Thanks, this was amazing!

Do you let the stir bar run 24/7, or just periodically stir it?

Where did you buy the permentation bottle Sir. This is good for starting business. From Philippines.

seein as its sponsored i'm goin harder. lol el yucatan hot sauces is nasty. i tried & had to go thru 1/2 gal of that stuff. maybe it fits well on a burrito but too many junk ingreds and not very flexible. my go to is louisiana hot sauce habanero. it can get tough heatwise otherwise tastes like franks. now that sandwich looks awesome i'd like to make 1 day.

Returning to brewing after 20+ years, this was very helpful to get me back on track!

interesting. i think weighing your water will be more accurate than volume.

nice. good solution.

Thanks Larry, can’t wait to try this, cheers !

It's been so long since I have heard that intro song, I smiled when I did. Justing revisiting your take on pressure fermentation buddy. Zum Wohle!

It looks like the pressure is too low. Have you tried getting higher with the CO2 pressure? When using a compensator you want to make sure your beer doesn't release any gas bofore the flow control gap, so you might need to increase the pressue a little. 22psi/1.5bar should be absolutely in the working range of a compensator faucet...

This is the video I didn’t realize I needed to watch. Thank you.

Must be a american thing. Never even heard of it over here.

I still revisit these every now and then and learn something new every time. I also kinda miss the cooler mash tun days (times were simpler in a way if that makes any sense at all) so it makes me nostalgic. Thanks Larry and hope you're doing well!

Thanks Larry. Lots of heat produced from such a small amount of charcoal.

Damn , Let the other dude explain .

I don’t doubt that it tastes amazing. I do doubt that many people have 12 hours to spend tending to coals and grill temps. Crock pot and instant pot give every bit as much flavor. Can get surface crispy with just 10 minutes in oven broiler if you want that added grill texture. I make this for 50 people at a time

Bitten by the brew bug.

I needed a refreshing lawnmower beer for the hot days coming up. Man this is the ticket! Thanks guys.

Thanks .Mr Larry excellent

Are you back??

I'll probably never buy one but looks good

Wow ! You got quite the set up

🤘🏼🤘🏼🤘🏼🤘🏼

Batch sparging reduces oxidation, which makes for better beer. That dollar pays a dividend.

Hi Larry, long time follower. Just wanted to know if you are doing O.K. I haven't seen you go this long between posts. Prayng the best for you and your family. I hope all is well Thank you, Ern

These videos are great. I’m growing some peppers to make sauce at the end of the season but I’m running some rehearsals with store bought peppers in the meantime. As a hobby brewer I’d love to use this method at some point. What are your thoughts on the seeds effect on flavor? I plan to use mostly habaneros to start and eventually work in ghost peppers once mine are ready.

Love your videos. Are you still planning to make more?

Did you ever find a long term solution to this?

Some suggestions, after my first batch. When initially pressure testing, just use CO2, water absorbs your CO2 and it takes too long to pressure test. Don't use any lube when initially installing the lid gasket, you'll never get it in, follow Larry's suggestion to install. After getting the lid gasket in, caulk the inside gasket seam solid with keg lube. You can run your finger on it and spread it, just make it look like it was caulked. Don't put any on the rim of the x2. I centered my lid and clamped it down, using the rubber mallet, like Larry suggested. The gap on my clamp was 5/16, never had any leaks when following this. I took my beer down to 48°, from a 95° Kveik fermentation at 10 psi, without any leaks. Went from 1.050 to 1.010, in less than 24 hours. Finishing crashing in my kegs with gelatin right now.

Man , Thank you

@larry How excited are you for the X3 that has replaced the v-clamp on the lid?! I feel like that was in direct response to your review.

I just started home wine making three months ago. I kept hearing about secondary fermentation until finally one guy on KZfaq who had been brewing a long time set me straight. There is no secondary fermentation. Somebody made that up. There's fermentation and then there's finishing which includes degassing (which isn't necessary), clarification, and stabilizing. With beer or sparkling wine there's also conditioning. All of these processes are done best naturally and with time. I have used super clear once and probably never use it again because I feel like I have to always warn friends and family about possible shellfish reactions. I have also used bentonite for clearing which I'm not real concerned about. Right now I need to find a way to put CO2 into carboys where I have too much head space because of too much racking. Now if I had just let it sit after it fermented with the airlock on, if I had been patient it would have clarified of it's own within a few months. I figure the helicopter wine makers really just can't resist sampling. That's the real reason for all the handling. I have concluded I'm going to trust the process and just leave it alone. Now, I intend to use whole fruit for all my wine and I will rack it once I'm done with the fruit but after that it will set for months.