I made this a while ago it was even better i think. Used London Fog yeast otherwise same recipe... www.brewersfriend.com/homebrew/recipe/view/1221190/atf-juicy-fruit-neipa
When I saw the cake, I went to Lee Ho Fooks to get a big dish of beef chow mien. It looked like some kind of really nice cake a few cm's thick with anchovies. It probably will be good with the thick and chewy, NE home brew style, moonshiners beer that you made. Soaking crushed malt for an hour in hot water is the way moonshiners produce beer called moonshiners beer that is meant for distillation. To make high octane moonshiners beer soak high modified, malt at 65, 66. At the temperatures' Alpha releases the highest volume of simple sugar, glucose within one hour. It is the temperatures moonshiners use. Higher temperatures denature Alpha quicker, which makes beer sweeter tasting and lower in ABV. Since moonshiners only need to use the step where Alpha releases simple sugar, glucose, which is responsible for primary fermentation and ABV, the brewing method skips three key steps that are used for producing ale. The moonshiners method skips, conversion, dextrinization and gelatinization. Chemically and enzymatically, single temperature infusion cannot produce ale due to the way enzymes function and chemical precipitation, which makes strike and target temperature useless for producing the beer. To produce pseudo ale and lager the step mash method is used with high quality, under modified, low protein, malt. In 1960, the triple decoction brewing method was replaced with the Hochkurz double decoction brewing method in breweries that produced ale and lager, over 60 years later, home brewers are still using the same ingredients and brewing method that moonshiners used 100 years ago during Prohibition for producing moonshiners beer meant for distillation. That is outstanding progress! Chalk it up to the advertisers that invented CAMRA and renamed moonshiners beer and Prohibition beer, Real Ale, and came up with stories, recipes and contests to set the hook.
Yeah mate that's awesome 💪😜🤙 I'll have to do a video on different brewing temperatures soon 65°C & lower, higher abv less body. 67°C and above have lower ABV more body. I'll have to do some research on the other topics you have mentioned cheers 🍻🍺
@@thepracticalhowtohomebrewman looks like a lotta work. but your beer from your kitchen looks more like an NEIPA than from these breweries here in california calling their beers 'hazy'. i need to try a true real NEIPA but cant seem to find one. oh the other is 'new england style' - makes me laugh.
Recipe in the description
love the basic hot side equipment and more investing into the cold side. fermentation is where the magic happens! nice work!
Priorities haha last thing on my list to buy is a boiling system waiting for the new and improved Brewzilla 65L to come out.
That’s an insane amount of hops. Love it
Oooo yeah load that puppy up haha give a NEIPA a go 💪😜🤙
Really like the diy kit, big shout out from South Africa
Cheers for Watching 💪😜🤙 BIAB on a budget haha
This is my latest video much more in depth with my DIY set-up
💪😜🤙
ruclips.net/video/JW5GT1iaGDo/видео.html
Thank you very much for sharing this
Hope it helps happy brewing
💪😜🤙
Just found your channel… watched your Juicy Fruit NEIPA video. Nice job!!! Looks tasty! Cheers!! 🍻
Cheers mate I can't wait to make another NEIPA haha London Fog yeast mega hazy haha 💪😜🤙
@@thepracticalhowtohomebrewman Hahaha!! It’s a good yeast!!! Please post a video!! Hope all is well! 🍻👍🤟
@@ponypasturebrewery definitely will do💪😜🤙 another brew day video is on the way
@@thepracticalhowtohomebrewman I will keep a eye out for it!! 🍻🍻
looks good.
Cheers! I hope to make something similar soon!
I made this a while ago it was even better i think. Used London Fog yeast otherwise same recipe...
www.brewersfriend.com/homebrew/recipe/view/1221190/atf-juicy-fruit-neipa
Man I used to love Juicy Fruit when I was a kid
Was a pretty good chuddy aye 💪😜🤙
Very good! 🍻🍻🍻🍻
When I saw the cake, I went to Lee Ho Fooks to get a big dish of beef chow mien.
It looked like some kind of really nice cake a few cm's thick with anchovies. It probably will be good with the thick and chewy, NE home brew style, moonshiners beer that you made. Soaking crushed malt for an hour in hot water is the way moonshiners produce beer called moonshiners beer that is meant for distillation. To make high octane moonshiners beer soak high modified, malt at 65, 66. At the temperatures' Alpha releases the highest volume of simple sugar, glucose within one hour. It is the temperatures moonshiners use. Higher temperatures denature Alpha quicker, which makes beer sweeter tasting and lower in ABV. Since moonshiners only need to use the step where Alpha releases simple sugar, glucose, which is responsible for primary fermentation and ABV, the brewing method skips three key steps that are used for producing ale. The moonshiners method skips, conversion, dextrinization and gelatinization. Chemically and enzymatically, single temperature infusion cannot produce ale due to the way enzymes function and chemical precipitation, which makes strike and target temperature useless for producing the beer. To produce pseudo ale and lager the step mash method is used with high quality, under modified, low protein, malt.
In 1960, the triple decoction brewing method was replaced with the Hochkurz double decoction brewing method in breweries that produced ale and lager, over 60 years later, home brewers are still using the same ingredients and brewing method that moonshiners used 100 years ago during Prohibition for producing moonshiners beer meant for distillation. That is outstanding progress! Chalk it up to the advertisers that invented CAMRA and renamed moonshiners beer and Prohibition beer, Real Ale, and came up with stories, recipes and contests to set the hook.
Yeah mate that's awesome 💪😜🤙 I'll have to do a video on different brewing temperatures soon 65°C & lower, higher abv less body. 67°C and above have lower ABV more body. I'll have to do some research on the other topics you have mentioned cheers 🍻🍺
Looks a good beer. Nice job.
Cheers 🍻🍺
apple black current juice makes nice cider
Yeah I'll have to give that a go the golden Circle brand is my favourite so far using NEIPA yeast 💪😜🤙
It is 2249 hours, I saw the cake, and now I must go eat cake.
Try making the Pizza Cake haha
do you check gravity readings?
Yes generally at piching yeast and once beer is finished to work out Abv mostly.
@@thepracticalhowtohomebrewman looks like a lotta work. but your beer from your kitchen looks more like an NEIPA than from these breweries here in california calling their beers 'hazy'. i need to try a true real NEIPA but cant seem to find one. oh the other is 'new england style' - makes me laugh.
@@mts982 give making it a go tastes amazing when its this fresh 💪😜🤙 London Fog yeast gives the best haze ive found.
Check out the hop toss technique