So good to be back! I'll be brewing every two weeks from here on in (with a few non brew-day videos thrown in too). Great to have you here with me. What should I brew next?
The king is back. This is basically how I’ve been making all of my beer for the last year with signing Voss that I just will reharvest; I’ll heat my carboy w a heated blanket. 5 days makes home brewing more fun.
It's summer so I tried something funky with a session IPA. OG 1040. Pitched regular ol WLP001 at 80 degrees on Saturday. Stayed in mid 70s during fermentation. Wednesday I took a reading and it was 1010. Today (Thursday) it was 1010. Seemed done. I just racked to my keg and is chilling now. I skipped cold crash in fermenter before racking. Want to be able to drink on Saturday. Expect to pour out a pint or 2 of sludge. No clarifiers. No pressure ferment. Basic grain setup. We'll see!
I just tried to make a Neipa in 3 days by using Fermentis S33 yeast, pressure fermenting at 28 C degrees with a Fermzilla and putting 25 psi of pressure right from the start... tomorrow is the big day, let’s hope for the best! :) Thank you so much for all of your videos, you’re a great inspiration, greetings from Italy!
I done an ipa with voss kveik yeast from grain to glass 3 days in fermzilla all rounder and the beer was excellent. Love how quick a turn around you can have using kveik.
I find the Kveik yeasts give a strong, over-ripe orange peel taste when the beer gets warm and believe me in Australia at the moment, it doesn't take long for the beer to get warm. I like the concept and have done over 10 brews using the kveik but I only ever use it when I'm desperate or need a beer quick. I have since returned to the standard yeasts like US05 and M44 US West coast
I hope you saved the yeast cake after fermentation was completed. One of the best parts about Kveik is you can reuse the yeast over and over again. You can also dry it out.
Perfect timing! I just ran out of beer and planning to do a few at once. Was thinking doing Brut IPA, American Blonde(never made one) and your five day ipa :)
I happened to have done a double brew day exactly like this including the Voss Kveik last week and tasted 2 days ago. I did a blond and a lightly hopped apa. Both are extremely orange-y and indeed not clear yet, looks a bit like OJ. I put pressure on it after the first 24h to try to get some carbonation.
Have you ever thought about adding an airlock for additions? Similar to like the movies on space ships. Add hops, close, flood with co2, open lower door?
I have used Voss kveik for a few pale ales earlier this year, it seem to attenuates a lot of aromas and flavors from the aroma hops. Hornindal kveik seems a bit better for keeping aromas, but it doesn't come close to most English yeasts. That said, kveiks can't be beaten for apartment brewing with no temperature control. Cheers!
Great to have you back Martin. Hope the rest from the weekly challenge was refreshing. We just did a experiment with the Brewtubers on the use of different Kviek strains. Very interesting for sure. Sláinte
What are your decisions for not using dry yeast? I’ve never seen the point for liquid yeast as more expensive, good for less litres or need to do a starter. Thanks for sharing your views. You are much more experienced
Where did you get those orange gloves. I have been looking for a set of insulated gloves. One of or club members has a set of them, but don't recall where he got them.
Welcome back! (you couldnt leave us alone now could you). As for others in the comments i think the next beer you should brew ought to be a christmas beer. I suggest a stout with something nice added to it. Happy brewing!
Glad to have you back, I hope u enjoyed ur break. Awesome to see what’s possible. How about giving Rauchbier another chance? Just kidding. But maybe some fancy dark style beer for Christmas, to give it time to mature.
A oto świetny 👍przepis na miód pitny z owoców dzikiej róży: 1.Pozyskać na wiosnę sok z brzozy lub klonu,zamrozić. 2.Zebrać owoc dzikiej róży i poddać procesowi lizy ruclips.net/video/_zmZ3HSuIZs/видео.html 3.Do dobrze fermentującego miodu nie syconego(!!!) dodać owoc dzikiej róży. 4.A oto efekty: ruclips.net/video/OpSXENHuEW8/видео.html
Question: Maybe I missed it, but shouldn't you have taken your FG before hitting it with your carb stone? Great to have you back either way! Looks like a great beer!
hey! Martin good to see you back! i just want to share the most werid fermentation experience with you guys. the thing is i also want to make a quick beer with kevik yeast. and since it is steamy hot in beijing, i was planning to ferment this one with room temp. With everything normal and nice, i finished my brewing process but it was the end of everything. no bubble in the airlock no sign of carbon dioxide at all. i have no clue if it is done or have not started. so what should i do?
Glad to see you back! Kveik really is a powerhouse for fast turnaround beers, have you tried much outside Voss or Lutra? Really interested in the other strains like Hornindal, etc!
I saw a small error. You were doing a mash and showed it boiling before you started the boil part of the video. No biggie! But I just wanted to point it out so someone who is following your procedure won't get confused. I plan on brewing this one. I checked out your link to the kits and found that the American IPA was close, but was using completely different hops and no dry hops listed. I think I like your version better.
So the secret was basically the type of yeast and not technique. I'm shit out of luck if I cant get that yeast then. Also, any chance of using Celsius along with Fahrenheit. Not all of your veiwers are American and having to calculate conversions every time is a tedious pain in the arse.
That Kveik is a little hazy. Almost like a permanent chill haze. I just finished a pale ale that crashed for 4-5 days before transfer and it has a haze. The first beer I did with it started clearing up way toward the end of the keg, which was weeks later. I don't do any clarifying or gelatin either. Clear beer is overrated.
![SahBabii - Viking [Official Music Video]](http://i.ytimg.com/vi/D37cL92JX0I/mqdefault.jpg)
So good to be back! I'll be brewing every two weeks from here on in (with a few non brew-day videos thrown in too). Great to have you here with me. What should I brew next?
Kvass please.
Something with Omega yeast sundew
More ESBs!
Chocolate / cream/ milk /spiced or imperial stout for Christmas?
Imperial stout with beaten berry and then let it sit for a year
The king is back. This is basically how I’ve been making all of my beer for the last year with signing Voss that I just will reharvest; I’ll heat my carboy w a heated blanket. 5 days makes home brewing more fun.
It's summer so I tried something funky with a session IPA. OG 1040. Pitched regular ol WLP001 at 80 degrees on Saturday. Stayed in mid 70s during fermentation. Wednesday I took a reading and it was 1010. Today (Thursday) it was 1010. Seemed done. I just racked to my keg and is chilling now. I skipped cold crash in fermenter before racking. Want to be able to drink on Saturday. Expect to pour out a pint or 2 of sludge. No clarifiers. No pressure ferment. Basic grain setup. We'll see!
I just tried to make a Neipa in 3 days by using Fermentis S33 yeast, pressure fermenting at 28 C degrees with a Fermzilla and putting 25 psi of pressure right from the start... tomorrow is the big day, let’s hope for the best! :) Thank you so much for all of your videos, you’re a great inspiration, greetings from Italy!
Wow 3 days, good luck!
Yes! So glad you are back! I've missed your vids Martin. Lovely to see the generations involved too.
Yes!!!! Welcome back!!!
How do I get invited to one of your parties?
I done an ipa with voss kveik yeast from grain to glass 3 days in fermzilla all rounder and the beer was excellent. Love how quick a turn around you can have using kveik.
I find the Kveik yeasts give a strong, over-ripe orange peel taste when the beer gets warm and believe me in Australia at the moment, it doesn't take long for the beer to get warm. I like the concept and have done over 10 brews using the kveik but I only ever use it when I'm desperate or need a beer quick. I have since returned to the standard yeasts like US05 and M44 US West coast
Great to have you back!
Quickly brewed and quickly drank I’m sure! Gotta love that!
Ha, indeed. Keg is dry.
Love the family feel to this video.
I always keg in 5-7 days, but I always do a yeast starter which kicks off fermentation much faster. Nice work, enjoy.
Well done ... Im not a fan of Voss, but Oslo is my goto yeast for most styles.
*Happy Birthday Zoey*
I hope you saved the yeast cake after fermentation was completed. One of the best parts about Kveik is you can reuse the yeast over and over again. You can also dry it out.
Welcome back Martin!! Missed you mate
Was just wondering when you would be back; glad you came back to us! Looking forward to your future videos, the previous 99 were pretty addictive
Mate you are a doing just a perfect job! Brewing comunity thanks ya
Good to see my favorite brewing channel back at it again
So glad you're back! Super pumped to watch you brew again!
I love how causal but real this video is.
Thanks!
The return of a legend. I hope you had some well deserved rest Martin, but so glad to see you're back, I've been so eager.
Thanks!
Perfect timing! I just ran out of beer and planning to do a few at once.
Was thinking doing Brut IPA, American Blonde(never made one) and your five day ipa :)
Definitely going to try and replicate this. Love the recipe. Welcome back!
I happened to have done a double brew day exactly like this including the Voss Kveik last week and tasted 2 days ago. I did a blond and a lightly hopped apa. Both are extremely orange-y and indeed not clear yet, looks a bit like OJ.
I put pressure on it after the first 24h to try to get some carbonation.
Finally!!.... been a while. Glad you are back
Haha. That margarita lady would have been a handful. Looks like fun party.
Turns out my neighbor is very happy to be known as “Margarita Lady” 😆
Good to see you all again!!! Good looking beer too:)
Have you ever thought about adding an airlock for additions? Similar to like the movies on space ships. Add hops, close, flood with co2, open lower door?
Yes, have seen some cool setups with the Spike fermenters.
Cutie!
I have used Voss kveik for a few pale ales earlier this year, it seem to attenuates a lot of aromas and flavors from the aroma hops. Hornindal kveik seems a bit better for keeping aromas, but it doesn't come close to most English yeasts. That said, kveiks can't be beaten for apartment brewing with no temperature control. Cheers!
Welcome back! Voss is awesome for quick IPAs. Did you experience any hop creep with the fast dry hop you did?
Welcome back!!! My Tuesdays are once again filled with beer knowledge!
Wow 5 day brew and drinking it already, great one well done
The kid steals the show
Great to have you back Martin. Hope the rest from the weekly challenge was refreshing. We just did a experiment with the Brewtubers on the use of different Kviek strains. Very interesting for sure. Sláinte
SEE now!!....it CAN be done!...thanks for the nice vid
Welcome back!
May i know where i can get the exact glass you used in this video? Thanks
Sorry not sure, purchased years ago. I think it's considered an IPA glass.
What are your decisions for not using dry yeast? I’ve never seen the point for liquid yeast as more expensive, good for less litres or need to do a starter. Thanks for sharing your views. You are much more experienced
I’ve used both - seems there’s a bit more choice with liquid yeast.
Welcome back martin. 🍻🍻
All of my beers are ready ij 5 days by natural carbonation in a keg with spunding valve.
Fast beers are fun to do!! And it works😊
Was it pressure fermented? And at what PSI? Might give it a go.. looks like a great beer.. gorgeous colour
Thanks for the video! ))) Can you please tell what is your water profile and target water profile for IPA style?
Where did you get those orange gloves. I have been looking for a set of insulated gloves. One of or club members has a set of them, but don't recall where he got them.
Amazon years ago?
I did a Mexican Cerveza with lime this week using Ubbe (it's like Lutra/Oslo/Krispy) - was cold crashing after 48hrs and drinking at 72hrs 😂
Welcome back! (you couldnt leave us alone now could you). As for others in the comments i think the next beer you should brew ought to be a christmas beer. I suggest a stout with something nice added to it. Happy brewing!
Glad to have you back, I hope u enjoyed ur break. Awesome to see what’s possible. How about giving Rauchbier another chance? Just kidding. But maybe some fancy dark style beer for Christmas, to give it time to mature.
Noooo….!
Glad to see you back in front of the camera. What's next for HBC?
Lots brewing = lots need tasting :D
A oto świetny 👍przepis na miód pitny z owoców dzikiej róży:
1.Pozyskać na wiosnę sok z brzozy lub klonu,zamrozić.
2.Zebrać owoc dzikiej róży i poddać procesowi lizy
ruclips.net/video/_zmZ3HSuIZs/видео.html
3.Do dobrze fermentującego miodu nie syconego(!!!) dodać owoc dzikiej róży.
4.A oto efekty:
ruclips.net/video/OpSXENHuEW8/видео.html
Bro, did you carbonate on diacetyl break day?
If I missed, what temp did you carbonate this beer?
Curious to know if it saves time!!
Ironically I used Kviek for the first time during my brew today. Should be ready for the end of my Dry July 😀
Hey thanks for the video! Those yeast are really difficult to buy in France, can you tell us what can we use with similar result?
Have a nice day
Only 68% efficiency? Have you tried to improve it yet? It sounds like there should be at least some way to squeeze more sugar out of that grain..
He did a really short mash so it's not so bad
Question: Maybe I missed it, but shouldn't you have taken your FG before hitting it with your carb stone?
Great to have you back either way! Looks like a great beer!
Oh look who's back!!!!
1 week beer is the BEST beer
hey! Martin good to see you back! i just want to share the most werid fermentation experience with you guys. the thing is i also want to make a quick beer with kevik yeast. and since it is steamy hot in beijing, i was planning to ferment this one with room temp. With everything normal and nice, i finished my brewing process but it was the end of everything. no bubble in the airlock no sign of carbon dioxide at all. i have no clue if it is done or have not started. so what should i do?
Glad to see you back! Kveik really is a powerhouse for fast turnaround beers, have you tried much outside Voss or Lutra? Really interested in the other strains like Hornindal, etc!
Hi Martin great video as always :) i have question how you calculate pre boil grav.? Or do you use software to do so? Thanks
Yeah just BeerSmith with my equipment profile.
@@TheHomebrewChallenge thanks :)
That's what I need, my Kegerator is empty 😬
🍻 welcome back brother.
I love ❤️ MUNICH MALT 🍻. Thanks for recipe Creche Cervejeira E-book
Treat yourself to some fine meat, music you like (mine Metallica and Delta Parole today) and enjoy ur cold ones everyone.
I saw a small error. You were doing a mash and showed it boiling before you started the boil part of the video. No biggie! But I just wanted to point it out so someone who is following your procedure won't get confused. I plan on brewing this one. I checked out your link to the kits and found that the American IPA was close, but was using completely different hops and no dry hops listed. I think I like your version better.
Welcome back, as you know it didn't come home 😜
😭
I was worried you would no longer make videos...
“It’s a bit hazy” 😆
Interested in making a NA Rootbeer? I need to make some for a nephew, would love you to be the Guinea pig!! Learn from the best!!
Ooh good luck.. I’m not a fan of root beer unfortunately
Que hermosos esos equipos!!! Aca la hay plata para todo plástico jaja
Not everything has to be an IPA! (Actual name of one of my local, favorite, Saison)
You were sooo close with Wai-iti! Good effort tho, it's pronounced "Why-e tea" means little river. Beer looks awesome by the way!
cloudy beer is not good need filter before you drink. I am a brew master also
Damn you, I nearly lost hope. Still hope you had a well deserved break though
So the secret was basically the type of yeast and not technique. I'm shit out of luck if I cant get that yeast then.
Also, any chance of using Celsius along with Fahrenheit. Not all of your veiwers are American and having to calculate conversions every time is a tedious pain in the arse.
It really irritates me that you 2 don't clink your glasses or cheers before you drink it! lmao haha. keep making great beer!
Even the kid looks like a Karen
That Kveik is a little hazy. Almost like a permanent chill haze. I just finished a pale ale that crashed for 4-5 days before transfer and it has a haze. The first beer I did with it started clearing up way toward the end of the keg, which was weeks later. I don't do any clarifying or gelatin either. Clear beer is overrated.