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Those lagers came out looking good, nice clarity!😎🍺

Nice job guy's! 💯

Great show! I enjoyed watching it. Good to know you can brew a better tasting beer than the commercial brewers!

Lithuanian stone brewing... I believe could be a solution to the dreaded, messy, takes forever, decoction mash. Caramelize the mash with a really hot rock. Im gonna try it on an American lager. Stars and stripes, designed by David Heath. Ill probably use a super dense refractory brick, cut it into manageable size pieces.

Nice work. Will have to give this a go.

being fairly new to all grain infact brewing in all, i was just wondering if i had sorachi ace how much should i use for that hops as my calculater said using same amount of sorachi as Motueka my IBU went up to 43 so i imagine i need less .Is this true thank

If you are always brewing a similar batch of beer or making similar varieties of wine, how important is it to wash the yeast? I ask because the way that t'ej is traditionally made in Ethiopia (and t'ej is an indigenous mead or honey wine) is to use the lees of the last batch of t'ej you make as the yest for the next batch. In fact, traditionally, no yeast was ever pitched as t'ej uses the wild yeasts in the raw honey and in the gesho (buckthorn twigs and leaves) that produce t'ej.

Found this channel from your reddit post about your Japanese rice lager, glad I followed, great content

Very cool video, I have not attempted a Japanese lager before, other than wet packs, It's definitely on my to do list though

Nah, good move on the rice hulls. Liberty and Lemondrop are good subs for Sorachi Ace if you cannot find. Thanks for the video, enjoyed it.

I picked up 3Kg of Poha (flaked rice) today from my local Indian grocer to make a batch of Japanese rice lager. I am reducing the bitterness on my recipe this time.

I have been using a power drill to mash in with a paint paddle for YEARS, it totally eliminates dough balls, and I love it! As far as the rice lager, my water, direct from my stream, is also soft, German style water profile, with sulfate and chloride at 30ppm each, easy stuff. I use flaked rice when I have it, but lately just boil up a kilo of Calrose rice (California brewer here), and stuff it in a brew bag with 7 kg of pilsner malt for my 40 liter batch, mash at 64C for an hour, with 28g of Northern brewer at boil 60, and 28g of Styrian golding at 10, with another 56g of Styrian Golding at flameout. I ferment at room temp with 34/70 or CellarScience German yeast for 10 days, keg and enjoy! Cheers!

Question about your fermentation- primary was 14 days, then for lagering or secondary did you leave it on the yeast and then transfer to keg ?

Question about your fermentation- primary was 14 days, then for lagering or secondary did you leave it on the yeast and then transfer to keg ?

I remember looking at some Old Sapporo ads and noticed it saying they used only the finest hops from the Hallertau & Czech Republic regions, which made me think Mitterfreuh and Saaz. If I remember correctly Sapporo didn’t develop Sorraci Ace until the mid 80s. I’m definitely not telling you what hops you should be using by any means I just thought you might find it interesting being a beer nerd and all.

Malted Corn 🌽 has so much better, swoop it out in a Cream Ale over flaked.

I use 34% Woollies long grain rice cooked in a rice cooker in 2 batches and get 78% efficiency. I live in a regional area and freight costs are through the roof. Using rice from the local supermarket helps.

I brewed one with a jar of organic 100% rice syrup and Gladfields Light Lager malt with a small mix of Gladfields Pilsner malt for a little more flavour. I went with Wakatu hops, or known as Pacific Hallertau. And some Gladiator for head retention 👌🍺. Good video 👍.

Great looking brew! I've read in places from experienced folk that the Japanese brewers are on par with the Germans. And yeah, I'll take a Japanese lager over a Mexican one any day. Look forward to the comparisons!

Maybe I am biased but yeah fresh home brew will be 100% better. Should have done the dark lager

If you start the mill before you put your grains in, that will stop it from jamming. Trying to crank the rollers with 3 odd KG of grains on top will always make it difficult.

I love the mexican lagers, the homebrew ones over the mega breweries ones at least. I want to do one with the kiwi Motueka and or wakatu hops to get that lime flavour in the beer

Wouldn't your grain stirrer tear through the whole grain bill enough to avoid dough balls?

I'd love to see your guy's take on a Heineken clone. One thing about Heineken that throws a lot of people off is they expect all Heineken to have that "skunky" flavor and aroma which I do enjoy quite a bit. It will have that out of the bottle but is much less there (to me anyway) out of the keg or even in a can. Good video either way and thanks for sharing your recipes on Brewfather too.

cracka 👌. Def going to brew this one

These videos keep getting better and better. Looking forward to the next video! 😁

Thanks!!! Keep up the great work!!

I love beer ❤

Oh, hell yeah, definitely in my top 3 favorite styles of beer.

When using a salts calculator (brewersfriend) I struggle to figure out how much of which salts to add. I add one item which then hits some of the mineral targets, but then when adding the rest everything gets out of whack, continuing adding various salts and soon nothing matches my targets anymore. It's so frustrating, which ones do I add first/last. Is there a better approach then just randomly trying to increase or decrease the various salts and hoping to get close to my targets?

Great video as always! qq, you've never had any issues making starters with dry yeast? Everyone online seems to say you're not "supposed" to but I guess I've never questioned why that is. Thanks and cheers!

Great video! Could this system and process be used for hard seltzer? Any info would be much appreciated!

Different lacto cultures produce different profiles, I once used some probiotic pills for souring and it gave me kinda parmeggiano cheese hint, then I added basil and thyme as dry hop and some tomato paste. Called this one Pizza Neapolitana

Good job guys. I just want to know the shelflife for this beer? And how to increase self life?

What is the shelf life of this process beer? And how to increase shelflife?

Can you please explain the PPM? For example, how many grams of sodium is equal to "x" ppm?

Your mother was a hamster and your wine smells of elderberries. Cool recipe, I have made mulled wine a few times before, the wife loves it and I can't say I don't like it. I think this recipe would be better than the last one I used so I'll have to hurry up and give this a try before it warms up any further!!!

How cold is an Australian winter?

Not for $700 USD. It's so nice the hop extract comes with antifreeze. Issue is your "brew day" time saving can be done without this machine easily.

Brewing this again this weekend. This is a wonderful recipe gents

Good feedback fellas. I'm glad you ended up with beer you can enjoy. Tweaking recipes is part of the journey IMO. Cheers boys

Winter is almost gone but. Think I will give this a crack in a week

Had a recent disaster myself. I use a brewzilla. Have you ever had the bottom of the malt pipe come out when lifting the malt pipe. Well I did. Only 8kg of grains for the 65litre system. Only doing a 40litre batch. Anyway I saved it, still no idea how that happened as when cleaned you can't push it through. Next brew I will back up with a bag as well.

Fun video as usual guys, I don't know about that white cyber truck mini on the left of screen though, it looks like someone told AI to make a futuristic rubbish bin.

Loved your video. I don't often brew beer but chocolate stout is a beer I do like to brew and drink. But here is a thought: I often make liqueurs and I use vodka as my spirit of choice and rather than macerate fruit or nuts or cocoa nibs for weeks to extract the flavors, I add the flavor compounds to the vodka and seal everything very tight. I then heat water in a water bath using a sous vide precision cooker set at 150 F (about 65.5 C) for two hours and so "cook" the liquor. Those two hours and the time it takes to cool down to room temperature is all the time it ever takes to fully extract flavors and colors. If you have a sous vide, this can give you far more flexibility in the amount of time you need for your "brew day" .

A lower pH won't necessarily have a more sour flavor than the same beer with a higher pH. You need to also look at Titratable Acidity. TA and pH are related to each other but not necessarily equivalent because of buffering. Look to the wine people for guidance on this. A higher TA wine will taste more sour, all things being equal. Also, sulfite (potassium metabisulfite) will knock down the yeast to a low level. Potassium sorbate will render any remaining yeast unable to reproduce so they die without any new yeast cells being "born". That's how you get the fermentation to stop. BTW - The lower the pH, the less sulfite you need.

So, you've stated before that you are not a brewery and that you don't have a license to sell the beer, so what exactly do you do with the beer, why do you have so much high end equipment, and are your livers ok?

That is a shit load of rice hulls. How was your efficiency for this batch?

I've been using the paint mixer for YEARS, and use it at top speed, as do you! Well done! I also use Midnight Wheat for color only in any red ale I happen to brew. Happy to stumble upon your channel, and will subscribe; looking forward to more fun videos!

It certainly does look like a delicious beer that could warm the palate during the cold winter months. Also; I like that you guys are willing to revisit recipes from time to time. It demonstrates progression IMO.