I did a double take when I saw a HBC notification. Man I hope this isn't a tease and I get more. Miss you Martin. Brulosophy is great. I'm greedy and want both.
Hahaha had to do a recheck on this one as this come up in my subscriber feed. "But wasn't he suppose to do the 2nd part of the ChatGPT vs Brewer"?? While I'm still on the edge of my seat waiting for that one. It's always welcomed to see a new video on this channel as well! :) Cheers!
Amazing. Single stage lagering! How fascinating. Old school Brewer here. I equate stages with fermentation tanks. I’m used to the carboy system. With a logger beer, you ferment at about 60° in the first one and then siphon it out leaving the dregs behind into another tank and then put it somewhere cold at about 40° for about a month. Sometimes longer. This is where I DryHop typically because you can drop a cheese cloth with hops in it waited down with marbles into the bottom of the tank and siphon the beer on top of that removing any chance of oxidation. Then, I siphon it out one last time into a bucket for bottling or directly into a keg. Your system intrigues me and I think I’ll look into it. Definitely make things quicker and less messy and labor-intensive.
Nice tutorial. I haven't known that Italian pilsner is a lager fry-hopped with noble hops. If you visit Prague, check the Vinohradská 11° beer, that's exactly it. Like Czech beer, but the aroma is much stronger. 😊
How do you deal with the yeast on the bottom of the fermentation keg? Before you are able to serve the beer. Or does the tube not go down far enough for that to be a problem? Or are the first couple pours full of yeast?
Did u just leave the dry hops hops inside your keg? Or did u have a step not shown on tranferring to a different keg to get your beer off the yeast cake and hop debris?
As good as the information and production is, I find these 'how to' videos odd. Who is the video for? If it's aimed for new brewers but it's way too complicated and likely just confusing. The cost of this equipment is ridiculously expensive and not at all representative of what a noob would be using. Plate chillers, dry hopping contraptions, kegmenters, digital hydrometers, spunding valves?😂 A stock pot, airlock and a bucket would be more appropriate.
Yes and no... 20 gallon system will allow better mashing for your big beers (higher abv beers, imperial stouts and IPAs) you can also opt for 220v heating element that will help heat your water faster. I think the 20 gallon system comes with 220v but I'm not positive. For the most part though. The 10 gallon system will be sufficient for almost all your 5 gallon batches.
I've actually ordered the 20 gallon system and plan on mostly brewing 5 gallon batches. I just want the option of brewing 10 gallon batches on occasion. It wouldn't be good for smaller (3 gallon) sizes if you wanted to head in that direction.
Under pitching leads to off flavors because the yeast go nuts in a feast. More yeast means more competition means they are a bit subdued. By fermenting under pressure the yeast are also subdued from their feast and those off flavors are suppressed. It's the same reason why you can ferment at higher temps under pressure.
Is there any concern about microbiological contamination from the hops when dry hopping? You sanitized the air lock, but what about the hops themselves?
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Great to have new videos from your channel. Please do not “ kill “ your channel. Cheers 🍺
Wait, does this mean you're back? "Yeah, I guess I'm back!" Best John Wick Impression by a Brit ever 🤣
Nice to see you back here !
love all your vids. ive been brewing for 2-3 years now and it always makes my day to see a new one pop up on youtube
. thanks mr. Keen
He's back!
I did a double take when I saw a HBC notification. Man I hope this isn't a tease and I get more. Miss you Martin. Brulosophy is great. I'm greedy and want both.
Hahaha had to do a recheck on this one as this come up in my subscriber feed. "But wasn't he suppose to do the 2nd part of the ChatGPT vs Brewer"?? While I'm still on the edge of my seat waiting for that one. It's always welcomed to see a new video on this channel as well! :) Cheers!
Cleanest grain mill ever!!!! 🤣🤣 wish I could keep mine that clean, cheers Martin 🍻
Amazing. Single stage lagering! How fascinating. Old school Brewer here. I equate stages with fermentation tanks. I’m used to the carboy system. With a logger beer, you ferment at about 60° in the first one and then siphon it out leaving the dregs behind into another tank and then put it somewhere cold at about 40° for about a month. Sometimes longer. This is where I DryHop typically because you can drop a cheese cloth with hops in it waited down with marbles into the bottom of the tank and siphon the beer on top of that removing any chance of oxidation. Then, I siphon it out one last time into a bucket for bottling or directly into a keg. Your system intrigues me and I think I’ll look into it. Definitely make things quicker and less messy and labor-intensive.
WooHoo! #HbC is back!
Great video, easy to understand the process
Good as always. Keep it up. I'd like to see you continue to make videos on your channel as well as the other.
Love it man great video
Good to see you back on your original channel. Is the brulosophy also continuing? 🍻
Yep new Brülosophy video coming next week.
Nice tutorial. I haven't known that Italian pilsner is a lager fry-hopped with noble hops. If you visit Prague, check the Vinohradská 11° beer, that's exactly it. Like Czech beer, but the aroma is much stronger. 😊
Awesome video
Could you add the recipe so we can try it out. Thank you
Mmmm, Saaz. Nicely explained!
What happened to your big whisk? :)
I've never seen the density meter before and got all excited.. I then followed the link.. $600!? :O
Have we stepped away from brulosophy? Hope all is well for you and your family Martin!
Thanks yes all good. Still with Brülosophy, there’s a new video hitting on Thurs.
How do you deal with the yeast on the bottom of the fermentation keg? Before you are able to serve the beer. Or does the tube not go down far enough for that to be a problem? Or are the first couple pours full of yeast?
Did u just leave the dry hops hops inside your keg? Or did u have a step not shown on tranferring to a different keg to get your beer off the yeast cake and hop debris?
Hops stayed in the keg. In fact a month later they are still there. Have not noticed any off flavors.
Nice. First time I've seen a hop bong in use. Did you x/fer the beer after dry hopping a few days?
He's been doing his computer stuff, which was also very good on RUclips..but now he's back ! trying to turn us into alkie's once more.
Voltaste? boa... Portugal
What was the FG? ABV?
Why not just adjust the gap in your mill's rollers rather than running it through twice?
As good as the information and production is, I find these 'how to' videos odd.
Who is the video for?
If it's aimed for new brewers but it's way too complicated and likely just confusing. The cost of this equipment is ridiculously expensive and not at all representative of what a noob would be using.
Plate chillers, dry hopping contraptions, kegmenters, digital hydrometers, spunding valves?😂
A stock pot, airlock and a bucket would be more appropriate.
I was looking at the 10 and 20 gallon systems from Clawhammer. Is the 20 gallon overkill if i’m mostly going to make 5 gallon batches?
Yes and no... 20 gallon system will allow better mashing for your big beers (higher abv beers, imperial stouts and IPAs) you can also opt for 220v heating element that will help heat your water faster. I think the 20 gallon system comes with 220v but I'm not positive. For the most part though. The 10 gallon system will be sufficient for almost all your 5 gallon batches.
I've actually ordered the 20 gallon system and plan on mostly brewing 5 gallon batches. I just want the option of brewing 10 gallon batches on occasion. It wouldn't be good for smaller (3 gallon) sizes if you wanted to head in that direction.
With one pack of yeast do you feel like it’s under pitched? Im pretty sure you’re way under 1.25 billion cell/ml/p.
Under pitching leads to off flavors because the yeast go nuts in a feast. More yeast means more competition means they are a bit subdued. By fermenting under pressure the yeast are also subdued from their feast and those off flavors are suppressed. It's the same reason why you can ferment at higher temps under pressure.
Are you a VSCode user or Vim (Nvim) user?
I was almost certain that Norm was gonna be there for the tasting … c'est la vie.
😂😂😂
Panie, skąd ja wezmę taki sprzęt? 😂😅
Is there any concern about microbiological contamination from the hops when dry hopping? You sanitized the air lock, but what about the hops themselves?
I don't believe it is a real video because he didn't use the giant whisk or prop the basket up with the single basket drain clip.
Lol clearly an AI generated imposter 😆
Sparge?
Where are you ?????
This video was sponsored by Clawhammer supply