Enjoyed the video Doc. What I took from it mainly was that at flameout you can add whatever fruit you like as no infection occurred and a great beer resulted. That technique can basically be used for any suitable all grain brew. Be interesting though how much effect it would have on the ABV. I like the idea of about 500 grams just to get that nice note and hint of the fruit.
Absolutely love a grain to glass video. Really enjoyed watching your system in action and the brew day. I've done a beer adding raspberries to the end of boil and I think it's a great way to go, rather than in the fermenter. The finished beer looks incredible and lots of nice raspberry coming through. Great job. Cheers Dino
Cheshire Homebrew Thank you so much. My system works quite nice. But there always issues to improve. The pump for one thing. Got my new one in the mail but I need to get some stuff to fit in my setup.
Nice looking brew. You made me feel very normal. I have mishaps during the brew day all the time. I've never used raspberry before. For that matter any fruit successfully where you could taste it. I will have to try again. Cheers🍻
I know this is an old video, but I just discovered your channel as I just got into home brewing. Ive got a pumpkin ale and a holiday ale fermenting right now and I'm trying to plan out some future brews. Come springtime a blueberry beer would be really nice. Do you think a wheat beer would accept the blueberries at the end of the boil like your stout did with the raspberries? Or should I try adding the blueberries during fermentation?
Hello! First of all great video! Just wanted to know the complete grain bill, as you described what roasted malts you used but not the rest. Was that all plain pale malt or did you also add some cara malts too? Thanks so much and keep it up!!
3kg pilsner malt 500g Munich malt 500g flaked oats 250g roasted barley 200g Carafa 3 200g Carapils 200g chocolate malt 200g crystal 240 200g special B A bit off a cleanup beer but it came out delicious!
Thanks! Just a question, it seems like a lot of roasted malts for just 3k of pilsner, right? Also the amount of hops also seemed a bit too much for that amount of base malt. Is it just 3k pilsner malt or is there a chance it was a little bit more? Just want to clear off any doubt. Thanks a million!
Dude great videos!!! You have inspired me to experiment more with my homebrewing!! I noticed whenever you have dark/roasted grains you add them at the end of the mash, why is that? Also are you an actual doctor? Just curious. Tack!!
Thanks buddy! Please do try it. It gives you colour and flavour without harshness. Theres no need to mash the dark grains. Just steeping. For your next brew try yhis method and let me know how it worked out fo you. You wont regret it. Your second question id one of those question I could answer but then I would have to......you know! Så lite! Cheers!
I was planning on brewing my oatmeal stout again soon and will definietely give it a try! I really don't like the harshness in dark beers. Haha ok I see, you are definitely a doctor with homebrewing!!! Another random question, do you need more headspace for fresh yeast compared to dry yeast?
Haiko Schurz It will be smoth. No not really. If you pitch o. A yeast cake you might and if you're doing a bigger beer. Some yeast blame to need more head space. But not noticed it from them. If you're worried consider a blow off tube maybe. Cheers mate. Don't forget to let me know how it turned out. And as always send me one!
Hi DrHans, I am about to brew a brown ale and have brown malt and pale chocolate malt in it, is it neccessary for me to add those in the top mash as well or should I add them to the entire mash?
KalosPVP Cause it makes smooth non astringent beers. Dark beers can be drank fresh and need no time to mellow out any astringency. Do give it a try. The dark grains don't need to mashed. There are no convergence going on. So steeping a short while instead at mash out works fine. It's an old method called top mashing. Cheers!
Enjoyed the video Doc. What I took from it mainly was that at flameout you can add whatever fruit you like as no infection occurred and a great beer resulted. That technique can basically be used for any suitable all grain brew. Be interesting though how much effect it would have on the ABV. I like the idea of about 500 grams just to get that nice note and hint of the fruit.
Terry Glass Glad you liked it Terry. Yes it's a great to add some flavour. Cheers!
Absolutely love a grain to glass video. Really enjoyed watching your system in action and the brew day. I've done a beer adding raspberries to the end of boil and I think it's a great way to go, rather than in the fermenter. The finished beer looks incredible and lots of nice raspberry coming through. Great job. Cheers Dino
Thanks Dino! Yes, it's so much more less effort tossing them in at the last minute.Cheers!
Great video thanks. Had my grain mill flip today too -- even with two hands!
Love it that you're trying new things. Looked delicious. Cheers.
Thanks, that's the interesting bit about homebrewing. Experimenting.
Cheers!
Nice looking beer and an interesting experiment.. Very inspiring! 👍🍺😝 Cheers!!
Thanks mate! Cheers!!
Great grain to glass video there Doc, sounds an interesting brew🍻👍
Thanks, Hapless! Cheers!
Good brewday footage and cool experiment.
You have a great looking system, trying to build something similar myself.
Cheers.
Cheshire Homebrew Thank you so much. My system works quite nice. But there always issues to improve. The pump for one thing. Got my new one in the mail but I need to get some stuff to fit in my setup.
Looks delicious Dr, I will have to add some raspberry's to my next brew. cheers
It sure was, let me know how it turns out! Cheers!!!!
Nice video, love grain 2 glass. I had my hopper flip over once too, now I always hold it with my other hand.17
Yes, stupid me tried to hold the camera with one hand ;D
Nice looking brew. You made me feel very normal. I have mishaps during the brew day all the time. I've never used raspberry before. For that matter any fruit successfully where you could taste it. I will have to try again. Cheers🍻
Thanks! Yes, I think you should. Cheers!
I know this is an old video, but I just discovered your channel as I just got into home brewing. Ive got a pumpkin ale and a holiday ale fermenting right now and I'm trying to plan out some future brews. Come springtime a blueberry beer would be really nice. Do you think a wheat beer would accept the blueberries at the end of the boil like your stout did with the raspberries? Or should I try adding the blueberries during fermentation?
Hi there! Welcome to my channel. Try the flame out method. You can always add more in the FV later.
Hello! First of all great video! Just wanted to know the complete grain bill, as you described what roasted malts you used but not the rest. Was that all plain pale malt or did you also add some cara malts too? Thanks so much and keep it up!!
3kg pilsner malt
500g Munich malt
500g flaked oats
250g roasted barley
200g Carafa 3
200g Carapils
200g chocolate malt
200g crystal 240
200g special B
A bit off a cleanup beer but it came out delicious!
Thanks! Just a question, it seems like a lot of roasted malts for just 3k of pilsner, right? Also the amount of hops also seemed a bit too much for that amount of base malt. Is it just 3k pilsner malt or is there a chance it was a little bit more? Just want to clear off any doubt. Thanks a million!
The recipe and my methods made a great beer.
I would be interested in checking out your current grainfather set up
Luke Richard Don't have a grainfather but I could show my brewing system if that what you mean? Cheers!
I would get your mash pH up higher, around 5.5. It will make for more rounded dark malt flavors and reduce bitterness/acidity.
Thanks!
Dude great videos!!! You have inspired me to experiment more with my homebrewing!!
I noticed whenever you have dark/roasted grains you add them at the end of the mash, why is that?
Also are you an actual doctor? Just curious.
Tack!!
Thanks buddy! Please do try it. It gives you colour and flavour without harshness. Theres no need to mash the dark grains. Just steeping. For your next brew try yhis method and let me know how it worked out fo you. You wont regret it. Your second question id one of those question I could answer but then I would have to......you know! Så lite! Cheers!
I was planning on brewing my oatmeal stout again soon and will definietely give it a try! I really don't like the harshness in dark beers.
Haha ok I see, you are definitely a doctor with homebrewing!!!
Another random question, do you need more headspace for fresh yeast compared to dry yeast?
Haiko Schurz It will be smoth. No not really. If you pitch o. A yeast cake you might and if you're doing a bigger beer. Some yeast blame to need more head space. But not noticed it from them. If you're worried consider a blow off tube maybe. Cheers mate. Don't forget to let me know how it turned out. And as always send me one!
Hi DrHans, I am about to brew a brown ale and have brown malt and pale chocolate malt in it, is it neccessary for me to add those in the top mash as well or should I add them to the entire mash?
Get my free ebook at my website: bit.ly/DrHans
Hi there! Quick question. Did you fermented the wort WITH the raspberries you added frozen at flameout?
Thanks!
Elvin Rodriguez Hi Elvin! No they where just a flameout edition. They stayed behind in the kettle. Cheers!
Thanks
Hei Dr! Har du brygget den "nye" utgaven av denne ennå? ( @15:55 ) Kunne tenkt meg en god oppskrift på en Raspberry stout. :)
Tja! Nej har inte bryggt den igen. Men V1 var inte dålig.
Hva tenker du om hallon smaken etter lagring?
Har du en oppskift på V1?
Om du är ute efter mycket hallonsmak tycker jag att du skall ha i hallon även i jästanken. Läste jag inte upp receptet i videon?
Good video! Nice beer even with a rough brew day. 17
Hahahaha, yes it was, cheers!
Why do you always add the roasted grains at mashout instead of with the base malts all mash long?
KalosPVP Cause it makes smooth non astringent beers. Dark beers can be drank fresh and need no time to mellow out any astringency. Do give it a try. The dark grains don't need to mashed. There are no convergence going on. So steeping a short while instead at mash out works fine. It's an old method called top mashing. Cheers!
Pastuerisation link in description is broken but it can be found here ua-cam.com/video/Wr_beW3HtHo/v-deo.html
Thanks mate, I think I fixed it now!