You guys achieved the hardest way to make polish pierogi. :D

Thanks for bringing sack squeezing into the mainstream guys

@GenusBrewing

5 жыл бұрын

That's what we're all about :)

You guys should do a brew day vid/s with your larger setup, detailed transfers to brite tanks, carbonating etc, also, watching you handle that sack was seriously enlightening stuff, kudos.

I've done a few more wheats with bread flour and I'll have to give that beta glucan rest a try. The biggest problem I've found is that the trub just won't settle as much in the fermenter with flour so especially with small batches you get hella losses. It's not really worth the effort if you're thinking of saving money, just do it for experimental fun. Cheers guys.

@GenusBrewing

5 жыл бұрын

Impractical brewing for the sake of experimentation is about 90% of our brews these days :P

How to create a Newtonian fluid.

Two videos in one day!! Looks like Christmas came early

@GenusBrewing

5 жыл бұрын

It's not till tomorrow...

Fire truck! This vide was hilarious and helpful. I know it takes a lot to get viewers and commenters. I hope you guys keep it up.

@GenusBrewing

5 жыл бұрын

Thanks!

Thanks

Haircut time already! Lol! Great video guys!

@GenusBrewing

5 жыл бұрын

Logan's a Chia Pet

great video guys, cheers

@GenusBrewing

5 жыл бұрын

Cheers!

Squeezed my grain in the mas tun last brew , cheers

Blending the flour and water with a kitchen blender prior to adding to the heat might help? Worth a try IMHO.

@GenusBrewing

5 жыл бұрын

I can see trying that. Thanks for the idea!

Some people make beer from bread, you guys made bread from beer, you could bake that brick!

@GenusBrewing

4 жыл бұрын

Heck yea!

I would split the pulverized grain into 2 batches. Mash each batch one at a time. After both batches were mashed then combine the liquid and proceed to the boil. In order to prevent the grain from gumming up it needs to be minimized and suspended in more water. Too much grain and not enough water makes dough. A longer but simpler mashing would create a better beer.

@GenusBrewing

5 жыл бұрын

Good idea! We have a couple different things we are going to try the next time around to more closely mimic commercial brewing. Definitely looking forward to nailing the flour-beer style :)

Adding the flour gradually would’ve helped a bit Heating the water beforehand also would’ve helped matters

Looks like filtering saké mash

I would mix flour with cold water first

you send the mill back

Really like your videos, but the recent pile of immature humor I think detracts from your quality videos imo. Best Wishes in New Year.

@GenusBrewing

5 жыл бұрын

We appreciate the feedback! Cheers

@susimessenger4020

5 жыл бұрын

Please just be yourselves !!! Love watching your brew days guys!! Hello from Australia.