Have you ever discussed a stuck mash?

Thank you for the good tip... i do the same in the brewery. May I add a small point; the very first thing is to make sure to release the pressure before touching the manway for safety reasons (talking from experience) ;-)

investing in a do meter will not prevent oxygen ingress :-)...will give you the opportunity to measure it if it is measure wihtin 25 min from the ingrress...

If it is legal in your country use hop lipids to maximize the capacity

Or you probably can't notice the damage because you've never had beer with virtually 0 HSA, thus believe it doesn't matter. The thing is that the difference between none and a little is HUGE, and the difference between a little and some more is eh.

How do you right size a brew house to account for variable labor cost versus excess capital expenditure. I guess the question is, is it better to have a bigger brew house that would have more down time or the smaller brewhouse that is in more constant use to fill the tanks, but more labor. I’m pretty sure in this equation, it’s the latter.

Nice to know. My kegged homebrew is just as fresh as it was when I kegged it over 1 year ago, so I am doing something right.

Abolish alcohol

Very good video and idea ! But the aluminum foil is non appropriate for autoclave because it stops the steam flow essential for correct sterilization. Is better use autoclave wrapping paper.

Pim?

I had a feeling you had an IT background with the way you talk, very Agile esq, I like it and relatable with transferring certain soft skills in making beer😁

What sort of DO meter should you buy? 🤣

Doubt you can do much more than that. Its a niche hipster product. Most people just want a straight Lager.

It also really helps to know everything that the beer touches. Making sure to clean even the tiniest little valves involved. As well as diligently cleaning the outside and immediate area. Cleaning is the more important job over the actual production work.

So if i brew 500L a day and it takes 2days to fill one 1000L fermenter. Can i do it safely without inserting co2 in the empty space, and without being infected by oxygen? (I already do this but i would love to have your opinion on it)

Thank you very much for every episode, I love it ❤

Makes your beer rust 😮

that guy looks like me.

Is there a standard tolerance range for things like gravity that you would recommend or just saying everyone just needs to define their own tolerance and be ok with it?

Thanks Hendo! Great video!

'promosm' 🤦

Imma be real u use all those buzz words to tell us if u want better beer u need the power of friendship lol

Sent my wife a link to subscribe for head retention tips.

I do enjoy using high gravity brewing hot side for the light beers. Saves so much time! Cheers!

I am currently enrolled in a German brewmasters course in Berlin. The questions I ask won't be answered because the questions are either too deep or they just don't want to help...I feel like I am tired of asking questions that won't get answered anyway that I might just try to find papers and read them myself

I use a slightly different method that doesn't require any dilution. I take gravity readings every 15 minutes during the boil which equates to about 2 gravity points. So in a 60 minute boil I check the gravity 4 times and if my TG is low I just how much time it will take to get to my TG.

physically clean removes oils and soil. chemically clean removes traces of cleaning solutions. Santistised, the standard most brewers achieve in practice outside of yeast propgation is the standard of reducing bacterial numbers to a suffiencently low levels that they do not affect beer production/ packaging or BBE's. Sanitising is the chemical or heat based reduction of CFU's to zero for all bacteria, virus' and molds/spores to nothing.

There is one key difference between sterilizing and sanitizing. Sterilizing if done correctly effectively kills spores as well

Thanks for this!

Let’s say you are a professional brewer and don’t know this basic information. Probably time to stop calling yourself a professional

Hehe pee haytch

This one is really interesting. Do you have a longer version video of this?

It's also the best use of your boil kettle volume :)

What constitutes the "middle bit"? I'm curious to hear more about that! I assume its the part between when the boil finishes and when it's considered finished in the brite tank, but I'm not sure.

Less malty flavour though?

Can we replace the hot liquor by simply hot water to do the test ? Thanks a lot for the tip

It’s starts on cleaning day

no pdf download ?

So, it’s about the amount of head pressure and surface area under the head space that determines rate of carbonation. What is the roll of temperature? And why does the guy on the football team that kicks the ball down the field get beer?

handy tip. thanks mate.

On the edge of my seat for the method here. I am a set and forget guy. Would love to know a quicker way.

Just add 50 bar to that headspace for 20 min 😂.

Clarex does not make gluten-free beer. It’s only gluten reduced. Using gluten-free grains to begin with is the only way to make gluten-free beer! Just saying! I do like your analogy of Being as careful with beer, as you are with food! I find all of your content and videos. Very informative!

Actually did an internship during my apprenticeship in a swedish brewery and asked why they are not concerned about beer stone in their tanks :D actually didn't get a real answer

Do you believe this is true for all countries? We get good reports here in the Netherlands for example. and very often we are no more than 15 miles from where the water is sourced.

Some water tests are easy to do at the brewery. Carbonate hardness, as well as total hardness are pretty easy and not too expensive to setup.

Municipality? The local water supplier, surely?

Oh dear, even less amount than I thought. Must try harder to keep it out.

Great video. Confused by one thing. You said S.G. is metric. I don't see how. Wouldn't Plato be metric, as 1°P is just 1g of sugar per 100ml?