This looks delicious, I plan to brew it this week... thank you for the video :-) The Mangrove Jack M07 yeast isn't availible anmore, is Mangrove Jack M42 a good replacement? The attenuation is higher, perhaps a slightly higher mash temperature to compensate? My final question is regarding pressure fermentation, is this a good idea on a brew like this?
Another quick query David. This has been in the fermenter for 48 hours now and bubbling slowing down, will likely give another 48 before adding fruit and dry hop. In your view, would it be worth blending the fruit at all (in carefully sanitised food processor of course) to really get all the juice out before adding to a secondary fermenter, I’m keen to get as much fresh fruit flavor as I can?
@@DavidHeathHomebrew many thanks David, I’m going to pour the purée into a hop sock in an empty fermenter then move the batch into that for maximum mix in, so hopefully there shouldn’t be any bits that could cause a blockage - fingers crossed!
Hi David, how do I add the fruit? Do I blend it? Or just cube it and put in a hop bag. Also do I squeeze the hop bags out before removing it. Great video
Thanks James. I would cube it, you want to be able to remove it in full. You can squeeze the bags in the fermenter with a paddle or use the squeeze method I shared in this video( there is much fruit advice in that video) :- ruclips.net/video/_VuUsM1Kp6o/видео.html
Hi David - recipe looks fantastic, just drank my first bottles of your nice and easy APA (my first ever brew) and they are fantastic, so jumping straight into brew no2. Could I ask though, on the Grainfather app when adding the 0 min/flameout hops, significant IBUs are added which throws my numbers off though I note they aren’t in your recipe. Is the app wrong? Cheers as ever, Dominic
Great video! Very nice to watch and take notes :) Can I drop the fruit at the same time when I add hops for dry hop, or before that? How long is needed for fruit to stay in fermentor? Thanks, and once again great video
Hey, I must of missed this one! sorry! Add the fruit after 3-5 days of fermentation. Keep it in until the end. Glad you enjoyed the video, the beer is very enjoyable also :)
I've got various set ups. I would recommend Inkbird temp controllers set up with a heat belt within a fridge (if needed). This is a cheap way to get started.
Very informative video. I just wanted to mention one thing. Freezing does not kill bacteria. Just put them to sleep. Some bacterias even like it. That is why you cannot refreeze meat for example.
Hi Dave, revisited this again after watching the tips video to see "thor" in action. Was just trying to work out the approx diameter of the mixing paddle..do you think it makes much difference? cheers
@@DavidHeathHomebrew the reason i ask is because im trying to fit your mango ipa recipe with fresh fruit instead of essence. i cannot find reliable essence in my place
No problem. You can use a similar level of fruit shown in this recipe and then adjust the grain bill down on the mango to keep the BU:GU ratio the same. This is the way I would suggest going :)
Great video,just a question on the issue of the "new little friend". Are you not concerned about adding oxygen into the hot wort at this stage. I know hot side aeration is disputed but even those that say it has a minimal effect do recommend as little as possible splashing of hot wort.
Hi David. Thanks as always for the instruction. I have a question about sparging. Do you allow all of the water to drain from the mash before adding sparge water? Or can you add the sparge water as soon as the water level drops below the top of the grain bed? I am struggling with efficiency and have been playing with crush, but I am getting stuck sparges if I grind too fine. Can you let me know? Thanks
Hi Colm :) Its important to not let the sparge water fully run out, this can lead to a stuck sparge. Start adding once the water level drops below the plate level.
Very enjoyable video.I like the format you use, narrating over footage. Gives a clearer explanation of what your doing without being distracted by background noise. The beer sounds very interesting and will there be a tasting video to accompany? Cheers 👍🍻
Heathen Brewer Glad you enjoyed it :) There will be a tasting video for sure. I am having my next judged tasting this Sunday, which will cover all missing beers that are available for tasting. This one will probably be earmarked for the 3rd tasting video.
As always, good video. Can I ask if there is a special reason for just pouring dry yeast in the fermentor ? I thought they recommend adding water to the yeast before pouring into the fermentor.
Jølle Thank you :) For so many years I did rehydrate yeast. Then one day I didnt and all went the same. This repeated and I figured that it was time for nothing. Dont get me wrong I love my brew days and time is no issue at all but I fail to see the point.
Good call, I might follow your trend then :) I have ordered my Grainfather de-lux package today, with the graincoat and GF waterheater, looking forward to some brewing. Keep up the good work, always a treat watching your videos.
Thanks for the recipe David. It is already fermenting. I had a problem while brewing where the pump filter came off and something got stuck because the recirculation goes very slow. Have you come across that problem. Cheers
Ivan Granados Yes ive had that. Its a good idea to secure the filter with a ss clip and the cap with some mesh. Just wrap it around the end of the filter. I show it in some of the videos.
Thanks for the tip, that would be my next upgrade. For the time being I need to clean thoroughly and perhaps dismantle the pump system as it is still clogged somewhere. Have you ever done that? Do you have any video about it?
Thanks for the video. Think my wife is gonna want this on tap🙄 Is the FG as low as 1.012 with 490gr of lactose? Read some place that someone added 350gr in a 27 liter batch, and rised the FG with 0.007? How do you use the banana? Cheers!
Mats-Patrick Brekke This would be a great beer to have on tap for sure :) All calculations were done in beersmith, its usually accurate with such things :)
Thanks for an interesting and informative video, BTW where did you buy that stirring paddle? (can't seem to find a stainless steel one anywhere in the UK - they mostly seem to be zinc plated for stirring paint etc.?)
Steve Borthwick Glad you liked the video :) Zinc plated is fine, ive used them for years. I cant remember the name of where I got it but its made by Draper tools. It is zinc plated.
Hi David, I love your videos they're very helpful for beginners. Do you have a brewfather link or Grainfather connect link for this recipe so I can see water volume and everything? Thanks
Great to hear :) This one was before my Brewfather time, so it is not one I have entered on Brewfather but its quick and easy to enter yourself and it is best to enter your own ingredients for accuracy anyway :)
Great video and amazing type of IPA. I want to replicate this recipe but I'm really rookie and I'm not sure how to calculate the amount of water that I need and how to use the tools designed for it. How much is the amount of water needed for the mashing and the sparging? Thank in advance
Hey Dave, question for you. You talk a lot about the importance of whirlpooling after the boil, especially with large hop bills. But at the end of the video you had a picture of your GF after racking your wort to the fermentor and the pump filter was still covered with hops. Do you ever hit a point where so many hops are added that whirlpooling doesn’t prevent a clogged pump?
Hey Kevin. The whirlpool for me is a two fold thing. It removes hops from the filter and it gives the wort a nice mix, getting those hops oils off the top and within the brew better. It will never remove all from the filter and thats fine. If the whirlpool doesn't remove enough then a simple quick fix is to attach a bicycle pump to the cfc wort out end and give it afew pumps until you see a reaction in your wort inside the GF. This will remove enough to unclog. This should be pretty rare though!
David, what specifically did you use for the stiring, as in where can I buy one. I would love one that will fit my drill as well, and I like how yours looked and worked.
Hi again David. Nice and interesting video again :) A question about carbonation in the bottle: how would you do it in this particular recipe? Is it possible that lactose interferes with dextrose or some kind of brew enhancers? And the fermentable sugars of the fruit? can it cause excess pressure in the bottles adding to second fermentation? And another question (for the same price lol: where did you get the thermometer and the piece you have placed in the cooler to control the temperature of the must that goes to the fermenter? Thanks again!
Thank you very much indeed David. It is a pleasure to see all your didactic videos with full explanation. I am a new homebrewer and learning a lot of tricks and information. Cheers! ;)
Hello again David. I'm working on this recipe right now. At the 16th minute in the video, what do you mean exactly letting it rest between 15 and 21 days? The bottles to carbonate? TY
OK David Thanks for the info and help. Now, 10 days after the start of the fermentation and 5 days after adding fruit, flavor and wort smell are really goood !! There is no airlock activity and specific gravity has no variation in 2 days ... but I will wait a few days to add the dry hop and to improve the taste. Thanks again :)
Hey David, beer brewing newbie here. loving the videos, keep up the good work. In reference to adding fruit to the beer, what do you mean by high fermentation? you say add the beer after that has occurred. When my beer is fermenting is it okay to open the lid and add fruit in a hop sock? how long did you ferment this beer for and how long did you have the fruit in there? thanks in advance for your help.
Yes no problem in opening up and adding. Just be careful that all is clean and sanitary, including your hands. Time is dictated by your yeast. A fair guide being 14 days plus. Hope this help :)
No, I suggest you add fruit as the fermentation is almost over. This will give the yeast more to eat and bring the fruit flavour stronger and cleaner. Best to do a fermenter dump or switch to a secondary fermenter if you do not have a conical fermenter.
Hello, has this been deleted from the brew.grainfather builder? I have been trying to search for it but had no luck. Or maybe this is before the cloud function came?
How you do this would depend on your native climate and the areas you have available to ferment your beers in. Personally I ferment in a basement area that is cold most of the time. I use a temperature controller, that lets me dial in the temps as I wish. I just use a heat belt connected to the controller. I never need cooling! For those in countries that have more extreme weather in terms of hot summers then a brewfridge would be needed. You can connect the fridge and a heat source to the temperature controller.
I live and brew in an apartment, so I need cooling :) Currently I try to cool the wort down the optimum range for the yeast and let it sit there while the main fermentation activity takes place. When the fermentation starts to run out (fewer bubbles in the airlock/blow-off vessel) I start slowly dialling the temperature up by 0.3 degrees Celsius by allowing a higher and higher temperature before the cooling system kicks in.
Hi David, loving all your videos. I managed to do my first grainfather brew (All Black NZ IPA)using the connect app, will you add this recipe to the grainfather cloud?
Hi David, I recently found your channel have enjoyed working my way through many of your uploads. Lots of great hints and tips from a pro. I'm keen to have a go at this recipe so I've taken a look at the numbers and not sure if they add up? Is there something I'm missing or could there be a mistake in the grain bill? Could there be an ingredient missing? The grain bill percentages add up to 71.8% + Lactose 10.8% is still only 82.6%. And 3.3 kg of grain at 74% efficiency wont yield a 15 liter batch of 6.6% ABV. As I said, I'm very keen to have a go at this recipe, so I would greatly appreciate it if you could take another look at it. Cheers, Ronan.
+Ronb Sorry for the late reply, so some reason youtube saw your question as spam and hid it in the "likely spam" folder. The fruit additions add the missing parts :)
Hi David, Appreciate the reply. I would never have imagined that fruit could add that much to the fermentable sugars. I have brewed with fruit a few times but never factored it into the ABV. I'm planning to brew this next week so I'll have to read up on it before then. I'm also interested in your Norwegian Blonde and might also have a go at that later this month. Thanks again for all your great uploads.
+Ronb Fruit is highly fermentable :) The blonde certainly is a nice clean tasty beer. Glad you are enjoying my videos. You should so another one added pretty soon :)
I just share on youtube and the GF recipe cloud these days. I did used to share xml files on the GF users facebook group. Older files are still there on that group but actually you are the first to mention xml for a long time.
David Heath I've just got myself a GF. And i think beer xml i verry unique. Next week will be my first allgrain brew and i can't wait... By then i think I'll have recived the stainless steel paddle and the filter for the overflowpipe. Thanks for the tip btw. I'm going for a Smash with pale malt & lucky (HBC 517 -15.1% AA) If you have any tips about the hop additions, please let me know. I'm thinking of making a APA.
Ive not used that hop before, so its hard to advise on amounts. I would suggest using the Gf recipe creator at brew.grainfather.com. Hop additions at 60, 5, 0 mins. For the last two go for around 30g each. You could dry hop for the same also. Add the 60 min hop depending on how bitter you want it. 15-25 ibu is low. 60-80 is high assuming this will be a 5-6% brew. Run it by me if you like once you have some numbers up.
Hi Dave. After one year I am going to remake this recipe, so I have some questions: 1) What yeast can I use instead M07? I have in stock safale-04 / 05 and Liberty Bell. Perhaps another for better performance? 2) I am very interested in using your hop tea method in this recipe so, in your experience, can you explain me the method (quantities of hops, water, time in hop tea...etc...) you recommend instead the hops in the recipe? I think this method will be more economic and effective than using traditional dry hopping. TY very much!
Hey :) You can use Liberty bell, that will work just great. Hop tea wise here is a guide:- Hop tea guide for beer brewing and more HD 4Kruclips.net/video/NTTU4oNvhZI/видео.html Add the dry hop amounts for this recipe and be blown away :)
David Heath Ty. I saw your Video But a Asked for The equivalence doing Hop tea vs dry hopping. I.e. 25gr cascade in dry hop= X gr in X lts of vol. water. So, is there any “equivalence Chart” in dry hop & hop tea? Thank you very much indeed Dave :)
Nice. Did you use half of the hops in dry hopping and the other half in hop tea in the same brewing? Very interesting: the hops in pellet expands a lot so in the tests that I have made of hop tea, if I use a lot of hops in pellets they fill the whole bottle... Or this last or use many jars :)
+MegaDondia Its made by Blichmann and is called the thrumometer. For the GF you need yhe 3/8” version. www.blichmannengineering.com/products/thrumometer
Well spotted :) This is because beersmith counts the milk sugar and fruit additions as part of the fermentables. I have added these % figures at the end of these in other parts of the recipe. Hope this helps :)
Hi David ! Your channel is great, thanks for sharing your knowledge with us :-) In your recipes, you do not give the volume of water your use for mashing & sparging .. Do you compute those figures before brewing or you're just your feeling ?
Thank you, much appreciated:) I did used to calculate things like this manually but these days I use recipe calculators. Each recipe I share now has a link to the recipe on Brewfather that has all data, including the water side that can be adjusted to your equipment. Nice and easy :)
Ken Fuller I have done in the past but this days I dont. I find Irish moss does the job well enough and all my beers clear very nicely without cold crashing. I dont brew lager styles, if I did then I might use it.
I may have too many tasted the beer last night, extremely bitter, but I also had a prob with fermentation chamber and my conan yeast was fermenting at a low 60f, not sure if that would add bitterness? But it only a few days old may get better. However I do have a large nylon fine hop bag with drawstring and it fits completely over the mash cage! I may try that to see how it works, next brew will be later this week or next, so will let you know how I get on.
+Andy N This suggests that your graincrush is too fine. The way to fix it is to use a grain mill gap that is credit card sized. I would wait abit longer and see how the beer is. Often time can fade such faults. The bitterness could be down to having too much grain in your boil.
It could be grain crush, but I hope not as I get all my grain pre crushed from I think the UK's two biggest online suppliers, Brew UK or Home Brew Shop farnham. I am still getting used to the equipment, just used twice and I think last time I should have used micros pipework and could not put mash pump on full as it kept overflowing. I'm also going to check my mash vol as two beers and both I had overflow problems into the flow pipe.
+Andy N When you say overflowing do you mean onto the floor? If not then keep the pump on the grain bed will adjust quickly. That's normal and no problem at all.
You certanly don't care about oxidation during your brew process, Grainfather type kettles are notourious for oxidation during sparging. Expecially with Milky (NEIPA) style IPA beers oxydation is the main problem you have. I think you could improve your beers when you limit the oxygen uptake. Nice video though.
Glad you enjoyed the video. You are right, I do not care! That is because hotside aeration in small batch homebrew was mythbusted many many years ago! I still have beers that are over 2 years old that still show no signs of oxidisation.
+cricardol This is not a style for a small amount of ingredients. I understand that it is alot of course. Perhaps you should brew a regular IPA instead?
Sorry to hear that Ric but why did you have the lid on? Never have that on during any boil. Firstly because of boil overs but also due to it increasing dms.
We were wary of losing too much beautiful liquid so we put the lid on but it started to boil over so quickly ditched that idea! Only got 12.5 litres in the end but it's a brew we haven't tried before so am looking forward to the results. Thanks Dave
There will always be boil off but it should be within your calculations. This one has proven to be very popular every time that ive brewed it. Hope you enjoy it also :)
This looks delicious, I plan to brew it this week... thank you for the video :-)
The Mangrove Jack M07 yeast isn't availible anmore, is Mangrove Jack M42 a good replacement? The attenuation is higher, perhaps a slightly higher mash temperature to compensate? My final question is regarding pressure fermentation, is this a good idea on a brew like this?
Yes, that will work nicely
@@DavidHeathHomebrew would 25C be okay for this yeast under pressure ?
Yes, that will be fine.
Another quick query David. This has been in the fermenter for 48 hours now and bubbling slowing down, will likely give another 48 before adding fruit and dry hop. In your view, would it be worth blending the fruit at all (in carefully sanitised food processor of course) to really get all the juice out before adding to a secondary fermenter, I’m keen to get as much fresh fruit flavor as I can?
Hi, fruit puree works well, what you do not want is fruit that will cause blockage though.
@@DavidHeathHomebrew many thanks David, I’m going to pour the purée into a hop sock in an empty fermenter then move the batch into that for maximum mix in, so hopefully there shouldn’t be any bits that could cause a blockage - fingers crossed!
Great, that will do the job nicely. Enjoy 🍻🍻
Hey. The wifey doesn't like it bitter. May I not add lotsa warriors in the beg. of my boiling? Or will it ruin the total balance? Thanx.
Yes, its all about balance. Perhaps choose less bitter styles like Pale ales for example?
@@DavidHeathHomebrew Men jeg liker å milkshake det. 😁 Thanks for your kind reply + happy bruinz!
Cheers 🍻🍻🍻
Hi David, how do I add the fruit?
Do I blend it? Or just cube it and put in a hop bag. Also do I squeeze the hop bags out before removing it.
Great video
Thanks James. I would cube it, you want to be able to remove it in full. You can squeeze the bags in the fermenter with a paddle or use the squeeze method I shared in this video( there is much fruit advice in that video) :- ruclips.net/video/_VuUsM1Kp6o/видео.html
Would love to try this. Well done David. Always a pleasure to watch. Could listen to you all day. 😀
AllianceOfCalgon Im glad you enjoyed it :) Its a great beer, go for it :)
Do you believe in hot side aeration and if so do you have any issues with using the stainless stirrer for whirlpool?
I belive in it for large batch brewing but not for homebrew. I have proved that to myself for many years now. No issues ever :)
Hi David - recipe looks fantastic, just drank my first bottles of your nice and easy APA (my first ever brew) and they are fantastic, so jumping straight into brew no2. Could I ask though, on the Grainfather app when adding the 0 min/flameout hops, significant IBUs are added which throws my numbers off though I note they aren’t in your recipe. Is the app wrong? Cheers as ever, Dominic
Great to hear. Each recipe software type is a little different. Nothing to be concerned about 🍻🍻
Ah brilliant thanks David!
🍻🍻🍻
Great video! Very nice to watch and take notes :) Can I drop the fruit at the same time when I add hops for dry hop, or before that? How long is needed for fruit to stay in fermentor? Thanks, and once again great video
Hey, I must of missed this one! sorry! Add the fruit after 3-5 days of fermentation. Keep it in until the end. Glad you enjoyed the video, the beer is very enjoyable also :)
Whay device/devices are you using for temperature control?
I've got various set ups. I would recommend Inkbird temp controllers set up with a heat belt within a fridge (if needed). This is a cheap way to get started.
Very informative video. I just wanted to mention one thing. Freezing does not kill bacteria. Just put them to sleep. Some bacterias even like it. That is why you cannot refreeze meat for example.
Thank you.
Thanks David for sharing this video and recipe. Enjoying a pint of it right now and it's fantastic! Cheers and keep those Grainfather videos coming!
😎🍻🍻
Hi Dave, revisited this again after watching the tips video to see "thor" in action. Was just trying to work out the approx diameter of the mixing paddle..do you think it makes much difference? cheers
Jon Pendleton ahh the mighty Thor! As long as the mixing paddle isnt too big for your gf then its all good :)
800g of fresh fruits in a 15L beer, with 48 IBU is enough to bring out fruitiness? The fruit note is affected by IBU or the hops mixture or both?
Sure is. Try the recipe and you will see why people really like it :)
@@DavidHeathHomebrew the reason i ask is because im trying to fit your mango ipa recipe with fresh fruit instead of essence. i cannot find reliable essence in my place
No problem. You can use a similar level of fruit shown in this recipe and then adjust the grain bill down on the mango to keep the BU:GU ratio the same. This is the way I would suggest going :)
Great video,just a question on the issue of the "new little friend". Are you not concerned about adding oxygen into the hot wort at this stage. I know hot side aeration is disputed but even those that say it has a minimal effect do recommend as little as possible splashing of hot wort.
+Brian Dempsey Thanks Brian, glad you liked it. HSA is of zero concern to me. I disproved its relevance to homebrewing to myself in the 1990s :)
Hi David. Thanks as always for the instruction. I have a question about sparging. Do you allow all of the water to drain from the mash before adding sparge water? Or can you add the sparge water as soon as the water level drops below the top of the grain bed? I am struggling with efficiency and have been playing with crush, but I am getting stuck sparges if I grind too fine. Can you let me know? Thanks
Hi Colm :)
Its important to not let the sparge water fully run out, this can lead to a stuck sparge. Start adding once the water level drops below the plate level.
To improve efficiency during the sparge do it by hand and cover the grain evenly.
David do I need to whirlpool if I have a false bottom ie Brewzilla users.
Hi Nick, Need? No but you may choose to as a way to get a head start on clarity.
Very enjoyable video.I like the format you use, narrating over footage. Gives a clearer explanation of what your doing without being distracted by background noise. The beer sounds very interesting and will there be a tasting video to accompany? Cheers 👍🍻
Heathen Brewer Glad you enjoyed it :) There will be a tasting video for sure. I am having my next judged tasting this Sunday, which will cover all missing beers that are available for tasting. This one will probably be earmarked for the 3rd tasting video.
Just to follow up - can you link the tasting video?
As always, good video. Can I ask if there is a special reason for just pouring dry yeast in the fermentor ? I thought they recommend adding water to the yeast before pouring into the fermentor.
Jølle Thank you :) For so many years I did rehydrate yeast. Then one day I didnt and all went the same. This repeated and I figured that it was time for nothing. Dont get me wrong I love my brew days and time is no issue at all but I fail to see the point.
Good call, I might follow your trend then :) I have ordered my Grainfather de-lux package today, with the graincoat and GF waterheater, looking forward to some brewing. Keep up the good work, always a treat watching your videos.
Jølle Great :)
Thanks for the recipe David. It is already fermenting. I had a problem while brewing where the pump filter came off and something got stuck because the recirculation goes very slow. Have you come across that problem. Cheers
Ivan Granados Yes ive had that. Its a good idea to secure the filter with a ss clip and the cap with some mesh. Just wrap it around the end of the filter. I show it in some of the videos.
Thanks for the tip, that would be my next upgrade. For the time being I need to clean thoroughly and perhaps dismantle the pump system as it is still clogged somewhere. Have you ever done that? Do you have any video about it?
Ivan Granados I would avoid dismantling the pump. You will probably find its grain in the pipe coming from the pump.
Thanks for the video. Think my wife is gonna want this on tap🙄
Is the FG as low as 1.012 with 490gr of lactose? Read some place that someone added 350gr in a 27 liter batch, and rised the FG with 0.007?
How do you use the banana?
Cheers!
Mats-Patrick Brekke This would be a great beer to have on tap for sure :) All calculations were done in beersmith, its usually accurate with such things :)
Thanks for an interesting and informative video, BTW where did you buy that stirring paddle? (can't seem to find a stainless steel one anywhere in the UK - they mostly seem to be zinc plated for stirring paint etc.?)
Steve Borthwick Glad you liked the video :) Zinc plated is fine, ive used them for years. I cant remember the name of where I got it but its made by Draper tools. It is zinc plated.
Hi David, I love your videos they're very helpful for beginners. Do you have a brewfather link or Grainfather connect link for this recipe so I can see water volume and everything? Thanks
Great to hear :) This one was before my Brewfather time, so it is not one I have entered on Brewfather but its quick and easy to enter yourself and it is best to enter your own ingredients for accuracy anyway :)
@@DavidHeathHomebrew thanks for the reply, I will do this, how much water did you use?
I used the GF app for that one, which I do not have on my phone anymore. But once you enter the recipe Brewfather will tell you the water to use :)
@@DavidHeathHomebrew perfect thanks!
:)
Love that towel :). Great video thanks for sharing mate!
Haha, thanks Sami.
6:50 Why do you need to mix the protein to the wort? In other words, what happen if you remove it?
Some do remove it. I prefer the taste with it left in. Try both and see which you prefer :)
Great video and amazing type of IPA. I want to replicate this recipe but I'm really rookie and I'm not sure how to calculate the amount of water that I need and how to use the tools designed for it. How much is the amount of water needed for the mashing and the sparging? Thank in advance
.
Hey Dave, question for you. You talk a lot about the importance of whirlpooling after the boil, especially with large hop bills. But at the end of the video you had a picture of your GF after racking your wort to the fermentor and the pump filter was still covered with hops. Do you ever hit a point where so many hops are added that whirlpooling doesn’t prevent a clogged pump?
Hey Kevin. The whirlpool for me is a two fold thing. It removes hops from the filter and it gives the wort a nice mix, getting those hops oils off the top and within the brew better. It will never remove all from the filter and thats fine. If the whirlpool doesn't remove enough then a simple quick fix is to attach a bicycle pump to the cfc wort out end and give it afew pumps until you see a reaction in your wort inside the GF. This will remove enough to unclog. This should be pretty rare though!
For a beer of this style would you add a Whirlfloc tablet?
Not really, this is about cloudy but up to the individual really :)
David, what specifically did you use for the stiring, as in where can I buy one. I would love one that will fit my drill as well, and I like how yours looked and worked.
Good news Bob! Grainfather have just released one far better. Check out my review here:- ruclips.net/video/c8VbP-jyHrk/видео.html
Hey David, Thanks alot. I brewed this same beer with the grain father but the recipe calls for a second fermentation what does that mean?
That means transferring the wort into a secondary fermenter.
Nice video. Thanks for sharing.
Eduardo Aragonés my pleasure, glad you enjoyed it :)
when you say high fermentation do you mean the first 2 weeks?
Hi Joshua, High fermentation is the initial storm of high activity. Usually day 1/2 through to day 4/5.
thanks for the video. How much will I loose from this brew if I don't add the lactose? Make it vegan friendly.
Thanks
That will result in less body in the beer. Its part of the style but it will work im sure :)
Hi again David. Nice and interesting video again :)
A question about carbonation in the bottle: how would you do it in this particular recipe? Is it possible that lactose interferes with dextrose or some kind of brew enhancers? And the fermentable sugars of the fruit? can it cause excess pressure in the bottles adding to second fermentation?
And another question (for the same price lol: where did you get the thermometer and the piece you have placed in the cooler to control the temperature of the must that goes to the fermenter?
Thanks again!
Fernando López Angulo Glad you enjoyed it :) Carbonate in the normal way, no problem at all.
Fernando López Angulo As long as you check that your final gravity is defiantly final, all is good.
Fernando López Angulo I bought the controller on ebay and the thermometer via the usual homebrew place. You shouldnt have trouble finding it online.
Thank you very much indeed David. It is a pleasure to see all your didactic videos with full explanation. I am a new homebrewer and learning a lot of tricks and information. Cheers! ;)
Brewing this RIGHT NOW! Thanks David
+Brent B Great! Enjoy :)
Can I ask you what type of the Blichmann thrumometer you use straight on the GF hose, the 3/8 in. - or the 1/2 in. ?
.
The 3/8" version.
Hello again David.
I'm working on this recipe right now.
At the 16th minute in the video, what do you mean exactly letting it rest between 15 and 21 days?
The bottles to carbonate? TY
+Fernando López Angulo Hi, thats the fermentation time. The time the wort is in the bucket before bottling or adding to a keg.
OK David Thanks for the info and help.
Now, 10 days after the start of the fermentation and 5 days after adding fruit, flavor and wort smell are really goood !! There is no airlock activity and specific gravity has no variation in 2 days ... but I will wait a few days to add the dry hop and to improve the taste.
Thanks again :)
Hey David, beer brewing newbie here. loving the videos, keep up the good work. In reference to adding fruit to the beer, what do you mean by high fermentation? you say add the beer after that has occurred. When my beer is fermenting is it okay to open the lid and add fruit in a hop sock? how long did you ferment this beer for and how long did you have the fruit in there? thanks in advance for your help.
Hi Luke. Great to hear. High fermentation is the initial period where your yeast is very busy. Usually from day 2-5.
Yes no problem in opening up and adding. Just be careful that all is clean and sanitary, including your hands. Time is dictated by your yeast. A fair guide being 14 days plus. Hope this help :)
Hi David,
Thanks for the video/recipe. In terms of adding the fruit it effectively stays in the fermenter for around 2 weeks is that right?
No, I suggest you add fruit as the fermentation is almost over. This will give the yeast more to eat and bring the fruit flavour stronger and cleaner. Best to do a fermenter dump or switch to a secondary fermenter if you do not have a conical fermenter.
Great thanks for the reply.
Hello, has this been deleted from the brew.grainfather builder? I have been trying to search for it but had no luck. Or maybe this is before the cloud function came?
Search for Fruit shake IPA :)
Ah
Sorry about that :)
Great video! How gradually should one tweak up the temperature?
How you do this would depend on your native climate and the areas you have available to ferment your beers in. Personally I ferment in a basement area that is cold most of the time. I use a temperature controller, that lets me dial in the temps as I wish. I just use a heat belt connected to the controller. I never need cooling! For those in countries that have more extreme weather in terms of hot summers then a brewfridge would be needed. You can connect the fridge and a heat source to the temperature controller.
I live and brew in an apartment, so I need cooling :) Currently I try to cool the wort down the optimum range for the yeast and let it sit there while the main fermentation activity takes place. When the fermentation starts to run out (fewer bubbles in the airlock/blow-off vessel) I start slowly dialling the temperature up by 0.3 degrees Celsius by allowing a higher and higher temperature before the cooling system kicks in.
Laust Christensen A brew fridge would work well then .
Hi David, what size Thrumometer fit the hose? Is it the 1/2 inch or 3/8 inch version?
+Andy N 3/8" version :)
Hi David, loving all your videos. I managed to do my first grainfather brew (All Black NZ IPA)using the connect app, will you add this recipe to the grainfather cloud?
Hmm I thought it was already on the cloud. Did you try searching for my name? That will bring up all my recipes :)
I finished a final gravity of 1.025 is that OK? Fermented for 14 days.
Thats certainly higher than the estimate of 1.012. Did you try increasing temperature?
@@DavidHeathHomebrew I used 2 packs of imperial juice and added 3lbs of lactose. Everything else the same. Do you think the lactose made it higher?
BTW I did a 10 Gallon batch.
I noticed that you haven't used your hop spider recently. Should I forget getting one?
Ive mostly been brewing beers that dont have so much hops or are small batches.
How long do you leave the fruit in?
Until it had fermented out and the FG was stable for 3 days.
Added at day 5. Left in 5 days.
Just wondering, do you add brewing salts to your water? 🤔
Yes :) Even though the water here in Norway is very good. Ph is vital no matter what.
David excuse my daft question, when adding zero minute hops, should you switch off the heat straight away? I.e. Stop the boil?
+Peter Franklin Yes, at zero minutes that is exactly what you do. It is also known as flame out, which is a propane reference :)
Thanks David, unfortunately on only my second brew, I left the heat on for ten more minutes (70 mins in total), do you think it will be ruined?
Great video David, and thanks for sharing your little secrets 😊👍🏻
The Doc Glad you enjoyed it! Thank you :)
Really enjoyed the video! Going to be brewing this (or as close to this as I can!) during my next brewing session Thanks very much!
+steakandchips2k Thats great to hear, it is certainly a popular with those that have tasted it :)
Great video! Planning to brew this tomorrow!!
Great, thank you. Hope that goes well and you enjoy the end beer :) Let me know :)
Hi David,
I recently found your channel have enjoyed working my way through many of your uploads. Lots of great hints and tips from a pro.
I'm keen to have a go at this recipe so I've taken a look at the numbers and not sure if they add up? Is there something I'm missing or could there be a mistake in the grain bill? Could there be an ingredient missing?
The grain bill percentages add up to 71.8% + Lactose 10.8% is still only 82.6%. And 3.3 kg of grain at 74% efficiency wont yield a 15 liter batch of 6.6% ABV.
As I said, I'm very keen to have a go at this recipe, so I would greatly appreciate it if you could take another look at it.
Cheers, Ronan.
+Ronb Sorry for the late reply, so some reason youtube saw your question as spam and hid it in the "likely spam" folder. The fruit additions add the missing parts :)
Hi David, Appreciate the reply. I would never have imagined that fruit could add that much to the fermentable sugars. I have brewed with fruit a few times but never factored it into the ABV. I'm planning to brew this next week so I'll have to read up on it before then. I'm also interested in your Norwegian Blonde and might also have a go at that later this month. Thanks again for all your great uploads.
+Ronb Fruit is highly fermentable :) The blonde certainly is a nice clean tasty beer. Glad you are enjoying my videos. You should so another one added pretty soon :)
Is there a particular reason why you choose to do a 15L brew? The GF can easily handle more why not make a larger batch? Just curious.
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Ok sorry. Is the smoothie pretty much the same thing as the milkshake?
They are quite similar :)
Super video David. Very imformative and interesting. subbed. cheers
Jakes Craft Brewing Thats great to hear, thank you :)
un grand merci pour ta vidéo !
Thank you, glad you enjoyed it :)
Thank you David for sharing your experience. Do you beer xml recipies somewhere?
I just share on youtube and the GF recipe cloud these days. I did used to share xml files on the GF users facebook group. Older files are still there on that group but actually you are the first to mention xml for a long time.
David Heath I've just got myself a GF. And i think beer xml i verry unique. Next week will be my first allgrain brew and i can't wait...
By then i think I'll have recived the stainless steel paddle and the filter for the overflowpipe. Thanks for the tip btw.
I'm going for a Smash with pale malt & lucky (HBC 517 -15.1% AA) If you have any tips about the hop additions, please let me know. I'm thinking of making a APA.
I also got theese hops: Sirius HBC 342, ADHA 529.
Ive not used that hop before, so its hard to advise on amounts. I would suggest using the Gf recipe creator at brew.grainfather.com.
Hop additions at 60, 5, 0 mins. For the last two go for around 30g each. You could dry hop for the same also. Add the 60 min hop depending on how bitter you want it. 15-25 ibu is low. 60-80 is high assuming this will be a 5-6% brew. Run it by me if you like once you have some numbers up.
See my last reply. Happy to help more, feel free to ask :)
Hi Dave.
After one year I am going to remake this recipe, so I have some questions:
1) What yeast can I use instead M07? I have in stock safale-04 / 05 and Liberty Bell. Perhaps another for better performance?
2) I am very interested in using your hop tea method in this recipe so, in your experience, can you explain me the method (quantities of hops, water, time in hop tea...etc...) you recommend instead the hops in the recipe?
I think this method will be more economic and effective than using traditional dry hopping.
TY very much!
Hey :) You can use Liberty bell, that will work just great. Hop tea wise here is a guide:- Hop tea guide for beer brewing and more HD 4Kruclips.net/video/NTTU4oNvhZI/видео.html
Add the dry hop amounts for this recipe and be blown away :)
David Heath Ty. I saw your Video But
a Asked for The equivalence doing Hop tea vs dry hopping.
I.e. 25gr cascade in dry hop= X gr in X lts of vol. water. So, is there any “equivalence Chart” in dry hop & hop tea?
Thank you very much indeed Dave :)
Water wise I use half a litre for the hop tea, I take that from sparge or strike water. For this brew I dry hopped and added hop tea.
I used the same amount for both, enjoying the extra hop punch rather than allowing for it.
Nice. Did you use half of the hops in dry hopping and the other half in hop tea in the same brewing?
Very interesting: the hops in pellet expands a lot so in the tests that I have made of hop tea, if I use a lot of hops in pellets they fill the whole bottle... Or this last or use many jars :)
Very informative, thank you for the video.
Glad you liked it. Plenty more on the channel :)
Finns detta receptet i grainfatherappen?
I think so yes. Its a long time ago now :)
why do you move the fermenter around to make the yeast wet instead of shaking the wort tube instead?
Raino Erlich Due to how its suspended its quite sensitive and wort could end up in all directions not just where I want it!
Thanks for the video David.
Would not it also be as optional to make a starter with yeast or add it as you do but before foaming? Regards!
Where did you buy the thermometer you have on your chiller?
+MegaDondia Its made by Blichmann and is called the thrumometer. For the GF you need yhe 3/8” version. www.blichmannengineering.com/products/thrumometer
Grand idea for utilizing the sink strainer like that.
Cheers
Glad you found it useful :)
Do you use regular flaked oats from the supermarket?...great vid btw!!!👍👍
Joakim Norgren Glad that you enjoyed the video. Yes you certainly can. Make sure it is 100% pure product and go for the larger oats.
Ok thanks very much, keep posting good recipes and videos👍🍺🍺🍺
Joakim Norgren No worries there.
Have you heard of putting green apple purée in the boil to get more haze?
+Joe Rosenblatt I cannot say that I have! You should get enough haze from the wheat though :)
Thank you so much, this was so helpfull, I learned a lot!!!
+Jelena Jovanović Thats great to hear :) More coming soon :)
Great video David!
Btw, what kind of system are you using for your fermenter temperature control? You don't seem to have a fermenter chamber, right?
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My apologies but the sum of the malts is not 100%? Why?
Well spotted :) This is because beersmith counts the milk sugar and fruit additions as part of the fermentables. I have added these % figures at the end of these in other parts of the recipe. Hope this helps :)
Ah ok :) Thank You
what temp are you whirlpooling at here?
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Nice format.. lots of information. You like the grainfather I take it? Cheers! -Brian
+Short Circuited Brewers I love my GF yes :) Glad you enjoyed the video, plenty more on the channel :)
I love electric brewing.. can't beat it in my opinion.. Cheers!
How did this one turn out? I'm interested in brewing something similar.
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Great video David!
Marko Heyns Glad you liked it Marko :) Check out my latest! Its crazy stuff!
Great work! Keep it up!
Chris Lamas Glad you are enjoying my videos :)
Very informative thank you
Great to hear, thank you :)
Hi David ! Your channel is great, thanks for sharing your knowledge with us :-) In your recipes, you do not give the volume of water your use for mashing & sparging .. Do you compute those figures before brewing or you're just your feeling ?
Thank you, much appreciated:) I did used to calculate things like this manually but these days I use recipe calculators. Each recipe I share now has a link to the recipe on Brewfather that has all data, including the water side that can be adjusted to your equipment. Nice and easy :)
Excellent video David, do you cold crash your beers?
Ken Fuller I have done in the past but this days I dont. I find Irish moss does the job well enough and all my beers clear very nicely without cold crashing. I dont brew lager styles, if I did then I might use it.
I'm getting loads of grain particles in my wort, is this a problem? Will I get a bitter after-taste because of this??
+Andy N Hi Andy. You would need quite alot to get any issues. Just to be sure I would use a sieve and fish what you can out from the top.
I may have too many tasted the beer last night, extremely bitter, but I also had a prob with fermentation chamber and my conan yeast was fermenting at a low 60f, not sure if that would add bitterness? But it only a few days old may get better.
However I do have a large nylon fine hop bag with drawstring and it fits completely over the mash cage! I may try that to see how it works, next brew will be later this week or next, so will let you know how I get on.
+Andy N This suggests that your graincrush is too fine. The way to fix it is to use a grain mill gap that is credit card sized. I would wait abit longer and see how the beer is. Often time can fade such faults. The bitterness could be down to having too much grain in your boil.
It could be grain crush, but I hope not as I get all my grain pre crushed from I think the UK's two biggest online suppliers, Brew UK or Home Brew Shop farnham. I am still getting used to the equipment, just used twice and I think last time I should have used micros pipework and could not put mash pump on full as it kept overflowing. I'm also going to check my mash vol as two beers and both I had overflow problems into the flow pipe.
+Andy N When you say overflowing do you mean onto the floor? If not then keep the pump on the grain bed will adjust quickly. That's normal and no problem at all.
Great video Sir. Thanks for sharing Cheers!
Glad that you enjoyed it :)
Super video, dommage quel soit pas en français ☹️
Glad you enjoyed it :) Plenty more on this channel also :)
David, Can you show your beers once they're done?
Greetings Rene
Check out the beer tasting playlist :)
What kind of dumbass would give this a thumbs down? Cheers for another great production. =)
Drunkinone Haha ive no idea but I do get them! Thankfully its mostly great feedback :) Glad you enjoyed the video.
You certanly don't care about oxidation during your brew process, Grainfather type kettles are notourious for oxidation during sparging. Expecially with Milky (NEIPA) style IPA beers oxydation is the main problem you have. I think you could improve your beers when you limit the oxygen uptake. Nice video though.
Glad you enjoyed the video. You are right, I do not care! That is because hotside aeration in small batch homebrew was mythbusted many many years ago! I still have beers that are over 2 years old that still show no signs of oxidisation.
Is it me, or there is a lot of ingredients... 6 malts, 2 yeast, 6 hops and 3 fruits...a simpler recipe would be nice in order to introduce the style
+cricardol This is not a style for a small amount of ingredients. I understand that it is alot of course. Perhaps you should brew a regular IPA instead?
There is no need for a 90 min boil as with a lid it boiled over and without we lost 2.5 litres. Will only do a 60 min boil if we do this again.
Sorry to hear that Ric but why did you have the lid on? Never have that on during any boil. Firstly because of boil overs but also due to it increasing dms.
We were wary of losing too much beautiful liquid so we put the lid on but it started to boil over so quickly ditched that idea! Only got 12.5 litres in the end but it's a brew we haven't tried before so am looking forward to the results. Thanks Dave
There will always be boil off but it should be within your calculations. This one has proven to be very popular every time that ive brewed it. Hope you enjoy it also :)
Good point....we may have done calculations for a 60 min boil :-/
Not sure why anyone would want a milkshake ipa. Really dont get this style at all
John O I was sceptical myself until I tried a couple. Works well :)
David Heath Homebrew ive had a few. No thanks but if you like them who am i to tell you different. More saison for me!
Haha fair play :)