Great video thanks guys. Am ready to hit up the fruit and use the calculators you mentioned in comments. Literally only used vanilla extract when making cream for pancakes. Did you use a whole 40ml bottle for the recipe?
Hey bros, quick question... why the waiting for post fermentation for adding fruit(juices) and extracts? I'm very new to homebrew so I am unsure why you'd want to wait.
Enjoyed the video, thanks. Now brewing a similar fruited IPA. Question please..... how do you figure in the effect of fruit additions to ABV? Water content is going to lower the abv but guess there will be more sugar to ferment?
Thanks for watching! Yes, we work out the sugar content of the fruit (juice, purée or real) and enter it in Brewfather or use this online calculator www.brewersfriend.com/allgrain-ogfg/
@@BrewBrosUKI've just completed 2nd brew of this. Both have come out great - thank you. I'm still not convinced in my head about the correct abv. By using my refractometer the 1st one was OG 1060 and FG 1023 so 4.9%. If I use the brewersfriend calculator it says it's 6.4%. What do you think??? I've been soft crashing to 14c and then adding the fruit and juice so I'm not convinced that sugar will be fermented? Sorry to bother you again.
@@ruwigi not too sure to be honest. I think it will ferment but I’d go by what your refractometer says. I know that the Brewers Friend calculator doesn’t calculate FG accurately with lactose added. For example I just worked out a 20L batch and added 500g lactose which makes a 10 point difference to OG but only 2 to FG.
Both look terrific! Would love a drop of either (and some of that beef, phwoar). What inspired the Wyeast 3068 Weihenstephan Weizen yeast choice? Great to see a whole vid dedicated to lactose, big fan of beers with this for that thiiiiiiic body. I did a DDH milkshake IPA 5.4% with Citra, Mosaic & Simcoe and Lalbrew New England yeast which was full of silky smooth lemon meringue, tropical creamy goodness though next time I want to try Sabro for a drop of coconut. Just recently did a 4.7% milk stout too with Bramling Cross and Wyeast 1469 West Yorkshire Ale which came out phenomenal and put a batch aside for cacao nib bottle conditioning. Highly recommend chocolate milk stout (or is it milk chocolate stout?)!
Funnily enough we have a Sabro NEIPA fermenting at the moment, one with London Ale III and the other with WHC Saturated for comparison (inspired by Sabromance from Overtone). West Yorkshire is a favourite of ours. I chose 3068 because I wanted to add some banana esters into the mix and it worked very nicely. If I could go back in time I'd probably split the batch and do half 3068 and the other LA III to compare.
@@BrewBrosUK Hah no way, how's that for timing! Mine was inspired by Sabrotooth (love these names). Ah of course it makes sense with the banana-y esters, I suppose you could have included some wheat malt in the bill as well to amplify that?
![ILLSLICK X YOUNGOHM - We're The same [Official Video]](http://i.ytimg.com/vi/yUJNkobYR0E/mqdefault.jpg)
I absolutely love a milkshake anything, great looking meat 🥩👍great video as always hi from the future / past again 😂🤣👍🍻
Great video. That IPA looks lush!
Thank you - much appreciated! Yeah the opening of the video makes us very thirsty 😋
Great video thanks guys. Am ready to hit up the fruit and use the calculators you mentioned in comments. Literally only used vanilla extract when making cream for pancakes. Did you use a whole 40ml bottle for the recipe?
Brisket looking good lads
it was incredible 😋
Hey bros, quick question...
why the waiting for post fermentation for adding fruit(juices) and extracts? I'm very new to homebrew so I am unsure why you'd want to wait.
Enjoyed the video, thanks. Now brewing a similar fruited IPA. Question please..... how do you figure in the effect of fruit additions to ABV? Water content is going to lower the abv but guess there will be more sugar to ferment?
Thanks for watching! Yes, we work out the sugar content of the fruit (juice, purée or real) and enter it in Brewfather or use this online calculator www.brewersfriend.com/allgrain-ogfg/
@@BrewBrosUK thank you 😊
@@BrewBrosUKI've just completed 2nd brew of this. Both have come out great - thank you. I'm still not convinced in my head about the correct abv. By using my refractometer the 1st one was OG 1060 and FG 1023 so 4.9%. If I use the brewersfriend calculator it says it's 6.4%.
What do you think???
I've been soft crashing to 14c and then adding the fruit and juice so I'm not convinced that sugar will be fermented?
Sorry to bother you again.
@@ruwigi not too sure to be honest. I think it will ferment but I’d go by what your refractometer says. I know that the Brewers Friend calculator doesn’t calculate FG accurately with lactose added. For example I just worked out a 20L batch and added 500g lactose which makes a 10 point difference to OG but only 2 to FG.
@@BrewBrosUK Thank you 👏
Both look terrific! Would love a drop of either (and some of that beef, phwoar). What inspired the Wyeast 3068 Weihenstephan Weizen yeast choice? Great to see a whole vid dedicated to lactose, big fan of beers with this for that thiiiiiiic body. I did a DDH milkshake IPA 5.4% with Citra, Mosaic & Simcoe and Lalbrew New England yeast which was full of silky smooth lemon meringue, tropical creamy goodness though next time I want to try Sabro for a drop of coconut. Just recently did a 4.7% milk stout too with Bramling Cross and Wyeast 1469 West Yorkshire Ale which came out phenomenal and put a batch aside for cacao nib bottle conditioning. Highly recommend chocolate milk stout (or is it milk chocolate stout?)!
Funnily enough we have a Sabro NEIPA fermenting at the moment, one with London Ale III and the other with WHC Saturated for comparison (inspired by Sabromance from Overtone). West Yorkshire is a favourite of ours. I chose 3068 because I wanted to add some banana esters into the mix and it worked very nicely. If I could go back in time I'd probably split the batch and do half 3068 and the other LA III to compare.
@@BrewBrosUK Hah no way, how's that for timing! Mine was inspired by Sabrotooth (love these names). Ah of course it makes sense with the banana-y esters, I suppose you could have included some wheat malt in the bill as well to amplify that?