I'm going to teach you what happens when you let unfermented beer (with NO YEAST IN IT) sit in a sealed keg for 5 days. This video has an explanation of what went wrong, a full brewday and a review with Jenny!
Equipment links in description below
Chapter links:
00:00 - What went wrong
05:05 - Brewday
13:55 - Review with Jenny
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Clawhammer Supply 120V Electric System (used as a kettle): bit.ly/2ugBQKg
Anvil propane burner: bit.ly/3j6nD7z
Blichmann Riptide pump: bit.ly/3alWNnO
Monster Mill: bit.ly/3aohPlJ
Grain scale: bit.ly/2V0tOAO
Hop scale: amzn.to/2GgRrzS
Jaded Immersion chiller: bit.ly/3j8bjUn
Torpedo Keg: bit.ly/30c5CwY
Floating Diptube: bit.ly/2EC1Qp7
Statis Glycol Chiller: bit.ly/2G5hABx
Hudson sprayer for sanitizer: amzn.to/2RY1Fbw
Refactometer: amzn.to/39Hd45A
Brewfather App: bit.ly/38JXW7t
NEIPA (not really though)
New England IPA
8% / 15.5 °P
All Grain
BIAB (No sparge)
75% efficiency
Batch Volume: 8 gal
Boil Time: 60 min
Mash Water: 10.63 gal
Total Water: 10.63 gal
Boil Volume: 9 gal
Pre-Boil Gravity: 1.060
Vitals
Original Gravity: 1.068
Final Gravity: 1.009
Mash
Temperature - 152.6 °F - 45 min
Malts (18 lb 3.4 oz)
15 lb 9.7 oz (85.7%) - Rahr Pale Malt, 2-Row - Grain - 1.8 SRM
2 lb 9.6 oz (14.3%) - Briess Oats, Flaked - Grain - 1.4 SM
Hops (16.12 oz)
4.44 oz (11 IBU) - HBC 586 13.3% - Aroma - 10 min hopstand
1.48 oz (3 IBU) - Amarillo 10.2% - Aroma - 10 min hopstand
1.48 oz (4 IBU) - Galaxy 16% - Aroma - 10 min hopstand
Hopstand at 176 °F
Miscs
11.782 g - Calcium Chloride (CaCl2) - Mash
4.073 g - Epsom Salt (MgSO4) - Mash
4.073 g - Gypsum (CaSO4) - Mash
Yeast
Mystery Yeast
1pkg - Fermentis S-04 SafAle English Ale 75%
1pkg - Fermentis W-34/70 Saflager Lager 83%
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