You do get soft hop flavours dropping the temp below 80c and its often used for NEIPAs, but not always. It just means you're using more hops, because you have to bitter it as well some where in the boil and and add flavour hops, I like the flavour of hops in hot wort, its a different flavour. Beers can be made without boiling hops but not all beers by a long shot of course. WCIPAs need bitterness or they should call the beer something else, with a traditional hot whirlpool you get bitterness flavour and aroma all in one but even then you really need something @60 or at least near the end of the boil, since those hops will end up sitting in hot wort for sometime before the wort gets cooled to 80, otherwise as the beer ages the bitterness and some times flavour drops off quite quickly and you're left with a weird not bitter, strange cordial type beer, which I think is very popular at the moment lol. It's also about time, effort and energy to drop wort to 80c before doing the whirlpool, it's not that easy on some setups and the professional breweries, even most very small craft breweries just don't do it, it's too hard and time consuming. I see all these clone recipes and people trying to brew a commercial beer and using
@@HomeBrewNetwork this is such an info bomb I love it! Thanks so much for the really detailed explanation! Also confirms the suspicions that it’s not that much worth in terms of effort to what you get. Thanks again!
I've found that doing my hop stands starting at 76C (170F) and letting the temperature fall over 30 minutes provides the greatest hop aroma and flavor I've had for my big IPAs.
@@HomeBrewNetwork If you dive deep, the acids break down at different speeds depending on the temp. So if you know what you are targeting, then you can try to modulate the temperature (or time exposed to temperature) to try to minimize the degradation of these particular acids. So it all depends on what you are doing. Flameout is my usual way, though, but I only do 3 gallons into the fermentor, so I can cool it pretty quickly with my immersion chiller (even with Texas ground water).
Hi, Sean from Jetty Road Brewery here. Good to meet you and have a chat at GABS. Glad you enjoyed the beers. If anyone is interested our Talus IPA recipe was, OG 1.060 Coppers pale Oats Light crystal Dex. 15mins Talus W/P Talus Dry Hop Talus 30g/l Lallemands W.C. Ale
Gday mate, thanks very much for that! I thought you'd like the plug. Let me know if you're interested in a full brewery recipe video, that would be great, at least I can come over now and take some footage of the venue etc. Cheers Gash
I understand it works for sure, for most beers I think the extra work doesn't pay off, not that the results aren't good, just work/time vs pay off thing. Cheers!
Love the editing style on this one Gash! Your videos have been a massive help in my brewing journey so far - keep up the awesome work! Looking forward to the next one :)
Hi Gash another great video 👍🏼 One question please I am on my first brew in the All rounder what do you set you spunding valve too please? Keep them coming ! Cheers 🍻 Mitch
People say it's difficult to get the lid off the fermzilla, I do it exactly the same way as you and it's a piece cake ! Or a piece of piss or piss easy as we say in London 😂😉
great vid mate, next brew looking to do something very similar, Brew salts wise into RO would 3g CaCI2, 1.6g MgSO4 - 5.4g CaSO4 - 1.5ml Phos acid (85%) - get a reasonable profile going ? - Brew farther has it coming in at 5.34Ph mash - Sulfate/Choloride ratio at 2.6, new to the game, keep up the cracking work.
We were able to use talus here in the Philippines for a brewing competition for an American IPA, I used 2 oz of talus and 1 oz of cascade for dryhopping. Boil was just cascade for bittering and lemondrop at end of boil. I got more grapefruit when the bottle was fully conditioned. But lost big aromas very quick within 3 weeks from keg and bottling. (That has a lot to do with me not doing closed transfers, i just do basic brewing). Overall talus is a very interesting hop.
Hey mate, just curious why this recipe and others like choose a higher mash temp only to add dextrose. Why not just mash in at 63c to achieve the lower fg?
Dextrose or sugar doesn't always make a beer thinner, as is often said.. of course replacing malt with sugar in very high amounts the beer will be thinner.. Mashing high you still get some backbone and taste from the malt, but you can raise that Original gravity without too much, I totally get your question, but it just works. Besides being an ingredient in some of the worlds best belgian beers, nearly all belgian beers, sugar and dex got a bad name in the home brew community, but 99% of the reasons were false, the reasons for bad beer back then was people using 100% sugar with a can of goop, extremely bad yeast and extremely high ferment temps recommended. Mostly the sugar got the blame. As soon as I studied brewing formally it was one of the "home brew myths" that was destroyed. I can guarantee near every brewery will have some form of simple sugar used in some of their beers. It's a like personal fight of mine hahaha I'm carrying it to destroy these sugar myths.. It's not very popular the last 5 or 10 years, but you know its the diet fight against sugar evil thing it is apparently.. but in brewing it gets fermented all of it, near enough. The other reason its very handy is in small systems like this you can try and squeeze in 7kg of grain and have a shit of brew day or use 5.5 to 6kg and add a small amount of simple sugars and everyone is happy lol I guess too being trained by people that run breweries, if you can use a cheaper ingredient, a totally reliable, fermentable ingredient that causes absolutely no down side to a beer, it's beneficial, why wouldnt you? Cheers!
I'm in regional Victoria, the only good thing about being in lockdown is having spare time to brew, thankfully I prepared Months ago and bought 6 bags of pale malt because I knew months ago this would happen again and people called me a conspiracy theorist for having a spare room filled with Bog Roll 'toilet paper' and brewing grains etc 😂 loving this cold weather, currently drinking stout, cheers 🍺
brew day was a bit stressful, had kegland mill the grain and they milled it to dust and had a very difficult mash despite adding a fair amount of rice hulls. main issue was having big temp swings between the top and bottom of the mash due to the poor flow. mashed a bit longer and kept stirring through and managed to hit the number dead ok but not sure what the mash temp will mean for the fermentation. it’s bubbling away in the ferment fridge now so time will tell.
Sorry mate, UA-cam doesnt send me notifications for comments anymore and I have to go looking for them. Missed this one. Strange they milled it to dust! I'm sure it will be fine though. Cheers mate!
@@HomeBrewNetwork no worries mate all good, just checked gravity when chucking in the dry hop at day 4, it’s sitting at 1.018 😅 bumped temp up to 21 will give it another 2-3 days and check again before cold crashing, hopefully it will drop another 5-6 points 🤷🏻♂️
@@aidanw2980 maybe could of held off the dry hops, but no dramas at all, it'll be fine, even if you have to leave it another 5 or 6 days, be fine.. Forgotten 43 brewery in NZ now brew it for their brewery. They loved it. You'll soon find out if you like talus or not I guess! lol
@@HomeBrewNetwork yeah probably but i took the sample dumped the hops then took the reading 🤦🏻♂️ oh well i guess as long the hops aren’t in there too long it should be ok. the sample tasted good so that’s a start.
hey mate, are y ou based in Melbourne? Am wondering if i could get away without water treatment in general or do you think it has a huge impact on brewing?
I like to do 80c hop stands cause I still have 350gms of magnum from a 500gm bag that I bought when I first started home brewing and I'm trying my best to get rid of it!
Sorry for all the replies I made that mistake years ago, gotta be 10 years when Yakima started selling to home brewers, now postage kills that.. I got 500g or a pound anyway of magnum, cascade and centennial I think it was.. The Magnum was still there going 5 years later, I chucked it out in the end lol Cheers!
@@HomeBrewNetwork That's so funny, I bought a 500gms of Magnum, Saaz and Cascade when I first started brewing in July 2019, I still have all three bags! 🤣🤣🤣 Also my reason for 80c hop stands is because I'm putting as much magnum in at 60 minutes as I can to get rid of it, then I put my flavour hops in at the 80c 🍻
Well no actually, I was lazy and used my GoPro as my main camera batteries were flat, then when I rendered it it was 4K without me even realising... and then there's a bit of an in joke about 4K so I thought I'd run with it hahaha Cheers!
@@dalejoy193 awesome, still no NBN here so it used to take me near two days to upload a video sometimes just at 720p but I've had to get 5G just to make life a bit easier, now its under an hour! Cheers!
Haven’t tried doing actual hop stands at a given temperature yet tbh, not sure how much extra flavour/aroma you get versus just flameout
You do get soft hop flavours dropping the temp below 80c and its often used for NEIPAs, but not always. It just means you're using more hops, because you have to bitter it as well some where in the boil and and add flavour hops, I like the flavour of hops in hot wort, its a different flavour. Beers can be made without boiling hops but not all beers by a long shot of course. WCIPAs need bitterness or they should call the beer something else, with a traditional hot whirlpool you get bitterness flavour and aroma all in one but even then you really need something @60 or at least near the end of the boil, since those hops will end up sitting in hot wort for sometime before the wort gets cooled to 80, otherwise as the beer ages the bitterness and some times flavour drops off quite quickly and you're left with a weird not bitter, strange cordial type beer, which I think is very popular at the moment lol.
It's also about time, effort and energy to drop wort to 80c before doing the whirlpool, it's not that easy on some setups and the professional breweries, even most very small craft breweries just don't do it, it's too hard and time consuming. I see all these clone recipes and people trying to brew a commercial beer and using
@@HomeBrewNetwork this is such an info bomb I love it! Thanks so much for the really detailed explanation! Also confirms the suspicions that it’s not that much worth in terms of effort to what you get. Thanks again!
I've found that doing my hop stands starting at 76C (170F) and letting the temperature fall over 30 minutes provides the greatest hop aroma and flavor I've had for my big IPAs.
@@HomeBrewNetwork If you dive deep, the acids break down at different speeds depending on the temp. So if you know what you are targeting, then you can try to modulate the temperature (or time exposed to temperature) to try to minimize the degradation of these particular acids.
So it all depends on what you are doing. Flameout is my usual way, though, but I only do 3 gallons into the fermentor, so I can cool it pretty quickly with my immersion chiller (even with Texas ground water).
@@Vykk_Draygo I totally understand, I get it, but what is a problem for new brewers is they are being told by others that whirlpool means always means
Hi, Sean from Jetty Road Brewery here.
Good to meet you and have a chat at GABS. Glad you enjoyed the beers.
If anyone is interested our Talus IPA recipe was,
OG 1.060
Coppers pale
Oats
Light crystal
Dex.
15mins Talus
W/P Talus
Dry Hop Talus 30g/l
Lallemands W.C. Ale
Gday mate, thanks very much for that! I thought you'd like the plug. Let me know if you're interested in a full brewery recipe video, that would be great, at least I can come over now and take some footage of the venue etc. Cheers Gash
@@HomeBrewNetwork yeah sounds good just let me know what beer you are interested in and I'll send you the recipe. Cheers mate
I have been doing my Whirlpool at 77 degrees for about 15 min with no dry hop for an APA. Getting good hop flavor.
I understand it works for sure, for most beers I think the extra work doesn't pay off, not that the results aren't good, just work/time vs pay off thing. Cheers!
Love the editing style on this one Gash!
Your videos have been a massive help in my brewing journey so far - keep up the awesome work! Looking forward to the next one :)
Thanks, will do! Cheers mate!
Hi Gash another great video 👍🏼
One question please I am on my first brew in the All rounder what do you set you spunding valve too please?
Keep them coming !
Cheers 🍻 Mitch
People say it's difficult to get the lid off the fermzilla, I do it exactly the same way as you and it's a piece cake ! Or a piece of piss or piss easy as we say in London 😂😉
Exactly! Cheers mate!
Looking forward to the tasting video! Cheers
So am I :) the aroma out of the fermenter chamber has been good, but you just never know till its in the mouth lol Cheers!
Love Jetty Road
Just made this beer and followed your recipe and it is amazing!
Glad you like it! its a great hop, some people dont like it, but I love it. Cheers!
great vid mate, next brew looking to do something very similar, Brew salts wise into RO would 3g CaCI2, 1.6g MgSO4 - 5.4g CaSO4 - 1.5ml Phos acid (85%) - get a reasonable profile going ? - Brew farther has it coming in at 5.34Ph mash - Sulfate/Choloride ratio at 2.6, new to the game, keep up the cracking work.
Thats a great place to start as long as mash is between 5.2 and 5.6 - ish all will be well! Cheers!
@@HomeBrewNetwork thanks legend!
We were able to use talus here in the Philippines for a brewing competition for an American IPA, I used 2 oz of talus and 1 oz of cascade for dryhopping. Boil was just cascade for bittering and lemondrop at end of boil. I got more grapefruit when the bottle was fully conditioned. But lost big aromas very quick within 3 weeks from keg and bottling. (That has a lot to do with me not doing closed transfers, i just do basic brewing). Overall talus is a very interesting hop.
Was there a tasting follow up video?
I loved it, and there's a brewery in NZ now brewing their version of it. Cheers! ua-cam.com/video/EeYXF4Vmqt0/v-deo.html
Hey there Gash, was this the vid you thought the low oxy post ferment clearing agent addition was on the end? 🤔
Ahh sorry Mate it's on the Bob's xpa vid haha found it!
Sorry mate was busy yesterday, think I may of done it in the talus vid too? hmmm
@@HomeBrewNetwork nah all good Gash I enjoyed the live brew day 👍 I found the footage it was at the kegging of the Bob's XPA brew 😎
What was your pressure in your fermentor? Did you let it build up naturally? Thanks
Absolutely froth this hop
Its soooo good
nice! just a couple of samplers at the Jetty Rd stand ;) looking forward to see how this ones comes out !
Not overdoing slow-mo. Slow-mo is goooooooood.
Hey mate, just curious why this recipe and others like choose a higher mash temp only to add dextrose. Why not just mash in at 63c to achieve the lower fg?
Dextrose or sugar doesn't always make a beer thinner, as is often said.. of course replacing malt with sugar in very high amounts the beer will be thinner.. Mashing high you still get some backbone and taste from the malt, but you can raise that Original gravity without too much, I totally get your question, but it just works. Besides being an ingredient in some of the worlds best belgian beers, nearly all belgian beers, sugar and dex got a bad name in the home brew community, but 99% of the reasons were false, the reasons for bad beer back then was people using 100% sugar with a can of goop, extremely bad yeast and extremely high ferment temps recommended. Mostly the sugar got the blame. As soon as I studied brewing formally it was one of the "home brew myths" that was destroyed. I can guarantee near every brewery will have some form of simple sugar used in some of their beers. It's a like personal fight of mine hahaha I'm carrying it to destroy these sugar myths.. It's not very popular the last 5 or 10 years, but you know its the diet fight against sugar evil thing it is apparently.. but in brewing it gets fermented all of it, near enough. The other reason its very handy is in small systems like this you can try and squeeze in 7kg of grain and have a shit of brew day or use 5.5 to 6kg and add a small amount of simple sugars and everyone is happy lol
I guess too being trained by people that run breweries, if you can use a cheaper ingredient, a totally reliable, fermentable ingredient that causes absolutely no down side to a beer, it's beneficial, why wouldnt you?
Cheers!
Cheers Gash! Sounds yum!
I'm in regional Victoria, the only good thing about being in lockdown is having spare time to brew, thankfully I prepared Months ago and bought 6 bags of pale malt because I knew months ago this would happen again and people called me a conspiracy theorist for having a spare room filled with Bog Roll 'toilet paper' and brewing grains etc 😂 loving this cold weather, currently drinking stout, cheers 🍺
I'm not much for the cold, although if I was regional I'd probably have a fire place and be very happy! Stuck in surburbia sucks! Cheers mate!
@@HomeBrewNetwork I have a wood heater here, I'm in the Otways
brewing this tomorrow morning. can’t say i’ve had any beers with talus but i remember you really enjoyed this beer so will take your word for it 🤣
brew day was a bit stressful, had kegland mill the grain and they milled it to dust and had a very difficult mash despite adding a fair amount of rice hulls. main issue was having big temp swings between the top and bottom of the mash due to the poor flow. mashed a bit longer and kept stirring through and managed to hit the number dead ok but not sure what the mash temp will mean for the fermentation. it’s bubbling away in the ferment fridge now so time will tell.
Sorry mate, UA-cam doesnt send me notifications for comments anymore and I have to go looking for them. Missed this one. Strange they milled it to dust! I'm sure it will be fine though. Cheers mate!
@@HomeBrewNetwork no worries mate all good, just checked gravity when chucking in the dry hop at day 4, it’s sitting at 1.018 😅 bumped temp up to 21 will give it another 2-3 days and check again before cold crashing, hopefully it will drop another 5-6 points 🤷🏻♂️
@@aidanw2980 maybe could of held off the dry hops, but no dramas at all, it'll be fine, even if you have to leave it another 5 or 6 days, be fine.. Forgotten 43 brewery in NZ now brew it for their brewery. They loved it. You'll soon find out if you like talus or not I guess! lol
@@HomeBrewNetwork yeah probably but i took the sample dumped the hops then took the reading 🤦🏻♂️ oh well i guess as long the hops aren’t in there too long it should be ok. the sample tasted good so that’s a start.
Really looking forward to the tasting, had some cracking beers with talus hops from last year 🤙
Its an interesting hop, like sabro, but less offensive, less cedar and mint, well that's what I've got so far, have to wait and taste mine! Cheers!
Great video as always! Just wondering where you got the bottom screen for your mash pipe that doesn't have the threaded bit for the rod attachment?
you can put a bolt in the bottom or get the pro screen from kegland Cheers ! bit.ly/Pro35Lbottom
@@HomeBrewNetwork awesome cheers mate! Will look for somewhere in NZ that stocks these
hey mate, are y ou based in Melbourne? Am wondering if i could get away without water treatment in general or do you think it has a huge impact on brewing?
Most beers you’ll probably be just fine, but some beers like neipa you won’t get the desired result. Cheers! I’m near Werribee
Looks good mate, looking forward to the tasting vid 🍻🍻
Thanks and cheers Cam!
I like to do 80c hop stands cause I still have 350gms of magnum from a 500gm bag that I bought when I first started home brewing and I'm trying my best to get rid of it!
Interesting I'm doing a vid on that soon, not so much the 80c thing but late adds of magnum.
with late adds of magnum, you probably have no choice hahah Cheers mate!
Sorry for all the replies I made that mistake years ago, gotta be 10 years when Yakima started selling to home brewers, now postage kills that.. I got 500g or a pound anyway of magnum, cascade and centennial I think it was.. The Magnum was still there going 5 years later, I chucked it out in the end lol Cheers!
@@HomeBrewNetwork That's so funny, I bought a 500gms of Magnum, Saaz and Cascade when I first started brewing in July 2019, I still have all three bags! 🤣🤣🤣
Also my reason for 80c hop stands is because I'm putting as much magnum in at 60 minutes as I can to get rid of it, then I put my flavour hops in at the 80c 🍻
@@HomeBrewNetwork I just wish I'd bought 500gm of Vic Secret or Galaxy as I would've already used them by now!
Might have a crack at this one too. Nice one mate
See how it goes ay? Cheers!
Looks good mate 🍻
I hop so mate, cheers!
totally agree about SMaSH beers. Try your new hop with a proven malt backbone
Thanks for watching mate, cheers!
Love the slo mo!
Went a bit crazy lol cheers!
New camera, in HD 4K. Nice work.
Well no actually, I was lazy and used my GoPro as my main camera batteries were flat, then when I rendered it it was 4K without me even realising... and then there's a bit of an in joke about 4K so I thought I'd run with it hahaha Cheers!
@@HomeBrewNetwork I have the AUSSIE NBN ,now and can watch in 4K, streaming well across the bay to Parkdale!!!
@@dalejoy193 awesome, still no NBN here so it used to take me near two days to upload a video sometimes just at 720p but I've had to get 5G just to make life a bit easier, now its under an hour! Cheers!