I had stopped homebrewing but the simplicity and beer style of this episode has renewed my interest. Think I'm going to order some ingredients and try it, thanks guys !

Thanks for the no-chill experiments!

always enjoy the videos you gentlemen produce..... thanks

Awsome! I really like this, and i´m a huge fan of your podcast! Cheers from Sweden!

Great video! You and Steve were the ones who inspired me to make my own room temp lager! I guess it's time to try no chill next time😀

Another great insight to brewing guys. I just did a No Boil No Chill beer, super quick and probably one of my best tasting beers so far. cheers keep em coming.

I made one very similar to yours and did the quick lager method (not warm fermentation), grain to glass in a month, won two competitions.

I love No-chill ... gonna give this a go ... the Helles turned out great 👍

You two guys are great! I found your video about the hop stand post boil recently and this got me thinking, I've done one very very nice beer using this technique, so thanks and greeting from Bristol UK!

@basicbrewing

5 жыл бұрын

Excellent. Cheers! - James

awesome vid James. Ive been meaning to make a fest beer as a house beer. thanks for the advice. sounds and looks a tasty beverage indeed.Cheers mate!

@housepark

5 жыл бұрын

so would this mean that lager yeasts have always been able to brew at ale temperatures?....i mean its always been taught to brew lagers at lager temps plus the weeks to months to cold condition....looking forward to brewing a fest beer in a few weeks. cheers for another cool insight into brewing. Cheers.

I have used some of the California dry yeast at room temperature. Turns out nice

I just did my first 2 no chill beers and absolutely loved not having to deal with the chilling process which I DO NOT enjoy. Hoping mine turn out well! I have a coffee stout and a Kolsch fermenting.

Hey guys, great show as always! You should try using some of Omega Yeast, like Hothead or Voss Kveik and brew at 90º, it works, several of us at The Mead House have had pretty good results making meads with Omega's Yeast!

very nice

Heading to Austin Home Brew to get the ingredients for this. Started home brewing with the Mr Beer kits and graduated to 5gal beer two years ago. Needless to say I (and friends) am really enjoying my beer. Hefeweizen, Belgian Saison, and Cream Ale are my favorites. Octoberfest is coming so must be prepared.

@basicbrewing

4 жыл бұрын

Cheers! - James

I do like a real and propper Home Brew Thank's Guy's..big like from my channel...

faltou mto malte viena e malte munic pra uma verdadeira oktoberfest valeu

love the no chill beers! Can I no chill in my fermentation bucket?

@basicbrewing

Жыл бұрын

Yes, providing it’s safe at boiling temp. Then, you can just pitch when it’s cool. 👍🍻-James

See you at HBC!!!!!

@basicbrewing

5 жыл бұрын

Woohoo! - James

One person hates beer

Do you think you get a "cleaner" ferment with the no chill? do you leave behind a bunch of trub in the cooling container when you transfer to the primary?

@basicbrewing

5 жыл бұрын

Most of my trub goes into the fermenter. - James

Great vlog! I need more info on this no chill container/vessel?!? Where did you purchase it? Thanks & Cheers

@basicbrewing

5 жыл бұрын

www.usplastic.com/catalog/item.aspx?itemid=31615&catid=459

@john-smith.

5 жыл бұрын

@@basicbrewing They also have a blue one that's s little cheaper FYI.

Did you use a primary and secondary fermentation or go straight from primary to the keg? I brewed almost the same recipe and the Global took it from 1.056 to 1.014 in 2 days. I will be bottling this so I thought about putting it in a secondary after my target FG is hit and use a two stage fining.

@basicbrewing

4 жыл бұрын

I just went from primary to the keg. - James

guys im from uk . i like a nice 5% ish dryish crisp larger is this it ,but if this is 6.6 its cool for me

@basicbrewing

5 жыл бұрын

I wouldn't describe it as "dry," but it's easy drinking. - James

Thinking I am just gonna have to give up for a few months, but? I brew meads, ales, and wines. My apartment doesn't have AC. My "room temp" can jump over 80f regularly in the Summer. Can I continue to brew without creating nasty stuff and/or just failing? I maintain "anally retentive" for sanitation levels, so I worry not a lot about lacto or aceto, but do worry about the yeast, mold and end-product quality. Advice?

@basicbrewing

5 жыл бұрын

You might want to brew Belgian-style beers, which like the warmer temps. Or, look into Kveik yeast strains. I've got a "Pilsner" fermented with Oslo from Bootleg Biology that's been fermenting at 98F as an experiment. I haven't tasted yet, but that high temp is within the specs from Bootleg for that yeast. - James

@MrAcuta73

5 жыл бұрын

@@basicbrewing Interesting on the Bootleg yeast. Going to do a video on it when done? Be nice to see how it does...98f is REALLY high! Belgian doesn't hurt my feelings any, either. Thank you for the reply!

No chill Festbier, take 7. James edits out burp talking.

Only way to have improved this episode would have been to include a solid dad joke.

@dorianrowan5167

2 жыл бұрын

you all prolly dont give a damn but does any of you know of a trick to log back into an instagram account..? I was stupid lost the account password. I would appreciate any assistance you can offer me

@arielfernando3916

2 жыл бұрын

@Dorian Rowan Instablaster :)

@dorianrowan5167

2 жыл бұрын

@Ariel Fernando Thanks for your reply. I got to the site through google and Im in the hacking process now. Looks like it's gonna take a while so I will reply here later with my results.

@dorianrowan5167

2 жыл бұрын

@Ariel Fernando It worked and I finally got access to my account again. I am so happy:D Thanks so much, you saved my account !

@arielfernando3916

2 жыл бұрын

@Dorian Rowan Happy to help =)

so from yeast pitch to drinking was 5 days? 7days? looking for quick turn around beers. Getting ready to make a Blue (Belgian in Canada) Moon clone. Perhaps you could do it for the show?

@basicbrewing

5 жыл бұрын

Brewed on 5/10, pitched 5/11, kegged 5/17. It took a few days to carbonate and flocc out. - James

@tomboalogo

5 жыл бұрын

@@basicbrewing thanks so much. keep getting into arguments with the local homebrew club. "Thou shalt leave the beer for two weeks minimum". I had a Weissbier that was done in 3 days, tasted it when I tested SG nice banana notes. left it for the 'holy 2 weeks', not the same after. There was a John Palmer vid where he said (paraphrasing), if fermentation is done in 3 days and you give say another 3 days to clean up, what's the yeast doing for the rest of the 2 weeks? Thanks for the quick response - Tom

Sorry for the ignorance but does this recipe require a diacetyl rest? I assumed it wouldn't require it because it's fermented at ale temperature but you did use a lager yeast so I'm confused.

@basicbrewing

5 жыл бұрын

Kevin A. I did not use a diacetyl rest. -James

What was your process for clarifying this batch? Maybe I missed it in the video.

@basicbrewing

Жыл бұрын

My Brewer's Logbook says I fined with gelatin in the keg. - James

@joshbarr6390

Жыл бұрын

@@basicbrewing ah. Thanks for the response. I cold crashed a brew for about 5 days. Didn't seem to clarify. Used lutra yeast from omega. Hoping for a good beer. Tasted very fruity at bottling.

hmmmm, a 6.6% ABV festbier, seems a little strange to me...

@basicbrewing

5 жыл бұрын

The BJCP lists the ABV range as 5.8 to 6.3, so I guess this is an Imperial Festbier. :-) - James

@peterwiley2780

5 жыл бұрын

@@basicbrewing I haven't been to Oktoberfest yet (bucket list), but I just can't picture tents full of patrons guzzling 5.8% beer, I would have thought they were more seasonable!

@basicbrewing

5 жыл бұрын

@@peterwiley2780 From the BJCP description: "Paulaner first created the golden version in the mid-1970s because they thought the traditional Oktoberfest was too filling. So they developed a lighter, more drinkable but still malty version that they wanted to be “more poundable” (according to the head brewer at Paulaner). But the actual type of beer served at Oktoberfest is set by a Munich city committee." So, maybe the "official" version is lower in ABV? First-hand research is needed. - James

@peterwiley2780

5 жыл бұрын

@@basicbrewing I'm game, let's go...

It's summer. Do summer beer. Fall, fall beer. Winter, winter beer

It pronounced "Perle", not "Perle"....gee whiz.

@basicbrewing

5 жыл бұрын

Tomato, tomato. - James