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I just brewed this last saterday! OG was 1.110 and yesterday (day 4 of fermentation) the gravity was already down at 1.030. Keeping it on the yeast at least another 2 weeks though. Can't wait!

Where is the recipe who cares about anything else?

Wish you threw in more of a lab grade pH meter, like the Milwaukee or Hannah for comparison.

Sorry thought you mentioned doing decoction on your gold medal brew. I just enjoy decoction mashing.

I do not understand the water volumes quoted in the Brewfather recipe Mash Water: 4.24 gal Sparge Water: 4.05 gal / 7.8 gal HLT water Total Water: 12.04 gal Boil Volume: 7.38 gal How does one get to 12 USG of total water????? My read is mash + sparge - grain absorption - mash vapor loss = pre boil volume of ~7.4……. I’m not tracking in 12 total? Any thoughts appreciated

Another great one! Could i ask what your decoction schedule was when you did the decoction? Thanks

Brewed this recipe last weekend. I’m very excited to try it in a few weeks time! Thanks for sharing these recipes on your channel, there amazing

Can't wait to try. Any chance you can do a rauchbier video?

Thanks for the time and effort! I've gone from strips to a cheap unit off Amazon method and have been wondering about something a little more accurate. This was done in a very good way and has helped make my mind up. EricHill, he sold me on your meter with his unbiased review and assessment! Thanks again!

I brewed a gold medal sweet stout with just 5 malts. Marris Otter, pale chocolate, crystal 60, crystal 120, and black patent. Lactose in the boil. Does not need to be too complicated.

Love your content, and data-driven approach to recipe design. Thank you for making!

Thanks!!!!

Retail examples of a Sweet Stout beer: Bristol Beer Factory Milk Stout, Left Hand Milk Stout, Lancaster Milk Stout, Mackeson's XXX Stout, Marston's Oyster Stout, Samuel Adams Cream Stout. NOT a Guinness. The Sweet Stout, or Milk Stout, is a very dark brown to black colored, sweet, full-bodied, slightly roasty ale that can suggest coffee-and-cream, or sweetened espresso. My first thoughts are of dark beers: porters or doppelbock's, the really dark ones. Their spice tends to be big and chewy and requires that you slow down and savor them. After all, when a freezing breath is hammering around outside, who wants to be gulping down cold ones?

Thanks

I think we can all clearly see, it's Grodziskie time. The only question is are you willing to commit to the Oak-smoked wheat?

Thank you

That reminder sound at 8:26 nearly gave me a heart attack at this time of night.

What do you think of using Willamette as a substitution for Styrian Golding? From what I've seen it seems like the next best thing, even over Fuggle perhaps

m44 is chico

Great info thanks. Was that your target water chemistry or you additions?

The aromas in wheat beer and wheat bock do not come from the hops, a little from the malt but almost entirely from the yeast. SafAle US-05 (Fermentis): A very reliable and popular yeast for American ales that can also be used for wheat beer. British ale yeasts: These are universally applicable and known for light fruity ester notes. Belgian and wheat yeasts: These produce fruity, complex ester notes (such as banana aroma) and phenolic aromas (such as clove aroma) that are typical of wheat beer. Munich Classic (LalBrew): For Bavarian hefeweizen. Very fruity and authentic with phenolic aromas of clove and, at higher fermentation temperatures, a lot of banana. M20 Bavarian Wheat (Mangrove Jack’s) Suitable for all types of hefeweizen. Very balanced, spicy aroma profile with a balance between clove and banana esters.

Any experiencie about primming on neipa?

I brewed this beer... with a few modifications for what I could get and was able to pull off a Bronze at a competition. It also didn't last too long. Thank you for the recipe and all the work you put in!

I am not sure how to interpret this: "Ferment at 70F and allow to free rise to 78F". You mean: started the fermentation/pitched at 70F and placed it in a 78F environment, so the temp was let to rise to 78F (normally that takes no more than 24 hours) and practically the fermentation was made at 78F ?

Thanks to share it !

very interesting

roasted malts are added the entire mash or just at the end?

Fantastic analysis! Best beer style for home brewing in my opinion (if you like it))

Going to brew this. Buy ingredients from B&B

Love the videos and the info you provide in them. Thank you!

I just brewed this beer and it turned out the best Kolsch I ever made it was awesome can’t wait to brew it again

One of my favorite styles. I used to work for a Belgian company and used to visit Antwerp 2x/year and fell in love with DeKonninck. So my version is patterned after that beer. I usually use OYL-049 from Olympic as it is the DeKonninck strain which is not as expressive as most Belgian yeasts and available year round unlike WLP515 which is seasonal. I find it similar to a Kölsch yeast when done slightly cooler it's almost lager like. But my next batch I will try the Ardennes yeast per your recipe as I do like the Chouffe beers. Thanks for the video.

Thanks. Quick question… how do you determine/measure HCO32+?

great stuff as always, thanks!

Been waiting for this vid all my life. Cheers to homebrew!

Got a 40 and bronze medal in the Oktoberfest in October 2024 competition using this recipe. Only major change was pressure fermenting it in a keg, then bottle conditioning it (got knocked for appearance, was very hazy even after 1 month fermenting and 1 month lagering in the bottle after 3 weeks of bottle conditioning at room temp). Also used OYL-107.

It’s interesting that pale chocolate is on the rise, but are the recipes that have pale chocolate still also using carafa special? Seems like one or the other would be the way to go. No?

Can I ask about your experiences with that yeast you used, the 2247/920? I can't find much information about it online.