A co worker and fellow brewer put me onto your channel. And have been binge watching ever since. Love your approach and style Dan. Thanks for great content 🇦🇺🍺
Man, I hear you on that garden hose adapter leak. I have the same problem and It's literally the bane of my existence!! Love your videos, and this recipe/technique is definitely on my list!
As a former plumber, I can totally appreciate the leak... While I'm no fan of sours, i really enjoy your videos! I'm a fellow 6.5 user and it's great to see your outside-the-box use of it. I've learned a lot from your videos. I have the recirculation kit, but I really need to upgrade to that Riptide pump! Keep it up!
Galaxy, enigma and Vic secret are Great hops, I've been experimenting with them along with Ella for my pale ales! And mate if I had a dollar or two for everytime I spilt something on brew day!
glad you adventured into canning salt! I had a neipa w/ around 100ppm of sodium and couldn't taste salt, but definitely a rounder beer. Also curious how the results on the lager and sour will be with the protein rests
Are you opening the hose tap/spigot all the way? That wastes more water, and increases pressure (and consequently leaks) significantly compared to with a slower flow. I open the tap just so I get a steady flow of a couple liters a minute, and don't even use or need hose clamps, with a hose that is a tight fit pushed a bit onto the pipe ends.
@@HopsANDgnarly Hope that works better for you then. I do a bit smaller batches and maybe also have a cooler water supply, which helps. I can also still appreciate the improvement from cooling by putting my kettle in the sink with running water around it ;)
Cool stuff. You've inspired me to start getting into homebrew. I'm kind of annoyed at myself for not starting earlier, especially with this lockdown situation. My favourite sour IPA is Siren Pompelmocello. If you can get some to try, please do so. You've gained another subscriber. Joe from England
These are fantastic I am on my third round of doing ten gallon batches. I can not get enough! Co-pitch is where its at! I thought the hops would kill off the l. plantarum? I thought you were supposed to keep hops away until dry hopping (after it had time to work alongside your yeast)...
I love your vids but I'm worried this batch will not sour as you were expecting.. From what I had been reading you can only add hops after it has done its job (as the plantarum is extremely hop sensitive). I have definitely dry hopped after sitting 5 days and reaching desired ph. Others make a 'hop tea' and dump in before kegging. Either way it will be a beer lol. I can say the co-pitch method is fantastic and quick. I honestly just like a plain 70% pilsner 30% wheat malt. I did the same water profile with table salt and calcium chloride.. I let it sit about 10 days and keg (fantastic sour). The wife however enjoys it when I hit up Aldis and snag about 7lb of their mixed berries and kick it over top them in secondary for about 10 days after the initial 5 days of fermentation/souring.
Adding fruit is a great idea! This was the first time I used this method but I can tell you it soured nicely (at least for what I was going for with this style). I would def avoid any boil additions. Cheers!
@@HopsANDgnarly so you had no issues with the bacteria taking a permanent snooze after those hop additions prior to pitching? Good to know I'll have to try this method! Keep the amazing videos flowing man!
Those bucket fermenters look pretty rad! Do you cold crash? What do you do about suckback? I only mention it 'coz I just ordered me one of those Plaato valves for my airlock. What are your thoughts?
I do cold crash before racking to kegs and I haven’t noticed a considerable loss of sanitizer from the airlock. Not sure if that’s because my fridge isn’t crazy cold or if I’m just not paying close enough attention or what
Great video’s. I notice sometimes you do single infusion no sparge, and other times you do sparge with a gallon of water. Do you get different efficiency between these methods? Are you sparging on only the higher abv beers?
When I started making sours, one thing I noticed was everyone saying how important it was to boil the lacto to kill it and that you should keep your sour kit separate from your non sour kit. It was definitely an almighty pain to sour then boil then brew (especially with the late fruit additions and teriarary fermentation thereafter) and made the term "quick" questionable. I also found it hard to gauge the exact alcohol percent because of the second boil. Great beer nonetheless juat not quite as "quick" as I had hoped. Very interested to see how this works out for you and what effects it has long term on your kit.
That’s totally true. Quick sours are faster than something like a lambic for sure but the process can be a pain. I don’t keep separate equipment and I keep wondering how I haven’t had a contamination. I know it’ll happen someday but my favorite styles are sour
Do you ever do a CO2 purge from a totally full keg of starsan? I use to just do the general purge until you smell the CO2, but ever sense learning the starsan transfer out I’ve have completely avoided O2 issues.
How did this turn out? Isn’t lacto pretty sensitive to hops and it won’t sour as much? I usually sour for 48 hrs in the kettle then reboil and add a ton of whirlpool hops.
The quick sour method is great but with this one I was trying out a different lacto strain that doesn’t need all that. There’s a Gear & a Beer video where I taste it but basically it was tart but I wanted more. Next time I want to try using a hop tea
Hops & Gnarly, I have subscribed to your channel. I am considering buying the Anvy, and I’m having a hard time deciding between 10 and 6.5. The people at Anvil say that the 10 withe the small batch attachment can do as low as 2 gallon batches. In conclusion what are yo thoughts on the Anvil so far ( maybe make this into one of your videos) and would you go different if you had to choose an all-in-one setup again?
Julio Gutierrez I’m a big fan of the 6.5 mostly because I’m using a regular outlet for power. If I could use 240 or even two 120v plugs I would consider a larger unit. Even with the 6.5 the boil isn’t very vigorous
After binge watching your channel this past week, I'm starting my first brew today! Thanks for the confidence!!
Dude that’s awesome - congrats! Let me know how it turns out 🤘🏼🍻
A co worker and fellow brewer put me onto your channel. And have been binge watching ever since. Love your approach and style Dan. Thanks for great content 🇦🇺🍺
I might owe your friend a beer! Welcome aboard 🍻
@@HopsANDgnarly thanks mate… 🍺
That mini barrel is dope! And this brew sounds amazing, cant wait to see how these beers come out.
Thanks dude 🤙🏼
Can't wait for the barley wine tasting! I've always wondered about barrel aging in a homebrewing setting. Keep it up!
Just uploaded it!
Man, I hear you on that garden hose adapter leak. I have the same problem and It's literally the bane of my existence!! Love your videos, and this recipe/technique is definitely on my list!
I’m glad I’m not the only one lol 🍻
As a former plumber, I can totally appreciate the leak... While I'm no fan of sours, i really enjoy your videos! I'm a fellow 6.5 user and it's great to see your outside-the-box use of it. I've learned a lot from your videos. I have the recirculation kit, but I really need to upgrade to that Riptide pump! Keep it up!
Thanks dude!
Galaxy, enigma and Vic secret are Great hops, I've been experimenting with them along with Ella for my pale ales! And mate if I had a dollar or two for everytime I spilt something on brew day!
😂 its nonstop! Stoked to review this one. I have a bunch more of these three so I might need to put a pale ale in the kegerator haha
glad you adventured into canning salt! I had a neipa w/ around 100ppm of sodium and couldn't taste salt, but definitely a rounder beer. Also curious how the results on the lager and sour will be with the protein rests
That’s what I’m hoping for 🤞🏼. I’m excited to review that festbier here soon! Cheers
@@HopsANDgnarly i'm brewing up a chocolate imperial stout this weekend for beer advent calendar!
Are you opening the hose tap/spigot all the way? That wastes more water, and increases pressure (and consequently leaks) significantly compared to with a slower flow. I open the tap just so I get a steady flow of a couple liters a minute, and don't even use or need hose clamps, with a hose that is a tight fit pushed a bit onto the pipe ends.
I feel like I run it very slowly. Most annoying part of the brew day for sure right now. I got a plate chiller just need to get it set up
@@HopsANDgnarly Hope that works better for you then. I do a bit smaller batches and maybe also have a cooler water supply, which helps. I can also still appreciate the improvement from cooling by putting my kettle in the sink with running water around it ;)
Love the setup and your videos. How much total water did you use for this beer? Also do you have a follow up video for this brew? Thanks.
Thanks! Just under 5 gallons total 🍻
Coding in Chigaco. Love your style. :D
Cheers! 🍻
Cool stuff. You've inspired me to start getting into homebrew. I'm kind of annoyed at myself for not starting earlier, especially with this lockdown situation.
My favourite sour IPA is Siren Pompelmocello. If you can get some to try, please do so.
You've gained another subscriber.
Joe from England
That’s awesome thanks man! You should totally give it a shot!
These are fantastic I am on my third round of doing ten gallon batches. I can not get enough! Co-pitch is where its at! I thought the hops would kill off the l. plantarum? I thought you were supposed to keep hops away until dry hopping (after it had time to work alongside your yeast)...
I love your vids but I'm worried this batch will not sour as you were expecting.. From what I had been reading you can only add hops after it has done its job (as the plantarum is extremely hop sensitive). I have definitely dry hopped after sitting 5 days and reaching desired ph. Others make a 'hop tea' and dump in before kegging. Either way it will be a beer lol. I can say the co-pitch method is fantastic and quick. I honestly just like a plain 70% pilsner 30% wheat malt. I did the same water profile with table salt and calcium chloride.. I let it sit about 10 days and keg (fantastic sour). The wife however enjoys it when I hit up Aldis and snag about 7lb of their mixed berries and kick it over top them in secondary for about 10 days after the initial 5 days of fermentation/souring.
Adding fruit is a great idea! This was the first time I used this method but I can tell you it soured nicely (at least for what I was going for with this style). I would def avoid any boil additions. Cheers!
@@HopsANDgnarly so you had no issues with the bacteria taking a permanent snooze after those hop additions prior to pitching? Good to know I'll have to try this method! Keep the amazing videos flowing man!
That big starter helped it sour. Hops actually keep bacteria from multiplying so they can still do their job if you have A LOT of them.
@@hivepa190 i was worried any amount of hops killed off the l. Plantarum
Those bucket fermenters look pretty rad! Do you cold crash? What do you do about suckback? I only mention it 'coz I just ordered me one of those Plaato valves for my airlock. What are your thoughts?
I do cold crash before racking to kegs and I haven’t noticed a considerable loss of sanitizer from the airlock. Not sure if that’s because my fridge isn’t crazy cold or if I’m just not paying close enough attention or what
I’m still crazy jealous of that peg wall. My bet is you stroll into the brewery every once in a while just to admire the space..
Hahaha! Maybe.. lol
Great video’s. I notice sometimes you do single infusion no sparge, and other times you do sparge with a gallon of water. Do you get different efficiency between these methods? Are you sparging on only the higher abv beers?
Thanks! I usually sparge with higher amounts of grain but honestly sometimes I’m just lazy. I do notice I’m closer to target when I sparge
When I started making sours, one thing I noticed was everyone saying how important it was to boil the lacto to kill it and that you should keep your sour kit separate from your non sour kit.
It was definitely an almighty pain to sour then boil then brew (especially with the late fruit additions and teriarary fermentation thereafter) and made the term "quick" questionable. I also found it hard to gauge the exact alcohol percent because of the second boil. Great beer nonetheless juat not quite as "quick" as I had hoped.
Very interested to see how this works out for you and what effects it has long term on your kit.
That’s totally true. Quick sours are faster than something like a lambic for sure but the process can be a pain. I don’t keep separate equipment and I keep wondering how I haven’t had a contamination. I know it’ll happen someday but my favorite styles are sour
Do you ever do a CO2 purge from a totally full keg of starsan? I use to just do the general purge until you smell the CO2, but ever sense learning the starsan transfer out I’ve have completely avoided O2 issues.
Only when it’s going to be a closed transfer like keg to keg. Otherwise I feel like it’s a lot of co2 to use when it’ll be exposed anyways
How did this turn out? Isn’t lacto pretty sensitive to hops and it won’t sour as much? I usually sour for 48 hrs in the kettle then reboil and add a ton of whirlpool hops.
The quick sour method is great but with this one I was trying out a different lacto strain that doesn’t need all that. There’s a Gear & a Beer video where I taste it but basically it was tart but I wanted more. Next time I want to try using a hop tea
Cool videos!
What rolling cart is that?
Thanks man! It’s made by husky and I got it at Home Depot. I think there’s a link in the description to the cart on amazon
Hops & Gnarly, I have subscribed to your channel. I am considering buying the Anvy, and I’m having a hard time deciding between 10 and 6.5.
The people at Anvil say that the 10 withe the small batch attachment can do as low as 2 gallon batches.
In conclusion what are yo thoughts on the Anvil so far ( maybe make this into one of your videos) and would you go different if you had to choose an all-in-one setup again?
Julio Gutierrez I’m a big fan of the 6.5 mostly because I’m using a regular outlet for power. If I could use 240 or even two 120v plugs I would consider a larger unit. Even with the 6.5 the boil isn’t very vigorous
How did the festbier turn out!?
Keep an eye out for a Gear and a Beer episode on that one. Overall I’m pretty stoked about it and the HP Lager yeast I used
which torpedo keg are you using for the barley wine ?
The 2.6
i need a barrel .. how do you clean that sucker?
I’ve been using a soda ash solution
Reppin the Hoof
🤘🏼