I just tapped my keg of Lemon Blossom Saison. I added 3/4 of an ounce of lemon blossom for the last 10 minutes of the boil. During fermentation and pre carbonation I was scared that they gave to much of a floral perfume taste, but it really mellowed out. I’ll tweek it again next year, but I have a nice saison for hot Houston days. I used the C2C farmhouse from Omega. I’ll have to try making a starter from dregs too.
lol i dont trust mail to ship my purposefully preserved yeast but decided to harvest bottle yeast which had high chances of post stressed defect. And guess what, these bottle walk themselves to the closest store.
Thanks dude! I got them from Sprouts not sure the brand but I like to go for organic/natural if possible. I don’t think the yeast is very picky with simple sugars like that
It worked out well but you have to make sure the cultures you want are still in the bottle. A lot of times with sours the original yeast is no longer present and they’re packaged and conditioned with wine yeast
Just curious, are you concerned about your beer you're kegging in this video getting light struck/damaged as you transferred it? Quite a bit of sunlight was hitting your beer. I'm probably overly paranoid about that stuff but curious as to what your thoughts are.
Good question! This one in particular had very little hops in it but you’re probably right. It’s a little hard to avoid when filming but I should think about that more. Maybe that’s a good reason to move away from carboys.
Thanks for the good video. I’m thinking about getting into to brewing. I see your using the anvil foundry 6.5.. I’ve been looking at it. Can I get your opinion on it.. thanks
@@HopsANDgnarly Thank you for sharing your brew sessions. I like the music too! Just purchased the Anvil 6.5, I plan on doing small batches generally but wondering if you think I can pull off the occasional 4 or 5 gallon batch (average grain bill) with sparging.
Vincent Chao thanks! I think it could be done with 240v power but might be a slog with 120. Even with the small batches I make the Anvil doesn’t boil very vigorously on 120v power.
@@HopsANDgnarly Ya I plan on hooking up to 240v power, so I guess my question was more about the capacity of the 6.5 gallon pot and grain basket, not the heating power. So you feel there is enough head space left on your small batches that you could see 4 or 5 gallon batches being feasible? Thanks again!
I assume about 72% for recipes and beer smith and I’m generally pretty close. Efficiency is super important for commercial breweries but I really don’t think about it much.
Some of the most creative and inspiring ideas. Thanks sir!
Wow! Thanks for your support 🤘🏼🍻
Love your setup!
Glad you like it!
This is awesome! Love the brew setup and your narration
I just tapped my keg of Lemon Blossom Saison. I added 3/4 of an ounce of lemon blossom for the last 10 minutes of the boil. During fermentation and pre carbonation I was scared that they gave to much of a floral perfume taste, but it really mellowed out. I’ll tweek it again next year, but I have a nice saison for hot Houston days. I used the C2C farmhouse from Omega. I’ll have to try making a starter from dregs too.
Heck yea sounds tasty! Cheers
Love your video style. Cheers.
Thanks so much! Stoked you're enjoying the videos!
best channel on you tube of homebrewing, bye form italyyyy
Thanks that’s super nice!
lol i dont trust mail to ship my purposefully preserved yeast but decided to harvest bottle yeast which had high chances of post stressed defect. And guess what, these bottle walk themselves to the closest store.
Thanks
So... did it work?
Dope video! I have the foundry as well. Any chance you have links to the disconnects you use?
Thanks! I use these quick disconnects on everything: amzn.to/2Y0i1np. This is my first affiliated link lol
Love the videos man!
What brand of fruit juices did you use for the quick sour and why?
Thanks dude! I got them from Sprouts not sure the brand but I like to go for organic/natural if possible. I don’t think the yeast is very picky with simple sugars like that
Hey man awesome video! Just wondering why you did not sparge for this batch? thanks!
It usually has to do with how much grain I’m using. More grain means less water can fit
as for water chemistry.i have RO water at home.how do i know the amount of salt? geez i am going insane
Where did you get the yeast that increases hop flavors? is that kveik?
Here’s a link to it. Pretty interesting bit.ly/352TvUk
How did it work out? I was considering harvesting from a Drie Fonteinen Kriek.
It worked out well but you have to make sure the cultures you want are still in the bottle. A lot of times with sours the original yeast is no longer present and they’re packaged and conditioned with wine yeast
Just curious, are you concerned about your beer you're kegging in this video getting light struck/damaged as you transferred it? Quite a bit of sunlight was hitting your beer. I'm probably overly paranoid about that stuff but curious as to what your thoughts are.
Good question! This one in particular had very little hops in it but you’re probably right. It’s a little hard to avoid when filming but I should think about that more. Maybe that’s a good reason to move away from carboys.
Thanks for the good video. I’m thinking about getting into to brewing. I see your using the anvil foundry 6.5.. I’ve been looking at it. Can I get your opinion on it.. thanks
Thanks dude! Big fan of the foundry 6.5 and I'd totally recommend it for small batches anywhere from 1-3 gallons.
@@HopsANDgnarly Thank you for sharing your brew sessions. I like the music too! Just purchased the Anvil 6.5, I plan on doing small batches generally but wondering if you think I can pull off the occasional 4 or 5 gallon batch (average grain bill) with sparging.
Vincent Chao thanks! I think it could be done with 240v power but might be a slog with 120. Even with the small batches I make the Anvil doesn’t boil very vigorously on 120v power.
@@HopsANDgnarly Ya I plan on hooking up to 240v power, so I guess my question was more about the capacity of the 6.5 gallon pot and grain basket, not the heating power. So you feel there is enough head space left on your small batches that you could see 4 or 5 gallon batches being feasible? Thanks again!
Vincent Chao that’s awesome. Yep I think you’ll have plenty of space and plenty of power with 240. 🍻
What efficiency are you getting
I assume about 72% for recipes and beer smith and I’m generally pretty close. Efficiency is super important for commercial breweries but I really don’t think about it much.
Portlander here: it’s pronounced “Will- ammit, rhymes with dammit.
Thanks dude! 🍻