Hey everyone! The amazing Malt Miller have a recipe kit for this beer now it's finally perfect. Pick it up here: www.themaltmiller.co.uk/product/cbc-x-whc-ipl-high-voltage/?v=79cba1185463
Please show us the failures! You're making educational (and entertaining) video's. There is way less education in a perfect brewing day than in a failed one!
I enjoyed the videos and the journey. I am not a member of the Style Police, but I do have to say that an IPA recipe (or hoppy Pale Ale?) brewed with a Kveik strain is still just an IPA. I do think that clean Kveik strains can work well in these styles where you don't want the sulfur notes from a typical lager fermentation, and there are lots of hop flavors to dominate any minor yeast characters. Cheers! 🍻
Yeast Canada Innovations are working with WHC under license to produce these yeasts here in Canada. Can't wait for them to have home brew size packages out in stores here. Local brewery did a beer using the Mango Madness. Was definitely Mango. To the point that if no one told you, you would think they piled a bunch of mango puree into the the beer.
Just tried the WHC Mango Madness Yeast, wow, beer finished fermenting in 2 days at 36°C... Tried it at day 3, no off flavour, nice tropical flavour (Strata/Solero/Sabro in the Whirlpool). Less than a week to make an IPA from mash to keg is crazy. I tried different Kveik but did not like the taste, this yeast is a banger you have to try! Nice video and your IPK looks yummy Cheers!
There are a few American breweries using Kolsch strains to brew hoppy beers. Unitas used one from memory. I've also heard that certain kolsch type strains produce less vdk associated with hop creep which is obviously a big plus.
Thank you for addressing your struggles (I won't call it failures) while homebrewing. Brewing is not the job you do everyday and so many of us homebrewers can relate to the not perfect brew days or batches. Too much perfection shown in many homebrew UA-cam videos and podcasts and reality and all of us learning togther is very refreshing.
My 3 steps to perfect clarity 1. ALDC - 0.5ml per 20l in FV at transfer from kettle 2. Brewers Clarity - 0.5ml per 20l in FV at transfer from kettle 3. Gelatine - in FV post full fermentation and crash cooling to 5 degrees for 24 hours before kegging
Done the same with Notty yeast at 15psi pressure ferment at 22c. The key is get the yeast going right after you start the boil by cold crashing 1/2L and pitching the yeast to it, keep that ready and drop the brew onto it once you finish the cool. Run it sealed from the get go and let it purge itself thru a prv then airlock. I have pushed it thru friends who actually told me it was as clean as any lager and it was in fact a 5% ale I should brew again using lager malts/hops etc . The strongest beer I have brewed this way just using Notty was 7.2% ipa, no issues at all. Have you tried pressure fermenting ? You should if you haven't with O2 free transfer and serve. To me this yeast is nothing really that special unless you are saying it shows a pressure ferment character without the pressure ferment?
Brewed this IPK with 81% Pilsner, 7% acidulated, 7% Munich and 5% Cara pils (there are no precise quantities on the Malt Miller website). Fermented at 32C in 2 days, cold crashed and canned. Mine looks much more pale than yours but it’s an absolute banger! More like a hazy pale ale in my opinion but super flavorful and super drinkable at 5.5% ABV. This will become a regular i suspect.
10 years this week since 'Czech Please', (remember that?) so appropriate this weeks video is a lager brew, interesting to see brewing development and beer information. I'm still learning. Cheers #Disco
Would love to see a Homebrew video of a wild fermentation ale in the style of Wildflower Brewing & Blending (from Sydney!) been trying to crack that myself 😂
You can do a Lager beer with Lager yeast in 7 days. Oettinger is doing that. 15°C with pressure and go up to 17°C with a bit more pressure. No need for Ale yeast to do the same. And Oettinger is the most drank Lager in germany
Sure - but wheteher you pro or homebrewer you're then having to ferment under pressure and cool a heating ferment. Neither is true lager brewing but to my mind, whatever the scale, one is much more efficient and achievable!
Whats your bottling equipment? Beer looked amazing in glass but may have picked up oxidation in the bottling process by the looks, co2 purge is really important
Bottling process needs work for sure but Alex said the beer wasn't as oxidised as it looks. The bottle was purged well, but I need to refine the process
Hey guys. Love the homebrewing videos. You mentioned that you rouse the hops once, to get as much out of them as you can. Are you simply shaking the fermenter, or using any other method?
So excited to brew this weekend after this set of videos! Thank you! You said in the premiere comments, it became "maybe a bit more crisp and clean" as it settles. Now looking back, was there a sweet spot with "lagering" time? I imagine there is a careful balance with bringing out the pilsner characters you want but not losing the hop aromas and flavors over time. Cheers!
I'd suggest 7-10 days lagering in the fermenter, then transfer for a purged keg and drink when you're happiest! If kept cold that hop aroma is going to stick around for a fortnight or so easy.
Thanks Jonny, that's made up my mind. I said last week I plan to brew a hop forward British Golden ale and this is the yeast I'm going to go for instead of kveik. As for Nectron, I brewed an APA with nectron being the only hop and wow, fruit, fruit and more fruit, and I didn't notice and issues with aftertaste that you pointed out. I've also learnt something to day as well, dumping the dry hop from a Grainfather Conical, never done that before but will be doing it in the future. Cheers guys
Great video! Im all for innovation and new beer styles but isn’t this just a New Zealand Pilsner? Recipe seems pretty spot on. Gordon Strong said he would have called the style a “Tropical Kolsch” if the New Zealand Pilsner name hadn’t been well established because that’s how those beers really present themselves
Just brewed a Helles yesterday using Omega Lutra because I don't have the time to do the proper lager route. I'm optimistic about the outcome, but I pitched 1.5 packs per keg and I'm thinking that might be an over pitch now?!
Yep, just looked back at my Brewfather and had pitched 2 packs for an FG of 1062. 26l batch. Pitch rate of 0.8g/l and fermented at 33 right in the the range. So my astringency a bit of a mystery 🍻
I would like to purchase this and brew it, I have the same Grainfather kit. Have you uploaded the recipe to "Grainfather recipes" saves me adding to the site to receive water qty etc.
Would this be a similar yeast to lallmond nova lager yeast? We have that here in Australia, some very similar in how it works. Otherwise, this beer sounds like my first brew once the warm weather is back. IPK all the way! 🍻
No big reason - we just thought it might confuse those who don't know what Kveik is, and given that this particular strain's capabilities are wider than most other Kveik strains we didn't think that it was necessarily helpful. It is a Kveik strain though, isolated from a mixed culture a lot of homebrewers use.
@@TheCraftBeerChannel THanks for clarifying. I thought it might be an opportunity for you to try and beat your previous 36 hour fastest beer in the world record.
First time commenting here (as far as I can remember), but I got to say, we've been to Germany recently and tried the famous kolsch from köln, several different brewers. All of them, god awful, terrible texture, bitter taste and vanished in the ether after drinking it. The difference between the different beers was almost nonexistent. Big, big let down, I was expecting great things, but we have better macro brewers in Spain. Speaking of which, try Ambar and Estrella Galicia, my top 2 hands down. Cheers!
I've had bad Kölsh in Cologne before as well... however most of them were great and if you tried different ones it just seems like it's not your thing? That said, I find Ambar and Galicia terrible beers, so it's all personal flavour, right?
Hey everyone! The amazing Malt Miller have a recipe kit for this beer now it's finally perfect. Pick it up here: www.themaltmiller.co.uk/product/cbc-x-whc-ipl-high-voltage/?v=79cba1185463
Brewing in your socks is a 10/10 flex.
If my feet are restricted, so is my creativity.
@@TheCraftBeerChannel helps you slide from mash to mash
If I did that I would end up in the hospital.
Please show us the failures! You're making educational (and entertaining) video's. There is way less education in a perfect brewing day than in a failed one!
they do
I enjoyed the videos and the journey. I am not a member of the Style Police, but I do have to say that an IPA recipe (or hoppy Pale Ale?) brewed with a Kveik strain is still just an IPA. I do think that clean Kveik strains can work well in these styles where you don't want the sulfur notes from a typical lager fermentation, and there are lots of hop flavors to dominate any minor yeast characters. Cheers! 🍻
I’m usually measuring hops in Bonne Maman jars too ❤
Missed the home brew episodes. Brilliant infotainment gentlemen as always.
Yeast Canada Innovations are working with WHC under license to produce these yeasts here in Canada. Can't wait for them to have home brew size packages out in stores here.
Local brewery did a beer using the Mango Madness. Was definitely Mango. To the point that if no one told you, you would think they piled a bunch of mango puree into the the beer.
Great to hear it. Mango Madness is a staff favourite here!
Just tried the WHC Mango Madness Yeast, wow, beer finished fermenting in 2 days at 36°C... Tried it at day 3, no off flavour, nice tropical flavour (Strata/Solero/Sabro in the Whirlpool). Less than a week to make an IPA from mash to keg is crazy. I tried different Kveik but did not like the taste, this yeast is a banger you have to try! Nice video and your IPK looks yummy Cheers!
We love the Mango Madness!
Might try Biofine Clear, about 20 ml per 20 litre batch, maybe more if very hazy. Works well when combined with cold conditioning IMHO.
That'll speed things up even more!
I've used it on my last six beers. Combined with a cold crash, it is awesome.
There are a few American breweries using Kolsch strains to brew hoppy beers. Unitas used one from memory. I've also heard that certain kolsch type strains produce less vdk associated with hop creep which is obviously a big plus.
Thank you for addressing your struggles (I won't call it failures) while homebrewing. Brewing is not the job you do everyday and so many of us homebrewers can relate to the not perfect brew days or batches. Too much perfection shown in many homebrew UA-cam videos and podcasts and reality and all of us learning togther is very refreshing.
My 3 steps to perfect clarity
1. ALDC - 0.5ml per 20l in FV at transfer from kettle
2. Brewers Clarity - 0.5ml per 20l in FV at transfer from kettle
3. Gelatine - in FV post full fermentation and crash cooling to 5 degrees for 24 hours before kegging
I love this channel, very addictive. When you guys finally doing the big trip round Ireland?
That looks amazing!!!! I hope to see a brewer near me pick this concept up! Thanks!
Done the same with Notty yeast at 15psi pressure ferment at 22c. The key is get the yeast going right after you start the boil by cold crashing 1/2L and pitching the yeast to it, keep that ready and drop the brew onto it once you finish the cool. Run it sealed from the get go and let it purge itself thru a prv then airlock.
I have pushed it thru friends who actually told me it was as clean as any lager and it was in fact a 5% ale I should brew again using lager malts/hops etc .
The strongest beer I have brewed this way just using Notty was 7.2% ipa, no issues at all.
Have you tried pressure fermenting ? You should if you haven't with O2 free transfer and serve.
To me this yeast is nothing really that special unless you are saying it shows a pressure ferment character without the pressure ferment?
That looks fantastic, well brewed guys.
Brewed this IPK with 81% Pilsner, 7% acidulated, 7% Munich and 5% Cara pils (there are no precise quantities on the Malt Miller website). Fermented at 32C in 2 days, cold crashed and canned. Mine looks much more pale than yours but it’s an absolute banger! More like a hazy pale ale in my opinion but super flavorful and super drinkable at 5.5% ABV. This will become a regular i suspect.
Beer looks tasty!
10 years this week since 'Czech Please', (remember that?) so appropriate this weeks video is a lager brew, interesting to see brewing development and beer information. I'm still learning. Cheers #Disco
Would love to see a Homebrew video of a wild fermentation ale in the style of Wildflower Brewing & Blending (from Sydney!) been trying to crack that myself 😂
Loved this. 12 months is far too long for homebrew content but when you do it, you do it right. Warts and all 👍
Given the haze is this a NEIPK?
Great video gents! Now when are we gonna start seeing those mythical Mini Oak Barrels in the homebrews 😂
just did a beer with high voltage, started within 3 hrs, done by 12 hrs, it did get warmer than I was expecting though.
Wow. What was OG?
Hmm fruity, dry crisp, floral and high abv ... with some added acidity that would sound like a lovely summer white whine. India Pale Riesling mayhaps?
Why don't you provide a Brewfather recipe link? Makes a big difference. 😊
You can do a Lager beer with Lager yeast in 7 days. Oettinger is doing that. 15°C with pressure and go up to 17°C with a bit more pressure. No need for Ale yeast to do the same. And Oettinger is the most drank Lager in germany
Race this yeast against that yeast and let me know how it goes. If the Oettinger yeast wins I'll grow some up and start selling that too!
Sure - but wheteher you pro or homebrewer you're then having to ferment under pressure and cool a heating ferment. Neither is true lager brewing but to my mind, whatever the scale, one is much more efficient and achievable!
Looks great! Cheers 🍻
Whats your bottling equipment? Beer looked amazing in glass but may have picked up oxidation in the bottling process by the looks, co2 purge is really important
Bottling process needs work for sure but Alex said the beer wasn't as oxidised as it looks. The bottle was purged well, but I need to refine the process
Hey guys. Love the homebrewing videos. You mentioned that you rouse the hops once, to get as much out of them as you can. Are you simply shaking the fermenter, or using any other method?
So excited to brew this weekend after this set of videos! Thank you! You said in the premiere comments, it became "maybe a bit more crisp and clean" as it settles. Now looking back, was there a sweet spot with "lagering" time? I imagine there is a careful balance with bringing out the pilsner characters you want but not losing the hop aromas and flavors over time. Cheers!
I'd suggest 7-10 days lagering in the fermenter, then transfer for a purged keg and drink when you're happiest! If kept cold that hop aroma is going to stick around for a fortnight or so easy.
@@TheCraftBeerChannel Thank you!
Thanks Jonny, that's made up my mind. I said last week I plan to brew a hop forward British Golden ale and this is the yeast I'm going to go for instead of kveik. As for Nectron, I brewed an APA with nectron being the only hop and wow, fruit, fruit and more fruit, and I didn't notice and issues with aftertaste that you pointed out. I've also learnt something to day as well, dumping the dry hop from a Grainfather Conical, never done that before but will be doing it in the future. Cheers guys
Give our Voss or Hornindal a go!
@@WHC_Lab_Paul Definitely will be, its always good to to try new or different products when developing beers
IPA turned Kölsch…Looking forward to it! What’s not to like 👍
Loved watching the journey on this one. Well done
Loving seeing a brew day video from you guys brilliant cheers 👍🍻
Looks so easy when you do it :)
Ha even when I mess up?!
Longer boil of pilsner malt or simulate yeast lag time by delaying pitching a day might make it clear
Great video! Im all for innovation and new beer styles but isn’t this just a New Zealand Pilsner? Recipe seems pretty spot on. Gordon Strong said he would have called the style a “Tropical Kolsch” if the New Zealand Pilsner name hadn’t been well established because that’s how those beers really present themselves
I guess they need to get some hype going to sell this stuff. Pretend you've invented a new style to get the media interest and sell units.
Let's goooooooo
Just brewed a Helles yesterday using Omega Lutra because I don't have the time to do the proper lager route. I'm optimistic about the outcome, but I pitched 1.5 packs per keg and I'm thinking that might be an over pitch now?!
We know what Jonny means when he describes sticky, juicy, deep orange kind of aromas 😉🌿 Nectaron has got it in spades.
I spent too long trying to figure out the books on the shelf to see if I have the same based on size and colour.
Yep, just looked back at my Brewfather and had pitched 2 packs for an FG of 1062. 26l batch. Pitch rate of 0.8g/l and fermented at 33 right in the the range. So my astringency a bit of a mystery 🍻
How much yeast vit?
@@TheCraftBeerChannel I don’t believe I used any. If I did it’s a teaspoon 🍻
Love the homebrew content. I would order this beer if I saw it!
Whats the most similar yeast strain? Lutra?
Yeah lutra for sure
I don't brew, but this is educational as heck!
Cheers guys!
Great to hear! We strive to make it entertaining and educational for all
I would like to purchase this and brew it, I have the same Grainfather kit. Have you uploaded the recipe to "Grainfather recipes" saves me adding to the site to receive water qty etc.
It's right here: community.grainfather.com/recipes/1078294
@@TheCraftBeerChannel thank-you
Any chance of buying this in the U.S.? I see 500g bricks on their website but…
Give eric@whclab.com a message and he can get you the details
no expert here but id be curious to see how much clearer you would get it with a 2 day dryhop
Given your goal, is there then any particular reason for not using some sort of fining agent?
Probably because they're testing the yeast's ability to replicate a lager
Would this be a similar yeast to lallmond nova lager yeast? We have that here in Australia, some very similar in how it works. Otherwise, this beer sounds like my first brew once the warm weather is back. IPK all the way! 🍻
is this yeast just kveik?
#VOLT #Voltinu #Voltarmy
Since Chico and Kölsch Yeast are from one lineage an IPK is an IPA
Mind. Blown.
What did you end up doing with the first beer?
Drinking it! It was a solid 6/10 homebrew, but I expect nothing short of "I'd be impressed if a commercial brewery made this"
IPK! Really! It's still an Ale!
@@RonNaeve so is Kölsch my friend.
Is the word Kveik not said in either episode? Is it being avoided on purpose?
it must be a kveikspiracy!
No big reason - we just thought it might confuse those who don't know what Kveik is, and given that this particular strain's capabilities are wider than most other Kveik strains we didn't think that it was necessarily helpful. It is a Kveik strain though, isolated from a mixed culture a lot of homebrewers use.
@@TheCraftBeerChannel THanks for clarifying. I thought it might be an opportunity for you to try and beat your previous 36 hour fastest beer in the world record.
Jonny Garrett, please wear some sensible shoes when you are brewing! Seeing someone brewing in stocking feet sets of my anxiety! Bad lad!
I always brew in socks. But I can see why one day that might change.
It's been worse, in the 36 hour brew challenge there was hole in his pants which you could see through... a bit too well.
Crocks and socks Jonny. We won’t judge you.
Schweet
High voltage is a kveik yeast💁🏻♂️
Not strictly speaking...
First time commenting here (as far as I can remember), but I got to say, we've been to Germany recently and tried the famous kolsch from köln, several different brewers. All of them, god awful, terrible texture, bitter taste and vanished in the ether after drinking it. The difference between the different beers was almost nonexistent. Big, big let down, I was expecting great things, but we have better macro brewers in Spain.
Speaking of which, try Ambar and Estrella Galicia, my top 2 hands down. Cheers!
Interesting. Perhaps you just don't like Kolsch? All the more reson to give High Voltage a go
I've had bad Kölsh in Cologne before as well... however most of them were great and if you tried different ones it just seems like it's not your thing? That said, I find Ambar and Galicia terrible beers, so it's all personal flavour, right?