A WEIRD SMASH BEER: Red-X/Columbus-Tomahawk-Zeus SMASH IPA | Grain to Glass | OXYGEN-FREE Dry-Hop

[@vruychev]

One of the most underrated channels - awesome content and great tips. Keep up the great work, my friend.

[@TheApartmentBrewer]

Thanks! I'm glad you enjoy the content!

[@timothyrichards5823]

Nice job on the beer and video. First time hearing of Red X malt. Can’t wait to try it for myself. Keep up the great work!!

[@TheApartmentBrewer]

Thanks, it's pretty fun to use!

[@3_dogs_brewery188]

Just finished carbing mine in keg.. great flavor, ctz give a nice aroma, not in your face, but very pleasant. I followed what you did in all phases. Only I use Spring water that's 260 range bicarbonate. So I used acid malt. I'm pleased. Taste very good on first day. Excited to see how it matures. You've created a Red x fan. Plan on making Kolsch soon. I have a great Kolsch recipe myself. But plan on doing a hybrid between yours and Genus Brewing. I'm trying to get away from using Crystal malts. Not that they are bad in some styles. Just trying to get more maillard/umami type, just keep it simple beers.

[@paulalarocca8315]

Dude...........the sweater!!! Love your videos. Been watching lots of the lately. Glad I found your channel!

[@TheApartmentBrewer]

Glad you enjoy it!!

[@johnviggogrnbech1089]

Love grain to glass videos. Keep up the good work :D

[@TheApartmentBrewer]

I love making them! Glad you're enjoying the channel!

[@TheBruSho]

I had no idea you could use that much Red X in a recipe, very cool! Will definitely be trying to use more of it.

[@TheApartmentBrewer]

Up to 100%! But it is fairly heavy so it's probably not best used that way

[@petercarparelli]

OK, after watching a bunch of your videos, this video clearly ensured you are absolutely the best homebrew channel (other than the Clawhammer bois) on YT. Thank you so much for making such kick ass videos and teaching homebrew in a fun and inclusive way. Will definitely be picking up some merch to support and sure hope to send you some beers for evaluation sometime soon. Cheers! PS, that sweater fuqqin rules.

[@TheApartmentBrewer]

Thank you for the kind words!

[@keithadams7395]

Just gave a try at an anti crystal pale ale following a lot of the guidelines from Genius Brewing. Awesome beer, turned out quite close to Sierra Nevada Pale without really having shot for it. Will have to give the RedX a try here soon. Thanks for the great videos brotha, take care!

[@TheApartmentBrewer]

I don't quite have the same hatred of crystal malts that they do but I definitely appreciate the difference in flavor that you can get. Not all crystal malts are created equal, but the generic ones kinda suck. I will continue to use Red-X in certain cases where I would want to have less sweetness with the crystal color. Glad you enjoyed!

[@DenkerNZ]

You've fast become my favorite brewing channel. Thanks for the great content.

[@TheApartmentBrewer]

Thanks for the support! I'm glad you enjoy it!

[@alibronx2112]

Good one! If I’m not mistaken you should be able to pressure transfer from the bottom of the fermzilla too. Harvest the yeast and reconnect the collection cup with a liquid post attached to it.

[@TheApartmentBrewer]

Thanks! I wish I could but the problem there is that the collection jar is also under pressure so you'd have a yeast cake explosion in my circumstance. Good idea though under different circumstances

[@chrisedwards4749]

I love Columbus in the dry hop. It's a good switch up from all the fruit forward hops.

[@TheApartmentBrewer]

It's got a surprising amount of tropical flavors if you use it late boil or post boil, but still enough resin to keep it versatile and interesting!

[@jtherriault7358]

Awesome channel man great work👍

[@TheApartmentBrewer]

Thank you!

[@adamgodofwar666]

I did 8lbs of maris otter and 5lbs of red x and just a small bit of fuggles and fermented with us04 and I swear it tastes like the best Octoberfest I've ever drank! It was sweet at first but that mellowed out and I wish I had made a 500 gallon batch instead of 5 gallons. Im gonna drink this fast and I hope I can replicate it again. Its the most beautiful creamy head that sticks around its the definition or red and it's clear as glass. Probably the best beer I've brewed yet. Very malty but not sweet. Very fresh grain flavor

[@dirtydeebracing3167]

Good stuff👍 Looked like a real tasty beer. I will have to try my hand at brewing this SMASH beer.

[@bumpy-isms]

Very nice.....I used red x in a brew years ago. It was a star wars themed ipa I called X-Wing Fighter Red 5. Red x is hard to find trying to stay true to my homebrew shop Cheers Steve... sounds great

[@TheApartmentBrewer]

Nice name for it! It does seem to be kinda difficult to get, my shop has it but none of the other BestMalz malts. Would be nice to have some Special-X or Heidelberg

[@iliffavenuebrewhouse6496]

Awesome vid! Red X is a bit too powerful for me on it's own. I do a red rye IPA where I split red x with pilsner and make up the color loss with carafa. The color is amazing as long as it's clear.

[@TheApartmentBrewer]

It seems to have a lot of versatility. I bet with some pilsner to lighten the color it would have a pretty phenomenal result!

[@robertmullins9639]

Sounds amazing!!! I want to try it!

[@skizziz]

You should have over a hundred thousand subscribers man. Loved this video!

[@TheApartmentBrewer]

I'm amazed I have as many awesome subscribers as I do already, but maybe one day haha. You guys rock!!

[@gabrielkehner7662]

I love CTZ. it is underappreciated in my opinion. Same with Chinook. Used late on the boil or whirlpool pulls some fruity flavors out.

[@TheApartmentBrewer]

Very true, some of the OG craft beer hops just got eclipsed by the fruit flavor explosion when citra first became popular. Chinook is awesome

[@Vykk_Draygo]

I recently used Chinook in a stout. Warrior, Chinook, and Ahtanum. Warrior and Chinook at bittering, then all three at 15 minutes, and Chinook and Ahtanum at 5. Turned out awesome. Interesting to note, the baggie I used with all three had a distinctive bubble gum aroma. ONLY the one with all three.

[@gabrielkehner7662]

@@Vykk_Draygo I would love to take a crack at the recipe if you're willing to share! I'd probably even dry hop it with some Chinook. I've had a dry hopped stout from Clown Shoes that was delicious

[@Vykk_Draygo]

@@gabrielkehner7662 Sure! I'll grab it later when I get home from work (which should be soon)! I still have some of it aging, and was going to bottle it soon. I love Clown Shoes stouts. Much better balanced than most stouts I see nowadays (not a BIG fan of super sweet stouts, but they are OK once in a while). If you can find it, their El Hombre Sin Nombre is amazing.

[@Vykk_Draygo]

@@gabrielkehner7662 Target OG of 1.103 (1.083 pre-boil), mash at 152 F. I used Lallemand Voss Kveik. My thermometer was miscalibrated (figured this out after two brew days), so I actually mashed at 4-6 degrees over, and got a fuller body than anticipated (1.03, instead of the estimated 1.023). It didn't come out sweet, so I'd say either way works. Used about a .7 sulfate to chloride ratio, so malt forward. I do think dry hopping with Chinook (or Chinook and Warrior) would be an excellent idea for this recipe. I call it Fog on the Barrow-Downs (Tolkien fan). 2% Caramel 60L 3% Caramel 120L 4% Roasted Barley 4% Rye Malt 5% Chocolate Malt 10% Black Patent Malt 10% Munich 10L 15% Mesquite Smoked Malt (Briess) 47% Pale Ale Malt 60 Minutes: 20 IBUs of Warrior 20 IBUs of Chinook 15 Minutes: 10 IBUs of Warrior 10 IBUs of Chinook 4 IBUs of Ahtanum 5 Minutes: 4 IBUs of Chinook 2 IBUs of Ahtanum

[@TwoandaHalfPintsHomebrew]

Glad you caught that fermenter explosion! I saw Dr. Hans dry hop one that just exploded everywhere lol. I had an interesting experience with Dry Hop, in my opinion the Citrus (sacc trois) was a little too intense on the esters, with a very strong pineapple that made me understand why people used to think it was a brett strain. Luckily we were brewing a pina colada esque NEIPA with it but I much prefer just straight Conan to the blend, though that may be personal preference. It took about a month of conditioning for the yeast character to fully meld with all the hops, whereas with Conan or Juice I'm drinking them after a week or two.

[@TheApartmentBrewer]

The more people mention it, the more I think the pineapple was from the yeast! I think you are correct either juice or Conan would be a good yeast to use in this from Imperial. A good clean American ale wouldn't be bad either.

[@TwoandaHalfPintsHomebrew]

@@TheApartmentBrewer For our next West Coast we're gonna use Omega's Pac Northwest which is I think the Red Hook strain? It has an English origin with pleasant but restrained esters. I think that would be good for not only a pale IPA but also something with more malt character. Also this video rekindled my interest in a dank amber beer which I hadn't thought of since The Mad Fermentationalist was developing Blazing World for Modern Times.

[@TheApartmentBrewer]

Awesome! I think I need to do a little more experimenting in the category of clean American ale yeasts. Would like to give cable car or pacman a try soon. If you're looking at Red-X as an ingredient in that type of beer, I'd highly recommend cutting it with a pale or pils malt since it can get kind of heavy.

[@MRW3455]

Really enjoying the output and for once something new you use across the pond is available in the UK. I'm going to get me some Red X 😁

[@TheApartmentBrewer]

Nice! What types of things have I been using that aren't available in the UK? That kinda stinks on your end

[@MRW3455]

It's not you to be fair, I am a recent convert to your channel. Looking at other home brew channels your selection of malts dwarfs that available over here. However Home-brewing in the US is much more mature than the UK when it almost died out in the late nineties early noughties. Most of the homebrew stores closed down. Serious revival in the last couple of years though 👍

[@gokcenami5075]

I am not sure but the mashing system in Clawhammer sprays the wort so that it might get severely oxidised. You might try adding ascorbic acid to water to avoid hot side oxidation for a lighter color. 0.025 oz should be enough. My favorite SMASH recipe is Pale malt and Chinook IPA with step mash and 90 min boil. Happy brewing!

[@TheApartmentBrewer]

Most of the brewing community believes hot side aeration is a myth on the homebrew scale, however an addition of ascorbic acid here would be a good idea. While I haven't picked up any loss of hop character yet or cardboard flavors, it does preserve the hop character for longer regardless. I do that with my NEIPAs so why not do it with west/NW IPAs?

[@gokcenami5075]

@@TheApartmentBrewer Actually you get the cardboard flavor lf beer gets oxldised after fernentation. Avoiding dissolved oxygen during mashing provides fresh malt flavors and lighter color. You can attach a silicon hose to the pump outlet instead of the sprayball and dip it into the mash. With the help of ascorbic acid you will probably get the ideal color. I think the logic of brewing doesn’t change by volume If it was a myth Germans wouldn’t brew their brilliant beers in closed vessels. 😉

[@NunoAlves0000]

Great video! Any reason why it only shows up on a playlist and not channel front page? Didn’t get notification for this one...

[@TheApartmentBrewer]

Well, it was supposed to be a private video until it publishes tomorrow. Apparently it's still accessible if it's in a playlist. Glad you enjoyed it anyway!

[@rki5462]

Cool video. I Think CTZ is awesome in pretty much everything but especially red/brown hoppy american beers. The Pineapple thing could be the A20 Citrus part of that blend which is a Sacch Trois yeast?

[@TheApartmentBrewer]

That is a good point, it very well could be a yeast ester. It seemed to be more of a hop character to me but I wouldn't be surprised if it was actually the yeast.

[@lovrozore5141]

Keep the good work up. Really appreciate it!

[@TheApartmentBrewer]

Thank you for your support!

[@Loren_Le_Rouzic]

how have you liked the transition to no-sparge so far? The clawhammer is intriguing me mostly for the simplicity. Great video! Love CTZ, wish we could get Pliny to Canada to try the "benchmark"

[@TheApartmentBrewer]

It's great, I actually started out BIAB so it's like returning back to that. Still pulling about 65% efficiency which is not bad for that!

[@Beerjunkieguy]

Awesome! Is it possible that keeping the cover on for the boil didn't allow enough evaporation and boil off to reach your gravity????? I'm a Red X fan though I never have used it more than 30%.

[@TheApartmentBrewer]

I leave the lid cracked because the boil is very gentle and since its cold outside it really struggles with the lid off. Leaving it cracked allows volatiles to escape but keeps some residual heat in there. It's possible but I think a lot of it has to do with not having the insulation kit for the kettle on there. I expect to see a large increase in efficiency once I get that set up.

[@westcoastbestcoast7683]

Great tip on pressure fermenting after the dry hop. I’m going to do this with my Mosaic Smash (also your recipe). What PSI would you recommend? I’m dry hopping around day 7

[@TheApartmentBrewer]

Currently have a NEIPA sitting on 10 PSI. I think 5-10 is fine

[@westcoastbestcoast7683]

@@TheApartmentBrewer thanks dude!

[@3_dogs_brewery188]

P.s. Love your channel and content.... hate to see you have to lessen your download frequency.... but I totally get it.

[@AlexGreen8]

Hi! How do you carbonate (at what pressure) + how long, and then serving temp + pressure? I have trouble finding the right amount of pressure for my taps and getting that big foam head , or the beer is kind of flat. Either way I cant find a middle of it xD I like my beers more to highly carbonated , and pressuring about 20 psi for about 3 days, or the beer settles. After that I've got a serving temp about 2 degrees Celsius + 12 psi for output. I love your work, and iv'e done a few clones who've been amazing. Keep up the good work! Merry Christmas from Sweden!

[@TheApartmentBrewer]

It depends on a lot of factors, but it sounds like you've done your research. At this point its really about getting everything dialed in right. If you can keep as many variables steady as possible (like altitude, line length, and temperature) then you can adjust the others to find out what balance works (pressure and carbonation level). I usually slowly carbonate my beers at about 20 psi at 40 ish degrees F for about 3 to 4 days. Works pretty well for me.

[@trevgoldie]

Try Mandarina Bavaria hop. Little citrus flavour in a red is always nice

[@TheApartmentBrewer]

I've been wanting to play with that and the other new German hops. Its definitely on my list!

[@pavanello]

Such a nice content! Keep it up!!!

[@TheApartmentBrewer]

Thank you!

[@seriomarkj]

I will be checking out that red x for sure

[@TheApartmentBrewer]

It's pretty solid!

[@DorriWilliams]

I'm curious why you avoided your hop spider with your 0 minute addition?

[@TheApartmentBrewer]

Pretty much just to get better hop utilization. The hop spider tends to significantly decrease hop contact with the wort if you load up more than a few ounces of hops in it

[@danemacveigh7331]

I need that sweater. Any chance its in your store? Do you ship to canada?

[@TheApartmentBrewer]

Sadly no, but if it helps I got mine at Target!

[@brokentreebrewingco7034]

well done. been wanting to play around with redx a bit, lhbs just got it in stock!

[@TheApartmentBrewer]

Nice! It's definitely worth working with

[@thehoptopic4262]

I love your channel btw! So I want to make a small batch of this 2.5 gal. Do I need to cut the water additives in half to achieve the water profile for the small batch or do I use the sam amount? Oh and BTW a NW IPA is deff better then an East Coast. But I'm a west coast guy who came from the east coast so I'm going to have to say westies are much better then easties.

[@TheApartmentBrewer]

Thanks for watching! Yes, you would want to cut everything in half to get the same ppm for each ion

[@kurtwolter3984]

When you spoke about a little bit of pressure for pressure fermenting this style, are you saying like 5psi or less?

[@TheApartmentBrewer]

I would keep it super low. A few psi at most, you don't want to lose the ester profile. But if you choose to dry hop it would definitely be a good idea to add pressure at that point to lock in the aromas

[@lewisburdette6047]

You mentioned a yeast that turns hop oils juicy in flavor, what is a good example of this?

[@TheApartmentBrewer]

The one I used in this video, imperial dry hop, is one example. Most yeasts that are used for hazy new england IPAs are capable of this, other examples are verdant IPA yeast, wyeast london ale 3, etc

[@lewisburdette6047]

TheApartmentBrewer awesome. Thanks man.

[@zarghroth]

I was wondering... if you dryhop by opening the fermenter and just tossing the hops in during primary fermentation, does it help with the oxidation because primary fermentation is still in full effect and turning the oxygen into co2?

[@TheApartmentBrewer]

Correct, if youre dry hopping during high krausen, you are effectively avoiding oxidation

[@thomasfrank1227]

Thanks for the video

[@musicloverfan1000]

Do you get your malts from a local shop, or do you have to order them from somewhere?

[@TheApartmentBrewer]

Pretty much always from a local shop unless it's hard to find

[@tman9338]

What would you substitute to get the color with 2 row and crystal malt? I’m gonna try to bypass dry hop and do a whirlpool to get as much aroma And have a clearer finish.

[@TheApartmentBrewer]

You'll get more sweetness out of crystal malts, but if you wanted to you could sub 4% each of C40 and C120, then add 2 oz chocolate malt

[@tman9338]

@@TheApartmentBrewer Great tip for cutting out the sweetness. Thank you.

[@jafarym77]

I need to find that sweater 😂, where did you find it?

[@TheApartmentBrewer]

Walmart or Target, like two years ago when getting ready for an ugly Christmas sweater party 😂

[@jafarym77]

@@TheApartmentBrewer Thanks, will check online, love the contents.

[@1TheLord1]

Love me a SMASH. Love A15 yeast for anything west coat/APA. I think Genius likes it too. Get your hands on some!

[@TheApartmentBrewer]

Very good suggestion. I've been hoping my LHBS will expand their Imperial Yeast stock now that they do east coast distribution. Right now they only stock Juice, Dry Hop and Citrus. Otherwise I'll have to start ordering yeast online.

[@1TheLord1]

@@TheApartmentBrewer that's unfortunate. I do go out of my way to support my local shop as well. If they are already ordering from imperial it shouldn't be hard to get more strains. A15 is one of their core strains.

[@TheApartmentBrewer]

I hope so. It would be great to have an alternative to Chico strain

[@kwm2136]

If you are shooting for a strong reddish hue out of 100% Red X grain bill aim for a 1.050 post boil gravity and you'll get there.

[@TheApartmentBrewer]

I suppose a lower OG would probably help a bit. Good observation!

[@kwm2136]

@@TheApartmentBrewer I speak after many frustrating experience's testing RedX to actually produce a red and not brown colour. 1.050 target is your key with 100% RedX.

[@Vykk_Draygo]

On the descriptor, I would say resinous, or piney. My next brew day will be a SMASH. Cascade and Vienna blonde ale. Should be tasty.

[@TheApartmentBrewer]

That sounds like an awesome brew! Yeah it just ended up being a tongue twister moment

[@Vykk_Draygo]

@@TheApartmentBrewer I get those all the time. And not even on the camera. Bad trait for an IT guy. ;D

[@ksmith9887]

Why did you mash for 90mins?

[@TheApartmentBrewer]

Red-X won't convert as fast as conventional base malts. Also it gives me time to do some preliminary edits on the first parts of the video

[@herbbowers769]

Resinocity?

[@tommanning7337]

😁👍🏻🍺🍺

[@TheApartmentBrewer]

Cheers!