Great video again, there was already a lot of Verdant brewing info out there thanks to your previous videos and recipes but this one has really added some gold nuggets that fill in the gaps! Might be difficult to emulate all aspects of their process at home but it will be fun trying and might even inspire a video or 2 elsewhere.... ;)

Beer Riff represent! Whoop! Loving the behind the scenes series!

Awesome video guys! I really enjoyed it. This is a recipe I'm going to have to try more than intrigued. Oxygen-Free water interesting. Looks like I'll be carbonating everything or putting it under a vacuum 😂😅😂 crazy stuff I shouldn't have watched to the end 🍻

Great questions!!! I brew on the pro side now, and love the discussion on transfer and hop-contact times…it’s something that so easy not to consider when homebrewing, but thinking at those kinds of depths will make every kind of brewer better 👍

These 2 videos were absolute gold!! Process notes taken for my next brew!! Thanks MM and Verdant

@themaltmiller8438

Ай бұрын

Fantastic to hear this!!

Great video, that’s my next brew 🎉 lets try the Sundialer brew kit, looks banging ❤ cheers 🍻

Wonderful. Insightful, informative and, above all, genorous. What a great community we have❤

Awesome video! I have just brewed a NEIPA with the Luminosa and Strata hops I purchased from you and I can see some of the mistakes I made through this video. My next brew will be better thanks to you and Verdant👍👍👍

Fanstic video... some much information to absorb and implement moving forward. Thanks MM and Verdant!!

Thanks for the video

Hi guys, great video. When Sam recommends dumping trub on the day after yeast pitch, does this apply to homebrew as well? I'm just wondering if it is advisable to wait until there is a nice kausen on the beer? I was thinking that if the yeast settles to the bottom with the trub you would lose a lot if you didnt wait until it was nice and active. Or does it remain in suspension and its just the heavier protiens and hops that settle to the bottom?

@themaltmiller8438

Ай бұрын

In our test batch we’ve drawn off the trub after 24hrs and not had any issues with fermentation

Great video, thanks guys! I noticed Sam said they dry hop for 48h contact time, but james said 72. Any idea which they actually go for and what's best for this kit? Cheers

@themaltmiller8438

20 күн бұрын

Hey! Glad you enjoyed the videos, really great to have time with the team at Verdant! So we went with 72 hours in our kit in the end, mainly due to contact time replication. The size of the FV's they use means there is a lot of contact time as the hops drop through the FV, we went for 72 hours with some CO2 rousing through the process to push them back into suspension. Take a look through the instructions for all our tips and tricks for brewing this amazing kit! www.themaltmiller.co.uk/product/sundialerclone/

@wurbondurgon

7 күн бұрын

@@themaltmiller8438 that's great thanks so much for all the info. Did you rouse twice or three times or even more? I've had it where just one rouse too many has given bad astringency before

Great video with loads of useful info!! is it possible to share the % grain proportion for the malt bill for Sundialer? Id love to brew this but already have the hops in stock!

@themaltmiller8438

Ай бұрын

Hey Andy, sorry we don't usually share this detail due to the work and time that has gone into the production, testing and partnership we put in to bring recipe kits to market. In this case, as it's a commercial breweries recipe, there is an element of discretion towards their IP. The recipe kit comes with all the necessary information to brew the recipe, as well as the ingredients, we've also tried to make sure its available at a great price point, considering there is close to 350g of hops in the kit and it brews a 23L batch.

@andyclark6012

Ай бұрын

@@themaltmiller8438 understood! Happy to support you both, I will pickup a kit and use my hops in something else! ❤️

First :-) greetings from Switzerland 🇨🇭

very intersting ! But I didn't understand where the deaerated water is usefull. Flushing lines with CO2 after rince/CIP is not enough ? Or maybe they fill BBT with water and push with CO2 before transfering beer ?

@themaltmiller8438

Ай бұрын

Some areas in the brewery such as the centrifuge and parts of packaging, due to process, the last contact is water rather than CO2. That’s when they use O2 free water

@XkannsenX

Ай бұрын

@@themaltmiller8438 ok thanks !