- Видео 10
- Просмотров 434 163
Sapwood Cellars
США
Добавлен 6 фев 2018
Dollar Store Beer Brewing Challenge
Two brewers each with $10 set off to the local dollar store to buy ingredients to flavor a beer.
Просмотров: 7 027
Видео
Cherry Sour Red: Barrel-to-Glass
Просмотров 3 тыс.4 года назад
The journey of Opulence, our barrel-aged sour red with local sour cherries. Sapwood Cellars 2020 Wood Club Membership: sapwoodcellars.com/product/wood-club-2020-membership-vbjygb/
Cereal Milk, Cape Gooseberries, and NEIPA Variants
Просмотров 3,9 тыс.5 лет назад
We took our first anniversary hazy-IPA (Cheater X) and infused it with Trix Cereal Milk vs. Gooseberries and Passionfruit.
Brett Saison and Decanter Baskets
Просмотров 5 тыс.5 лет назад
A quick look at our first bottle-conditioned Brett Saison, and decanter baskets (including a visit to Day Basket Factory of Elkton, MD: www.daybasketfactory.com/ ). Video of the No Beginnings (aka House Saison #1) brew day: ruclips.net/video/2OqwC2FWJv4/видео.html
Hazy Double IPA, Cryo Hops, and Canning!
Просмотров 10 тыс.5 лет назад
Mike and Scott discuss our first canned beer: Cloud Palace! It's a hazy DIPA dry-hopped with Citra and Simcoe (including pellets and Yakima Chief LupulN2 Cryo pellets). Scott gets into the science of hop processing and what science says is different about impact of these concentrated hops on the beer.
Brewing the same beer on $1,500 vs. $150,000 equipment
Просмотров 347 тыс.5 лет назад
I brewed the same Citra-Galaxy Hazy Double IPA (Snip Snap) on my old homebrewing setup and our new 10 bbl commercial brewhouse. Same ingredients, different scale! Includes blind tasting of the results, and a discussion of what 49 other people thought!
Nelson-Citra Hazy Pale Collab with Black Flag Brewing
Просмотров 12 тыс.5 лет назад
Brewing and canning of Shared Kingdom , our collaboration with Black Flag Brewing (Columbia, MD). Plus the differences between RVA Manchester and White Labs London Fog.
10 bbls of Hazy IPA from Grain-to-Glass
Просмотров 29 тыс.6 лет назад
The process for brewing Sapwood Cellar's first commercial batch of IPA: Cheater Hops Simcoe, Mosaic, Citra! We also discuss hop creep, dry hopping process, unitanking, and a variety of other lessons learned during our transition from homebrewers to craft brewers!
First Commercial Brew: Brett Saison
Просмотров 10 тыс.6 лет назад
8/25/18 was our first brew day on our 10 bbl Forgeworks brewhouse. The result should be a somewhat hoppy, mildly funky pale beer we're fermenting with our house culture Brett-Saison culture.
Welcome to Sapwood Cellars
Просмотров 6 тыс.6 лет назад
A brief tour of our new brewery, Sapwood Cellars in Columbia, MD. We'll be using this channel for a videos of our beers, brewing process, and to follow our transition from homebrewers to craft brewers.
That background music sounds like someone forgot to turn off their mellow alarm clock. 😂
I'm trying to figure out how I am going to do this. Always wanted to try my hand at beer. I've done wine before but wine is easy. Beer, you need to manage temperatures. From this vid it is basically boiling down the grain and hops, racking the liquid to a fermenter, add yeast, let cook until bubbles stop then bottle?
Malt extract is a good place to start with brewing. The extract contains the malt flavor and sugars, so you can skip right to the boil (skipping converting and extracting from grain). There are great recipe kits at homebrew stores. John Palmer's How to Brew is a great place to start if you are looking for a book. If you'd rather a video, my homebrew channel might help: ruclips.net/video/KxSpKOLK2AE/видео.html
So glad to see this as a homebrewer myself. I need to make my way to see you guys as I am in Baltimore.
Black Flags and you guys rock.
When bottle conditioning by dosing with a Brett, is this done on another site or part of the brewery, to prevent the Brett getting into the FVs? Or is that already a thing?
We have a separate unit in the same building dedicated to sour beer... but Brett isn't a major "proximity" concern so long as you have dedicated equipment and good cleaning/sanitation practices!
As someone that first brewed beer 40 years ago I have to laugh at the money the modern homebrewer will spend on equipment. It is as simple as making bread or coffee.
You should see how much money people spend making bread and coffee...!
@@sapwoodcellars8378 Idiots one and all
Kiss ! Ain't nothing better than simply. Water quality & Fermentation temperature top 2 priority....
Thanks for sharing, I just did my first water boil on a new 7bbl brewery in Ellensburg, Wa Your brewery looks great!
Short's are a bad choice.
Hi, just watched this video as a keen homebrewer in the UK. Appreciate it's a couple of years old, but I have a couple of questions please. 1. How did you package the beers, were they both kegged? 2. Are DIPAs as susceptible to Oxidising as NEIPAs, which is a real challenge on homebrew equipment? The colour of both your beers looked great. Thanks in advance.
1. Both were kegged. 2. These are Double NEIPAs, so same issues! We've learned a lot of tricks over the last few years to keep our wort extra-pale. For example, adding acid to the boil to reduce Maillard reactions. Otherwise we do everything we can to limit oxidation post-fermentation!
Needed more footage of the process. Surely there was some grain. If not this is more like wine. No wonder you guys only have 5 thousand subs.
We took finished beer and infused the "fun" ingredients. Check out our other videos for the standard brewing process!
Absolutely stumbled onto your channel by a YT recommendation in my feed. Was just at your taproom a few weeks ago, live up here in Eldersburg. Can't wait to come back! Thanks for your time. I know everyone is busy these days!
Cheers! Thanks for stopping by the brewery (and the RUclips channel).
Hey! When you guys are doing the infusion, is it before or after carbonation? Thanks for the informative vidyas!!
The dissolved CO2 won't change the extraction much. Really just about convenience and timing. Generally easier for us to carbonate the whole batch, then infuse a keg. Otherwise we have to carbonate the keg after the infusion.
Great video. If I understood it correctly, you interrupted the fermentation to do the dry hop?
We do most of our dry hopping post-fermentation, but we'll sometimes add a dose towards the end of fermentation. You'll have to watch out for additional attenuation from hop creep if you add the hops with active yeast, but it helps to reduce the risks of oxidation.
@@sapwoodcellars8378 Thanks for the tip.
Just found your channel after seeing Michael on a few Brad Smith YT podcasts. Opening a brewery in York PA in the fall, and you guys are an inspiration. Having been a homebrewer for 25 years and just now making the transition, it's good to see others who have done the same thing, and have the same philosophy on beer. Drinkable, inventive, lots of variety, and a relentless focus on quality. Cheers!
Cheers, and best of luck opening!
What a super presentation, what a fine Gentleman, I would drink in his Pub anytime. Well done Sir.
Why didn’t you mill the grain before you introduced it into the mash?
We buy pre-milled grain, just not enough space with our current layout for a mill room at the brewery.
My equipment is barely 15$
How did you get away with the name Black flag?
Does the dried fruit you use have oil added? Most of the consumer level dried fruit that I find has oil added to minimize the fruit from sticking together and I have been afraid of the effect this may have on the beer.
A quick rinse with dilute StarSan followed by filtered water is a good way to remove any oil from dried fruit.
Do you have a brite tank
We do have a 10 bbl brite, but we unitank most of our beers.
Like the video, but in the future please increase and level your audio
Nice modern times hoodie!
Cheers! I consulted for them a couple years around when they opened as their "Flavor Developer." Helped to brew test batches and develop the original core beer recipes (Fortunate Islands, Black House etc.) and went out there to get their sour program kicked-off! Still can't believe how quickly they grew and how good the beers got after I left (ha)!
@@sapwoodcellars8378 oh wow that's awesome! Yeah it's crazy how much they've been able to grow and they keep getting better and better. I've pretty much been a fan of theirs since the beginning.
Do u give the recipe for the home system? I was trying to get my hands on a good recipe for a double ipa
The full recipe isn't out there, but here is one of the test batches for it (I'd add more malt to get into the mid 1.080s for a DIPA): www.themadfermentationist.com/2018/02/sapwood-cellars-cheater-hops-ne-dipa.html
@@sapwoodcellars8378 thank u
Geile Sache🤤👍🏻
I’d like to see videos where non beer experts guess home brew vs commercial and see which they like better.
New to home brewing and looking to add recirculation to my mash...how did you maintain the mash temperature on a burner setup with continuous recirculation?
I usually just run the burner at the lowest heat it will go. Most of the starch conversion happens quickly so I wouldn't worry if you lose a few degrees over the course of the mash.
LOL @ 5:20, I started blowing on my computer screen out of habit!
Guess I better not show anyone this video. I won't be allowed to buy any new toys! Great video.
Love this!
3:16 Yeah, baby. You like that, don’t you?
a mask in 2019...
This man looks like The Hound of GoT
Does seeing that machine make anybody else wonder what would happen if it were used on barrel staves? Would you get lovely thin curls of oak to use in a fermentation vessel after soaking in spirits for some time? Great share. Cheers!
I recommend a miniature electric valve here. I have experience in this area. The effect of water saving and water control is very good. You can go to this website to see. There are different electric valves, such as open /Close valve, proportional valve, it can work under different voltages, and can choose different control methods. Website: www.tf-electricvalves.com
where did you buy your diverter? cant find anything with the bigger hose.
The sparge rig was from Northern Brewer. They call it the "Imperial Sparge."
If Pinecones were Alcohol
what is that device at 8:33?
It is a Mini Dry Hop Doser from Marks Design & Metalworks. It allows us to add dry hops without taking pressure off the tank.
Sapwood Cellars ah. I can do that with my ss chronical fermenter
you can do closed transfer at home
Sure, but most homebrewers don't.
Sapwood Cellars sucks for them
Really great video
I have been having withdrawals lately from a lack of videos from you guys. Glad to see the beer is still flowing at Sapwood! Continued success! Cheers!!
Some serious kit there
Love this series! Keep doing more.
Did adding the 1 gallon of non-carbonated liquid noticeably change the carbonation?
Yes, we had to shake in a little extra CO2 to get it back where we wanted it.
I was just there the other weekend, that Berliner Weiss was excellent. Wish my brewery did stuff like that.
Does this style require a Turbid Mash?
Lambic/Gueuze is the only style where turbid mash is still a common part of production, but even there I don't think it is strictly required. For a sour red, mashing near the high-end of the saccharification range is plenty!
Sapwood Cellars thank you for the reply! I’ve already read “The New IPA” and I’m about halfway through “American Sour Beers” excited to brew my first mixed ferm beer.
@@pow06er Cheers and best of luck!
Wait for the end, it was hilarious. Keep the videos coming!
Is there not enough sugar in whatever is added to kick a small fermentation going?
There certainly would be if we left the beer warm for a few days, but we mixed these on Wednesday kept them cold and served them on Thursday!
Genus brewing does videos challenges called will it brew, you should check it out. I was just wondering how you guys were doing having not seen any new post for awhile, happy to see all is well. Cheers !
Awesome guys. More videos please.
I swirl all my glasses for two hours straight prior to drinking. Improves mouth feel. 😏
I smell my own farts