Excellent podcast. Every point confirmed, impressive. I especially liked that you would not do the exbeeriment with unsanitary beer. Kinda like Harley Davidson refusing to make an all chrome bike for Stallone. 'Not cool.'
Made the same comment last video but, it's great to see that most of his points corresponded with a statistical significant result. We are getting more and more in depth with the "minutiae" of beer brewing but the main principles outweigh them by a mile. keep reading, keep researching but remember the basics determine the taste. ps. I still struggle with Ferm temp and most of my beers have a terrible yeast taste. keep it up brewers!!!
make a swamp cooler and rotate frozen water bottles of various sizes. You'll have to determine the size and switching rate through trial and error also depending on your target temp but it works!
John Palmer's book got me into brewing around 22 years ago. Having brewed continuously ever since, I agree with all points in this video although a couple I would have placed at a higher priority.
This was interesting, I think this has been the most statistically significant results in a video ever. It would have been nice to know the preferences of the tasters to see if it matches the expectation over the variables. I am curious about the boil, where I live because of the altitude and air pressure water boils at around 92° C, not sure if the important part is the boiling or the temperature.
I guess the thing is water chemistry can make a good beer great, but it's not going to make a bad beer good, if it was a top 6 list, I'm water would have make it :)
It's not the starsan itself that I worry about. I read somewhere that the reason they use the phosphoric acid in starsan is because it is either imperceptible in beer or that the yeast do something to it that makes it imperceptible. I do have concerns about the air/oxygen trapped in starsan bubbles though and have wondered whether it speeds up or increases oxidization of the beer. I recently switched to a low-foaming sanitizer to see if it makes a difference.
Good list but I'm surprised cold side oxidation didn't make the list. You can take a perfect beer and ruin it if you dont mind oxygen on the cold side.
hmmm...did you pick results to make John feel good? Some of the non-significant xbmts that surprise me the most are the ones on widely different fermentation temps. I tend to think that I get different results from 66F vs 68F vs 70F and that my beers are much better with temp control...but??? Cheers! 🍻
I get the "Dont fear the foam" before fermentation, but post fermentation this is an issue. Heres my thought... That foam is essentiall bubbles - filled with air/oxygen! Why is the beer not oxidising considering the tiniest amount of oxygen required to do so and ruin the beer. Are we missing something or are we overreacting regarding oxygen post fermentation? Cheers! Bennie
I used to love this guy! Than I bought the book and had a big deception.. I don't understand why people take it has an exemple. Im not a pro and I wish you all the best. This is only my opinion.
Good video. The last part has nothing to do with the impact of sanitation per se, it is just about the impact of star san foam vs. no foam. Folks, don't stress about sanitation, but do clean well. No visible soils is 99.999999999% of infection-free beer. Sanitizing is just an insurance policy...as long as you clean well.
My copy of "How to brew" is by far my most used brewing book. It helped me become a good brewer, won a few medals. Thanks John.
Going to call you two the Dynamic Duo, excellent video with discussions and supporting tests! Must watch for anyone that brews!
John is a bottle of knowledge. Excellent collab
Excellent podcast. Every point confirmed, impressive. I especially liked that you would not do the exbeeriment with unsanitary beer. Kinda like Harley Davidson refusing to make an all chrome bike for Stallone. 'Not cool.'
Made the same comment last video but, it's great to see that most of his points corresponded with a statistical significant result. We are getting more and more in depth with the "minutiae" of beer brewing but the main principles outweigh them by a mile. keep reading, keep researching but remember the basics determine the taste.
ps. I still struggle with Ferm temp and most of my beers have a terrible yeast taste. keep it up brewers!!!
make a swamp cooler and rotate frozen water bottles of various sizes. You'll have to determine the size and switching rate through trial and error also depending on your target temp but it works!
John Palmer's book got me into brewing around 22 years ago. Having brewed continuously ever since, I agree with all points in this video although a couple I would have placed at a higher priority.
Excellent show. Doing an excellent job with video version of Brulosophy franchise
This was interesting, I think this has been the most statistically significant results in a video ever. It would have been nice to know the preferences of the tasters to see if it matches the expectation over the variables.
I am curious about the boil, where I live because of the altitude and air pressure water boils at around 92° C, not sure if the important part is the boiling or the temperature.
Extra high quality stuff! Keep it up amigos
16:15
I may have just found why my ipas always seem to come out not very hoppy!!! More research is needed but that might be it
Little surprised water chemistry didn’t make the top 5 since John devoted an entire book on the subject.
I guess the thing is water chemistry can make a good beer great, but it's not going to make a bad beer good, if it was a top 6 list, I'm water would have make it :)
It's not the starsan itself that I worry about. I read somewhere that the reason they use the phosphoric acid in starsan is because it is either imperceptible in beer or that the yeast do something to it that makes it imperceptible. I do have concerns about the air/oxygen trapped in starsan bubbles though and have wondered whether it speeds up or increases oxidization of the beer. I recently switched to a low-foaming sanitizer to see if it makes a difference.
Are you the IBM guy? Your genAI videos are great!
Good list but I'm surprised cold side oxidation didn't make the list. You can take a perfect beer and ruin it if you dont mind oxygen on the cold side.
Great video!!!
hmmm...did you pick results to make John feel good? Some of the non-significant xbmts that surprise me the most are the ones on widely different fermentation temps. I tend to think that I get different results from 66F vs 68F vs 70F and that my beers are much better with temp control...but??? Cheers! 🍻
Five brewing priorities
1.Recipe proportion🧾
2.Boil🔥
3.ferm condition 🌡️
4.Yeast management ☃️
5.Sanitation 🧴
I get the "Dont fear the foam" before fermentation, but post fermentation this is an issue. Heres my thought... That foam is essentiall bubbles - filled with air/oxygen! Why is the beer not oxidising considering the tiniest amount of oxygen required to do so and ruin the beer. Are we missing something or are we overreacting regarding oxygen post fermentation? Cheers! Bennie
Where can I find some Brulosophy beer glasses like the ones at the 11:00 mark? I don't see anything but shirts on the Amazon store.
I used to love this guy! Than I bought the book and had a big deception.. I don't understand why people take it has an exemple. Im not a pro and I wish you all the best. This is only my opinion.
Didn't you have another channel
Good video. The last part has nothing to do with the impact of sanitation per se, it is just about the impact of star san foam vs. no foam. Folks, don't stress about sanitation, but do clean well. No visible soils is 99.999999999% of infection-free beer. Sanitizing is just an insurance policy...as long as you clean well.
I don't know John, I'm not great at making sandwiches
🫨