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This very one went on to winning me a Bronze Medal in a competition. It received all kinds of comments from helpful to unhelpful. I've changed the recipe a few times to try and get it to a closer and consistent score of upper 30s to 40s. Still need to make some teaks, but we are getting there.... Got the new version in a few comps and awaiting results so hopefully good news to follow! Thanks for stopping by! Cheers!

Howdy! I've switched to not really having any music in videos in most of recent releases. Thanks for stopping by, hope you find some of it entertaining! Cheers!

I'm sure YT is trying to figure out WTF is up with Jaggers lol!

@@jaggersbrewingco 🤣

I'm sure that it's gonna take awhile for RUclips to know that I'm back!

Hey now! I'll have you know sometimes I can be fancy! I got a nice pair of blue jeans and everything! 😁

Howdy stranger! Cheers!

Cheers my friend!

The prickly pear that I have here has only fruited once since I put them in and it was a small yield, I ate a few of those. I have a few types here both spined and non spined. I also have a type from about four hundred miles away that is a pink leaf type from the desert.

Cheers! It's good to start firing everything back up, and the beer is frickin awesome!

🍺🤘

I like Honindol alot, that's where they isolated Lutra from. I've found now that Lurta isn't as clean as I once thought as I've really focused on brewing other things with different yeast types.

Sorry wish I had an answer for you. I haven't set up the floating dip tube to this set up yet. But that is a very good question... I'll have to try it one day. I've actually been using a different fermenter lately with my cool set up that I'll be releasing the video soon on.

You should! They are pretty tasty! I haven't quite hit the mark exactly where I want to be but Im getting closer everytime! Cheers!

They sure are! Glad to see more people interested in this style! I just tapped my most recent version of the style and it's tasting the best it ever has! Cheers!

Dude I was really hopeful when I was kegging! One day! Cheers my friend!

I think you'd like a good example, this is not one of them... 🤣

Howdy! Yes he just shared his recipe with me this morning after he saw this video. I am waiting for his permission to share it. Cheers!

50/50 wheat/beechwood. Lactic acid, Saaz, imperial Kaiser. He’s got the recipe if anyone wants it

​​​@@GossorinoBrewingThanks! Had a feeling at least 50 percent smoked malt was the key. Plus that it's fresh I am guessing. That wasn't smoked wheat was it? Congratulations on BOS for a Lichtenhainer!

⁠​⁠@@srjmplsno, just plain ol white wheat. I’ve only used smoked wheat in a Piwo Grodziskie. My LHBS doesn’t carry beechwood, so I had to order it. Came from MoreBeer, which I think is probably the second biggest online retail supplier? So I think it was probably pretty fresh

@@GossorinoBrewing Thanks again. I feel like there are a lot of BAD Lichtenhainer recipes out there, probably because it's such a lost style. But a lot of recipes say to use smoked wheat only, and at pretty low percentages. That's clearly not good advice, unless perhaps it just came out of the smoker!

Hahaha! It's my first time using this yeast. Definitely thinking I need to use it again!

According to style guidelines it looks like the smoke should be moderately strong and the sour should be light. This beer I would say is kind of flopped around. But I don't know how others will perceive it. I haven't had the opportunity to share this one yet.

@@jaggersbrewingco Gotcha! 👍🏾

Hahahah You know I'm surprised that it took so long for someone to say something. I was sitting there talking thinking man I just opened myself to all kinds of joke... 🤣 Cheer my friend!

Same to you sir! Cheers!

You know it!

Happy Thanksgiving my friend!

Happy Thanksgiving from the Jaggers Family to yours sir! Cheers my friend!

Happy Thanksgiving sir from our family to yours! We need to catch up!

Thanks just seen! We did it! Cheers!

Thank you sir! And like wise! Your brews kick ass! Cheers my friend!

Thank you! Also I see you Mister Kicks Ass on Homebrew Competitions... 🤘🍺🤣

Thanks! Cheers!

Thank you sir! FYI I'm totally stealing some Venture recipes and going to enter them one day...

That’d be an honor!

Heck yeah! Congratulations! Are you a member of the MHP? I wish you great success next year!

No, but I am literally going to submit like two years of results soon lol 😂 California is a tough bracket to compete in. So I am currently 6th on that CHA list. And MHP tracks it. Soooo I may as well join in and keep track there

@@ItsReck1 You should! It's an awesome program!

That's awesome! I like trying to find other categories that a beer might fit into then what I brewed it for. Sometimes it's fun to see it be more successful! Thanks for the sub! Hopefully you'll enjoy some of the new content coming! Cheers!

Nice video. I medaled twice as well so far. Only entered 4 beers. Got some great feedback tho, and should level up in MHP rank.

@@WheatieJen Nice! Can't wait to see what you do going forward, and wish you great success! Hopefully going into this next year I can really nail a couple styles that I've been chasing! Cheers!

I'm sure you did fine! I'm still trying to find a really good balance with it. Previous versions have been really good, now it's just tuning to become closer to BJCP style guidelines for whatever that is worth. Having said that sometimes it's about the journey of just improving and becoming better in general and not necessarily about the guidelines, competitions, medals and awards. Cheers my friend, I can't wait to see how your brew came out!

Thank you! I really like the technique and plan on playing with it a little more to see where I make more improvements, and push some boundaries. There's more than one way to do it, this just happens to be the easiest way I've worked out and it seems to not really disappoint. Cheers!

@@jaggersbrewingco my initial thought immediately was to blend 2 worts, one using your raw method (or similar) and one more standard farmhouse. If co-fermented Saison yeast should be able to consume the bulk of the sugars but if you also pitched some sort of bacteria or wild yeast strain this should leave some complex sugars for them to eat. Bit of work but something I’m keen to try

@@jonshackleton4843 I don't think it's necessary a bad idea. Maybe do it kind of like a Solura Project and have a Farmhouse/ Saison (normal boiled) base then top off/ mix in with Raw Ale might be a possibility too. You'll want to note the shorter shelf life with Raw Ales if you attempt either so smaller batches might be more beneficial? I'm not going to say that you will or won't pick up any bacteria, it's possible/ or are you taking about adding some as a copitch/ post fermentation? I would advise against in my personal opinion due to again the shorter shelf life and my experience of Brett and other bugs taking longer to do their job. By the time they have completed the task you have lost all the benefits from what I think of. I could personally see, and I want to try a Raw Ale with Pilly Sour yeast, I just used that yeast recently on a beer and I'm a fan it might actually work well. Cheers!

Hahahaha! Jealous? 🍺🤘

Howdy Rick! Yes you should! I think everyone should try at least once for the experience! Cheers my friend!

I've got a few more ideas for comparison, we ain't done yet!

It is pretty crazy the effect it has for sure! Cheers my friend!

Heck yeah we are! Very close, hopefully we can get 500 before the end of the year 😬. To tell you the truth I filmed this about nearly two months ago, looking back I liked them both. They both brought something different to the table. With them both being available Id probably knock out the Raw Ale version sooner due to the shorter shelf life. More the time Saison/ Farmhouse Ales stick around for a little bit, grab a pint or two at a time.

Agreed! Just one of many ways! Cheers my friend!