Nice one guys, found your vids from the boys at Black Country Homebrew👍 I bought the 60L Apollo Unitank from the Malt Miller, what a great piece of equipment👍🍺 Cheers guys, All the best🤜
Cheers Bros! Nice video, my first time Fermenting under pressure was also Kveik Voss and Fermzilla combo, I did fail to proper connect the spunding valve but lucky me, the red PRV (so 35 psi) save my brew, and wake me up with a Hell of a whistle to fix the Spunding valve connection. It is amazing how much pressure this yeasties can handle, and yes, I love that Orangy Citric character they bring up. Enjoy the Six Nations and Cheers from Belgium!
Thanks so much, what a great comment! 🍺 It still worries us a little when we gas it up over 30psi 👀💥 I bet the PRV has saved a lot of expensive and messy mistakes!
Sorry Brew Bros, you have a subtle spelling/translation issue here ….. Kveik yeast doesn’t mean Yeast yeast, that would be Kveïk yeast (notice the double-dot/umlaut over the “i”). Kveik (notice the single-dot over the “i” translates specifically to Candida, rather than the more general “yeast”). So, gentlemen, Kveik yeast translates to the much more accurate “Thrush” yeast (and we’re not talking about our feathered friends here). This was first noticed during the notorious Red-light scandal of Amsterdam in 1876 when an intoxicated “Madam” inadvertently failed to adequately sanitise her fermentation bucket after using it to undertake her ladies’ weekly unmentionables wash, prior to rattling out a few flagons of Brew Bros Imperial Stout. Probably goes some way to explain why the beer was a tad cloudy and had a certain “tartness” (did you see what I just did there). Anyway, to wrap up my concise message, just goes to show the importance of proper cleaning and sanitation …….
I think you'd get more benefit from from doing a 60 minute mash and a 30 minute boil instead (increase bittering hops to achieve the same IBU's). Even though 30 minutes is considered "good enough" for some, I find that I get a fair bit more conversion over 60 minutes instead of 30 minutes. Cheers.
Thanks for watching 🍺 We argued for an hour before brewing about whether we should have done it that way round. Our OG was a few points under so we’ll go with that next time for sure. Cheers!
Looks like it turned out really well for the amount of time you had. Was that the first brew on the brewzilla? be interesting to see now it compares to the grainfather 🍻cheers
Oh yeah ….. by the way ….. thanks so much for the unfettered view of Ghandy’s spotty “builder’s-cleft” during the video. I was amidst a rather tricky trussing of our Sunday turkey whilst imbibing upon a bottle of Fortnight Brewing’s “spotted dick” blond pastry stout, when the similarity almost put me off of both (note, I said “almost” as I’m British and not some foppish European for God’s sake). In the future, please ensure that young Ghandy arrives at the brewery properly attired at all times. It’s not hard for heaven’s sake ……. Even attired with a non-standard Pumpkin “Helmet”, during a particularly strenuous and experimental “mufti-day”, Tim managed to get through the whole video without exposing his ring to an unexpectant public.
The time you spent fiddling around rehydrating the voss would have been better spent scratching your bum, it takes off in about an hour in high temps dry or not.
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I did a NEIPA with Midtbust Kviek @33C and was about 50 hours and it was done. Pretty yummy too!
50 hours eh? We’ll have to go 49 next time 😂🍺
@@BrewBrosUK lol good luck but a good healthy starter I bet it's possible
@@BrewBrosUKonlyyyyyy 24 hours to homebrew :)
Love it lads! Can't believe how quick you managed to turn that one around! 🍺🍻 Enjoy! Make sure you keep some to see how it tastes in a few weeks 👀
Yeah it was insane! Kegging and will compare in a couple of weeks 👌
Its got to be a kveik for my next brew. Unreal ferment times. Looks like a great outcome too!
Yeah this one was brilliant tbf. Going to try one from the Kveik Yeastery next 👌
Nice one guys, found your vids from the boys at Black Country Homebrew👍 I bought the 60L Apollo Unitank from the Malt Miller, what a great piece of equipment👍🍺 Cheers guys, All the best🤜
Hi and thanks for watching! The Black Country Homebrew guys are great lads 🍺 Keep in touch!
Cheers Bros! Nice video, my first time Fermenting under pressure was also Kveik Voss and Fermzilla combo, I did fail to proper connect the spunding valve but lucky me, the red PRV (so 35 psi) save my brew, and wake me up with a Hell of a whistle to fix the Spunding valve connection. It is amazing how much pressure this yeasties can handle, and yes, I love that Orangy Citric character they bring up. Enjoy the Six Nations and Cheers from Belgium!
Thanks so much, what a great comment! 🍺 It still worries us a little when we gas it up over 30psi 👀💥 I bet the PRV has saved a lot of expensive and messy mistakes!
Sorry Brew Bros, you have a subtle spelling/translation issue here …..
Kveik yeast doesn’t mean Yeast yeast, that would be Kveïk yeast (notice the double-dot/umlaut over the “i”). Kveik (notice the single-dot over the “i” translates specifically to Candida, rather than the more general “yeast”). So, gentlemen, Kveik yeast translates to the much more accurate “Thrush” yeast (and we’re not talking about our feathered friends here).
This was first noticed during the notorious Red-light scandal of Amsterdam in 1876 when an intoxicated “Madam” inadvertently failed to adequately sanitise her fermentation bucket after using it to undertake her ladies’ weekly unmentionables wash, prior to rattling out a few flagons of Brew Bros Imperial Stout. Probably goes some way to explain why the beer was a tad cloudy and had a certain “tartness” (did you see what I just did there).
Anyway, to wrap up my concise message, just goes to show the importance of proper cleaning and sanitation …….
Next time try Lutra , I'm not keen on the tangerine you get with Voss 🍻
@@davec4955 great idea, thank you 👌
Not really sure whether to be amazed or appalled by all of that. ‘Fermentation bucket’ will haunt our dreams for the foreseeable future 😂
I'd argue it shows the importance of a lack of proper sanitation haha
@@NoMusiciansInMusicAnymore 😂😂
I think you'd get more benefit from from doing a 60 minute mash and a 30 minute boil instead (increase bittering hops to achieve the same IBU's). Even though 30 minutes is considered "good enough" for some, I find that I get a fair bit more conversion over 60 minutes instead of 30 minutes. Cheers.
Thanks for watching 🍺 We argued for an hour before brewing about whether we should have done it that way round. Our OG was a few points under so we’ll go with that next time for sure. Cheers!
One tip for fast beer use pure oxygen to aerate for clean fermentation
Great idea for next time, thanks 🍺
Looks like it turned out really well for the amount of time you had. Was that the first brew on the brewzilla? be interesting to see now it compares to the grainfather 🍻cheers
Yes not bad at all. Not the best beer by a mile but certainly drinkable 🍺
I love these fast beer turnovers. My best time was 60 hours grain to glass. The shortest I've seen was the Craft Beer Channel with 36 hours.
Thanks for watching! I think we could have cut it down but 36 hours is crazy! We’ll have to watch that one 🍺
Oh yeah ….. by the way ….. thanks so much for the unfettered view of Ghandy’s spotty “builder’s-cleft” during the video. I was amidst a rather tricky trussing of our Sunday turkey whilst imbibing upon a bottle of Fortnight Brewing’s “spotted dick” blond pastry stout, when the similarity almost put me off of both (note, I said “almost” as I’m British and not some foppish European for God’s sake).
In the future, please ensure that young Ghandy arrives at the brewery properly attired at all times. It’s not hard for heaven’s sake ……. Even attired with a non-standard Pumpkin “Helmet”, during a particularly strenuous and experimental “mufti-day”, Tim managed to get through the whole video without exposing his ring to an unexpectant public.
Tim does the editing 😉 You should see the depths of degradation that end up on the cutting room floor…
The time you spent fiddling around rehydrating the voss would have been better spent scratching your bum, it takes off in about an hour in high temps dry or not.
We scratched our bums too we just didn’t think anyone would want to see it on camera! But noted….
@@BrewBrosUK love a good bum scratch me.
Craft beer channel
Did they do a fast beer video?
36 hours grain to glass!@@BrewBrosUK
@@danielhewes5068 right, our next one will be 35 💪😂