The Flying Wombat is currently a team of two Aussies who love to drink and brew beer. We make videos to educate people about craft beers, brewing and how to drink beer like an Aussie.
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I can see a lot of negative comments here which is a shame even if I can understand it. I think the IGulu makers shouldn't waste their time marketing to homebrewers though, they should market their machine to people that love "fresh" beer on tap at home. That being said, if you've ever seen the Pinter sysyem, they do exactly that at a fraction of the cost, with a lot more recipe packs available too.
I defs agree dude, where I see this really shining is for the beer lover who’s never brewed before, doesn’t have the space to do it, but really would love fresh tap beer at home with zero fuss. In that way it would also encourage a whole bunch of people to get bit by the brewing bug and join our community
Separate comment but I've always let my starter settle fo ra couple hours and decant the liquid off, I'd love to see you do a comparison for flavour looking at a 1L starter in a Lager vs a decanted 250ml yeast, I'm sure there's no difference but really it's 5% volume as malt extract in a 1L starter
Yeah I get what u mean, 🧐 tbh it’s never been something I’ve thought about, just one of those things that “this is the way I’ve always done it” sort of situations, but does actually make sense tho, coz if you let it settle you can still pitch all the healthy stuff without diluting the fermenter so much
Nothing is idiot proof, idiot resistant, maybe haha. I hope the igloo guys are looking after you but I think their product is way over priced for what it is, I know you can't really comment on this, but I remember the same thing without the "machine" part, really cheap, it was a good novelty but a pretty pointless product
Lmao I love that hahaha can’t cure stupid 😂 and that’s totally fair, in a perfect world it would be a fraction of the cost, which would be just an amazing way to get people hooked on the brewing bug without a huge cost barrier to entry
Oh yep my bad! Wrote the wrong malt on the website, but tbh both of these malts are fairly interchangeable. You really just need a melanoidin malt for this part of the grain bill. I’ve corrected it now, thanks for the pickup tho!
I have been a little slow on the brew front recently with life and space being hindrances but the wheat beer and Helles coming up is probably going to be the kick in the pants I need to adjust some priorities!! I know these styles are less challenging than a quadruple hopped butter nut pumpkin xyz ipa, but personally, I think beer flavoured beer kicks the crap out of the newer styles, there's a reason it has been around since the birth of civilisation haha
Absolutely agree mate. I was honestly so stoked with this wheat, probably the beer I’m proudest of from all the brews I’ve done of late. Something about hefes are just so damn drinkable
Both Corona and Sol are sun struck beers. Intentionally at the factory they run them through glass pipes on the roof of the factories to get the right skunking. I've built a high-power UVC lamp just for cervezas. Reach out and I'll bring it around for you to test.
@@flyingwombattv I know it sounds crazy, but that's the flavor profile they are going for. If they didn't skunk it and the beer didn't get enough UV exposure, eg bottles in a carboard case from the factory, it would not taste like Corona or Sol. Lime was a late 80's invention to cover up the taste as it compliments the skunk. Slowly, Dos Equis became more popular with us Texans.
Glad you popped into my feed. I just pressure transferred my psuedo Mexican lager. I used Moteuka. This is my second batch of this recipe. Next batch I think I'm gonna try adding lime zest. Cheers...Subscribed
Cheers dude glad to have you along for the ride! Yeah I think the lime zest will be an addition for us next time too. Potentially even soak some zest in vodka to make a limoncello tincture and add that for an extra boost
Dumb question, but when you do your step mash, do you calculate the time it takes to raise the temp into the hour, or do you count that separate? Like if it takes 10 minutes to heat up from the first step to the second step, do you add that to the total mash time since the grain are all still in there? (I hope that makes sense 😅)
Hey mate yep makes perfect sense! In this case I didn’t really bother tbh. Seeing as it was going to sit for 30 mins at the beta and alpha rests I wasn’t too concerned, however for any steps that are going to be short (like 10/15 mins) then yes I would, my ramp up time is only 5 mins from step to step though so it’s easy to just factor that in and add extra time if needed. For this brewday though the only step I needed to factor that in for was the final mash out step
Only thing I have to add is beer doesn't survive packaging and transportation very well. Don't judge a beer unless you've had it from the keg/tasting room.
@13:08 Gotta let that wort cool on the refractometer for at least a few minutes before taking your reading. Hot wort will show an inaccurate lower gravity. You were probably closer to 1.057. Thanks for the videos, guys.
Omg! Awesome! I’ve made 3, a Weizenbock, a Hefe and a Helles!! I made a you tube video of the Hefe, my fist video! Woot woot. Here’s to Oktoberfest boys!
Been waiting for this video, didn't realise it was already out. Brewed my own "Mexican cerveza" today with motueka and set 5 litres aside into a demi John to ferment seperately that i will add some lime juice to post fermentation
Us too mate, they have now been brewed and we are very happy with the results! I do need to add Dunkel to my “To Brew” list though! Hahaha of course! We will never mention mr Ralph! And now all who watch this video also know we will never mention mr Ralph
OK so, challenge now is, Japanese lager with supermarket rice in a rice cooker and a mexican lager with Moteuka, While you have these in mind for a comparison. It's interesting to see the difference in the colour in the 3 Japanese beers. Also CIDER AND GINGER BEER dagnabbit haha
Yeah defs wanna do a rice lager with whole rice after this one, but will wait a while for that again, and yes we do have a ginger beer in the works ;) finally! Hahaha
Lithuanian stone brewing... I believe could be a solution to the dreaded, messy, takes forever, decoction mash. Caramelize the mash with a really hot rock. Im gonna try it on an American lager. Stars and stripes, designed by David Heath. Ill probably use a super dense refractory brick, cut it into manageable size pieces.
Oh mate that sounds so interesting! I can definitely see that getting some good Maillard reactions on the grains closest to it, please do let us know how this goes!
being fairly new to all grain infact brewing in all, i was just wondering if i had sorachi ace how much should i use for that hops as my calculater said using same amount of sorachi as Motueka my IBU went up to 43 so i imagine i need less .Is this true thank
Yup just reduce the hops until it’s comes to around the same IBU’s, start by reducing the bittering addition to drop a lot of it, then if it still needs adjusting reduce some of the late flavour additions, or even play around with the timing of the last hop addition, doing it a few mins later will reduce the time they have to isomerise and produce IBU’s
If you are always brewing a similar batch of beer or making similar varieties of wine, how important is it to wash the yeast? I ask because the way that t'ej is traditionally made in Ethiopia (and t'ej is an indigenous mead or honey wine) is to use the lees of the last batch of t'ej you make as the yest for the next batch. In fact, traditionally, no yeast was ever pitched as t'ej uses the wild yeasts in the raw honey and in the gesho (buckthorn twigs and leaves) that produce t'ej.
It’s certainly less important if you’re making the same beer batch after batch, often large breweries won’t bother washing but will pull a sample of slurry and use it as their yeast pitch
I picked up 3Kg of Poha (flaked rice) today from my local Indian grocer to make a batch of Japanese rice lager. I am reducing the bitterness on my recipe this time.
@@flyingwombattv I have 2/3 pilsner and 1/3 flaked rice. Brewfather indicates 21 IBUs. I don't mind the bitterness but others think it's too bitter. I also use Motueka hops.
I have been using a power drill to mash in with a paint paddle for YEARS, it totally eliminates dough balls, and I love it! As far as the rice lager, my water, direct from my stream, is also soft, German style water profile, with sulfate and chloride at 30ppm each, easy stuff. I use flaked rice when I have it, but lately just boil up a kilo of Calrose rice (California brewer here), and stuff it in a brew bag with 7 kg of pilsner malt for my 40 liter batch, mash at 64C for an hour, with 28g of Northern brewer at boil 60, and 28g of Styrian golding at 10, with another 56g of Styrian Golding at flameout. I ferment at room temp with 34/70 or CellarScience German yeast for 10 days, keg and enjoy! Cheers!
Yup we did this in the uni tank, so after primary and diacetyl rest we cold crashed and transferred to kegs (did do some trub dumps but if you can’t it’s not super necessary, sitting on the yeast cake let’s the beer clean up before kegging)
Yup we did this in the uni tank, so after primary and diacetyl rest we cold crashed and transferred to kegs (did do some trub dumps but if you can’t it’s not super necessary, sitting on the yeast cake let’s the beer clean up before kegging)
I remember looking at some Old Sapporo ads and noticed it saying they used only the finest hops from the Hallertau & Czech Republic regions, which made me think Mitterfreuh and Saaz. If I remember correctly Sapporo didn’t develop Sorraci Ace until the mid 80s. I’m definitely not telling you what hops you should be using by any means I just thought you might find it interesting being a beer nerd and all.
Ohhh yeah that is interesting, I’d be really curious to do this all again with identical batches except for the hops, one going sorachi and the other euro hops, would be great to do a side by side
I use 34% Woollies long grain rice cooked in a rice cooker in 2 batches and get 78% efficiency. I live in a regional area and freight costs are through the roof. Using rice from the local supermarket helps.
I brewed one with a jar of organic 100% rice syrup and Gladfields Light Lager malt with a small mix of Gladfields Pilsner malt for a little more flavour. I went with Wakatu hops, or known as Pacific Hallertau. And some Gladiator for head retention 👌🍺. Good video 👍.
@@flyingwombattv yeah was good, definitely saves time as I all way's have a double brew day 🍺👌. It was very clear, I was experimenting with Novalager. The organic rice 🍚 syrup is more expensive then doing a conversion with rice. Another angle, the 🍚 rice syrup I used was 100% organic brown rice syrup. I'm not sure if there would be any difference between organic brown rice vs white rice? Great thing about Gladfields Light Lager malt for that light colour👌.
Great looking brew! I've read in places from experienced folk that the Japanese brewers are on par with the Germans. And yeah, I'll take a Japanese lager over a Mexican one any day. Look forward to the comparisons!
Cheers mate! We filmed it just last night, it’s a tight contest 😉 no spoilers but we’ll worth brewing both. I do really love a good Japanese though, at the very least in the commercial game I find Japanese to be superior to the Mexican counterparts
If you start the mill before you put your grains in, that will stop it from jamming. Trying to crank the rollers with 3 odd KG of grains on top will always make it difficult.
I love the mexican lagers, the homebrew ones over the mega breweries ones at least. I want to do one with the kiwi Motueka and or wakatu hops to get that lime flavour in the beer
I'd love to see your guy's take on a Heineken clone. One thing about Heineken that throws a lot of people off is they expect all Heineken to have that "skunky" flavor and aroma which I do enjoy quite a bit. It will have that out of the bottle but is much less there (to me anyway) out of the keg or even in a can. Good video either way and thanks for sharing your recipes on Brewfather too.
Trueee i do enjoy a Heineken as far as commercial lagers go. Wouldn’t mind trying to clone one, if we capture all its best bits and eliminate some of that “commercial” taste it would be a hell of a beer!
@@flyingwombattv Very much so. I've got a few recipes I haven't gotten to try out since I am getting back into the hobby after around 15 years not brewing. I get some gear I need I'll try them out.
