We need more videos with Dylan - the guys a legend!

Nice to hear someone talking about their mistakes

The videos are really informative and love the customised all grain kits. Just enjoying my recent Vienna Lager AG kit from GEB. If only I could find a birra moretti recipe I’d be ordering another grain kit!

Love the expended version great vid as always 👍👍👍👍👍

I sympathise with your brewing journey - all the way here in Australia. The Fermenter temperature control unit is something new. It's always a challenge controlling the fermenter temperature.

Love the GEB t-shirts - wish I could get one! Think this is your best video so far.

Just ordered myself a few kits to get going thanks to this video

Looks like a nice beer!! Well done.

I made two attempts at making beer and both were awful. LOL These videos help a lot. Thanks.

Great video.

Really enjoyed this video... informative and good craic too

Great vid, anyone who is informative, open and puts a smile on my face gets a subscribe, cheers bud

Every now and again a video pops up on your youtube feed that you relate to 100%, All the gear 100% the same all bought off GeterBrewed love the brewster 40 and the Ferminator perfect for Ireland, exact same problem brewing crazy beers and having to try upsell them to your friends. Guess it's time for a pilsner. Can this recipe be got in kit form from the Site. I could just pause the video i suppose ;) Loved this video...

Really interesting to see the warehouse. I'm pretty sure it was Chris packed my last order.

Great video. I always find the brews with problems ALWAYS turn out to be the best

Good job mate! that’s what it’s all about with home brewing all mistakes happen great job pal thanks I would like to make a beer lager……

Did he just say “Bojangles?!?” I never knew that was a word outside the US.

good video

"Don't change anything! Hm... This can't be right! I will go with 20 liters instead of 15 like the instruction says..." 😹

17:33 That looks like one of the less reliable spunding valves. The Doutight Blowtie ones (red with yellow adjuster) are more reliable.

I would of just done the standard fermentation to make that beer , I don’t know why you went with a pressure vat for fermentation, if because of carbonation and sugars it still would have been a great beer with normal fermentation and carbonation anyway , this looks like to much trouble for my liking but it’s your beer , ps would of liked to see your wife’s input on your beer , hope she liked it , great job despite some hick ups , have you tried open fermentation , I’m doing this for the first time open fermentation fingers crossed . 👍

Interesting video. As this is a lager there is normally a diacetyl rest included towards the end of fermentation. Does brewing under pressure mean you didn't have to include it?

Really cool way to make a presentation! I have the ingredients and equipment for MY first sitting right on my kitchen counter as I write. And for about 2 hours before bed I'm going to prepare it and then stick it in the cellar. But... Why do you guys almost sound American???even though your not?? My uncle's gf is Irish. She's been in the states (NJ) for decades but her accent is WAY thicker than any of yours. I really had to do a double take. I was like are these guys Americans...or Irish or Cornish or Welsh, New Zealanders or what?? I have a huge chunk of Manx DNA and my Manx family's most recent arrival was in the 1920's. We have a tendency to still throw a little lilt into our conversations almost instinctively. Anyway, thanks for the great tutorial. I really like how you all chose to use a newbie to make other newbies identify. Brilliant!

Great video 👍

hey! good video!!! can i ask you how many bars that fermenter can hold? i have a fermenter that can hold up to 0.3 Bars but i dont know if thats enought for carbonating my beer.

Thanks for the tips on brewing our own lager! Tommy and I always talk about making our own brew for our show, by we (my brotha Tommy) is a lazy POS. Wicked video though, mate! Gotta get you on a beer show sometime. Cheers!

Fantastic video!!! Can you put a link to your fermentation chamber? I would like to check it out!

What is the spray you apply to everything called?

Play "Nadia's Theme " while reading my comment. Got 5 beers brewed. Yesterday was my second in my All Rounder, pressure fermentation. A Golden Hoppy Ale with Citra and Sabro Hops. Smelled amazing. Go to check the fermenter last night, it's wet underneath. #@%$... is it cracked? Lost over a gallon...oh...oh...I put the spunding valve on the liquid line with the float...amazing how that 12 PSI pushes your brew up and out that valve. At least my pantry smells amazing.

Where do you get your music?

Why do you have the ferminator control panel facing the wall?

😱where were my stickers in my last order? Feeling #cheated 😄

Has the color of the NEIPA you made darkened? NEIPAs are terribly susceptible to becoming lightstruck/skunked/oxydized - I use oxygen scavenging caps when I do one of those. Light is also a no-no and you've got that lovely window. Looks like a cracking beer you made...Cheers!

Huge difference between dry yeast and a reputable liquid yeast.

What country are you in and do you do home teaching if I can come to your place

i can't imagine trying to get norn iron ppl to pay 6 quid for a DIPA lol. my aul boy is impressed by how cheap i can make a lager though (i don't mention the price of all the gear..)

I have exactly same equipment, but with kegs and co2, 4 ferminators and fermzillas :)) ps dont buy inner temperature stick for fermzillas - they are all need to be glued after some time. And i cant add pressurized beer to bottles course there is too much foam and you can add only half bottle so i use kegs :)) i have about 30 brewings, ales were all awesome, but lager is not great at all. I even waited for month for it to become beter in keg, but not very good till now :)) and one ale sucks too - that i made now and tasted today, with mulberry, i suppose i mistaken with alphaacids % and it smells not bad but nothing special too :)) rest ales were awesome. Highly recommend to all people to brew ales, they are better but you need to drink it kind of 5-10 days when its ready. Lagers are seems to be hard and useless to do

Is Dylan originally from South Africa? - I'm picking up a base accent ek se.

your accent is very interesting

aw stickers ?!?

When low temperature mashing is used beer tends to overly dry and thin during fermentation and conditioning. To counteract the affect, a step is used that causes dextrinization and gelatinization to occur, or another higher temperature rest around 68 to 72 can be used, which produces more sweet tasting, nonfermenting types of sugar, and less glucose. At 63, rest mash for 30 minutes, any longer, and Beta denatures, but Alpha is still active. Increase mash temperature to 68 within 10 minutes with boiling water, and rest the mash for 20 minutes. Then, increase mash temperature to 70, or 72 with boiling water, and rest the mash for 10 minutes. Test for starch, no starch, sparge. The higher temperatures, and rest periods can vary to produce different levels of sweetness in the final product. The higher the rest temperature, the quicker Alpha denatures, and sweeter tasting, and lower ABV beer is produced. Pseudo, ale and lager are produced with the step mash method and under modified, low protein, malt. Crisp German Pils is under modified to high modified, and low protein to high protein, malt, depending on the bag of malt. Crisp produces low protein Marris Otter. Their Marris malt contains more sugar than their German Pils malt, but the Marris Malt's diastatic power is on the low side. The malt is high modified to over modified making it great distillers malt. When the home brew was made, the richest starch in malt, called amylopectin, which provides body and mouthfeel in ale and lager was thrown away with the spent mash, paid for. The rest temperature wasn't high enough to burst the starch, where the starch enters into the mash liquid, before Alpha denatures, and that is why the starch was thrown away. Amylopectin makes up the tips of malt, it is hard, heat resistant, complex starch that contains limit dextrin, and pectin, which are the ingredients that provides body and mouthfeel in ale and lager. In home made beer, body and mouthfeel are provided by starch carry over, Beta Glucan, and protein sludge. The finest ales and lagers are produced from dextrinous extract, not from extract that contains mainly glucose, sweet tasting types of sugar, and goop. To take advantage of amylopectin, and to produce stabile, balanced, extract, the decoction brewing method is used, where mash is boiled a few times. Under high heat amylopectin rapidly opens up and enters into the mash liquid. When the boiling mash is added back into the main mash, Alpha liquefies the amylopectin, and dextrinization, and gelatinization occurs. STAY PARCHED. STAY EXTREMELY PARCHED.

Hmmm.......50+ degrees and a dry yeast? Real lager?

That needs at least 2 weeks to ferment with a cold crash

Dude just lets his gas get bad cause he doesn't use sta-ble

That beer looks flat, terrible pour and wrong glass

Dont try to make lagers at youre first brewings, guys. First of all all lagers sucks, even best from shop, in comparison with fresh ales. And second its complicated, longterm and totally useless for home brewing :)) ales rules, make ales, ales, and more ales