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  @punch_bowl_turd300514 сағат бұрын

  seein as its sponsored i'm goin harder. lol el yucatan hot sauces is nasty. i tried & had to go thru 1/2 gal of that stuff. maybe it fits well on a burrito but too many junk ingreds and not very flexible. my go to is louisiana hot sauce habanero. it can get tough heatwise otherwise tastes like franks. now that sandwich looks awesome i'd like to make 1 day.

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  @toma8364 күн бұрын

  Returning to brewing after 20+ years, this was very helpful to get me back on track!

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  @nothinghere19965 күн бұрын

  interesting. i think weighing your water will be more accurate than volume.

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  @nothinghere19969 күн бұрын

  nice. good solution.

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  @RA-zw6hp10 күн бұрын

  Thanks Larry, can’t wait to try this, cheers !

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  @beeroquoisnation11 күн бұрын

  It's been so long since I have heard that intro song, I smiled when I did. Justing revisiting your take on pressure fermentation buddy. Zum Wohle!

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  @BEERNBBQBYLARRY11 күн бұрын

  Hi Harold. Hope things are well.

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  @beeroquoisnation11 күн бұрын

  @@BEERNBBQBYLARRY I have 8 gallons in 2 fermenters and the pressurized one was at 20 PSI this morning. I had to check and see what the Brofessor had to say about it.

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  13 күн бұрын

  It looks like the pressure is too low. Have you tried getting higher with the CO2 pressure? When using a compensator you want to make sure your beer doesn't release any gas bofore the flow control gap, so you might need to increase the pressue a little. 22psi/1.5bar should be absolutely in the working range of a compensator faucet...

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  @BEERNBBQBYLARRY13 күн бұрын

  Thanks for the question. My pressures are always exactly where they need to be for proper carbonation levels which typically is 8-12 psi to cover the range of beer styles I brew. If you add pressure above what you need or want in the beer then the beer gets over carbonated. You should never need to add (or drop) pressure in a balanced draft system. (To balance, you need to adjust the length and diameter of your beer line.) If you feel you have to add/drop pressure to get a decent pour then your system is not balanced and any foaming from a flow control faucet is the least of your problem with your draft system.

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  @tikitorturedmf24 күн бұрын

  This is the video I didn’t realize I needed to watch. Thank you.

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  @Caprifool26 күн бұрын

  Must be a american thing. Never even heard of it over here.

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  @jtc95Ай бұрын

  I still revisit these every now and then and learn something new every time. I also kinda miss the cooler mash tun days (times were simpler in a way if that makes any sense at all) so it makes me nostalgic. Thanks Larry and hope you're doing well!

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  @preuc3367Ай бұрын

  Thanks Larry. Lots of heat produced from such a small amount of charcoal.

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  @patrickreedy1176Ай бұрын

  Damn , Let the other dude explain .

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  @drdrew3Ай бұрын

  I don’t doubt that it tastes amazing. I do doubt that many people have 12 hours to spend tending to coals and grill temps. Crock pot and instant pot give every bit as much flavor. Can get surface crispy with just 10 minutes in oven broiler if you want that added grill texture. I make this for 50 people at a time

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  @tedcarmsАй бұрын

  Bitten by the brew bug.

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  @mcdonald8240Ай бұрын

  I needed a refreshing lawnmower beer for the hot days coming up. Man this is the ticket! Thanks guys.

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  @BEERNBBQBYLARRYАй бұрын

  You’re welcome. I am fermenting a 10 gallon batch of this right now.

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  @buddhikagodage4575Ай бұрын

  Thanks .Mr Larry excellent

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  @supervascular2 ай бұрын

  This looks like it belongs in the engine bay of the star ship enterprise, or a Delorean

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  @nrhurley1172 ай бұрын

  Are you back??

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  @mitchellromine96862 ай бұрын

  I'll probably never buy one but looks good

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  @BEERNBBQBYLARRY2 ай бұрын

  It’s not for everyone.

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  @stevestark66552 ай бұрын

  Wow ! You got quite the set up

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  @packattack28932 ай бұрын

  🤘🏼🤘🏼🤘🏼🤘🏼

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  @jauld3602 ай бұрын

  Batch sparging reduces oxidation, which makes for better beer. That dollar pays a dividend.

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  @clarkkentco2 ай бұрын

  Hi Larry, long time follower. Just wanted to know if you are doing O.K. I haven't seen you go this long between posts. Prayng the best for you and your family. I hope all is well Thank you, Ern

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  @BEERNBBQBYLARRYАй бұрын

  Thanks. Been on hiatus working on my health.

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  @Boomtownfalls2 ай бұрын

  These videos are great. I’m growing some peppers to make sauce at the end of the season but I’m running some rehearsals with store bought peppers in the meantime. As a hobby brewer I’d love to use this method at some point. What are your thoughts on the seeds effect on flavor? I plan to use mostly habaneros to start and eventually work in ghost peppers once mine are ready.

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  @BEERNBBQBYLARRY2 ай бұрын

  I’ve never done any comparison of seeds in the fermenter and without. I just prefer to do less work while minimizing the amount of seeds that find their way into the bottle.

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  @TheMortgageBrewer2 ай бұрын

  Love your videos. Are you still planning to make more?

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  @BEERNBBQBYLARRY2 ай бұрын

  Been on hold for a while to work on my health but I will be getting back to it part time soon.

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  @tivolimeister2 ай бұрын

  Did you ever find a long term solution to this?

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  @BEERNBBQBYLARRY2 ай бұрын

  Yes. I bought a different brand kamado.

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  @davidmorgan42842 ай бұрын

  Some suggestions, after my first batch. When initially pressure testing, just use CO2, water absorbs your CO2 and it takes too long to pressure test. Don't use any lube when initially installing the lid gasket, you'll never get it in, follow Larry's suggestion to install. After getting the lid gasket in, caulk the inside gasket seam solid with keg lube. You can run your finger on it and spread it, just make it look like it was caulked. Don't put any on the rim of the x2. I centered my lid and clamped it down, using the rubber mallet, like Larry suggested. The gap on my clamp was 5/16, never had any leaks when following this. I took my beer down to 48°, from a 95° Kveik fermentation at 10 psi, without any leaks. Went from 1.050 to 1.010, in less than 24 hours. Finishing crashing in my kegs with gelatin right now.

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  @adsolutionsoffl-appliances35712 ай бұрын

  Man , Thank you

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  @joshuapinter2 ай бұрын

  @larry How excited are you for the X3 that has replaced the v-clamp on the lid?! I feel like that was in direct response to your review.

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  @BEERNBBQBYLARRY2 ай бұрын

  Very excited. Yeah, I definitely raised the issue a number of times with them, but I wasn’t the only one from what I’ve heard. They offered to replace my X2 a year ago once the improved V-clamp free X3 was released. I sent them a reminder about that yesterday. I’ll see if they honor it.

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  @joshuapinter2 ай бұрын

  @@BEERNBBQBYLARRY Oh awesome. I'm certain they will, given how much valuable testing you did with the X2. And after they do I'll be looking for your in-depth review on it. For my money, I think that unit checks all the boxes now for a jacketed unitank. Keep up the great work Larry and thanks for the response!

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  @retireorbust2 ай бұрын

  I just started home wine making three months ago. I kept hearing about secondary fermentation until finally one guy on KZread who had been brewing a long time set me straight. There is no secondary fermentation. Somebody made that up. There's fermentation and then there's finishing which includes degassing (which isn't necessary), clarification, and stabilizing. With beer or sparkling wine there's also conditioning. All of these processes are done best naturally and with time. I have used super clear once and probably never use it again because I feel like I have to always warn friends and family about possible shellfish reactions. I have also used bentonite for clearing which I'm not real concerned about. Right now I need to find a way to put CO2 into carboys where I have too much head space because of too much racking. Now if I had just let it sit after it fermented with the airlock on, if I had been patient it would have clarified of it's own within a few months. I figure the helicopter wine makers really just can't resist sampling. That's the real reason for all the handling. I have concluded I'm going to trust the process and just leave it alone. Now, I intend to use whole fruit for all my wine and I will rack it once I'm done with the fruit but after that it will set for months.