Love your video as usual. Unfortunately here Australia, just like in the USA, we occasionally have summers with droughts as well as many bushfires which many believe taint the aroma and flavour of hops and grapes grown during those summers. 2019-2020 was very bad for bushfires in the highland areas of Victoria where Galaxy hops are grown. This may be the main cause for the oscasional variability you mentioned in your video in the Galaxy hops. Keep up the great work!
Nice vid Dickie and that beer sounds like a winner. I definitely have to look into the Spectrum/Incognito usage as I love my hoppy NEIPA styles so should suit me to the ground. Just used FLEX for the first time in a Black West Coast IPA so just starting to dip my toe these hop substitute products. Cheers 🍻
On the galaxy front, I was blown away by the absolute fruit salad bomb of Track's recent single hop galaxy DIPA called Stay There. To my shock, none of that infamous aggression - just a tropical delight. You had? Good to know Track got their hands on the good stuff!
I’ve got that in the fridge! They also did a Galaxy DIPA with spectrum a while back that was very good, they seem to know how to get the best out of it (and/or where to get the best hops!)
Sounds and looks like a really nice beer. Here in New Zealand home brewers cant get Spectrum/incognito, even cryo hops are hard to come by other than the usual Citra-Mosaic-Simcoe. Hopefully these products come to market here soon. Cheers!!
Thanks, seems like lots of companies are developing their own versions of these advanced hop products so hopefully they will be more widely available very soon
Great vid and love the slo-mo Rakey 😂As you kindly gave me a bottle of this I can say it was up there with the best homebrew I’ve had. Absolute belter of a beer and thanks again 🍻It’s definitely going on the brew schedule. Keep up the good work Dude 🍻
you know I have missed even sharks need water, such a good beer, verdant really do need to bring it back into my life more often. But at least now I know there's another option as id not noticed this on the maltmiller site :) :)
great video as always, Where did you pick up the chateau wheat blanc and flaked wheat from, can't seem to find it on the MM website? Ideally looking to get the ingredient's in one go if possible
Cheers Andy, Flaked wheat available at MM here www.themaltmiller.co.uk/product/rolled-wheat-flakes/?v=79cba1185463 the chateau blanc was from Brewday but I don’t think you would have any issues using standard wheat malt instead
Did the spectrum mixup well in the fermenter just dumping it in? I am following the instructions…..pulling wort off @1.020 mixing spectrum into wort and then adding the mixture to the fermenter. I don’t like the idea of mixing wort and the oil together outside the fermenter then adding back to the fermenter. In fairness no oxidation issues on 5 brews using “my” process but I am still worried hence your process would avoid a risk
Certainly seems to, both times I have used it I have added very early in the fermentation and let the yeast do the work mixing it in. According to the barth haas info this can also help yield a more fruity flavour. I never liked the idea of doing the mixing outside the FV method either tbh
Thats a really good question, I can’t find anything from them that answers this directly beyond the general statements about better consistency and ‘true to type’ flavours. I would presume as their premium hop product they would be very selective about the crops they are using to manufacture the spectrum but what the variability is like from batch to batch is unclear. We should be getting someone from Barth Haas on the Hop Addition podcast soon so this is definitely something I will ask them! Cheers
Are you just adding the dry hops in at the end of fermentation at 14c and leaving for 48h then crashing? Or are you rousing at all? Did you find rousing helped at all when you did it?
What measures do you take to prevent your floating dip tube (and/or keg poppets) from getting clogged with heavily dry hopped beers like this? I do a thorough cold crash and that solves it 80% of the time… but I occasionally have issues. Gooey yeast like Verdant/LA3 seems to contribute too. I’ve started purging the the dip tube with a blast of CO2 a few hours prior to transferring. Seems to be doing the trick for now.
I basically do exactly the same, on one of the fermenters I also use one of the little filter things which does help get a bit more of the beer out but it can make transfer quite a bit slower and sometimes gets clogged with yeast that has settled in it during fermentation so its not something I use for everything
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Love your video as usual.
Unfortunately here Australia, just like in the USA, we occasionally have summers with droughts as well as many bushfires which many believe taint the aroma and flavour of hops and grapes grown during those summers. 2019-2020 was very bad for bushfires in the highland areas of Victoria where Galaxy hops are grown. This may be the main cause for the oscasional variability you mentioned in your video in the Galaxy hops.
Keep up the great work!
Thanks mate! I hadn’t considered the impact of bushfires etc but that would make a lot of sense for some of the more extreme variations in quality
Nice vid Dickie and that beer sounds like a winner. I definitely have to look into the Spectrum/Incognito usage as I love my hoppy NEIPA styles so should suit me to the ground.
Just used FLEX for the first time in a Black West Coast IPA so just starting to dip my toe these hop substitute products.
Cheers 🍻
Andy from Elusive was talking about flex in his beers and he is a black IPA maestro so should be a great shout!
Great video and yes had 2 very bad experiences with galaxy just as you described. M going to try this, many thanks
I'm lucky. Richard sent me a bottle of this and it's one of the best beers I have had this year. No shit. It's very, very good.
Thanks Andy that means a lot cheers 🍻
On the galaxy front, I was blown away by the absolute fruit salad bomb of Track's recent single hop galaxy DIPA called Stay There. To my shock, none of that infamous aggression - just a tropical delight. You had? Good to know Track got their hands on the good stuff!
I’ve got that in the fridge! They also did a Galaxy DIPA with spectrum a while back that was very good, they seem to know how to get the best out of it (and/or where to get the best hops!)
Sounds and looks like a really nice beer. Here in New Zealand home brewers cant get Spectrum/incognito, even cryo hops are hard to come by other than the usual Citra-Mosaic-Simcoe.
Hopefully these products come to market here soon. Cheers!!
Thanks, seems like lots of companies are developing their own versions of these advanced hop products so hopefully they will be more widely available very soon
Great video as ever. I love Sharks and your version looked cracking. I’ve never brewed with Galaxy so helpful to know about the potential pitfalls.
Great vid and love the slo-mo Rakey 😂As you kindly gave me a bottle of this I can say it was up there with the best homebrew I’ve had. Absolute belter of a beer and thanks again 🍻It’s definitely going on the brew schedule. Keep up the good work Dude 🍻
Cheers Brett its always good to have someone who can confirm its a good beer and I’m not talking complete bollocks! 🤣
😂😂😂
Excellent video and highly informative!
I haven’t brewed this one before but you have convinced me to have a go.
Thank you so much👍👍👍
Looks absolutely fantastic I love the colour incredible. Sounds and looks like a winner to me nice work cheers 👍🍻
Name is awesome! Fair play. Look great
you know I have missed even sharks need water, such a good beer, verdant really do need to bring it back into my life more often. But at least now I know there's another option as id not noticed this on the maltmiller site :) :)
great video as always,
Where did you pick up the chateau wheat blanc and flaked wheat from, can't seem to find it on the MM website? Ideally looking to get the ingredient's in one go if possible
Cheers Andy, Flaked wheat available at MM here www.themaltmiller.co.uk/product/rolled-wheat-flakes/?v=79cba1185463 the chateau blanc was from Brewday but I don’t think you would have any issues using standard wheat malt instead
After having this beer I ordered incognito and spectrum. I’m sure you said there was some age on this yet it was punching 😍
Yes Andy get on the Spectrum hype train! 🍻🤣
Killer looking beer, nice one
Cheers!
Did the spectrum mixup well in the fermenter just dumping it in? I am following the instructions…..pulling wort off @1.020 mixing spectrum into wort and then adding the mixture to the fermenter. I don’t like the idea of mixing wort and the oil together outside the fermenter then adding back to the fermenter. In fairness no oxidation issues on 5 brews using “my” process but I am still worried hence your process would avoid a risk
Certainly seems to, both times I have used it I have added very early in the fermentation and let the yeast do the work mixing it in. According to the barth haas info this can also help yield a more fruity flavour. I never liked the idea of doing the mixing outside the FV method either tbh
What does Barth Haas say about the lot variability of spectrum? Is all galaxy spectrum the same for a year?
Thats a really good question, I can’t find anything from them that answers this directly beyond the general statements about better consistency and ‘true to type’ flavours. I would presume as their premium hop product they would be very selective about the crops they are using to manufacture the spectrum but what the variability is like from batch to batch is unclear. We should be getting someone from Barth Haas on the Hop Addition podcast soon so this is definitely something I will ask them! Cheers
Are you just adding the dry hops in at the end of fermentation at 14c and leaving for 48h then crashing? Or are you rousing at all? Did you find rousing helped at all when you did it?
I didn’t do any rousing on this particular beer
What measures do you take to prevent your floating dip tube (and/or keg poppets) from getting clogged with heavily dry hopped beers like this? I do a thorough cold crash and that solves it 80% of the time… but I occasionally have issues. Gooey yeast like Verdant/LA3 seems to contribute too.
I’ve started purging the the dip tube with a blast of CO2 a few hours prior to transferring. Seems to be doing the trick for now.
I basically do exactly the same, on one of the fermenters I also use one of the little filter things which does help get a bit more of the beer out but it can make transfer quite a bit slower and sometimes gets clogged with yeast that has settled in it during fermentation so its not something I use for everything