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Yes I've noticed that yeast is actually far more resilient than people give it credit for. You constantly hear that you have to do this, that and the other or the yeast will be "stressed" and not work properly. Most of that turns out to be bunk once you investigate it.
One of these days, Swedes will figure out that those things on the wall turn lights on and stop insisting that everything gets done by candlelight 😆. Great vid 👍🏻
Covid needs to end so I can travel. If I ever made it to Stockholm, I'd surely tried to look you up and buy you a beer. Thank you for all the entertaining and informative videos.
Naaajs!! Surprising that it started out that fast after all that time in the fridge!! So now your saving the new cake you got from this one another year right..to make this your annual beer brewed on a one year old yeast cake! Or why not increase by a year each time... save this cake 2 years and the next three..etc. Who knows maybe the yeast will even live past you Johnny!? 😛 Anyway nice video as always! Cheers 🍺🍺🍺
Just done my 2nd brew re-using yeast, it starts much quicker than using dry yeast and you usually only need to use half or 1/4 of the cake. The black IPA i pitched on monday is off its head erupting out the airlock like a volcano. Going to use Kveik Voss for a pale ale since its getting into the mid 30's Centigrade and ive heard that you only need 1/4 of the cake if re-using.
Thanks for another great video! Just bought a Snub nose from Brew Goat during black beer week, all thanks to you! Looking forward to getting into pressure fermenting :) Cheers!
In the meantime you can reach out to locals and see if there's any Facebook groups in your area. I've managed to find myself a chicken lady who's happy to pick them up
@@JoshSinnott97 I've had a few people use them for various things. However, I can not find someone reliable to pick them up on brew days so i end up pitching them . . .
@@TheCompleteGuitarist the foam in the beginning of the boil is called a hot break. Havent heard of anyone not having a hot break before. From the web: Hot Break comprises proteins and polyphenols that coagulate during the wort boil, eventually clumping together in large enough flocs (chunks) to break out of solution and fall to the bottom of the kettle. The hot break usually occurs anywhere from 5 to 30 min after a vigorous boil has begun.
I found this annoying so i smashed something twice for double the impact. I did an american wheat with 3.8%, not watery at all. Stay safe Hans. Skål🍻😎🚬
I drink some, give some away, but I have to also pour a lot of beer out if I'm brewing to much. A lot of keg space helps out. And now when its cold outside its even better.
To be honest, I cant say. Hard to do a side by side test. It´s more something I like to do. It's satisfying and it makes me feel good getting rid of the first nasty looking foam.
@@DrHansBrewery I usually just keep stirring until it’s gone but typically have a little more space at the top of my kettle. You’re always pushing the limits! Lol
You should make a sour using only citric acid, or do you have experience from it? I brewed an experimental granny Smith apple Berliner weisse yesterday. I was thinking it would give the beer a candy like sournes. I added 10tsp of citric acid in the mash and i will add 10tsp to the secondary. I dont own a ph meter so i dont know what ph i got to the wort. Anyway Kippis/Skål from Finland🍻🍻🍻
Excatly, just pulled the old yeast cake out of the fridge, , decanted and scraped of the darker yeast on top. pitched the rest straight into the fermenter.
I just did this yesterday with a milk stout. Just used a two month old yeast cake of S05. Decanted the top beer, warmed the cake and directly pitched...had a Krausen in less than 5 hours. works great so far.
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Liked the video? Buy me a beer! bit.ly/ByMEaBEER
Gear I Use and recommend over at Amazon: bit.ly/drhanssf
Visit my website for my free ebook: bit.ly/DrHans
Yes I've noticed that yeast is actually far more resilient than people give it credit for. You constantly hear that you have to do this, that and the other or the yeast will be "stressed" and not work properly. Most of that turns out to be bunk once you investigate it.
Yeast are tough!
One of these days, Swedes will figure out that those things on the wall turn lights on and stop insisting that everything gets done by candlelight 😆. Great vid 👍🏻
The does what?
Covid needs to end so I can travel. If I ever made it to Stockholm, I'd surely tried to look you up and buy you a beer. Thank you for all the entertaining and informative videos.
Naaajs!! Surprising that it started out that fast after all that time in the fridge!! So now your saving the new cake you got from this one another year right..to make this your annual beer brewed on a one year old yeast cake! Or why not increase by a year each time... save this cake 2 years and the next three..etc. Who knows maybe the yeast will even live past you Johnny!? 😛 Anyway nice video as always! Cheers 🍺🍺🍺
Hahahaha yes the yeast will most probably outlast me!
Thanks Doc, another great video. cheers
Thanks Keith
Hmm, I love me some heavily hopped beer. Sounds like my kinda beer.
Cheers!
Just done my 2nd brew re-using yeast, it starts much quicker than using dry yeast and you usually only need to use half or 1/4 of the cake.
The black IPA i pitched on monday is off its head erupting out the airlock like a volcano. Going to use Kveik Voss for a pale ale since its getting into the mid 30's Centigrade and ive heard that you only need 1/4 of the cake if re-using.
Awesome!
Thanks for another great video! Just bought a Snub nose from Brew Goat during black beer week, all thanks to you! Looking forward to getting into pressure fermenting :)
Cheers!
Thats, awesome, happy fermenting under pressure!
@@DrHansBrewery Thanks!
Thanks for testing :D . I'm always a little scared to use yeast cake what is more then one month old . But when I have used it then no problem .
Takk for tips for farge på øl og meget bra video som vanlig
Tack Bjørnar!
I dump my grains in the garbage. I will start composting soon though.
Yes you should, that sounds like a waste.
@@DrHansBrewery I do not have a compost area set up, but plan on making an area in the back part of my property in the spring.
@@Unsub-Me-Now great 👍
In the meantime you can reach out to locals and see if there's any Facebook groups in your area. I've managed to find myself a chicken lady who's happy to pick them up
@@JoshSinnott97 I've had a few people use them for various things. However, I can not find someone reliable to pick them up on brew days so i end up pitching them . . .
you are not even a real Doctor! this has angered me! how dare you!
This has been Fact Checked and found to contain false informtion.
@@TheCompleteGuitarist This has actually already been rebunked.
How come you get so much residue on top off your boil? Is it due to the quality of water? I get nothing?
The foaming you mean in the beginning of the boil?
@@DrHansBrewery Yes, I only make small 7 or 8 litre batches and I boil with the lid on but I never see any foam on top.
@@TheCompleteGuitarist the foam in the beginning of the boil is called a hot break. Havent heard of anyone not having a hot break before.
From the web:
Hot Break comprises proteins and polyphenols that coagulate during the wort boil, eventually clumping together in large enough flocs (chunks) to break out of solution and fall to the bottom of the kettle. The hot break usually occurs anywhere from 5 to 30 min after a vigorous boil has begun.
I found this annoying so i smashed something twice for double the impact. I did an american wheat with 3.8%, not watery at all. Stay safe Hans. Skål🍻😎🚬
Hahaha awesome smashing!!!!
Glad to hear you found out the same as me. The same mate cheers and stay safe!
Good video! It struck me, what do you make of all the beer you brew?
I drink some, give some away, but I have to also pour a lot of beer out if I'm brewing to much. A lot of keg space helps out. And now when its cold outside its even better.
Not a skimmer, is there a benefit?
To be honest, I cant say. Hard to do a side by side test. It´s more something I like to do. It's satisfying and it makes me feel good getting rid of the first nasty looking foam.
@@DrHansBrewery I usually just keep stirring until it’s gone but typically have a little more space at the top of my kettle. You’re always pushing the limits! Lol
@@jongerenski1545 Pushing the limit is my middle name!
@@DrHansBrewery that’s why I love your videos!
@@jongerenski1545 thanks mate!
Hmm... spent grains in the back garden? No issue with rats?
Only if you call the deers rats
Varje film gör att man fattar hur mycket man har kvar att lära sig. Megen thx
Lika för mig som gör videorna, det är ju det hela min kanal handlar om. Att lära sig tillsammans. Tack för att du följer!
You should make a sour using only citric acid, or do you have experience from it? I brewed an experimental granny Smith apple Berliner weisse yesterday. I was thinking it would give the beer a candy like sournes. I added 10tsp of citric acid in the mash and i will add 10tsp to the secondary. I dont own a ph meter so i dont know what ph i got to the wort. Anyway Kippis/Skål from Finland🍻🍻🍻
Kippis!
So no starter for the beer, just pitching the good old yeast cake in the beer? Or did i miss something?
Excatly, just pulled the old yeast cake out of the fridge, , decanted and scraped of the darker yeast on top. pitched the rest straight into the fermenter.
I just did this yesterday with a milk stout. Just used a two month old yeast cake of S05. Decanted the top beer, warmed the cake and directly pitched...had a Krausen in less than 5 hours. works great so far.
I am drinking a 2.7% Mild and it doesn't taste watery at all.
Great!
I think you should get a brewzilla 3.1.1 :)
Where can I get that Tshirt?
Yep!
Oh, not sure, can't remember. Sorry!
I'm the original skimmer. :)
Sweet!