Really cool that you went with distilled water. I was struggling to get a base profile that worked well with very Hoppy IPA’s. You helped me over the hurdle. Thank You!
Really cool you got that system to use, i watch that channel all the time and i got your vids in my feed some time ago. I really enjoy the way you put your vids together, entertaining and educating. Im gonna watch this vid when i got the time later today, just wanted to drop by and say hi first
Tasting and improvement segments were excellent, very informative and unbiased. Also was unaware of laggering warm under pressure as a hack, this some thing that I will be able to utilize. Thanks for all the info. Wasn't expecting such a informative video lol.
Lol your comment about brewing a stout is so true. I did a huge stout in the 20 gallon clawhammer system--there was over 40# of grain. The pulley they sell does make it easy to do these on your own.
Another great video! I just brewed your Cascade Pale Ale and am waiting on the fermentation to finish. Always appreciate the effort you put into your videos. 👍
I appreciate that you give both the positive and negative aspects in the reviews of your beers. I'll try this without the biscuit malt and with a decoction mash as you suggested.
I’ve been watching your more recent videos (which are great) and finally figured out why you used distilled water so often 😂. Cheers, thanks for the tips!
I am very glad on your behalf! Emmet, Kyle and Ross are the bees knees. I like this style of yours, keep it up this! Happy holidays and stay safe. Skål!
Congrats man well deserved! Stoked to see what you do with it over time 🍻 When I lived in apartments I used a hose adapter on the sink and ran it out to my outdoor setup for cool down and what not. Worked like a charm. Guess you can’t exactly drain off the balcony but maybe lol
Great video! I appreciate the innovation of using distilled water since we can now easily follow your brewing salt additions. Since you have a hot rod you could use it with the Clawhammer if you can find a separate circuit somewhere nearby. I brew with 110 volts too and let my water heat up while I grind the grist, measure out hops etc.
I wish I had another circuit handy, I'd be boiling in 10 minutes with two heat sticks! Glad you like the water changes, I think it's overdue. Only costs 8 bucks per brew but there's a lot more payoff. I've found myself doing stuff like shooting the intro/recipe clips and stuff while that happens. Or shopping for my ingredients lol
I like my helles w/ 88% pilsner malt, 5% munich malt, 5% carahell, and 2% acid malt. I recently got barke pils which should help with bready malt notes. May looking into barke munich as well
Great vid as always! I just finished up a Maibock along the same profile. Same hop. I had a brewer friend suggest Munich malt and oddly some Maris otter (less than 15% each) to mimic melanoidin, as it almost eliminates diacetyl-like flavours that can result from too much melanoidin malt, while also avoiding the time and effort behind decoction. Looking forward to every next video good sir!
Interesting ideas with those extra grist additions. I imagine it would help to bump up the biscuity portions well and would add to the richness. Thanks for watching!
I also go shopping at the local thrift shops for beer glasses...gets you some really unique pieces for next to nothing - I admit it can be a challenge to turn up a set of matched glassware. Ollies is another great place to shop for beerware. Great video, lovely color and clarity...I want to make this but with Mt.Hood. Since you found yours to be lacking depth, I may add some melanoiden and double the biscuit or go to Special B (Dark may be an issue) or Honey Malt (can be cloying). When would you veer out of Helles and into Bock - just color and hop levels?
I made a Munich Helles with WLP 838 last year and it turned out fantastic. I may have to make this style again, it's very good for the nice weather. Mine was primarily Pils, Munich, and Melanoidin so I can attest to what you are saying with the malt bill adjustments you discussed. Cheers!
Wrapping your kettle with some insulation will help a lot with your heat up rate. I used a foam core radiant barrier insulation that I got from Amazon for ~$25.
Glad it turned out well in the end despite getting wonky with the biscuit. I recommend Weyermann Light Munich if you rebrew, cuz it's only 5 SRM and should get you the flavors you want without a ton of color. Looking forward to the next one, I hope you make a "wee-bit heavy" pun when lifting that grain basket out!
After more than 6 years of brewing with my tap water (I usually added only some lactic acid) I recently started adding salts to hit a specific ion profile and it is a hell of a difference. My next mash will also build from distilled water. Cheers!
For a more malty Helles character, try a different yeast. Wyeast Munich lager II may be similar to the Paulaner yeast. Btw, my first all-grain beer was a triple-decocted Munich lager (Helles) with liquid Munich lager yeast.
Get yourself an under counter RO filter. Works just fine and always have the water on hand. We drink the water all the time and bonus I use it to brew with. Bought mine from APEC water. But there are many other companies out there. Mine is the 6 stage system.
Would be great if I wasn't renting. I don't know how happy the landlord would be with me messing with the under sink area haha. For now this solution works well and I don't really know how much longer I'll be in this apartment
Nice system, man when I load up my RoboBrew with like 14-15 lbs of grain I definitely need another pair of hands pulling that basket out . Looking forward to you using distilled water and adding salts, 👍🏻👍🏻🍺🍺
I plan on it, clawhammer has new insulation kit they will be sending me eventually. As for the other heat stick, while it would work nicely it requires a separate circuit to avoid tripping a breaker
@@TheApartmentBrewer Hmm. Another odd ball idea to speed up would be to seperate your water/wort in 2 vessels (your smaller kettle) and use the stove top. Then again, that's only if you really need to shave that 20-30 min extra from the brew day. If you can let it go on auto pilot the extra time is not that bad anyhow
@@TheApartmentBrewer I do something similar with my Grainfather. I located the nearest outlet that was on a different circuit and use a beefy extension cord to my hotrod heat stick. I've not had any issues this way and it does save significant time coming up to boil temperatures.
Officially no, but I am going to use it to brew a variety of beers on it and will push its limits. This video is probably as close to a review as I will do, but I will be honest about its strengths and weaknesses
Thanks for planning on doing future batches with distilled water. I’m assuming with the aid of Brewfather and others it would be easy to scale the chemistry if we do other size batches?
Absolutely should be able to scale. For reference in this batch I used 7.5 gallons of water but in future videos ill be mentioning starting volumes in the video.
Great video, I am glad you got a new system. Question, I am currently using a mash and boil all in one system with a pump. I do a sparge step after mashing and my efficiencies have always been really good, like around 75% plus. By eliminating the sparge step with this system will you be reducing the mash efficiency?
Oh absolutely. Its an easy compromise in my opinion buy just getting some extra grain. That being said I was still very surprised at the efficiency I got for this brew despite being a BIAB style system.
Another great vid! So this was a full volume mash and no sparge/additional water ? Beer looks superb, I love the focus work on those rising bubble!! I have absolutely no experience with any brewing system but I find that the Clawhammer looks sort of finicky to use. All the tubes and valves poking out and having the controller separate doesn't draw me to it, I have watched some of their vids and the controller looks counter intuitive but it probably makes great beer once you tame it. I'm looking into systems and I will most likely get the Brewzilla 35, seems more self contained. I know what you mean with exterior light, I'm fomr Quebec City and it gets dark early and fast in the fall, I miss the fall! Also do I spy a Lagavulin16 behind the Laphroaig 10 !?
Thats correct, the "sparge" happens when you pull the basket out of the wort and let it drain. Some people when doing BIAB will rinse the grain to sparge in a way (I used to do that) but I've found I've hit sufficiently close to my calculated pre boil gravity in most cases. It is a lot of "stuff" but I've found that makes for it to be easy to replace parts and maintain if needed. Lagavulin 8 in the back! Cheers northern neighbor!
I've had my CLAWHAMMER for a couple of years and absolutely love it. I am hoping to upgrade next year. I just got my 240v outlet in. Note... I've done a 21lb grain build in the 120v... I'm not sure what the max weight is but it handled the 21lb no issues.
Hmm, when I mashed in with 18 lb of grain for the wee heavy I brewed after this I ended up with only 4.5 gal, maybe there's some starting volumes adjustment I need to work on. I used 8 gal of water
@@TheApartmentBrewerhmm... I'll try to screen shot the anvil guide as it's pretty good at the starting water measurements. Did that 8gal also account for the hop addition(s) or just grain?
So I see you had your Helles on tap after just a few days after fermentation. I realized how much better Lagers or Lager like beers get the longer they sit in the keg in the fridge. Wonder how yours developed after your video and after more time
Good thing about brewing outside is that your whole apartment won't smell like wort and hops for the next few days. I remember those days brewing in an apartment. Cheers!
Did you use a single or double crush (for the grains?). What was the pH (planned versus actual)? Did you only use 2 packets of yeast since you were fermenting at room temp with pressure? Great video, and glad you can get outside with it.
I ended up doing a single crush actually. And I ended up with both planned and actual pH matching at 5.2. I would have still pitched a starter if I had the time but I still recommend a full lager pitch if pressure fermenting.
Question. In your improvements you said beef up the Munich Malt however you dont have Munich in the original recipe so do you mean add more Vienna or split the base malt Pilsner for 50% Munich?
Oof, I don't know if we can talk anymore now...🤣 nah in all seriousness though they are extremely similar and I bet you could use the same recipes in either. And the anvil is still a great setup!
Hi! I Recently discovered your channel. Very enjoyable and informative. I think you should rename this recipe "One Helles of a Pilsner" just from your tasting notes. ...and how dare you hide the Lagavulin like that?! ;-)
I guessed right about the clawhammer system! The biggest flaw of that system is the three loose hooks that make you want an extra hand or two, god help you if you dropped one into the pot while lifting...
Yeah its definitely not as streamlined as say the grainfathers style but I've found if I keep the vessel on the floor for the mash I can get a lot more leverage on it and it's easy to get them all in snugly
Hey mate I noticed your fermenting at a lower pressure (15psi) than some of your other room temp lagers. Is this for any reason? What do you think is the best pressure or schedule for this beer? I have just finished brewing it and it's in a no chill cube now ☺️
I don't think there's a big difference in results between 5 and 15 psi to be honest. With higher pressures, there is a lot more foaming when you release pressure suddenly, which is a bit easier to manage with larger vessels like I have now
At 11:52, all that condensation that dropped back in..probably better to at least hold the lid off to the side and dump that part..I thought conventional wisdom said covering the boil allows the badness you’ve boiled off to re enter the wort through condensation?
Yes...ish. It didn't have an impact on the beer. Most modern malts are not going to be capable generating as much DMS as they did back when that conventional wisdom was established.
@@TheApartmentBrewer your stove is not attached to the wall (i looked at video 😂) I used to pull my dryer away and run an extension cord.to.the controller
No its not, but I rent and I'm not sure that would go over very well with the landlord. Also I would need 240V equipment which I don't have access to. Good idea but it just doesn't quite make sense for me right now
@@TheApartmentBrewer CHS can always be upgraded later 😉 I built my system bases on their ideas, unfortunately buying.one from them and shipping to central Canada is not cost effective
If you want it to taste like Pauläner stop fermenting at 72F. Pitch it at 45f on an entire previous yeast cake and hold it at 48 for the rest of primary. Lager 101 really. Lack of off flavors doesn't mean presence of correct flavors. Rant over, and I do like your vids.
All good, not everyone really buys in on the pressure fermentation thing. I'm just happy you didn't have a mental breakdown over me not decoction mashing!
@@TheApartmentBrewer If Decoction was important to a Bavarian Helles i may have lol. None of the big Munich brewers are using Decoction on Helles, but they're all fermenting in the 40's. It cracks me up how home brewers will mimic every detail of some NEIPA brewery including zero O2 dry hopping and transfers, but fermenting a lager below 50 degrees is just too much to ask. And I promise you Pauläner's effective fermentation pressure is over 5 psi. That's really marginal. I do admire how often you brew though. I need to step up my frequentsy.
![Lp. Последняя Реальность #96 ЗАПРЕТНЫЙ БИЗНЕС [Секрет Санчеза] • Майнкрафт](http://i.ytimg.com/vi/Q7mvZoxtvvw/mqdefault.jpg)
Hi, nice vid!
Got a question,if u didn’t sparge, what’s the ratio of grain and water?
So I started out with 7.5 gallons, with a 11.25 lb grain bill so that's about 2.6 quarts/lb or 5.5 L/kg
Looks like an amazing beer! Definitely putting this one on my radar. Cheers! 🍻
Really cool that you went with distilled water. I was struggling to get a base profile that worked well with very Hoppy IPA’s. You helped me over the hurdle. Thank You!
Great vid! I really enjoy watching your videos, very informative and well produced.
Thank you, I appreciate the feedback!
Glad you got that system! I Can’t wait to get one. It’s so easy and works so well.
Definitely is a lot easier to use than what I'm used to. I think there's a little bit more quality control as well. I'm very happy with the system!
Great video as always, definitely one of the best brewing channels out there =)
Thanks for the kind words!
Finally a homebrewer who's not throwing in a massive late hop addition in a Helles. Nice brew!
Really cool you got that system to use, i watch that channel all the time and i got your vids in my feed some time ago. I really enjoy the way you put your vids together, entertaining and educating. Im gonna watch this vid when i got the time later today, just wanted to drop by and say hi first
Thanks for the kind words! Let me know what you think of this one when you get the chance!
I love your channel so much that this news excites me greatly 😂 keep putting out the amazing informative content my friend 👍
Thank you so much! Glad you enjoy it!
Tasting and improvement segments were excellent, very informative and unbiased. Also was unaware of laggering warm under pressure as a hack, this some thing that I will be able to utilize. Thanks for all the info. Wasn't expecting such a informative video lol.
My pleasure! Glad you enjoyed the video, let me know if you need any help with pressure fermentation!
Awesome man congrats on the new system!!!
Thank you!
Lol your comment about brewing a stout is so true. I did a huge stout in the 20 gallon clawhammer system--there was over 40# of grain. The pulley they sell does make it easy to do these on your own.
Another great video! I just brewed your Cascade Pale Ale and am waiting on the fermentation to finish. Always appreciate the effort you put into your videos. 👍
Awesome! I hope it turns out well for you, and thanks for watching!
I appreciate that you give both the positive and negative aspects in the reviews of your beers. I'll try this without the biscuit malt and with a decoction mash as you suggested.
I've got a brand new helles lager video if you want to check that one out as well, might provide some fresh insights if you're curious!
I’ve been watching your more recent videos (which are great) and finally figured out why you used distilled water so often 😂. Cheers, thanks for the tips!
I am very glad on your behalf! Emmet, Kyle and Ross are the bees knees. I like this style of yours, keep it up this! Happy holidays and stay safe. Skål!
Agreed! Thanks for the kind words, I wish the same to you! 🍻
They are awesome dudes!
Good job on the video. Keep up the good work!
Thanks, glad you enjoyed it!
Another great video! Thank you so much!
box of high end snacks.........@22.42.....hahahaha......but the beer looks very nice.......crisp and malty.........and nice glass man.......cheers
Cheers!
Congrats man well deserved! Stoked to see what you do with it over time 🍻 When I lived in apartments I used a hose adapter on the sink and ran it out to my outdoor setup for cool down and what not. Worked like a charm. Guess you can’t exactly drain off the balcony but maybe lol
Thanks! Yeah I don't know how my downstairs neighbors would feel about that 😆
Great video. I use a similar system with a basket and I use a couple of pulleys to lift mine out and tie it off. Saves the rotator cuff!!!
That's a great idea!
Great video! I appreciate the innovation of using distilled water since we can now easily follow your brewing salt additions. Since you have a hot rod you could use it with the Clawhammer if you can find a separate circuit somewhere nearby. I brew with 110 volts too and let my water heat up while I grind the grist, measure out hops etc.
I wish I had another circuit handy, I'd be boiling in 10 minutes with two heat sticks! Glad you like the water changes, I think it's overdue. Only costs 8 bucks per brew but there's a lot more payoff. I've found myself doing stuff like shooting the intro/recipe clips and stuff while that happens. Or shopping for my ingredients lol
I saved up for a year for my clawhammer. I love how easy to use it is and how consistent my results are
Worth the wait! Glad to hear it!
Thats a great name for a beer, and it looks delicous!
Thanks! I pretty much always try to do some sort of pun in the name lol
I like my helles w/ 88% pilsner malt, 5% munich malt, 5% carahell, and 2% acid malt. I recently got barke pils which should help with bready malt notes. May looking into barke munich as well
Nice system I built my own that is very similar. I use a grill grate to set the basket on instead of the hooks.
Nice! My old system was very similar to this as well. It's a good design concept!
Great vid as always! I just finished up a Maibock along the same profile. Same hop. I had a brewer friend suggest Munich malt and oddly some Maris otter (less than 15% each) to mimic melanoidin, as it almost eliminates diacetyl-like flavours that can result from too much melanoidin malt, while also avoiding the time and effort behind decoction.
Looking forward to every next video good sir!
Interesting ideas with those extra grist additions. I imagine it would help to bump up the biscuity portions well and would add to the richness. Thanks for watching!
Wishing their system was in my budget! Watch a ton of their videos and it looks like a very nice system. Maybe one day it'll be in the budget
It's definitely not cheap, but it is certainly a great system and worth the investment keep saving!
Looks spot on and beautiful. The flavors sound great even if it's not exactly what you were going for
Cheers Steve
Thanks Jesse! It is pretty good, cheers!
I also go shopping at the local thrift shops for beer glasses...gets you some really unique pieces for next to nothing - I admit it can be a challenge to turn up a set of matched glassware. Ollies is another great place to shop for beerware. Great video, lovely color and clarity...I want to make this but with Mt.Hood. Since you found yours to be lacking depth, I may add some melanoiden and double the biscuit or go to Special B (Dark may be an issue) or Honey Malt (can be cloying). When would you veer out of Helles and into Bock - just color and hop levels?
I made a Munich Helles with WLP 838 last year and it turned out fantastic. I may have to make this style again, it's very good for the nice weather. Mine was primarily Pils, Munich, and Melanoidin so I can attest to what you are saying with the malt bill adjustments you discussed. Cheers!
You'll be happy about next weeks video then!
@TheApartmentBrewer looking forward to it!
Wrapping your kettle with some insulation will help a lot with your heat up rate. I used a foam core radiant barrier insulation that I got from Amazon for ~$25.
True! I actually am going to get a kit from clawhammer soon but they have to their new design in stock first
@@TheApartmentBrewer And bust out that heat stick you've used before to pump in a few more watts.
@@andrewbarker1190 Would need a separate circuit handy for that, otherwise it'll pop the breaker
Another great vid so informative 👍🍺🍺
Thank you!
Glad it turned out well in the end despite getting wonky with the biscuit. I recommend Weyermann Light Munich if you rebrew, cuz it's only 5 SRM and should get you the flavors you want without a ton of color. Looking forward to the next one, I hope you make a "wee-bit heavy" pun when lifting that grain basket out!
Argh I totally missed that pun opportunity when I brewed it! Thanks for watching!
Hmmm, uploading your Beersmith recipe to the cloud & sharing it? 👍👍👍
I have brewed all the hoppy and hoppiest Ale beers I could. Now all I want to brew is true German and Czech beers . Vundabar
Never hurts to try something new!
After more than 6 years of brewing with my tap water (I usually added only some lactic acid) I recently started adding salts to hit a specific ion profile and it is a hell of a difference. My next mash will also build from distilled water. Cheers!
Yup, brewing water is 97% of beer so it makes a big difference!
For a more malty Helles character, try a different yeast. Wyeast Munich lager II may be similar to the Paulaner yeast.
Btw, my first all-grain beer was a triple-decocted Munich lager (Helles) with liquid Munich lager yeast.
I’m sure you’ve already figured this out, but you can hang that lid on the kettle handle. Just so it’s easy to keep it out of the way.
Actually, no I didn't lol. But now I am going to do that haha
Good on clawhammer...that is a system I dream about, but currently don't have the cash lol cool video, awesome beer
Keep on saving and you'll get there! Its definitely a good system, but you may be able to save some cash if you build one yourself
Get yourself an under counter RO filter. Works just fine and always have the water on hand. We drink the water all the time and bonus I use it to brew with. Bought mine from APEC water. But there are many other companies out there. Mine is the 6 stage system.
Would be great if I wasn't renting. I don't know how happy the landlord would be with me messing with the under sink area haha. For now this solution works well and I don't really know how much longer I'll be in this apartment
11:40 You did a pretty decent job there!
Thanks! I've heard it pronounced like 4 different ways haha
I see the four roses in the back, respect
The single barrel is pretty good!
Nice system, man when I load up my RoboBrew with like 14-15 lbs of grain I definitely need another pair of hands pulling that basket out .
Looking forward to you using distilled water and adding salts,
👍🏻👍🏻🍺🍺
Thank you! Yeah I've started just keeping it on the floor to pull the grain out. Makes it a lot easier to get enough leverage
Great vid!
Thank you!
Awesome brew. What size starter do you use for your lager?
Great vid as always. Wish I could afford that system, lol.
Keep saving, wait for a sale, its definitely a lot but I would say it's worth the investment
Try Special Roast instead of whatever biscuit malt you used, maybe bump to 8 oz.
You could insulate (Clawhammer has a video on it) and leverage your heat stick to help with water/wort heating up to temps.
I plan on it, clawhammer has new insulation kit they will be sending me eventually. As for the other heat stick, while it would work nicely it requires a separate circuit to avoid tripping a breaker
@@TheApartmentBrewer Hmm. Another odd ball idea to speed up would be to seperate your water/wort in 2 vessels (your smaller kettle) and use the stove top. Then again, that's only if you really need to shave that 20-30 min extra from the brew day. If you can let it go on auto pilot the extra time is not that bad anyhow
@@TheApartmentBrewer I do something similar with my Grainfather. I located the nearest outlet that was on a different circuit and use a beefy extension cord to my hotrod heat stick. I've not had any issues this way and it does save significant time coming up to boil temperatures.
Brewing outside, nice! Will you be doing a review of the new system?
Officially no, but I am going to use it to brew a variety of beers on it and will push its limits. This video is probably as close to a review as I will do, but I will be honest about its strengths and weaknesses
Thanks for planning on doing future batches with distilled water. I’m assuming with the aid of Brewfather and others it would be easy to scale the chemistry if we do other size batches?
Absolutely should be able to scale. For reference in this batch I used 7.5 gallons of water but in future videos ill be mentioning starting volumes in the video.
Great video, I am glad you got a new system. Question, I am currently using a mash and boil all in one system with a pump. I do a sparge step after mashing and my efficiencies have always been really good, like around 75% plus. By eliminating the sparge step with this system will you be reducing the mash efficiency?
Oh absolutely. Its an easy compromise in my opinion buy just getting some extra grain. That being said I was still very surprised at the efficiency I got for this brew despite being a BIAB style system.
I believe by your description that means you made a dortmunder exportbier no?
Another great vid! So this was a full volume mash and no sparge/additional water ? Beer looks superb, I love the focus work on those rising bubble!! I have absolutely no experience with any brewing system but I find that the Clawhammer looks sort of finicky to use. All the tubes and valves poking out and having the controller separate doesn't draw me to it, I have watched some of their vids and the controller looks counter intuitive but it probably makes great beer once you tame it. I'm looking into systems and I will most likely get the Brewzilla 35, seems more self contained. I know what you mean with exterior light, I'm fomr Quebec City and it gets dark early and fast in the fall, I miss the fall! Also do I spy a Lagavulin16 behind the Laphroaig 10 !?
Thats correct, the "sparge" happens when you pull the basket out of the wort and let it drain. Some people when doing BIAB will rinse the grain to sparge in a way (I used to do that) but I've found I've hit sufficiently close to my calculated pre boil gravity in most cases. It is a lot of "stuff" but I've found that makes for it to be easy to replace parts and maintain if needed. Lagavulin 8 in the back! Cheers northern neighbor!
I've had my CLAWHAMMER for a couple of years and absolutely love it. I am hoping to upgrade next year. I just got my 240v outlet in.
Note... I've done a 21lb grain build in the 120v... I'm not sure what the max weight is but it handled the 21lb no issues.
Very nice, was it a batch smaller than 5 gal?
@@TheApartmentBrewer No, it was for a 5 gal batch. The grain build was 21lb. The Anvil can only hold about 16/17 lb max
Hmm, when I mashed in with 18 lb of grain for the wee heavy I brewed after this I ended up with only 4.5 gal, maybe there's some starting volumes adjustment I need to work on. I used 8 gal of water
@@TheApartmentBrewerhmm... I'll try to screen shot the anvil guide as it's pretty good at the starting water measurements.
Did that 8gal also account for the hop addition(s) or just grain?
Thanks, I'm curious! It was a wee heavy so it was only about 1 or 2 oz of hops
So I see you had your Helles on tap after just a few days after fermentation. I realized how much better Lagers or Lager like beers get the longer they sit in the keg in the fridge. Wonder how yours developed after your video and after more time
This is true. I remember it generally improving with time but it was a while back so I don't really recall exactly what changed.
Good thing about brewing outside is that your whole apartment won't smell like wort and hops for the next few days. I remember those days brewing in an apartment. Cheers!
Oh yes, definitely helps when brewing dark beers haha
I hooked my grain basket to a pulley to lift it easily for the lautering
That would work well, but the pulley would need to be temporary in my case
@@TheApartmentBrewer Hang the pulley from an A-frame ladder?
Did you use a single or double crush (for the grains?). What was the pH (planned versus actual)? Did you only use 2 packets of yeast since you were fermenting at room temp with pressure? Great video, and glad you can get outside with it.
I ended up doing a single crush actually. And I ended up with both planned and actual pH matching at 5.2. I would have still pitched a starter if I had the time but I still recommend a full lager pitch if pressure fermenting.
Question. In your improvements you said beef up the Munich Malt however you dont have Munich in the original recipe so do you mean add more Vienna or split the base malt Pilsner for 50% Munich?
Good catch. I mean to add munich malt. I would make up the rest of the grist with Vienna and pilsner and if youre feeling sporty maybe some victory
Great video! As a german i can assure you, you've come as close too pronouncing 'mittelfrüh' as any english speaker can come close to ;)
Did you grind your malt for this recipe?
Umm...Emmet, I'm willing to use your 240v BIAB if ya wanna send me one for birthday/xmas HAHA!
Don't know if I can watch this, I just bought the anvil. Don't want you showing me up regreting my purchase , ha ha. Will watch tonight.
Oof, I don't know if we can talk anymore now...🤣 nah in all seriousness though they are extremely similar and I bet you could use the same recipes in either. And the anvil is still a great setup!
Hi! I Recently discovered your channel. Very enjoyable and informative.
I think you should rename this recipe "One Helles of a Pilsner" just from your tasting notes.
...and how dare you hide the Lagavulin like that?! ;-)
Glad you enjoyed the video!
Great video. Where in New England are you? Fellow New Englander here. NH
Thanks! I'm in southern NH
@@TheApartmentBrewer me as well.
Nice! Nashua for now
@@TheApartmentBrewer nice. I’m in Goffstown
You want a beer that is named after 3020 and you objected to bitter?
Lmao I should have just brewed an arrogant bastard clone then
How did you mount your drip tray to your keezer?
I just used neodymium magnets. They're pretty strong and will hold it well, but you can still easily remove it for cleaning
I guessed right about the clawhammer system! The biggest flaw of that system is the three loose hooks that make you want an extra hand or two, god help you if you dropped one into the pot while lifting...
Yeah its definitely not as streamlined as say the grainfathers style but I've found if I keep the vessel on the floor for the mash I can get a lot more leverage on it and it's easy to get them all in snugly
@@TheApartmentBrewer Set Up a light pulley system. It's very simple and inexpensive. Works great if you are doing it on your deck.
I have this system and use a small step ladder for a bit more leverage when pulling the basket if you don’t want to mash on the floor.
Hey mate I noticed your fermenting at a lower pressure (15psi) than some of your other room temp lagers. Is this for any reason? What do you think is the best pressure or schedule for this beer?
I have just finished brewing it and it's in a no chill cube now ☺️
I don't think there's a big difference in results between 5 and 15 psi to be honest. With higher pressures, there is a lot more foaming when you release pressure suddenly, which is a bit easier to manage with larger vessels like I have now
@@TheApartmentBrewer legend mate. That's for the quick reply. Your videos are great. Love the structure and thought you put into them.
At 11:52, all that condensation that dropped back in..probably better to at least hold the lid off to the side and dump that part..I thought conventional wisdom said covering the boil allows the badness you’ve boiled off to re enter the wort through condensation?
Yes...ish. It didn't have an impact on the beer. Most modern malts are not going to be capable generating as much DMS as they did back when that conventional wisdom was established.
🙉 You should have gotten a brewzilla!!! 😏
🤷♂️ oh well!
I guess Brewzilla should have ponied up and supported a good channel. Their loss.
Do you add pressure right after yeast pitching?
Yup, pretty much right after putting the lid on. Helps negate any off flavors that might arise during pitching
Хорошее видео ! Только нехера непонятно, почемуто у меня в рекомендации, !
Put it on the ground next time so you have an easier time lifting the basket :D
That's definitely a better way of doing things!
I spy some good whisky over in the corner
pull the oven away from the wall and plug in 240v element :) or dryer
Ha! If only I could
@@TheApartmentBrewer your stove is not attached to the wall (i looked at video 😂)
I used to pull my dryer away and run an extension cord.to.the controller
No its not, but I rent and I'm not sure that would go over very well with the landlord. Also I would need 240V equipment which I don't have access to. Good idea but it just doesn't quite make sense for me right now
@@TheApartmentBrewer CHS can always be upgraded later 😉
I built my system bases on their ideas, unfortunately buying.one from them and shipping to central Canada is not cost effective
True haha, they do have a 240V system that may make its way into a garage or something later in life!
who can possibly dislike this video? makes no sense
Anhueser Busch?
If you want it to taste like Pauläner stop fermenting at 72F. Pitch it at 45f on an entire previous yeast cake and hold it at 48 for the rest of primary. Lager 101 really. Lack of off flavors doesn't mean presence of correct flavors. Rant over, and I do like your vids.
All good, not everyone really buys in on the pressure fermentation thing. I'm just happy you didn't have a mental breakdown over me not decoction mashing!
@@TheApartmentBrewer
If Decoction was important to a Bavarian Helles i may have lol. None of the big Munich brewers are using Decoction on Helles, but they're all fermenting in the 40's. It cracks me up how home brewers will mimic every detail of some NEIPA brewery including zero O2 dry hopping and transfers, but fermenting a lager below 50 degrees is just too much to ask. And I promise you Pauläner's effective fermentation pressure is over 5 psi. That's really marginal. I do admire how often you brew though. I need to step up my frequentsy.
Like trying to a transmission😅😅
A Wee Heavy 👀
Next video!
@@TheApartmentBrewer I’m looking forward to a smoke lager from you at some point
I fully intend on making a rauchbier and mostly because I just want to pronounce it on camera 😆
@@TheApartmentBrewer lmao! I’ve been playing around with a recipe for a bit but would love to see your take on it. Cheers 🤙🏻
I'll see if I can work it into early 2021. It's not my most favorite thing but I'm too damn curious
Calcium Chloride.
One criticism, too much talking other wise i enjoyed it.
He's full of info about himself.