I’m late to the party guys just subbed ,no idea how you went under my radar? First video watch very impressive love your content love your editing love you guys very enjoyable watch . Heading to watch your back catalogue nice work guys cheers 👍🍺 ps and your ginger 👍👍
Cheers Rick, thank you for those generous comments. Not too worry though the party's just getting started.... you don't want to be first through the doors at any shindig 😁
Cheers Jimbo. I've just enjoyed your latest brew day. We had this yeast on stand-by in the fridge waiting for the right weather, it was a mid-week brew as we saw the temperature rising...
Hi guys. Great video. Always fun to watch as the beers start to take effect later in the brew! Just a thought on the late hop addition at flame out; I’ve read that some brewers actually hop once the beer has cooled to about 80c to avoid the additional bittering that still occurs if you add while the wort is still really hot. It seems to make sense but not tried this yet. It would stop the fragile volotiles burning off too. They cool for a bit then add the late addition, wait 15 minutes or so then finish chilling. Might be worth a try if you have already bittered enough during the boil?
Hi Jason, thanks for the info. It makes sense... We may do a little video on it. You comments are great for the people watching and expanding the communities knowledge. 👍🍻
Hey Robert, What were you brewing? I guess as I write this you are about to decant to the fermenter and pitch the yeast? Question: Did you re-hydrate? Cheers 🍻
@@TheGingerBrewers Yep just pitched. Table Saison . Yeast was liquid Imperial Rustic. I have never rehydrated yeast or made a starter in 15 years . Just chuck it in and let it do its stuff.
AWESOME BREW DAY AND A BEAUTIFUL DAY!! The beer looks fantastic! Crisp's Marris malt is low in protein, 8 to 10 percent, that would be the malt to purchase. The lower the protein content in malt, the more starch/sugar. I'm not sure if the other malthouses that produce Marris malt produce low protein Marris malt. Weyermann and Gladfield produce under modified, low protein, base malt. Was the conversion rest skipped? When conversion is skipped the fermentation cycle is quicker. Depending on the temperature that the mash was rested at, it is possible, Beta denatured. Beta is responsible for conversion, which occurs around 60 to 63. During conversion, Beta turns simple sugar, glucose, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose provides the alcohol. When conversion occurs, secondary fermentation takes place, due to maltose. Maltotriose is responsible for natural carbonation. The single temperature infusion method is intended for producing extract that contains the highest amount of fermentable, glucose in it, the simplest, and quickest way, Glucose is responsible for primary fermentation, and ABV. Depending on the temperature the mash was rested at, glucose, and more or less, sweet tasting, nonfermenting types of sugar form during liquefaction, and saccharification. The higher the rest temperature, the quicker Alpha denatures, leaving a longer reducing end chain, sweet tasting sugar, and less glucose. The extract contains less glucose, so, fermentation will be quick. High temperature mashing produces sweet tasting, low ABV beer. At 65, 66, Alpha releases the highest volume of glucose from starch within one hour. The more glucose, the more alcohol. The high temperature rapidly denatures Beta. In high sugar content wort yeast can go haywire, and skip reproduction. STAY PARCHED, GINGERS. STAY TERRIBLY PARCHED...
Only a 6,5 Is this because you're getting better in brewing? The first video's it was always a 8+😉 And this week's question, do you two mill the grains yourself?
Hi Tom, I actually thought it was a better brew than Dan did and to be fair it has improved with age (6 weeks more conditioning). But yes, now we are getting to know what is achievable the numbers are a reflection on commercially bought beers. So onto your question, no we don't yet mill our own grain. The price is the same but I can understand the argument for the fresher milling. Do you mill your own grain? Great to have you still watching. 🍻
@@TheGingerBrewers yes I mill the grains myself. It's also a cost thingy buying base malts in bulk (25kg) is much cheaper. Special malts and flakes I buy in small badges. The bulk I store in 60lt foodsave containers. I'm still looking voor smaller containers voor 1kg and 5kg specialty malts and even smaller for brewsalts. Do you two have a suggestion for my next brew?
We have just had some joy with using amber malts. Great mouth feel and super tasty. Unfortunately we didn't get decent footage to make a brew day vid. 🍻
NIcely done guys, this was fun to watch and informative.
Thanks for stopping by David and leaving a comment. Glad you enjoyed!🍻
@@TheGingerBrewers my pleasure. I subbed too. I look forward to more. UA-cam needs more content like this 🍻
Glad to see you back Guy's hope your all keeping safe beer looking good as well
Hi Billy, thanks for your comment. It's tasting good too!😋🍻
Excellent. Fun & informative
Glad you enjoyed it! Are you brewing yourself?
Happy to see you lads back! Another cracking video. Love it!
Cheers Sean, love your support.
Cheers to awesome beer that’s why we home brew our own , stay thirsty friends
Ain't that the truth! You had a cracking hop harvest, much bigger than ours!
I’m late to the party guys just subbed ,no idea how you went under my radar? First video watch very impressive love your content love your editing love you guys very enjoyable watch . Heading to watch your back catalogue nice work guys cheers 👍🍺 ps and your ginger 👍👍
Cheers Rick, thank you for those generous comments. Not too worry though the party's just getting started.... you don't want to be first through the doors at any shindig 😁
Nice one guys, never used Kveik yeast before but heard how good it is, another one for the brew list. Cheers :)
Cheers Jimbo. I've just enjoyed your latest brew day.
We had this yeast on stand-by in the fridge waiting for the right weather, it was a mid-week brew as we saw the temperature rising...
Hi guys. Great video. Always fun to watch as the beers start to take effect later in the brew! Just a thought on the late hop addition at flame out; I’ve read that some brewers actually hop once the beer has cooled to about 80c to avoid the additional bittering that still occurs if you add while the wort is still really hot. It seems to make sense but not tried this yet. It would stop the fragile volotiles burning off too. They cool for a bit then add the late addition, wait 15 minutes or so then finish chilling. Might be worth a try if you have already bittered enough during the boil?
Hi Jason, thanks for the info. It makes sense... We may do a little video on it.
You comments are great for the people watching and expanding the communities knowledge. 👍🍻
nice thursday suprise. Just come in from a four hour brew . No chill will transfer to fermenter tomorrow,
Hey Robert, What were you brewing? I guess as I write this you are about to decant to the fermenter and pitch the yeast? Question: Did you re-hydrate?
Cheers 🍻
@@TheGingerBrewers Yep just pitched. Table Saison . Yeast was liquid Imperial Rustic. I have never rehydrated yeast or made a starter in 15 years . Just chuck it in and let it do its stuff.
@@Rwilts98 Ha ha.... Man after my own heart!
AWESOME BREW DAY AND A BEAUTIFUL DAY!! The beer looks fantastic!
Crisp's Marris malt is low in protein, 8 to 10 percent, that would be the malt to purchase. The lower the protein content in malt, the more starch/sugar. I'm not sure if the other malthouses that produce Marris malt produce low protein Marris malt. Weyermann and Gladfield produce under modified, low protein, base malt.
Was the conversion rest skipped? When conversion is skipped the fermentation cycle is quicker. Depending on the temperature that the mash was rested at, it is possible, Beta denatured. Beta is responsible for conversion, which occurs around 60 to 63. During conversion, Beta turns simple sugar, glucose, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose provides the alcohol. When conversion occurs, secondary fermentation takes place, due to maltose. Maltotriose is responsible for natural carbonation.
The single temperature infusion method is intended for producing extract that contains the highest amount of fermentable, glucose in it, the simplest, and quickest way, Glucose is responsible for primary fermentation, and ABV. Depending on the temperature the mash was rested at, glucose, and more or less, sweet tasting, nonfermenting types of sugar form during liquefaction, and saccharification. The higher the rest temperature, the quicker Alpha denatures, leaving a longer reducing end chain, sweet tasting sugar, and less glucose. The extract contains less glucose, so, fermentation will be quick. High temperature mashing produces sweet tasting, low ABV beer. At 65, 66, Alpha releases the highest volume of glucose from starch within one hour. The more glucose, the more alcohol. The high temperature rapidly denatures Beta. In high sugar content wort yeast can go haywire, and skip reproduction.
STAY PARCHED, GINGERS. STAY TERRIBLY PARCHED...
Thank you Michael, this is incredibly useful. 🍻
Only a 6,5 Is this because you're getting better in brewing? The first video's it was always a 8+😉
And this week's question, do you two mill the grains yourself?
Hi Tom, I actually thought it was a better brew than Dan did and to be fair it has improved with age (6 weeks more conditioning). But yes, now we are getting to know what is achievable the numbers are a reflection on commercially bought beers.
So onto your question, no we don't yet mill our own grain. The price is the same but I can understand the argument for the fresher milling. Do you mill your own grain?
Great to have you still watching. 🍻
@@TheGingerBrewers yes I mill the grains myself. It's also a cost thingy buying base malts in bulk (25kg) is much cheaper. Special malts and flakes I buy in small badges. The bulk I store in 60lt foodsave containers. I'm still looking voor smaller containers voor 1kg and 5kg specialty malts and even smaller for brewsalts.
Do you two have a suggestion for my next brew?
We have just had some joy with using amber malts. Great mouth feel and super tasty. Unfortunately we didn't get decent footage to make a brew day vid. 🍻