Definitely the best homebrewing video on youtube. No one ever seems to have this extent of knowledge, and if they do, they never include tasting notes in the same video. Thank you.
If you have ever tried any snapwood cellars beer you’d understand. I’ve had the snip snap before and it’s very good. Y’all need to make your way to The Veil in Virginia.....they’re on some next level brewing..
Absolutely stumbled onto your channel by a YT recommendation in my feed. Was just at your taproom a few weeks ago, live up here in Eldersburg. Can't wait to come back! Thanks for your time. I know everyone is busy these days!
This is a very cool experiment, always wondered how well the homebrew scale beers match up, especially when done by a really good brewer. Nice video, hope to see more, wish I could try the results
It always makes me happy when brewing content gets a large number of views in a short time. There needs to be more brewing content on youtube in general
Something you only just touched on, is the professional equipment not only allows you to do more at a time (with smaller homebrew kits being just as good) is that the professional equipment does larger batches and does them more consistently. The equipment itself lends itself to better control and precision therefore more overall consistently. You touch on this several times in the video with temps, and temp control, as well as flame and burner control, and the ratios when scaled from small to large and large to small, in addition to the additives to the wort to balance Ph and the overall chemistry. Awesome Video. Not familiar with your brewery, but will be sure to check you guys out.
Love what these guys are doing. As a home brewer they provide by far some of the best information(and insight) I’ve been able to get. Wishing them nothing but success in the future!
love the video and the comparison you did with the consumer, i like that you reach out to them to validate the great work you are doing. Keep up the videos for those of us who are not in the States and may never taste your beers.
Great to see the similarity as an all grain home brewer myself. It just takes tasting and tweaking to get your home stuff as good as the commercial stuff. This was a great example of what's the diff and then it's up to us to tweak the taste difference if we care. I'm trying to get XPA, so love the hops. Thanks for the info on the hop diff on the brews. Will need to learn how to get the hop taste without the hop burn factor :)
Great to see a micro brewery do these comparisons and air them keep up the good work. Hopefully get there one day. Cheers from Australian homebrew in a homebrew club. Great to see Cheers from John Keep up the great videos just subscribed
This was a fascinating experiment! I've always wondered what the major differences were between commercial and home brewing. I love the idea that you did a blind taste test in the tasting room! Great video, I subbed!
If your ever in Maryland you have to stop by here its between baltimore and dc. It's worth the drive! If you like zombie dust from 3 Floyd's you will like snip snap a lot. This brewery is newer and is ahead of most if not all of them in the baltimore area (diamond back brewery is great too) . You guys kick ass and I wish you were hiring for entry level positions to learn to brew or quality control so I could get my foot in the door. Also I think you should partner up with Balitmore spirits company and buy some of their barrels that they have used for bourbon or something and create a beer w that
I'm trying to figure out how I am going to do this. Always wanted to try my hand at beer. I've done wine before but wine is easy. Beer, you need to manage temperatures. From this vid it is basically boiling down the grain and hops, racking the liquid to a fermenter, add yeast, let cook until bubbles stop then bottle?
Malt extract is a good place to start with brewing. The extract contains the malt flavor and sugars, so you can skip right to the boil (skipping converting and extracting from grain). There are great recipe kits at homebrew stores. John Palmer's How to Brew is a great place to start if you are looking for a book. If you'd rather a video, my homebrew channel might help: ruclips.net/video/KxSpKOLK2AE/видео.html
Hey guys! I'm loving your videos. I'm a super novice home brewer at the moment. Obviously cleaning and sanitizing is paramount. I'd love to see how you guys sanitize such a large setup like you have! Cheers!
Mostly it's the same stuff in terms of chemistry and biology, just the physics (mostly thermodynamics) change. The adjustment hasn't been too bad once we got a handle on how much bitterness the whirlpool additions were providing, dialed in our efficiency, and got our mash-in process down.
I gotta say I have no clue why this recommended but man did I love it. I am also unsure what the intention of this video, but boy did it sell me on that beer. Now I really need to try it, hopefully, I can find some Sapwood Cellars bear at Wegmans.
Sapwood Cellars well I hope you guys can grow bigger. I would love to try your beer. Currently living out in State College, PA so it’s not that far away from you guys. Worse comes to worst I’ll just have to have a little vacation out your way. Also thank you so much for responding never expected it to happen. Wish you guys the best. You truly are living the American dream so I love getting to support the smaller players plus the quality is usually better. Out at Pittsburgh we got a lot of small breweries popping up and I definitely recommend you check out Voodoo Brewery if you also enjoy beer as much as myself. It might even inspire you to make some crazy addictive recipe or something. Anyway good luck guys
From both your comments and those of the tasters, it sounds like packaging made the difference - not the brewing itself. And that can easily be fixed. Poor carbonation in the small batch was probably something you guys could have avoided, to eliminate what appears to have been a critical factor. And the hop burn... perhaps it was harder transferring super clean beer out of the FV since you dropped a pile of pellets in there with no containment (bag, etc.). Anyway, a very nice video! Thanks for creating it.
Yep, it's also just harder to "find the time" to get something done on a 5 gallons of beer when a 300 gallon batch takes a similar amount of effort and is so much more important.
I'd be interested to see if bottle conditioning the home brew instead of force carbing it would have made a difference. Part 2??? Great video, by the way. I enjoyed it.
This was really interesting. I wonder if there are adjustments one could make to a small batch recipe/process to compensate for some of the factors at play here.
At home I usually added a small hop addition at 15 minutes for more bitterness. The carbonation and hop burn would have been solved by a week in the keg (at home I used to just connect to serving pressure and let it sit cold for a week or two before tapping).
Kudos for undertaking this, I just wish you had carbed both equally. The lack of carbonation in one (and the lack of carbonic acid) would make it less bitter, less bright, and more "sweet".
Quick question: could you slightly alter the recipe of the small batch (or make some other adjustments) to compensate the differences with the big batch and get something even closer to it? After all the challenge was to brew the same beer and not necessarily to use the same recipe.
Yes, that's really the art of scaling and knowing your system. Usually I'd move some of the whirlpool hops to ~15 minutes from the end of the boil for the small batch to increase utilization and thus bitterness. Otherwise I think it just need a week cold and on pressure.
Fascinating video. Makes me wonder how my sub $150 "kit" would stand up even to a $1500 setup? Must be doing something right though given that Three Notch'd have taken on a couple of projects based on my way of brewing.
My upgrades were more about ease of brewing (pump, no-sparge) and volume (10 gallon batches). I didn't think my beers were noticeably better than with my old cooler and plastic carboys. The ingredients and brewer are what make quality beer!
Cool video! I always remove the Trub and hops before cooling the wort. Is there an advantage in cooling directly? I would think that the harsh bitterness has it's origin in skipping whirlpool
Ease is the primary reason. Most of the hop material is left behind in the kettle after whirlpooling. The bitterness in the small scale batch ("hop burn") is from dry hopping. It has a different expression than the usual iso-alpha or tannic bitterness, back in the throat rather than on the tongue.
Like this video. But as a bavarian beer brewer I ve some difficulties to understand why you are mixing hop pellets into cold beer, if I saw that right, it doesnt make sense to me because there is no isomerisation. Then the only advantage of whirlpool hoping is you get more of the oil (Aroma-hops) into your beer. I was supprised by the amount of malt you had to put in your homebrew setup, the heat takes it toll with such a small kettle. But I really enjoyed all the stuff you did take care!
The whirlpool addition happens in hot wort, just cooler than the boil. Isomerization still happens, just not as quickly as at the boil. The addition to the cold wort (dry hopping) is primarily for aroma. Hopping at this point still adds a minor amount of bitter compounds (e.g., un-isomerized alpha acids) but overall has the effect of reducing bitterness thanks to absorbing iso-alpha from the hot-side.
@@sapwoodcellars8378 ty for the fast reply! dry hopping sounds amazing, hope you will do more videos! brewing after purity law can be boring at times. Best thing i did recently was a wheat beer where I split the wheat and barley malt during mashing, so I can ve a much lower mashing temperatur at the start.
@@sapwoodcellars8378 It does break the purity law even hops in the whirlpool does. Although it's the law built on the purity law of 1516 (vorläufiges Biergesetz). We can just "break" it if we brew beer for the non german market.
Cheers! I consulted for them a couple years around when they opened as their "Flavor Developer." Helped to brew test batches and develop the original core beer recipes (Fortunate Islands, Black House etc.) and went out there to get their sour program kicked-off! Still can't believe how quickly they grew and how good the beers got after I left (ha)!
@@sapwoodcellars8378 oh wow that's awesome! Yeah it's crazy how much they've been able to grow and they keep getting better and better. I've pretty much been a fan of theirs since the beginning.
Great video! The knowledge you guys bring to the table is awesome. My wife and I hope to follow in your footsteps and open a brewery within the next couple of years. Question that I'm not sure you can answer: What kind of yeast is your house yeast? Is it a blend? Are you able to share that info? Thanks in advance.
Hi, just watched this video as a keen homebrewer in the UK. Appreciate it's a couple of years old, but I have a couple of questions please. 1. How did you package the beers, were they both kegged? 2. Are DIPAs as susceptible to Oxidising as NEIPAs, which is a real challenge on homebrew equipment? The colour of both your beers looked great. Thanks in advance.
1. Both were kegged. 2. These are Double NEIPAs, so same issues! We've learned a lot of tricks over the last few years to keep our wort extra-pale. For example, adding acid to the boil to reduce Maillard reactions. Otherwise we do everything we can to limit oxidation post-fermentation!
Only if there was something more or less efficient about the process. Especially how much fermentable sugar you're able to extract from the grain. In that case more or less malt would fix the problem.
We do most of our dry hopping post-fermentation, but we'll sometimes add a dose towards the end of fermentation. You'll have to watch out for additional attenuation from hop creep if you add the hops with active yeast, but it helps to reduce the risks of oxidation.
Hey man awesome video I really appreciate you doing something like this. This beer looks delicious and I'm going to give it a shot on my ebiab system. On the similar recipe you said you started with 12 gallons of water, if I'm doing half that volume and start with 6 gallons of water pre boil and halve everything else after I'm done, I'll end up with the 5gal of beer? Going to shoot for filling up a 5 gal corny. Thanks again man I wish you the best in your beer making.
Certainly could lead to variability. At home I had a dedicated fridge and a temperature probe that could go into the thermowell in the BrewBucket. At the brewery we just let the small batches ferment at ambient.
We push CO2 through the racking arm for about 60 seconds once a day for two or three days. On the small scale I just give it the fermentor a gentle shake.
@@ThePhiliedee I usually wait after dry hopping for 12 hours (the hops should nucleates CO2 from the beer and help knock air out of the head space). After that you're safe as long as the fermentor is well sealed and no new air enters.
Also on an SS mash tun could you run a stir/hotplate combo with a huge stir bar underneath the false bottom? Cancer biologist getting into homebrewing here.
Recirculation is vorlauf, they mean the same thing. The stir-bar might stop the mash from burning, but wouldn't evenly distribute the heat through the mash.
The full recipe isn't out there, but here is one of the test batches for it (I'd add more malt to get into the mid 1.080s for a DIPA): www.themadfermentationist.com/2018/02/sapwood-cellars-cheater-hops-ne-dipa.html
The biggest "leftover" is the spent grain that has had most of the carbohydrates stripped out. We have a local farmer who comes and gets the grain to feed to his animals as it still has plenty of protein.
Awesome video. More please!! Maybe a stupid question, but you doughed in on the big system after tearing open a Rahr bag. Are you buying your malt crushed, or is it crushed in house and returned to the bag?
I had the same question. Rahr does offer pre-milled grains wholesale, but if you have a "$150,000 system" you have no excuse not to dry or wet mill in-house. My guess is they bulk mill and just used that bag of milled grains as a prop that they could toss into a real batch.
We buy pre-milled. Now that we've been open for a few months and have positive cash-flow we're looking into a mill/auger/hydrator. Just one of those ~$40,000 chunks that we could open without.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
This guy has a bright future ahead of him as a homebrewer
He should quit this pro brewer gig and start a blog or something
@@lcogan3 He could probably come up with a cool name, something like "The Crazy Brewerist"
Holy crap! It’s Jason!!
We Love you Jason 😍😍😍!!
Based on a true story....
Watching beer videos and see our good old reliable Jason as top comment! Love it :D Love your videos, always calming to watch.
*Ensuing boil over
“Oh boy”
Spoken like a true home brewer 😂
Definitely the best homebrewing video on youtube. No one ever seems to have this extent of knowledge, and if they do, they never include tasting notes in the same video. Thank you.
If you have ever tried any snapwood cellars beer you’d understand. I’ve had the snip snap before and it’s very good. Y’all need to make your way to The Veil in Virginia.....they’re on some next level brewing..
So glad to see this as a homebrewer myself. I need to make my way to see you guys as I am in Baltimore.
Absolutely stumbled onto your channel by a YT recommendation in my feed. Was just at your taproom a few weeks ago, live up here in Eldersburg. Can't wait to come back! Thanks for your time. I know everyone is busy these days!
Cheers! Thanks for stopping by the brewery (and the RUclips channel).
This is a very cool experiment, always wondered how well the homebrew scale beers match up, especially when done by a really good brewer.
Nice video, hope to see more, wish I could try the results
It always makes me happy when brewing content gets a large number of views in a short time. There needs to be more brewing content on youtube in general
What a super presentation, what a fine Gentleman, I would drink in his Pub anytime. Well done Sir.
Something you only just touched on, is the professional equipment not only allows you to do more at a time (with smaller homebrew kits being just as good) is that the professional equipment does larger batches and does them more consistently. The equipment itself lends itself to better control and precision therefore more overall consistently. You touch on this several times in the video with temps, and temp control, as well as flame and burner control, and the ratios when scaled from small to large and large to small, in addition to the additives to the wort to balance Ph and the overall chemistry. Awesome Video. Not familiar with your brewery, but will be sure to check you guys out.
It's nice to know even pro brewers are still susceptible to an occasional boil over. Great video, cheers!
The best SEO i've ever seen, so glad the new brewery is doing well. I am still working my way though the mad ferm recipes!
And to this day, he is still swirling the glasses
Amazing video! Way to give the homebrew community what they want!
Love what these guys are doing. As a home brewer they provide by far some of the best information(and insight) I’ve been able to get. Wishing them nothing but success in the future!
Nice vid, cool to see all the steps of the two systems. Thanks man!
love the video and the comparison you did with the consumer, i like that you reach out to them to validate the great work you are doing. Keep up the videos for those of us who are not in the States and may never taste your beers.
Guess I better not show anyone this video. I won't be allowed to buy any new toys! Great video.
Great to see the similarity as an all grain home brewer myself. It just takes tasting and tweaking to get your home stuff as good as the commercial stuff. This was a great example of what's the diff and then it's up to us to tweak the taste difference if we care. I'm trying to get XPA, so love the hops. Thanks for the info on the hop diff on the brews. Will need to learn how to get the hop taste without the hop burn factor :)
I just spent all day brewing and come home to watch a video on brewing.
sounds like a good day to me. Any day brewing is a good day.
@@talis84 Can't argue with that
Thanks, i learned alot. Your use of scientific methods with your resourceful understanding is awesome.
Love the comparison. As a homebrewer I am always trying to improve so really appreciate you sharing your time and knowledge here. Cheers!
This might be the best homebrew video on youtube.
Possibly
Nice job, so many brewers would wonder the same so thanks!
Great to see a micro brewery do these comparisons and air them keep up the good work. Hopefully get there one day. Cheers from Australian homebrew in a homebrew club.
Great to see Cheers from John
Keep up the great videos just subscribed
Thanks for posting, really enjoyed watching this.
Kiss !
Ain't nothing better than simply.
Water quality & Fermentation temperature top 2 priority....
Fantastic video! This is something every homebrewer wonders about. Thank you!
Some serious kit there
Awesome video Mike. Loved hearing you pull out the flavors and share your expertise in beer tasting.
Awesome experiment! Wish I could taste it! Thanks for making the vid!
HOW GREAT was the almost boil over!!!! Best part right there.....
This was a fascinating experiment! I've always wondered what the major differences were between commercial and home brewing. I love the idea that you did a blind taste test in the tasting room! Great video, I subbed!
Well, I've had your commercial beers before and I can say I'm definitely a fan. I've never had your homebrews, but I've learned a lot from the blog.
Fun video - Cheers from Iceland!
Oh my that foam raising as the boil over is almost imminent had me on edge lol
"A good brewer can make great beer using tin cans and sauce pans", Master Brewer Jordan told me long ago.
that was my start aajjaja xD
Not tin cans, they leach bad stuff into everything. They're cancer
I'm unemployed and I have no equipment but I still make beer. Not sure anyone else would drink it though.. :)
Yet im here with a plastic bucket and made absolute garbage. At least i learnt :)
If your ever in Maryland you have to stop by here its between baltimore and dc. It's worth the drive! If you like zombie dust from 3 Floyd's you will like snip snap a lot. This brewery is newer and is ahead of most if not all of them in the baltimore area (diamond back brewery is great too) . You guys kick ass and I wish you were hiring for entry level positions to learn to brew or quality control so I could get my foot in the door.
Also I think you should partner up with Balitmore spirits company and buy some of their barrels that they have used for bourbon or something and create a beer w that
Excellent video, guys!!
Really great video
Didn't know that Binging with Babish is making beer as well
Feels/Looks like his eccentric uncle/father
lol
I'm trying to figure out how I am going to do this. Always wanted to try my hand at beer. I've done wine before but wine is easy. Beer, you need to manage temperatures. From this vid it is basically boiling down the grain and hops, racking the liquid to a fermenter, add yeast, let cook until bubbles stop then bottle?
Malt extract is a good place to start with brewing. The extract contains the malt flavor and sugars, so you can skip right to the boil (skipping converting and extracting from grain). There are great recipe kits at homebrew stores. John Palmer's How to Brew is a great place to start if you are looking for a book. If you'd rather a video, my homebrew channel might help: ruclips.net/video/KxSpKOLK2AE/видео.html
Absolutely awesome video. Thanks for doing this! Hope to be getting over there to check you all out very soon!
Hey guys! I'm loving your videos. I'm a super novice home brewer at the moment. Obviously cleaning and sanitizing is paramount. I'd love to see how you guys sanitize such a large setup like you have! Cheers!
Here's a post covering how we clean and sanitize a fermentor: www.themadfermentationist.com/2018/11/craft-cleaning-cylindroconical.html
As has already been said. Awesome content, keep it up :]
Great video. I love a micro brewery videos . Let’s spread the word on the microbreweries across “AMERICA “!!
I wish I had a brewery for a similar test :) Really good comparison, and, m a n, what a beautiful piece of equipment!
what is that device at 8:33?
It is a Mini Dry Hop Doser from Marks Design & Metalworks. It allows us to add dry hops without taking pressure off the tank.
Sapwood Cellars ah. I can do that with my ss chronical fermenter
did anyone else watch the almost boil over like a roller coaster? lol
I was yelling grab the spoon, grab the spoon! then he shuts the flame and it's all good.
Jesus, i fricken love your videos
Thanks for that. I have always wondered if I got the chance to brew on a pro system with my own beer recipes.
Cheers,
Chris
Mostly it's the same stuff in terms of chemistry and biology, just the physics (mostly thermodynamics) change. The adjustment hasn't been too bad once we got a handle on how much bitterness the whirlpool additions were providing, dialed in our efficiency, and got our mash-in process down.
The poll should have informed the tasters that both brews used the same recipe, one was large batch, the other small batch
There is plenty of debate over the best way to run a blind tasting. I didn't want to bias people to look for something.
Nice experiment, thanks !
I gotta say I have no clue why this recommended but man did I love it. I am also unsure what the intention of this video, but boy did it sell me on that beer. Now I really need to try it, hopefully, I can find some Sapwood Cellars bear at Wegmans.
Cheers, sadly you won't have much luck. Only a couple kegs of our beer a month make it out from our tasting room.
Sapwood Cellars well I hope you guys can grow bigger. I would love to try your beer. Currently living out in State College, PA so it’s not that far away from you guys. Worse comes to worst I’ll just have to have a little vacation out your way.
Also thank you so much for responding never expected it to happen. Wish you guys the best. You truly are living the American dream so I love getting to support the smaller players plus the quality is usually better. Out at Pittsburgh we got a lot of small breweries popping up and I definitely recommend you check out Voodoo Brewery if you also enjoy beer as much as myself. It might even inspire you to make some crazy addictive recipe or something.
Anyway good luck guys
I’d like to see videos where non beer experts guess home brew vs commercial and see which they like better.
Love the comparison of the isomerization differences between commercial and homebrew. Would additional whirlpool hops make up for the difference?
At home I would add/move hops to 15-20 minutes left in the boil for additional bitterness.
Love the video! Looking forward to more content.
From both your comments and those of the tasters, it sounds like packaging made the difference - not the brewing itself. And that can easily be fixed. Poor carbonation in the small batch was probably something you guys could have avoided, to eliminate what appears to have been a critical factor. And the hop burn... perhaps it was harder transferring super clean beer out of the FV since you dropped a pile of pellets in there with no containment (bag, etc.). Anyway, a very nice video! Thanks for creating it.
Yep, it's also just harder to "find the time" to get something done on a 5 gallons of beer when a 300 gallon batch takes a similar amount of effort and is so much more important.
Great, instructional video - Thanks for sharing!
Really liked this video. Keep making cool videos :)
I'd be interested to see if bottle conditioning the home brew instead of force carbing it would have made a difference. Part 2??? Great video, by the way. I enjoyed it.
Brulosophy has performed experiments in that area: brulosophy.com/2018/03/12/the-impact-of-bottle-conditioning-on-new-england-ipa-exbeeriment-results/
Loved every minute of this!!!!!!
This was really interesting. I wonder if there are adjustments one could make to a small batch recipe/process to compensate for some of the factors at play here.
At home I usually added a small hop addition at 15 minutes for more bitterness. The carbonation and hop burn would have been solved by a week in the keg (at home I used to just connect to serving pressure and let it sit cold for a week or two before tapping).
Awesome. Thanks for the info.
where did you buy your diverter? cant find anything with the bigger hose.
The sparge rig was from Northern Brewer. They call it the "Imperial Sparge."
you can do closed transfer at home
Sure, but most homebrewers don't.
Sapwood Cellars sucks for them
Wondering on the next brew, try open fermentation on primary, (same homebrew setup) then seconday as usual. Nice job
To what benefit? I do everything I can to limit air contact with hoppy beers. I have open fermented saisons with good results.
LOL @ 5:20, I started blowing on my computer screen out of habit!
Kudos for undertaking this, I just wish you had carbed both equally. The lack of carbonation in one (and the lack of carbonic acid) would make it less bitter, less bright, and more "sweet".
Love this!
Quick question: could you slightly alter the recipe of the small batch (or make some other adjustments) to compensate the differences with the big batch and get something even closer to it?
After all the challenge was to brew the same beer and not necessarily to use the same recipe.
Yes, that's really the art of scaling and knowing your system. Usually I'd move some of the whirlpool hops to ~15 minutes from the end of the boil for the small batch to increase utilization and thus bitterness. Otherwise I think it just need a week cold and on pressure.
Fascinating video. Makes me wonder how my sub $150 "kit" would stand up even to a $1500 setup? Must be doing something right though given that Three Notch'd have taken on a couple of projects based on my way of brewing.
My upgrades were more about ease of brewing (pump, no-sparge) and volume (10 gallon batches). I didn't think my beers were noticeably better than with my old cooler and plastic carboys. The ingredients and brewer are what make quality beer!
Hi Michael, enjoy this video and the view of your brewery. I like the system you have who is the maker in equipment?
Forgeworks for the hot-side, Apex for the cold.
Cool video!
I always remove the Trub and hops before cooling the wort. Is there an advantage in cooling directly? I would think that the harsh bitterness has it's origin in skipping whirlpool
Ease is the primary reason. Most of the hop material is left behind in the kettle after whirlpooling. The bitterness in the small scale batch ("hop burn") is from dry hopping. It has a different expression than the usual iso-alpha or tannic bitterness, back in the throat rather than on the tongue.
6:14 Here in Europe, that much US hops is worth about $60 and is enough for 100 gallons. :D
Like this video. But as a bavarian beer brewer I ve some difficulties to understand why you are mixing hop pellets into cold beer, if I saw that right, it doesnt make sense to me because there is no isomerisation. Then the only advantage of whirlpool hoping is you get more of the oil (Aroma-hops) into your beer. I was supprised by the amount of malt you had to put in your homebrew setup, the heat takes it toll with such a small kettle. But I really enjoyed all the stuff you did take care!
The whirlpool addition happens in hot wort, just cooler than the boil. Isomerization still happens, just not as quickly as at the boil. The addition to the cold wort (dry hopping) is primarily for aroma. Hopping at this point still adds a minor amount of bitter compounds (e.g., un-isomerized alpha acids) but overall has the effect of reducing bitterness thanks to absorbing iso-alpha from the hot-side.
@@sapwoodcellars8378 ty for the fast reply! dry hopping sounds amazing, hope you will do more videos! brewing after purity law can be boring at times. Best thing i did recently was a wheat beer where I split the wheat and barley malt during mashing, so I can ve a much lower mashing temperatur at the start.
Sounds like a fun concept!
Dry hopping is rare in German brewing, but not unheard of (doesn't break the purity laws).
@@sapwoodcellars8378 It does break the purity law even hops in the whirlpool does. Although it's the law built on the purity law of 1516 (vorläufiges Biergesetz). We can just "break" it if we brew beer for the non german market.
That's surprising, I was under the impression the issue was only on ingredients, not timing of the additions.
What would be most helpful if you have more automation?
Automated cleaning would be the best thing I could think of!
Nice modern times hoodie!
Cheers! I consulted for them a couple years around when they opened as their "Flavor Developer." Helped to brew test batches and develop the original core beer recipes (Fortunate Islands, Black House etc.) and went out there to get their sour program kicked-off! Still can't believe how quickly they grew and how good the beers got after I left (ha)!
@@sapwoodcellars8378 oh wow that's awesome! Yeah it's crazy how much they've been able to grow and they keep getting better and better. I've pretty much been a fan of theirs since the beginning.
Great video! The knowledge you guys bring to the table is awesome. My wife and I hope to follow in your footsteps and open a brewery within the next couple of years. Question that I'm not sure you can answer: What kind of yeast is your house yeast? Is it a blend? Are you able to share that info? Thanks in advance.
We use Manchester from RVA for this beer, but we use blends for several others.
Hi, just watched this video as a keen homebrewer in the UK. Appreciate it's a couple of years old, but I have a couple of questions please.
1. How did you package the beers, were they both kegged?
2. Are DIPAs as susceptible to Oxidising as NEIPAs, which is a real challenge on homebrew equipment? The colour of both your beers looked great.
Thanks in advance.
1. Both were kegged.
2. These are Double NEIPAs, so same issues! We've learned a lot of tricks over the last few years to keep our wort extra-pale. For example, adding acid to the boil to reduce Maillard reactions. Otherwise we do everything we can to limit oxidation post-fermentation!
Why didn’t you mill the grain before you introduced it into the mash?
We buy pre-milled grain, just not enough space with our current layout for a mill room at the brewery.
What is your favorite hop combination?
Depends on the beer, but Citra-Simcoe-Mosaic works in so many hop-forward beers! I've used it in IPAs, Pale Ales, Wits, Sours etc.
does the homebrew vs the comercial brew change the abv at all?
Only if there was something more or less efficient about the process. Especially how much fermentable sugar you're able to extract from the grain. In that case more or less malt would fix the problem.
A homebrewer with larger pots and pans going back to smaller pots and pans to make malt liquor with.
Great video. If I understood it correctly, you interrupted the fermentation to do the dry hop?
We do most of our dry hopping post-fermentation, but we'll sometimes add a dose towards the end of fermentation. You'll have to watch out for additional attenuation from hop creep if you add the hops with active yeast, but it helps to reduce the risks of oxidation.
@@sapwoodcellars8378 Thanks for the tip.
That "Oh, boy" is all of us, every batch.
3:16 Yeah, baby. You like that, don’t you?
Расскажите в двух словах кто выйграл. Понял что сравнивает, но что лучше то?
Hey man awesome video I really appreciate you doing something like this. This beer looks delicious and I'm going to give it a shot on my ebiab system. On the similar recipe you said you started with 12 gallons of water, if I'm doing half that volume and start with 6 gallons of water pre boil and halve everything else after I'm done, I'll end up with the 5gal of beer? Going to shoot for filling up a 5 gal corny. Thanks again man I wish you the best in your beer making.
I'd select water volumes based on your system. You'll have different losses than we do so there is no guarantee you'll get half the volume.
What about fermentation differences? Carboys in a walkin cooler versus glycol jacketed vermenters.
Certainly could lead to variability. At home I had a dedicated fridge and a temperature probe that could go into the thermowell in the BrewBucket. At the brewery we just let the small batches ferment at ambient.
Really nice! Mike could you please explain the procedure of rouse hops after DH?
We push CO2 through the racking arm for about 60 seconds once a day for two or three days. On the small scale I just give it the fermentor a gentle shake.
@@madfermentationist4470 at which pressure?
Mad Fermentationist when is it safe to keep shaking the fermenter? Do you do it recurringly?
@@Vallinotti Depends on the head-pressure of the tank and the height. Enough for CO2 to flow (but not much more than the minimum).
@@ThePhiliedee I usually wait after dry hopping for 12 hours (the hops should nucleates CO2 from the beer and help knock air out of the head space). After that you're safe as long as the fermentor is well sealed and no new air enters.
So did you vorlauf or did recirc through the grain bed achieve that?
Also on an SS mash tun could you run a stir/hotplate combo with a huge stir bar underneath the false bottom? Cancer biologist getting into homebrewing here.
Recirculation is vorlauf, they mean the same thing. The stir-bar might stop the mash from burning, but wouldn't evenly distribute the heat through the mash.
Do u give the recipe for the home system? I was trying to get my hands on a good recipe for a double ipa
The full recipe isn't out there, but here is one of the test batches for it (I'd add more malt to get into the mid 1.080s for a DIPA): www.themadfermentationist.com/2018/02/sapwood-cellars-cheater-hops-ne-dipa.html
@@sapwoodcellars8378 thank u
Brewing the same beer 1500 model?
Really nice video! I wonder how you deal with the waste and what's the impact on the environment.
The biggest "leftover" is the spent grain that has had most of the carbohydrates stripped out. We have a local farmer who comes and gets the grain to feed to his animals as it still has plenty of protein.
Like the video, but in the future please increase and level your audio
So does this mean I can no longer use crappy equipment as an excuse? Damn!
Awesome video. More please!!
Maybe a stupid question, but you doughed in on the big system after tearing open a Rahr bag. Are you buying your malt crushed, or is it crushed in house and returned to the bag?
I had the same question. Rahr does offer pre-milled grains wholesale, but if you have a "$150,000 system" you have no excuse not to dry or wet mill in-house. My guess is they bulk mill and just used that bag of milled grains as a prop that they could toss into a real batch.
We buy pre-milled. Now that we've been open for a few months and have positive cash-flow we're looking into a mill/auger/hydrator. Just one of those ~$40,000 chunks that we could open without.
Your little home brew rig is twice the size of mine. I'm a real microbrewer haha.
Great content. Subscribed!
What was the respective OGs and FGs? I assume the pro equipment had better efficiencies, but by how much?
Both batches were nearly the same, 1.085 to 1.021. System efficiencies were similar as well, high-60s.
Small suggestion, you should try and raise your DB for audio to about 18db. Probably a +10 here, do it for overall sound.
You should try 100$ kit same beer