I recently started thinking about Raw Ale. One of my first thought was "I wonder if David Heath has something about it". And of course you do. Thanks so much for all your incredibly useful, funny and informative videos!
Little bit of nitpicking but the vast majority of milk being sold is not actually pasteurized below boiling temperatrures but UHT pasteurized well above. Enjoyed this video as I do all of yours, cheers!
@@DavidHeathHomebrew I brewed an old ale and a ESB clone this way. I think Brettomices took over the ESB, and the old ale definitely tastes down on the farm. I do think the beer brewed this way needs to be drank promptly in small batches. Im not much of a sour beer fan.
Just tried my second brew. First was no good. But this one is really nice. next time I will try the hop tea. less hop use. Thanks for the tips in this video.
Another solid video..thanks again for sharing. Your enthusiasm for brewing and your humor are just perfect, and only complimented by your eloquent dialect and superior videography/editing skills. Always a pleasure to take the time, sit and listen, to learn.
Just done my first 1/2 hour boil instead of 1 hour , first time I have watched anything about raw beer, proper food for thought ,definitely going to give it a go love it cheers 👍🍻
Another great and informative video. Can't wait to make one. I checked out the BrewTools website, and they now ship to the US. However, I am going to stick with my GF since it works great.
Always astounding to see kveik at work. The Brewtools equipment is very impressive but too expensive for me, I'm sure it is perfect for many brewers, though! Always welcome to see new techniques and styles of brewing - raw ale looks remarkably like Northern England IPAs...that same super hazy, almost orange juice look. Thanks for sharing with us!
Thank you for this info on Raw Beer. I have seen a video about people putting hot rocks or big metal things in their brew to bring up the temperature. But now I understand they were brewing without cooking in wooden 'kettles'. The raw beer must be more nutricious :)
Great glad you enjoyed it. Yes people have done all sorts of things throughout the ages. Thankfully it is easier now but this method makes really nice beer all the same.
Thanks David for a very informative video. This is a method I must try soon, and looking forward to a full review of the Brewtools system in the future, and as a comparison to the GF.
Great, thank you Tim. You really must try raw brewing, awesome end beers. I actually reviewed the brewtools a week ago:- ruclips.net/video/XcJ_viQI6K4/видео.html
Great video. I enquired on Brewtools website a week or so ago and they were very responsive and helpful, excellent English....better than mine!! Their B80/B40 look amazing and they ship to the UK of course, as you said in your video. I am thinking of buying one but don't want to commit yet as I would prefer to see your review.
Man i wish i found this video earlier, i started my first batch on an electric stove that wasnt able to bring a large pot to the boil so i purchased a dedicated electric boiler. I couldve saved myself some money! Oh well at least now i know i can go back to the stove top for small batches now! 😁
Dear David, this video has inspired me. I followed your video on bottling imperial stout - it worked just right. If raw beers are good for body and malty flavour - do you think this would be a good way of brewing an Imperial Stout? thank you for your quality content ⭐
Coool man now this is a style I would like to try ... you got good humor keep it up, thank you for sharing and educating us I’ve learned a lot from you Cheers!!! from Los Angeles, California
Hey David. I’m very new to brewing, so excuse the basic questions. I’d like to have clarity regarding the 2 hop tea methods you mention. 1) The first method is boiling the water with the hop for no more than 2 hours. Then you say: “add to the wort in early stages”. What exact time/stages are you referring to? The very beginning of the mash process stage? 2) Hot Tea in the water around 60/70°c. Can't be sure of the sitting time? Are you saying >= 8 hours? Do you maintain the water to 60/70°c during all that time, or you let it cool down and leave it as is for 8 hours? Again, great efforts with your materials. Amazing knowledge gathered in all your videos. Keep it up.
Thank you :) 1) For a raw beer this would be at the start of the mash 2) Not really no. It depends on your ambient room temperature. 8 hours is probably a maximum. The temperature is not maintained. Great to here that my videos are helping you :)
BEER-N-BBQ by Larry Hey Larry, you really need to try this and get some content out there about it. I brew like this a lot, love the results...the speed is just a bonus
Hi, With raw ale running off wort I am getting confused with this with Fusion watter with Juniper do you just top up fermenter with the correct volume or Sparge what is the traditional way to do this with raw ale please, Regards, Jack,
Hi, How dose the filter bed work in raw ale with Juniper, With running wort through hops how would you do this on all in one System like the brew monk?. With the runnings I have read that there is a Second mash at low temperature with a Fusion of Juniper any help is appreciated. Jack,
Hi Jack, I have done this, its essentially a light infusion and back in older times the wood was used to hold the grain during the mash. These days most simply infuse the wood over night and then remove it before then brewing as per normal.
Thanks David for a really stimulating video. Would it be possible to see a video on raw ale doing stouts or porters or Neipas. Cheers, looking forward to more of this.
Interesting content David.... I'm intrigued to say the least.... however (you just knew that was coming didn't you!!) I would like to address a certain aspect of your dialogue during this video. Milk can be heat treated (and is and sold as such) beyond boiling point and is also widely available in supermarkets..... Pasturisation heat treatment equates to around 63°C, however UHT - or as it was know when I was a kid, sterilised milk - is heated to 135° - 150°C (although its only held there for 2 - 5 seconds)…. This type of milk was widely available and drunk during my childhood as previously stated and accounted for around 8% of UK sales according to Wiki in 2007. I'm not knocking your content here, just pointing out a minor oversight possibly. I'm interested enough to possibly attempt the brewing of raw ale over the summer if I can obtain some suitable yeast... Brew on and keep supplying us with more content that provokes comment and discussion.... Cheers
Many thanks for your thoughts here, much appreciated :) Haha you make a fair point Chris. Having said that I remember UHT milk and it is no surprise that it is not as widespread today! My point really is that pasturisation is good enough for milk and many other edible items and it is good enough for beer also. I only make this point because some question how safe beer is without a boil :) You can brew no boil and use any type of yeast. You dont need anything special :) Today I uploaded a new raw brewing video that shows the complete start to finish method for a NEIPA. brewed raw. Hope you find that interesting also :)
David.... thanks for the response.... Beer is safe as you say without the boil.... Many, if not all, macro breweries preserve their beer in this manner (Carlsberg I know for one having tasted both the heat treated and non heat treated versions of Special Brew - better without the thermal input!!)… Good point re the UHT milk, I thought it was awful but I recall many using it being a child of the 60s.... I feel certain levels of experimentation (ala Every Sperm is Sacred - Monty Python) may be due in the coming months.... Always interesting to see a measured slant on things.... Thanks
Awesome :) Thanks for your reply. I was a child of the early 70s but still had to endure that stuff from time to time! Going back further, during medieval times beer was seen as the most healthiest of drink due to its pasteurisation. This was long before a brewers boil and hops. I really enjoy historical brewing but I seldom repeat it unless the end results are very good. Raw brewing just keeps me wanting more. Combined with modern methods there really is no style we cannot brew, even if we may need to do a small stove boil for some more bitter styles. Experimentation is what keeps me brewing and even now I still feel like there is too much still left to try :)
I've been intrigued with old ale recipes and techniques for some time, this video may be what pushes me to try the raw ale, plus I've been wanting to try kveik yeast, one for the temperature tolerance and two, for just the interesting history of it. Is that what you were using in your drying yeast video?
Hi Jon, Yes I usually dry my kveik and the vast majority of the yeast I have used for years now is kveik. There are many reasons why you should be using it ;)
David, love the content! it has guided me through learning how to brew the last 4 months. I am curious if a raw Dunkelweizen would be a thing? Or would there be way too much protein?
Hi David. This was especially interesting topic and we're planning to try using this method with sahti and wheat malt combination. I was just wondering that is it necessary to boil/sanitize (cold) sparge water before sparging without risking your beer? I live in Finland and we have very good quality tap water in here so we don't usually adjust it at all before using it.
Hi :) As a precaution you may wish to boil the sparge water in the brewing system first and transfer it to another vessel. Two birds with one stone. Some would say this is not needed, some would say it is. I've done both and had no issues either way.
Hi David, Your raw ale videos were so interesting (and the weather here is so hot), I just had to try one. In the fermenter is a 1.040 OG Scottish ale with home-grown hops (of unknown IBU) added to the mash water as it heated up, then moved to the mash tun. (Do you remember what a mash tun is? 😁) If it ends up with too many IBUs, then it is a bitter. One question: do we need to be concerned about chlorine in the water, especially if we keep the lid on when heating it up for the mash? For this first batch I did draw up the water the day before and left the lids cracked open... just in case. Your videos have really influenced my brewing, so thank you, thank you!
Hi Janet :) Glad you have enjoyed them. Its never easy with hops that you do not know the aa% of. Chlorine can certainly be an issue but it is easily fixed by using campden tablets thankfully :) Great to hear that you have enjoyed my content and found it influential :) More coming every week :)
Very nice informative video David! Wow, the Kveik is really amazing! Do you know why it's not available commercially? I'm asking because I would really like to try it but I am currently not harvesting any yeast and don't know anything about how to treat it.
Thanks David. Yes kveik is a must have. It will be available commercially at some point this year. I am waiting on things to finalise before I put it all into a video. You can still import it though. Ive been using it for years now with awesome results.
I have a quick beer brewing question: I had a beer in Pilzen (at the Pilsner Urquell brewery cellar out of exposed top wooden barrels) that I now assume could have been Raw Ale, but it was considered not pasteurized. Kegs of this non-filtered and non-pasteurized beer can be found at select location in Prague but they have to be drunk within a short timeframe before they "go bad". Would they be considered raw ale? or something entirely different because they are not pasteurized. I have had a few of these kegs here in the states, but they never seem to taste the same. Great video as always! *Cheers
Hi, I belive that Pilsners have always been boiled. They came way later than older styles. That is not to say that you cannot brew a raw pilsner, you can :) Ive seen a lot of positive talk about it online. Go for it :)
Hey David. Really interesting video. Thank you. One question, Did you ever made a smoked beer (Rauchbier). I love it but it's kinda expensive and hard to get in Turkey. I want to tryout a recipe but I'm not experienced enough to rate a recipe. I would really appreciate if I saw a tested out recipe of yours. Right now I'm only brewing your recipes :)
Hi David, very interesting video as usual, thank you for all your efforts. Watching it reminded me that a while ago I wanted to get more Kveik strains, I only have Voss so far, and I subscribed to the buy/sell Kveik Facebook group. Now I am just wondering which strains I should get, I was thinking of Hornindal and perhaps Midtbust (as you used it for the recipe) but it's really difficult to get information on the results you get with Kveik in general. I like english ales as well as Saisons and IPAs, what would you recommend? Thank you in advance and happy brewing!
Tachi Nomia Thank you. I mostly use the following:- Voss Gjernes (very multi purpose with a nice flavour, Midtbust (Very nice fruity flavours) and Ebbegarden (neutral for kveik, great for hoppy and flavoured styles) I hope this helps :)
Hello and thanks for a the lecture in strlmmen. I have a question from the lecture (since you said one could comment anything). You talked a little about water chemistry, an my question i related to that. Is any of the water chemistry really nessesary (i remember you said something about that). Lovering the ph i think might be
Hi Erik, NIce to hear from you. It really depends on the water you have (No problem with the water in this area) , the style of beer and the results required. I would recommend adjusting ph to everyone but everything else is a matter of choice. If you are happy with what you have then maybe look at it another time. I would say the vast majority never bother with it but those that do can pick up a difference.
@@DavidHeathHomebrew I have up until now been putting chemicals in the water, but i can not remember how the beers was before i started with that. Maby i'll try without for som brews and see if i notice a different.
Haha yes I think this is a normal case :) You should see a farm brew. They measure nothing. Grain, hops and yeast are all added by feel. Zero water treatment. Always tastes great :)
Its really simple, same as this recipe but no boil, either skip the bittering hop or do a small 1L boil in a pan with the same amount of hops. ruclips.net/video/7AoUz71iBtE/видео.html
Does anybody other than me brew an extract ale with no hops, no boiling, no pasteurization, no bottling, and no sanitizing? It seems to work fine. I brew about what I am going to drink each day with about a two week aging. I would love some feedback on this.
Hey Senastiaan. Well there is no ramp up time to the boil plus what ever your boil time is. Plus you are cooling down from a lower temp. So you are talking about 1hr 30mins or there abouts faster. Dont do it to just save time though, do it for the taste and fun of using an old traditional method. Also if you combine it with the other hopping techniques you can brew all sorts this way.
That depends on which way that you have chosen to say it. There are two acceptable ways. "WERT" is actually the old language method and "WORT" is the contemporary. I gave lots of information about this within this video:- ruclips.net/video/TZUlOs0WjiQ/видео.html
DMS isn't just a product of mashing, it can occur during malting as well. High quality malt may be suited well to this method, but if there's DMS already, nothing in this method is going to help with it.
Otherwise, very interesting! With the general quality of malt available today, I bet it tastes great. I think I would probably try an English style if I tried it.
@@user-co6ww2cm9k Glad you found this interesting. Afew things here:- DMS is a product of S-Methyl Methionine (SMM) which is an amino acid made during the germination and kilning of barley as part of the malting process. The maltster has control of this and these days SMM levels in modern day malt are at an all time low. When you heat your wort past around 80 deg c you enlarge the DMS present but once you hit boiling temps you then start to boil it off. The reason DMS is not an issue in raw brewing is because you do not reach temperatures this high. You should for sure give this method a try, I have never been disappointed by the results and as long as you stick to the guidance found in this video then you will not encounter any issues.
![Digital Circus Episode 4 [TRAILER]](http://i.ytimg.com/vi/abZtsmMUbJo/mqdefault.jpg)
I recently started thinking about Raw Ale. One of my first thought was "I wonder if David Heath has something about it". And of course you do. Thanks so much for all your incredibly useful, funny and informative videos!
Great to hear 🍻🍻🍻 Yes, I have a number of videos about this including recipes and methods 🍻🍻
Thank you , your channel is a blessing for novice home brewers like myself. God bless you.
Thank you, great to hear :)
Please keep making your videos, David. They are the best brew videos on RUclips. Great stuff
David, you just filled a great gaping hole in youtube: raw ale info.
Cheers and well done
Many thanks Lee, much appreciated :)
Little bit of nitpicking but the vast majority of milk being sold is not actually pasteurized below boiling temperatrures but UHT pasteurized well above. Enjoyed this video as I do all of yours, cheers!
Thanks for the information. This was not what I found during my research sadly. Glad you enjoyed this one 🍻🍻🍻
Thanks so much. I am glad some one else thinks "how did they brew +200yrs ago." It truly is an adventure in brewing.
It really is!! The results are awesome also :)
@@DavidHeathHomebrew I brewed an old ale and a ESB clone this way. I think Brettomices took over the ESB, and the old ale definitely tastes down on the farm. I do think the beer brewed this way needs to be drank promptly in small batches. Im not much of a sour beer fan.
Great to hear. Ive found raw beers fine time wise if you are careful with transfer.
David, as always you are my favorite RUclips brewing guru. I think you are a most pleasant and informative chap. Have a great day!
🍻🍻🍻Much appreciated 🍻🍻🍻
Just tried my second brew. First was no good. But this one is really nice. next time I will try the hop tea. less hop use. Thanks for the tips in this video.
Great to hear Steve 🍻🍻🍻
So pleased to see that you give such a huge amount of information in this video. Very well thought out and explained also. 5 stars.
Great to hear :) Many thanks Alan.
Another solid video..thanks again for sharing. Your enthusiasm for brewing and your humor are just perfect, and only complimented by your eloquent dialect and superior videography/editing skills. Always a pleasure to take the time, sit and listen, to learn.
🍻🍻🍻Much appreciated 🍻🍻🍻
Thanks David, I made my first beer NEIPA in usual way but my second NEIPA will be Raw because of your great videos
Great to hear :) Did you enjoy the difference?
Just done my first 1/2 hour boil instead of 1 hour , first time I have watched anything about raw beer, proper food for thought ,definitely going to give it a go love it cheers 👍🍻
Great to hear Rick. Yes I do 30min boils quite often with certain styles. Works very well for sure.
Have a great Christmas david!! Thanks for all the videos this year!
Cheers Colm, much appreciated 🍻🍻🍻
David, nice video, good lessons. I started raw brewing a short time ago, and I am amazed by the results. Kveik is incredible.
Thank you. Great to hear that you are on the path of this already. It is pretty amazing for sure :)
Thanks Padre, you're a Hero.
Thank you, much appreciated :)
Thank you, David. You are a great inspiration. Today I'm brewing a no boil ale with a touch of rhubarb. I'm very excited about this one. :-)
Sounds good to me :)
Another great and informative video. Can't wait to make one. I checked out the BrewTools website, and they now ship to the US. However, I am going to stick with my GF since it works great.
Thanks Jeff , great to hear. I have another video coming this week that offers a great way to upgrade your GF :)
Always astounding to see kveik at work. The Brewtools equipment is very impressive but too expensive for me, I'm sure it is perfect for many brewers, though! Always welcome to see new techniques and styles of brewing - raw ale looks remarkably like Northern England IPAs...that same super hazy, almost orange juice look. Thanks for sharing with us!
Thank you for your feedback, much appreciated. Glad you enjoyed this one :)
Thanks David, you're given me some good ideas!
Great to hear Mark :)
very interesting, cant wait to try a raw ale
Its a great way to go for flavour 🍻🍻
Love that video would like to learn more about that raw ale brewing
Cheers John, check out my raw recipe videos.
Thank you for this info on Raw Beer. I have seen a video about people putting hot rocks or big metal things in their brew to bring up the temperature. But now I understand they were brewing without cooking in wooden 'kettles'. The raw beer must be more nutricious :)
Great glad you enjoyed it. Yes people have done all sorts of things throughout the ages. Thankfully it is easier now but this method makes really nice beer all the same.
That brew system looks cool!
Very! Would love one!
Going to give it a try, I've been thinking about doing a15min boil with a long steep hop addition, thanks for the nudge.
Go for it :) Brewing can be easier and faster :)
Thanks David for a very informative video. This is a method I must try soon, and looking forward to a full review of the Brewtools system in the future, and as a comparison to the GF.
Great, thank you Tim. You really must try raw brewing, awesome end beers. I actually reviewed the brewtools a week ago:- ruclips.net/video/XcJ_viQI6K4/видео.html
Great video. I enquired on Brewtools website a week or so ago and they were very responsive and helpful, excellent English....better than mine!! Their B80/B40 look amazing and they ship to the UK of course, as you said in your video. I am thinking of buying one but don't want to commit yet as I would prefer to see your review.
Thanks Ian. Yes I can understand that. I really want to do more brews before I can give a full opinion but so far so good.
Man i wish i found this video earlier, i started my first batch on an electric stove that wasnt able to bring a large pot to the boil so i purchased a dedicated electric boiler. I couldve saved myself some money! Oh well at least now i know i can go back to the stove top for small batches now! 😁
Awesome, glad it opened doors for you :)
Thank you David, was very interesting! Cheers from Mallorca, Robert
Very glad to hear that you enjoyed it :) Thank for the feedback :)
Awesome friggin Vid. Subbed 60sec in, you Sir are super informative, can’t believe I never ran across ya before.
Thank you :) Yes, I have producing content for some years now, usually each week. So plenty that you can catch up with.
Super interesting video, David! Thank you!
Thank you Davide, that is great to hear :)
Great Video, 40 liters is approx 10 gallons
Dear David, this video has inspired me. I followed your video on bottling imperial stout - it worked just right. If raw beers are good for body and malty flavour - do you think this would be a good way of brewing an Imperial Stout? thank you for your quality content ⭐
Great to hear Stuart. Yes for sure 🍻🍻
Coool man now this is a style I would like to try ... you got good humor keep it up, thank you for sharing and educating us I’ve learned a lot from you Cheers!!! from Los Angeles, California
Go for it, I think the majority will really like it. Great to hear you are finding these videos fun and useful.
Hey David. I’m very new to brewing, so excuse the basic questions. I’d like to have clarity regarding the 2 hop tea methods you mention.
1) The first method is boiling the water with the hop for no more than 2 hours. Then you say: “add to the wort in early stages”. What exact time/stages are you referring to? The very beginning of the mash process stage?
2) Hot Tea in the water around 60/70°c. Can't be sure of the sitting time? Are you saying >= 8 hours? Do you maintain the water to 60/70°c during all that time, or you let it cool down and leave it as is for 8 hours?
Again, great efforts with your materials.
Amazing knowledge gathered in all your videos.
Keep it up.
Thank you :) 1) For a raw beer this would be at the start of the mash 2) Not really no. It depends on your ambient room temperature. 8 hours is probably a maximum. The temperature is not maintained.
Great to here that my videos are helping you :)
@@DavidHeathHomebrew A great thank you for your answers and support
Excellent as usual 👍
Many thanks Sean :)
Thank you David for your videos. Brewtools seems to be really awesome, but out of budged for me.
Thanks Marc. Yup it is not cheap, I get that but it will last forever :)
Love it. Have read about this method beer but was nervous about trying it. I think I'm ready to give that a try soon. Thanks!
BEER-N-BBQ by Larry Hey Larry, you really need to try this and get some content out there about it. I brew like this a lot, love the results...the speed is just a bonus
David Heath I think I will. I’m always looking to shorten my brew days.
Thats just the bonus :)
Insightful and well presented. Thank you for this bit!
Many thanks Tommi, much appreciated:)
Hi,
With raw ale running off wort
I am getting confused with this with Fusion watter with Juniper do you just top up fermenter with the correct volume or Sparge what is the traditional way to do this with raw ale please,
Regards,
Jack,
Hi Jack, sparge in the normal way 🍻🍻🍻
Hi,
How dose the filter bed work in raw ale with Juniper,
With running wort through hops how would you do this on all in one System like the brew monk?.
With the runnings I have read that there is a Second mash at low temperature with a Fusion of Juniper any help is appreciated.
Jack,
Hi Jack,
I have done this, its essentially a light infusion and back in older times the wood was used to hold the grain during the mash. These days most simply infuse the wood over night and then remove it before then brewing as per normal.
Another great video.....keep them coming. Very informative, I shall give this a go.
Great to hear David :)
That was a great informative video
Thank you Bill , much appreciated :)
Hello,
With Cold water Sparging how do a hop Fusion in the water when it is Cold?.
I would do that separately as there is no boil. I show this within this brew:- ruclips.net/video/hHPy_nNkN68/видео.htmlsi=3hFdKS0rMVY_AZ_1
Great video, you made me want to try it!
Great, you need to try this :)
Thanks David for a really stimulating video. Would it be possible to see a video on raw ale doing stouts or porters or Neipas. Cheers, looking forward to more of this.
Yes, perhaps :) I have made NEIPA this way many times.
@@DavidHeathHomebrew oooohhh yay NEIPA next please =)
Already done in various types. This video is the latest and teaches recipe writing and methods. ruclips.net/video/K7af_R9g5YM/видео.html
Interesting content David.... I'm intrigued to say the least.... however (you just knew that was coming didn't you!!) I would like to address a certain aspect of your dialogue during this video. Milk can be heat treated (and is and sold as such) beyond boiling point and is also widely available in supermarkets..... Pasturisation heat treatment equates to around 63°C, however UHT - or as it was know when I was a kid, sterilised milk - is heated to 135° - 150°C (although its only held there for 2 - 5 seconds)…. This type of milk was widely available and drunk during my childhood as previously stated and accounted for around 8% of UK sales according to Wiki in 2007. I'm not knocking your content here, just pointing out a minor oversight possibly. I'm interested enough to possibly attempt the brewing of raw ale over the summer if I can obtain some suitable yeast... Brew on and keep supplying us with more content that provokes comment and discussion.... Cheers
Many thanks for your thoughts here, much appreciated :) Haha you make a fair point Chris. Having said that I remember UHT milk and it is no surprise that it is not as widespread today! My point really is that pasturisation is good enough for milk and many other edible items and it is good enough for beer also. I only make this point because some question how safe beer is without a boil :) You can brew no boil and use any type of yeast. You dont need anything special :) Today I uploaded a new raw brewing video that shows the complete start to finish method for a NEIPA. brewed raw. Hope you find that interesting also :)
David.... thanks for the response.... Beer is safe as you say without the boil.... Many, if not all, macro breweries preserve their beer in this manner (Carlsberg I know for one having tasted both the heat treated and non heat treated versions of Special Brew - better without the thermal input!!)… Good point re the UHT milk, I thought it was awful but I recall many using it being a child of the 60s.... I feel certain levels of experimentation (ala Every Sperm is Sacred - Monty Python) may be due in the coming months.... Always interesting to see a measured slant on things.... Thanks
Awesome :) Thanks for your reply. I was a child of the early 70s but still had to endure that stuff from time to time! Going back further, during medieval times beer was seen as the most healthiest of drink due to its pasteurisation. This was long before a brewers boil and hops. I really enjoy historical brewing but I seldom repeat it unless the end results are very good. Raw brewing just keeps me wanting more. Combined with modern methods there really is no style we cannot brew, even if we may need to do a small stove boil for some more bitter styles. Experimentation is what keeps me brewing and even now I still feel like there is too much still left to try :)
Great vid! Inspired!
Great to here :) I have various other raw brewing videos on the channel also :)
I've been intrigued with old ale recipes and techniques for some time, this video may be what pushes me to try the raw ale, plus I've been wanting to try kveik yeast, one for the temperature tolerance and two, for just the interesting history of it. Is that what you were using in your drying yeast video?
Hi Jon, Yes I usually dry my kveik and the vast majority of the yeast I have used for years now is kveik. There are many reasons why you should be using it ;)
David, love the content! it has guided me through learning how to brew the last 4 months. I am curious if a raw Dunkelweizen would be a thing? Or would there be way too much protein?
Many thanks Jonathon, that is certainly great to hear. Raw wheat beer is really no problem at all. It certainly works well :)
Hi David. This was especially interesting topic and we're planning to try using this method with sahti and wheat malt combination. I was just wondering that is it necessary to boil/sanitize (cold) sparge water before sparging without risking your beer? I live in Finland and we have very good quality tap water in here so we don't usually adjust it at all before using it.
Hi :) As a precaution you may wish to boil the sparge water in the brewing system first and transfer it to another vessel. Two birds with one stone. Some would say this is not needed, some would say it is. I've done both and had no issues either way.
Muy bueno
Cheers 🍺
Hi David, Your raw ale videos were so interesting (and the weather here is so hot), I just had to try one. In the fermenter is a 1.040 OG Scottish ale with home-grown hops (of unknown IBU) added to the mash water as it heated up, then moved to the mash tun. (Do you remember what a mash tun is? 😁) If it ends up with too many IBUs, then it is a bitter. One question: do we need to be concerned about chlorine in the water, especially if we keep the lid on when heating it up for the mash? For this first batch I did draw up the water the day before and left the lids cracked open... just in case. Your videos have really influenced my brewing, so thank you, thank you!
Hi Janet :) Glad you have enjoyed them. Its never easy with hops that you do not know the aa% of. Chlorine can certainly be an issue but it is easily fixed by using campden tablets thankfully :) Great to hear that you have enjoyed my content and found it influential :) More coming every week :)
Great videos😀
Many thanks Nils, glad you enjoyed it :)
Thanks for this video! Tell me please, what type of conical fermenter do you use? Is it PLAATO device on top of it?
I use the Grainfather conical. I have made review videos about it on this channel. Yes that is a Plaato :)
Nice video! Really interested by your deep and honest opinion on the b40/80pro!
Well...it is early days yet in my testing of it but so far I love it.
@@DavidHeathHomebrew I'm willing to buy it this summer, but there is not much reviews and none in English
Not yet no but I will have one once I have more experience with it.
Very nice informative video David! Wow, the Kveik is really amazing! Do you know why it's not available commercially? I'm asking because I would really like to try it but I am currently not harvesting any yeast and don't know anything about how to treat it.
Thanks David. Yes kveik is a must have. It will be available commercially at some point this year. I am waiting on things to finalise before I put it all into a video. You can still import it though. Ive been using it for years now with awesome results.
I have a quick beer brewing question: I had a beer in Pilzen (at the Pilsner Urquell brewery cellar out of exposed top wooden barrels) that I now assume could have been Raw Ale, but it was considered not pasteurized. Kegs of this non-filtered and non-pasteurized beer can be found at select location in Prague but they have to be drunk within a short timeframe before they "go bad". Would they be considered raw ale? or something entirely different because they are not pasteurized. I have had a few of these kegs here in the states, but they never seem to taste the same. Great video as always! *Cheers
Hi, I belive that Pilsners have always been boiled. They came way later than older styles. That is not to say that you cannot brew a raw pilsner, you can :) Ive seen a lot of positive talk about it online. Go for it :)
David Heath I think I’m going to try it. Thanks for the idea! Keep up the videos!
that's 'real ale'. it's produced normally, just not filtered or pasteurized at the end
Thanks, got all my answers what I was seeking :-)
Great to hear, thank you :)
Hey David. Really interesting video. Thank you. One question, Did you ever made a smoked beer (Rauchbier). I love it but it's kinda expensive and hard to get in Turkey. I want to tryout a recipe but I'm not experienced enough to rate a recipe. I would really appreciate if I saw a tested out recipe of yours. Right now I'm only brewing your recipes :)
+Tunç Bilen Thank you, I appreciate your confidence and support :) Yes I have, this is a style I will cover in the future.
Thanks David, I can't remember I see you sharing a nice English IPA receipe. Could it be there aren't any?
Hi Anders, Oh there sure are! Watch this space :)
Hi David, very interesting video as usual, thank you for all your efforts. Watching it reminded me that a while ago I wanted to get more Kveik strains, I only have Voss so far, and I subscribed to the buy/sell Kveik Facebook group. Now I am just wondering which strains I should get, I was thinking of Hornindal and perhaps Midtbust (as you used it for the recipe) but it's really difficult to get information on the results you get with Kveik in general. I like english ales as well as Saisons and IPAs, what would you recommend? Thank you in advance and happy brewing!
Tachi Nomia Thank you. I mostly use the following:- Voss Gjernes (very multi purpose with a nice flavour, Midtbust (Very nice fruity flavours) and Ebbegarden (neutral for kveik, great for hoppy and flavoured styles) I hope this helps :)
@@DavidHeathHomebrew Thank you David, that's the kind of info I was looking for.
Great :)
Check this playlist out:- ruclips.net/p/PLeY07JqsrXM_gv11NeUHLX32M1YxXVFnn
Hello and thanks for a the lecture in strlmmen. I have a question from the lecture (since you said one could comment anything). You talked a little about water chemistry, an my question i related to that. Is any of the water chemistry really nessesary (i remember you said something about that). Lovering the ph i think might be
Hi Erik, NIce to hear from you. It really depends on the water you have (No problem with the water in this area) , the style of beer and the results required. I would recommend adjusting ph to everyone but everything else is a matter of choice. If you are happy with what you have then maybe look at it another time. I would say the vast majority never bother with it but those that do can pick up a difference.
@@DavidHeathHomebrew I have up until now been putting chemicals in the water, but i can not remember how the beers was before i started with that. Maby i'll try without for som brews and see if i notice a different.
Haha yes I think this is a normal case :) You should see a farm brew. They measure nothing. Grain, hops and yeast are all added by feel. Zero water treatment. Always tastes great :)
Lol David stop talking about people not liking your videos. 99% of us love them and you shouldn't care about the 1% idiots :)
Haha, yeah I know. Fair point :)
Cool vid! What do you think about a raw ale ipa/ neipa? 😃😃
It works great :)
Sweet!! If you want.. send me a a recepie on PM, on my Dos pronto FB page?
Its really simple, same as this recipe but no boil, either skip the bittering hop or do a small 1L boil in a pan with the same amount of hops. ruclips.net/video/7AoUz71iBtE/видео.html
Does anybody other than me brew an extract ale with no hops, no boiling, no pasteurization, no bottling, and no sanitizing? It seems to work fine. I brew about what I am going to drink each day with about a two week aging. I would love some feedback on this.
I would imagine you are not alone in this. 🍻🍻🍻
Any chance of a link to the FB group? I'd love to get my hands on a complete yeast strain
Sure :) facebook.com/groups/kveik/
Could one make a german style wheat beer(hefeweizen) using the raw ale style?
Yes absolutely!
@@DrHansBrewery Thank for replying. I will definitely try that.
No problem at all. I have brewed high wheat styles raw, it works very well.
How were they able to heat the beer when you said the reason for this method was they didn't have a pot big enough to boil?
Hey Zach, it was about the material they had to heat in. They would heat on a fire but the vessel construction did not allow for a boil.
Health drink.
Totally:)
Anyone knows any raw beer brands?
Eik og Tid is one in Norway.
how long is the brewday David? should be a whole lot less than a boil i assume :)
Hey Senastiaan. Well there is no ramp up time to the boil plus what ever your boil time is. Plus you are cooling down from a lower temp. So you are talking about 1hr 30mins or there abouts faster. Dont do it to just save time though, do it for the taste and fun of using an old traditional method. Also if you combine it with the other hopping techniques you can brew all sorts this way.
@@DavidHeathHomebrew of course, it has my interest the time is a plus. would feel weird to skip the boil all of a sudden :)
I want to be AT that thumbnail ... sitten by a fire doing a brew
Sure is great living in Norway :)
@@DavidHeathHomebrew how did u come to move to Norway? It looks so ...like the escape rat race dream
I have a Norwegian wife. Norway has its cities too of course but the country is in general spectacular looking.
Is it raw or rawr?
Rar :p
9:46 - reflective underwear alert? :> Btw. great video as usual :> keep 'em coming (videos not underwear :P)
Haha, yeah I almost added something to that also. I am glad you enjoyed the video (not the underwear!)
Wort... rhymes with fort or dirt?
That depends on which way that you have chosen to say it. There are two acceptable ways. "WERT" is actually the old language method and "WORT" is the contemporary. I gave lots of information about this within this video:- ruclips.net/video/TZUlOs0WjiQ/видео.html
@@DavidHeathHomebrew ... gotcha. I can't bring myself to call my beer precursor the same as what's on the end of a witches nose though 🙃
Haha, fair enough Thomas, it is all personal choice :)
Is there a way to add whirlfloc to a raw ale?
Sure. Preboil in a little water and add it during the process directly to the wort :)
rawr el, superman's grouchy, chafed uncle...
🍻🍻🍻
DMS isn't just a product of mashing, it can occur during malting as well. High quality malt may be suited well to this method, but if there's DMS already, nothing in this method is going to help with it.
Otherwise, very interesting! With the general quality of malt available today, I bet it tastes great. I think I would probably try an English style if I tried it.
@@user-co6ww2cm9k Glad you found this interesting. Afew things here:- DMS is a product of S-Methyl Methionine (SMM) which is an amino acid made during the germination and kilning of barley as part of the malting process. The maltster has control of this and these days SMM levels in modern day malt are at an all time low. When you heat your wort past around 80 deg c you enlarge the DMS present but once you hit boiling temps you then start to boil it off. The reason DMS is not an issue in raw brewing is because you do not reach temperatures this high. You should for sure give this method a try, I have never been disappointed by the results and as long as you stick to the guidance found in this video then you will not encounter any issues.
@@DavidHeathHomebrew I think I will try it sometime! Worst case, I learn something new and get some more beer to drink 😁
Go to university to teach what you know
Thank you.