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Thanks :)

Yes, that is absolutely the best thing to do 😊

Thank you so much 😊 Means a lot 😊

Thank! 😃💪 That means a lot 😃🍻🍻

Thank you so much. That means a lot 😃❤️🍻

If you sugar carbonate the yeast should eat up the oxygen. The best thing you can do is keg the beer. Try and see this: ruclips.net/video/ii2VSfUvoXs/видео.htmlsi=YvThFwySz72qk7Zb Or this one: ruclips.net/video/dXv_zuk60oA/видео.htmlsi=GM-dP_XKZmZZ9BUE

Yes 😊 On my 2 roller it does 😊 Less flour

You can’t trust wiki to give the whole explanation. I don’t know what caused the Lake Nyos disaster, but CO2 is only half of it. Weather and other problems must have played a big factor. And it only takes 2min to sufficate. It will probably takes longer for gasses to mix in such a large CO2 cloud. But it is a fact of science that gasses mix and act as they filled out the space alone. John Dalton (1766-1844) was a British physicist and chemist. He introduced the concept of atomic weight but is perhaps best known for formulating Dalton's law: "The partial pressure of any gas in a mixture of gases is equal to the pressure that it would exert if it occupied the entire space alone. The sum of the partial pressures of all the components in the mixture equals the total pressure of the mixture." In other words, each gas spreads uniformly in space regardless of the presence of other gas molecules - "light" and "heavy" gases mix uniformly and not in layers. Liquids will layer, but gasses wont.

It is in the very definition of a gas that it is made up of rapidly moving particles. Unless you freeze gas to absolute zero (-273°C), it will move around and mix. ruclips.net/video/g2r8-OXoI_A/видео.htmlsi=iVBeBvNoVkCt4xwl

Yes, always store beer cold 😊 Dark, strong beers can be stored at room, but the oxidation and staling happens 3x faster.

I tried this with counter pressure filled bottle stored in room temp for 3 weeks vs stored cold. It's a night and day difference. I could drink it but it was way worse. Store hoppy beer cold.

Thanks 😊 Yes, the sugar one was kept 10 days at room temp 😊

Tap and a bottle filler directly from the tank with a little pressure to male shure no oxygen gets in 😊

For me or newer systems?

Thanks 😊 I do a double mash because I can’t fit that large a grainbill in my system

You’re right. I should have made it more clear that my interest actually was on the different between the kegged and the bottled once that were kept cold 😊 The difference there must be oxygent. The one stored warm is part oxygen and part temp, so you’re totally right about that. On saterday I’ll compare sugar carbonated beer with counter pressure filled and also one directly from the keg. So that would be oxygen as a variable

Thanks :)

Thanks 😊 Yes, for sure! I almost always use nutrients, but I didn’t with this one. I kust brewed a west coast pilsner that was almost just as lean and there I used nutritions 😊

Thanks 😃💪 The guitar it’s a Martin btw 😊

Hi Anthony 😊 Tannins doesn’t get extracted when pH is lower than 6 😊 So never a problem. 30min are usually enough for such a small grain bill 😊

That’s too bad. KegLand has a great one that isn’t that expensive 😊

@@Beerstories I have the kegland one. But it seems to think everything is about 7ph.

@Josh-cx4kg And calibrating doesn’t help? Then I would buy a new tip for it.

You’re welcome 😊 I just got a new setup where I got a hopdropper/hop bong. And a pressure fermenter. But I used to just have a steel fermenter i. The fridge and used magnetz to pull hops up and down. I start my dryhops at 10degc and now with the new setup starts to cold crash the second day of dryhopping. I purge the hopdropper for 5min and then add the hops and actually purge the tank afterwards again. And if I dryhop at rates over 10g/l I split the dryhop in two just 12 hours apart. With magnetz I could do that, so that was just one charge of dryhop

@@Beerstories thanks for your quick reply! a pro brewer once told me to slow down the cold crash, with 2 degrees C per 12 hours, to maintain head retention. And Brulosophy validated this assumption with an experiment as well. Do you keep attention to slowly cold crash while dryhopping too for that reason?

@@MaartenEssenburg I know about this, but it's a comprimise. If you can't get the beer of the hops on day 2-3 then you should add the hops at around 10degC and just get it crashed the next day, so you won't extract too much green flavors and astringency. That's also to try and minimize hopcreep. But the verdict is still out on that one, though - meaning how much lower temps actually effects hopcreep positive. So it's all a matter of setup, comprimises and knowledge. But when that's said I haven't felt something wrong with carbonation. I just add pressure before the crash

I think they have it in more places, but here is a link: www.maltbazaren.dk/shop/silikone-fedt-oelfedt-2495p.html

Hola, espero que logres elaborarla. Es una excelente cerveza..... I hope you manage to brew it :) It is a great beer :)

That’s true, but then you get a lower concentration of vanilin and the good flavors that are in the wood.

Cool, the 5 gallons is going to me amazing 😊

Hi Nick, I very glad you find it helpfull. Means a lot 😊

You're welcome :)

Perfect, I'm glad you can use it :)

Cool, thanks ❤️🍻🍻💪

Yes, it is expensive 😂 You can change out the hops and get something else that is also great, but don’t change the grainbill 😊

Thanks 😊 Yes, maltodextrin is a good trick to use 😊

Thanks 😃🍻

They are doing great in the new brewery 😊

Thanks, it is pretty good. It showcases what the style also can do 😊

It’s still really balanced and it is not too mich at all 😊 The low alcohol is probably helping, because the hop oils are soluble alcohol. And all the hops are in the dryhop, so it’s really not too much 😊 It’s a great, light and easy to drink beer 😊

Yeah, I think you’re right! 😊 It’s really a different kind of beer fpr me. I like that white wine vibe I get from it. And I bet my mother would love this on a hot summer day, when my parents are out sailing 😊 It’s a great summer beer 😊

You’re welcome 😊 It is a very interesting beer 😊 Nothing like anything I have brewed before 😊

Thank you 😊 You’re welcome 😊 I’m just glad, you find it helpfull 😊

Ja, mener det var 150-200kr 😊 Så det var ikke galt 😊

You’re welcome 😊

I always let it cool to room temp before adding it, just to be safe 😊

Awesome thank you!!

You’re welcome 😊

I use @Brewfather 😊 brewfather.app

I was worried about that too. But I did an interview with Moersleutel about big stouts (one of the best stout breweries in Europe) and they only use this yeast. If you start it off slowly at low temps and give it yeast nutrition then it works fine. But if you want to be safe, you could just change the yeast 😊

@@Beerstories Thanks. I'll give US-05 a try :) What kind of yeast nutrition did you use? Servomyces?

@martinpaluszewski7099 I use a zinc based nutrition product. It’s a danish product - or somekind og re-packeged product from a local homebrew store, so I don’t know the actual name…

While it's true that you can't replace the oak lid, you can add more oak as the wood becomes more neutral. If your oak additions are made carefully, you'll maintain a similar surface-to-volume ratio and continue to get the micro-oxidation effects our barrels are known for. I have a recharge kit on the website if you're interested in more detail.

That is true for all barrels. If you want to keep using the same barrels, you can add in flavors. Very suttle use of oak chips in there, add spirits after your choice, add sirup after your choice etc. The upside here is, that you only have to cover the lid (turned upside down). So you don’t need 6,5 liters of whiskey. Just enough to cover the lid. Let it rest for a couple of weeks and then you’re good to go again 😊

That is also cool 😊

You’re right! That really is important 😊 And keeping your barrels healthy 😊

Just wondering....are you guys still backlogged with orders, or are you caught up? I just want to know how long of a wait there might be to get one....thanks.

@@theghostofsw6276 Thanks for reaching out! We currently have barrels in stock and they are ready to ship as early as tomorrow. You can check out the available options and place your order via the link in the video description.

@@christopherconrad1129 Thanks for the info!

Cheers 😃🍻

I'm not sure, but it's always an inydstry standard to measure pH at room temp. It might not effect the strip, but pH lower as temperature raises. So I would say it would give a false reading

Maybe he's preparing for a role as a beer enthusiast in his next movie! Haha, you're not the first to say that ;) Though, I heard Nikolaj Coster-Waldau more ;) I guess Val Kilmer is into brewing also. Who is not into brewing??

Awsome!! I'm glad to help :)