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Charles Bamforth would be proud and so am I 👏 keep crushing it
@Mattychop10 күн бұрын
Wow! So excited for this! Haven’t tried a Fidens beer. (Apart from a North Park collab) but just listening to Steves methods has made my hazys better. Let’s gooo!
@fishtacos00711 күн бұрын
I'm going to keg my homebrew for the first time today, i have been bottling and I'm sick of it. This video was really informative and straight forward so thank you
@vidarbentestuen381911 күн бұрын
Where can l watch this show?
@Beerandbrewing11 күн бұрын
learn.beerandbrewing.com/courses/fidens-hazy-ipa - thanks for checking it out!
@ulissessanchez683212 күн бұрын
Steve is awesome.
@martyandjamie12 күн бұрын
good video cheers
@johnnyarceo94714 күн бұрын
What a great show. It's incredible how forthcoming he is considering Ghost is one of the best examples of the style out there. Take some notes
@pablocarjuzaa489916 күн бұрын
Listening to this podcast was a mouth-watering experience! As a professional brewer with a growing love for lager, I can totally relate to Bill's and Ashleigh's philosophy... honing the craft, one sip at a time, to provide the best possible "social lubricant" 😊 Congratulations, Jamie, for a most enjoyable and insightful podcast! Cheers from Patagonia Argentina!
@keldonpremuda249419 күн бұрын
Greg is the greatest. I really miss him. Great to hear this, thank you.
@TigerDaveАй бұрын
Do not watch with CC enabled. That said, pFriem knows how to brew some seriously high-quality beer.
@dahe8883Ай бұрын
Ever thought of adding stout chocolate character to a hefeweizen, to get a banana split character; sweet chocolate syrup and banana esters? Would love to hear your experience with that or comments as to how it might work with a recipe.
@operitivo4635Ай бұрын
Very well done video. But I'd have liked to see the final product and how you actually make it
@oshkoskАй бұрын
Hi. I was a bit confused. You said you want about 2.5 PSI to force carbonate but then said about 12 PSI at Sea level. Why the difference please?. Also, when the beer is ready to go, do you have to continue to pressurise the keg with the C02 cylinder to cause the beer to flow out well from the tap of does the C02 cylinder get dis-connected once the carbonation process is complete?. Thankyou in advance.
@ChadzBeerReviewsАй бұрын
i just had their mexican lager last night. that's a style where a little DMS probably wouldnt be noticeable because it has a corn taste anyway
@kieljamesfisherАй бұрын
Y'all might not realize it, but this is poetry right here
@kurtphillyАй бұрын
I was there in 2023, beers were fantastic overall but as an East Coaster the west coast IPA were amazing.
@wallacewoodworks9582Ай бұрын
Breakside is some of the best beer I’ve ever had. Served it at my wedding!
@David-du5vkАй бұрын
Good stuff guys 👏
@PatrickSandy78Ай бұрын
Known Brad Clark since he was brewing in Athens, Ohio. Would love to know the recipe for the Crystale. I'm curious if he added any enzymes for conversion.
@bizzwooferАй бұрын
This podcast is EPIC. Thank you so much
@oib4463Ай бұрын
Hi Quite informative. Do you have any videos that details oxygen removal in beer packaging with glass bottles? Trying to understand the role of the jetter temperature in oxygen removal. I am of the opinion that the jetter temperature doesnt have significant impact (unlike the jetter pressure) especially in regions where ambient temperature is alredy around 31°C and beer is being filed at 2-4°C. Possible to educate me on this? I appreciate your thoughts!
@downsideup119Ай бұрын
Thanks for doing these podcasts guys. You are awesome and I hugely appreciate it.
@WaymeytcАй бұрын
Please tell that to the brits, they overmodify their malt everytime 😆
@indiekidukАй бұрын
so you mean don't squeeze the bag? 😉
@GodfreyTempletonАй бұрын
Say after 10 minutes into the mash you take a reading then add some acid, how long will it take to distribute through the mash so you can then take another reading?
@walterrumohr7090Ай бұрын
You’re having a portrait of yourself.
@ladyfermenter-ThanksAPintАй бұрын
I'm just a homebrewer but I have my bag on order! Can't wait to play with a new malt!!
@kieljamesfisherАй бұрын
It's pretty easy and straightforward to serve 3.5 vols on my kegerators at home. A dual regulator and longer lines get it done. And when I bottle condition saison, I just buy Belgian bottles. Is it more difficult on a commercial scale for some reason?
@goodolarchieАй бұрын
Most breweries are phasing out bottles entirely, so this isn't terribly surprising.
@goodolarchieАй бұрын
Simple explanation is that traditional saison isn't a big seller for most breweries, unless it's something like a Tank 7 and even that's probably slumped hard. So it's less juice for a harder squeeze, managing bottle conditioning and bringing in different glass all the time.
@kieljamesfisherАй бұрын
Whether bottle conditioning or serving a highly carbonated beer from the tap, it's going to take a little more effort. If making and serving great saison is important to you, it's not that hard to make it work, but you need to want to. No different than decoction in the world's best lagers
@viper29caАй бұрын
Just flow control your tap. Can carbonate to that level, just can't serve it at the same speed you would a NEIPA/Lager, etc.
@stillbald5827Ай бұрын
Breakside does have exceptionally consistent and excellent beer.
@jordantogstad12442 ай бұрын
Bringing saison back! Cheers
@percyvere529psg2 ай бұрын
Well done enjoyed you video top marks 😊👍
@scottyblog2 ай бұрын
This guy is full of hot air. IPAs are a style of beer that is magnificent. A major driver of sales and excitement in the industry. Variety of the spice of life. Without it, you become as boring as the limited selection. There is a time and season for every beer style. It’s bad form to drink a heavy beer on a hot summer day IMO.
@jordantogstad12442 ай бұрын
+1 for lager content.
@MATTW3R2 ай бұрын
You all are kings of Hazy IPAs ❤
@beerspeaks2 ай бұрын
I call bs on hot side oxidation.
@jimmysando993 ай бұрын
Very informative video mate! I'm brewing my first Imperial Stout at the Brewery and found some excellent tips in this video! Great work!
@Monstaficator3 ай бұрын
good bro , Keep it up and may go a long way !!
@RR-8153 ай бұрын
A very helpful video as I complete my 3rd batch of hef. My problem is that when the time came to take a reading with my hydrometer, I proceeded to place it in the tube and it sank to the bottom; without floating. What did I do wrong? Is it now a dead batch?
@JamesMcnichol-ss2oc3 ай бұрын
Just a question I make homemade mead. Could I use a set up like this to carbonate and pour it. Also could this be done with cider too
@jeffcannon73803 ай бұрын
For those wondering how much to lower pH, you can expect the pH to rise 0.1 per 0.5 oz dry hop per gallon. So for a dry hop of 1 oz per gallon you'd probably want to lower the pH with acid by at least 0.2, maybe a little more for good measure
@slaw38Ай бұрын
At what point do you try and lower the pH. Is it post boil just before pitching yeast?
@jeffcannon7380Ай бұрын
@@slaw38 right now, I only adjust pH of the mash and before my final dry hop, I take a sample, check the pH, and add acid with the dry hop if necessary. But you could also measure and make adjustments post-boil. You can expect the fermentation to drop the pH by about 0.5. As far as how much acid to add, I don't know if there's a way to calculate it like there is with the mash but I just try to figure it out through trial and error starting with a lower dose like 5-10 mL lactic acid for a 5 gallon batch and adding a little more when kegging if it's not enough. I don't personally need the pH to be exactly 4.3 but I try to target a final beer pH somewhere between 4.2-4.4
@RiggerBrew3 ай бұрын
Loads of Great info. Prost!!
@bizzwoofer3 ай бұрын
Hell yeah. Grazi
@Its-HappyHour3 ай бұрын
Is this beer?
@TheBpwahlgren3 ай бұрын
I sure wish that I had found this video sooner. What a fantastic presentation not only about stouts but other great tidbits of brewing information.
@Ajyn4Life3 ай бұрын
My favorite brewery. Selling my favorite beer.
@rivrivrivera29163 ай бұрын
Complicated !!
@peterstevens65553 ай бұрын
Kia Ora & Good Morning from North Shore, Auckland, New Zealand ...great video bro.
@andressanclemente5364 ай бұрын
Hey, you guys talk about not doing diacetyl rest in lagers... Would you guys also not do diacetyl rest on Ales? Thanks
@andressanclemente5364 ай бұрын
Great show by the way.
@NathanKraemer4 ай бұрын
Serious question : What pantyhoes do you recommend? Are there any that we should not use? What should I be looking for? Thank you. Not trolling. I appreciate it! Keep up the good work.
@NathanKraemer4 ай бұрын
Also can you boil them? Sanitize vs Sterilize. Thanks
Пікірлер
Charles Bamforth would be proud and so am I 👏 keep crushing it
Wow! So excited for this! Haven’t tried a Fidens beer. (Apart from a North Park collab) but just listening to Steves methods has made my hazys better. Let’s gooo!
I'm going to keg my homebrew for the first time today, i have been bottling and I'm sick of it. This video was really informative and straight forward so thank you
Where can l watch this show?
learn.beerandbrewing.com/courses/fidens-hazy-ipa - thanks for checking it out!
Steve is awesome.
good video cheers
What a great show. It's incredible how forthcoming he is considering Ghost is one of the best examples of the style out there. Take some notes
Listening to this podcast was a mouth-watering experience! As a professional brewer with a growing love for lager, I can totally relate to Bill's and Ashleigh's philosophy... honing the craft, one sip at a time, to provide the best possible "social lubricant" 😊 Congratulations, Jamie, for a most enjoyable and insightful podcast! Cheers from Patagonia Argentina!
Greg is the greatest. I really miss him. Great to hear this, thank you.
Do not watch with CC enabled. That said, pFriem knows how to brew some seriously high-quality beer.
Ever thought of adding stout chocolate character to a hefeweizen, to get a banana split character; sweet chocolate syrup and banana esters? Would love to hear your experience with that or comments as to how it might work with a recipe.
Very well done video. But I'd have liked to see the final product and how you actually make it
Hi. I was a bit confused. You said you want about 2.5 PSI to force carbonate but then said about 12 PSI at Sea level. Why the difference please?. Also, when the beer is ready to go, do you have to continue to pressurise the keg with the C02 cylinder to cause the beer to flow out well from the tap of does the C02 cylinder get dis-connected once the carbonation process is complete?. Thankyou in advance.
i just had their mexican lager last night. that's a style where a little DMS probably wouldnt be noticeable because it has a corn taste anyway
Y'all might not realize it, but this is poetry right here
I was there in 2023, beers were fantastic overall but as an East Coaster the west coast IPA were amazing.
Breakside is some of the best beer I’ve ever had. Served it at my wedding!
Good stuff guys 👏
Known Brad Clark since he was brewing in Athens, Ohio. Would love to know the recipe for the Crystale. I'm curious if he added any enzymes for conversion.
This podcast is EPIC. Thank you so much
Hi Quite informative. Do you have any videos that details oxygen removal in beer packaging with glass bottles? Trying to understand the role of the jetter temperature in oxygen removal. I am of the opinion that the jetter temperature doesnt have significant impact (unlike the jetter pressure) especially in regions where ambient temperature is alredy around 31°C and beer is being filed at 2-4°C. Possible to educate me on this? I appreciate your thoughts!
Thanks for doing these podcasts guys. You are awesome and I hugely appreciate it.
Please tell that to the brits, they overmodify their malt everytime 😆
so you mean don't squeeze the bag? 😉
Say after 10 minutes into the mash you take a reading then add some acid, how long will it take to distribute through the mash so you can then take another reading?
You’re having a portrait of yourself.
I'm just a homebrewer but I have my bag on order! Can't wait to play with a new malt!!
It's pretty easy and straightforward to serve 3.5 vols on my kegerators at home. A dual regulator and longer lines get it done. And when I bottle condition saison, I just buy Belgian bottles. Is it more difficult on a commercial scale for some reason?
Most breweries are phasing out bottles entirely, so this isn't terribly surprising.
Simple explanation is that traditional saison isn't a big seller for most breweries, unless it's something like a Tank 7 and even that's probably slumped hard. So it's less juice for a harder squeeze, managing bottle conditioning and bringing in different glass all the time.
Whether bottle conditioning or serving a highly carbonated beer from the tap, it's going to take a little more effort. If making and serving great saison is important to you, it's not that hard to make it work, but you need to want to. No different than decoction in the world's best lagers
Just flow control your tap. Can carbonate to that level, just can't serve it at the same speed you would a NEIPA/Lager, etc.
Breakside does have exceptionally consistent and excellent beer.
Bringing saison back! Cheers
Well done enjoyed you video top marks 😊👍
This guy is full of hot air. IPAs are a style of beer that is magnificent. A major driver of sales and excitement in the industry. Variety of the spice of life. Without it, you become as boring as the limited selection. There is a time and season for every beer style. It’s bad form to drink a heavy beer on a hot summer day IMO.
+1 for lager content.
You all are kings of Hazy IPAs ❤
I call bs on hot side oxidation.
Very informative video mate! I'm brewing my first Imperial Stout at the Brewery and found some excellent tips in this video! Great work!
good bro , Keep it up and may go a long way !!
A very helpful video as I complete my 3rd batch of hef. My problem is that when the time came to take a reading with my hydrometer, I proceeded to place it in the tube and it sank to the bottom; without floating. What did I do wrong? Is it now a dead batch?
Just a question I make homemade mead. Could I use a set up like this to carbonate and pour it. Also could this be done with cider too
For those wondering how much to lower pH, you can expect the pH to rise 0.1 per 0.5 oz dry hop per gallon. So for a dry hop of 1 oz per gallon you'd probably want to lower the pH with acid by at least 0.2, maybe a little more for good measure
At what point do you try and lower the pH. Is it post boil just before pitching yeast?
@@slaw38 right now, I only adjust pH of the mash and before my final dry hop, I take a sample, check the pH, and add acid with the dry hop if necessary. But you could also measure and make adjustments post-boil. You can expect the fermentation to drop the pH by about 0.5. As far as how much acid to add, I don't know if there's a way to calculate it like there is with the mash but I just try to figure it out through trial and error starting with a lower dose like 5-10 mL lactic acid for a 5 gallon batch and adding a little more when kegging if it's not enough. I don't personally need the pH to be exactly 4.3 but I try to target a final beer pH somewhere between 4.2-4.4
Loads of Great info. Prost!!
Hell yeah. Grazi
Is this beer?
I sure wish that I had found this video sooner. What a fantastic presentation not only about stouts but other great tidbits of brewing information.
My favorite brewery. Selling my favorite beer.
Complicated !!
Kia Ora & Good Morning from North Shore, Auckland, New Zealand ...great video bro.
Hey, you guys talk about not doing diacetyl rest in lagers... Would you guys also not do diacetyl rest on Ales? Thanks
Great show by the way.
Serious question : What pantyhoes do you recommend? Are there any that we should not use? What should I be looking for? Thank you. Not trolling. I appreciate it! Keep up the good work.
Also can you boil them? Sanitize vs Sterilize. Thanks