I've brewed numerous Brew Canada kits over the years and never had any foam problems, but I did have it happen once with a Black Rock kit. The beer turned out just fine anyway. I don't think over foaming is a big problem as long as you're prepared for it and all your temps and sanitizing are correct. If not, then you may have an infected batch...
I always love you Craig being there from the beginning and proudly have one of your shirts, you deserve more respect but also take care of yourself my good man, greetings from Denmark.
Craig, maybe your yeast is evolving into a higher entity, seeing most of us discard the yeast after one run. There's more foam because the yeast cultures are actually trying to create a statue of you, their benevolent facilitator? Like that Outer Limits episode.
Have you tried Kveik yeast Craig? I brewed my first 23L batch with this yeast last Saturday. I'm drinking it today while watching your videos. The strain I used was Mangrove Jack's M12. Adds a nice lemony citrus note. My next beer is a Canadian Cream Ale and will use Oslo strain which is neutral and good for lager type beers as is Lutra. You can litterally go from opening a tin to opening a bottle in 7 days!
Hay craig you might try some stuff called Fermcap a couple drops per gallon should solve your problem.. Could also be some new nutrients in the beer or maybe the experiment is over and start a new strain of yeast...
Hay craig just a idea you might try your hand at doing a hard seltzer seem to be easy and it’s the new craze in the states.. There getting well over a dollar a can for the stuff and when you look at the process you will surely wonder why....
From what i've researched, the X's represent the amount of times its been through the distillation process, its more relevant to moonshine production. cheers Craig love your work
I just had the same exact thing happen with a weizenbock i made. I had to put a new airlock on three times and i had to scoop out the foam once. I used a brand-new liquid yeast. The smack pack yeast.
@@mittelfruh Ingredients: 11 lbs (4.99 kg) Wheat LME 1.5 lbs (0.68 kg) Munich LME 0.5 lb (227 g) Special 'B' 0.5 lb (227 g) Crystal 40°L 0.25 lb (113 g) Pale Chocolate 1.6 oz (45 g) Hallertau 4% AA (60 min) Wyeast 3068 Weihenstephan Weizen yeast, or White Labs WLP300. It is a partial mash recipe. I dont have a mash ton or the time to do all grain. Try to let it sit for a week or two in bottles or a keg; it got better with age. I kegged it; it was real good.
Its just extra proteins in the kit compared to the coopers kits and/or other wort differences. I notice much less krausen with coopers kits compared to my all grain, to the point where I wonder if Coopers puts fermcap in the cans...
Re-used yeast will change and evolve over time. Maybe it's time to start with a fresh vial if it's acting funny. I would say pitch it and start fresh. I never really tried recycling yeast after 3-4 fermentations.
A couple things come to mind (only anecdotal): 1) this beer kit has more alpha-amylase sugars which are more simple sugars than beta-amylase. The yeast is going to town then pooping out, sometimes I get an diesel type off-flavor when this happens 2) fermentation temperature is high (seems unlikely for your climate in February)
Interesting yeast problem. It could be that over multiple generations you've somehow inadvertently selected for early flocc yeast cells. This could cause the stuck fermentation and maybe the mega krausen as well.
Not sure you need to throw the yeast away, yeast changes over time if you reuse it. I've washed some of my US-05 just as an experiment since it's cheap and easy to get but just for fun I brewed like 5 batches with it and it just tasted "different" every time. It for sure wasn't US-05 after 3 brews. With that much foam though, it might be infected. You pick up local air born "critters" every time you re-pitch. If it doesn't taste bad then its probably fine in my opinion.
Just an after-thought: it's just like sourdough bread. I live in the SF bay area and the sourdough here is famous because it's a specific strain of yeast/brett that gets picked up here in the bay. Every geography/critters are different. You may now have your own version of sourdough, hopefully without the sour unless that's your intention....happy brewing!
u say high beer prices in canada but i remember a trip made to chapleau to fish walleyes and beer then mid 60s was only about 19 cents us per bottle so prices must have gone up since then
I would normally say ferment at a lower temperature, but if you're getting a stuck ferment it could just be that your house yeast is not use to their new environment. I'm sure Cooper's makes their extract a bit differently than they do. Maybe it's time to start a new colony, pick up a pack of US-05 or Nottingham to test if it's just the yeast.
A stuck fermentation is when the yeast decide to flocculate and drop out of suspension too early. This leaves you with a very sweet and low abv beer. Also the possibility of it re-starting again in the bottles 😬🧨🧨🎆🎆
Great update as usual, you upload something and we will watch it 👍, mainly because you are not an elitist beer snob, are speaking from experience and aren't afraid of asking for other people's opinions 😎 👍 . If the yeast has "gone zombie" you will have off flavours (sometimes quite nasty metallic or medicinal or root beer esters). That is generally when the beer is still cloudy with yeast and will die down with time (when the yeast settles out). If you don't have off flavours then the yeast is fine, I would suspect that the kits have some extra nutrients or possibly a foaming agent for head retention? Did the kit ferment out faster than usual? some kits have added nutrients which is marginally cheaper than having a larger packet of yeast in there. As you say try a standard coopers kit and if it doesn't foam the same then it's something in the kit that the yeast likes or something in there that adds foam retention. I would suggest the latter as you had a cap that stuck around longer than mine does (I don't have a beer engine with a sparkler to produce a proper tight head). S..r, cheers, Schnuz.
Maybe they used some other sugars (added) in their kits. And the yeast are not used to it. Perhaps there were more minerals in those kits, or more nutrients.
Holy heck. That's something gone right wrong there, craig. I've had a load of blowouts on my beers, but nothing like that. I think you're Yeast needs chucked. Can't see how anything else could be causing it.
Craig, perhaps it's time to retire your yeast, buy a new packet of yeast and start over again, it may have absorbed wild yeast strains and become a hybrid, I reuse mine for about 10 times then I buy a new packet, I probably could keep going with it, they say you should buy a pack of yeast and make a yeast starter and then freeze small amounts of yeast and use those as yeast starters but I can't be bothered, I also don't bother washing yeast, I collect the yeast and then split it into 2 batches and it really takes off which tells me I have more live yeast cells in the yeast cake than I do in a packet of yeast
@@CozzyB Hi CozzyB . . . I see what you are getting at, but let's remember, Craig is not really 'pushing' this. He makes homebrew for his own reasons and is satisfied without much fuss. As long as he is happy with the results . . . more power to him. I just think it is fascinating to know this is 'doable'! CHEERS & 17 Craig!!
That California yeast 2 years old,wouldn’t after all that use the yeast would take a certain part of the beer it made before,( chemistry/ biology) like maybe it took an extra oxygen from : let’s say ,ex.Mexican cerztiva and at this point in it’s life after so many beer kits in 2 years it can’t reproduce like it did before so it foams up!like I say something to do with science!?oh I’m not a dr. I just pretend when I have a home brew!haha
All that foam is the sign of a very active and happy yeast.
Cheers
I've brewed numerous Brew Canada kits over the years and never had any foam problems, but I did have it happen once with a Black Rock kit. The beer turned out just fine anyway. I don't think over foaming is a big problem as long as you're prepared for it and all your temps and sanitizing are correct. If not, then you may have an infected batch...
I always love you Craig being there from the beginning and proudly have one of your shirts, you deserve more respect but also take care of yourself my good man, greetings from Denmark.
You need to pick up a product called FermCap Foam Control . A couple of drops before your pitch your yeast, and it will keep the foam at bay.
Great video Craig, I do remember brewmaker kits.
Craig,
Thanks for posting-always good to hear from you. Stay warm!
Craig, maybe your yeast is evolving into a higher entity, seeing most of us discard the yeast after one run. There's more foam because the yeast cultures are actually trying to create a statue of you, their benevolent facilitator? Like that Outer Limits episode.
I was thinking the same thing. It's super healthy and just trying to take over the world. Craig just leave a third of it and ferment it.
Usually we dry the yeast in the oven and use it for cooking. It has many vitamins.
Have you tried Kveik yeast Craig? I brewed my first 23L batch with this yeast last Saturday. I'm drinking it today while watching your videos. The strain I used was Mangrove Jack's M12. Adds a nice lemony citrus note. My next beer is a Canadian Cream Ale and will use Oslo strain which is neutral and good for lager type beers as is Lutra. You can litterally go from opening a tin to opening a bottle in 7 days!
Hay craig you might try some stuff called Fermcap a couple drops per gallon should solve your problem.. Could also be some new nutrients in the beer or maybe the experiment is over and start a new strain of yeast...
Hay craig just a idea you might try your hand at doing a hard seltzer seem to be easy and it’s the new craze in the states.. There getting well over a dollar a can for the stuff and when you look at the process you will surely wonder why....
From what i've researched, the X's represent the amount of times its been through the distillation process, its more relevant to moonshine production. cheers Craig love your work
Craig you sure had a impressive run with that yeast.. I enjoy your videos.. it's been cold here also recently -10F/-23C. Stay safe, Cheers🍻
I just had the same exact thing happen with a weizenbock i made. I had to put a new airlock on three times and i had to scoop out the foam once. I used a brand-new liquid yeast. The smack pack yeast.
Wouldn't mind seeing your Weizenbock recipe. Been meaning to brew one sometimes. Cheerz
@@mittelfruh
Ingredients:
11 lbs (4.99 kg) Wheat LME
1.5 lbs (0.68 kg) Munich LME
0.5 lb (227 g) Special 'B'
0.5 lb (227 g) Crystal 40°L
0.25 lb (113 g) Pale Chocolate
1.6 oz (45 g) Hallertau 4% AA (60 min)
Wyeast 3068 Weihenstephan Weizen yeast, or White Labs WLP300.
It is a partial mash recipe. I dont have a mash ton or the time to do all grain. Try to let it sit for a week or two in bottles or a keg; it got better with age. I kegged it; it was real good.
@@ianbyron7464 Thx Man, much appreciated. Will try to adapt it to my all-grain setup. Cheerz
This is what I like about home brew you can make what ever you want and add extra stuff.
Its just extra proteins in the kit compared to the coopers kits and/or other wort differences. I notice much less krausen with coopers kits compared to my all grain, to the point where I wonder if Coopers puts fermcap in the cans...
Craig!!!! You’re the man!!cheers!
Cheers Craig
Nothing wrong with a kit and kilo beer kit Craig that's all i have had time for lately
Re-used yeast will change and evolve over time. Maybe it's time to start with a fresh vial if it's acting funny. I would say pitch it and start fresh. I never really tried recycling yeast after 3-4 fermentations.
A couple things come to mind (only anecdotal): 1) this beer kit has more alpha-amylase sugars which are more simple sugars than beta-amylase. The yeast is going to town then pooping out, sometimes I get an diesel type off-flavor when this happens 2) fermentation temperature is high (seems unlikely for your climate in February)
Interesting yeast problem. It could be that over multiple generations you've somehow inadvertently selected for early flocc yeast cells. This could cause the stuck fermentation and maybe the mega krausen as well.
Not sure you need to throw the yeast away, yeast changes over time if you reuse it. I've washed some of my US-05 just as an experiment since it's cheap and easy to get but just for fun I brewed like 5 batches with it and it just tasted "different" every time. It for sure wasn't US-05 after 3 brews. With that much foam though, it might be infected. You pick up local air born "critters" every time you re-pitch. If it doesn't taste bad then its probably fine in my opinion.
Just an after-thought: it's just like sourdough bread. I live in the SF bay area and the sourdough here is famous because it's a specific strain of yeast/brett that gets picked up here in the bay. Every geography/critters are different. You may now have your own version of sourdough, hopefully without the sour unless that's your intention....happy brewing!
Thanks for the vid Craig. Cheers!
u say high beer prices in canada but i remember a trip made to chapleau to fish walleyes and beer then mid 60s was only about 19 cents us per bottle so prices must have gone up since then
I would normally say ferment at a lower temperature, but if you're getting a stuck ferment it could just be that your house yeast is not use to their new environment. I'm sure Cooper's makes their extract a bit differently than they do. Maybe it's time to start a new colony, pick up a pack of US-05 or Nottingham to test if it's just the yeast.
Hi Craig. What does Stuck Fermentation mean and how do you know when this happens? How can this be prevented? Cheers mate, keep the beer coming :-)
A stuck fermentation is when the yeast decide to flocculate and drop out of suspension too early. This leaves you with a very sweet and low abv beer. Also the possibility of it re-starting again in the bottles 😬🧨🧨🎆🎆
Great update as usual, you upload something and we will watch it 👍, mainly because you are not an elitist beer snob, are speaking from experience and aren't afraid of asking for other people's opinions 😎 👍 . If the yeast has "gone zombie" you will have off flavours (sometimes quite nasty metallic or medicinal or root beer esters). That is generally when the beer is still cloudy with yeast and will die down with time (when the yeast settles out). If you don't have off flavours then the yeast is fine, I would suspect that the kits have some extra nutrients or possibly a foaming agent for head retention? Did the kit ferment out faster than usual? some kits have added nutrients which is marginally cheaper than having a larger packet of yeast in there. As you say try a standard coopers kit and if it doesn't foam the same then it's something in the kit that the yeast likes or something in there that adds foam retention. I would suggest the latter as you had a cap that stuck around longer than mine does (I don't have a beer engine with a sparkler to produce a proper tight head). S..r, cheers, Schnuz.
The Texan came through when you said, by the seat of my pants. Maybe the yeast is spaz and you should start a new strain.
Maybe they used some other sugars (added) in their kits.
And the yeast are not used to it.
Perhaps there were more minerals in those kits, or more nutrients.
Holy heck. That's something gone right wrong there, craig. I've had a load of blowouts on my beers, but nothing like that. I think you're Yeast needs chucked.
Can't see how anything else could be causing it.
Beer looks good, Cheers Thumbs Up..!
craig i love your content but, silver underpants on the pegboard in the background?
Beer looks great, that is some serious amount of foam..
Craig, perhaps it's time to retire your yeast, buy a new packet of yeast and start over again, it may have absorbed wild yeast strains and become a hybrid, I reuse mine for about 10 times then I buy a new packet, I probably could keep going with it, they say you should buy a pack of yeast and make a yeast starter and then freeze small amounts of yeast and use those as yeast starters but I can't be bothered, I also don't bother washing yeast, I collect the yeast and then split it into 2 batches and it really takes off which tells me I have more live yeast cells in the yeast cake than I do in a packet of yeast
Bet you really shoveled today. Chill and have a cold one!
Craig! i used to watch/follow you on Vaughnlive, do you still do a music show there?
He sure does every Friday at 10pm Canadian time
Hello Craig!
Hey Craig !! Great content !
You should make more videos, buddy, maybe a partial mash? Heh great video
Krausen envy!
The notion that Craig has been reusing yeast that long is outrageous! Who would have thought that kind of thing is possible? Very interesting!!!
@@CozzyB Hi CozzyB . . . I see what you are getting at, but let's remember, Craig is not really 'pushing' this. He makes homebrew for his own reasons and is satisfied without much fuss. As long as he is happy with the results . . . more power to him. I just think it is fascinating to know this is 'doable'! CHEERS & 17 Craig!!
Maybe it's a temp thing!
Nothing wrong with kit and kilo
Cover me, I'm going FULL SCREEN!
Try adding fermcap
Fresh Yeast Craig.
Craig if you can try to put it in a dark place that will help just trying to help buddy cheers 17
The yeast needs to be thrown away. Pitch new fresh yeast.
Wats up man, staying safe
hi graig! give me your address & ill send you a beer, a double brew, with sussex hops, from kit, its awsome man.x
coopers dark ale plus youngs definitive bitter, 3 kg in total. in one 40pint brew, you will love it! 6.6%.
Pretty sure that for Craig lol but that sounds like a really gud brew
@@lisaslifebloggingchannel8265 yèah not bragging, but turned out beautiful. A lovely head right thru. All in pet bottles.👍
Thank you for another video craig. I’ve also started making brewing videos, would be awesome if you get chance to check them out. Cheers 🍺17
Are they ure black underwear on the wall lol
Kinda looks like a trash bag covering a window tho?
You know people watch your channel for your opinions. Ignore the hate.
That California yeast 2 years old,wouldn’t after all that use the yeast would take a certain part of the beer it made before,( chemistry/ biology) like maybe it took an extra oxygen from : let’s say ,ex.Mexican cerztiva and at this point in it’s life after so many beer kits in 2 years it can’t reproduce like it did before so it foams up!like I say something to do with science!?oh I’m not a dr. I just pretend when I have a home brew!haha