Fun experiment and glad it turned out well. Of course what was cut out of that 60 minutes was all the prep (sanitising, measuring and grinding malts etc) which makes up a big part of the brew day. So 60 min mash to fermenter, but probably not really 60 min brew DAY, but probably need to add at least another quarter hour.
You can always do the Raw Ale method with the hops. Boil it like a tea on the side while you're mashing. Then you can mash for longer and pour in the "Hop Tea" right before you lauter.
😂 I have my cleaning process pretty optimized too. But until somebody invents a dishwasher for brewing gear it will never be optimized enough for my liking.
As a BIAB brewer, I don't bother holding the mash at 168 at the end of the mash period. After removing the bag, I resume heating up to boil temperature and do the mashout by default.
@@memyself898Evan as a novice brewer six years ago, I could never figure out why I had to waste time and propane holding it at 170 when the saccrification process is just as stopped at 171+ as 170.
That was pretty cool! You definitely seemed rushed! But hey it was a 1hour brew day. You should do a kveik yeast at about 100f and make it 36 hours grain to glass..lol cheers Martin!! 👍🍻
I really need to try the kveik yeast. My brew area stays high 90'sF all summer. This seems right up my alley. I'm thinking of doing a basic citra dry hopped IPA to compliment what I read this yeast produces ester wise. Should be fun.
I've gotten my brew days down to a few hours by preheating my strike water in my Mash & boil the night prior as well as milling grains the night before. My biggest obstacle is wort chilling as I live in south Florida and our ground water can be as high as 80F. I've used ice and recirculation pumps but honestly it was tedious and still took a lot of water. I started doing no chill or partial chill brews with good results, but doing that technically stretches my brew day over 3 days between water prep pre brew day, brew day, and aeration and pitch the following day (which only takes 5 minutes, but still).
Very cool! My dad is visiting next week and I hope to brew with him but time will be of the essence. For me, windy days have a huge impact on my timing. I brew outside with a dark star burner and if I can't shield the wind, it takes longer to get up to temp.
Very nice. I would like to see you do a starch test every 5 minutes starting at 35 minutes until conversion. Also I think it would convert faster if you stirred the mash.
Brülosophy has done a bunch of these time saving experiments, Turns out home brewers do a lot of things and spend the time “just because”. Short boils, no chill, it all makes beer😁.
Cool experiment Martin, thanks for sharing. You said the tasting was about 2 weeks from brewday, can you let us know how many days was it fermenting and how many days was it aging ?
Maybe you can try this as a Raw Beer? You wont have to bring it to a boil. Just bring it to 170 for 10 mins. On the side boil a small bit of your wort with the hops in bags. Chill down the wort and add the hopped smaller wort addition. Then pitch the yeast and your golden!
The Homebrew Challenge awesome to hear. Been looking at all-in-one systems and I keep leaning towards the Clawhammer because of its non-proprietary parts
@@TheHomebrewChallenge Did not see a (no boil) brew on your channel. If you want, I have a good recipe. It's actually a really good beer I find. And you have all the gear for that... very simple.
Love best bitters. You kinda cheated by skipping cleanup, my least favorite part of brew day. When I think about shortening my brew day, it's all about reducing active time/labor not racing from start to finish. I'd take a longer mash for better efficiency, and skip the plate chiller altogether and pitch in the morning. I absolutely shorten the boil too. Maybe not fastest, but laziest?
@@TheHomebrewChallenge Exactly. I skip the chiller to avoid having to clean it as well. When you have a stainless fermenter like the ss brew bucket, it can take wort straight off the boil and seal up for a no chill session overnight, no real risk of contamination. Can't do that with a plastic or god forbid a glass carboy. I just take out the bung in the AM and put a sanitized funnel in to pitch the yeast. (Which of course has been building up overnight in a starter on the stir plate.)
I really love the videos. Thanks for all the tips. I had 2 questions. I'm a beginner homebrewer and I live in a warmer climate. My house is usually around 22-25°C and I don't have a way to keep my fermentation bucket cooler. What are some good recipes for this temperature? If it gets up to 26 or 27? Also, do you have any recipes with oats? Cheers!
Look into kveik yeast they are very temperature tolerant without off flavors. No cooling needed! 👍🍻
4 года назад
In my last 2 brews, I tried kveik yeast(first voss and second oslo). Pitch in at 40°C. I had to use fermentation belts later on... It finished in 3 days. I use only around 60l of water to chill 27l of wort. And then I used most of that water for equipment cleaning. Rest was for tomatoes, nothing wasted.
I'm curious how high your efficiency would be if you left mash overnight? I've done that without temp control, got 1.098 at 87% efficiency (total mash time 14 hours) lol
@@TheHomebrewChallenge no insulation, but I mash in a Mash King cooler tun. Initial mash was 152F and in the morning it was 108F EDIT: I lied. I actually wrapped it in a blanket too, if you'd call that an insulation :D
Great video! How about cleaning? Do you do it right after the wort is in the fermenter? Also, I would not trust hot water from the tap. Doesn't it contain harmful stuff like heavy metals, bacterias, etc.?
What's the rush and added stress? Are you planning on going on to a reality TV show? I suppose you did save an hour or two of your time. Well done! 50% mash efficiency is very impressive - Congratulations. See if you can get that 60 minutes down - maybe to 12 or 13 minutes. Well done!
@@TheHomebrewChallenge I've not done a no boil, but as long as the wort has been pasteurized it should be ok, i think you might have to hop addition in the mash though?
I’ve honestly never spent more than an hour brewing a batch - cleaning included. All you have to do is not bother with all the unnecessary faff. Brew in the old way 👍
@@TheHomebrewChallengei can get 85% with biab just letting it sit longer and adjusting my grind, what about the yeast? .... you're not getting the same hop isomerization either, but if you have the cash to blow...you sure you should be doing instructional videos?
@@ed1884378 I think you missed the point of the video entirely. He's already done tonnes of educational and "correct" brewday videos. Do you hate on Brulosophy for their "Short and Shoddy" articles too? I think the shit you're smelling might just be stuck on your upper lip.
@@DenkerNZ "shit you're smelling might just be stuck on your upper lip" well i don't know about that , but i think getting max 65% efficiency might not be the source i would consult for lessons on brewing. did your mother teach you that verbiage?
wow after reading these comments you are affecting a lot of uninformed people that think this is a good thing. man up and tell them this was a waste of cash. maybe next time you can brew an 8% abv in even less time. normally saving time= saving money, not this time.mostly there is a reason for things that take time, you need to inform them why
I believe there is value in exploring quicker brew days, even at the expense of efficiency. This is coming from a guy that routinely gets around 82% from my mashes (which isn’t the best, but it’s good). What Martin is doing here is dropping $2 worth of extra grain to save 2 hours of time. Now, I don’t know how much you get paid at your job, but I’d bet it’s more than a $1 an hour! Time for life is worth more than a little grain. He made good beer in an hour!!! Cheers!
