Brewing Vlog's you've been watching.

[GFHomebrew]

Andy From 4 Priests Brewery talks about his experience setting up an accidental brewery.

For those who have been following on this is a cool insight into the behind the scenes of what happened with Andy's brewery build pretty cool.

And recipie is in the more info on the pody def gunna give this beer a whirl

https://open.spotify.com/episode/0E...i=RtuZwPrXRiyHUFGydBPdMA&utm_source=copy-link

Enjoy

I ended up slapping together a recipe based on the link above
Rekon this'll be my next brew after the Q3
https://www.brewersfriend.com/homebrew/recipe/view/1292887/andys-4-priests-murgy

 

[GFHomebrew]

Anyone in America wanna watch this live stream on this Conical fermenter Gash will be going live shortly.
I'll be on in the Chat if ya wanna say G'day.

 

[GFHomebrew]

Anyone in America wanna watch this live stream on this Conical fermenter Gash will be going live shortly.
I'll be on in the Chat if ya wanna say G'day.

These are an awesome little unit and not as pricey as other stainless conicals maybe maybe one day it would be nice.

Heaps of add ons as you see

 

[GFHomebrew]

Here's a great insite into the recent history of hops

 

[GFHomebrew]

One style of beer i know very little about Hefeweizen

I've got a feeling @Donoroto you just might like this .

 

[Donoroto]

One style of beer i know very little about Hefeweizen

I've got a feeling @Donoroto you just might like this .

I do

"Everybody should be drinking this." "The original hazy boy."

 

[GFHomebrew]

I do

"Everybody should be drinking this." "The original hazy boy."

Yeah I gotta get some brewed and kegged !

What's your go to Hefeweizen yeast Don please?

 

[Donoroto]

Wyeast 3068 or White labs WLP300. Underpitch and ferment warm (22C) for more banana, or 20 C for a bit less.

Here's my recipe:
https://www.brewersfriend.com/homebrew/recipe/view/1023073/don-s-hefeweitzen

The key is the melanoidin grain, which gives the flavors you want without having to do a double decoction. Only needs a little.

 

[Nosybear]

Yeah I gotta get some brewed and kegged !

What's your go to Hefeweizen yeast Don please?

Schneider Weisse! Slightly darker, maltier than a traditional Hefe, great balance of clove and banana flavors.

 

[GFHomebrew]

How good is this one of the best craft beer channels efforts

 

[GFHomebrew]

I am amazed how good this guy is at beer tasting

 

[GFHomebrew]

Watched this last night on when to dry hop for best haze formation it might blow your mind!

 

[jschein]

Watched this last night on when to dry hop for best haze formation it might blow your mind!

very interesting, I am searching for the slides but can’t find them.

 

[Mark Farrall]

Sort of related.

 

[GFHomebrew]

very interesting, I am searching for the slides but can’t find them.

Maybe their not available online yet?
I think this was at Aus National HB conference so yeah not sure where you can access the info.
Sometimes there are links in the description at bottom of the video.

Here's link to conference
https://anhc.com.au/

 

[jschein]

Maybe their not available online yet?
I think this was at Aus National HB conference so yeah not sure where you can access the info.
Sometimes there are links in the description at bottom of the video.

Here's link to conference
https://anhc.com.au/

Thanks I found that site, still no slides. I will keep hunting

 

[Semper Sitientem]

Found it very interesting, but it just focuses on haze and doesn’t take into consideration aroma and flavor. Or, is there a direct correlation? When I brew a NEIPA I do a very late boil addition and then dry hop as high krausen starts to drop. It’s the only way I’ve found to avoid oxidation for my process and I get plenty of haze, aroma and flavor.

 

[GFHomebrew]

Found it very interesting, but it just focuses on haze and doesn’t take into consideration aroma and flavor. Or, is there a direct correlation? When I brew a NEIPA I do a very late boil addition and then dry hop as high krausen starts to drop. It’s the only way I’ve found to avoid oxidation for my process and I get plenty of haze, aroma and flavor.

Amen that's pretty much how I do it dry hop early to mitigate any o2 introduced therefore will be scavenged by the remaining fermentation.

Yeah what was studied was when dry hopping day 1 through to 7 plus and what provided the best haze.

It's been common knowledge that dry hopping early like day 1 -3 durin active fermentation (biotransformation) produces the best haze formation well this data actually proves that wrong if not completely opposite.

Dry hopping early produces less haze WTF!

Actually using this knowledge lets say in a lager when dry hopping (rare as it is) you'd dry hop early to reduce haze formation.​

 

[Mark Farrall]

I'd always understood that haze formation was a complex mess. Depends on grains, yeast, hops, timings, everything. The bru lab podcast has an interesting episode on haze formation and on how to brew something that tastes like a hazy but is relatively clear as well as how to increase the haze - http://thebrulab.libsyn.com/episode-044-yeast-dependent-haze-w-dr-laura-burns as well as another one with Scott Janisch.

For the aroma/flavour side of the process haze will help some compounds and hurt others. The survivables ideas from one of the hop companies looks like a really god approach. It gives a run down of the compounds in various hops and then goes into which of those compounds will survive if added to the boil, whirlpool, early dry hop or late dry hop. This is the quick summary but a search on hop survivables will give lots of links explaining it in varying levels of complexity - https://tools.yakimachief.com/docs/Survivable-Compounds-Poster.pdf.

 

[GFHomebrew]

Watched this side by side last night pressure fermentation vs traditional in pils
Worth a look I rekon