I recently met Jacob at the Craft Beer pub in Covent Garden. It was good to see him asking drinkers about their thoughts on his brews. It was definitely a good tipple
Ideally a couple of times a day. In a commercial system the dry hops take a fair while to drop through the beer because of the shear size of the tanks. We can replicate that by keeping them in suspension for as long as possible
Yea generally every 3-6 hours. Important to rouse vigorously with plenty of co2 to ensure the hops mix entirely with the liquid. If you're using a fermzilla this is when the beer literally looks like a green slurry. That way you're getting maximum flavour 😎
Great vid. Seems a sound bloke. Did I hear right that he uses up to 40% oats & wheat in the grist of his low-abv hazy? Simpsons golden naked oats say up to 10% usage, so does he use the double of that?
Hi Baz, For plenty of body you'd generally use 30-40% wheat/oats in a NIEPA. Just look at a wheat beer. Generally 40-50% wheat andbits beautifully hazy and full bodied. It's even more important on lower abv beers. You can also prop up lower abv beers witha good dosage of maltodextrin. Happy brewing! 🙌
Strong Rudi Voller vibe here! Seriously, what a great story. I'll certainly look out for these beers and look forward to giving them a try.
Hope you like them when you get a chance to try them! Let me know your thoughts 🍻
I recently met Jacob at the Craft Beer pub in Covent Garden. It was good to see him asking drinkers about their thoughts on his brews. It was definitely a good tipple
Glad you liked the tipples! Look forward to meeting you in a craft beer bar again soon 🙌
Jacob looks like a top bloke with a top beer brand, will look out for them to try.
Hope you enjoy the beers 🙌🍻
When you say rouse hops for first two days of dry hopping, how many times are you doing that?
Ideally a couple of times a day. In a commercial system the dry hops take a fair while to drop through the beer because of the shear size of the tanks. We can replicate that by keeping them in suspension for as long as possible
Yea generally every 3-6 hours. Important to rouse vigorously with plenty of co2 to ensure the hops mix entirely with the liquid. If you're using a fermzilla this is when the beer literally looks like a green slurry. That way you're getting maximum flavour 😎
Great vid. Seems a sound bloke. Did I hear right that he uses up to 40% oats & wheat in the grist of his low-abv hazy? Simpsons golden naked oats say up to 10% usage, so does he use the double of that?
Hey baz, glad you enjoyed it! The 40% number is across a couple of different types of oats and wheat, so not just the GNO.
Hi Baz,
For plenty of body you'd generally use 30-40% wheat/oats in a NIEPA. Just look at a wheat beer. Generally 40-50% wheat andbits beautifully hazy and full bodied. It's even more important on lower abv beers. You can also prop up lower abv beers witha good dosage of maltodextrin. Happy brewing! 🙌
Excellent, just don't let the supermarkets ruin your beer ....
Good point! We are using the same recipes we've always used and more keen than ever to introduce peoppento great craft beer 🙌
His first sentence shows he's a nut-job, an inclusive and accessible one of course.
Jakob is very fun to be around! Amazing work ethic and some hilarious stories
😂 I won't claim to be entirely sane Ian 🙃