Good question. I actually don't know. I tried it once and had the feeling that the yeast compacted a bit better. But I do not have a real clue.
Raw Ale / No Boil
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Yes, that's true. I was never interested in removing chill haze, I only wanted it to drop out the yeast.
Beer fermented with US-05 is clear of yeast remains without fining. I make one with S-04 and have loot of residue in bottles.
I will quit gelatin at the current batch and try the Irish moss when I do the following batch in the end of mash out.
I will quit gelatin at the current batch and try the Irish moss when I do the following batch in the end of mash out.
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applescrap
Be the ball!
Have we discussed extract? Obviously it needs no boil it was boiled at manufacturing. Here is what i am thinking......
Start water 5.6g add steeping grains, pull steeping grains at 165, squeeze, add dme, mix and dump in fermenter at 170. Throw hops in to calculator, shut lid and pitch yeast later. Seems so simple.
The more i thik of it, just sounds so great. Replace base grain with dme. Use specialty mini mash and flavor later with rasberrys, oak, bourbon, cherries, grahm crackers whatever.
Start water 5.6g add steeping grains, pull steeping grains at 165, squeeze, add dme, mix and dump in fermenter at 170. Throw hops in to calculator, shut lid and pitch yeast later. Seems so simple.
The more i thik of it, just sounds so great. Replace base grain with dme. Use specialty mini mash and flavor later with rasberrys, oak, bourbon, cherries, grahm crackers whatever.
I am pretty sure that this would work, but it wouldn't be a raw ale as the extract was boiled when manufactured.
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applescrap
Be the ball!
Yep, thats why i have never used it. I saw 50 lbs for 130 the other day though. Would be so easy, maybe time for another raw ale.
I make four batch of No Boil Ale. Two had addition of up to 500g of table sugar and these two were better than the two without the addition of sugar. I think it's because sugar is drying beer so the protein left out of the beer without boiling is less pronounced.
What yours thinking? Is no boil beer is better with simple sugar additions?
What yours thinking? Is no boil beer is better with simple sugar additions?
Have you tried doing a protein rest before mashing?
It certainly does chop proteins into pieces. You just have to hit the right temperature for the right amount of time before hitting the final mashing temperature.
PocketWater
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Great article on raw ale in BYO this month.
I read that text and also made three batch raw ale beer. I was convinced that DMS, pasteurization, bitterness and aroma of hops are not a problem. The problem are the only proteins in terms of clarity (I did not use any fining so it is possible that this is not a problem) and slightly different taste. I realized that using simple sugar helps to improve the taste (it dryness beer and proteins are less noticeable), and I think some form of protein rest will help reduce proteins effect.
But, beer is very good and this little difference is not bad.
Two batch is already drinked.
But, beer is very good and this little difference is not bad.
Two batch is already drinked.
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I recycle a fairly old post, but I would add that I only use hot water for sanitation and I did not have an infection. In addition, I made several batch of canned beer kit and added cold top water directly from the tap water supply and I did not have an infection.
I think it was a problem with that your batch that you used cold water to sparge, as yourself concluded. Additionally, I think it's really good practice to heat the full wort volume at 75 ° C in the end. I pour a hot wort into the fermenter, close it well and let it cool.
You are a more experienced homebrewer than me and it's not mine to teach you, but I want to write how I do it and not have problems with the infection. Yeast health is also so important that I do not want to wash yeast but always use a dry yeast bag. His price was too low for torture with yeast washing and possible mutations and infections.
I bottled my last batch of Ordinary Bitter (No Boil/No Chill).
I put gelatin two days ago. I think the effect is seen on 3/4 volumes. After that, it began to pull away remains, but I think it will still be clearer. We'll see it after two to three weeks.
It is good for drink and has a pleasant bitterness right now. There are no unpleasant odors or smells. US-05 proved to be good at higher fermentation temperatures.
Recipe for 24L is very simple:
3kg Pale Ale Belgium Malt
100g Crystal 120L Malt
600g table sugar
18g Magnum hop pellets stepped in 2L water 35min and poured 20min before end of mash
Yeast is US-05 fermented 21-26'C.
Lost 3L in trub. OG=1.044 / FG=1.008 (ABV=4.8% with priming sugar).
I put gelatin two days ago. I think the effect is seen on 3/4 volumes. After that, it began to pull away remains, but I think it will still be clearer. We'll see it after two to three weeks.
It is good for drink and has a pleasant bitterness right now. There are no unpleasant odors or smells. US-05 proved to be good at higher fermentation temperatures.
Recipe for 24L is very simple:
3kg Pale Ale Belgium Malt
100g Crystal 120L Malt
600g table sugar
18g Magnum hop pellets stepped in 2L water 35min and poured 20min before end of mash
Yeast is US-05 fermented 21-26'C.
Lost 3L in trub. OG=1.044 / FG=1.008 (ABV=4.8% with priming sugar).
Northern_Brewer
British - apparently some US company stole my name
Obviously you're the head brewer and brew to your taste, but from a British perspective that's way too strong for an Ordinary Bitter - in fact it's stronger than 98% of the cask beers in British pubs. Call it "beer" but not Ordinary Bitter, as that implies something <4%.
I'd use a bit less the sugar, and use a British yeast rather than US-05, at <4% you don't want to dry it out too much.
You're right. This is not the British Ordinary Beer. I called him so because it was simple and usually without some special features. Maybe I can call him a bit less bitterness American Pale Ale.
troglodytes
Well-Known Member
Quick update on the no boil mixed fermentation I started about 3 months ago.
A gravity reading today and taste test show that is down to 1.006 and somewhere between tart and sour, with a great blend of tartness and funk. The best part about it is that there is still more body to it than any other beer I've had at that gravity. Can't say for sure whether its the microbe mix or the no boil providing more unfermentables, but its a very pleasant mouthfeel and sweetness I did not expect after taking that gravity reading. Now if it just drops 2 more points I think it will be perfect. I think I've found my new process for brewing quick sours.
A gravity reading today and taste test show that is down to 1.006 and somewhere between tart and sour, with a great blend of tartness and funk. The best part about it is that there is still more body to it than any other beer I've had at that gravity. Can't say for sure whether its the microbe mix or the no boil providing more unfermentables, but its a very pleasant mouthfeel and sweetness I did not expect after taking that gravity reading. Now if it just drops 2 more points I think it will be perfect. I think I've found my new process for brewing quick sours.
If you make Mash Out you can target you final gravity (I use BrewMate and it is very accurate) without sour taste.
It is full of body because is full of proteins that is not evaporated without boiling.
My previsions No Boil/No Chill batch is week in fridge and it taste great.
troglodytes
Well-Known Member
I was figuring that about the proteins, which is why I did this in the first place. I wanted there to be a lot for the bacteria and brett to eat after the wy3711 was finished to bump down my pH as fast as possible. It seems to have worked for sure. When I purposefully want a sour beer, I'm going to keep on with this method based on these results.
That sounds actually quite nice. I also think that the body is so nice because of the proteins still in solution. I am looking forward to seeing how this beer ages!
I brew new batch of red beer, and according to this http://brulosophy.com/2016/04/18/fe...ager-yeast-saflager-3470-exbeeriment-results/ try W-34/70 (dry lager yeast) on 27'C (current temperature on my apartment).
Do any try this yeast on this high fermentation temperature?
Do any try this yeast on this high fermentation temperature?
https://www.homebrewtalk.com/forum/threads/warm-fermented-lager-thread.592169/page-11#post-8293199
Long story short, yes, might throw some clove but in general it works.
My personal warm fermented lager champ is mangrove Jack California lager. Flocks waaaaaaaay better than 3470 and is really really clean at room temperature.
I read this post, and also https://www.homebrewtalk.com/forum/threads/the-lazy-german-raw-warm-fermented-pilsener.638088/ and I know that you have experience with that so I asked.
It is currently the third day and the airlock is still very active, and the smell is not very pleasant. The previous batch worked with US-05 at about 23'C and was not so hot, nor was the smell so intense.
As I like to experiment I wanted to make a lager, but at high temperature because I do not have a lagering chamber.
This beer should be similar to your No Boil / No Chill pilsner fermented at high temperature.
I've tried my first bottle of mine Ordinary Bitter (Ale) after half of day in fridge.
First, gelatin did a good job without cold crash. Beer is very clear. But, I put twice as little priming in sugar bottles, fearing for overcarbonization, which was a problem so far. Beer have poor foam. And, is not enough bitter. Like commercial lagers.
It is a fairly refreshing and pure taste with very weak fruity scent.
I am very pleased with the effect of gelatin on clarity and pure taste. However, it also definitely affects foam reduction in natural carbonization in bottles. In the future, it should increase the priming sugar and the hops for twice.
I try yet another warm, not from fridge. It have enough foam and color is different (chill haze), but is very good.
No Boil / No Chill is very good method!
First, gelatin did a good job without cold crash. Beer is very clear. But, I put twice as little priming in sugar bottles, fearing for overcarbonization, which was a problem so far. Beer have poor foam. And, is not enough bitter. Like commercial lagers.
It is a fairly refreshing and pure taste with very weak fruity scent.
I am very pleased with the effect of gelatin on clarity and pure taste. However, it also definitely affects foam reduction in natural carbonization in bottles. In the future, it should increase the priming sugar and the hops for twice.
I try yet another warm, not from fridge. It have enough foam and color is different (chill haze), but is very good.
No Boil / No Chill is very good method!
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applescrap
Be the ball!
I don't want to go too much more off topic, but it is this comment and the research following that has me overwhelmingly interested in Bitters. A flavorful low alcohol beer sounds wonderful. I don't know why Bud Light became so popular. Seems like a lightly hopped quality Cask ale would fit the bill and would be lower in calories, wouldn't it. I don't know why I don't think I've drink many examples of this beer. Seems like a perfect thing to keep around. Anyways thanks for pointing this out.
Back on topic I was discussing no boil with someone and it occurred to me that I think one of the biggest reasons to make this beer is for its flavor not just for the speed. I made it because I was interested in making a Thanksgiving beer and had no time. But I think the real joy in making this is for its flavor
