So glad there are still some channels with personality and humor like your's David. Also I deeply appreciate your impartiality and generosity. Can't wait to start some co-pitched batches.
Yeast mixing is a very interesting topic indeed. Never tried it for myself as of now, but a brewer friend of mine managed to get a very fast - and seemingly not active-looking - fermentation by mixing some products from Fermentis. I recall S-04 and T-58 being used 50/50 but, this being done years ago, I might be wrong on the strains. As always, your videos are very informative. They also pushed me over the edge and I just ordered a brand new Grainfather unit to replace my problematic Brewmonk. Many thanks for that ! :D
Interesting video, I've come back to home brewing after a long break(25 years). I used to do a bit of all grain brewing. I didn't even know that co fermentation was a thing ! And I didn't know about pressure fermentation.I've only been using mangrove jack's kits for the last year experimenting with a fermzilla. But I've been thinking about mixing a couple of mangrove jack's yeasts in my next kit brew. So after googling I found your video. My next brew was going to be mangrove jack's American pale ale, it comes with empire ale yeast M15, and I was thinking of mixing it with M42 with the aim of getting higher attenuation. Your video has given me the confidence to give it a go! Many thanks 👌🍺
Good stuff as always David! It's giving me some good ideas for future brews this year. Looking forward to your upcoming Dubbel and Tripel style guides!
I recently started using Imperial Dry Hop yeast which is a blend of two strains from Imperial Organic Yeasts. It's quickly become my favorite yeast for IPAs. It produces fantastic aroma and while I've only used it 3 times, I have been very happy with each of these brews
Fantastic video David! Again straight to the point. More variables to add to get your perfect brew. Will definitely be experimenting blending yeasts very soon ! Thanks for sharing all this knowledge!
This is excellent! I had switched to using primarily kveik yeast last year, which is great for clean and/or fruity fermentations, but was thinking about doing some Belgian style brewing again soon. I hadn't thought to try co pitching, I'm definitely looking forward to trying a trippel and/or quad in the near future. Thanks again for all you do Sir!
Very interesting topic! I have used Coopers yeast with various other yeasts in the past but only to guarantee fermentation. Might have to do some experiments myself - cheers
Great stuff David. I love the flavours of the more ‘regular’ yeasts but I love the speed of Kveik. I’m looking forward to hearing about mixes that work well and I will try one myself, something like Yorkshire ale/Hothead😬
Hi David. Great video! I'm doing a 12% porter soon. I want the flavour profile of 1968 and was thinking of finishing with Nottingham. Any advice on pitch rates for both and when to pitch the Nottingham? Thanks
Thank you. I have not tried this mix and as such experimentation is key. Here are some initial thoughts. Because Nottingham is a neutral yeast I would have no concerns in pitching it early. So your first test could involve pitching both for a combined pitch rate. I would look to a pitch calculator for each as use that to guide a collective pitch as a blend. I would test this with a small batch first.
Thank you for this introduction into another mysterious and rewarding subject! I brew extract kits and have been riding the learning curve after 20+ batches in 6 months. Now, I am using the canned extract kits as a base and adding boiling water and hops to simulate a boil. At the "flame out", i.e. add cold water to pitching temp, I add more hops. Experimenting with yeast combinations and timing is part of the trials and tribulations. I look forward to be able to add more customization to my future brewing AND going all-in-one with a BrewZilla. Can you suggest a yeast combination (I know you have umpteen possible combinations in your arsenal...) that would marry well with Coopers IPA Kit hopped with Columbus at 30 min and Cascade at Flame out? Sadly, I have no idea what variety of yeast comes with the kit. Happy brewing from Riverview, New Brunswick, Canada!
Hi William, yes it is great to experiment. Cofermentation is very much part of this. For your IPA you could try a blend of British yeast for fruity esters and American yeast to make for a more dry result. So fermentis S04 plus US05 for example. This combination is used a lot in commercial brews.
Hi David, great video as always. Have you tried the combination between a less flocculant belgian strain (like Belle Saison of Lallemand) and Nottingham to help flocculation? My question is regarding the temperature, as I will raise it up to 27°C and I don't know if Nottingham will work well at such temps. Thanks!
Yes, certainly. In fact I have a follow up video planned quite soon that runs through pairings like this in more detail, with commercial beer examples. Just be sure to keep temps within the range that both yeast can handle.
Thanks for your answer! Nottingham goes yo to 21/22°C, so maybe I should avoid going to 27°C. So, regarding a saison profile, what do you think would be better, two packets of Belle Saison (3 days at 20°C then rise to 27) or Belle Saison+Nottingham one packet each (20°C all time)?
Thanks David for your all your hard work on this channel, your videos are one of the highlights of my week. I have just laid down a Saison and have used WLP565 as well as Lallemand Voss Kveik. This is the first time I've used Kveik and wow, I cant believe how fast it is fermenting. Its amazing. 2 Questions though. 1. Will the fermenting speed/aggressiveness of the Kveik yeast interfere with the ester profile and characteristics of the Saison yeast that I love? 2. I am planning on following on with 2 further saisons, a Rye and a dark re-using the yeast cake from the initial batch. Other than oxygenation can you see any issues with this? I was thinking of cell counts. With thanks
Great to hear Mike, thank you :) 1) Kveik ferments slower at lower temperatures. You can expect a yeast to put it's flavour and aroma signature down in the first four days. So as long as it is given this amount of time then you should be fine. You can also pitch your flavour yeast first to give it ahead start when you wish to use higher temps. 2) This will be fine, unless you have gone high gravity.
Just an update. Both the original saisons are wonderful, I especially like the mouthfeel and new character the kviek adds. I also have the tripel conditioning with a week to go, cant wait. Quick question, Im planning to do your Belgian Blonde Ale with Kviek. Would it be prudent to reduce the amount of orange peel due to the orange/citrus character in the kviek? Also would a months conditioning aka, the Tripel, be appropriate. With thanks.
Hi Mike, great to hear. I would suggest keeping the recipe as it is for the best result. The orange flavour from Voss on it's own will not sit the same.
David Heath, how would Voss work with a Belgian diastatic yeast like MJ's M31/M41 work? I brewed your recipe for Belgian golden (or was it the tripel?) mashed at high temps, 69C, with M31 and it kept on bubbling in secondary (very) slowly for more than 3 months (at 17-ish C). How would Voss or Skare help reduce that time given that they're not diastaticus like the M31?
I'd like to try my first wee heavy. Do you think a strong Scotch Ale would benefit from co-fermentation? Also; why does kveik cut down the conditioning time for example Belgian beers from 6-12 months to just a couple of months? What is the science behind it? I can't wrap my head around it..
Hi David. You say mixing lager yeast and high temp ale yeast is something to avoid. I have a thought though. What about say 34/70 mixed with lutra at say 20c under pressure? Would this work? Would it condition faster and would I still have to lager it?
Hi David, what if you want high abv% with benefitial aroma and flavors? I am sure you can guess why I am exploring this.... Process wise, would you still pitch both yeast at same time if you are aiming 16% ABV? Would pitch EC-1118 at high gravity and once SG reaches Lallemand Verdant recommended OG, you pitch the second yeast?
Hi Jacob, In this case pitch your flavour yeast at the start. As long as you can ferment for 4 days then you can pitch your more alcohol tolerant yeast at the same time or a little later. I prefer a co pitch usually.
David, Have you tried any Kviek with any of the Saison Dupont strains? Would love to get around the stall. A lot of brewers use the open fermentation method but that doesn’t seem to work for me. Is kviek the answer to avoid that?
Yes. It seems all the Belgian strains ive tried work well. My fav result so far Saison wise was with Belle Saison paired with Voss. Very bullet proof as a combination also.
Pitch rate??? I want to co-ferment a beer with WPL013 (Pure Pitch) and verdant. The calculators tell me I need 4 packages (1.064 OG).........sounds like too much to me. If I want to use one package of each yeast, can I make a 2L starter and combine both packages in the same starter? Or are the 2 original yeast packs enough?
It really depends on the volume but many calcs raise the rate after 1,060. If this is a one keg batch then I would go one of each and feel that would cover it very well.
Hey David, I think I pitched too much yeast in my latest raw NEIPA. It tastes yeasty, it’s been in the keg for 1 month and i can’t taste any other flavour apart from yeast. Would it help if I transferred to another keg to try and clean it up.
@@DavidHeathHomebrew All of your videos are informative and I appreciate the time and effort you put into them. I am a homebrewer who just started writing my own recipes, still learning about yeast. Would please make a video about pitching rates, differences between the pitching rate of Ale and Lager. How to calculate, etc.
Great, thank you. Pitching rates are very dependant on the type of yeast and there is no real rule of thumb. The best way is to use the pitch rate calculators on the websites of the supplier. Here is Lallemands, for example:- www.lallemandbrewing.com/en/canada/brewers-corner/brewing-tools/pitching-rate-calculator/
@@DavidHeathHomebrew No now when i think of it i have done it after i have added the yest. :(. when you do it before adding yest how do you blend the yeast in to the beer or do you let it stay on the top of the beer?
Interesting article. Do you mean by co-fermentation that you take two different yeast packages and mix them let's say 40-60% ? And what are you doing with the spoon in de video, remove the top layer?
Thanks Chris. Yes, it is the blending of yeast at different times, ratios and temperature. The spoon technique is top cropping, the best way to capture yeast for reuse. Here is a guide to this:- ua-cam.com/video/LCocmYRTsiw/v-deo.html
So, the flavour yeast gets to have first go at the wort. Then, when I want to add a second different yeast to improve the attenuation - WHEN does that second yeast go in?
This can certainly vary and for the best results you may wish to run some trials first. One example I can give would be S-04 and US05. These work nicely when both pitched from the start. This is due to US05 being a neutral yeast, so there are no flavours that could be added to concern yourself with and you will gain its attenuation rate alongside the fruity esters from S-04.
Not really no. If you pitch 2 yeast at the same time at the same ratio then this ratio will be true for the first brew. However, mutation will creep in gradually with more generations of re culturing and the ratio will shift. If a strain becomes weak then it could die out but this will only occur over a more lengthy time period, depending on the strain.
So if my pitching rate is an 11 g packet and I want to blend, should I pitch 1/2 of each? I guess I could also vary the ratio too. 2/3 and 1/3 for example. So many choices, so little time!
So glad there are still some channels with personality and humor like your's David. Also I deeply appreciate your impartiality and generosity. Can't wait to start some co-pitched batches.
Many thanks, much appreciated :) Yes, these are all important things to me also :)
Yeast mixing is a very interesting topic indeed. Never tried it for myself as of now, but a brewer friend of mine managed to get a very fast - and seemingly not active-looking - fermentation by mixing some products from Fermentis. I recall S-04 and T-58 being used 50/50 but, this being done years ago, I might be wrong on the strains.
As always, your videos are very informative. They also pushed me over the edge and I just ordered a brand new Grainfather unit to replace my problematic Brewmonk. Many thanks for that ! :D
Great, yes it is certainly a useful and interesting way to go :)
So excited for the rest of this video guide series!
Cheers Samuel. There are other related videos already.
Interesting video, I've come back to home brewing after a long break(25 years). I used to do a bit of all grain brewing. I didn't even know that co fermentation was a thing ! And I didn't know about pressure fermentation.I've only been using mangrove jack's kits for the last year experimenting with a fermzilla. But I've been thinking about mixing a couple of mangrove jack's yeasts in my next kit brew. So after googling I found your video.
My next brew was going to be mangrove jack's American pale ale, it comes with empire ale yeast M15, and I was thinking of mixing it with M42 with the aim of getting higher attenuation. Your video has given me the confidence to give it a go! Many thanks 👌🍺
Hi Dave, welcome back to the hobby. Much has certainly changed and for the better :)
Good stuff as always David! It's giving me some good ideas for future brews this year. Looking forward to your upcoming Dubbel and Tripel style guides!
Many thanks Aaron :)
I recently started using Imperial Dry Hop yeast which is a blend of two strains from Imperial Organic Yeasts. It's quickly become my favorite yeast for IPAs. It produces fantastic aroma and while I've only used it 3 times, I have been very happy with each of these brews
Great, I am yet to try it. My current favourite is Lallemands Verdant IPA yeast.
@@DavidHeathHomebrew I haven't yet tried the Verdant Yeast but will this summer
Great, it certainly is highly recommended.
Excellent video as usual David!
Many thanks, great to hear :)
Fantastic video David! Again straight to the point. More variables to add to get your perfect brew. Will definitely be experimenting blending yeasts very soon ! Thanks for sharing all this knowledge!
Many thanks David, glad you enjoyed it :)
This was super interesting and thought provoking as usual and a great topic to start the year with. Happy new year!
Happy New Year Alan. Great to hear, more on this coming next week with my Belgian Dubbel full guide.
Very interesting and great job!
Many thanks Jon, much appreciated :)
Definitely interested to hear more about this, especially regarding the kviek yeast
Great to hear Mike. Next Sunday I will release my full guide to the Belgian Dubbel style, which includes my co-fermentation findings for the style.
@@DavidHeathHomebrew looking forward to it
Thanks Mike :)
:) Its out as a video now, as is the tripel
This is excellent! I had switched to using primarily kveik yeast last year, which is great for clean and/or fruity fermentations, but was thinking about doing some Belgian style brewing again soon. I hadn't thought to try co pitching, I'm definitely looking forward to trying a trippel and/or quad in the near future. Thanks again for all you do Sir!
Thank you, Kveik is certainly very versatile but it cannot replace all yeast on it's own but it's awesome for co-fermentation also :)
hello and congratulations for everything you share...in a belgian quadrupel can I use the lallemand voss kveik with the Mangrove Jack's M 31?
Thank you. Yes, this is a good pairing that I have used 🍻🍻🍻
Very interesting topic! I have used Coopers yeast with various other yeasts in the past but only to guarantee fermentation.
Might have to do some experiments myself - cheers
Many thanks Ken, yes sure is. :)
Great stuff David. I love the flavours of the more ‘regular’ yeasts but I love the speed of Kveik. I’m looking forward to hearing about mixes that work well and I will try one myself, something like Yorkshire ale/Hothead😬
Thanks Phil, lots of possibilities.
I've been blending Saison yeast strains for a couple months now, I'm really curious to learn more as definitely, my blends aren't where I want exactly
Great. The Dubbel is covered next week and the Tripel a couple of weeks later I think. Saison I will cover probably in March/April.
Hi David. Great video! I'm doing a 12% porter soon. I want the flavour profile of 1968 and was thinking of finishing with Nottingham. Any advice on pitch rates for both and when to pitch the Nottingham? Thanks
Thank you. I have not tried this mix and as such experimentation is key. Here are some initial thoughts. Because Nottingham is a neutral yeast I would have no concerns in pitching it early. So your first test could involve pitching both for a combined pitch rate. I would look to a pitch calculator for each as use that to guide a collective pitch as a blend. I would test this with a small batch first.
Complex, however interesting indeed. Thanks 👍
Many thanks Allan, glad you enjoyed it :)
Interesting and looking forward to a belgian/kveik mash-up video!
Many thanks Peter, I am glad you found it interesting:)
Another interesting video! 👍👍
Thank you, much appreciated :)
Thank you for this introduction into another mysterious and rewarding subject!
I brew extract kits and have been riding the learning curve after 20+ batches in 6 months.
Now, I am using the canned extract kits as a base and adding boiling water and hops to simulate a boil.
At the "flame out", i.e. add cold water to pitching temp, I add more hops.
Experimenting with yeast combinations and timing is part of the trials and tribulations.
I look forward to be able to add more customization to my future brewing AND going all-in-one with a BrewZilla.
Can you suggest a yeast combination (I know you have umpteen possible combinations in your arsenal...) that would marry well with Coopers IPA Kit hopped with Columbus at 30 min and Cascade at Flame out? Sadly, I have no idea what variety of yeast comes with the kit.
Happy brewing from Riverview, New Brunswick, Canada!
Hi William, yes it is great to experiment. Cofermentation is very much part of this. For your IPA you could try a blend of British yeast for fruity esters and American yeast to make for a more dry result. So fermentis S04 plus US05 for example. This combination is used a lot in commercial brews.
Hi David, great video as always. Have you tried the combination between a less flocculant belgian strain (like Belle Saison of Lallemand) and Nottingham to help flocculation? My question is regarding the temperature, as I will raise it up to 27°C and I don't know if Nottingham will work well at such temps. Thanks!
Yes, certainly. In fact I have a follow up video planned quite soon that runs through pairings like this in more detail, with commercial beer examples. Just be sure to keep temps within the range that both yeast can handle.
Thanks for your answer! Nottingham goes yo to 21/22°C, so maybe I should avoid going to 27°C. So, regarding a saison profile, what do you think would be better, two packets of Belle Saison (3 days at 20°C then rise to 27) or Belle Saison+Nottingham one packet each (20°C all time)?
Yes, I would stay within 20-21. One packet of each should suffice when pitched at the start. This is assuming that you are under OG 1,060.
Thanks David for your all your hard work on this channel, your videos are one of the highlights of my week.
I have just laid down a Saison and have used WLP565 as well as Lallemand Voss Kveik. This is the first time I've used Kveik and wow, I cant believe how fast it is fermenting. Its amazing.
2 Questions though.
1. Will the fermenting speed/aggressiveness of the Kveik yeast interfere with the ester profile and characteristics of the Saison yeast that I love?
2. I am planning on following on with 2 further saisons, a Rye and a dark re-using the yeast cake from the initial batch. Other than oxygenation can you see any issues with this? I was thinking of cell counts.
With thanks
Great to hear Mike, thank you :)
1) Kveik ferments slower at lower temperatures. You can expect a yeast to put it's flavour and aroma signature down in the first four days. So as long as it is given this amount of time then you should be fine. You can also pitch your flavour yeast first to give it ahead start when you wish to use higher temps.
2) This will be fine, unless you have gone high gravity.
Just an update. Both the original saisons are wonderful, I especially like the mouthfeel and new character the kviek adds. I also have the tripel conditioning with a week to go, cant wait. Quick question, Im planning to do your Belgian Blonde Ale with Kviek. Would it be prudent to reduce the amount of orange peel due to the orange/citrus character in the kviek? Also would a months conditioning aka, the Tripel, be appropriate.
With thanks.
Sorry, would you increase the fermentation temperature up from 18.
I will be fermenting with M31 as well as Voss Kviek. Sorry about the extra bits as I was finalizing the recipe.
Hi Mike, great to hear. I would suggest keeping the recipe as it is for the best result. The orange flavour from Voss on it's own will not sit the same.
Great vid, once again! Top
Thank you, much appreciated :)
David Heath, how would Voss work with a Belgian diastatic yeast like MJ's M31/M41 work? I brewed your recipe for Belgian golden (or was it the tripel?) mashed at high temps, 69C, with M31 and it kept on bubbling in secondary (very) slowly for more than 3 months (at 17-ish C). How would Voss or Skare help reduce that time given that they're not diastaticus like the M31?
Hi Toni, I find that it works very well :) I especially like the pairing with M31.
I'd like to try my first wee heavy. Do you think a strong Scotch Ale would benefit from co-fermentation? Also; why does kveik cut down the conditioning time for example Belgian beers from 6-12 months to just a couple of months? What is the science behind it? I can't wrap my head around it..
Yes, It certainly will work nicely I am sure. As to why kveik has this effect nobody can explain that but we are all very happy that it does :)
Hi David. You say mixing lager yeast and high temp ale yeast is something to avoid. I have a thought though. What about say 34/70 mixed with lutra at say 20c under pressure? Would this work? Would it condition faster and would I still have to lager it?
Hey Lisa. Yes, that would work well under pressure. Pressure negates things nicely.
Hi David, what if you want high abv% with benefitial aroma and flavors? I am sure you can guess why I am exploring this.... Process wise, would you still pitch both yeast at same time if you are aiming 16% ABV? Would pitch EC-1118 at high gravity and once SG reaches Lallemand Verdant recommended OG, you pitch the second yeast?
Hi Jacob, In this case pitch your flavour yeast at the start. As long as you can ferment for 4 days then you can pitch your more alcohol tolerant yeast at the same time or a little later. I prefer a co pitch usually.
David, Have you tried any Kviek with any of the Saison Dupont strains? Would love to get around the stall. A lot of brewers use the open fermentation method but that doesn’t seem to work for me. Is kviek the answer to avoid that?
Yes. It seems all the Belgian strains ive tried work well. My fav result so far Saison wise was with Belle Saison paired with Voss. Very bullet proof as a combination also.
Pitch rate??? I want to co-ferment a beer with WPL013 (Pure Pitch) and verdant. The calculators tell me I need 4 packages (1.064 OG).........sounds like too much to me. If I want to use one package of each yeast, can I make a 2L starter and combine both packages in the same starter? Or are the 2 original yeast packs enough?
It really depends on the volume but many calcs raise the rate after 1,060. If this is a one keg batch then I would go one of each and feel that would cover it very well.
Do you think i could use Lutra Kveik yeast with a Mexican lager yeast
Sure, this Kveik is known to be lager like. As is Voss at 20-23C
Hey David, I think I pitched too much yeast in my latest raw NEIPA. It tastes yeasty, it’s been in the keg for 1 month and i can’t taste any other flavour apart from yeast. Would it help if I transferred to another keg to try and clean it up.
Usually if conditioning for a month or so does not fix this then sadly its game over for that beer.
Thank you sir 🙏 ☺
You are very welcome, glad you found it useful :)
@@DavidHeathHomebrew All of your videos are informative and I appreciate the time and effort you put into them. I am a homebrewer who just started writing my own recipes, still learning about yeast. Would please make a video about pitching rates, differences between the pitching rate of Ale and Lager. How to calculate, etc.
Great, thank you. Pitching rates are very dependant on the type of yeast and there is no real rule of thumb. The best way is to use the pitch rate calculators on the websites of the supplier. Here is Lallemands, for example:- www.lallemandbrewing.com/en/canada/brewers-corner/brewing-tools/pitching-rate-calculator/
@@DavidHeathHomebrew thanks, I need to invest more time in yeats :).
It is the magic behind every beer :)
I am top cropping for the 1st time. (Using 5G batch). How much Kraussen can I remove and when is the best time ???
Up to 50% and dig deep 🍻
@@DavidHeathHomebrew thanks David. Looking forward to doing this with my 10G batches
🍻🍻🍻
So if I wanna brew with voss kveik by lallemand, how much yeast should I use?
I suggest using this:- www.lallemandbrewing.com/en/canada/brewers-corner/brewing-tools/pitching-rate-calculator/
Should you whirlpool before or after i have Added the yest in the fermenter?
Before. Otherwise you could damage your yeast.
@@DavidHeathHomebrew Ok perfekt then i do it the right way :) thx.
🍻🍻🍻
@@DavidHeathHomebrew No now when i think of it i have done it after i have added the yest. :(.
when you do it before adding yest how do you blend the yeast in to the beer or do you let it stay on the top of the beer?
There is no need to do anything but add the yeast on top. It will do the rest. Stirring yeast in has been found to be counterproductive.
Interesting article. Do you mean by co-fermentation that you take two different yeast packages and mix them let's say 40-60% ?
And what are you doing with the spoon in de video, remove the top layer?
Thanks Chris. Yes, it is the blending of yeast at different times, ratios and temperature. The spoon technique is top cropping, the best way to capture yeast for reuse. Here is a guide to this:-
ua-cam.com/video/LCocmYRTsiw/v-deo.html
So, the flavour yeast gets to have first go at the wort. Then, when I want to add a second different yeast to improve the attenuation - WHEN does that second yeast go in?
This can certainly vary and for the best results you may wish to run some trials first. One example I can give would be S-04 and US05. These work nicely when both pitched from the start. This is due to US05 being a neutral yeast, so there are no flavours that could be added to concern yourself with and you will gain its attenuation rate alongside the fruity esters from S-04.
I would be interested to know if there is any potential benefits to blending 2 types of Kveik yeast in the same fermentation e.g Voss & Horningdal ?
Sure, a combination of ester flavours for example.
Is it necessary to hydrate your yeast
Only in wort 🍻
I hear that we cant use multiple yeast strains, because eventually one strain will overtake and "push" the otherne out. Or its not the case?
Not really no. If you pitch 2 yeast at the same time at the same ratio then this ratio will be true for the first brew. However, mutation will creep in gradually with more generations of re culturing and the ratio will shift. If a strain becomes weak then it could die out but this will only occur over a more lengthy time period, depending on the strain.
So if my pitching rate is an 11 g packet and I want to blend, should I pitch 1/2 of each? I guess I could also vary the ratio too. 2/3 and 1/3 for example. So many choices, so little time!
Experimentation with the chosen yeast strains will guide you in this. There really is no generic advice answer to this question.
More cheers closing picts😆
Cheers!
i thought co fermentation was when i wore the same underwear two days in a row
It certainly could be another example, yes :)
Some of that yeast looked like suet.
It was all yeast :)
:-)
Thanks :)
oh, and the same yeast works perfectly well for bread, et al, grrr
Sure does 🍻🍻