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Great video. I'm on day 2 of a voss and lutra side by side fermentation at room temperature. My voss batch lagged about 12 hours behind the lutra. It's interesting to see how it went for others. 🍻

I'm a bit late to the party but enjoyed the video all the same and thought it very informative. I've only brewed extract before but dipped my toes in to a 1gal all grain kit 2 weeks ago. Just waiting for the end result before I start thinking about larger batches. Thanks again 😊

Great video as always! Random question but what makes you decide on the style you want to brew next? I’m stuck on IPAs lately and want to break out of those a little

Ya. compare hot kveik to "room temp" kveik. I have no idea how they're fermenting "naturallly" with this stuff in NORWAY at hot temperatures outside maybe 6 weeks in the summer months.

Hi, I'm new into homebrewing, since I live in a tropical country, kveik seems a good option to start brewing with as I don't have to spend in a temperature controlling system. My only question is how can I carbonate my beer with kveik? do I use sugar in bottles like in other recipes?

How hard is it to talk normal ?

Hello If it is, the radiator is digital. I can control the temperature. Is it possible to do without this temperature monitor?

Love the video!! How do you get involved with the NOVA homebrewer club?

Painful

Being a native in SF, it’s just a sign of the times. Macy’s, McDonald’s, Nordstrom, Adidas, Aldo, Hollister, J. Crew, etc. all closed recently.

Nice to see a tribute to this beer style. Always one of my favorites. Perhaps a typo, but the brewery is on Mariposa St. not Maraposa. Cheers.

Anchor Steam was one of my favorites, though i don't think it was made with consistent quality. When it was at its best, the hop aroma was pleasing with a very good balancing bitterness, and mouthfeel was creamy-ish thanks to their cask-like carbonation technique. But when it wasn't outstanding it tended to be too caramelly or sweet with less aroma and sharper carbonation. And I read they only used base malt and crystal 40, but the color is a good deal darker than what we'd get with those ingredients, speculation is that either the boil adds some color and/or the flash pasteurization did it. Hope we get to see them on shelves again! And like you I also really miss the Christmas Ale, even though they changed it too much the last year. Great video!

Thanks for the video. Good luck!

What about you? Is California Common (Steam Beer) a style that you enjoy brewing or drinking? Was Anchor Steam one of your favorites? In May 2024, it was announced that Hamdi Ulukaya ("billionaire founder and CEO of yogurt maker Chobani") has purchased Anchor Brewing company. Future plans are a bit sparce, but hopefully Anchor returns in some form. Their Christmas Ale is what I miss the most.

Nice beer! I was just wondering when you’d upload again! Glad to see you’re still brewing and doing well. That score spread is, uh, interesting. Says something about competition judging, lol. I’m so busy now with two young kids that I’ve been brewing less frequently, but doing 8 gallon batches that I split into two kegs. Then I ferment and serve from those kegs, to cut down on cleaning!

Closing Anchor Brewing Co. should be considered as a national betrayal & disgrace. And I'm not even an American! Such a shame!

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

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

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

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

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

Thank you Harrison Modine.

2.5gallon bach mashing how mach time sir palse

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

Drop your moving hands...Please!

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

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

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

thanks for all the links very helpful!

Music sux

Music sux

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

Sounds like a good beer!

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

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

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

important: keep HOPS frozen

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

You look like Harrison Ford, great video btw

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

We can get em in denmark now

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

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

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

Excelente vídeo. Grato pela aula. Abraços do Brasil

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

Much beer to drink for you. Cheers!

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

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