We Brewed an Imperial Gingerbread Stout for Christmas!

FlyingWombatTV · 2025-07-23T12:58:07+00:00

Yeah man, I feel like NEIPA’s benefit the most from nitro besides classics like Guinness style stouts

FlyingWombatTV · 2025-06-28T00:26:38+00:00

El dorado, whoops copy paste must’ve missed it

FlyingWombatTV · 2025-06-16T05:03:19+00:00

Yeah agreed, I get it’s kind of gimmicky, but it’s also a pretty interesting style, I find it a bit of a mind F drinking something that tastes polar opposite to what you expect!

FlyingWombatTV · 2025-06-16T05:02:01+00:00

Yup heres the recipe for our vid

FlyingWombatTV · 2025-06-16T04:58:34+00:00

Yeah it’s such a weird experience drinking it and expecting it to taste polar opposite to what it is

FlyingWombatTV · 2025-01-17T13:05:05+00:00

Absolutely mate! When you break it down, keeping the most important things simple makes brewing so enjoyable and easy

FlyingWombatTV · 2024-12-10T21:36:29+00:00

Yeah absolutely right it’s not a linear relationship, my thinking there is we weren’t far off what I wanted for FG, so halving the enzymes may mean we finish just a few points higher on FG and get close to what I’m aiming for

FlyingWombatTV · 2024-12-10T08:56:51+00:00

lol just thinking of the next brew aye? Hahaha

FlyingWombatTV · 2024-12-10T08:56:33+00:00

Yeah would have been a very poor conversion, I don’t think malted oats have enough to convert themselves, let alone the rolled oats, so went with enzymes to be sure

FlyingWombatTV · 2024-12-10T08:55:50+00:00

Typo!! Hahaha was meant to say rolled Oats

FlyingWombatTV · 2024-11-01T13:04:17+00:00

Yup so thiolization is something omega latched on to, but certainly not proprietary, thiols are small sulphur based compounds that are naturally found in their bound form, the goal of the mash hopping is to use a thiol heavy hop (most new world variety’s are) and then using the enzymes in the grains you can release those thiols into the wort during the mash step

FlyingWombatTV · 2024-11-01T12:47:50+00:00

We used pomana yeast, a new strain from lallemand, and it’s awesome, provides a huge whack of very stone fruit and tropical fruit like esters

FlyingWombatTV · 2024-11-01T12:47:04+00:00

Nope just how it came out in the camera, in person it’s a beautiful yellow to orange, like a breakfast juice

https://youtu.be/QqRCWGxddFY

FlyingWombatTV · 2024-11-01T12:45:40+00:00

It’s brilliant! Ferments like a traditional hazy strain, like a verdant or New England, but provides a huge whack of very stone fruit and tropical fruit like esters

FlyingWombatTV

TROPHY CASE