Wow that was interesting. I simply searched for spunding method as I was going to try it out and wanted to make sure I got all the basics down. Little did I know I was going to learn everything about spunding and receive a massive brewing envy injection as well. I hope you know you have caused quite a fuss in the brewing group chat. Very very educational and a lot of great ideas to chew on. Thanks ever so much for sharing. And just because I cannot help myself, as an American bilingual that has spend most of my life living in Europe among non English speakers, it always tickles me to hear Americans go to such lengths to pronounce foreign words in the proper way. I can tell you foreigners do not do the same with American words 😂 Though I can see from labeling everything in the brewery overview in German it comes from a place of respect for the language. Cheers from Denmark ❤
Thank you for watching, commenting and your kind words! Bryan is truly amazing. He's such a skilled researcher and amazing brewer! Check out his channel at youtube.com/@BryanRabe We shot this video awhile back and it would be fun to update it. Are there any questions we didn't cover?
@@DougPipersr you’re very welcome. I made sure to subscribe to him as well! One of the reasons I am looking into spunding is due to tthe very high inflation in cost of goods here in Europe, due mostly to the war in Ukraine. It has caused things like CO2 gas to jump in price dramatically. So I of course would like to start capturing natural CO2 like Bryan to be able to reduce my need for using my gas bottles. One question I did have, and I have heard it posed by others, is about transference of aroma/taste from aFermenting beer to the other let’s say if you are capturing the gas to be used to serve or carbonate another beer. Is this an issue? The beer for example I am doing my spunding with is a farmhouse saison which gives off intense aromas of clove and juicy fruit gum when I vent the keg. Would that aroma transfer and interfere with lets say a Pilsner I was using the gas on?
Really great and on point information :) I'm at the stage of collecting C02 in a balloon running 2 blow off tubes, swapping out 1 to the balloon when near the end of fermintation and attempting to purge after dry hopping, plugging the blow off when C02 is very slow then for basic cold crashing/bottling. Excellent information that will be extremely helpful when I add more equipment . Thank you Bryan and Doug :)
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Wow that was interesting. I simply searched for spunding method as I was going to try it out and wanted to make sure I got all the basics down. Little did I know I was going to learn everything about spunding and receive a massive brewing envy injection as well. I hope you know you have caused quite a fuss in the brewing group chat. Very very educational and a lot of great ideas to chew on. Thanks ever so much for sharing. And just because I cannot help myself, as an American bilingual that has spend most of my life living in Europe among non English speakers, it always tickles me to hear Americans go to such lengths to pronounce foreign words in the proper way. I can tell you foreigners do not do the same with American words 😂 Though I can see from labeling everything in the brewery overview in German it comes from a place of respect for the language. Cheers from Denmark ❤
Thank you for watching, commenting and your kind words!
Bryan is truly amazing. He's such a skilled researcher and amazing brewer! Check out his channel at youtube.com/@BryanRabe
We shot this video awhile back and it would be fun to update it. Are there any questions we didn't cover?
@@DougPipersr you’re very welcome. I made sure to subscribe to him as well! One of the reasons I am looking into spunding is due to tthe very high inflation in cost of goods here in Europe, due mostly to the war in Ukraine. It has caused things like CO2 gas to jump in price dramatically. So I of course would like to start capturing natural CO2 like Bryan to be able to reduce my need for using my gas bottles. One question I did have, and I have heard it posed by others, is about transference of aroma/taste from aFermenting beer to the other let’s say if you are capturing the gas to be used to serve or carbonate another beer. Is this an issue?
The beer for example I am doing my spunding with is a farmhouse saison which gives off intense aromas of clove and juicy fruit gum when I vent the keg. Would that aroma transfer and interfere with lets say a Pilsner I was using the gas on?
@@RockonBeerBlog Great question! I'll contact Bryan to see if he's willing to answer it!
Cheers Doug😉👍🏻
This is great. Thank you.
Bryan is pretty amazing! I appreciate him taking time to setup and record the video.
Was there a part you found particularly helpful?
Really great and on point information :)
I'm at the stage of collecting C02 in a balloon running 2 blow off tubes, swapping out 1 to the balloon when near the end of fermintation and attempting to purge after dry hopping, plugging the blow off when C02 is very slow then for basic cold crashing/bottling.
Excellent information that will be extremely helpful when I add more equipment .
Thank you Bryan and Doug :)
Bryan is brilliant indeed! Sounds like you're pretty innovative yourself! Thanks for watching and commenting!
@@DougPipersrI appreciate your kind words although it's only from the kindness of others who graciously pass on their invaluable knowledge.