Raw Beer

Brew_DD2 said:

Are you not concerned about fusel alcohols at those temps?

Any time I've gone above 24 degrees I've had issues.

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No M29 can ferment up to 32c and i know some Kveik yeast are fermented much higher. Up to 38c.

I just bottled it up. Does not taste amazing but its not horrible. Looks very murky so i guess time will tell. Some bitterness in the sample and it fermented down to 1004. Forgot to take OG so dont know the exact strength but around 6%.
Will report back when its carbed.

With respect to the gods of beer i decided i should open a bottle and give it a go. To be honest i was not expecting anything great as the smell when bottling put me off a little. I was thinking i should of left it longer and i was being impatient. Thinking back i am not sure i mashed at the correct temps or mashed out (more importantly) at 75c to ensure pasteurisation. My pump blocked and i ended up doing a conventional mash.
Beer is certainly not clear. Its cloudy and there is a very small amount of yeast on the sided of the bottle. Don't often see that and i would normally be a bit suspect. Chilled the bottle down so it was really cold, 1 slightly heaped teaspoon brewing sugar per 500ml bottle. Beer is cloudier than i remember wheat beer to be. I don't get much aroma but its well carbed after a week and pours nicely.
As for the taste i am pleasantly surprised. Its crisp and fruity. No hint of alcohol and dry finish which is most pleasant like a really clean Lager. Slight taste of cloves and quite complex fruitiness. Not far away from a very young wheatbeer. There may well be a yeastyness to this beer which may be down to it being only 2 weeks old. I think is going to settle out in the next few weeks.
Next time i might ferment at 20c to see what difference it makes. I am not familiar with Saisons so don't know what to expect from. I will also cold crash for 2 days to see if i can notice a difference.
All in all i am impressed and will play about with more raw beer in the future. Maybe try the same grainbill with US hops and pale ale yeast. This beer was 15 days old today.

my saison done with m29 and fermented at around 26 degrees needed 4 months in the bottle. It was a bit too weird for me before then but the last ones were truly stunning. I suppose it depends where your 'funky filter' is set at :lol:

Been advised by David it needs 2 weeks in the FV and 4 weeks to condition. Will try this again once i get a new pump.

Just tried another of these after nearly a month and its very nice. Refreshing, slightly spicy, low bitterness but pleasing. Its cloudy but dry enough to quench your thirst. In ways not dissimilar from a witbir but without the esters. I am going to use the yeast again and do a boiled version then harvest the yeast for another raw. Really happy with this and will be experimenting with this style more.

Another raw beer on the go. This time a no boil stout. Will let it cool to 35c outside then pitch. Mashed in about 9.45 hoping to be finished by 12.30

Is this with the kveik? Are you doing anything to maintain high fermentation temps or pitching warm & letting it ride?

Its Kveik and i have an stc and heat belt for temp control. I pitched cold as could not stay awake last night until it chilled. Should not take long to warm up hopefully.
I have a pack of endeavour and boudica so next raw beer is going to be an english style with london ale 3 yeast.
I also made a raw lager a while back but its not cleared yet. Going to try adding some finings as i have read making raw lagers is more than possible.

I brewed a raw kolsch about 3 1/2 weeks ago. Lovely beer, its almost crystal clear and tastes delicious. I bought some pre isomerised hop oil to get the correct IBU at the end of fermentation. About a 3 hour brewday. Will be making more soon for sure.

Do you think the FG is lower than you would expect compared to if you did a boil? Just wondering as I thought (no idea why) that with out a boil the enzymes would remain active and get the FG close to 1.

There is no difference. Finished at 1010 as normal. I have some enzyme to try out at some point though.
I am extremely happy with this batch. This time I mashed and sparged until I got the OG I wanted them heated the lot up to 75c for 20mins. I did a steep during this time and drained to a cube to chill overnight. Pitched plenty of yeast and it fermented as normal.

just done a no boil beer with lacto from greek yogurt and the dregs of a bottle of boon oude guezue. Two days after making the wort its bubbling. No packet of yeast required

Thats awesome, look forward to hearing how that goes. Definitely want to have a go at something like that although never even had a Berlinner weiss. I noticed the pub i was in other night sold guezue so will grab a bottle when i have the stuff ready.
How did you go about the brew sounds interesting?

simon12 said:

Do you think the FG is lower than you would expect compared to if you did a boil? Just wondering as I thought (no idea why) that with out a boil the enzymes would remain active and get the FG close to 1.

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Just remembered why I thought this as its what distillers do (they don't need a boil until after fermentation) so it must be the yeast not the active enzymes that get it to 1.

simon12 said:

Just remembered why I thought this as its what distillers do (they don't need a boil until after fermentation) so it must be the yeast not the active enzymes that get it to 1.

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Interesting, i had never thought about it. Perhaps its the combination of distillers malt and a highly attenuating yeast.

BeerCat said:

Thats awesome, look forward to hearing how that goes. Definitely want to have a go at something like that although never even had a Berlinner weiss. I noticed the pub i was in other night sold guezue so will grab a bottle when i have the stuff ready.
How did you go about the brew sounds interesting?

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Hi BC,

just used bottled water into the fv about 12 liters plus a kettle of boiled bottles water. temp was about 30.

Then I just dissolved 3kg of extra light dme, 500g of wheat dme and a can of GS into the FV and topped up with room temp bottled water.

temp was about 26 added the runny liquid from genuine greek yogurt and pitched the dregs of a bottle of boon oude gueze in. going to leave it for 3 weeks. A compact krausen has formed... last time I had a krausen that small it was on brewferms abdij, and that turned out super! - fingers crossed if it turns out drinkable I'll send u a bottle!

No Boiling ...please tell me more...where can i read more about this style.......me thinks it would be cloudy and would need a good mash out and long ferment.

NIGHTSKY BREWING said:

No Boiling ...please tell me more...where can i read more about this style.......me thinks it would be cloudy and would need a good mash out and long ferment.

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Good video here and do a search for "raw/ no boil beer"
People that don't mash out seem to have a few problems with infections from what i hear. I heat all the wort to 75c for 20m after getting the amount i need. Quite a few ways you can go about it.

@dad_of_jon Look forward to that. What a cool way to make a beer.

NIGHTSKY BREWING said:

No Boiling ...please tell me more...where can i read more about this style.......me thinks it would be cloudy and would need a good mash out and long ferment.

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With grain you could have bugs you dont want unless you heat the wort sufficiently. with factory sealed dried extract its already been zapped ;-)

Just watched Vids.........Yeah get it.........Lov the HOP stand one as well......Looking back to go to the Future is the way to go...... Deeeep man.