My son uses the crap out of my insta pot. Never even thought about using it for brewing. I do love a Lambic...a lot. Thought about trying to sour a mead...might turn out nasty, but worth a try in a 1 gallon batch, IMHO. Thank you for this....but now it means I'm gonna be screwing around more again...oh-well. Not sure why I wasn't subscribed to this channel...I rectified that oversight.
I don't have an Instant Pot but I got a cheap sous vide wand and am pondering trying something like this with that. I haven't brewed in far too long and clearly need to.
for small batches i've put the brew pot in a water bath, using a sous vide circulator to maintain temperature for sours, it works great for holding mash temps also.
I hear ya. I tried the instant pot for yogurt, but it would not hold a high enough temp. Immediately circulator does an excellent job of that and it cultures in half the time.
Wow, this reminds me a lot of a brew going around down here in Australia at the moment called Acidulus II by Wolf of the Willows Brewery - a Lacto NEIPA. Really keen to try out what you guys showed us today.
You guys are a gas! ..reminds me of the kettle sour that inspired "Time4Another1" a few years back. Scale it up and post that video....That'd be the way to go!
Great video guys. Just looking into getting into some small batch experiments myself and wondering what you have found that works best for bottle conditioning? Any info is appreciated. Thanks a bunch and keep up the great work!
I use Carbonation Drops, which are like hard candies or Carb Tabs, which look like aspirin. One of the drops or four of the tabs usually does the trick for me. Cheers! - James
I've got my 1 gallon glass carboy with wort and lacto in it in the Instant Pot right now. Super excited to see how this comes out - I love sours! I decided to use Briess Pilsen Light DME but I stuck with the Azacca hops because I think that tropical/citrus-y flavor will go really well with a sour beer. I'm going to start with the 1-gallon batch just to see if it's to my liking (beer is subjective, after all!) and if so, I'll take your advice further and use the 1 gallon as a starter to sour larger batches. I can't wait to be cranking out my own sour beers and start experimenting with different flavor profiles.
@@basicbrewing hi James! I soured for about 29 hours and the pH was around 3.0. I ended up using Yakult for my lacto instead of Goodbelly. Beer is super tart, bright yellow and looks great! Bottled yesterday, can't wait til it's carbed and I get to drink it. I'm going to experiment so much with this method, you guys are awesome for coming up with this.
I haven't personally tried the goodbelly shots, since they are not available in my country, but from what I've read they contain L. plantarum. In my experience this strain works very well at room temperature, so no need to keep it warm. I've successfully used Swanson probiotics L. plantarum capsules to sour wort in a glass carboy that I just left in my living room for 48h, no direct heating!
Loved this video. Just starting to get into Sauer’s and want to try this. Where did you get the good Billy plus shots? I can’t seem to find them anywhere except online. Is it a specialty store?
Glad you liked the video. I found the Good Belly shots at a local natural foods store. They have a product locator on their site: goodbelly.com/where-to-buy/ - James
how would you go about using this as a starter for a bigger batch? im kinda scratching my head here, tried searching couldnt really find any solid literature. Would 1/2 gallon of lets say 3.5 ph "starter" drop the ph of a regular mash enough ?
It would drop the pH a bit, but the important thing is that there would be a larger colony of lactobacillus to work on the larger batch. In the same way making a yeast starter increases the number of yeast cells to pitch into a larger batch of wort. - James
FWIW, you might be interested to know that french-speaking belgian TV RTBF has featured this video in one of its programmes, pouring predictably arrogant scorn on "those Americans who dare try and teach US Belgians, The Country of Beer, how to brew", presenting your souring process as "a recipe to produce beer at home in three days with an instant pot" ... and they seem to have understood that you're doing primary fermentation in the instant pot... Here it is : www.rtbf.be/info/societe/onpdp/detail_faire-sa-propre-biere-dans-une-cocotte-minute-la-recette-venue-des-etats-unis
That's hilarious! The link above isn't working. Here it is again: www.rtbf.be/info/societe/onpdp/detail_faire-sa-propre-biere-dans-une-cocotte-minute-la-recette-venue-des-etats-unis?id=10155086
Gregg, that is one of the frustrating things I find with other brewers...tasting. The immediate response is usually, "That's Good!", but no other details. That is why when you come and taste my beer, you're instructed to say ANYthing other than "That's Good!" In my best "Elastigirl" voice, ...." Use your words Bob!"
I for one would like to see some things that did not turn out as intended. I can get frustrating seeing people on UA-cam always making good beers when I have experiments that turn out not so good and some that turn out undrinkable. With that said I like your channel and all the different brewing angles you cover.
Fatwod that is why when I'm looking for an honest opinion I go to other brewers or trusted friends who I know will give me an honest answer. Even if the beer is no good.
The best part your videos, are the jokes that nobody gets, but you guys do, and you crack each other up.
The real thing that draws me in every episode is the beer dad humor
Docta! I pee sour. I'm on my porch with a beer watching this and laughing like an idiot haha.
My son uses the crap out of my insta pot. Never even thought about using it for brewing. I do love a Lambic...a lot. Thought about trying to sour a mead...might turn out nasty, but worth a try in a 1 gallon batch, IMHO.
Thank you for this....but now it means I'm gonna be screwing around more again...oh-well.
Not sure why I wasn't subscribed to this channel...I rectified that oversight.
I don't have an Instant Pot but I got a cheap sous vide wand and am pondering trying something like this with that. I haven't brewed in far too long and clearly need to.
for small batches i've put the brew pot in a water bath, using a sous vide circulator to maintain temperature for sours, it works great for holding mash temps also.
I hear ya. I tried the instant pot for yogurt, but it would not hold a high enough temp. Immediately circulator does an excellent job of that and it cultures in half the time.
Wow, this reminds me a lot of a brew going around down here in Australia at the moment called Acidulus II by Wolf of the Willows Brewery - a Lacto NEIPA. Really keen to try out what you guys showed us today.
You guys are a gas! ..reminds me of the kettle sour that inspired "Time4Another1" a few years back. Scale it up and post that video....That'd be the way to go!
You guys are hilarious. I just tried making something extremely similar. I loved how it turned out too.
Ok, so now I just need to convince the GF to let me grow bugs in her Instant Pot? Who knew brewing would be so complicated. LOL. Good experiment.
Your videos are great, thanks for posting! What size instant pot do you have? The 6 quart?
Cheers! We have the 8-quart. - James
Great video guys. Just looking into getting into some small batch experiments myself and wondering what you have found that works best for bottle conditioning? Any info is appreciated. Thanks a bunch and keep up the great work!
I use Carbonation Drops, which are like hard candies or Carb Tabs, which look like aspirin. One of the drops or four of the tabs usually does the trick for me. Cheers! - James
I've been using Carb Drops, which look like hard candies. - James
I've got my 1 gallon glass carboy with wort and lacto in it in the Instant Pot right now. Super excited to see how this comes out - I love sours! I decided to use Briess Pilsen Light DME but I stuck with the Azacca hops because I think that tropical/citrus-y flavor will go really well with a sour beer. I'm going to start with the 1-gallon batch just to see if it's to my liking (beer is subjective, after all!) and if so, I'll take your advice further and use the 1 gallon as a starter to sour larger batches. I can't wait to be cranking out my own sour beers and start experimenting with different flavor profiles.
Very cool. Please keep us posted! - James
@@basicbrewing hi James! I soured for about 29 hours and the pH was around 3.0. I ended up using Yakult for my lacto instead of Goodbelly. Beer is super tart, bright yellow and looks great! Bottled yesterday, can't wait til it's carbed and I get to drink it. I'm going to experiment so much with this method, you guys are awesome for coming up with this.
@@nathliea Very nice! Thanks for the update. - James
I haven't personally tried the goodbelly shots, since they are not available in my country, but from what I've read they contain L. plantarum. In my experience this strain works very well at room temperature, so no need to keep it warm. I've successfully used Swanson probiotics L. plantarum capsules to sour wort in a glass carboy that I just left in my living room for 48h, no direct heating!
I also tried at room temp, but it took three days for me with a larger batch. - James
Loved this video. Just starting to get into Sauer’s and want to try this. Where did you get the good Billy plus shots? I can’t seem to find them anywhere except online. Is it a specialty store?
Glad you liked the video. I found the Good Belly shots at a local natural foods store. They have a product locator on their site: goodbelly.com/where-to-buy/ - James
Man, those insta pots can do anything!
How much dextrose did you use during batch prime for bottling?
I primed each bottle individually with carbonation drops. - James
how much time did you leave the instant pot on that setting for ?
love the idea
Around 24 hours. - James
how would you go about using this as a starter for a bigger batch? im kinda scratching my head here, tried searching couldnt really find any solid literature. Would 1/2 gallon of lets say 3.5 ph "starter" drop the ph of a regular mash enough ?
It would drop the pH a bit, but the important thing is that there would be a larger colony of lactobacillus to work on the larger batch. In the same way making a yeast starter increases the number of yeast cells to pitch into a larger batch of wort. - James
Great video, you guys are a riot! What temp did you ferment at?
Upper 60s F. - James
There is a sour NEIPA out there. Can't recall the name.
You guys are so funny! Loved it!
Love your videos! About how long did it take to make from start to tasting?
Ten days from pitching to bottling. A week or two after that. - James
The sour NIPA is comming !
I need to do this
FWIW, you might be interested to know that french-speaking belgian TV RTBF has featured this video in one of its programmes, pouring predictably arrogant scorn on "those Americans who dare try and teach US Belgians, The Country of Beer, how to brew", presenting your souring process as "a recipe to produce beer at home in three days with an instant pot" ... and they seem to have understood that you're doing primary fermentation in the instant pot...
Here it is : www.rtbf.be/info/societe/onpdp/detail_faire-sa-propre-biere-dans-une-cocotte-minute-la-recette-venue-des-etats-unis
That's hilarious! The link above isn't working. Here it is again: www.rtbf.be/info/societe/onpdp/detail_faire-sa-propre-biere-dans-une-cocotte-minute-la-recette-venue-des-etats-unis?id=10155086
You guys are great. I have to try this.
Do you guys ever not like something you have brewed?
Yes. You usually don't see those. :-) -James
Gregg, that is one of the frustrating things I find with other brewers...tasting. The immediate response is usually, "That's Good!", but no other details. That is why when you come and taste my beer, you're instructed to say ANYthing other than "That's Good!" In my best "Elastigirl" voice, ...." Use your words Bob!"
I for one would like to see some things that did not turn out as intended. I can get frustrating seeing people on UA-cam always making good beers when I have experiments that turn out not so good and some that turn out undrinkable.
With that said I like your channel and all the different brewing angles you cover.
Fatwod that is why when I'm looking for an honest opinion I go to other brewers or trusted friends who I know will give me an honest answer. Even if the beer is no good.
You will enjoy an episode next month on our partigyle brewing session. During that show, I introduce a feature called, "Did I ruin it?" - James
Maybe if you had reached boil at least 15 minute would have got less cloudy.
Maybe, but I think a lot of the cloudiness had to do with the hop stand addition. - James
basicbrewing yeap, that also... never done an extract batch (cant find extracts here in argentina). cheers
You guys are acting a bit Abby Normal.
Ha! We need a sedagive. - James
basicbrewing haha, yes you do!