Peach & Cryo Hop IPA Brewday
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- Опубліковано 5 лип 2022
- Caption for UA-cam: Peach season has arrived! I thought I'd try out a Peach IPA using fresh peaches.
This brew is inspired by the newest HOP WTR flavor PEACH, which is packed with Citra, Amarillo, Mosaic and Azacca hops, creating a refreshing juicy peach flavor with the perfect hint of hops plus let's not forget about all those adaptogens and nootropics to help keep you chill this summer!
Use code FLORA20 code for 20% off HOP WTR at checkout through this link: bit.ly/3vDAMw0
Recipe: share.brewfather.app/yoZgKWKo...
Brewfather App: bit.ly/38JXW7t
Clawhammer Supply 120V Electric System: bit.ly/2ugBQKg
Clawhammer Supply 240v Electric system: bit.ly/3fxmnKO
Blichmann Riptide pump: bit.ly/3alWNnO
Monster Mill: bit.ly/3aohPlJ
Grain scale: bit.ly/2V0tOAO
Grain from Northern Brewer: bit.ly/3Cb4s5L
Hop scale: amzn.to/2GgRrzS
Hudson sprayer for sanitizer: amzn.to/2RY1Fbw
Refactometer: amzn.to/39Hd45A
Brewbuilt fermenter: bit.ly/3jgPMd6
Brew built lineup bit.ly/3ftOGde
Spunding valve: bit.ly/3lB2GFn
Pulley stuff
Beam & Trolley (The square channel & the thing that slides): amzn.to/3jniTeU
Block and Tackle (the thing that takes all the weight): amzn.to/3jkfu0v
Swing Side Pulley (on the wall): amzn.to/3xnDdle
Thank you Flora, you’re an inspiration to all the girl-brewers on earth!
Hi Flora, love your channel! See you brewing motivated me to order my first brewing equipment. Excited! Prost from Germany 🍻
Welcome to world of home brewing! It’s very rewarding. And I’m saying that as someone who’s first batch was…. Less than stellar. Always more to learn and drink!
On my next batch with fresh fruit additions I am going to add my fruit to a ziplock bag and drop the bag into the last few minutes of the boil. From there I can always store the bag in the freezer when the time comes for the fruit addition.
Love the vid and the short and shotty method. For when you were trying to stick the bag in the fermenter. I would of placed the bag in first, and then poured the peaches in the bag. Hope the beer turns out, can’t wait for the review video.
Throwing fruit in is a great way of making a drink for people that don't like beer 😂
Yeah I’ve noticed that when I BIAB and I take a refractometer reading during the mash the readings are sometimes super low or inconsistent. Not 100% sure why but I know when I lift and dunk the bag a couple times the readings normalize
HI! Just wanted to thank you! I was a homebrewer who wanted to go pro and am now at the position where i compete against brewing titans due in part to your videos and how much i learned as a homebrewer!
Painkiller, I assume they’re basing it on the cocktail of the same name. Sounds amazing! I need this ASAP
Excited to see results! Can I use frozen fruit or dose it need to be pasteurized as well? Got some frozen blueberries and mangos
When shopping over the weekend we ran across some mango, so I bought a couple jars. Going to make up a mango milkshake ipa, which sounds yummy in my head. What’s you opinion on adding some coconut along with the mango?
I did a short and shoddy cream ale and had a similar experience; I saved some time, but my efficiency dropped noticeably. That's easy enough to make up with a little more grain if you know how big of a drop to expect. What I wasn't expecting was a drop in attenuation! I'd be interested to know if your beer attenuates as BrewFather calculated or if attenuation drops for you as well.
Yeah... you can pasteurize on your stove but you kill your aroma.. the problem for most home brewers is trying to retain the aroma. You're doing a pressure ferment. Do you have any tips for home brewers to retain fruit aromas under normal fermentation conditions? Thanks for your time in reading my message Flora... love your channel. :)
Just my 2 cents on this, when pitching fruit avoid at all costs "flesh". I've had too many experiments with puree that resulted in stuck ferments. Turns out some fruits (melons and some stone fruits in particular) have a substance in their flesh that retards fungal growth (yeast is a fungus) Best practice is to strain and rinse the puree, then pitch the liquid and omit the solids. Again, just my 2 cents. Hasn't happened every time but when it does it totally ruins your day. Also as a side many of those solids ferment with additional methanol (citrus in particular) so keep the pulp out when possible if you don't like hangovers.
I have 64 oz of pasteurized peach nectar and 16oz of organic sliced peaches in syrup. I might be able to match your 5 lbs of fresh and maybe not have to pasteurize. I just bought
1 lb of Yakima Citra hops that I plan to use also. I have all the grains same as yours. I'll try Kveik Yeast to git'er done! I hope this recipe comes out as well as yours. I might do a longer boil and bump up the ABV a little. I'm going for a double batch under pressure as well. I'll let you know how it turns out! I hope you do a tasting.
I was thinking the same as u after seeing this Vid. Let me know how it turns out
Like your channel. I would like to know why you don't sparge the grain at the end of the mash. You must throw away a lot of good sugars and flavour or do I do it wrong. Brewers Arms NZ.
It’s the brew in a bag method. You mash at full volume, with no sparse. She hit the target pre+boil OG so there is no more sugars to pull out that is needed.