Thanks so much for sharing your recipe and experiences! I brewed your kveik NEIPA recipe in a 10 gal. split batch with the only difference being the yeast, one with Voss and the other Hornindal! both are fabulous. Voss is a little more tart. Hornindal more pineapple sweet.I under pitched and fermented at 90 for 4 days. after a cool crash to 58 and dry hop, I had a very drinkable beer in 7 days! Thank you and, of course thanks Lars G.!
Great video, I use KVEIK yeast alot VOSS, HOTHEAD a couple dozen times. I absolutely love them. I’ve mostly used the liquid yeast but two days ago I pitched an IPA and pitched a VOSS dry yeast. It kicked off in 40 minutes at 90 degrees. I keep my fermenter constantly on the exact temperature with a ferm wrap I got form More Beer hooked up to an Ink Bird temperature controller. When this beer is finished I will wash the yeast and try a batch using washed dry yeast.
If you miss the chance to top crop Kveik you can also transfer some the yeast cake to a dehydrator and create dried Kveik. You can then simply place the dried Kveik in a freezer bag and pop it in the freezer for future use. I just used some 1yr old dried Voss Kveik in a Pale Ale last Sunday and within 4 days I reached FG of 1.010 from a 1.055 OG.
Thanks for your videos. I'm moving inside for my brewing and making smaller volumes. After 30 years of brewing, I've gotten too old to be hauling tanks and burners around the backyard. Your videos are inspiring me to return to the kitchen.
Hi! Greetings from Poland. I’m not sure if you will see it but I’m watching again this video and ascorbic acid will be „destroyed” over 60-70 degrees C. To prevend beer by oxidation we are using ascorbic acid directly during bottling/kegging. Cheers, great channel!
If you wantto keep your kveik hot but don't want to sweat yourself out of the house just put the fermenter in an enclosed space with a heating pad (the kind you use for sore muscles). If you want to be super precise run it hooked into a temp controller like an inkbird, but just running on it's own will still help keep your fermenter toasty without cooking the rest of your house! Sounds like a tasty neipa, enjoy the rest of it.
I definitely think ferm fridge is the way to go! Although I've heard heating belts are not a good idea with the plastic fermenters, they do have insulating jackets that can be used which supposedly do a pretty good job as well.
I know it's dodgy but I once tipped the tiny amount of Voss yeast at the bottom of a small bottle of beer into a brew and the beer turned out great. It's a machine. Good call on the extra nutrient, otherwise it gets a gnarly orange peel flavour. Which you may, or may not want.
Awesome video! In the future can you add a a video about how to add your second round of dry hops while adding carbonation? It would be very helpful. Thanks
I’m still learning the ropes of home brewing and I long for the day I can brew a good New England IPA at home. My first few attempts haven’t been as great as I would have liked. I love sabro myself so I’m definitely going to try get a hold of some to use in a future brew. Thank you for your very informative videos!
Really enjoy the channel! Love the way you genuine way you present your successes and failures. It really helps me learn from watching. Keep up the great work! 💪🍻
Yessir! Sabro is definitely a left fielder. I always get that very subtle minty/mentholish flavor with that hop. You’re not crazy! Just our sophisticated pallets at work 😂
For your upcoming pressure fermentation, sanitize a keg and put your Spundit valve on it and get a gasline from the fermzilla to the keg during fermentation. Voila keg purged and ready for pressure transfer right after fermentation, lets you keep the gas in the canister.
You are just in time! I just kegged a beer and plan to brew tomorrow. Fermzilla all-rounder is empty and harvested jar of Voss is already in the fridge. Just bought some flaked oats and have Citra, Amarillo and Mosaic in the freezer. Thanks and Happy international BEER day =)
Perfect 👍 I’ve been trying to really learn the science behind these NEIPA’s … I really need to get my water profile from my city! my last one sucked really bad so it’s really good to see this information thanks so much for sharing! Cheers 🍻
Another great video! You might add the addition of your yeast nutrient to recipe in the description since you mention how important it was in the video. Ordering ingredients to make this for next weekend! Thanks again.
If you are top cropping, you want the foam to be really sticky - if it's fluffy with brown spots, skim this off and wait, it'll be replaced by a lovely sticky, yeasty foam with no brown deposits. Harvest this!
I pitch my Kveik at 97F and then i wrap a winterjacket around the fermenter.After that, the yeast is so active that it maintains that temp until its done fermenting 48h later.Crazy yeast :-D
Great video! Hoping to try out this recipe soon. I've brewed a Gose with kveik and to maintain temp control, I used a heated fermenter called the Bucket Buddy. It turned out really good!
Looks great man! Seriously considering using Kveik for all of my ale brews from now on, dont see why not unless im going for some yeast flavor contribution. Cheers from Canada!
Its definitely a very versatile yeast but can add some unwanted character in certain cleaner styles if fermented hot and fast. That being said people have made fantastic pilsners with it.
You can get all the qualities of other great ale strains with Kveik. Omega just released Lutra, which is their isolate of a strain from Hornindal (8 strains + ) that is supposedly clean. Use that in your West Coast IPAs, Pale Ales, etc. Use Voss / Hornindal etc. in your NEIPAs. I'm in Canada so I have Escarpment's Krispy as my clean ale yeast. I also use it for pseudo lagers in the summer. Laerdal I just traded some of my yeast for, hoping it will go well in my bitters (more subtle esters). I have Framgarden which has notes of red berries for dark beers. And finally I have my Sigmund Gjernes (farmed version of Voss) for NEIPAs / Hazy Pales Just top crop or bottom harvest them, as recommended (don't worry about it if it's a single strain isolate, do either). Then enjoy them for years! I also dry them in a food dehydrator as an emergency backup.
I am so glad how you went around with kveik this time, with nutrients and even top cropping. I have never used MO for NEIPA. I do like using pilsner malt and also add some sugar for bumping up the ABV and also dry it slightly out, without missing out of the full body. Next time, maybe try with chit malt - I found this very great for taste and mouth feel, saw in Scott Janish CZcams channel. What a motherload of hops. Skål, stay safe 🍺
I actually did use pilsner, Maris otter was a typo, I have no chit malt at my local homebrew shop but I may bump up the % of unmalted adjuncts next time. Cheers and thanks for watching!
I recently brewed a NEIPA with the Fermzilla All Rounder (under pressure) and used that Voss Kveik, extremely happy with it. I added my dry hop when i pitched the yeast,I figured the smell going to be trapped in there anyways due to the pressure,seems to work. I used Cashmere,Comet,Bru-01 and Sabro.
Wow! 12 oz dry hop! I just tapped my Hazy using Kviek and a Equinot/El Dorado dry hop combo- only 6 oz. - Added ascorbic acid to keg ( per Genus) found grapefruit as dominant flavor. Which grain gave u head retention?? Got 7.8 abv by adding Dextrose. My best Hazy to date after following you closed transfer guidance. Thank U!!! Next venture 20 gal batch
Thanks for watching! Sounds like you got a solid brew as well! I really think the head retention is directly tied to the flaked grains as they add lots of proteins which aid in head structure. And yes you can top crop any kveik yeast.
@@TheApartmentBrewer pretty good I think, I hit all the gravity numbers. I pitched the Voss around 8pm Friday and it was already ripping by midnight. I dry hopped 18hrs later and this morning I think fermentation is close to complete. I am probably going start crashing tomorrow with plans to keg Thursday or Friday
@@TheApartmentBrewer I used 2oz each of Amarillo, Citra and Julius in the whirlpool and then 2oz of Amarillo and Julius and 3oz of Citra. My home office where I keep my fermenter smells amazing. I am relatively new to all grain so I might do this recipe a couple times in a row to nail down my process.
@@TheApartmentBrewer The beer turned out pretty nice. I ran into a problem trying to transfer from my fermenter to the keg when my closed transfer system broke and i ended up having to mouth siphon into the keg. I'm thinking I need to have people over to finish the keg within a couple weeks before oxidation really sets in
Sounds like a delicious beer and great portrayal of the Voss Kveik! One of the best NEIPAs I've had in the last year was a Sabro & Galaxy DIPA, the True New Englander from Trillium. Definitely an odd but super refreshing set of flavors. I get mainly coconut from Sabro but also mint, and even a tiny bit of what I like to call "Home Depot scent" (cedar maybe?)
You're one of my favorite homebrew channels! I'm also an apartment brewer, so I appreciate the limitations to space for equipment. Your videos are very detailed and easy to watch. How do you feel about west coast ipas? Keep up the good work!
Great vid as always, very detailed! Im gonna make this one this weekend, maybe a very slight change with the malt. I think that I will be using kveik for the majority of brews from now (have used only once so far) due to that I can not control my temps, its great for such wide tolerances. Cheers
Its definitely a great solution to temperature issues if you don't want to go with classic strains of ale or lager yeasts. Just be sure to give it a lot of nutrients! Good luck!
I brewed last weekend I whirlpool 2 oz Azzaca and 2oz Medusa dry hopped with same amount used WLP518 Opshaug Kveik yeast I will keg it later on today Cheers 🍻
When bottling. I always bottle conditioned my beers. It was a habit due to being in the middle east. And id collect my C02 using balloons secured to plastic tubes that have valves on them to purge my headspace. I never had a problem with oxidation. But then again rmthey didn't last very long either.
my experience with Kveik is, get it to 30ish and go... no nutrients etc required. mine have all been Queensland experiments, temp who cares, but always a citrus note. trying pressure ferment next, go with the under pitch!!
Nice brew! Really thinking about using some kveik yeast. I'm brewing in an apartment too and my wife is unlikely to approve a fermentation fridge till we move to a house😅.
Amazing neipa..... I've got to brew mine. Been waiting for my fermentation chamber to stop being used as it's actual purpose.....a fridge. I don't think I can wait any longer for that though. Cheers Steve
Making this brew as we speak.....except I couldn't get any kviek yeast so I'm going with an Abbey ale yeast. Should ferment pretty fast but will impart a little more flavor from the yeast than what the kviek does. Also I couldn't find the sabro hops so I'm going with hbc 343 from Yakima hops. Last I do extract instead of full grain so lme pilsner mixed with carapils and what not in a small grain bag. So let's see how differently this'll turn out. So far it's way darker than how yours has turned out and the og is 1.062. just pitched my yeast, safale Abbey ale yeast, a half hour ago. Cheers!
From my brewing experience, oxidation on the hot-side is a non issue. Boiling water removes dissolved oxygen and other gases. The solubility of gases in liquids is decreased as temperature increases. This is also something to think about too, when transferring to your fermentation vessel. Since you are knocking out at 100 degrees, the solubility of O2 will be less than if you were knocking out at 60 degrees. Adequate oxygen levels in the wort ensure that the yeast grow and reproduce during fermentation. Inadequate oxygen levels can cause poor attenuation. The really important area to control O2 pickup is after the beer is terminal. It sounds like you are practicing good techniques as far as transferring into kegs/packaging and reducing cold-side O2 pickup.
Awesome video! If you haven't tried it yet, check out Verdant IPA yeast. I've been making a lot of NEIPAs lately, and I've tried Imperial Juice, Wyeast London Ale iii, Escarpment Lab's Foggy London Ale, White Labs Coastal Haze, Voss Kveik, and Verdant IPA, and Verdant was by far my favorite. Cheers!
Glad I could help you out! And yes, the hop character will naturally fade with time, and the bitterness will decrease accordingly. However, the juicy factor could decrease as well with time
Love the video (and all of them really) and all of the explanation you give in every step. One thing I have been wondering is how you're able to heat up so much water using a coil stove? I have an electric stovetop with the other kind (like the ones found on the aroma portable burners, not great) and I really struggle with my 10 gallon kettle. Thanks for any advice and keep up the great content!
I use a 120V 1650W heat stick which I run simultaneously to my stove on a separate circuit. In combination with the stove I can take 8 gal of preboil wort from mash temps to boil in about 20 min
@@TheApartmentBrewer That is very helpful! Thank you so much for the info. I just had my first brew day on Monday and will look into trying that for my next one! Cheers!
TheApartmentBrewer My only confusion is acidifying the mash to correct for pH. I have tartaric acid on hand, but I cannot find the acid concentration data anywhere. I might need to get my hands on some phosphoric acid or lactic acid.
Yeah, I would definitely recommend working with lactic acid, or just any low flavor acid that you actually know the concentration of and can predict how it will affect your pH.
The gypsum and epsom salt both are sulphates which probably cost you the mouth feel. I would drop the gypsum and replace the epsom with table salt which is a chloride.
Not to the degree you would think. Unfortunately if I'm using my base city water supply as a starting point its already high (65 ppm) in sodium so the results of adding more sodium would be less desirable
Its really pretty much just doing a full volume PBW circulation for cleaning. Making sure stuff isn't crusty/sticky after that and then storing it all dry.
Thank you for this interesting and amazing video! you're my best english speaker referent to making beers :D I have a only one doubt about this yeast, when the fermerntation has finished, may you start a cold crush process? sending the final beer into a fridge of 36 F degrees. Big hugs from Chile!
Thanks for the in-depth videos! Do you cold crash your NEIPA's? If so, how do you reduce/eliminate oxygen suck back through your fermenter's air lock/blow off? Co2 filled ballon attached? Co2 line connected at very low pressure?
Did you measure pH post fermentation? Might not be relevant anymore and you probably know this already, but the dry/bitter/thin taste can come from low pH post fermentation. Kveik lowers the pH more than your average strain. So If you mash at around 5.2 and not adding baking soda (or other pH raisers) in the boil or after fermentation, you're most likely sitting at a pH of 3.8-3.9, where's the ideal pH is more around 4.3-4.5. My experience is that Kveik lowers ph around 1.5 points, so I usually bump up the pH before fermentation in order to hit that sweet spot. Dry hopping raises pH so aim for 4.1-4.2 and get the last points from the DH.
@@TheApartmentBrewer you can always push some baking soda into the keg if you notice that ph is on the lower side. Just draw a pint and add baking soda to taste and then scale up from there. You will notice a HUGE difference in mouthfeel from let’s say 4.0 and 4.4
I would also be curious to know if you see the benefits from pressurized fermentation. As far as keeping volatiles in during fermentation and keeping more hop aroma/flavors. I've had varying results and several extremely hoppy beers that seem muted but don't show signs of oxidation after long storage. Just curious, thanks. Oh, and I definitely has oxidized hoppy beers unfortunately lol.
Great vid! Would love to see you re-brew it with the upcoming Verdant dried yeast from Lallemand (LA III in dried form!). For my NEIAs. I slightly preferred Hornindal over Voss (I actually have the farmed version but it tastes the same, just floccs better). Maybe give it a try sometime.
@@TheApartmentBrewer Glad it worked out for you. Perhaps the orange would've poked through a bit more at higher temps (I do 35c). But honestly, the hops always dominate for me. I just like the profile Hornindal leaves.
I brewed this beer at 28-30C at 15PSI, in 3 days I reached FG 1.015. The aroma was great when the beer was warm, but after cold crashing the beer lost all the aroma, how is that possible??
Great video . I'm going to give this beer a go this weekend. First time trying water chemistry aswell for me . I happen to have a lot of ekuanot and citra at the minute . Do you think that combo of hops along with your grain bill and voss would be be worth trying . Very much a new brewer here so hop combos I'm not really up on yet . Thanks alot . 👍
Could you do the same two-temp drop (boil -> whirlpool & whirlpool -> pitching temp) with an immersion chiller instead of a plate chiller? If so, do you leave the chiller in or remove and sanitise before re-adding for the second drop? Really keen to try this but I don't have a plate chiller
Yes you absolutely can, it may be tougher to precisely control the temperature though. Either method works, leaving it in or taking it out and sanitizing between drops
WOW. Twelve ounces of hops. That's insane. Back in June of 2019, Dr. Tom Shellhammer, hop science expert from OSU, claimed that every bit of hops beyond 1.1 ounces per gallon is completely undetectable to the human palate. According to his research, all but a half ounce of your enormous dry hop may have done absolutely nothing to the flavor of the finished product, because the water simply couldn't absorb any more. I have no idea if that's true, it's just got my wheels turning. I'd be curious if you just did one ounce of each hop in the whirlpool, and one ounce of each during biotransformation, if you'd even be able to tell the difference. Trying to save some money and do my own research about it, I attempted to adhere to the 6-ounces-per-batch notion on a West Coast IPA. I added: 0.5 oz of Cluster @ 60 1 oz of Cluster @ 30 1 oz of Willamette @ 15 2 oz of Willamette during the whirlpool @ 185°F (no rest, just continue to chill/stir) and 2 oz of Centennial at yeast pitch, which was 85°F (dry Voss Kveik from Lallemand). I pitched at 3pm yesterday, and I was bubbling away by 7pm last night. I have an Inkbird and heating pad, and I'm fermenting at 90°F this morning. I did the yeast pitch hop addition because three experiments on Brulosophy so far have pointed out that people can't tell the difference between yeast pitch, biotransformation, and late dry hop additions. So, I've got 6.5 ounces total in a 5.5-gallon batch, which would theoretically be saturated at 6.05 ounces, so a little under a half ounce of the Centennials might have been unnecessary. I wish I could tell you how good it is, but I won't know till this weekend. I really want this research to be true, because it gives us homebrewers a glass ceiling to which we can use an excuse to save money. I've seen people adding as much as 17 ounces of hops to a NEIPA. That's an expensive beer! Perhaps we can achieve the flavors we want by adding hops at a smarter time, instead of just in higher quantity. We'll see! We all get better with every brew! Great video! Have a good day.
The paper you're referring to (Impact of static dry‐hopping rate on the sensory and analytical profiles of beer) only discussed dry hopping, didn't address boil or whirlpool hop additions, and it's primary scope was determining the scalability of dry hopping on aroma. They did conclude that aroma and dry hopping is not linearly based so doubling dry hops does not double the aromatic experience. They also found that citrus aromas topped out before the herbal/tea aromas which basically means don't over dry-hop unless you're shooting for that herbal aromas. Of note, @TheApartmentBrewer dry hopped with 7 ounces, or 1.4 oz/gal. It'd be interesting to scale back the dry hop at 79% of his recipe (5.5 oz. dry hop) which would put it at Shellhammer's 1.1 ratio and see if any difference could be discerned. For anyone so inclined it'd be easy to split the wort and give each their own respective dry hop ratios (2.75 oz and 3.5 oz for each 2.5 gal batch). Thanks for pointing out that study. Although not a Harry Potter easy read it was interesting. source: onlinelibrary.wiley.com/doi/full/10.1002/jib.517
@@wolfpackman92 - Here's the thing though, although they used dry-hopping as their method, what I found really important to note is that they were dry hopping *_un-hopped_* beers. Thus, 1.1 ounces/gallon was all a beer could absorb. I'd be curious to see more research performed on beers that had bittering additions. Regardless, since a lot of people are brewing NEIPAs these days, this research is extremely relevant, because almost all the hops are added on the cold side. I've been seeing people posting that they add as much as a pound of hops in a single batch, which is clearly wasting money, so albeit I might be misinterpreting some of the data, I think it's important to get the info out there. You're right to question my take-away. I'm no authority.
P.S. - The beer I referred to in my OP is kegged now, and it is delicious! It has plenty of bitterness, a great aroma, and lovely citrus and floral character. Notably, no less of any one character than beers where I've gone overboard. I've also recently kegged a CDA with a 6-ounce limit, and it's crazy hoppy too. I truly am going to stick to a glass ceiling of 6 ounces per batch for the time being. I really want to dive into this, and see exactly what flavors I can squeak out with an imposed maximum.
How would you compare the A38 Juice to Kveik? If I can shorten fermentation time without detracting from any yeast-derived juicy benefits that’d be great.
To be fair, I really noticed very little yeast-derived flavor between the two brews. I definitely enjoyed the shortened production time of the kveik but there is a possibility the A38 may have accentuated fruity hop flavors more, but I changed up the hops too so its not clear if thats a yeast or a hop contribution.
A coincidence, I brewed a NEIPA with Voss yesterday and had monster fermentation going after 4 hours. Did you pull the yeast bag after x days? I have to carbonate in my fermzilla, so not sure if I'm going for biotransformation or regular 16C dry hop afterwards.
I need to try some Kveik yeast, but I think I'll wait until next July when the ambient temps reach 90+. I don't really have the capability of heat control yet.
I think you should invest the $40 or whatever into a fermwrap. I'm sure it'd be cheaper to buy/run than treating your whole apartment as a fermentation chamber.
Hey, recently found your channel, another great video! I would appreciate it if you could display some metric conversions for the non-imperial crowd when talking about temperatures or amounts. How was the flocculation on the Kveik yeast? I had some problems with low flocculation yeasts like Verdant IPA leading to very dry bottle conditioning results.
Not sure where you aren't seeing metric conversions, I do that with all of my recipes, but if something was missing let me know. Its a bit tough to measure flocculation in a NEIPA due to the haze but I think Voss has a reputation for dropping out readily. I'll have to brew with it again!
@@TheApartmentBrewer Oh they're in the description! I thought about displaying them on the video, but that's probably just a detail. Yeah indeed, hard to see anything in that juice. I'll try the Kveik strains some time.
Very much appreciate all your hard work and absolutely awesome videos. I've watched most of them and made several of your beers - currently enjoying the Dunkel Weizen. I would be interested to know the detail of the CO2 volumes you carb at for each style you brew in this and subsequent videos - big ask I know :-) As well as the temp you keep your keezer. Keep up the awesome work. Brew on Brother.
I keep the keezer steady around 42 F, but the rate at which I carbonate varies. Usually I force carbonate with about 40 PSI for 24-36 hours and that does the trick
@@TheApartmentBrewer Thanks for that, just installing an ink bird controller to keep the temps steadier - very helpful, now I’ll set it to 42! always looking to expand my knowledge and improve my beer quality. Thanks for all you do!
A comment from an old crabby ( and I mean crabby and old mother f##king) brewer. I know that your just having fun but you used enough hops for me to brew 8, 23 litres batches of drinkable beer. Thanks for doing what your doing. Have fun with it.
@@TheApartmentBrewer The hops that I have available to me grow in my back yard in the back lanes around town,t I have been harvesting for many years. The nearest store where I can buy brewing supplies is a 2 plus hours drive away. At times it makes me a little crazy when I run low malts or the instant kits. Hey happy brewing. Regards Chuck.
Another great video! Wish I had the kit to pull off a NEIPA. I'm brewing your American Amber Ale this weekend with Cascade. Wish me luck and I'll take any tips you can give! Keep it up!
I did a NEIPA in a bucket and it was really good! I don't think you necessarily need a whole bunch of equipment to do one, just careful control over your brewing practices. Hope the amber turns out well for you!
Thanks so much for sharing your recipe and experiences! I brewed your kveik NEIPA recipe in a 10 gal. split batch with the only difference being the yeast, one with Voss and the other Hornindal! both are fabulous. Voss is a little more tart. Hornindal more pineapple sweet.I under pitched and fermented at 90 for 4 days. after a cool crash to 58 and dry hop, I had a very drinkable beer in 7 days! Thank you and, of course thanks Lars G.!
Nice Job, Mark
Lars is my god !
Great video, I use KVEIK yeast alot VOSS, HOTHEAD a couple dozen times. I absolutely love them. I’ve mostly used the liquid yeast but two days ago I pitched an IPA and pitched a VOSS dry yeast. It kicked off in 40 minutes at 90 degrees. I keep my fermenter constantly on the exact temperature with a ferm wrap I got form More Beer hooked up to an Ink Bird temperature controller. When this beer is finished I will wash the yeast and try a batch using washed dry yeast.
If you miss the chance to top crop Kveik you can also transfer some the yeast cake to a dehydrator and create dried Kveik. You can then simply place the dried Kveik in a freezer bag and pop it in the freezer for future use. I just used some 1yr old dried Voss Kveik in a Pale Ale last Sunday and within 4 days I reached FG of 1.010 from a 1.055 OG.
This is the coolest comment on here and I would love to see a video of that process!
@@clyntebling9050+1
BTH, your videos are the only thirty minute videos on beer making that I do watch from beginning to the end. Thumbs up!
Thanks! I'm really glad you're enjoying the videos!
Thanks for your videos. I'm moving inside for my brewing and making smaller volumes. After 30 years of brewing, I've gotten too old to be hauling tanks and burners around the backyard. Your videos are inspiring me to return to the kitchen.
"Make the most I can with the least I can". That's my moto too. Cheers.
Hi! Greetings from Poland. I’m not sure if you will see it but I’m watching again this video and ascorbic acid will be „destroyed” over 60-70 degrees C. To prevend beer by oxidation we are using ascorbic acid directly during bottling/kegging.
Cheers, great channel!
Interesting, where are you getting that information?
oddly, and by no means any disrespect, my fave channel to put on before bed. bob ross, but beer.
If you wantto keep your kveik hot but don't want to sweat yourself out of the house just put the fermenter in an enclosed space with a heating pad (the kind you use for sore muscles). If you want to be super precise run it hooked into a temp controller like an inkbird, but just running on it's own will still help keep your fermenter toasty without cooking the rest of your house! Sounds like a tasty neipa, enjoy the rest of it.
I definitely think ferm fridge is the way to go! Although I've heard heating belts are not a good idea with the plastic fermenters, they do have insulating jackets that can be used which supposedly do a pretty good job as well.
Germination/seedling heat mat works great.
True!
I know it's dodgy but I once tipped the tiny amount of Voss yeast at the bottom of a small bottle of beer into a brew and the beer turned out great. It's a machine. Good call on the extra nutrient, otherwise it gets a gnarly orange peel flavour. Which you may, or may not want.
Thanks for the video. I am brewing my first NEIPA next weekend.
Brewed this using Verdant Yeast and adding Citra Incognito in the Aroma hop - came out great
Sounds fantastic!
Awesome video! In the future can you add a a video about how to add your second round of dry hops while adding carbonation? It would be very helpful.
Thanks
I’m still learning the ropes of home brewing and I long for the day I can brew a good New England IPA at home. My first few attempts haven’t been as great as I would have liked. I love sabro myself so I’m definitely going to try get a hold of some to use in a future brew. Thank you for your very informative videos!
I'm really happy I can help! Keep at it and you'll get the hang of it with a little practice
Really enjoy the channel! Love the way you genuine way you present your successes and failures. It really helps me learn from watching. Keep up the great work! 💪🍻
Thanks for your awesome comment! I'm really happy you're getting something good out of the channel!
Love the video, man. I too a from New England (CT) and this surely hit home. Looks like I'll be brewing this VERY soon!
Hope you enjoy!
Yessir! Sabro is definitely a left fielder. I always get that very subtle minty/mentholish flavor with that hop. You’re not crazy! Just our sophisticated pallets at work 😂
Thanks!!
My go to Yeast for my NEIPA's is Omega's OYL-006....if you love juicy juice IPA, CITRA, MOSIAC, EL DORADO AND ...OYL 006 is awesome!
For your upcoming pressure fermentation, sanitize a keg and put your Spundit valve on it and get a gasline from the fermzilla to the keg during fermentation. Voila keg purged and ready for pressure transfer right after fermentation, lets you keep the gas in the canister.
Great way to save CO2 for sure!
You are just in time! I just kegged a beer and plan to brew tomorrow. Fermzilla all-rounder is empty and harvested jar of Voss is already in the fridge. Just bought some flaked oats and have Citra, Amarillo and Mosaic in the freezer. Thanks and Happy international BEER day =)
Awesome! Thanks for watching, and happy international beer day to you as well!
Perfect 👍 I’ve been trying to really learn the science behind these NEIPA’s … I really need to get my water profile from my city! my last one sucked really bad so it’s really good to see this information thanks so much for sharing! Cheers 🍻
Another great video! You might add the addition of your yeast nutrient to recipe in the description since you mention how important it was in the video. Ordering ingredients to make this for next weekend! Thanks again.
If you are top cropping, you want the foam to be really sticky - if it's fluffy with brown spots, skim this off and wait, it'll be replaced by a lovely sticky, yeasty foam with no brown deposits. Harvest this!
I pitch my Kveik at 97F and then i wrap a winterjacket around the fermenter.After that, the yeast is so active that it maintains that temp until its done fermenting 48h later.Crazy yeast :-D
I may try that next time, it's a crazy yeast and I love it!
Thanks for the metric conversions.
No problem!
Great video! Hoping to try out this recipe soon. I've brewed a Gose with kveik and to maintain temp control, I used a heated fermenter called the Bucket Buddy. It turned out really good!
Looks great man! Seriously considering using Kveik for all of my ale brews from now on, dont see why not unless im going for some yeast flavor contribution. Cheers from Canada!
Its definitely a very versatile yeast but can add some unwanted character in certain cleaner styles if fermented hot and fast. That being said people have made fantastic pilsners with it.
@@TheApartmentBrewer I've definitely been tailoring my summer beers to the kveik profile. Juicy session ipas seem to do very well with it 🤘
Definitely agree with that!
You can get all the qualities of other great ale strains with Kveik. Omega just released Lutra, which is their isolate of a strain from Hornindal (8 strains + ) that is supposedly clean. Use that in your West Coast IPAs, Pale Ales, etc.
Use Voss / Hornindal etc. in your NEIPAs.
I'm in Canada so I have Escarpment's Krispy as my clean ale yeast. I also use it for pseudo lagers in the summer. Laerdal I just traded some of my yeast for, hoping it will go well in my bitters (more subtle esters). I have Framgarden which has notes of red berries for dark beers. And finally I have my Sigmund Gjernes (farmed version of Voss) for NEIPAs / Hazy Pales
Just top crop or bottom harvest them, as recommended (don't worry about it if it's a single strain isolate, do either). Then enjoy them for years! I also dry them in a food dehydrator as an emergency backup.
Nice Colour.. on the brew list
That looks delicious will be ordering some kveik right now!
I am so glad how you went around with kveik this time, with nutrients and even top cropping. I have never used MO for NEIPA. I do like using pilsner malt and also add some sugar for bumping up the ABV and also dry it slightly out, without missing out of the full body. Next time, maybe try with chit malt - I found this very great for taste and mouth feel, saw in Scott Janish CZcams channel. What a motherload of hops. Skål, stay safe 🍺
I actually did use pilsner, Maris otter was a typo, I have no chit malt at my local homebrew shop but I may bump up the % of unmalted adjuncts next time. Cheers and thanks for watching!
I recently brewed a NEIPA with the Fermzilla All Rounder (under pressure) and used that Voss Kveik, extremely happy with it. I added my dry hop when i pitched the yeast,I figured the smell going to be trapped in there anyways due to the pressure,seems to work. I used Cashmere,Comet,Bru-01 and Sabro.
That really sounds like an awesome hop combo, did you find that the dry hop aroma was unaffected if dry hoping right at the beginning like that?
@@TheApartmentBrewer Well I'd have to do a side by side to be sure, what i can say is that it smelt amazing!
I stumbled onto your channel and I'm very glad I did. Awesome video and it was a joy to watch. I will have to check out more of your videos.
Wow! 12 oz dry hop! I just tapped my Hazy using Kviek and a Equinot/El Dorado dry hop combo- only 6 oz. - Added ascorbic acid to keg ( per Genus) found grapefruit as dominant flavor. Which grain gave u head retention?? Got 7.8 abv by adding Dextrose. My best Hazy to date after following you closed transfer guidance. Thank U!!! Next venture 20 gal batch
Please confirm that it’s possible to top crop or wash yeast from “ dry Kviek” pkg????
Thanks for watching! Sounds like you got a solid brew as well! I really think the head retention is directly tied to the flaked grains as they add lots of proteins which aid in head structure. And yes you can top crop any kveik yeast.
i will be trying this recipe next weekend
Sweet! Let us know how it turns out!
Living in Thailand this yeast would be perfect for me.
I am doing this brew tomorrow with slightly different hops. Also just picked up my supplies at Jaspers based on your recommendation.
How'd it go?
@@TheApartmentBrewer pretty good I think, I hit all the gravity numbers. I pitched the Voss around 8pm Friday and it was already ripping by midnight. I dry hopped 18hrs later and this morning I think fermentation is close to complete. I am probably going start crashing tomorrow with plans to keg Thursday or Friday
Awesome! What hops did you go with? Seems pretty similar to my experience, its gonna taste bomb
@@TheApartmentBrewer I used 2oz each of Amarillo, Citra and Julius in the whirlpool and then 2oz of Amarillo and Julius and 3oz of Citra. My home office where I keep my fermenter smells amazing. I am relatively new to all grain so I might do this recipe a couple times in a row to nail down my process.
@@TheApartmentBrewer The beer turned out pretty nice. I ran into a problem trying to transfer from my fermenter to the keg when my closed transfer system broke and i ended up having to mouth siphon into the keg. I'm thinking I need to have people over to finish the keg within a couple weeks before oxidation really sets in
Doing this next, just would like to have little magnum on the 60mn to have little bit bitter
🙏🏿
I really appreciate the details. Awesome to follow along.
Sounds like a delicious beer and great portrayal of the Voss Kveik! One of the best NEIPAs I've had in the last year was a Sabro & Galaxy DIPA, the True New Englander from Trillium. Definitely an odd but super refreshing set of flavors. I get mainly coconut from Sabro but also mint, and even a tiny bit of what I like to call "Home Depot scent" (cedar maybe?)
That's awesome that you picked up on the mint too! I'm not crazy after all haha
Your vids are great man.
You're one of my favorite homebrew channels! I'm also an apartment brewer, so I appreciate the limitations to space for equipment. Your videos are very detailed and easy to watch. How do you feel about west coast ipas? Keep up the good work!
Thanks so much! I'm glad I can help out some, and to answer your questions, West coast style IPAs are my real favorites!
Sounds really interesting! I think I am going to try this yeast, I am sold. Thanks for sharing!
Love the T shirt!
Great vid as always, very detailed! Im gonna make this one this weekend, maybe a very slight change with the malt. I think that I will be using kveik for the majority of brews from now (have used only once so far) due to that I can not control my temps, its great for such wide tolerances. Cheers
Its definitely a great solution to temperature issues if you don't want to go with classic strains of ale or lager yeasts. Just be sure to give it a lot of nutrients! Good luck!
I brewed last weekend I whirlpool 2 oz Azzaca and 2oz Medusa dry hopped with same amount used WLP518 Opshaug Kveik yeast I will keg it later on today Cheers 🍻
When bottling. I always bottle conditioned my beers. It was a habit due to being in the middle east. And id collect my C02 using balloons secured to plastic tubes that have valves on them to purge my headspace. I never had a problem with oxidation. But then again rmthey didn't last very long either.
Funny you mention genus brewing. You and genus are my go-to’s for brewing. The addition of adding the fermentation section is awesome! Cheers brother
Thanks for that huge compliment! I learn tons of stuff from them and they're great guys. Glad you're enjoying the channel!
I just did my first batch with kveik. Finished fermenting in 35 hours, kinda crazy
my experience with Kveik is, get it to 30ish and go... no nutrients etc required. mine have all been Queensland experiments, temp who cares, but always a citrus note. trying pressure ferment next, go with the under pitch!!
Nice job! Could you please show in some video how do you setup your whirlpool and cooling system?
Great job on your video!! Love the details!
Nice brew! Really thinking about using some kveik yeast. I'm brewing in an apartment too and my wife is unlikely to approve a fermentation fridge till we move to a house😅.
Awesome! Keep bribing her with good beer 🍺
Thanks for the video! It really helped my out starting!
Amazing neipa..... I've got to brew mine. Been waiting for my fermentation chamber to stop being used as it's actual purpose.....a fridge. I don't think I can wait any longer for that though.
Cheers Steve
Who needs food when you have beer? Haha cheers Jesse, thanks for watching and I hope your brew goes well!
Making this brew as we speak.....except I couldn't get any kviek yeast so I'm going with an Abbey ale yeast. Should ferment pretty fast but will impart a little more flavor from the yeast than what the kviek does. Also I couldn't find the sabro hops so I'm going with hbc 343 from Yakima hops. Last I do extract instead of full grain so lme pilsner mixed with carapils and what not in a small grain bag. So let's see how differently this'll turn out. So far it's way darker than how yours has turned out and the og is 1.062. just pitched my yeast, safale Abbey ale yeast, a half hour ago. Cheers!
Sounds interesting! Let us know how it goes!
You make great videos thank you. Very through a lot of great tips!
Thanks! I'm glad you enjoyed it!
From my brewing experience, oxidation on the hot-side is a non issue. Boiling water removes dissolved oxygen and other gases. The solubility of gases in liquids is decreased as temperature increases. This is also something to think about too, when transferring to your fermentation vessel. Since you are knocking out at 100 degrees, the solubility of O2 will be less than if you were knocking out at 60 degrees. Adequate oxygen levels in the wort ensure that the yeast grow and reproduce during fermentation. Inadequate oxygen levels can cause poor attenuation.
The really important area to control O2 pickup is after the beer is terminal. It sounds like you are practicing good techniques as far as transferring into kegs/packaging and reducing cold-side O2 pickup.
Awesome video! If you haven't tried it yet, check out Verdant IPA yeast. I've been making a lot of NEIPAs lately, and I've tried Imperial Juice, Wyeast London Ale iii, Escarpment Lab's Foggy London Ale, White Labs Coastal Haze, Voss Kveik, and Verdant IPA, and Verdant was by far my favorite. Cheers!
Sweet! I've been reading a lot about it and I'm going to try and get ahold of some. Definitely very interested to try it out!
Thanks for the video. Seemed like quite a high gypsum addition for a neipa. Maybe a factor in the bitterness?
I probably could do with a bit less gypsum, but I start out with 0 ppm SO4 and 100 ppm Cl, so I want to bring a little balance to the whole thing
Pitch at 35C, wrap it in a sleeping bag, fleece, insulated coat, whatever, and let it ferment. Don't need to rely on ambient temps.
Wondering if the bitterness slightly goes away with maturity?
Either way you and Genus have been mentors for me! Thank you!
Glad I could help you out! And yes, the hop character will naturally fade with time, and the bitterness will decrease accordingly. However, the juicy factor could decrease as well with time
Love the video (and all of them really) and all of the explanation you give in every step. One thing I have been wondering is how you're able to heat up so much water using a coil stove? I have an electric stovetop with the other kind (like the ones found on the aroma portable burners, not great) and I really struggle with my 10 gallon kettle. Thanks for any advice and keep up the great content!
I use a 120V 1650W heat stick which I run simultaneously to my stove on a separate circuit. In combination with the stove I can take 8 gal of preboil wort from mash temps to boil in about 20 min
@@TheApartmentBrewer That is very helpful! Thank you so much for the info. I just had my first brew day on Monday and will look into trying that for my next one! Cheers!
I’m brewing a pseudo lager with Omega Lutra Kveik tomorrow. I’m a little excited and nervous. This is my first brew with custom water chemistry.
It's awesome when you first try it out because it opens a whole new world of flavors. Good luck!
TheApartmentBrewer My only confusion is acidifying the mash to correct for pH. I have tartaric acid on hand, but I cannot find the acid concentration data anywhere. I might need to get my hands on some phosphoric acid or lactic acid.
Yeah, I would definitely recommend working with lactic acid, or just any low flavor acid that you actually know the concentration of and can predict how it will affect your pH.
Fantastic!
I would add the asorboric acid when dry hopping instead.
Dose: 3 - 5 grams ascorbic acid / 5 gals
The gypsum and epsom salt both are sulphates which probably cost you the mouth feel. I would drop the gypsum and replace the epsom with table salt which is a chloride.
Not to the degree you would think. Unfortunately if I'm using my base city water supply as a starting point its already high (65 ppm) in sodium so the results of adding more sodium would be less desirable
Could you go over how to properly clean everything kettles pumps hoses, and chillers or provide a link if you already have
Its really pretty much just doing a full volume PBW circulation for cleaning. Making sure stuff isn't crusty/sticky after that and then storing it all dry.
Thank you for this interesting and amazing video! you're my best english speaker referent to making beers :D
I have a only one doubt about this yeast, when the fermerntation has finished, may you start a cold crush process? sending the final beer into a fridge of 36 F degrees. Big hugs from Chile!
Great video!
Thank you!
Thanks for the in-depth videos! Do you cold crash your NEIPA's? If so, how do you reduce/eliminate oxygen suck back through your fermenter's air lock/blow off? Co2 filled ballon attached? Co2 line connected at very low pressure?
I brewed this again yesterday as some of my friends were asking for a neipa for the superbowl. It seems to be fully fermented down 24hrs later
Awesome! Voss is an absolute beast. You'll have no issues having that ready in time for Sunday haha
Did you measure pH post fermentation? Might not be relevant anymore and you probably know this already, but the dry/bitter/thin taste can come from low pH post fermentation. Kveik lowers the pH more than your average strain. So If you mash at around 5.2 and not adding baking soda (or other pH raisers) in the boil or after fermentation, you're most likely sitting at a pH of 3.8-3.9, where's the ideal pH is more around 4.3-4.5. My experience is that Kveik lowers ph around 1.5 points, so I usually bump up the pH before fermentation in order to hit that sweet spot. Dry hopping raises pH so aim for 4.1-4.2 and get the last points from the DH.
I did not actually know that kveik had that big of a pH drop, thanks for sharing! I'll keep that in mind next time I use it.
@@TheApartmentBrewer you can always push some baking soda into the keg if you notice that ph is on the lower side. Just draw a pint and add baking soda to taste and then scale up from there. You will notice a HUGE difference in mouthfeel from let’s say 4.0 and 4.4
Little help with salts to add using RO water for 10G batch?? I ‘m ready to brew on Sat and can’t wait to Top crop for the next 10G batch.
Your Chanel is great. You should have a million subscribers at least. We subscribe👍👍👍👍👍
I wonder what the lemon/lime flavor from Sorachi Ace would add...
That's an interesting idea!
Have you tried the recipe under pressure yet? I'm considering a similar brew where I substitute Sabro with Mosaic, fermenting it at 35C at 10-12 PSI.
Great video!! I love the content of your channel. One question: Which yeast nutrient do you use?. Thanks for the videos. Greetings from Colombia!
Thanks! I use fermax
I would also be curious to know if you see the benefits from pressurized fermentation. As far as keeping volatiles in during fermentation and keeping more hop aroma/flavors. I've had varying results and several extremely hoppy beers that seem muted but don't show signs of oxidation after long storage. Just curious, thanks. Oh, and I definitely has oxidized hoppy beers unfortunately lol.
Great vid! Would love to see you re-brew it with the upcoming Verdant dried yeast from Lallemand (LA III in dried form!). For my NEIAs. I slightly preferred Hornindal over Voss (I actually have the farmed version but it tastes the same, just floccs better). Maybe give it a try sometime.
Thanks! I'll keep an eye out for that yeast. I actually have some old hornindal in the fridge but I was very excited to use the Voss.
@@TheApartmentBrewer Glad it worked out for you. Perhaps the orange would've poked through a bit more at higher temps (I do 35c). But honestly, the hops always dominate for me. I just like the profile Hornindal leaves.
I brewed this beer at 28-30C at 15PSI, in 3 days I reached FG 1.015. The aroma was great when the beer was warm, but after cold crashing the beer lost all the aroma, how is that possible??
Great video . I'm going to give this beer a go this weekend. First time trying water chemistry aswell for me . I happen to have a lot of ekuanot and citra at the minute . Do you think that combo of hops along with your grain bill and voss would be be worth trying . Very much a new brewer here so hop combos I'm not really up on yet . Thanks alot . 👍
Awesome! I hope you have a good brew, I think ekaunot and citra will go great in this style of beer
Does the absorbic acid change the pH? Would this be a good option if the beer is too basic?
It will not change mash pH easily. I'd look at lactic acid for that
Love the brew and respect the whisk(e)y collection. Is that Caol Ila or Lagavulin in the back right corner?
Lagavulin 8!
question about Wit C? what's the purpose of adding it to mash while high temp. will destroy Wit C?
Could you do the same two-temp drop (boil -> whirlpool & whirlpool -> pitching temp) with an immersion chiller instead of a plate chiller? If so, do you leave the chiller in or remove and sanitise before re-adding for the second drop?
Really keen to try this but I don't have a plate chiller
Yes you absolutely can, it may be tougher to precisely control the temperature though. Either method works, leaving it in or taking it out and sanitizing between drops
WOW. Twelve ounces of hops. That's insane. Back in June of 2019, Dr. Tom Shellhammer, hop science expert from OSU, claimed that every bit of hops beyond 1.1 ounces per gallon is completely undetectable to the human palate. According to his research, all but a half ounce of your enormous dry hop may have done absolutely nothing to the flavor of the finished product, because the water simply couldn't absorb any more. I have no idea if that's true, it's just got my wheels turning.
I'd be curious if you just did one ounce of each hop in the whirlpool, and one ounce of each during biotransformation, if you'd even be able to tell the difference.
Trying to save some money and do my own research about it, I attempted to adhere to the 6-ounces-per-batch notion on a West Coast IPA.
I added:
0.5 oz of Cluster @ 60
1 oz of Cluster @ 30
1 oz of Willamette @ 15
2 oz of Willamette during the whirlpool @ 185°F (no rest, just continue to chill/stir)
and 2 oz of Centennial at yeast pitch, which was 85°F (dry Voss Kveik from Lallemand).
I pitched at 3pm yesterday, and I was bubbling away by 7pm last night.
I have an Inkbird and heating pad, and I'm fermenting at 90°F this morning.
I did the yeast pitch hop addition because three experiments on Brulosophy so far have pointed out that people can't tell the difference between yeast pitch, biotransformation, and late dry hop additions. So, I've got 6.5 ounces total in a 5.5-gallon batch, which would theoretically be saturated at 6.05 ounces, so a little under a half ounce of the Centennials might have been unnecessary.
I wish I could tell you how good it is, but I won't know till this weekend. I really want this research to be true, because it gives us homebrewers a glass ceiling to which we can use an excuse to save money. I've seen people adding as much as 17 ounces of hops to a NEIPA. That's an expensive beer! Perhaps we can achieve the flavors we want by adding hops at a smarter time, instead of just in higher quantity. We'll see! We all get better with every brew!
Great video! Have a good day.
The paper you're referring to (Impact of static dry‐hopping rate on the sensory and analytical profiles of beer) only discussed dry hopping, didn't address boil or whirlpool hop additions, and it's primary scope was determining the scalability of dry hopping on aroma. They did conclude that aroma and dry hopping is not linearly based so doubling dry hops does not double the aromatic experience. They also found that citrus aromas topped out before the herbal/tea aromas which basically means don't over dry-hop unless you're shooting for that herbal aromas. Of note, @TheApartmentBrewer dry hopped with 7 ounces, or 1.4 oz/gal. It'd be interesting to scale back the dry hop at 79% of his recipe (5.5 oz. dry hop) which would put it at Shellhammer's 1.1 ratio and see if any difference could be discerned. For anyone so inclined it'd be easy to split the wort and give each their own respective dry hop ratios (2.75 oz and 3.5 oz for each 2.5 gal batch). Thanks for pointing out that study. Although not a Harry Potter easy read it was interesting.
source: onlinelibrary.wiley.com/doi/full/10.1002/jib.517
@@wolfpackman92 - Here's the thing though, although they used dry-hopping as their method, what I found really important to note is that they were dry hopping *_un-hopped_* beers. Thus, 1.1 ounces/gallon was all a beer could absorb. I'd be curious to see more research performed on beers that had bittering additions. Regardless, since a lot of people are brewing NEIPAs these days, this research is extremely relevant, because almost all the hops are added on the cold side. I've been seeing people posting that they add as much as a pound of hops in a single batch, which is clearly wasting money, so albeit I might be misinterpreting some of the data, I think it's important to get the info out there. You're right to question my take-away. I'm no authority.
P.S. - The beer I referred to in my OP is kegged now, and it is delicious! It has plenty of bitterness, a great aroma, and lovely citrus and floral character. Notably, no less of any one character than beers where I've gone overboard. I've also recently kegged a CDA with a 6-ounce limit, and it's crazy hoppy too. I truly am going to stick to a glass ceiling of 6 ounces per batch for the time being. I really want to dive into this, and see exactly what flavors I can squeak out with an imposed maximum.
How would you compare the A38 Juice to Kveik? If I can shorten fermentation time without detracting from any yeast-derived juicy benefits that’d be great.
To be fair, I really noticed very little yeast-derived flavor between the two brews. I definitely enjoyed the shortened production time of the kveik but there is a possibility the A38 may have accentuated fruity hop flavors more, but I changed up the hops too so its not clear if thats a yeast or a hop contribution.
A coincidence, I brewed a NEIPA with Voss yesterday and had monster fermentation going after 4 hours. Did you pull the yeast bag after x days? I have to carbonate in my fermzilla, so not sure if I'm going for biotransformation or regular 16C dry hop afterwards.
I need to try some Kveik yeast, but I think I'll wait until next July when the ambient temps reach 90+. I don't really have the capability of heat control yet.
$49 Sous Vide on Amazon is all you need. Submerge your fermentor in bucket of water and use Sous Vide to heat water.
I think you should invest the $40 or whatever into a fermwrap. I'm sure it'd be cheaper to buy/run than treating your whole apartment as a fermentation chamber.
Hey, recently found your channel, another great video!
I would appreciate it if you could display some metric conversions for the non-imperial crowd when talking about temperatures or amounts.
How was the flocculation on the Kveik yeast? I had some problems with low flocculation yeasts like Verdant IPA leading to very dry bottle conditioning results.
Not sure where you aren't seeing metric conversions, I do that with all of my recipes, but if something was missing let me know. Its a bit tough to measure flocculation in a NEIPA due to the haze but I think Voss has a reputation for dropping out readily. I'll have to brew with it again!
@@TheApartmentBrewer Oh they're in the description! I thought about displaying them on the video, but that's probably just a detail.
Yeah indeed, hard to see anything in that juice. I'll try the Kveik strains some time.
Awesome video. Did you dry hop until the end of fermentation (4 days) or just for 2 days? Also can you use household vitamin ç to prevent oxygen
Very much appreciate all your hard work and absolutely awesome videos. I've watched most of them and made several of your beers - currently enjoying the Dunkel Weizen. I would be interested to know the detail of the CO2 volumes you carb at for each style you brew in this and subsequent videos - big ask I know :-) As well as the temp you keep your keezer. Keep up the awesome work. Brew on Brother.
I keep the keezer steady around 42 F, but the rate at which I carbonate varies. Usually I force carbonate with about 40 PSI for 24-36 hours and that does the trick
@@TheApartmentBrewer Thanks for that, just installing an ink bird controller to keep the temps steadier - very helpful, now I’ll set it to 42! always looking to expand my knowledge and improve my beer quality. Thanks for all you do!
Hi and thank you for a good video, but is there somewhere when you tell the batchsize?🤔 or am i missing it?
no worries, its 5 US Gallons or 18L
@@TheApartmentBrewer thank you now I can scale it 💪🍺
New to brewing, if you are not adding anything why boil for an hour?
Thank You :)
A comment from an old crabby ( and I mean crabby and old mother f##king) brewer. I know that your just having fun but you used enough hops for me to brew 8, 23 litres batches of drinkable beer. Thanks for doing what your doing. Have fun with it.
Made me chuckle, stay crabby! 🍻
@@TheApartmentBrewer The hops that I have available to me grow in my back yard in the back lanes around town,t I have been harvesting for many years. The nearest store where I can buy brewing supplies is a 2 plus hours drive away. At times it makes me a little crazy when I run low malts or the instant kits. Hey happy brewing.
Regards Chuck.
Another great video! Wish I had the kit to pull off a NEIPA. I'm brewing your American Amber Ale this weekend with Cascade. Wish me luck and I'll take any tips you can give! Keep it up!
I did a NEIPA in a bucket and it was really good! I don't think you necessarily need a whole bunch of equipment to do one, just careful control over your brewing practices. Hope the amber turns out well for you!