Homebrew What Not To Do: Grain to Glass Spontaneously Fermenting Beer (feat. Jenny!)
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- Опубліковано 10 лип 2024
- I'm going to teach you what happens when you let unfermented beer (with NO YEAST IN IT) sit in a sealed keg for 5 days. This video has an explanation of what went wrong, a full brewday and a review with Jenny!
Equipment links in description below
Chapter links:
00:00 - What went wrong
05:05 - Brewday
13:55 - Review with Jenny
If you want my videos early / ad free + monthly happy hours + merch join the Patreon! / florabrewing
Clawhammer Supply 120V Electric System (used as a kettle): bit.ly/2ugBQKg
Anvil propane burner: bit.ly/3j6nD7z
Blichmann Riptide pump: bit.ly/3alWNnO
Monster Mill: bit.ly/3aohPlJ
Grain scale: bit.ly/2V0tOAO
Hop scale: amzn.to/2GgRrzS
Jaded Immersion chiller: bit.ly/3j8bjUn
Torpedo Keg: bit.ly/30c5CwY
Floating Diptube: bit.ly/2EC1Qp7
Statis Glycol Chiller: bit.ly/2G5hABx
Hudson sprayer for sanitizer: amzn.to/2RY1Fbw
Refactometer: amzn.to/39Hd45A
Brewfather App: bit.ly/38JXW7t
NEIPA (not really though)
New England IPA
8% / 15.5 °P
All Grain
BIAB (No sparge)
75% efficiency
Batch Volume: 8 gal
Boil Time: 60 min
Mash Water: 10.63 gal
Total Water: 10.63 gal
Boil Volume: 9 gal
Pre-Boil Gravity: 1.060
Vitals
Original Gravity: 1.068
Final Gravity: 1.009
Mash
Temperature - 152.6 °F - 45 min
Malts (18 lb 3.4 oz)
15 lb 9.7 oz (85.7%) - Rahr Pale Malt, 2-Row - Grain - 1.8 SRM
2 lb 9.6 oz (14.3%) - Briess Oats, Flaked - Grain - 1.4 SM
Hops (16.12 oz)
4.44 oz (11 IBU) - HBC 586 13.3% - Aroma - 10 min hopstand
1.48 oz (3 IBU) - Amarillo 10.2% - Aroma - 10 min hopstand
1.48 oz (4 IBU) - Galaxy 16% - Aroma - 10 min hopstand
Hopstand at 176 °F
Miscs
11.782 g - Calcium Chloride (CaCl2) - Mash
4.073 g - Epsom Salt (MgSO4) - Mash
4.073 g - Gypsum (CaSO4) - Mash
Yeast
Mystery Yeast
1pkg - Fermentis S-04 SafAle English Ale 75%
1pkg - Fermentis W-34/70 Saflager Lager 83% - Навчання та стиль
Every time I screw up a beer I force myself to drink the entire thing before I can use the keg again. Sometimes it takes forever, but it’s REALLY good motivation to learn from your mistakes. It has NEVER made me sick. And it burns the off flavors deep into your psyche.
That's a some cruel punishment!
You could have added one campden tablet per gallon to the wort when you racked into the kegs which would kill off any wild yeast or bacteria. Cover the kegs with a clean dish towel but don’t seal it so the sulphur can off-gas. If you wait at least 24 hours before pitching your yeast you will have a clean ferment. Wine makers do this all the time at the crush stage since there are lots of yeast and other nasties on the grapes when they are harvested.
Or just call it a farmhouse ale and let the wild yeast do its thing as has been done for centuries. I often let the wort cool in a sealed fermenter overnight, the no-chill method. But 3-4 days is definitely pushing it! Great video!
I've definitely learned my lesson lol
Love both of you. Thanks for the video. I made the same thing before but mine was't easily drinkable :/ Cheers!
We got LUCKY
Awesome episode, keep it up!
Thanks!
Cheers buddy
I love the idea of the "courtyard culture" your own personal yeast strain/blend 😊
I often do no chill and store wort for in cubes.
I had one of these start expanding and it was off on its way to beer town. It tasted ok but a little sour and very citrusy, I still drank it though .😘
I think I'm going to save the yeast from the lager pitched one and see what it will do to another brew
Lovee the video concept of sharing your experiences! 🙂 I'm also all for sharing knowledge of brewing - good or bad experiences to educate.
Love to see that this two beers turnd out ok...I had a couple when I got into brewing that were realy nasty 🤮
I was definitely worried haha! There was no pretasting on this one at all.
@@FloraBrewing yup cam relate haha...it is always nerve wracking.
Hi Sarah, I really enjoy to see this video, thank you for share it. I have on question: How does the JaDeD chiller works?
You connect it to a garden hose and run water though it while the copper piece sits in the beer.
@@FloraBrewing Sorry for not making the right question, how fast does this chiller cools down the wort temperature?
OMG you two are crazy! You know that right?
One thing I don't understand... Why would there be beer everywhere when the PRV on the accidentally fermented beer realeased? Aren't they designed to just let gas from the headspace out?
Also, why do you measure your gravity in Brix and convert it? You can get refractometers that read directly in SG!
Great video! I don't think you can count on that alcohol percentage, I use a hydrometer but the change due to the sugars in wild beers does not completely go to alcohol. Also watch out if that's a brett strain, those are notoriously hard to clean off anything...
Oh yeah those kegs are going to have to get completely taken apart when they're done. I may as well toss the hoses on the picnic taps as well.
@@FloraBrewing use hot water in those kegs first before sanitizing them. And yes, throw away the picnic tap.
My friend just did something similar with a pale ale. He forgot to screw the fermenter top on. It fermented down to near 1000 fg and tasted Bretty and a lot like a Belgian. It was oddly decent to drink!
It's amazing how mistakes can make decent end results!
In 5 years of home brewing It happened 2 times to me, both were segmented brew days when I don’t have time to brew all in a day, I mash/filter and rack to a sealed and sanitised bucket till next day, then I boil. (So the boiling kills off the wild yeasts and bacteria)
The first time It went wild I had a healthy krausen so I kept 1 L of this wort to play around in wild brews and ciders, it developed a nice Brett flavour but had harsh phenols at first. the second time I had no big signs of fermentation but the PH dropped to 3.5, I basically did an unintentional kettle souring and boil it after, I planned to brew a saison so it mutated in a sour farmhouse ale it changed my plans and hop schedule but it could end up well, I hope so !
By the way if you use a réfractometer after fermentation you have to do a conversion it doesn’t work like a hydrometer after fermentation
Yup! I always throw it in a calculator...I think I didnt make that clear in this video a lot of people have mentioned it!
Flora Brewing ;) thanks for the video
18:49 LOL 😆 😂 🤣
In the words of Denny Conn "Barley wants to become beer."
That statement seems truer every day
I have question, probably off topic. I want to add some carapilis malt and I have read to add 5% to your grain bill. At the moment I am just doing extract so how would that translate? Would I just add 5% to the total of all ingredients? Like 1.7Kg tins X 2 + hops + dex? Am I on the right track?
You're going to want to take the amount of DME that 5% would have been and convert that to a grain efficiency (around 60%). I THINK but could be wrong that if you do (DME * .05)/.6 = amount of carapils you need
You can't use a refractometer, by itself, to check abv. The alcohol affects the reading. You have to put that reading into a correction calculator to get a real reading. The slick on the tongue could be a little Pediococcus. Also, great videos.
When I'm going from brix to sg I always use the calculators that take that into account.
Glad the beer came out at least interesting! Sucks when things go wrong but at least you got some entertaining content out of it!
I don't know how much more I will drink of it but I think I know some dudes I can pawn it off on haha
At which temperature where you storing them? The lower the temperature, the lower the yeast (or any other leaving thing) activity
Fun fact, in Belgium they move unfermented wort in tank trucks from different cities
It was stored around 70º-75º F just room temperature.
@@FloraBrewing That will not inhibit any fermentation, I never kept my wort without yeast for more than a few hours, but if kept cold, it should be safe
To be honest, anything could have started your fermentation, from microbes already living in a keg to microbes from the air that got in contact with the wort, or maybe from the transfer equipment, who know really, if it's wild, it can develop over time so you can bottle a few ones
I actually have a contaminated NEIPA too, I'm keeping it to see how this affects the hops over time
. Cool👍👍👍!!!
Have you thought of sealing your hops in vacuum sealed bags after opening them?
I prob should but that just another task to add 🤷♀️
I prob should but that just another task to add 🤷♀️
@@FloraBrewing
That's why you get a large pressure vessel and a vacuum pump with a pressure switch.
If you want to get all fancy, drop some desiccant in the bottom.
Throw all of your stuff in the pot, close the lid & flip a switch.
It'll take care of itself until you need something inside.
When will they ever make a refractometer that looks like a Pirate Telescope? It would be so much cooler than looking mildly daft looking into these small refractometers :D
That is such a good idea!
Lambic NEIPA
Almost!
18:41 😆 🤣 😂
Like Nietzsche said - "That which does not kill us makes us stronger". You should use a hydrometer after fermentation, but you know that. Beer, thou art "Dirty Mango Funkhole"...Cheers!
I hate hydrometers haha I'll stick the refractometer + correction calculators
"I got head for days." "I hope you do! 😉" hahahahaha you guys :D how many pints were you before this review? Stay safe. Skål 🍺
Believe it or not we always start the reviews sober haha...doesn't always end sober but we do somewhat have our wits about us in the first 5 mins
wait. did you just take a FG reading on a refractometer?
Yeah there's calculators you can use in brew father and on Brewer's friend.
I am just dropping an English pale out of the boiler at the moment. I don't do stupid stuff because I have brain, and think ahead.. Oh, and the time honoured tip,,,"Drunks don't belong in a brewery"
Haha wow aggressive! We're just here to have a good time man
Jenny was a friend of mine, so oh come on, oh come on - sorry, taste like what?!
The beer was naturally fermented with wild yeast that is in the air, if you would have used a sounding valve it would not have happened, but you didn't know. Good but bad lesson learned.
I have one on the way!
So how many people were running around butt naked again? ...and no video. Not good enough 😜
lol IT WAS AN EMERGENCY
@@FloraBrewing Ummm says you,🤣🤣🤣🤣
i thought so too
great job pretty kisses