I have some friends who are potentially
gonna be in town next week so I have 7
days I'm gonna do two batches of beer
I'm gonna do them back-to-back I'm going
to ferment in the kettle and then once
I'm done with that beer
I will keg it and we'll pitch another
batch of beer on the slurry in the
kettle ferment it in the kettle as well so
at this point I'm gonna pull it out of
the kettle I'm gonna put it in the
bucket here and let it finish out
Now I'm going to harvest some yeast out of
here
before
cleaning the kettle out and
heating up some water for my next batch so
I've just sterilized the jar here
I think
I'm gonna just dump some liquid out
of this kettle into it
So I'm gonna leave this hangout
probably just at room temp and I
probably will
loosen the cap here as well
so this thing doesn't build up a
ton of pressure
and then I'm gonna rinse
this out get some wort heated back up
or some water heated back and
I'm gonna start my next batch
all right kettle is clean and I'm filling
it with water for my next batch I'm
gonna get the heat going for that mash
at the same temperature 160
I'm gonna mash this one at 158 actually
Alright we're at 152 just maybe 6 more
degrees and we're ready to mash in
I still need to adjust water chemistry and
grind the grains the reason I have not
done this yet is because I took a nap
I'm really tired really tired today
my dog woke up twice last night to blast
diarrhea all over my house
Um so I need to do water chemistry here
Something really weird going on with our city water right now
I'll show you what this
kettle looks like in a minute it's bad it's
like the water is brown and cloudy
city officials say ah it's fine to drink
we just had a water main break and
there's some non health threatening
contaminants in there eight of them
didn't give us a list of what they were
so I could decide for myself but now
it's like well what's this going to do
the beer at the very least is gonna make
it look weird I'm also wondering what
its gonna do to the pH we will see I
guess
beer will probably taste fine
the water actually tastes perfectly normal
it just looks really bad so I'm gonna do
the same water chemistry as I did the
last time
ooh that's hot
got our water chemistry
adjusted here next thing I'm gonna do
is grind my grains
pop those in
I learned my lesson the last
time by spilling grains everywhere I'm
gonna try to not do that this time
okay so I need 11 pounds
Oh now we're starting to spill stuff...
Puts us at...
10
Ah
So, next
pop the basket in so I got my grains here
stir it up wait 10 minutes take a pH
reading and then maybe do an
adjustment and let it go another 15 minutes
all right
now we're now we're cooking
or mashing really
*timer beeping*
okay timer's going off here so it means
I need to check my pH
we're right at 5.4 so
I'm not gonna do anything I'm just gonna leave this
I'm gonna let it ride
alrighty my timer just went off just
gonna give this thing a little taste
just to make sure its sweet it is
I'm gonna call that done
and I'll turn the pump off here
pull the grains
alright now I'm
gonna kick this temperature up to
I'm just gonna set it to manual and 100% power
get this up to a boil
I need to decide what
kind of hops I'm gonna use for this next
batch of beer here
let's dig in the freezer and see what we have you know
what
got 8 ounces of Nelson you know what I
think it's gonna be Nelson it's the only
to do a single hop that I haven't used
before
my alarm is going off and I'm almost at a boil
uh go ahead and put my hop basket in here
One ounce of hops at the top of the boil
adding our...
one ounce
I'm going to just crack the lid as I
normally do I'll go ahead and weigh out
the hops for the next addition here
four more ounces for the flame out
we want to do them at flame out as opposed to
dropping it to 170 and doing a
whirlpool that didn't really work the last time
oh *censor* we're not even close *censor* Ahhh!
Alright
Alright I'm gonna go ahead and get the
hoses set up here
this is going to be my water in right here
*timer beeping*
Boil is officially done so I'm gonna
circulate
through here just to get the chiller
and everything nice and hot everything
gets sterilized
then I'll cut the heat I'll add my hops
and start chilling so I'm done
circulating done with the boil done
circulating
I'm gonna turn the heat off and I'm gonna turn the cooling water on
so water's flowing to my chiller
uh I'm going to
add my flameout hops this is
four ounces of the Nelson
Now I'm gonna set an alarm
last time...
I did not set an alarm and it kind of screwed me
Ok I have my alarm set once this gets down into
the mid-70s it will beep I'll come back
and wrap it up
I do need to aerate this
I'm not gonna take it out of here to do so
I'm going to use
the spray valve to
aerate I'm gonna say we're done aerating
we're done with this hop stand
going to take this out
Alright
pop this on here
this is gonna be, excuse me
blow off like a blow off tube I have my
yeast that I harvested from the bottom of the
the last batch there I believe what I
read on Brulosophy
uh you can just pitch right on the
trub in an old batch
and it's gonna be just fine
so I'm gonna mix it up a little bit
and then again this is a mixture of the
Voss and the Hornindal
I'm guessing that the Voss is gonna
do almost all of the work here
because it works so fast
so we're it's going in at about 73 degrees
I'm gonna set my temp here
for we're
going to do this one at say like 95 I think
I'm gonna just keep this within
the temperature range for both yeasts
since there's some Hornindal
last step
before I clean up is...
pop the clips back on here
and hopefully tomorrow this should be almost completely done
see you in like a couple days
♪ chill pop music ♪
all right
oooh yeah mmm
mm mm so good
First things first not the beer
this thing's 20 gallon
kettle this is a 240 volt controller
I used neither of these in this brew day if
this is June or July of 2019 this setup
is live on Kickstarter we're doing a presale brand new system we're offering
here 20 gallons of fury 240 volts of
pure power
now back to the beer
So this is
the second batch of three
that I did with the Kveik yeast
single hop Nelson we're calling this one
Uncle Nelson
in honor of my late uncle
Nelson tastes great it's really like
lemony I think I like this one better
than the last I'm not getting a ton of
hop aroma I feel like I'm getting more
of the Kveik yeast profile than I am
the hops at this point I'm still trying
to dial in this Kveik yeast like quick
IPA process the problem is that if if
you ferment at a super high temperature
which I did it I feel like it just
drives off too much of the hop aroma you
can't really call it an IPA at that
point so that's that that's this beer
check out the last video if you haven't
seen it and stick around for the third
video in this series where actually we'll
top crop yeast from the batch that
fermented this beer literally just
scooping yeast right off the top of it
and putting it in another kettle so
check it out thanks for watching and
check out our Kickstarter thanks see ya
