Brewed this 12 days ago, kegged it after a week, and gave it a go today. Most excellent, and very drinkable... almost too drinkable! Thanks for the recipe and inspiration, David!
Thank you for another great recipe and high quality video. I've watched and drooled over dozens of your videos, and this still might be my favorite so far. I've learned more from you and your videos than I did in years of reading homebrew instructional books, subscriptions, and (too infrequent) small scale brewing combined. I really can't wait to give this a shot. Thanks again for all the work you do and the help you provide. You're my favorite source of recipe, instruction, and technique info here by far.
Glad I watched your video on priming bottles when using Kveik yeast. I ended up using some spare cider yeast I had in the fridge for priming in the bottle. It was either that or a lager yeast but given the high abv of this beer I thought the cider yeast would work better. This is an exceptional beer and by far and away the best 'hazy' I've made. Thanks David for sharing.....legend. My FG came out quite a bit lower, perhaps because I used a different Kveik strain, but my god that fermentation was quick, done in 3 days @ 30C.
This was my 28'th batch, my first raw beer and my first infection :( I followed the recipe, but i have apparently failed somewhere. Possible causes: My O2 bottle was empty on brewing day,so i didn't get the wort aerated properly. So instead of five days fermentation it ended up in eight days. I also forgot to lower temperature from 34 to 21 degrees after dry hopping. Too good conditions for bacteria for a long time? Finally, i used a wooden device (sanitized) to squeeze the fruit bag. Anyway, when i opened the lid on day eight, the beer had white bubbles on the surface and a nasty vinegar smell. The taste was not terrible but the nice fruit flavor was almost gone. After some googling i'm sure it must have been pellicle. I didn't get any use for the hop tea, so i sanitized a container and put it in the freezer for future use.
Thanks to David for great videos. I have learned a lot from them and i will try this recipe again.
I have been brewing on and off for decades, but this recipe and method really interests me. I live in the Tropics and these fruits are everywhere and still my faves, and this RAW method looks like a good way to get the fruity flavours. thanks Dave
One thing I have had success with in avoiding oxidation in bottled NEIPAs is adding around 2 teaspoons of Ascorbic Acid (pure Vitamin C) into the bottling bucket along with the priming sugar syrup solution for a 5 gallon batch. It does not effect the taste at this ratio and I would argue it makes the beer a bit "healthier"! 😅 This is the same principle as putting lemon juice on cut apples to prevent them from browning.
Hi David, thanks for the recipe! The timing couldn't have been better, since I was recently asked to brew something for a party on very short notice. I revived my dormant Gjernes kveik culture and gave this recipe a whirl. It went into the keg yesterday, and I should be serving it at the party in 8 days :) The hop tea was a new technique for me: Those hop pellets sure know how to expand. I added enough water to cover the hops, and then some. Still, the hops expanded and absorbed all the extra water, and I had to add even more to be able to see any kind of fluid movement in my jar.
Good to know that frozen fruit from the shops is unlikely to have infection issues. Was planning a strawberry wit for the summer and this saved me boiling it!
Hello David! Thanks for the video . My question is: when you add the fruit to the worth, if will get in contact with oxygen. Will that not oxygenize the beer, and it will ruin it? Many thanks!
Dear Dave This recipe is definitely very successful !!!😃 I am forced to ferment in buckets at room temperature so seeing that autumn is coming accompanied by a significant drop in temperature, I will have to forget my Voss Kweik. I was thinking of replacing it with Saf'ale US05 from Fermentis (quite neutral with less citrus aroma); do you think it could make the job for this recipe? Otherwise, would you have another reference to recommend (that we can easily purchase in France)? Thank you in advance for your advice All the best 🍻 Bertrand
Hi Bertrand, Voss is actually quite happy at room temperature as long as it is over 20. If not US05 will also work but as you say with some flavour loss.
Thanks for yet another great video. Question - how do I make this a hazy NEIPA without changing much of the ingredients? Should I just change the yeast?
David you should mention at the end the recipe is for kegging only. I botteled the beer after adding hoptea and priming sugar, but by using the hoptea I did not think about hop creep. Resulting in highly overcarbonated beer and beer fountains when opening a bottle.
Sorry to hear about this, be sure to release those in case they turn into bottle bombs.I have successfully bottled this one without issue personally. The problem you have there sounds like wild yeast or perhaps you did not have a completely finished fermentation?
@@DavidHeathHomebrew maybe unfinished fermentation. First time I used Kveik. SG was 1009 after 1 day , then lowered temp and dryhopped for 4 days . But I did not really check the ispindel anymore after day 1. And I now realize a SG of 1009 at 35 degrees is not the same as SG 1009 at 21 degrees. I checked the ispindel logs and see SG1013 at 21C and that's when I botteled :-)
Hey David, Thanks for this great recipe. My version of the recipe is fermenting at the moment. Had a question, i want to bottle the beer into bottles. Do you recommend to use bottle sugar? If yes, how much do you recommend? Kind regards from The Netherlands🍻
Hi Tim, between half a teaspoon and one teaspoon per 500ml bottle should work well, the teaspoon being for a higher carbonation. I hope you enjoy it 🍻🍻🍻
Thank you for all your great videos. I had an idea for a suggestion : many of your recipes are “tried and tested” - Id love to hear more about the different versions of the recipes you have tried as you refined it to your liking. Like you “tried this without the Munich malt and it felt lacking in such and such. Or I tried it with this other hop combo and didn’t like how it worked with the fruit...” these examples and experimentation would really help me in my own recipe formulation and making modifications. Thanks again, I’ve become a big fan!
Many thanks Mark. Yes I have done some of this with my style guides but usually the differences are ratios of malts and hops. But yes I will look to include more things like this. Some of what I am sharing goes back a very long time though :)
Hello Dave My friends and I have fond memories of this recipe and I'm about to brew it again. I realize today that the notes I took some months ago are incomplete and I'm not sure I caught all the explanations of your video . I noted the steps: 1° Fermentation 1 (without fruits) until the gravity reaches "OG - 5" pts - Duration 3 to 4 days 2° Transfer to an other fermenter 3° Addition of fruits and fermentation 2 until OG - Duration 4 to 5 days 4° Dry hopping as soon as OG is reached - Duration DH 4 to 5 days 5° Hop tea before finishing/bottling What I would like to remember is if steps 3 and 4 are well separated or if they can be merged (with dry hopping beginning at the start of fermentation 2). Would you be kind enough to enlighten me on this point? Thanks a lot in advance for your reply (and for this incredible material you share with us all) !
Hi, great to hear 🍻🍻 Yes, you can combine adding the fruit and dry hops, this will work out just fine. I would suggest doing both towards the end if the initial fermentation 5-10 OG points away is good. This way you will have better flavour from them both.
Hello Dave, Sorry to bother you again but I would appreciate your opinion on my following observation. I usually track my brews with an iSpindel but, bad luck !, my wifi just failed the moment I started my fermentation. So I am working blind. I am 48 hours after the start of the fermentation and when I open the tank I see that the krausen is still formed and the airlock bubbles nicely. However, I thought it was noted in your videos that reaching the "OG - 5pts" target took about 24 hours, so I did not expect to see such activity. Don't you think it's a bit early to transfer to my second bucket for the fruit fermentation ? Shouldn't I wait another day or two ?
Hi David Thanks for the recipe. I am a bit lost with the hopping - I understand that there is only Hop tea for flavors and Dry hopping for aroma. What brings the bitterness please ?
Hi Bertrand, the first hops in the boil bring bitternes. Check this video out for a full guide on hops and hop method types:- ruclips.net/video/x6ZZyf69Y4w/видео.html
@@DavidHeathHomebrew Thanks David for your very quick reply and for all this information that you share so kindly with us. 1° Regarding the boil, (maybe I am wrong) I didn't see any boil in this video. I just noted a sparging with cold water + a complemantary cooling and then the transfer to the fermentor. Do I have to understand that the bitternerss is given by the hop tea prepared with water @ 80°C and kept for 1 hour before filtering, carbonatation and bootling ? 2° The day of bottling, is it possible to poor in the sugaring bucket the both hop tea and sugar for carbonation in a single step ? Thanks in advance for your clarification All the best from Paris !
Yes this is a no boil beer. The bitterness is given by the hops added. You may combine hop tea and sugar for bottling. I recently released another recipe that also uses mango fruit along with lemon that has a boil, that may also interest you if you like NEIPA. Here is a link:- ruclips.net/video/4_qj_1Zy29s/видео.html
David, you are the best. I already commented on the FB post. Just wanted to post here that Omega Hothead (OYL-057) is #3 Stranda, on the Kveik Registry. Interesting to note that the original Kveik was found to be single strain, thus making it the ideal candidate for commercial Kveik conditions. If your yeast ever goes bad, you can go back to Omega for a fresh batch like it's a time machine :) Thanks again for this video. So many great notes for fruit additions, raw brewing, Kveik pitching from commercial packages, and so much more.
@@DavidHeathHomebrew Interesting. The NCYC report gave no bacteria in the sample. Perhaps it was the storing & shipping of the shipment from Lars that affected the Kveik. Anyway, still good to see you're getting a good result from a commercial isolate.
I used Lallemand Voss Kveik, could`t find the yeast referred to in the video. I tasted when transferring from the Fermzilla (after 6 days from fermentation start) to a Cornelius keg, and the current result is a terrible yeasty off flavor. I don`t know if something is wrong or if this will get better with time. No hop taste from the dry hops, haven`t tested after adding the hop tea though.
@@DavidHeathHomebrew Hi again, I have now waited another week and the yeast taste is gone - hurray :-) The beer is now juicy with tropical flavors, but a little in the dry end. I measured gravity again to 1.007 with my FG hydrometer. Maybe I will get used to that. Is there anything I can do, f.eks. add lactose to increase gravity av few points to make the beer more balanced?
Hi David, thanks for the video and I finally got to brew this one which had always interested me for some time. Currently it is in the fermenter with the fruit added and doing well. A few questions came up as I was brewing it which you could perhaps clear up for me. These being: 1) you have not called to add any yeast nutrients or Irish moss. I appreciate there is no boil, but I assume a level of trub will be mixed in as part of the hazy appearance and this type of yeast will have no issues without any additional nutrients? 2) Cooling the wort to 37C for pitching: When I convert this recipe for my Grainfather G30 I end up with only a 10 litre sparge. So, the temperature was still up in the high sixties when finished the sparge with cold water. I reframed from using my counter flow chiller or indeed my coil chiller because you could not sterilise it by placing in boil or running boiling wort through it. It took an age to chill to the point where I gave up and placed the wort into the fermenter and used the glycol chiller to get it to 35 C within a decent time. What is your cooling method when you make it? 3) I would recommend adding in some rice hulls as the level of wheat in the grain bill makes it a very slow (near stuck) sparge. I am hoping the result is as good as I am hoping. All the best Eugene
Hi, Sure 1) I recommend nutrients for every brew. I also use irish moss but thats up to the individual. 2) With a CFC you would be better off cleaning and sanitising it before the brew. 3) Rice hulls are optional, this is not much wheat but if your grain crush is on the fine side it can tip the balance. I hope this helps 🍻🍻🍻
I’m hoping to do a raw beer soon, so far think I understand the process but how about cooling? Normally put the immersion chiller in the boil to sanitise, with the raw should I clean it with PBW then a no rinse sanitiser?
Just about to brew this and excited about the results as it sounds lip smackingly good. Quick question though, are there any special measures to take when priming in bottles to avoid over carbonation? I'm going to be transferring it all to the bottles.
Hi David Your recipe was a great success, thx again. But now, the family is coming back for a refill...! I brewed it in summer when the ambient temperature in Paris was perfect for the Voss Kveik Ale yeast that I used. As I have no thermal chamber to regulated the T° and as I will have now to deal with my home T°, which varies between 19°and 21°C, would you have a yeast strain to recommend for this range of temperature (19-21°) to rebrew this recipe ? Can I expect the beer quality ? Thx in advance for your advice
@@DavidHeathHomebrew I saw on the packaging that the range was [25° - 40°C] with optimal results between [35° - 40°C] which is much higher than what I have. I was thinking about using a Mangrove Jack M15, M44 or M47 or even a Fermentis T58, which seems OK regarding the temperature but would they match with this recipe with fruits ?
Amazing video david! Do you have recommanded water chemestry here? And have you tried to boil for 30/60 minutes? Will it become a bigger deviation to taste?
I would go with a hoppy profile. The one in Brewfather is good or my NEIPA profile. This recipe was written just for raw brewing but I know some have enjoyed it with a boil too.
Does the hop tea also add flavour and aroma or just bitterness? What would 've the difference between hop tea or adding the hops during sparge and letting it sit in hot wort? Thanks for the vid
Thank you. The hop tea will mostly just add aroma and a little flavour. Any bitterness will be short term. Adding hop tea after fermentation will provide cleaner more pronounced effects when compared.
Hi David. So. I have an all rounder, actually 2 of them. What I'm thinking is can I make a hop tea, pour it into a secondary all rounder with the hop tea inside the secondary and let the natural CO2 purge the secondary at maybe 1-2 psi with a spunding valve on the secondary with the hop tea in there for the duration of the ferment. Do you think that the primary will purge the secondary enough of oxygen so I can transfer? I keg so my keg could be the secondary. Or I can dry hop in the secondary holding my bag of hops with magnets. Sorry for the long question. Just trying to make sure i am explaining my idea clearly. Will the hop tea go bad waiting for fermentation (CO2) to blanket the hop tea? Or could i purge the seconday with CO2 after putting the hop tea in then wait for the fermentation CO2 to be introduced? Thanks in advance. Your opinion is greatly appreciated
Hi Vince, yes this transfer method is a great way to go. In doing this you will need equal pressure to begin with. Use a spunding valve on the recieving end to control transfer speed to avoid splashing. Hop tea will be fine, hops are a natural preservative. I hope this helps.
Hi David, thank you for the recipe and detailed explanation. I saved your recipe on Brewfather and am planning to brew it next weekend. I did have a question as I'm rather new to brewing - I've noticed there wasn't a boil process step associated with this recipe and was curious why that was the case? Thanks again.
Thanks for the reply. I brewed this one and going to keg tonight. This was a very fast ferment. And was fun to watch the tilt on this one. Hope it taste as good as it is spelling. Thanks for the great videos
Hi David, What is the difference between adding hop tea and dry hopping, can hop tea replace dry hopping either by adding hop tea to the fermenter in place of the dry hops or adding more hop tea to the keg instead of dry hopping in the fermenter? Again, thanks for the great videos.
Thanks Clive. This, for me at least, is an odd topic. Hop tea is kind of similar in effect to zero minute additions and dry hopping. These days I prefer to cut out zero minute additions and hop tea and also dry hop. I believe you should try this approach and make your own judgements.
@@DavidHeathHomebrew Thanks for the reply David, I ask the question because I'm trying to solve a particular problem. I currently ferment under pressure in 2 Corny kegs each with a spunding valve to control the pressure, I only brew 19 litre batches but I use 2 kegs to provide an appropriate head-space. The main reason I do this is so that I can completely remove the chance of oxidation by transferring from the fermenter kegs under pressure into a serving keg which has been flushed with CO2. The beers produced this way (especially hoppy IPA's) stay much fresher and retain their hop characteristic much longer when no oxygen is allowed into the system. But obviously the only chance I have to add dry hops is at the very beginning of fermentation, since I don't ever want to open the kegs to the atmosphere once fermentation has started. This, of course, means that the dry hops are in contact with the beer for the full period of fermentation and clean-up - not ideal and can lead to the infamous grassy flavouring. So I think I've figured out a method of introducing a hop tea liquid into the fermenters under pressure, and the question is will hop tea have the same taste impact as dry hops... watch this space ;-). My other solution is to buy a Fermzilla and introduce the dry hops via the trub jar, I've yet to see any videos on whether this works although I have seen plenty of videos of brewers struggling to get the Fermzilla to seal properly and talk about larger o-rings being produced by Kegland to resolve these problems, so the product doesn't appear to be mature enough yet for me to invest my hard earned cash.
Hi David, another great video - many thanks for all that you have done here. So, hothead yeast, is it the answer to a maiden's prayers? Or, to put it another way, can I stop worrying about temp control, chuck out the S04 and use this this to brew my next 3 gallons of London Pride? I would be very interested to see your views on how far you could take this yeast.
Hi Henry, many thanks for your message. Hothead is very happy at a range of temperates and provides a good solution. There are other kveik yeast like voss gjernes and Tormodgarden that also offer this. You can forget temperature control with these kveik yeasts :)
Hello David, how long did you keep the fruits in the fermentor and how long after you dryhopped? Is it possible that mold start to grow if you leave it there for long time? I was planning to add in the fruits when gravity is few points from the FG and after a day or so give them a little squeeze and add dryhop and leave it for 5 days and then keg. Or should I remove the fruits after ~5 days or so to make sure I hit consistent FG before kegging? I have a Tilt hydrometer but don't really know how accurate it is after all that junk in the fermentor :)
No worries on time with the fruit, you could leave it in for 3 weeks or more. If you are using Kveik then the fermentation will fly by. Should be no issue with your plan on that basis.
8:09 How do you get around not heating the pineapple to neutralize the bromelian in the fresh pineapple? wouldn't the enzyme being left active turn beer dark after a few weeks?
I always use Pineapple that is bought frozen for smoothie drinks. I believe that it is already processed because ive not had any yeast or colour issues. You get the same in tins but a lesser quality and added sugars often which I avoid.
I think I might give this a go this weekend. All my temperature controlled fermentor space is busy right now, so something with a little more flexibility temp-wise might just do the trick. And it just so happens I have a little over 1 kilo of mangoes lying around... This looks like just the brew I needed. Thanks!
@@leolego2 Really, really well actually. No boil meant for a much faster brew day, and with the kveik yeast (I used Omega HotHead) it blazed through the wort in a couple of days One of the most relaxed brew days I can remember. I expected the mango and pineapple to be more potent than they were, but was very happy with the result. I made a note three days after kegging that it was "too malty", but two weeks in it was ready to serve. It disappeared very quickly after that. :) Definitely a beer I'll come back to some day, but likely with different hops. Belma/Mosaic maybe
Hey David, I read through some of the comments and didn't find my question, so I'm sorry if I am asking the same question that someone has already asked. with the Omega yeast, is the problem with the pitch rate still good information, or has the manufacture fixed this and we can follow the pitch rate again? thanks for the vids.
Hi David. I am new to home brewing and have only done a few brews so far. I have been watching your videos non stop for the last 3 weeks. I am attempting this recipe. At 9:50 you show the fruit going into the fermenter but you don't show the funk that was on top when you took the lid off. Do you scoop out that funk or do you stir it in?
Hi David, What sort of amounts are we talking about in regard to hops. I am not a lover of the heavy hitting C hops but recently tasted a mango IPA which was amazing. Percentages of malt and fruit is easy to replicate regardless of batch size. but what about the hops in both stages?
HI Dave, These are in the video description as follows:- Dry Hops - 4-5 days 100 g - Centennial 100 g - Simcoe HopTea 100 g - Centennial 100 g - Simcoe
@@DavidHeathHomebrew thanks, that's for a 30 l.brew so I can just drop this to suit my brew length. I'm sure you mentioned it but how long is the fruit left in?
Hi David, might be a weird question, but I have a somewhat limited setup. Can I put the hop tea in the secondary fermenter and then siphon the worth from the first fermenter on top of it? Will the hop tea be in the wort too long then or will it work? Thanks in advance.
Hi David. Planning on brewing this tomorrow. As I understand you didn't do a yeast starter? You simply took the entire slurry, dumped into a sanitary jar, refrigerate & pitched 1 TBL?
Hi David, I've just brewed a very similar beer but using no pineapple and instead just mango puree added to the fv with my wort. I've added no hops in the kettle, but just wondered about the kettle aroma vs hop tea ratios in terms of flavor and IBU? I've notice people seem to having differing opinions around hop tea in terms of grassy flavors or little to no aroma. My batch size is 45l and I have dry hopped 110g each of el dorado, bru-1 and citra. Then I have 80g each of el dorado and bru-1 for my hop tea. This is obviously to replace all my bittering and aroma kettle additions. Another question I had about adding the hop tea is around oxygen, is it possible to add something like sodium metasulphite and/or ascorbic acid to the hop tea to avoid this? Finally do you make any ph adjustments to your hop teas? Cheers Andy
Hi Andy, yes taste does differ. Hop tea is really just for the late additions. It will not bitter a beer as such. With a no boil brew there are methods for this though. This video shares one easy solution:- ruclips.net/video/hHPy_nNkN68/видео.html
In terms of oxigen and hop tea there is really no better way than to add the tea to either a bottling bucket or keg and then transfer the beer on top using an auto syphon. Avoid splashing and you will be fine.
Will be brewing this recipe for the first time today and with the use of Hothead by Omega. Saw the recommendation from David to not use the whole package of yeast. I put the yeast in the fridge yesterday and the amount on the bottom of the jar is quite small. What is the danger of using the whole package of the yeast? Can it ruin the beer and make off-taste or is the risk only HEAVY fermentation?
Hi David, how are you? I got 2 questions regarding this brew: 1) I cannot find Mango (whether in tins or frozen or real fruit), would peaches be a good substitute? 2) I don't have a second fermenter to rack the beer. Will it be fine in a primary? Thanks!
Hi, good thanks here are some answers:- 1) Peach will work nicely 2) No, it really will not. I suggest you obtain another fermenter before using fruit. I hope this helps :)
David, Love and respect your videos. Is there a chance you could make a video with a side by side comparison of a raw neipa and a traditional neipa. It does not need to be the same recipe or a split batch. I don't want to make a bunch of work for you. I would just like to learn about the difference in characteristics between the two.Thanks for all you do.
Hi David, quick question before I dry hop this bad boy. Fermentation has taken nearly 3 weeks. But Brewfather tells me I’m 87% of the way there now. I’ve tasted a sample and it’s very fruity but almost like a sour beer. Should that be the correct flavour? Is that the yeast strain? I’ve never tasted beer before without hops… Should I be worried!? I should say I taste of the sample about a week ago and that was much more sour. Thanks for your help, Duncan
Sure no problem. The fruit element of this will take a little time to settle out and I think this is probably what you are tasting now. If it was sourness then it would also increase with time not decrease. No worries here in what I am hearing :)
1st- Great videos. I’ve learned so much from them. Thank you. 2nd- You mentioned there was an error in the recommended pitching rates. Is this the same for all kveik strains. I’m using Voss on my next 10g brew (OG 1.075) and would love to get the orange citrus notes claimed. Under pitching and 30c temps likely the key, but understanding the under pitching rate is a mystery to me.
Thank you :) Kveik is always an underpitch compared to regular yeast. I have very limited experience with commercial versions but decided to try some recently. Hothead is the first ive tried but I will report on others as I test them.
Hello David, I have a few questions about the optimal use of fruit. I brewed an apricot beer a while back. Added pre-thawed apricots in a hop bag, but the final taste was not good. No oxydation but no apricot flavors at all. I put 1,8kg of apricot in 20Liter of Pale Ale Isn't it better to put a mango puree or a coulis? Or the mango slices are enough to have the maximum aromas of the fruit?
From my experience here are the keys:- great quality fruit, pre freezing to break down enzymes, add fruit as late as possible in fermentation. Some fruit benefits from squeezing a day after adding.
@@DavidHeathHomebrew Thanks for your quick response. In the recipe I found he suggests adding the fruit 6 days after the start of fermentation and then leaving it for another 18 days to reach a total of 24 days. I think they are waiting for the end of the primary fermentation which is robust
Recipe says hopstand at 80 for 3 hours and in the video you did hoptea instead of hopstand. I think they are more or less "the same" but the difference in hopstand is that it is done after boil before cooling the wort. Hopstand also loses some hop flavor during the fermentation. So these two techniques would have two different end results. So what would you prefer?
Hi David, I’m fermenting a really similar beer at the moment and have put pineapple and mango in my fermzilla 27L. Also using Kveik. I’ve added the dry hops too now and put the pressure back up. Is it ok to maintain/increase the pressure and serve from the vessel? Or will the fruit cause a problem?
I want to make this one.. But cannot to the water right. I am using a 10.5 Anvil and grainfather app. It is telling I need 8 gallon of water but that cannot be right since there is no boil. Should I just subtract the boil off form the water needed. Thanks for the great video..
Thanks Robert. Set the boil timer to zero but I will still judge the sparge amount as shown in the video rather than using an app. Especially the GF app, this is inaccurate at the best of times. Try Brewfather, its free until you want to store more than 12 recipes and far better.
Very cool, found my next recipie after Raw Neipa from your other video I'm doing today :) I'm really enjoying those super fast kveik raw beers, I hope you have more great recipies in production :)
Hello David! I need your expertise. I am currently fermenting a Chocholate Banana Stout. I'm going to add some Bananas to 2ndary. Would you use the same procedure as in this video? I am concerned about getting an infection. Cheers!
You certainly can as long as you are clean and sanitary. Do be aware that bananas when fermented have very little or no flavour. They are used in wine/beer as a thickening agent.
@@DavidHeathHomebrewThanks! Yes, I hear that it gives the beer a good body. I'm fermenting with G01 Stefon and had some dehydrated bananas i the mash. I may be crazy, but i am thinking about adding about 15 riped bananas to a 25L batch. It will be some serious monkey business 🙈
I think it is only wise to recommend that people do their own experimentation for their own individual taste. I look at it in terms of the chloride to sulfate ratio. For hoppy styles I tend to shoot for a ratio of 1:3. This works for my taste but will not suit everyone of course. Perhaps this will be a good starting point for you but do test lower and higher ratios. 1:4 is good if you want more hop shine but it is too much for my taste.
David, as it's a raw beer, do you need to take more care cleaning / sanitising your mash kit before starting? I've an all in one system, which is clean before the mash, but I don't do a full sanitise as it's usually boiled in the same vessel.
Hi David First of all, many thanks for your videos. Very instruktive! I bought all of the ingrediens for this recepie today and i´m gonna give if a shot this weekend, very excited! I just have one question, when you talk about hop tea what do you mean for this recepie? I´ve never done hop tea Before. Is all of the hops supposed to go to making hop tea or just some? Many thanks!
Great to hear Charlie. Yes with the hop tea I add all hops to a flask and then add enough water to cover them and then around half a litre move. You will find that much of this water is absorbed by the hops and what you get back is much less but it is concentrated hop goodness :) I covered this in more detail in this video:- ruclips.net/video/H55TrQWUcs4/видео.html
@@DavidHeathHomebrew thank you for the response:) a new way of adding hops, excited to give it a try! The hops that go into the hopstand, should l do that like a whirpool at 80° for 180 min, or just dump it in? Never done more than 20 min hopstand before. Thanks again
Hi David, quick question about the hop tea part: I was thinking of soaking the hops in a sealed jar for a few hours and then pouring them in a french press to filter out all the liquid. Do you think this will cause an oxidization problem? Thanks!
In itself, no. The danger of oxidation comes if you splash it into your beer. The best way is to add the hop tea to your keg/bottling bucket first and then transfer your beer on top without splashing.
Hi David I've brewed this beer once already and loved it however i think i stuffed up the hop tea process I plan to use 150g of hop pellets for my hop tea using a 1 liter french press. How much hops to water should i use in this french press? I think i put way too much in last time and got very little liquid in return cheers
Why cold sparge water? If the mash out is the pasteurisation step then isn't there a risk of adding contaminants from the (unpasteurised) sparge water? Also, what difference (if any) would adding the fruit at pitching time make? Recipe looks great!
Cold water will simply save time because the next stage is cooling. If you are concerned about your water then I would for sure pre-boil it or at least pasteurise it. By adding the fruit at pitching time this will very negatively change the taste of the end result. The taste will be no where near as clean and you may not wish to drink it. It is highly advised to add fruit either in secondary or after a trub dump in a supporting fermenter. Hope this helps.
Hello David, great info! Any experiencies on putting the mango into a sanitized blender and adding the puree to the secondry? I think it would get the most out of the beer. Maybe its gonna be too hazy?
Hi Jorge, Yes. I find this leads to small pieces of fruit that can cause issues in bottles or a Kegerator. It is to be avoided unless you want to use a filter which can remove flavour.
Hey David! Just curious. What are the steps in the professional sterilizing process that make sure the flavor is not compromised? I've got a strawberry and raspberry patch and would like to use this fruit but am not confident I can keep wild yeasts or other infections out by using campden tablets and freezing. Just curious. Could be an industrial hassle, but maybe it's not?
You can expect a ph drop after adding fruit. Some enjoy some extra tart flavour but if not then you can attempt to counter the drop with water chemistry but it can be hard to predict.
Hi David, excellent video as always! I'm compiling my list of ingredients for this brew right now! Just wondering, do you adjust your hop amounts for AA content even when only using hop tea and dry hopping? (My LHBS carries 13.1% simcoe and 8% centennial, whereas this recipe calls for 8.5% and 10.5% respectively)
Thanks Vegard. Certainly if the additions are in the boil then yes you should adjust for IBU for each addition but for additions like these then it comes down to opinion. There is a camp of people that feel IBU still counts whereas others (including me) believe that is only provides a temporary bitterness. A beer of this design type is very hard to predict bitterness wise because the hop tea is not having a static temperature and the rate at which this temperature drops will vary depending on ambient temps. In terms of dry hopping this is more predictable but like I say I am of the opinion that dry hopping bitterness is only temporary. This beer is never going to be a bitter one of course :)
Hi David, great video as always! Have you ever tried to brew fruit gose recipies? I was trying severeral from local craft breweries, and it tasted amazing! Mixture of salty-sour gose with different fruits (Passionfruite, Melone, Aprico etc) Would be awesome if you could share your experinece with this type of Beer! Cheers
Hi Vadim, Actually no! But fruit is fruit and I have plenty of videos that show my methods. Check out this one for example:- ruclips.net/video/_VuUsM1Kp6o/видео.html
Yes, this is how this recipe started. It ended up a hop free boil of just 30 minutes. This gave it a better result texture and flavour wise compared to a 60 min boil but for myself the no boil version has better texture and end flavours.
hi david, I'm doing a test of an IPA with pineapple and mango using the voss kveik and I would like to know if there are problems to ferment the fruit at high temperatures with the yeast in my case I fermented at 28 degrees but finished the last part with the fruit I perceive a slight acidity it may be that the pineapple or the mango became sour for 2 days at 28 degrees there are contraindications to use the fruit with kveik thanks for the availability
This beer looks like a cracker!ill have to brew this in a month or when i get some fridge space back. Thinking farmed framgarden yeast would fit perfectly here.
Hi David, I have a first time use of Hothead Ale Yeast fermenting a NEIPA right now, and I think I will give your recipe a try! So, tell me please, in what time/day after put into fermenter must I press the bag fruit? and also, how many days the fruit keep in contact with the wort before the first dry hopping addition? Thank you in advance.
Hi, great :) I add the fruit, then wait until the next day before pressing it hard. This is when I would add the dry hop when using Kveik. Hope this helps:)
Hi David, i'd like to try this fantastic receipe but I don't understand the hop tea quantities...I'll try with 12/14 lt batch volume with 62 g of hop for the tea...how much water I've to use for tea hop? Do I have to use all the hop tea or not? I brew without an hopstand so i'd like to improve the hop tea technique for other own recipes. Can you help me please. Thanks & bye
Hi David, Struggling to get the Omega Yeast over here in Japan. Could you recommend another yeast to use preferably a dry yeast as they are the easiest to come by over here!
Its a different type but Lallemand have a voss kveik in dry form that I really like. I have a video about this here:- ruclips.net/video/Ha5DzNo7qjs/видео.html
Hi David. I am going to give this raw pineapple and mango IPA a go and noted the comment about the omega yeast. Is this still an issue or have omega corrected the problem do you know? Thanks, Iain
Hej David ! I brewed this amazing recipe two days ago. It has been in the primary for some 42 hours now. SG is some 5 points from my estimated FG but I still have pretty thick krausen (2-3cm). Would you suggest waiting until the yeast drops or just transfer without krausen into my secondary? Thank you so much for your work!
@@DavidHeathHomebrew Follow-up question: Do you squeeze those fruit bags before bottling/kegging or just leave them untouched at the bottom of the secondary? Tak skal du have :)
Hey David, just kegged my beer. Felt the beer was a bit acidic, even before adding the hops. Day 1(2 days fermenting at 39C, 4 days dry hop, FG 1012) on the keg it tastes more like a sour ale then a IPA. How many days/weeks of keg conditioning is needed for this beer?
Hey David, I’m nearly five points of gravity away from the FG but still have a big bubbly krausen. Is it a problem if I add my fruit directly on top of this krausen?
Hi David I'm trying this recipe this weekend When you take the spoonful of yeast do you just sprinkle that in the wort or do you make a starter? Cheers
No need to make a starter with kveik unless it has been imported and has been on quite a journey. Then a starter for health would be a great idea. With mine I just introduce it during cooling transfer to my fermenter. If you pitch the right amount then it will start quickly.
@@DavidHeathHomebrew David I made this on friday night my OG was only 1.055 I added the fruit at 1.015 on monday according to my tilt it's down to 1.006 now from 1.008 yesterday Should i leave it until it stabilizes or should I transfer now at 1.006 Cheers for the advice
@@jaypop28 I would suggest waiting on all yeast so that you have a clear final gravity for 3 days in total. Hope this helps and that you enjoy this beer :)
Great video. As someone who generally does smash brews, this is quiet an elaborate procedure. I will no longer chug my friend's IPAs to show appreciation.
@@DavidHeathHomebrew Thank you for the info keep up the great work. I love all the clips ,I've learned and use so much information from this channel. Cheers!
Hi David, thanks for the vid and recipe. It looks great. I am very new to brewing and want to give this a go for my second batch. I can't seem to find any Omega Hothead yeast available nearby or online. Do you have any alternative suggestions for yeast + advice on how that might affect brew time, alc content etc.? Thanks in advance and keep up the good work!
Hi David - excellent and informative video, and appreciate the advice on pitching rates. Would you apply the same pitching rate to other Omega kveiks? I'm thinking about trying their Hornindal (OYL-091). Thanks.
Hello again David, do you know why the Brewtools profile has such a high water to grain ratio? My mash was very thin and I missed my numbers by 6 points. Thanks.
Great recipe David. Thanks for this video. I followed this exactly and it turned out to be a popular one as you predicted. I noticed a bit of an Apple juice note to it in addition to the fruit and hops. Is this an ester of the hot head kveik in your experience? I pitched a partial pack but may have pitched a bit more than your recommendation. The measurement was not precise :)
@@DavidHeathHomebrew you were correct David. Between week 2 and 3 on tap the Apple esters were significantly reduced and difficult to detect. My wife described it as going from juice to beer. The bitterness is nice and more notable now as well. I prefer the carbonation on this one around 2.7-2.8 vol or so. Great recipe!!
Hey David Great Video< I really want to try this recipe however i am having trouble finding this yeast in Australia Can you recommend a substitute yeast for this brew?
Thank you :) Voss Gjernes kveik will work well also but this yeast has less flavour. This is on the yeast bay brand. I want just see what kveik you can buy and start from there :)
Brewed this 12 days ago, kegged it after a week, and gave it a go today. Most excellent, and very drinkable... almost too drinkable!
Thanks for the recipe and inspiration, David!
Thank you for another great recipe and high quality video. I've watched and drooled over dozens of your videos, and this still might be my favorite so far. I've learned more from you and your videos than I did in years of reading homebrew instructional books, subscriptions, and (too infrequent) small scale brewing combined. I really can't wait to give this a shot. Thanks again for all the work you do and the help you provide. You're my favorite source of recipe, instruction, and technique info here by far.
That is all great to hear, many thanks for the great feedback :)
Glad I watched your video on priming bottles when using Kveik yeast. I ended up using some spare cider yeast I had in the fridge for priming in the bottle. It was either that or a lager yeast but given the high abv of this beer I thought the cider yeast would work better. This is an exceptional beer and by far and away the best 'hazy' I've made. Thanks David for sharing.....legend. My FG came out quite a bit lower, perhaps because I used a different Kveik strain, but my god that fermentation was quick, done in 3 days @ 30C.
Great to hear Matt. Yes a change of yeast can do that but it sounds like it worked out well 🍻🍻
This was my 28'th batch, my first raw beer and my first infection :(
I followed the recipe, but i have apparently failed somewhere. Possible causes: My O2 bottle was empty on brewing day,so i didn't get the wort aerated properly. So instead of five days fermentation it ended up in eight days. I also forgot to lower temperature from 34 to 21 degrees after dry hopping. Too good conditions for bacteria for a long time? Finally, i used a wooden device (sanitized) to squeeze the fruit bag.
Anyway, when i opened the lid on day eight, the beer had white bubbles on the surface and a nasty vinegar smell. The taste was
not terrible but the nice fruit flavor was almost gone. After some googling i'm sure it must have been pellicle.
I didn't get any use for the hop tea, so i sanitized a container and put it in the freezer for future use.
Thanks to David for great videos. I have learned a lot from them and i will try this recipe again.
Ouch sorry to hear that. I bet it was that wooden spoon.
I have been brewing on and off for decades, but this recipe and method really interests me. I live in the Tropics and these fruits are everywhere and still my faves, and this RAW method looks like a good way to get the fruity flavours. thanks Dave
Great to hear. Yes, I found it super interesting myself, as well as giving a very nice end result.
Wow, a real eye opener to new possibilities…I‘ve never even seen nor heard of half these brewing techniques…thanks David!
Cheers Josh 🍻🍻🍻
One thing I have had success with in avoiding oxidation in bottled NEIPAs is adding around 2 teaspoons of Ascorbic Acid (pure Vitamin C) into the bottling bucket along with the priming sugar syrup solution for a 5 gallon batch. It does not effect the taste at this ratio and I would argue it makes the beer a bit "healthier"! 😅
This is the same principle as putting lemon juice on cut apples to prevent them from browning.
Great, thanks for sharing 🍻🍻😎
Hi David, thanks for the recipe! The timing couldn't have been better, since I was recently asked to brew something for a party on very short notice. I revived my dormant Gjernes kveik culture and gave this recipe a whirl. It went into the keg yesterday, and I should be serving it at the party in 8 days :)
The hop tea was a new technique for me: Those hop pellets sure know how to expand. I added enough water to cover the hops, and then some. Still, the hops expanded and absorbed all the extra water, and I had to add even more to be able to see any kind of fluid movement in my jar.
Great to hear. It should be very good before that :) Yes hop tea can go like that , just keep adding as you need more water. It will work nicely :)
Good to know that frozen fruit from the shops is unlikely to have infection issues. Was planning a strawberry wit for the summer and this saved me boiling it!
Great, boiling fruit is really a bad idea if you want the right flavours.
Thanks so much for the detailed instructions, David!
Thank you, glad you found them useful :)
Hello David! Thanks for the video . My question is: when you add the fruit to the worth, if will get in contact with oxygen. Will that not oxygenize the beer, and it will ruin it? Many thanks!
As long as you do not splash the fruit in then you will be fine.
Dear Dave
This recipe is definitely very successful !!!😃
I am forced to ferment in buckets at room temperature so seeing that autumn is coming accompanied by a significant drop in temperature, I will have to forget my Voss Kweik.
I was thinking of replacing it with Saf'ale US05 from Fermentis (quite neutral with less citrus aroma); do you think it could make the job for this recipe?
Otherwise, would you have another reference to recommend (that we can easily purchase in France)?
Thank you in advance for your advice
All the best 🍻
Bertrand
Hi Bertrand, Voss is actually quite happy at room temperature as long as it is over 20. If not US05 will also work but as you say with some flavour loss.
Thanks for yet another great video. Question - how do I make this a hazy NEIPA without changing much of the ingredients? Should I just change the yeast?
Basically how is Raw different than a Hazy .. and how to change the ingredients to make it Hazy? Thanks I’m advance.
This recipe was written to be made raw but it can be boiled too. Just ensure that the hops used retain the same IBU levels.
🍻🍻🍻
David you should mention at the end the recipe is for kegging only. I botteled the beer after adding hoptea and priming sugar, but by using the hoptea I did not think about hop creep. Resulting in highly overcarbonated beer and beer fountains when opening a bottle.
Sorry to hear about this, be sure to release those in case they turn into bottle bombs.I have successfully bottled this one without issue personally. The problem you have there sounds like wild yeast or perhaps you did not have a completely finished fermentation?
@@DavidHeathHomebrew maybe unfinished fermentation. First time I used Kveik. SG was 1009 after 1 day , then lowered temp and dryhopped for 4 days . But I did not really check the ispindel anymore after day 1. And I now realize a SG of 1009 at 35 degrees is not the same as SG 1009 at 21 degrees. I checked the ispindel logs and see SG1013 at 21C and that's when I botteled :-)
That would certainly explain it. Sorry to hear about that, never good.
Hey David, Thanks for this great recipe. My version of the recipe is fermenting at the moment. Had a question, i want to bottle the beer into bottles. Do you recommend to use bottle sugar? If yes, how much do you recommend? Kind regards from The Netherlands🍻
Hi Tim, between half a teaspoon and one teaspoon per 500ml bottle should work well, the teaspoon being for a higher carbonation. I hope you enjoy it 🍻🍻🍻
Thank you for all your great videos. I had an idea for a suggestion : many of your recipes are “tried and tested” - Id love to hear more about the different versions of the recipes you have tried as you refined it to your liking. Like you “tried this without the Munich malt and it felt lacking in such and such. Or I tried it with this other hop combo and didn’t like how it worked with the fruit...”
these examples and experimentation would really help me in my own recipe formulation and making modifications. Thanks again, I’ve become a big fan!
Many thanks Mark. Yes I have done some of this with my style guides but usually the differences are ratios of malts and hops. But yes I will look to include more things like this. Some of what I am sharing goes back a very long time though :)
Brewed this last week. Great recipe! Thanks David.
Great to hear David :) Enjoy :)
Hello Dave
My friends and I have fond memories of this recipe and I'm about to brew it again.
I realize today that the notes I took some months ago are incomplete and I'm not sure I caught all the explanations of your video .
I noted the steps:
1° Fermentation 1 (without fruits) until the gravity reaches "OG - 5" pts - Duration 3 to 4 days
2° Transfer to an other fermenter
3° Addition of fruits and fermentation 2 until OG - Duration 4 to 5 days
4° Dry hopping as soon as OG is reached - Duration DH 4 to 5 days
5° Hop tea before finishing/bottling
What I would like to remember is if steps 3 and 4 are well separated or if they can be merged (with dry hopping beginning at the start of fermentation 2).
Would you be kind enough to enlighten me on this point?
Thanks a lot in advance for your reply (and for this incredible material you share with us all) !
Hi, great to hear 🍻🍻
Yes, you can combine adding the fruit and dry hops, this will work out just fine. I would suggest doing both towards the end if the initial fermentation 5-10 OG points away is good. This way you will have better flavour from them both.
Hi Dave.
Thanks a lot for your quick feedback and your recommendation !
All the best !@@DavidHeathHomebrew
Hello Dave,
Sorry to bother you again but I would appreciate your opinion on my following observation.
I usually track my brews with an iSpindel but, bad luck !, my wifi just failed the moment I started my fermentation. So I am working blind.
I am 48 hours after the start of the fermentation and when I open the tank I see that the krausen is still formed and the airlock bubbles nicely.
However, I thought it was noted in your videos that reaching the "OG - 5pts" target took about 24 hours, so I did not expect to see such activity.
Don't you think it's a bit early to transfer to my second bucket for the fruit fermentation ? Shouldn't I wait another day or two ?
Cheers 🍻🍻🍻
Hey 🍻🍻 Its no bother at all. I am happy to help. Ideally I would suggest taking a reading with a hydrometer 🍻🍻
Hi David
Thanks for the recipe.
I am a bit lost with the hopping - I understand that there is only Hop tea for flavors and Dry hopping for aroma. What brings the bitterness please ?
Hi Bertrand, the first hops in the boil bring bitternes. Check this video out for a full guide on hops and hop method types:- ruclips.net/video/x6ZZyf69Y4w/видео.html
@@DavidHeathHomebrew Thanks David for your very quick reply and for all this information that you share so kindly with us.
1° Regarding the boil, (maybe I am wrong) I didn't see any boil in this video. I just noted a sparging with cold water + a complemantary cooling and then the transfer to the fermentor.
Do I have to understand that the bitternerss is given by the hop tea prepared with water @ 80°C and kept for 1 hour before filtering, carbonatation and bootling ?
2° The day of bottling, is it possible to poor in the sugaring bucket the both hop tea and sugar for carbonation in a single step ?
Thanks in advance for your clarification
All the best from Paris !
Yes this is a no boil beer. The bitterness is given by the hops added. You may combine hop tea and sugar for bottling.
I recently released another recipe that also uses mango fruit along with lemon that has a boil, that may also interest you if you like NEIPA. Here is a link:- ruclips.net/video/4_qj_1Zy29s/видео.html
@@DavidHeathHomebrew Thank you very much David for this reassuring information!
Thanks also for Neipa's recipe; I'm sure there are lovers around me!
My pleasure 🍻Enjoy
David, you are the best. I already commented on the FB post. Just wanted to post here that Omega Hothead (OYL-057) is #3 Stranda, on the Kveik Registry. Interesting to note that the original Kveik was found to be single strain, thus making it the ideal candidate for commercial Kveik conditions. If your yeast ever goes bad, you can go back to Omega for a fresh batch like it's a time machine :)
Thanks again for this video. So many great notes for fruit additions, raw brewing, Kveik pitching from commercial packages, and so much more.
Thanks Mark. Yes I choose to not mention the farm version as according to those that have tried it and hothead they are quite different.
@@DavidHeathHomebrew Interesting! I wonder why that is.
Thanks again :)
I guess Omega had their reasons. Could just be the bacterias.
@@DavidHeathHomebrew Interesting. The NCYC report gave no bacteria in the sample. Perhaps it was the storing & shipping of the shipment from Lars that affected the Kveik.
Anyway, still good to see you're getting a good result from a commercial isolate.
I used Lallemand Voss Kveik, could`t find the yeast referred to in the video. I tasted when transferring from the Fermzilla (after 6 days from fermentation start) to a Cornelius keg, and the current result is a terrible yeasty off flavor. I don`t know if something is wrong or if this will get better with time. No hop taste from the dry hops, haven`t tested after adding the hop tea though.
It is likely that this is simply because the beer was sampled too soon and at present just needs time.
@@DavidHeathHomebrew Thanks David, I'll let it rest for a while and taste again 😊
Yes, little point tasting beer too early 🍻
@@DavidHeathHomebrew Hi again, I have now waited another week and the yeast taste is gone - hurray :-) The beer is now juicy with tropical flavors, but a little in the dry end. I measured gravity again to 1.007 with my FG hydrometer. Maybe I will get used to that. Is there anything I can do, f.eks. add lactose to increase gravity av few points to make the beer more balanced?
Great to hear 🍻🍻🍻Its too late now
Hi David, thanks for the video and I finally got to brew this one which had always interested me for some time. Currently it is in the fermenter with the fruit added and doing well. A few questions came up as I was brewing it which you could perhaps clear up for me. These being:
1) you have not called to add any yeast nutrients or Irish moss. I appreciate there is no boil, but I assume a level of trub will be mixed in as part of the hazy appearance and this type of yeast will have no issues without any additional nutrients?
2) Cooling the wort to 37C for pitching: When I convert this recipe for my Grainfather G30 I end up with only a 10 litre sparge. So, the temperature was still up in the high sixties when finished the sparge with cold water. I reframed from using my counter flow chiller or indeed my coil chiller because you could not sterilise it by placing in boil or running boiling wort through it. It took an age to chill to the point where I gave up and placed the wort into the fermenter and used the glycol chiller to get it to 35 C within a decent time. What is your cooling method when you make it?
3) I would recommend adding in some rice hulls as the level of wheat in the grain bill makes it a very slow (near stuck) sparge.
I am hoping the result is as good as I am hoping.
All the best
Eugene
Hi, Sure
1) I recommend nutrients for every brew. I also use irish moss but thats up to the individual.
2) With a CFC you would be better off cleaning and sanitising it before the brew.
3) Rice hulls are optional, this is not much wheat but if your grain crush is on the fine side it can tip the balance.
I hope this helps 🍻🍻🍻
I’m hoping to do a raw beer soon, so far think I understand the process but how about cooling? Normally put the immersion chiller in the boil to sanitise, with the raw should I clean it with PBW then a no rinse sanitiser?
Hi Simon, yes, exactly that. I do that cleaning and sanitation in a bucket and keep the immersion chiller there until its needed.
Just about to brew this and excited about the results as it sounds lip smackingly good. Quick question though, are there any special measures to take when priming in bottles to avoid over carbonation? I'm going to be transferring it all to the bottles.
Cheers Matt. No special measures needed 🍻🍻🍻
Hi David
Your recipe was a great success, thx again.
But now, the family is coming back for a refill...!
I brewed it in summer when the ambient temperature in Paris was perfect for the Voss Kveik Ale yeast that I used.
As I have no thermal chamber to regulated the T° and as I will have now to deal with my home T°, which varies between 19°and 21°C,
would you have a yeast strain to recommend for this range of temperature (19-21°) to rebrew this recipe ?
Can I expect the beer quality ?
Thx in advance for your advice
Great to hear. You can use voss at this temperature too 🍻🍻🍻
@@DavidHeathHomebrew I saw on the packaging that the range was [25° - 40°C] with optimal results between [35° - 40°C] which is much higher than what I have.
I was thinking about using a Mangrove Jack M15, M44 or M47 or even a Fermentis T58, which seems OK regarding the temperature but would they match with this recipe with fruits ?
The only issue really is different attenuation rates which will change the beers balance.
Amazing video david! Do you have recommanded water chemestry here? And have you tried to boil for 30/60 minutes? Will it become a bigger deviation to taste?
I would go with a hoppy profile. The one in Brewfather is good or my NEIPA profile. This recipe was written just for raw brewing but I know some have enjoyed it with a boil too.
Does the hop tea also add flavour and aroma or just bitterness? What would 've the difference between hop tea or adding the hops during sparge and letting it sit in hot wort? Thanks for the vid
Thank you. The hop tea will mostly just add aroma and a little flavour. Any bitterness will be short term. Adding hop tea after fermentation will provide cleaner more pronounced effects when compared.
Hi David. So. I have an all rounder, actually 2 of them. What I'm thinking is can I make a hop tea, pour it into a secondary all rounder with the hop tea inside the secondary and let the natural CO2 purge the secondary at maybe 1-2 psi with a spunding valve on the secondary with the hop tea in there for the duration of the ferment. Do you think that the primary will purge the secondary enough of oxygen so I can transfer? I keg so my keg could be the secondary. Or I can dry hop in the secondary holding my bag of hops with magnets. Sorry for the long question. Just trying to make sure i am explaining my idea clearly. Will the hop tea go bad waiting for fermentation (CO2) to blanket the hop tea? Or could i purge the seconday with CO2 after putting the hop tea in then wait for the fermentation CO2 to be introduced? Thanks in advance. Your opinion is greatly appreciated
Hi Vince, yes this transfer method is a great way to go. In doing this you will need equal pressure to begin with. Use a spunding valve on the recieving end to control transfer speed to avoid splashing. Hop tea will be fine, hops are a natural preservative. I hope this helps.
Hi David, thank you for the recipe and detailed explanation. I saved your recipe on Brewfather and am planning to brew it next weekend. I did have a question as I'm rather new to brewing - I've noticed there wasn't a boil process step associated with this recipe and was curious why that was the case? Thanks again.
Great 🍻🍻🍻
This recipe was set up for no boil, I go into this in the video.
If you like you can add a 30 min boil though.
@@DavidHeathHomebrew Thank you for the prompt response. I will give it a go.
Great, enjoy 🍻🍻🍻
Thanks for the reply. I brewed this one and going to keg tonight. This was a very fast ferment. And was fun to watch the tilt on this one. Hope it taste as good as it is spelling. Thanks for the great videos
Great, hope you enjoy it as much as myself and others have :)
Hi David, What is the difference between adding hop tea and dry hopping, can hop tea replace dry hopping either by adding hop tea to the fermenter in place of the dry hops or adding more hop tea to the keg instead of dry hopping in the fermenter? Again, thanks for the great videos.
Thanks Clive. This, for me at least, is an odd topic. Hop tea is kind of similar in effect to zero minute additions and dry hopping. These days I prefer to cut out zero minute additions and hop tea and also dry hop. I believe you should try this approach and make your own judgements.
@@DavidHeathHomebrew Thanks for the reply David, I ask the question because I'm trying to solve a particular problem. I currently ferment under pressure in 2 Corny kegs each with a spunding valve to control the pressure, I only brew 19 litre batches but I use 2 kegs to provide an appropriate head-space. The main reason I do this is so that I can completely remove the chance of oxidation by transferring from the fermenter kegs under pressure into a serving keg which has been flushed with CO2. The beers produced this way (especially hoppy IPA's) stay much fresher and retain their hop characteristic much longer when no oxygen is allowed into the system. But obviously the only chance I have to add dry hops is at the very beginning of fermentation, since I don't ever want to open the kegs to the atmosphere once fermentation has started. This, of course, means that the dry hops are in contact with the beer for the full period of fermentation and clean-up - not ideal and can lead to the infamous grassy flavouring. So I think I've figured out a method of introducing a hop tea liquid into the fermenters under pressure, and the question is will hop tea have the same taste impact as dry hops... watch this space ;-).
My other solution is to buy a Fermzilla and introduce the dry hops via the trub jar, I've yet to see any videos on whether this works although I have seen plenty of videos of brewers struggling to get the Fermzilla to seal properly and talk about larger o-rings being produced by Kegland to resolve these problems, so the product doesn't appear to be mature enough yet for me to invest my hard earned cash.
Hi David, another great video - many thanks for all that you have done here. So, hothead yeast, is it the answer to a maiden's prayers? Or, to put it another way, can I stop worrying about temp control, chuck out the S04 and use this this to brew my next 3 gallons of London Pride? I would be very interested to see your views on how far you could take this yeast.
Hi Henry, many thanks for your message. Hothead is very happy at a range of temperates and provides a good solution. There are other kveik yeast like voss gjernes and Tormodgarden that also offer this. You can forget temperature control with these kveik yeasts :)
Hello David, how long did you keep the fruits in the fermentor and how long after you dryhopped? Is it possible that mold start to grow if you leave it there for long time? I was planning to add in the fruits when gravity is few points from the FG and after a day or so give them a little squeeze and add dryhop and leave it for 5 days and then keg. Or should I remove the fruits after ~5 days or so to make sure I hit consistent FG before kegging? I have a Tilt hydrometer but don't really know how accurate it is after all that junk in the fermentor :)
No worries on time with the fruit, you could leave it in for 3 weeks or more. If you are using Kveik then the fermentation will fly by. Should be no issue with your plan on that basis.
8:09 How do you get around not heating the pineapple to neutralize the bromelian in the fresh pineapple? wouldn't the enzyme being left active turn beer dark after a few weeks?
I always use Pineapple that is bought frozen for smoothie drinks. I believe that it is already processed because ive not had any yeast or colour issues. You get the same in tins but a lesser quality and added sugars often which I avoid.
I think I might give this a go this weekend. All my temperature controlled fermentor space is busy right now, so something with a little more flexibility temp-wise might just do the trick. And it just so happens I have a little over 1 kilo of mangoes lying around...
This looks like just the brew I needed. Thanks!
Great to hear Scott, go for it :)
@@leolego2 Really, really well actually. No boil meant for a much faster brew day, and with the kveik yeast (I used Omega HotHead) it blazed through the wort in a couple of days One of the most relaxed brew days I can remember.
I expected the mango and pineapple to be more potent than they were, but was very happy with the result. I made a note three days after kegging that it was "too malty", but two weeks in it was ready to serve. It disappeared very quickly after that. :)
Definitely a beer I'll come back to some day, but likely with different hops. Belma/Mosaic maybe
Great to hear :)
Hey David, I read through some of the comments and didn't find my question, so I'm sorry if I am asking the same question that someone has already asked. with the Omega yeast, is the problem with the pitch rate still good information, or has the manufacture fixed this and we can follow the pitch rate again? thanks for the vids.
I believe that the liquid yeast is the same. I have not checked to see if the packaging has been changed recently.
Hi David. I am new to home brewing and have only done a few brews so far. I have been watching your videos non stop for the last 3 weeks. I am attempting this recipe. At 9:50 you show the fruit going into the fermenter but you don't show the funk that was on top when you took the lid off. Do you scoop out that funk or do you stir it in?
Hi Tommy, no you just add the fruit as shown.
I am glad that you are enjoying my content :)
Hi David! Another great video!!
Would you consider making some videos teaching the community how to reuse brewing yeast?
Many thanks!
Thanks Bruno. Already done really. Ive shown top cropping in various videos, I have a bottom harvesting video and a yeast drying video.
Thanks for the video, when you bottle do you still need to add priming sugar or is the sugar from the fruit sufficient enough?
The sugar from the fruit will be eaten by your yeast, so you still need priming sugar.
Hi David,
Can I ask where you purchased the tea strainers from please and what size?
Thanks 👍👍
I bought these some years back on Ali Express. Search for large tea strainers and you should see similar :)
Hi David, What sort of amounts are we talking about in regard to hops. I am not a lover of the heavy hitting C hops but recently tasted a mango IPA which was amazing. Percentages of malt and fruit is easy to replicate regardless of batch size. but what about the hops in both stages?
HI Dave, These are in the video description as follows:-
Dry Hops - 4-5 days
100 g - Centennial
100 g - Simcoe
HopTea
100 g - Centennial
100 g - Simcoe
@@DavidHeathHomebrew thanks, that's for a 30 l.brew so I can just drop this to suit my brew length.
I'm sure you mentioned it but how long is the fruit left in?
Hi, why you don't blend the fruits in a blender?
I prefer them in pieces that can be removed more easily without filtering.
Hi David, might be a weird question, but I have a somewhat limited setup. Can I put the hop tea in the secondary fermenter and then siphon the worth from the first fermenter on top of it? Will the hop tea be in the wort too long then or will it work? Thanks in advance.
Hi, that will work nicely.
@@DavidHeathHomebrew Thank you for your quick and reassuring answer! :)
Anytime :)
Hi David. Planning on brewing this tomorrow. As I understand you didn't do a yeast starter? You simply took the entire slurry, dumped into a sanitary jar, refrigerate & pitched 1 TBL?
Yes, that is correct. You can use more if you like but there is no need for it with this yeast or Kveik in general.
Hi David, I've just brewed a very similar beer but using no pineapple and instead just mango puree added to the fv with my wort. I've added no hops in the kettle, but just wondered about the kettle aroma vs hop tea ratios in terms of flavor and IBU? I've notice people seem to having differing opinions around hop tea in terms of grassy flavors or little to no aroma.
My batch size is 45l and I have dry hopped 110g each of el dorado, bru-1 and citra. Then I have 80g each of el dorado and bru-1 for my hop tea. This is obviously to replace all my bittering and aroma kettle additions. Another question I had about adding the hop tea is around oxygen, is it possible to add something like sodium metasulphite and/or ascorbic acid to the hop tea to avoid this?
Finally do you make any ph adjustments to your hop teas? Cheers Andy
Hi Andy, yes taste does differ. Hop tea is really just for the late additions. It will not bitter a beer as such. With a no boil brew there are methods for this though. This video shares one easy solution:- ruclips.net/video/hHPy_nNkN68/видео.html
In terms of oxigen and hop tea there is really no better way than to add the tea to either a bottling bucket or keg and then transfer the beer on top using an auto syphon. Avoid splashing and you will be fine.
Hi David, is it ok to dip the defrosted mango in starsan - just to make sure the mangos are sutable? Cheers
Hey Lee, sure! Not really necessary though :p
if you avoid the boil, aren't you keeping lots of DMS in the wort, thus creating boiled veggies smell in the beer?
No 🍻🍻 Try it and you will be very surprised I guess 🍻🍻
Will be brewing this recipe for the first time today and with the use of Hothead by Omega.
Saw the recommendation from David to not use the whole package of yeast. I put the yeast in the fridge yesterday and the amount on the bottom of the jar is quite small.
What is the danger of using the whole package of the yeast? Can it ruin the beer and make off-taste or is the risk only HEAVY fermentation?
Hi Espen, Yes some people have run into issues using a whole package.
Hi David, how are you? I got 2 questions regarding this brew:
1) I cannot find Mango (whether in tins or frozen or real fruit), would peaches be a good substitute?
2) I don't have a second fermenter to rack the beer. Will it be fine in a primary?
Thanks!
Hi, good thanks here are some answers:- 1) Peach will work nicely 2) No, it really will not. I suggest you obtain another fermenter before using fruit. I hope this helps :)
David, Love and respect your videos. Is there a chance you could make a video with a side by side comparison of a raw neipa and a traditional neipa. It does not need to be the same recipe or a split batch. I don't want to make a bunch of work for you. I would just like to learn about the difference in characteristics between the two.Thanks for all you do.
This is quite easy to explain here. The raw version will have more haze and extra protein making it a little heavier in texture and taste.
Hi David, quick question before I dry hop this bad boy. Fermentation has taken nearly 3 weeks. But Brewfather tells me I’m 87% of the way there now. I’ve tasted a sample and it’s very fruity but almost like a sour beer. Should that be the correct flavour? Is that the yeast strain? I’ve never tasted beer before without hops… Should I be worried!? I should say I taste of the sample about a week ago and that was much more sour. Thanks for your help, Duncan
Sure no problem. The fruit element of this will take a little time to settle out and I think this is probably what you are tasting now. If it was sourness then it would also increase with time not decrease. No worries here in what I am hearing :)
Phew ok... This is the weirdest beer I’ve ever brewed!
1st- Great videos. I’ve learned so much from them. Thank you.
2nd- You mentioned there was an error in the recommended pitching rates. Is this the same for all kveik strains. I’m using Voss on my next 10g brew (OG 1.075) and would love to get the orange citrus notes claimed. Under pitching and 30c temps likely the key, but understanding the under pitching rate is a mystery to me.
Thank you :) Kveik is always an underpitch compared to regular yeast. I have very limited experience with commercial versions but decided to try some recently. Hothead is the first ive tried but I will report on others as I test them.
Hello David,
I have a few questions about the optimal use of fruit. I brewed an apricot beer a while back. Added pre-thawed apricots in a hop bag, but the final taste was not good. No oxydation but no apricot flavors at all. I put 1,8kg of apricot in 20Liter of Pale Ale
Isn't it better to put a mango puree or a coulis? Or the mango slices are enough to have the maximum aromas of the fruit?
From my experience here are the keys:- great quality fruit, pre freezing to break down enzymes, add fruit as late as possible in fermentation. Some fruit benefits from squeezing a day after adding.
@@DavidHeathHomebrew Thanks for your quick response. In the recipe I found he suggests adding the fruit 6 days after the start of fermentation and then leaving it for another 18 days to reach a total of 24 days. I think they are waiting for the end of the primary fermentation which is robust
Hmm, thats a long time in my opinion.
Recipe says hopstand at 80 for 3 hours and in the video you did hoptea instead of hopstand. I think they are more or less "the same" but the difference in hopstand is that it is done after boil before cooling the wort. Hopstand also loses some hop flavor during the fermentation. So these two techniques would have two different end results. So what would you prefer?
It's marked as a hopstand with a note added. Brewfather currently does not show hop tea. So this hopstand is the hop tea method as shown in the note.
Hi David, would any yeast work with this raw beer method or only a certain type? Can I use dried yeast?
Hi, You can use any yeast with raw/no boil brewing :)
Hi David, I’m fermenting a really similar beer at the moment and have put pineapple and mango in my fermzilla 27L. Also using Kveik. I’ve added the dry hops too now and put the pressure back up. Is it ok to maintain/increase the pressure and serve from the vessel? Or will the fruit cause a problem?
I would remove the fruit before serving unless you think this will be drunk very quickly.
Thanks David
🍺🍺🍺
I want to make this one.. But cannot to the water right. I am using a 10.5 Anvil and grainfather app. It is telling I need 8 gallon of water but that cannot be right since there is no boil. Should I just subtract the boil off form the water needed. Thanks for the great video..
Thanks Robert. Set the boil timer to zero but I will still judge the sparge amount as shown in the video rather than using an app. Especially the GF app, this is inaccurate at the best of times. Try Brewfather, its free until you want to store more than 12 recipes and far better.
Very cool, found my next recipie after Raw Neipa from your other video I'm doing today :)
I'm really enjoying those super fast kveik raw beers, I hope you have more great recipies in production :)
Great :) I have a large back catalogue of tried and tested recipes and each week I am testing and evolving new ones, plenty to share yet :)
Think this would work out well as a scaled down 5 gallon BIAB with no sparging? This sounds like an amazing brew…
Sure, no problem there.
Hello David! I need your expertise. I am currently fermenting a Chocholate Banana Stout. I'm going to add some Bananas to 2ndary. Would you use the same procedure as in this video? I am concerned about getting an infection. Cheers!
You certainly can as long as you are clean and sanitary. Do be aware that bananas when fermented have very little or no flavour. They are used in wine/beer as a thickening agent.
@@DavidHeathHomebrewThanks! Yes, I hear that it gives the beer a good body. I'm fermenting with G01 Stefon and had some dehydrated bananas i the mash. I may be crazy, but i am thinking about adding about 15 riped bananas to a 25L batch. It will be some serious monkey business 🙈
Hey David, great video as always, can you tell me your prefered water profile for this beer?
I think it is only wise to recommend that people do their own experimentation for their own individual taste. I look at it in terms of the chloride to sulfate ratio. For hoppy styles I tend to shoot for a ratio of 1:3. This works for my taste but will not suit everyone of course. Perhaps this will be a good starting point for you but do test lower and higher ratios. 1:4 is good if you want more hop shine but it is too much for my taste.
Can you do this recipe with a biab??? i only do 1 gallon batches which i plan to scale the fermentables and hops of course
Hi Gil, yes sure you can :)
Awesome video! Thanks for all this great info.
Thank you Alan :)
David, as it's a raw beer, do you need to take more care cleaning / sanitising your mash kit before starting? I've an all in one system, which is clean before the mash, but I don't do a full sanitise as it's usually boiled in the same vessel.
Some believe so but ive not had any issues without doing it before the brew.
Hi David
First of all, many thanks for your videos. Very instruktive!
I bought all of the ingrediens for this recepie today and i´m gonna give if a shot this weekend, very excited!
I just have one question, when you talk about hop tea what do you mean for this recepie?
I´ve never done hop tea Before. Is all of the hops supposed to go to making hop tea or just some?
Many thanks!
Great to hear Charlie. Yes with the hop tea I add all hops to a flask and then add enough water to cover them and then around half a litre move. You will find that much of this water is absorbed by the hops and what you get back is much less but it is concentrated hop goodness :) I covered this in more detail in this video:- ruclips.net/video/H55TrQWUcs4/видео.html
@@DavidHeathHomebrew thank you for the response:) a new way of adding hops, excited to give it a try! The hops that go into the hopstand, should l do that like a whirpool at 80° for 180 min, or just dump it in? Never done more than 20 min hopstand before.
Thanks again
There are no hops in the brew :) Just the hop tea (shown as hopestand in brewfather but with a note) and dry hops.
Hi David, quick question about the hop tea part: I was thinking of soaking the hops in a sealed jar for a few hours and then pouring them in a french press to filter out all the liquid. Do you think this will cause an oxidization problem? Thanks!
In itself, no. The danger of oxidation comes if you splash it into your beer. The best way is to add the hop tea to your keg/bottling bucket first and then transfer your beer on top without splashing.
Hi David I've brewed this beer once already and loved it however i think i stuffed up the hop tea process
I plan to use 150g of hop pellets for my hop tea using a 1 liter french press. How much hops to water should i use in this french press? I think i put way too much in last time and got very little liquid in return cheers
Hi Jason, you can always add more water. Some hops will absorb more water than others. For 150g I would use 1.5L. This ratio works for me usually.
Why cold sparge water? If the mash out is the pasteurisation step then isn't there a risk of adding contaminants from the (unpasteurised) sparge water?
Also, what difference (if any) would adding the fruit at pitching time make?
Recipe looks great!
Cold water will simply save time because the next stage is cooling. If you are concerned about your water then I would for sure pre-boil it or at least pasteurise it. By adding the fruit at pitching time this will very negatively change the taste of the end result. The taste will be no where near as clean and you may not wish to drink it. It is highly advised to add fruit either in secondary or after a trub dump in a supporting fermenter. Hope this helps.
Hi David, as always a great video. I can't find this yeast in South Africa. Can you recommend a substitute yeast for this brew?
Thank you. Voss gjernes kveik from the yeast bay is different but will work.
Hello David, great info! Any experiencies on putting the mango into a sanitized blender and adding the puree to the secondry? I think it would get the most out of the beer. Maybe its gonna be too hazy?
Hi Jorge, Yes. I find this leads to small pieces of fruit that can cause issues in bottles or a Kegerator. It is to be avoided unless you want to use a filter which can remove flavour.
Hey David! Just curious. What are the steps in the professional sterilizing process that make sure the flavor is not compromised? I've got a strawberry and raspberry patch and would like to use this fruit but am not confident I can keep wild yeasts or other infections out by using campden tablets and freezing. Just curious. Could be an industrial hassle, but maybe it's not?
Hey :) As I understand it this will involve freezing, thawing and then a higher temperature for a very short time.
Hi David. Do you have issues with PH when adding your fruits?
You can expect a ph drop after adding fruit. Some enjoy some extra tart flavour but if not then you can attempt to counter the drop with water chemistry but it can be hard to predict.
Hi David, excellent video as always! I'm compiling my list of ingredients for this brew right now!
Just wondering, do you adjust your hop amounts for AA content even when only using hop tea and dry hopping?
(My LHBS carries 13.1% simcoe and 8% centennial, whereas this recipe calls for 8.5% and 10.5% respectively)
Thanks Vegard. Certainly if the additions are in the boil then yes you should adjust for IBU for each addition but for additions like these then it comes down to opinion. There is a camp of people that feel IBU still counts whereas others (including me) believe that is only provides a temporary bitterness. A beer of this design type is very hard to predict bitterness wise because the hop tea is not having a static temperature and the rate at which this temperature drops will vary depending on ambient temps. In terms of dry hopping this is more predictable but like I say I am of the opinion that dry hopping bitterness is only temporary. This beer is never going to be a bitter one of course :)
Hi David, great video as always!
Have you ever tried to brew fruit gose recipies? I was trying severeral from local craft breweries, and it tasted amazing! Mixture of salty-sour gose with different fruits (Passionfruite, Melone, Aprico etc) Would be awesome if you could share your experinece with this type of Beer!
Cheers
Hi Vadim, Actually no! But fruit is fruit and I have plenty of videos that show my methods. Check out this one for example:- ruclips.net/video/_VuUsM1Kp6o/видео.html
@@DavidHeathHomebrew Thanks, i will check this one as well. And looking forward, when you ever show a recipe for gose, with fruitor without.
Going to brew this tomorrow. The Sparge water is it just cold tap water ? Or is it pre boiled and cooled water ?
As long as you trust your water then tap will be fine.
Exactly what I was looking for, came up with a Mango Hazy fermented with Kveik. What's your reason for using whole fruit and not puree-ing it first?
Great, thanks Luuk. I want to keep the fruit easy to remove cleanly rather than having small bits that end up in the end beer.
Love your new style vids david, envy your brewtools system. Keep it up and thnx for all the great info
Thanks :) Well it isnt mine, it is on loan but yes it is very slick!
Have you done with this beer with a boil and if so did it change flavor profile? definitely gonna brew this one day thanks for sharing cheers 🍻🍻
Yes, this is how this recipe started. It ended up a hop free boil of just 30 minutes. This gave it a better result texture and flavour wise compared to a 60 min boil but for myself the no boil version has better texture and end flavours.
hi david, I'm doing a test of an IPA with pineapple and mango using the voss kveik and I would like to know if there are problems to ferment the fruit at high temperatures with the yeast in my case I fermented at 28 degrees but finished the last part with the fruit I perceive a slight acidity it may be that the pineapple or the mango became sour for 2 days at 28 degrees there are contraindications to use the fruit with kveik thanks for the availability
No problem at all fermenting fruit at higher temps. I used 35 :)
This beer looks like a cracker!ill have to brew this in a month or when i get some fridge space back. Thinking farmed framgarden yeast would fit perfectly here.
Great to hear, enjoy 🍻🍻🍻
Hi David, I have a first time use of Hothead Ale Yeast fermenting a NEIPA right now, and I think I will give your recipe a try! So, tell me please, in what time/day after put into fermenter must I press the bag fruit? and also, how many days the fruit keep in contact with the wort before the first dry hopping addition? Thank you in advance.
Hi, great :) I add the fruit, then wait until the next day before pressing it hard. This is when I would add the dry hop when using Kveik. Hope this helps:)
Hi David, i'd like to try this fantastic receipe but I don't understand the hop tea quantities...I'll try with 12/14 lt batch volume with 62 g of hop for the tea...how much water I've to use for tea hop? Do I have to use all the hop tea or not? I brew without an hopstand so i'd like to improve the hop tea technique for other own recipes. Can you help me please. Thanks & bye
Hi Davide, great :) I would go with 620ml for 62g. Hop tea is good on this ratio. This is best followed as the recipe suggests.
@@DavidHeathHomebrew thanks for the reply...hope everything will be all right
Fingers crossed for you :)
Hi David, Struggling to get the Omega Yeast over here in Japan. Could you recommend another yeast to use preferably a dry yeast as they are the easiest to come by over here!
Its a different type but Lallemand have a voss kveik in dry form that I really like. I have a video about this here:- ruclips.net/video/Ha5DzNo7qjs/видео.html
Hi David. I am going to give this raw pineapple and mango IPA a go and noted the comment about the omega yeast. Is this still an issue or have omega corrected the problem do you know? Thanks, Iain
You should be fine. You could use a different type of fruity yeast instead though.
@@DavidHeathHomebrew many thanks. I already had the omega yeast so went with that as described in the video. I'll post the results on your FB page 🤞
Great 🍻
Thanks David will put this on my list to brew. Excellent video!
Thank you :)
Hej David !
I brewed this amazing recipe two days ago. It has been in the primary for some 42 hours now. SG is some 5 points from my estimated FG but I still have pretty thick krausen (2-3cm). Would you suggest waiting until the yeast drops or just transfer without krausen into my secondary?
Thank you so much for your work!
I would give it more time to drop :) No rush :)
@@DavidHeathHomebrew Follow-up question: Do you squeeze those fruit bags before bottling/kegging or just leave them untouched at the bottom of the secondary? Tak skal du have :)
I leave them at that point personally. They have served their purpose :)
Looks great, will be trying this one for sure.
Thank you, glad you found it useful...sure is a nice tasty beer.
Hey David, just kegged my beer. Felt the beer was a bit acidic, even before adding the hops. Day 1(2 days fermenting at 39C, 4 days dry hop, FG 1012) on the keg it tastes more like a sour ale then a IPA. How many days/weeks of keg conditioning is needed for this beer?
Hmm, it should not taste like that. Mine never has. It does take 3-6 weeks usually to hit prime state though.
@@DavidHeathHomebrew could be that I'm experiencing my first wild yeast infection! Brewed it outdoors.
Hmm, could be very good, you never know! Fingers crossed :)
Hello David,
Thanks for the recipe. And what about primming? How many grs/L of sugar?
Paulo Morao 6 grams 😃
Depends on what you are looking for. Anything from 5-6g per litre seems to work for most :)
Hey David, I’m nearly five points of gravity away from the FG but still have a big bubbly krausen. Is it a problem if I add my fruit directly on top of this krausen?
No problem at all :) With some yeast it is to be expected.
Hi David I'm trying this recipe this weekend When you take the spoonful of yeast do you just sprinkle that in the wort or do you make a starter?
Cheers
No need to make a starter with kveik unless it has been imported and has been on quite a journey. Then a starter for health would be a great idea. With mine I just introduce it during cooling transfer to my fermenter. If you pitch the right amount then it will start quickly.
@@DavidHeathHomebrew David I made this on friday night my OG was only 1.055
I added the fruit at 1.015 on monday according to my tilt it's down to 1.006 now from 1.008 yesterday
Should i leave it until it stabilizes or should I transfer now at 1.006
Cheers for the advice
@@jaypop28 I would suggest waiting on all yeast so that you have a clear final gravity for 3 days in total. Hope this helps and that you enjoy this beer :)
Great video. As someone who generally does smash brews, this is quiet an elaborate procedure. I will no longer chug my friend's IPAs to show appreciation.
Thank you. Yes its a process but very much worth it :)
Hi David I love all the videos . I just pick up some hothead and it was packaged recently May date . Do i still need to scale back my pitch rate?
Thank you :) I would yes, it will lag and not do as well otherwise.
@@DavidHeathHomebrew Thank you for the info keep up the great work. I love all the clips ,I've learned and use so much information from this channel. Cheers!
Great to hear, more coming often :)
great video, thank you for the information. Have you tried any other fruit combinations with this recipe?
Yes, all sorts of combinations. Some work better than others. This combo seems to be the favourite for the majority.
Hi David, thanks for the vid and recipe. It looks great. I am very new to brewing and want to give this a go for my second batch. I can't seem to find any Omega Hothead yeast available nearby or online. Do you have any alternative suggestions for yeast + advice on how that might affect brew time, alc content etc.?
Thanks in advance and keep up the good work!
Great to hear Liam. Try Voss Kveik instead if you cannot get this one. It is by far the most popular and suitable for many beer styles.
@@DavidHeathHomebrew cheers David 👍🏻
Great video! Do you have a link to the gadget you use to aerate your wort?
Thank you :) Sure, here it is:- www.brewtools.no/en/tilbehor/26-aeration-spray-nozzle-12-npt.html
Hi David - excellent and informative video, and appreciate the advice on pitching rates. Would you apply the same pitching rate to other Omega kveiks? I'm thinking about trying their Hornindal (OYL-091). Thanks.
Hi, love that youtube name :) Glad you enjoyed it and thank you. Yes, I am told this applies to all their Kveik. Great value really in the end :)
Hello again David, do you know why the Brewtools profile has such a high water to grain ratio? My mash was very thin and I missed my numbers by 6 points. Thanks.
I think the best thing here would be to speak with Brewtools directly about this, they could tell you for certain.
Great recipe David. Thanks for this video. I followed this exactly and it turned out to be a popular one as you predicted.
I noticed a bit of an Apple juice note to it in addition to the fruit and hops. Is this an ester of the hot head kveik in your experience? I pitched a partial pack but may have pitched a bit more than your recommendation. The measurement was not precise :)
Hi Dave, yes the apple is from the kveik. It tends to fade a little over time.
@@DavidHeathHomebrew you were correct David. Between week 2 and 3 on tap the Apple esters were significantly reduced and difficult to detect. My wife described it as going from juice to beer. The bitterness is nice and more notable now as well. I prefer the carbonation on this one around 2.7-2.8 vol or so. Great recipe!!
Great to hear Dave, enjoy :)
Hey David
Great Video< I really want to try this recipe however i am having trouble finding this yeast in Australia
Can you recommend a substitute yeast for this brew?
Thank you :) Voss Gjernes kveik will work well also but this yeast has less flavour. This is on the yeast bay brand. I want just see what kveik you can buy and start from there :)
Hi Jason, craft brewer in Brisbane stock this yeast. www.craftbrewer.com.au/filterSearch?q=Omega
Add hornidal kveik and this beer is going to be fruity!