Pale Ale Brew Day Pilot | No Chill | BIAB | Digiboil 35L | Fermenter King Junior
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- เผยแพร่เมื่อ 19 ส.ค. 2024
- This is a pilot video from a recent brew day where I brewed a Pale Ale over two days. I started on a Saturday afternoon and then No-Chilled overnight in the kettle and transferred to my Fermenter King Junior early Sunday morning. I'm still setting up my processes to both capture and produce brewing content for my channel and my format will likely change in the future. I hope you enjoy watching my brewing process and if you have any questions you can contact through the links below.
Beer Brewed: Pale Ale
3.5kg Voyager Veloria Schooner
450gm Voyager SM40
200gm Winter Wheat
Boil: 15gm Magnum @ 60min
Whirlpool: 9gm Ella + 9gm Vic Secret 20min
Dry Hop: 40gm Ella 25gm Galaxy
Fermented 8 days at 20-21c in the Fermenter King Junior at 15-17psi, Cold Crashed and served from second Fermenter King Junior
You can contact me at this email: thebackyardbrewer@gmail.com
You can also find my weekly homebrewing blog here: thebackyardbre...
My brewing gear currently consists of:
Digiboil 35L Kettle with False Bottom
Brew Bag 400 Micron Brewing Bag
25W External Pump + Silicon Hoses
2 x Fermenter King Juniors
Keg-King Spunding Valve V2
2 x Plastic Gravity Fermenters
5L Glass Carbouy
Small Batch All-in-One Mini Beer Keg Kit
Inkbird ITC-308 WiFi Temperature Controller
Kegland PH Meter
Licensed Music Tracks:
Pagan-Holiday by Glories
Settle Down (instrumental) by Giants & Pilgrims
www.artlist.io
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Hey stumbled across your video looking for a good pale ale recipe, but wanted to praise that you showed your cleaning process post brew day! A lot of 'big' videos/channels rarely do and as a beginner I really appreciate this!
Using glad wrap to seal your kettle for an overnight chill and a genius !!!
Saves using and cleaning a cube
Well done fella 🍻🍻
i do nochill every time in fermenting buckets
For me some of my fermenters are PET that are not heat tolerant above 50c, but my stainless steel conical can handle boiling wort, even the collection jar is rated to 100c liquid and the stainless helps to knock down the temp even more when transfering
Good vid. A lot more steps and gear than I use. I just BIAB and sparge, no other tubes and stuff going on. I really like the no chill in the kettle, never thought of that. I assume as long as you make it airtight with the cling wrap, you should be all good? Tired of faffing with ice baths to cool the wort, and chill cubes are in short supply right now
Can you please provide your target profile of water salts?
I am going to brew a mirror pond pale ale
Nice vid mate, getting ready to do my first brew in the Brewzilla and this was a great watch!
Hey mate nice video, did had any issues by leaving the wort cooling into to digiboil overnight ?
Thanks
Nice video I was a little concerned when you pored the yeast onto the Starsan but it looks like it worked for you. I normally just just sprinkle it on top of the wort.
Have you every tried harvesting Coopers yeast? I made a batch using yeast from their bottles and compared to US05, it was a big improvement IMO.
It's on my list of things to try
Hi from Russia!
Super video bloke, just I would call that brew an American Pale Ale, due to the hops you used. Aussie Pale ale only have POR hops.
I wasn't able to get POR hops at the time and its been really hard to source. I still call it an Australian pale ale though as the focus is on the Australian flavour and aroma hops and it came out like a Beechworth plae ale.
Awesome vid mate. Just wondering what the OG was?
OG was 1044
@The Backyard Brewer Not sure what Michael is on about Rinsing starsan with water would mean you don't have a sanitized surface. The foam actually provides nutrients for the yeast from what I've read. Anyway how is the beer? I've been considering doing something similar now that Voyager Malts are available at my LHBS. I really need a break from making and drinking NEIPAs.
The beer was great and its all gone already!
hey, great video. i just got a brewzilla (had asked for the digiboil like you but SWMBO upgraded me - not complaining). Wondering a few things about the overnight no chill.... ever had any issues? does it make it harder to clean the kettle... also for PBW, what temp is best to recirculate it and do you re-use solution for that? cheers, keep it up
Hey Ryan, apologies for the late reply as I missed your comment. Ive never had an issue doing overnight no chill in the kettle. As long as its sealed to stop things potentially getting in and as long as you adjust your bitterness slightly to compensate the beer turns out just like chilled beer and you can't taste a difference. I recirculate my pbw around 55-60c and that temp seems to work well just dont put it that hot into plastic fermenters! For those i make sure my pbw is 40c or below and it still works as well
What kind of efficiency do you get with this system?
With my new brew bag i'm getting between 68% and 74% according to beersmith and with my last all grain beer I was down 3 points but i also had issues in the boil from a loss of heat for 20 minutes
Hi Great vid what is your starting volume of water and how much do you spare will cheer Joel
Im pretty sure for this one it was roughly 20L with 10L left over to sparge with. Ive been using 4L / Kilo of malt plus 2L for deadspace so on average ive been mashing between 18 and 23L
I'd rather have some narration. Sorry.
I did this one before I had a decent microphone i could narrate with
It is better to rinse out soap suds before adding wort. When sanitizer in any quantity is beneficial for beer there is something wrong with the beer. The single temperature infusion method produces chemically imbalanced and unstable, extract to begin with, which cause off flavors to develop during fermentation and conditioning, adding sanitizer doesn't improve the issue.
To produce ale and lager an entirely different brewing method and under modified, low protein, malt are used. Weyermann floor malt and Gladfield's American Malt are under modified. Modification is listed on a malt spec sheet as Kolbach and SNR. Malt, 40 Kolbach and lower is under modified. Under modified malt is richer in enzyme content than high modified, homebrew, malt. A spec sheet comes with each bag of malt and it is used for determining the quality of malt before it is purchased. Click on Gladfield's website and find American Malt. The spec sheet for the malt is on the page.
I didnt use soap so no soap suds? Starsan on the other hand is a tried and tested no rinse sanitizer so you dont need to rinse before adding wort. Im not sure what your talking about regarding single infusion mashing, its the most common mashing regime for both home and professional brewers and is proven
Awesome vid mate. Just wondering what the OG was?
OG 1044, FG 1006, ABV 5%
@@thebackyardbrewer5611 cheers. I have a similar setup, 2 brews in and really struggling with efficiency. Keen for more content 😁🍻
Ive had issues with efficiency myself, and it comes down to the bag and the grain crush. I dont crush my own grain but im lucky i can get it from a local shop that crushes well and ive ordered an expensive bag from the US that i hope will help as well