Brown IPA | Fermenting And Serving In The Same Keg
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- เผยแพร่เมื่อ 12 ก.ย. 2024
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RECIPE FOR 5 GALLONS:
11 lbs Pale Malt (2 Row)
1 lbs Caramel/Crystal Malt - 20L
1 lbs Carapils
8.0 oz Chocolate Malt
0.50 oz Bravo [15.50 %] - Boil 60.0 min
1.00 oz Falconer's Flight [11.00 %] - Boil 15.0 min
0.50 oz Bravo [15.50 %] - Boil 15.0 min
1.00 oz Falconer's Flight [11.00 %] - Boil 0.0 min
1.0 pkg American Ale (Wyeast Labs #1056)
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You could fix the foaming with a beer line of 4mm of diameter and 124593530 meters long 😁. Another awesome and enjoyable homebrew video, cheers Martin!
😆 noted!
I would have liked to see you use a spunding valve here. I think fermenting and serving in the keg is smart though.
Coffee break at work spent well - learning about brewing
🍻
I'd say the foaming issue is more to do with the line length on the picnic tap. There's no room for the beer to slow down before hitting the glass and knocking the co2 out of solution. I use 4ft of 3/16 beer long which works nicely up to 20psi of carbing pressure
I tried this method of fermenting in a corny leg with a floating pickup tube. But every time I transferred the pickup would tangle and get stuck above the beer meaning I had to open the leg to fix it. After a few matches I have up on the idea and bought a fermzilla.
Agreed, definitely a longer line would help the situation. Plus not over carbonating the beer in the first place :D
1-2 psi would be fine for serving
Great video as always and thanks for sharing the keg fermentation method. Been wanting to try that for a while. Cheers 🍻
When Lauren never turned up for tasting, nearly had a heart attack. Great she back next week.
Me too. Sad I missed out on this tasting.
Can't wait for more beer!
sorry to be so offtopic but does someone know a way to log back into an instagram account?
I somehow forgot my password. I would love any assistance you can offer me.
@Zachariah Alex Instablaster ;)
@Sage Conrad i really appreciate your reply. I got to the site thru google and I'm trying it out now.
I see it takes a while so I will get back to you later when my account password hopefully is recovered.
@Sage Conrad It worked and I now got access to my account again. I'm so happy!
Thanks so much, you saved my ass!
My floating dip tube setup is exactly the same. I found it worked best with a weight clipped onto the tube to help intake stay far enough before the surface to not draw any gas. When serving at higher pressure I found it possible to get a little gas pulled in and end up with a foamy serve. Works amazing now... Clear beer sooner!
Great tip.
Or use a Cask Widge instead of the ball float. The Cask Widge is weighted and has a filter.
i used a fishing sinker for my setup, that makes it easy to find the exact one dipping right at 2 inches into the beer
I thought Lauren was an IPA fan?!? She’ll have to let us know what she thought of this beer at the beginning of next weeks taping.
Been waiting for this single vessel ferment to tap for a while. Thanks and until next week
If you do about 8-10 feet of serving line with your party tap that should fix the foaming when you pour.
Agreed... longer line needed.
Been waiting for this one! Thanks as usual Martin for teaching me something new!
Thanks for watching!
The look and flavor description of this beer really makes me want to brew it. Thanks for the motivation!
I tend to do my burst carbing just under 30psi, wait for the beer to settle a bit, then do it one or two more times (I just shake the keg if I walk passed the kegerator a few times over the course of a few hours lol) before I release some of the pressure and set it to serving psi. I'll then let it sit overnight or a day to settle at that psi. Have had really good results with getting a 5 gallon keg at a good carbonation level within 2ish days.
That pretty much describes my usual process too. Usually works pretty well and is minimal effort :)
Why didn't you use a spunding valve for your desired carb at the start of the fermentation, works really well and then you got the beer at right carb at the end of the fermentation! :)
Yes, have done that very method before and it worked pretty well.
I’ve literally never heard of a brown IPA. Learned something new today.
Brown IPA is my favorite and the best I can produce! Cheers!
I know this is an old comment, but what's your recipe?
Great idea using the floating dip tube. The only thing I would be concerned with using a keg for all the cold side is an aggressive ferment that pushes krausen back through the gas post. That would be annoying to clean.
So far what have been your top 3 favorite darker beers?
Great video as always! For a future demo, see if your sponsors can get you a counter pressure bottle filler (to fill keg to bottle). I've been wondering if those are worth the effort to bottle the last of the keg to free up the space.
On it!
Hey Martin! Great video mate. Slight change up in format but I really liked the slower pace of this video. Lots of solid detail.
Quick question - why bother using a blow-off tube and not just let it carbonate naturally?
Thxs Martin 🍻
why not ferment under pressure in the keg so you dont have to force carb?
right ok floating dip tube fair one
Love your videos! Any chance a Red IPA is on the upcoming list? I’m pretty sure I’m making this brown ipa next!!
I forgot to mention that when doing a closed transfer it's way easier when you have a floating dip tube because you don't have any static back pressure. When you have a metal dip tube to the keg bottom, the transfer slows down as head pressure builds against the in-flow deep beneath the surface. The floating dip tube closed transfer is the way to go.
Under-rated advice here. I agree.
One question remained in my head for the rest of the day. I do ferment in FZ allrounders; however I tend to syphon the beer off from one to another because I have the feeling that getting rid of the trub and dead yeast will improve overal taste. Even tho it has settled at the bottom. What do you think? Is this actually unnecesary? Please let me know, I am curious.
I had to double check myself, but Falconer's Flight is a blend of hops, like Zythos. I always wonder if those blends are consistent between years. The beer looks pretty good though. I'd never heard of a Texas Brown Ale, I just assumed Brown IPA was based on some of those older Dogfish Head beers.
How long can it sit on the yeast before it affects the flavor? I know you can blow thru 2.5 gallons quickly but is that a concern?
I started using torpedo floating diptubes on my kegs and beer is definitely clearer and cleaner taste
It always feels so wrong when I see people using StarSan without rinsing. My German brain can't imagine that it will not have a negative effect on the taste.
Informative video once again Martin. Just wondering when you removed the Tilt, or did you leave it in the keg?
Also, when I ferment in a keg I use a lid with a gas post fitted to it. I attach the floating dip tube to the gas post on the lid and dispense via that (using a gas disconnect instead of a liquid disconnect). By doing this, if the floating dip tube gets stuck I still have the option of drawing from the liquid dip tube, rather than removing the lid and risking oxidisation.
im interested to see how this goes i did a munich helles like this and was a disaster
2025 guide will have a juicy imperial brown IPA
Surprised you didn’t use a spunding valve to pressure ferment. What were your losses like ? How much drinkable beer did you get?
Hej Martin. Why dont you use BlowTie Spunding Valve instad of blowoff?
No need to use blowtie if you don't want to pressure ferment.
Right. I have done that for other fermentations in a keg and it works well.
Hi Martin, how do you feel about the dry hopping, is it necessary? is it just fine with adding hops at the end of the boiling? Thanks for this recipe!!!
Hi José. Dry hops are a nice way to add aroma to a beer. You’ll see me using that technique in several of my upcoming beers.
@@TheHomebrewChallenge Thank you very much Martin, looking forward to it!
Haha, I thought you were serious about ever one associating with the brown ipa... never heard of this style before.
The style just sounds like a lighter version of a Black IPA.
Why not just use a corny keg lid with a disconnect and dip tube built in? That way you dont have to ruin the tube in the keg.
this is the right amount of foam, i dont know why everyone in USA and UK drink beer without foam...
If pressure fermenting you do not need to crash carbonate the beer.
Falconer’s flight is a hop blend not a single variety
Hi Martin
21B take two or is it three lol. I've been documenting each one and I seem to have 21B Belgian IPA and 21B Black IPA 😂
Brown IPA just doesn't appeal much, but you made it sound interesting enough. Kind regards, Matt
Seems like he is brewing each variant of 21B, so still Red IPA, Rye IPA and White IPA to go.
You’re on to me 🤟
@@TheHomebrewChallenge I was up at 4am this morning, nothing's getting passed me 😴 zzzzz
@@nordlands8798 Highlight of my week. I thought Martin was going to pick one or two, but I bet he's brewing them all 🍺
The problem with pouring a glass of froth is nothing to do with the carbonation. It's all to do with the size/length of the tubing you have used on your party tap. Reduce the diameter and make it longer to give some back pressure and you won't pour foam. Check this one, note the 4mm tubing. williamswarn.co.nz/products/beer-dispense-line-with-plastic-tap Anyhow cool video, cheers !!
only 3 oz total for an IPA? You crazy
😆
Brown IPA {India Pale Ale]???
A pale brown ale ????
Isn't that a BIEGE ALE ????
Just what the world needs: another IPA..........
First 🍻
beat me to it!
No, you wasn't, I was, just decided not to comment lol
@@UrbanOutcasK liar
Your camera focused on anything other than you... get an A6400 mate.
The BJCP is an embarrassment. It’s not pale and it’s never been shipped to India, but let’s call it a Brown IPA, because it’s kind of hop forward. It’s so shortsighted and discredits the originality of other hoppy/fruity styles that share very little with IPA.