Hi, I am a homebrewer from the "core" kveik area of Norway. And also do traditional brewing with Kveik. As you might know, we have two traditions of "Kveik brewing" in norway, one that is boiling (and boiling for a long time. 3-4 hours and even more) The Voss kveik is from this area. In our , we are brewing raw beer, mash at 70-72 deg C and do not heat to 80 deg. Keeping this temp for an hour is sufficient sterilisation. When said, we use Juniper in this brews, as is antiseptic. Kveik is a world of surprises. The commercial kveiks is singel strain, while we have genuine Kveiks with more than 40 strains. A tip for getting extra flavour by genuine Kveik is to under pitch. Kveik can not be stressed the same way as "normal" yests, so try ! Well I ended up on this video as I intend to serve also a modern beer made the same way as the traditional, and has tried to do earlier without getting the hoppe as wanted. Tried to make hoppe tea by cold extract over 4 days and add. Done inert and transfered closed. Did not get the wanted result, so I will deff try the mesh and fermetation hopping. If anyone have some good tips for me before my brewing tomorrow please comment
Wow, thanks for radically challenging my ideas of the whole boil phase. Ever since I made my first beer with DMS I dogmatically boil every beer at least 70 minutes. Knowing that beers can be made completely without a boil certainly is an eye-opener. And it's something to seriously consider when energy will get ridiculously expensive in Germany this winter. Congrats on the wedding :)
It's definitely going to affect the beer and will be different than you may expect at first, so I wouldn't use it for every beer, but it is well suited for hazy, full bodied beers like NEIPA!
A 30 minute boils is sufficient with highly modified malts. Longer times may be necessary with heritage malts that are less modified. View the David Heath Homebrew video below for further details. th-cam.com/video/JI4XVtGdbo4/w-d-xo.html
Awesome video as always, but I just don't want to congratulate you on your wedding. I wish you and your wife the best. Keep up the great videos. I really learn a lot!!
nice to see a raw ale on you tube! i make raw ales all the time with voss oats ,barly and i mash hop always and add baking soda and other water ajustments, drinkin in a few days thanks for video love it.
This was a great idea! Zymurgy had an article a while back about boil times, and we've had some success in shortening boil time on certain styles. Great job!
Really enjoyed this one man… great R&D, critical self-feedback, and I honestly also appreciated the video editing despite your timeline. Also, big congratulations to you both! (Are we ever going to see a Mrs Apartment Brewer giving feedback on your beers?!) I’ve been brewing for 22 years and I still learn something every time you post because of your background research… particularly with the Belgian and Kviek content lately. Cheers brother.
Really enjoying your content! The variety of yeasts you are using is awesome to see! Different brewing methods and not overly complicated steps. Keep on brewing sir, I'll be trying a few of your recipes soon. Items that I would like to see in the videos would be transfer steps, carb steps, clean up steps and so on. I notice everyone is a little different and would like to see your methods. Not sure if you made a video on how you bottled and packaged your beer for the NHC?
Found your video when looking for no boil NEIPA, mash hopping! I like it, must try that! BTW, I have never used Hornindal, but use VOSS frequently, I have found that fermenting at 39C (102F) gives me a nice clean fermentation. I prefer this over the tangy flavors I got fermenting at 30C (86F). VOSS loves it hot!
Well, seems like your guests loved it, so making it again may not be out of the question after all. Successful brew, quenched thirst and happy family... I'd say it was a smashing hit lol
Congrats on the wedding! And I had this plan to try something similar since I saw Flora do another raw beer. I figure that may give me a cheet to avoid oxidation since I can't do oxygen free transfer....I'm sure it won't come out perfect, but for me that's about as close as I can do a NIEPA. Cheers
Thank you! Its not a cheat to avoid oxidation though. Actually if anything these beers are more vulnerable to oxidation than boiled ones due to the lack of melanoidins and high protein content. That being said, knowing that it won't last too long and prioritizing drinking it fresh will certainly defeat any oxidation threats you may be concerned about!
Wowzers...never seen anyone blow through a POUND of hops on a 5 gallon brewday. No boil seems a tradeoff - lots of extra cleaning and sanitization in exchange for a shorter brewday...thanks for sharing!
It certainly is a tradeoff but I would say the sanitation risks sent as huge as they can be made out to be. It's really not all that much riskier than a regular beer
Let's go Steve! Awesome to see you did a raw ale 🍻😎 Next on the list, korn øl. I like to spunding my kveiks with 2.3 bar, I took this learning by DrHans 🙈
Ruddy amazing beer and video! Im going to have a try with a raw beer. Ive wanted to try this technique for some time and you’ve got me over the line to try it this weekend. Congrats on the wedding.. i had mind in April this year after three years waiting.
It’s hard to get it in the states (or was last year) but Ebbegarden kveik is amazing in NEIPAs. Highly recommend trying it sometime, Escarpment Labs has a good product for that. Hornindal* (not hormonal lol) is terrific as well obviously!
You're a mad man, Congrats on the wedding, to quote Indiana Jones and the last crusade "You have chosen wisely" letting you film that on the wedding day haha! Really interesting ideas, I have never heard of a raw beer before, I definitely feel like I need to try this out... even if it's just to say I have tried haha
Top stuff as per usual, not sure I'll be trying a raw ale anytime soon with the extra worry about sanitization. I also like my long brew days, time to relax. Congratulations on your wedding too, great effort having the wherewithal to shoot the tasting part and speak so coherently, I would have been too drunk to do that by the time my vows came along on my wedding day (don't tell my wife).
Love the channel, thank you for your service! Question on water chemistry, you calculations indicate you are using Calcium Chloride (Dihydrate). I notice MoreBeer and Northern Brewer sell the Anhydrous version of CaCl, which is what I use. A subtle difference but a difference none the less. The Anhydrous bumps up the Ca levels, and doubles Cl to SO4 ratio. Just wanted to clarify, as no one ever mentions the difference of Dihydrate vs Anhydrous.
Yeah, I've only ever used the dihydrate version but the water chem calculator I use (Brewer’s Friend) gives you the option to use either one when making water profiles
Great video, and the beer looks delicious! I've done a few raw ales with Hornindal, and I've found that dry hopping in a keg post fermentation is a good method for raw ales. You can flush with CO2 when adding/removing the dry hops to minimize oxidation, and the issue of losing hop aromatics to a vigorous kveik fermentation goes away.
@@tman9338 I've done 4! I used one of the cylindrical dry hop canisters and connected the chain to the float from a floating dip to be able to remove it once I liked the dry hop extraction.
@@tman9338 I think the last one was maybe a week? And it's at like 38 degrees, so probably a slower extraction at that lower temperature. I let it dry hop and carbonate at the same time, so I'm not usually in much of a rush to get it out of the keg.
Hey! Norwegian here. Its KornØl, not KørnOl. And it's pretty simple really: Korn=Grain, and Øl=beer. And the ø is basicly pronounced the the "u"-sound in "Burn". Especially if you do the "collage-bro" buuuuuuuuurn type of thing.
Super interesting brew day/recipe. I havent played with Hornindal yet but super interested about giving it a go. The high alc tolerance has my curiosity piqued.
Yeah it really is quite a bit different. Hornindal is quite good, I think I used it on a RIS a year or two ago. I don't know that I would do that again but it is a beast and enjoys higher gravity worts
As a Scandinavian I have to say that the pronounce Keviek is wrong. Kviek not keviek. To be fair Kveik is just another word for yeast (from Norway). There is. Lot of “old”.yeast from a lot of countries which will.fot the today name Kveik. I think you pronouncement of Sahti is quite right. I actually.tried this method but I still.enden up with beer tasting of DMS. I didn't have it tested though.
I've made raw beer a few times. It is a damn "lazy" beer, thats smells great, but I felt like the beer taste was heavy. There was too much "body" on it. It wasn't so drinkable like a boiled beer. Took me a while to finish the keg.
Hahaha lazy beer it can be, but it is indeed a very thick beer. It really only works in a few styles outside of the traditional stuff from Scandinavia.
Great video! Maybe it’s me but the beers I’ve brewed using Kveik taste tart or have a tang to them…or maybe that’s what kveik is supposed to taste like.
Yes and yes. Kveik generally has a post fermentation pH drop, so thats where that tartness comes from. If you're not a fan of it, aim for a slightly higher mash pH of about 5.6
First, congratulations on getting married! Now, my question: What did you mean by “screwing the ph drop up”? How could you have prevented/fixed it? Mash PH of 5.3 didn’t look too bad…
Question: your recipe calls for 7 gallons of water but you stated that your strike water was 8 gallsons. Did you draw off a gallon of water before adding your grain? Also, I never heard of a no-boil brew before. Cool idea!
Something that i've been admiring is how well you get the carbonation and flow of the beer on your pours. You can do a straight down pour and it doesn't start foaming too much, but pours with the perfect head! What beer length/ID size line do you use? Also congratulations on getting married! :)
@@TheApartmentBrewer interesting! I use the same diameter but mines closer to 10ft, maybe I should dial back to 5. Do you serve at a lower psi to carbonating psi? I just set to 12psi and leave it for almost all
Longer lines will definitely get more CO2 to express out of solution. If you're like me around sea level, ish, I'd recommend bring it back to 8 PSI after carbonation
Great Vid. I like the idea of adding flaked oats. Biggest downside to me 4 this batch is cost of 1lb hops for a 5G batch. Your thoughts on doing longer whirlpool without hop spider for max hop contact and not dry hop using 15 psi Pressure fermentation ???
For sure, they ain't cheap, of course you can get more mileage out of less hops by throwing them in late boil/whirlpool and dry hopping. Yeah I think without the hop spider it would work great
I'm curious if anyone knows about sanitization methods before the invention of starsan and the microscope say 500 years ago when man didn't know about microorganisms...? Wouldn't have all of their beer been contaminated?
Thanks for another great video. You don't mention oxidation (or maybe I missed it). Should we assume that all the normal precautions against this should be taken for this NEIPA, or is this version more forgiving?
You should certainly make sure you take the normal precautions and then some. Not boiling actually increases the risk of oxidation a bit so I would recommend being as careful if not moreso than usual when making a NEIPA.
That's a pretty cool video. What other styles would take advantage of no boil? And a maybe noobie question. If dry hopping during active fermentation, do you remove the hops somehow after 3-4 days (especially if DDHing)? That's one I've been pondering.
Glad you enjoyed the video! Really the best styles are those that are designed to be consumed fresh, and have a lot of body and haze, but very little hop bitterness. Really the only other one that comes to mind is hefeweizen, but I'm pretty sure if I did a raw hefeweizen my German viewers would crucify me lol. For your question, usually I remove the dry hops added at high krausen sometime around 5-10 days, but in this case I actually removed them much earlier due to the rushing of this beer.
My current batch is cloudy after 15 days but the only difference between this and my last batches is that i was using an energy economizer feature on my new kettle that gives more of a simmer than the really vigorous rolling boil that most people use. Is this theory plausible for accounting for the hazy beer? It is not because of an infection or the beer would taste sour and undrinkable. It's like with apple juice.
From a food safety perspective there is absolutely no reason for the pasteurization step. 165f is the instant pasteurization temperature, it will pasteurize instantly and you can cool down. Lower temps still pasteurize, just slower on a logarithmic scale, at 155f it takes just one minute to reach the same pasteurization level as the instant 165f. Your 155f mash for 60 minutes more than pasteurized everything in the mash. Unless you need the 170f mashout to help the mash flow better or another technical reason it can pretty much be skipped.
I may have to try this. Could you sub 2row in place of the golden promise? How would you do the hop additions if you add in sabro? Congratulations on the marriage. Welcome to the club. 18 years for me.
Thank you! Yes you can sub 2 row in, it's just not as flavorful. I'd say a 50/50 mix of Sabro and el dorado would be fine in the whirlpool. Maybe heavier on the el dorado for dry hopping
Yes it does! Not necessarily souring bacteria like lacto or pedio but there is a small portion of bacteria culture in there that makes it a bit different
Northern brewer as of late makes paying customers wait close to a month before they ship out what you order. Yet if they get someone to talk about them on TH-cam or a podcast they rush the order.
Hi, I am a homebrewer from the "core" kveik area of Norway. And also do traditional brewing with Kveik. As you might know, we have two traditions of "Kveik brewing" in norway, one that is boiling (and boiling for a long time. 3-4 hours and even more) The Voss kveik is from this area. In our , we are brewing raw beer, mash at 70-72 deg C and do not heat to 80 deg. Keeping this temp for an hour is sufficient sterilisation. When said, we use Juniper in this brews, as is antiseptic.
Kveik is a world of surprises. The commercial kveiks is singel strain, while we have genuine Kveiks with more than 40 strains.
A tip for getting extra flavour by genuine Kveik is to under pitch. Kveik can not be stressed the same way as "normal" yests, so try !
Well I ended up on this video as I intend to serve also a modern beer made the same way as the traditional, and has tried to do earlier without getting the hoppe as wanted. Tried to make hoppe tea by cold extract over 4 days and add. Done inert and transfered closed. Did not get the wanted result, so I will deff try the mesh and fermetation hopping.
If anyone have some good tips for me before my brewing tomorrow please comment
This 3 week run of grain-to-glass videos has been amazing!! Thank you!
Glad you enjoyed them! Had a few on the back burner so I just decided to do then all at once haha
Wow, thanks for radically challenging my ideas of the whole boil phase. Ever since I made my first beer with DMS I dogmatically boil every beer at least 70 minutes. Knowing that beers can be made completely without a boil certainly is an eye-opener. And it's something to seriously consider when energy will get ridiculously expensive in Germany this winter.
Congrats on the wedding :)
It's definitely going to affect the beer and will be different than you may expect at first, so I wouldn't use it for every beer, but it is well suited for hazy, full bodied beers like NEIPA!
A 30 minute boils is sufficient with highly modified malts. Longer times may be necessary with heritage malts that are less modified. View the David Heath Homebrew video below for further details.
th-cam.com/video/JI4XVtGdbo4/w-d-xo.html
Awesome video as always, but I just don't want to congratulate you on your wedding. I wish you and your wife the best. Keep up the great videos. I really learn a lot!!
Great! Congrats with the wedding! Greetings from Norway. Near Voss.
Thank you, Cheers!!
Doing a video on your wedding day is true dedication. Congratulations!
Haha gotta do what you gotta do!
I just saw that you sent a super thanks with this, thank you so much!!
I make a hop infusion in a seperate pan. Same amount of hops as if I had boiled. Infusion is added at end of mashing. Works well for me.
nice to see a raw ale on you tube! i make raw ales all the time with voss oats ,barly and i mash hop always and add baking soda and other water ajustments, drinkin in a few days thanks for video love it.
My new favourite channel.
This was a great idea! Zymurgy had an article a while back about boil times, and we've had some success in shortening boil time on certain styles. Great job!
Really enjoyed this one man… great R&D, critical self-feedback, and I honestly also appreciated the video editing despite your timeline. Also, big congratulations to you both! (Are we ever going to see a Mrs Apartment Brewer giving feedback on your beers?!) I’ve been brewing for 22 years and I still learn something every time you post because of your background research… particularly with the Belgian and Kviek content lately. Cheers brother.
Thank you! Glad you enjoyed it, I really enjoy what I do so you guys make it worth it
Best beer review ever! Mid-party Steve all stoked from getting hitched trying to keep it together was awesome! 🥳🤣
Hahaha there were many moments there I had to do in one take!
Really enjoying your content! The variety of yeasts you are using is awesome to see! Different brewing methods and not overly complicated steps. Keep on brewing sir, I'll be trying a few of your recipes soon. Items that I would like to see in the videos would be transfer steps, carb steps, clean up steps and so on. I notice everyone is a little different and would like to see your methods. Not sure if you made a video on how you bottled and packaged your beer for the NHC?
Glad you are enjoying the channel. Unfortunately I did not make a video on the packaging process but I did discuss it in depth in the NHC video
Congratulations! Fantastic video as always!
Thank you so much!
Congratulations and like your energy and attention detail in your videos.
Thank you, and I'm glad you enjoy it!
thank you for the beer vid, but more importantly congratulations on your wedding! wish you and your wife a great future ahead.
Congrats🎉🍾 Been planning a raw ale for a while, and I think you gave me the input I missed. Thanks🍻
Thanks! It's worth doing!
Found your video when looking for no boil NEIPA, mash hopping! I like it, must try that! BTW, I have never used Hornindal, but use VOSS frequently, I have found that fermenting at 39C (102F) gives me a nice clean fermentation. I prefer this over the tangy flavors I got fermenting at 30C (86F). VOSS loves it hot!
Hey if it goes quick that must mean everyone likes it!!! Congrats again and cheers 🍻
Haha true true! Thank you Brian!
Congratulations on your wedding!
Thank you!!
It's hard to believe that is a single malt beer, the color, body and haze would suggest tons of wheat malt and flaked oats as well! Very impressive!
Yup! A lot of complexity for a single malt!
"Nice" ....I lol'd hard at that. Wasn't expecting that and caught me off guard
Congrats🎉
I’m sure it was a fun party. Congratulations once again. I never had a “raw ale”. Interesting to try one. Cheers!🍻
Thanks! Its definitely different than what we are used to, but I would recommend trying it at least once.
Congratulations!!!!
Thank you!
Definitely gonna try out something like this in my next brewing! Thanks for share!
You should! Thanks for watching!
Congrats! super informative video. Definitely gotta try a raw beer sometime in the future. Cheers!
Glad you enjoyed the video! It is certainly an experience, I think everyone should try it at least once!
Congratulations!😁🍻
Thank you! Cheers!
Well, seems like your guests loved it, so making it again may not be out of the question after all. Successful brew, quenched thirst and happy family... I'd say it was a smashing hit lol
Thanks man!! It went super fast, I think they preferred the Belgian offerings, but definitely got through this one pretty quickly!
Congratulations on getting married and thanks for your content
Thank you!
Congrats on the wedding!
And I had this plan to try something similar since I saw Flora do another raw beer. I figure that may give me a cheet to avoid oxidation since I can't do oxygen free transfer....I'm sure it won't come out perfect, but for me that's about as close as I can do a NIEPA.
Cheers
Thank you! Its not a cheat to avoid oxidation though. Actually if anything these beers are more vulnerable to oxidation than boiled ones due to the lack of melanoidins and high protein content. That being said, knowing that it won't last too long and prioritizing drinking it fresh will certainly defeat any oxidation threats you may be concerned about!
Congrats!
Thank you!
Congrats on your wedding!!! Cool video!
Thank you!
Wowzers...never seen anyone blow through a POUND of hops on a 5 gallon brewday. No boil seems a tradeoff - lots of extra cleaning and sanitization in exchange for a shorter brewday...thanks for sharing!
It certainly is a tradeoff but I would say the sanitation risks sent as huge as they can be made out to be. It's really not all that much riskier than a regular beer
Let's go Steve! Awesome to see you did a raw ale 🍻😎 Next on the list, korn øl. I like to spunding my kveiks with 2.3 bar, I took this learning by DrHans 🙈
Cheers man! The spunding definitely helps a lot. I'm definitely intrigued by the style so it sounds be interesting!
@@TheApartmentBrewer You go make a propper korn øl. Bring back the juniper 😎🍻
Congrats Steve! Another great vid man!
Thank you very much!
Ruddy amazing beer and video! Im going to have a try with a raw beer. Ive wanted to try this technique for some time and you’ve got me over the line to try it this weekend. Congrats on the wedding.. i had mind in April this year after three years waiting.
Thank you and congrats to you as well!
Try lambic style next😆 congrats on the wedding.
gr8 guy. you gave me so many ideas for brews.
keep it up!
Hey congrats on your wedding! Great video, haven’t tried a raw ale yet! Great learning on the DMS. Thanks!
Glad you enjoyed it!
It’s hard to get it in the states (or was last year) but Ebbegarden kveik is amazing in NEIPAs. Highly recommend trying it sometime, Escarpment Labs has a good product for that. Hornindal* (not hormonal lol) is terrific as well obviously!
Good to know!
I've found that in dry form on eBay. There is a dude that sells like 20 different types.
You're a mad man, Congrats on the wedding, to quote Indiana Jones and the last crusade "You have chosen wisely" letting you film that on the wedding day haha!
Really interesting ideas, I have never heard of a raw beer before, I definitely feel like I need to try this out... even if it's just to say I have tried haha
Hahaha thanks man, it was close! Raw ales are definitely a thing I'd recommend trying at least once, it was very fun to do something so different!
This one looks amazing. I’ll have to try the no boil method for my next NEIPA
Give it a go!
Top stuff as per usual, not sure I'll be trying a raw ale anytime soon with the extra worry about sanitization. I also like my long brew days, time to relax. Congratulations on your wedding too, great effort having the wherewithal to shoot the tasting part and speak so coherently, I would have been too drunk to do that by the time my vows came along on my wedding day (don't tell my wife).
Thanks! I was definitely a few pints deep at this point but I can pull it together pretty well haha. Cheers!
175 F for 30min whirlpool is enough to pasteurize, above 165 F it is instantaneous. Milk is pasteurized at 161 F for 15 seconds.
I think I’ll give this recipe(with a few small changes) a try this weekend.
Good luck!!
Congrats! So many good things in this video!
Thanks Justin!! I'm glad you enjoyed it!
Love the channel, thank you for your service! Question on water chemistry, you calculations indicate you are using Calcium Chloride (Dihydrate). I notice MoreBeer and Northern Brewer sell the Anhydrous version of CaCl, which is what I use. A subtle difference but a difference none the less. The Anhydrous bumps up the Ca levels, and doubles Cl to SO4 ratio. Just wanted to clarify, as no one ever mentions the difference of Dihydrate vs Anhydrous.
Yeah, I've only ever used the dihydrate version but the water chem calculator I use (Brewer’s Friend) gives you the option to use either one when making water profiles
Congrats on the wedding!
Thank you!
Congratulations!! You're awesome have a great rest of your day and Honeymoon!
Thank you!
Congratulations!
Thanks!
I may try brewing a similar beer.
🍻 cheers
Cheers!
This is the way.
YES!!
Congratulations 🎉
Thanks!
Thanks for demonstrating the no boil method. It's definitely not in everyone's comfort. And congrats on getting married!!
Definitely a bit out there but I'm glad I did it! Thank you!
congrats on your wedding
Thank you!
Beer review during your own wedding reception?! LEGEND
Lol it wasn't the reception, just an after party. But you gotta do what you gotta do lol
Awesome!!! I never heard of this.
😎👍🏻👍🏻🍺🍺
It's neat! Definitely something quite different than the usual. Cheers Tom!
Great video, and the beer looks delicious! I've done a few raw ales with Hornindal, and I've found that dry hopping in a keg post fermentation is a good method for raw ales. You can flush with CO2 when adding/removing the dry hops to minimize oxidation, and the issue of losing hop aromatics to a vigorous kveik fermentation goes away.
Thanks! Yeah I would definitely go that route in the future!
Good idea. How many oz. 4 keg dry hop???
@@tman9338 I've done 4! I used one of the cylindrical dry hop canisters and connected the chain to the float from a floating dip to be able to remove it once I liked the dry hop extraction.
@@bensadler7368 So you go back in to Corney to remove hop basket?? After how many days??
@@tman9338 I think the last one was maybe a week? And it's at like 38 degrees, so probably a slower extraction at that lower temperature. I let it dry hop and carbonate at the same time, so I'm not usually in much of a rush to get it out of the keg.
Hey! Norwegian here.
Its KornØl, not KørnOl. And it's pretty simple really: Korn=Grain, and Øl=beer. And the ø is basicly pronounced the the "u"-sound in "Burn". Especially if you do the "collage-bro" buuuuuuuuurn type of thing.
Thanks!
Super interesting brew day/recipe. I havent played with Hornindal yet but super interested about giving it a go. The high alc tolerance has my curiosity piqued.
Yeah it really is quite a bit different. Hornindal is quite good, I think I used it on a RIS a year or two ago. I don't know that I would do that again but it is a beast and enjoys higher gravity worts
looked awesome. ive wanted to try it but i have a hard enough time keeping everything sanitized post boil as it is haha
Still worth trying though!
As a Scandinavian I have to say that the pronounce Keviek is wrong. Kviek not keviek.
To be fair Kveik is just another word for yeast (from Norway). There is. Lot of “old”.yeast from a lot of countries which will.fot the today name Kveik.
I think you pronouncement of Sahti is quite right.
I actually.tried this method but I still.enden up with beer tasting of DMS. I didn't have it tested though.
I do a 40 minute mash ,no boil. get great results,.
Niiice.
Great video as always! I wonder would a no boil and no chill brewday be possible? A one hour brew day would leave time for brewing more beer.
I mean it's certainly possible, plus with kveik you only need to get it down to 85-95
Congratulations on your wedding.
Thank you!
I've made raw beer a few times. It is a damn "lazy" beer, thats smells great, but I felt like the beer taste was heavy. There was too much "body" on it. It wasn't so drinkable like a boiled beer. Took me a while to finish the keg.
Hahaha lazy beer it can be, but it is indeed a very thick beer. It really only works in a few styles outside of the traditional stuff from Scandinavia.
Congratulations Steve. Are we going to be introduced to the Mrs?
Thank you! Haha maybe sometime she will make an appearance!
Great video! Maybe it’s me but the beers I’ve brewed using Kveik taste tart or have a tang to them…or maybe that’s what kveik is supposed to taste like.
Yes and yes. Kveik generally has a post fermentation pH drop, so thats where that tartness comes from. If you're not a fan of it, aim for a slightly higher mash pH of about 5.6
Cat is wanting a beer!
Hahaha he seems to have developed a habit...
First, congratulations on getting married!
Now, my question: What did you mean by “screwing the ph drop up”? How could you have prevented/fixed it? Mash PH of 5.3 didn’t look too bad…
Thanks! That's in reference to kveik yeast dropping the final beer pH more so than typical brewers yeasts after fermentation
Question: your recipe calls for 7 gallons of water but you stated that your strike water was 8 gallsons. Did you draw off a gallon of water before adding your grain? Also, I never heard of a no-boil brew before. Cool idea!
The grain probably absorbs and retains that amount of water
I misspoke during the video. 7 gallons was correct since my typical boil-off rate is 1 gal/hr so i removed that water from the initial amount.
Something that i've been admiring is how well you get the carbonation and flow of the beer on your pours. You can do a straight down pour and it doesn't start foaming too much, but pours with the perfect head! What beer length/ID size line do you use?
Also congratulations on getting married! :)
Thank you! I use about a 5 ft line with 3/16 ID nylon
@@TheApartmentBrewer interesting! I use the same diameter but mines closer to 10ft, maybe I should dial back to 5. Do you serve at a lower psi to carbonating psi? I just set to 12psi and leave it for almost all
Longer lines will definitely get more CO2 to express out of solution. If you're like me around sea level, ish, I'd recommend bring it back to 8 PSI after carbonation
Great Vid. I like the idea of adding flaked oats. Biggest downside to me 4 this batch is cost of 1lb hops for a 5G batch. Your thoughts on doing longer whirlpool without hop spider for max hop contact and not dry hop using 15 psi Pressure fermentation ???
For sure, they ain't cheap, of course you can get more mileage out of less hops by throwing them in late boil/whirlpool and dry hopping. Yeah I think without the hop spider it would work great
I'm curious if anyone knows about sanitization methods before the invention of starsan and the microscope say 500 years ago when man didn't know about microorganisms...? Wouldn't have all of their beer been contaminated?
We use juniper
Congrats on ur wedding. Lmao . Never seen you in a rush. Did you seen off to make this video? 😁👍
Thanks! Lol I just ditched everyone and ran downstairs super quickly
@@TheApartmentBrewer LMAO. You had the look. 😁
What do you mean when you say the keg is 'kicked' ?
Emptied
I never thought I'd see Beer porn. I salute you sir.
Thanks for another great video. You don't mention oxidation (or maybe I missed it). Should we assume that all the normal precautions against this should be taken for this NEIPA, or is this version more forgiving?
You should certainly make sure you take the normal precautions and then some. Not boiling actually increases the risk of oxidation a bit so I would recommend being as careful if not moreso than usual when making a NEIPA.
@@TheApartmentBrewer Thanks
Great video! What fermenter are you using in this video?
Spike CF5
“69ppm Ca…Niiiiice!” 😂
Does the mash hopping help with sanitation?
I don't know for sure but wouldn't be surprised if it did.
That's a pretty cool video. What other styles would take advantage of no boil? And a maybe noobie question. If dry hopping during active fermentation, do you remove the hops somehow after 3-4 days (especially if DDHing)? That's one I've been pondering.
Glad you enjoyed the video! Really the best styles are those that are designed to be consumed fresh, and have a lot of body and haze, but very little hop bitterness. Really the only other one that comes to mind is hefeweizen, but I'm pretty sure if I did a raw hefeweizen my German viewers would crucify me lol. For your question, usually I remove the dry hops added at high krausen sometime around 5-10 days, but in this case I actually removed them much earlier due to the rushing of this beer.
My current batch is cloudy after 15 days but the only difference between this and my last batches is that i was using an energy economizer feature on my new kettle that gives more of a simmer than the really vigorous rolling boil that most people use. Is this theory plausible for accounting for the hazy beer? It is not because of an infection or the beer would taste sour and undrinkable. It's like with apple juice.
A good boil is important if you want a clear beer. It will help precipitate proteins out which would otherwise cause haze.
@@TheApartmentBrewer Thanks for the advice. I had this happen to me but I will still have to drink it because it is not infected.
From a food safety perspective there is absolutely no reason for the pasteurization step. 165f is the instant pasteurization temperature, it will pasteurize instantly and you can cool down. Lower temps still pasteurize, just slower on a logarithmic scale, at 155f it takes just one minute to reach the same pasteurization level as the instant 165f. Your 155f mash for 60 minutes more than pasteurized everything in the mash. Unless you need the 170f mashout to help the mash flow better or another technical reason it can pretty much be skipped.
OK, fair enough. Still wanted to be sure though.
How long did sanitation take though
Not long, only about 15 minutes. Just filled the kettle with starsan solution then recirculated through the chiller pump and tubing
Don't dry hop hop tea before you keg
Problem is your Hornindal Kveik does not produce beta-lyase that hydrolyzes the bounded thiols.
I figured as much, but it was still interesting to try!
I may have to try this. Could you sub 2row in place of the golden promise? How would you do the hop additions if you add in sabro?
Congratulations on the marriage. Welcome to the club. 18 years for me.
Thank you! Yes you can sub 2 row in, it's just not as flavorful. I'd say a 50/50 mix of Sabro and el dorado would be fine in the whirlpool. Maybe heavier on the el dorado for dry hopping
Hey. Does this mean that your Hornindal contains bacteria since it's from the original blend?
Yes it does! Not necessarily souring bacteria like lacto or pedio but there is a small portion of bacteria culture in there that makes it a bit different
can i add pineapple to this
I won't tell you not to
wrong yeast in recipe?
Good catch, fixed it now!
"69 ppm of calcium..nice" XD
kornøl, not kørnol :) korn = grain :)
My bad!
Northern brewer as of late makes paying customers wait close to a month before they ship out what you order. Yet if they get someone to talk about them on TH-cam or a podcast they rush the order.
Ca - 69 ppm giggity giggity... haha
69 ppm Ca....i'm dying hahaha
Sanitize pump and tubing with no boil * visible confusion *
I filled my system with starsan solution and recirculated through the pump, chiller and tubing for about 15 minutes before brewing
@@TheApartmentBrewer ahhhhhh I had the same question. Thanks again and Congrats on getting hitched Baby Braj.
16oz hops that's like 1.5gal of beer lost :(
I doubt it's that much, probably closer to half a gallon
@@TheApartmentBrewer ok that makes sense, so ~4-5x their weight of water