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I tried a hop shot on my first brew and it seemed to lack a little flavor. It had bitterness but I found it to be light in that as well.

Can you eliminate the hop matter all together by using a bag and just making a tea then remove bag before the mash?

So your glass looks like a classic English Bitter dimple, which is 20oz or 1 Imperial pint, and if you need any they are still very common over here in the UK, happy to help 😁

I do it the same way but with e Kegland Tee, a carbonation cap and a pump. And I can use 2l Coke Bottles 😉

I need a stronger pump to make it worth the effort. Which is my next brewery upgrade. Thinking about the new Anvil pump

Salt. Put salt in the ice

I’ve been using an immersion chiller in a bucket of ice and water prior to my counterflow chiller for quite a while now. Works like a champ here in Texas where the ground water is as warm as yours in the summer. One pass through the system generally gets my wort down to the low 70s. Cheers.

Great tune.... 👍

dude, in Czech Repulic 99% of beer mugs are like that

Love the shirt

I concur. I recently switched to a Grainfather G40 so I am able to brew batches from 10-40 litres. I will mostly be 10 litres batches though because I enjoy brewing more than drinking, but when the need arises I am still able to do 40.

I make 3.5-4 gal (close to 15 liter) batches for the reason you can ferment that volume in a keg and move through the keg quickly enough that you can basically close it up and never open until it's empty. I even use the dip hop method after one of your videos about it, and leave the hops in there the entire time until the keg is empty (a few months) without noticing bad effects of that. If I want more for some reason (parties coming up, or sharing beer) I will make 7-8 gal (30 liters) and divide over 2 kegs. Fun thing about that is that you can try different things to the same wort. For example different yeasts, dip hop one and dry hop the other, etc. Sometimes this gives a ridiculously large difference in what kind of beer it turns in to (especially the yeasts, so far).

Great video! When the weather gets hot here in New England (hot for me is anything over 85F) I like to brew either a Kolsch or a Cream Ale. Brewing during the late Spring and Summer, it's hard to get the beer down to lager pitching temp so I go with these types of beers. Pouring a beer from a fridge? Where's the keezer you built??

If shops stock Urkel Yeast next to Stevia… Does it become a Family Matter?

Very valid points!! I used to brew 2.5-3.0 gallons batches. The only drawback? After a few batches of boiling wort in the kitchen, it ruined the paint of kitchen walls.

Thanks you so much for teaching me

I'm drinking one right now. My first ever BoPils (Old Style Name). One of my best beers ever! I pushed my hop level up with a BU/GU level of 79; all Saaz as well. Might become my house lager. And have the same problem you do with the Anvil 6.5. Sometimes 2.5 gals is just not enough! Stay hydrated my friend! Now to find a dimpled mug.

Tossing in the stir bar like that has a chance of breaking the flask. Ask me how I know. :) Better hold it at 45 degrees and slide it in.

14 gallon fermentors won't fill themselves;)

I wanna know who is wasting beer? Lol I finish every 5 gallon batch pretty easily. I'm not drinking every day but I'm sharing with family and friends. Maybe that's why? 😅

Novalager is great for a cold IPA.

If you can’t go through 5 gallons of beer in 6 months you need more friends.

Thanks for the video. Like the format. Cheers

I am a proud owner of an Anvil 6.5 and agree with most of your points. I like making lots of styles and with the smaller batches you never get bored. I brew every other week. But I'm retired and the kids are gone. Some may not have the time. And I'm brewing mainly for myself. If I do get a few visitors we can blow the keg in no time. Then it's Total Wine to the rescue (adds cost). I live in the greater Sacto area and it's been a brutal summer. I've yet to move inside to brew, but it certainly is an option with an electric brewery as there is no noise. My wife would run me out of the house once the hops are added (LOL), but I might give it a go as all last week we were over 110º. Good video. Thanks.

I went the other direction.. from 5 to 10 gallons.. both take the same amount of time.. and I don’t have much time.. if u have beer left in a keg and u want to brew more.. bottle what u got left over. Or just drink more beer.. 😂

Totally agree! I’ve been trying to do more small batches. The only bummer is if you make an awesome recipe it’s gone quickly ha. Just means it’s time to brew again!

My wife won’t let me brew inside 😅 she can’t stand the smell

We've only brewed 5 gallon brews so far with our tutorials, but Pinter recently sent me a couple of units so I'm anxious to see how long 1.5 gallons last for us. For the record, we're not wasting any of the 5 gallon brews we've made - maybe we have drinking problems? LOL

Don’t throw old beer away, buy a malt “mother of vinegar” and make your own vinegar, it is dead easy and tastes amazing! The mothers reproduce and stay alive for years and years.

Great tips. Although I would say for anyone interested in the Anvil, consider getting the larger 10.5 gallon one instead of the 6.5 unless you are absolutely sure you're only going to make smaller batches because on some occasions you may want 5 gallons and you'll have to brew twice in one day. Also, now that I have a 10.5 I often make one 5ish gallon batch, split the wort off in 2 fermenters and dry hop each one with different hops so I effectively get two different 2.5 batches.

Great tips. Although I would say for anyone interested in the Anvil, consider getting the larger 10.5 gallon one instead of the 6.5 unless you are absolutely sure you're only going to make smaller batches because on some occasions you may want 5 gallons and you'll have to brew twice in one day which is a pain. Additionally, now that I have a 10.5 I often make one 5ish gallon batch, split the wort off in 2 fermenters, and dry hop each one with different hops so I effectively get two different 2.5gal batches.

Great video, I do 3 gallon batches on my anvil love it smaller batches, run out faster and you can make more different kinds of beer more often! Keep it up!

I always brew (and indeed drink) beer with my wife, so it makes sense to do 23 L batches, but can definitely see how if it's just you, that is way too much.

I brew 12-13L batches = ~3.5 freedom-volume-units? It's more than enough for my partner and I, plus the friends that come to visit, they don't usually like other beers than bland commercial lagers anyway. I recently bought a 30L fermenter but I just don't want more beer! I can BIAB in the kitchen, no need for starters, heating and cooling take less time, less gas, less water, less consumables, I don't need pulleys or anything to move the stuff around by myself... And for the funky ones, with the big fermenter you have plenty of room to add heaps of fruit. One of the guys from my brewclub is always giving me sh*t about my "miniscule tiny small batches", but this is how many f*cks I have to give:

ok,, who cant drink a keg in a week or two?

Thank you! I got 5 gallonitis

Perfect timing as this has been the direction I've been on for some time. I still have my three vessel system for 10 gallon batches. I don't know if I can ever part with that. I should, but I can't. But, man oh man, do I ever enjoy a small batch brew day on my kitchen stove where it is nice and cool. Everything I typically use on a brew day can nestle neatly within my 5 gallon kettle. It's definitely quicker to setup/break down and it's cooler compared to doing the same thing on the 3V garage system on a hot and humid brew day in the South.

And if I'm honest with myself, it is not a dearth of beer that keeps me friendless.

Definitely need to think about how much beer you go through.. as much as I brew. I'm just happy I have friends that help me! No way I could drink it all myself. I also bottle a bunch and save them for competitions, especially if the beer is really good! 🍻

I have a 2.5gal party keg and beer-loving friends so getting rid of beer is not an issue. The hard part is finding time to brew when I have two kids under 3 years old…

In my keg right now is a Mexican style lager made with NovaLager. Used Whirlfloc on the hot side, and cold crashed at the end of fermentation, and it came out brilliantly clear.

Been brewing 2.5 gal from the beginning, as I'm the only one in my house who drinks it.

One of my first Czech lagers was with nova lager (double decoction) and that turned out very good but on latest batches I've used budvar strain (wlp802) and fermented very cold, 8 Celsius for most of fermentation and 10C (50F) on the tail end (no diacetyl rest is needed if you pitch enough yeast). It is one of the best beers I've ever brewed, the freshness and maltness I got with this yeast was crazy and I've used the same grain bill (93% weyermann floor mal) and 7% munich), the only difference besides fermentation temperature is that I did tripple decoction instead. Cheer!

This all makes sense except for very good (Czech) lagers in the summer, 5gal go down like water and you'll wish you had brewed more 😅 Cheers!

I wonder if the beer is crushable ...

Same here! Brewing 2.5-3 gallon since I started, I don't need more than that. That hat is sick! Where can I get it?

I agree with this

Fun in the Cali sun. Brew on.

I started brewing smaller batches earlier this year. Not because I was wasting it but because I was drinking it all to not waist it. It was too much just for me.

you have just described my brewing process lol. I have been doing 3gal batches for a long time ... inside.