Last year I did some experiments where I would subtract or shorten a different step in making the same beer to see what, if anything, would be different. Example: my mash's are generally 60 minutes. So I started subtracting 10 minutes to see if it effected efficiency. It wasn't until i go to 20 minutes that I saw any real effect. Then I messed with my sparge. Then my boil. the my wort chilling. I ended up with a beer I mashed for 20 minutes, did a cold sparge (room temperature sparge water), boiled for 25 minutes, and did the no chill method. Aside from it being a good bit lighter in SRM due to less boiling time, it tasted damn near the same as the 60 minute hot sparge 60 minute boil version.
I've been cold sparging for a couple of years, after comparing/testing with hot sparge. zero impact on efficiency, and minimal to no impact on anything else as well. Hot sparging is just an added cost/step for small homebrewing operations these days I think. 30 minute boils rock, especially for more session style ipa's. SRM isn't critical, hop additions only need to be 30 minutes max anyway (most of mine for a light IPA are only 15-20 min max, as I want more hop flavor/aroma than bitterness), and so an additional 30 minutes is just wasted time.
A friend of a mine using the same method over the past few years: he said to me that he is too lazy to clean the bucket, so he just adding new wort into the fermentor, and I must say, it works great!
Bro I just finished my lowest effort beer yesterday. My friends needed me but I was in the middle of a mash....I just turned it off and came back 5 hours later. I was tipsy and cleaned as best as I could and put it into the fermenter. This is probably gonna end bad, but maybe not who knows?
Awesome. I love simplifying processes or even bucking the norm. This is what homebrewing should be about. Also, if you want bitterness from dry hopping, it's 100% possible. I've done batches to test and Columbus absolutely imparts bitterness even when cold dry hopping for 48hrs.
From watching newer videos to older ones I really appreciate how then and now you show how we aren’t all perfect brewers. No brew day or beer is perfect. Thanks for keeping it real
@@ClawhammerSupply it was totally ment to be funny and in no way trying to be mean. Beautiful women my apologies if it’s offensive to them not my intent at all. I completely understand if you remove it. Happy wife happy life ! But it is funny 😏
I've been picking my way through "Yeast: The practical guide to beer fermentation" by Chris White and Jamil Zainasheff in the Brewers Association's "Brewing Elements Series". Saw this video about the same time I was reading, "...Many brewers agree that long as it is not a high-alcohol beer, the best place to store yeast is under the beer it fermented..." (pg. 157). You probably can't get away with too many lazy brews before the yeast culture mutates and starts getting too dirty. However, if you're keeping the place where your keg is stored clean, and you're cleaning the top of the keg before you open it (to stop barely visible dust falling in when you open it), then you can probably get away with this a few times. It's not far off how ancient humans would have done it.
That is not the lowest effort beer. That is the shake'n brew method. (In the keg: Dme, bitter hops, enough hot water to dissolve dme after a quick shake of the keg. Chill with enough cold water to reach pich temp (and if you care: The desired gravity, use a calculator for this) for the desired yeast. Pitch yeast. Done in minutes. If you ferment with the right kveik (or Nottingham and similar fast yeasts) you can have a drinkable beer in a couple of days. You can also skip the hops and bitter to taste with hexa or tetra when the beer is finished. You can also add aroma hop extracts to the finished beer and just don't add hops at all.
Check The Homebrew Challenge kellerbier episode for a good tutorial for yeast banks, and The Hoppy Hour discussion on stretching batches/freezing. I’ve followed Martin’s method to stretch one yeast pack to 10 batches. It’s amazing to see yeast frozen for a year in a pit freezer come to life. It was initially a $40 up front investment, but I literally have more 1st gen yeast than I’ll ever need. Oh, and it takes more than a low level of effort! Batch-to-batch in the same fermenter works, but is risky.
I've done this before but never with a no boil. Sneaky hack for avoiding the trub, ferment it leaning in a corner with the dip tube at the highpoint, then transfer to a serving keg with the floating diptube. It's an extra step but it gets you a really clear beer if you don't mind losing a pour or two.
Because ale yeast is top fermenting it tends to Clog up the floating dip. We’ve had problems several times, including this beer. But we’ve never had a problem with lager yeast and floating dips.
@@ClawhammerSupply hmm strange, I run floating dip tubes with filters in my all rounders and use ale yeast almost exclusively. The only time i have problems, is if i try to pull liquid when the hops are still floating on top. LOVE all your content braj.
I use the same corney keg and the same yeast (I dump most of it out) for every batch. I never get less than 6 batches out of my yeast. Yeast is expensive. I just keep cloning it until I am tired of that style...
or did they say mash not sure but i think they said smash and smash it I definitely hope to mash that con into fine wine or whiskey hell i don't know i'm so drunk of store bought wine i forgot
I just watched the end of this video and i'm not a weirdo but did these women just invite me to a 3 some to smash I don't know they wanted to have a chucking contest and told me to smash smash what I know what i would like to smash be a lonely beer maker at home who just found a great group of people that have a good sense of humor if that then they sure like to swing after geting dunk ont he cheapest most worst beer recipe ever and if thats the case then hell ya i'm gonna try this beer recipe this guy just made the worst beer got 2 of the coolest chicks drunk on air and they were wanting to get smashed and fromm what i understand in the hood language they wanted to get laid. you guys are the greatest beer fermenters ever. I'm gonna try this exact recipe fingers crossed I get the smash response also you guys are my new best friends LMMFAO
my only worry is how you blew snot into the brew at 2:26-2:29 seconds and infected your people with covid and are secretly trying to kill us all get a tattoo
Last year I did some experiments where I would subtract or shorten a different step in making the same beer to see what, if anything, would be different. Example: my mash's are generally 60 minutes. So I started subtracting 10 minutes to see if it effected efficiency. It wasn't until i go to 20 minutes that I saw any real effect. Then I messed with my sparge. Then my boil. the my wort chilling. I ended up with a beer I mashed for 20 minutes, did a cold sparge (room temperature sparge water), boiled for 25 minutes, and did the no chill method. Aside from it being a good bit lighter in SRM due to less boiling time, it tasted damn near the same as the 60 minute hot sparge 60 minute boil version.
I've been cold sparging for a couple of years, after comparing/testing with hot sparge. zero impact on efficiency, and minimal to no impact on anything else as well. Hot sparging is just an added cost/step for small homebrewing operations these days I think.
30 minute boils rock, especially for more session style ipa's. SRM isn't critical, hop additions only need to be 30 minutes max anyway (most of mine for a light IPA are only 15-20 min max, as I want more hop flavor/aroma than bitterness), and so an additional 30 minutes is just wasted time.
@@Mb0lism agreed 100%.
A friend of a mine using the same method over the past few years: he said to me that he is too lazy to clean the bucket, so he just adding new wort into the fermentor, and I must say, it works great!
Bro I just finished my lowest effort beer yesterday. My friends needed me but I was in the middle of a mash....I just turned it off and came back 5 hours later. I was tipsy and cleaned as best as I could and put it into the fermenter. This is probably gonna end bad, but maybe not who knows?
No joke did the same thing. Drinking it now and seems legit.
Awesome. I love simplifying processes or even bucking the norm. This is what homebrewing should be about.
Also, if you want bitterness from dry hopping, it's 100% possible. I've done batches to test and Columbus absolutely imparts bitterness even when cold dry hopping for 48hrs.
From watching newer videos to older ones I really appreciate how then and now you show how we aren’t all perfect brewers. No brew day or beer is perfect. Thanks for keeping it real
Lmao this is awesome. "I like it, I hate beer"
I’m glad to see that we’ve now added the homeless population to the channel. The best part is you’ve paid them with beer. Love love love it.
OK, this is funny so I’ll leave it. But my wife and her friend are not going to get the inside joke. Hopefully they’ll scroll down to see my reply!
@@ClawhammerSupply it was totally ment to be funny and in no way trying to be mean. Beautiful women my apologies if it’s offensive to them not my intent at all. I completely understand if you remove it. Happy wife happy life ! But it is funny 😏
@@ClawhammerSupply What was the inside joke?
"A wet mouthfeel" !? 🤣LMAO!!! Amazing!
Honestly probably how beer was typically made in the home up until it became a business 🤣
I've been picking my way through "Yeast: The practical guide to beer fermentation" by Chris White and Jamil Zainasheff in the Brewers Association's "Brewing Elements Series". Saw this video about the same time I was reading, "...Many brewers agree that long as it is not a high-alcohol beer, the best place to store yeast is under the beer it fermented..." (pg. 157). You probably can't get away with too many lazy brews before the yeast culture mutates and starts getting too dirty. However, if you're keeping the place where your keg is stored clean, and you're cleaning the top of the keg before you open it (to stop barely visible dust falling in when you open it), then you can probably get away with this a few times. It's not far off how ancient humans would have done it.
We need some real pros to try this beer too! The gals seem to give it a pass that it's at least drinkable but what would the fellas say about it??
That is not the lowest effort beer. That is the shake'n brew method. (In the keg: Dme, bitter hops, enough hot water to dissolve dme after a quick shake of the keg. Chill with enough cold water to reach pich temp (and if you care: The desired gravity, use a calculator for this) for the desired yeast. Pitch yeast. Done in minutes. If you ferment with the right kveik (or Nottingham and similar fast yeasts) you can have a drinkable beer in a couple of days. You can also skip the hops and bitter to taste with hexa or tetra when the beer is finished. You can also add aroma hop extracts to the finished beer and just don't add hops at all.
nice job as always. I'm definitely going to start keg fermentation for my next batch of beer.
More of Kat please. She seems like a barrel of fun.
Kyle, have you made any videos about re-using yeast? It would be interesting to see how to do it properly.
ruclips.net/video/g7q5P9kEsX0/видео.html
ruclips.net/video/tSShSpM2VF4/видео.html
Check The Homebrew Challenge kellerbier episode for a good tutorial for yeast banks, and The Hoppy Hour discussion on stretching batches/freezing. I’ve followed Martin’s method to stretch one yeast pack to 10 batches. It’s amazing to see yeast frozen for a year in a pit freezer come to life. It was initially a $40 up front investment, but I literally have more 1st gen yeast than I’ll ever need. Oh, and it takes more than a low level of effort!
Batch-to-batch in the same fermenter works, but is risky.
We have! A while back though
I've done this before but never with a no boil.
Sneaky hack for avoiding the trub, ferment it leaning in a corner with the dip tube at the highpoint, then transfer to a serving keg with the floating diptube. It's an extra step but it gets you a really clear beer if you don't mind losing a pour or two.
thanks for the video, the judges were perfect, very entertaining
the judges were a riot, very entertaining
I make my beer with same keg over 3 years (no cleaning nothing...). Never had a problem :)
what generation of yeast are you in? at that point it should be a completely different strain.
You don’t use floating dip tubes with ale yeasts? Is that just for fermentation or for serving as well?
Because ale yeast is top fermenting it tends to Clog up the floating dip. We’ve had problems several times, including this beer. But we’ve never had a problem with lager yeast and floating dips.
@@ClawhammerSupply hmm strange, I run floating dip tubes with filters in my all rounders and use ale yeast almost exclusively. The only time i have problems, is if i try to pull liquid when the hops are still floating on top. LOVE all your content braj.
Were they hammered before the taste test. Were we witnessing skewed results?
thanks for the content you guys are great
I use the same corney keg and the same yeast (I dump most of it out) for every batch. I never get less than 6 batches out of my yeast. Yeast is expensive. I just keep cloning it until I am tired of that style...
You could make a hop tea and add it to the keg
This is basically just how I brew haha
“Is there garbage in this?!”
It's basically an all grain coopers kit lol
how could you not like this channel or what he promotes holy chit essay
she even invited him to her B& B essay after the smash did you hear her she is a freak i think I love her
Ok, entertaining I guess, but what did it actually taste like?
You can get bitterness without boiling hops. You can see for yourself by eating a hop pellet. 😝
Winning!!!!!!!!
Lowest effort beer. Proceeds to use effort...
How it always goes…
Lol!!!! Let’s see the chugging comp haha
Gopnik beer? Borris would approve
What shoes are you wearing?
Can you guys please brew a malt liquor?
or did they say mash not sure but i think they said smash and smash it I definitely hope to mash that con into fine wine or whiskey hell i don't know i'm so drunk of store bought wine i forgot
This beer surely got them drunk
this guy just made the cheapest beer got his chaneel promoted and got invited to smash women parts this guy is a genius
I just watched the end of this video and i'm not a weirdo but did these women just invite me to a 3 some to smash I don't know they wanted to have a chucking contest and told me to smash smash what I know what i would like to smash be a lonely beer maker at home who just found a great group of people that have a good sense of humor if that then they sure like to swing after geting dunk ont he cheapest most worst beer recipe ever and if thats the case then hell ya i'm gonna try this beer recipe this guy just made the worst beer got 2 of the coolest chicks drunk on air and they were wanting to get smashed and fromm what i understand in the hood language they wanted to get laid. you guys are the greatest beer fermenters ever. I'm gonna try this exact recipe fingers crossed I get the smash response also you guys are my new best friends LMMFAO
this guy turns water into wine so why can't he turn .... i'll quit there lol
my only worry is how you blew snot into the brew at 2:26-2:29 seconds and infected your people with covid and are secretly trying to kill us all get a tattoo
That how ancestors did it
who knew such a cheap brew and the ladies in America fall for the easiest things this is proof cav rohn,
hey i seen in his next video is how to deceive women and get them to drink and get to be legal citizens threw him this guy is a magician yo
It was all good till they started dabbing. That's sooooo 11 years old.