Brew a 100% Brettanomyces Pale Ale | Anvil Foundry | EP 16
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- Опубликовано: 5 окт 2024
- Call me crazy but this week I’m chasing the elusive 100% Brettanomyces fermentation and I’m brewing a gnarly Pale Ale on my Anvil Foundry 6.5 gallon brewing system. Last time I tried this it didn’t work out super well and that’s because not all strains of Brett are able to fully attenuate wort. This time I made sure to choose the perfect strain and I’m taking advantage of some research conducted by White Labs.
Now, let’s make some beer!
Full Anvil Foundry Playlist: • Master the Anvil Foundry
References
whitelabs.com/...
www.milkthefunk...
“American Sour Beers” by Michael Tonsmiere: amzn.to/3liU0QT
Things I used in this brew:
Blichmann Oxygen Flow Regulator: bit.ly/34bLI7Y
Anvil Oxygenation Wand: bit.ly/2FJe3ci
10 Liter Oak Barrel: amzn.to/31yfG3f
2 Gallon Bucket (for grains): bit.ly/2yhWNXJ
Star-San: bit.ly/36hsxZR
Brewery Speaker: amzn.to/2EdqPOY
Anvil Foundry 6.5 Gallon Brew System: bit.ly/34c8JYN
Quick Disconnect on the Anvil Foundry: amzn.to/3fYny4d
Blichmann RipTide Pump: bit.ly/2ZkWnLj
Quick Disconnects on the RipTide Pump (2): amzn.to/3ht1Sxe
Silicon Tubing: bit.ly/3bN8R14
Blichmann Therminator (Plate Chiller): bit.ly/3lYHLt5
Wort Quick Disconnects for the chiller: amzn.to/37kOoCa
Hose Quick Disconnects for the chiller: amzn.to/3jyujMa
Field Notes: amzn.to/3jCh5OI
Toolbox (kettle stand): amzn.to/2Bwwhf0
Want to see how it turned out? • Anvil Bucket Fermenter...
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Side Project Merch: bit.ly/2IImSUR
Some of the links above are affiliate links, meaning, at no additional cost to you, I’ll earn a commission if you click through and make a purchase.🤘🏼🍻
Your channel is EXTREMELY underrated. Keep up the awesome work!
Thanks! Stoked to see where it goes 🍻
Stoked to see how these recent brews come out! Also, just ordered a 6.5 gallon Anvil Foundry mainly because of your channel.
That’s awesome! Stoked for you man 🤘🏼🍻
How are you liking the Foundry?
@@silvermediastudio loving it! Highly recommend for the price.
Great video, love the attention paid to sours. I’ve got a Christmas sour coming up soon once my rocket pop sour makes it to bottles, and I’ve got a home grown passion fruit sour bottle conditioning now. I’ve definitely been interested in Brett, but scared of some of those little guys sticking around and souring something they shouldn’t later, but definitely piquing my interest, so maybe I’ll give this a shot next!
Thanks man! I’m just waiting for the day I get some cross contamination. I should be more diligent but so far I’ve been lucky 🤞🏼
Hey!! Loving the side project STL shirt. Love from here in St. Louis!
Wish I could get some Shared merch. Haven’t tried that stuff but heard about it on the Beerist. As I understand it it’s a side project of Side Project, right?
@@HopsANDgnarly It is. I love going there! Someday, when the world is largely open again, I want to go back. I've been meaning to hit Denver too, I didn't have a chance to go beer-exploring last time I was there.
Love the hop selection, cant wait to see how it turns out with the brett!
Thanks dude! Stoked 🤙🏼
I could be wrong.... but I’m pretty sure all your beers are gnarly.
Hahaha 🤘🏼
Cool! I have been curious about Brett Beers, glad I stumbled across your yt. Cheers!
Thanks! Stoked you found the channel! Cheers 🍻
Don't know if I'm stupid, but why is the air flowing into the airlock in the last scene?! Don't brettanomyces convert the sugar into co2?
Wow weird lol I just went back and watched that clip. That was the next morning when I checked on it and it was super cold in the garage. I wonder if it’s pressure equalizing when I opened the fridge door. Dang it lol. To answer your question, yes, it should be expelling CO2. Good eye!
Do you have a taste video of the finish product? Thanks for the video.....
Great stuff
Yep I believe it's this one: ruclips.net/video/qnehEJmafp8/видео.html. Changed the way I was doing this a couple years ago so the new ones are all grain to glass. Cheers!
What are the bottles and corks called that you used to bottle this beer? (in the intro)
I know a lot of people refer to them as 'Belgian corks' but I saw a few of them (corks) with different sizes and bottles with different necks.
Would love to bottle and age some beers like that with high carbonation.
Yep Belgian bottles, corks, and cages. That was a commercial beer that I opened in the intro so I'm not sure the specifics but you have to be careful with the cork and cap sizes as they come in at least two sizes. Easiest way to make sure you get the right stuff is to talk with your local home brew shop
New to your channel...loving it...good job dude🤙🏼
Thanks dude! Appreciate the support 🍻
I’m excited for someone else to finally be using a plate chiller similar to mine. I’m super curious on your thoughts for cleanup on that thing. I sort of setup quick connects for the wort in and out ports and go back and forth with my hot water line flushing the bits out. They never seem to fully clear. There’s always stragglers coming out, but with a sanitize cycle during the boil I’ve also never had bug issues either. Pretty sure I clogged once with my whirlfloc addition though.
I just looped it into my regular cleaning routine. Basically I give everything a good rinse to remove most of the gunk then fill the kettle with a PBW solution and heat to about 150. Once it’s up there I start recirculating with the pump and now through the chiller. Then I move to star san and do the same thing but without any heating. It was my first go with the chiller but seemed to do the job
So you run a star San cycle after your cleaning cycle as part of you post brew cleanup? Sounds almost like a caustic cycle to make sure the stuck on proteins are handled.
Ngl my favorite part is when the workbench comes out.
Stoked you like it man! 🍻
Hi! I assume it was 5gal of water? You mentioned DH with Dr Rudi and Galaxy...How much did you used for the DH? I would like to give it a go.....
Any chance to publish the recipe? Much appriciated.....
Thanks Christian
This should get you close share.brewfather.app/692xqLJzcQMmUg
@@HopsANDgnarly Thanks...perfect
subbed, your content is sick
Thanks dude 🤘🏼🍻
Hey bud how did this turn out? How long did you ferment it for?
Yea this was a fun one. Just until it stabilized at final gravity - maybe 12 days or so would work. Here’s a link to the Gear & a Beer ruclips.net/video/qnehEJmafp8/видео.html
Can you post the names of the beers you are talking about, I would like to try them before I make this beer
Mo’ Betta Bretta and Sanctification
@@HopsANDgnarly now i hope i can find them in Tucson Arizona
Do check water ph? i don't believe i've seen you take reading or comment on it.
Yep mash PH and gravity readings don’t always make it into the videos
I didn’t catch it. What kind of Chiller?
It’s the Blichmann Therminator. Stoked to use it a few more times but first go was pretty sweet
Wait, did you use brett trois for a 100% brett beer??
Yep wlp648
I feel like I know where you’re going with this lol. I think you’re thinking of wlp644 which was found to be sacc
I spy a poler n stuff jacket 👀
One of my go tos. The cold weather is coming fast!
@@HopsANDgnarly I have that same design but on a shirt
I think I have Brett in my beer, has a plastic taste to it.
Do you brew with Brett often? Plastic doesn’t really make me think of Brett it makes me think Chlorine
@@HopsANDgnarly Chlorine is spot on with RO water & brewing salts. Made a strawberry saison and didn't prepare the fruit properly in the secondary I think. Brett infections are sometimes described as plasticky, medicinal, band-aide type off flavors. Have to dump the bottles & clean the brewery thoroughly. I haven't tried to actually brew a proper Brett yet lol! One day 🤞
@@Ritzoid never heard Brett flavours described this way nor experienced them as such, only chlorine and chloramine producing chlorophenols.. If you're using only RO water there must be something else at play.