I've just brewed this today, it sounds amazing - now to sit tight and wait for 6 weeks! It'll be the first proper acid test of my chiller arrangement so I'm hoping it manages to go the distance :-) Thanks for all you do David, it's very much appreciated. All the best.
@@DavidHeathHomebrew Thanks! Out of interest, is it normal for this yeast to smell pretty sulphurous after a few days? I’ve done many ales over the years and have come across all sorts of fruity smells, but this is my first lager and I’m hoping rotten eggs is normal!
Nice video David! One thing I noticed last week when I was using a sink strainer during mashing: if the sink strainer mesh touches the overflow pipe it can easily get clogged, since most of the grains will build up at the center. I would recommend using a large strainer so the wort can go under the mesh into the overflow pipe making sure that the flow is always constant. I can see that you didn't have that problem, but for everyone else using this method keep that in mind. Waiting eagerly for your in-depth glycol chiller review :)
Another great video! Regarding skimming the protein, I did a couple experiments on this: I did two, 2.5 gallon batches of chocolate milk stout; one batch skimmed and one not. I preferred ‘not skimmed’ for the stout. However, I did the same for an IPA and I preferred the skimmed IPA. In my mind, skimming helped the bright flavor profile of the IPA and leaving the protein in the stout helped its rich flavors. I just wanted to share my thoughts on it. Thanks for all the great content!
Thanks Tim, glad you enjoyed it :) Yes, exactly. I think such things are down to individual taste. People should experiment, its half the fun I think :)
Hi David. Great video again! I'm just confused about your hop tea. Is it to used it instead of dry hop? If not, when to add? I know you have a video on it. Thanks.
Hi David i,m sorry i did not mean to offend with my comment i was just saying how much i enjoyed the video and. I have seen you do taste test and reviews before , i,m sorry to have commented out of order i will refrain any further comments and opinions and keep them to to my self . Thanks Ivan
+MultiChef888 No offense at all! :) No problem with anything you said! Opinions and questions are important as I see it and I invite them on all levels.
Hello! I really want to try this recipe but I am a little confused over the dry hops schedule. Is it after 4 days or is it 4 days before I bottle the beer? It seems like a long time for dry hopping with the lager fermentation schedule. Thank you for your great work!
+Souldk86 Great! Yes I do regular tasting videos which you can find on my channel. I invite BJCP judges over and share the average scores and tasting notes. Im abit behind on the latest tasting video, what with the summer but I will put it out soon.
+Eduardo Aguirre i will have it judged and put into a video in the near future. The beer is quite a light golden colour with all the smells you would expect from this great hop combination:)
David Heath that's just perfect. !! An also from the other answer I'm also a BJCP judge. So that's just perfect. I'll try to find those videos. Cheers!!
David, I noticed on your video there were 4 fermentation steps on the conical screen, but in the recipe on the grainfather brew site there were only 2. Just wondering which was correct? Thanks keep up the good work.
Hi David. Great video as always. Have a batch going absolutely mad in the GF conical using the alternative yeast you mentioned (Cali). This is my first brew using the conical - what's your preferred dry hop technique- use a hop bag or loose? Guess you don't want to potentially block either tap!
+Antony Parker Glad you enjoyed it :) As I understand it you would need to use a crazy amount of hops before you would have an issue with blocking but in the interests of cleanup I use a hop bag/container.
Hi Chris. I add the yeast once I have some wort in the fermenter and the rest of the wort is then added on top to rehydrate. This is due to using dry yeast from the sachet. I would do things differently with liquid or recultured yeast. I used to aerate using a paddle but this was found to not be necessary or best practise with sachet yeast by a Fermentis study and my testing that followed found similar results. I am aearating some though due to wort splashing during transfer. Certainly you do not want to aerate with a paddle with yeast present.
Hello David! Can you explain, why Mosaic in this recipe is so low on alpha? My was 14.2. I used your recipe for 25 L and didn´t match this before boiling. Now my IPL´s IBU is about 86 :)
Only the grower can explain! I do give alpha and IBU figures for this reason. You really need to use your hops alpha % in a recipe calc and match the IBU of the recipe you are following. I have been stating this in the videos for a while now as you are not the first to do this :) My suggestion is to blend it will a less bitter beer. Quite often this makes for a very nice end beer.
Great video again David! What are your impressions of the Glycol chiller? I know you will do another video on that, but it is the one piece of equipment I am waiting for and has been delayed, so now estimated to arrive with me in September :( There are so many of your beers I want to try, but want all of my equipment to be here to do some of them properly!
Hi David and thanks for this videos and the many others that are so informatives. I'm about to try this IPL (rescaled a bit to have a 23l batch). I'm wondering about the pitching and fermentation : at what temperature should I pitch the M76 (as I'm using the glycol chiller I can get my wort cooled down before pitching)? And what is the fermentation profile I should use? For the Dry hop, do you leave it in the fermenter after the classic 4 days, during the cold crash? And last one : is there a condition phase / lagering phase to respect once kegged? Cheers and again, many thanks for your channel!
Hi Laurent, Great. I gave pitching and fermentation info for lager styles in this video:- czcams.com/video/6JekcR70O_w/video.html It requires quite a lot of explanation, so much easier to reference there :) For the dry hop it is best always to have at least 18 deg c. With a lager there is no cold crash, there is lagering :) The video I linked you has full details for that also :)
Great vid again David! I do have be careful while using the sparge calculator. Last brew got me more volume then i could boil off. I remember putting in the kg of grain in wrong. Lets say 5.2 kg but i was off, but the strike and sparge looked reasonable. Changed it to 5.7 like it was for real and the numbers seem to jump excessive mainly in strike water. I wasnt one to argue with calculator but ended with 26L instead of 23L LOL O well, just a bit thinner then.
David Heath it is not so bad fortunatley. I needed 1077 and got 1066. So i guesstemate about 1% vol less. Next time suspicious ill do less strike water and sparge till im at level. :)
David Heath i feel like i'm getting the hang of this. Only did 3 brews with the Grainfather so far. But in very happy with the results. The saison i made for the festival made a lot of people happy and light headed. The IPA i made for my girlfriend made me proud and more desireable. Nice and perfect bitter and hoppy flavour balance. My slightley thinner blonde i will bottle this weekend and upcoming week i'll try to make a 4 grain tripel and a stout.
+Sebastiaan Riga Thats awesome to hear :) The GF sure does make things much easier, a brew day (yup it was a day!) when I started was a pretty good workout with plenty that could go wrong:)
Thanks David, great video. In relation to your grain crush comments, I think you've previously mentioned the roller gap you set is approximately a credit card thickness between the rollers? I always use that same method, I do think I get slightly more powder that what I can see in yours.
Hey. Nice video :) what are the Benefits of whirlpooling besides hopping that you mentioned? Ill do it out of good practice but im just curious about the reasoning.
Thanks again for great content :) I have a question though: why are you not rehydrating the yeast before you pitch? I have recently read the book yeast by Chris White and he strongly suggests to rehydrate first correctly in order to keep your yeast as healthy as possible.
+A. S. Going back years ago I used to on every brew and then there was a large debate that went on in the whole brew community about its worth. I believe there was a time where I forgot to do it and then I thought I would just try without. I saw no difference. Kept trying it and still got the same results.
Hi David. Great video. I will give this recipe i try. Running through it I'm wondering about the alpha acid on the Mosaic hops, which says 5 %, mine is 11.7% (maybe the harvest year). I don't want the beer to beer overly bitter. Would you recommend adjusting the amount of my mosaic or substitute it with the Mandarina Bavaria I have with 7.5% alpha acid? Using beersmith to calculate the approx. IBU with my hops AA, the IBU will be 71.
Thanks Henrik. Use those Mosiac hops :) You need to match the IBU of each hop addition. So start off with the IBU in beersmith using the AA % I quoted. This will tell you what to aim for. Then change the AA % to your own and adjust the amount for the same IBU for each step. Yours will be much more economic :)
Hi David, great video thanks :-) Would Crystal 150 be suitable for the 5% Caramel/Crystal listed in your recipe above? Or what other Crystal would you recommend? Thanks.
Hi, Jon. I have updated the recipe! I usually give EBC figures on crystal malt but this one slipped through the net. Sorry about that. This grain should be light. A carapils type. 20-30 EBC maximum.
Ok thanks David. I used crystal 150 and thought it was looking way too dark in the fermenter currently to be a pale ale... Will obviously be darker, but what effect will this have on the taste do you think? Sweeter than planned I guess?
Hi Tim, yes that is a popular method these days. I would suggest a temp from 2C to 7C max. Anywhere from two weeks to some months, according to taste desired :)
Hi David, Thanks for your videos they are great. Do you have any videos on fermentation? Id like to see how you ferment. I'm on my first batch with the Grainfather; all grain wort gravity was 1.064, pitched a healthy starter, 10 days and I'm only down to 1.40. I'm not sure if I was supposed to but I opened and stirred, its bubbling faster again. I hope it gets down to 1.012 or so in the next week or two. Is it ok to leave fermentation for three weeks. BTW I'm using the grainfather conical fermenter and temp has been very steady at 23c Cheers mate.
+noneMan1 Glad you are enjoying them :) I would advise against stirring best way is to rock the fermenter back and forth and side to side. You could also increase your temperature if possible. Sounds like you had a stuck fermentation there. As long as you leave the top on as much as possible you are ok for 3-4 weeks, assuming that your headspace isnt more that 5 litres. A fermentation video sounds like a good idea, something for the future :)
Roger that thanks mate, much appreciated. That grainfather conical fermenter isn't the easiest thing to rock but I'll sort it out. I wont open it up again. Thanks for the advice. Cheers.
You are the definitive Grainfather resource, your video's are excellent.
+Eric Thilges Wow! Thank you :) that means alot :)
+1. You are a CZcams treasure, David Heath!
+tclak Thank you! Very nice to hear :)
I've just brewed this today, it sounds amazing - now to sit tight and wait for 6 weeks! It'll be the first proper acid test of my chiller arrangement so I'm hoping it manages to go the distance :-) Thanks for all you do David, it's very much appreciated. All the best.
Awesome. Enjoy 🍻🍻🍻
@@DavidHeathHomebrew Thanks! Out of interest, is it normal for this yeast to smell pretty sulphurous after a few days? I’ve done many ales over the years and have come across all sorts of fruity smells, but this is my first lager and I’m hoping rotten eggs is normal!
Sure is, thankfully it does not last long!
Nice video David! One thing I noticed last week when I was using a sink strainer during mashing: if the sink strainer mesh touches the overflow pipe it can easily get clogged, since most of the grains will build up at the center. I would recommend using a large strainer so the wort can go under the mesh into the overflow pipe making sure that the flow is always constant. I can see that you didn't have that problem, but for everyone else using this method keep that in mind. Waiting eagerly for your in-depth glycol chiller review :)
+kevee Thanks :) I think that would only occur if your grain crush is too fine. Overfilling with grain on the strainer would indicate this well.
Thanks for another great video. I appreciate all that you have done to promote Home Brewing.
+DANIEL SMITH My pleasure :) Thank you :)
Another great video! Regarding skimming the protein, I did a couple experiments on this: I did two, 2.5 gallon batches of chocolate milk stout; one batch skimmed and one not. I preferred ‘not skimmed’ for the stout. However, I did the same for an IPA and I preferred the skimmed IPA. In my mind, skimming helped the bright flavor profile of the IPA and leaving the protein in the stout helped its rich flavors. I just wanted to share my thoughts on it. Thanks for all the great content!
Thanks Tim, glad you enjoyed it :) Yes, exactly. I think such things are down to individual taste. People should experiment, its half the fun I think :)
I have made this recipe, with whirpool hopping insted of hop tea. This is wonderfull, I like it so much.
Great, glad you are enjoying it 🍻🍻🍻
Hi David. Great video again! I'm just confused about your hop tea. Is it to used it instead of dry hop? If not, when to add? I know you have a video on it. Thanks.
Hi Martin, my hop tea video explains it fully. It can be instead of or as well as dry hops.
Very inspirational. Can not wait to get my GrainFather. Cheers
+Kym thetoolman Great :) Hope it arrives soon then!
very good video David 1 i will be giving ago at , and i will be looking forward to your review and taste test video for this beer . Thanks Ivan
+MultiChef888 Hey Ivan, this is very tried and tested. I only share stuff I know will give a great result :)
Hi David i,m sorry i did not mean to offend with my comment i was just saying how much i enjoyed the video and. I have seen you do taste test and reviews before , i,m sorry to have commented out of order i will refrain any further comments and opinions and keep them to to my self . Thanks Ivan
+MultiChef888 No offense at all! :) No problem with anything you said! Opinions and questions are important as I see it and I invite them on all levels.
Hello! I really want to try this recipe but I am a little confused over the dry hops schedule. Is it after 4 days or is it 4 days before I bottle the beer? It seems like a long time for dry hopping with the lager fermentation schedule. Thank you for your great work!
Dry hoping times are the duration :) This is usually for many going to be the final days also :)
Id Love To See A Full Vidio From Start To Finish From Selecting Ingredients To Bottling Etc Even if its two hours long. Thanks David
For most people this would be too much sadly. So I break things down into separate videos.
@@DavidHeathHomebrew Thanks David Ill Watch Every One
I will soon have 300 videos :)
This is great, going on my list to try once I get up and running :)
Will you ever do a taste video of these brews? clarity afterwards and so on
Yes I think that is a great idea. I want to see also the color of your final beer, final smells, and body of your beer.
Great Equipment.
+Souldk86 Great! Yes I do regular tasting videos which you can find on my channel. I invite BJCP judges over and share the average scores and tasting notes. Im abit behind on the latest tasting video, what with the summer but I will put it out soon.
+Eduardo Aguirre i will have it judged and put into a video in the near future. The beer is quite a light golden colour with all the smells you would expect from this great hop combination:)
+Eduardo Aguirre Mine came out with a medium body due to the mash schedule.
David Heath that's just perfect. !! An also from the other answer I'm also a BJCP judge. So that's just perfect. I'll try to find those videos.
Cheers!!
David, I noticed on your video there were 4 fermentation steps on the conical screen, but in the recipe on the grainfather brew site there were only 2. Just wondering which was correct? Thanks keep up the good work.
Well spotted! I have updated the recipe on the GF recipe website. Thanks for letting me know :)
Hi David. Great video as always. Have a batch going absolutely mad in the GF conical using the alternative yeast you mentioned (Cali). This is my first brew using the conical - what's your preferred dry hop technique- use a hop bag or loose? Guess you don't want to potentially block either tap!
+Antony Parker Glad you enjoyed it :) As I understand it you would need to use a crazy amount of hops before you would have an issue with blocking but in the interests of cleanup I use a hop bag/container.
David Heath Thanks David. Will give the hop bag a go! Can't wait to see how you're getting on with the chiller!
+Antony Parker Great. All good so far but more tests to do yet. I want to give it a proper testing before commiting to an opinion.
Hi David, I got around to brewing this yesterday and looking forward to trying. I was interested to see you add the yeast half way through
…..does this prevent the ability to whirlpool in the fermenter? Ie would that harm the yeast?
Hi Chris. I add the yeast once I have some wort in the fermenter and the rest of the wort is then added on top to rehydrate. This is due to using dry yeast from the sachet. I would do things differently with liquid or recultured yeast. I used to aerate using a paddle but this was found to not be necessary or best practise with sachet yeast by a Fermentis study and my testing that followed found similar results. I am aearating some though due to wort splashing during transfer. Certainly you do not want to aerate with a paddle with yeast present.
@@DavidHeathHomebrew thanks for clarifying.
Cheers Chris :)
Hello David! Can you explain, why Mosaic in this recipe is so low on alpha? My was 14.2. I used your recipe for 25 L and didn´t match this before boiling. Now my IPL´s IBU is about 86 :)
Only the grower can explain! I do give alpha and IBU figures for this reason. You really need to use your hops alpha % in a recipe calc and match the IBU of the recipe you are following. I have been stating this in the videos for a while now as you are not the first to do this :) My suggestion is to blend it will a less bitter beer. Quite often this makes for a very nice end beer.
Great video again David! What are your impressions of the Glycol chiller? I know you will do another video on that, but it is the one piece of equipment I am waiting for and has been delayed, so now estimated to arrive with me in September :(
There are so many of your beers I want to try, but want all of my equipment to be here to do some of them properly!
+Nevski Its impressive so far but I need to do alot more testing before knowing all and doing a video. I am sure it will be worth the wait :)
Hi David and thanks for this videos and the many others that are so informatives.
I'm about to try this IPL (rescaled a bit to have a 23l batch). I'm wondering about the pitching and fermentation : at what temperature should I pitch the M76 (as I'm using the glycol chiller I can get my wort cooled down before pitching)? And what is the fermentation profile I should use?
For the Dry hop, do you leave it in the fermenter after the classic 4 days, during the cold crash? And last one : is there a condition phase / lagering phase to respect once kegged?
Cheers and again, many thanks for your channel!
Hi Laurent, Great. I gave pitching and fermentation info for lager styles in this video:- czcams.com/video/6JekcR70O_w/video.html
It requires quite a lot of explanation, so much easier to reference there :) For the dry hop it is best always to have at least 18 deg c. With a lager there is no cold crash, there is lagering :) The video I linked you has full details for that also :)
Hi again David, I think there is little mistake in the link ;-)
Ops..here:- czcams.com/video/YEL7MwISdPI/video.html
Great vid again David! I do have be careful while using the sparge calculator. Last brew got me more volume then i could boil off. I remember putting in the kg of grain in wrong. Lets say 5.2 kg but i was off, but the strike and sparge looked reasonable. Changed it to 5.7 like it was for real and the numbers seem to jump excessive mainly in strike water. I wasnt one to argue with
calculator but ended with 26L instead of 23L LOL
O well, just a bit thinner then.
+Sebastiaan Riga Thanks alot. Yeah so many variables involved nothing will be close to accurate sadly.
David Heath it is not so bad fortunatley. I needed 1077 and got 1066. So i guesstemate about 1% vol less. Next time suspicious ill do less strike water and sparge till im at level. :)
+Sebastiaan Riga Yes always best to reduce strike water and not sparge water when possible:)
David Heath i feel like i'm getting the hang of this. Only did 3 brews with the Grainfather so far. But in very happy with the results. The saison i made for the festival made a lot of people happy and light headed. The IPA i made for my girlfriend made me proud and more desireable. Nice and perfect bitter and hoppy flavour balance. My slightley thinner blonde i will bottle this weekend and upcoming week i'll try to make a 4 grain tripel and a stout.
+Sebastiaan Riga Thats awesome to hear :) The GF sure does make things much easier, a brew day (yup it was a day!) when I started was a pretty good workout with plenty that could go wrong:)
Thanks David, great video. In relation to your grain crush comments, I think you've previously mentioned the roller gap you set is approximately a credit card thickness between the rollers? I always use that same method, I do think I get slightly more powder that what I can see in yours.
+Damo Sure, thats all down to the grain you use. Mine varies :)
Hey. Nice video :) what are the Benefits of whirlpooling besides hopping that you mentioned? Ill do it out of good practice but im just curious about the reasoning.
Thank you :) Mostly clarity but also protection against DMS.
I am very intrested in glycol chiller. Waiting for you results and your presentacion. Btw great videos
+Marek Zelbert Thanks :) It will come :)
Thanks again for great content :) I have a question though: why are you not rehydrating the yeast before you pitch? I have recently read the book yeast by Chris White and he strongly suggests to rehydrate first correctly in order to keep your yeast as healthy as possible.
+A. S. Going back years ago I used to on every brew and then there was a large debate that went on in the whole brew community about its worth. I believe there was a time where I forgot to do it and then I thought I would just try without. I saw no difference. Kept trying it and still got the same results.
Hi David. Great video. I will give this recipe i try. Running through it I'm wondering about the alpha acid on the Mosaic hops, which says 5 %, mine is 11.7% (maybe the harvest year). I don't want the beer to beer overly bitter. Would you recommend adjusting the amount of my mosaic or substitute it with the Mandarina Bavaria I have with 7.5% alpha acid? Using beersmith to calculate the approx. IBU with my hops AA, the IBU will be 71.
Thanks Henrik. Use those Mosiac hops :) You need to match the IBU of each hop addition. So start off with the IBU in beersmith using the AA % I quoted. This will tell you what to aim for. Then change the AA % to your own and adjust the amount for the same IBU for each step. Yours will be much more economic :)
Hi David. Thanks. I have adjusted as advised and now my IBU is 51. :)
Great :)
Hi David. The 4 day dryhop is before the 14 days cold crash?
Yes :)
Hi David, great video thanks :-) Would Crystal 150 be suitable for the 5% Caramel/Crystal listed in your recipe above? Or what other Crystal would you recommend? Thanks.
Hi, Jon. I have updated the recipe! I usually give EBC figures on crystal malt but this one slipped through the net. Sorry about that. This grain should be light. A carapils type. 20-30 EBC maximum.
Ok thanks David. I used crystal 150 and thought it was looking way too dark in the fermenter currently to be a pale ale... Will obviously be darker, but what effect will this have on the taste do you think? Sweeter than planned I guess?
+Jon B Yes abit sweeter and abit more malty perhaps. I would defiantly add both dry hops and hop tea :)
Thanks for the tip :-)
+Jon B Let me know how it is :) Always interesting to know. Beer colour is never important compared to taste.
Hi David, Apologies it was not clear to me how you lagered this. Did you transfer to a keg and and cool for some weeks?
Hi Tim, yes that is a popular method these days. I would suggest a temp from 2C to 7C max. Anywhere from two weeks to some months, according to taste desired :)
Following on from this David , do you dry hop before lagering or 4 days before packaging?
I tend to get it done before lagering. You can always keg dry hop though.
@@DavidHeathHomebrew thanks for taking the time to respond mate. Love the channel and community interaction
Cheers Andrew
Hi David, how important is the mash out step? I've been doing some reading and from what I can see some brewers don't do a mash out.
+HappyDeux Its a precaution that I would advise you to use. For the sake of 10 mins I cannot see why anyone would miss it out!
I thought the 75°C temp helped with making sugars easier to seperate from grains for sparging, boosting mash efficiency.
It does :) But it is a precaution. It is something some skip without issue.
We usually call them modern well hopped lagers.
I used IPL because its the BJCP name and many world wide know it but yes “hoppy lager” is used a lot or similar :)
@@DavidHeathHomebrew Yeah they like to attach the IP monocre to alot of things where it doesnt really belong.
Hi David,
Thanks for your videos they are great.
Do you have any videos on fermentation?
Id like to see how you ferment. I'm on my first batch with the Grainfather; all grain wort gravity was 1.064, pitched a healthy starter, 10 days and I'm only down to 1.40. I'm not sure if I was supposed to but I opened and stirred, its bubbling faster again. I hope it gets down to 1.012 or so in the next week or two. Is it ok to leave fermentation for three weeks.
BTW I'm using the grainfather conical fermenter and temp has been very steady at 23c
Cheers mate.
+noneMan1 Glad you are enjoying them :) I would advise against stirring best way is to rock the fermenter back and forth and side to side. You could also increase your temperature if possible. Sounds like you had a stuck fermentation there. As long as you leave the top on as much as possible you are ok for 3-4 weeks, assuming that your headspace isnt more that 5 litres.
A fermentation video sounds like a good idea, something for the future :)
Roger that thanks mate, much appreciated.
That grainfather conical fermenter isn't the easiest thing to rock but I'll sort it out. I wont open it up again. Thanks for the advice.
Cheers.
+noneMan1 No problem, always happy to help :)
Hi David would you ever consider commissioning a grain father for me all expenses' paid?
That would be a question for the company! Email:- info@grainfather.com You would need to justify why they would want to do this of course!
For this style i will combine Saaz and Centennial hops.
+Mr. Nobody That will also work I should think.