Brewing Bad Part 10 Common Mistakes Made By Homebrewers
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- Опубліковано 7 вер 2024
- Brewing Bad Part 10 Common Mistakes Made By Homebrewers
This episode covers the effects of sanitzers on certain types of plastics and the differences in brewing science over the ages and how that despite the fact that knowledge and our ingredients have changed many recipes and brewing techniques have not moved with the change.
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Another nice one David! I need to get with the 30 minute boil and get back hours of my life!! Lol I'm definitely be a big fan of late additions on the hops! Cheers! 👍🍻
Cheers Brian. Its about time things moved forward and naturally it saves time too as a nice bonus.
Definitely am going to need to try the thirty minute boil.
For sure 🍻🍻🍻
I love to do a 30 minute boil, I may use more hops to reach the bitterness level needed but saves me some time so the brew day is not so long, great vid!
Great, thank you. Yes it certainly works :)
Clear, concise and well laid out as always. This is why this is my go to home brew channel.
Many thanks Paul.
Definitely going to give a shorter boil time a go after watching this video, starting to worry about the impact that an hour of rolling boil steam is having on my not particularly well ventilated kitchen!
Great, its certainly a great way to go.
David and Brian are my go to site
Great to hear Dennis 🍻🍻🍻
Awesome!! Thanks for the feedback! 👍🍻
Always nice :)
Simply great!
Cheers Jamie 🍻🍻🍻
Another very useful and interesting video. Many thanks :)
Very sorry for the late comment for some reason UA-cam hid this from me. Cheers Paul, great to hear :)
OK I will go to a 30min Boil Time. It will stop the windows misting up this coming winter so I will be able to leave them closed. Interesting about the Acid Based Sanitation caveat. I have a HDPE Fermenter and that is the only item which has the SaniSan Air Dry with a puddle of the stuff in the bottom.
I am the first 'Like' btw and there are some very positive comments before me. They need shouting at. They can post select if they are reminded.
Thank you I would have enjoyed anoher half hour or two of this.
Great, thanks James. Yes, some forget to like. It certainly helps get the videos out to more people due to the UA-cam algorithm. I will have more BB episodes yet.
@@DavidHeathHomebrew I already did it - well 40 mins actually - the next day.
I will let this go the rest of the way and when I find it is OK (confidence for you) twill be applied.
btw Been in conversations on other groups (FaceBook) regarding David Wheeler and CJ Berry. CJ Berry was my guide when I satrted - a long time ago - and grateful to his book(s) I am but it is a bit like watching old TV shows, even the best show their age. (Still watch them though cos they are good). I have a couple or more books by David Wheeler and he also but not in the modern day ingredient availability which CJ Berry had to contend with.
It is a long time ago I know but we had Malt, Hops, Yeast then. DMS Malt Extract from The Chemist and Boots had 4lb cans of it. Above all prices were sensible then but now that the hobby has become popular guess what?
Eh yup lad tha dunt no ow luckay waay weeirrr. Broowerz oh tut-dee gorrit bad yooth. Think Yorkshire, old and Miner.
Translation: Ok Yah. Hi old chap we should be extremely grateful for the price benefit we had so many years ago. The Home Brewer now does have a real struggle my good man yah. Sorry I don't know too many OK Yah terms. :-)
Great, hope it goes well James 🍺🍺🍺
Super informative. I have gerally reduced boil time to 45min and I never noticed any differences in flavor or appearance. Thanks David!
Cheers CM. 30 minutes works great too and has become the standard boil time for me these days.
Great informative video, I now understand why my lager is so poor compared with my ales thanks
Great to hear Paul, glad it was useful for you :)
Thanks for all you do in your channel, David. Without the knowledge you and others share in their programs my beers would not be what they are. My friends ask “what are you doing different these days to make youR beers taste like Pro beer”. Honestly, using your advice and including these new techniques with each brew is steadily improving my beer taste and quality. The old adage “Don’t worry, have a homebrew” is enticing for the beginner to keep at it, but making good beer does require attention to detail and the details you provide are so important to our success. THANKS SO MUCH! 🍻🤓
Many thanks John. Yes in the start there are changes that make big differences. Then later there are small tweaks that when combined together also make a big difference too :)
Thank you for that review! I'm currently still in my first year of home brewing, and I'm still using all-grain kits. I mainly buy these from differenr suppliers in Norway, and they consistently use the 60 and 90 minute boils as well. I am sure this is partly the reason why these times are keep being used. It'd certainly be beneficial if the suppliers followed your advice here as well!
Yes, moving everything forward is going to take time for sure. In Norway there is a NEIPA kit that is one of my recipes that has a 30 minute boil time.
Thanks very much. Switching tomorrow’s brew to 30 minutes and for future brews
Great to hear :)
Boiling long contributes to shelf stability, deepens malt flavor and color without using specialty malts, and is also an important technique for high gravity brewing. I’ve done a 2 hour boil for a big stout and had great results, deep and dark. I’d say there’s plenty of reasons a long boil should be in your toolbox when you want certain things from your beer, it’s a great substitute for decoction.
I agree totally. The important thing to realise is the various options available
Thanks yet again David. I am a convert to the 30 minute boil after trying your Helles lager recipe, which turned out perfectly. Now I need to convert all of my old recipes. Thank goodness for Brewfather making recipe conversion so easy!
Cheers James, yes it works very nicely for sure.
A goldmine of info as usual David. At every brew I use loose hops at the end of the boil, resting for 15/20 minutes, then using a hop rocket and wort at 80°C through the rocket, then through the c/flow chiller to the fermentation vessel. It's certainly worth the extra effort and adds to to aroma/hop flavour of the final beer. Of cause fine adjustment can also be obtained by dry hopping at fermentation.
Cheers Tim. Yes, I love this technique myself, very nice results.
I do sometimes boil for 90 minutes, but not because of DMS. Some classic beers are hard to reproduce without the additional darkening of the wort that comes from the long boil. Saison Dupont, for example, is about a 4-5 SRM, but uses 100% pilsner malt. A good hard boil for 90 minutes does help to darken the wort somewhat and create a slightly more authentic product.
For modern styles though I often boil for 30 minutes. In fact, I've considered experimenting with even shorter boils. I'm not sure there's a lot of reason to boil more than 15-20 minutes if you're happy to throw some extra bittering hops in there.
I totally agree. I have boiled for double this for effect.
Super interesting episode with various new things for me to learn. My favorite brewing series on UA-cam by a long way. I hope these continue!
Many thanks Alan, great to hear :)
Absolutely interesting I've done 75 minute boils forever. I think I'll try a shorter boil. I love brewing but if I can shave off time for my family life why not?? Great video
Thank you. Yes its all about options.
Love your videos David.
Very sorry for the late comment for some reason UA-cam hid this from me. Many thanks, I am very happy to hear that :)
Great video David, I always look forward to new episodes in your BB series 👍🏼
Many thanks Noel, its not over yet :)
good info as usual David, thanks.
Cheers Dan 🍻🍻🍻
Great video David! I'll try the 30 minutes boil in my well-known recipes. Seems to mate sense. Cheers from Spain
Great, I am sure you will prefer the result too.
Thanks David, very nice series. Interesting on your take of 30 minutes boiling. I have also heard about being able to reduce mashing time, as iodine test shows conversion after 30 minutes. What is your take on reduced mashing time? I notice in your videos that you still mash for 60 minutes. Cheers Joe
Cheers Joe. I dont reduce the boil to just save time, I do it to improve flavour. A reduced mashing time is usually going to save you 20 minutes. I dont usually do it as during the mash I do other things instead.
Thanks David for the quick response.
Cheers 🍻🍻🍻
Indeed interesting, saw a video with Bread Smith, where they talk about survivable hubs, but it became a bit complex :)
Thank you very much for your video and effort, loved it 👍
Cheers Allan, yes these things can be explained plainly too. No point making anything more complex than it needs to be as I see it 🍻
How absolute is the 30m rule boil times for ales, dark vs light, low IBU vs high IBU, I get alot of strange looks from other brewers when I mention this tip, and can see where age old tendencies die hard.
Also, can you generally half the boil times for the 30m boil across most additions, e.g. a 10m addition would become a 5 minute addition. Cheers and keep up the good content!
You can also brew raw without any boil. If you wanted to boil some hops in a small pan whilst mashing in the brewing system. There are always options. The simple fact is that for many years the boil times were misunderstood and the new information takes time to be understood and adopted. Certainly you may decide on a longer boil for economy for high IBU beers. The only thing that changes is the bittering hop. So, for example 60/90 minute becomes 30 minute.
@@DavidHeathHomebrew Sound advice, I'm lining up to do your Christmas ale soon, looks like a great recipe!
Great, yes that raw Christmas ale adopts these methods well.
Thx David - some very interesting information cheers
Cheers Ken. Hopefully things will gradually catch up!!
@@DavidHeathHomebrew I have already changed 3 of my recipes to your recommendations can’t wait to try them out cheers mate
Cheers Ken. You have never brewed with a 30 min boil before?
@@DavidHeathHomebrew once I think but it was awhile ago. Also because I hot cube virtually everything I should be moving the hop additions forward anyway so it’s a win win!
Ive been testing this for quite some time now. Its win win all over 🍻
great vid
Thank you, much appreciated.
Hi David. Can the mash be reduced from the usual 60 minutes, and what would you suggest? Many thanks, from New Zealand.
Hi Dayvid, yes though you would do well to check gravity levels. 40 minutes is usually enough. The extra 20 is “just in case”
I've used Magnum hops for all bittering purposes for years now. (at 60 minutes). I guess shifting to 30 minute boil will force me to stop using Magnum as bittering hops as it most likely will impact flavour if added at 30 minutes. What do you think?
I think you will be fine, it will be hard to notice an overall difference usually.
Looking forward to shorter brew days and hopefully better beer! One question tho, couldn’t find on Crisp maltings info on their newly released Hana Heritage malt, how differently to modern pilsner malt it’s processed (maybe just the same but unsure). Does your recommendation about shorter boil times still apply to this and other heritage malts?
Great, I already have recipes with 30 minute boil times out there. I would send them an email and ask to be on the safeside.
do you need to reduce the water if you are only boiling for 30 min as less will evaporate
Hi Jan, yes you do. It is best to let brewing software like Brewfather calculate this for you. Simply change the boil time and the water will change automatically.
30 minute boil for me, saves on wasting energy either gas or electric.The massively bitter IPA is not as liked now and my tastes have changed. I now bitter for 30 minutes and whirlpool hops as I only make Pale Ale or IPA, sometimes I don’t dry hop and do like the flavour.
Your right more malt flavour is present with shorter boil times.
Exactly :) Thank you :)
If you boil for 30 instead of 60 minutes, that changes the amount of evaporation, so it seems you have to adjust the water quantity also (i.e the whole recipe needs to be tweaked).
Yes, you will save on water also. Naturally software like Brewfather will calculate this for you.
Should I boil longer if I don’t have a vigorous boil? I have a 120V robobrew and feel like the boil is not vigorous and scared that a 30 min boil will not be long enough to release the chemical compound (dms?)
Hey, do keep in mind that DMS these days is highly unlikely to come from malt. A boil is all you need, it does not need to be vigorous, that is an old myth.
@@DavidHeathHomebrew thanks for the answer. I was looking at your Vienna recipe and ESB recipe on brewfather and they both have 60 min hops addition. Can I add these hops at 30 min and readjust the quantity to get the same IBU?
Yes, no problem there with either.
I was kind of wondering, if your main fermentation is close to the top end of the yeasts temperature range willl it clean itself up automatically ot is there a different procedure from when your main fermentation is at the low end?
Yes, if your yeast is already in that zone then you are all good :)
What if you intend to enter a Pilsner based beer in a competition and get the flavor enhancement afforded by a short boil. Could that flavor change send you "out of style"?
Interesting question. I dont think any beer judge is going to mark you down for having better flavour, the difference is not super huge either.
Another great video, thank you David. Quick question… does boil time have any effect on clarity of the final beer? Longer boil clearer beer? I am sure I have read that somewhere.
Thanks JP. The boil is one area that can improve beer clarity. However it is just one of various options. Check out my clarity guide. No boil beers can be made crystal clear.
@@DavidHeathHomebrew will do and thank you for the reply!
🍻🍻🍻
I guess I'm done boiling for 1 hour now :) cheers 🍻
Welcome to the club :)
What about floor malted pilsner
It is best to check with the malster.
Would the sanitizer issue be the same with Fermzillas and Allrounders ?
Its all about the plastics used. The products you mention are fine.
Even if I shorten the boil by 30 minutes , I bet my brewday assistant will still find a reason to leave before cleanup
Haha, Nailing one their feet to the floor could help :p
I tried the 30 minute boil thing but it introduced another problem: now I barely have enough time to prepare my fermenter and the wort cooling stuff I need before the boil is over! It becomes quite stressful 30 minutes
I actually do that type of preparation the day before a brew. Though I am also needing to prepare and set up lighting and cameras ahead too.
@@DavidHeathHomebrew I'm brewing in my small kitchen so I have a specific way I set it up. Also I want to wait with sterilizing my fermenter until the very point I need it. But it can be done, it's just a bit tighter in the schedule now.
I did two batches like this but I still haven't tried them although they are ready to go in a keg. Unfortunately one of my kegs has developed some rust spots so I am reluctant to use that one.
Fair enough. The rust can be cured and then fixed. Scrub it down with bar keepers friend. Rinse and then soak the keg with starsan overnight. You may not know where the rust was later.
@@DavidHeathHomebrew I've heard a lot of good about Bar Keeper's Friend but it's not available in the homebrew shops I use unfortunately. I shall keep my eyes open for it
I import it from the UK, its not available in Norway where I live
Thank u for another great video! Do u think 30 min boils will be sufficient for floor malted bohemian Pilsner malt, (wich is my favorite,) too? Or do I have to stick with 60 minutes, cause it’s less modified?
Thank you :) It is best to check with the malster here.
hi David, it makes sense all that you have said, giving that in count, what boil time for russian imperial stout would you recommend ?
It depends on the perspective of the recipe. Some will use a long boil time (90 mins for example) to thicken the wort, where as others will have a regular boil time and will handle texture via adjuncts in the grain bill. In the last case changes can be made to the hop side to support a reduced boil time.
What about Mash times David? Would you still do an hour or so for mash?
I think its ok to stick with an hour , though in many cases 40 mins should be enough. No harm in giving it more to be sure though. Naturally you could just take a reading and see after 30-40 mins if time is at a premium.
I exclusively only do 30min boils 👍
Yes, Ive fully moved there myself too.
I use 30min. All grain brewing is time consuming. Saving time, energy and moisture in the house is good!
Great to hear Mark. I do it for flavour mostly :)
If my recipie calls for a 90 minute boil can I do 30 minutes instead and just add less water?
Yes, as long as you use modern mainstream malt.
in terms of boil times, is there a difference when you're using a 110v or 220v system? I know the initial water quantities must be adjusted, but does it affect the end beer at all?
It used to be believed that a stronger boil was a better boil but this has since been found to be less important than was suspected.
:-)
🍻🍻🍻