Thanks again for taking the time to make these helpful and well done clips. As of this particular comment, you have 49 likes, zero dislikes, 19 comments and 2,456 views. On behalf of all of those extra views that didnt weigh in but almost certainly appreciated your quick and useful content?? *clicks thumbs up*
Another very interesting video Gary, thanks for that. I've literally just barrelled my very first Grainfather brew and even at this early stage have to say it's one of the finest beers I've ever tasted (simply using pale malt, Mosaic and Citra). Anyway, one of the things that struck me in the video was how far out the volumes are on the side of your fermenting bin! I'm assuming your handwritten levels are the ones you've calibrated yourself, but how did you do this? I always knew the printed levels wouldn't necessarily be that accurate but I'm surprised that they're so far out (and here's me trying to work out brew house efficiency etc!). All the best, Tom
Hi Tom thanks for the comment. Congratulations on your first brew and It's great that it has turned out so well. I love both Mosaic and Citra. For the cheap unbranded fermenting vessels the volumes were way out - on my branded ones less so. I calibrated them by weighing them empty and then adding water to 15L (+15kg) and from then on it was easiest to measure the volumes with a measuring jug and mark them at volumes I thought were relevant. So when I got close to 20L I added one litre at a time to get more accurate markings around my usual full brew volume of 23L. As you say, without knowing this your efficiency calculations could be way off.
Morning Gary I presume the wire running into fermentation vessel is a thermometer. If so what degrees do you chill this. And also when you use the heat-belt for how long do you use it. I think you should give up your day job and go into micro brewery. :)
Hi Marais thanks for the feedback. Yes the wire is the temperature probe from the STC1000 unit that monitors the temperature. I ferment at 19 to 21 degress C. The STC1000 controller either turns on the refrigerator or the tube heater to keep the fermentation at the temperature I require. I usually leave the beer in the fermentation fridge for two to three weeks. I retire soon, so you never know!
Damien Davidson Thanks Damien - I store it in 500ml preserving jars with the wort left on top of it. When I want to use it I pour the wort off and start it up. I think then longest I have kept one between brews so far is about 5 months.
Thanks :) I'm living in Ecuador (the country with best beer in S-America, apparently). Despite this, it's tough to get hold of fresh, quality ingredients. This makes yeast culturing particularly relevant for me. I bought 2 packs of 005 when I was over in UK for Xmas, and I intend to keep those little guys kicking for a while yet :) Additionally I found the info from Basic Brewing (also your podcast suggestion, I think) on how to modify base malt into specialty malt very useful. Necessity is the mother of invention!
Sounds as though a bit of yeast harvesting might be useful for you. It'll allow you to build up a small collection of yeasts to draw on. I wonder if you could reach out to those breweries? I buy a lot of my ingredients through a brewery and they drop them off at my house when they're next in the town delivering their beers to bars. So if you contact the breweries for the beers you see at your home town you might get lucky.
Hi Alan yes always happy to chat about brewing. Rather than posting my email address here and risking loads of spam, go to my channel, click on 'About', and you will be able to send me a private message through RUclips - then we can swap email addresses.
hi Gary had a look at doing this and there wasn't an option to send you a private message. it says something about the Google+ isn't linked to you channel. hope this can be sorted so I can contact you. Cheers Alan.
Very imformative video Gary. 10/10
Thanks again for taking the time to make these helpful and well done clips. As of this particular comment, you have 49 likes, zero dislikes, 19 comments and 2,456 views. On behalf of all of those extra views that didnt weigh in but almost certainly appreciated your quick and useful content?? *clicks thumbs up*
Thanks for another great video Gary... much appreciated, always love the content
Cheers Gary. Another great video, very interesting.
As always an interesting video Gary :) Many thanks :)
Interesting video as always. Good tip about not over filling the corny keg, expensive mistake. Cheers
WIld Boar Brewing yup it's an expensive mistake to make! I got a new regulator and then managed to clean up the old one so I now have a spare,
Another very interesting video Gary, thanks for that. I've literally just barrelled my very first Grainfather brew and even at this early stage have to say it's one of the finest beers I've ever tasted (simply using pale malt, Mosaic and Citra). Anyway, one of the things that struck me in the video was how far out the volumes are on the side of your fermenting bin! I'm assuming your handwritten levels are the ones you've calibrated yourself, but how did you do this? I always knew the printed levels wouldn't necessarily be that accurate but I'm surprised that they're so far out (and here's me trying to work out brew house efficiency etc!).
All the best,
Tom
Hi Tom thanks for the comment. Congratulations on your first brew and It's great that it has turned out so well. I love both Mosaic and Citra. For the cheap unbranded fermenting vessels the volumes were way out - on my branded ones less so. I calibrated them by weighing them empty and then adding water to 15L (+15kg) and from then on it was easiest to measure the volumes with a measuring jug and mark them at volumes I thought were relevant. So when I got close to 20L I added one litre at a time to get more accurate markings around my usual full brew volume of 23L. As you say, without knowing this your efficiency calculations could be way off.
Morning Gary I presume the wire running into fermentation vessel is a thermometer. If so what degrees do you chill this. And also when you use the heat-belt for how long do you use it. I think you should give up your day job and go into micro brewery. :)
Hi Marais thanks for the feedback. Yes the wire is the temperature probe from the STC1000 unit that monitors the temperature. I ferment at 19 to 21 degress C. The STC1000 controller either turns on the refrigerator or the tube heater to keep the fermentation at the temperature I require. I usually leave the beer in the fermentation fridge for two to three weeks. I retire soon, so you never know!
Hi Gary. Nice vid :)
How are you storing the surplus reused yeast between brew days?
Thanks :D
Damien Davidson Thanks Damien - I store it in 500ml preserving jars with the wort left on top of it. When I want to use it I pour the wort off and start it up. I think then longest I have kept one between brews so far is about 5 months.
Thanks :) I'm living in Ecuador (the country with best beer in S-America, apparently). Despite this, it's tough to get hold of fresh, quality ingredients. This makes yeast culturing particularly relevant for me. I bought 2 packs of 005 when I was over in UK for Xmas, and I intend to keep those little guys kicking for a while yet :)
Additionally I found the info from Basic Brewing (also your podcast suggestion, I think) on how to modify base malt into specialty malt very useful. Necessity is the mother of invention!
Sounds as though a bit of yeast harvesting might be useful for you. It'll allow you to build up a small collection of yeasts to draw on. I wonder if you could reach out to those breweries? I buy a lot of my ingredients through a brewery and they drop them off at my house when they're next in the town delivering their beers to bars. So if you contact the breweries for the beers you see at your home town you might get lucky.
hi Gary great video again. Is it possible to get ur email address so to get easily in touch about advice from you regarding home brewing?
Hi Alan yes always happy to chat about brewing. Rather than posting my email address here and risking loads of spam, go to my channel, click on 'About', and you will be able to send me a private message through RUclips - then we can swap email addresses.
hi Gary had a look at doing this and there wasn't an option to send you a private message. it says something about the Google+ isn't linked to you channel. hope this can be sorted so I can contact you. Cheers Alan.