ultravista
Well-Known Member
To confirm, when brewing @ the brewery, the 'King' is also a no boil?My Pro-Am beer is now on tap and in cans at Warwick Farm Brewing as "King":
View attachment 819527View attachment 819529
It turned out amazing!
To confirm, when brewing @ the brewery, the 'King' is also a no boil?My Pro-Am beer is now on tap and in cans at Warwick Farm Brewing as "King":
View attachment 819527View attachment 819529
It turned out amazing!
No, the head brewer and I created an all-new recipe. He didn't know my beer was an all-extract no-boil beer when he picked it for the Pro-Am and that wasn't going to work on the commerical side.To confirm, when brewing @ the brewery, the 'King' is also a no boil?
I’ll stir it until I have a pretty strong whirlpool going and then I’ll stop. Then come back every 5-10 minutes to do it again.Do you have a whirlpooling device or do it by hand for 30 mins?
Raw brewing with DME, no boil brewing with dme, I’m sure there’s a few more.What genre of brewing is this referred to? I am interested in getting into this.
Just combing water, yeast, DME/LME, and either dry hopping or hop tea
What in the wort would need to be pasteurized? I think everything in there would be pasteurized, although are you saying in the event that something was not sanitary at the production facility?Raw brewing with DME, no boil brewing with dme, I’m sure there’s a few more.
In all honesty though, you really should be bringing the wort to boiling for 5 minutes or to 165-170*f for 10-20 mins to be sure of pasteurization. Then you can hop as a whirlpool or use pre-isomerized hop extracts to hit ibus
Your water isn’t pasteurized, dme theoretically should be fine since there’s no moisture but I would never trust packaging facilities, your kettle isn’t pasteurized if your not bringing it to the proper temp, the air that is touching everything on brew day isn’t pasteurized. There are literally countless opportunities for infectionWhat in the wort would need to be pasteurized? I think everything in there would be pasteurized, although are you saying in the event that something was not sanitary at the production facility?
Would utilizing a hop shot for the IBU's and then dry hoping be an option? That may be what you are suggesting, I am just not up on the terminology.
A very similar topic was posted over in /r/homebrewing (link) at the about same time as #325. There are some "other voices" over there, so it may be worth a read.What genre of brewing is this referred to? I am interested in getting into this.
Just combing water, yeast, DME/LME, and either dry hopping or hop tea
In the USA, many LME products are repackaged (from larger containers). There was a topic here at HomeBrewTalk (crossed posted to AHA forums) where that OP used un-pasteurized LME. The contanimation showed up as low level gushers a couple of months after packaging. The supplier was clear that LME needs to be boiled / pasteurized.I think everything in there would be pasteurized, although are you saying in the event that something was not sanitary at the production facility?
A very similar topic was posted over in /r/homebrewing (link) at the about same time as #325. There are some "other voices" over there, so it may be worth a read.
In addition to this "no boil" topic, there's also "No-Boil Recipes! New for 2019!".
....
That’s going to taste like prison hootch with that much dextrose in a 1 gallon batch… so please don’t judge a tried and true method based on your recipeWell, I just took a swing at this potential abomination. And did a 1.25G batch.
Loosely sanitized my equipment.
Dumped in the RO water.
Poorly measured ~1+lbs of DME and ~.5+lbs of dextrose. Stirred poorly - its lumped and clumped to hell.
Pitched the remainder of a packet of Redstar blanc yeast.
Now its on the counter for the next 24 or so hours before I throw in some hops.
I have Amarillo and cascade on hand so Im thinking ill toss those in.
If this works, then I too will be a believer.![]()
Fair enough. I will adjust my expectations accordinglyThat’s going to taste like prison hootch with that much dextrose in a 1 gallon batch… so please don’t judge a tried and true method based on your recipe
I think I have already set myself up for experimentation failure enough thus far.wine yeast?
you should add honey and water to make a braggot
I’ve had hit or miss results with these methods. Heres my latest plan.
All in a 3 gallon keg:
1 gallon water brought to boil + 3lbs wheat DME + 6oz malto dextrin + CaCl + lactic acid + 2 oz citra in a bag.
Seal and shake it 20-30 minutes.
Open and remove hops, add 1 gallon cold water to bring it to 1.065 and chilled.
Pitch yeast CS hazy, dry hop 4oz in keg, cold crash and transfer (flotit) to serving keg.
Malto should keep FG about 1.020, decent heat on the hot side hops should get some bitterness no clean up!
Ya, fair. just trying to make the best beer I can in the easiest way! Would it make you feel better if instead of bringing water to a boil I pulled it off the heat at 180?Certainly not a "no boil" process. Looks like a complicated variation of that UT "Shake it like the ____" from a couple of years ago. IIRC, that video used pre-hopped extract.
eta: for the Flash Brewing kits, MoreBeer went with a hop extract to add bitterness.
Thank you.Ya, fair.