Keg Conditioned Berliner Weisse - Home Brew Beer Recipe

[@jimgam730]

Great to see Rachel back. You guys have the most entertaining brewing channel on youtube.

[@ClawhammerSupply]

Thanks!

[@CHASERLM]

134-degree mash means almost exclusive beta-amylase activity. Beta-amylase converts starch to maltose but doesnt produce larger sugars that yeast wont convert to alcohol. You end up with a very dry product with no unfermentable sugars left over.

[@ClawhammerSupply]

Does it really make a difference with today's highly modified malts? I wonder if there is any difference between a single infusion and the process we did...maybe we will have to do a little experiment with it.

[@bagitson]

@@ClawhammerSupply were there malts here? Looked like a good portion of raw wheat.

[@HeartPumper]

Bump! Not completely true. It's 2 in 1. A protein rest (in its upper range) at 134'ish F = all about degrading long protein chains, by proteolytic enzymes. It's disputable to use it with nowadays highly modified malts, but hey, why the hell not ? :) And as you mentioned, it's also a lower range of beta-amylase, for making more fermentable wort :D (more maltose). That last, before mashout, higher 15 min (@ 151°F) rest, is for less fermenable sugars, just to have a little bit body, not overly dry beer.

[@martinbauer6216]

Really like the videos, but I would really appreciate it if you could also always add the Celcius temperatures for all European viewers.

[@terry7372]

(32°F − 32) × 5/9 = 0°C

[@CantE8tCheese]

It would be nice to quote Metric measurements on screen. Pounds and Oz confuse me.

[@HeartPumper]

Being metric guy myself, stop whining and use your brains (sometimes). It's really not so complicated as it seems, use formulas, apps or simply just brew enough American recipes, to have an idea about how galon of fluid compares to liter, 1 oz to 100 grams etc. Go for it, be a homo sapiens.

[@scottallen606]

I saw Michael Tonsmeire recommended somewhere 3-4 weeks primary then 4-6 weeks in the keg so you can reduce o2 exposure. Ive tried it and it worked out pretty well.

[@rodrigoreis51]

Hello, I found the Chanel Last week and I fell in love, I want to ask, you guys could put the temp in celsius on screen to help the "non imperial" people?

[@cameronbrewer5364]

...No

[@buggyridge]

This is America.

[@HeartPumper]

Aka. "the Hipster of the World".

[@andipopp1984]

Did they really add an intro with yodeling to a video of a Berlin style beer? :D

[@ElKataplun]

Nice video! Glad to see Rachel is back and the whole gang brewing! Just my 2 cents but yes, keg condition you don’t want it sitting on the yeast cake that long and risk off flavors from autolysis.

[@rafer2002]

Where do I get one of those most kool buckets

[@georgeabraham4285]

teary and sensitive when you haven't had any beer for a while...

[@907MakaBelly]

Oddly want to start brewing in a Claw Hammer bucket. Question: Does the lid have any sort of sealing o-ring? I would have voted keg condition.

[@jrwatter]

Hey! Nice video! Let me ask you something. How about to make a video talking about forced carbonation?

[@ClawhammerSupply]

kzbin.info/www/bejne/qpu9d3aea7x4prc

[@tonynevy7948]

Dude, love what you guys do. Where are you guys from?

[@MegaStamandster]

Helps to get everything to flow better too :-)

[@maelescobar5130]

Nice video!, where can a I get that spray recirculation mash?

[@ClawhammerSupply]

They come with our brewing system-- send Emmet an email-- [e-mail] -- he will be able to help you out.

[@stevenmeans4881]

How can you control what pH its gonna end up at if the lactobacillus and saccharomyces are goin at it at the same time? Isn't it better to first throw the lactobacillus in after the mash, let it drop to the desired pH, then do the boil to kill the bacteria, then ferment?

[@kirankumar2133]

Sir I am India u r video very nice

[@Daemiex]

odd question but are them grey panels on the wall for acoustics? next question why? lol

[@brianramirez8788]

I got a newbie question! Long story short and I have already been told it's easier to do all grain with a bigger batch, but I don't have the money for all the equipment and kinda just want to experiment. Anyway!! I notice they have the pump on and it's constantly raining down what assume to the wort, from the lid. Is this a necessary step? Say I don't have this equipment. What could I do in place of it? What's it called??

[@HeartPumper]

BIAB, brother, brewing in a bag, is more than enough you could ask. Avg. 4 hours brewday, all styles & volumes possible. On gas or electrical burner. Whatever you want and need. Welcome to addiction :D

[@iBuzzinga]

Can the bucket also hold bolts and screws?

[@ClawhammerSupply]

Lots of em!

[@birdybro9403]

Hi All, Keg condition for sure.

[@ВячеславЛеденев-д5е]

Hey! Nice job! May I ask you a question? If i dont have this yeast (living in small city in Russia) what can i use as an alternative to make beer so sour? I tried to make berliner weisse using Lactobacillus but before boil. Waited like 1.5 hour. The result wasnt sour at all. 1.5 hour wasnt enough or should i use Lactobacillus after boil? Hope you give me some advice, thx =)

[@stevenmeans4881]

Here's another one of their videos. It took like 4 days to get down to the right pH kzbin.info/www/bejne/oZOafXRjjduFaJI

[@TheSkarri]

10 month old post so you may have found out by now, but Lactobacillus is a bacteria. So boiling it will kill it.

[@facundodipa]

PARA CUANDO LOS VIDEOS TRADUCIDOS?

[@lambertsimnelales5878]

You should keg condition for the 6 weeks. Its not a good idea to let it sit in the fermentor on top of a yeast cake for that length of time as the autolysis sometimes creates unpleasant off flavors. Its good to see Rachael back in the brewing videos again. Cheers

[@deantackett2243]

If beer is brewed in the forest with a bucket, should you invite your friends to drink it?

[@rorymacleod2919]

I'd say go for keg conditioning

[@8873kym]

Boil with lid on? Let us know how you go with DMS flavours. Good video. Cheers

[@ClawhammerSupply]

Kym- zero issues with DMS. www.clawhammersupply.com/blogs/moonshine-still-blog/why-boil-wort

[@cuppalightroast]

How did this beer turn out?

[@btsager]

What is under the kettle for insulation?

[@ClawhammerSupply]

Polyisocyanurate insulation board. It's the only thing that won't melt. www.clawhammersupply.com/collections/all-products/products/10-5-gallon-brewing-insulation-kit

[@Jemalacane0]

Yummy goodness.

[@kellyrick4365]

Yes, we want more Rachael

[@unclebill5170]

Do you not like Using a refractometer vs a hydra monitor

[@ClawhammerSupply]

We generally use whatever we find first!

[@FerociousSniper]

She channeled her inner Tom Haverford.

[@davidphilion1432]

When is Rachael going to make a cameo appearance? She is a good character

[@Delta5Actual]

Is Rachel John Rafio?? ;-)

[@tracyeckerle9179]

Another vote for keg condition

[@TheTrueCelt28]

Keg

[@sbenjapong]

👍👍👍👍👍🎉🎉🎉🎉🎉

[@jacobsecret1425]

Keg condition it so you don't have to change the name of the video. Cheers!

[@ClawhammerSupply]

I think it's pretty obvious which way we're leaning, huh!

[@8873kym]

Fermenter for 6 weeks. Then keg.

[@nomorenames7323]

You pronounce every letter in German. It’s more like Vice-uh.

[@Progfan2010]

8:34 I want to know if Rachel is married.

[@RaymondBotha48]

nice vid if the girl can perhaps not chew gum.. lol would be better ;)

[@SquareMiles]

Could you please add non-retarded measure scales to the details? Thanks😉

[@TheNovaGoose]

Just google the conversion you twat

[@danielpenney8963]

Keg