I’d love to see some video about barrels itself, step by step how to treat it etc.

Nice background music. Whats the name please. Watching you from Kenya👍

Great work, looks amazing! Great episode. Sounds like there's a sahti coming up, maybe? lol

Looking forward to see what next week brings

I like what you said about the barrel vs wood chips. That made sense.

Damn this looks incredible mate🍻

I love a good barrel project! Cheers 🍻

Timely video! Got two small barrels on the way, might have to give this a whirl Cheers boys 🍻

This is definitely something I'd like to do but used barrels are a bit hard to come by and very expensive in England from what I can see

لایک اول❤❤❤

Are you Iranian?

Nothing quite like the creamy mouth feel of the big-o How are you doing your cold crashing? I saw a vid saying cold crashing the normal way (quickly) makes the yeast still in suspension spit out a bunch of things that wreck head retention but slow crashing (3c per 12 hours) stops that happening, or at least really minimises it

Brewing with bread was quite tricky. Did it twice. First time I threw it in the mash and it took 3h to convert. Second time i did a cereal mash with a b-glucan and protein rest. Then 68C for 20min, boiled 15 minutes and dumped in the mash after cooling. That was a MUCH easier brew day. No sticky mess.

I made 2 jumper lines to transfer on my fermziller but other than that what would you prefer this or fermziller im up for a new fermenter soon

Some Maltodextrin would up the FG some if added in the boil! Love lots Flakes and malted oats in my NEIPA but never tried 100%

Great video thanks for doing the experiment so I don’t have to! Some comments: malted oats DO have diastatic power, I forget exactly but I think they have enough DP to convert themselves… not much more. So an all malted oats beer with no enzyme should work. Maybe better? Also I consider oats to be head retention negative. Where was your ferm cap?

Those stabilizers need time to work before backsweetening..

Run it through a still!!!!!!

Отличный рецепт. Повторим через месяц. Спасибо!!!

I could be wrong, but don’t oats have lipids in them that reduce the head potential? Not sure the enzymes are to blame there.

Could you malt the oats?

Interesting content, never seen anything like this so a nice original video!

Pushing the boundaries again you’re completely crazy although looks lovely 😂🤣 I brewed a rye beer with mostly rye before I knew how sticky it was with no rice hulls. Loved the beer hated the brew day ,you live and learn. Another EPIC episode cheers guys I appreciate you 👍🍻

Awesome video! And with it being 100% oats it's also gluten-free right?

Could you just add some dextrin to get the final body you want?

is there a reason you are not stirring the foam in ?

Malted oats have plenty of diastatic power to convert themselves. No need for the enzyme.

This looks like a great tasting beer, the dryness I assume is pry from the simple sugars your enzymes were able to break down. Being a gluten free brewer working with enzymes is all I have to get the diastatic power needed. With that being said there is enzymes and step mashes that can give you some more body and dextrins to manipulate this recipe to the next level. The enzyme names are ondea pro and ceremix flex, this is very cool to see as you could technically make a gluten free variant of a neipa that tastes amazing. Cheers wombat!

now the market will be booming with a new beer style!

Beer and Brewing has an article on Horner Bier which is 100% malted-oat based. I've been thinking of trying to brew this someday... Anyway there's no mention of any enzyme in the article/recipe. A post on homebrewtalk also mention that > malted oats do have diastatic power, typically guaranteed 25 minimum not quite self-converting, while rolled/flaked/steamed oats have zero diastatic power. so you can probably cut down to 50% (or more) of the enzymes.

yawl are killing it. Cheers !

100% corn malt lager next? btw massive fan of the channel. that beers mouthfeel must have been divine

Good to see the hop sock making an appearance again this week!

I've made a 100% rye beer. That was an interesting brew day. Lol.

nice experiment!! maybe you guys can try to make a 100% wheat beer, to continue the series

Dude, watching you drop that spider was heart breaking and hilarious... what's that German word for taking joy in others misery?

Great video! 🍺😎 Cheers from Norway! PS: buy antifoam for the boil 😂

You don't sterilize the cap? Grtz from the Netherlands

It looks like tropical juice and with the hops you used I can imagine exactly how it smells too

I like using the Lallemand yeast calculator, I find adjusting the volume and temperature until it lets me use 1 package of yeast instead of 2. A extra package of yeast to gain a extra litre or so not worth extra packet.

You could have dosed it with maltodextrin to increase FG with very minimal flavor contribution.

Do you remember the grain bill on this Bad Boy.....

So would this be considered a gluten-free beer?

Are those oats malteare or not

USE 150G Gladiator to maintain head

just have a 2nd fermenter with the hops in it, use the ferment to purge it, ive been making drier NEIPA, they are great as they are so jucy. NZ. the land of the big O, I used the yeast cake from a nothingham bruit with enzyme. So accidental, but great. this way you get to reuse your yeast, the pomona will be done in 36 hours on the 2nd ferment.

Hahaha 😆

love the extension

just run your pump, i do to stop the boil over, but you need the arm on...

I wonder if a bru-1 dryhop would be more beneficial than the pineapple addition