Awesome video. Love the detail you go into. Can't wait to visit Sapwood Cellars.

Thanks for sharing! Loving the content

I loved your barrel aging class at BYO in VT. Can't wait till you guys open so I can try out your guys beer.

Really looking forward to Sapwood opening. You picked a great area to open a brewery.

Loving the videos Mike! Cheers

Thank you for sharing your knowledge. I really enjoyed the video.

Articulate and thorough...love your commentary. Cheers to your pro-brewery journey and hope to see more videos from you!

Keep up the great content Mike!

Thx for posting! That hop creep thing u mention is interesting to consider...

Good luck with your opening. Saw your interview with Brad Smith (I liked it), and then saw a video of yours tonight and subscribed.

@madfermentationist4470

6 жыл бұрын

Cheers, every day we are one day closer to opening!

Same with you on your tasting notes of Mosaic, also this honey melon and watermelon rind quality is something I get. Blueberry is very rare for me.

I've had the same problem with the bottom valve on my brew bucket. That rubber o-ring is too soft and tends to twist and bind when I try to rotate the valve come racking time. I've pitched both o-rings on the valve and on the thermowell since and replaced them with a neoprene washer. The I.D. fit the valve stem perfect and the O.D. is big enough the nut on the inside seats firmly against it. The local homebrew shop told me the neoprene washer he sold me is normally used on a sanke tap. Maybe it can work for you as well?

@madfermentationist4470

6 жыл бұрын

Thank you! I'll have to order a couple to try out!

the stir starter is amazing, i use a 5 L on there all the time, and no issues. no books either.

@madfermentationist4470

5 жыл бұрын

I had my old 5L fall off, not taking chances!

Hazers gonna haze.

@ReverendGuyWallis

6 жыл бұрын

hahaha yesss

nice video and channel. i subbed! keep it up :)

Love the videos. You mention that this beer hadn't oxidized after 6 weeks, do you think that priming the keg may be helping with that? The yeast consuming dissolved o2 etc

@madfermentationist4470

6 жыл бұрын

Certainly wouldn't hurt, yeast is a fantastic oxygen scavenger! Hooked the keg up to bring a growler of it to a friend's mega-IPA blind tasting on Friday. That's seven weeks after brewing and two weeks after jumping to a clean keg. It came in 5th of 17 in the under-8% category, not bad for it's age (especially considering it edged out a fresh can of Julius!)

Any update videos on your brewery?! Homebrewing? Really enjoy your time and videos. Thanks. Stephen.

@madfermentationist4470

5 жыл бұрын

We've started a KZread channel for the brewery: kzread.info/dash/bejne/daOeqM1yZMnUebg.html

Thank you for these. Your videos are well done and extremely informative. For that 10 gallon batch, approximately how much (in oz) of hops do you use on the whole, including dry hops?

@madfermentationist4470

5 жыл бұрын

The link in the description contains the complete recipe, but 36 oz total in the ten gallons.

@davefordjr

5 жыл бұрын

@@madfermentationist4470 thanks Mike. Kind of blows my mind that you would publish the recipe, but I am happy that you do, and I'm going to give it a try. Cheers!

There's a good chance I'll be relocating to the DC area soon, and I'd love to visit your brewery if I do, but please don't become one of those breweries that only does 30 different IPAs that taste mostly the same with a bit of variety in the hops, and not all that different from any other IPA you can get.

@madfermentationist4470

6 жыл бұрын

One reason I've been playing with dried yeast is that it is easy to blend to create unique profiles for different beers. Looking forward to really pushing what a "hoppy beer" is to the limit! If that isn't enough hopefully all the sour beers will provide the variety you seek?

@MrEvanfriend

6 жыл бұрын

The sour beers will provide me with more than enough reason to visit frequently.

Belma hops are nice in saisons.

@madfermentationist4470

6 жыл бұрын

Not a bad idea of what to do with the rest of the pound I have leftover in the freezer!