Love the idea of a German so much into British ales. You make great content. Very well worth watching. To me Germany, the Czech Republic and Germany has the greatest beer cultures.
just done a similar brew - 92% floor malted maris otter/6% medium crystal/2% black malt - admiral to bitter - ekg last 5 mins of boil - kviek yeast cos i am lazy!
Sounds great, but the yeast choice is a bit tough to endure. After all the yeast character is the most important part of a British beer. I heard you can get that with Kveiks at 30°C+, but I guess that is not waht you did?
i pitch it at about 25 and let it go down to room temp but have done a few brews with kviek and mixed other more traditional british yeasts.IMHO if you are using maris otter you are over half way there - me no expert though so4 works great for me aswell especially with open fermentation @@britishpint
@@garyballared2077 Sounds interesting. Mixed yeast and open fermentation are good steps towards a proper British flavour. I find British beers to be much more balanced than what most homebrewer's aim for. For that reason I am also not a fan of Maris Otter, because at higher gravities it just overpowers other flavours. It is great for sub-4% ABV beers though.
@@garyballared2077 I have used Golden Promise often, especially in my Timothy Taylor clone, where it can shine. i prefer it to Maris Otter, because Golden Promise is not sweet or honey-like, but rather biscuity. Halcyon I tried once without being able to tell the difference. I tasted Harvey's Sussex Best several times. You can find the first time on my channel in my Kentish travel Vlog. Harvey's use a tricky phenolic Yorkshire strain which is really difficult to handle. I have not tried those types of yeast in a systematic manner yet.
This is interesting to me. I like the idea of this size batch, and have 4 of these demijohn vessels. I have made a couple of small batches in these, but I recall that last time the bottling did not go well. I’d be interested to see your bottling process. I also am curious about your experience with the headspace required to avoid problems with the yeast climbing out through the airlock. I think I placed the fermenter in a dish to catch any potential overflow. Maybe just one of those things which will happen sometimes when you are trying to manage the space efficiently. I enjoy the videos. I think I will probably try this recipe. Cheers!
Hi David, I transfer the green beer with a simple siphon into a 5l mini keg and leave it there for several weeks at room temperature. Then a week of cold crash and afterwards I use the mini keg's tap to transfer to bottle. Not the most efficient way of doing it, but I get yeast-free beer in the bottles with a good carbonation. I only have problems with yeasts climbing out if I overpitch. With ales I always try to stick to the 0.5 billion cells /l/°P, and since I do I did not have problems with head space.
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another great video - thanks
You are welcome!
Love the idea of a German so much into British ales. You make great content. Very well worth watching. To me Germany, the Czech Republic and Germany has the greatest beer cultures.
I guess you meant Germany, Czech and UK? I wholeheartedly agree!
just done a similar brew - 92% floor malted maris otter/6% medium crystal/2% black malt - admiral to bitter - ekg last 5 mins of boil - kviek yeast cos i am lazy!
Sounds great, but the yeast choice is a bit tough to endure. After all the yeast character is the most important part of a British beer. I heard you can get that with Kveiks at 30°C+, but I guess that is not waht you did?
i pitch it at about 25 and let it go down to room temp but have done a few brews with kviek and mixed other more traditional british yeasts.IMHO if you are using maris otter you are over half way there - me no expert though so4 works great for me aswell especially with open fermentation
@@britishpint
@@garyballared2077 Sounds interesting. Mixed yeast and open fermentation are good steps towards a proper British flavour. I find British beers to be much more balanced than what most homebrewer's aim for. For that reason I am also not a fan of Maris Otter, because at higher gravities it just overpowers other flavours. It is great for sub-4% ABV beers though.
have you used golden promise or halycon malt before? - also have you tried my all time favourite beer harveys sussex ale@@britishpint
@@garyballared2077 I have used Golden Promise often, especially in my Timothy Taylor clone, where it can shine. i prefer it to Maris Otter, because Golden Promise is not sweet or honey-like, but rather biscuity. Halcyon I tried once without being able to tell the difference.
I tasted Harvey's Sussex Best several times. You can find the first time on my channel in my Kentish travel Vlog. Harvey's use a tricky phenolic Yorkshire strain which is really difficult to handle. I have not tried those types of yeast in a systematic manner yet.
This is interesting to me. I like the idea of this size batch, and have 4 of these demijohn vessels.
I have made a couple of small batches in these, but I recall that last time the bottling did not go well.
I’d be interested to see your bottling process.
I also am curious about your experience with the headspace required to avoid problems with the yeast climbing out through the airlock. I think I placed the fermenter in a dish to catch any potential overflow. Maybe just one of those things which will happen sometimes when you are trying to manage the space efficiently.
I enjoy the videos. I think I will probably try this recipe.
Cheers!
Hi David,
I transfer the green beer with a simple siphon into a 5l mini keg and leave it there for several weeks at room temperature. Then a week of cold crash and afterwards I use the mini keg's tap to transfer to bottle. Not the most efficient way of doing it, but I get yeast-free beer in the bottles with a good carbonation.
I only have problems with yeasts climbing out if I overpitch. With ales I always try to stick to the 0.5 billion cells /l/°P, and since I do I did not have problems with head space.
@@britishpint thank you!
I wondered what Jurgen Klinsman was doing these days.
Pretty sure he's busy writing editorials for the Sun until the Euro finale.