You’re being yourself and you’re awesome. Heck ya!!!
@theculturebrewingchannel561926 күн бұрын
thanks mate!!
@paskrell2 ай бұрын
Proud of you. 👍 Glad you did the research and raise awareness. The label is good to know but means nothing. You are human. You are great. Stay relentless and awesome!
@Nusbizz2 ай бұрын
Clean video. That pig wheels sticker took me back
@danytalloen3 ай бұрын
Damn, difficult to read for civilized people with those funky "oz" and "lb" thingies...
@peterasp9558 ай бұрын
Yes. The kind of info I was looking for. Thanx man.
@jbird49769 ай бұрын
Thanks for the video, lots of useful information. I have recently purchased the G30 V2 and the included instructions are very limited and intimidating. Did you do any pre-cleaning before this first brew? One video I have watched on KZread has me believing that I should do a fairly extensive clean with a brew cleaner before diving in.
@theculturebrewingchannel56199 ай бұрын
Hi, yes you need to clean it before using it for the first time because it can still have manufacturing oils etc. I think with mine i got a free grainfather cleaning agent. But if you didnt get that, you can use something like PBW or Oxi Clean to do it. Make sure to clean the counterflow chiller and recirculating arm by recirculating the cleaning solution with the pump for perhaps 20 minutes.
@kevinm91911 ай бұрын
Lots of stuff to take away just subbed thanks
@adriannortham4030 Жыл бұрын
Can you possibly provide a link for that beer gun?
@andresmarquez3410 Жыл бұрын
I want to see this example with carbonated beer, this equipment the only deficiency that I find is the loss of co2 from the beer in the procedure, I would like to know if there is any table that indicates the level of loss
@theculturebrewingchannel5619 Жыл бұрын
The beer is carbonated. I would turn the PSI up 24hours before you do it. Honestly though i dont use this anymore because a counterpressure filler is superior and zero carb loss.
@georgesmiley4680 Жыл бұрын
Barefoot brewing, bave! Thanks for this, haven't used my GF in a while and needed a refresher. Quick tip, a handful of first hops in before it boils will produce enough oil to prevent boiling over, this wont affect the recipe, just a few cones or pellets.
@theculturebrewingchannel5619 Жыл бұрын
thanks for tip! happy brewing
@chadmartin4342 жыл бұрын
Well done on your video bud. Find myself coming back to it every brew day for a great reminder. Quick and thorough video.
@theculturebrewingchannel56192 жыл бұрын
Thanks mate, glad it's useful.
@homersimpson42342 жыл бұрын
good and informative.
@africantwin1732 жыл бұрын
Is it normal when adding dry hops that your waterlock goes grazy with air bubbles.
@TheGrimbarianBrewer2 жыл бұрын
Great review,just subbed. Cheers mate 🍺 🍻
@arroubas2 жыл бұрын
Congrats. Great video. Could you send me the Style Guides?
This is one of the best beginner all grain videos on KZread. I'm stunned that is hasn't had more views. Brilliant video, man. I learned so much.
@theculturebrewingchannel56193 жыл бұрын
Thanks for the kind words - i had fun making these videos.
@ovidiumarian67193 жыл бұрын
I think he is right
@nivek2043 жыл бұрын
Try this with W34/70 around 18-21*C -- mine usually finish in 6-7 days and are drinkable in 2 weeks
@lex80143 жыл бұрын
is this yeast really neutral to avoid producing esters and phenols in this temperature?
@denniskol903 жыл бұрын
Why is it that you use low alfa acid hops for a big smell? Cant this be done with high alfa acid hops as well? What do you do when you've put the hops in for 5 days, but the fermentation isn't over yet?
@theculturebrewingchannel56193 жыл бұрын
You can indeed use any hope any anytime - i think traditionally people would use low alpha as the finishing hops and therefore they tend to be regarded as the aroma and flavour hops, not the bitter hops. So back when i made this video, i was just following this traditional understanding. Indeed nowadays people are doing all sorts, some high alpha hops have massive flavour and aroma - many modern IPAs use them throughout. The more traditional understanding is explained by John Palmer "There are many varieties of hops, but they are usually divided into two general categories: Bittering and Aroma. Bittering hops are high in alpha acids, at about 10 percent by weight. Aroma hops are usually lower, around 5 percent and contribute a more desirable aroma and flavor to the beer. Several hop varieties are in-between and are used for both purposes. Bittering hops, also known as kettle hops, are added at the start of the boil and boiled for about an hour. Aroma hops are added towards the end of the boil and are typically boiled for 15 minutes or less. Aroma hops are also referred to as finishing hops. By adding different varieties of hops at different times during the boil, a more complex hop profile can be established that gives the beer a balance of hop bitterness, taste and aroma."
@Javallini3 жыл бұрын
Lager with ALE Yeast???
@theculturebrewingchannel56193 жыл бұрын
It's a pseudo lager with Kveik :-)
@Javallini3 жыл бұрын
@@theculturebrewingchannel5619 You Ferment 1 o 2 week?
@theculturebrewingchannel56193 жыл бұрын
@@Javallini for this one i move to my keg after 1 week. The Kveik is usually done after 2-3 days but i leave it for 7 days and then move to keg. You could actually start drinking it on day 7 but i find that the taste is best after another 7 days in the keg. So 1 week ferment and 1 week conditioning.
@Brekkhus963 жыл бұрын
When you start the transfer you should definaetly remove the yeast lock. You mentioned you kept it on because you "didnt want oxygen in there". You get oxygen even with the yeastlock. Remember the fermentation bucket creates negative preassure that suck air in when its emptied so even if air goes thorugh the yeast lock, oxygen isnt magically filtered out by the water in the lock. Worst case is that the water in the yeast lock is contaminated and that water gets sucked into the fermentation bucket introducing unwanted stuff. I strongly advise removing it.
@theculturebrewingchannel56193 жыл бұрын
Everything you said is correct. I've since moved on to pressure transfers.
@Brekkhus963 жыл бұрын
@@theculturebrewingchannel5619 Cool! I'm working on that myself. One oxydized beer was enough to make the switch.
@dongraham82363 жыл бұрын
No need to apologize for the "home brew" mate...some of the best beers I've had came from craft brewers working that way -and I've done a couple decent drops myself...cheers and brew on with your badself!😃🍻
@johnadams78533 жыл бұрын
That was the most helpful explanation I've read or heard so far, thank you
@robertnaglee36353 жыл бұрын
You just answered my question about stuck sparge and will heed your advice..Thanks sooooo much!!!!!!!
@BenRiley18043 жыл бұрын
How many of those co2 capsules would you use when bottling say 40 bottles? And where did you get the dispenser tap from for the top of the mini keg?
@theculturebrewingchannel56193 жыл бұрын
Hi Ben, this was some time ago so it's hard to recall but i think i got through a pack of 6. I think a better option these days is to use a sodastream canister with a mini regulator and adapter - together with something like the blichmann beer gun. I'm also now using a fermzilla so i can pressurise the fermentor so the whole process is completely oxygen free.
@Dunk0The0Punk3 жыл бұрын
Your in Switzerland too, I noticed the Brau und Rauch shop bucket, I came across your video looking for advice for bottling with the Blichmann beer gun, great video now I know how to use it with out reading the instructions : ) I am in Lenzburg.
@theculturebrewingchannel56193 жыл бұрын
Great to read, thanks. Yes I'm based in Geneva!!
@MRW34553 жыл бұрын
Did a similar process with Saflager 23 (Had the one packet) and used Saaz with Aurora hop, Loved it., but I definitely need to try the Kveik so am going to give your recipe a go. Thanks
@thomasfrank12273 жыл бұрын
Thank you. Nice video. Tom from New Jersey b
@ianhart50893 жыл бұрын
Very informative thank you
@ef74803 жыл бұрын
I usually connect the co2 to the bottom tap and fill with the lid on. A small lighted flame next to the air lock bung indicates if the barrel is full when the flame is extinguished. Also usually pour the priming sugar in first to mix thoroughly . But that's just the way I do it. Great vid👍
@roastbeef823 жыл бұрын
Great video, very informative, thank you!
@marslee88153 жыл бұрын
Is not beer illegal in sharia law lol
@Unsub-Me-Now3 жыл бұрын
Great bottle filling video.
@trentkoutsoubos14163 жыл бұрын
great share
@paskrell3 жыл бұрын
1st! Thx for sharing
@howardprice91093 жыл бұрын
Very interesting video! I look forward to your next. Did I miss the mash in and out temps and water volumes?
@abremnath3 жыл бұрын
Mash Water: 17.19 L Sparge Water: 14.87 L Total Water: 32.06 L Boil Volume: 28 L Pre-Boil Gravity: 1.044 Mash Temperature - 65 °C - 60 min Mash Out - 75 °C - 10 min
@abremnath3 жыл бұрын
the full recipe can be found here: web.brewfather.app/share/L8MHVXSQO01iiN
@howardprice91093 жыл бұрын
@@abremnath Thanks for the info. I have downloaded to my Brewfather account and will brew it in the New Year when I have drunk some room!
@paskrell3 жыл бұрын
Hey! Where are you situated? I see in the sticker on the bucket we share the same brew shop. In case ur in Geneva could we brew together once before I order my grainfather?? Thx!!
@theculturebrewingchannel56193 жыл бұрын
Hi mate, I am indeed situated in Geneva but with Covid and a pregnant wife we are isolating to be safe. Great to know another brewer in the city!! I bought my grainfather from Brau shop that i'm sure you know about - i am very happy with it!!!
@paskrell3 жыл бұрын
Hey I bought one during Black Friday. Let’s brew together once the Mexican beer virus is under control. I have a two year old so we’ll have things to discuss 😂 let’s exchange numbers and we can be in touch. Greetings from Carouge
@trentkoutsoubos14163 жыл бұрын
always great content for craft beer making
@andrerosario54223 жыл бұрын
Hey man, amazing video, cheers from Portugal!
@theculturebrewingchannel56193 жыл бұрын
thanks!
@patrickrobb3 жыл бұрын
Great videos! Really enjoyed watching. So chilled when you present!
@dannyfuller13 жыл бұрын
Good video. Am i right in thinking that a lot of homebrewers seem a bit too paranoid about oxygen getting into their fermentation vessels? Surely the CO2 being heavier than the oxygen will not allow any into the vessel when the lid is removed for a short period?
@theculturebrewingchannel56193 жыл бұрын
From what I understand, it's heavier but it's not the same as separated liquids that would have to be shaken up to be mixed, it's very easy to disrupt and mix 'air'. I agree, as long as you do it quickly and try your best to reduce exposure then you should be fine if fermentation is still ongoing - i think the bottling day is the biggest oxidation risk. Since moving to a pressure fermentation vessel and kegs I've had zero problems of oxidation that i did struggle on a few brews with buckets and bottles.
@MrNed093 жыл бұрын
This is something I have just recently got into doing. I have just made a Festival Razorback IPA beer kit, which came with a dry hop addition to be added after 5 days of fermentation, then leave the hops in the fermentation bucket for another 5 days before bottling or barrelling! I have watched a number of reviews on this IPA, and some people say it's fantastic at the start, but seemed to die away in the bottle after a couple of months! I barreled my 5 gallon batch on the 25th of September, and it is amazing! For an extract kit, I was very impressed, it was the best kit I have done to date by far!
@MrNed093 жыл бұрын
It was bottling that made me stop home brewing beer the first time! I just found the amount of space it takes is amazing! Because if you are like me, and like to have two or three different types of beer to choose from, and you have 40+ bottles per batch, that's a lot of bottles to store! Because even when you start drinking your beer, you still need to keep the empty bottles to use again in the future! That's why I decided to move over to pressure barrels, one 5 gallon batch of beer = one clean barrel! But my next move will be cornelius kegs, because I find plastic pressure barrels can be a bit temperamental, and it can be a bit of a pain to know how accurately how much co2 you have! Not only that, but by the time you pay for a plastic pressure barrel, then the right cap you need it adds up to the same sort of price has a reconditioned cornelius keg! The only downside is like you rightly said at the beginning, it's nice to be able to give someone a bottle of beer to try, unless you can trust them to give you your expensive swing top bottles back! Lol.😆
@theculturebrewingchannel56193 жыл бұрын
haha yes bottling is a lot of work!! I've moved on to kegs and converted a fridge into a two tap kegerator. I also have a Blichmann beer gun so i can bottle up some beer to give to friends if i want!!! I still keep a stash of cap style bottles to give away.
@julianstaniewski13713 жыл бұрын
Great info thx
@MrNed093 жыл бұрын
This is the BEST all grain brewing starter video I have ever seen! Just subscribed to your channel after watching 5 minutes! I love your NO BS approach to all grain brewing, and you have just answered all my questions in one video, THANK YOU! I have made many extract kits, and have moved on to extract and specialty grains, but want to now go on to all grain brewing! I only want to make 5 gallon batches, so I contacted my local home brew shop, and they told me that I couldn't heat a brew kettle with that much water on my gas hob! Then they told me I would have to purchase a burner and a gas bottle that MUST be used outside! Outside brewing in the UK with our weather? I do want to brew more than 3 times a year! Lol 😂 Then they went on to say, if you want to brew indoors, we recommend buying a Grainfather all in one brew system! Then I looked at the price of a Grainfather!!!!😢😢😢😢 But thanks for sharing the truth with your honest uncomplicated approach. 👍 😉
@theculturebrewingchannel56193 жыл бұрын
Thanks, this comment just made my day!! I think this method of all grain brewing is a great way to start and I'm happy that I started this way. You get to learn a lot from the processes without a machine automating everything. I live in an apartment so there was no way to use a burner with gas cylinder but found that my gas oven hob with all 4 hobs on was enough to reach boil for 20-30litres of wort. It may take you a little longer to reach the boil but it's definitely achievable - you can put the lid on leaving a gap to allow the DMS to escape - just be careful to not to get a boil over!! You can set your thermometer to alert you when the wort reaches the 90c's so you can start watching it and stir to avoid boil over. I do now have a grainfather, fermzilla fermentation tank and a kegerator but I am very happy that I started out cheap and basic to learn - plus i was able to make beer whilst i saved up enough money!!! Good luck and happy brewing, cheers.
@MrNed093 жыл бұрын
@@theculturebrewingchannel5619 I'm in the process of trying to buy a second hand US 10 gallon brew kettle! I was hesitant at first, because I realised that 10 US gallons isn't the same has 10 imperial gallons that I am used to here in the UK! But after thinking about it, it will work out perfect because I am planning to go away from plastic home brew pressure barrels, and go to cornelius kegs next year anyway, and the most commonly available are 5 US gallons! Thanks for your response, looking forward to watching and learning more! Cheers, Neil 👍 😊
@MrNed093 жыл бұрын
@@theculturebrewingchannel5619 Hi my friend, though I would let you know that I managed to picked up a stainless steel Bayou 10 gallon US brew kettle ready to go on ebay for £88.00! It is fitted with a half inch ball valve, thermometer and volume sight glass. Now for the chiller and mash tunn. I am planning to make my own mash tunn out of a cool box, what size do you recommend I make? Also, what size submersion chiller do you recommend I buy? I'm planning to stay with 5 gallon batches of beer! Many thanks, Neil.
@theculturebrewingchannel56193 жыл бұрын
@@MrNed09 Hi Neil - nice job picking up the kettle, it sounds spot on. I believe my mash tun is a 35 litre capacity cooler - which i've found to be a good size to leave me some head space when dumping the grains into the water. Basically just look at what your usual mash volume will be and go perhaps 5-10litres bigger. The immersion chiller - you could measure the height of your kettle to see how long your chiller needs to be. Mine can sit at the bottom of my kettle but i found i'd be moving it up and down to try to chill quicker. I now use a counterflow chiller with the grainfather which works great if you want to get a pump and pump your wort out of the kettle into the fermentor.
@EmptyPocketProductions3 жыл бұрын
Excellent video. Subbed.... question If dry hopping a glass carboy. Can I toss my pellets in straight with no bag? The bag would be hard to pull out afterwards ? Although the bag aids in the clarity vs. Loose pellets floating around ? Would they ever settle out in time to bottle ? Thanks
@theculturebrewingchannel56193 жыл бұрын
Cold crashing for a few days before bottling would drop a lot of the hop debris out. I've moved on a fermzilla and dry hop without a bag - so I cold crash also.
@oldschoolman14443 жыл бұрын
I've been thinking about making a hop tea boiling the water to lower the available oxygen then cool to 180f then add the hops for 20 minutes to pasteurize. Then cool it to 65f then add the whole lot directly to the fermenter for the last few days of fermentation. I'm thinking this would greatly reduce the risk of oxidization.
@theculturebrewingchannel56193 жыл бұрын
This is an interesting idea!! I've not experimented with hop teas. You've got me thinking of temperatures of hopstands and what impact it supposedly has - do you think a hop tea at 82c would be the same as a dry hop at 20c? I know brulosophy did an experiment with 78c and 89c and couldn't tell a difference between hopstand temps.
Пікірлер
Awesome brew mate
And hope to see you making beer videos again
You’re being yourself and you’re awesome. Heck ya!!!
thanks mate!!
Proud of you. 👍 Glad you did the research and raise awareness. The label is good to know but means nothing. You are human. You are great. Stay relentless and awesome!
Clean video. That pig wheels sticker took me back
Damn, difficult to read for civilized people with those funky "oz" and "lb" thingies...
Yes. The kind of info I was looking for. Thanx man.
Thanks for the video, lots of useful information. I have recently purchased the G30 V2 and the included instructions are very limited and intimidating. Did you do any pre-cleaning before this first brew? One video I have watched on KZread has me believing that I should do a fairly extensive clean with a brew cleaner before diving in.
Hi, yes you need to clean it before using it for the first time because it can still have manufacturing oils etc. I think with mine i got a free grainfather cleaning agent. But if you didnt get that, you can use something like PBW or Oxi Clean to do it. Make sure to clean the counterflow chiller and recirculating arm by recirculating the cleaning solution with the pump for perhaps 20 minutes.
Lots of stuff to take away just subbed thanks
Can you possibly provide a link for that beer gun?
I want to see this example with carbonated beer, this equipment the only deficiency that I find is the loss of co2 from the beer in the procedure, I would like to know if there is any table that indicates the level of loss
The beer is carbonated. I would turn the PSI up 24hours before you do it. Honestly though i dont use this anymore because a counterpressure filler is superior and zero carb loss.
Barefoot brewing, bave! Thanks for this, haven't used my GF in a while and needed a refresher. Quick tip, a handful of first hops in before it boils will produce enough oil to prevent boiling over, this wont affect the recipe, just a few cones or pellets.
thanks for tip! happy brewing
Well done on your video bud. Find myself coming back to it every brew day for a great reminder. Quick and thorough video.
Thanks mate, glad it's useful.
good and informative.
Is it normal when adding dry hops that your waterlock goes grazy with air bubbles.
Great review,just subbed. Cheers mate 🍺 🍻
Congrats. Great video. Could you send me the Style Guides?
docs.google.com/spreadsheets/d/1K5cimuFrgHHaCDzUgX0dDXskm1WwAEdlv7dWbJIEwQU/edit?usp=sharing
Thank you for the easy to understand video.
This is one of the best beginner all grain videos on KZread. I'm stunned that is hasn't had more views. Brilliant video, man. I learned so much.
Thanks for the kind words - i had fun making these videos.
I think he is right
Try this with W34/70 around 18-21*C -- mine usually finish in 6-7 days and are drinkable in 2 weeks
is this yeast really neutral to avoid producing esters and phenols in this temperature?
Why is it that you use low alfa acid hops for a big smell? Cant this be done with high alfa acid hops as well? What do you do when you've put the hops in for 5 days, but the fermentation isn't over yet?
You can indeed use any hope any anytime - i think traditionally people would use low alpha as the finishing hops and therefore they tend to be regarded as the aroma and flavour hops, not the bitter hops. So back when i made this video, i was just following this traditional understanding. Indeed nowadays people are doing all sorts, some high alpha hops have massive flavour and aroma - many modern IPAs use them throughout. The more traditional understanding is explained by John Palmer "There are many varieties of hops, but they are usually divided into two general categories: Bittering and Aroma. Bittering hops are high in alpha acids, at about 10 percent by weight. Aroma hops are usually lower, around 5 percent and contribute a more desirable aroma and flavor to the beer. Several hop varieties are in-between and are used for both purposes. Bittering hops, also known as kettle hops, are added at the start of the boil and boiled for about an hour. Aroma hops are added towards the end of the boil and are typically boiled for 15 minutes or less. Aroma hops are also referred to as finishing hops. By adding different varieties of hops at different times during the boil, a more complex hop profile can be established that gives the beer a balance of hop bitterness, taste and aroma."
Lager with ALE Yeast???
It's a pseudo lager with Kveik :-)
@@theculturebrewingchannel5619 You Ferment 1 o 2 week?
@@Javallini for this one i move to my keg after 1 week. The Kveik is usually done after 2-3 days but i leave it for 7 days and then move to keg. You could actually start drinking it on day 7 but i find that the taste is best after another 7 days in the keg. So 1 week ferment and 1 week conditioning.
When you start the transfer you should definaetly remove the yeast lock. You mentioned you kept it on because you "didnt want oxygen in there". You get oxygen even with the yeastlock. Remember the fermentation bucket creates negative preassure that suck air in when its emptied so even if air goes thorugh the yeast lock, oxygen isnt magically filtered out by the water in the lock. Worst case is that the water in the yeast lock is contaminated and that water gets sucked into the fermentation bucket introducing unwanted stuff. I strongly advise removing it.
Everything you said is correct. I've since moved on to pressure transfers.
@@theculturebrewingchannel5619 Cool! I'm working on that myself. One oxydized beer was enough to make the switch.
No need to apologize for the "home brew" mate...some of the best beers I've had came from craft brewers working that way -and I've done a couple decent drops myself...cheers and brew on with your badself!😃🍻
That was the most helpful explanation I've read or heard so far, thank you
You just answered my question about stuck sparge and will heed your advice..Thanks sooooo much!!!!!!!
How many of those co2 capsules would you use when bottling say 40 bottles? And where did you get the dispenser tap from for the top of the mini keg?
Hi Ben, this was some time ago so it's hard to recall but i think i got through a pack of 6. I think a better option these days is to use a sodastream canister with a mini regulator and adapter - together with something like the blichmann beer gun. I'm also now using a fermzilla so i can pressurise the fermentor so the whole process is completely oxygen free.
Your in Switzerland too, I noticed the Brau und Rauch shop bucket, I came across your video looking for advice for bottling with the Blichmann beer gun, great video now I know how to use it with out reading the instructions : ) I am in Lenzburg.
Great to read, thanks. Yes I'm based in Geneva!!
Did a similar process with Saflager 23 (Had the one packet) and used Saaz with Aurora hop, Loved it., but I definitely need to try the Kveik so am going to give your recipe a go. Thanks
Thank you. Nice video. Tom from New Jersey b
Very informative thank you
I usually connect the co2 to the bottom tap and fill with the lid on. A small lighted flame next to the air lock bung indicates if the barrel is full when the flame is extinguished. Also usually pour the priming sugar in first to mix thoroughly . But that's just the way I do it. Great vid👍
Great video, very informative, thank you!
Is not beer illegal in sharia law lol
Great bottle filling video.
great share
1st! Thx for sharing
Very interesting video! I look forward to your next. Did I miss the mash in and out temps and water volumes?
Mash Water: 17.19 L Sparge Water: 14.87 L Total Water: 32.06 L Boil Volume: 28 L Pre-Boil Gravity: 1.044 Mash Temperature - 65 °C - 60 min Mash Out - 75 °C - 10 min
the full recipe can be found here: web.brewfather.app/share/L8MHVXSQO01iiN
@@abremnath Thanks for the info. I have downloaded to my Brewfather account and will brew it in the New Year when I have drunk some room!
Hey! Where are you situated? I see in the sticker on the bucket we share the same brew shop. In case ur in Geneva could we brew together once before I order my grainfather?? Thx!!
Hi mate, I am indeed situated in Geneva but with Covid and a pregnant wife we are isolating to be safe. Great to know another brewer in the city!! I bought my grainfather from Brau shop that i'm sure you know about - i am very happy with it!!!
Hey I bought one during Black Friday. Let’s brew together once the Mexican beer virus is under control. I have a two year old so we’ll have things to discuss 😂 let’s exchange numbers and we can be in touch. Greetings from Carouge
always great content for craft beer making
Hey man, amazing video, cheers from Portugal!
thanks!
Great videos! Really enjoyed watching. So chilled when you present!
Good video. Am i right in thinking that a lot of homebrewers seem a bit too paranoid about oxygen getting into their fermentation vessels? Surely the CO2 being heavier than the oxygen will not allow any into the vessel when the lid is removed for a short period?
From what I understand, it's heavier but it's not the same as separated liquids that would have to be shaken up to be mixed, it's very easy to disrupt and mix 'air'. I agree, as long as you do it quickly and try your best to reduce exposure then you should be fine if fermentation is still ongoing - i think the bottling day is the biggest oxidation risk. Since moving to a pressure fermentation vessel and kegs I've had zero problems of oxidation that i did struggle on a few brews with buckets and bottles.
This is something I have just recently got into doing. I have just made a Festival Razorback IPA beer kit, which came with a dry hop addition to be added after 5 days of fermentation, then leave the hops in the fermentation bucket for another 5 days before bottling or barrelling! I have watched a number of reviews on this IPA, and some people say it's fantastic at the start, but seemed to die away in the bottle after a couple of months! I barreled my 5 gallon batch on the 25th of September, and it is amazing! For an extract kit, I was very impressed, it was the best kit I have done to date by far!
It was bottling that made me stop home brewing beer the first time! I just found the amount of space it takes is amazing! Because if you are like me, and like to have two or three different types of beer to choose from, and you have 40+ bottles per batch, that's a lot of bottles to store! Because even when you start drinking your beer, you still need to keep the empty bottles to use again in the future! That's why I decided to move over to pressure barrels, one 5 gallon batch of beer = one clean barrel! But my next move will be cornelius kegs, because I find plastic pressure barrels can be a bit temperamental, and it can be a bit of a pain to know how accurately how much co2 you have! Not only that, but by the time you pay for a plastic pressure barrel, then the right cap you need it adds up to the same sort of price has a reconditioned cornelius keg! The only downside is like you rightly said at the beginning, it's nice to be able to give someone a bottle of beer to try, unless you can trust them to give you your expensive swing top bottles back! Lol.😆
haha yes bottling is a lot of work!! I've moved on to kegs and converted a fridge into a two tap kegerator. I also have a Blichmann beer gun so i can bottle up some beer to give to friends if i want!!! I still keep a stash of cap style bottles to give away.
Great info thx
This is the BEST all grain brewing starter video I have ever seen! Just subscribed to your channel after watching 5 minutes! I love your NO BS approach to all grain brewing, and you have just answered all my questions in one video, THANK YOU! I have made many extract kits, and have moved on to extract and specialty grains, but want to now go on to all grain brewing! I only want to make 5 gallon batches, so I contacted my local home brew shop, and they told me that I couldn't heat a brew kettle with that much water on my gas hob! Then they told me I would have to purchase a burner and a gas bottle that MUST be used outside! Outside brewing in the UK with our weather? I do want to brew more than 3 times a year! Lol 😂 Then they went on to say, if you want to brew indoors, we recommend buying a Grainfather all in one brew system! Then I looked at the price of a Grainfather!!!!😢😢😢😢 But thanks for sharing the truth with your honest uncomplicated approach. 👍 😉
Thanks, this comment just made my day!! I think this method of all grain brewing is a great way to start and I'm happy that I started this way. You get to learn a lot from the processes without a machine automating everything. I live in an apartment so there was no way to use a burner with gas cylinder but found that my gas oven hob with all 4 hobs on was enough to reach boil for 20-30litres of wort. It may take you a little longer to reach the boil but it's definitely achievable - you can put the lid on leaving a gap to allow the DMS to escape - just be careful to not to get a boil over!! You can set your thermometer to alert you when the wort reaches the 90c's so you can start watching it and stir to avoid boil over. I do now have a grainfather, fermzilla fermentation tank and a kegerator but I am very happy that I started out cheap and basic to learn - plus i was able to make beer whilst i saved up enough money!!! Good luck and happy brewing, cheers.
@@theculturebrewingchannel5619 I'm in the process of trying to buy a second hand US 10 gallon brew kettle! I was hesitant at first, because I realised that 10 US gallons isn't the same has 10 imperial gallons that I am used to here in the UK! But after thinking about it, it will work out perfect because I am planning to go away from plastic home brew pressure barrels, and go to cornelius kegs next year anyway, and the most commonly available are 5 US gallons! Thanks for your response, looking forward to watching and learning more! Cheers, Neil 👍 😊
@@theculturebrewingchannel5619 Hi my friend, though I would let you know that I managed to picked up a stainless steel Bayou 10 gallon US brew kettle ready to go on ebay for £88.00! It is fitted with a half inch ball valve, thermometer and volume sight glass. Now for the chiller and mash tunn. I am planning to make my own mash tunn out of a cool box, what size do you recommend I make? Also, what size submersion chiller do you recommend I buy? I'm planning to stay with 5 gallon batches of beer! Many thanks, Neil.
@@MrNed09 Hi Neil - nice job picking up the kettle, it sounds spot on. I believe my mash tun is a 35 litre capacity cooler - which i've found to be a good size to leave me some head space when dumping the grains into the water. Basically just look at what your usual mash volume will be and go perhaps 5-10litres bigger. The immersion chiller - you could measure the height of your kettle to see how long your chiller needs to be. Mine can sit at the bottom of my kettle but i found i'd be moving it up and down to try to chill quicker. I now use a counterflow chiller with the grainfather which works great if you want to get a pump and pump your wort out of the kettle into the fermentor.
Excellent video. Subbed.... question If dry hopping a glass carboy. Can I toss my pellets in straight with no bag? The bag would be hard to pull out afterwards ? Although the bag aids in the clarity vs. Loose pellets floating around ? Would they ever settle out in time to bottle ? Thanks
Cold crashing for a few days before bottling would drop a lot of the hop debris out. I've moved on a fermzilla and dry hop without a bag - so I cold crash also.
I've been thinking about making a hop tea boiling the water to lower the available oxygen then cool to 180f then add the hops for 20 minutes to pasteurize. Then cool it to 65f then add the whole lot directly to the fermenter for the last few days of fermentation. I'm thinking this would greatly reduce the risk of oxidization.
This is an interesting idea!! I've not experimented with hop teas. You've got me thinking of temperatures of hopstands and what impact it supposedly has - do you think a hop tea at 82c would be the same as a dry hop at 20c? I know brulosophy did an experiment with 78c and 89c and couldn't tell a difference between hopstand temps.