Helles freezing over beer!! Love the channel and can’t wait to get to brewing when I finally move into my new house!!
@WreckedBrewery5 жыл бұрын
New subscriber here. I loved the Munich Helles I made. Great beer style. I will definitely brew this again! Cheers!
@jeffbrislane57825 жыл бұрын
Back in the 90s the Hahn brewing company in Australia sold a beer called Hahn Ice, maybe that was their secret as well??
@Sonadob4 жыл бұрын
Super cold crash, amazing! Love the videos you make! Cheers ;)
@carlospalacios9114 жыл бұрын
I dont know if thats the right pronunciation of the hop name, but for some reason i loved it !
@ashagon5 жыл бұрын
I am new to your channel, i like your style and your tastes. I guess i will keep watching.
@TheHomebrewChallenge5 жыл бұрын
Thanks 🍺
@jonathandoe59835 жыл бұрын
Try without the flavor addition of hops. For Helles I only use a bittering addition. Also to add to the delicate flavor, sub out the Victory with Carapils and one thing I do is a mash out decoction. For me it adds that little toasty flavor that Helles is known for. Other than those little things that was very nice clarity and it looked good on the foam. Nice job.
@TheHomebrewChallenge5 жыл бұрын
Tell me how a mash out decotion works?
@jonathandoe59835 жыл бұрын
@@TheHomebrewChallenge I run a RIMS system and on the mash-out I turn off the element while recirculating and pull a quarter of the mash and boil it. I repeat this process until I hit 168° then kick the element back on and run at the RIMS for about 10 minutes just to ensure a good mashout. It is the boiling of the grain that adds a little more flavor. The malts I use are already highly modified so the protein rest decoction would thin it out too much. This gets you the flavor while not thinning the beer out. Just boil parts of the mash until you hit mash-out.
@chuckschillingvideos Жыл бұрын
I can taste flavor hops in many of the helles I've tried. So regardless of your personal preference, it is not a hard and fast rule.
@garethvenables96075 жыл бұрын
Yeasts have been around a lot longer than us and this just goes to show they'll probably be around still long after we've gone! They're not scared of a small ice age!
@TheHomebrewChallenge5 жыл бұрын
Long live yeast!
@santaclaus0815 Жыл бұрын
To my knowledge, the Hallertau hop-growing region in Bavaria produces about 30% of the world's hops. I can't quite understand that, because you can also grow hops in many other regions of the world. The climate is suitable, for example, in the British Isles and in northern regions of North America. The same goes for barley, of course. It's always a nice thing to choose locally sourced ingredients, ideally organic. This is also usually the case in Bavaria for breweries that produce organic beer. They have their own hop and barley farmers as contracted suppliers.
@thomassvejkovsky2488 Жыл бұрын
Simple, just because you can grow grapes in California doesn’t mean the grapes are the same as in the Bourdaux region in France. Same applies to hops, it’s a lot of factors that play into the flavor of hops like weather conditions (sun light, air pressure, rain per day etc.), soil (especially this is very unique to the Hallertau region in Bavaria) and of course simply which kind of hops your are growing. But all in all, it’s (almost) impossible to reproduce exactly same kind of hop and match the taste.
@JohannesReppin5 жыл бұрын
That pronunciation of Mittelfrüher was pretty good ;)
@TheHomebrewChallenge5 жыл бұрын
Danke
@spectrumhomebrew5 жыл бұрын
Really nice video guys! Just learned about your channel, actually im fermenting a lager also right now! Fortunately didnt froze it hahaha!! Keep going and cheers from Greece!
@TheHomebrewChallenge5 жыл бұрын
Keep that lager liquid :-)
@Slapshot59 Жыл бұрын
Would love to try your creation. But I must say that I’ve been to Munich and Bavaria numerous times. I love the style and love the Hallertau hops. And I must also say that I’ve never met an American version of the style that came anywhere near to the Munich 6 (Augustiner Brau, Hofbrau, Spaten, Paulaner, Lowenbrau, etc.). So, I must remain skeptical for now. By the way, most pivophiles acquainted with the style - myself included - rank Augustiner Brau #1.
@timlinked Жыл бұрын
second attempt of pronunciation was very close ;) both are very good
@notquitehim Жыл бұрын
If I'm not mistaken you could have accidentally made Maerzen Bier, lol from what i remember they make that beer in munich too and one of the characteristics is that it freezes and they can remove some of the water and make it stronger lol
@mattharris20185 жыл бұрын
Try California Lager yeast for fermenting at ale temps. Just brewed one and it has come out very much like a lager.
@letachja4 жыл бұрын
Matt Harris nice to here that. Currently fermenting a Maibock with California Lager.
@youspinmerightrounds3 жыл бұрын
This is my favourite beer style and have been trying it for a while. I have one lagering at the moment in fact. Can you confirm that you keep the beer in the primary fermenter until it's reached full attenuation (1.008 in this case) and then lager? I ask because John Palmer's book says to start the diacetyl rest when attenuation is 75% complete. To me, this means that we want the remaining 25% attenuation to occur at much lower temperatures - which doesn't make sense to me... Can you shed any light? Really enjoy the videos BTW
@TheHomebrewChallenge3 жыл бұрын
Yeah I kept this on primary til fermentation was done, bumped up the temperature for a couple of days then cold crashed and lagered in the keg.
@chuckschillingvideos Жыл бұрын
Diacetyl rests are entirely unnecessary.
@dwdrum115 жыл бұрын
Love watching your videos, I work in a brewery in the uk. Any chance you can give us some info on each video ref the fermentation temps you aim for? Thanks for so many great videos though.
@TheHomebrewChallenge5 жыл бұрын
Yeah I’ll try to mention that more. Typically for all these lagers I’m starting at 50F then bumping up from there.
@A2an5 жыл бұрын
I have ben waiting for this video 😊 Nice it came out well. How was it carbonated, forced or sugar ?
@TheHomebrewChallenge5 жыл бұрын
Thanks. It was force carbonated at 40psi for about 36 hours
@larsjrgenkristiansen63835 жыл бұрын
First off, I am very much enjoying the series and am looking forward to following along as you brew your way through the styleguide. I do have a question, however, that I am hoping you'll be able to help answer. I've noticed that you store your grains in Vittle Vaults. I just had a few of them delivered last week and I cannot seem to wash the overwhelming plastic smell out of them. This has me worried that the plastic smell will eventually transfer to the grain and then to the beer. For fear of spoiling 50lbs of Mecca Grade Pelton malt, I have yet to put grains in my Vittle Vaults. Any tips on how to properly clean the Vittle Vaults (a water/vinegar solution did absolutely nothing) would be appreciated. Alternately, my concerns might be overblown and simply putting the grains in might work just fine. Any input would be very helpful at this point. Cheers and thanks in advance!
@TheHomebrewChallenge5 жыл бұрын
Hi. When the vaults arrived they did have a faint plastic smell. I just left them open for a couple of days and that dissipated. Now they smell of grain :-) I suspect you will be fine.
@larsjrgenkristiansen63835 жыл бұрын
@@TheHomebrewChallenge Excellent! I'll give the old college try. Also, thanks for the quick response!
@foleyu25 жыл бұрын
Nice...is Victory malt appropriate in a hell ?
@maclafm12524 жыл бұрын
With the freeze, did you notice any esters in the beer? I would suspect that freezing the yeast would mean some of the cells would die off, which would stress out the remaining live cells and could produce more esters...
@TheHomebrewChallenge4 жыл бұрын
I was expecting that too but didn’t pick up anything.
@scottjones44474 жыл бұрын
Hey guys, does beer smith help with find the right water profile for the type of beer you are brewing ? Is there a rule of thumb with adjusting your strike water?
@LaurenCutthroat5 жыл бұрын
When are beer popsicles going to happen?
@erichvonhinken2 жыл бұрын
From Brew day to Tasting day, how long? Under 4 weeks?
@johndunlop80813 жыл бұрын
How did this beer taste after, say, 6-8 weeks (if it lasted that long)? Any benefit seen with time? Thx!
@TheHomebrewChallenge3 жыл бұрын
I doubt it would change much after the initial lagering.
@JohnnyReverse4 жыл бұрын
are those quick disconnects on your garden hose to the jaded?
@TheHomebrewChallenge4 жыл бұрын
Yeah just standard ones from the hardware store.
@JohnnyReverse4 жыл бұрын
@@TheHomebrewChallenge just bought some and hooked em up... Why have i not been doing this??
@matteomora76394 жыл бұрын
Hi, very good. How much total water in the recipe? Thanks!
@TheHomebrewChallenge4 жыл бұрын
About 7 gallons for my system.
@youspinmerightrounds3 жыл бұрын
@@TheHomebrewChallenge That's 7 gallons into the kettle? Can I ask how much was in the mash-tun? Did you sparge and if-so can I ask how much water you used? Love the videos!
@bradbenski57528 ай бұрын
It surprised me that there was no munich malt in a Munich Helles
@chuckschillingvideos Жыл бұрын
Victory malt? I guess to the extent that it is of such small amount it doesn't matter, but it's completely alien to this style and you simply will not find it in any of the traditional Bavarian breweries. I think what makes this beer and recipe work is the #2308 yeast.
@Kberrysal5 жыл бұрын
I am looking to make a beer for Thanksgiving so i need it be done like in 6 to 8 weeks, i was thinking of a A Belgian triple /double or a golden strong ale , and also change out the candi sugar syrup for honey do you have any idea what i could make
@TheHomebrewChallenge5 жыл бұрын
My favorite beer is Belgian Tripel so I say make one of those! Will be great with a bit of conditioning for a few months. Swapping out candi sugar for honey sounds like fun. Let me know how it goes.
@markblack70445 жыл бұрын
Can I ask if you fermented at ale temps or more traditional method including ramp up and diacetyl rest? Love the vids.
@TheHomebrewChallenge5 жыл бұрын
Typically I’ll start off at 55F. When fermentation is finished I’ll do a diacetyl rest at 68F. Then cold crash. I’m hearing good things about fermenting lagers at ale temperatures so might give that a try.
@markblack70445 жыл бұрын
@@TheHomebrewChallenge thanks for the quick reply, and informative video series.
@darraghdorman67504 жыл бұрын
how much water is used during the grain mash.
@TheHomebrewChallenge4 жыл бұрын
I typically don’t publish this as it will depend upon your system. Just input the recipe into BeerSmith or the like with your equipment profile to get volumes that will apply to you. Thanks for watching.
@sou_curioso_br4 жыл бұрын
Here in Brazil everything is very difficult ... we have few options for hops ..... what would be the substitutes for the hallertauer?
@wildrangeringreen4 жыл бұрын
Mt. hood isn't bad, it's what I grow in place of H Mittelfruher
@Svei20074 жыл бұрын
Is this recipe for a 19 liter batch?
@TheHomebrewChallenge4 жыл бұрын
Yes.
@Svei20074 жыл бұрын
@@TheHomebrewChallenge Then this will be my next brew, Great channel!
@Svei20074 жыл бұрын
@@TheHomebrewChallenge Hello again. Do you do a diacetyl rest on this or do you ferment at low temperature throughout?
@nrhurley1172 жыл бұрын
@@Svei2007 this is what I do: Days 1-5 @50f Days 6-8 @55, 60, 65f Cold crash and lager in keg. 7-14 days Carb - 24 hours with gelatin fining. Let rest for 7 more days Consume.
@smallbatchbrewingco56755 жыл бұрын
Would be great if you could put a link up for the XML files for this series :-)
@TheHomebrewChallenge5 жыл бұрын
Hmm can BeerSmith do that?
@smallbatchbrewingco56755 жыл бұрын
The Homebrew Challenge Maybe a link to a google page with the links on , so people can open with beersmith or brewfather 👍🏻 unless someone else who is a bit more tech savvy can help 😀great series 👍🏻
@BohumirZamecnik11 ай бұрын
Mittelfrüh. The u with umlaut is pronounced as something between ee and ooh, clise to "free" but harder, definitely not as the transliterated u-e-h.
@mr.t61422 жыл бұрын
If you dig the brews, dig into some fiction books, by THOMAS C. STUHR, THE WORLD'S MOST UNDERGROUND AUTHOR ☠❤💀 Cheers from the moon!
@walli2193 жыл бұрын
Munich beer is best
@tinosnyman13124 жыл бұрын
Is the total water 5 gallon or 7 gallon. thanks
@thebalmoral24014 жыл бұрын
7 US gallons/26 litres
@sou_curioso_br4 жыл бұрын
🍻🍻🍻🇧🇷🤟
@dansmith39114 жыл бұрын
how to brew? no discussion of fermenting temp, etc...
@shannoncrawford30045 жыл бұрын
Man, you're not American. Why use imperial?
@TheHomebrewChallenge5 жыл бұрын
Living in America and this weird non-standard measurement surrounds me