We invented a new beer style (eventually)
ฝัง
- เผยแพร่เมื่อ 6 ก.ย. 2024
- Massive thanks to WHC Lab for sponsoring this video! Grab the miracle WHC High Voltage here: www.themaltmil...
This week Jonny attempts to brew the crispest, cleanest, lagery-est IPA he's ever brewed. using WHC's amazing new thermotolerant yeast. Can he do it? Not this week, at least...
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Homebrews are back! Can't wait for the return of Crisis Beer Channel next week 😂
Egads you have no idea.
SCIENCE. I love this stuff. It amazes me that something that's thousands of years old continues to get new innovations. Q. How many different styles / ways can you make beer? A. Yes.
Brads beard is looking full, thick and lush in this shoot. Like a blue-collar-chic Santa who's bringing IPK for Christmas and it's boxing day with an open bar as his place. That's the planet I want to live on. Great innovative vid as always - I'm learning lots.
Massive fan of WHC Labs being an Irish resident, currently drinking Suprem Being Imperial Pale from the homebrew company brewed with their LAX west coast yeast 7.6% and quite delicious, first used WHC for my introduction to Kveik with their Ubbe ans Bjorn strains and as I've no way of cooling made a reasonable Helles brewed at 34°c get great clarity as well considering the drop from 34° to room temp works a bit like a cold crash. Great vlog guys yet again can't wait for the next
I’ve been working my way through the WHC line, love their yeast!
I fermented my West Coast with this at 38c, finished in 3 days. Slow crash cool, dropped out some yeast and then dry hopped. Too a bit to clear but great beer.
This yeast opens a whole new realm of possibilities for homebrewers on a budget! Awesome, can't wait to try! And Jonny is called Jonathan, mindblowing!🤯
So have been doing similar beers like this for last couple of months now.. Lagers brewed on Kveik yeast, that is hopped as IPA's on a malt bill that is more like a Chzech pilsner.. With fairly good results as well.. Got recipes floating around in brewfather if interested.
Paste a link! Would love to see them.
@@TheCraftBeerChannel weird.. pasted a couple of links now. keeps getting removed.
I was sure this would be Lutra, which is said to be a very clean and crisp yeast in the low 20s. Looking forward to trying this for a Pils!
Big fanboy of the WHC yeasts too having used Saturated, Einstein, Lax, High Voltage with Apres Ski to go this weekend.
If you are about to use High Voltage for the first time please be aware of two things ... it goes off like a rocket even by Kveik style standards and I would use half a packet personally after nearly blowing the airlock off a 27 litre batch and mopping up foam for 24 hours (there was at least 10 inches of headspace and it was fermented on the lower side) and it also drops out just as quickly. I had carbonation issues bottling on day 5 (kept within yeast range and measured priming sugar to style) even after 4 weeks: so you might want to add an additional pinch or some CBC-1 during this stage.
Even on the lower end, fermentation was done in 36 hours for a 7% and very tasty ale, despite the carbonation learning curve.
I am currently brewing an imperial lager with this yeast. 31c fermentation temp it started vigorously fermenting within 2 hours of pitching. It blew the lid off the fermenter on the first night even though i am using a blow off tube. One week in today and its still bubbling away. Certainly the most aggressive yeast i have used 😂
Fermcap might help
Sounding real similar to the og nz pils by emersons
Take german pils insperation use nz hops and a kolsch yeast.
I reckon it will be a great beer
I mean I know I'm claiming I'm making an IPL with an ale strain.... but how can you make a pils with Kolsch yeast?!
.....and so another beer journey begins 😁😄🤣
man i remember when in 2017 down in ensenada Mexico everyone was making IPL and there was this brewery called Wendlandt that has that beer very well dominated
Weel?
Love to see something new in action and to get your real impressions of function and taste along with the great technical background from Phillip before I decide to use this myself or not. Thank you for more homebrew content! It's what brought me to your channel to strat with (from the US), although I'm a fan of all the great CBC work.
Science + alcohol = a good time .
I keep telling people this, and no one listens!
For fucks sake, now I need a beer.
Great vid - hope you work out what went wrong! High Voltage also has a huge abv tolerance. I'm intending to try it for a 14% impy pastry stout this weekend.
Yeah, 17%!!!! Wild.
Love the homebrews!! Keep up the good work guys!
Thanks for the vid
I used it to do an Impy. Was insane how it performed.
Also I believe the yeast is Lutra
I just brewed an amber pseudo lager using this yeast and it is as advertised! Including bottle conditioning, was drinking it just after 10 days. No yeast flavor just malty and hoppy
Got some High Voltage sat ready for the next homebrew. Could be a game changer in the summer months!
Im curious to try this and compare it to my pressure fermented "lager" that I can do in a week at room temp with 34/70 yeast.
Sounds interesting! How clean does it end up? And does it need any lagering to clarify and mature or is it good to go?
@@TheCraftBeerChannel Most of the time its very clear. I have had a couple not get clear in the 7 day time frame. They are all great right away but definitely get better with a little age. Hop flavor is very strong right away but seems to fall off after about 6 weeks if it lasts that long.
WHC needs to be open and honest about their 'thermotolerant' yeasts and tell us if they are kveik or kveik derived strains.
From WHC: "It was originally isolated from a well known kveik blend. But after much after wizardry we were able to hone in on the exact properties we wanted. Superfast and super clean!"
Looks very delicious! K for Kveik, not Kölsch
Full scale brewery when? 😍
Looking forward to the follow-up. Always enjoy the homebrew episodes. Appreciate when people are honest about things not going to plan, makes me feel better when I’ve cocked something up. As a side note, have you got a link the little stainless shelf that you hang your paddle/sanitised off? I could do with one in my brew shed.
IKEA! www.ikea.com/gb/en/cat/kitchen-wall-storage-organiser-20676/
@@TheCraftBeerChannel Ace, thanks.
I'm just in the process of developing a hoppy golden ale, I was going to use kveik but this yeast has now piqued my interest, I now need to see next weeks episode
Love a good cliffhanger!!
Cant wait for the next one......
These beers are making my mouth water again, crikey!
Can you share the recipe so that I can try this as my next brew? I couldn't see a link to it in the show notes.
Recipe coming next week, waiting on feedback from Alex. This stuff happens in real time, baby!
I believe that lager yeast beers are easier to drink over higher temperature tolerance yeasts. I maybe wrong but the temperature of the stomach may not kill off the yeast, add in other fermentable food products and bring on the bloating.
@@GlobalNomadPete most normal brewer's yeast will still ferment in the mid to high thirties. The temperature doesn't kill it, just make it thrown gnarly esters and phenols that you don't want in your beer.
Much more likely to get killed by the lake of pH 1.5 gastric acid than the temperature.
Hi guys... and thanks for this. Can you tell me if that yeast can handle temperature fluctuations during fermentation
Absolutely. the yeast remains clean within 22-35 degrees C!
@@WHC_Lab_Paul Cheers for getting back to me. Much appreciated
Two questions:
1. How is this much different to pseudo lagers with Kveik?
2. If this yeast is designed to help brewers that don't have temperature, does it still handle temperature fluctuations well? It seemed everything that was talked about still had an element of temperature control required.
This single strain isolate is not a blend - so we've really been able to hone in on the charecteristics we want. It is super duper clean.
The yeast has a very wide temperature range 22-35 degrees. so even if you have no temperature control you can be confident this yeast will remain clean as a whistle!
@WHC_Lab_Paul Sounds great, is this going to be available in Australia ?
@@shanej2429 watch this space! Where are you normally buying from?
Good stuff guys, always fun to watch the show. Listen, you boys should try out cannabis terpenes in a beer. So it smells and taste like some good weed. The brewery Hocus pocus in Brazil nailed it when they released, fantastic beer. There aren’t any thc or cbd in it, just the flavour and smell.
I've heard of this being done. Unsure if they are legal in the UK....
@@TheCraftBeerChannel They don't have to be extracted from cannabis. They can be found and extracted from other fruits and plants, like pinene and limonene. Pine needle and lemons. This is as far as my knowledge goes.
Alejandro's shirt is badass!
AMEN
Looking forward to this one! Brad, your beard is looking exquisite at the moment. Exceptionally burly.
Beer Wednesday!
Sounds like its Lutra yeast
From WHC: "It was originally isolated from a well known kveik blend. But after much after wizardry we were able to hone in on the exact properties we wanted. Superfast and super clean!"
Similar concept, indeed. Try them both and let my know what you think!
Cool, wanne try that!! You guy's gonne experiment with blending beers, one day?
Really hope so! We've wanted to do it for years and never got ourselves into gear. One day, I promise.
looking at the stats for the yeast, is it a kveik under a different name?
It's not - Kveik is a genetically distinct variety while this is very much in the standard ale yeast family. At these temps kveik would kick out lots of esters.
@@TheCraftBeerChannel There is also Krispy by Escarpment Labs here in Canada. It is a 'lab-evolved' version of Kveik. We've used it a few times and it's kinda lager-like. ish. :)
@@JohnSproull That's an interesting yeast from the looks of it. Tinkering with a kveik like Voss, which is very clean at standard ale temps, would certainly make sense to expedite lageresque brewing. Almost makes me wonder if in a few years we'll have people trotting out the old "malts are more highly modified now so we don't need decoction" trope, but more akin to "thermotolerant yeasts are cleaner now, so we don't need extending lagering at cold temperatures"?!
I need to give this yeast another shot as I brewed a WCIPA, fermented at 33C. Got a high amount of astringency #drainsgotcleaned 😢
Oh no! Might be some help in the next ep
What temp are you drinking at?
Great video and really got me excited for my next homebrew, could this yeast make its way into the recipe? 🤔Although I was slightly put off you opening the yeast packet with scissors as opposed to the easy tear indents (no idea what they are actually called) provided 😉
Sorry. Hands are just less camera friendly!
@@TheCraftBeerChannelHaha it was a very nice shot, can't lie 😂
Sooo where is the big difference to Kveik Yeast?
Flavour! This yeast strain has an exceptionally clean profile even at 35C, while Kveik yeast would be kicking out all kinds of flavours.
@@tommykraft9648 Not tasting like Kveik 😂.
Even "clean" Kveik strains have a twang, a sort of tartness that only really tastes like...well, Kveik.
Most will also attenuate well above 80% if given the chance.
Actually Kveik Lutra gets rave reviews for use with pseudo lagers. Personally I brewed a lager with a Kviek Voss strain, and had some sulphur issues, but nothing a little keg off gassing didn't fix, turns out I fermented too cold! Second time around, a couple degrees higher, perfect! Get into pressure fermentation and you've got extra insurance against ester production.
IPK = India Pale Kveik 😂
Will you be busting this one out for the beer fest...? 👀🤞🏼
Ha, maybe! Will be up to the Malt Miller!
Lutra kveik does pretty much the same right?!
From WHC: "It was originally isolated from a well known kveik blend. But after much after wizardry we were able to hone in on the exact properties we wanted. Superfast and super clean!"
I actually made neipk before this lol
No you didn't. You must be mistaken. We invented it.
Tastes like licking a stamp, beer hazy as f - that's an infection you've got there.
I don't believe so - all will be revealed next week.
Lutra
From WHC: "It was originally isolated from a well known kveik blend. But after much after wizardry we were able to hone in on the exact properties we wanted. Superfast and super clean!"
bla bla bla
Love the homebrews!! Keep up the good work guys!