A HOMEBREWER'S INTRODUCTION to PHANTASM and THIOLIZED YEAST! | MoreBeer!
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- Опубликовано: 30 июл 2024
- What are thiols in beer brewing? Phantasm helps you unlock unreal natural flavors in your fermentation. Derived from the legendary Marlborough Sauvignon Blanc Grapes, Phantasm is a Thiol precursor powder that in the right fermentation conditions will unlock large amounts of free thiols like 3SH bringing tropical, passionfruit aromas to your beer. Thiols pair exceptionally well with Esters and Terpenes and can bring depth and complexity to a range of styles including IPA, Lagers and Mixed Fermentation.
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Lunar Crush Lager:
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0:00 Intro
0:23 What are Thiols?
1:12 What is Phantasm?
1:43 How Do I Use Phantasm?
2:16 What Yeast Should I Use with Phantasm?
3:50 Recapping How To Boost Thiols in Beer 
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So, what do YOU think about Thiol Boosting Powders and Thiolized Yeast!? Let us know if you've already brewed with some or if you're planning on it! 🍻
Helio Gazer + Phantasm = 🤯💥🤤🤤🤤
i got 2lbs of phantasm and ready to get brewing some amazing new beers!
Awesome, stoked for you to experiment with it! 🍻
I Luv my, Oranges. Gr8 video & content....
Been experimenting with mash hopping and first wort hopping with Chinook, then cool pooling at 170-180 with Phantasm and assortments of character full, juicy hops. Pair that precursor filled wort with Cosmic Punch or Helio Gazer.... Mega tropical aromas and flavors!!! I'm hooked! 🍻
Sounds incredible, wish we could smell those aromas 🤯
Yo where did you get that masher shirt!?
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On sale at MoreBeer! until this Friday!
Can I hear more about "whirlpool additions" please? I understand flameout hop timing but I know jack about IPA brewing or anything of the sort, (I'm still working out a lot of kinks in 5gal all grain brewing, period). This sounds like it's going down the IPA path. And are "Thee-ol" and "Thy-ol" pronunciations both acceptable in conversation? "Thy-ol" seems to roll off the tongue with a bit more ease...
Whirlpool hops are what you add after the boil. Instead of adding hops right at flame out, you chill the wert down to around the 170F mark, then add them. Whirlpool (or stir, if no pump) the wert for about 15-20 minutes. After that, proceed as usual with chilling and transferring to a fermenter. In a nutshell, you're steeping the flavor/aroma hops more than boiling them so little to none of those flavor/aromas are boiled off. That's the idea anyways. Hope this helps.
@@GentleGiantFan awesome thank you! That makes perfect sense!
So I get that aroma is part of the beer "experience," but if it does not add to the flavor what is the point?
Aroma is a huge part of taste, so this would most likely affect the tasting portion of the drinking experience in some way, however small that may be.
You did not mention that heavy dry hops can knock down the thiols.
There was a lot I did not mention and or was cut out. We kept it ultra basic to make it More! of an introduction for those just hearing about thiols and these new products.