Just going to add my voice here; please don’t stop after your next 11. Your channel adds too much to the community to just end. You’re only now just hitting your stride :) Even if you just did a second lap through the styles I’m sure most of us would still be along for the ride. Thanks for all you contribute! .
@@TheHomebrewChallenge haha yeah don't stop! perhaps refining of particular styles and changing the approach/ effect of new hops or yeasts, or trying new "gadgets" and then compare?
@@TheHomebrewChallenge Perhaps an experimental series? Like trying to ice distill beers that are not ice-distilled normally. Or integrate random food items, like Oreo beer, liquorice, reeses peanutbuttercups etc etc.
Great video, quads are probably my all time favorite style of beer, well done as usual! Regarding gelatin, I've had a lot of success with what others are saying below - floating dip tubes in the keg. The gelatin sinks to the bottom which makes the first several pours very cloudy, but you can avoid that with a floating dip tube. Also it seems that gelatin doesn't act very quickly unless its added when the beer is very cold. Keep this up after you're done with the BJCP!
@@TheHomebrewChallenge it depends on what kind of kegs you have, but morebeer has a ton of selections. Honestly though, you can just order a bunch of floating dip tubes that are used for the fermzilla series fermenters and hook them up to the liquid side and you're good to go!
Martin, to avoid having to open your keg (and oxidize your beer) try depressurizing the keg, lowering the gas to 1-2psi, removing the pressure relief valve and 'injecting' the gelatine into the keg through the PRV hole (using a syringe - 60mL syringes can be found on Amazon). Sounds like a lot of work but really it's easy as and all but guarantees your beer will stay oxygen free. Just a suggestion!
My fav oxygen-free transfer option is to use one of the Kegland Tee pieces along with a couple of carb caps and connect them all to a small PET water bottle that has been filled with dissolved gelatin water and then pressure transfer the contents of the bottle into the keg via the liquid post. A very simple and easy closed transfer process.
I brewed a Quad last summer and fermented with wlp530 and that yeast is a beast! I used a blow-off tube with 3 gallons of headspace and krausen was still being pumped out! My quad has been bottle conditioning for 153 days and I can't wait to open one in a month or so.
We cannot allow you to stop your RUclips videos in any universe known to mankind. They are just too good. I'm literally waiting for your next episode every week, for to brighten up my day. So please go ahead...
Hi Martin I use gelatin but to avoid opening the keg I use a small plastic pet bottle with a carbonation cap. Put in 40 psi then inject the gelatin via a quick disconnect to the gas port. Works a treat 👍🏻
@@TheHomebrewChallenge so you need enough gas to overcome the pressure in the keg to force the mixture in, and you only need to use a 500ml 'Coke' style bottle. I also use a bit of tubing to get from the carb cap right into the bottom of the bottle to ensure the gelatin all gets forced in.
@@TheHomebrewChallenge usual sanitation procedure for the bottle cap and tubing. Put the gelatine mixture in, flush the oxygen by gassing holding bottle upside down and using picnic tap to bleed then gas up connect as though for the liquid side of a closed transfer and Bob's your uncle. 40psi is fine for pet bottles they can take up to 80 I believe. Love to claim it as my idea but I got it from Dr Hans ruclips.net/video/UeiAibjcLYQ/видео.html.
Brilliant! Will have to try doing a quad. There is something so special about Belgian Trappist beers. Personally, other than a bit of Irish moss towards the end of the boil I don’t bother with finings - cloudy beer is cool with me. Echo other comments - please do keep going with the videos once you finish the 99 beer styles. Be good to see some variations, eg some SMASH beers or hybrid styles?
Quad is my favorite style of beer. Gouden Carolus classic is absolutely amazing. Best beer in the world! It's what Gimli would serve you if you visited him.
There also is chill haze. If you cold crash at 4 deg C, but serve around 8-10 deg C, you will make your life a lot easier. I brewed a few batches of saison, and chill haze seems to be the main component in my experience.
That looks like another great beer. Finings overnight might have worked with a floating dip tube as the beer clears from top to bottom. Perhaps floating dip tube on keg a supplementary on one of the next eleven? As you said you can't taste haze!
regarding gelatin to the keg, I have been doing it for a while, if you want it to clear faster, remove the dip tube and replace it with a short gas post, the same as the one on the inlet to the keg and attach a 'FermZilla Ball Floating Dip Tube, the same as what is in the Fermzilla, you will draw beer from the top, also when you add the gelatin don't dump it in, pour it slowly then get a spoon and mix it evenly with the top 4 inches or so of the beer in the keg so when it drops out there is an even amount of gelatin on the surface of the beer then it will drop down and take the protein haze with it plus you will be drawing beer from the top of the keg and for me when I add gelatin I have clear beer after 48 hours, it is most likely cloudy towards the bottom though but that is where the 'FermZilla Ball Floating Dip Tube' come into play
Tried gelatin once and it really works after two or three days. I was never very happy about using it though as beer is supposed to be as free from additives as possible, for me anyway. It also blocked up my keg post which became stuck open and sprayed beer everywhere when I removed the beer line. Never again.
this is quite OT but...have you ever had a chance to brew a braggot? any recipe and process suggestions...thanks! (I have some bio honey to use...and already do Mead....I m looking for something different) bye!
In most of the Trappist styles you added some candi sugar to increase the gravity. Does this also affect the flavor, mouthfeel, head retention or any other aspect? I prefer a lower ABV and would be inclined to skip the sugar, but only if the quality of the beer is not negatively affected.
After 11 more weeks... then what? No more grain to glass videos? Kind of hoping this would never end. Look forward to these videos after a long work day on a Tuesday. Will we get to see the taste test of the Flanders and lambic?
I love the channel and the content. Excellent as always. I have been meaning to ask this question, and I hope you do not take this as rudeness, as it comes from genuine curiosity. Martin, to an American you sound rather clearly as though you speak with an accent from somewhere in the UK. I am fully aware that there are NUMEROUS different accents in the UK, and I just want you to understand that I am not trying to say that all British people sound the same, just that I am ignorant as to your exact accent! Lauren's way of speaking is somewhat interesting from an American perspective (or at least this American's perspective). She speaks as if she was raised in the USA, but some of her words and manners of speech sound quite British to my ears! The biggest one that sticks out to me is how she pronounces words with a hard "t" in it. A word that often comes up in your videos is "fruity" and she tends to put considerably more emphasis on the "t" consonant than an American typically would. There are others as well, but that's just the one I was thinking of at the moment. So now I suppose I should finally ask my question. Lauren, did you spend a considerable amount of time in the UK and has parts of the accent stuck with you? Has spending so much time with Martin rubbed off on you? Am I the only one that hears this? Again, this question and the above observations are coming from a place of genuine curiosity. Thank you both for this wonderful channel and everything you put into it!
@@TheHomebrewChallenge I sincerely appreciate the response! My grandparents were both immigrants to the US, and they spoke with a mix of an American accent and their original accent. That is part of the reason I find it interesting. Again thank you for the gracious response, and I wish you nothing but the best!
What i have always wondered,what happens to the rest of the Beer,you cant be brewing this amount of beer every week,be this slim and be having enough kegs to storage all this beer! Something has to be wrong here!
@@TheHomebrewChallengeI need you to live closer! I am just now delving into the world of beers and trying to learn what I like and don’t. Up to this 37 years, I could only say I didn’t like beer. As with many other things, I just hadn’t found one I like! Thanks for your awesome work!
Have been loving your channel and currently cold crashing your American IPA - Was curious with your Quad was 6 week aging in your keg and at cold temp or what temp do you age your beers at?
Now this is hard to make... 4 times the yeast, 2 times the oxygenation of the wort. I see this style barrel aged for a year, minimum. I'll skip this one.
I’ve just started homebrewing again after my kids have grown and stumbled on this series. I’ve really been enjoying it a lot and think you do a great job, but if you’re going to go to the trouble of overnight mashing and trying to be true to the style, why are you drinking it cold out of the wrong glass? there’s a reason every Belgian beer has its own glass. Just saying…
Low and slow mashing? It is not a rack of ribs... You risk drawing a lot of tannines out of your malts (husks), which will give undesirable flavors. A 90 minute mash is all you should do really. source: I am Belgian.
Just going to add my voice here; please don’t stop after your next 11. Your channel adds too much to the community to just end. You’re only now just hitting your stride :) Even if you just did a second lap through the styles I’m sure most of us would still be along for the ride. Thanks for all you contribute! .
Thank you.
@@TheHomebrewChallenge haha yeah don't stop! perhaps refining of particular styles and changing the approach/ effect of new hops or yeasts, or trying new "gadgets" and then compare?
@@TheHomebrewChallenge Perhaps an experimental series? Like trying to ice distill beers that are not ice-distilled normally. Or integrate random food items, like Oreo beer, liquorice, reeses peanutbuttercups etc etc.
@@TheHomebrewChallenge maybe a little more info on the hops after the 11. Maybe a Hops Challenge. :)
Great video, quads are probably my all time favorite style of beer, well done as usual! Regarding gelatin, I've had a lot of success with what others are saying below - floating dip tubes in the keg. The gelatin sinks to the bottom which makes the first several pours very cloudy, but you can avoid that with a floating dip tube. Also it seems that gelatin doesn't act very quickly unless its added when the beer is very cold. Keep this up after you're done with the BJCP!
Thanks yes floating dip tubes would make a lot of sense. Any particular one you’d recommend?
@@TheHomebrewChallenge it depends on what kind of kegs you have, but morebeer has a ton of selections. Honestly though, you can just order a bunch of floating dip tubes that are used for the fermzilla series fermenters and hook them up to the liquid side and you're good to go!
Martin, to avoid having to open your keg (and oxidize your beer) try depressurizing the keg, lowering the gas to 1-2psi, removing the pressure relief valve and 'injecting' the gelatine into the keg through the PRV hole (using a syringe - 60mL syringes can be found on Amazon). Sounds like a lot of work but really it's easy as and all but guarantees your beer will stay oxygen free. Just a suggestion!
This is some mad science right here. Love it.
My fav oxygen-free transfer option is to use one of the Kegland Tee pieces along with a couple of carb caps and connect them all to a small PET water bottle that has been filled with dissolved gelatin water and then pressure transfer the contents of the bottle into the keg via the liquid post. A very simple and easy closed transfer process.
I brewed a Quad last summer and fermented with wlp530 and that yeast is a beast! I used a blow-off tube with 3 gallons of headspace and krausen was still being pumped out! My quad has been bottle conditioning for 153 days and I can't wait to open one in a month or so.
153 days but who’s counting 😄 Sounds like it should be a good one.
Hello! I'm a Homebrewer from Santiago de Chile. Love your videos Martin! Been seeing them for a few moths. You give great tips! Thank you and cheers!
Thank you!
You have viewers from Chile. Cheers Martin!! Great videos. Just keep brewing!!
I add gelatin to my beers in the keg and have had fantastic results, but normally at the 2 to 3 day mark
Agreed. I always get fantastic clarity with gelatin and also by day 3.
Same here.
What proportion do you use It?cheers from Brazil
@@kraiuuuuuuuuuuuuuuuu a half tsp per five gallons, dissolved in about a quarter cup of water
We cannot allow you to stop your RUclips videos in any universe known to mankind.
They are just too good. I'm literally waiting for your next episode every week, for to brighten up my day.
So please go ahead...
LOL thank you
Thanks for the great informative videos. You and clawhammer are my favorite brewing channels.
Thank you.
I just add a tablespoon of Irish moss to the boil at 15 minutes. It clears up in the keg after 1 to 2 weeks.
Don’t forget the 2015 styles! Would love to see you make your way through a clone recipe book with a lot of the big names
Great video again! I add gelatin to most beers. It doesn’t hurt and it makes my beers crystal clear. What can I say I’m a fan of clear beer 🍻 cheers!
Hey Martin, @thehomebrewchallenge no idea for the merch store, a recipe book with all the recipes you’ve done?
Yeah that could be fun
Hi Martin I use gelatin but to avoid opening the keg I use a small plastic pet bottle with a carbonation cap. Put in 40 psi then inject the gelatin via a quick disconnect to the gas port. Works a treat 👍🏻
What a super idea. Why 40psi?
@@TheHomebrewChallenge so you need enough gas to overcome the pressure in the keg to force the mixture in, and you only need to use a 500ml 'Coke' style bottle. I also use a bit of tubing to get from the carb cap right into the bottom of the bottle to ensure the gelatin all gets forced in.
Love it. Do you do anything to flush the oxygen out of the coke bottle? And no danger of the Coke bottle going bang at that pressure?
@@TheHomebrewChallenge usual sanitation procedure for the bottle cap and tubing. Put the gelatine mixture in, flush the oxygen by gassing holding bottle upside down and using picnic tap to bleed then gas up connect as though for the liquid side of a closed transfer and Bob's your uncle. 40psi is fine for pet bottles they can take up to 80 I believe.
Love to claim it as my idea but I got it from Dr Hans ruclips.net/video/UeiAibjcLYQ/видео.html.
Looks and sounds great made my first quad a few years ago it was wonderful beer
His knowledge is impressive
Some of the provisional styles would be interesting Martin, particularly a NZ Pils which I am brewing next week !
Well done and Keep up the good work
I'd be curious about your hop selection for this brew.
@@tomekwiraszka7312 I’m thinking Nelson Sauvin which I have some left over from a previous brew and Motueka.
So many good NZ hops
Brilliant! Will have to try doing a quad. There is something so special about Belgian Trappist beers. Personally, other than a bit of Irish moss towards the end of the boil I don’t bother with finings - cloudy beer is cool with me. Echo other comments - please do keep going with the videos once you finish the 99 beer styles. Be good to see some variations, eg some SMASH beers or hybrid styles?
You should make a video on a Radler. They would be a great summer drink and id love some ideas on how to make one
Quad is my favorite style of beer. Gouden Carolus classic is absolutely amazing. Best beer in the world! It's what Gimli would serve you if you visited him.
There also is chill haze. If you cold crash at 4 deg C, but serve around 8-10 deg C, you will make your life a lot easier. I brewed a few batches of saison, and chill haze seems to be the main component in my experience.
Good tip, thanks.
That looks like another great beer.
Finings overnight might have worked with a floating dip tube as the beer clears from top to bottom.
Perhaps floating dip tube on keg a supplementary on one of the next eleven?
As you said you can't taste haze!
regarding gelatin to the keg, I have been doing it for a while, if you want it to clear faster, remove the dip tube and replace it with a short gas post, the same as the one on the inlet to the keg and attach a 'FermZilla Ball Floating Dip Tube, the same as what is in the Fermzilla, you will draw beer from the top, also when you add the gelatin don't dump it in, pour it slowly then get a spoon and mix it evenly with the top 4 inches or so of the beer in the keg so when it drops out there is an even amount of gelatin on the surface of the beer then it will drop down and take the protein haze with it plus you will be drawing beer from the top of the keg and for me when I add gelatin I have clear beer after 48 hours, it is most likely cloudy towards the bottom though but that is where the 'FermZilla Ball Floating Dip Tube' come into play
Excellent tips. Never thought about stirring the top layer of beer but makes sense.
Would be nice if you could make a brewfater link to the recipe . Great videos.
I think you need to give the keg a good shake after adding the gelatine and purging the headspace.
Fair bit o Frost on that keezer there...😁. I can't help but wonder what's in store once you finish the 99.
Yeah not even a keezer, just a spare chest fridge with my keg overflow. Needs a defrost cycle :)
Hi Martin,
Would love to see you do a brew in the beermkr, there are only a handful of videos on this product so I think it would be great viewing
Obrigado Portugal...
Tried gelatin once and it really works after two or three days. I was never very happy about using it though as beer is supposed to be as free from additives as possible, for me anyway. It also blocked up my keg post which became stuck open and sprayed beer everywhere when I removed the beer line. Never again.
Very excited for these historial styles of beer!
🙌
I think after you finish your 99 beers you should look at doing some lesser known beer styles or dead beer styles.
Or I would love for him to revisit some styles. No way he brews 99 beers and they are all winners. 100% at least a few have to be dumpers.
Great music selection!
Gelatin usually takes a few days and also you have to go through several pints in my experience to get to the really clear stuff.
Only 11 beers left! Nooooooo I don't want it to end!!!
What will you do when you hit beer 99? Is it end of the road or will you try to make your own beers or viewer suggestions?
this is quite OT but...have you ever had a chance to brew a braggot? any recipe and process suggestions...thanks! (I have some bio honey to use...and already do Mead....I m looking for something different) bye!
Hm I have not.
Hello! Long time watcher, first time commenter! Why did you heat the gelatin to 150f? was this to sterilise it or so it would dissolve? Thanks
Yes helps to pasteurize the solution and dissolve the gelatin.
In most of the Trappist styles you added some candi sugar to increase the gravity. Does this also affect the flavor, mouthfeel, head retention or any other aspect? I prefer a lower ABV and would be inclined to skip the sugar, but only if the quality of the beer is not negatively affected.
I did one in october, and planning to drink it not before this summer :D
I think that's what needs a quad to age.
Did you forcecarb ?
Yes burst carb at 30psi
Never stop! At least you have to brew a Maibock! A bock beer which you get from Feburary to May in Germany.
does that chest freezer have a wall of ice on it???? Martin!?!?!?
Err... umm...
After 11 more weeks... then what? No more grain to glass videos? Kind of hoping this would never end. Look forward to these videos after a long work day on a Tuesday. Will we get to see the taste test of the Flanders and lambic?
Oh yes... tasting those is my Christmas present to myself this year.
Love it!
Good on you for the challenge! Just curious why you would want to clarify a saison? Or was it just for the experiment?
That fashion show though XD
I love the channel and the content. Excellent as always. I have been meaning to ask this question, and I hope you do not take this as rudeness, as it comes from genuine curiosity. Martin, to an American you sound rather clearly as though you speak with an accent from somewhere in the UK. I am fully aware that there are NUMEROUS different accents in the UK, and I just want you to understand that I am not trying to say that all British people sound the same, just that I am ignorant as to your exact accent!
Lauren's way of speaking is somewhat interesting from an American perspective (or at least this American's perspective). She speaks as if she was raised in the USA, but some of her words and manners of speech sound quite British to my ears! The biggest one that sticks out to me is how she pronounces words with a hard "t" in it. A word that often comes up in your videos is "fruity" and she tends to put considerably more emphasis on the "t" consonant than an American typically would. There are others as well, but that's just the one I was thinking of at the moment.
So now I suppose I should finally ask my question. Lauren, did you spend a considerable amount of time in the UK and has parts of the accent stuck with you? Has spending so much time with Martin rubbed off on you? Am I the only one that hears this? Again, this question and the above observations are coming from a place of genuine curiosity. Thank you both for this wonderful channel and everything you put into it!
I was actually thinking something similar when I heard her speak - there's definitely some British influence rubbing off on her accent sometimes!
I was born in the UK too. Lived there for about 15 years and then another 15 in the US. Which is probably why I sound so confused half the time 😂
Yes I’m originally from southern England. Sounds like you’ve really given this some thought and you are spot on 😃
@@TheHomebrewChallenge I sincerely appreciate the response! My grandparents were both immigrants to the US, and they spoke with a mix of an American accent and their original accent. That is part of the reason I find it interesting. Again thank you for the gracious response, and I wish you nothing but the best!
Delicious beer 🍻
Are the any alternatives to gelatin? I’m not the biggest fan of it as a product.
What i have always wondered,what happens to the rest of the Beer,you cant be brewing this amount of beer every week,be this slim and be having enough kegs to storage all this beer! Something has to be wrong here!
I give it away to anybody that will take it. Want some? 😄
@@TheHomebrewChallengeI need you to live closer! I am just now delving into the world of beers and trying to learn what I like and don’t. Up to this 37 years, I could only say I didn’t like beer. As with many other things, I just hadn’t found one I like! Thanks for your awesome work!
Bio fine over gelatin
You didn't shake the keg or anything?
I didn’t.
what was your starting amount of water
Have been loving your channel and currently cold crashing your American IPA - Was curious with your Quad was 6 week aging in your keg and at cold temp or what temp do you age your beers at?
It's just been sat in my fridge at serving temp.
@@TheHomebrewChallenge thanks for the response
would you age this beer before bottling/kegging?
I went from fermenter to keg within 2 weeks then conditioned in the keg.
@@TheHomebrewChallenge would it benefit from aging in secondary?
Martin - side note: what song were you playing towards the later part of the video?
9% ABV. Weren't you expecting 10-11?
Yes, FG finished a little higher than I forecast.
No Martin no 11 left one more time Noooo. You can't leav us like that !!!!!!!
Any ideas of what this channel will be after the 99 is over?
Whats the name of the song at 6.10
And thw water?
How long was it in the keg for?
4 weeks.
Clones after this. 99 Clones in 99 weeks or whatever.
The dark fruit you are picking up is coming from the special B.
Discarded beer🤔
Now this is hard to make... 4 times the yeast, 2 times the oxygenation of the wort. I see this style barrel aged for a year, minimum. I'll skip this one.
How about you start making liquor? Boozetube channels are starting to get strong. A cross over channel would be good.
Basement still? 😁
I’ve just started homebrewing again after my kids have grown and stumbled on this series. I’ve really been enjoying it a lot and think you do a great job, but if you’re going to go to the trouble of overnight mashing and trying to be true to the style, why are you drinking it cold out of the wrong glass? there’s a reason every Belgian beer has its own glass. Just saying…
Low and slow mashing? It is not a rack of ribs... You risk drawing a lot of tannines out of your malts (husks), which will give undesirable flavors. A 90 minute mash is all you should do really.
source: I am Belgian.
First 😁