There is a few good cold ipa’s I’ve had at local brewery’s. It’s hard for me to tell the difference between a regular ipa and a cold one but they are good
Confused me at first viewing. A black disconnect on the gas post, but closer look, realised he’s installed the universal posts, the one’s with the double notch on the collar
Impressed you caught that as most people don't take notice to things like that. The posts have some additional modifications to keep the springs inside, but he has a solution to help clean those easily.
Reach out to - Trong (at) HomeBrewLab.com and tell Trong BitterReality Sent you. He will give you a deal if you decide to buy one. In the description, I gave a list of everything that comes with the setup which makes the system worth it just in parts as I think the current Retail is $400 and saying you saw it here with the code "BitterReality" will score you $40 off that. He has even offered to brew on Zoom with most buyers to help them through their first brew which is beyond awesome, especially for newer brewers. I love all the things he invents and this is helping him bring all his inventions together into one system. He has already sold a fair amount all over the world and even helped introduce brewers in locations near each other that were looking for help from fellow brewers which is really exciting to me.
I had a cold IPA in Banff the other week, and I gotta be honest, the brut IPA I just did at home, was done on the cold side, and I like it better, too. First time I've ever got a beer to attenuate near 100% In the earlier days my attenuations were always low. These days I'm nailing dry beers pretty consistently. That's a true "all in one" you're demo'ing there. I'd be interested in trying something like that in a 6.5 gallon size.
That is awesome, as I come up with a lot of beer recipes that I really enjoy, but a "Brut IPA" fermented as a "Cold IPA" sounds amazing as I've mentioned in a lot of videos a really love dry beers and IPAs seem to be a favorite go to for me so that would be a great combo. Thank you for the idea!
@@BitterRealityBrewing NP!! I was amazed how well that 'gluco' enzyme worked. I mashed at 144, as well as adding a couple of drops into the ferm, and I dialed back the hops I'd usually dump into a NEIPA by about half, and man, does it ever taste good. I used Nottingham, but I did ferm at around 13-15 C. dry hopped on cold crash, and bob's yer uncle. Sure don't drink like a 7.1% beer. The wife was saying "I have a headache today, I think that hoppy beer is dangerous..." LoL I was like uhh yeah, handle that one with care...
@@BeetsByHometownBrew LOL! I love those beers that don't taste as strong as they are. I've made a few around 8% that have been light and smooth. This is one of my main reasons for always telling people about the abv when I give my beers out to avoid surprising them with a headache. 🙂
Of course I thought about it. I have brewed an Oyster Stout with real fresh oysters before and it was really nice, but it really just utilizes the saline and the mineral content.
There is a few good cold ipa’s I’ve had at local brewery’s. It’s hard for me to tell the difference between a regular ipa and a cold one but they are good
Confused me at first viewing. A black disconnect on the gas post, but closer look, realised he’s installed the universal posts, the one’s with the double notch on the collar
Impressed you caught that as most people don't take notice to things like that. The posts have some additional modifications to keep the springs inside, but he has a solution to help clean those easily.
Where can I find fine the complete pot-au-brew? Try Homebrew Labes. Thanks
Reach out to - Trong (at) HomeBrewLab.com and tell Trong BitterReality Sent you. He will give you a deal if you decide to buy one. In the description, I gave a list of everything that comes with the setup which makes the system worth it just in parts as I think the current Retail is $400 and saying you saw it here with the code "BitterReality" will score you $40 off that. He has even offered to brew on Zoom with most buyers to help them through their first brew which is beyond awesome, especially for newer brewers. I love all the things he invents and this is helping him bring all his inventions together into one system. He has already sold a fair amount all over the world and even helped introduce brewers in locations near each other that were looking for help from fellow brewers which is really exciting to me.
I had a cold IPA in Banff the other week, and I gotta be honest, the brut IPA I just did at home, was done on the cold side, and I like it better, too. First time I've ever got a beer to attenuate near 100% In the earlier days my attenuations were always low. These days I'm nailing dry beers pretty consistently. That's a true "all in one" you're demo'ing there. I'd be interested in trying something like that in a 6.5 gallon size.
That is awesome, as I come up with a lot of beer recipes that I really enjoy, but a "Brut IPA" fermented as a "Cold IPA" sounds amazing as I've mentioned in a lot of videos a really love dry beers and IPAs seem to be a favorite go to for me so that would be a great combo. Thank you for the idea!
@@BitterRealityBrewing NP!! I was amazed how well that 'gluco' enzyme worked. I mashed at 144, as well as adding a couple of drops into the ferm, and I dialed back the hops I'd usually dump into a NEIPA by about half, and man, does it ever taste good. I used Nottingham, but I did ferm at around 13-15 C. dry hopped on cold crash, and bob's yer uncle. Sure don't drink like a 7.1% beer. The wife was saying "I have a headache today, I think that hoppy beer is dangerous..." LoL I was like uhh yeah, handle that one with care...
@@BeetsByHometownBrew LOL! I love those beers that don't taste as strong as they are. I've made a few around 8% that have been light and smooth. This is one of my main reasons for always telling people about the abv when I give my beers out to avoid surprising them with a headache. 🙂
Use real anchovies
Of course I thought about it. I have brewed an Oyster Stout with real fresh oysters before and it was really nice, but it really just utilizes the saline and the mineral content.