That is all great to hear, many thanks for the great feedback :)

Thank you, glad you found them useful :)

Thanks :) Well it isnt mine, it is on loan but yes it is very slick!

Great to hear David :) Enjoy :)

Great :) I have a large back catalogue of tried and tested recipes and each week I am testing and evolving new ones, plenty to share yet :)

Thank you Alan :)

Great to hear. It should be very good before that :) Yes hop tea can go like that , just keep adding as you need more water. It will work nicely :)

Thank you :)

Great, hope you enjoy it as much as myself and others have :)

Cheers Josh 🍻🍻🍻

Great, boiling fruit is really a bad idea if you want the right flavours.

Great to hear. Yes, I found it super interesting myself, as well as giving a very nice end result.

Thank you, glad you found it useful...sure is a nice tasty beer.

Many thanks Mark. Yes I have done some of this with my style guides but usually the differences are ratios of malts and hops. But yes I will look to include more things like this. Some of what I am sharing goes back a very long time though :)

Go for it mate :) I do love this one for the summer. Well worth brewing a large batch if you can :)

Great to hear Matt. Yes a change of yeast can do that but it sounds like it worked out well 🍻🍻

Great to hear Scott, go for it :)

​@@leolego2 Really, really well actually. No boil meant for a much faster brew day, and with the kveik yeast (I used Omega HotHead) it blazed through the wort in a couple of days One of the most relaxed brew days I can remember. I expected the mango and pineapple to be more potent than they were, but was very happy with the result. I made a note three days after kegging that it was "too malty", but two weeks in it was ready to serve. It disappeared very quickly after that. :) Definitely a beer I'll come back to some day, but likely with different hops. Belma/Mosaic maybe

Great to hear :)

Thank you :)

Ouch sorry to hear that. I bet it was that wooden spoon.

Thanks Bruno. Already done really. Ive shown top cropping in various videos, I have a bottom harvesting video and a yeast drying video.

Thanks Mark. Yes I choose to not mention the farm version as according to those that have tried it and hothead they are quite different.

@@DavidHeathHomebrew Interesting! I wonder why that is. Thanks again :)

I guess Omega had their reasons. Could just be the bacterias.

@@DavidHeathHomebrew Interesting. The NCYC report gave no bacteria in the sample. Perhaps it was the storing & shipping of the shipment from Lars that affected the Kveik. Anyway, still good to see you're getting a good result from a commercial isolate.

Thanks Vegard. Certainly if the additions are in the boil then yes you should adjust for IBU for each addition but for additions like these then it comes down to opinion. There is a camp of people that feel IBU still counts whereas others (including me) believe that is only provides a temporary bitterness. A beer of this design type is very hard to predict bitterness wise because the hop tea is not having a static temperature and the rate at which this temperature drops will vary depending on ambient temps. In terms of dry hopping this is more predictable but like I say I am of the opinion that dry hopping bitterness is only temporary. This beer is never going to be a bitter one of course :)

Thank you :) Kveik is always an underpitch compared to regular yeast. I have very limited experience with commercial versions but decided to try some recently. Hothead is the first ive tried but I will report on others as I test them.

In itself, no. The danger of oxidation comes if you splash it into your beer. The best way is to add the hop tea to your keg/bottling bucket first and then transfer your beer on top without splashing.

Hi Henry, many thanks for your message. Hothead is very happy at a range of temperates and provides a good solution. There are other kveik yeast like voss gjernes and Tormodgarden that also offer this. You can forget temperature control with these kveik yeasts :)

Some believe so but ive not had any issues without doing it before the brew.

Great. No its exactly the same. This is due to how the process machinery is set up.

Hi Jason, you can always add more water. Some hops will absorb more water than others. For 150g I would use 1.5L. This ratio works for me usually.

Hi Jorge, Yes. I find this leads to small pieces of fruit that can cause issues in bottles or a Kegerator. It is to be avoided unless you want to use a filter which can remove flavour.

Thank you. Voss gjernes kveik from the yeast bay is different but will work.

Thank you. Yes its a process but very much worth it :)

The sugar from the fruit will be eaten by your yeast, so you still need priming sugar.

Its a different type but Lallemand have a voss kveik in dry form that I really like. I have a video about this here:- kzfaq.info/get/bejne/fsdld91_1J3Vmqc.html

Cheers Noel, sure is 🍻🍻🍻

Do you think orange wedges would work well also? Plus the mango and pineapple?

Could well do. Something to test as a small batch first though.

I'll stick the the tried and tested mango and pineapple then mate, cheers for the advice 👍

Enjoy 🍻🍻🍻

No problem at all fermenting fruit at higher temps. I used 35 :)

Great, thanks for sharing 🍻🍻😎

Thank you :)

No worries on time with the fruit, you could leave it in for 3 weeks or more. If you are using Kveik then the fermentation will fly by. Should be no issue with your plan on that basis.

I think it is only wise to recommend that people do their own experimentation for their own individual taste. I look at it in terms of the chloride to sulfate ratio. For hoppy styles I tend to shoot for a ratio of 1:3. This works for my taste but will not suit everyone of course. Perhaps this will be a good starting point for you but do test lower and higher ratios. 1:4 is good if you want more hop shine but it is too much for my taste.

Yes, all sorts of combinations. Some work better than others. This combo seems to be the favourite for the majority.

Hi, love that youtube name :) Glad you enjoyed it and thank you. Yes, I am told this applies to all their Kveik. Great value really in the end :)

Hi, great :) I add the fruit, then wait until the next day before pressing it hard. This is when I would add the dry hop when using Kveik. Hope this helps:)

Great to hear Liam. Try Voss Kveik instead if you cannot get this one. It is by far the most popular and suitable for many beer styles.

@@DavidHeathHomebrew cheers David 👍🏻

Great, thanks Luuk. I want to keep the fruit easy to remove cleanly rather than having small bits that end up in the end beer.

Basically how is Raw different than a Hazy .. and how to change the ingredients to make it Hazy? Thanks I’m advance.

This recipe was written to be made raw but it can be boiled too. Just ensure that the hops used retain the same IBU levels. 🍻🍻🍻

This is quite easy to explain here. The raw version will have more haze and extra protein making it a little heavier in texture and taste.

Great to hear Charlie. Yes with the hop tea I add all hops to a flask and then add enough water to cover them and then around half a litre move. You will find that much of this water is absorbed by the hops and what you get back is much less but it is concentrated hop goodness :) I covered this in more detail in this video:- kzfaq.info/get/bejne/fptlh9WCvLvHo2g.html

@@DavidHeathHomebrew thank you for the response:) a new way of adding hops, excited to give it a try! The hops that go into the hopstand, should l do that like a whirpool at 80° for 180 min, or just dump it in? Never done more than 20 min hopstand before. Thanks again

There are no hops in the brew :) Just the hop tea (shown as hopestand in brewfather but with a note) and dry hops.

Thank you :) Voss Gjernes kveik will work well also but this yeast has less flavour. This is on the yeast bay brand. I want just see what kveik you can buy and start from there :)

Hi Jason, craft brewer in Brisbane stock this yeast. www.craftbrewer.com.au/filterSearch?q=Omega

Add hornidal kveik and this beer is going to be fruity!

Cheers Matt. No special measures needed 🍻🍻🍻

I would avoid it if you have added fruit now. I would top crop before the fruit. After 50% attenuation works best. See my top cropping guide video for full details :)

Hi Vadim, Actually no! But fruit is fruit and I have plenty of videos that show my methods. Check out this one for example:- kzfaq.info/get/bejne/lbyliNZ-lrHUZqM.html

@@DavidHeathHomebrew Thanks, i will check this one as well. And looking forward, when you ever show a recipe for gose, with fruitor without.

Hi, good thanks here are some answers:- 1) Peach will work nicely 2) No, it really will not. I suggest you obtain another fermenter before using fruit. I hope this helps :)

I would go with a hoppy profile. The one in Brewfather is good or my NEIPA profile. This recipe was written just for raw brewing but I know some have enjoyed it with a boil too.

Hey :) As I understand it this will involve freezing, thawing and then a higher temperature for a very short time.

Hi, Sure 1) I recommend nutrients for every brew. I also use irish moss but thats up to the individual. 2) With a CFC you would be better off cleaning and sanitising it before the brew. 3) Rice hulls are optional, this is not much wheat but if your grain crush is on the fine side it can tip the balance. I hope this helps 🍻🍻🍻

Hi, yes that will work. It is not the same though.

No problem at all :) With some yeast it is to be expected.

Yes, that is correct. You can use more if you like but there is no need for it with this yeast or Kveik in general.

Hi Bertrand, Voss is actually quite happy at room temperature as long as it is over 20. If not US05 will also work but as you say with some flavour loss.

Hi Simon, yes, exactly that. I do that cleaning and sanitation in a bucket and keep the immersion chiller there until its needed.

Hi, You can use any yeast with raw/no boil brewing :)

I would give it more time to drop :) No rush :)

@@DavidHeathHomebrew Follow-up question: Do you squeeze those fruit bags before bottling/kegging or just leave them untouched at the bottom of the secondary? Tak skal du have :)

I leave them at that point personally. They have served their purpose :)

Hi Tim, between half a teaspoon and one teaspoon per 500ml bottle should work well, the teaspoon being for a higher carbonation. I hope you enjoy it 🍻🍻🍻

Hi Dave, yes the apple is from the kveik. It tends to fade a little over time.

@@DavidHeathHomebrew you were correct David. Between week 2 and 3 on tap the Apple esters were significantly reduced and difficult to detect. My wife described it as going from juice to beer. The bitterness is nice and more notable now as well. I prefer the carbonation on this one around 2.7-2.8 vol or so. Great recipe!!

Great to hear Dave, enjoy :)

Great to hear. You can use voss at this temperature too 🍻🍻🍻

@@DavidHeathHomebrew I saw on the packaging that the range was [25° - 40°C] with optimal results between [35° - 40°C] which is much higher than what I have. I was thinking about using a Mangrove Jack M15, M44 or M47 or even a Fermentis T58, which seems OK regarding the temperature but would they match with this recipe with fruits ?

The only issue really is different attenuation rates which will change the beers balance.

Hi Tommy, no you just add the fruit as shown. I am glad that you are enjoying my content :)

Sorry to hear that. Do you know why it got infected? I add the fruit once the first fermentables are almost done. Then add the hops once the fruit is almost fermented.

I always use Pineapple that is bought frozen for smoothie drinks. I believe that it is already processed because ive not had any yeast or colour issues. You get the same in tins but a lesser quality and added sugars often which I avoid.

Yes, this is how this recipe started. It ended up a hop free boil of just 30 minutes. This gave it a better result texture and flavour wise compared to a 60 min boil but for myself the no boil version has better texture and end flavours.

Hi Espen, Yes some people have run into issues using a whole package.

Cold water will simply save time because the next stage is cooling. If you are concerned about your water then I would for sure pre-boil it or at least pasteurise it. By adding the fruit at pitching time this will very negatively change the taste of the end result. The taste will be no where near as clean and you may not wish to drink it. It is highly advised to add fruit either in secondary or after a trub dump in a supporting fermenter. Hope this helps.

I believe that the liquid yeast is the same. I have not checked to see if the packaging has been changed recently.

No worries Karl. Either or both will work :) Hop tea will be more potent.

David Heath Homebrew Great, I think I’ll go with the hop tea then. Less chance of the hop oils been blown out with fermentation. And more hop flavour for your buck. Can’t wait to taste this beer. It smells really fruity even before any fruit has been added!

Sounds like you are on track then :)

I would remove the fruit before serving unless you think this will be drunk very quickly.

Thanks David

🍺🍺🍺

Thank you. The hop tea will mostly just add aroma and a little flavour. Any bitterness will be short term. Adding hop tea after fermentation will provide cleaner more pronounced effects when compared.

It is all pellets pretty much.

HI Dave, These are in the video description as follows:- Dry Hops - 4-5 days 100 g - Centennial 100 g - Simcoe HopTea 100 g - Centennial 100 g - Simcoe

@@DavidHeathHomebrew thanks, that's for a 30 l.brew so I can just drop this to suit my brew length. I'm sure you mentioned it but how long is the fruit left in?

Great to hear, enjoy 🍻🍻🍻

Thank you :) Sure, here it is:- www.brewtools.no/en/tilbehor/26-aeration-spray-nozzle-12-npt.html

Thank you :) I would yes, it will lag and not do as well otherwise.

@@DavidHeathHomebrew Thank you for the info keep up the great work. I love all the clips ,I've learned and use so much information from this channel. Cheers!

Great to hear, more coming often :)

I think the best thing here would be to speak with Brewtools directly about this, they could tell you for certain.

Hey Lee, sure! Not really necessary though :p

I bought these some years back on Ali Express. Search for large tea strainers and you should see similar :)

From my experience here are the keys:- great quality fruit, pre freezing to break down enzymes, add fruit as late as possible in fermentation. Some fruit benefits from squeezing a day after adding.

@@DavidHeathHomebrew Thanks for your quick response. In the recipe I found he suggests adding the fruit 6 days after the start of fermentation and then leaving it for another 18 days to reach a total of 24 days. I think they are waiting for the end of the primary fermentation which is robust

Hmm, thats a long time in my opinion.

Thanks Clive. This, for me at least, is an odd topic. Hop tea is kind of similar in effect to zero minute additions and dry hopping. These days I prefer to cut out zero minute additions and hop tea and also dry hop. I believe you should try this approach and make your own judgements.

@@DavidHeathHomebrew Thanks for the reply David, I ask the question because I'm trying to solve a particular problem. I currently ferment under pressure in 2 Corny kegs each with a spunding valve to control the pressure, I only brew 19 litre batches but I use 2 kegs to provide an appropriate head-space. The main reason I do this is so that I can completely remove the chance of oxidation by transferring from the fermenter kegs under pressure into a serving keg which has been flushed with CO2. The beers produced this way (especially hoppy IPA's) stay much fresher and retain their hop characteristic much longer when no oxygen is allowed into the system. But obviously the only chance I have to add dry hops is at the very beginning of fermentation, since I don't ever want to open the kegs to the atmosphere once fermentation has started. This, of course, means that the dry hops are in contact with the beer for the full period of fermentation and clean-up - not ideal and can lead to the infamous grassy flavouring. So I think I've figured out a method of introducing a hop tea liquid into the fermenters under pressure, and the question is will hop tea have the same taste impact as dry hops... watch this space ;-). My other solution is to buy a Fermzilla and introduce the dry hops via the trub jar, I've yet to see any videos on whether this works although I have seen plenty of videos of brewers struggling to get the Fermzilla to seal properly and talk about larger o-rings being produced by Kegland to resolve these problems, so the product doesn't appear to be mature enough yet for me to invest my hard earned cash.

No need to make a starter with kveik unless it has been imported and has been on quite a journey. Then a starter for health would be a great idea. With mine I just introduce it during cooling transfer to my fermenter. If you pitch the right amount then it will start quickly.

@@DavidHeathHomebrew David I made this on friday night my OG was only 1.055 I added the fruit at 1.015 on monday according to my tilt it's down to 1.006 now from 1.008 yesterday Should i leave it until it stabilizes or should I transfer now at 1.006 Cheers for the advice

@@jaypop28 I would suggest waiting on all yeast so that you have a clear final gravity for 3 days in total. Hope this helps and that you enjoy this beer :)

Paulo Morao 6 grams 😃

Depends on what you are looking for. Anything from 5-6g per litre seems to work for most :)

It's marked as a hopstand with a note added. Brewfather currently does not show hop tea. So this hopstand is the hop tea method as shown in the note.

Hi Vince, yes this transfer method is a great way to go. In doing this you will need equal pressure to begin with. Use a spunding valve on the recieving end to control transfer speed to avoid splashing. Hop tea will be fine, hops are a natural preservative. I hope this helps.

David, great video! I too am interested in the best alternative to Omega hothead as I also have Gjernes & Midtbust as well as Ebbegarden. Are any of these suitable Kveik stan- ins, as long as temps are adjusted as needed?

It really depends on what you are looking for. They are all having different flavours. Hothead is multiple fruit but with a ripe quality. Midtbust is more tutti fruity. Gjernes gives orange flavour. Skare usually is very neutral...though my farm Skare has mutated into being more like Ebbegården.I also noted that hothead ferments dryer than the others.

@@DavidHeathHomebrew Think I am going to use Gjernes for this one, cheers!

Sounds good, though hot head is for sure one to try at some point. Much more flavour.

@@DavidHeathHomebrew Thanks David. The Ebbegården got my last Norwegian farmhouse ale down to 1.006 so pretty dry as well. I'm looking forward to experimenting with these different kveik cultures. I'm not great at distinguishing between all of these different subtle fruit flavors yet :) In your opinion is hot head from Omega much different than #3 Stranda?

Thanks Kevin. I would suggest using my milkshake IPA recipe here for reference:- kzfaq.info/get/bejne/g-CBd8JynrC7j2Q.html

David Heath Homebrew well I guess I was asking more from the perspective of whether you thought it would work to combine the use of these fruits with the addition of lactose in an ipa. It sounded interesting to me but I wasn’t sure if it was getting too busy and over the top.

You could certainly convert this but it would be untested. Could well work great :)

As long as you do not splash the fruit in then you will be fine.

Hi Andy, yes taste does differ. Hop tea is really just for the late additions. It will not bitter a beer as such. With a no boil brew there are methods for this though. This video shares one easy solution:- kzfaq.info/get/bejne/nq6ArMKfs9GyZmw.html

In terms of oxigen and hop tea there is really no better way than to add the tea to either a bottling bucket or keg and then transfer the beer on top using an auto syphon. Avoid splashing and you will be fine.

Hi, that will work nicely.

@@DavidHeathHomebrew Thank you for your quick and reassuring answer! :)

Anytime :)

Please report back the differences

Great :)

The differences will be texture and flavour :)

Sorry but I am not using the GF recipe tools at this point due to how inaccurate they are, this totally throws off my recipes sadly. I have been waiting patiently for fixes for many months and in the end just lost faith. It takes less than a minute to sign up for Brewfather for free.

I put these out via social media :)

@@DavidHeathHomebrew I guess you have a new follower now :-)

David Heath Homebrew which social media..?

Facebook groups. I have my own group now also where I show this sort of thing. I have started adding photos to videos more now also.

This could be worked out by saving a copy of the recipe and then removing the fruits without saving the changes.

Sure no problem. The fruit element of this will take a little time to settle out and I think this is probably what you are tasting now. If it was sourness then it would also increase with time not decrease. No worries here in what I am hearing :)

Phew ok... This is the weirdest beer I’ve ever brewed!