I had an idea of making a mash hopped raw ale but delayed it as I cannot brew every single thing that comes to mind. But I'm hopping in to the kveik train as I got some FM Voss kveik that is going in to a New England pale~ish ale, by specs it should fit the style. Nice video, cheers.
I did a brew with kveik yeast last year, and I loved it - that was with a boil though. I'm doing a raw one in a couple days - heavy on the smoke malt, some Munich and rye malts as well, a bunch of juniper (in the mash and all the water is gonna be infused with juniper as well), and no hops at all at any point in the process.
I did know about the kveik roar on pitching, but usually, if I yell like that at pitch time it's because the stir bar fell in the fermenter. 🤣 This sounds like a very interesting technique and I will add it to my list of beer experiments. Thanks for the info DrHans Another great video.
Thank you so much. I have some more G2G-videos comming I promise! I have a lot of video fotage. But it's very much work putting it 'll together. But they 're comming. Cheers!
I love this experiment. Some extreme ideas, but it’s still beer. An idea to experiment: After the normal 60 minute mash, then boil the mash porridge, then drain and ferment. Do whatever you want with hops.
A very interesting video! I bought a commercial kviek yeast I have yet to brew with, but I have a friend who lived in Norway who I hope to hook me up with some additional options!
You just posted it at my birthday! Thanks for the gift hahah Very interesting exbeerment. I did a similar exbm with no boil and normal yeast slurry, at room temperature, but I think there were some wild yeats in the recipient, because I got some acid flavours. I usually do these exbm with the leftovers of the brew session, just like wort from the washing that didn't fit in the kettle. I'd like to brew with this yeast, but I don't think we got it here in Brazil. I'm looking for strains that are able to ferment under high temperatures, just like US-05 and T-58, for example. They're not exactly supposed for that end, but I'm trying to convert them into it hahah Cheers!
Must of been all them proteins that didn't drop out in hot break or cold break that caused that head you described... possibly the proteins settled out with time? Thanks for the video!
Fun to make totally experimental beers. I once made a steinbier. But without boiling or mashout, How are you sure the amylase don't continue to cut dextrines into sugar? No taste of corn or canned peas?
Well it was a chance of course. It fermented like an ordinary beer. The reason that I didn't do a mash out was because that I didn't want DMS to form. This wort never got hotter than 65c. So No DMS should be present. And No no taste off corn or canned peas.
Does it have to be heated at all during the creation? Or could you do the heating part at 40 degrees C to keep it truly raw (which isn't supposed to exceed about 40 C or 105 F)??
It's a tradition when brewing with Kveik. When you pitch the yeast you shall scream to drive off the evil spirits that will infect your beer. It worked, cheers!
I believe in some Western European countries, the tradition is that if there is a lot of noise while brewing, the Ale will cause the drinkers to become violent and fight..
I don't think you need a starter for kveik yeast... and actually you don't need much of it. In my experience you need pretty warm pitching temperature... meaning that you have to be on the high end of the yeast's fermenting temps when you pitch it... but I'm not an expert...😜
I'm sorry I couldn't make past the first minute of shenanigans. I feel raw ale is about experimenting and see what comes out in the wash...after weeks of aging...or longer. Just have fun.
Anyone else made a raw ale?
I had an idea of making a mash hopped raw ale but delayed it as I cannot brew every single thing that comes to mind. But I'm hopping in to the kveik train as I got some FM Voss kveik that is going in to a New England pale~ish ale, by specs it should fit the style. Nice video, cheers.
i am going to brew one soon, been looking up info on them and glad to see you brewed one. 17
I did a brew with kveik yeast last year, and I loved it - that was with a boil though. I'm doing a raw one in a couple days - heavy on the smoke malt, some Munich and rye malts as well, a bunch of juniper (in the mash and all the water is gonna be infused with juniper as well), and no hops at all at any point in the process.
Trying my first batch now using the BIAB method.
Just made some for the first time tonight...hoped it from a hop tea boil separate. Mashed it at 165 for 60 minutes...well see how it comes out.
I absolutely love this video, Very entertaining and very educational. I'm so glad you shared this, Pierre
Thanks Pierre, glad you liked it. Cheers!
Love the right hand only brewing tutorial😂
I need a camera man
Great Video Doc. Looks intriguing. Thanks for doing this, and documenting so well the endeavor. Cheers!
Thanks, glad you liked it. Cheers!
I did know about the kveik roar on pitching, but usually, if I yell like that at pitch time it's because the stir bar fell in the fermenter. 🤣
This sounds like a very interesting technique and I will add it to my list of beer experiments.
Thanks for the info DrHans Another great video.
Thanks! I will try this again for sure. Next time with mash hopping.
Great video as always! Happy Holidays Dr. Hans!
Thanks, and the same to you!
Great Vlog Doc. Have a great Christmas and New Year and thanks for all your efforts during the year. cheers
Thanks you so much for the kind words. The same to you and your family. Cheers!
I enjoy all your videos but I've missed the Grain to Glass videos. You seem to have less of them nowadays so thank you so much for posting this!
Thank you so much. I have some more G2G-videos comming I promise! I have a lot of video fotage. But it's very much work putting it 'll together. But they 're comming. Cheers!
Interesting and fun video and also nice with some summer footage!! Cheers! 😛👍🍺
Thanks Mikael, I miss the summer to!
You slay me man! Love your videos. Peace.
Thanks, peace!
I love this experiment. Some extreme ideas, but it’s still beer.
An idea to experiment: After the normal 60 minute mash, then boil the mash porridge, then drain and ferment. Do whatever you want with hops.
Tannins
Really interesting Johnny! Cheers 🍻
Thanks Jonas, cheers!
A very interesting video! I bought a commercial kviek yeast I have yet to brew with, but I have a friend who lived in Norway who I hope to hook me up with some additional options!
You just posted it at my birthday! Thanks for the gift hahah
Very interesting exbeerment. I did a similar exbm with no boil and normal yeast slurry, at room temperature, but I think there were some wild yeats in the recipient, because I got some acid flavours. I usually do these exbm with the leftovers of the brew session, just like wort from the washing that didn't fit in the kettle. I'd like to brew with this yeast, but I don't think we got it here in Brazil. I'm looking for strains that are able to ferment under high temperatures, just like US-05 and T-58, for example. They're not exactly supposed for that end, but I'm trying to convert them into it hahah Cheers!
Happy birthday Bruno!
Thanks!
Must of been all them proteins that didn't drop out in hot break or cold break that caused that head you described... possibly the proteins settled out with time? Thanks for the video!
Yes I think so to. No they didn't settle. Cheers!
You could boil the hops in a can and add it to the wort
Yes but this what a special yeast.
Fun to make totally experimental beers. I once made a steinbier. But without boiling or mashout, How are you sure the amylase don't continue to cut dextrines into sugar? No taste of corn or canned peas?
Well it was a chance of course. It fermented like an ordinary beer. The reason that I didn't do a mash out was because that I didn't want DMS to form. This wort never got hotter than 65c. So No DMS should be present. And No no taste off corn or canned peas.
Does it have to be heated at all during the creation? Or could you do the heating part at 40 degrees C to keep it truly raw (which isn't supposed to exceed about 40 C or 105 F)??
If you want it to be a sour you could try that.
Hans Hi,thanks for the video.Where is the recipe?
Thanks. There isnt really a recipe for that beer as this beer was a part of a double batch kind of.
@@DrHansBrewery Thanks.
17:43
18:40
he was pitching some wild yeasts hahah
Why the focus on minimizing aeration before pitching? Is it all for aroma protection?
Luuk Gerritsen yes exactly
Hahaha! I’ll scream before I pitch then! Nice!
Yes it's the most important step!
Prost, going to try it some day
Prost, you should!
I had my audio on mute and had guessed you had a Brooklyn accent, imagine my surprise
Hahaha yes I'm swedish
LOL I can totally see that considering his mannerisms.
There s any acid flavour in the final beer ?
No. Guess the Kveik took over so fast.
@@DrHansBrewery I will have to make these recipe
What was the screaming all about?
It's a tradition when brewing with Kveik. When you pitch the yeast you shall scream to drive off the evil spirits that will infect your beer. It worked, cheers!
I believe in some Western European countries, the tradition is that if there is a lot of noise while brewing, the Ale will cause the drinkers to become violent and fight..
I don't think you need a starter for kveik yeast... and actually you don't need much of it. In my experience you need pretty warm pitching temperature... meaning that you have to be on the high end of the yeast's fermenting temps when you pitch it... but I'm not an expert...😜
What is a royale? Ain't that what they call a Quarter pounder in Paris?
I have no idea. You might be right.
I'm sorry I couldn't make past the first minute of shenanigans. I feel raw ale is about experimenting and see what comes out in the wash...after weeks of aging...or longer. Just have fun.
RIP my coffee XD
Make a Sahti!
looks like Tony Blair waving his hands about
Are you talking about the thumbnail (video picture)? Or me articulating while I'm speaking maybe?