just catching up on your vids after being in belguim tasting beers. heard you say that milling flaked grains is not necessary .... they can actually clog up your mill rollers so its best to just let them ride. cheers
I have been a little slow on the brew front recently with life and space being hindrances but the wheat beer and Helles coming up is probably going to be the kick in the pants I need to adjust some priorities!! I know these styles are less challenging than a quadruple hopped butter nut pumpkin xyz ipa, but personally, I think beer flavoured beer kicks the crap out of the newer styles, there's a reason it has been around since the birth of civilisation haha
Absolutely agree mate. I was honestly so stoked with this wheat, probably the beer I’m proudest of from all the brews I’ve done of late. Something about hefes are just so damn drinkable
Omg! Awesome! I’ve made 3, a Weizenbock, a Hefe and a Helles!! I made a you tube video of the Hefe, my fist video! Woot woot. Here’s to Oktoberfest boys!
@13:08 Gotta let that wort cool on the refractometer for at least a few minutes before taking your reading. Hot wort will show an inaccurate lower gravity. You were probably closer to 1.057. Thanks for the videos, guys.
I never understood mash out. You're going to bring to boil anyway so what's the point? Also how do you get more banana flavor? Do you just ferment on the higher end?
@@killswitchh for more banana you can ferment at the higher and and even start ferm with an open ferment. The mash out helps with viscosity of the wort, so especially for very thick mashes or high protein beer a mash out helps with lautering and sparging so everything doesn’t get so stuck
Dumb question, but when you do your step mash, do you calculate the time it takes to raise the temp into the hour, or do you count that separate? Like if it takes 10 minutes to heat up from the first step to the second step, do you add that to the total mash time since the grain are all still in there? (I hope that makes sense 😅)
Hey mate yep makes perfect sense! In this case I didn’t really bother tbh. Seeing as it was going to sit for 30 mins at the beta and alpha rests I wasn’t too concerned, however for any steps that are going to be short (like 10/15 mins) then yes I would, my ramp up time is only 5 mins from step to step though so it’s easy to just factor that in and add extra time if needed. For this brewday though the only step I needed to factor that in for was the final mash out step
just catching up on your vids after being in belguim tasting beers. heard you say that milling flaked grains is not necessary .... they can actually clog up your mill rollers so its best to just let them ride. cheers
Yeah absolutely agree, you can get them through rollers when mixed with the rest of the grist depending on the mill, but yeah not worth it honestly
This is one of my favorite styles. New subscriber here. Great content! Hello from Brewtubers. Cheers!
Cheers mate! Glad to have you join our journey!
I have been a little slow on the brew front recently with life and space being hindrances but the wheat beer and Helles coming up is probably going to be the kick in the pants I need to adjust some priorities!! I know these styles are less challenging than a quadruple hopped butter nut pumpkin xyz ipa, but personally, I think beer flavoured beer kicks the crap out of the newer styles, there's a reason it has been around since the birth of civilisation haha
Absolutely agree mate. I was honestly so stoked with this wheat, probably the beer I’m proudest of from all the brews I’ve done of late. Something about hefes are just so damn drinkable
One of my favourite styles. I made one a month ago
It’s been a very long time since we made one! We are so happy with the result!
Omg! Awesome!
I’ve made 3, a Weizenbock, a Hefe and a Helles!!
I made a you tube video of the Hefe, my fist video! Woot woot.
Here’s to Oktoberfest boys!
Awesome mate that’s quite the Oktoberfest line up! Send the link to your vid!!
@13:08 Gotta let that wort cool on the refractometer for at least a few minutes before taking your reading. Hot wort will show an inaccurate lower gravity. You were probably closer to 1.057. Thanks for the videos, guys.
Yep fair call we were probably a little impatient on this one!
Looking forward to seeing the Helles Lager
Cheers dude
I never understood mash out. You're going to bring to boil anyway so what's the point? Also how do you get more banana flavor? Do you just ferment on the higher end?
@@killswitchh for more banana you can ferment at the higher and and even start ferm with an open ferment.
The mash out helps with viscosity of the wort, so especially for very thick mashes or high protein beer a mash out helps with lautering and sparging so everything doesn’t get so stuck
Dumb question, but when you do your step mash, do you calculate the time it takes to raise the temp into the hour, or do you count that separate? Like if it takes 10 minutes to heat up from the first step to the second step, do you add that to the total mash time since the grain are all still in there? (I hope that makes sense 😅)
Hey mate yep makes perfect sense! In this case I didn’t really bother tbh. Seeing as it was going to sit for 30 mins at the beta and alpha rests I wasn’t too concerned, however for any steps that are going to be short (like 10/15 mins) then yes I would, my ramp up time is only 5 mins from step to step though so it’s easy to just factor that in and add extra time if needed.
For this brewday though the only step I needed to factor that in for was the final mash out step
@@flyingwombattvexcellent. That makes perfect sense. I'm only on brew #4 so I'm still pretty new to this lol Thanks!
zhis foop