The Perils Of Fermentation Temperature | 7 Day Beer Challenge Day 2
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- Опубликовано: 30 июн 2024
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RECIPE FOR 5 GALLONS:
7 lbs Pilsner; German
3 lbs Munich Malt - 10L
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Boil 60.0 min
1.0 pkg Hefeweizen IV Ale (White Labs #WLP380)
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Its not homebrewing if a few mistakes weren't made along the way! I've loved your channel as a reliable place for fun and entertaining beer and brewing content. Cheers!
Thanks!
You will need a higher ABV beer to serve at 23F, a beer at 10% ABV will start to freeze at 25F, so most likely you want something around 12-14% ABV.
Love that your videos are honest and you show the mistakes, cause we have all been there!
Just did this recently. Another fun one is plugging in the chiller to the heat and the heating pad into the cool on the thermostat.
LOL it’s only a matter of time…
Out of curiosity, why did you stop using the Tilt? I've been wanting to get one and I'm curious if there's something you don't like.
I was wondering the same thing. I got one recently and have used it on my last two batches.
There. Is a few good craft lagers on the market. See if you can find a pre-prohibition lager that’s in your area
I left the probe out as well and wort hit 104F. The garage was unheated and winter with the ambient temp about 40F and I was shooting for about 66F fermentation temp. It was running 104F for 20 hours before I realized there was an issue. I let the temp drop started seeing bubbles and beer turned out fine. I don't think the yeast had time to start fermenting and create any off flavors.
Oh man that is quite unfortunate! Luckily you’ve got Kveik that doesn’t care much about temperature!
Yeah..great to see screw ups..my 2nd batch of Kolsch recently I forgot the whirlfloc and I’ve tried everything to clear it to no avail. Clearferm, biofine, Superkleer and gelatin, still looks hazy. Then, opening the front door my mid back just spasmed so I probably shouldn’t try to move a glass carboy now..gee, getting old is so much fun..!
Probably a mango sour beer slushy would be perfect served at 23f.
I'm mostly surprised you have a basement in Raleigh 🤣, I couldn't find anything with a basement there.
Ex pat Brit here too
Mate, can you do Celsius and kg please? Fahrenheit really messes with my senses.🇬🇧👍🏻😀
Cool video, on a side note if you have no use for the Tilt and you wanna sell it look me up.
On screw-ups you put the Tilt the wrong way and it got stuck the wrong way >.>
Heineken is good at near freezing temp ;) so you don't taste what it really tastes like...
Fresh Heineken actually tastes good. It's when you get a batch that's light struck, is when it gets nasty, similar to Corona.
been making beer 35 years old school way. your way to tecnical dude 71 degrees 70 degrees? come on
First
Happens to the best of us. I had once plugged the heat pad into the plug next to the inkbird , not in the inkbird. I wondered why it’s beeping so much. Folks loved that beer. I did not lol
Not that big of a screw up. I've did worse once. I use a small chest freezer for my fermentation control with a heating pad to raise the temp when needed. After one brew, I mixed the plugs on my Inkbird for heating and cooling. I had used my counter flow chiller to get the wort lower than my fermentation temp. So when I plugged it in, it tried to turn on the heating outlet (really the chest freezer). You can imagine what happened next if you think about it. Imagine my horror the next morning when I went to check on the progress only to find a solid block of ice. Luckily, I was able to save it with another pitch of yeast after it thawed.
Haha yeah I’ve done exactly that too. Completely froze the beer. I thawed it out and in my case didn’t bother adding yeast. Amazingly the fermentation restarted.