Arrrr love ginger beer, where can i buy this from in sydney, id love to do a “Beers in the Shed” youtube review on this one.

Hey mate, great vid! Could you possibly do some videos on your glycol chiller, canning, taps and cold room?

Great vid! Do most commercial breweries make their ginger beer with commercial extract unfermented? Not something I had previously considered

Can you show us how to open the bag again?

very interesting -great vid -thanks

Hello! Excellent video, thank you so much for sharing this. I have a couple of questions. In the calculation of grams of CO2 per liter, in this example the target is 2.8 and therefore the grams of CO2 per liter is equal to 5.4. However, that would be assuming that the beer is completely flat. Is that true in your process? I thought that despite trying a beer that you consider flat, there is always a little dissolved CO2. With that in mind, if you calculate 5.4 grams per liter of CO2 to arrive at 2.8 volumes, could that calculation lead to overcarbonation because it is not considered that there is already a certain level of dissolved CO2? And another question, for canning or keging, are there CO2 losses in that process? If it exists and is considerable, at an industrial level, the CO2 volume target is higher, so that when the beer is in the can or keg there is no low carbonation? Thanks for the help. Best Regards. Rodrigo.

that diacetyl rest video was good mate to improve my beer the only down side is now i can taste it and smell it straight up anywhere i go, its a bit like coriander once you know what it is it wrecks everything =)

Hi I love your KZfaq videos! Can I ask a question that I should know but I don’t know question about home brewing…should I let it go at the temp til terminal gravity then ramp it to do a diacetyl rest or ramp it when it’s say 10 pts from terminal and do diacetyl rest?

The St Bernadus 12 is available in my local supermarket here in the UK. We must be blessed here

If you plan to come to the states Portland Maine should be at the top of the list, cheers🍻

I would love to see you tour Asheville, NC, USA. It's a little overwhelming with so many breweries available. If you do go - Burial should be at the top of your list.

Going places and sampling the Brewing scene has also been fun for me. I'm glad you had a great time and were inspired to try and make one that stood out to you.

I love that ESB has made itself to Seoul, however would love to see it served properly on cask to get the full experience, also understand it's not always viable, great vid you two looks like you had a cracking time 👍

It would be great if you also came to a brewery I work for, Mysterlee Brewing Co.. I guess a reason why most breweries in Korea brew Belgian Wit is because one of the most well known craft beer is Hoegaarden here.

3 Countries a year! I can not wait for the content. Will you be releasing your recipe?

Loved this

I've been looking forward to this! LETS GOOOOOO

Ive never felt so dumb in my life trying to understand this math

I love how you started on a 1BBL system! When did you make the transition to the larger system you have today?

Why do you spray the acid and also the isopropyl? Isopropyl doesn't do enough on it's own?

Realistically for 50L keg at 270g of Co2 , how many hrs would that take to reach that result of carbonation

Best brewery videos! Thank you for sharing your knowledge with us.

Congratulations guys, love the story. 2 very humble people.

Any chance of you making a vid on how to do a “better Beer” clone?

Verry usefull video!! Can you make a video where you break Down how to oxygenate beer pre fermentation, and how to know how much oxygen to give ans when to stop 🎉😊🍻 Keep up the good work!!💪

Really appreciate the content, would like to see Video on adjusting mash ph.

Fantastic video Sam. Please keep up the great work and your passion. 😉

Fucking brilliant walk through. Thank you! Never thought of weighing the CO2 tank to properly dial it in. Love it.

It decrease viscosity, not increases. The higher the viscosity the more friction "stickiness" the fluid has.

Awesome!

Cool!

Thx bro! You have no idea how much you have helped me! ❤

Awesome!

hi bro, How long does that peracetic acid mixture last?

Do you have some tricks to limit dissolved CO2 in "flat" beer before forced carb operation ? Can the volume of CO2 already present in flat beer impact the final result with this technique ?

I don't think I'm from the future,, but I watched this video last week😮🍺🍺

Why don't you spund the beer naturally? No need to buy expensive CO2 for carbonation if the yeast is doing the job anyway

For those who probably wont understand where the 5.4g of Co2 per liter is coming, its because 1L of Co2 weighs 1,964 grams so that way you can calculate how much grams of Co2 you need for other volumes of Co2 needed. Cheers to all, nice video!

Great, thanks for the video. The explanation with the keg clarifies it to me (no spunding valve, so you just ensure the system has the pressure you need). I assume that the use of the carbonation stone in the unitank allows for the entire volume of CO2 to immediately dissolve into the liquid beer, so no "new" CO2 is blown off from the top. You are just blowing whatever gas (also CO2, but "old") from the top to keep the overall tank pressure. Once again very illustrative video. Appreciated!

Think you need one of these to collect your C02. kzfaq.info/get/bejne/j65ygrBn0pjJmZs.htmlsi=ZbDkAPQayfZ1Bym4

Am I see things or did I watch this video last week?

I need to go to Australia and visit you guys . Cheers , Atomic Hops Brewing, Las Vegas, NV, USA

Deja vu all over again.

Really nice, well done!

Hey man cheers! Thanks for your videos. I was wondering, what happened to the carbonating video?

Hey Sam, is there any chance you could show us your home made keg cleaner please. Cheers Andy

Hi, I'm Kevin. I enjoy watching your KZfaq channel. Thank you. I'm preparing a brewery in Korea. I plan to produce products using the Bottle Conditioning method. And I'm wondering when to do the Diacetyl Rest. Now, I do the Diacetyl Rest for about 10 days after fermentation for 5 to 7 days. Then I add sugar and do the Bottle Conditioning for 15 days. After that, I finish the beer by maturing it for 30 to 45 days. If you don't mind, I'd like to hear your valuable opinions.

I’d honestly be lost without that Brewfather software. Its sensational.

Homebrewer here. I have a unitank and everytime I try to dump the cone it's clogged up and won't budge. You reckon the diaphragm valve is the solution I'm missing?