Yes they should be the same and yes I'll be on Sunday! It is also my birthday Sunday... So birthday beers fo sho!!! 🍻🤘

@CityscapeBrewing OH that's awesome!!! Hopefully we can make it a great one!!!

Yep. I don't see why not. Thick walled tubing may take a little longer to cool down in the ice , which is why I use a thinner tubing on the inside, but you could transition to thicker stuff when going through the cooler wall, or use it for the entire thing. It should work just fine. 🍻

Thanks! 🍻

That works! Did you make them 1 liter in size? I concentrated mine using the DME so they would be 1.040 once I filled them to 1 liter later in the flask. The yeast nutrient is optional, But just helps for faster growth. You can always add that when you make the starter too!

@@CityscapeBrewing So I kinda derped and made the pint sized jars at 1.040 each. Therefore when adding to a 1l or 2l flask where I would normally add some water, that would bring it down some. I know for next time to concentrate it more. I guess I could just add 2 jars instead of 1 to make the yeast starter and not water it down. I was also thinking the next time I do it to skim some off the mash of a future brew day so save the step of making a batch from scratch. Any suggestions are greatly appreciated. Thanks for your quick reply. I'm learning this process and enjoying it so far.

@WreckedBrewery yep! I would just use two jars to make a starter and next time concentrate them. DME is super cheap, and you don't need to boil first when canning, like you would for a typical starter. That's not a bad idea just saving a liter of the top of a different brew for your next batch, but then you'll need to also pressure can it if you're going to save long term.

@@CityscapeBrewing I think I'd prefer AG over DME since I already do that and have a ton of grains. Any upside to DME that you can see? I assume neither has to be boiled pre pressure canning since that process kills anything off. Yeah, I figured take some from the sparge, can it and save for future starters.

@WreckedBrewery you can do it either way, but there are advantages to DME. With AG you still have to do a mash process.. and let it soak for a while to get the sugars off.. with DME you just mix in the water and can it. It doesn't matter which one you use because you're just using the sugars to replicate yeast and then decanting off the old starter beer, so it doesn't end up in your beer anyway. Both ways will make a starter, just one is much more time consuming.

It's a good one! 🍻🤘

You mash for 1 hour. The entire Brew Day is about 3 hours.

TY

I will try this.

There may be some truth to that... 🍻😂

It is not soap. It is food grade sanitizer. It kills any bacteria off of the cranberries, along with freezing them. This is to ensure that it does not infect your beer.

There's no second fermentation, It is a conditioning phase. So you wouldn't add any sugar or any additional yeast. This generally helps clarify the beer but is also optional and you can leave it in a primary fermenter for an extra week for most beers. I would use a secondary when you're adding fruit or a different adjunct that you need to remove the yeast for. 🍻

Sooo good! 🍻💯

Thanks! You can use any lager yeast really. This is a first for me using this one and it turned out well, however, I'm sure it wouldn't be much different with a different variety, so long as it wasn't overly sulfur flavored. But even that dies out after a while. 🍻

@CityscapeBrewing That's awesome! I'm really looking forward to it! I have to stop myself from doing it right now but it's almost 1am so that's a bad idea🤣🤣

@EnclaveZA 😂😂 yeah better to wait for sure. Lol

It is in the video description under the video. If you open that up you will see the recipe there. Let me know if you have trouble finding it

@@CityscapeBrewing yes I looked it our during the presentation but have not figured out how it print it

@rogerjohnston9545 not sure that there is a way to print it from there. You may have to write it down or take a screenshot and print the picture.

Thanks! It was 100% the lime zest, not the motueka hops. I have added those in a bunch of beers with no off flavors.

🤣 haha. That's awesome. I kinda like black licorice, so not that bad? lol 🍻

@@CityscapeBrewing One man's garbage is another man's treasure. Haha. If I was closer, I'd drop it off at your house.

In most cases I use hops with those flavors, but tried to go a different route this time. In my next video, a Mexican lager, I used motueka hops to get that hint of lime instead.

You could try that, but my guess is it would come out one small area of the screen and once that pressure was released in that one area it would not unstick the rest of the screen. I'm sure someone has tried that before... But it would be an interesting test. 🍻

Yep. Made some upgrades. 🤘🍻 Still working out the kinks but it was time.

There are a LOT but some good ones that I've been to and would recommend are NoDa, Heist, Wooden Robot, Triple C, Lower Left, Middle James, OMB (Old Mecklenburg Brewing), Pilot, and Slow Play Brewing (in Rock Hill South of Charlotte).

@@CityscapeBrewing Thanks!

Could have but I have no shortage of beer... On to better recipes!

Awesome. Glad to help out! 🍻

We've all been there man... That's part of the Brewing process, unfortunately sometimes you Brew crap beer. 🍻

I think it was like 10 total. I just did a Mexican Lager, the video will be out in 2 weeks! Turned out amazing and instead of lime zest, I used Motueka Hops, which have a lime flavor, and only need an ounce or so in the dry hop to get that hint of lime without zest.

I watched The Brushow from a couple weeks ago. I think he said he used 3 for his Modelo clone.

It wasn't worth saving

@@CityscapeBrewing I hear you. I've had commercial beers I've dumped 🤣

It wouldn't have helped the soapy taste I don't think. Not worth messing with... On to the next brew! 🍻

💯🤘🍻 yes sir!

Yes. Absolutely. I talk about that in the video a bit

For some breweries, like Sierra Nevada, you can't buy their house yeast. So you'll never truly replicate their beer. For Bell's brewing you can buy their yeast on their website, but it's like $30 just to ship so it stays cold. In both cases you could just buy a 6 pack and get the yeast for free, while still drinking the beers! 🍻 Win win.

No but I keep it in my garage so it doesn't get any direct sunlight or anything.. I have two chest freezers out there, one for food and one for fermentation. But I make sure I keep them both running all of the time even if I'm not fermenting a beer. I also bring it down to freezing temperatures when not fermenting. I have found that that prevents the compressor and o-rings from drying out. 🍻

@@CityscapeBrewing thank you for the quick reply!

Nice!! Good job! 👍👏

This recipe is for Members only. Not only do you need to subscribe but there's a join button under my videos and on my main channel page. It helps support the channel and will give you some member perks like seeing videos early and some exclusive recipes like this one. I'll still be doing normal recipes on other videos, but this is one of the perks for members! 🍻

Tried hitting the join button in your vid….didn’t work on my device. I’ll dig around and find a way to join. Thanks for the reply. I really enjoy your channel

@320jetstream try this link: kzfaq.info/love/HNdoB7VJyzJBWeinex_bbQjoin

Thanks! It's a good one!! For most grain to glass videos I have the recipe in the description, but this one is for channel members only. You can get it by clicking the join button, then as a member the recipe will be in a post on my channel page. 🍻

I will be posting the recipe for members today! Go look for it! 🍻

@CityscapeBrewing I will for sure!!! Again thank you so much for everything so far! You've been my best resource for brewing knowledge and chats!!

I understand what you mean since chloride is made from chlorine, however, they're very different. Chlorine is a gas, and Chloride is made when it is bonded to another element, giving it an extra electron or negative charge. chlorine (Cl2) is the elemental form of the element, while chloride (Cl-) is the anion form that results from the gain of an electron by chlorine. Although related, think of them like brothers, similar DNA but completely different people. When chlorine is added to water at a municipal treatment plant, it is added as a gas or in a solid form called hypochlorite. It is not the same as adding a Chloride, such as calcium chloride or sodium chloride. This does not add chlorine to your water, but rather a different compounded element. Chlorine left in the mash process creates chorlophenols, which gives off plastic or Band-Aid flavors. This is why we try to remove it, but are not worried about forms of bonded chlorides, since they do not produce these off flavors. Hope that helps. 🍻