warning for headphone users at 9:46 ...

@WarfarA

3 жыл бұрын

WHAT DID YOU SAY ????

@WhipsawWillys

3 жыл бұрын

LOUD NOISES

@TheHomebrewChallenge

3 жыл бұрын

Opps sorry about that!

@300Z31

3 жыл бұрын

Beat me to it lol.

Thanks for the video! I also have the spike steam condenser lid and wondered about recirculating the water, cause it does use a lot!

Your videos always make me grateful that I have a simple and inexpensive set-up! It seems like these super expensive solutions always bring more problems than it solves 😅 I mean this in the nicest way possible, really enjoy watching your vids! :D

@TheHomebrewChallenge

3 жыл бұрын

Dialing this stuff in is part of the fun for me. But yeah nothing wrong whatsoever with a simple repeatable stress free brew day

@kevinrich5312

3 жыл бұрын

I love the new gadgets, and with anything new it takes time and trial and error to get it right. I continue to upgrade when I can afford it. It is the fun part of the hobby, and can make brewing more fun for me. But to each his own🙂

Love the brews week over week - keep them coming!

Bière de Garde is one of the most underrated beer styles out there. I am glad you decided to brew one to (hopefully) change that. I made a Bière de Garde Ambrée myself last year and it was spectacular. Hands down the best beer I ever made. Malty like a Munich Lager, pintable like a dark Weizenbier and with the punch of a Tripel. And the commercial example on which I could get my hands was equally great. So thanks for this video. The world needs to know about Bière de Garde :D Cheers from Germany.

Trying new gadgets that are no where near my budget. . .still a good looking beer and wonderful brewday!

My first beer was a local biere de garde. Love this style. Something I really need to brew soon.

@TheHomebrewChallenge

3 жыл бұрын

That's quite the introduction to brewing.

For anyone looking for a large whisk like that, check restaurant supply stores. I got a nice stainless one a bit smaller than the one Martin uses and it wasn’t expensive. The XL ones are also fairly common at stores like this.

Another fantastic video. Thanks for always having fun with these new processes! It's very interesting, and even though you're brewing literally every week, the videos always have something new to offer. A+ Content Creation right there. About to brew my first all-grain batch! Planning a (hopefully) yummy Cherry Wheat. Can I ask your opinion; ferment on Cherry puree, or just use Cherry extract?

@TheHomebrewChallenge

3 жыл бұрын

Thanks so much. Funny you should ask about purée. I’ve never used it in beer but looking at including it in an upcoming brew.

Keep em coming, great channel

@TheHomebrewChallenge

3 жыл бұрын

Thank you!

1.25 The Restaurant Store in Bensalem Pa. has a few Different Sizes of Whisks. I would think that are other Restaurant Supplies Stores would have them.

You can dry out a farmhouse ale without adding honey or sugar. I use a mash schedule of 63C (145F) 30 minutes, 68C (154F) 15 minutes and a 5 minute 74C(165F) mashout to aid sparging (I know you don't sparge). Beer finishes between 1.002 and 1.004 usually. The sweetness you taste after the beer dries out is glycol produced by saison yeast.

Very surprised by the sweet comment with 3711. I've probably used that yeast the most since 2009 and I don't think I've ever had a beer finish above 1.010. That yeast is super dry and attenuation is around 80% so a sweet comment with added honey that will also dye things out seems weird. Another good video sir. Keep up the good work.

So... funny you post this this week. I brewed a SMaSH on the weekend. My OG was significantly lower than where it should have been. I too used the condenser lid from Spike. The profile I was using had a boil off rate of 1gal/hr. I have now adjusted it lower to 0.3. We shall see how it works next week. Also, I tried recycling the cooling water. Same bucket to the lid and then back. I kept it cool with a series of ice pack changes. I've been collecting all the meal kit ice packs from my neighbours...

@TheHomebrewChallenge

3 жыл бұрын

Oh that is interesting. Will be interested to hear if you dial in the correct boil off rate. And who needs glycol when you’ve got the neighbors ice packs 🙌

Just threw my take on this one in a fermenter. Pretty similar recipe but I went with some Victory rather than Aromatic, no honey, Hallertau Hersbucker (bittering and aroma) and Blanc (aroma) for the hop schedule, and Belgian rather than French saison yeast. Slightly higher opening ferm temp, too, but I'm planning on 'lagering' around 60F after most of primary fermentation is done in the initial yeast rush. Looking forward to it and thanks for the inspiration! If it goes well, I'm planning a paler bretted version for the fall.

@TheHomebrewChallenge

3 жыл бұрын

Awesome! Hope you enjoy it.

You have to age beers with honey for quite a while to remove that "funny" taste. 3 months and it will have a lovely mellow flavour. After a year it will be something spectacular.

The water coming out from your diffuser may be leaking into the kettle. There should be a tiny downward angle on your horizontal pipe coming out from your lid.

You should look into sourcing and selling Homebrew Challenge wisks… I’d totally buy one. It’s kind of your signature.

@TheHomebrewChallenge

3 жыл бұрын

😆

Amazon for the whisk. I bought mine there. It's Soo much better than a mash paddle or spoon. Brought up my efficiency just by stirring every 15 minutes during the mash using the whisk over the spoon and paddle.

@TheHomebrewChallenge

3 жыл бұрын

Whisk FTW!

The last brew I made was a biere de garde, so here I am, enjoining the video while drinking a garde

@TheHomebrewChallenge

3 жыл бұрын

💯

Martin...LOVE the videos. Not a fan of this style; however...but I always say, drink what ya like! Cheers! 🍻 Lauren has the best job EVER!

@TheHomebrewChallenge

3 жыл бұрын

Thanks Norm! Post pandemic I'd be honored to have you on as a taster.

You have all your brew gear listed except the whisk. Where did you get a whisk that can handle a big grain bill and not fold under the pressure? That looks so much easier to break up dough balls with than my paddle. Thanks!

Love the videos keep going

@TheHomebrewChallenge

3 жыл бұрын

Thanks man!!

You could try putting your pump at the bottom of the fermenter, water at the top could be much hotter than on the bottom.

@TheHomebrewChallenge

3 жыл бұрын

Good point.

I love a good Biere de Garde, its hard to find true "Biere de Garde" yeast, so its hard to make them. My dad made one as a SMASH, 100% Vienna Malt, Sterling hops I believe, and wYeast Biere de Garde (3725). 8% ABV but it was smooth so you drink a few and you're on the floor. One warning if you use that yeast, it can have a funky smell from the yeast, so lightly dry hopping is recommended. Also that whisk any good restaurant supply shop should have one that size.

@TheHomebrewChallenge

3 жыл бұрын

So many SMASH beers really do hit the mark...

We had a whisk like that at the pizzeria we worked at. You'll find them in restaurant supply stores.

@18centwood

3 жыл бұрын

Do you know what lengths those whisks might be? Martin didn't mention it either

@fivefingerfullprice3403

3 жыл бұрын

@@18centwood You can get them in a bunch of different lengths. Looks like a 2' whisk (24" or 60cm). You can get them for $5 usd on restaurantsupply (dot) com if you search whisk. They're not exactly a specialty item I found one like that in under 2 mintues you might even be able to find one cheaper.

Interested to see this one, I have this beer on my 'to-do' list (along with about sixty others!). Just wondering, does that metal table get hot with the kettle directly on it? I note the Clawhammer guys put a bit of foam or cork under theirs to stop the table acting as a heat sink, but I think they're on 110v so restricted that way. Hopefully third time's the charm with the condenser lid and you get your figures dialled in :) my steam solution isn't as shiny, it's a large desk fan screwed upside down to the shed roof to blow it all out the door!

@TheHomebrewChallenge

3 жыл бұрын

Haha hey if it does the job! I don’t find the table getting hot but the Clawhammer guys did recently give me a little mat to put the kettle on.

Hi Martin...Great video as always. How come you've set the mash efficiency on beersmith so low, Is this because it's a high gravity beer? Also has this had detrimental effect on your brewhouse efficiency? What do you normally get? Cheers

@TheHomebrewChallenge

3 жыл бұрын

I typically set brewhouse efficiency at 68%. A bit lower for higher gravity beers.

For a beginner brewer using brew in a bag. Which style of beer from your series do you think is best? Keep up the great work!

@TheHomebrewChallenge

3 жыл бұрын

I'd recommend picking something simple. My first beer was a Pale Ale - easy enough to make and quite forgiving.

Why do you have a baseball cap with the year I started brewing? Did you start then too?

Hey Martin, could you please tell me what is the immersion pump manufacturer you are using? :) Excellent configuration you are working with btw

@TheHomebrewChallenge

3 жыл бұрын

I'm using a little mini pump that came with the glycol chiller. Not sure why it was running so noisy... not usually the case.

@MrMARCOSCCAMARGO

3 жыл бұрын

​@@TheHomebrewChallenge Thanks for answering. I asked that question exactly because this week I was looking for an immersion pump and I noticed that one on your equipment. An unpretentious question. I'm a big fan of your channel and I wish you a lot of success. Cheers.

I made a Bierre de Garde last year with 9.58%abv.. After this video, I am inspired to make a medium gravity Saison, around 6%abv maybe😄 By the way, Turkish figs taste great.. Try to find some dried Turkish figs there, and you will see the difference😁

@TheHomebrewChallenge

3 жыл бұрын

Sounds like I need to give them a try. And wow that’s a strong Biere de Garde.

@malkocy

3 жыл бұрын

@@TheHomebrewChallenge It is strong, but doesnt make you feel till you finish the bottle, then softens your senses slowly😄 I only have left two bottles😁

But if you know the volume BEFORE the boil and then the volume AFTER the boil, you should know exactly what the boil-off amount is with/without the lid ? 🤔

Keep up the awesome work! Question - what’s the name of that pop-punk song you used when you were adding the honey? Really liked it!

@SandstormCloudwave

3 жыл бұрын

Castlefield - Best Laid Plans

@1985tomak

3 жыл бұрын

@@SandstormCloudwave cheers!! 🍻

Can’t you use a bucket with the coil in it instead of your fermenter for a cold water tank? I would agree that you should put the pump at the bottom. Someone said it down bellow.

@TheHomebrewChallenge

3 жыл бұрын

Yep totally. A bucket would be just as good.

How well does the steam condenser lid fit on the 10 gallon clawhammer kettle? In one frame of the video it seems that it was raised on the right edge. I’ve been looking into one for a while. I have a spare 5000 BTU window unit I can convert to a water chiller to recirculate the water similar to what you were doing.

@TheHomebrewChallenge

3 жыл бұрын

It’s just ever so slightly too big, as you spotted. Still closes enough to form a seal but it’s not quite flush

Probably a common question but who’s drinking all these fabulous beers that you’ve made?

@TheHomebrewChallenge

3 жыл бұрын

It’s a problem. Would you like some? 🍺

@samstock6565

3 жыл бұрын

@@TheHomebrewChallenge a very generous offer!....alas.. I’m in Australia ..😞

It would be good if you could McGyver a 0% ABV or less than 1% ABV version of a beer and then compare the two. I think the difference is that you mash in at a very high temp. It would be interesting.

@TheHomebrewChallenge

3 жыл бұрын

Agreed! I’d like to try my hand at a low alcohol beer at some point. Cool idea with the comparison.

Oi! Oi! Oi! What's all this then? new episode?!

Are you planing to do Sahti when you get into a historical beers?

@TheHomebrewChallenge

3 жыл бұрын

I am. Any tips?

@eetuvalkama5158

3 жыл бұрын

@@TheHomebrewChallenge 1. You are not able to find all the right ingredients from US. That's right you did your best :D. Nearest cararye you may be able to find is weyermans cararye. 2. Start mash in at 35-45 Celcius (betaglucan break) to avoid stuck mash. Do not underestimate the potential of cara rye to turn out complete dick and make your mash unmanageable goo. 3. Do not boil the wort. Sahti is raw ale. To be sure you have no bugs in your wort you may want to rise wort temperature to 75-80 Celcius for 15mins. You should not get any DMS issues if you don't go over 85 Celcisus. 4. YES you should put and keep sahti cold while fermentation is not completed. Theoretically yeast could attenuate until 1.005 but put it to cool place when gravity is more like 1.030. Sahti is still living organism when you drink it but all the yeast should be settled out while cold conditioning 2 weeks. Finnish bakers yeast taste profile is actually pretty near hefewizen yeast, and if I hadn't access to finnish bakers yeast i would use hefewizen yeast. Even tough product is not technically sahti anymore, it tastes more like real sahti than one made with wrong kind of bakers yeast that could technically be called sahti. 5. Do not store Sahti neither warm nor longer periods even in cold. It will get sour after 1,5-2 moths after brewing due the bacteria in used bakers yeast. So drink it fast, that's why sahti is traditionally made only for weddings etc. where whole batch will be drunk at once. 6. Sahti is supposed to be drunk flat. Do not carbonate or serve from keg. Read this and additional information in comments and links before starting. In some degree (on lautering technique and mashing schedule at low temperature range mostly) I disagree with writer of this blog post but it is near enough. www.brewingnordic.com/farmhouse-ales/sahti-recipe/ Good luck. It will be needed

What's your opinion on the clawhammer and unibrau systems? I'm looking at both systems and noticed you used both. Thanks

@TheHomebrewChallenge

3 жыл бұрын

I’ve enjoyed them both. There’s just a little bit less “stuff” with the Clawhammer which makes for a simpler brew day. But you can’t go wrong with either.

@ciabamr

3 жыл бұрын

Thank you. I appreciate the reply. Love the videos too.

Hi Martin, what do you mean by batch size? Do you count what goes into the fermenter or what goes into the keg?

@TheHomebrewChallenge

3 жыл бұрын

That's a good point. I count how much is going into the fermenter which is probably not what I should be counting. Obviously it's a bit less making it in the keg.

@journeyfortwo5211

3 жыл бұрын

@@TheHomebrewChallenge Good to know. I used to count what goes into the fermenter but have just started counting what gets packaged, because that's all that really matters after all.

what power are u running your system at? I run mine at 25% and condenser out put is around 85F and that is coming in from ground temp water

@TheHomebrewChallenge

3 жыл бұрын

I was running around 30% which I think was probably a bit too high.

@JohnnyReverse

3 жыл бұрын

@@TheHomebrewChallenge its definitely something you have to play around with a few times before you can dial in #s.

I just discovered that all my brews are so much better if I leave them at least 3 months in bottles, 6 months even better

How much water does the steam slayer use? I'm trying to keep my brewing green.

@TheHomebrewChallenge

3 жыл бұрын

I used about 4 gallons recycled. Without that trick I think it's closer to 15 gallons/hour.

@canadianJaouk

3 жыл бұрын

This is not a steam slayer however... the steam slayer comes with a 6GPH or 9GPH sprayer so it should be 6 gallons or 9 gallons of water for a 1h boil. The spike condenser lid does seem to use an awful lot of water. I'm waiting on the steam slayer to be back in the shop to order one myself. I'm going to get the 6GPH sprayer, I hope i'll get good performance for 6 gallon of water used.

iv been calling a Biere de Garde a Saison for years am i wrong. or am i right because you used a Saison yeast?

@TheHomebrewChallenge

3 жыл бұрын

They are certainly related. The BJCP lists them separately hence I brewed something else as my saison.

@manueljulianrodriguez1705

3 жыл бұрын

He used a saison yeast but made a biere de garde. They are both farmhouse ales, but it doesn't mean that they are the same, if you can try examples of both you will get the diferences even better

I’m not sure I understand the advantage of the steam condenser lid?

@JohnnyReverse

3 жыл бұрын

So your home doesnt get filled with steam when you boil

@TheHomebrewChallenge

3 жыл бұрын

Yeah remove the steam instead of using an extractor fan or similar.

@PacerDazer

3 жыл бұрын

Why not just add a normal lid and reduce boiloff to zero??

@TheHomebrewChallenge

3 жыл бұрын

Covering boiling wort will lead to DMS (an off flavor) making it into your finished beer. The steam should be exhausted somewhere - either through an extraction fan , a condenser lid or... well just brew outside 😃

@PacerDazer

3 жыл бұрын

@@TheHomebrewChallenge thanks for the explanation. Makes sense.

🤔...but did you like it?

@TheHomebrewChallenge

3 жыл бұрын

YES from me... SO-SO from Lauren.

9:46 RIP Ears

@TheHomebrewChallenge

2 жыл бұрын

Yeah sorry headphone users, weird mic issue

Ah, my freakin' ears!

@TheHomebrewChallenge

3 жыл бұрын

Yeah sorry

For the grain you went a little too high with the viena. The color of your beer is beautiful! But for these beers you want gold to deep gold, around 5-7SRM, the malt is important but it's not the star of the show here. I'd do just pilsner, around 2-3% aromatic (gives you color and toasty notes but is not malty-sweet) and some unmalted grain (flaked barley, oats, wheat) to give it more body as this is supposed to be a very dry beer, especially for such a high ABV. Mash temp is too high, I'd shoot for 63-64ºC and that would give you a lower FG (around 1.002 to 1.005 tops) -> drier! Then you would need to adjust your OG to the desired ABV, less grain. If you have a lower boil off rate, you're going to use less water, therefore you'll get worse efficiency, that's why you didn't reach your desired OG. Another option is to use the same water and boil longer until you reach the desired OG. To be honest I don't see the benefit of the lid. The only thing that comes to mind is to avoid so much condensation in the room but you have a dedicated range hood / extractor so... I'd say that's something I'd worry about at a much bigger scale. About the fermentation, saison is notoriously known for stalling half way and finishing quite low, you should use yeast nutrient, be patient and raise the temperature to even 28ºC at the end of the fermentation, especially using sugar/honey. You have to do a good oxygenation also, this yeast is nothing like the german hefe, it doesn't work well under stress. I believe you started too low at 18ºC, I would start around 20ºC and raise 1ºC/day after the second day. You're going to get a lot of phenols but not too many esters. This beer should be balanced phenol/esters. That's why your wife didn't taste the fruity-ness you were expecting and all she got was the phenols (what you call belgian) and the sweetness from the malt. With time, the malt and the alcohol will become more mellow but it will loose some of the esters and therefore it will get even more phenolic, almost like clove with a rust-metallic weird aftertaste. If you had started higher you'd get more white pepper phenols. Also I suspect your beer didn't quite finish fermenting so I hope you used good bottles! hehehe You don't mention much about the hops and they are very important in these beers. They use very low AA% and almost stale hops to avoid having a crazy bitterness (around 30IBU for your ABV), but they have to be noticeable. I think styrian goldings are a great match but what I do is to avoid the 60' addition and add more hops at a later stage, that way you have a restrained non-pungent bitterness but some aroma and more importantly the benefits of the hops in the beer. I recommend you look for Jef Van Den Steen, there's an awesome interview on youtube ("All about the Saison beer style with Jef Van Den Steen, master saison brewer."), in 3 minutes he will teach you more about these beers than any book: "sweet is good for horses, for elephants, but not for human beings". Apart from being a professional brewer, a maths teacher and a rock star he studied belgian beers for decades and he published a beautiful book: "Bières d'abbaye belges", with hundreds of pictures, a must.

@hptator

3 жыл бұрын

comes from the saison video: sorry because i put a comment on your biere de garde video and now I realise i was talking about saisons. although there are many different beers in both categories that overlap each other it´s true that in general biere de garde has a higher abv, it is a little bit more malty and it is fermented at lower temps with a cleaner yeast. i think you did much better with this one. the only but is yours finished too high. you mashed too high and probably you didn't wait long enough to finish the fermentation. but overall well done. cheers.

Am I dreaming, Southampton lost 9-0 to Man U. ?

@TheHomebrewChallenge

3 жыл бұрын

There’s a chance when I wake up tomorrow that will all have been a bad dream??

Weird audio part-way in. Sound got hashy and loud all at once. Martin, I know you are a tech savvy guy, but can it be that you aren't able to adjust a sound envelope on a given piece of video? Nah, must be foreign interference.

@TheHomebrewChallenge

3 жыл бұрын

Must have clicked the wrong button before export. Sorry about that.

@gregvondare

3 жыл бұрын

@@TheHomebrewChallengeNo worries. I know you are a craftsman, and so just mentioning it. Carry on Merlin... uhhh, Martin.