I'd question the comments about secondary fermentation. The main reason for our difference of opinion is probably that I brew open fermented Ales moving to closed secondary after the krausen has fallen back.

love the health and safety guys!

On the first instance I was like *_Since when Zuckerberg started giving lessons on home brewing?_* 😀

I really hate the flavor of crystal malts

Really appreciate this.

Hope you guys come back soon!

should I make my first beer with this Kviek or US05 at 76F pressure fermented?

i just started adding O2 to my ferment, now you're telling me it's bad, making beer is difficult.

Crispy Boi 😂

Is there any scientific evidence that adding vitamin C to beer helps to reduce oxidation?

Learn how to pronounce ascorbic…

BS

Yesterday I went head & picked some grass seed heads, cedar leaves, spruce tips, & random flower heads, then I waved those around in my wort, leaving some of the botanical bits in there. Today I blitzed it a bit more, trying to get those flavours in there. I wasn't expecting this, but it was already a little bubbly! I will strain it tomorrow & let it ferment. We'll see what sort of yeast wins the battle royale. I'm partially doing it this way because I don't want it to taste all bready like it does with saccharomyces cerevisiae as bread yeast. (Technically the same species used in wine, but it must be some different breed/subspecies, growing method, or harvesting method.)

When you hear the Hell March song coming from the glass, you _know_ you made the perfect Red Ale 🤣

You guys were amazing … miss you .

The beta glucanase rest you mentioned. How does that work?

👀 👅

🤚🖐🤚

YOU TALKING: ZOLO

Video starts at 02:10

Great video! A few questions: 3 years in, how happy are you? Could a CIP ball be attached to one or both of the smaller ports on top, eg the prv and blowoff ports, to clean without removing the rods? How effective are the rods for cooling? And finally, what didn't you like about the stock sample valve? Thanks again for a great video!

Wait! Did u just say PV = nRT? Wow! Another polymath! 🍻

Great stuff. Thanks

Man I miss you guys !!!

I would blast some CO2 the tank prior to transfer. Just me though

When new video? 😉

This video is 4 years old now , how are things going with this system?

Very helpful information. I was doing some research and getting ready to try capturing some spring yeast from my property and then some summer yeast and maybe beginning of fall yeast. Then compare them and see what flavors I get from each one if any difference.

You said those Russians been making beer for a long time, why didnt you say those Egyptians?

Like your humorism!

I just purchased a triple tap Avantco kegerator. It holds 2 half kegs. This is my first draft system. How do I know what to adjust my CO2 to? I will be starting with a Kolsch and a pilsner .

here's an idea: run the water exhaust from the counterflow into the immersion chiller, then have the water go to fill your HLT for the next batch and/or cleaning. That water still has some thermal capacity even after use in the counterflow chiller, might as well use it (especially if you're using a HERMS-type system to help get to boil (and another coil in the tun for mashing). As far as cleaning a counterflow chiller, it's easier if you don't use the coiled ones. You can make a small one with straight runs (like a "Jaded", but cheaper built)for less than buying a decent coil CF chiller with materials from your local hardware. I'd hate to see the price tag on a chiller for our 3bbl system, but we put one together for a few hundred and it mounts flat to the wall (10x 9' runs of convoluted (dented with cable crimps) 3/4" copper pipe inside 1.5" PVC, water gets refreshed halfway through it) . Cleaning is as simple as letting everything drain, unhooking the tubing, giving the core tubing a rinse, and pulling a brush through the copper core tube (like a "bore snake") Leave it all open to dry (key is building it so everything is sloped to run liquid out). Exhaust water is routed to our HLT, since we brew 2 batches a week, back to back on the same day (or for cleaning)). Biggest thing with using normal PVC is that you need to have the water running before you put wort through it, or it could weaken it where the copper touches the PVC at the ends.

Does ascorbic acid lower mash pH if you add it to the mash water?

Would you add ascorbic acid to mash and packaging, or just focus on the mash?

Fantastic Info, Thanks Fellas

Ooh ooh ooh I’m gonna try and guess Bananas, are rich in amylase which are the exact type of enzyme used for beer in the first place. In fact some African beers forgo malt entirely in favor of bananas. So that could work for starch conversion Chocolate, I’ve seen most commonly paired with things like stouts and other things of that caliber And tea, almost always a bittering agent. Not sure how well it’ll work out with licorice considering licorice is the makings of the worst candy the world but we’ll see.

If you get a headache from draft it's from the algae from dirty lines. Bars don't ever clean or change lines....if you drink bottle beers it helps a lot. 😊

Lol cause you have the grill pattern on the table in front of you, for the first 5 minutes I thought you were both wearing fishnet stockings. Nothing wrong with that of course but I chuckled when I realised my error. 😂 Good content by the way. Cheers 🍻

Do you have to add the ascorbic acid after mashing in? Or into the mash water? And why not in the boil?

Sahti is Finish 😂 All the Scandinavian countries have a similar style though. The commonality is using juniper branches.

If that guy on the left says "ossum" one more time.........

Where do I get it?

How much asskorbs should you use in packaging a 5gal batch?

Amazing vid with useful info. Thx guys.

Beer for little girls

What I learnt from the perfect pours that the gas what's trapped inside will bloat my stomach and the burps will come. In my 20s I never had problem with it, but from in the 30s I can feel. Btw, great tip master! The thicker the beard is, the knowledge grows!

But what im really wondering,is it going to be crispy boi? ;)

Thanks for the video. My question is how to get around 10% ABV without adding any sugar? Can this be accomplished using just grain?

My favourite dry hopp is Hull Mellon. Anyone else?

I just received a kegerator and hooked everything up but still have plenty of foam the temperature that I was told is to keep the gauge at like 10 I hope I’m explaining this right