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Opened a 1 bbl brewery. Did 2 batches yesterday. Just enough for my bbq restaurant. I didn’t come from homebrewing as most do. My observation would be; Homebrewers have to much passion (here me out) ….they want to make the wildest examples of their favorite styles ignoring their customers. Most people (and in sales you want most people) like simple, clean, crisp drinkable beers.

Stopped by the Sonder booth on Thursday night. Great beers!

Estaremos ligados

I work at a brewery with 2 3bbl FV tanks we can use as a big grant tanks just for adjuncts. So we can cip and then add adjuncts then purge the tank and add anything or mix it all together with no O2 being introduced to the beer. This makes for a sealed system and a very easy head pressure transfer. Also this way works if you don’t have a grant or a free FV to use. Just another way to do it

Do you add the adjuct the same time you fill the Brite tank?

What's with the floor flush 1:50 into the video? Where does the evacuated CO2 go? Is it reclaimed?

Just saw the same from Genus Brewing. They suggested swapping to Chit or Red X (or several others), depending on the original malt

Quick question, was there any previous carbonation on the tank? Would this be able to be done using a small unitank full of the adjunct and force through the racking port? No chance of O2 uptake nor a beer geyser that way? Or maybe add a butterfly at the top below the PVR? Am I overthinking this Adam?

Mr Mills the one and the only. You have been an indispensable resource to me on my journey from non-brewer to home brewer to brewer and brewery builder. From the beginning, you stressed that “Brewing great beer is not a business plan” over the years you have taught many of us what that means, but please explain the business beyond brewing and the importance of understanding your market and building the right business/brewery.

I'm studying for the BJCP written exam and I find it hard to believe that water profiles played a bigger role than technology and taste preferences as to which styles popped up where. Yes Dublin has high bicarbonate water, and yes dark malts tend to be more acidic, but were dark beers being brewed because the water was alkaline? Or was it that paler malt didn't really exist until Daniel Wheeler invented the drum mill in 1818? Brown malt was just the norm. Pale malt was only used to make porters and stouts once brewers realized that they could get higher efficiency out of pale malt and then add small portions of highly roasted dark malt. There are plenty of cases of regions brewing dark beers without high bicarbonate water (Germany has the dunkel and schwartzbier, Czech has dark lagers). Is there more evidence to this notion, or is it just a romanticized coincidence? Thanks

Where did you buy the sanke connector with the valve? or did you build it? It looked like one complete unit.

No one is actually saying what this dank flavour profile is is, it sweaty or what my old neighbours house used to smell like, before the police vans came around?

At what quantities do you whirlpool and dry hop , scale it down to homebrew level ? 5 to 6 gal batch

I suppose the big question is when you did the blind tests did the batch without sparge acidification have preboil or pre whirlpool hop ph adjustment? Ie are you certain it is malt tannins and not hop tannins?

Do you occasionally pull the spear and inspect? How often? I'm not filtering my beer. I kegged 4 wonderful Vienna Lagers at the same time and one went bad.

What’s your preferred chemicals for keg washer? I use Blichmann keg washer Would acid 5 or acid 6 work in place of pbw?

Sup Adam! Regarding this, a question pop up in my head: What about having a low viability (e.g. 70%) but having a LOT of that yeast in a brink or something. You could calculate and pitch enought of the healthy one, but you would be carrying a lot of dead cells. In theory, you could perform a good fermentation BUT... could all that dead yeast immediately create autolysis off-flavors or a pH rise? Cheers!

So is 6 pounds per barrel scale to almost 1 pound per 5 gallon batch on the homebrew scale? Great scott Batman that's a lotta hops!

When adding fining agents, is oxidation a factor? What I mean is, if you can get the fining agent in oxygen free will there still be oxidation from the product/liquid itself? If so, what are some ways to combat this?

For rust on ss, i have used a "pink acid" phosforic and nitric blended CIP acid in the brewery. Will work on other metals too. Carefull it may eat pits into some alloys . At home Evapo-rust works a treat. Maybe a quick scrub with a tooth brush for triclamps.

Thanks Adam. After further investigating the 4 kegs were severely over pressurized. I found no leaks. I believe it was the regulator. I'm glad they didn't explode!

Awesome braj, it's all good reassess the situation tweak what it needs come out the other end, whatever feels good to you family and your life is more important than youtube honestly.

Thanks so much, Adam! Appreciate your thorough and detailed response to my questions 🍻🍻

I don’t know you Adam, only from what I’ve watched in your videos. But I have a feeling you are a pretty great dude. Thanks for sharing your stories and knowledge.

How much does that chill haze affect flavor?

Hey Adam, I’m new to the brewing world and currently work in a brewery that uses RO water to brew with. Should we be using the RO water to clean and sanitize with or is tap water alright to use?

Damn it i overslept

Hot tips? Cool tips? I like the warmer temps - blow off all the sulfur.

I use 2 packs of Proper Seltzer yeast nutrient, 2 packs of Lutra Kveik yeast and 10lb of dextrose to 10gal of purified water. This produces a neutral base

2-4% sugar will help hops pop

Great video! Do you use any particular brand of fruit purées or do you purée the fruit in-house?

I use propper when I do seltzers. I tend to under-nutrient my seltzers a bit so they leave a little bit of residual sugar. I have found that Propper can leave a flavor behind if you use too much.

Nice to see you again!

I know I did this but it makes me laugh so hard.

Make beer that sells🍻

In a future video, could you show this process? Thank you.

Hi Adam!! the file is not longer available

Great videos!! Gretings from México

How bad would it be if you got not only alive yeas into the new wort but a good amount of dead?

When doesn't adam drop truths haha

Great answer Adam! I thought I heard somewhere pressure ferm suppresses krausen so headspace is less of an issue. But perhaps this is still an issue with those very active yeasts.

How to sanitize the keg before fill it with beer ?

Hi, what is the pressure in your fermenter (do you let it fully depressurize before pushing the puree?) and in the spike vessel?

How do you know you're hitting the correct ph after several rounds of spraying the phosphoric acid? I guess i didn't see you taking any readings to make sure you were adding the correct amount.

what do you use to keep the exterior of the brew vessels and fermenters so clean?

I Know, it is not about topic, sorry for that, but I would ask you, best way/ways to adding adjuncts(like hazelnut, vanilla, cacoa nibs etc..) to imperial stouts?

Seems like youre breaking down and reassembling the tank prior to cleaning instead of cleaning the Tank, soaking the parts and then reassembling with sanitary methods. seems kinda extra steps and backwards to me.

The card I signed up with last night may have been expired. I will re-enroll with the next podcast if necessary. Thanks again, I enjoy your material and presentation style.

Great information, thanks You must be fun to work with!

Are you resting your pulls or just boiling for Maillard