One to the list, look very much forward to brew this beer. I just received five package of pomona yeast late last week from France. So I'm ready to brew the New Hazy IPA followed bye Hazy APA. I look so much forward to brewing this beers that I'm feeling like a littel child before Christmas Eve Thank you very much, indeed for your time and effort ! ❤❤❤
@@DavidHeathHomebrew For sure, that's the least that I can do for you Have just brewed a double batch of American Amber Ale This time I got the exact biscuit malt, that made it even better. It's a brilliant beer ❤
Gonna definitely try thi one when I get my hands on Pomona. Seems to be out of stock everywhere here. I am curious though, your batch size is 20l. With the standard Brewfather profile, you should end up with 16l. Is that correct, or do you have fewer losses?
Thank you David for another great recipe which will be put in brewing backlog 😊 One question is continuously pulling my attention and I would be very interested in your opinion and your preferred way to go: Dry Hop temperature - which temperature is best for you when it comes to dry Hop ? Many people say it must be around 15 C to achieve best result, other say to keep the fermenting temperature (in this recipe it would be 22 C), for others like Kveik recipes it would be > 30 C 🤔 Cheers Michael
Thanks Michael. Yes there are a multitude of opinions on dry hop temperature. I put all of my thoughts and suggestions into a video about this just recently:- ruclips.net/video/prfIXrWQDwk/видео.htmlsi=ZVMARtAHgEnL3YRC
Where can you find a sachet of this yeast in 11g format?, because 500 grams is a bit impossible for a homebrewer. Thanks for your videos, and especially this type of videos.
You will need to check with your supplier. Pomona is produced in Europe and stores there have started receiving it, so areas outside of Europe will likely not be far behind. I saw that it is expected in Australia next week.
Hi David, this one looks great. I noticed you don't use a mash bag with the brewzilla. Do you stir the grains during the mash, or just at the beginning when mashing in and then leave it? Do you have issues with grains going through the pump?
Hi, there should be no need to use a mash bag, As long as your grain crush is correct then you will not have any issues. These should not be the need to stir either unless you have a very full grain basket.
It depends on the grain bill size and method but if done by hand its going to be at least a few minutes to ensure that every grain is wet and that there are no clumps. It is faster and easier with a drill attachment.
Thank you. You can find all the recipe details in this videos description, which is between the video and comments section. Here I also include a link to the recipe on RUclips. However you will need to convert the hops as the AA% is unlikely to be the same as mine. I have a video on how to do that here:- ruclips.net/video/Vv-bU757E7w/видео.htmlsi=dYT20t2_MDo1sEo5
Hi David, first time caller long time listener…a big thanks too for helping me on my homebrew journey…have watched this video a couple times to hone in my next brew. This could a basic question but I have to ask.. your brewing in the 65ltr brewzilla but only brewing a 20ltr batch… just wanted to know if this to negate better mash efficiency and over boil?.. I have a 35ltr brewzilla gen4.1 and will do a hazy IPA next brew. My grain bill is rather large, just shy of of 6kg…after re-evaluating my recipe I had to ask about the 30 min boil? Any advice would be appreciated. Thanks!
@leeprice7863 Hey Lee, great to hear 🍻🍻🍻. No, there are no issues there, in fact I often use this system for 5L test batches, which you can also do with the 35L Gen 4 too. The 30 min is for sure the way to go, I have a video that explains it fully here:- ruclips.net/video/JI4XVtGdbo4/видео.htmlsi=p0uV0pMCjpW1c0aE
Hey David, will this yeast eventually flocculate at some point to get a clear beer without any finning agents, or will it stay hazy? I wanted to brew a similar Pale ale, but with dip hopping method. (But only 2g/L). Thanks for the video and recipe ❤️✌🏼
Hi David Excellent as always thank you... I've just purchased a Pinter 3 which is basically just a 5L pressure fermenter and an excellent cheap and very easy entry into this fantastic hobby. Have you had any experience with them? Cheers :)
Thanks Paul, much appreciated. I do actually have a Pinter 1 that I was considering for review but decided against it due to some issues that made it hard to recommend. Hopefully the 3rd version is better 🍻🍻🍻
@@DavidHeathHomebrew Time will tell of course but it seems to be a very easy way to make a quick batch but I can see a good use of these for testing small batches with different yeast etc I have a couple of upgrade ideas I thing would would improve them further tho.....
It will depend on your ingredients. I would not be concerned with some higher final gravity points personally but we not go any lower than 65C with mash in.
One to the list, look very much forward to brew this beer.
I just received five package of pomona yeast late last week from France.
So I'm ready to brew the New Hazy IPA followed bye Hazy APA.
I look so much forward to brewing this beers that I'm feeling like a littel child before Christmas Eve
Thank you very much, indeed for your time and effort ! ❤❤❤
Great to hear, thank you.
I am sure you will be very happy with this yeast and the recipes 🍻🍻🍻
Do let me know 😎
@@DavidHeathHomebrew
For sure, that's the least that I can do for you
Have just brewed a double batch of American Amber Ale
This time I got the exact biscuit malt, that made it even better. It's a brilliant beer ❤
Thank you, I am always keen for feedback.
Great to hear that you are enjoying the Amber, very interesting flavours in that one for sure 🍻🍻🍻
Only saw this yeast advertised today and decided straight away that I must use it very soon.
The recipe looks first class👍
Thank you David🙏
Cheers, go for it, this is great yeast.
I hope you enjoy the recipe as much as I do 🍻🍻🍻
intereresting hop mix. I will be anxious to give that a try. Thank you as always.
Thank you, it works so very well. Do let me know your thoughts once you have tried it 🍻🍻🍻
Gonna definitely try thi one when I get my hands on Pomona. Seems to be out of stock everywhere here. I am curious though, your batch size is 20l. With the standard Brewfather profile, you should end up with 16l. Is that correct, or do you have fewer losses?
Great.
The batch size is 20L to the fermenter, so the losses will be mostly due to dry hopping, which will not be that much.
Thank you David for another great recipe which will be put in brewing backlog 😊
One question is continuously pulling my attention and I would be very interested in your opinion and your preferred way to go:
Dry Hop temperature - which temperature is best for you when it comes to dry Hop ?
Many people say it must be around 15 C to achieve best result, other say to keep the fermenting temperature (in this recipe it would be 22 C), for others like Kveik recipes it would be > 30 C 🤔
Cheers
Michael
Thanks Michael.
Yes there are a multitude of opinions on dry hop temperature. I put all of my thoughts and suggestions into a video about this just recently:- ruclips.net/video/prfIXrWQDwk/видео.htmlsi=ZVMARtAHgEnL3YRC
@@DavidHeathHomebrew Thank you very much David, I actually missed that video 😱
What else to expect ? A very comprehensively informative video 👍
Great to hear, thank you 🍻🍻🍻
Where can you find a sachet of this yeast in 11g format?, because 500 grams is a bit impossible for a homebrewer. Thanks for your videos, and especially this type of videos.
You will need to check with your supplier. Pomona is produced in Europe and stores there have started receiving it, so areas outside of Europe will likely not be far behind. I saw that it is expected in Australia next week.
Hi David, this one looks great. I noticed you don't use a mash bag with the brewzilla. Do you stir the grains during the mash, or just at the beginning when mashing in and then leave it? Do you have issues with grains going through the pump?
Hi, there should be no need to use a mash bag, As long as your grain crush is correct then you will not have any issues. These should not be the need to stir either unless you have a very full grain basket.
@@DavidHeathHomebrew cheers! how long do you mash in for roughly, ie how long are you stirring?
It depends on the grain bill size and method but if done by hand its going to be at least a few minutes to ensure that every grain is wet and that there are no clumps. It is faster and easier with a drill attachment.
Hi David, good video as always, sounds like a superb beer. What weights of hops did you use for the 15 mins addition and whirlpool additions?
Thank you.
You can find all the recipe details in this videos description, which is between the video and comments section. Here I also include a link to the recipe on RUclips. However you will need to convert the hops as the AA% is unlikely to be the same as mine. I have a video on how to do that here:- ruclips.net/video/Vv-bU757E7w/видео.htmlsi=dYT20t2_MDo1sEo5
@@DavidHeathHomebrew thank you David. I was getting confused over the whirlpool ibu calculations but I understand now. 👍
Great 🍻🍻🍻
Hi David, first time caller long time listener…a big thanks too for helping me on my homebrew journey…have watched this video a couple times to hone in my next brew. This could a basic question but I have to ask.. your brewing in the 65ltr brewzilla but only brewing a 20ltr batch… just wanted to know if this to negate better mash efficiency and over boil?.. I have a 35ltr brewzilla gen4.1 and will do a hazy IPA next brew. My grain bill is rather large, just shy of of 6kg…after re-evaluating my recipe I had to ask about the 30 min boil? Any advice would be appreciated. Thanks!
@leeprice7863 Hey Lee, great to hear 🍻🍻🍻. No, there are no issues there, in fact I often use this system for 5L test batches, which you can also do with the 35L Gen 4 too. The 30 min is for sure the way to go, I have a video that explains it fully here:- ruclips.net/video/JI4XVtGdbo4/видео.htmlsi=p0uV0pMCjpW1c0aE
Hey David, will this yeast eventually flocculate at some point to get a clear beer without any finning agents, or will it stay hazy? I wanted to brew a similar Pale ale, but with dip hopping method. (But only 2g/L).
Thanks for the video and recipe ❤️✌🏼
This yeast has a natural haze that will remain unless you use something to clear it. Gelatin works well. Enjoy 🍻🍻🍻
Hi David Excellent as always thank you... I've just purchased a Pinter 3 which is basically just a 5L pressure fermenter and an excellent cheap and very easy entry into this fantastic hobby. Have you had any experience with them? Cheers :)
Thanks Paul, much appreciated. I do actually have a Pinter 1 that I was considering for review but decided against it due to some issues that made it hard to recommend. Hopefully the 3rd version is better 🍻🍻🍻
@@DavidHeathHomebrew Time will tell of course but it seems to be a very easy way to make a quick batch but I can see a good use of these for testing small batches with different yeast etc I have a couple of upgrade ideas I thing would would improve them further tho.....
I think adding a gas post to the Pinter would solve the 2 basic issues with it ie - Spunding pressure and the ability to add gas.
🍻🍻🍻
@paulrobertson9439 Yes, could do.
Do you keep it at 20c during the dry hopping stage? And do you cold crash after it? Or just keep it at 20c all the way up till bottling or kegging?
Yes, I keep it at 20 until cold crashing. Then I transfer to a keg.
I can’t reach 1.010 with that high mash temp, regardless of yeast type. I need to mash at around 63c to get around 1.010.
It will depend on your ingredients. I would not be concerned with some higher final gravity points personally but we not go any lower than 65C with mash in.
Mot -u-a-ka.
Sorry I am not a native, I did my best 🍻🍻🍻
Say Motueka like this, MOT_U_EKA, I grow it here in Newzealand, grows very well.
Sorry I am not a native, I did my best 🍻🍻🍻