I really enjoy your videos. Nice and informative. Thank you

Very interesting. Thx for sharing

Thanks! I am brewing my 1st 5 gal batch this week and thank you for your takes on temp control!

@CascadesHomebrew

2 жыл бұрын

Good luck! What style are you brewing and what yeast? Most ale yeasts will produce better beers if you can keep the fermentation spikes below around 70F / 21C. I hope to have a video out in a few weeks that is a more broad discussion of fermentation temperature control.

@allyip5777

2 жыл бұрын

@@CascadesHomebrew well I live in Hong Kong where the temp outside now is on average around 30-33 which is above 90F. I’m doing my best inside an apartment to keep the batch at 76-78F now, but sometimes it goes up to 80-82F when I go out to work. The yeast type is unknown because I threw away the package but the temp range on the package said 68-77F) I use MoreBeer’s American Ale recipe that comes with the equipment. After the protest (I hope you know which protest I’m referring to) there have been a lot of restrictions on what I could ship into HK. Not even Amazon could ship in many things! I actually had to get help from my family back in the states to get my stuff ship in. Anyway, brewing my 1st 5 gal batch felt a lot harder than brew my previous 1 gal! Thank you for your well wishes!

@CascadesHomebrew

2 жыл бұрын

I am a bit spoiled living in the US where I can get a shipment from MoreBeer in 2 days. Kveik yeasts might be good to look into for fermenting at warmer temps.

@allyip5777

2 жыл бұрын

@@CascadesHomebrew I shall try this next time! And yes, I miss my days in the states. It’s still the best place on earth for me despite of all the things that are happening outside our breweries 😉 Thank you. I have probably just become your first subscriber from Hong Kong 😬

@allyip5777

2 жыл бұрын

@delreydavid Yes... there have been a lot of arrests lately.

Yes, you can make belgian beers in ambient room temperature. The style has alot of esters, phenols and other compounds made by the yeast. Controled temperature close to ambient will not make the largest difference. The "home brew" note (when people start to brew without temp controle) it is close to the belgian style. If you really want to taste the differens you should choose a more malt forward beerstyle. With a larger difference in the controled batch,

@CascadesHomebrew

7 ай бұрын

I would agree. In general Belgian yeast are some of the best options for room temperature fermentation. I am not positive why this batch had such a strong fusel character. It only got 3-4F above what I would typically ferment this type of beer. I did a recent Saison that got to 100F, and that beer turned out fine. It could be something specific with M31, or something else. 1 full pack into a 2.5 gal batch seems like a fine pitch rate. I have been curious to try a yeast like US-05 or S-04 with a 65F vs 75F comparison. Now that I have some Tilt hydrometers, I should be able to capture actual fermentation temps. Cheers!

@andvil01

7 ай бұрын

@@CascadesHomebrew I prefer not to use yeast from Mangrove Jack. I think they are not up to quality. Made same recipe with MJ and Lalleman Abbey. Belgian double. Lalleman and Fermentis have superior yeast in my oppinion. 11g to 2,5 gal seems a little bit over pitch to me. It can also stress the yeast. For nonbelgian ale I use to ferment on 17-18 C (63-65F). Especially when making strong ale. Strong and warm fermentation is a recipe for fusel alcohol. I like to make imp stout, quads, BW. They do need temperature control to make sure not to get too much fusel. You can get lucky without, but I do not chance. I am going to make a tripple splitbatch with some friends. Same wort, three different yeast and fermentation. I will keep mine just under room temperature and second ferment with bret. As I visited some small breweries in Belgium. They ferment in ambient temperature in the middle of summer! No unpleasant high alcohols in their beer. So they know how to do it. Well they used the Orval yeast. It has a tollerance at about 8%, so no extreme strong beers. I use to tell homebrewers to invest in temperature control before spending a lot of money on brewing systems. Many ways to make wort, but it is in the fermentation the magic is happening. Control there is important for that extra quality. Now I have to go back to my work. Brewing commersial lager beer for a living. Cheers!

Temperature control allows you to brew the same beer over and over. When you do not have this temp control you will not being able to brew the same beer as fermentation temperature will influence the result you will get.

@CascadesHomebrew

2 жыл бұрын

I agree. After I got my fermentation chamber a few years ago I hate to ferment at ambient temps...even if sometimes "control" means heating the beer above ambient temps.

han solo is that you?

@CascadesHomebrew

Жыл бұрын

That depends. Are you with the Empire??

Ja ja ja, I also keep my frementers in a bathroom for the same reason, the constant temperature. I like the room of the video, but suggest to put some little colour also, the same clear color of the desk and walls, make it a little boring, also, try change a little the tono of your voice from time to time, It is too constant and in a long video that doesn't make an apport. The technical information is very good, Try to smell the beers when you open them because you loose the firts aromam, that aromatics evaporates bvery quicly, don't open the three and then start to smell them, you have lost the first aromas. I like the video, and one of the best things I have enjoyed, are the catas, with some other poeple to share impressions, maybe that will add more material to the next videos of channel.

@CascadesHomebrew

2 жыл бұрын

Thanks for the feedback. Yeah, I am a better brewer than content creator or entertainer, but will keep trying to improve and have some ideas to work on.

@alvaroschudeck957

2 жыл бұрын

@delreydavid A) No, you cannot control others to comment the way you like; Maybe you can do that on your own family but not on the outside word (jajaja, is an expresion about fermenting in the bathroom, the same as me). B) No, it is not cristicism, they are observations given to improve the channel; With more taht 100 channels of home beer makers, to compete with the, even to just give information, your channel must improve constantly. I spend some minutes to give him my observations for that. And the motivation is to give him a view of easily improved issues, It is Constructive support, But your own view is over protective and has that bias. C) We all are grown enough to filter the comments, take the ones that are useful and leave the others, the owner of the channel has alsa that ability, he does not need a manager to this. Anyway I'm out of this fashion of only possitive feedback, because oneself can be seen as a hater, No, negative feedback is also usefull, just have to be less sensitive, we humans are programmed by nature to receive positive and negative feedback and improve with boths. D) Finally, my comments were done with good intentions, but your narrative as trying to show my comments as pure criticism looks like creating a problem where is not.

that's a lot of work getting through 3x tripels

@CascadesHomebrew

2 жыл бұрын

Yeah...sometimes it is hard work!

Half way through you got little tipsy 😂😂

@CascadesHomebrew

2 жыл бұрын

Ha! Sometimes it can be tough work sampling beers for KZread!!