♪ electronic dance music ♪
first of all what are we doing we're
making a smash single malt and single
hop IPA I have some friends who are
potentially gonna be in town next week
and they're gonna stay in my office so I
want to have some beer here we're like
almost completely out of beer right now
I need beer like fast so I have 7
days from now until folks might be here
generally that's just enough time maybe
to do like one batch of beer I'm gonna
be using this crazy Norwegian yeast
kveik yeast which ferments at super high
temperatures and thus ferments extremely
fast
I'm gonna do two batches of beer and I'm
not gonna do them at the same time I'm
gonna do them back-to-back I should have
enough time to do both batches of beer
and the crazy part is I'm gonna 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
We're using 2 row pilsner
from Riverbend malts
here in the Asheville area
you can use whatever kind of grain you want
Shooting for 11 pounds of grain
Did I tare this?
I think I did
Oh you know what, I'm going to dump this everywhere
oh no dude *laughs*
No!
oh christ almighty
oh that's how it's done
right there
if you're not making messes then you're
not brewing beer
Next on the agenda
water chemistry
Emmet
Yo
What's the key point on the water chemistry?
You wanna get your chlorides higher than them sulfates
chloride is higher than the sulfates
Two to one
Two to one
just gonna crush that up
Alright, I'm anticipating that this
the pH is not
going to be low enough so I'm going to
add like about three milliliters of
citric acid lactic acid
so mashing in 159 degrees
oooh
oh yeah
We're at like maybe 10 minutes in
test the pH
okay so we overshot a little bit
we're at we're at 5.15
that's a little lower than I was shooting for but whatever
I'm gonna be
as lazy as possible and do what is
informally known as a quick and dirty
beer I'm gonna only mash this for 25
minutes maybe 30 and I am going to only
boil for 30 minutes but I got like 10
minutes left in the mash here I'm gonna clean
some things up
Let me know in the comments what you think about my
sweatpants
You don't go out looking for a job dressed like that do you?
On a weekday?
Is this a... What day is this?
I'm going to
stop this mash we're done
dunzo washington
I'm gonna go ahead and uhh
crank this up to a boil
we're gonna just set it to manual 100% of
power
and it should start boiling here
in the meantime I'm gonna take the
grains out
I'm gonna attempt to do this on my own
some people brew alone
and you know this would be a good
uh benchmark for whether or not someone could do this on their own
I'm just gonna kind of do it slowly
just to like let the water
drain
If you do it slowly it's totally doable
I'm gonna take this here these here grains out
They've been draining for
Quite a while
alright that's just to tell me that we've
reached our boil
So that means it's time to throw these hops in
we're using Azacca hops which I meant to print
information out for so I could talk
about the hops see if I can do it from
memory
it's a dwarf hop
fairly high alpha acids 12.1%
citrusy orchard fruits some
mango and tangerine hint of pine needles
in there apparently as well despite the
fact that it's a very high alpha acid
hop it's got some nice aromatic
qualities and again it's a dwarf hop
dwarf hop not a midget hop we're PC around
here it's dwarf hop
*laughs*
it's little people
you got that
so we need an ounce of this stuff
I'm gonna pop the lid back on here
just gonna leave it cracked
We'll uh boil this for 30 minutes
so I think our next addition
is at whirlpool
Cooling water is not on yet I am recirculating through the chiller
but i'm not gonna be chilling anything
I just want this boiling wort to circulate
through the chiller and sterilize it
we've ran the wort through the pump and the plate
chiller for 10 minutes
our timer just went off so the boil is
done so what I'm gonna do now is I'm
gonna turn my heat off which I just did
here and I'm gonna turn my cooling water
supply to the chiller on so I'm gonna
chill this down to 170 and then I'll add
my hops for the whirlpool except I'm not
gonna hang out and wait around for a
whirlpool I'm actually just going to let
it continue to chill down to the yeast
pitching temp
Alright we need 4 ounces of Azacca
according to my notes here
and that which by the way Emmet so graciously
compiled for me thanks Emmet
this this beer happened in a large part
due to his efforts so comment below and
say thanks Emmet if you liked this
video or just hit the like button
♪ dramatic music ♪
wait what oh *censor* oh we completely dang it
dang it dang it
we we we're not even close *censor*
Ah! ok here's what happened
we're not paying attention to the thermometer here
we literally chilled this thing down to 92 degrees
92 F'n degrees
We completely missed 170
So now what do we do we've completely like
messed up our hop
schedule
I'm just gonna add these hops here
four ounces of Azacca
Alright what we're going to do is
Basically I think what we'll I do is this
hmm here's the final plan
what about that plan
new plan
ah I can't believe I did that
No here's what I'm gonna do
Let's do that alright alright
Actually I can believe I did that
Final plan
I'm actually gonna chill this down
to 75 I'm
gonna pitch the yeast because it's
roughly 70 75 in here I'm gonna raise it
up to 105 once it gets to 105 we'll pull
the hops and we'll be done
So I got this
uh Omega Yeast
Shake it for 30 seconds
After you're done shaking it you should clean it
in some Star San
um here's how I'm gonna aerate it
I'm gonna hook my hose back up here I'm
gonna put this lid on I'm going to turn
the pump back on
run it through here
If I run this through here while I'm heating
back up to my fermentation temp of
I think I'm going to do 105 once we get to
105 we'll wrap this up
Okay cool oh *censor* oh god
*laughs*
Well we called this one
I don't even know what to do at this point
Just turn that back on
Pro tip I don't know what's the pro tip on this one
uh don't do that do not do that
uh so we've done our gravity sample, 1.056
this is back up to 105
if you take a look in
here you can tell this is aerated these
hops have been in here for 20 minutes
here while we we're doing various things
I'm gonna pull the hops out
all right all I'm gonna do is pop this
guy in here this pot is has Star San in it
this will just basically create an
airlock assuming this lid is locked down
tight this thing's locked down it's set
to 105 which is where it's gonna be for
the next 2 or 3 days and then we'll be
done
all right it's been 2 days since I
last was on camera here 24 hours
into the fermentation I measured
gravity it had dropped to about like
1.047 ish
starting from 1.056
nowhere near where I thought it would drop now
48 hours in it's only at 1.031
I made a mistake I assumed that all Kveik
yeasts fermented super fast at high
temperatures I did some research and
discovered on the omega yeast website
the Voss is the only yeast that they list
as having a super fast fermentation time
at higher temperatures I'm gonna pitch
this I'm gonna end up with a weird
beer now with two different types of
yeast in them normally I wouldn't open
up a fermenter like midway through and
do anything like this but it's just like
this is what I have to do basically to
get these batches of beer done
alrighty
so I'm going to dump this in
and I'm positive that I will come in
tomorrow and this will be done by this
point in the day
next day and I've just
taken a gravity sample from the kettle
well let it cool down it's down to some
70 some degrees here
we are sitting at 1.013
it's got a little bit more to go though
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
Okay I just closed the bucket
but I do have an
issue here
which is that I lost
probably like three quarters of a gallon due to I'm guessing evaporation
I either boiled too long and lost more
liquid than I thought I was going to
lose or
we didn't add enough water to
begin with or a lot just evaporated out of
the kettle while it was fermenting it's
looking like I lost almost an entire
gallon due to evaporation so lesson
learned
okay cheers
yeah man to beers
smells good, fruity
smells real fruity
it's got like a really rich aroma
melony, I'd go with melony
you think melony I'm getting more of like the um
Kyle: Like more acidic
Emmet: Tropical fruits?
mm-hmm
I could see that
Like mango pineapple type stuff
Definitely yeah citrusy is definitely the proper word
Yeah I'm not very good at smells
tastes
Yeah
Good at gettin' drunk
Good at drinking beer
This actually tastes pretty good
So this beer is a miracle of god
for several reasons
Here's what it tasted like a couple weeks ago
It tasted to me it had like a real milky taste
Initially
Yeah
and then it had
more of like a buttery
butterscotch flavor
and then later, this is over time
it had literally like a rancid flavor
So I'm looking this up online
trying to figure out what is going on with this beer
and those are all flavor descriptors for one
defect which is Diacetyl
which is I mean it's just an off
uh flavor a defect in beer
that you end up with if you do like a number of
things incorrectly
Which I did all of the things incorrectly
It's caused by a chemical compound called acetolactate
that is just made
as a natural by product of fermentation
given certain circumstances like one high
fermentation temperature low aeration
low pitching rates and then what happens
is over time that turns into diacetyl
and then over given more time the yeast
actually eat that diacetyl break it down
somehow I don't know
happens and it just dissipates how long
has it been sitting since that first day
this is a month its been in the keg
for a month this is a month old yeah yeah I
mean it's definitely gone
Yea I mean I would
I mean I'm I'm enjoying it
Yeah
lil little bit of like little slickness that's what I get from it
Right Right
To me it's not offensive by any means
Yeah
I I would drink that
like if someone if
I even bought that at a brewery
I wouldn't complain about it by any
means
and for me like there's still a
little hint of whatever I was perceiving
before going on
at the very end to me it's at the very end at the the back of my tongue
It is way better, there's still a hint of that
So um 3 day IPA fail
It was a 3 day IPA that turned into a 4 week IPA
Yeah exactly
4 week IPA success
Success
I would just say, if you want to do a 3 day IPA
watch the second or the third video in
this series here because we uh I worked it
out I figured it out okay yeah
well I'll have to watch that
Watch that *laughs*
alright cool
cheers to beers
Yeah man this is good
Yeah thanks
Surprisingly
Yeah
Had zero hopes
Yeah *laughs*
Thanks for watching
Cheers
See ya
