I've made my first partial mash brew in a bag thanks to your videos Trent, thanks. It's made with a coopers ipa LME tin, 500 grams of dried hopped malt extract, 1kg of brewing sugar and 50g of citra hops for dry hopping, also the yeast is kveik yeast, that stuff is a beast. Cheers for all the great help
Finally got this one in the fermenter, my question is, after kegging and adding the fruit. When the fermenting restarts do you hook it up to a spunding valve or the kegerator or just let it sit? Will it be too much pressure? Thanks my friend.
There's a commercial apricot wheat that's amazing I would get at Fort Hood Texas. It was made by Pyramid, came with a layer of yeast in the bottom of the bottle. I'll say super cold it's amazing after cutting grass or chilling on the porch while grilling.
I usually just leave it there so I don’t worry about oxidizing my beer. But the one thing to note is that the fruit will add sugars back into the beer so it will be sweet for a bit before fermenting again and then becoming not sweet anymore. So you could always put the fruit in your fermenter to do that before kegging if you want
HOME BREW BAGS ____BUY AT PAINT SHOPS USED TO STRAIN PAINT USUALLY BUY 3 BAGS IN A BOX DIRT CHEAP THEY COME WITH A ZIP ---IF YOU THINK THE HOLES ARE TOO BIG JUST PUT ONE BAG INSIDE ANOTHER
Loved the production. Unfortunately I'm not a wheat beer guy nor am I crazy about Apricot. But this is a great vid for partial mashing beer. Great job once again Trent.
@@TheBruSho I always watch your content Trent. Always top knotch production without running for an hour.. People should take note that the typical attention span is around 5 to 10 minutes. You have it down to an art.
Question, if you went and picked fruit from an orchard, cut it down and freeze it, when you unthaw it do you need to use a campden tablet to it if you're adding it to the secondary ferment? Really don't want to contaminate my brew with wild yeast and bacteria that still might survive the washing and freezing process.
A campden tablet and potassium metabisulfate can both be used to make yeast sterile. Simply boiling the fruit for a few mins is also a surefire way to kill off any microbes!
@@oliverwalton5191 I second what Oliver said, either way will work, and to answer your question, yes I would pasteurize the fruit some way especially if you are using hand picked fruit.
Hey Trent, great video! I currently have a 5 gallon partial mash wheat ale fermenting and plan to add Vintner’s Harvest cranberry purée for a Thanksgiving Cranberry Wheat Ale and I’ll be bottling the beer. Do you happen to have any advice on when to add the purée to the beer or should it be added to the fermentation 2-3 days before bottling as shown in your video? Thanks a lot! Cheers!
I would add it just as fermentation is wrapping up. Then give it another 3-5 days to let it ferment out completely before moving onto bottling. You really want to be sure fermentation is done before moving to bottle conditioning.
I think I’ll probably stick to BIAB. If anything might upgrade to eBIAB if I have the space and ability. I just enjoy it too much to switch. But maybe I’ll do 3 tier for a video one day
I appreciate the SMaSH recipe, but I'm curious, why would someone (especially a beginner) brew a partial mash like this, vs all grain? I almost feel like all grain would be easier, and I'm not sure one would produce more flavor than the other. Forgive my ignorance!
I was more thinking if you've never brewed with grains this could be a great jumping off point. But I agree that doing a full BIAB batch is not much more work. My hope really is for people to do less extract only batches and try and step things up a bit.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Thanks again to INTOTHEAM for awesome shirt, be sure to use the link intotheam.com/TheBruSho to get 10% off your order!
Gotta say, I really appreciate metric conversions for all us non-Americans.
I've made my first partial mash brew in a bag thanks to your videos Trent, thanks. It's made with a coopers ipa LME tin, 500 grams of dried hopped malt extract, 1kg of brewing sugar and 50g of citra hops for dry hopping, also the yeast is kveik yeast, that stuff is a beast. Cheers for all the great help
That’s awesome I’m so glad to hear that! Keep it up and thanks for watching!!
Good looking beer Trent! I agree extract with steeping grains can produce some great beers and it’s much simple when first starting out.
For sure, might throw it into the mix every now and then, but really full BIAB is not too much more work
Thanks for the video. Now you got my wheels turning. Might do this with mango or dates.
Ooh that would be great! I love dates in beer
Finally got this one in the fermenter, my question is, after kegging and adding the fruit. When the fermenting restarts do you hook it up to a spunding valve or the kegerator or just let it sit? Will it be too much pressure? Thanks my friend.
Any sort of sterilizing of dried fruits? Or just taking them from bag to beer (in sterile bag)??
There's a commercial apricot wheat that's amazing I would get at Fort Hood Texas. It was made by Pyramid, came with a layer of yeast in the bottom of the bottle. I'll say super cold it's amazing after cutting grass or chilling on the porch while grilling.
That sounds delicious! I’ll have to look out for it next time I’m in TX
I've done one of those before!
My guy, as always great content dude. Was hoping to see another cameo from the doggo 😂
Cheers man!
Thanks man! Appreciate it! Cheers 🍻🍻
Good stuff! One of my better tasting beers when I first started brewing was a partial mash. It was definitely a deciding factor into going all grain.
It does make a big difference! Thanks!
Sounds like a great beer! Been a long time since I did a partial mash but its a great method!
Thanks man, yeah this was my first one in years!
I'm way to tall for partial mash brews - These days I just do 100% all grain hard seltzers
If racking beer with fruit straight in the keg do you ever then pull out the fruit or just leave it in there?
I usually just leave it there so I don’t worry about oxidizing my beer. But the one thing to note is that the fruit will add sugars back into the beer so it will be sweet for a bit before fermenting again and then becoming not sweet anymore. So you could always put the fruit in your fermenter to do that before kegging if you want
Excellent , best & nice recipe , looks too much tasty , liked it
Thanks! give it a try and find out for yourself!
How long did you leave the apricots in the keg
Yum! This looks so tasty! And love your shirt 😉
Thanks on both!
This sounds really good, any suggestions on doing this recipe all grain instead of partial mash?
Just use 2-row or pilsner in place of DME. Google grain bill calculator to build your recipe.
Check out my Watermelon Wheat video, is basically the same recipe, just using all grain and watermelon instead.
HOME BREW BAGS ____BUY AT PAINT SHOPS USED TO STRAIN PAINT USUALLY BUY 3 BAGS IN A BOX DIRT CHEAP THEY COME WITH A ZIP ---IF YOU THINK THE HOLES ARE TOO BIG JUST PUT ONE BAG INSIDE ANOTHER
Loved the production. Unfortunately I'm not a wheat beer guy nor am I crazy about Apricot. But this is a great vid for partial mashing beer. Great job once again Trent.
Thanks for watching even though you don’t like this kind! Have a great day Curt!
@@TheBruSho I always watch your content Trent. Always top knotch production without running for an hour.. People should take note that the typical attention span is around 5 to 10 minutes. You have it down to an art.
@@curtpick628 yeah that’s one of the reasons I started making videos. Glad to know it’s working!
Question, if you went and picked fruit from an orchard, cut it down and freeze it, when you unthaw it do you need to use a campden tablet to it if you're adding it to the secondary ferment? Really don't want to contaminate my brew with wild yeast and bacteria that still might survive the washing and freezing process.
A campden tablet and potassium metabisulfate can both be used to make yeast sterile. Simply boiling the fruit for a few mins is also a surefire way to kill off any microbes!
@@oliverwalton5191 I second what Oliver said, either way will work, and to answer your question, yes I would pasteurize the fruit some way especially if you are using hand picked fruit.
Hey Trent, great video! I currently have a 5 gallon partial mash wheat ale fermenting and plan to add Vintner’s Harvest cranberry purée for a Thanksgiving Cranberry Wheat Ale and I’ll be bottling the beer. Do you happen to have any advice on when to add the purée to the beer or should it be added to the fermentation 2-3 days before bottling as shown in your video? Thanks a lot! Cheers!
I would add it just as fermentation is wrapping up. Then give it another 3-5 days to let it ferment out completely before moving onto bottling. You really want to be sure fermentation is done before moving to bottle conditioning.
Do you think you’ll ever switch to a 3 tier brewing system or a all in one system or stick to BIAB?
I think I’ll probably stick to BIAB. If anything might upgrade to eBIAB if I have the space and ability. I just enjoy it too much to switch. But maybe I’ll do 3 tier for a video one day
i'l recognize that mario / pipe sound effect until the day i die!
haha it was the only sound effect that fit
How much sugar would I need per bottle for carbonating this beer
Google Priming Sugar Calculator. It will give you exact amounts for your beer
I thought I was an extract brewer, but apparently I'm a partial mash guy. LOL Great video!
Hahah! Thanks for watching!
I appreciate the SMaSH recipe, but I'm curious, why would someone (especially a beginner) brew a partial mash like this, vs all grain? I almost feel like all grain would be easier, and I'm not sure one would produce more flavor than the other. Forgive my ignorance!
I was more thinking if you've never brewed with grains this could be a great jumping off point. But I agree that doing a full BIAB batch is not much more work. My hope really is for people to do less extract only batches and try and step things up a bit.
Can I have a contact of yours for some additional information?
hey check my about me page, got email and instagram info there if you want to DM
SECOND!!!!!!!
Always first in mi ❤️
APRICOT WHEAT??
you talk too fast. i am anold home brewer and cannot keep up with you.