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Wow man... Talk about doing your homework...I'm damned impressed. My next self-brewed glass will be raised for you.

How did the last three competitions do?

Just checking. Your Brewfather recipe has a 60 min boil but you recommend a 90 min here on RUclips. Was this an intentional change?

I second the Belgian Pale Ale.

Is there any data on lager temperatures?

I brewed this recipe and it was awesome! Then brewed another batch with different peels, great again. Have you tried St.Bernardus Wit? I recently tried it and found to be really nice and a somewhat different than this recipe or Hoegaarden. Trying to make a similar recipe to that, looking for a way to get that sweet honey note.

Fantastic job

Dang I just bought the Kegland version of the beverage dr. Wish I got that erikhill

Man great work. 👍🏻. I’d love to see this for hydrometers, easy dens, SmartRef, refractometers

Just made one using Idaho 7 hops, 7.8% ABV, IBU ~ 60. . Came out good. Used some C90 for color. I will definitely try this one.Thanks for the video!

Hi just wondering if you think this recipe will work without the sugar addition. I make 10 gallon batches so try to keep abv around 5% so they are enjoyably without getting too tipsy. Love your recipes and approach. Thanks

West Coast Pilsner

Another great video, Matt! Still looking for that Mexican Lager!

This is interesting recipe. Its a lot darker than other dubbel recipes I've seen. This seems more akin to a quad.

Belgian Pale Ale

What is that program

Dude these videos are awesome

loved this video! Appreciate the time you spent! I would like to see american stout in the next chapter🤲🏼

Great video as always!

That’s an impressive amount of data. I’ve personally spent a considerable amount of time trying to track down award winning American strongs and only got a couple. 👏 keep up the good work

I used your recipe with a couple of tweaks. Aged it for 10 months. Just won 3rd place best in show over the weekend! Cheers!

Hello, maybe it could be good to put dextrose in bottles for carbonisation? not to keg. Could be more yeast on beer.

What about American rye?

How long is it aged before starting to win?

Hello from Croatia!!! Great video, I enjoyed watching it and learned a lot of things that helped me in brewing excellent Witbier. I just have one question. How much yeast (gram/liter) should be added in the beer to be properly carbonized and to get additional character from the yeast? Thank you very much for the answer.

Hey Matthew just wanted to say I've brewed this recipe twice now and cannot believe how incredibly delicious it is. I've had friends and family say "did you really brew this??" a few times now. Highly recommend this recipe for anyone

Thnx for your work, keep up the good job! I got a few questions regarding the recipe (the one at Brewfather): Mash Water: 6.62 gal, Sparge Water: 1.28 gal / 7.8 gal HLT water, Total Water: 14.42 gal, Boil Volume: 7 gal. I do not understand the Sparge Water quantities . You had prepared 7.8 gal of sparge water, but used only 1.28 gal ? How did you end up with 14.42 gal total water? Could you elaborate, please? You are using Phosphoric Acid 85% in this recipe. You are using this acid most of the time or depends on the beer style? After adding the hops at the end of the boil, for how long do you keep them at that near by boiling temperature, before starting to cool down the wort?

What's the FG for this beer (Award Winning Version)? Also I'm assuming it's normal for bulk fermentation to be done in a day. It was going nuts and slowed down after 1.5 days.

The best info yet on Hefe’s. A statistical look at the best of NHC, Gold medalist, etc. -Super helpful!

Brewing this today but a bit lower abv, cheers mate 🇦🇺

I have been using an older Dr Meter, which is the same as the Beverage Meter one. I have been curious how it would compare to some of the often recommended $120 range meters.

Appreciate your work. Looking to buy one of your kits soon. I bought into the pH meter thing. Bought an erikhill. Managed three brew days. Had to calibrate twice. Bought after market buffer solution, now it no longer calibrates. Must need a new sensor. More money, for nothing. Went back to my strips from Morebeer. Range 4 through 7. For home brew I'm pleased.

Blue litmus paper is all you need! 😀

Nice work! Love Project Farm as well, he would certainly approve of your methodology.

Please do more testing. There are more pH meters of course but SG/Plato meters to test as well.

Thanks for the video! I like the test strips for water, i.e. for my fish tank, but find them impossible to check mash pH say 15 minutes in, especially on dark beers. I've been using a cheaper meter (Apera) and been pretty happy with it. I do make sure to have a supply of 4.00 and 7.00 solutions on hand to be sure the calibration is holding, or at least holding close enough for my intents. The Erickhill looks like a good option if the Apera ever breaks on me.

I switched from the beverage doctor to the inkbird because of way too much bouncing. I've been happy with the inkbird product.

great video, perfect analysis of all aspects of the beer. do you have the specific poundage for each of the grains for this brew. maybe I missed them in the video.

So this is the second mean brews recipe i brew in my tiny apartment with nova lager and without temp control and I am so impressed. I think I will just brew mean brews recipes from now on. Such an easy drinking smooth lager. The hops works great and give a herbal punch to it.

What brand of malt is your favorite?

What are your thoughts on sugar additions in the boil? I’ve seen lots of people using cane sugar molasses, Demerara, etc. did you see many examples of that?

This is good stuff man!

Would be great if you could show us waht salts you add to acheive your water. We all have different sitauations but always helpful to see the tools used,.

I brew this beer for competition, same stats: 1.073 og 26 IBU. 6.8% abv 3 months lager and didn’t pass the first round. Judges said that everything was great except the caramel profile was too high. I brew exact the same % grain bill… Hmm any suggestion?

Recipe looks great. I assume the dark grains are mashed for the whole time?

Love your content. Always reference your videos before designing a recipe. Curious about the increasing trend in sodium here. Wonder if this could be the result of ppl using baking soda to balance the ph 🤔

I had to adapt a bit as i live and brew in a tiny apartment so no decoction and fermented with novalager in room temp but damn, that is a toasty, tasty clean beer.