can i ask you how long condition time? I've only made 1 batch with W34, and a few with S23, but the S23 is condtioned and ready to drink within about a week* , while the W34 batch took like a month. Everything at 20C and ~15psi * Brewed a saturday, finished fermenting about wednesday, got drank the saturday the next week.
@@djn3kkid At day 4, I cold crash to 4C while keeping the pressure to complete the carbonation, and keep 4C for a day. Then I transfer to keg . Its good to drink, with good carbonation after 6 days in total I would say.. The beer looks still cloudy but it gets more clear after 1 or 1 and half week
@@Styv93 sounds like my XP with the S23. Altho, i dont cold crash per say, but i put the kegs in a 2c fridge when x-ferd from the fermenter. The W34 was tasting yiesty AF, while the S23 have been the same in 4 or 5 brews now. Brew on a saturday, and fully drinkable the 2nd saturday. The first saturday its still tastes 'new' if u get my drift. I must say tho, for me its a sample set of 1 on the W34, and i've been only brewing for a few months
@@djn3kkidI haven't noticed much yeasty character as you describe, probably because I cold crash and I use a floating dip tube so it takes beer from the top 😊. But anyways, its pretty damn fast grain to glass using lager yeast
Have you heard of the "shaken not stirred" (or SNS) starter method? It skips the stir plate and instead you cover your starter vessel and shake the beJesus out of it for a minute or more. Then just set it aside and pitch it at high krausen... I usually wait just 12 hours and sometimes less. The idea is that if you use a stir plate there are two negative things happening... the shear forces from constant stirring are harmful to the yeast and much of that yeas has bloomed and then gone dormant by the time you pitch. With the SNS method you are pitching a smaller cell count but the yeast are all at peak health. So instead of a large, lethargic army you have a smaller but energized army ready and eager to go to war.
I try to pitch at High Krausen whether I'm using a stir plate or not but don't stress if I miss it either way. Since using a stir plate I've gotten healthier yeast and better yeast proliferation than the "SNS" method. Which I used in leu of a stir plate before I bought one. Even using a small starter a few hours ahead of time without anything else can reduce lag time significantly and lead to better beer. Nothing < Shaking < Stir Plate
@@TheHomebrewChallenge Yes, that oxygenates the wort. I have some articles written about the topic which go into more detail with sciency explanations I can send you if interested.
Silly question - but where did you get the containers you keep your DME in (4:28) I’ve been looking for this style but can’t find them on Amazon 😄 Thanks!
I did a smash eldorado and maris otter beer. Fermented in 3 days which I was pleasantly surprised at. Left it for 5 then tried it......wow!! I'm not sure if adding yeast nutrient during the boil helped. Yeast was mangrove jacks m44. I used a pressure fermenter at room temp
Don't you have Tilts? What happened to them? They're accurate enough for tracking fermentation in my experience, and have the upside of giving you continuous readings and not requiring that you touch the beer to take samples every day.
I am guessing he received the product to review; however, I think some competition is great. I use a refractometer as backup to my Tilt, so I can see why he'd want a backup/alternative that uses an different measurement process!
Every beer i brew is grain to glass in a week. Lol. Hate waiting. Kviek yeast. 2 day ferments. Time to cold crash. Dry hop. Force carb. Ive made a tasty brew and drank it in 4 days. Cheers
@@TheHomebrewChallenge 30min mash, 30min boil, cooled to 40ish, pitched kveik, force carbed, skipped cold crashing etc! Hazy as all hell but tasted decent! Did a video on it last year (I think last year maybe it was more recent!)
Here is a challenge for you. Brew an English bitter with kveik yeast. Looking on the Internet to see if that works gives a bit of a pantomime response. Oh no you can't, oh yes you can. Likewise for brewing the same style using pressure, but that's another challenge!
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This is a great idea Martin. Can't wait to see how this turns out!
See you in 7 days!
Forgot about the brewing for a year now. I hope that will finish my brewing space soon. This is exactly what I need now. Thank you Martin.
Great idea Martin! I’ll be following along 🍻
I ferment with saflager w-34/70 at 24C under pressure (20psi). Done in 3 days, not off flavors =)
can i ask you how long condition time? I've only made 1 batch with W34, and a few with S23, but the S23 is condtioned and ready to drink within about a week* , while the W34 batch took like a month.
Everything at 20C and ~15psi
* Brewed a saturday, finished fermenting about wednesday, got drank the saturday the next week.
@@djn3kkid At day 4, I cold crash to 4C while keeping the pressure to complete the carbonation, and keep 4C for a day. Then I transfer to keg . Its good to drink, with good carbonation after 6 days in total I would say.. The beer looks still cloudy but it gets more clear after 1 or 1 and half week
@@Styv93 sounds like my XP with the S23. Altho, i dont cold crash per say, but i put the kegs in a 2c fridge when x-ferd from the fermenter. The W34 was tasting yiesty AF, while the S23 have been the same in 4 or 5 brews now. Brew on a saturday, and fully drinkable the 2nd saturday. The first saturday its still tastes 'new' if u get my drift.
I must say tho, for me its a sample set of 1 on the W34, and i've been only brewing for a few months
@@djn3kkidI haven't noticed much yeasty character as you describe, probably because I cold crash and I use a floating dip tube so it takes beer from the top 😊. But anyways, its pretty damn fast grain to glass using lager yeast
Have you heard of the "shaken not stirred" (or SNS) starter method? It skips the stir plate and instead you cover your starter vessel and shake the beJesus out of it for a minute or more. Then just set it aside and pitch it at high krausen... I usually wait just 12 hours and sometimes less.
The idea is that if you use a stir plate there are two negative things happening... the shear forces from constant stirring are harmful to the yeast and much of that yeas has bloomed and then gone dormant by the time you pitch. With the SNS method you are pitching a smaller cell count but the yeast are all at peak health. So instead of a large, lethargic army you have a smaller but energized army ready and eager to go to war.
Very interesting. What’s the purpose of the vigorous shaking? To oxygenate the starter?
I try to pitch at High Krausen whether I'm using a stir plate or not but don't stress if I miss it either way.
Since using a stir plate I've gotten healthier yeast and better yeast proliferation than the "SNS" method. Which I used in leu of a stir plate before I bought one. Even using a small starter a few hours ahead of time without anything else can reduce lag time significantly and lead to better beer.
Nothing < Shaking < Stir Plate
@@TheHomebrewChallenge Yes, that oxygenates the wort. I have some articles written about the topic which go into more detail with sciency explanations I can send you if interested.
I hope it's a beer engine we see tomorrow.
Oh man so do I !!
I've been thinking of brewing a dampfbier for a couple years. Definitely an overlooked ale.
Atlantic Brew Supply coming through with quality ingredients again! 🤘🏻
That's my week sorted! Cheers Martin!
Silly question - but where did you get the containers you keep your DME in (4:28) I’ve been looking for this style but can’t find them on Amazon 😄 Thanks!
Cool idea
I did a smash eldorado and maris otter beer. Fermented in 3 days which I was pleasantly surprised at. Left it for 5 then tried it......wow!! I'm not sure if adding yeast nutrient during the boil helped. Yeast was mangrove jacks m44. I used a pressure fermenter at room temp
How well does the EasyDens do when you are fermenting under pressure?
I might have missed it in the video but is there a particular reason why you used the hefeweizen?
Just wondering since there's no wheat in the grist.
AWESOME, love your videos!
Yes!
Don't you have Tilts? What happened to them? They're accurate enough for tracking fermentation in my experience, and have the upside of giving you continuous readings and not requiring that you touch the beer to take samples every day.
I am guessing he received the product to review; however, I think some competition is great. I use a refractometer as backup to my Tilt, so I can see why he'd want a backup/alternative that uses an different measurement process!
Every beer i brew is grain to glass in a week. Lol. Hate waiting. Kviek yeast. 2 day ferments. Time to cold crash. Dry hop. Force carb. Ive made a tasty brew and drank it in 4 days. Cheers
Fun idea! I'd love to see how quickly you could make a beer from Grain to Glass,
I challenge you to beat my time, 54 hours!
Impressive! Tell me your secrets…
@@TheHomebrewChallenge 30min mash, 30min boil, cooled to 40ish, pitched kveik, force carbed, skipped cold crashing etc! Hazy as all hell but tasted decent! Did a video on it last year (I think last year maybe it was more recent!)
350 euros/£291 for that easy dens device 😮...As much as i'd love one, it's a little rich for me. You're a lucky man 👍🍻
Can u put a video how to make malt grains from raw barley grains
It would be really good to see your pH log along with the gravity. I feel pH tells me so much about my beers fermentation and the yeasts health.
i made a stout once that i started drinking on the 4th day. wasn't that great but it was beer.lol
Here is a challenge for you. Brew an English bitter with kveik yeast. Looking on the Internet to see if that works gives a bit of a pantomime response. Oh no you can't, oh yes you can. Likewise for brewing the same style using pressure, but that's another challenge!
Can't hold back my OCD anymore. Please move left or right 5' so we're not always looking at the crooked seam in your masonry wall paper. ;)
I'll do that on 3 😎
I can brew an all grain and have it fermented and carbonated in 2 days... You're a little behind buddy lol