals). While Ellis does not call this First Wort Hopping, when reading the technique that he details of how the brewing is performed, he does what this video defines as FWH.
The book is available online, and the practice seems to be intended to prevent off flavours, or fouling, which they refer to as blinking or foxing. "When you let your Wort from your Malt into the Underback, put to it a Handful or two of Hops, 'twill preserve it from that accident which Brewers call Blinking or Foxing."
Yeah likewise, it's hard with kids running around. My software has a noise reduction option which can remove most of the background noise which is handy but can sometimes affect the overall quality of my voice making it sound weird
That's a shame. I got a mark for posting a gif meme to someone else's post in a group once.... Anyways moved into brewing the last few brews of the year for me. Just kegged my Thin Mint Stout, need to brew my Birthday Stout, and Lithuanian Famrhouse all three will be on tap for my party. Also need to get brewing a comparison Saison/ Farmhouse with a another RU-vidr.
Yeah unfortunately they hold all the aces. Wow man, a lot going on there. Currently doing a grain to glass beer I will doing a video on hopefully before Xmas. Cheers
The single temperature infusion brewing method is used by moonshiners. It is the simplest and quickest brewing method on the planet that only has to do one thing, release simple sugar, glucose from starch in an hour. Chemically and enzymatically the brewing method cannot produce ale and lager due to the way enzymes function and chemical precipitation. Conversion is skipped in moonshining because it is not needed and since the home brew method is the same brewing method moonshiners use conversion is skipped in home brewing. When beer is made from single infusion and distilled it is called moonshiners beer. When the beer is bottled and drank it is paupers beer. The beer is made from the lowest quality extract that can be produced from the cheapest malt that still can make alcohol. It takes more work to produce malt liquor. Are there any recipes for malt liquor in home brew land? There are only two brewing methods that produce ale and lager. The step mash method produces pseudo, ale and lager. The decoction method produces authentic, ale and lager. High quality, under modified, low protein, malt is used with the brewing methods. To know when malt is modern, high modified, high protein, malt and when it is high quality, under modified, low protein, malt, malthouses provide a malt spec sheet with every bag of malt. Malt spec sheets are online from every malthouse and they are used for determining the quality of malt before malt is purchased. In home brew land malt spec sheets are unknown. To produce authentic, paupers beer soak modern malt at 65, 66 for an hour. At the temperatures Alpha releases the highest volume of glucose in an hour. The more glucose the more alcohol. Dump in a bunch of Kwak yeast and yeast nutrient and fermentation will end within three days just like in moonshining.
Some great books there you mentioned. I always say to myself I don't need anymore books, but I do find them a great source of inspiration. I tend to gravitate to books with mainly recipes in them now. That gunnamatta is a nice unique beer with the tea in it. I've used tea a couple of times myself. A nice addition to the right style. Cheers mate 🍻
Home brew books are just what they are, books on how to make homemade beer. When the cover of the books are opened homemade beer magically turns into ale. The books are written by hucksters to convince people that have absolutely no idea how ale is produced that ale can be produced by soaking malt in water at one temperature for an hour. The beer made from single temperature infusion is called moonshiners beer that hucksters renamed ale and lager and invented stories, recipes and contests to set the hook. To produce ale and lager with a recipe that recommends single temperature infusion and high modified, malt a magic wand is needed.
Enjoy your brew day! Sounds like a great recipe. And good to see you enjoying your SNPA. Looking forward to seeing your cider and Blueberry mead too. Cheers mate. Thanks for the shoutout.
Good info on the shaken not stirred method. And a bonus you don't need to buy lots of equipment. Not had one of those stouts for quite a while. Also congrats to the winner. Cheers mate
So tell me what do you believe is the best fermenter? I really like the apollo and the Fermzilla is always my favourite especially for all round brewing. I did use the Fermentasaurus for it was one of the first of the fermenters to have the ability to ferment under pressure. Thanks for the video. Very informative.
@@letsbrewbeer Cool bro thanks. For clarity, i'm quite deaf and listen on headphones. The right was just a VERY faint garbled muffled mess which puzzled me. The audio was ok for quality but just not in both ears...Not having a go. Listen back to what you post or about to in headphones...You went the extra mile on info so i'll stay subbed on these teething issues because i REALLY believe you have the mustard. So, thank you, don't stress and stop thinking video is more important than audio...it's not. Cheers :)
I've tried everything to get rid of twang. Coopers is the worst. It must be the process or of the small fermenter. Unless u do all grain brewing it's impossible to get rid of it. Black rock has less twang. The best least twangy coopers is the cerveza and brew it cool. It has a hybrid yeast. And age it. Brewing ginger beer is the easiest brew and no twang.i call extract kit beer emergency beer cause I just keep it in case of a lockdown or if beer prices go through the roof.
I suppose it should come as no surprise there is a twang, after all they condense the wort down into a fraction of its volume through a centrifugal reducing procedure and it gets shipped out to every corner of the globe where it can sit on the shelves for months, and god knows what condition the yeast is in. Thanks for watching
Nice video mate, extremely informative. I have been thinking about using Kveik in my future brews as everyone is telling me to try it. Thanks for sharing you have just convinced me. Cheers, Pierre
Ignore the Smart Alec's. I'll never profess to being an expert. My videos are really just a vlog of my brews and how I make them. I'm sure more people find your videos useful or informative than not. Not had a BRB for a while to be fair. Also I just put my grains in the compost. I should try and make something useful out of them one of these days. Cheers
sometimes I make cookies for the dogs, most of the time I put out back for my whitetail deer to enjoy it. this spring I'am thinking of adding some to my garden beds before I plant. 17
The brewing instructions produce American, home brew style, moonshiners beer. The single temperature infusion method is used in moonshining. An entirely different brewing method and higher quality ingredients are used for producing ale and lager. Iodine cannot determine if conversion occurs; it determines if starch is present. Conversion didn't occur when the home brew was made, anyway. At 67, the low temperature activated enzymes that produce ale and lager rapidly denature, Beta in particular. Beta is responsible for conversion, which occurs at 60. Due to the types of sugar that form during conversion and from what takes place after conversion occurs, Beta is purposely denatured in moonshining. Single temperature infusion is used in moonshining because it is the simplest and quickest brewing method out there that is capable of producing extract that contains a large volume of highly fermentable, simple sugar, glucose, which is responsible for primary fermentation and ABV, in one hour, so they didn't get caught. To produce moonshiners beer inexpensive, high modified, high protein, malt is used. Most home brew malt is high modified, to over modified, high protein, malt. Higher quality, under modified, low protein, malt is used for producing ale and lager. Since the brewing method only uses the step that releases glucose from simple starch, which is the only sugar that a moonshiner needs to produce, the brewing method skips three key steps that are needed for producing ale and lager. Single temperature infusion skips, conversion, dextrinization and gelatinization because the steps aren't needed in moonshining. Chemically and enzymatically, single temperature infusion cannot produce ale and lager due to the way enzymes function and chemical precipitation, which makes strike and target temperature useless for producing the beer. By the way, moonshiners soak malt at 65, 66 because at those temperature's Alpha releases the most glucose in one hour. Just so you know the difference between liquefaction and conversion. Alpha liquefies simple starch, amylose at a certain numbered link in the starch chain and when that happens two ends form, one end is the reducing end, and the other end is the nonreducing end. The reducing end contains 1-4 links that Alpha continues to liquefy until all the links are liquefied and sweet tasting, nonfermenting types of sugar are left. The higher the mash temperature the quicker Alpha denatures leaving the reducing end, longer, which produces much sweeter tasting beer, lower in ABV. The nonreducing end that forms is simple sugar, glucose. Beta is responsible for conversion, which has nothing to do with starch. During conversion Beta turns the glucose that Alpha releases into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose only provides the alcohol. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. Beer doesn't need to be artificially carbonated with priming sugar or CO2 injection when conversion occurs. So now you know that Alpha is responsible for liquefaction/saccharification and Beta is responsible for conversion. The dextrinization and gelatinization steps form body and mouthfeel in ale and lager. The steps are skipped in moonshining, once again, due to the types of sugar that form, which aren't needed in moonshining. The tips of starch are made of hard, heat resistant, complex starch, called amylopectin, which is the richest starch in malt. Amylopectin contains tasteless, nonfermenting types of sugar called limit dextrin and pectin, which is cellular glue that holds everything in beer together during conditioning and storage. Limit dextrin, pectin and a particular type of protein form body and mouthfeel in ale and lager. In home brew, starch carry over, Beta Glucan and protein sludge, which anyone of reduces the quality and shelf life of the final product provides body and mouthfeel. The steps are skipped in home brewing because the temperatures recommended in home brew recipes aren't high enough to cause the heat resistant, starch to burst where it enters into the mash liquid before Alpha denatures and the richest starch in malt is thrown out with the spent mash, paid for, and to take the place of the starch ingredients that load the extract with goop are purchased. A moonshiner sells amylopectin and maltodextrin is made from it. To take advantage of amylopectin mash is boiled. When mash boils amylopectin rapidly enters into the mash liquid. The boiling mash is added back into the main mash that is resting at a low temperature to preserve enzymes, mash temperature increases, and Alpha goes to work on liquefying the amylopectin causing dextrinization and gelatinization to occur. Ale and lager are produced from dextrinous extract not from extract that contains mainly glucose, and depending on the rest temperature, more or less, sweet tasting, nonfermenting types of sugar and goop. In 1960, the triple decoction brewing method was replaced with the Hochkurz double decoction brewing method in breweries that produced ale and lager. Over 60 years later, home brewers are still using the same ingredients and brewing method that moonshiners used 100 years ago during Prohibition for producing beer meant for distillation. Chalk it up to the advertisers that invented CAMRA back in the 70s and renamed moonshiners beer and Prohibition beer, Real Ale and came up with stories, recipes and contests to set the hook.
