No-Chill Festbier - Basic Brewing Video - June 21, 2019

James brews up a no-chill, room temp. "lager" that's perfect for quenching summer thirsts.

[@stevefranzoni2099]

I had stopped homebrewing but the simplicity and beer style of this episode has renewed my interest. Think I'm going to order some ingredients and try it, thanks guys !

[@MegaStamandster]

I made one very similar to yours and did the quick lager method (not warm fermentation), grain to glass in a month, won two competitions.

[@codyseaton4830]

Thanks for the no-chill experiments!

[@RichardCockerill]

always enjoy the videos you gentlemen produce..... thanks

[@Wickberg1]

Great video! You and Steve were the ones who inspired me to make my own room temp lager! I guess it's time to try no chill next time😀

[@gutwrench3147]

I just did my first 2 no chill beers and absolutely loved not having to deal with the chilling process which I DO NOT enjoy. Hoping mine turn out well! I have a coffee stout and a Kolsch fermenting.

[@marcolyott]

You two guys are great! I found your video about the hop stand post boil recently and this got me thinking, I've done one very very nice beer using this technique, so thanks and greeting from Bristol UK!

[@basicbrewing]

Excellent. Cheers! - James

[@DimpieDeBruyn]

I love No-chill ... gonna give this a go ... the Helles turned out great 👍

[@ms14796]

Heading to Austin Home Brew to get the ingredients for this. Started home brewing with the Mr Beer kits and graduated to 5gal beer two years ago. Needless to say I (and friends) am really enjoying my beer. Hefeweizen, Belgian Saison, and Cream Ale are my favorites. Octoberfest is coming so must be prepared.

[@basicbrewing]

Cheers! - James

[@walruss60]

Another great insight to brewing guys. I just did a No Boil No Chill beer, super quick and probably one of my best tasting beers so far. cheers keep em coming.

[@proprinters]

love the no chill beers! Can I no chill in my fermentation bucket?

[@basicbrewing]

Yes, providing it’s safe at boiling temp. Then, you can just pitch when it’s cool. 👍🍻-James

[@bsbhomebrew]

Awsome! I really like this, and i´m a huge fan of your podcast! Cheers from Sweden!

[@housepark]

awesome vid James. Ive been meaning to make a fest beer as a house beer. thanks for the advice. sounds and looks a tasty beverage indeed.Cheers mate!

[@housepark]

so would this mean that lager yeasts have always been able to brew at ale temperatures?....i mean its always been taught to brew lagers at lager temps plus the weeks to months to cold condition....looking forward to brewing a fest beer in a few weeks. cheers for another cool insight into brewing. Cheers.

[@JDWebb]

Hey guys, great show as always! You should try using some of Omega Yeast, like Hothead or Voss Kveik and brew at 90º, it works, several of us at The Mead House have had pretty good results making meads with Omega's Yeast!

[@dgnkpr2]

I have used some of the California dry yeast at room temperature. Turns out nice

[@silviogirotto]

faltou mto malte viena e malte munic pra uma verdadeira oktoberfest valeu

[@ForgetU]

very nice

[@kevindeloscities]

Sorry for the ignorance but does this recipe require a diacetyl rest? I assumed it wouldn't require it because it's fermented at ale temperature but you did use a lager yeast so I'm confused.

[@basicbrewing]

Kevin A. I did not use a diacetyl rest. -James

[@MrRhino12667]

Do you think you get a "cleaner" ferment with the no chill? do you leave behind a bunch of trub in the cooling container when you transfer to the primary?

[@basicbrewing]

Most of my trub goes into the fermenter. - James

[@joshbarr6390]

What was your process for clarifying this batch? Maybe I missed it in the video.

[@basicbrewing]

My Brewer's Logbook says I fined with gelatin in the keg. - James

[@joshbarr6390]

@@basicbrewing ah. Thanks for the response. I cold crashed a brew for about 5 days. Didn't seem to clarify. Used lutra yeast from omega. Hoping for a good beer. Tasted very fruity at bottling.

[@Texaviator]

Did you use a primary and secondary fermentation or go straight from primary to the keg? I brewed almost the same recipe and the Global took it from 1.056 to 1.014 in 2 days. I will be bottling this so I thought about putting it in a secondary after my target FG is hit and use a two stage fining.

[@basicbrewing]

I just went from primary to the keg. - James

[@mikehiggins8110]

See you at HBC!!!!!

[@basicbrewing]

Woohoo! - James

[@kennygraley824]

Great vlog! I need more info on this no chill container/vessel?!? Where did you purchase it? Thanks & Cheers

[@basicbrewing]

www.usplastic.com/catalog/item.aspx?itemid=31615&catid=459

[@john-smith.]

@@basicbrewing They also have a blue one that's s little cheaper FYI.

[@MrAcuta73]

Thinking I am just gonna have to give up for a few months, but? I brew meads, ales, and wines. My apartment doesn't have AC. My "room temp" can jump over 80f regularly in the Summer. Can I continue to brew without creating nasty stuff and/or just failing? I maintain "anally retentive" for sanitation levels, so I worry not a lot about lacto or aceto, but do worry about the yeast, mold and end-product quality. Advice?

[@basicbrewing]

You might want to brew Belgian-style beers, which like the warmer temps. Or, look into Kveik yeast strains. I've got a "Pilsner" fermented with Oslo from Bootleg Biology that's been fermenting at 98F as an experiment. I haven't tasted yet, but that high temp is within the specs from Bootleg for that yeast. - James

[@MrAcuta73]

@@basicbrewing Interesting on the Bootleg yeast. Going to do a video on it when done? Be nice to see how it does...98f is REALLY high! Belgian doesn't hurt my feelings any, either. Thank you for the reply!

[@tomboalogo]

so from yeast pitch to drinking was 5 days? 7days? looking for quick turn around beers. Getting ready to make a Blue (Belgian in Canada) Moon clone. Perhaps you could do it for the show?

[@basicbrewing]

Brewed on 5/10, pitched 5/11, kegged 5/17. It took a few days to carbonate and flocc out. - James

[@tomboalogo]

@@basicbrewing thanks so much. keep getting into arguments with the local homebrew club. "Thou shalt leave the beer for two weeks minimum". I had a Weissbier that was done in 3 days, tasted it when I tested SG nice banana notes. left it for the 'holy 2 weeks', not the same after. There was a John Palmer vid where he said (paraphrasing), if fermentation is done in 3 days and you give say another 3 days to clean up, what's the yeast doing for the rest of the 2 weeks? Thanks for the quick response - Tom

[@thegourmetgrandadandfamily]

I do like a real and propper Home Brew Thank's Guy's..big like from my channel...

[@MegaStamandster]

One person hates beer

[@basingstokedave4292]

guys im from uk . i like a nice 5% ish dryish crisp larger is this it ,but if this is 6.6 its cool for me

[@basicbrewing]

I wouldn't describe it as "dry," but it's easy drinking. - James

[@charleschapman2428]

No chill Festbier, take 7. James edits out burp talking.

[@graymalkin26]

Only way to have improved this episode would have been to include a solid dad joke.

[@dorianrowan5167]

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[@arielfernando3916]

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[@dorianrowan5167]

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[@arielfernando3916]

@Dorian Rowan Happy to help =)

[@danielrowe2174]

It's summer. Do summer beer. Fall, fall beer. Winter, winter beer

[@DrDr-pg5br]

It pronounced "Perle", not "Perle"....gee whiz.

[@basicbrewing]

Tomato, tomato. - James