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Chill haze shouldn't be an issue in English bitters. They're not served at temperatures where chill haze will be apparent. It did look a nice beer though 🍻

2.5gallon bach IPA what hops adding sir and hops adding time please

Just pitches Belle today. The literature recommended 95 Fahrenheit for fermenting. I don't have temp control so we will see how it comes out at 75-85. Great video. My next batch will be with the DuPont strain.

Thanks for the video im actually researching the topic for building a chamber for fermenting tobacco but there isnt many in depth videos on the subject from that perspective.

Did your fermenters all come with spigot or did you add them yourself?

Thank you Harrison Modine.

2.5gallon bach mashing how mach time sir palse

I was also at the 2022 HombrewCon and still have many packets of the Kveik yeasts I picked up. Thanks for this video and I'm also going to try some of my regular recipes with Kveik yeasts!

Drop your moving hands...Please!

Brilliant! I ran across this video looking for ideas for small batches for me and to get some lads in my office into brewing. I'll be trying a "small batch SMaSH (SBS?)" this weekend! If you're ever in the C'Ville area, come and hang with the local homebrew club, CAMRA (Charlottesville Area Masters of Real Ale).

S-33 is a yeast I have not used. I have seen some genetic testing that indicates it’s very close to Lallemand Windsor and Lallemand London. I notice Lallemand have recently stopped offering London. I’m also pretty sure London was the same strain they had previously sold as ‘Manchester’. I have used both Windsor and London and to me they were so similar I couldn’t really pick the difference. I fully expect S-33 to be basically the same as those 2. Interested to see this video

I did a graf with DME and Voss Kveik in the garage and it was like 2 days and it was like too orangey and yummy. Almost too much character was fermented out. I liked it a lot for the heat in Phoenix. It seems to like stress. Maybe under-pitching is better?

thanks for all the links very helpful!

Music sux

Music sux

I've been doing this for a while, but finally got my first infection from recycled yeast. The yeast from the starter (Parent strain cellarscience English- an S-04 clone) seemed very healthy, and fermented very vigorously with almost no lag, but a couple days after it was done I got a white pellicle on top of the beer. That pellicle looked like an alien invasion out of a sci-fi movie, so my otherwise healthy yeast picked up a hitchhiker somewhere. I'm looking at all the things I may have done wrong. I used a loosely sealed jar full of trub, left it in the fridge too long, and opened it too many times. When I made the starter it was in a sanitized jar, but that ja was only covered with a sanitized dishtowel- enough to keep out bugs, but not enough to keep everything else out. Now I'm rethinking my whole process. Instead of jars, I'm going to use bottles. They will be sealed a lot better and handled a lot less while in the fridge. For the batch I'm brewing now, instead of waiting for the trub and pouring it into a jar, I drew off a bottle (my fermenter has a spigot) while the beer was churning away in the super-active phase of fermentation. That bottle is covered with rubber-banded, sanitized foil for now. When the ferment dies down it will be capped and go in the fridge with a label that says "yeast beer". Not as many cells as a trub cake, but I'm pretty sure that bottle is loaded with active yeast. I love the money I save, and I love the 4-5 hour lag time as opposed to waiting a day and wondering if the yeast was dead until it finally kicks in, but I don't want to go through another infection again.

Sounds like a good beer!

Like the ballon idea. I’ve only seen people who made what’s called prison win use balloons. When it’s time for more yeast I’m going to try that kviek yeast. Northern brewer now sales that brand. They are still hit and miss but they are getting better

I know one flavor profile TH yeast exerts is a bubblegum flavor, do you feel you got any of that with the Bootleg yeast?

Would you recommend Staljen in a Cascade blonde? The taste description from the company doesn't sound right, but others say Staljen produces a lot of citrus flavor, which could be good. Usually I have used US-05.

important: keep HOPS frozen

I've just done a 'pseudolager' with Voss this weekend (48 hours ago). I was going for getting a quick fermentation kick out of Voss, starting it at 32C/90F and then allowiing it to drop on its own from about 18 hours in. At 48 hours, it's now at 23C/73F. Part of my thinking, was that some of the hop character might be lost if I went for too long at the high temp - I've previously experienced that with Lutra. The plan is to let it continue to drop down to 18C/65F and then leave it there for about a week or a week and a half. Then Keg condition it.

You look like Harrison Ford, great video btw

Hey buddy, thanks for subbing to my channel! And I love the reference to the Escape song in the beginning!

We can get em in denmark now

Your hands! Your hands! Leave them sit...Please.

Do I need to fill my entire 5 gallon keg with sanitizer, or can I do like half filled and purge a few time to get the oxygen out?

Did a primary fermentation with a saison yeast (belle saison yeast). Racked to secondary on a brett yeast (WLP655 Belgian Sour), let it go 6 months. Bottled half, then left the other half in the carboy, but added 3lbs of frozen raspberries to it, and let it go another 14 months(mostly because I forgot about it, or was lazy), then bottled with standard priming sugar. Should have added some champagne yeast to it, as it never really carbed well in the bottle. But dry as a bone. Still have 2 bottles of the raspberry version left, so sitting in bottle for about 4yrs, having sat that long they are carbed well enough now. Gotten out of brewing for a couple of years, mostly because I was tired of bottling, and my brewing partner got all weird and stopped drinking beer, and started making homeade wine instead. But got an Anvil brewing system for Xmas, so just itching to get going again! Just have to build myself a kegorator.

Excelente vídeo. Grato pela aula. Abraços do Brasil

I think if you rated 38 and they rated 35 then youre pretty good on judging yourself without over inflating too much

Much beer to drink for you. Cheers!

Been debating getting into brewing for years, but didnt really want to do extracts. Been looking at all the spendy kits, thinking why is it so hard to just find a simple BIAB setup? This video was very informative for equipment needs as well as the basic process!

I hate beer. I just started researching this shit to do something nice for my dad Then he more or less quit and now I’m just doing it to prove to myself that I can Maybe my brother could take it

The yeast you used is now on northern brewer

Loved this. I actually ordered saison parfait a couple days ago before even watching this video. Makes me super excited that it was the yeast you used here

I'm always curious about dry hopping on the cold side and the risk of oxygen. Would you say dropping to 14°c, dumping in the hops and just close it up? Does any C02 need to be added to purge the vessel?

This was great! Thanks for brewing, and for picking up the glass. We definitely aim for more bitterness than is typical of many recent IPA makers. All the best, and happy brewing!

Great video. I've brewed a ton of NEIPA's and agree that the process is key. London ale III is the only yeast I use now having tried several and each brew I move more heavily towards biotransform hops added after 24 hrs (for 5 days) and less of the whirlpool and 2nd dry hop. Whirlpool for me just seems a waste of hops and too much 2nd dry hopping often leads to hop burn. Biotransform gives a great bang for your buck - for me at least

Nicely done!! Was that a 15 gallon boil kettle? I’m with you on the recipe, I’m skeptical of that small hop load on the hot side, I say we have better recipes than Nate! Better hops! More oats! Great work and cheers!

You pulled out that pint glass and I sighed in disbelief.. nice head fake! Those treehouse glasses are nice

Ah, I was wondering what happened with the other 5 gallons. I knew that there's some sort of split batch happening somewhere...

Great video! I always seem to get weird vegetal flavors in my hazy IPAs when I dry hop with 8 oz or more in a 6 gallon batch. That's even with doing a soft crash to 55F before adding the dry hop (All Rounder fermenter with pressure kit). I've started to back off my dry hop charges and load up the aroma and whirlpool additions, and it tastes a lot better. Curious if anyone else is experiencing the same thing.

Best result so far for me: Full fermentation with Saccharomyces (Saison yeast), and PRIMMING with Brett. Flavor and carbonation where awsome after a month and get better at 6 months. Depending on your FG you need to calculate and compensate the sugar levels. Important thing is to pitch brett on a GOD beeer. It was the best saison I did, and became the best Brett beer I've made. Funny thing is that I didn't buy any Brett yeast. I've just dropped some Orval bottle drags on it. Cheers form Brazil.

Dark and crystal malt lower the pH. Holding the dark grains to end of mash (just prior to mashout) or only in sparge can help prevent a drop during the mash and lowers the potential off astringency too. Adding these grains later protects the enzymes in the mash for saccharification.

My Treehouse Stout has been in the keg for a week and a half and is great - lots of depth of coffee and chocolate flavor. After that success, I might have to try this one!

This is on my list! Looks amazing

This batch won a Silver Medal in the 2024 Bluegrass Cup with a overall score of 40! This is addition to the Bronze Medal in the 2023 50 West competition with a score of 36.

Last summer I did a saison with Belle Saison and some real good local wildflower honey. Ended up taking half of it and mixed in some BR-8 with priming sugar and bottled (basically used a corny keg as a bottling bucket). The base beer was great but the brett beer was awesome. I've still got a bottle left but I'm thinking of popping it at the one year mark. Thinking about doing this again with a different style, like a Belgian Pale or a Tripel.