The off flavor question: I have seen that people don't really brew the same recipe in iteration enough to find out if the recipe or the fermentation is at fault. Excellent video!

I hope to see more FAQ videos. I been watching for years and finally decided to try my hand at home brewing. Thanks again for the years of knowledge you have posted.

Lol the “if you’re still with us” at the end had me chuckling. I’m both among the living and love your videos 👍🏻

1. Pitch more, pitch cooler, ferment cooler - makes perfect sense 2. Spent yeast absorbs off-flavors, but you still remove trub, right? So it happens more in the secondary? 3. Adding fruit to beer, using stabilizers, that's new to me, I'd like to hear more, please

Great info! I’m amazed by the people who buy a new Spike 3 vessel system having never brewed before. It does happen.

Great topics and great video!

When I started I wish I would have gotten a bigger boil kettle. Now I need to upgrade to do bigger beers and bigger batches.

I recently had a beer get something in it and mold formed. Definitely wasn’t very careful during dry hopping. I had to try it just to learn more about off flavors.

Just had a beer where the FG according to Tilt was 1.016 and wasn't going down, checked with an ordinary hydrometer and the actual FG was 1.010

good Q&A here. I usually recommend people start with extract kits to see if they like brewing. Then if they do, I would usually recommend a brew in a bag. If they still stick with the hobby, I then recommend moving forward with more expensive equipment and what not. Extract kits tend to be a great intro to brewing.

As a owner of a Anvil Foundry, I highly recommend it. Easy to use!

As an addendum to the off-flavour question...my advice is before you start troubleshooting your fermentation as to why your beer tastes like X...LEAVE IT THE HELL ALONE and store it for a couple of weeks. A lot of what people perceive as fault will age out nicely, especially in anything with ABVs above the 6% spectrum. Of the three best beers I ever brewed, two were decidedly mediocre a week after fermentation finished and the other was nearly a chuck job that was fixed with six months on Brett Brux. Be. Patient.

Distilled water is literally cheaper everywhere in Portland, OR. I get it for $1.25/G. Spring water runs $1.75 or more.

look, im gonna be honest: you rule, steve

Good video Apartment . Some of these suggestions I wouldn't have any reference for, as I have never tried them. Things like nuances of Kwiek. Well rounded and informative. There is something for everybody in this production. Cheers.

Thanks! Lots of good info here!

Always like your advice I went down a rabbit hole when i started and built everything myself. I do brew in a bag with a variable pressure fermentor. Of my own design.

I've had no issues getting distilled water at Walmart for very cheap

Great tip to hold off pitching the yeast until the temperature is below the fermentation temperature. I'll definitely be trying that on my next brewday.

Good answers Steve. Here's one for you. If you weren't given the Clawhammer system, would you pay the price since it's on the higher side for the type of system it is, and competition is less for the same system? Don't get me wrong. I think it looks like a wonderful system.

Very cool man!!! 😎👍🏻👍🏻🍺🍺🍺🍺

Great info as always!

I use a tilt in every batch. They are never accurate for FG. I only use it to track fermentation & know when it’s done. My final readings come from an Anton Paar Easy Dens. I would of liked to hear you talk about whirlpool. You make it seem so easy. Your transfer to fermenter seem so clean. You never seem to have any issues. Most of my troubles are during the whirlpool. I have the ClawHammer 5 gallon system with their new whirlpool arm. It will not create a cone. I have to use a filter (that clogs) when transferring to fermenter. It also considerably reduces the flow rate through the pump/exhilarator. I’ve tried to whirlpool many different ways & I always seem to have trouble. I’m to the point now where I don’t believe it’ll ever work properly in a single infusion unit. It’s been a little frustrating, I’ll probably go back to using a hop filter/basket. Your videos always skip over the details in this area. Any tips?

Good video, thanks.

I won a statewide brewing contest with my NEIPA in June. Had to put that “can you brew a great NEIPA on basic brewing equipment” convo we had in the comments to the test.

Even though the water where i live is good for saisons and hefes (lol), i still hooked up a RO system. I think most homebrewer's suffer from brewer's paranoia, you don't need much apart from the fundamentals to brew good beer.

I've been told by professional brewers that a refractometer won't give an accurate reading after fermentation. It's only good for measuring your wort. Is that true?

Question: How long can you store/refrigerate your bottled beer before it gets "skunky"?

Do you have any good tips on cold crashing? Especially for those not able to pressure ferment!

Good one! I appreciate especially the honest advice to beginners. Even if ur sponsors may not appreciate as well…

What is the expensive doodad did you buy and it really made a difference?

I wish it was that hard to get infected.... Most of my brews so far have been infected, mostly by pediococcus I think, no matter how well I try to clean and sanitize everything. I'm starting to think it might be the plastic fermenters even if they don't seem to be scratched.

Do you butter using yeast Nutrient?🤔

Ive got a question for you. Im subscribed to your channel. I have watched your monk beer vids. Have you ever tried harvesting yeast from a bottle of chimay ?

How long would a keg Last after you intruduce it 2 co2 Thinking 5 gallons off beer take more than a week to kill So Can draft systems. Make sense '

Mold, yeast, bacteria, micro organism... any germophobes or hypochondriacs in the crowd? 🙃 Thank you for posting tho!

I'm always still there at the end of the videos. I have learnt so much from watching your videos.