Thanks, Its a Ferminator: www.geterbrewed.com/ferminator/ Its proved to be really popular for those that don't want to make a DIY fermentation chamber

This is a great beer, glad Jan agreed to share his brewday with us

Thanks, the beer was transferred into a corny keg and forced carbed then canned using the ikan : kzfaq.info/get/bejne/d5-FiLSCu9aoo5s.html We also have a great blog on kegging : www.geterbrewed.com/blog/2022/02/06/guide-to-homebrew-kegging/ that you would find helpful. The longer boil does help in our opinion

Thanks, we force carbed it in a corny keg and used a beer gun to fill the cans then used the ikan to seam it. Further info available on the blog : www.geterbrewed.com/blog/2022/02/06/guide-to-homebrew-kegging/ Let us know if we can help further

@@Geterbrewed thank you that's perfect!

It’s the strain of yeast he used in this one , from memory its a kviek strain that is complete in a really short time frame

@@Geterbrewed ahhh makes sense, thank you for responding :)

Just to ensure full conversion and its fairly standard for the style but you could do an iodine test to check when conversion is complete and cut a little shorter

Decotion is a traditional method but isn't widely used nowadays. This method (while it is home brew scale) is common practice and along the same lines as we use in our commercial brewery. it is also used globally by all the main breweries. There might be some things that are different in this video but that is what makes home brewing interesting as we all put our own twist on things. The beers turned out great too. If you haven't tried brewing yet we'd suggest having a go at one of our basic extract brewing kits to get idea of how it's done and how the sugars ferment, you'll be pleasantly surprised at the finished product. www.geterbrewed.com/extract-brewing-kits/

Single temperature infusion mashing was really born out of the British tradition and finally getting the malt quality up enough to support single temperature infusions. Essentially modern malting moved the steps of the process out of the mash tun and into the malt house, so that the brewer doesn't need to do them. There's a very old adage that "If it wasn't done at the malt house, it needs to be done in the brewhouse" -modern malt making techniques moved most of the process steps out of the brew house and into the malt house. (Now if you want a dry, CRISP finishing lager, there's definitely benefits to still step mashing to drive high attenuation, but things like protein rests are not only unnecessary, they can be detrimental to the beer's head formation. Beers made with modern malts can actually end up WORSE when old, traditional step mash profiles are used on them.) Most British craft brewers use single temperature infusions and don't have equipment that supports step mashing beyond hot water infusions. "Ale Brewing" is the domain of single temp infusions as the "rule", not the "step mash method"; step mashing is the exception to the rule in "ale brewing". The German tradition definitely has made room for infusions and decoctions and favors step mashes that focus upon specific goals that are tied to the malt statistics. The Czech tradition holds tight to decoction mash and the "Czech Beer" appellation REQUIRES it for beer to carry the label. Great beer of equal quality can be made with any of the methods. The mashing process just needs to match the requirements of the malt input. Mash technique is definitely an "opportunity of AND" issue and not a "tyrrany of OR" issue, IMO. Beer's better off and more diverse because of the diversity of production methods.

I don't know if you ever found a clone recipe for that particular czech dark, but there are some great articles from Evan Rail on the "bounds" of the Czech dark style and a book called "Secrets of Master Brewers" by Jeff Alworth goes into the subject, too; the two of them can give you the "bounds" of what recipes within the style look like and you can then modify the recipe to get closer and closer to what you're looking for. These beers have pretty complex grists today vs many German lagers. 4, 5 or even 6 different malts. Usually a blend of Pilsner, Dark Munich malts (the Czech "Dark" malts are essentially Munich-style malt made with Czech-grown and approved barley varieties), Crystal Malts, and then the dehusked roast barley (Weyermann Carafa Special). Czech examples are obviously going to be at least double-decocted which will produce loads of the Melanoidin flavors that they're known for, but I think boiling the first runnings intensely or adding Melanoidin and or German "Aroma" / Cara Aroma malts is a good enough way to get more melanoidins with a simple single infusion. The former U Flecku brewer quoted a "Classic" 4 malt combo for Czech Dark / Tmave: Pilsner (around 50%), 30-40% Munich malts, Caramel Malts anywhere from 5% to 15% in the sweeter versions -the "Bohemian" ones from Weyermann seem to be decently dark, then 3-5% Weyermann Carafa Special dehusked malts for color -most Czech breweries keep those roast malts for the last decoction or for the sparge. Some Czech brewers also add some "Cara Aroma" malt. Older Tmaves have higher finishing gravities, so you want a higher % of Munich malts and a lower % of Pilsner malt if you want a fuller body. I saw one with a grist of 77% Pilsner malt, 10% Munich, 10% Cara Munich, and 3% Carafa III -that seems to be all the way at the DRY end of the range. A guideline espoused by Czech brewers seems to be an upper limit of 25 IBUs for the typical 5% Tmaves, but one now defunct brewery (Kout na Sumave)'s Tmave had 44.4 IBUs; 100% Czech Saaz / "Red Beard"; 3 equally sized hop additions at 90 min, 60 min, and 30 min. The Czech pilsner malts have way lower diastatic power vs. most other Pilsner malts and with the lower percentages of Pilsner malt that seems to keep the diastatic power of the mash down so that you get less attenuation and highish FGs; keeping a single infusion mash high in temp and on the shorter side seems useful if using non-Czech pilsner malts, especially with higher Pilsner percentages in the grist. (This is what I'm going to try on my next Czech dark; mine keep finishing too low for what I want.) Really roast-smooth versions use lower amounts of Carafa Special and then use Weyermann's Sinamar roast malt extract to provide maximum color for minimum roast character. I love this style too and am super frustrated by just how secretive these Czech brewers seem to be and how hard it is to get decent information on this beer style. Still working on perfecting mine...