Just a suggestion for reducing oxygenation even further and removing the stressy moment of removing the PRV - put your gelatin in a sanitised coke bottle, then cap the bottle with a carbonation cap and flush a few times to remove the oxygen. Then pressurise the bottle significantly higher than the keg, invert the coke bottle so the gelatin is at the neck, attach the bottle of gelatin to the gas post of the keg via a purged jumper, and watch the pressure in the bottle push the gelatin into the keg. Sometimes you need to pressurise the bottle more than once to get it all out. A bigger bottle helps with that because Boyle’s law, but will be harder to flush.

Hi Martin I like the simplified way to add gelatin with little oxidation. For those who don't have a pressure relief valve you can also just remove the gas post and inject through there. Thanks Martin, enjoying all your shows, take care. George D. Ontario Canada

Gelatin through the safety valve. Such a good idea. Love your videos.

Hats off to you, editor of the Homebrew Times

@TheHomebrewChallenge

3 жыл бұрын

LOL

Just kegged a batch of this Friday and is currently carbonating. Looking forward to taking to the local brew club for a tasting this Thursday. So far it taste pretty interesting.

One of my Top Ten KZread Channels. You are pushing me closer and closer to brewing my own.

@TheHomebrewChallenge

3 жыл бұрын

Thank you. Go for it!

Haven't used rye too much but having tried a few beers made with it recently has me very curious to try using it more. And looking forward to next weeks vid!

@TheHomebrewChallenge

3 жыл бұрын

I hear it's going to be a good one.

Next week is Sahti with Dr.Hans.

In the chemistry lab, when we had to work under an oxygen free environment, we used to seal the flask up with a rubber bung, then jab a syringe through and inject the reagents into the flask that way. The hole remaining in the bung would be airtight enough to prevent oxygen from interfering. Maybe you could add a rubber or silicone bung to your fermenting vessel.

It's 1am and I've had too many homebrews (a Helles which ended up over-strength!)... of course I'm going to pause the video to read.

Grab a PET bottle, carb cap & short bev line. Make sure the pressure in the bottle is higher than the keg & connect with jumper hose.

@ricardogamboa4334

3 жыл бұрын

I use this method all the time to add gelatin to my pressure fermentor before racking to keg.

When you brew with Rye you do a Gum-Rest - "Gummi-Rast" at 35-40°C. This makes lautering much easier. Greatings from Germany.

@geekUGH2

3 жыл бұрын

Yeah did this with mine, quite worked. I did a Gummirsst and Eiweißrast .. did the job ... But I used Bavarian Lager yeast. Got really nice spicy. With the weißbier yeast you will never taste the quality of the rye.

@TheHomebrewChallenge

3 жыл бұрын

Thank you. Will try this next time.

Finally a Roggenbier! I remember to said you were missing it! Maybe you should use caramel rye from weyermann Like I've used on my recipe instead of regular caramel. If you would Like I can pass you my recipe for you to try (in pvt). plus you should have done a step mash for rye bier...

I´m so impressed of you doing all these beer styles...it makes me brew a lot of different styles too. How many have you made now? Almost finished with the 99? Try a dampfbier if you want...one of my best brews.

@TheHomebrewChallenge

3 жыл бұрын

Thank you! Three to go. Will look at dampfbier

I prefer a more neutral or clove type of wheat beer yeast in this style. But most commercial examples I know are more the banana ones.

Very curious for next weeks collab! Smart trick with the prv btw!

I made a very similar beer but with Belgian Ardennes (3522) yeast. It was fantastic it had a bunch of spice from the yeast and rye and I used Saaz and Perle Hops.

@TheHomebrewChallenge

3 жыл бұрын

Great yeast choice!

@mrow7598

3 жыл бұрын

@@TheHomebrewChallenge My thought, there's an American Rye, German Rye, English Rye, Rye IPA but no Belgian Rye so why not make one.

Almost all my beers come in higher gravity and lower volume. You should do a video on calculating water for liquoring back and IBU dilution .

I'm new to homebrewing, how long would this ferment for, and at what point would you add the strawberries to your fermenter (carboy for me)? How do you address concerns of sanitation when adding strawberries to the fermenter?

Can you do a video on adding gelatin to beer?

Could of racked into the keg with the gelatine already inside

@jeffa9171

3 жыл бұрын

Was about to make the same comment but you beat me to it. Could purge the co2 completely with the gelatin already there which would have eliminated even the small amount that could have possibly snuck through the prv port.

@TheHomebrewChallenge

3 жыл бұрын

Right. The thinking here is if you filled the keg with sanitizer then under pressure drained it to ensure no oxygen, then you need a way to add in the gelatin.

@joshuamoran8966

3 жыл бұрын

@@TheHomebrewChallenge the easiest way I find is to put it in a sanitised plastic bottle screw Kegland plastic carbonation cap onto it. Pressurise that bottle with CO2 and reduce pressure in keg. Turn bottle upside down, connect it to a post with disconnect and tubing and the outside differential will push any liquid into the vessel. Always love your videos, I have learnt so much! What's happening after 99?

@garydyke1

3 жыл бұрын

@@TheHomebrewChallenge Youre presuming the residual sanitiser is 100% oxygen free? Dry purging with c02 enough times should be effective enough and means you can add the gelatine in advance. You could also use the fermentor c02 output to run through the keg

5:45 I put it to a small pet bottle, squeeze all air out then put more pressure into pet than keg. It will shoot over with liquid 2 liquid bridge.

You could use a t-piece between your spike flex and your keg and connect a thrid hose. Seal the end of the hose. As soon as the hose is filled with beer, inject the fining from your sringe by poking into the third hose. Don't remove the hose until the transfer is done and you disconnected the beer line from your keg. Done, no oxygen.

You can use a carbonation cap on a small PET bottle to do a zero oxygen injection of a liquid into the keg.

@TheHomebrewChallenge

3 жыл бұрын

Yeah this makes perfect sense.

Hi Martin in future when you will brew a rye beer it could be worth it to try a step mash. In 45-50 °C - beta-glucan break, at this temperature endo-B-glucanase works optimally, breaking down beta-glucans from the breakdown of the grain cell walls. Thanks to this, the viscosity of the mash and wort is reduced, which can be important when mashing beer with rye or other cereals containing a lot of beta-glucans (e.g. buckwheat). Keep it up a good job mate... 😎

@TZerot0

3 жыл бұрын

Buckwheat in beer!? That's right up my alley; I'll have to do some digging into this.

@TheHomebrewChallenge

3 жыл бұрын

Good advice.

What size spring clamps do you use for your hoses?

I like roggebrood more then the beer :D. Looks interesting though maybe il brew 1 to someday.

@nationalkillah3169

3 жыл бұрын

GEKOLONISEERD :D

After how many days should I add the gelatin to the keg?

how i added gelatin to my last keg was i used a carbonation tee piece and a pet bottle and transfered the gelatin under pressure.

@kwm2136

3 жыл бұрын

By far, the best way to do this.

Ambitious style! I have found good success when using rye or wheat or triticale with using a beta gluc rest at 108 for 20 minutes. Also maybe a good candidate for a three step decoction mash? And also, I wonder what this would have done with a witbier yeast or a kolsch yeast?

@TheHomebrewChallenge

3 жыл бұрын

Definitely wish I tried mashing low to start

@iliffavenuebrewhouse6496

3 жыл бұрын

Guidelines says it's basically a dunkelweizen with rye hence the yeast choice.

@jasonlahti7211

3 жыл бұрын

@@iliffavenuebrewhouse6496 that makes sense. Kolsch at a lower temperature can have lager like effects, and so maybe fewer esters. Tasty looking brew, though.

Hallo , your mashing end sparge water ?

Always do a 15 minute protein rest prior to mashing, especially with 50% Rye

@TheHomebrewChallenge

3 жыл бұрын

Good advice!

I need to attempt a roggenbier again, last time I tried it, something in the rye burnt onto my elements and I accidentally made a smoke (ash tray really) beer.

@TheHomebrewChallenge

3 жыл бұрын

Smokey rye beer.. could be a thing :)

@calandryll

3 жыл бұрын

@@TheHomebrewChallenge I was very disappointed because the mash tasted great but whatever burnt onto my elements made it taste, what I assume it tastes like, an ashtray. It was also at the beginning of using my system so I'll try it again one of these days.

With BIAB, you really don't need rice hulls. They're really only needed when you lauter where you have a false bottom and the sparge has to filter through the entiety of the grain bed through the bottom. With BIAB there's so much surface area around the grain bed on the sides that (because of pi and stuff) you have like 3x the surface area for your sparge to filter through.

@cintesis8135

3 жыл бұрын

The evidence at 6:42 would indicate otherwise...

@canadianJaouk

3 жыл бұрын

That maybe true for BIABasket but not BIABag.

Maybe next time turn on the co2 just a tiny bit so that there is a definite positive pressure the whole time while you put in gelatin? Or not put gelatin at all perhaps? Never used any fining and getting pretty beers as well.

Couldnt you add the Gelatin in before you transfer the beer? Sanitize, Add Geltin, Remove O2, Add Beer via closed loop.

Peloton on Martins hat translates to fearless in Finnish.

Po co to klarować? :)

Love the vid, is your wife English?

There is a easier way to add gelatin to the keg. Head over to the homebrewing subreddit wiki and look for the "Chino Canon". Quick run down: put gelatin in plastic bottle, carb cap, purge, pressurize higher than keg, use jumper to connect to keg, and any liquid in the bottle will get shot into the keg. I've done it several times and it's worked great.

@TheHomebrewChallenge

3 жыл бұрын

Thanks for the tip. Found the article. Very cool, will try this.

That looked good, a wheat beer to believe in with your eyes closed. Possible even less Oxygen method to try is fit 4mm internal diameter tube on the end of syringe and have a duotight fitting to ball lock liguid available for the other end. Suck up gelatin in syringe and then attach ball lock. Release ball lock so that you can squeeze gelatin to just come out of ball lock, sanitise and then squeeze into keg before filling. No pressure in keg whilst you try this, or alternatively into your fermenter same way. Definitely no oxygen this way except small amount of dissolved Oxygen in water you made gelatin with.

@TheHomebrewChallenge

3 жыл бұрын

That would do the trick nicely.

I thought the spiciness in pumpernickle/rye bread was from the spices added to that bread? I've made an IPA with 70% rye and gotten none of that. To my palate it's thicker and a tad fruity.

@TheHomebrewChallenge

3 жыл бұрын

Yeah we didn't really pick up any spiciness so that makes sense.

why not just put the gelatin in first then purge the keg...

@mattforge

3 жыл бұрын

That is what I do.

@dogsdinner99

3 жыл бұрын

Yes I couldn't work out why that wasn't the way to do it. I thought also that it was only high hopped beers like NEIPAs that were so susceptible to oxygenation any way and I do wonder if its going a bit overboard. Edit - Ah just seen an earlier comment by Gary Dyke, its due to having sanitiser in the keg already as part of the purging process.

Two words when using rye: Betaglucan rest

Very surprised to see the finish was so light on the rye flavours. Looks very drinkable.

i never had one of these.

Since you pressurized the keg with CO², which is much heavier than air (mostly O² & N), I'm betting that zero "air" entered the keg when you injected the gel 🍻 carbon dioxide is 44.01 amu nitrogen is 14.01 amu oxygen is 16 amu

@TheHomebrewChallenge

3 жыл бұрын

So its not just the slightly higher pressure helping here but also the density. Cool.

@dogsdinner99

3 жыл бұрын

Yes I am sure I saw something on that, the co2 should form a blanket on top due to its density as long as their isn't too much of a breeze in the room to stir things up 👍

Thanks for the video... You seem so worried about oxigen... Have you ever had a beer really undrinkable because of "oxidation"?

@Vykk_Draygo

3 жыл бұрын

I'm pretty sure that's an improper use of quotation marks. More to the point, it's very easy to ruin a beer through oxidation. If nothing else, having a muddy brown mess in your glass is reason enough to want to prevent it. The fact that it absolutely DOES impact flavor makes it doubly important. Next beer you brew, try adding as much oxygen as possible post fermentation. Let us know how it goes. ;D

@TheHomebrewChallenge

3 жыл бұрын

I think it matters more with some styles than others. NEIPA seems super sensitive to any cold side oxygen.

@CM-ef8fu

3 жыл бұрын

@@TheHomebrewChallenge thanks for your answer! Cheers

Has there been a beer yet that nobody was a fan of that did get tipped?

@dogsdinner99

3 жыл бұрын

Yes most of the smoked beers :)

@NikitaVorontsov

3 жыл бұрын

@@dogsdinner99 I’m not surprised! They’re a very....specific palate 😅

I looked up the nutritional profile of rye compared to wheat or barley. It's catastrophic. Wheat is better.

@TZerot0

3 жыл бұрын

Variety tho-plus lots of people love the unmistakable taste of rye.

@TheAlchemistsBrewery

3 жыл бұрын

@@TZerot0 yeah... that's the beauty of craft beer

It took me a while to figure out what Roggenbier meant

Cheers 🍻 🍻 🍻 Munich Germany Bayern 🍻

I paused and read and I've asked you in the past what you did with your beer and you never gave a straight answer. You pour it down the drain don't you?!??!!!!

@TheAlchemistsBrewery

3 жыл бұрын

He probably drinks it

@TheHomebrewChallenge

3 жыл бұрын

I’ve had a few tippers but mostly the beer gets consumed with folks in the house.