One Yeast/Two Brews - What Can Go Wrong? - Feat. Doin the Most
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- Опубликовано: 2 дек 2020
- Today I am running a test with @DointheMost ! We are testing how a yeast does after multiple fermentations. For this test we are using a yeast that BC harvested from a previous brew (so technically these brews are 2nd and 3rd generation for the yeast.) The yeast we are using is a Kveik strain (Opshaug). This test was a lot of fun and I want to give a huge shoutout to DTM for collaborating with me. Be sure to check out his channel for awesome mead making content. Let me know what you guys think below and thanks for watching.
Cheers!
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THE RED SHIRT DEBACLE: If you watched my video earlier this week with my COVID Mead tasting you will notice that I'm wearing the same shirt. This is a HUGE DISCLAIMER that these two videos were completed weeks from one another - I just so happened to wear the same shirt. I did not suscept BC to COVID. Also, it's important to note that before we met to do this video segment we were sure that neither of us had it. Stay safe and enjoy the video!
All good, bud. No need to explain yourself to anyone. You just do what to do👍🏻
Exactly what Joe said! And we noticed the haircut haha
We just assumed you dont change clothes often 🤣
I don’t think the difference is in the yeast other than BC’s didn’t ferment dry, but the high brewing temperature in your sunroom. Reaching 120• definitely changed the outcome. Next time try to find a compatible temperature for the fermentation. It was fun nonetheless 🤙🏽
I definitely think the high temp messed with the mead! We’re going to repeat this again in the future!
the one thing i got from this vid is how much the TEMP factor is really IMP .. thank you guys , both r like the GODS of meads :D
What you did is actually yeast rinsing. Yeast washing uses chemicals to reduce the bacteria in your slurry. Great video.
What folks forget to mention about kveik is that it generates a substantial amount of heat on its own, you can wrap the carboy to insulate it and it will get to a high temp on its own.
FYI, top cropping works better, at least in my experience, with reharvesting Kveik (though I know it would be difficult to do with gallon jugs that have a small opening at the top). Also, when I have washed yeast in the past, it's my understanding that on your first wash, you want to let the trub settle to the bottom for about 1/2 hour (the healthy yeast will remain in suspension), then you decant that into a second sanitized jar, fill with more sanitized water, and let that settle refrigerated overnight, then you should have healthy yeast at the bottom. I may be mistaken, but it seemed like you did the process in reverse on your video, could explain why Doin the Most didn't get a good fermentation
This is exactly what I was thinking. I think BC did a video a while back on this where he harvested the suspended yeast, and it looked like MMM poured that off and harvested the trub.
A cool test could be to make two batches with kveik yeast : one with yeast harvested from the top (foam harvested at high krausen then dried) and one with bottop harvested yeast
Both fermented at the same time with the same OG and at the same temp (so make a first batch, and harvest yeast from top and bottom and use that for the test)
I noticed dude used DAP when he started his batch. His bubbled over twice i feel like he stressed his yeast and possibly created a weaker yeast by uesing DAP in the beginning of his fermintation. This could explain the difference in final gravity.
Are you both out of Oklahoma? I'm up in NE Oklahoma and just started my mead journey by checking out yours, his, and some other videos on RUclips. Let's get it!
Yup we're both native to OK!
@@ManMadeMead right on. Keep up the good work. Its helping out. My first batch I'm splitting up into a traditional maybe and a coffee mead using black rifle coffee company
An interesting experiment could be to save some kveik from a brew, then make two batches of the same thing, but then with one of them reuse the yeast to make another brew (maybe a couple times over) and see how they differ from each other
Never used this strain of Kveik, but I do know that Lalbrew Voss Kveik is wonderful if you run the whole ferment at 109f and it will be done in 2 days, NO hot green off flavor at all that i could detect in mine. From what i have read, most kveik prefer mid to upper 90's. As far as why the third gen didnt go dry I am at a loss, I have taken Voss, Dried it on the food dehydrator and re-pitched it and it always goes dry. If I had to guess, I would say that when it hit 120 it Damaged the yeast cells. Considering 120 is the point where yeast Starts to die off.
Kveik also seems to prefer to be Under pitched, and with him using the entire slurry that could be part of the problem as well he drastically over pitched it
Buckwheat where is Alfalfa, can't have Buckwheat without Alfalfa. Ain't that right Moe, Curely, Larry
would a starter made before pitching have helped? great video, cheers.
Possibly so!
question: I'm making a Cyser. Can I use Apple Cider instead of Apple juice? Since apple juice is just filtered apple cider. Will using apple cider have any adverse affects during the ferment? I believe that using apple cider will just leave more sediments in the brew with a longer clearing time - is this correct?
Lots of people use juice instead of apples! It works well. It won't leave more sediment or take more time to clear.
120F?
Kveik is crazy!
How about a video (on a small scale, so you don't waste good products) mixing yeasts, so that they compete, and using Fleischmann's Active Dry yeast until it's done, then adding a higher-proof wine yeast after and seeing how it works out.
That's not a bad idea!
Must have been tough to get the shot where we could see the hydrometer. They are tough to see without a camera.
You should write an online book(short) on your recipes and advice on things like yeast, honey and added ingredients. Sell it for a dollar on Amazon/your website.
That’s definitely a future goal!
@@ManMadeMead
Yeah, make it short and sweet, bring out a new issue every month. Have a theme for each issue(yeast/honey/spice etc) and make it cheap, $1-5. You have so much knowledge and experience, I think people will like some sort of documented version to follow. Just an idea, up to you, brother. Have a great day, cheers from Melbourne 👍🏻
How did two guys from the same city end up each doing their own mead channel?
Fate!
@@ManMadeMead Had you known each other before, or is YT how you met?
@@julietardos5044 We met through RUclips!
@@ManMadeMead OMG That's perfect!
I used a mottons ale yeast. when it was young it tasted bad. Three months later it smelled like strawberrys completely clear like water about a 5%abv no taste
Boomer!!! Lol