We should get an update on a red IPA 😊

Having done the same thing, brewing beer at my local brewery, I can attest to the hop aromas.... I think what it is, is the breweries are getting bags in bulk that are packed at the hop farm, not broken down and repacked by brew stores. I am lucky that I have a good supplier who gets hops super fresh straight from the farm and I get them within days of him repacking, so I get good fresh, vibrant hops at home, most brewers aren't so lucky.

Okay, I have been seriously messing up the gelatin thing, then lol I have been brewing for a little over a month now, I don't really mind hazy beer, but I think it's more a question of being able to do it then to actually care about it. Great tips, man, thank you.

Hi. I am glad it worked out for you. But if i crash to 15 c or lower on day 8 and dont let the temp rise after the 2nd dryhop for a full diacetyl rest... With that amount of hops... Omg. 100% i produce a diacetyl bomb, no matter which yeast, kveik excluded. Maybe i am just paranoid... Cool vid anyways

Hello good sir looking to make my first beer want to make a red. However your coffee mug good sir caught my eye are you a combat engineer?

I made this without the Cryo hops and it turned out super vegetal. Do I have to use Cryo hops to not have that taste, I hate the grassy taste. 😢

Doing this beer here this weekend! Going to try to only add coffee for the last 24ish hrs in fermentation and add more maple syrup after the high Krausen addition

Inverness - Pronounce: inverNESS with the stress on the 'ness'. Aviemore - The 'Avie' bit is pronounced 'avvie' rather than 'ayvie'. ...and a 'Firkin' is just a particular size of cask regardless of whether it's made of metal or wood. A firkin as a measure for beer is much smaller than a firkin as a measure for wine. For wine, a firkin contains 70 imperial gallons where, for beer, a firkin contains 9 imperial gallons (72 imperial pints) or a quarter of 'a barrel' (yes: a barrel is also a particular measure it's not the type of container - that's 'a cask'.) so a firkin is equivalent to 10.8 U.S. gallons, or (in that new fangled metric system,) 41 litres.

Steve, awesome video! I really learn a lot from you.. Just a curiosity check.. Aren't honey and berry signs of oxidation? Thanks and keep that awesome job you do.. I really love your videos

I always appreciate your explanation of flavor characteristics of the beer. Helps with my own recipe formulation in a way many other brewtubers don’t. Keep up the great content!

4:41 “now sir, if you could just lean forward slightly and cough?”

4:41 “now sir, if you could just lean forward slightly and cough?”

I just picked up an RO system myself for the same reason that you did with buying water for brewing. It never occurred to me to use a float valve to regulate the system. I do not have my fully hooked up yet, but mine did come with a 4 gallon reservoir as well. Once my barn project is finished and I get a permanent brewing area I may install that so that there is a 4 gallon buffer for the start of the whole brew day.

Great video!

Love the color, and sounds delicious!

Gonna try it soon!

When I see your Clawhammer system, one of the things that really stands out to me is the spraynozzle attached to the lid. The systems we can buy in the Netherlands tend to have a nozzle with laminar flow. I've been talking to other Dutch home brewers and they tend to advise me not to use a spray nozzle, since they think it will cause hot side oxidation. What are your thoughts about the oxidation risk? Why does your system / all clawhamer systems use a spray nozzle?

How long do you typically condition a West Coast IPA? Do you condition it at room temperature 75F° or do you condition it cold?

Best brewtube intro ever lol

You did not sparge ?

My little town ( Grant Alabama)water is only analyzed annually in April. I dont know how many stations or networks of who knows how old piping it goes through from its source ( TN River/Lake Guntersville) through the treatment system, before it exits my taps. I do know every sunday the clorine level is remarkably higher . So, i dont trust a one time April test result. What water test kit would you suggest . Link to a product welcome. Thanks. Keep up the great vids. Btw, i noticed your Ommegang shirt so i found a pack of the saison and tried it, never had one before but i thought it was quite enjoyable.

Good video, great detail and explanation for the steps and the whys behind it. Thanks for the information.

Incredible vid as always! Just wanted to add that I believe cask breathers are now acceptable by CAMRA, may want to double check me though. So it would appear you've made two approved real ales for the price of one! :)

Nice one! I’m making an Amber tomorrow. My grain bill looks a lot like the one you used in the older video…Was it 4 years ago? I’ve got 76.5% Maris otter, and 7.6% each of Crystal 50, Gladfield Supernova, and Munich, plus a <1% Carafa II. Supernova is a new one for me. I think it sounds like an Amber malt, or maybe a bit like special roast. A non-sweet caramel malt substitute. Will know more in a few weeks. For hops I’m going with single hop Red Earth, which I haven’t really tried before but it’s a cross from Columbus and a ‘Goldings-derived male variety’. Very little information but the market pitch is ‘spicy, woody aroma with citrus under note’. Sounds like it might go well in a Cali Common or Brown Ale. Or perhaps an amber ale! Overnight mash not really an option but I’m gonna get set up tonight and try for an early start.

You really hit the nail on the head when you talk about brewing 1-4 beers consistently. I haven't started homebrewing yet, but i always felt that would be my approach. Also, couldn't agree more about the smash advice. Keep things simple for the first year or two, then expand.

$1000 is not as steep as I thought it would be.

Great video!

Nice shirt mate! I used to live out in KC. Just found your channel. Subscribed!

can you show me how you separate the wort or kegging? the beer looks so clear...I try it at home but not get clear enough or ultra light

Great video! No sparge?

Great video, I use KVEIK yeast alot VOSS, HOTHEAD a couple dozen times. I absolutely love them. I’ve mostly used the liquid yeast but two days ago I pitched an IPA and pitched a VOSS dry yeast. It kicked off in 40 minutes at 90 degrees. I keep my fermenter constantly on the exact temperature with a ferm wrap I got form More Beer hooked up to an Ink Bird temperature controller. When this beer is finished I will wash the yeast and try a batch using washed dry yeast.

You can do all the brewing and then use the pinter for fermentation/conditioning/serving, the only problem is the capacity, so using multiple of these for a typical brew quantity would be great, the only problem is the space on your fridge, but if you stagger the time of conditioning so some are not conditioning but just stays fermenting with the base removed, that might work.

Nice video. Ive always been more of a miller lite guy so i wouldve used flaked corn instead, but thanks for making craft brewed light beer look possible and worth it.

What are your feelings about aging a lager at 55-60. That's about as cold as I get consistently get without giving up one of 2 spots in my beer fridge

It's killing me seeing you drop that much Fermcap-S into your wort! DO NOT USE FERMCAP-S unless you filter your beer! It is a product made for commercial breweries and is meant to be filtered out, because if not it surpasses the FDA levels for silicone in a consumable product (10ppm). If you use just 5 drops in a 5 gallon batch, you're already at ~26ppm, or 2.5x over the limit. If you use the upper dosage range of 2 drops per gallon (10 drops total), you're at >50ppm! Instead, use Fermcap-AT or their new product Fermcap Eco. Those are both made specifically for not having to filter the beer afterwards.

What's a good temp to set for the upper limit? I have the target tempbat 38 degrees Fahrenheit, with 40 degrees as the upper limit.

Love your videos thank you very much ! I'm working on a witbier recipe and it will be strongly inspired from yours. I'll add the orange zest at 5 min boil, but I was wondering if I should keep it in the fermenter or remove it before the transfer. Any opinion on that ? Thank you !

You should do another grain to glass for a modern west coast IPA. There's some killer IPA's out here with no crystal malts, lot's of pilsner malts, tons of hop flavor and aroma. Don't sleep on them.

I’m in a dilemma, I’m trying to figure out if I should go with this or the cannular . I’ve heard a lot of people not likening the manual cannular though . Any input is appreciated.

_Dunkelweizen_ is my absolute favorite style of beer!! It's so true, I don't know a single american craft brewery that makes them. Thank god we have many German imports nowdays💪

nectaron hops are bogus. Ive had a few consisting of said hops and they just dont fit the bill for me.

What’s a blonde vs just a pale ale? Is it slightly more malty? Oh I see it’s slightly less as you mentioned but not like a Belgian.

Question: With the White Wheat, did you have it crushed or was it flaked White Wheat? Love your channel! Looking forward to watching more of your videos! Brewing on a New Clawhammer system, was an old timer 3 vessel system all grain brewer, and now...I am back in the game using that BIB system!

Did a mango kettle sour a few years back, ph dropped down fast to 3.0 😮.. undrinkable, felt like it stripped the enamel off my teeth and it really put me off sours. Maybe its time to try again.

I’ve been stubbornly brewing on a tiered cooler and propane setup for too long now. I have finally caved to the idea of BIAB for its simplicity. I think I’m going to go with the 20 gal clawhammer. Biggest selling points for me are modularity and the fact that it is used by so many brewtubers that I watch. Should make it easy to duplicate recipes and also learn some valuable tips.

Hey just watched this one, and I have a question for you. I've noticed in your videos, you're always drinking on your porch...nice view BTW. Do you find your beers ever get lightstruck? Do you have a way to avoid that that's in your brewing process? I can't drink my beers outside without this fear.

What about temperature control? Some beers require 53-59 degrees to ferment? Do you need to place this Pinter in a temperature controlled area?

Omfg!!! That beer is sensational!! The cream!! Brilliant!!!

that was a great intro.

I think it would benefit froma lower carbonation.