I had an extra garden tap put in underneath my kitchen sink, I can run my cold tap water through directly back to the sink drain..and an extra 220 v conversion to my keg, a Blichmann 220 coil. My only problem is venting all the steam from the kitchen..I bought a vent fan with the orange hose thing..will try that next..
I am consolidation the Clawhammer System. Looks like you have the 110V system. How long did it take to heat to your strike water temp? And then up to boiling??
The JaDeD Hydra chiller was fantastic!!! I'm still sad I sold mine when I got the new system. With 57F ground water, that chilled 6 gallons of boiling wort to pitch temp in about 8-9 min for me. Loved that thing.
Would caramel 60, chocolate malt, and roasted barley pair well in a sweet stout? I know that’s a different type of beer than an October Fest, but my brain went there so I thought I’d ask. Like 8lb maris otter, 2lb barley flakes, , 1lb caramel, 1lb chocolate, 1lb roasted barley. Something like this. 5 gallon batch by the way.
@@FloraBrewing so you add the sparge and the mash water together and do it that way? I've got a brewzilla system, will that be the same as your clawhammer?
@@FloraBrewing Maybe a cologne goat? haha. I'm sure the beer will turn out great, was just curious. It's great to have a bit of diversity in the youtube channels :)
Strike and target temperature are useless for making ale and lager. The single temperature infusion method is used in grain distillation where only Alpha, one temperature, and glucose are needed for making whiskey. Home brew instructions and recipes are based on low quality, distillers beer. To produce ale and lager with the single temperature infusion method malt would need to contain magical properties in order for low temperature activated enzymes to work during a high temperature rest without denaturing, which is impossible. You produced distillers beer, not a drop of lager. Marris Otter is distillers malt, to produce ale and lager with the malt an Alpha-Beta enzyme mixture needs to be added. Under modified, malt and an entirely different brewing method are used for producing ale and lager. To learn how ale and lager are made start with DeClerks books. Since, time is time, why not use the time to produce ale and lager instead of producing low quality, distillers beer, that salesmen renamed, real ale. That way you'd be honest with people when telling them how to brew ale and lager.
Thanks for the additional effort to always provide the additional metric measurements - very apreciated!
I had an extra garden tap put in underneath my kitchen sink, I can run my cold tap water through directly back to the sink drain..and an extra 220 v conversion to my keg, a Blichmann 220 coil. My only problem is venting all the steam from the kitchen..I bought a vent fan with the orange hose thing..will try that next..
Great video! Love Oktoberfest beers! I used a plate chiller before too and i switched to the Jade Chiller as well never going back to plate chilling.
Yeah it just seems so much cleaner and you lose less wort big fan!
Question please...what difference would it make to use spring water?
I am consolidation the Clawhammer System. Looks like you have the 110V system. How long did it take to heat to your strike water temp? And then up to boiling??
Interesting wardrobe revolving door! 😂
Movie magic!
Huh. Weighing your brewsalts in a red shirt. Putting it in your kettle in grey tanktop. This is magic😀
I try to do measuring and milling the day before so I don't disturb Jenny in the morning! She really dictates my schedule haha
Nice job as always, t;hanks.
That sigh at the end of the mash 👌
Do a half gallon sparge!
The JaDeD Hydra chiller was fantastic!!! I'm still sad I sold mine when I got the new system. With 57F ground water, that chilled 6 gallons of boiling wort to pitch temp in about 8-9 min for me. Loved that thing.
Yeah it's insane. I can't imagine how quick it will be up in Washington, that well water is freezing
What is diacetyle rest and when is best to do rest. I’m @ Day 7 of 106 batch I did with pressure fermentation in 2 Corneys. Little help???
Would caramel 60, chocolate malt, and roasted barley pair well in a sweet stout? I know that’s a different type of beer than an October Fest, but my brain went there so I thought I’d ask. Like 8lb maris otter, 2lb barley flakes, , 1lb caramel, 1lb chocolate, 1lb roasted barley. Something like this. 5 gallon batch by the way.
Thank you, Master .. I am following you from Algeria ❤
Wonderful!
Great video! What is your favorite fermenter?
I love a Marzenbier .
Me too!
I have a jaded one to
I love it!
@@FloraBrewing so do i, I see you didn't get the electric its a stand to Protect your heating element from the emergence circulator
Why are you milling the grain so fine? Stuck sparge?
There was no sparge Kris.
It's brew in a bag so no risk of stuck sparge! It's just better for the efficiency
Just getting into all grain, question. Why no sparge?? Is it not necessary?
With Brew in a Bag it's not really necessary if you squeeze the wort out of the bag. I use my full water volume to mash.
@@FloraBrewing so you add the sparge and the mash water together and do it that way? I've got a brewzilla system, will that be the same as your clawhammer?
What is the picture on the "drink like a German" tshirt? Also, why did you use a british malt for a Bavarian beer?
It's a goat or ram I think? Because I didn't know what the hell I was doing mainly
@@FloraBrewing Maybe a cologne goat? haha. I'm sure the beer will turn out great, was just curious. It's great to have a bit of diversity in the youtube channels :)
Kind lady. Just made a festbier, PROST.
Why not just run your water through a carbon filter? Is your water hard or have weird mineral content?
It goes through a filter, I'm only really concerned about the chlorine content, it smells like pool water.
@@FloraBrewing I would have thought that the carbon filter would have taken the chlorine out.
Grande ,ma traduzione in italiano no?
Would be great for you to do a live stream brew day so we can join in the fun 😊👍
That chiller looks like you stole it from a 60's era Russian rocket experiment.
I mean it is a beast so that plays haha
No Pilsner and using caramel? Seems out of tradition.
Yeah I was steered in the wrong direction for sure...tastes fantastic though
@@FloraBrewing taste is the most important! I love how you express the technical details.
Strike and target temperature are useless for making ale and lager. The single temperature infusion method is used in grain distillation where only Alpha, one temperature, and glucose are needed for making whiskey. Home brew instructions and recipes are based on low quality, distillers beer. To produce ale and lager with the single temperature infusion method malt would need to contain magical properties in order for low temperature activated enzymes to work during a high temperature rest without denaturing, which is impossible. You produced distillers beer, not a drop of lager. Marris Otter is distillers malt, to produce ale and lager with the malt an Alpha-Beta enzyme mixture needs to be added. Under modified, malt and an entirely different brewing method are used for producing ale and lager.
To learn how ale and lager are made start with DeClerks books. Since, time is time, why not use the time to produce ale and lager instead of producing low quality, distillers beer, that salesmen renamed, real ale. That way you'd be honest with people when telling them how to brew ale and lager.
Thanks for all the info! I'll def check out that book. You learn something every day!
Hi from the Russian home Brewer. It is interesting to watch the process of brewing beer. Nice armpit ;P ))
Pit kittens 😸
Weird
What a mess. So over complicated.