Any particular methods for kegging this? I’m 11 days into ferment and thinking at the 14day mark to transfer to keg, force carb and chill for a further 2 weeks before serving. Thoughts?
Hey there @KFMosquito, just remember to purge the oxygen out of the keg before transferring your beer. Apart from that, no special methods required. You already have the right idea. In fact, no need to force carbonate if you are going to let it sit for a week or two before consuming. Keg at day 14, put it in the fridge and just leave it plugged into your CO2 bottle set to around 10psi (or your preferred serving pressure). Don't touch it, shake it or think about it. In a week or two you will have beer at the perfect serving pressure. You might like to check out Geoffs Kegging demonstration for more tips: ua-cam.com/video/_Ol2-VdZqEQ/v-deo.html
@@grain_and_grape watched the video you guys did on the transfer, only issue I had last time trying this is the pressure from keg forced back into fermenter and made for a very cloudy transfer.
@@KFMosquito Ah, remember to keep the safety valve open on top of the keg when transferring. This prevents pressure from building up inside the keg. Not sure if Geoff mentioned that during his demo but it is possible it skipped his mind. There was a lot going on that day! Hope the tip helps.
Hi Joshua, that’s a good question. Our fresh wort kits have all been designed with the appropriate amount of bitterness in mind, so by boiling extra hops in a large amount of water you risk making the final beer more bitter than you want. Theoretically you could boil them for a short amount of time and quickly chill the water to stop isomerisation, but the results may not be worth the extra effort. We would recommend dry hopping instead. You can absolutely dry hop our kits to get a nice fresh hop kick, without the bitterness. Or if you want to experiment, you might consider making a “hop tea”. This involves soaking your dry hops in a small amount of boiled water for a short time (just a few minutes). Then add the mixture to your fermenter just like you would when dry hopping. The idea is the boiled water helps to extract more of the resins from the hops resulting in a stronger hop flavour and aroma -although the results are probably highly subjective. Experiment for yourself and let us know what you think! Happy brewing.
Hi Kiwizz, welcome to the channel. Yes standard bottling methods are exactly the same when using this kit. Once the beer is fermented just use your usual 1 carb drop per stubby/2 per long neck.
@@grain_and_grape Thanks for that. I had a thought on bulk priming. Would the 20litre wort kit container work as the second container for bulk priming? I've cleaned it pretty well but it still smells a bit (assuming its impossible to get rid of that as its plastic). Its got a thread at the bottom but I'll need to cut a hole and put a tap on. Also - is there a guide/rule to work out how much sugar you need? Cheers!
Great video! Just finished my first fresh wort kit and it's the best beer I've ever brewed. Huge thanks to all the guys at G&G!
Awesome!
Hi from argentina. Great video. I didnt know this Easy brew method!!! Here i am doing all grain like biab method but with a basket instead of a bag
Another great video well done and thanks
Is the bottling video available ? That was a very helpful video !
Hi Robert, glad you found the video useful! Unfortunately we still haven't made a bottling video 😬. Hopefully one day 🤞
Great vid! Cheers all!
Cheers Gash! 🤘
Great vid guy's thank you
Any particular methods for kegging this? I’m 11 days into ferment and thinking at the 14day mark to transfer to keg, force carb and chill for a further 2 weeks before serving. Thoughts?
Hey there @KFMosquito, just remember to purge the oxygen out of the keg before transferring your beer. Apart from that, no special methods required. You already have the right idea.
In fact, no need to force carbonate if you are going to let it sit for a week or two before consuming.
Keg at day 14, put it in the fridge and just leave it plugged into your CO2 bottle set to around 10psi (or your preferred serving pressure). Don't touch it, shake it or think about it.
In a week or two you will have beer at the perfect serving pressure.
You might like to check out Geoffs Kegging demonstration for more tips:
ua-cam.com/video/_Ol2-VdZqEQ/v-deo.html
@@grain_and_grape watched the video you guys did on the transfer, only issue I had last time trying this is the pressure from keg forced back into fermenter and made for a very cloudy transfer.
@@KFMosquito Ah, remember to keep the safety valve open on top of the keg when transferring. This prevents pressure from building up inside the keg. Not sure if Geoff mentioned that during his demo but it is possible it skipped his mind. There was a lot going on that day! Hope the tip helps.
Could you boil the added water with hops in it? then add it to the wort?
Hi Joshua, that’s a good question.
Our fresh wort kits have all been designed with the appropriate amount of bitterness in mind, so by boiling extra hops in a large amount of water you risk making the final beer more bitter than you want. Theoretically you could boil them for a short amount of time and quickly chill the water to stop isomerisation, but the results may not be worth the extra effort.
We would recommend dry hopping instead. You can absolutely dry hop our kits to get a nice fresh hop kick, without the bitterness. Or if you want to experiment, you might consider making a “hop tea”. This involves soaking your dry hops in a small amount of boiled water for a short time (just a few minutes). Then add the mixture to your fermenter just like you would when dry hopping. The idea is the boiled water helps to extract more of the resins from the hops resulting in a stronger hop flavour and aroma -although the results are probably highly subjective.
Experiment for yourself and let us know what you think!
Happy brewing.
Good video, but 5 years later and still no bottling video?
does the wort kit method still require the normal bottling sugars (1drop / 2drop long neck)?
Hi Kiwizz, welcome to the channel. Yes standard bottling methods are exactly the same when using this kit. Once the beer is fermented just use your usual 1 carb drop per stubby/2 per long neck.
@@grain_and_grape Thanks for that. I had a thought on bulk priming. Would the 20litre wort kit container work as the second container for bulk priming? I've cleaned it pretty well but it still smells a bit (assuming its impossible to get rid of that as its plastic). Its got a thread at the bottom but I'll need to cut a hole and put a tap on. Also - is there a guide/rule to work out how much sugar you need? Cheers!
I always wait at least 2 weeks and don't measure anything . I'm lazy like that 😁
You do you Danz!