@@flamingalahbrewingcoI really enjoyed it. Thanks. A couple questions: 1) is the wheat malt mill setting wider than with base malt? I usually mill it all together but I’m a Herms homebrewer. 2) I would think it would be easier to add all the strike water to the MT to ensure you hit temps then add the grain. Does your program predict how much HLT water and cold water to add to achieve desired mash temps? Because you added grain at the same time you must have confidence of hitting it. Cheers from Canada 🇨🇦
Hi, yes the mill is set wider for the wheat malt so you don't end up with flour. It comes down to time on the mash in and also there are too many variables in temperature. You need to make the fine tuned adjustments on the fly. Remember we are using 700 to 900 litres of strike water and 200-300kg of malt. No the HLT and program doesn't predict. Im confident in the knowledge of my equipment. Cheers for the questions.
hello thanks for the video always nice too see.. One Question would you recommend your PH meter or would you recommend a different one for a micro brewery these days? am looking for one that is worth it but i am not sure and the price does not matter for me when it work great..😂
What are the positive and negatives of using a HLT with a HERM's coil (do you have a manufacture you recommend? we are getting ready to purchase this equipment soon in Arizona). Would you say HLT and CLT should be sized to be twice as big as your brewing system (ex 7 bbl MT / BK brew deck and 15 bbl HLT/CLT). Your videos are amazing!
Hey Sam! Long time watcher first time commenter. I am 22 years old and about to be a head brewer at a brewery that is being added to our winery. Wondering what your advice is for someone who is new to the industry. I'm confident on my brewing basics, but am very new to this whole scene. Thanks and love the content!
Hey mate, remember that you work for the beer, it's not a 9-5 job. Look at your beer as if you didn't brew it, if you had a schooner of that beer somewhere, would you go back to drink it again? Basically if the beer is shit, don't serve it. Your reputation and the businesses reputation is more important than ego. Don't forget that first impressions last and if you miss the mark customers may not come back. Learn to weld stainless, have basic understanding of refrigeration mechanics, hydrodynamics, plumbing and electrical. Never stop learning & get a good group of people around you who aren't afraid to tell you the truth. Good luck with it!
As a home brewer, I can get those banana aromas but running my years (bluestone Munich) a little warm at at about 22 deg C. Does that not work at a commercial level?
I never crossed my nuts, I'll try ! With a single infusion equipement, is there a way to use water from HLT and heat exchanger in order to make the ferulic acid step, then 68°C step (changing some pipe connections during the process)? Or it's just not possible ? Thanks !
Thanks for not cutting out the realities of a brew day. I will have to give my next Hefe the low dough in temp and see how that plays with Safbrew W-68.
Quality!!! Your trips paid off 😂 What size mill profile do you use on your grains? (If you don’t mind me asking) Also, how good is Brewfather……. Learn a heap from your vids, love them!!
To be honest you can learn everything yourself if your willing to put the time into reading and researching yourself, everything he does and talks about is just good brewing practices salts, gravity and ph especially the mash process is most critical and being squeaky clean post boil with enough yeast and watching DO after in packaging etc im self taught and have learned slowly over 10+ years with a full time job so im only small scale 100+ litres to start hopefully this year
@Pazey1 very cool, I've watched all his videos and plenty of other and busy with my planning process to open a place of my own some day. I've been all over the world tried all sorts of beers, had a jalapeño ale in Hawaii and some awesome neipas in Rio and herishima. Thanks for the advice. Very kind of you.
@@Yinyinpret No worries mate where in the world are you going to open? I’ve tried a few times to get a place of my own but covid screwed me hard so I’m back brewing on my own property with no overheads to worry about just trying to pay for all the work now on the building costs
@Pazey1 yeah, i hear you covid was a nasty little bitch. I'm South African but I live in Mexico with my wife, we have a concept just ironing out some things and then we will look for a site. Still early days but we have a name and trademark and I've looked at equipment and decided on a smallish system. In Mexico it's just larger, some good Vienna larger called Bohemia Negra it's almost ale color but a larger one of our favorites but I must say that we love our double hazys and Neipas. Alaska had one called Juneau juice. That was cool and then there was a small set up in Sitka where went to a resturant at the cruise port and had a neipa called totally pitted, I got so tanked that day it's just so smooth really easy drinking but it creeps up and smacks you. My wife loves one called Golden road brewing - Mango Cart. Holly shit that's good its a wheat beer with a mango glavout it's super good as fare as I know it's from California side. We had it Hawaii too. So look into those or clones of those.
Yoda! haha Sam hasn't studied but would love to do a degree one day. He spends a lot of time online researching and has a genuine interest in brewing science and chemistry. Practice, trial and error has been his path over the last 7 years.
5.2 mash ph for a hefeweizen is not a good idea unless you plan to buffer the pH back up in the boil. You simply cant approach brewing a Hefe in the same "catch all" appoach you can with most other pale beers... But given that you're throwing pineapple in this beer and basing it on a British interpretation (bastardisation) rather than a Bavarian one it is a moot point as the low pH of the pineapple juice is going to push this already out of style beer further into "clove sour" territory anyway. Not trying to hate here, I love your content but the title of the video is misleading. If your post boil pH is anywhere below 5.5 and you haven't factored in the pH drop of a hefeweizen yeast strain you're going to end up with a tart clovey mess of a beer that will drop clear in the keg will not showase the perception banana esters on the palate and the fluffy mouthfeel of a true Hefe.
Another great video Sam - thanks for making the time and taking the effort
Cheers for watching!
Maintenance man and Head Brewer all rolled into one, luv German Beer.🍻
Jack of all trades!
Always enjoy watching your vids in the brewery, you always keep it real 😂
Always! Thank you
Leaky regulator @13:13?
Happy New Year I'm only a Home Brewer but I love watching your videos🍺🍺🍺🍺🍺🍺🍺🍺
Happy new year!
Thanks for the video I am going to watch it tomorrow
Hope you enjoy it!
@@flamingalahbrewingcoI really enjoyed it. Thanks. A couple questions: 1) is the wheat malt mill setting wider than with base malt? I usually mill it all together but I’m a Herms homebrewer. 2) I would think it would be easier to add all the strike water to the MT to ensure you hit temps then add the grain. Does your program predict how much HLT water and cold water to add to achieve desired mash temps? Because you added grain at the same time you must have confidence of hitting it. Cheers from Canada 🇨🇦
Hi, yes the mill is set wider for the wheat malt so you don't end up with flour.
It comes down to time on the mash in and also there are too many variables in temperature. You need to make the fine tuned adjustments on the fly. Remember we are using 700 to 900 litres of strike water and 200-300kg of malt.
No the HLT and program doesn't predict. Im confident in the knowledge of my equipment.
Cheers for the questions.
@ thank you! At the homebrew level it’s much different but I sure like seeing how you do it commercially. Cheers!
hello thanks for the video always nice too see..
One Question would you recommend your PH meter or would you recommend a different one for a micro brewery these days?
am looking for one that is worth it but i am not sure and the price does not matter for me when it work great..😂
Hi, the henna ph metre is great. it's got a bluetooth electrode. I do recommend it. cheers
What are the positive and negatives of using a HLT with a HERM's coil (do you have a manufacture you recommend? we are getting ready to purchase this equipment soon in Arizona). Would you say HLT and CLT should be sized to be twice as big as your brewing system (ex 7 bbl MT / BK brew deck and 15 bbl HLT/CLT). Your videos are amazing!
But 60% of us are subscribed. Great Ep Geezer
Hey Sam! Long time watcher first time commenter. I am 22 years old and about to be a head brewer at a brewery that is being added to our winery. Wondering what your advice is for someone who is new to the industry. I'm confident on my brewing basics, but am very new to this whole scene. Thanks and love the content!
Hey mate, remember that you work for the beer, it's not a 9-5 job.
Look at your beer as if you didn't brew it, if you had a schooner of that beer somewhere, would you go back to drink it again? Basically if the beer is shit, don't serve it. Your reputation and the businesses reputation is more important than ego. Don't forget that first impressions last and if you miss the mark customers may not come back.
Learn to weld stainless, have basic understanding of refrigeration mechanics, hydrodynamics, plumbing and electrical.
Never stop learning & get a good group of people around you who aren't afraid to tell you the truth.
Good luck with it!
As a home brewer, I can get those banana aromas but running my years (bluestone Munich) a little warm at at about 22 deg C. Does that not work at a commercial level?
it does but you just don't get that same aroma.
I never crossed my nuts, I'll try !
With a single infusion equipement, is there a way to use water from HLT and heat exchanger in order to make the ferulic acid step, then 68°C step (changing some pipe connections during the process)? Or it's just not possible ?
Thanks !
haha
any heat exchange will work. that's all a herms is, a heat exchange.
cheers for watching
Do you guys use bright tanks or just the uni tankks?
We have uni tanks. No bright tanks.
Thanks for not cutting out the realities of a brew day. I will have to give my next Hefe the low dough in temp and see how that plays with Safbrew W-68.
We can't sugar coat it, things break all the time! Let us know how your hef turns out!
Quality!!! Your trips paid off 😂
What size mill profile do you use on your grains? (If you don’t mind me asking)
Also, how good is Brewfather…….
Learn a heap from your vids, love them!!
Silly question, did you study any master brewer degree or anything, the reason I ask is because you're like yoda with all your knowledge.
To be honest you can learn everything yourself if your willing to put the time into reading and researching yourself, everything he does and talks about is just good brewing practices salts, gravity and ph especially the mash process is most critical and being squeaky clean post boil with enough yeast and watching DO after in packaging etc im self taught and have learned slowly over 10+ years with a full time job so im only small scale 100+ litres to start hopefully this year
@Pazey1 very cool, I've watched all his videos and plenty of other and busy with my planning process to open a place of my own some day. I've been all over the world tried all sorts of beers, had a jalapeño ale in Hawaii and some awesome neipas in Rio and herishima. Thanks for the advice. Very kind of you.
@@Yinyinpret No worries mate where in the world are you going to open? I’ve tried a few times to get a place of my own but covid screwed me hard so I’m back brewing on my own property with no overheads to worry about just trying to pay for all the work now on the building costs
@Pazey1 yeah, i hear you covid was a nasty little bitch. I'm South African but I live in Mexico with my wife, we have a concept just ironing out some things and then we will look for a site. Still early days but we have a name and trademark and I've looked at equipment and decided on a smallish system. In Mexico it's just larger, some good Vienna larger called Bohemia Negra it's almost ale color but a larger one of our favorites but I must say that we love our double hazys and Neipas. Alaska had one called Juneau juice. That was cool and then there was a small set up in Sitka where went to a resturant at the cruise port and had a neipa called totally pitted, I got so tanked that day it's just so smooth really easy drinking but it creeps up and smacks you. My wife loves one called Golden road brewing - Mango Cart. Holly shit that's good its a wheat beer with a mango glavout it's super good as fare as I know it's from California side. We had it Hawaii too. So look into those or clones of those.
Yoda! haha
Sam hasn't studied but would love to do a degree one day.
He spends a lot of time online researching and has a genuine interest in brewing science and chemistry. Practice, trial and error has been his path over the last 7 years.
5.2 mash ph for a hefeweizen is not a good idea unless you plan to buffer the pH back up in the boil. You simply cant approach brewing a Hefe in the same "catch all" appoach you can with most other pale beers... But given that you're throwing pineapple in this beer and basing it on a British interpretation (bastardisation) rather than a Bavarian one it is a moot point as the low pH of the pineapple juice is going to push this already out of style beer further into "clove sour" territory anyway.
Not trying to hate here, I love your content but the title of the video is misleading. If your post boil pH is anywhere below 5.5 and you haven't factored in the pH drop of a hefeweizen yeast strain you're going to end up with a tart clovey mess of a beer that will drop clear in the keg will not showase the perception banana esters on the palate and the fluffy mouthfeel of a true Hefe.