No-Chill Brett Golden Ale - Basic Brewing Video - March 15, 2019

[@bbqribz570]

cant wait to hear the update on this. This is the first i've heard of pitching brett at bottling.

[@kevinloos82087]

My dad and I have fermented three different batches of beer using the no-chill method and have had success! What we do instead of doing the chilling in a separate container, we just take the screaming hot wort and put it into the fermentation bucket.

[@basicbrewing]

Nice. FYI, I wouldn't try that with a glass carboy. The glass will shatter. (Someone asked me on Instagram.) - James

[@kevinloos82087]

@@basicbrewing Oh, I can imagine! I am personally not a fan,of the idea of using carboy's in general because of the need for cleaning brushes. We use buckets becaise of the easy clean up. We both love the channel and always look forward to new videos. Keep up the good work!

[@basicbrewing]

@@kevinloos82087 Cheers!

[@larmckenna]

Kevin I was thinking the same I'm a white tub man so I would transfer direct to my fermenter

[@JohnnyReverse]

where would we be without you guys!

[@RichardCockerill]

great video guys,always love your stuff

[@modernbrewlife]

The main thing with no chill is making sure no bugs get in. I have done it before as well and beer has come out great! In saying that using BRETT usually you want to wait at least 3 months to even longer to get a true funk taste to it.

[@henzik]

From my experience it is best to pitch the brett with the "regular" yeast. I have added it at bottling, and it did not get very funky. But adding it from the beginning worked wonders!

[@kevinrich5312]

Can’t wait to hear the updates on this one! Nice job guys. You are very inspiring!

[@walruss60]

Another great videos fella's. I think i'm going to try the no chill method next brew. I'm from Melbourne Oz and we are having a really hot summer and I do use a fair amount of water when cooling the wort. Thanks for sharing, cheers

[@jayhalley2642]

Terrific duo

[@housepark]

very cool experiment. man the wort was clear pouring out of the no chill cube. the imperial yeast range is very impressive too! Cheers James.

[@StephenArrr]

Any updates on this beer James? Curious on how the bottles are holding up with the BRETT in them and how the taste is evolving. Keep me updated. Thanks James! Love the channel. Stephen.

[@activevoicing]

I tried one a couple weeks ago, and the carbonation level was good. The Brett flavor is starting to emerge more. Stay tuned . . . Cheers! - James

[@HeartPumper]

Mentioned recipe: www.homebrewersassociation.org/homebrew-recipe/ozark-beer-co-belgian-golden-ale/

[@skoue4165]

You might consider PET beer bottles for things like this, they might fail but no glass shrapnel.

[@basicbrewing]

They do make a fun noise when they pop, though. :-) - James

[@ForgetU]

Another good video.

[@matts8857]

Been waiting for you guys to do a brett beer, guess I will too now :)

[@tchrowz]

Nothing wrong with not chilling, I never do.

[@JasonSmith-nt6rl]

Great video, any links or places to get this container?

[@basicbrewing]

www.usplastic.com/catalog/item.aspx?itemid=31615

[@JasonSmith-nt6rl]

@basicbrewing thanks, these are hard to find in the US for some reason. Kegland sells one but to ship from Australia to America is a standard 80 bucks internationally, crazy

[@JohnnyReverse]

Did you take into account hop utilization? Just bought a cube and began reading about it.

[@basicbrewing]

JohnnyReverse We’re still playing at this point. You will get more bitterness than flavor from late hops. -James

[@slaw38]

Not to be a smartass, but for those playing at home. 6lb is 2.7kg. Not 3.2. Half a kg is a lot when making beer. Nice to see you do give both imperial and metric weights.

[@danst.pierre1368]

I heard you can't use the fermentor again for non Brett use due to cross contamination concerns?

[@basicbrewing]

Dan St.pierre In this case, the Brett was only added into the bottling bucket. It is good practice to be very aware of cross contamination potential. -James

[@DosProntoBrewing]

Hey! If i’m gonna keg this, how would i do the brett? 😵🙄 add it a few days before i ColdCrash?

[@basicbrewing]

I don't have a lot of experience, but I would think Brett needs time at room temp to do its funky work. I'd try aging it in a secondary carboy. Keep in mind Brett may want to stick around in your kegging system, so using some aggressive line cleaning after you're done with it is recommended. - James

[@DosProntoBrewing]

basicbrewing awesome! Cheers from Norway! Aka KVEIK country ❤️🍻

[@mordantly]

Is that a malt can? I was considering just clamping the lid on the old keggle but perhaps trub bad?

[@basicbrewing]

It's a food-safe plastic container I found online a couple of years ago. I forget where, unfortunately. - James

[@KitLake]

Semi-random question; for gravity transferring from the kettle, do you keep the hose connected to the kettle? If not, how do you attach it to the spout as part of transferring ? Thanks! Great video!

[@skoue4165]

From the video his kettle has cam lock fittings and they have ones with hose barbs.

[@basicbrewing]

I love my cam lock fitting. - James

[@KitLake]

@@basicbrewing Thanks so much!

[@benjaminmalone1428]

How much Brett did you add? The whole packet?

[@basicbrewing]

Yes

[@neil7902]

So you added Brett and corn sugar then bottled it? Right? ........... Boom! No?

[@basicbrewing]

neil No.

[@basicbrewing]

At 4:30 in the video I addressed this by adding less priming sugar than I usually do.

[@austin2842]

How did this beer taste after aging, James?

[@basicbrewing]

It’s delicious. I broke out a few the other day. The Brett isn’t as strong as I expected, but the beer is very well balanced with a nice note of funk. Aged very well. -James

[@austin2842]

@@basicbrewing Excellent. Thanks for the update, James. I'm planning to brew a brett beer, but the process is a bit mystifying to me. I'm thinking about brewing a Belgian Blonde or similar, then racking to keg and forget about it for 6 months. Cheers.

[@basicbrewing]

@@austin2842 The Brett may need to be at fermentation temp to do it’s job. Keep an eye on pressure. Be sure to check out www.themadfermentationist.com/

[@austin2842]

@@basicbrewing Right. I neglected to mention, I will be storing the keg at room temperature while it funkifies. Thanks James. :)

[@Berndwg]

I have been wanting to do some sours. You mention you have made a bunch of kettle sours and now this one with brett. What do you do to your equipment to prevent cross-contamination?

[@basicbrewing]

I clean and sanitize as well as I can and cross my fingers, essentially. To be more safe, I'd recommend having a separate set of plastic gear for "bugs." - James

[@Berndwg]

@@basicbrewing That's what Ive heard. What about kettle sours. Are they %100 safe?

[@basicbrewing]

@@Berndwg The good thing about kettle souring is that the lactobacillus is added pre-boil in the souring phase. So, the wort is pasteurized before it goes into the fermenter. - James

[@thndrpnts]

It looks like Steve got a big dose of yeast and trub when he poured.

[@mordantly]

Steve is henceforth to be known as the cookie monster

[@mrmiles4676]

Do you plan on incorporating no chill into your regular brew day going forward?

[@basicbrewing]

It depends on the beer. I wouldn't no-chill a beer with lots of late or post-boil hops. However, I'm planning to brew a Helles Lager soon, and no-chill would be fine for that. Of course there are plenty of no-chill brewers who brew hoppy beers without complaints. - James

[@willschmit436]

I brew every Saturday, and I "ALWAYS" do no chill. There are those that claim that not chilling quickly promotes off flavors. I certainly think that my beer is great. Of course, (in the case of the featured beer) you didn't give no-chill a fair test, as you dosed it with Brett...

[@basicbrewing]

Watch subsequent episodes where I continue with no-chilling. - James

[@willschmit436]

@@basicbrewing Will do --- I always love your show. Unfortunately, I just can't find time for everything...

[@basicbrewing]

@@willschmit436 Cheers! - James

[@MrEvanfriend]

I'm not sure if you mentioned it or not, but how long since bottling?

[@basicbrewing]

Just a couple of weeks. - James