Hi. I've just started watching a few of your videos this evening and I'm really enjoying them. No gimmicks, no childish humour and no inexplicably loud and unnecessary rock music in the background - just useful, informative and entertaining videos. I've subscribed and will be watching more. I'm a keen Homebrewer in north west UK... wishing I could retire from my job and just brew instead.

@madfermentationist4470

Жыл бұрын

Cheers! As someone who quit his desk job five years ago to brew full time I say go for it... but not with the expectation that it is a relaxing or fun job. I work harder, longer hours and I have to be more creative, thoughtful, and forward-looking than I ever was as an economist. Tastes in beer change, and to be successful you always have to be experimenting and refining to make sure you don't fall behind!

Glad I found your site! Great info, thanks for sharing. I look forward to seeing more!

Thanks for sharing another video, Mad Ferm. This beer sounds like a perfect balance between my and my wife's favorite beer attributes.

Thank you for another great video. You are a God send saving us homebrewers so much time and energy and funds with the information and your well performed experiments. All the best with your brewery !

Always wondered how these small variations played out. Great video!

Thanks for this, very informative as always

Great video and great experiment. I like the voice over format during the brew. I think it lets you get more useful information across rather than trying to do two things at once while brewing and makes the edits a little tighter.

This is is exactly what I'm looking for! Hop types and timing. I'm thinking of trying the same base ipa with different hops added at different times. Up in the North the crowd is very split on love/hate the bitterness ipa and this might be a great solution!

Great experiment! I would think the one dry hopped earlier might have more haze due to exposing polyphenols with higher amount of available proteins. It seems more clear in the video though than the latter dry hopped one. How very interesting.

@madfermentationist4470

6 жыл бұрын

That was my expectation as well. Might be the particular combination of proteins available given the oats and chit malt? Who knows!

Interesting experiment! The question becomes, can you reproduce the 0 day beer by lowering the amount of hops in the 4 day dry hop beer, or is there really a significant affect from bioconversion?

@madfermentationist4470

6 жыл бұрын

That'll likely depend on the hops and the yeast... so many variables! To me it is a "different" aroma, but then aromatics can cross thresholds that change the way they are perceived.

How long would you recommend for traditional dry hopping and what temperature for a beer like this? Also for increasing dry dry hop contact - have you ever pumped co2 into SS brewbucket?

@madfermentationist4470

6 жыл бұрын

At the scale I find the easiest method simple physical agitation (i.e., swirling the fermentor) although I have also played with sound waves, placing a speaker touching the fermentor set to 80 hz from a tone generator. Usually I dry hop for 5-7 days, which is usually enough time for the yeast and hops to settle out and be left behind when I get. Dry hop extraction is pretty quick, so you could go faster if you are bagging the hops. I dry hop at fermentation temperature, but if you have a way to add hops without introducing oxygen (like in a keg before purging with CO2) then ~58F is a good stop to limit renewed fermentation if the enzymes from the hops free additional fermentables (called hop creep).

Hi, great video! I was curious, since you added the Dry Hops directed (without a bag) how long did you have them sit before kegging?

@madfermentationist4470

4 жыл бұрын

The hops were added loose. It was about 8 days between adding the hops and kegging (for the "late" dry hop addition). Likely a few more days than are necessary.

What was the ABV target? I really like your videos! Wish I lived closer to your up an coming brewery :)

@madfermentationist4470

6 жыл бұрын

Cheers! 5.4% ABV (1.058 to 1.017). All the recipe and technical specifics are in the blogpost linked in the video description!

@henzik

6 жыл бұрын

Cool! Thanks!

just started home brewing so pardon this Q but are you putting your full boil volume in the mash, and just recirculating that? And after X amount of time of recirculation, transferring to the boil kettle? Thanks!

@madfermentationist4470

3 жыл бұрын

It depends on the batch, sometimes I add all of the water, sometimes I save a small amount to sparge with. It doesn't provide terrific efficiency, but it makes brewing easier and quicker. Worth it for me!

hello Mad Fermentationist~ i'm a new on home brew beginning 4 month ago~ i have two questions keeping bothering me. I with you can help me on it~ 1st, the process. i have asked many different people and got different answers. i don't know who is right. currently, my process is: 1st fermentation for 2 weeks. then transfer wort to a clean tun for another week with blow off. then dry hop for 8 days with 15℃(59℉), i will try to keep all gas in the tun. then bottling for 10 days with 18-21 ℃ (64-70℉) to carbonate. then put the bottles in refrigerator for another 2 weeks with 4℃（39℉） i was doing APA. would you please suggest me whether my process is correct? 2nd, fermentation temperature control. i know different fermenting period has different temperature. would you please share your experience on this? thank you so much in advance!

@madfermentationist4470

6 жыл бұрын

Luckily there are many correct answers in homebrewing. For my tastes in hoppy beers, I would shorten the fermentation/aging process. I count 7 weeks from brewing to drinking, I'd try to get that closer to a month. Oxygen and time are the largest concerns for hop aroma. I would likely dry hop in the primary fermentor as fermentation slows (day 3-4) (the yeast will absorb any oxygen you introduce). Fermentation should be finished and the yeast and hops dropped out after another week. You can lower the temperature at this point to help the yeast to drop out. Then I would bottle for two weeks. You can put one bottle in the refrigerator over night to test before chilling the rest. It shouldn't need two weeks cold once it is carbonated, but it is best to store them cold. There are many approaches to temperature control. The ideal is having a refrigerator, temperature controller, and a fermentor with a thermowell (allowing direct monitoring). That's what I do when I want to be careful. For many beers I just brew with the seasons, taking advantage of the summer heat to ferment with yeast that prefer the heat (like saison). In the winter I make beers with lower temperature preferences. Hope that helps, best of luck!

@wun7407

6 жыл бұрын

thanks to the reply! so you suggest to dry hop within primary fermentation and the dry hop during could lasting for a week?

@madfermentationist4470

6 жыл бұрын

Precisely!

where do you get the bouncer filter?

@madfermentationist4470

2 жыл бұрын

Looks like Amazon or various homebrew shops still carry it.

I like the format of your vids. Not perfect but not ADHD either. Cheers.

@madfermentationist4470

6 жыл бұрын

Happy to take any suggestions! Video editing isn't a talent of mine, but I'm slowly figuring it out. Looking to strike that balance between informative and engaging.

@blahasdf2

6 жыл бұрын

Mad Fermentationist I like them how they are! Hope you find time to make more as you work more and more on your brewery.

Purchase a Randall. The pH of beer is low and staling occurs when hops are added. When drinking green, home made beer, flavors caused by staling aren't evident. Single infusion creates a chemically imbalanced wort due to precipitation of chemicals during the boil and at a time when the enzymes that are needed to align the chemicals are wiped out. Precipitation of chemicals needs to occur upstream of the boiler and when the boiling mash is added into the main mash it is used to reach a temperature which activates an enzyme. The enzyme changes the chemical into nutrients for yeast. Body is something not to worry about. The starch responsible for body is thrown out with the spent mash. It is the small, white pieces that are noticeable in the tun after the extract is run off. The starch is amylo-pectin and it is hard, heat resistant starch and the temperatures used during single infusion are not high enough to cause the starch to enter into solution where it becomes available for Alpha to release A and B limit dextrin which are tasteless, non-fermenting types of sugar. You paid for the starch but decided to throw it away instead of using it. The best part is that you threw away the richest starch in the kernel and instead used only simple starch, amylose, to produce ale. For dextrinization to occur at 158F there needs to be another link in the amylose starch chain and its occurrence is random. There's a sheet of paper that comes with each bag of malt and on the sheet are usually three columns of numbers along with a few acronyms and terms. The sheet exists because malt is very inconsistent and from testing malt comes the spec sheet which is used by a brewer to determine if the malt is capable of producing ale and lager. Are you aware of the sheet? If you enjoy producing single infusion beer use marris otter, halcyon, or golden promise. The malt is distillers malt and it is very suitable for producing home made beer with single infusion. There is a malthouse producing marris otter that is low protein. Low protein malt has a high sugar content and that would be the malt to purchase. However, to make ale with the malt enzymes are added and the temperature which activates the enzyme would be needed. The liquid drawn from single infusion is known outside of the home brew world as moon shiners beer. The name comes from the method and the malt because both are used during production of grain alcohol and during prohibition the only gang producing alcohol were moon shiners. After the stills were filled the rest of the liquid was sold and that is the other reason for the liquid being called moon shiners beer. A distiller uses 150F during the rest period because the temperature denatures Single infusion is used in the brewing industry but not to brew ale with, it is a method used for testing malt and the temperatures used during the test are 145, 153 and 155F. For 12 years you have produced moon shiners beer without knowing it and you spent a lot of hours producing a very poor quality wort. In terms of quality, home made beer is slightly above jail house beer quality and a step below malt liquor. Malt liquor is produced with a more advanced brewing procedure. The syrup in the kits has more sugar content than the wort produced by single infusion because the syrup is a by-product of three tests performed on malt. During testing three bags/cars of malt are tested each bag/car is tested at a single temperature and the temperatures are 145, 153 and 155F. The tests determine enzymatic action throughout a wide range of temperatures, richness of enzymes and total sugar content. The three liquids are used to make syrup used for baking and malt liquor. By using single infusion and 1/3 of a test procedure some how ale is produced by home brewers. Weyermann produces slightly under modified, low protein, floor malt which I believe is available to home brewers but to soak the expensive malt at one temperature ruins the malt.

@madfermentationist4470

6 жыл бұрын

Very few modern malts benefit from a step mash. This was not always the case, but malsters are carrying out much more protein degredation than they did years ago. Generally a Kolbach >35% is suitable for single infusion. Even the floor-malted Weyermann Bohemian Pilsner is 38-44%. You're welcome to brew how you want, but I get fantastic results from single-infusion mashes!