Thermapen is the way to go for sure! I bought one early on in my home brewing adventure and haven’t had any problems. It’s a little pricey but well worth it in my opinion. Keep up the great work! I thoroughly enjoy your videos!
fun fact: mangoes along with cashews, poison ivy and poison sumac are in the Anacardiaceae family, but in mangoes, the active chemical is only in sap and skin, so the fruit flesh won't generally produce a skin reaction.
Definitely thermopen I have the mk4 it’s super good and you can use it in the kitchen to assist in not killing your self with raw food! Keep the videos up! Thanks
@@FloraBrewing Groundwater temp here south of Tacoma is 56f. We are very spoiled here in the PNW with cold clean water! I had a very bad time with that riptide pump, low output and almost impossible to prime. Got a cheapo knockoff from Amazon and it pumps like a champ.
as far as I know, it depends on where Sarah brews the batches: inside she uses the Clawhammer as intended, outside she does BIAB with a propane burner.
@@FloraBrewing would have thought you would lean towards one for consistency between brews. Do you find gas gives you better performance over electric?
In theory, your external chiller could be used as an immersion chiller with double the flow. That should make it work faster than a single coil immersion chiller.
@@FloraBrewing You could drop your external chiller in a bucket of ice water to seriously speed up it's cooling. If your immersion chiller is more efficient, you could pump ice water through it too, and recirculate it back to the bucket. Edit: or both at once if you're really in a hurry.
Just one of those days when you think I should of stayed in bed, at least you got to the end of the day with some beer. Looks an interesting brew to do and have on tap.,I use an ink bird thermometer when I don’t forget. Thought I was watching breaking bad with them big gloves on.
What temp did you dry hop? Just asking cause if it's too cold won't the mango not ferment out and you'd be left with Mango sweetness? Am I overthinking this? I'm planning on making a mosaic, Citra mango gose next.
@@FloraBrewing I've used them to calibrate the thermostat on commercial deep fryers, and confirmed with a culinary pocket thermometer to within a degree. Whatever you decide to use will have the tolerance for error listed it's the package... I'll bet you wish guys were that transparent. LOL
I use Fireboard for my temps, pretty high end bbq thermometer. Forgive me if you said something in another video about not using the mesh basket for the Clawhammer kettle. Why do you use a bag instead of the basket? Lifting weight?
I use a floating dairy thermometer I have broken a couple, hard to find. This episode has WAY too much plumbing, You did what I call my caveman brew in the forest in May . Not so high tech and an unbelievable convention. I love your videos , don't stop, always a learning experience.
2:45 - I BIAB in a turkey fryer pot. All I ever use for mash temps is the long-probe oil thermometer the turkey fryer came with. They cost $9 new on eBay, and you'll never break it. They're obviously not precise, but the more research I hear on everybody's videos and podcasts, I'm convinced people can't tell beers apart when one is mashed in the 160's vs the 140's, despite there being a slight difference in final gravity. I may not be able to tell *_to the decimal_* what temp I'm at, but if I could be off by a dozen degrees and it wouldn't affect the final product, who cares! Inexpensive & durable always wins over ridiculous battery-powered gadgets in my book. [EDIT] - OH! 10:20 - you already have one! LOL
Yeah the only problem with that is the dial spins like no ones business I got one of those flip out meat therms and its going great so far. I heard the Brülosophy pod that talked about the mash temps not making a huge difference either, I'm pretty convinced
@@FloraBrewing Agree, the waterproof Thermapen is the thermometer to rule them all. A little tip, add wort to the DME instead of DME to wort. You may need a bigger container but you can dissolve it without fear of it clumping or scorching and then just poor it in.
I've been making wine and mead for a long time and considered making beer but this video made me realize beer is way harder than wine lol I literally didn't know any of the ingredients you listed lol
Thanks for the explanation on correcting OG! I made my first brew the other day and the OG was a little lower than I'd have liked, was wondering how to correct it. I'll know for next time! Does the DME have much impact on flavour?
That Goya stuff is awesome! Love the pulp packs as a substitute for more expensive fruit purees or alternatively using real fruit(which I just don't do anymore, cause nightmares) Also: "Tuesday Brew-day?" "It's Monday" 🤣🤣
Turning over water jugs and holding them up is no picnic even for a man. But that action at 3:30... has just blown my mind. While most of the GFs just waste money on Amazon, eh?
Your initial temp over 160? Yikes. Just leave it low and raise the temp. It's soooo hard to lower it and can ruin your saccarification that almost all happens in the first 15 minutes
Try not to press on your grain bag. It can potentially realise tannins into your boil which can produce astringency in your beer. Let it drip slowly and sparge the same way; slow and steady.
Thermapen is the way to go for sure! I bought one early on in my home brewing adventure and haven’t had any problems. It’s a little pricey but well worth it in my opinion. Keep up the great work! I thoroughly enjoy your videos!
Good to know!
@@FloraBrewing Nailed it. Thermapen. Don't even consider others.
The Inkbird IBS-TH1 Bluetooth thermometer is great. I use one to monitor mash, whirlpool and cooling temps in real time.
I love my inkbird instant read rechargeable thermometer
You can calibrate it too
Worth looking into
“Fucking Jesus is the name of your next beer” 😂💀
Thermoworks makes good thermometers. ThermoPop, or ThermoPen work well. Very accurate. Good warrenty.
The old candy thermometer works great .cheers
I thought I understood what a complicated Brew was until I saw your channel
fun fact: mangoes along with cashews, poison ivy and poison sumac are in the Anacardiaceae family, but in mangoes, the active chemical is only in sap and skin, so the fruit flesh won't generally produce a skin reaction.
Yeah! That's what I've noticed :) I've had the same reaction exactly with a jar of cashew butter...I had hives for weeks.
19:40 how about of O2? it doesn't put into of fermenter?
Dry hopping will not affect the fermentation? Because it is not sanitized.
Idk if someone can answer this for me, but I see many videos suggesting you don't squeeze the grain bag. Is there a reason why?
Inkbird thermometers best bang for buck
Definitely thermopen I have the mk4 it’s super good and you can use it in the kitchen to assist in not killing your self with raw food!
Keep the videos up! Thanks
Oh my god vortexing helps me so much when draining my larger glass carboys after cleaning!
SO FUN
Flora, in October: "it's really hot out here"
Me:
It snowed on our property in WA yesterday...I'm so sad I missed it
Me too 😂 🇨🇦
@@FloraBrewing Groundwater temp here south of Tacoma is 56f. We are very spoiled here in the PNW with cold clean water! I had a very bad time with that riptide pump, low output and almost impossible to prime. Got a cheapo knockoff from Amazon and it pumps like a champ.
You don't use the electric element on the kettle? Or the grain basket?? You just use it as a biab kettle?
as far as I know, it depends on where Sarah brews the batches: inside she uses the Clawhammer as intended, outside she does BIAB with a propane burner.
On propane I just pop the heating element out, inside I use it, just depends on my mood :)
@@FloraBrewing would have thought you would lean towards one for consistency between brews. Do you find gas gives you better performance over electric?
In theory, your external chiller could be used as an immersion chiller with double the flow. That should make it work faster than a single coil immersion chiller.
Is Pex ok in that kinda heat? My immersion is a beast anyway 3 coil works about as fast
@@FloraBrewing
Ummm... You put the same temperature of wort in contact with it either way.
@@FloraBrewing
You could drop your external chiller in a bucket of ice water to seriously speed up it's cooling.
If your immersion chiller is more efficient, you could pump ice water through it too, and recirculate it back to the bucket.
Edit: or both at once if you're really in a hurry.
I'd love to have the same pot and burner! But not available in France 😔
Nice!
Just one of those days when you think I should of stayed in bed, at least you got to the end of the day with some beer. Looks an interesting brew to do and have on tap.,I use an ink bird thermometer when I don’t forget. Thought I was watching breaking bad with them big gloves on.
Inkbird thermometers are great
any concern about oxygen exposure? I'm starting to wonder if it's a bit blown out of proportion
Cant wait to give this one a shot. But could you please leave in the comments the grain bill in metric? Would be much appreciated
if you scroll down all the way in the description it's listed there
I use dme or water down to hit the required abv. good vid as per usual btw
Thanks!
After how many days of fermenting did you add the mango pulp?
I want to say around 3 days in
Cheers from Brazil,you are awesome 😍
I still use my digital kitchen thermometer, that I bought for 7$ on Amazon two years ago. :D
Mine just crapped out...I love the meat therms but they do not like liquid
What temp did you dry hop? Just asking cause if it's too cold won't the mango not ferment out and you'd be left with Mango sweetness? Am I overthinking this? I'm planning on making a mosaic, Citra mango gose next.
I dry hop at fermentation temp so around 65ºF. If you added when it was cold the mango sweetness would hang around more
An instant read, no contact thermometer.
Keep it inside a Ziploc bag when not in use.
Are those really accurate? I'm so skeptical but that'd be an awesome solution
@@FloraBrewing
I've used them to calibrate the thermostat on commercial deep fryers, and confirmed with a culinary pocket thermometer to within a degree.
Whatever you decide to use will have the tolerance for error listed it's the package... I'll bet you wish guys were that transparent. LOL
I use Fireboard for my temps, pretty high end bbq thermometer. Forgive me if you said something in another video about not using the mesh basket for the Clawhammer kettle. Why do you use a bag instead of the basket? Lifting weight?
I use a floating dairy thermometer I have broken a couple, hard to find. This episode has WAY too much plumbing, You did what I call my caveman brew in the forest in May . Not so high tech and an unbelievable convention. I love your videos , don't stop, always a learning experience.
I really hate plumbing, I just wanted to try out the new gear, that's why the immersion chillers are my fav.
@@FloraBrewing Ever so sorry for my comment. Happy brewing.
2:45 - I BIAB in a turkey fryer pot. All I ever use for mash temps is the long-probe oil thermometer the turkey fryer came with. They cost $9 new on eBay, and you'll never break it. They're obviously not precise, but the more research I hear on everybody's videos and podcasts, I'm convinced people can't tell beers apart when one is mashed in the 160's vs the 140's, despite there being a slight difference in final gravity. I may not be able to tell *_to the decimal_* what temp I'm at, but if I could be off by a dozen degrees and it wouldn't affect the final product, who cares! Inexpensive & durable always wins over ridiculous battery-powered gadgets in my book. [EDIT] - OH! 10:20 - you already have one! LOL
Yeah the only problem with that is the dial spins like no ones business I got one of those flip out meat therms and its going great so far. I heard the Brülosophy pod that talked about the mash temps not making a huge difference either, I'm pretty convinced
With that amount of flaked adjuncts the diastatic power will be way too low to get a good conversion.
That makes sense! Will throw in some enzyme next time
Thermapen MK4, its expensive but very durable, fast & accurate. Well worth the investment. Works great for food too.
Worth every penny
Thanks for sharing! My Bday is coming up I think I might send the husband a link :)
@@FloraBrewing Agree, the waterproof Thermapen is the thermometer to rule them all. A little tip, add wort to the DME instead of DME to wort. You may need a bigger container but you can dissolve it without fear of it clumping or scorching and then just poor it in.
@@FloraBrewing hahahaha that's a good one.
What conversion app or website do you use to figure out the brix and how much DME to add?
Brewfather has a calculator in it.
I've been making wine and mead for a long time and considered making beer but this video made me realize beer is way harder than wine lol I literally didn't know any of the ingredients you listed lol
If you have done those beer is about the same.
Thanks for the explanation on correcting OG! I made my first brew the other day and the OG was a little lower than I'd have liked, was wondering how to correct it. I'll know for next time! Does the DME have much impact on flavour?
It shouldnt have an impact at all it's just essentially concentrated base malt
Really want to try making a milkshake neipa now 🤤 But did I miss the lactose addition or was it cut out of the video?
The name "Milkshake" only refers to the milky hazyness and the creamy mouthfeel from the wheat and oat flakes, I assume.
I may have not recorded it! there's 1/2 a lb in the batch but i just added another 1/2 to the dryhop phase bc it wasn't sweet enough for me
That Goya stuff is awesome! Love the pulp packs as a substitute for more expensive fruit purees or alternatively using real fruit(which I just don't do anymore, cause nightmares)
Also: "Tuesday Brew-day?"
"It's Monday" 🤣🤣
Yeah it's awesome and there's so many different kinds available!
Loved it! Fun to watch :-)
Glad you enjoyed it!
Flora, sou do Brasil.... amo seu canal!!
Vou brassar essa receita no domingo.
Deve ter ficado ótimo....obrigado pelo vídeo. Chupa meu like !!!!!!!!
Conceito legal o dela ne? To pensando em fazer tambem, meu medo a fruta contaminar a leva.
@@felipearaujo7815 fiz hj com manga no whirpool... Mesmo conceito de esterilizar a fruta e obter os aromas.
É certo que vou beber ate se contaminar!
Can someone send me the California tap water I'm worried my tap water isn't the same please help!
I use my sous vide 😁
👍👍👍 LA bomba!!!
This is the digital thermometer I have been using to brew with amzn.to/37tY7WM
I
love you...!
Should you drink mango beer if mango makes you break out in hives? xD
She mentioned that the skin is a problem for her in her recipe filter. The processed mango she is using has no skin
correct! The fruit is fine, the skin is like poison ivy so i either wear gloves or skip processing all together
@@FloraBrewing
Any allergy to latex?
The skin, cambium and leaves of mangoes all contain a natural latex.
Turning over water jugs and holding them up is no picnic even for a man. But that action at 3:30... has just blown my mind. While most of the GFs just waste money on Amazon, eh?
Uff esta mujer esta muy linda y lo mejor cervecera!
Buy a Grainfather and take the guess work out of it.
Use a turkey thermometer they're stronger, But theory buy 2 at a time, Own one it'll break buy 2 they'll last forever same as hydrometer s lol
Oh yeah it's murphy's law
21:27 - I think someone has an obsession with orifices! I'd love to see that branding ⭕
Haha we're basically middle school boys ;)
showww go drink nowww
Your initial temp over 160? Yikes. Just leave it low and raise the temp. It's soooo hard to lower it and can ruin your saccarification that almost all happens in the first 15 minutes
🍻🇳🇴🍻
Try not to press on your grain bag. It can potentially realise tannins into your boil which can produce astringency in your beer. Let it drip slowly and sparge the same way; slow and steady.
Do not never compress the grain......... seem like you need a bit more practice before making youtube videos.....