5 CHEAT CODES to Make Homebrewing EASIER
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- Опубликовано: 30 июл 2024
- Here are 5 "Cheat Codes" or hacks for homebrewing that make life a bit easier and make your beers better. Here are hacks to keep your hoppy beers fresh for longer, make lagers at room temperature, keep your mash temp consistent, and more! I've used these techniques over the years to save time and effort on brew day, and to make my beers more consistent over time. Let me know what your favorite hacks are in the comments!
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0:00 Intro and Welcome
0:51 How to keep your hoppy beers fresh
3:22 How to ferment lagers at room temperature
4:43 The best value stainless unitank on the market
5:32 How to oxygen-free dry hop on a budget
6:25 How to maintain a consistent BIAB mash temperature
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
Music provided by Epidemic Sound: share.epidemicsound.com/0go1wp
#homebrewing #hacks #Cheatcodes #beer #brewing #homebrew 
Хобби
I realize the aspect ratio of this video got a bit messed up. I'm not really sure why this happened to this particular video, but it hopefully shouldn't happen in the future.
Thought I had too much to drink last night. Glad it's not just me.
Did you film in 4k in a pre-2015ish camera?
Good tips! With regards to the magnets, that's a great idea when you need to dry hop under pressure. One thing I would say though to anyone who is going to try it is to never EVER put the neodymium magnets inside the hop bag.
Most neodymium magnets are made in China now, and they are an alloyed (often sintered) metal often containing traces of cobalt and arsenic, and they will corrode and release those dangerous compounds into the beer.
Get ready for the weekly (w
How much ass-korbs per batch) questions! 😙
You're welcome lol. Gonna miss this stream but ill have to check it later and count
Congratulations on 10, 000 subs! Thank you for the links I added a few to my home brewing wish list
Thank you! Glad I could help out!
Another great video!
Cheers for the Vit C info. I had just heard about this from a FB group I am on, and wondered how this worked in practice. This video has explained this, thanks
Glad I could help out!
Great tips! Love learning! Cheers!
Thanks for watching!
1000% agree with ascorbic acid! I bottle my beers and I add 3-5 grams with the priming sugar for NEIPAs and I've seen 0 oxidation even after 3 months in the bottle. It is literally magic. I add a dash to all my beers now. I think adding it at kegging would work great too.
Makes a big difference!
Congrats on 10k Steve!!!!
Thanks man! Its been a journey!
Great video!!!
Thanks!
Stainless steel lawn sprinkler for Spurge connected to hose and boiler pump. Cost is around £25 Or $18.75.
Some great ideas!
When it's cold, use a seed starter heat mat and stc1000 to keep the ferment going.
Heat wraps are a great method!
Great video and I've been ordering from Jasper's for a few years now and they are by far the best homebrew store that I've dealt with.
They're awesome! Really do enjoy having them as a LHBS
cheat codes for the win! might consider that sous vide hack for future brews. Thanks Señor AptBrewer!
Cheers!!
Awesome advice about the ascorbic acid. I had not heard of that before, only people using SMB. Hate my brown NEIPAs. Would be interested to your process for transfer to serving keg
Usually for NEIPAs I'll closed pressure transfer into the keg if I can.
Do you have to add the ascorbic acid after mashing in? Or into the mash water? And why not in the boil?
I’ve just started adding ascorbic acid to my beer post fermentation prior to bottling and it seems like it works really well (though I need to run a no ascorbic acid control). I heard about the “super oxidizer” thing with ascorbic acid and I think that comes from dissolved Cu in solution (there’s a whole lot of beautiful and destructive Fenton chem possible with Cu(I) (reduced from Cu(II) by ascorbic acid) and O2). Because of this (and I have no idea if matters) I make sure my bottling bucket doesn’t contain any trace Cu or really isn’t made of any metal at all
Interesting stuff, I don't really know enough chemistry to dig into this but thanks for sharing!
Brew tan B can chelate Cu and other metals to prevent this. 👍
+1 for using Lutra for lagers, though my experience is it only ferments 'clean' at room temperature (
Its a great yeast! I had a pretty clean result at 85, but it probably varies with pitch rate
Nice hacks! I would advise anyone using neodymium magnets to wrap them tightly in a small plastic bag as they are nickel plated, not stainless. Also, what do you think about opening the fermenter to chuck in the dry hop bag and then purging with CO2? I haven’t tried ascorbic acid but appreciate the hack!
That's a great point, thanks for sharing! Yeah there's nothing wrong with just going with a CO2 purged hop toss. I just did that in fact.
Really enjoy watching your vids.... Thanks.... By the way go army hoorah
Glad you enioy the videos, cheers!
I didn't know you could get a 6-gallon corny keg. Amazing. I think I might try the fermentasaurus snub-nose since the fermzilla is always out of stock.
Yeah you can find them from torpedo kegs. Its hot or miss where, but my lhbs has them in stock
Konami code. Really good solid advice never even thought/considered using the corny keg as a fermenter 👍
Awesome! Glad I could help you out!
I ferment in a dedicated corney keg. O2 free transfer but no dry hopping.
It would seem to me that storing the hops warm above the wort in the fermenter would be detrimental to the overall hop character. But I suppose it depends on the set up.
Experiment Idea: Test the difference in hop character between a beer with hops added to warm fermenter, suspended with magnets in a bag VS one with hops added cold via sight glass tc attachment.
I've done it a few times and the heat isn't really an issue unless there's oxygen present. Usually any oxygen in the headspace gets purged pretty quickly by fermentation
I bottle my beer. Do you think the ascorbic acid addition would be more effective added to the bottling bucket? ( as there is a potential for oxygen exposure at this point). Also, can ascorbic acid affect the yeast to perform the necessary bottle carbonation? Thank you.
Ascorbic acid won't keep your yeast from bottle conditioning properly, so you should be fine
Quick question about the Lutra, do I just follow a lager recipe and sub out the starter for the Lutra or is there more to it? Thank you for the vid!
That was pretty much my experience. I pitched the whole packet, and fermented at 85 F. Really as hot as you can get it up to 100 F will produce the same results. The other thing that is pretty important is adding some extra yeast nutrient. Kveik is pretty nutrient-hungry so I added about 5 tsp of Fermax at 10 min from the end of the boil.
My "hack" is to use a drop of EVOO instead of oxygen in my wort. Dip a toothpick in the EVOO and allow the drop to fall into the wort. Actually only need a tenth of the drop but the extra won't hurt.
That's really interesting...I did a little research after reading this comment and it seems legit. There's a Brulosophy experiment out there on it. I'm curious if the oil affects your head retention at all, most oils do but maybe the amount is insignificant?
@@TheApartmentBrewer No impact on head retention. It also seems to negate the need for yeast nutrient since the yeast are not required to produce the component of their metabolism the EVOO replaces.
Brewed a German Pilsner with W34/70 great job
It's a great yeast!
Another good 1. Brewing for a long time . You can teach an old dog new tricks.
I appreciate that! Glad I can help!
Hi, can you add ascorbic acid to the keg when keging? I don’t close transfer, just drop a long tube from fermentor to to bottom of keg to reduce splashing and purge first with co2. If this is a yes, could I also add the 3-5 grams to the mash? Any advise appreciate. To much info on this on google.
Yes you can add it at either point, or both if you want
My hacks
- i use a pet valvle on my fermzilla for dryhop and add a little of sugar (for reactivated lev).
- I use a watter dispenser connected to hose for use it on the inmersion chiller (no cables, no pump)
- i use my itap as a duofiller with a 3/8 hose
- i made a hole on my bootle sealer for put the iTap.
- not a hack but... bucket blaster is amazing :v
- not a hack but... tilt is amazing too
:)
THANKS for the best secret for neipa (ascorbic acid) my next hazy i'll try it
Thanks for sharing!
Post a video on sanitizing and different chemical used.. will be interesting
I'll consider it. Not much to talk about though. Starsan for sanitation and PBW for cleaning, that's really it
I will be waiting for that Lutra Lager video
ruclips.net/video/p_iSc7485lQ/видео.html
If you use cheat #5, I would caution you to put your Sous Vide probe in a hop spider to keep the grain ingestion to a minimum. I also use my pump to circulate the wort constantly to keep the mash temp uniform.
Good stuff to know, thanks for sharing!
Any benefit to adding absorb acid at kegging ??
Plenty of benefit. It will scrub oxygen in the same way
Really informative. Some very useful tips. Going to have to give the saff larger /kviek yeast trick a go one of these days.
One tip from my own experience of brewing in a tiny space with no dedicated brew fridge. An easy and effective way to cold crash your beer before bottling is to carefully place your brew vessel in a bath tub in a double lined dustbin bag, fill with bags with cheap packs of ice you can get at supermarkets etc, wrap with a few layers old sleeping bags, blanket, coats etc and the next day you'll have some very nicely crashed beer. Needs a certain level of spousal/housemate approval as you have to take up the bath tub for 12 hours.
Great stuff, the bathtub method is definitely a tried and true one! Also works for chilling wort as well!
How much Ascorbic Acid do people recommend adding to a 5 gallon batch?
I've been looking into this too. It seems that 1 tsp per 5 gallons is a pretty standard amount which works out to a little bit more than 3g. Apartment said 3-5g so that seems appropriate
Usually I'll do 3-5 grams
Oxyclean for sanitizer, super cheap, easy to find. However, it is the salt form of peroxide so be careful with NEIPAs. Also, starter yeast from previous bottle of homebrew, or commercial if they used bottle conditioning (Sierra Nevada PA, New Glarus Two Women)
Why would you risk using an oxygen or chlorine based sanitizer/cleaner? Not worth the risk, right?
@@luwn00bz Oxyclean is Peroxide based, there is no chlorine. It is the main ingredient in One Step.
Yeah while oxyclean is cheap, its not always the best move. I like to stay away from cleaners lile that in brewing if I can. PBW and starsan are more than sufficient but they can cost a bit
I've noticed ascorb does impact my mash Ph. I use a tbs (roughly 3.5g) and for my last ipa I made, it dropped the mash ph from 5.6 to about 5.4 (BIAB, about 12lb of pale grain). That's what I'll do though, I target the mash ph slightly above 5.6 without any addition, measure and re-adjust with lactic to get closer to 5.2. I want it in the lower range since the dry hop will raise beer ph which plays a bog role in oxydation itself. Cheers and thanks for the good content.
Thats really interesting, have to be honest but thats the first time I've ever heard of it lowering the pH with a normal addition.
Adding an anti-oxidant in the mash, prior to boiling which removes dissolved oxygen? After which brewers usually actively re-oxygenate to ensure the yeast has the oxygen it needs for sterol synthesis? I don't understand this logic. Adding Ascorbic acid at dry hop, post fermentation on the other hand I totally agree with. Especially with a complementary addition of sodium metabisulfite to provide free sulphite for any potential peroxide to react with. From my research SMB by itself seems to have more of a scientific grounding for protection against oxidation in isolation than ascorbic acid does.
Tried this on an APA. Can confirm that it works. I added it to the keg and kept some in a bottle with a carb cap. Kept in the same keezer, at the same pressure, both purged. The one without the antioxidants went darker, faster. The protected one remained "fresh" in the glass, longer. Left them on the counter overnight to compare.
Is a bit difficult to explain as even i don't understand it fully, but often times chemistry doesn't really follow conventional logic. All I know is that this method works just as well as adding it after fermentation is complete, but as I said there is nothing wrong with doing it at that point
@@TheApartmentBrewer This feels ripe for an exbeeriment with identical beers brewed with ascorbic acid added to the mash, at dry hop, with SMB, and not at all. Would probably be best on a NEIPA for the difference to be most pronounced. Compare them for a baseline and they should be identical, then expose each to a measured amount of oxygen and compare how they change. Since one option is added in the mash, would need at least two brews, unless the ascorbic acid was added after the boil instead of at mash, if you are happy you don't think that would make a difference?
Has to do with precursor compounds..
I entered all of these codes but Aerith still gets stabbed by Sephiroth! Do I have to do a New Game plus to beat this? Help, I've been trying this for 20 years and still no answers! To be serious, I have had success with Sodium Metabisulphate as recommended by the LODO cultists instead of Ascorbic Acid and it seems to do a good job of oxygen scavenging too. I end up using about .66 grams in a 6 gallon batch with no ill effects.
Damn! Thought it would work! I've heard a lot of people talk about using metabisulfite as well and haven't tried it. Might have to look into it!
Great video! Congrats on 10k!
Lutra is definitely a GOAT lager yeast if you aren’t overly anal about brewing
Thank you! I really was blown away with the performance of Lutra, and I still kind of can't believe its as clean as it is. I harvested some from that brew and will be using it again later.
@@TheApartmentBrewer it really is incredible clean! Flocculates quite well, and is incredibly resilient. Harvesting it after one batch leaves you with like 10-20 batches of yeast left also!
sous vide is expensive in my place. im planning to get an electrical heater and pair it with a temp controller and sensor. cut off the power supply once sensor hit the set temp
Watch out with this one, as most electric heaters stay hot when you turn them off. So set the temp you want a bit lower as it will slowly increase afterwards
@@Ebaz genius. i left out this point. perhaps i should get an electrical heater with the same power output as a sous vide. 1kw heater. but isnt sous vide also have remaining heat after it turned off?
@@user-mr9tw6dj6h yes it does! But that's also why he said in the video, get it to the right temp and then use a sous vide 😇. I'm using an electric heater as well but made this mistake once 😅
@@Ebaz i will try the heater couple with a stc 1000. for the first time i will stand around to look at the thermometer. thanks for the warning. sous vide price here is a 25L glass fermenter + a 40L kettle + 50 empty bottles. while stc 1000 + heater is the price of 30 empty bottles. much cheaper alternative if it works
Always many ways to accomplish the same thing. Great info!
👍🏻👍🏻🍺🍺
Cheers Tom!!!
I am still debating with myself if the Ascorbic Acid (and Potassium bisulphite) help with oxygenation. I guess they can effect a bit but I think good practices help a lot more. I don't know because I don't have oxygenation problems since my beers get drunken fast!
Currently have my first Lutra batch brewing and I hope to blow a few kveik haters' minds with it. Super cool.
Using magnets is cool and fancy but I think the only benefit would be if you ferment+keg in a closed pressurized system. Opening the fermenter to quickly throw a few hops in induces so little oxygen that if you will bottle the beer the impact of dry hopping oxygenation is really minimal. But if done right it sure doesn't do any harm! I just wouldn't sweat on it.
There's a whole lot of debate on these topics for sure. But you are 100% right, good brewing habits will get you much much further than any hack. Fundamentals first. Thanks for watching!
Please define hot temperature for the yeast you mentioned. I’m from Miami so I’m sure what might be hot for you is probably not as hot for me. 😃😃😃
Thats a great point. Room temperature in the northeast is like 68-72 F
@@TheApartmentBrewer what would be the regular temperature to brew a lager?
If you're using the w-34/70 yeast, 50-70 F. Lutra, go with 70-90 F
@@TheApartmentBrewer what will be the temperature to cool crash and for how long you need to keep that temperature?
Usually I'll cold crash close to freezing, but the length of time varies. Sometimes it drops clear right away, sometimes it takes a while
Konami code!
Tried entering it into my controller and a hard seltzer popped out!
Is it possible to post a short summary of the topic under the video? I'm sure many non-English-speaking brewers would say thank you.
I'll try to integrate that in the future, thanks
Stainless steel not magnetic.
Use another magnet vacuum sealed in the hop bag.
Depends on the type of stainless. Some types are magnetic, sometimes a good plating is all you need. That being said your solution is excellent!
@@TheApartmentBrewer I used some magnets per your recommendation in a different video and they worked well, thank you! I notice you never suggest using a magnet on the bottom side in the hop bag (to be dropped into the fermenting beer) and @Duncan here suggests vacuum sealing it first if you do -- why?
@@digitalFig glad to hear it worked well for you! You can use another magnet but like Duncan said above having it vacuum sealed or coated is a good idea. Sometimes the coating can break down. Also sometimes these magnets can be brittle and chip
Hey.. try Indian porter beer making.. recipe from Kernel export beer company
No..don’t use a sous vide stick..the elements are very hot and can scorch wort onto the element and lead to off flavors. Sous vide sticks should only be used in water..sorry!