A few months ago I made a ridiculous imperial pastry stout with a tonne of lactose and more adjuncts than base malt. It was so thick that I decided to cold crash it and rack it to secondary before adding the oak and spices. I got a massive amount of sediment (trub, yeast...) and it was already around 10%ABV. I decided to dilute the sludge with the same volume of water, I mixed it well and I let it settle down for a couple of days. I checked on it and I saw bubbles coming out of the airlock. I reckon it fermented just a little bit more. After a couple of days more without any airlock activity I bottled it and I got an awesome milk stout. I couldn't know how much abv, but it felt like 5 or 5.5% and it was way better than the dammed imperial pastry stout. I repeated the same technique with the trub after secondary and got a few bottles more. It was better than the imperial pastry stout as well. I took it to the brewclub but they didn't give any f*cks about it, yet it was better than half of the beers they brought. I thought it was a cool experiment though. I shouldn't have told them how I'd made it... The morale of the story is... I don't really like imperial pastry stouts, they are dumb.
Nice! That's a good way to get rid of the 'imperialness' of it, kind of like a modified parti-gyle. I would like to try something like that someday. Cheers!
Just want to say that I often find myself humming your intro song while at work when doing the more mindless tasks. Love the content man thanks for entertaining me edit: miss the stache, bring it back
Haha love it! Brulosophy did some experiments about dumping trub into the fermenter, if I recall there was some improvements in fermentation activity but I dont think they used as much trub as you ha. great video either way!
I saw or at least heard they did that. I forget the exacts but I think they did have some pretty heavy trub. Based on how the beer turned out, I'd be pretty comfortable saying at the homebrew level it doesn't matter much. Cheers!
Talking about killing your pallet for a day. That trub sip was ballsy. Thanks for the laugh my man. Keep partying!
I mentioned it in another comment, but it didn't smell bad at all, it was the chunks that killed me! Next time I'll do better... Cheers!
It get's REactionY! Brilliant Sciency terminology. You are the best buddy.
I have really been getting into the books lately. I'm certified 0.5% beer genius! Cheers!
@@PartyTimeBrewing You are further along in your education than I. I still do all my brewing privately. LOL Mostly to maintain anonymity.
@@beeroquoisnation I just listen to podcasts then spurt out keywords with no context. I'm just learning in public!
@@PartyTimeBrewing LOL Like Buzz Lightyear! That's not flying, that's falling with style!
thanx for going that extra mile ( Km?) for us man........😀
I answered the age old question of should I drink straight trub. No. Cheers!
Dude, you drank trub!!! Party on Party Time!!!
I did my best. Didn't get much down though... Cheers!
03:50 no TF you didn't! You are a mad man!
No joke, it smelled like the best beer ever! I may have been able to down it if it wasn't for the chunks... Cheers!
A few months ago I made a ridiculous imperial pastry stout with a tonne of lactose and more adjuncts than base malt. It was so thick that I decided to cold crash it and rack it to secondary before adding the oak and spices. I got a massive amount of sediment (trub, yeast...) and it was already around 10%ABV.
I decided to dilute the sludge with the same volume of water, I mixed it well and I let it settle down for a couple of days. I checked on it and I saw bubbles coming out of the airlock. I reckon it fermented just a little bit more. After a couple of days more without any airlock activity I bottled it and I got an awesome milk stout. I couldn't know how much abv, but it felt like 5 or 5.5% and it was way better than the dammed imperial pastry stout.
I repeated the same technique with the trub after secondary and got a few bottles more. It was better than the imperial pastry stout as well. I took it to the brewclub but they didn't give any f*cks about it, yet it was better than half of the beers they brought. I thought it was a cool experiment though. I shouldn't have told them how I'd made it...
The morale of the story is... I don't really like imperial pastry stouts, they are dumb.
Nice! That's a good way to get rid of the 'imperialness' of it, kind of like a modified parti-gyle. I would like to try something like that someday. Cheers!
*Drinks trub* "No, its not ready" Dude that was too funny.
Yep, if I had of reviewed it then it would have been slightly barfy. Cheers!
LOLOLOLOLOLOLOLOLOLOLOLOL
BUDDY. I've never seen anyone taste trub before!!! I died a little, and I think you did too 🤣🤣🤣
All that hop sludge smelled so good! I thought I could do it, but let myself down... Cheers!
Next on Party Time Brewing, we taste the inside of a plate chiller
Delicious! Party Time Tastings will be my next avenue to the UA-cam billions! Cheers!
LMFAO at the trub tasting
You should really try it! Cheers!
Soupy IPA, great experiment , cheers 🍻🍻🤙🏼
Gracias! It was a tasty treat! Cheers!
You sir have issues🤣🤣
I was thirsty. Cheers!
This is going to be epic!
It was the epicest ever!
Just want to say that I often find myself humming your intro song while at work when doing the more mindless tasks. Love the content man thanks for entertaining me
edit: miss the stache, bring it back
Anytime! Cheers!
Haha love it! Brulosophy did some experiments about dumping trub into the fermenter, if I recall there was some improvements in fermentation activity but I dont think they used as much trub as you ha. great video either way!
I saw or at least heard they did that. I forget the exacts but I think they did have some pretty heavy trub. Based on how the beer turned out, I'd be pretty comfortable saying at the homebrew level it doesn't matter much. Cheers!
😆😆 not really the clearest one 😆😆 Great stuff Party Time! 🍻
I've mentioned it a bunch, but I was really surprised how good it smelled. The taste did not match. Cheers!
Still a classic!!!
So tasty! The mustache has returned, so I should try it again to really soak up the flavor! Cheers!
Love a good experiment! Cheers!
Thanks Just, hope the recovery from Asheville is going well! Cheers!
Hilarious!
You mean seriously informative and helpful to brewers everywhere.... Cheers!
LIGHTSTRUCK IPA
I got a bit carried away on the lightstruck explanation when it didn't really end up mattering... Good for a short down the road... Cheers!
Thanks for the great video! It makes me wonder that if it was say a Stout how would it of worked out... Like a Stout lite?
Great question. Next time I brew a stout I could give it a go! It might not be as bad without a silly amount of hop matter. Cheers!
@@PartyTimeBrewing Ive got a few Stouts and such coming up myself. Maybe I can give a shot and we can share the info?
@@jaggersbrewingco Sounds great! So tasty! I just saw you have a channel, I subbed and will check it out soon!
@@PartyTimeBrewing Thanks! If you have any feedback let me know! Btw I really like your channel!
I'd spew toooo! You're brave💪🏻💪🏻😍💪🏻💪🏻
I am the bravest man in our house!
savage
Savagely Delicious!
"Not a horrible beer" - great review.
You need to start a dictionary of non-standard brew terms.
That's my million dollar plan! Cheers!
Who left you unsupervised long enough to drink trub!? 🤣🤢
Everyone fell asleep, so I could do what I wanted! Cheers!