Thanks for the really informative videos! Can we start to see the end results of your brews please! I'd love to see how they turn out and to know final gravities, ABV, tasting notes etc.
Any chance of a video on your equipment? Am really curious about your brew pot. Do you have an element in there for heating or do you use a RIMS tube? Also curious about your insulation.
I'll have to make one. In the mean time here's the link to it. It's the 110V and the insulation is just the aluminum foil bubble wrap stuff from homedepot bit.ly/2ugBQKg
Recipe formulation? Or just getting ready for brew day? Recipes are kind of a just go with it and but the numbers in Brewfather and it will probably turn out OK lol (I'll do a video on how exactly I do it soon). Prepping seems easy because I usually try to figure out what the hell I'm doing the day before to ease some stress.
Just stumbled on to your channel today. So far I really enjoy the content and it’s definitely refreshing to see a female brewer. Good luck with your BJCP certification.
Nice setup. I wonder if you might consider tossing the Whirlfloc outside of the hop screen? The hot break might not be contacting the carrageenan properly. Also, you should totally harvest the yeast from this batch and call it your house Common yeast.
No. The mash temp is much lower. Mashing enzymes would be destroyed by boiling temperatures. Usually you aim for a mash temperature of about 154. The strike water (before you add the grains) is around 10 degrees hotter. There are calculators online to get the strike temperature just right.
Any specific reason you don't install a thermometer on the wort out, adjust/throttle your cooling water until you get your wort out to pitching temp, and go right to the fermenter? Just a question. Might save you some time from recirculating the entire kettle... Especially if you're not doing a whirlpool addition. I know I added it with my Clawhammer setup and it helps a good deal. But...I also do "closed loop cooling" adding ice once I get closer to pitching. Otherwise, great videos. Like most others, looking forward to some post-fermentation and tasting videos. Keep up the great work!
Flora - good vid. regarding ph though, be aware that if you are using your ph meter to measure the ph at at mash temp( ~150F), your ph meter will be reading around 0.3 points higher! The ph range of 5.2 to 5.6 is at room temperature and even if your ph meter auto corrects for temperature, it still is incorrect. You said you were at 5.5 but as this was measured at mash temp, your actual ph is 5.2ish.
Congrats on the silver medal, can you share the recipe (changes) from that beer? In your tasting video it seems as if this one wasn’t the same as the award winning version, thanks!
+1 on no sour KY Common! Mash pH should be taken at room temp, IMO (Mr. Wizard is wrong). A little baking soda is a secret to better taste though when using RO, I love adding 2-3 grams for 5 gallon batch. Cheers, good to see someone who knows their shit making homebrew videos! P.S. my local homebrew club did a split batch with different yeasts, and the altbier yeast was by far my favorite! Who woulda think.
I used to use baking soda to raise Ph but there are salts in baking soda which can be bad for non RO water users. Arm & Hammer "Washing Soda" works well for regular water users. (Look in Laundry Isle) Another very potent way to raise Ph in big batches is Pickling Lime. (Look in Canning section) ^^^ When I say potent you need < 1/4 teaspoon or less to raise Ph in a 5 gallon batch.
Hey, I stumbled upon your channel just now - I love your videos! Got a question for you: what pump do use in your video, or which do you recommend? Thanks!
Good work Lady, i like your Vlog. Good way to talk about brewing. I taste some California Commones and other American craft beer but i never heard or read "Kenntucky Commens" but l think it can be verry good. Sorry about my broken english. The most germans don't like Corn in Beer, but i have drink some verry good Beer within. Prost and a Happy 2020 from Frankfurt Germany 🍻 🖖
Do you have to buy water? And when I brew I start at 6 am so if something goes wrong I have more time to rectify it. Having said all that rubbish I really like your vlogs. N Z Brewer.
I usually do because Los Angeles water is garbage. That's an early rise! I usually try to hold off on milling until 9am to now disturb my downstairs neighbors.
Cracking brew day all seemed quite smooth running, well apart from your friends turning up and distracting you. Think that’s a thing I’ll have to get into is the water additions, I normally just use normal tap water but need to improve more. Cheers
What a coincidence! I too live in Southern California (Fountain Valley), am also from the South (Arkansas) and I too think grits are disgusting. :) Cheers!
Yea definitely would like to see a tasting video of the final outcome
Coming soon! I'm about to tap it!
Thanks Sarah, great video. Proud of you. Can’t wait to try your beers!
Thank you!!
Nice recipe. I like your brewing setup. I think I will put this on my list of beers to brew........Take care, Bluefin.
Hope you enjoy
I just wrote a Kentucky Common recipe very similar to yours. Can't wait to make it!
Thanks for the really informative videos! Can we start to see the end results of your brews please! I'd love to see how they turn out and to know final gravities, ABV, tasting notes etc.
Falls City beer company in Louisville,KY makes the best Kentucky common beer you can buy at the liquor store id say 👍👍
Finally,a purpose for grits thank you for sharing this video
So happy you've made a video on this seen on Instagram how much you've love this. Might have to brew this myself to see why you love it so much
It's a crowd pleaser for sure!
Any chance of a video on your equipment? Am really curious about your brew pot. Do you have an element in there for heating or do you use a RIMS tube? Also curious about your insulation.
I'll have to make one. In the mean time here's the link to it. It's the 110V and the insulation is just the aluminum foil bubble wrap stuff from homedepot bit.ly/2ugBQKg
Loving your videos, thanks for the help!
Thanks for watching!!
Damn girl! You lift those carboys of water like a boss! Love the videos. Keep 'em coming!
It is my workout lol
Congratulations on your silver medal. Very well done. Cheers from NZ
I love your videos. You make the pre-planning seem so easy. How'd you get so good at it, just trial and error? Well done and keep them coming!
Recipe formulation? Or just getting ready for brew day? Recipes are kind of a just go with it and but the numbers in Brewfather and it will probably turn out OK lol (I'll do a video on how exactly I do it soon). Prepping seems easy because I usually try to figure out what the hell I'm doing the day before to ease some stress.
@@FloraBrewing that'd be awesome!! I'm just starting out and I feel like I really, truly have no idea what I'm doing. Keep up the good work!
Just stumbled on to your channel today. So far I really enjoy the content and it’s definitely refreshing to see a female brewer. Good luck with your BJCP certification.
Nice setup. I wonder if you might consider tossing the Whirlfloc outside of the hop screen? The hot break might not be contacting the carrageenan properly. Also, you should totally harvest the yeast from this batch and call it your house Common yeast.
Good idea and yup totally happening.
Is the 60 minute boil temp the same as the mash temp?? Also does the 7 gallons boil off 2 pounds as well as the grains soaking up a bit of it?
No. The mash temp is much lower. Mashing enzymes would be destroyed by boiling temperatures. Usually you aim for a mash temperature of about 154. The strike water (before you add the grains) is around 10 degrees hotter. There are calculators online to get the strike temperature just right.
Any specific reason you don't install a thermometer on the wort out, adjust/throttle your cooling water until you get your wort out to pitching temp, and go right to the fermenter? Just a question. Might save you some time from recirculating the entire kettle... Especially if you're not doing a whirlpool addition. I know I added it with my Clawhammer setup and it helps a good deal. But...I also do "closed loop cooling" adding ice once I get closer to pitching.
Otherwise, great videos. Like most others, looking forward to some post-fermentation and tasting videos. Keep up the great work!
And... Nevermind.
I watched the Grapefruit IPA time lapse - and you talked about just that.
Yeah, our water's hot even out of the ground here! When I move up North it's going to be SO EASY with the ice cold ground water.
Flora - good vid. regarding ph though, be aware that if you are using your ph meter to measure the ph at at mash temp( ~150F), your ph meter will be reading around 0.3 points higher! The ph range of 5.2 to 5.6 is at room temperature and even if your ph meter auto corrects for temperature, it still is incorrect.
You said you were at 5.5 but as this was measured at mash temp, your actual ph is 5.2ish.
Thank you! I knew there was a correction but I couldnt remember the amount. Most of mine turn out around 5.5 so still in the sweet spot
Congrats on the silver medal, can you share the recipe (changes) from that beer? In your tasting video it seems as if this one wasn’t the same as the award winning version, thanks!
Do everything the same but only use san francisco lager yeast.
+1 on no sour KY Common! Mash pH should be taken at room temp, IMO (Mr. Wizard is wrong). A little baking soda is a secret to better taste though when using RO, I love adding 2-3 grams for 5 gallon batch. Cheers, good to see someone who knows their shit making homebrew videos!
P.S. my local homebrew club did a split batch with different yeasts, and the altbier yeast was by far my favorite! Who woulda think.
I used to use baking soda to raise Ph but there are salts in baking soda which can be bad for non RO water users.
Arm & Hammer "Washing Soda" works well for regular water users. (Look in Laundry Isle)
Another very potent way to raise Ph in big batches is Pickling Lime. (Look in Canning section)
^^^ When I say potent you need < 1/4 teaspoon or less to raise Ph in a 5 gallon batch.
I'll have to try that!
Good deal on your brew but you forgot to use the rye?? Or did you delete it?
No rye
@@FloraBrewing bummer should have a pd of malted rye. I'm going to try it
Great video.. 😊👌 What pump are you using to mash with ? Cheers Tj 😊👍
I use Blichmann's Riptide: bit.ly/2SSiCF8
New subscriber here. Love your process and keep the videos coming!
Hey, I stumbled upon your channel just now - I love your videos! Got a question for you: what pump do use in your video, or which do you recommend? Thanks!
Blichmann Riptide I love it! bit.ly/3alWNnO
Flora Brewing thank you ! 👍🏼👍🏼👍🏼
Great video cheers!!
@17:03 did or do you think that will clog your transfer to keg?!? Iv never used the smack packs I’m a WLP fan boy lol! Great vlog Cheers
The nutrient pack falling in? I fished it out but cut that part from the vid :) *movie magic*
new subscriber, love the videos
Thank you!
Isn't 6 row the traditional base malt for Kentucky Common? Thinking about doing a batch but most guidelines I've found use 6 row.....
Probably but I keep 2-row in stock and my local BJCP doesn't carry 6-row. That'd be an interesting experiment to compare them.
Good work Lady, i like your Vlog.
Good way to talk about brewing.
I taste some California Commones
and other American craft beer but i never heard or read "Kenntucky Commens" but l think it can be verry good. Sorry about my broken english. The most germans don't like Corn in Beer, but i have drink some verry good Beer within.
Prost and a Happy 2020 from Frankfurt Germany 🍻 🖖
It makes for a very light beer. I never really tried it before this but it worked out great!
Do you have to buy water? And when I brew I start at 6 am so if something goes wrong I have more time to rectify it. Having said all that rubbish I really like your vlogs. N Z Brewer.
I usually do because Los Angeles water is garbage. That's an early rise! I usually try to hold off on milling until 9am to now disturb my downstairs neighbors.
Did I miss your final ABV?
I probably didn't mention it. It was 5.5%. Still trying to remember to mention all the important points, especially towards the end of the brew.
Is this like a cross between a California common and a cream ale?
It's amber so not really. It's BJCP Category 27A if you want more info.
Interesting to see ale and lager yeasts in one 👍
It works surprisingly well!
What's corn grits?
Essentially just cornmeal. It tastes like shit.
Cracking brew day all seemed quite smooth running, well apart from your friends turning up and distracting you. Think that’s a thing I’ll have to get into is the water additions, I normally just use normal tap water but need to improve more. Cheers
They're quite distracting...especially when they offer you beers and you're not even half done!
More. More.more.. And tasting please
What a coincidence! I too live in Southern California (Fountain Valley), am also from the South (Arkansas) and I too think grits are disgusting. :) Cheers!
Both of y'all are heretics. Of course, no true southerner would eat quick grits.
Im from Scotland and i quite like them lol. Great vids btw.
Awesome to see a Female Brewing!
I love seeing women brewing beers, water chemistry is my downfall, keep up the good work and cheers!