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I got some Opal 44 malt from Mecca malting I’m going to use in a bitter. From what I’ve heard it has some pretty good toffee flavors.

I like all four of these, especially the Flannel Fest.

When using any type of berry or fruit for that matter use at least 5lb of fruit per gallon. Otherwise its just a waste of fruit. A lot of the "net" recipies call for low#'s per gallon and lots of sugar. This will leave you with next to no flavor.

Mitchel Way

Congratulations on the test! In my cream ale recipes, I use 50% corn and 50% rice. I don't like the sweetness of corn. For my taste, it's perfect. Great brewing! Hugs from Brazil

Obsessed with these two. Just two dads dadding so hard. Two besties doing what they love. Living their best life. It’s so beautiful. Also incredibly helpful bc I want a pumpkin ale that actually tastes like pumpkin dammit

Try again in a few weeks when the oxygen you introduced with the gelatin effects the freshness.

Big mistake, should been a new beer, because it is, funny how on the packaging no AVB listed, do they not care about that? Anyway, huge blunder on their part, it is completely unanimous, no one likes this beer under the Fat Tire label

Well shoot, i’m a professional researcher

I love this video! Not *just* because i can use the info... But because there was a problem and you fixed it! I *always* seem to encounter a speed bump during projects like this.. So you made it real! Thank you! Keep the content coming.

When I grow up, I want to be like you, what is a stirplate, how is this in relation to preparing for the BJCP which this channel has helped with & yes I watched the whole video.

Great to see you guys again, kind regards from Glasgow, Scotland. XD

eu faço uma lager sob pressão no fermezilla.. ok . .e não controlo a temperatura. .

muito bom.. obrigado Portugal..

I ferment most of my lagers w/ 34/70 at 62F now. There is subtle differences but the beer is still good and drinkable. I just don't brew lagers during the summer. Its just easier to maintain the fermentation temperature. Cheers

Just brewed w honey malt for the first time

just remove one of you taps and connect it there while you bottle

This beer knocks my socks off

What is the name of the valve at 8:38 I think that is really really smart!

If you like blond or golden ales or lagers it's fine but if you like an amber beer it's terrible. They've betrayed their loyal customers and sold out to fit into the Bud or Miller category.

Will never buy bit again. So mad they changed

I loved Samuel Adams Boston Lager for a long time. The remastered formula was OK, but now there is a beer scam going on. The packaging and bottle have changed with lots of red up close to the cap. Beware of that beer as it tastes like crap. It is not the same beer. The bad beer comes from a local distributor in my area called Keg1. Just 12 miles away I can still get the good beer from Grellner Distributing. If the company is trying to boost profits by changing to the "bad beer" it will not work. The public will not stand for it. I finally was able to contact their HR department and the woman there assumed I had gotten ahold of a "bad batch." NO. I am seeing a company switch to cheaper ingredients in order to make more money.

Great in depth feedback. I have a brewzilla on it’s way, very excited to use it after brewing on propane for years.

You guys rock!

Thanks to @RCAC03 for pointing out that Jesse accidentally entered 4LB of Crystal, rather than 4 oz, at 20:34. That explains why the gravity was off at 23:31.

Very timely, I have the Mean Brews Kolsch conditioning now. I used Hallertau Mittelfruh for bittering but the alpha acid was only 1.8%, so ended up using 3 ounces! Hope it works out. In the back of my mind I kept thinking this can't be right as I added them to the kettle! I didn't realize there was the Hallertau Magnum variety but do now. Thank you!

Brewing a kolsch this wekeend. THanks for the inspiration

I usually stick to Brewfather over the past few years. I love the simplicity of the web view. Mike you had shared with me the Web version of Beersmith, but I think its a little behind Brewfather. Something I do when adding a recipe from any source, is I start with the final volume that the recipe declares and plug in all the ingredients as listed then I scale it to my equipment profile.

I gotta offer a great big thank you for the weights trick in Beersmith. I've been using BS for a decade or longer and never knew that! Also, you can just enter a partial figure when selecting ingredients. If you are looking for crystal 75L malt just type 75L and it will show you all the crystal/caramel malts in that color range. If you want East Kent Golding hops just type EKG. and for yeast if you want WLP001 just type 001. As long as the letter string you type is in the name of the ingredient it will pull it up. You can also set up custom mash profiles. I have one for each of my brew systems and each of those has 6+ individual mash options based on temperature. So if I'm using my Anvil Foundry all in one unit and I want to mash at 154°F I just click the mash dropdown in the design page and select "02 Anvil - medium/full body (154)". That's just my naming system, you can organize them however you wish. The whole process used to be covered in the Brulosophy youtube channel but they removed all the old content. I think they can be found deep on their website by searching something like "Beersmith profile tutorial"

4 lbs of crystal!

Hi there How about using it with hot water? 60° 70° maybe Do you think the material is strong enough?

Awesome!

Thx for a great review.

alcohol percentage used to be 4.9 too

its definitly different

LIKE👍👍👍👍👍💥 💢💯💢💯💢💥🤩🤩🤩🤩🤩

Ok do you have a video explaining Lambec? I do not do beer I make mead and I want to do a lambec styled cherry mead. but it is not 100% clear on making them and what process difference there is. if you know of a video or two explaining it I would also dig that info.

Chat GPT is a great way to revise... Type this in 'Ask me a mix of true or false, multiple choice and multiple choice multiple answer questions for the BJCP online exam. Ask me each question in turn' You can then add to that with 'concentrate on the Judge Procedures Manual' or 'ask me questions comparing beer styles' or just 'ask me more questions' to carry on.

Nice video. You got a new sub

After talking to a few Home Brew shops, I was told that the King Keg 20ltr and 10ltr seem to be a bit better. I was told the Oxebar kegs seemed to end up leaking after a while. I bought 2 King Keg 20ltrs and have used them for nearly a year and yet to have any problems. After 2 years they need to be pressure tested, but it doesnt cost much

I don't mind one gallon batches. I make roughly 15 different batches a year. I know another brewer in England that does 1 gallon/5 liter batches. We do a homebrew chat on my channel once a month.

Why dont you just use gravity?

Wait. If 9ne gallon of beer is 8lbs and the keg is 4 gallons. Then that is 34 lbs. But forget about that. How do you carbonate the keg?

Enjoy the nice easy going conversation. Nice work!

Thanks! I have 9 used corny kegs left to clean. Just cleaned one today… I have an eight tap kegerator for nitro cold brew coffee and tea. Will open a little business in a few months

Heard allabout mad elf get cracking cracking open soon ceremonial tasting Crack my sk7ll open with 11 can you hallucinate onnnnnnnnnn iiiiiiiittttttttttttttttt

Interesting. I tried it for the first time today and found it noticeably less flavorful than the Samuel Adams Boston Lager I have known for decades. Greatly disappointing. It's almost like they tried to blunt the distinctive flavor to appeal to a broader customer base that finds lighter, less flavorful beer more "approachable," whatever that means.

Mine started throwing e 4 errors. Used brew in a bag in it. Can't do that. Can't have a thick mash. Cause you can't stir enough to keep it from scorching on the bottom. Going to mash in cooler use brewers edge for hot and to boil

They now have a 20L one ruclips.net/video/eSQk4rZqWw8/видео.html

I used your video for my first closed transfer Worked great but raised pressure from 5 to 10psi as it was a bit slow for me ( which was mentioned in video ) Thanks I gave subscribed & will be following from Australia Pity the fermented beer doesn't look promising I seem to be having problems with hops & clearing Finished gravity was 1010 & let it sit for 2 weeks?