That bit about quick cooling will come in handy for some folks I’m sure. It sure is difficult to drop temps during summer time unless you really plan ahead
I'm in Florida so I'm very familiar with the problem of warm ground water. I haven't brewed in a few years but what I did that worked pretty well for me was setting up this: Sink Water ---> Immersion Pre-Chiller in bucket of water ---> Immersion Chiller in Wort This is slightly similar to what you showed in the video but rather than running ice water through the main immersion chiller I had a bucket, or my igloo "mash tun" cooler, with a 2nd immersion cooler inside of that with water in it. I'd run straight sink water through this setup, wihth out any ice, till I got down to about 100F which happened quickly. Then I'd add the collection of ice I saved up or bought to the bucket/cooler with the pre-chiller in it. This would lower the temp of my water going through the main immersion chiller in the wort. The nice part is the ice water in the pre-chiller wasn't being warmed by the wort, it was just cooling down the water from the sink so the ice lasted longer. It was a more complicated setup but it wasn't too complicated. Set this up with quick disconnected on everything and it goes together quick.
Nice one bud I've never tried this type of beer before, still time for me to brew and drink. Glad the chiller worked a bit more after the ice, thanks for sharing .
Great to see a Speight's T Shirt. Speight's is brewed in Dunedin, New Zealand so it is a long way from home. I went to University in Dunedin and consumed lot's of that beer. Cheers
@@treynewton4000 You'll know you have the sickness when your brewing, watching beer videos, drinking a beer and taking beer media into the bathroom. Prepare the divorce papers. 😆
Your videos are great 👍. I would like more recipie detail though Things like salt additions have alot to do with flavor as well as lactic acod additions and mash ph can have a big impact 😋
Cool, will be interesting to see how the different yeast turns out. I mashed at 152F for about 60 mins. I think I skipped the mash out step on this one.
Hello I have a question to ask you about the use of SS brewtech fermenters without discharge when you have to lager make a racking before or Go to 2° degrees without decanting and leave the yeast in the fermenter?
It is better odds wise to pitch yeast at 70 And cool to lager temps, rather than chilling to lager temps and cold pitching. The headstart of propagation trump's the slow start of cold pitching. But do as ye shall.
@@jimbobua4696 Not with Fermentis. Plus the high heat for esters will never be reached as the wort is going down in temperature. I brewed professionally for 3 years and never had a single bad batch doing it this way.
Martin, your videos are very good and professional, however you show a lot of footage of the brew day and nothing on fermentation, clarification and packaging. Those in my opinion are much trickier and have greater impact on the finished beer. Maybe focus on those on some of the following videos!! Cheers from Brazil!
Hello, I am a home brewer, I want to brew all your beer recipes. I'm from Russia. Can you help me with liquid yeast? Or advise me a good store? For my money))) I really like your blog !!!! I have relatives in Europe. We can’t get such yeast. Thanks for the help.
The Homebrew Challenge pretty efficient! I can’t justify using that much in California. I able to use the kitchen sink with 20 pounds of ice and can cool it in about 30 minutes
@T W show me a bock beer or any German beer traditionally in that glass (which isn't a traditional tulip by the way). The new age European craft glass (as per this video) has a long stem like a wine glass. Never before seen in the beer world.
Flection: "Heller Bock" not "Helles Bock" "Der Bock" masculine word > "Der" masculine article "Helles" the beer style "Munich Helles" or "Bavarian Helles". "Das Helle" neutral word > "Das" neutral article. Correct is Pale Bock, Maibock, Heller Bock, Helles Starkbier(Pale Strong Beer) or Pale Strong Lager(if the Bock is a Lager, if not Pale Strong Ale). The word Bock comes from bavarian word "Ainpöckisch" that is the bavarian term of german "Einbeckisch" > "it comes from the town of Einbeck" because in the medieval the bavarians are too stupid to brewing decent beer, but in making wine bavarians was experienced. So bavarians address in northern germany - because northern germans have a 5000 years old sustained brewing culture - in opposite to bavaria uninfluenced by romans - to buy there beer. Einbeck was in the medieval a famous brewing town, but beer was in the medieval mostly infected by bacteria, and the way to bavaria is much long. Einbeck people brew there beer for the export stronger then normal. Strong enough, for the long way to bavaria, thereby the beer shouldn't be bad. Bavarians love the beer from Einbeck, because bavarians can't speak proper german, they say "Ainpöck" to "Einbeck", and "Ainpöck" ist shorted to "Ainbock > A Bia des vu Ainbock kimma"(that was bavarian language), "Ain/Ein" is "One" in english, the term "Bockbier" was created by bavarian language. So bavarians buy not only buy the beer from northern germany(the beer at this time was always an ALE no Lager!). THe bavarians buy also brewers from einbbeck, so make einbeck beer in bavarian. The Hofbräuhaus(Court Brewhouse) was created. So Bavarians brewing now their own Bock beer, thereby the strong alcohol is conservating the beer. Bavarians has the idea, to store the beer in the cold wine cellars over the summer - like a fridge - to conservate it's more. Noone know anything about yeast at that time. Because of the low temperaure in wine cellars, lager yeasts could propagate more than ale yeasts. Yes, the first Lager was found by chance. Bavarians liked the new taste of their beer fermented by mostly lager yeasts. lactic bacterias and many other bacterias couldn't propagate at that low temperatures, so the strain was any time clean and matched. In Northern germany the people brewing furthermore their Ale at warm temperatures and many bacterias and mostly very sour. but the lager brewing techniques - lager is the german term for store or stock - spread fast over all german countries. But Ale brewing never stops. Today, we have in northern germany some traditional ales, the german term for an ale based mostly of barley malt is "Altbier". Also in bavaria the ale brewing never stops, so based mostly on wheat malt is an ale in german "Weizenbier", wheat beers are very popular in bavaria.
I would remove maris otter from any lager you're brewing. it just doesn't fit the profile. BJCP style guidelines says, "Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock)" Stick with the malts from the country of orgin of the style.
That bit about quick cooling will come in handy for some folks I’m sure. It sure is difficult to drop temps during summer time unless you really plan ahead
So looking forward to cooler ground water now.
Great video. I enjoyed the segment on your cooling process. I've had similar issues.
I'm in Florida so I'm very familiar with the problem of warm ground water. I haven't brewed in a few years but what I did that worked pretty well for me was setting up this:
Sink Water ---> Immersion Pre-Chiller in bucket of water ---> Immersion Chiller in Wort
This is slightly similar to what you showed in the video but rather than running ice water through the main immersion chiller I had a bucket, or my igloo "mash tun" cooler, with a 2nd immersion cooler inside of that with water in it.
I'd run straight sink water through this setup, wihth out any ice, till I got down to about 100F which happened quickly. Then I'd add the collection of ice I saved up or bought to the bucket/cooler with the pre-chiller in it. This would lower the temp of my water going through the main immersion chiller in the wort.
The nice part is the ice water in the pre-chiller wasn't being warmed by the wort, it was just cooling down the water from the sink so the ice lasted longer. It was a more complicated setup but it wasn't too complicated. Set this up with quick disconnected on everything and it goes together quick.
Nice one bud I've never tried this type of beer before, still time for me to brew and drink. Glad the chiller worked a bit more after the ice, thanks for sharing .
Thanks
sounds and looks to me like you brewed a very well made maibock! Nice!
Another thing I've found really speeds up the cooling is slowly raising and lowering the wort chiller up and down in the kettle.
Will give that a try.
this is the 4th or 5th video of yours that i've watched now... in a row. subscribed! love the way you do your videos.
liked the outro haha Great videos! keep it up
I think Deadguy from Rogue is considered a Maibock. Even though they use an ale yeast. Not sure if you get that all the way in the Carolinas.
Great to see a Speight's T Shirt. Speight's is brewed in Dunedin, New Zealand so it is a long way from home. I went to University in Dunedin and consumed lot's of that beer. Cheers
If you use a prechiller- another immersion chiller in ice water- you can get far lower temps quicker.
Great content, keep up the good work 👍🍻
Drinking a homebrew bock while watching this. Cheers 🍻
@@treynewton4000 You'll know you have the sickness when your brewing, watching beer videos, drinking a beer and taking beer media into the bathroom.
Prepare the divorce papers.
😆
Rogue dead guy might be the only year round commercial maibock. Otherwise try devils backbone maibock when it comes out next spring it's great beer
Count me in!
Your videos are great 👍. I would like more recipie detail though
Things like salt additions have alot to do with flavor as well as lactic acod additions and mash ph can have a big impact 😋
which one did you point to and say you enjoyed the flavour more? id like to also watch that video?
Looks like a nice setup 👍 what is the music called playing in the beginning?
Born Again by Michael Shynes
Good video! Can you share the Mash profile please? I want to try this recipe, but with different yeast (M54). Thank
Cool, will be interesting to see how the different yeast turns out. I mashed at 152F for about 60 mins. I think I skipped the mash out step on this one.
You need another coil before the one in your kettle running through ice water.
She's a hard road. Good on ya mate.
Hi Martin.., What are these containers for your malts; base as well as speciality...
Hello I have a question to ask you about the use of SS brewtech fermenters without discharge when you have to lager make a racking before or Go to 2° degrees without decanting and leave the yeast in the fermenter?
What are those green lid vessels? I need better ways to store my grains.
Hey, Martin. Do you ever do second fermentations?
It is better odds wise to pitch yeast at 70 And cool to lager temps, rather than chilling to lager temps and cold pitching. The headstart of propagation trump's the slow start of cold pitching. But do as ye shall.
Depends. Pitching warm may intensify production of unwanted esters that may end up in the final product
@@jimbobua4696 Not with Fermentis. Plus the high heat for esters will never be reached as the wort is going down in temperature.
I brewed professionally for 3 years and never had a single bad batch doing it this way.
@@thomasodetinape4180 does the yeast finish at intended FG when you're doing it this way?
How much water do you use when chilling? We try to save it in buckets etc to use for clean up, or just to water the garden
Good question and honestly I have no idea.
What is the FG?
Martin, your videos are very good and professional, however you show a lot of footage of the brew day and nothing on fermentation, clarification and packaging. Those in my opinion are much trickier and have greater impact on the finished beer. Maybe focus on those on some of the following videos!! Cheers from Brazil!
Hello, I am a home brewer, I want to brew all your beer recipes. I'm from Russia. Can you help me with liquid yeast? Or advise me a good store? For my money))) I really like your blog !!!! I have relatives in Europe. We can’t get such yeast. Thanks for the help.
Try Gozdawa dry yeast from Poland. Absolutely phenomenal results.
gozdawa.info/en-index.php
so, you would not recommend making this but to make the other one instead ?
General consensus was the Festbier beat out the the Helles Bock. Both kegs are almost empty now though :-)
Standing bare foot on a wet floor beside a bucket of water with a power lead running in... You really like to live dangerously 😅
What could possibly go wrong? 🤪
Will you be brewing a Munich Dunkel?
Yes - style 8A. Looking forward to some darker German beers.
how much water does it use?
My system used about 7 gallons. I just add whatever BeerSmith tells me I need for my equipment.
The Homebrew Challenge pretty efficient! I can’t justify using that much in California. I able to use the kitchen sink with 20 pounds of ice and can cool it in about 30 minutes
WHITE LABS
Bring the music down! Otherwise I'm digging it
Better normalized volume levels coming starting with next week's video.
That crafty glass is sacrilege for German Lager.......
Haha.. but its was the cleanest beer glass I had on hand :)
@T W show me a bock beer or any German beer traditionally in that glass (which isn't a traditional tulip by the way). The new age European craft glass (as per this video) has a long stem like a wine glass. Never before seen in the beer world.
HellerR Bock ;)
Why do you think the German beer-laws prohibited brewing bock-beer (or any lager) in the summertime?
Flection: "Heller Bock" not "Helles Bock"
"Der Bock" masculine word > "Der" masculine article
"Helles" the beer style "Munich Helles" or "Bavarian Helles".
"Das Helle" neutral word > "Das" neutral article.
Correct is Pale Bock, Maibock, Heller Bock, Helles Starkbier(Pale Strong Beer) or Pale Strong Lager(if the Bock is a Lager, if not Pale Strong Ale).
The word Bock comes from bavarian word "Ainpöckisch" that is the bavarian term of german "Einbeckisch" > "it comes from the town of Einbeck" because in the medieval the bavarians are too stupid to brewing decent beer, but in making wine bavarians was experienced. So bavarians address in northern germany - because northern germans have a 5000 years old sustained brewing culture - in opposite to bavaria uninfluenced by romans - to buy there beer. Einbeck was in the medieval a famous brewing town, but beer was in the medieval mostly infected by bacteria, and the way to bavaria is much long. Einbeck people brew there beer for the export stronger then normal. Strong enough, for the long way to bavaria, thereby the beer shouldn't be bad. Bavarians love the beer from Einbeck, because bavarians can't speak proper german, they say "Ainpöck" to "Einbeck", and "Ainpöck" ist shorted to "Ainbock > A Bia des vu Ainbock kimma"(that was bavarian language), "Ain/Ein" is "One" in english, the term "Bockbier" was created by bavarian language. So bavarians buy not only buy the beer from northern germany(the beer at this time was always an ALE no Lager!). THe bavarians buy also brewers from einbbeck, so make einbeck beer in bavarian. The Hofbräuhaus(Court Brewhouse) was created. So Bavarians brewing now their own Bock beer, thereby the strong alcohol is conservating the beer. Bavarians has the idea, to store the beer in the cold wine cellars over the summer - like a fridge - to conservate it's more. Noone know anything about yeast at that time. Because of the low temperaure in wine cellars, lager yeasts could propagate more than ale yeasts. Yes, the first Lager was found by chance. Bavarians liked the new taste of their beer fermented by mostly lager yeasts. lactic bacterias and many other bacterias couldn't propagate at that low temperatures, so the strain was any time clean and matched. In Northern germany the people brewing furthermore their Ale at warm temperatures and many bacterias and mostly very sour. but the lager brewing techniques - lager is the german term for store or stock - spread fast over all german countries. But Ale brewing never stops. Today, we have in northern germany some traditional ales, the german term for an ale based mostly of barley malt is "Altbier". Also in bavaria the ale brewing never stops, so based mostly on wheat malt is an ale in german "Weizenbier", wheat beers are very popular in bavaria.
Just wait till you hear my pronunciation on future German beer styles :-)
I would remove maris otter from any lager you're brewing. it just doesn't fit the profile. BJCP style guidelines says, "Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock)" Stick with the malts from the country of orgin of the style.
Yeah definitely not traditional. But after weeks of brewing German lagers its fun to change up the ingredients a bit and see what comes out.
I have to insist : "What a waste of water ..." ...the less water, the less beer we have. You can use that water to wash your equipment.
It's "Heller Bocker" there is nothing like "Helles Bock" ;-)
Interesting. For naming I'm just following the lead of the BJCP guidelines - didn't know that.
Drop the frickin music. Drop the maris otter. If you want more malt add special b its closer to the original.