NEIPA Split Batch Grain to Glass - Escarpment Labs
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- Опубліковано 29 лип 2024
- NEIPA Split Batch Grain to Glass - Escarpment Labs - Canadian Yeast
Read more about the yeast here: Swedish: bit.ly/hembryggeriet
English bit.ly/escarpmentlabs
Split Batch Neipa Experiment with two yeast varieties from the Canadian yeast manufactory Escarpment Laboratory
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Video links:
All about NEIPAS Video Playlist:
bit.ly/ALLNEIPA
How and How NOT to Dry Hop under pressure:
• How To Dry Hop In A Pr...
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DrHans Merch Store (Awesome T-shirts): bit.ly/DrHansMerch
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@escarpmentlabs
Cheers and thanks for watching /DrHans
00:00 START
00:15 INTRO
01:30 Epic Brewing Footage
02:15 Crushing Grain
02:40 Mashing
03:00 Adding Rice Hulls
03:20 Circulating
03:39 EPIC
03:50 Mash Out
04:10 Pulling the grain pipe
04:30 Sparging
05:30 Feeding the deers
05:45 Cleaning
05:50 Are you a Skimmer?
06:22 Boiling
06:46 Preparing the fermenters
07:00 Yeast Nutrients
07:20 Cooling coil
07:28 Hop Spider
07:31 Whirlpool
08:04 Chilling to 80C
08:16 Hop Stand @ 80C/176F
08:34 As cool as it gets
08:43 Filling the fermenters
09:22 Tilt
09:26 The Brewing Yeast
09:33 Oxygen
10:00 F***K
10:08 Adding the Yeast
10:30 Keg Lube
10:38 Pressurize
10:44 Spundit 2.0
11:14 EPIC Cleaning footage
11:40 Fermentation starts
12:00 Where is the Krausen?
12:10 Dry Hopping
13:07 Double Dry Hopping DDH
13:54 The Result
15:40 Tasting the Neipa´s
17:09 The big screw up
17:35 My Channel Sucks!
25:15 NEIPA Brewing Recipe
*DISCLAIMERS:
Besides running this UA-cam channel I also am a co-owner of the Swedish homebrewing store BrewGoat
#NEIPA #ESCARPMENTLABS #HOMEBREWING - Розваги
that was some lovely tranquil footage man! loved the soundtrack
Thank you so much!
Escarpment Labs are great! Thankfully not far from me and available at my local home brew shops!
Nice editing. Really like it
Thanks for letting me know. It was a lot of work!
Hey!! Great video doc..and funny too! Cheers! 🍺🍺
Thanks buddy, cheers!
Great video! Love the split batch experiments very much!
Thank you! As you might have noticed, I'm also a sucker for split batches!
As usual I Really enjoy your sense of humor...AND the jump-cut in the sound track when the sanitized assembly slid towards the dirt (it was like Vaughn Williams tranquil classical music, then suddenly a few notes of Greig's "Hall of the Mountain King") -- very funny!
EDIT: Nevermind my question here; I just saw, "Pressure vs NO Pressure Fermentation - Beer Brewing Experiment Part 2," from July 11, 2021....
Q: Another channel's recent NEIPA (which I do not think has as much pressure fermenting experience as yourself -- because, frankly, no one else seems as bold as yourself & they all think six PSI is PF'ing) -- anyway, this other person said they do not let it pressure ferment for the first (I forget) three or four days, "because the pressure would mute the flavors, and if they did they might as well have used a neutral yeast," (to paraphrase). Now, I think you've always been very clear on this subject, but since they couched this as being specifically for NEIPA, do you think this holds water? Or, do I already know your answer....
(I believe your answer would be don't worry about pressure EXCEPT for when you know you have to open it to dry hop, but just want to triple-check, sorry).
Possibly an idea for a split batch ex-beeriment, if you haven't already...?
Thank you again for sharing your expertise!
"My channel sucks": I've already subscribed and I'm not leaving. Deal with it.
🤣 Just don't say that I didn't warned you. Except a lot of dumb shit!
Read more about the yeast here:
Swedish: bit.ly/hembryggeriet
English bit.ly/escarpmentlabs
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Learn more with me on how to become better at homebrewing: solo.to/drhansbrewery
Gear I Use and recommend over at Amazon: bit.ly/drhanssf
Visit my website for my free ebook: bit.ly/DrHans
Nice video! Please more content of yeasts and how to ie. grow, nutrients, behaviour. The kveik strains are for me at least different many even tough to understand .
Thanks!
Great video. Being from Canada I use Escarpment Labs quite a bit. I saw they sent you some Kolsch yeast too. You'll love it. It's one of my favourites.
Thanks, I really hope I will!
Awesome video! I need to try a split batch. Cheers!
Thanks Eesan!
Haze blend? What is that? 'Hydra'? Kveik? Nothing on the Escarpment website with that name. Lost in translation perhaps.
This is good content Dr, this is good content.
Thanks Gareth!
@@DrHansBrewery moarrrrrrr content!!!!!! Dr Hans videos make me happy
Obrigado Portugal
Cheers from Sweden 🇸🇪
haha, the wtf moment.....every brewer knows exactly how you feel !
So It's not only me, glad to hear it! Cheers 🍻
@@DrHansBrewery def not just you lol
Guys I did that in one of my brews and noticed almost at the end of the mash in when I took a gravity, I ran to the mill and ground the malt left and mashed for 15min more and hit expected gravity 😅
Kanonbra kanal du har. Varför inte göra bryggvideo på svenska ibland? Det hade varit ännu mer kanon
I don't think I have seen you treat your water in your videos, is that something you do?
Not really, I try to adjust the PH with either acid malt ot lactid acid. Thats about it. I have my own well. My water is very hard, with a lot of iron adn calcium in it.
Why haven't you brewed a beer dedicated to me?
How dare I
Excuse my ignorance but what was the grayish stuff you spooned off the top?
Its called Hot break. protein coagulation
I brew and for whatever reason I’ve never had that happen. Thanks and I love your videos! ✌️🍻
@@MrSlone3302 Thanks! I do think you must have a hot brake. But maybe our different water gives it a diffrent color? After I skimmed of the first grayish foam I only get white hot break after that.
la presión y temperatura tiene que ver con la sepa de levadura según mi experiancia. Hay levaduras que fermentan muy bien con exelentes aromas a 32 celcius y escalonar 800 o 900 mbares y salto con elevación de temperatura hasta 1.8 bares muchos dirán que no pero yo lo logro constantemente manteniendo una calidad constante ( aclaro que depende de la sepa)
My Spanish is not that good amigo
Härligt med ärlighet🤓👍
fortsätt med bra recensioner o info 👍
Vilken temperatur kan du jäsa exempel lager öl som kräver 8-12grader när du trycksätter jäskärlen?
Vad är jästiden när du trycksätter mot vanlig jäsning?
How critical are the high water pants to the haze in the beer? ;-)
It's key!
did you mash at 76C? i mash a neipa at 67C mash out at 70. it seems very high
Mashed at 68c and mashed out at 76c
Nice video Dr! Did you save some of the yeast from the "did not clean fermenter for a year"? You could do a split batch with that and a "fresh" version of the same yeast. Keep the good content going!
Thanks Daniel!
As I kept that experiment running until it went south. I did not see any idea in keeping a yeast that where no longer fermenting good beer. But the idea 💡 I will keep with me. Reused vs new yeast. Could be interesting.
Doesn't light exposure skunk beer even before it's fermented? I thought light skunks hops once they've been added to wort?
I havent had an issue. But I live in Sweden 🇸🇪
Ebbegarden is known for increasing bitternes, so your conclusion seems to reflect that.
Nice, thanks Tomas!
Would be cool to try and just do dry hopping with Ebbegarden. Maybe DDH, one at the start and 2nd time at the end.
Hey Doctor, for the head It's said that the wheat malt increases and oats decreases it, how about taking one more for the team and do a split batch on that? CHEERS! (AM I SCREAMING?😅)
Sounds like I need to do that. Sounds complicated but not impossible. Just the way I like it!
You'll have to use your creativity to do a "split" batch with different grain bills but would be nice to have 15% oats vs 15% wheat vs 7,5% each. Cheers!
@@rafaelpestano7436 I will think about making this happened in the future.
Hans, as you have the two kegs jumped to each other will the phenolics of the first yeast not blend in the second keg
Not what I've noticed. Would be hard to notice this time of course. But I've done this before with four diffrent beers hooked up to the same spundit. It do though sound like a good experiment. 👍
@@DrHansBrewery you do the experiments so we dont have too :)
@@andyadam3620 Exactly
Cool video....How do you keep from getting "trub" hop matter in your fermenters? I have at least 3 to 4 inches everytime. I use a hop spider but still get alot of hop sludge in my fermenter and am worried it's causing a grassy vegetal off flavor
Thanks!
Are you just worried or do you really have a problem with grassy vegetable off flavors from the trub?
I throw all hops naked in the kettle and then fiter it through a biab on the way to the fermenter that caches all hop matter and close to all the trub
@@DrHansBrewery I do get a grassy off flavour in my hazies and the hop trub from the kettle is one variable i feel may be contributing to this
@@alexanderstahlner583 i will give this a go on my next batch. Thanks
I am thinking about beginning pressure fermentation in further ahead and I'm wondering. Since pressure fermentation allowed higher temps, thus lager in room temp, and ale are already happy in room temp, how would a mix of ale and lager yeast taste from pressure fermentation?
Have anyone here done that, what was the result? And should I try do the test for a wheat beer or a IPA?
Cheers :)
not sure on the taste question but def get in to the pressure fermentation side of things
I dont get it. I open my fermenter for 3 seconds and my NEIPA is ruined. You open it twice and looks great. Oh well thats life I guess
Do you ferment under pressure, like I do?
Do you hop your before fermentation has ended like I do?
@@DrHansBrewery I just fermented a NEIPA under pressure for the first time. Did not go so well but I learned from mistakes. One of them is that I will dry hop when fermentation is active
@@wd6358 at 2 day may be 1,7 day ok is to mach esterelized all
FY #9 Ebbegarden
Taste: Tends to emphasize the bitterness of boiled hops, so be careful to either not boil the hops, or to reduce the IBU. Can make powerful tropical fruit aroma, if used right. ☺️☺️☺️
Would be cool to brew one without any hops until the fermenter.