Homebrew What Not To Do: Grain to Glass Spontaneously Fermenting Beer (feat. Jenny!)

I’m going to teach you what happens when you let unfermented beer (with NO YEAST IN IT) sit in a sealed keg for 5 days. This video has an explanation of what went wrong, a full brewday and a review with Jenny!

Chapter links: 

00:00 – What went wrong

05:05 – Brewday

13:55 – Review with Jenny 

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Clawhammer Supply 120V Electric System (used as a kettle): https://bit.ly/2ugBQKg 

Anvil propane burner: https://bit.ly/3j6nD7z

Blichmann Riptide pump: https://bit.ly/3alWNnO 

Monster Mill: https://bit.ly/3aohPlJ 

Grain scale: https://bit.ly/2V0tOAO 

Hop scale: https://amzn.to/2GgRrzS

Jaded Immersion chiller: https://bit.ly/3j8bjUn

Torpedo Keg: https://bit.ly/30c5CwY

Floating Diptube: https://bit.ly/2EC1Qp7

Statis Glycol Chiller: https://bit.ly/2G5hABx 

Hudson sprayer for sanitizer: https://amzn.to/2RY1Fbw 

Refactometer: https://amzn.to/39Hd45A 

Brewfather App: https://bit.ly/38JXW7t

NEIPA (not really though)

New England IPA

8% / 15.5 °P

All Grain

BIAB (No sparge)

75% efficiency

Batch Volume: 8 gal

Boil Time: 60 min

Mash Water: 10.63 gal

Total Water: 10.63 gal

Boil Volume: 9 gal

Pre-Boil Gravity: 1.060

Vitals

Original Gravity: 1.068

Final Gravity: 1.009

Mash

Temperature — 152.6 °F — 45 min

Malts (18 lb 3.4 oz)

15 lb 9.7 oz (85.7%) — Rahr Pale Malt, 2-Row — Grain — 1.8 SRM

2 lb 9.6 oz (14.3%) — Briess Oats, Flaked — Grain — 1.4 SM

Hops (16.12 oz)

4.44 oz (11 IBU) — HBC 586 13.3% — Aroma — 10 min hopstand

1.48 oz (3 IBU) — Amarillo 10.2% — Aroma — 10 min hopstand

1.48 oz (4 IBU) — Galaxy 16% — Aroma — 10 min hopstand

Hopstand at 176 °F

Miscs

11.782 g — Calcium Chloride (CaCl2) — Mash

4.073 g — Epsom Salt (MgSO4) — Mash

4.073 g — Gypsum (CaSO4) — Mash

Yeast

Mystery Yeast

1pkg — Fermentis S-04 SafAle English Ale 75%

1pkg — Fermentis W-34/70 Saflager Lager 83%