My favorite homebrewing videos on KZread. I know I’ve said it before but the production is perfect and the format is easy to follow. I’m jealous of your set up and process. Mine seems so clunky in comparison. Great videos, thanks!

@secretlevel5951

Жыл бұрын

Just so soothing and easy to watch. These calm me down!

@HopsANDgnarly

Жыл бұрын

Thanks dude!

Dude love the setup and the videos. Have been looking at getting a setup going soon. Thanks for the inspiration!

Curious to hear your thoughts about incognito! Is this something you’re curious to try? Check out the recipe here 👉🏼 share.brewfather.app/9sQjuCn3EF068A

You make an excellent point at the end. I did a bit of research and on a podcast about the best way to get the most out of Incognito,(forget which one) a very small local brewery in NOLA was named so I contacted the head brewer that was mentioned and for home brewing he suggested that at knockout, take about a gallon of hot wort into the fermenter, add the Incognito then continue chilling the kettle down to pitching. Add that to the fermenter with a few more pellet hops, pitch yeast when cool and go about the normal procedure I would use. He said that doing it this way is as good as a whirlpool, it won't gunk up your kettle, hoses and pumps and, adding pellet hops to it at the same time will help with the gunk in the fermenter later. So, I'm going to try 4 ozs of the Citra Incognito this weekend and see how it goes. I have read, more than once, that some get a mild chemical taste with Incognito. It's not mentioned much but makes me wonder. Gonna try Cosmic Punch with Mosaic Incognito after I get this first version down the hatch. Great video Dan!

@HopsANDgnarly

Жыл бұрын

Thanks! And I think that’s an awesome idea to try! Getting this stuff on even your hands is no fun much less on a heating element or inside a chiller. Best way I’ve found to clean it up is using goo gone or isopropyl alcohol. I already filmed a second video with it but next time I use it I’m gonna try adding it to hot wort in the fv

Boil the incgnto in flask in DME solution separately ,and pour them in the fermenter after. Cheers

Yo great video! Love the dedication. The end result looked great. Sounded like the perfect beer.

@HopsANDgnarly

Жыл бұрын

Thank you! 🍻

Oh ya!!! Hazy all the way!!! Sounds super delicious!!

@HopsANDgnarly

Жыл бұрын

🙌🏼🤘🏼🍻

Very cool product! Haha the 3 way ball valve at 6:03 is a double edged sword, definitely been there before. Looks like a delicious hazy DIPA! Interesting observations at the end there, can you do a reiterated mash with this system? Might help out with your space issue. Also had a similar experience when I used a CO2 hop extract, it appeared to leave a lot of oily resin behind.

@HopsANDgnarly

Жыл бұрын

Good point! Reiterated mash could work for sure!

How do you transfer? Do you do a close transfer? To a keg or something?

I’m going to try the north park method where you put it straight in the fermenter let a little hot wort go in then start chilling

@HopsANDgnarly

Жыл бұрын

I’ve been seeing that too seems like a good idea 🤘🏼🍻

Nice first try. Interested to see how you overcome the issues you faced. Still looked like an incredible beer nonetheless🍻

I have brewed two IPAs with Incognito. Love this stuff. Wish there was more homebrew shops that have it... as I was gifted small leftovers from a local brewery. Used 20mL each of Citra and Mozaic at the whirlpool. Would love to do this again but now I have to wait form HBS to carry Incognito. The only issue I had was the stickiness of some of the oil on the top of the kettle and the immersion chiller. Cleaning it is a pain but the reward is worth it.

@HopsANDgnarly

Жыл бұрын

Hopefully concentrates like this will become more ubiquitous in the homebrewing world! 🍻

👌🏻🤤

Love the videos! Ordered some Incognito myself. Watching your video I think I might transfer the wort into the fermenter first before adding the Incognito that way it doesn't get wasted. Appreciate that little tid bit you added towards the end. Anyway, keep it up. Cheers!

@HopsANDgnarly

Жыл бұрын

Thanks! Have fun!

Looking forward to trying some incognito. For some reason, I'm kind of amazed YVH can do what they do with 25 people. Cheers!

@HopsANDgnarly

Жыл бұрын

I kinda thought the same thing! They’re a big brand in my brain

@tootiejamba

Жыл бұрын

YVH is my go to. Great packaging. Great service. Great people.

Craft Beer & Brewing Podcast Episode 217 with North Park's Kelsey McNair explains how to use Incognito as a dry hop product. As you stated, and what the podcast states, is that way too much of the Incognito is lost to the kettle. So instead, you knockout some of your wort "hot" onto the Incognito pre-loaded into the fermenter so that it can mix well, then chill the rest of the wort down as you usually would.

@HopsANDgnarly

Жыл бұрын

That’s a great tip! I gotta listen to that!

Goth babe

Try dip hopping with incognito, you’ll get better utilization.

You rock!!!!

@HopsANDgnarly

Жыл бұрын

Thanks y’all! Back at ya 🤟🏼

It seems like some of the incognito got stuck on the bottom of the hop glass? Do you think it would have been better to just shoot the pipette contents right into the kettle?

@HopsANDgnarly

Жыл бұрын

I was able to rinse it out with wort but after trying it a couple times I’d skip the pipette altogether and just dump the whole container in. It also helps to warm it up before dumping it out

What are your thoughts on mash hopping with the cosmic punch. I have on deck a hazy that I have 2 oz of Saaz to really get those thiol precursors out when I use Cosmic Punch.

@HopsANDgnarly

Жыл бұрын

It's a super interesting yeast! I'm planning to explore mash hopping in another video. One thing I haven't fully decided on yet is how much of this tech is just on paper and how much is actually perceptible in the finished beer. At a molecular level it seems pretty concrete but in this beer for example I don't know if I detected an additional contribution from the yeast or if it was just incognito. Super interesting stuff! The other question is probably what are the upper limits for biotransformation

Would be nice if YVH restocked their homebrew size Incognito.

Hello, how much hops do you put per liter in dry hopping, thanks

@HopsANDgnarly

Жыл бұрын

Around 30g/gal

Thanks 😊

@HopsANDgnarly

Жыл бұрын

I always appreciate you commenting! Thanks for watching!

@ninkasihomebrewer8226

Жыл бұрын

@@HopsANDgnarly Dan, I was thinking about your brew. For big brew you can reduce your mash water volume to account for a bigger grain bill. In brewfather app, I set the max mash volume to 36l on my BT40. I can brew easily 5-6 kg (11-13lbs). Brewfather calculates the top up water that to be add after removing the grain. I also use water to grain ratio of 3.2 l/kg; and depends on the recipe, rice husk

My efficiency always tanks on my anvil for any beer with an OG >1.060…basically have to start recipe development with a way lower efficiency than usual. Also helps keeping a few bags of DME to adjust the gravity if my post mash comes in low. Great vid Dan! How’d you like that omega strain vs the imperial stuff?

@HopsANDgnarly

Жыл бұрын

Right?! In the next video I'll explore both of these things. I got my overflow pipe installed and we'll see if that helps the efficiency. Just from tasting this beer by itself I honestly didn't notice anything crazy but we'll see when I get them side by side.

@Vykk_Draygo

Жыл бұрын

I found, with my Anvil Foundry, it helps if I take out the malt pipe, use a brew bag (I had one made by WilserBrewer - it's top notch), double crush, and recirculate. If you do that, then you have to work out a way to keep the bag off the dip tube, but I was able to bend and finagle a Brewzilla malt pipe screen to work.

@lars3743

Жыл бұрын

Same thing on my Grainfather. I think it’s the tall cylinder design. I’m looking to get a 10 gallon system just to brew 5 gallon beers with higher efficiency.

I would like to use incognito in dip hopping. Do you think that it can work?

@HopsANDgnarly

3 ай бұрын

Yes it’s very well suited for dip hopping 🍻

Have you tried the liquid dry hop “Spectrum”?

@HopsANDgnarly

Жыл бұрын

Not yet! But looks pretty interesting. I recently teamed up with a company in the cannabis industry to try making hop concentrates on my own and I’m fascinated. More to come!

Where do you get the incognito!!! I do not see it on the Yakima web site !!

@HopsANDgnarly

Жыл бұрын

There’s a link in the description! It’s sold out in the 20mL size but it looks like it’ll be back soon and they’ll have a lot more

@rivrivrivera2916

Жыл бұрын

I’ll keep myself peeled . Thanks Dan !!

@rivrivrivera2916

Жыл бұрын

Got some !!! Yeah !!

Ever consider DME?

@HopsANDgnarly

Жыл бұрын

To regain gravity? Haven’t done that for a long time but it definitely can get you there! I usually just take note and move on

Hmm that looks amazing. On a side note....how you enjoying the B40?

@HopsANDgnarly

Жыл бұрын

Thanks! The B40 really opened to door for me to push things to a new level. Some people might roll their eyes at this but the engineering and innovation is second to none and it's a dream to brew with - especially when paired with Brewfather.

@nicksymons635

Жыл бұрын

@@HopsANDgnarly Have you managed a 2.5-3 gallon batch in the keg with this, accounting for losses etc?

@HopsANDgnarly

Жыл бұрын

@@nicksymons635 yep for sure. I’ve done 3.5 and 4 gallon post boil batches which ends up right in that range. The trick is to do a full volume mash and make sure the basket is flowing nicely because the elements have to be fully submerged while on. Then in the vorlauf I leave the power off and draw a bit more wort into the basket. Also I know you didn’t ask about the F40 but that thing can do small batches really well too because the glycol jacket goes down pretty far compared to cooling coils like the ss brewtech fermenters

@ragnaroo

Жыл бұрын

@@HopsANDgnarly A side note here is that the F40 will struggle to cold crash below something like 7C/45F with 5 gal or lower volumes. YMMV, but this has been my experience.

@nicksymons635

Жыл бұрын

@@HopsANDgnarly Amazing, time to write that letter to Santa

It is a good idea to start out at a low temperature, Kudo's. Before increasing mash temperature to 152F a rest at 140F for 40, 45 minutes should have been used. At 140F conversion occurs. That is when Beta converts glucose into fermentable, complex sugars, maltose and maltotriose. Maltose and maltotriose are the types of sugar that produce ale, glucose only makes the alcohol. When conversion occurs, secondary fermentation takes place. The temperature at 152F rapidly denatured Beta. How did you produce ale when conversion and secondary fermentation were skipped? Chemicals were added into water that was used with the single temperature infusion method, which is used in grain distillation and produces moonshiners beer. The chemicals must be needed for making moonshiners beer. Moonshiners use chemicals but they leave them in the still. Mash has to be boiled as in the decoction method for chemical precipitation to occur. A brew master tells no one what he puts in water or how he produces beer so how does the person that invented the recipe know which chemicals are used for producing ale? The recipe is a sales flyer. Some of the problems that home brewers run into are caused by chemically imbalanced, unstable, extract. Off flavors develop in extract that is chemically imbalanced. The various flavors that high Alpha, low Beta hops develop are caused by chemically imbalanced extract and imbalanced hops. The percentage of Beta has to be listed on a container of hops. When Beta is missing the quality of hops cannot be determined. The Alpha and Beta numbers should be within a decimal point. The closer the numbers the finer and more balanced hops are. It is difficult to produce a consistent, final product when extract is chemically imbalanced and unstable. To produce pseudo, ale the step mash method is used with high quality, under modified, low protein, malt. Proximity Super Malt is high modified, but the percentage of protein is on the low side, which means the malt contains more starch/sugar than most home brew malt. Crisp's Maris Finest malt is similar in level of malt modification to Super Malt, but the protein content is lower in Maris Finest Malt than in Super Malt. Pound for pound Maris Finest Malt contains more sugar than Proximity Super Malt contains. The higher the level of malt modification less enzymes are in starch. That is the reason why modern, high modified, malt is used with single temperature infusion. The malt only needs to contain enough enzymes to liquefy simple starch and release glucose, which takes only one step. You need to obtain the malt spec sheet for the malt that you are intending to purchase. A malt spec sheet is used for determining the quality of malt before malt is purchased, they are online. Recirculating hot extract through a grain bed for a long period of time causes over sparge, which extracts tannin. To find out how much extract is recirculated measure the volume of extract that flows per minute during recirculation then you can figure out how much extract flows in 45 minutes or whatever. If recirculation was used to raise mash temperature from 104 to 152F that has to be considered as well. If one quart per minute of hot extract flows through a grain bed for one hour, 15 gallons of extract flows through a grain bed sized for 5, 6 gallons of beer, that is over sparge. There is no reason for raising mash to 170F. At 170F, heat resistant, complex starch, amylopectin bursts and enters into the extract at the same time Alpha denatures causing starch carry over. Amylopectin contains the ingredients that forms body and mouthfeel in beer. When Alpha liquefies the starch during dextrinization limit dextrin and pectin are released. When the hazy beer was made the starch was thrown out with the spent mash because the temperature at 152F isn't high enough to burst the starch. To replace the thrown out starch ingredients that loads extract with protein gum and Beta Glucan are used, which reduces the quality and shelf life of beer. If a hydrometer was used for determining gravity a hydrometer reads pressure. There wasn't enough sludge in the wort that is why expected OG wasn't hit. Because a hydrometer reads pressure it cannot be used for accurately determining attenuation, efficiency or ABV. A special gadget is used. When gravity is above 1060 and the wort contains mainly glucose extra yeast and yeast nutrient should be added. Yeast skips reproduction in high gravity, highly fermentable, wort.

@HopsANDgnarly

Жыл бұрын

Dude you’ve been here before and while I don’t know your intentions, you come off as an asshole. No one is impressed with your forceful and antiquated impression of proper brewing. Make your own channel or send me an email