The Bay Brewer
The Bay Brewer
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Welcome to the Bay Brewer KZread Channel! My name is Mark Burry, and I'm the Head Brewer and co-founder of Baccalieu Trail Brewing Company in Bay Roberts, Newfoundland and Labrador, Canada. Here I'll be posting tips and tricks, tutorials, and more, detailing how I brew beer on a commercial scale.
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Why don't you put a quick disconnect fitting on your Co2? What pressure can that glass handle? You don't want that to blow. Great information and video , cheers
Thanks for a clear explanation. When you fill a keg is there any issue with putting carbed beer into it?
It's a shame there aren't more uploads here. This is very informative.
why you don't reuse yeast?
Excelent tutorial video, amazing. If you think to visit Argentinian Patagonia will be very welcome at La Zorra Glacier Brewery. Thanks a lot!
Dude!!! I’m 27Brewing names Josh. Grew up in Chapel Arm NL Just seen this video. I’m a home brewer. But I use all SS equipment from SS brew tech. I have chillers etc so more than a typical home brewer. Still at it we wha?
This is some of the best brewery footage I've ever seen. Please make more!!
You can still carbonate perfectly at the port a bit higher up right?
Oh dude that sux! All the best for the clean out and hope this is the end if the wild yeast battle for you.
Why not save yourself a bunch of time and money and just put your spunding valve on towards the end of fermentation and cap it at about 12-14psi based on desired carb level?
So…would it work to just turn the gas on to just a few psi over the wetting pressure and let it go overnight? Be more gentle and scrub the beer less? Or does it need to be ABOVE what the sounding valve is set to?
Thank you for sharing. Make some more badass videos man. It’s very informative!
more videos please
Look at all that wasted yeast! That's at least 30 packets of White Labs worth.
Great video!! Thanks!! 🍻🍻
Hello everyone. One of my dreams js to have my own brewery, I am still learning how to brew, could you please give me any advice or tell where can I self educate
I love this video, thank you so much. I've recently become the head brewer at a 7bbl Brewery and this filled in a few gaps I had.
Cheers brother I'm in the same boat
This is a great video. Please do more.
Are you guys still in business? Three years later there’s no more videos lol. I hoping I could watch some more, but your channel just has episode #1.
In 5 years of owning a brewery, I have never used a spunding valve in that way. I love it. I will now!
Hi sr, one of my dreams is having my own brewery, I am still learning how to brew, could you please give me any advice or tell where can I self educate myself ? Thank you in advance
Excellent. Thankyou
Hi, thanks for sharin. You have the table of carbonatation for sharing me? Thanks agan
The only thing I would have done here is no flush the yeast through the carb stone. Instead just use sight glass and butterfly valve then hookup carb stone. Also use a pigtail spigot to do tasting from the tank.
If you think about it. By flush in the yeast, you are also eliminating any potential D.O pick up.
How long do you need to carbonate normally. Home brewers say about 2 days ? . Im looking to get a 10 Gallon SS Brewtech Brite tank to clear the beer and hoping to carbonate it with co2. But how do i know for how long i need to carb the beer.
I really enjoyed the video. I just didn't comprehend how the time of carbonation is determined. I only brew 15 gallon batches. Could someone explain?
What are you using the sight glass to look for exactly?
Looks to be when the beer runs clear instead of a bunch of yest and then to make sure that there is bubbles happening and the carb stone isn't clogged / working properly by making a bunch of bubbles.
I noticed you didn't purge the CO2 line, through the stone, with gas before purging the assembly of yeast... wouldn't you be oxidizing your beer?
how many psi for carbonating beer?
Great video- can you do more like this? Would love to see processes like how to dry hop in this uni tank etc.
Too much head for cans, right?
I really like this video. Thank you for making it, very informative for me as a homebrewer. I do hope you’ll make a follow up video. Thanks again!
Great video
great work 👏
please more on types of yeast and flavours
Will thete ever be an episode 2?
Clear video. Have you heard of “bottle conditioned beer”? You could save a lot of CO2 by closing of the Unitank and let it self pressurise in the last 2 days of fermentation until attenuation is achieved at a lower temperature of 10C approx. Then cold crash, dump the last residual yeast and pack for retail sale. You would retain all of the hop aromas which you are losing with CO2 scrubbing in this video.
You can do your initial yeast pull through the racking arm. This will give you the heart of the yeast and clear out your racking arm for your co2
Question, why didn't you drain the yeast out of the racking arm before installing the carbonation stone?
Do you let sit fully carb or do you keg/can u keg right after?
awesome video. I have a question on ID of the gas line. I have 5/16id line on hand, would that size force carb adequately a 500L Brite tank? does it make much difference whether its 5/16id or 1/2id? Cheers
After carbonation how do you maintain CO2 levels in UT, i get carbonation but due to lockdown beer was sitting in UTs which i need to force carbonize again n again. What do you suggest to maintain CO2 levels
Great video! I always wondered how microbreweries carbonate their beer. Would love to see more videos on the commercial brewing process.
Really thorough and clear explanation,very impressed by the attention to hygiene practice with the handling of the components
Is this the method you still use for your unitanks? I just got two 3.5bbl, looking for M&P's.
are you telling me that carbonation level in the the same liquid doesn't homogenize??
Carbonation tips and tricks! Wicked video! Keep em coming!! We should have you on our show one of these days!
More please
Forgive my ignorance, as I’m only just learning about spunding valves - why do you not capture some of the CO2 created during fermentation, using the spunding valve to regulate the desired pressure? Also, I noticed in this particular video you didn’t harvest any of the yeast. Is this something you do only some of the time?
on some beers you want some esters that you loose if you ferment under pressure.
Such a good video really learnt alot look forward to more 👍
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Great instructional video. I hope you do more of these types of video in the near future! One question, you mentioned using the spray ball arm for purging with CO2 as the blow off may have residual yeast, etc., in the line. When attaching the spunding valve, did you bleed/blow off prior to attaching the valve?