Excellent! Have been really looking forward to this video!

Great video! Makes it really easy for people who can't get a full boil on on a 5 gallon batch also! One thing I want to point out is the key is extract. Dry malt or liquid extract is basically wort from grain that has been boiled down to less than 3% moisture (liquid is slightly higher). Through this process any DMS has been evaporated, so it's not a worry when you go to make your beer. They do mention a key point about hop bitterness, and needing a boil if you want to make a big bitter IPA. But, if you want light bitterness and more hop flavor, keeping the temperature below 185F (isomerization temp that extracts bitterness from hops) will get you exactly that and some really interesting flavors.

Love it. I'm making a American Porter later today. Mr. Beer Refill. I'm adding some instant coffee and coco powder to the 4 cups of boiling water, before adding the extract. I've done this method before with a stout beer, and it came out delicious. I've learned a lot from you guys. Thanks a million and keep on brewing.

@basicbrewing

6 жыл бұрын

Cheers!

"... you do have to worry about sugar balls, I guess... which was my nickname in high school"😂😂😂

I'm making a full grain 5 gallon beer brew without boiling at all. I mashed the grain at about 150°F-160°F for 3 hours and then sparged through the grain into a 5 gallon fermentation bin using water of the same temperature as the mash. I could have added hops into the mash but decided to add to the fermentation bin straight after sparging....100g of Chinook leaf hops. Then fermented with my own sourdough yeast as usual for a week with airlock. it fermented rapidly to end at 1.004 after starting at 1.034 to give 4.0% alcohol. I have yet to bottle it and condition it but it tastes delicious so far. So soft on the palate with plenty of hoppiness, bitterness and maltiness despite only room temperature dry hopping. So you don't need to heat the hops at all to get the hop flavor. As for sanitization, how come they can make red and white wine without heating? I make lots of homemade wine without adding metabisulphite or Campden tablets...just claning equipment and airlocking the fermentation prevents spoilage.

Thanks for your videos and giving me ideas. I’m going to do the exact same thing you’re doing here with different hop varieties and a healthy dry hop using some harvested Hornidal kveik yeast. Typically I brew all grain on the grainfather but occasionally do some extract things as well. By the way I love the Bill O’Reilly reference there about doing it live.

I love cascade hops. My pale recipe I use a lot of cascade, but I use different malts and the old boil technique and a hop stand.

I found that if you leave it in the fermenter for an extra 5-7 days it clears up beautifully.

If you're getting flavors out of this method you don't get out of a typical boil-brew, then it could be interesting to try combining the two for "added complexity". I'm all about that easy brew day though - the 15 minute with extract has changed my home brew game entirely, and I'm loving the beer that it turns out.

I made a 9.5 liter batch and it turned out great! Made another batch with Amarillo... a few days left of dry hopping and then the wait. Was thinking of doing another batch and adding some rolled oats to see if it will make a substantial change to the mouthfeel, similar to the one that shall not be named 😬?

Head retention was really good on this batch. Looks like the malt extract helped holding the head. Great recipe and video!

@basicbrewing

6 жыл бұрын

Thanks! In an experiment on Basic Brewing Radio, we found that the lower temps on these no-boil hop stand batches had higher head retention than the higher temps. Counter-intuitive to me. - James

Outstanding innovative idea. I may be able to get my wife to let me back in the kitchen with a no boil idea like this on a rainy day brew day. Cheers!

@jamalpeoples3736

5 жыл бұрын

This method has been around thousands of years. Beer is still made this way in Sweden, Denmark, Russia, and a few other countries.

I'm going to try this.. and because I only have 2.5 oz of Cascade hops I'm going to use Hallertau Blanc for the rest. What the hay, right?

Double entendre of the week... "I can't remember which bag I grabbed.."

Arch, on the bus in a dead'ish zone, can't wait to watch this without interruption

We'll do it live! LOL. Nice reference! Great video!

@dippster357

6 жыл бұрын

I guess like me we will never forget that when Bill O. went off on-the-air

Pretty much all my beers are fifteen minutes thanks to you guys. I hate hour long boils. I have a small place with poor ventilation and an hour boil turns my kitchen in a Roman steam bath. Have you tried this with all grain? I did that once and ended up with bottle bombs.

@sergiopadin

6 жыл бұрын

Percivaldurham i think you can do it, but maybe you get some corn smell from dms

I'm going to try this. I could be a game changer.

I'm going to do this. Thanks

My favorite IPA is one that provides that grapefruit aroma as you drink so I made a batch of this last yesterday. Can't wait to try it! Question, as I'm new to this. Obviously a lot of hop debris in the wort, much of it settled to the bottom of the pot before transferring to the carboy. Is it better to let a lot of this settle out before transferring or should I stir it up and transfer? I'm not concerned about clarity as I'll do a second transfer in a week or two, I'm more concerned about taste. Will the hop debris enhance or degrade the taste during the fermentation?

@basicbrewing

2 жыл бұрын

That’s a matter of debate. I usually transfer a bunch of trub after the boil. -James

Once again good video. What is the isomerization of the hops using hop stand at your three different temperatures. From memory... 180, 170, 150 ? I'm asking your perceived bitterness... Was it inverse to what you expected?

@basicbrewing

6 жыл бұрын

Hard to say. We haven't done lab tests, and you'll get a different number from each IBU formula you use. - James

Trying this tonight ! Excited , will try to remember to report back

@timothydavis9120

3 жыл бұрын

It came out great. So simple. We got a ton of grapefruit taste.

Aha! Sooo how late in the day was this episode? .... You blokes have all the Fun!!

I have been trying to create a favorite beer of mine that has a strong grapefruit nose. I always thought that that would be from citra which I dry hop with (3 ounces - 12 bucks!). Is is possibly cascade giving the grapefruit nose? HMMMMMM? Any thoughts? Cheers

@basicbrewing

5 жыл бұрын

Cascade is very grapefruit-like to me. - James

How did you calculate hop utilization? The closest I can do in my software is whirlpool at 160deg for 30min at an assumed 10% utilization. I'm planning to do this with El Dorado which is a much higher AA hop. So I am just a bit concerned if I get this wrong it could be undrinkably bitter.

@basicbrewing

5 жыл бұрын

The short answer is I didn't calculate hop utilization. When you get past run-of-the-mill 60-minute bittering additions, the hop utilization formulas vary widely. Best advice I can give is to experiment with multiple (maybe small) batches and find a range that works for you. - James

James, question about boil volume. Since we're not boiling, can I assume we use 5gal (maybe 5.25gal for any losses) from start to finish? Thanks

@basicbrewing

6 жыл бұрын

That's correct. Cheers! - James

Yeah guys to much time between videos starting to have withdrawals lol. Was wondering if Steve had recipe for a cherry mead just got some frozen cherries sure would like to try it. Thanks Carl from Michigan

@basicbrewing

6 жыл бұрын

Steve talked about two delicious cherry meads he recently made on last week's Basic Brewing Radio, "Steve Mead Update." Great stuff! - James

Looks delicious. I know this is an older video, but Any idea why the beer ended up so dark? Back in my extract brewing days I used to add some of my dme later in the boil to keep the beer light in colour. It seems to me that by no boiling, you are doing essentially that.

@basicbrewing

4 жыл бұрын

I think that's a trick of the lights and the camera. I believe it looked lighter in real life. - James

One seemingly hilarious ice machine.

I've become interested in no boil and using Kveik. It's called "raw beer" and a common method in Nordic Farmhouse brewing.

@basicbrewing

3 жыл бұрын

Cool. Check out my attempt: kzread.info/dash/bejne/dYOs0M5ynrG3c6w.html

You should get a slightly lower FG and lighter malt character with Briess Pilsen dme. Would be a good next experiment!

@pnutbear

6 жыл бұрын

D M i just brewed this on Saturday with Pilsen DME. it’s all the store had so let’s see how this works out

An important question for me. It’s not clear if this beer was bottle carbed or kegged and then bottled. OG 1.047 and FG 1.018 would put this beer at 61% attenuation. A38 Juice imperial yeast attenuates at 72% -76%. My question would be, if this beer was bottle carbed, was there over carbonation happening over time? Like the yeast slowly ate through those “ unfermentable” sugars. Also, how was it clear that this beer had completed fermentation, rather than stuck. I like to put my hoppy beers in the fridge ASAP to maintain some of the sweetness and extend the hop flavor and aroma, others I condition for longer periods. Additionally, how long were these bottles kept out in room temperature and what level were these bottles primed. I would think that would make a difference on possible over carbed beers. Hopefully I can get more info from anyone who has tried this already. If not I guess I will do it and be ready for possible bottle bombs.

@basicbrewing

4 жыл бұрын

These were bottle conditioned with priming sugar. They spent several weeks at room temp without over-carbonation. Your mileage may vary. - James

I have a small kitchen and I can’t do five gallons easily. I’ve seen some beers holding temp in an oven. Can I put the kettle in the oven at 160?

@basicbrewing

6 жыл бұрын

I've used my oven to hold mash temp and hop stand temp for small batches. I think it would take a while to bring wort up to temperature in the oven, but once you use the stove top to heat it, the oven will hold it. - James

@pnutbear

6 жыл бұрын

basicbrewing thanks for the info, I may give it a shot

Is there a dry yeast you’d recommend with this as a substitute?

@basicbrewing

6 жыл бұрын

Safale US-05 should work. - James

What about the Hot break, or is that a non issue now?

@basicbrewing

6 жыл бұрын

With extract, the wort is boiled at the manufacturer, then most (or all) of the water is taken out. - James

What would be the IBU of this beer as per your recipe?

@basicbrewing

4 жыл бұрын

I don't know. Depends on the IBU calculation formula you favor. It's fairly low.

Hi, beautiful bottle opener where it is?

@basicbrewing

4 жыл бұрын

Cheers! basicbrewingshop.com/product/basic-brewing-bottle-opener/

how long was it between when you brewed and when you made this video? Thanks

@basicbrewing

3 жыл бұрын

I believe it was around three weeks. - James

@DanWebster

3 жыл бұрын

@@basicbrewing so a week or so to ferment then move to bottled? and then another week or so to let it carbonate I recon?

@DanWebster

3 жыл бұрын

by the way here is a tip, drip coffee pots all have thermostats in them and the temp of coffee is 160 f. So you can run you tap water through a drip coffee pot that will sanitize and put it at 160 f -PawPaw

@basicbrewing

3 жыл бұрын

@@DanWebster Your mileage may vary. - James

@DanWebster

3 жыл бұрын

@@basicbrewing I made my first batch and it was an awesome learning experience. I placed my batch in a big pot and tasted it then proceeded to add in bottling sugar till I liked the taste. It took the whole kit bag. I then bottled it and waited. Must say it was fabulous. I did a few vids. Comical to say the least but hay its beer.

There is no such thing as light dry malt extract. What is the actual type of dme that was used. Can’t read the bag.

@basicbrewing

3 жыл бұрын

Pilsen light dry malt extract does in fact exist. stevesbrewshop.com/products/pilsen-dry-light-malt-extract

I call that “extract haze”

NEIPA is the new Lambic: literally impossible to brew ;)

no boiling like this would be good for someone with an underpowered stovetop

Theres always money in the banana stand

I'm going to the fridge and try to catch up...

How bitter is this brew?

@basicbrewing

4 жыл бұрын

Not very bitter. - James

Raw Ale!?! Sounds interesting either way

@basicbrewing

6 жыл бұрын

It's not really "raw," because the extract manufacturers boil the extract before removing the water. It's essentially just putting the water back in. - James

James, has anyone ever said you look a little like Larry Kudlow?

@boatbuilder1954

6 жыл бұрын

Which is a good thing as Larry Kudlow is a great guy!

You should try brewing a raw beer

🍺 The Beer sounds delicious! Although seems a little one dimensional! IMO it could have more complexity if say you did dry hop it or add another 1 2 or 3 hop variations like Citra, Mosiac along with the Cascade. Not critical just saying that you could probably use the same recipe & change the hops from one hop to a variety & the beer would be like a whole different beer. More complex.. I have Smashed the Like Button 👍 🍻 Cheers 🍻.

@basicbrewing

6 жыл бұрын

Agreed. You can take this basic concept and run with it. We're starting a series on Basic Brewing Radio where we sample different hops using a similar technique with small batches. (Next week's show.) Cheers! - James

@BackWoodsBillyCraftBeerReviews

6 жыл бұрын

Awesome.. There is a brewery on the DelMarVa Eastern Shore Revelation Craft Brewing Co out of Rehoboth Beach DE. That Does That Has a few Small Batch Beers and each week changes the hops. So you can see how the beer changes. I look forward to the show... Cheers!

@brendanfitzpatrick3719

2 жыл бұрын

@@basicbrewing or anyone else - Have you got any favorite blends of hops now for this concept? I have brewed using this technique a few times now and it goes down well. I would just like a more complex beer. Thanks

@basicbrewing

2 жыл бұрын

@@brendanfitzpatrick3719 My most recent beer had Galaxy and Nelson Sauvin. Maybe a little cliche nowadays, but it was delicious. -James

@brendanfitzpatrick3719

2 жыл бұрын

This is one of my favourite IPAs. OG: 1.057-62 6,5 kg Pilsen Malt Bag 1: 17g Magnum 11,9%, 60 min boil Bag 2: 6g Citra, 6g Mosaic, 6g Simcoe, 10 min. boil Bag 3: 50g Simcoe, 25g Citra, 25g Mosaic 12,5%, whirlpool* Bag 4 & 5**: 75g Citra, 75g Mosiac, 37g Simcoe, dry hop There is no reason I could not do this using the no boil technique except for the initial Magnum? Can I put that in at 30 minutes? Would it turn out completely different? Thanks

Ah, yes. The NEIPA fanatics. I ran afoul of them once or twice myself, James.