Home brew has ruined me too😂.. they're beers I can't drink anymore. I mess up but when I don't it's good stuff. Note to all; remember to check the packaging dates👍 🇺🇸🍻🇺🇸
Yeah packaging dates, definitely.... It's funny isn't it, I'm never sure whether it's just that my beer is fresher and not gone through a transit, or whether I'm just brewing and tweaking to my tastes. Maybe it's a little of both, but I regularly end up preferring the home brewed version of things. Don't get me wrong, I still think it's important to sample a very large cross section of the beer universe. Just for research purposes... you know.... 😁🍺
It's definitely true that fresh is better when it comes to hoppy. I'm hoping that one day I'll get the chance to try fresh SNPA straight from the brewery. One day....
Thanks for taking the time to comment, I appreciate it. 🍺🍺 Ken was at the forefront of a new era in beer, and I feel we owe a lot to Sierra Nevada and a few other brewers at that time for that. 👍
Thanks for that. The All-in-one is a Braumeister 20 litre. It's getting old now, it must be 6 or seven years old, and there are a number of improvements and upgrades on the newer models. However, it still produces first class wort, so I have no reason to change I guess. 😁🍺
My enjoyment of SNPA these days seems to change with the weather. It was one of my favorites back in the day. Pretty sure i'd prefer your beer as well. Though i'll be certain to check that with a fresh batch from Sierra lol. Cheers, and thanks for vid!
It's a 20l Braumeister. I love the system, but like any system, there are limitations etc. The new version with a variable pump speed and built in cooling jacket, would fix my main niggles. If the grain crush isn't just right, then you get wort fountains that can be powerful enough to spray out the side of the lid. So the variable pump would go a long way to solving that issue. The integrated cooling sleeve would get rid of the immersion chiller, which is fine, but it's just one more thing to clean. Other than that, it's hard to fault. It comes a little unstuck for high gravity beers, but a reduction in batch size gets around that. As far as size goes, it's perfect for me. The batch size is ideal for fermenting in a keg if need be, and if my unitank isn't available for carbonating/bottling, then I can always fit a fermented batch into a corny for storage until later. Plus, it's an amount we get through pretty quick, so I can get back and tweak the recipe for improvements. After all, that's kind of the challenge, isn't it?
😁 My ego is not big enough to say that. I have GREAT respect for those guys. Still, on this occasion, I definitely pipped them. We all get lucky sometimes.....
Too much crystal caramel malt. Too sugary and sweet. I only use 50g in a 75 litre brew to get a fine balance in a new england best bitter here in milton keynes!
You can't beat Fresh. Especially hoppy beers 😊
I think you've hit it on the head there. 👍🍺
Home brew has ruined me too😂.. they're beers I can't drink anymore. I mess up but when I don't it's good stuff.
Note to all; remember to check the packaging dates👍
🇺🇸🍻🇺🇸
Yeah packaging dates, definitely....
It's funny isn't it, I'm never sure whether it's just that my beer is fresher and not gone through a transit, or whether I'm just brewing and tweaking to my tastes. Maybe it's a little of both, but I regularly end up preferring the home brewed version of things.
Don't get me wrong, I still think it's important to sample a very large cross section of the beer universe. Just for research purposes... you know.... 😁🍺
cant beat the freshness of newly brewed beer ---nice touch on the centennial hop choice
It's definitely true that fresh is better when it comes to hoppy.
I'm hoping that one day I'll get the chance to try fresh SNPA straight from the brewery. One day....
I live and grew up in Chico, CA. I remember when Ken started the brewery. I've been a fan for a long time. Thanks for the video. 😁🍻
Thanks for taking the time to comment, I appreciate it. 🍺🍺
Ken was at the forefront of a new era in beer, and I feel we owe a lot to Sierra Nevada and a few other brewers at that time for that. 👍
Enjoyed that and it does look like a great beer..By the way what all in one brewing system are you using there?
Thanks for that.
The All-in-one is a Braumeister 20 litre. It's getting old now, it must be 6 or seven years old, and there are a number of improvements and upgrades on the newer models. However, it still produces first class wort, so I have no reason to change I guess. 😁🍺
My enjoyment of SNPA these days seems to change with the weather. It was one of my favorites back in the day. Pretty sure i'd prefer your beer as well. Though i'll be certain to check that with a fresh batch from Sierra lol. Cheers, and thanks for vid!
Lol, yeah, I find it's important to check these things on a regular basis. 😁🍺
Cheers
Scrolled away & forgot to ask. What size system do you have & do you have any regrets concerning brand or size?
It's a 20l Braumeister.
I love the system, but like any system, there are limitations etc.
The new version with a variable pump speed and built in cooling jacket, would fix my main niggles.
If the grain crush isn't just right, then you get wort fountains that can be powerful enough to spray out the side of the lid. So the variable pump would go a long way to solving that issue.
The integrated cooling sleeve would get rid of the immersion chiller, which is fine, but it's just one more thing to clean.
Other than that, it's hard to fault. It comes a little unstuck for high gravity beers, but a reduction in batch size gets around that.
As far as size goes, it's perfect for me. The batch size is ideal for fermenting in a keg if need be, and if my unitank isn't available for carbonating/bottling, then I can always fit a fermented batch into a corny for storage until later.
Plus, it's an amount we get through pretty quick, so I can get back and tweak the recipe for improvements. After all, that's kind of the challenge, isn't it?
What size batch is this?
The total volume of mash water is 25 litres. The post boil batch volume is 19 litres. 🍺
Maaaybe you just make better beer than Sierra Nevada ha 😄
😁 My ego is not big enough to say that. I have GREAT respect for those guys.
Still, on this occasion, I definitely pipped them. We all get lucky sometimes.....
Too much crystal caramel malt. Too sugary and sweet. I only use 50g in a 75 litre brew to get a fine balance in a new england best bitter here in milton keynes!