Phantasm Thiol Powder Pale Ale Brewday

Phantasm Thiol powder is the new hot ingredient so I’m very grateful Great Fermentations sent me some and wrote a recipe for me to try it in!
From the Escarpment Labs: Phantasm is an extract of New Zealand Sauvignon Blanc grape skins in powder form that can be used to increase the amount of thiol precursors in beer when it is added to wort. Once released by yeast, thiols can give beer an extra tropical boost, enhancing aroma and flavour. These flavours can include notes of grapefruit, guava, gooseberry, and passionfruit.
Get yourself some here (and don’t forget the special yeast!)
Phantasm powder: bit.ly/3Yn6YBK
Star Party Yeast (Chico strain): bit.ly/3Poe8Bm
Cosmic Punch Yeast (English Ale strain): bit.ly/3iRzCue
Recipe: share.brewfath...
Brewfather App: bit.ly/38JXW7t
Brewing:
Clawhammer Supply 120V Electric System: bit.ly/2ugBQKg
Clawhammer Supply 240v Electric system: bit.ly/3fxmnKO
Blichmann Riptide pump: bit.ly/3alWNnO
Monster Mill: bit.ly/3aohPlJ
Grain scale: bit.ly/2V0tOAO
Refactometer: amzn.to/39Hd45A
Hop scale: amzn.to/2GgRrzS
Fermenting:
Brewbuilt fermenter: bit.ly/3jgPMd6
Brew built lineup bit.ly/3ftOGde
Statis Glycol Chiller: bit.ly/2G5hABx
Brewjacket: bit.ly/3il1tTj
Hudson sprayer for sanitizer: amzn.to/2RY1Fbw
Spunding valve: bit.ly/3lB2GFn
Pulley stuff
Beam & Trolley (The square channel & the thing that slides): amzn.to/3jniTeU
Block and Tackle (the thing that takes all the weight): amzn.to/3jkfu0v
Swing Side Pulley (on the wall): amzn.to/3xnDdle

[@bdiamond6199]

Hi Sara , love your channel.If you are making dog treats don’t use the grain that you put hops in. Hopps are not good for animals. Merry Christmas and HNY.

[@Teejrocks83]

This is an important post! Hop mashed grain is not dog safe.

[@ironextortionist9178]

lolwut?

[@MAR108]

Im sure she knows that already she’s been brewing for white some time

[@kjdevault]

I just found you and saw this and had to watch. I saw a Clawhammer video a few weeks ago with these for the first time and have been fascinated. I’m a whiskey girl, never been much on beer though. I’ve determined I’m not a hop head. Now that I’ve identified that, I’m starting to taste and learn a bit more on the beer end. I totally want to see what the thiols can do in a whiskey though!! The clip I saw before mentioned they help pull flavors as much from the malt as the hops, so could do some cool stuff in unhopped spirits.

[@joeydealbuquerq]

Youre very active and great. Thanks for recipes

[@jansearle5088]

Great videos as usual but your last couple videos need to increase the audio volume.

[@supamashbros5000]

Phatasm is blowin up ! Haven’t gotten on the train yet but it sounds very interesting! Love it cheers 🤘🏻

[@davidhall158]

I have done 1 mash hopped beer. I read a lot of informed opinion that it was a waste of hops, and then recently some scientific study which found it may contribute to more stable hop flavour in the finished beer. That is, not flavour from the mash hop, but that other compounds from the mash hop combined with flavour compounds from late addition hops.

[@dfitzger]

Hell yeah glad you are making this series. I just recently used Omega's Lunar Crush Lager with pressure fermentation and I'm really interested in understanding more around pressure fermentation and thiols. Pitched on Sunday and it has been fermenting at about 75-80 degrees with 15psi on it. Gonna crash it in about 1.5 weeks and lager it for about 2 weeks. Can't wait!

[@MAR108]

How did it turn out? I been scared of pressure fermenting a lager still, since I still can’t cool my fermentation other than naturally.

[@dfitzger]

@@MAR108 Turned out pretty amazing, something I for sure will make more of. I used the Swig of Sunbeams recipe from Northern and primary only took about 1 week, with about another week before it cleared out. Super clean and clear, but the flavors from the thiols were just insane, tons of ripe fruit, guava, stonefruits, and the pop from the citra hops. Worked really well.

[@MAR108]

@@dfitzger that sounds awesome than you very much for the response, will help allot in the future.

[@10takewonder32]

I personally think pressure fermenting the thiol powder helps tame the flavor a bit

[@pastevensonjr]

Have you ever thought about doing an RO reservoir for your beer water and use the wastewater for cleaning?

[@scotthamby4592]

I have the Spike steam condensing lid. One of the best purchases I've made. Kinda expensive but it works

[@rkrouse22]

Hey just wondering about the dog treats, hops supposed to be no good for dogs. Do you think adding them in the mash will be a problem when making the biscuits?

[@pastevensonjr]

Would love to hear your thoughts on not using the hop spider that the @apartment brewer put out

[@bomonte]

Keep it up Sarah. Love your content. I wish I can brew as often as you do. From your Los Angeles neighbor.

[@am4849]

Love your content but must admit i do like to see the beer tasting at the end! Maybe im just impatient haha

[@Audard]

Mash hopping was all the rave like 10 years ago. It contributes about 1% of improved flavours overall. If you had a near perfect West Coast IPA recipe and wanted to take it up a notch then mash hopping could do so.

[@DoorstepBrewing]

Not in this case, the IRC7 gene is activated in Thiolised yeasts and unlock flavour compounds that aren’t usually available to ‘standard’ yeasts, it’s really fascinating what they have done with breeding and modifying yeasts - worth a read up :)

[@hptator]

what happened to the phantasm powder? does it dissolve in the wort?