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Shake n Brew One Vessel Beer Brewing System - Homebrewing Experiment
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- čas přidán 18. 08. 2024
- Shake n Brew One Vessel Beer Brewing System - Homebrewing Experiment
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00:00 Start
00:23 Intro
07:43 Shake it like the Doctor
21:55 Tasting
Cheers and thanks for watching /DrHans
*DISCLAIMERS:
Besides running this CZcams channel I also am a co-owner of the Swedish homebrewing store BrewGoat
#brewingvlog #homebrewingvlog #beer4k
Learn more with me on how to become better at homebrewing: solo.to/drhansbrewery
Gear I Use and recommend over at Amazon: bit.ly/drhanssf
Visit my website for my free ebook: bit.ly/DrHans
Love your brewing method, genius! No mash, no boil, no transfer! Trying it soon!
Great, let me know youre result
@@DrHansBrewery I will! As soon as I find a hop filter, I'm shaking!
@@DrHansBrewery My first Shake and Brew turned out great! I made 4L of beer in A 5L keg. 500g light dme, 125g honey. 15g Mandarina Bavaria hops, and Lallemand Diamond Lager yeast. My first time pressure fermenting, and serving from the fermenter. Drinking nicely in under a week!
Now that's good content 😂😂😂😂😂
🤣
That, Doctor, was indeed, bloody awesome content! lol Living the catchphrases! Your humour and experiments, having fun, is what makes you unique to the other homebrewers that can be a little too serious.
Thank you so much.
I'm serious about beer sometimes also when we are talking about beer styles. If We aren't serious about beer styles they loose there porpoise. But with that said l. Brewing beer should be fun. That's why I'm brewing!!!!
@@DrHansBrewery lmao your misspelling here is hilarious. You mean lose their purpose. Loose there porpoise means there's a dolphin on the loose!
Loving these videos. Thanks Doc
Glad you like them!
Excellent video 👏🍻🤟
Thanks
Looks like a fun way to brew. Great content 🤣
please do some quick mash examples , it would be very interesting
Thanks
Funniest vid so far!! Loved it 😜
Thanks
It was fun ! You should try to make wheat beer that way -summer is coming. Maybe soak some orange peels in vodka and add it also in.
Yes
I'm tempted to make a lutra pils 1 gallon doing this!
Do it!
I've been getting hardcore into lodo lately on the hotside and I gotta say the results have been amazing, but the amount of time, labor and steps are a pain in the ass! The shake n brew looks fun and would be a vacation from my LODO all grain stuff.
Certain styles that will be consumed quickly and aren't malt forward seem perfect for this.
I bet you could rock a quick Vietnamese bia Hoi type lager with 20% rice extract and 80% malt extract. Low gravity like 1.035 or so. Throw in nice dose of some saaz hops for aroma & call it a day. No bitterness really neccesary on that style. Toss in a packet of saflager 34/70 and ferment warm under pressure.
Also, I bet using the liquid malt extract you can squeeze from bags would be easier to add than the clumpy dme
Other styles that would be cool could be Brett IPAs or other types of wild ales
What a great idea. It’s also a brilliant solution for new brewers. No (little) mess and minimal setup cost.
Not sure about the Dr workout program though😂
5min shake was a lot. Will cut it down for the next brew!
Loving the channel! Subscribed and looking forward to more experiments.
Loved the MacGyver bumper.
Cool
Since you ferment at higher pressure than anyone else I know and most claim you have to use lower pressure, I suggest you work with David Heath on an experiment
Great idea. Two references with complete different approach concepts
Very good content.👍
I would like to see you try this with a Belgium abbey style ale.
Great idea man definitely gonna try this. Think I'll do similar but trap a hop sock in the lid so I can remove hops before pitching
Why?
@@DrHansBrewery I generally try to avoid long contact time with hops. Not usually an issue with hot side hops obviously.
Ok, haven't had an issue with that myself
@@DrHansBrewery Its something I am more aware of from dry hopping. I get much better results short and cold. Maybe is doesn't matter here, but its easy to avoid.
@@mrskaglolfoad it's interesting how you and other's having this problem. Never had it really.
19l of kolsch in corny keg would be my suggestion
Thanks
This method reminds me of using the Pinter, it’s a commercial piece of kit that does exactly what you’ve done here and has a removable trub dump. I’d love to see what you think of it!
Never heard of. Need to look into that.
The only negative i see with a Pinter is the requirement to use their own extract kits. You void the warranty if you try to use your own wort or a 3rd party branded extract kit, also it limits what you can brew. Also down the line if they ever go out of business, you’re left with a useless paperweight.
@@ScullyBrewing that doesn’t sound any fun at all!
@@ScullyBrewing you're right that it voids the warranty, but that hasn't stopped a lot of people from using it for homemade brews, as long as you're sensible with the ingredients so that they don't clog the tap there shouldn't be any issues.
Great Dr!!! Please make a few aromazyne experiments for us!! Cheers!!!
Thanks
What is that floating dip tube on that mini keg? I have never seen those.
It's called a cask widge
It's risky to have near boiling water in a airtight container as the keg might fill up with steam before sealing it up so when the temps get lower it may create a vacuum inside the keg so that's something to consider as the keg might implode / crush to the inside breaking the keg. Probably not a huge problem in a case when the keg is just shaken up for a moment but something to consider when doing such thing
Do another one and brew on the same yeast/hop cake onky adding some aroma hops to see if you can reuse the previous aroma hops as bitter hops
Sounds a bit strange to me to be fair. That would leave a lot of dead yeast in there.
Shake it shake it baby! Ha ha
Hey maybe try dry hopping when you see the fermentation slowing next time for more hop flavour cheers
I used wheat and malt extract with orange peel, coriander, candied sugar and boiled hops water on top of a belle saison yeast cake. I was able to do a side by side with the full mash and powder version. Both beers were good but I was not surprised that the full mash had more depth of flavor. I was thinking it’s a good technique for session beers with lots of yeast ester and dry hops. I`m wondering if a mini mash done with flavor and color grains and extract added would compare to a full grain batch.
Cool
Well, this is the perfect opportunity to ask my question!
Sulfur. Do you find fresh pressure-fermented beer to have too much of sulfury notes to begin with? Sure it gradually goes away after a few liters served from the keg, but in the beginning?
I ferment at 28c and 20psi, no longer than 4 days for standard gravity (it's actually mostly done in 36 hours). This sulfur thing was annoying me for quite a while, so I though maybe I'm "stressing" the yeast too much or whatever. So I tried 20c, no pressure for first 48 hours, and then capped it. The only difference was that it took longer. I didn't take any triple-triangle-blind tests, but it didn't strike me like "oh my god, now we're talking!" Esters, shmesters - nothing special. And it still managed to develop sulfury notes in the end!
After intensive googling I decided that sulfur is a byproduct of autolysis, and tried dumping the trub (using fermzilla collection jar) in 48 hours. Beer came clean of sulfur, even though fermented at 28c and 20psi. Next batch - same outcome. Next batch as well. That's why I was very reluctant to try the All Rounder - because I don't like sulfur, and dumping the trub seemed to be the way to get rid of it.
However, after a recent accident (hitting a collection jar gas post on the stand and having 20+ liters of beer spilled all over my garage) I decided to give All Rounder a chance. That was supplemented by even more intensive googling around beer and sulfur. The theory I'm currently hoping to be truth is that H2S is an inevitable fermentation byproduct, but in non-pressurized fermentation it mostly gets scrubbed by CO2. In pressurized environment though is gets trapped. And the fact that I was getting rid of it by dumping the trub, was actually due to a good stir the beer gets when I was doing this dumping.
It's 96 hours in, I'm giving it a good "good morning" swirl for last two days, so far so good - tonight I'm starting crashing, then 24 hours later add gelatin, and then see what happens. Fingers crossed.
So, what's your experience with sulfury/yeasty off-flavors after a quick and hot pressurized fermentation?
Don’t think I’ve ever made an extract kit without getting stuck to everything 😂
Maybe it's the norm
Best way is to make your own funnel. Use a piece of A4 paper. Twist it up and make a cone shape. Sticky tape to hold the shape.
Yes, but I will of course look for a fancy one 🤣
Yup, fingers always ends up sticky. Reminds me of a rolling stones album! =)
Sticky fingers
@@DrHansBrewery the album cover was designed by Andy Warhol and had a functioning zipper on it. =)
Did the honey add any flavour to the end beer? im thinking of using honey instead of dextrose to bump up the abv of my next beer if it adds something to the flavour too.
Honey adds some floral notes but not much.
17:43 - 1.) Where is the video about the heat wraps? I did not see any related video titles when scrolling through your videos.
2.) And maybe this will be answered in that video, but if my (
1. There isn't one.
2. Yes
3. Cheers
Awesome, thanks & cheers!
@@ShadHall no problem
I wonder if you're thinking of Big Secue?
No, it was Chop N Brew
@@DrHansBrewery Chip will be after royalties!
@@EnglishLevy hahahaha
Let us know what it tasks like in a month. Curious if it will go off after sitting on the trub that long.
I really haven't had any issues with that in the past. Have you had that?
Nice! You should try out sour with this method, add latic acid and shake it hahahaha cheers
Get that pelicle formation
You completely messed it up! You forgot to shout when adding the voss!
Can't believe I did that 😢
Shake it til you make it
Hahaha yes!!!!
over here we use an old beer cooler for insulation.......if it’s good enough to keep your beer cool in your hand
Great
I beleive you are thinking of 'Chop And Brew'
Exactly, thanks!
What about a RIS on this? 5L of malt extract plus 2L of water, 3 packs of yeast and forget It somewhere till next year 😅
The "shake It" dance comes from the Pinter videos I guess.
Cheers!
I need to look into this Pinter thing Never heard of.
@@DrHansBrewery a nice one vessel brew system is the minibrew, it has everything the pinter has plus you can create custom recipes, control fermentation temperarture and even dry hop. The downsides is that the cold crash goes only till 4/5C and it brews only 5L. It's good for experimenting new recipes but it's a bit pricey
Impressive you got bitterness after just 5 min of heat over 80 degrees?
Super high alpha acid on the cryo hops
@@DrHansBrewery Also a use for isoalfa extract. Just ad the bitterness from a bottle.
Good content😂😂hey, buy a bigger funnel!!😂
Thanks! Yes I’m on it!
Where can i get one of those floating dip tubes?
Where did you get the floating dip tube for the mini keg?
I got them from BrewGoat.se
cask ale
Hmmm
The guys from Chop and Brew will be expecting royalties from the Doctor :)
Shake n brew DrHans
I've done keg brews before but never at such a high psi as you do.
I've done American pales that way that taste pretty good.
Cheers!
Yes Chop N Brew
When I'm brewing alone I take my time. When I'm having sex alone it doesn't last for hours.
shake shake shake
Shake it like the Doctor
I have one major question, you brew beer, you drink beer ! how come your so slim lol :)
Souer.
Why not