Huge brew session! I've never split a brew over 2 days, but good to know it's an option! Nice to have a brew assistant to help out! Who knows the brewing bug may rub off when your daughter is older. I'm looking forward to how this beer turns out. It should be a gooden. Thanks for sharing. Cheers Dino
+TubeDinoz cheers - yeh it was pretty epic. I'd never done a split brew day either. So far so good though. Will definitely post updates once fermentation is complete (requires a 4 week largering at 10C) and a conclusion whether the split brew day was a success or not. (I'm hoping it is). Yeh, the little one loves helping out. Can't wait till we can share in all aspects of brewing together.
yep - it was a pretty epic brew day. Normally do single mash step + mash out. Multi-step mash pushes the brew time out considerably. Looking forward to seeing how the beer progresses! Cheers
Nice brew! I'm curious how it will turn out and if it is close to the original. I was looking for a clone recipe and found the exact same recipe just before I found this video. Are you going to let it age after fermentation/bottling? And indeed a strange yeast, it is a sweet mead/wine yeast? Perhaps this gives it that extra taste twist.
Just seen the video as I am trying to brew a Belgium Tripel on my Grainfather and I am trying to create my own recipe. I have some malted oats and flaked oats in stock that need using up so having looked at your recipe I may put them in. I also have some Styrian Bobek hops and Hallertaur Mittlefruh in the freezer so I may go with them to use them up. What is your view on maybe adding 250 grams of biscuit malt to my recipe? Would it work? Was going to go with Mangrove Jacks belgium Tripel yeast. Cheers and all the best.
Hey mate, not 100% sure but I think the biscuit malt might be a little too heavy for a tripel. Have a look at the recipe I used (linked in description). For a tripel, you want light malt profile to allow the yeast to come through. You using candy sugar?
Stass Brewing cheers mate will miss the biscuit malt out. Yes using white candy sugar. Got malted oats in stock and flaked oats but no barley or wheat malt . Can order that.
+beer man ah no! Sorry to hear. Can't remember volumes but I can check if you want. I milled everything except the oats. I followedy normal grainfather beersmith profile. What happened mate? Stuck sparge? I remember this one taking a while.
i ended with a gravity of 1.060 so way off. i feel like the water mash volume was way to high as the plate sat beneath at least 5cm of water which in turn meant from the off grain was flowing with 'bits' down to the element for the first stage at 50c. i then pulled the overflow pipe up to the top of the mash water for the rest of the mash and plate remained where it was. all the malts i used were crushed but the oat malt husk stood out for me as they had massive husk. oddly the sparge was to different as much as i poured a jug over the bed and it passed straight through in a matter of 5 seconds or so. gutted because i suspect that with less gravity but same hop bill it may have more of a perceived bitterness.
+beer man hmmm, did you see any dough balls? How fine was your crush? Could have had some channeling through your grain bed too. Are you brewing on a grainfather? I don't think it will be too bad. The beer should be largered for 4 weeks at least. May not be as intended, but I don't think it will be terrible.
yeah i'm on the grainfather . i post the odd video as well on my channel . i didn't see any dough balls but i suspect the crush wasn't fine enough. i changed the source of my grain so next time ill go back to my usual supplier i recon. but yeah what i should have done is at each step is to take the plate off and used my padle to mix it up and then refix the plate, (if it wasnt under mash water) . ill defo lager this one. ive got a 'home made kegerator and space for a couple of kegs. cheers for getting back to me
i cant believe it. i fucked uo again and then see the above comments , i made 2 years ago. well at least im consistent, 1.060 again. i recon it has something to do with malted oats. these come as is and i dont crush them which apparently you need to. that will explain some of the several graivity points lost
Looks like a good brew day! And a great helper you have there! Hoping to hear it comes out well! Cheers!
+Beer By The Numbers cheers. Will be doing follow up vids to track the journey of this beer. She loves helping Dad with making beer!
Huge brew session! I've never split a brew over 2 days, but good to know it's an option! Nice to have a brew assistant to help out! Who knows the brewing bug may rub off when your daughter is older. I'm looking forward to how this beer turns out. It should be a gooden. Thanks for sharing. Cheers Dino
+TubeDinoz cheers - yeh it was pretty epic. I'd never done a split brew day either. So far so good though. Will definitely post updates once fermentation is complete (requires a 4 week largering at 10C) and a conclusion whether the split brew day was a success or not. (I'm hoping it is). Yeh, the little one loves helping out. Can't wait till we can share in all aspects of brewing together.
Epic brew day! Full commitment with that early Sunday rise, That birdsong was nice!
yep - it was a pretty epic brew day. Normally do single mash step + mash out. Multi-step mash pushes the brew time out considerably. Looking forward to seeing how the beer progresses! Cheers
+Mr Pearce cheers mate. The wind was pretty aweful but no coffee in the morning hurt the most.
She's adorable!!
You seem to be an excellent human being. Thanks for the upload.
+aric house thanks mate. Glad you enjoyed my video(s)
Interesting yeast selection in that recipe you linked.
+Jeffrey Walker yeh I'm just going to roll with it. Thought the same thing. Getting some great esters during fermentation though. Cheers
Nice brew! I'm curious how it will turn out and if it is close to the original. I was looking for a clone recipe and found the exact same recipe just before I found this video. Are you going to let it age after fermentation/bottling?
And indeed a strange yeast, it is a sweet mead/wine yeast? Perhaps this gives it that extra taste twist.
J B yep will largering and aging. Will also complete the grain to glass playlist concluding with a taste-off with the original. Stay tuned.
Big day! You would've had no chance without your brewers assistant!
+Daniel Hunter yep that's for sure!
Ah, the infamous 'cleanup'!!
Just seen the video as I am trying to brew a Belgium Tripel on my Grainfather and I am trying to create my own recipe. I have some malted oats and flaked oats in stock that need using up so having looked at your recipe I may put them in. I also have some Styrian Bobek hops and Hallertaur Mittlefruh in the freezer so I may go with them to use them up. What is your view on maybe adding 250 grams of biscuit malt to my recipe? Would it work? Was going to go with Mangrove Jacks belgium Tripel yeast. Cheers and all the best.
Hey mate, not 100% sure but I think the biscuit malt might be a little too heavy for a tripel. Have a look at the recipe I used (linked in description). For a tripel, you want light malt profile to allow the yeast to come through. You using candy sugar?
Stass Brewing cheers mate will miss the biscuit malt out. Yes using white candy sugar. Got malted oats in stock and flaked oats but no barley or wheat malt . Can order that.
Disaster yesterday for me mate. 2 things, please can you advise on mash and sparge volumes and also did you mill all the grains ?
+beer man ah no! Sorry to hear. Can't remember volumes but I can check if you want. I milled everything except the oats. I followedy normal grainfather beersmith profile. What happened mate? Stuck sparge? I remember this one taking a while.
i ended with a gravity of 1.060 so way off. i feel like the water mash volume was way to high as the plate sat beneath at least 5cm of water which in turn meant from the off grain was flowing with 'bits' down to the element for the first stage at 50c. i then pulled the overflow pipe up to the top of the mash water for the rest of the mash and plate remained where it was. all the malts i used were crushed but the oat malt husk stood out for me as they had massive husk. oddly the sparge was to different as much as i poured a jug over the bed and it passed straight through in a matter of 5 seconds or so. gutted because i suspect that with less gravity but same hop bill it may have more of a perceived bitterness.
+beer man hmmm, did you see any dough balls? How fine was your crush? Could have had some channeling through your grain bed too. Are you brewing on a grainfather? I don't think it will be too bad. The beer should be largered for 4 weeks at least. May not be as intended, but I don't think it will be terrible.
yeah i'm on the grainfather . i post the odd video as well on my channel . i didn't see any dough balls but i suspect the crush wasn't fine enough. i changed the source of my grain so next time ill go back to my usual supplier i recon. but yeah what i should have done is at each step is to take the plate off and used my padle to mix it up and then refix the plate, (if it wasnt under mash water) . ill defo lager this one. ive got a 'home made kegerator and space for a couple of kegs. cheers for getting back to me
i cant believe it. i fucked uo again and then see the above comments , i made 2 years ago. well at least im consistent, 1.060 again. i recon it has something to do with malted oats. these come as is and i dont crush them which apparently you need to. that will explain some of the several graivity points lost
Thanks for the video. I have to say, you have a striking resemblance to Louis C.K. 😅
🍻🇧🇷🤟