Gday mate, they way I see it, its a very organic process, things are going to be different in each brew, when you start stressing about things is when you start mucking around around and things go wrong. The brewer that says every brew is perfect is full of tish, and there is a few like that on youtube hahaha Cheers mate thanks for watching
I’ve done a hoppy mid strength a year ago with munich and pale malt and few hundred grams of carapils think the grain bill was 3.5-4 kg turned out to be about 3.2 percent by memory was a bloody good drop full of flavour only lasted 2 weeks been wanting to get another batch on cheers 🍻
Nice hop combo Gash, citra, amarillo and mosaic... I also have some kveik strains to play with looking forward to summer and just letting it ramp up 😎 thanks for sharing Mate, 🍻🍻🍻 cheers Mike.
Rice flakes you can just throw in the mash, I used some in the Brut IPA from memory, havent tried the lowens yet but I do have a pack of it here to try one day. Cheers!
Good timing! I just bought the yeast bay sigmund's voss kveik to use for my 2nd next brew. Hopefully, you'll be up to the tasting by the time I'm making the starter 😊👍
Tasting is done, just have to edit it, this video got too long! By the way you dont really need to do a starter with voss unless you want to split it and save some! Most recommend underpitching, but I use the whole vial. Though of course you can do a starter! Cheers Gerry!
@@HomeBrewNetwork Exactly why I was doing a starter, to save it for later brews. I'd much rather that than recover it later. My next brew is a simple English Ale that is going to use a recovered 10 year old WY 1026 just to show it can be done. The starter tasted right so I'm pretty confident the results will be ok.
What are people normally worried about with head space in the cooling cube? I have 2 kegs with 15 liters a piece in it. They are my first no chill beer, but they do have headspace.
Hey mate just started brewing done a few now your vids have helped me heaps hey! Couple questions for ya I’ve set my ferment fridge at 19 degrees just finished a session ale noticed you said you set yours at 30, should I bump my ferment temp up ? also why do you mill the wheat ale through twice ? Cheers
Gday mate, mine was at 30c because I was using Kveik yeast, otherwise it would of been at 19c too. I mill the wheat twice because its a much smaller and harder grain, I often have issues of lower efficiency using it. Cheers!
Looks like a good brew day,should be tasty beer. You seem to use that hop combo in a lot of your beers is there any particular reason? Hope all is well with you and your family. Cheers.
Because its good, lol everytime I try a new hop or other old hops, I'd wished I used these lol, did simcoe/citra for a while, then citra/mosaic, now citra/mosaic/amarillo. I need to get some simcoe again hahaha I used fuggles in the nut brown and wished I hadnt lol hahaha Cheers!
I'm mostly going to brew 23L brews but wanted to future proof and buy a 65L to cover all bases. Would you say that I'm being silly and should just buy the 35L that way I get better efficiency and don't need to worry about converting my to 15 amp?
Efficiency in brewing means very little, the difference between 82% and 72% might be just 100g of grain, maybe 25c a brew, so nothing really. If you mostly brew 5-6% alc batches of beer you'll be fine with the 35L, if you brew big stouts all the time 8% and you want 23L out you might be better with the 65L. The lack of eff% in the 65L is just because theres next to nothing left for a sparge and if you use full volume brewing theres mostly always a small drop, but its only small, I do think also because of the size of the system and dead spaces are bigger you'll probably end up making each batch a litres bigger just so you dont have to muck around getting those last few litres out. Either way the 35L will always be handy to have either as a HLT or if you want to do much smaller test batches. Hard call . Cheers!
There is a big benefit of getting a 15amp plug, its usually put on its own circuit so when the wife turns on the clothes dryer or washing machine at the same time the fuse wont trip out, this will happen with the 35L or 65L if you try and run other power hungry things on the same circuit. I'll say again the eff% is the least of your worries, its nothing. I cant make this choice for you. 65L will cover all bases. 35L will be easier to manage on a "normal" beer batch. Cheers!
First of all I just wanted to say thanks for the in-depth reply, really appreciate it and it made the decision easy for me I wasn't aware that even with the 35L you had to be careful of tripping out. I knew you had to have your own socket and not on a power board but if you can't use it at the same time as the dryer then I'll probably wish I didn't cheap out That alone almost makes the 65L worth it and once I find a recipe I like, I'll stick to it, double batch it and cube 23L so I've got double the brew for the same amount of effort and time I've only got 1 fermenter but I'll make it work aha I'll just put up with the dead space and efficiency until I get used to the system and get a recipe I like One other question of that's okay, how does the hop spider work for the 65L with single batches. Is it long enough to be submerged or will I have to throw the hops in commando for single batches. Thanks again for your time
@@HomeBrewNetwork I have read good things online, many commercial brewerys in the US now using it for commercial "gluten free" beer as it is down to like 20ppm and their regulatory bodies consider that to be sufficient. Still requires a guinea pig to give it a go if it is being used in home brew!!
Good stuff. I used to sparge on my 2 vessel setup, switched to no sparge a couple years ago to save time. I saw a 3% loss in efficiency which to be honest negligible in my opinion. I am curious why you use a combination of whirlfloc and pvpp. Ive been using brewbrite which is basically the same thing, I can only imagine whirlfloc is cheaper?
I can't quite remember the temp where isomerization ceases, (about 80c from memory?). When you do a no chill, do you monitor the length of time it takes the wort to get down to that temp? and if so, how long doest that usually take? on average. I realise it varies from brew to brew.
I dont monitor no, I know sometimes it takes many hours to get down, some times faster, I dont think anyone really knows, I see a lot of "experts" say this and that and I'm sure they have no idea. I just worked out what sort of bitterness I like by trial and error. dont think software gets it right, I know it doesnt, but when it comes down to it, as much as people like to think they know the bitterness of their beer, its all just a rough guess, even using hop aging calculators, you never knew how the hops were really treated before they came to you, theres so many variables. We whack 300mins in the beersmith whirlpool time, but thats just a guess too lol Cheers Vic!
Yeah I went 50g of each, single dry hop, I probably should of done 2 dry hops.. anyway it'll be in the next video, I've done the tasting and everything, but this video was getting too long, so splitting it up. Cheers!
I got one, its no good in the brewery while I'm brewing, and its a complete pain in the arse to sync up to the old phone I use for footage.. its fine when just standing still, but too hard in the brewery. I use it when practical. Otherwise it'll just end up footage and voice overs, like all the rest, Cheers!
Cant have the phone with a mic cord hanging over the brew pot.. unfortunately. I end up with 50 odd vid clips, trying to sync up to just as many audio clips.. I dont have a camera man or video editing personnel lol Cheers man! hahaha
Great video. I really love the way you brew, no fuss and no stressing over little things.
Gday mate, they way I see it, its a very organic process, things are going to be different in each brew, when you start stressing about things is when you start mucking around around and things go wrong. The brewer that says every brew is perfect is full of tish, and there is a few like that on youtube hahaha Cheers mate thanks for watching
I’ve done a hoppy mid strength a year ago with munich and pale malt and few hundred grams of carapils think the grain bill was 3.5-4 kg turned out to be about 3.2 percent by memory was a bloody good drop full of flavour only lasted 2 weeks been wanting to get another batch on cheers 🍻
Yeah good to have so you can throw back a few hahaha Cheers mate!
Nice hop combo Gash, citra, amarillo and mosaic... I also have some kveik strains to play with looking forward to summer and just letting it ramp up 😎 thanks for sharing Mate, 🍻🍻🍻 cheers Mike.
It was pitched on Wednesday, Kegged the next Tuesday, carbed by the next day. Fun yeast! Cheers Mike thanks for watching!
@@HomeBrewNetwork oh forgot to ad... rum and green ginger wine for that flu Mate... if it doesn't fox ya up it sure will make you sleep 🤣 cheers Mate.
Funny I did try that hahaha was crook for days hahaha
Keen to see a rice lager in the future! I'm wanting to do the same with some Lowan rice flakes
Rice flakes you can just throw in the mash, I used some in the Brut IPA from memory, havent tried the lowens yet but I do have a pack of it here to try one day. Cheers!
Awesome brew day Gash.
I can't wait for the tasting vid.🍻
Gday mate, it was going to be on the end of this vid but it was getting too long again , Cheers!
Good timing! I just bought the yeast bay sigmund's voss kveik to use for my 2nd next brew.
Hopefully, you'll be up to the tasting by the time I'm making the starter 😊👍
Tasting is done, just have to edit it, this video got too long! By the way you dont really need to do a starter with voss unless you want to split it and save some! Most recommend underpitching, but I use the whole vial. Though of course you can do a starter! Cheers Gerry!
@@HomeBrewNetwork Exactly why I was doing a starter, to save it for later brews. I'd much rather that than recover it later. My next brew is a simple English Ale that is going to use a recovered 10 year old WY 1026 just to show it can be done. The starter tasted right so I'm pretty confident the results will be ok.
Good shit good luck with it mate!
cheers Gash! Sounds good!
Thanks for taking a look Stass, cheers mate!
what would you say is the minimum gain bill for a 5 gallon batch?
What are people normally worried about with head space in the cooling cube? I have 2 kegs with 15 liters a piece in it. They are my first no chill beer, but they do have headspace.
Yeast from the air. cheers!
Hey mate awesome video once again! You ever tried a no boil NEIPA? My first one I did it as no boil and turned out awesome! Should give it a go.
I have not, I might try one soon, cheers!
Hey mate just started brewing done a few now your vids have helped me heaps hey! Couple questions for ya I’ve set my ferment fridge at 19 degrees just finished a session ale noticed you said you set yours at 30, should I bump my ferment temp up ? also why do you mill the wheat ale through twice ? Cheers
Gday mate, mine was at 30c because I was using Kveik yeast, otherwise it would of been at 19c too. I mill the wheat twice because its a much smaller and harder grain, I often have issues of lower efficiency using it. Cheers!
I'm a novice brewer and I've had that chit stuff in all my brews. Is it because of the grain crush being too fine? Of them have had wheat.
Nice one Gash. Cheers
Cheers mate!
Looks like a good brew day,should be tasty beer. You seem to use that hop combo in a lot of your beers is there any particular reason? Hope all is well with you and your family. Cheers.
Because its good, lol everytime I try a new hop or other old hops, I'd wished I used these lol, did simcoe/citra for a while, then citra/mosaic, now citra/mosaic/amarillo. I need to get some simcoe again hahaha I used fuggles in the nut brown and wished I hadnt lol hahaha Cheers!
Aye gash, where did u get that thing you used to tighten the lid on the cube?
Kegland I got mine, but out of stock, seems bunnings have them for a buck more, cheers! www.bunnings.com.au/handy-pail-spanner_p0080865
Cheers
Where do you get your cubes from and how manly litres are they? Thanks in advance
bit.ly/NoChillCube Holds about 22L of wort. Cheers!
I'm mostly going to brew 23L brews but wanted to future proof and buy a 65L to cover all bases. Would you say that I'm being silly and should just buy the 35L that way I get better efficiency and don't need to worry about converting my to 15 amp?
Efficiency in brewing means very little, the difference between 82% and 72% might be just 100g of grain, maybe 25c a brew, so nothing really. If you mostly brew 5-6% alc batches of beer you'll be fine with the 35L, if you brew big stouts all the time 8% and you want 23L out you might be better with the 65L. The lack of eff% in the 65L is just because theres next to nothing left for a sparge and if you use full volume brewing theres mostly always a small drop, but its only small, I do think also because of the size of the system and dead spaces are bigger you'll probably end up making each batch a litres bigger just so you dont have to muck around getting those last few litres out. Either way the 35L will always be handy to have either as a HLT or if you want to do much smaller test batches. Hard call . Cheers!
There is a big benefit of getting a 15amp plug, its usually put on its own circuit so when the wife turns on the clothes dryer or washing machine at the same time the fuse wont trip out, this will happen with the 35L or 65L if you try and run other power hungry things on the same circuit. I'll say again the eff% is the least of your worries, its nothing. I cant make this choice for you. 65L will cover all bases. 35L will be easier to manage on a "normal" beer batch. Cheers!
First of all I just wanted to say thanks for the in-depth reply, really appreciate it and it made the decision easy for me
I wasn't aware that even with the 35L you had to be careful of tripping out. I knew you had to have your own socket and not on a power board but if you can't use it at the same time as the dryer then I'll probably wish I didn't cheap out
That alone almost makes the 65L worth it and once I find a recipe I like, I'll stick to it, double batch it and cube 23L so I've got double the brew for the same amount of effort and time
I've only got 1 fermenter but I'll make it work aha
I'll just put up with the dead space and efficiency until I get used to the system and get a recipe I like
One other question of that's okay, how does the hop spider work for the 65L with single batches. Is it long enough to be submerged or will I have to throw the hops in commando for single batches. Thanks again for your time
Keen to hear your thoughts on the Gluten reduced - is there a way to confirm it worked?
I have no idea to be honest, the testing for it is beyond what I can do at home sorry. Would have to send it to a lab I guess. Cheers mate!
@@HomeBrewNetwork I have read good things online, many commercial brewerys in the US now using it for commercial "gluten free" beer as it is down to like 20ppm and their regulatory bodies consider that to be sufficient. Still requires a guinea pig to give it a go if it is being used in home brew!!
Good stuff. I used to sparge on my 2 vessel setup, switched to no sparge a couple years ago to save time. I saw a 3% loss in efficiency which to be honest negligible in my opinion. I am curious why you use a combination of whirlfloc and pvpp. Ive been using brewbrite which is basically the same thing, I can only imagine whirlfloc is cheaper?
Yep same thing, just cheaper. Cheers!
I can't quite remember the temp where isomerization ceases, (about 80c from memory?).
When you do a no chill, do you monitor the length of time it takes the wort to get down to that temp? and if so, how long doest that usually take? on average. I realise it varies from brew to brew.
The recipe sounded good too BTW. Are you tempted to dry hop it with a double measure of the last hop drop?
I dont monitor no, I know sometimes it takes many hours to get down, some times faster, I dont think anyone really knows, I see a lot of "experts" say this and that and I'm sure they have no idea. I just worked out what sort of bitterness I like by trial and error. dont think software gets it right, I know it doesnt, but when it comes down to it, as much as people like to think they know the bitterness of their beer, its all just a rough guess, even using hop aging calculators, you never knew how the hops were really treated before they came to you, theres so many variables. We whack 300mins in the beersmith whirlpool time, but thats just a guess too lol Cheers Vic!
Yeah I went 50g of each, single dry hop, I probably should of done 2 dry hops.. anyway it'll be in the next video, I've done the tasting and everything, but this video was getting too long, so splitting it up. Cheers!
Good stuff again Gash... and having the flu is coz not enough flu shots mate (beers) :-D :-D Take care bro ;-)
Cheers!
Gluten reduced? With wheat? Do you use a clarity ferm for that?
Yes, will be in the next vid. I doubt it's effective in this beer.. but they say it works... cheers mate!
I just want milk that tastes like real milk lol. Nice one !!!
Hahaha yes lol cheers mate
@@HomeBrewNetwork I'll try this recipe out sooner or later. Thanks for the recipe
This is gonna be interesting. cheers
And stop name dropping me.. it's getting embarrassing 🤣🤣🤣🤣
Famous, you, lol
Mate invest in a microphone
I got one, its no good in the brewery while I'm brewing, and its a complete pain in the arse to sync up to the old phone I use for footage.. its fine when just standing still, but too hard in the brewery. I use it when practical. Otherwise it'll just end up footage and voice overs, like all the rest, Cheers!
Cant have the phone with a mic cord hanging over the brew pot.. unfortunately. I end up with 50 odd vid clips, trying to sync up to just as many audio clips.. I dont have a camera man or video editing personnel lol Cheers man! hahaha