I don’t know how you don’t have many more subscribers you’re awesome!

@CityscapeBrewing

Жыл бұрын

Thanks! I'm getting there. Slowly but surely!

Fermentation temp control has easily elevated my homebrews from good to really great. Nice tips, and your fermentation chamber video was spot on. I have also invested in a grain mill and water chemicals to take my brews to another level. Happy Brewing from Ohio!

@CityscapeBrewing

2 жыл бұрын

Thanks! Yeah I plan on doing a couple of videos on both of those items in the future. Grain Mill and water chemistry. Water chemistry is a bit more challenging depending on where you live... I'm pretty fortunate, I only need to add a few items to my water

Nice job. Thanks man!

@CityscapeBrewing

Жыл бұрын

Thanks. Glad it helped! 🍻

I had to come find you and BONUS you put out a video today. :-D Well, today was bottling day. I didn't forget rule #1 and since I only had the homebrew I was bottling today I figured, I gotta check it out anyway. lol It taste AMAZING! Even without carbonization and pulled from the bottom just off the top of the yeast. 2 weeks more and it'll be ready and it just happens to be Saint Patrick's Day. It's an omen. I was destined to brew. LOL Thanks for your help.

@CityscapeBrewing

2 жыл бұрын

That's awesome! If it tastes good now it will taste even better in a few weeks! Cheers!

Oxidation is another one to consider. That wet cardboard taste that often accompanies a sloppy transfer to a keg or bottling bucket.

@CityscapeBrewing

2 жыл бұрын

Very true!

Thank you for the info! So, temp. control is important. Waiting for the yeast to do its job? Can one go too long? Other than watching that the bubbling is complete, what else do you watch for? Thnx again for your videos!

@CityscapeBrewing

2 жыл бұрын

The only way to know when fermentation is complete for sure is to do a hydrometer reading. I would leave most yeast for a week minimum and then transfer to a secondary, but there's no reason you can't let a beer sit for several weeks. Now eventually you will want to pull it off the trub and yeast cake but it won't effect your beer for several weeks to months. I would look for bubbling to stop for a few days and make sure the Krausen has fallen down completely. I like to transfer to a secondary for most beers for an additional week to condition at room temp (about 70F) before packaging.

@barry1903

2 жыл бұрын

Thank you! I'm making notes. 👍🍺

@CityscapeBrewing

2 жыл бұрын

Glad to help! Cheers!

Quite a few people also can't taste diacetyl. If you ever see a homebrewer enjoy his brew after just 2 days in the fermentor (like with kveik), that means he/she can't taste diacetyl.

@CityscapeBrewing

2 жыл бұрын

That's true. I definitely can, but more butterscotch to me not butter popcorn