Re: hopping. I have heard of brewers making hop tea to characterize the hops. Boil the hops in water for 5, 15, 30, and 60 minutes, taste. Do the same to a commercial reference strain, and compare. Some brewers don't add hops to the boil at all, and dial in their flavors by adding hop tea to the wort.

This is one of the most interesting videos I have seen. I love the triple combo! I wish I could pull something like that off. #Framlifedreaming

I was wondering if you are more likely to introduce harmful bacteria by capturing wild yeast from the air compared to capturing it from fruit. I've seen many people make yeast starters from fruit, as well as other starters like ginger bugs, and they typically use them within a week or so of fermentation starting. This has me wondering if there's a risk of contamination or infection when using the starter so early in the process. I once made a yeast starter using blackberries from my backyard, and I was able to use it in wine within a week. The wine was ready to drink in about a month, and now I'm curious if I should have waited longer. Could you clarify if there's an increased risk by using the starter so quickly? Or is this something to be more worried about when capturing yeast from the air only?

Good to see the project coming along. The spontaneous fermentation sounds really interesting, even if that means that the beer won't be ready for a while. I also like the traditional nordic farmhouse style route even if the yeast sourcing will breach the 50m rule. You could do a raw ale. But as for kveik, you could get some of the mixed strain cultures from the forums. Maybe you can even get a few different ones, mix them, and see if any straines flourish more readily within that 50 m perimeter. If you that's a thing (I'm not particularly educated when it comes to yeast.) You could even make a kveik-ring and air-dry the yeast for storage. Would that perhaps even induce a change to your local environment? As a general question, I was weondering how you'd go about isolating and culturing thermotolerant yeast strains. Wild capture in heated word? Purification on agar with heated incubation? Reading about old farmhouse brewing in Denmark, it seems that the process has been the same, meaning that it's likely that they've also had somewhat thermotolerant strains. It would be weird if they were indigenous to Norway, so it could be a fun project to find and culture more local varieties. Hope, the shoulder is getting better.

Great video!

Glad to see your updates, I will be harvesting my barley this weekend yet, it has been super wet over here in northwest Iowa, also my hops seem to have a second season, I will be collecting some this weekend, but some new growths just started flowering, I have been following some of your advice, does threshing with the chain does not break the kernels? Thanks.

My vote is that you continue to use the capture from last year, unless you didn't like the flavor. In that case, new capture each season until you finally end up with a unique flavor that is yours alone and is a taste of your locale. But I'm just a spectator! :)

Nice to see the broject is going well! Please go with the stone beer if you have stones in 50m. I've tried it and the result is exciting. My malt was very light, more like pilsner, but the resulting wort was dark amber and quite complex. Be sure to mash with heated water though, I used stones in the mash and the conversion rate was very poor.

You feed hops to the goats? Is that how myotonia was discovered?

Could a cyclone used in woodworking dust collection work for separating the grain?

I did this very thing this year. Grew barley and rye, harvested with scickle, cut the heads with scissors, and threshed with a paddle bit chucked in a drill. Winnowing was done in front of a fan. Massively time consuming. Hard to imagine how I could do this on a large enough scale to satisfy my malt needs.

I love opeth ❤

can you give me the full name of DME and food acid so i can buy it locally . Thanks so much

Hello brian. I have taked to you earlier about a brilliant tasting lactic acid culture that creates a mucus like "pellicle" I think it is called Lactococcus lactis, if you make something like berlinerweisse or gose I strongly recommend experimentation with this, I think it may also be good to add acidity to other bevrages like for example mead and possibly flanders red style beers. In sweden we make a kind of cultured milk with it or at least in parts of sweden. There is a folk tale that it is symbiotic with common butterworth which grows in canada but a microbiologist like you may have more reliable sources for bacterial cultures.

Hi, I work in ABinBev Korea and I respect what you do for a project. I am thrilled to find a channel that is just genius beyond my understanding and expectation. Hats off to your Brettanomyces video.

could you use a yeast nutrient instead of wort to a) create a slant and b) re activate the yeast for pitching? We make a wheat beer and sometimes there are long time stretches between brews of this, so i don't trust the sterilised wort 100%. would be easier to make fresh before either tranfering or starting?

if we are culturing yeast...how to detect any contamination in our culture? any test or sign ...please tell me ..thanks

I'm trying growing (some of) my own barley for malt and growing (some of) my own hops this year as well. I'm not expecting much of a harvest but if I can get enough malt for a 2½ gallon batch then I'm satisfied. My hops (a local variety) has a very subtle taste and aroma so I'm thinking of splitting the batch into one malt forward beer and one farmhouse/saison beer. We'll see what we got in the fall. It is very inspiring to watch your videos and I'm looking forward to the next one!

Your barley is huge already!!! Mine is just like like 15cm tall, good work in there!!! I am trying to replicate your project but in a little bit smaller scale, thanks for the content

Nice to see the hops doing well. I have a couple that I started a few years ago, and started a couple other this year, hoping to get them fuller for both the harvest, and to shade the house a bit. Have you got multiple bines going up each piece of twine?

it's the most knowledge/min of video l've ever seen on the subject !thanks a lot !

Other than wort, can I use a diluted water w/sugar?

very interesting

I've been using your keg purging technique now for about 3 years. I just use a mason jar with a plastic lid, 2 duotight bulkhead fittings and silicon seal. Your videos are top notch! Thanks for sharing your knowledge. My question deals with how much CO2 would be available to purge a keg if the beer is fermented at say 10 psi. Do you think there will still be enough CO2 to purge the keg? I'm thinking about fermenting an IPA under pressure. Thanks.

Great video. I have two questions, which perhaps you have answered in other videos. First, you say a couple times that StarSan doesn't need to be rinsed because the organic material in wort inactivates StarSan residue (assuming at the proper dilution, etc). What makes that happen? Second, is it advisable or not to use StarSan for sanitizing regular cookware/dishware?

Yyyyyyyyy

*promosm* 🤔

i love the 3d print brotherman! awesome!

Hi, Bryan. Could you talk about brewing without malt and with exogenous enzymes (with unmalted grains or alternative fermentables)? Good luck with the 2nd edition of this project!

I love this project and I'm glad you're running it for the second year! I've been hopng to do something like that mysef, so it's very interesting and informative. So thumbs up and waiting for more content in the future.

Glad you’re doing videos. Always interesting and thoughtful. Been watching sparingly since 2019

Right on....should be good! You have any spruce trees around?

Opeth

So simply.thanks for saving me $10

Brian, this was an amazing series. I just watched all three this evening. I am in the process of learning about solera beers and can't wait to creat one. What type of vessel do you keep your solera in?

Great series…when adding the pectic enzyme, how do you determine how much to use? Is it based on the weight of the fruit or volume of finished beer?

Hi, I tried making candi syrup with 5% each of fructose and dextrose and the rest sucrose with 4 grams (1tsp) of DME. Heated to 140C +-5C and added 0.8 grams of NaOH which had been mixed in 20ml of water. Kept the sugar at 140C for 35 min and 160C for 10 min ish. What I ended up with was something I would describe as a very smooth caramel syrup. Perhaps something you could say has some fruit in the aftertaste. But it still has far from as much fruit as D-90 or D-180. Is there anything I can do to make the syrup more fruity? Increase the amount of reducing sugar or NaOH?

Genuine question, so you don't need to add any water when you ferment the fruit by itself? Loved this series by the way.

Very cool information! Thank you!

Great series. Maybe you could tell a little bit more about refermentation in bottles? Do you add new yeast or make a starter for example?

Considering the choice of fermenter, how much of an advantage is a conical one that allows to remove some of the accumulated dregs at every pull?

Do you think a solera made with just regular yeast would last years too? And also do you think it would affect negatively a light beer like a pilsner for exemple? Id be worried about autolisys and oxydation.

One question I had after all three videos was about the bacterial strains added in. Do you need to use them with every top-up batch? or do you rely on the bacterial strains being in the solera?

Thanks again for another highly educational video. So valuable!

Thanks for this! Really appreciate the high information density, and no-nonsense approach.

Tempting me to make ny Barleywine into a solera beer...

I have a Flanders red that was destined to be a solera but that was almost 4 years ago. It sat in the back and I recent smelled the keg and it was surprisingly amazing! Going to pull a sample soon but would you suggest I start over or begin a 50/50 replacement method?

I like the switch between Duvel and Maudite in the background. Nice and informative video. Keep them coming!

What about doing it with 24 1 gallon demijohns instead? May itroduce too much risk of comtamination though.

Right on time, thank you!