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
Since you routinely ferment under much higher pressure than any other brew tubers, and higher than other claim is possible, I'd like to see you work with one of the these brewers, like David Heath to brew one of his proven recipes at 2 Bar.
Thanks for the video Dr. I did a batch with S-23 at 32C once (had a kveik batch in the same fermentation chamber). At first I thought it went sideways, but after about 6 weeks lagering, to my surprise, it tasted quite clean actually!
dude I bathed my lager in a warm bath overnight at temps up to 43 C and lagered for a month, the mexican lager yeast handled it pretty well my german bock not so much, both are interesting beers though
Hi, We need more summer brews ie.milkshakes, Berry brews, saisons, fruity Belgien Whit beer. How to avoid wild yeasts and what is positive about pressure when using berries how to keep the color of the beer. We need fresh color taste and aromas.
I was wondering if the yeast cake you put the beer on had already fermented a warm lager if that had any bearing on the final flavour? If so would using fresh packs of yeast make it "cleaner"?
Is a all flaked grist possible? Like flaked wheat, flaked oats, flaked rice, flaked barley, flaked rye. People always say that you can only use a percentage of flaked grains in your grist. Is that fact or fiction?
@@CranstonSnordd You can find malted oats on the market, even my local homebrew shop has them, if unmalted oats are the only options it is still doable with adding pilsner malt up to 20-30% of the grist and a few teaspoons of beta amylase enzymes.
@@DrHansBrewery I think, the under pressure fermentation and hot temperatura (18 to 25c) only short the initial process but need lagering anyware. Maybe im wrong
eh DrHans, it might be good conduct to ask for a like or subscription after you've given the audience something. For example if i were to see your vid for the first time and you were to ask me for a sub or like in the first minute, i wouldnt be so inclined and meaby a bit "enter word im looking for here". its what i thnk a common "mistake(not really, meaby a minor thing)" other youtubers make aswell.
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
I love your wildlife clips, that is a bonus of brewing for you.
Can you do a video on your lagering methods, your beer is always clear.... thanks
Thanks, I’ll will make a note of your suggestion.
You really know how handle/stoke that foamy glass....never stroked mine that well, as I always finish it to fast.
🤣
Dr. Love ur show.
Thank you a much
Really interesting experiment! I like the intro editing with the glitching text btw! Very cool editing
Glad you liked it!
Since you routinely ferment under much higher pressure than any other brew tubers, and higher than other claim is possible, I'd like to see you work with one of the these brewers, like David Heath to brew one of his proven recipes at 2 Bar.
Thans for the suggestion Tim, cheers!
Bra video som vanlig
Tack igen för en inspirerande video;)
Tack, Erik!
THIS, this is good content
Sweet!!!!
Thanks for the video Dr. I did a batch with S-23 at 32C once (had a kveik batch in the same fermentation chamber). At first I thought it went sideways, but after about 6 weeks lagering, to my surprise, it tasted quite clean actually!
Cool, thanks!
Clicked for beer, stayed for deer!
Epic!!!!!
Brewing my first lager tonight. Finally got my fermentation chamber together, so I'm gonna crank it down to 54 F and let it ride.
dude I bathed my lager in a warm bath overnight at temps up to 43 C and lagered for a month, the mexican lager yeast handled it pretty well my german bock not so much, both are interesting beers though
Cool, thanks for sharing. I have done some more hot lager experiment resantly. Videos to come. Cheers
Subbed for epic deer footage.. and beer \o/
Thanks!
Nice Test. I wonder how it tastes without pressure and 25°C. How much difference it would make.
Sweet butterscotch flavour. Not tolerable in lagers
That's not entirely true. Diacetyl in some amount is even desired in för example a Chezch pils in my book.
Which music did you use (first song) like it!
Awesome experiment. Wonder how it would taste in a month or two? I do a no chill right now because of water restrictions. Cheers!
Thanks mate, might have to come back to it. Good suggestion!
Hi, We need more summer brews ie.milkshakes, Berry brews, saisons, fruity Belgien Whit beer. How to avoid wild yeasts and what is positive about pressure when using berries how to keep the color of the beer. We need fresh color taste and aromas.
what PSI are you lagering at under pressure?
I was wondering if the yeast cake you put the beer on had already fermented a warm lager if that had any bearing on the final flavour? If so would using fresh packs of yeast make it "cleaner"?
Is a all flaked grist possible? Like flaked wheat, flaked oats, flaked rice, flaked barley, flaked rye.
People always say that you can only use a percentage of flaked grains in your grist. Is that fact or fiction?
Dr. My pressure fermented beers have a strong yeast smell and taste. What causes this and how can I prevent this from happening?
Hmm...do you temperature controll?
Why do you remove the protein foam during boiling?
Because it looks nasty and it makes me feel good doing it!
@@DrHansBrewery so no other beer related reason?
Isn't this style called a "STEAM BEER" like Anchor Steam Lager from San Francisco, CA?
Yes, ypou could maybe call it a steam beer. I do think most of us would ferment steam beers a little colder than this one. At least I would.
Nice video.. Brewing beer ang feeding the deer. thanks for all your experiments you seem to always end up with drinkable beer..
Thanks, thats the cool thing with brewing. You almost always do. Or as you say at least I do.
You say: Don't try this at home. Pero no dices por que no. Donde yo vivo hace un calor de puta madre y me gustaría elaborar una lager a ver que pasa.
Dr Hans, here is an unexplored territory for you to challenge: let's see if you can brew 80-100% Oat beer!
Yes it’s already on the list
How would the starches convert without any diastatic help? This WOULD be interesting to see! Great suggestion Alex
@@CranstonSnordd You can find malted oats on the market, even my local homebrew shop has them, if unmalted oats are the only options it is still doable with adding pilsner malt up to 20-30% of the grist and a few teaspoons of beta amylase enzymes.
@@83alskuld I understood the request was for flaked oats. Haha, thanks for the reply! Cheers
I try the lagering process or not?
What do you mean?
@@DrHansBrewery excuse me i wrote bad. I mean, you make lagering to this beer? "you try lagering"
@@Javallini I lagered it for 4 weeks. Maybe I will leave it a while longer and come back to it. What do you think?
@@DrHansBrewery I think, the under pressure fermentation and hot temperatura (18 to 25c) only short the initial process but need lagering anyware. Maybe im wrong
Maybe adding the gelatin would speedup the laggering and remove the stressed yeast flavour earlier?
Really nice experiment, cheers!
Possibly!
eh DrHans, it might be good conduct to ask for a like or subscription after you've given the audience something. For example if i were to see your vid for the first time and you were to ask me for a sub or like in the first minute, i wouldnt be so inclined and meaby a bit "enter word im looking for here". its what i thnk a common "mistake(not really, meaby a minor thing)" other youtubers make aswell.
I think youre right. I´ll give it some thought on how I can do it fifferently. Thanks!
Do you have a room for rent? I love beer, forest and animals
How much are you willing to pay?🤣
@@DrHansBrewery I am from Italy. What country you are from
@@ovidiumarian6719 Sweden
You aren't even a real Doctor, you have lied! how dare you!
So nice to have you back Greta, I have missed you ❤