Great to see Nectaron shine on the world stage, it is an amazingly powerful and fruityhop hey! Another great video David, much love from Nelson, New Zealand, home of Nectaron :-)
Dear David, thank you for this recipe, I ve brewed this beer back in may and could only taste now (end of july). it was bottled. i ve tasted two. the first one out of the fridge where you taste more of the bitterness but the second one was warmer and when it gets to temperature, you get an explosion of fruitiness, ananas is what i get and a little sweetness which compliments the beer well. it is an easy drinking summer beer and I love it 😁!
Well David -The finished brew is magnificent -definitely one of my best & personal favourite recipes to date. Also great as being in NZ , had access to very fresh Nectaron hops. ---Very soon about to put down a 2nd batch (Double batch this time). Will be a house favourite at our place in nz going forward ---huge thanks !!
I re-brewed the beer 1 to 1 at the beginning of June and it is ready to drink just a few days after secondary fermentation. Very tasty. Thanks for the great recipe, a terrific summer drink.
I’m drinking this as we speak. Had to swap the yeast for Voss though as it’s 35c every day here at the moment but wow! Thanks David it’s an absolute banger. Very well hidden ABV I’ll definitely be making it again hopefully with verdant next time
I do love David’s recipes! So far there are 2 American Pale Ale recipes and ever time, David is standing his ground that Pale Ales shouldn’t have dry hops….until this one 😉 Great recipe and I did manage to find Nectaron in Switzerland and will give this one a shot soon!
Thanks Henrik. Yes, I know but I also know when to move on when it benefits the end result. Try this one with and without and you will see what I mean. Both taste great but for most the dh version will be the winner.
Looks good, how long time can it be stored in the kegerator before the hops is fating away ? Thanks for sharing and not least the effort and time you put into this, highly appreciated.👍👍👍
Another great looking recipe David. I've never heard of Nectaron (sounds more like the baddies in an episode of Dr. WHO) hops so had to do some Googling. I have to give this try now!
Thanks again for another video. Just wanted to ask about the long fermentation time. So many recipes and advice online talk about short times, like 7 days, but you're suggesting 14 days here. Do you think 14 days in general is better with this yeast? I've had weird flavours from it before fermenting for 7-8 days. Why do so many people talk about shorter fermentation times?
Sorry I must of missed this. 14 days is pretty standard but often Verdant will be shorter. In the end the yeast decides. I suggest you watch the activity and when things stop check the gravity with a hydrometer. If this is close to FG then ensure you wait 3 more days to see a consistent reading before declaring it done. Truth be told many homebrewers are not allowing enough time for fermentation to fully finish, especially with Verdant as it can be a slow finisher. I hope this helps 🍻🍻🍻
@@DavidHeathHomebrew no worries! Thanks for the reply. I think I've been guilty of this too, trying to rush it out as fast as possible. Definitely going to wait a bit longer in future as I've had problems with what I think must be acetaldehyde. Ironically with this brew I didn't even make it past 3 days as I forgot to put the spunding Valve on, huge pressure in the tank which must have killed the yeast on day 2!
Thank you for this video/recipe. I aiming to brew this during Easter. You mention in the description that patience is the way to go for fermentation to finalize. Question is then what about the dry hops. Do you remove the bag, or just leave it in until fermentation is complete? Another question, do you have any idea about how the outcome would be if this recipe was aiming the hoppy neipa water profile in stead?
Cheers Jesper. If you add the dry hops in the closing gravity stages then you will be fine. The change in water profile you mention will stress the hops more.
I didn’t brew this year beer, but I did brew a session hazy last week and i wanted to reiterate the delicious yoghurty, mango-y, apricot-y aromas this yeast was pumping out at about 73F! The fermenter smelt like a damn mango lassi!
Oh I love Verdant yeast, can't wait to brew this one! I'm curious about the 200g of hops in the hop stand - most hoppy beer recipes I've seen go heavier on the dry hop side. What did you notice when you were testing the recipe that made you decide to put the extra hops in the hop stand rather than dry hopping them? Actually, more generally with your recipes, it would be really cool if you could share some of the things you learned while designing and tweaking the recipe! Cheers Shane
Cheers Shane. I believe that recipes take their own shape and during the testing stage tweaks are gradually made to push the original design forward. There are always various options but I will be sharing more about recipe writing very soon.
@@DavidHeathHomebrew Sounds great! I'd really love to hear more about what design choices you're making as you're tweaking recipes (e.g. tried X hop but it made the beer taste like Y. Added X% of Y malt but it was too subtle, so increased to z%). One of my favourite food bloggers does this when developing food recipes (Nagi Maehashi - RecipeTinEats). I find the extra context of what she's learned during recipe development makes me a better cook, so figure a similar principle could be applied to homebrew 🙂
Awesome recipe and your explanation about brewzilla mash was really very useful! I haven't used the upper filter cause I though its degrades the mashing efficiency. Looks like the malts are being squeezed. Or they aren't?
Hi David, this is the 2nd of your brews I'm trying, after the raw Mango IPA which was a massive hit with my brewing circle. I came up well short on the numbers, around 1.046 Vs 1.053, I guess partly as a rounded down the recipe to make it easier to order and as I was 250g short of pale malt in the end so substituted in 250g of oats. I'll be keen to find out how this comes out given I've had to deviate from your original recipe. Interesting too the recommendation to ferment at 23°C all the way through. I usually start lower and then increase for the diacetyl rest, so again it'll be good to see of some of those more fruity flavours come through. I love how many variables there are in homebrewing, all of which can affect the end product!
Great to hear Matt. Its always best to get as close as possible to my end recipe for the best of results, even if it means ordering some extra. The result here will effect the balance of the beer. The higher yeast temp will promote more flavour. I hope you enjoy this one.
@@DavidHeathHomebrew Hi David, this was an absolutely banging beer, loaded with tropical stone fruit aroma especially nectarine and peach. Tasted amazing for the first two weeks and then.....the dreaded oxidation hit, turned from bright, fruity wonderfulness into brown tasteless funk in a matter of a week. The trials of bottling I guess, some you win....some you lose.
so envious of that pour! any tips David on how you get the carbonation right and able to pour like that and it settle so quick? I am running 6ft of 3/16 line at c 11psi but it's a super slow pour. thanks for the video, can't wait to brew this one!!
I looked at your recipe in Brewfather and I'm curious on the amounts on the hops. For the hopstand I got 3.53 oz dry hop is at 2.65 and boil is .35 oz. I was wondering if I rounded up or down if it would make a difference?
Hi Peter, yes it would. Though it is just about IBU not weight. It would be the same weight if your hops have the same AA% as mine, which is unlikely. I hope this helps 🍻🍻
Excellent looking brew David. David, I got a fast question, has there ever been a handle mod for lifting the G30 only when empty. I'm getting older and could use the handles. Thanks.
Im giving this one a go and its fermenting. Im confused about how long to ferment.. is it 14 days? some say the yeast finishes in 5 days. I initially thought 9 days and dry hop last 3-4 days
I thought that adding dry hops and the high abv would make it and IPA? What's the difference between pale ale and IPA? Thought pale ales are clear. Can you advise. Not sure.
Hey David would it be safe to say that you are good to bypass the diacetyl rest at 23C? Or is it that at this higher temp you are essentially doing it at the same time? Thanks!
Hi David. Looks nice - will try this if i can find the hops here in DK. About yeast; Brewfather usually recommend 3 packs of yeast for a 25L batch - but it looks like you only use 1 pk. I’ve talked to several other brewers who discard the brewfather recommendation and argue that the yeast cells will multiply none the less. What is your thoughts on this; follow the recommendation for 3 packs og save the money and only use 1?
Hi Dan, Brewfather has a very high pitch rate set by default, its something to tweak down. One pack is usually enough for 25L of regular beer. For 25L you will probably be fine with one, two max.
Hi David. You've been using this standard sequence on dry-hopping for quite some time, which shows you just placing the dry-hops in a wide open FV with your hand. Do you not try to minimize O2 ingress on hoppy beers? I'm guessing this is just to not put-off beginners by using fancy equipment and that you actually (privately) use a hop bong or similar...could that be the case?😎
@joshbuhl9824 It depends on the fermenter that I am using. If possible then with a hop bong or similar but if not then I am simply very careful to not splash. Either way it works though.
Looks great, David! Quick one: when chilling the wort with your counter-chiller, are you sending it straight into the fermenter? Or are you recirculating it first?
Cheers John. I recirculate back into the brewing system for about 2 minutes and then go to the fermenter. This is plenty enough time for me to have a low enough temperature but naturally ground water temp and thus cooling speed can vary a lot.
Hej David Jag ser att du använder GF conical som jäskärl. Jag använder också dessa och funderade på det tryck du använder. Är det ok att använda 12psi för dessa jäskar? Mvh Tord
Hi Tord, Unfortunately the GF conical is not suitable for pressure fermentation, just pressure transfer. For pressure I advocate 10-12 PSI and have other equipment for this purpose, as shown in videos where pressure is used.
Hey David! I'm curious why do you dry hop the pale ale? The dry hop is the difference between pale ale and ipa? Just wondering. I'm gonna brew it btw so any alternatives if I can't find Nectaron hops?
Currently have this in the fermenter. Question. I’m finishing the fermentation under pressure. Would you still do a 3 day temp raise diacetyl rest while under pressure? Thanks
@@DavidHeathHomebrew Great.That's what I'm doing. Verdant is ripping through all that fermentable sugar. Looks like I will blow through that FG. Thanks
I inadvertently commented on the Tropical Paradise video instead of this one, though I suppose the same question holds for both--do the dry hops need to be adjusted based on the AA%? Or just for the batch size?
One thing I haven’t quite solved is how to add DH prior to FG, and then managing only 3-5 days contact time. I suppose I could rack to another vessel, but I try to avoid that and it seems you don’t. Maybe it’s covered in another video. Perhaps my practice of leaving the beer to sit another week after hitting FG is passé. Commonly I don’t DH until I’m 4 days out from packaging the beer, but it’s usually been at FG a few days by that point. I guess the idea of adding DH while still actively fermenting is about scavenging any O2 introduced with the hops?
Certainly this timing is made much easier if you can see the beers SG at all times. Products like the RAPT Pill and Float make this easy. Yes by adding DH in the closing stages you minimise spoilage risk for sure. It also helps the yeast move along and finish attenuation.
I am brewing this beer right now, yeast was added 24 hours ago. At 23,2 degrees C, the blow-off tube in the water bucket creates an intense activity. And the hop aroma is lovley. However, isn´t this contraproductive regarding the accomplished effect of the Hop Stand? I mean, doesn´t all this CO2-activity in fact radically reduce the aroma and flavour obtained earlier? Also, to reduce this effect, wouldn´t it be better to instead ferment att 18 degrees, and perhaps ramp up to 23 degrees C towards the end of fermentation?
Not radically no but yes it does make a reduction. The problem I have found though is that this yeast at lower temps can stall in the later stages. At 23 you also get more vibrant flavour and aroma despite the blow off losses.
@@DavidHeathHomebrew O.K. I see. The smell is now very nice, and I realize that not all of it comes from the hops. Also, I am using the exellent brewing program "Brewfather", where it´s easy to let the program compensate and calculate the correct amount of bittering hops, depending on it´s Alpha acid contents, by setting the desired IBU. However, this is not the case when it comes to aromatic oils. So, when a recipe calles for a "Hop Stand at 80C for 15 minutes with 100 gram of Citra with an Alpha acid rate of11,3" %, and your local Citra hops rates at 9,3% there is no such conversion in the program. Is this due to a fact that the level of aromatic oils stays about the same, over the normal Alpha acid range of a certain hop?
Ok, then I believe that you have it covered. There is much debate about the value of converting hop stand and dry hops in regard to IBU. If you google the topic you will find methods from those that believe it holds value.
![[UA] NAVI vs MOUZ | BO5 | IEM Rio 2024](http://i.ytimg.com/vi/CMBYk0cbGoA/mqdefault.jpg)
Great to see Nectaron shine on the world stage, it is an amazingly powerful and fruityhop hey! Another great video David, much love from Nelson, New Zealand, home of Nectaron :-)
I agree! Awesome hops for sure! They really add great flavour and pair well with other hops in general too. Big win.
Dear David, thank you for this recipe, I ve brewed this beer back in may and could only taste now (end of july). it was bottled. i ve tasted two. the first one out of the fridge where you taste more of the bitterness but the second one was warmer and when it gets to temperature, you get an explosion of fruitiness, ananas is what i get and a little sweetness which compliments the beer well. it is an easy drinking summer beer and I love it 😁!
Great to hear. Yes, you really need to let beer warm some out of the fridge before tasting it fully.
Well David -The finished brew is magnificent -definitely one of my best & personal favourite recipes to date. Also great as being in NZ , had access to very fresh Nectaron hops. ---Very soon about to put down a 2nd batch (Double batch this time). Will be a house favourite at our place in nz going forward ---huge thanks !!
Awesome to hear Tim 🍻🍻🍻
I re-brewed the beer 1 to 1 at the beginning of June and it is ready to drink just a few days after secondary fermentation. Very tasty. Thanks for the great recipe, a terrific summer drink.
Awesome, great to hear 🍻🍻🍻 Enjoy
I’m drinking this as we speak. Had to swap the yeast for Voss though as it’s 35c every day here at the moment but wow! Thanks David it’s an absolute banger. Very well hidden ABV I’ll definitely be making it again hopefully with verdant next time
Great to hear Joseph 🍻🍻🍻 Enjoy
Definitely on my to brew list. Well done David .
Cheers Curt, great to hear 🍻🍻🍻
I have been thinking it was time for a pale ale and this looks and sounds amazing! Love all the important details too as usual. Top video.
Cheers Alan. I was thinking the same! Hope you enjoy this one 🍻🍻🍻
I was searching your past videos for tropical beers yesterday! I’m working on a tropical wheat.
I just cant seem to resist tropical these days. Enjoy 🍻🍻🍻
I do love David’s recipes! So far there are 2 American Pale Ale recipes and ever time, David is standing his ground that Pale Ales shouldn’t have dry hops….until this one 😉
Great recipe and I did manage to find Nectaron in Switzerland and will give this one a shot soon!
Thanks Henrik. Yes, I know but I also know when to move on when it benefits the end result. Try this one with and without and you will see what I mean. Both taste great but for most the dh version will be the winner.
@@DavidHeathHomebrew I have no doubt the recipe will be great David! Appreciate your continuous research for all of us! Thanks !
Cheers Henrik 🍻🍻🍻
Many Thanks David -Have added recipe to brew list ---wonderful to see some more apa recipes
Thanks Tim. Yes I think IPA styles are overfilled these days and the great pale ale is often left behind. Pity really.
Sounds great. You do a great job with all your videos, much appreciated. Brewing your tropical Verdant IPA tomorrow!
Much appreciated Jake, enjoy 🍻🍻🍻
Looks good, how long time can it be stored in the kegerator before the hops is fating away ?
Thanks for sharing and not least the effort and time you put into this, highly appreciated.👍👍👍
Cheers Allan. As long as you are careful when you transfer then at least 4 months. Enjoy 🍻🍻🍻
Must have been meant to be. I have all these ingredients on hand, and I will have to fire up the brewzilla tomorrow. Thanks again David.
Awesome! Must be! Enjoy 🍻🍻🍻
Another great looking recipe David. I've never heard of Nectaron (sounds more like the baddies in an episode of Dr. WHO) hops so had to do some Googling. I have to give this try now!
Thanks Jonathon. Yes the Nectaron name certainly has that Sci-Fi edge to it!
Really love the results from them.
Thanks again for another video. Just wanted to ask about the long fermentation time. So many recipes and advice online talk about short times, like 7 days, but you're suggesting 14 days here. Do you think 14 days in general is better with this yeast? I've had weird flavours from it before fermenting for 7-8 days. Why do so many people talk about shorter fermentation times?
Sorry I must of missed this. 14 days is pretty standard but often Verdant will be shorter. In the end the yeast decides. I suggest you watch the activity and when things stop check the gravity with a hydrometer. If this is close to FG then ensure you wait 3 more days to see a consistent reading before declaring it done. Truth be told many homebrewers are not allowing enough time for fermentation to fully finish, especially with Verdant as it can be a slow finisher. I hope this helps 🍻🍻🍻
@@DavidHeathHomebrew no worries! Thanks for the reply. I think I've been guilty of this too, trying to rush it out as fast as possible. Definitely going to wait a bit longer in future as I've had problems with what I think must be acetaldehyde. Ironically with this brew I didn't even make it past 3 days as I forgot to put the spunding Valve on, huge pressure in the tank which must have killed the yeast on day 2!
@wurbondurgon We have all done these things, thankfully its easy to brew again 🍻🍻
Definitely going to try this recipe David, also just to let you know the link for the pint glass 2 in the shop section of UA-cam is broken.
Cheers Geoff much appreciated. I will look into the link.
Thank you for this video/recipe. I aiming to brew this during Easter.
You mention in the description that patience is the way to go for fermentation to finalize. Question is then what about the dry hops. Do you remove the bag, or just leave it in until fermentation is complete?
Another question, do you have any idea about how the outcome would be if this recipe was aiming the hoppy neipa water profile in stead?
Cheers Jesper. If you add the dry hops in the closing gravity stages then you will be fine. The change in water profile you mention will stress the hops more.
I didn’t brew this year beer, but I did brew a session hazy last week and i wanted to reiterate the delicious yoghurty, mango-y, apricot-y aromas this yeast was pumping out at about 73F! The fermenter smelt like a damn mango lassi!
Awesome, yes for sure 🍻🍻🍻
Oh I love Verdant yeast, can't wait to brew this one! I'm curious about the 200g of hops in the hop stand - most hoppy beer recipes I've seen go heavier on the dry hop side. What did you notice when you were testing the recipe that made you decide to put the extra hops in the hop stand rather than dry hopping them?
Actually, more generally with your recipes, it would be really cool if you could share some of the things you learned while designing and tweaking the recipe!
Cheers
Shane
Cheers Shane. I believe that recipes take their own shape and during the testing stage tweaks are gradually made to push the original design forward. There are always various options but I will be sharing more about recipe writing very soon.
@@DavidHeathHomebrew Sounds great! I'd really love to hear more about what design choices you're making as you're tweaking recipes (e.g. tried X hop but it made the beer taste like Y. Added X% of Y malt but it was too subtle, so increased to z%).
One of my favourite food bloggers does this when developing food recipes (Nagi Maehashi - RecipeTinEats). I find the extra context of what she's learned during recipe development makes me a better cook, so figure a similar principle could be applied to homebrew 🙂
Awesome recipe and your explanation about brewzilla mash was really very useful! I haven't used the upper filter cause I though its degrades the mashing efficiency. Looks like the malts are being squeezed. Or they aren't?
Great thank you. You certainly can leave it if you wish but it has no negative effects as such.
Hi David, this is the 2nd of your brews I'm trying, after the raw Mango IPA which was a massive hit with my brewing circle. I came up well short on the numbers, around 1.046 Vs 1.053, I guess partly as a rounded down the recipe to make it easier to order and as I was 250g short of pale malt in the end so substituted in 250g of oats. I'll be keen to find out how this comes out given I've had to deviate from your original recipe. Interesting too the recommendation to ferment at 23°C all the way through. I usually start lower and then increase for the diacetyl rest, so again it'll be good to see of some of those more fruity flavours come through. I love how many variables there are in homebrewing, all of which can affect the end product!
Great to hear Matt.
Its always best to get as close as possible to my end recipe for the best of results, even if it means ordering some extra. The result here will effect the balance of the beer. The higher yeast temp will promote more flavour.
I hope you enjoy this one.
@@DavidHeathHomebrew Hi David, this was an absolutely banging beer, loaded with tropical stone fruit aroma especially nectarine and peach. Tasted amazing for the first two weeks and then.....the dreaded oxidation hit, turned from bright, fruity wonderfulness into brown tasteless funk in a matter of a week. The trials of bottling I guess, some you win....some you lose.
Agh. Very sorry to hear that.
Have you changed to 23C solid throughout for fermenting verdant yeast in general from your original recipe with this yeast with the ramp from 19C?
I generally start lower and ramp to 23 but sometimes just start at 23. It changes the esters.
so envious of that pour! any tips David on how you get the carbonation right and able to pour like that and it settle so quick? I am running 6ft of 3/16 line at c 11psi but it's a super slow pour. thanks for the video, can't wait to brew this one!!
Im using 4 meters of 3/8 line at 10-12 PSI at 4-5C. Im also using Nukataps, which have a very good flow.
I looked at your recipe in Brewfather and I'm curious on the amounts on the hops. For the hopstand I got 3.53 oz dry hop is at 2.65 and boil is .35 oz. I was wondering if I rounded up or down if it would make a difference?
Hi Peter, yes it would. Though it is just about IBU not weight. It would be the same weight if your hops have the same AA% as mine, which is unlikely. I hope this helps 🍻🍻
Looks delicious David 👍
Cheers Vince 🍻🍻🍻
Excellent looking brew David. David, I got a fast question, has there ever been a handle mod for lifting the G30 only when empty. I'm getting older and could use the handles. Thanks.
Cheers John.
Handle wise, nothing that I have seen.
Another top quality video thank you :)
Many thanks Paul 🍻🍻🍻
Im giving this one a go and its fermenting. Im confused about how long to ferment.. is it 14 days? some say the yeast finishes in 5 days. I initially thought 9 days and dry hop last 3-4 days
It can vary but a week is likely
I thought that adding dry hops and the high abv would make it and IPA? What's the difference between pale ale and IPA? Thought pale ales are clear.
Can you advise. Not sure.
I would suggest brewing as is. Then tweak after if you like. This has had all that tweaking work done already. You never get it this good first time.
If I want to make it clearer, is there a good way to do that in the brewing process?
You are better off using gelatine after fermentation.
Hey David would it be safe to say that you are good to bypass the diacetyl rest at 23C? Or is it that at this higher temp you are essentially doing it at the same time? Thanks!
Hi Jason, yes because of the higher temp you have it totally covered 🍻🍻🍻
@@DavidHeathHomebrew excellent thank you again!
@jasonwarren4023 Cheers Jason 🍻🍻🍻
Hi David. Looks nice - will try this if i can find the hops here in DK.
About yeast;
Brewfather usually recommend 3 packs of yeast for a 25L batch - but it looks like you only use 1 pk. I’ve talked to several other brewers who discard the brewfather recommendation and argue that the yeast cells will multiply none the less.
What is your thoughts on this; follow the recommendation for 3 packs og save the money and only use 1?
Hi Dan,
Brewfather has a very high pitch rate set by default, its something to tweak down. One pack is usually enough for 25L of regular beer. For 25L you will probably be fine with one, two max.
@@DavidHeathHomebrew thanks David! Happy brewing mate😉🍻
Cheers 🍻🍻🍻
Hi David. You've been using this standard sequence on dry-hopping for quite some time, which shows you just placing the dry-hops in a wide open FV with your hand. Do you not try to minimize O2 ingress on hoppy beers? I'm guessing this is just to not put-off beginners by using fancy equipment and that you actually (privately) use a hop bong or similar...could that be the case?😎
Hey Josh,
Yes, its a case of having a guide within the recipe guides that all can follow with the most basic of equipment.
@@DavidHeathHomebrew and how do you actually dry hop? With a hop bong or similar?
@joshbuhl9824 It depends on the fermenter that I am using. If possible then with a hop bong or similar but if not then I am simply very careful to not splash. Either way it works though.
Damn, now I gotta go spend money on some Nectaron hops. Hope they're as good as advertised because they're certainly not on the inexpensive side!
Ive fallen in love with them and im pretty fussy! Hope you enjoy this one 🍻🍻🍻
Looks great, David! Quick one: when chilling the wort with your counter-chiller, are you sending it straight into the fermenter? Or are you recirculating it first?
Cheers John. I recirculate back into the brewing system for about 2 minutes and then go to the fermenter. This is plenty enough time for me to have a low enough temperature but naturally ground water temp and thus cooling speed can vary a lot.
@@DavidHeathHomebrew Great - thanks so much
Cheers 🍻🍻🍻
Hej David
Jag ser att du använder GF conical som jäskärl. Jag använder också dessa och funderade på det tryck du använder.
Är det ok att använda 12psi för dessa jäskar?
Mvh
Tord
Hi Tord, Unfortunately the GF conical is not suitable for pressure fermentation, just pressure transfer. For pressure I advocate 10-12 PSI and have other equipment for this purpose, as shown in videos where pressure is used.
thank you. Question: is verdant the same strain as London ale III?
Its in the same family and certainly very close yes.
Hey David! I'm curious why do you dry hop the pale ale? The dry hop is the difference between pale ale and ipa? Just wondering. I'm gonna brew it btw so any alternatives if I can't find Nectaron hops?
That used to be the case but not anymore. Check out BJCP for the differences. You could use Citra and im sure it will be good but not the same.
@@DavidHeathHomebrew thanks for the quick response. I will keep that in my mind
Currently have this in the fermenter. Question. I’m finishing the fermentation under pressure. Would you still do a 3 day temp raise diacetyl rest while under pressure? Thanks
Great.
If you are fermenting this with Verdant at 23 C then really there is no need. 🍻🍻🍻
@@DavidHeathHomebrew Great.That's what I'm doing. Verdant is ripping through all that fermentable sugar. Looks like I will blow through that FG. Thanks
🍻🍻🍻
That’s David. I’m planning brewing this one. How would you adjust this for a no chill brew?
Cheers. That is not something ive even tried so far, so its hard to advise on. Plenty of cold water here in Norway. 🍻🍻
@David Heath Homebrew Just looked at the recipe, 200g of hops in the hopstand? Am I reading that right?
Yes, that is correct. 🍻🍻🍻
I inadvertently commented on the Tropical Paradise video instead of this one, though I suppose the same question holds for both--do the dry hops need to be adjusted based on the AA%? Or just for the batch size?
No problem. No need to convert the dry hops, just all other hops.
Curious to know: when you add the pressure after four days what do you increase the temperature to?
Hi Brian, once pressure is on then you could add another 25% in temperature without concern to speed it along.
david, what would be a good substitute for nectaron, I don't have it at hand, maybe citra?
I have to be honest and say there isnt really. You could use citra and im sure it would work but it will not be the same beer at all.
@@DavidHeathHomebrew Thanks David, i will wait with this one till I get Nectaron :)
That will be well worth it 🍻🍻🍻
One thing I haven’t quite solved is how to add DH prior to FG, and then managing only 3-5 days contact time. I suppose I could rack to another vessel, but I try to avoid that and it seems you don’t. Maybe it’s covered in another video.
Perhaps my practice of leaving the beer to sit another week after hitting FG is passé.
Commonly I don’t DH until I’m 4 days out from packaging the beer, but it’s usually been at FG a few days by that point. I guess the idea of adding DH while still actively fermenting is about scavenging any O2 introduced with the hops?
Certainly this timing is made much easier if you can see the beers SG at all times. Products like the RAPT Pill and Float make this easy. Yes by adding DH in the closing stages you minimise spoilage risk for sure. It also helps the yeast move along and finish attenuation.
I am brewing this beer right now, yeast was added 24 hours ago. At 23,2 degrees C, the blow-off tube in the water bucket creates an intense activity. And the hop aroma is lovley. However, isn´t this contraproductive regarding the accomplished effect of the Hop Stand? I mean, doesn´t all this CO2-activity in fact radically reduce the aroma and flavour obtained earlier? Also, to reduce this effect, wouldn´t it be better to instead ferment att 18 degrees, and perhaps ramp up to 23 degrees C towards the end of fermentation?
Not radically no but yes it does make a reduction. The problem I have found though is that this yeast at lower temps can stall in the later stages. At 23 you also get more vibrant flavour and aroma despite the blow off losses.
@@DavidHeathHomebrew O.K. I see. The smell is now very nice, and I realize that not all of it comes from the hops. Also, I am using the exellent brewing program "Brewfather", where it´s easy to let the program compensate and calculate the correct amount of bittering hops, depending on it´s Alpha acid contents, by setting the desired IBU. However, this is not the case when it comes to aromatic oils. So, when a recipe calles for a "Hop Stand at 80C for 15 minutes with 100 gram of Citra with an Alpha acid rate of11,3" %, and your local Citra hops rates at 9,3% there is no such conversion in the program. Is this due to a fact that the level of aromatic oils stays about the same, over the normal Alpha acid range of a certain hop?
Ok, then I believe that you have it covered. There is much debate about the value of converting hop stand and dry hops in regard to IBU. If you google the topic you will find methods from those that believe it holds value.
Dry hopped at 73F during fermentation?
I dry hop at fermentation temps.
Why using a hop bag and not get 100% extraction and also distribution inside the beer when dry hopping if
Why do you think this would not give 100% extraction?
This is a little darker than what I would expect for a topical ale!
The true colour was not so easy to show on camera as mentioned. It was still hazy when filmed.
6% pale ale. Hmm ok. Sessionable? Ok? Bit dark too. Im sure its great and all.
It is within an APAs profile.