I'm glad you brewed this style Martin as I want to brew one this week. Just one question though - What temperature did you ferment at and when did you keg? Thanks
This is a brilliant series of videos. I can't wait till the recipe book comes out. I started brewing in 1967 and I'm learning so much from Martin.Thanks.
Just recently subbed to your channel and I wanted to tell you how much I have enjoyed watching your older (and newer) videoes. Really informative for a beginner brewer like myself and I love the fact that you try some many different recipes. Great work with the camera and editing, and thanks for putting down the effort! :)
you probably dont care but does anybody know of a tool to log back into an Instagram account?? I was dumb lost the password. I would love any tips you can give me
@Luciano Kyson thanks for your reply. I found the site on google and im waiting for the hacking stuff now. Seems to take quite some time so I will get back to you later when my account password hopefully is recovered.
Whoa I didn't realize that's all that goes into canned wort! Thanks for covering that, I am going to give it a shot! Love the videos. I look forward to them each week.. cheers! 🍻
Thank you for these videos I really look forward to them each week! You seem to throw the hops directly into the boiling pot, how do you filter off the sediment later to get such a clean beer (additives, gelatin?)?
So far I've saved over 30 bucks on canned wort! I started doing this the week after this video was posted. Have made two dozen cans since then and used 20. At 2.50 per can at northern, the savings sure pile up quickly, 20 cans would have been 50 bucks! Only spent $20 on 5 lb of DME and I still have some left
Okay friend... I am a new beer brewer and need all the help I can get in that aspect... but this old lady has done some canning. I would love to give you some tip to help you next time. 1st... between the first and second layer of mason jars you put a additional rack. They won't tip over that way and it allows for proper venting of the base layer. 2nd... when that steady stream of steam comes out of the hole... you set a timer for 10 mins so all the air is vented out of the canner and jars. Then you put on the pressure regulator... the wobbly thing. 3rd... the pressure used is based on elevation. At my elevation of 3700 feet that is 12 PSI. 1000 feet and less of elevation is 10 PSI. There are charts for this online. 4th... fill those jars with hot water so you don't have liquid coming out in the canner making a mess. I don't mean fill them to the top... just use hot water. It is best not to leave a canner full overnight is what they say. A hour after it has come down to zero and the lock has released you can take off the pressure regulator (the thing that wobbles) and then take off the lid. At that point it can sit overnight just fine. Don't feel bad about not knowing everything... You did great and in the end it did work. The stuff above will just make it cleaner and you won't have losses. :)
Hey, love your videos! What kind of water filter are you using at the 10 second mark? I’ve been buying RO water at the store which is a pain and would love an in-line filter like that.
This is now my highlight of the week (maybe I should get out more lol). Nice feature on creating your own pitch starter. Could you just fill the empty space in the pressure canner with empty jars?
@@TheHomebrewChallenge Cheers Martin, so far I've documented all the recipes for future brewing, but a few grey areas and you've inspired me into a Taproom venture with some mate. Kind regards.
Hey Martin im really enjoying your series on beer styles. What yeast strain did you use? How does this differ from a regular german pilsner? What is it that makes it ready so quickly when a pilsner needs 2-3 months lagering time?
Hi Martin! Again great video... please keep going with the homebrew challenge. I'm always looking forward to your videos. Here in Austria the style of Kellerbier is called Zwickl and is far more hazy than the pale kellerbier you brewed which looks like an unfiltered lager beer to me. Did you cold crush?
I appreciate everyone's enthusiasm to try a Kellerbier (it is my beer of choice when visiting the Franconia region of Bavaria) but I think you've missed the mark a little. A Kellerbier can be almost any recipe but typically based on a lager (light or dark, 50% wheat malt qualifies as a Kellerweizen). The defining feature, however, is the maturation... it is open fermented (Ungespundet/unbunged), underground (hence the Keller/cellar). It retains very little natural carbonation. If you bottle or draw from the keg early, it is called a Zwickelbier (AKA Zwick'l) named after the tool used to draw beer from the keg. Traditionally some beer must remain in the keg to continue maturing. As such, much of the shelf life is spent maturing in the keg but Franconians never let it linger for long once ready so I suppose that isn't much of a problem. I know I do my part when I'm there. It's wrong to waste beer! Look at the brewing history of the cities of Erlangen and Forcheim. Erlangen has 21+ km's of beer cellars carved into the city's small mountain and was the beer exporting capital of the world c.1750-1880 exporting more than 3x that of their beer rival, Munich. Forcheim is known for its wooded cellars in the surrounding hills. A beautiful area, rich in history, and full of fantastic beer. My uncle wrote a book on the beer history of this region and some day my German might be good enough to fully appreciate it. Prost!
When I pressure can wort, I will mash 10-12 gallons of base malt at 148degF and 1tsp of wyeast nutrient. Then i fill all the jars with hot wort. It takes several runs in the canner to since my canner does 7qt jars at a time, but in the course of a day, I have enough wort for my big lager starters. I like to can at 1.040, so I just open and pour. My next batch, I might go to 1.050 or 1.065ish. That way I can chill the canned wort, boil plain water to sanitize my flask, and pour in the chilled wort to help cool off the flask. I might make the 1.065 wort and fill some jars half way, diluting down with water. 1.050 with 2/1 wort/water “should” get me under 100degF instantly, (or 85ish if i just to 180degF for 10 minutes) then just let it cool to room temp. 1.5qt starter sitting at 1.033OG. This would make my canned wort stretch further, and overbuild enough to hold back yeast for the next starter. The chilling concept is how i brew my Berliner Weisse kettle sour. I preboil 5 gallons and fill it in a purged 10 gallon corny. Chill it to freezing. Then I mash 5 gallons of wort at about 1.064. 10 minute boil, then straight into the chilled keg. Its basically at my lacto pitching temp at that point.
Two questions. 1) can you use the same method to pasteurize them like you do making jelly/jam (water bath)? 2) what's shelf life with the homemade stater? But I do like this method. And way cheaper
The ph of wort is too high for a water bath, so no, not normally. Now, you *could* correct the ph to below 4.3 and then water can, as in this recipe bisonbrew.com/how-to-can-wort/ but even they a) don't recommend it and b) suggest you refrigirate the jars as well after that as an extra layer of protection. Botulism is not fun.
Maybe we are thinking about different parts of the same problem. I figure he could make a big batch (maybe in his bottling bucket?) Then divvy it up into the jars prior to canning/sealing under pressure. Would simplify things by only needing to meadure DME and water once. Still need to divvy up into the jars, but then the rest of the process stays the same.
With all my lagers I typically ferment at 50-55F, raise the temp for a few days, then cold crash. The rest of the lagering happens in the keg - I need those fermenters for the next beer.
For me, the best part of this video was the demonstration of making pre-canned starter wort which I think would make life a bit easier in doing yeast starters. However the pale Keller bier part was somewhat inadequate. No mention of fermentation temp/schedule or post process from the boil. Assuming he aged or lagered 3 weeks which could include carbonation at the end and a possible 2 week fermentation time in the low to mid 50's. It might take you 5-6 weeks (minimum) from brew to tap for this type of beer. Also no mention of conditioning in oak or adding oak chips to mimic oak cask aging.
Its just something about this guy that makes you keep watching his videos. seems like a good dude. Keep it up brother. CHEERS!
I'm glad you brewed this style Martin as I want to brew one this week. Just one question though - What temperature did you ferment at and when did you keg? Thanks
This is a brilliant series of videos. I can't wait till the recipe book comes out. I started brewing in 1967 and I'm learning so much from Martin.Thanks.
Thank you for watching. I really appreciate hearing that.
I've really enjoyed your yeast bank and starter videos. These could save some serious money!
Thanks!
Just recently subbed to your channel and I wanted to tell you how much I have enjoyed watching your older (and newer) videoes. Really informative for a beginner brewer like myself and I love the fact that you try some many different recipes. Great work with the camera and editing, and thanks for putting down the effort! :)
Thank you, appreciate it. Happy brewing!
you probably dont care but does anybody know of a tool to log back into an Instagram account??
I was dumb lost the password. I would love any tips you can give me
@Sutton Andre instablaster =)
@Luciano Kyson thanks for your reply. I found the site on google and im waiting for the hacking stuff now.
Seems to take quite some time so I will get back to you later when my account password hopefully is recovered.
@Luciano Kyson it did the trick and I actually got access to my account again. I am so happy:D
Thank you so much you really help me out !
Whoa I didn't realize that's all that goes into canned wort! Thanks for covering that, I am going to give it a shot!
Love the videos. I look forward to them each week.. cheers! 🍻
This series has been great!
Thank you!
Thank you for these videos I really look forward to them each week! You seem to throw the hops directly into the boiling pot, how do you filter off the sediment later to get such a clean beer (additives, gelatin?)?
He has a hopplate
Thanks. I have a filter in the bottom of the kettle. I generally don’t use gelatin but a cold crash in the fermenter seems to clear everything up.
Im a new brewer and your videos are amazing! Awsome editing skills and what a setup !
So far I've saved over 30 bucks on canned wort! I started doing this the week after this video was posted. Have made two dozen cans since then and used 20. At 2.50 per can at northern, the savings sure pile up quickly, 20 cans would have been 50 bucks! Only spent $20 on 5 lb of DME and I still have some left
I really look forward to your videos, more importantly I love the yeast bank ideas. Now this fantastic
Thanks 🍻
Hi Martin, I am absolutely loving your videos, keep up the good work.
Thanks!
I like this idea. Wonder if I could do this in my Instapot?
You could do a weeker strength batch with second runnings for free too. Especially from a stronger beer.
Hah! I was just thinking about doing something like this over the weekend. Thanks for doing the proof of concept for me!
Go for it! 😀
Okay friend... I am a new beer brewer and need all the help I can get in that aspect... but this old lady has done some canning. I would love to give you some tip to help you next time.
1st... between the first and second layer of mason jars you put a additional rack. They won't tip over that way and it allows for proper venting of the base layer.
2nd... when that steady stream of steam comes out of the hole... you set a timer for 10 mins so all the air is vented out of the canner and jars. Then you put on the pressure regulator... the wobbly thing.
3rd... the pressure used is based on elevation. At my elevation of 3700 feet that is 12 PSI. 1000 feet and less of elevation is 10 PSI. There are charts for this online.
4th... fill those jars with hot water so you don't have liquid coming out in the canner making a mess. I don't mean fill them to the top... just use hot water.
It is best not to leave a canner full overnight is what they say. A hour after it has come down to zero and the lock has released you can take off the pressure regulator (the thing that wobbles) and then take off the lid. At that point it can sit overnight just fine.
Don't feel bad about not knowing everything... You did great and in the end it did work. The stuff above will just make it cleaner and you won't have losses. :)
Thanks the the tips
When you say 3 weeks aging you mean afeter fermentation? 3 weeks of cold crash? What you mean about age?
Thank you for brillieant videos.
Cheers.
Hey, love your videos! What kind of water filter are you using at the 10 second mark? I’ve been buying RO water at the store which is a pain and would love an in-line filter like that.
This is now my highlight of the week (maybe I should get out more lol).
Nice feature on creating your own pitch starter. Could you just fill the empty space in the pressure canner with empty jars?
Thank you. This comment is one of my highlights of the week. And yes could have added empty jars. But would rather fill some more up next time.
@@TheHomebrewChallenge Cheers Martin, so far I've documented all the recipes for future brewing, but a few grey areas and you've inspired me into a Taproom venture with some mate. Kind regards.
Great channel! Are you going to attempt brewing a baltic porter? Best wishes.
Yes. I have one in the fermenter right now.
Hey Martin im really enjoying your series on beer styles. What yeast strain did you use? How does this differ from a regular german pilsner? What is it that makes it ready so quickly when a pilsner needs 2-3 months lagering time?
I used WLP820. Not sure how it worked so quickly. The style allows for a slightly cloudy appearance and green taste but I didn’t get that.
Hi Martin! Again great video... please keep going with the homebrew challenge. I'm always looking forward to your videos.
Here in Austria the style of Kellerbier is called Zwickl and is far more hazy than the pale kellerbier you brewed which looks like an unfiltered lager beer to me. Did you cold crush?
I appreciate everyone's enthusiasm to try a Kellerbier (it is my beer of choice when visiting the Franconia region of Bavaria) but I think you've missed the mark a little. A Kellerbier can be almost any recipe but typically based on a lager (light or dark, 50% wheat malt qualifies as a Kellerweizen). The defining feature, however, is the maturation... it is open fermented (Ungespundet/unbunged), underground (hence the Keller/cellar). It retains very little natural carbonation. If you bottle or draw from the keg early, it is called a Zwickelbier (AKA Zwick'l) named after the tool used to draw beer from the keg. Traditionally some beer must remain in the keg to continue maturing.
As such, much of the shelf life is spent maturing in the keg but Franconians never let it linger for long once ready so I suppose that isn't much of a problem. I know I do my part when I'm there. It's wrong to waste beer!
Look at the brewing history of the cities of Erlangen and Forcheim. Erlangen has 21+ km's of beer cellars carved into the city's small mountain and was the beer exporting capital of the world c.1750-1880 exporting more than 3x that of their beer rival, Munich. Forcheim is known for its wooded cellars in the surrounding hills. A beautiful area, rich in history, and full of fantastic beer.
My uncle wrote a book on the beer history of this region and some day my German might be good enough to fully appreciate it.
Prost!
Could you explain the fermentation of this particular beer a little more. Time, Temps, etc?
I feel like you know every British guy on the east coast. Haha cheers!
💂♀️💂♀️💂♀️
When I pressure can wort, I will mash 10-12 gallons of base malt at 148degF and 1tsp of wyeast nutrient.
Then i fill all the jars with hot wort. It takes several runs in the canner to since my canner does 7qt jars at a time, but in the course of a day, I have enough wort for my big lager starters.
I like to can at 1.040, so I just open and pour. My next batch, I might go to 1.050 or 1.065ish. That way I can chill the canned wort, boil plain water to sanitize my flask, and pour in the chilled wort to help cool off the flask.
I might make the 1.065 wort and fill some jars half way, diluting down with water.
1.050 with 2/1 wort/water “should” get me under 100degF instantly, (or 85ish if i just to 180degF for 10 minutes) then just let it cool to room temp. 1.5qt starter sitting at 1.033OG.
This would make my canned wort stretch further, and overbuild enough to hold back yeast for the next starter.
The chilling concept is how i brew my Berliner Weisse kettle sour. I preboil 5 gallons and fill it in a purged 10 gallon corny. Chill it to freezing. Then I mash 5 gallons of wort at about 1.064. 10 minute boil, then straight into the chilled keg. Its basically at my lacto pitching temp at that point.
I like this approach. Beats buying DME.
Two questions. 1) can you use the same method to pasteurize them like you do making jelly/jam (water bath)? 2) what's shelf life with the homemade stater? But I do like this method. And way cheaper
I don’t know about 1. For 2 the shelf life should be months if not years.
The ph of wort is too high for a water bath, so no, not normally. Now, you *could* correct the ph to below 4.3 and then water can, as in this recipe bisonbrew.com/how-to-can-wort/ but even they a) don't recommend it and b) suggest you refrigirate the jars as well after that as an extra layer of protection. Botulism is not fun.
a brilliant video, thanks
Love it! Thanks!
Why didn't you just calculate all the wort needed, then mix a large batch and pour it out into each mason jar?
What could you have done to get a cloudier beer in this case?
Most of the canner videos I have seen say to let the steam vent for 10 minutes before putting the weight on. Not sure why.
Wouldnt this be just a pilsner lager?
I'm curious what's all the additives your adding to your water that you showed in the start of your video.
Calcium chloride, Epsom salt, and gypsum. In whatever amounts BeerSmith say I need to get to a good mash pH.
Something funny about those bricks behind you haha
Ha yes especially when I forgot to turn on the backlight.
Wouldnt it make more sense to make up a large batch of wort and then just pour into the 14 jars?
The whole point was to seal them one by one with the pressure cooker. He could not achieve this with a big batch I think
Sure he could: 4lb dme, 1 gallon water. Mix with a drill attached stirring rod, bam. Wort concentrate for 16 jars ready to go!
@@michaeldeneault7308 you still have to pour it in each jar and pressure cook it to seal it... Am I missing something ?
Maybe we are thinking about different parts of the same problem. I figure he could make a big batch (maybe in his bottling bucket?) Then divvy it up into the jars prior to canning/sealing under pressure. Would simplify things by only needing to meadure DME and water once. Still need to divvy up into the jars, but then the rest of the process stays the same.
@@michaeldeneault7308 I agree 100 %. Cheers from QC,canada
Do you have a reddit or Discord set up? Would be a great way to continue to build this community.
Just RUclips so far.
So what is missing is how you lagered this beer. Please advise
With all my lagers I typically ferment at 50-55F, raise the temp for a few days, then cold crash. The rest of the lagering happens in the keg - I need those fermenters for the next beer.
Something interesting at the end of the 99 beer style road: total cost of ingredients to brew all 99 styles
I’m not sure I want to know... 🧐
lol I've just spent £100 on 3 yeast files, 40kg of malts, sugars, StarSan etc.
Probably enough for 5 brews 😳
How many qts is that canner?
Admit it, you just wanted to brew pale kellerbier so that you have 100 beers in the end instead of weirdly looking number 99:)
😂
For me, the best part of this video was the demonstration of making pre-canned starter wort which I think would make life a bit easier in doing yeast starters. However the pale Keller bier part was somewhat inadequate. No mention of fermentation temp/schedule or post process from the boil. Assuming he aged or lagered 3 weeks which could include carbonation at the end and a possible 2 week fermentation time in the low to mid 50's. It might take you 5-6 weeks (minimum) from brew to tap for this type of beer. Also no mention of conditioning in oak or adding oak chips to mimic oak cask aging.
Why don't you make a pale beer ,take some wort from it before hoping and can that ? so no need for dme
Yeah not a bad idea.
Hi how do you lager your beer in keg?
I leave the beer in the fermenter for about 3 weeks then rack of keg. The keg just sits in the fridge to lager for a few more weeks.
@@TheHomebrewChallenge Pressure?
Serving pressure til I’m ready to force carbonate. For me that’s 10psi.
@@TheHomebrewChallenge Thanx. Big Fan. And regrads from Croatia
Please, Legend in portuguese.