Faster Beer Brewing, Fermentation & Serving How To Guide For Homebrewers

[@Duci1989]

On the no chill method: also keep some wort apart for a starter. Keeping a little bit apart, this volume can cool way faster than the full 20 liters. You can dilute it a bit and use it as a starter. By the time the rest of your batch is at pitching temp the next day, your starter is done. You can pitch the whole thing, since it's the same beer.

[@DavidHeathHomebrew]

Great, many thanks for your input, much appreciated.

[@f.lapointe4343]

Thank you for the video... i adapted my last brew... i did an IPA in 2h30 from the start of the mash to the end of the transfer to the fermenter.... really a great time saving.

[@f.lapointe4343]

With a 80 min mash and a 5 min boil to skim the hot break. Without boil, i will save a other 50 minutes... incredible.

[@DavidHeathHomebrew]

Great to hear 🍻🍻

[@davidshepard7778]

Thank you David - lots of useful tips here I plan on incorporating into my brew day. I’m hoping you are planning on producing a video on how to properly ferment with Lalbrew Novalager. I’m excited about this new strain if it will actually produce a legitimate lager fermented at ale temps. The potential for time and energy savings appears to be significant. Again thank you for all your work.

[@DavidHeathHomebrew]

Hi David, thanks great to hear. Yes I will be covering Novalager in the near future.

[@Mango69999]

Great video! The only other time saver I know of is spunding so the beer is carbonated prior to transfer. Add in the savings of Co2 refills as well. My tanks have lasted way longer since I started spunding.

[@DavidHeathHomebrew]

Cheers Craig, thanks for sharing 🍻🍻

[@philcurtis8935]

Excellent video as usual. Thanks David. I must try that raw pineapple and mango when the sun starts to shine again!

[@DavidHeathHomebrew]

Thanks Phil, enjoy 🍻🍻🍻

[@oibal60]

Thanks for this. I'm a homebrewer for a year now. I've successfully brewed using full grain, emulsifier and, recently, hard cider from 100% cold-pressed, unpasteurized, apple juice. Everything turned out great. I sanitize the bejeebus out of everything and 'stay within the envelope', so to speak, with respect to the entire process. For someone who couldn't burn a boil egg, I am kinda shocked that I can actually brew beer.

[@DavidHeathHomebrew]

Great to hear 🍻🍻🍻

[@Christoph1888]

Great video. I've been figuring much of this out the hard way over the years. I'm lazy and not as organised as i'd like, thus love a fast ferment.

[@DavidHeathHomebrew]

Cheers and thank you 🍻🍻🍻

[@geneharrogate6911]

In regard to no chill in Aus, the plastic Jerry cans or 'cubes' available at most big chain hardware stores work a treat. They made implode a little on cooling but its no biggie. You may also have to fiddle with your hop additions a little but most brewing software seems to have a 'no chill' option. Saves a bunch of time.

[@DavidHeathHomebrew]

Thanks for your input Gene., much appreciated 🍻🍻

[@matthewpiercy1858]

Have just got a cube to save on water. Does Brewfather have a no chill option? I can’t find it. 😢 Really want to get going with no chill, but I’ve struggled to find the info

[@geneharrogate6911]

@@matthewpiercy1858 Pretty sure its under the Whirlpool / No-Chill Time option in equipment setup. A lot of it is basically just adjusting late hop additions to compensate for sitting in wort over 80 deg longer.

[@DavidHeathHomebrew]

Not that I know of or have seen

[@DavidHeathHomebrew]

True

[@A2an]

Thank you once again David, for Sharing your knowledge, it is highly appreciated 😊

[@DavidHeathHomebrew]

Cheers Allan, great to hear 🍻🍻🍻

[@Dts1953]

Fantastic video David so informative and helpful👍👍👍 I will be brewing Sunday and will be putting a few of your tips into practice . Thank you very much sir👍👍👍

[@DavidHeathHomebrew]

Great to hear, many thanks 🍻🍻🍻

[@SimenKallevig]

Thanks for the great tips! I'll try some of them on next brewday! 👍

[@DavidHeathHomebrew]

Great, I hope you find them useful Simen 🍻🍻🍻

[@Luzuuu]

Viewed at 1.25 speed for faster information.

[@DavidHeathHomebrew]

Ok 🍻🍻🍻

[@tomar3]

I took do this 😂 1.5 speed on all my educational videos.

[@DavidHeathHomebrew]

I do it too on many KZbin videos 🍻🍻🍻

[@mac150]

Overnight mash is one of my favorite ways to speed up the brew day. Added bonus of higher attenuation

[@DavidHeathHomebrew]

Thanks for sharing Mac 🍻🍻

[@ElementaryBrewingCo]

Lots of great tips! I’d like to try those sterile wort bags for sure!

[@DavidHeathHomebrew]

Thank you. Go for it :)

[@Raddadbrewing]

Is there any risk with putting boiling hot wort into plastic? Carcinogens?

[@DavidHeathHomebrew]

It depends on the type of plastic. The type used here is made for the purpose.

[@richardwilkinson77]

Another useful video David. Won't stirring with your immersion chiller throw up the trub cone from any whirlpool that you perform though?

[@DavidHeathHomebrew]

Thanks Richard. Not really, its a kind of wp in itself.

[@markbarber7839]

Thanks for the video. I use a plate chiller. I'll run the pump without the chiller for a bit to ensure hop debris is out of the way then plate chill to 80*c I pull some cool wort at this point for krauzen priming 1L and 0.5 for yeast starting. I don't recommend a plate chiller as they bung easy but have it so ....

[@DavidHeathHomebrew]

Hey Mark, yes I cannot say I am a fan of plate chillers personally but if you have a lot of patience they do work.

[@johnfreeborn979]

Hi David: Great stuff as usual. I heard you mention in previous show, hazy IPA/s you mentioned you don't put finings in anymore. I want to start doing that as it's a pain when pressure fermenting. I then want to transfer to the keg for use or bottling later. So, no more finings would suit me fine. Just patience.????

[@DavidHeathHomebrew]

Yes, its just a case of letting it be natural. Some will not clear this way though. It matters not to me though.

[@johnfreeborn979]

@@DavidHeathHomebrew I think, I know I agree. Taste and nice head retention ,carbonation, AROMA, mouthfeel is still better than nice and clear. Thanks David. I'm sorta heading down the above track anyway. Cheers.

[@DavidHeathHomebrew]

Cheers John 🍻🍻🍻

[@redheadsg1]

For fast serving, there is no better option than forced carbonization which is very expensive to start. So 3 months carbonization in bottles it is. But i must say, Kveik saved my beer brewing hobby. For me it is much easier to keep temperatures from 30-40*C rather keeping beer cold between 20-25*C.

[@DavidHeathHomebrew]

Good points, many thanks 🍻🍻🍻

[@georgesmith4494]

Thanks very much for this and all your videos. I imagine overall my time and ingredients saved from disaster due to watching your channel has been significant! Been considering raw beer for a while but seemed to need a very large volume of hops, so was intrigued by the Xmas raw beer recipe with the mini boil of hop additions - could this be applied to any recipe? Would you expect any adjustments to be needed if converting other recipes to this technique please?

[@DavidHeathHomebrew]

Great to hear George. Yes, it certainly can. The main difference would be making sure that your water volumes account for the lack of boil.

[@GentleGiantFan]

In regards to faster carbonation, Take you serving pressure and multiply that by 7 days. Then divide that number by two and that's your pressure for the first two days. Bleed the keg of pressure, reduce the co2 pressure to my serving pressure on the regulator and reconnect the keg. So in my case, if I serve at 12psi. 12 x 7 (days) = 84. 84 ÷ 2 = 42 1st two days at 42psi. Bleed the pressure out of the keg, reduce the regulator pressure back down to 12psi, reconnect, and serve. That's what I've been doing for the past few years with no problems.

[@DavidHeathHomebrew]

Thanks for your input Justin 🍻🍻🍻

[@bobsnowden5117]

Lots of great time saving ideas. This is a little off topic but I am curious. When fermenting a high gravity brew do you recommend the use of pure o2 to help the yeast do it's job? Thanks for all your great videos, a huge help.

[@DavidHeathHomebrew]

Hi Bob, I stopped doing that long ago with no issues.

[@thechileacademy4800]

Do you have a guide for how to adjust hops timing with a no chill? Or can this be done via brew father? Ty!

[@DavidHeathHomebrew]

Hi, sadly not. This is not a method that I have much experience with but could cover in the future.

[@thechileacademy4800]

@@DavidHeathHomebrew I ended up cutting the boil times in half for the hops for anything over 30 mins. We’ll see how it turns out!

[@DavidHeathHomebrew]

@thechileacademy4800 that will be perfectly fine. Enjoy 🍻🍻🍻

[@Nusbizz]

Hey, not really sure where to post this but would love to see a video with an ipa batch using phantasm powder! I know it’s prob hype at the moment, but always look forward to your videos and would be interesting to see your approach. Cheers!

[@DavidHeathHomebrew]

Haha, yes I remember hearing about this a year or so ago. The main issue is how hard to is to get. Unless you can recommend a regular source ?

[@Nusbizz]

@@DavidHeathHomebrew ah.. yea true. I just bought some on MoreBeer , but I’m not sure if they supply Norway. 🍻

[@DavidHeathHomebrew]

Interesting, I will look into this, thank you 🍻🍻

[@ninkasihomebrewer8226]

Thank you David

[@DavidHeathHomebrew]

Cheers and many thanks 🍻🍻🍻

[@charlesjohnson5811]

Rule of thumb for PSI and temperature for pressure fermentation? Do you have good results with serving directly from the fermenter?

[@DavidHeathHomebrew]

Hey Charles, pressure wise I prefer 10-12 PSI. Temp though is yeast dependant. Yes, unitanks work well in both areas.

[@Fiveohjoe86]

David, first of all... great video! I've learned quite a bit from all of your video's over time. I currently use a Brewzilla G4 and a conical brew bucket that I've modified to run a glycol chiller through for fermentation. Needless to say, I try to be efficient. My question is: How do you feel about the amount of oxygen absorbed by the beer when transferring to a bottling bucket via an autosiphon? I know there are tons of opinions about how pressure transferring is the way to go. How do you reduce oxygen on a budget? If that's something you worry about at all? Thank you!

[@DavidHeathHomebrew]

Great to hear, many thanks. The best way really is to perform an enclosed transfer using pressure but this does need pressure vessel to pressure vessel. Failing this just be very careful to not splash or foam. So with an auto siphon make sure the end hose it at the bottom of the vessel and well positioned to avoid splashing and foaming. In practise its just a case of some careful planning really.

[@paulrobertson9439]

Very helpful thank you :)

[@DavidHeathHomebrew]

Great to hear 🍻🍻🍻

[@MRW3455]

I agree with all of this but since i bought man cave cooler which with my immersion chiller means even last summer i could get to Kveik pitching temperatures well under 30 mins so no chill was redundant.

[@DavidHeathHomebrew]

Cheers Mark. Yes new toys can be fun for sure 🍻🍻🍻

[@thechileacademy4800]

For the fast mashing with stirring do you need to use a refractometer? Or can you use a standard hydrometer

[@DavidHeathHomebrew]

Either will work 🍻🍻🍻

[@zakstocker4448]

I have a Brew Monk all-in-one and use a crappy cheap immersion chiller that takes forever to even lower it down to whirlpool temps, I have a camlock on my pump which means I could fairly easily connect anything up to that with the fittings so what would be the better option for chilling for me? Get a better immersion chiller or go counter flow?

[@zakstocker4448]

Also an extra question, what would be better for less water usage?

[@DavidHeathHomebrew]

Both are valid options but with the differences pointed out in the video. Cheap immersion chillers are not a good option at all.

[@DavidHeathHomebrew]

If you get a great version of either then its very similar. Naturally you can reuse this water for cleaning though, so there is no waste.

[@chrisnewman861]

I'd personally scratch the Extra Special Bitter from this list. I can attest, as can many of the comments from its video, that this beer took several weeks to balance out.. Largely given to the metallic flavour contributed from the golden syrup.

[@DavidHeathHomebrew]

There are bitters and extra special bitters. They are all ready pretty fast compared to many other styles really if you consider it Chris. 3 weeks for an ESP isnt look really is it?