All Grain Brew Day - SMaSH Beers

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Brewing a single hop and single malt (SMaSH) beer from start to finish using maris otter malt, whole leaf citra hops, and voss kveik yeast. This is a great way to explore different ingredients by singling them out in a beer and playing around with yeast strains and when to add hops during the boil. For more on kveik yeast, check out the video about this unique yeast below! Happy Brewing!!
You can see all the exact equipment I use in my videos at my Amazon page here:
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What is Kveik Yeast:
• What is Kveik Yeast? G...
How to Brew a Kettle Sour:
• All Grain Brew Day - B...

Опубликовано:

15 сен 2024

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Комментарии : 16

@Javaman92 2 года назад

See, that's why I like this channel. RU-vid suggested this video which I watched part of. He talked about mash temp and how it should be within this window. BUT he never mentioned any tips, like you do, on what if it's not the temperature that it should be. Make it a little warm and if after it warms the tun, it's still a little warm, throw an ice cube in. Got it. :-D

@CityscapeBrewing 2 года назад

Yep! You can also warm up your mash tongue with a little boiling water so it kind of preheats it if you will.. or I've heard of people putting water in a coffee pot in case it's a little low and they can add some. I always like to air on the hot side and add a few ice cubes if I need it. And I only do that if I'm like 3° over

@StoneyardVineyards 3 года назад

Cheers to awesome beer that’s why we home brew our own . Stay thirsty

@CityscapeBrewing 3 года назад

Thanks! Cheers!

@dewaynereid4839 Год назад

I took your recommendation of a big bubbler for fermentation. I live it and works much better than the bucket. My question is , I did a smash beer lager with 34/70 yeast . Used a starter and everything going good. Maybe I just couldn’t see it b4 but there is this big blob of what I guess is the yeast suspended in the wort . Fermentation seems to be going good lots of foam at top and burping good it probably normal thing just could never see b4. Thanks love your channel and always tell others abt it

@CityscapeBrewing Год назад

Sounds normal to me. That will fall out as the beer cleans up and if not, you can cold crash it, after it has finished for several days, to get the suspended materials to fall out too. Give it time and have a 🍺.

@dewaynereid4839 Год назад

If I have a 8 gal kettle will it boil at the same rate of 1 gal a hour as a 10 gal does ?

@CityscapeBrewing Год назад

Yes. Boil rate just depends more on the burner or heat source you have. But typically 2 gallons isn't much different

@dewaynereid4839 Год назад

On my 2nd fermentation is it best to keep in fermentation chamber or can I leave it out room temp

@CityscapeBrewing Год назад

You can do either one. If you need room in your fermentation chamber for another beer, you can move it to a bedroom or something with a stable temperature. Temperature control is less critical at this stage because fermentation is finished. If you can, you can leave it in the fermentation chamber. I do that a lot of times.

@dewaynereid4839 Год назад

Ya that’s what I thinking. The freezer with ink bird keeps it right at 67 or within a degree. Thanks for ideal

@Javaman92 2 года назад

I noticed once again that this recipe calls for a bigger pot than the 20 qt that I have. And here I thought I was erroring on the safe size because I was told by Northern that I needed at least 16 qt. Can these recipes be modified to fit in a 5 gallon brew pot?

@CityscapeBrewing 2 года назад

Yes. You have two options basically. You could take the entire recipe and only do 60% of each ingredient that the recipe says to do it. For instance, if it says 10 lb of 2 row, you'd use 6 lbs and do a smaller batch and during hop additions you would add .6 oz for every oz. Alternatively, you can do a more concentrated boil, and add water at the end. If you're still doing extract, this works great, but not easy with all grain. If doing extract brewing, you would add all of the DME with a lower volume at the beginning of the boil. Boil. After you cool down, you would add spring water up to the full fermenter volume and then do a hydrometer reading for original gravity.

@Javaman92 2 года назад

@@CityscapeBrewing Thanks! This makes me feel better. I'll probably be doing extract brewing at least for the next several batches.

@Javaman92 2 года назад

@@CityscapeBrewing Oh and I looked up DME, got it. Dried malt extract.

@CityscapeBrewing 2 года назад

Some recipes use Dry malt extract and some use liquid malt extract. Northern Brewer likes liquid from what I remember. They are essentially the same thing in a different form.