How to switch both mentioned tables to international standards °Celsius?
@crisguerrajustiniano4 ай бұрын
Hi, great video! I had one question, if you cold crash your beer, can you still put it into bottles or you have to mandatorily use a keg? Thank you!
@checkerheadbrewing3 ай бұрын
You can absolutely put it into bottles. If you look at this chart you'll see that you can change the temperature and adjust your priming sugar accordingly... www.brewersfriend.com/beer-priming-calculator/
@GIBro-mm5dj4 ай бұрын
Great wisdom and end up knowledge on the temperature process. I'm sure you're a great guy but your glasses anger me.
@Curts_C106 ай бұрын
Good vid! Do you think it’s better in the lower temp range, middle, or high in the range of yeast your using when fermenting?
@checkerheadbrewing6 ай бұрын
Depends what you want the yeast to do... If you're after fruity esters, fermenting at a warmer temperature is great! I you want fewer esters, drop the temp down for a cleaner finish.
@Curts_C106 ай бұрын
@@checkerheadbrewing thanks!
@LadyDemo6 ай бұрын
You popped up in my shorts and I'm intrigued 😊 love the glasses!
@checkerheadbrewing6 ай бұрын
Yay! Thank you!
@fioregiallo6 ай бұрын
Your house is huge dude lol
@checkerheadbrewing6 ай бұрын
It's a good size - indeed!
@titothu40306 ай бұрын
🌟 *promosm*
@dupeyou24746 ай бұрын
You're fascinating.
@checkerheadbrewing6 ай бұрын
Why Thank You!
@RUA032016 ай бұрын
Big fears
@checkerheadbrewing6 ай бұрын
Come by sometime and I'll introduce you to bees in a way that isn' t scary...
@shwiplashmac53906 ай бұрын
You call that a crawlspace? You can stand in it. Its called a CRAWLspace for crawling to your objective. Not walking my man. Good job on the mead otherwise.
@checkerheadbrewing6 ай бұрын
Ha! Fair enough... The space is on a bit of a slope, so in some places you really do need to crawl, and in others you can stand up... Really happy to have the space to store things in!
@johnnylego8077 ай бұрын
Very cool! That’s gonna be some GOOD MEAD when it’s done!! 🔥🔥🔥🔥
@checkerheadbrewing6 ай бұрын
Can't wait!
@mateocomesana7 ай бұрын
Where did you buy those glasses??
@checkerheadbrewing7 ай бұрын
eBay... Look up Gail Spence Designs and you should turn up some results
@mateocomesana7 ай бұрын
@@checkerheadbrewing thanks man 🙏
@checkerheadbrewing7 ай бұрын
@@mateocomesana You're welcome!
@sxnny_days15317 ай бұрын
isn't this illegal
@checkerheadbrewing7 ай бұрын
Not where I live!
@paws277 ай бұрын
I wouldn't have the patience to be honest. I hope you made enough that the satisfaction feels like it was worth the wait.
@checkerheadbrewing7 ай бұрын
I find the trick with anything that takes a long time is to have so many other things on the go that you sort of forget that you're waiting for the thing that takes a long time to develop... There's always something to brew at Checkerhead Brewing!
@Pargeli7 ай бұрын
It's a great format. I wish there were more videos like this
@checkerheadbrewing6 ай бұрын
There will be more coming!
@Mehloon7 ай бұрын
Very cool!
@checkerheadbrewing7 ай бұрын
Why Thank You! Lots more to come in the weeks ahead!
@HadiTheDude7 ай бұрын
I dont drink but you guys make the process of making liquor super cool, and interesting!
@checkerheadbrewing7 ай бұрын
Keep watching... Lots more to share in the weeks ahead!
@Kezza19197 ай бұрын
“Daveraikercheckerbroo and these…”
@checkerheadbrewing7 ай бұрын
Whoop! Whoop!
@CrazyIvan8657 ай бұрын
How is it beer and not mead? Also... whats the secret to getting good brewing yeast from bees? I know there Lots of good yeasts and probiotic bacterias in the bee bread. Which also acts as yeast nutrient (artificial pollen patty suppliment is basically nutritional yeast with extra nutrients added. Aka yeast nutrient for fermentations). But i've heard one will typically get LABs from bee bread. Inless one were to use an antibacterial such as hops. I feel like I may have answered my own question.lol
@checkerheadbrewing7 ай бұрын
I took honey from our bees, diluted it, spun it up on a stir plate then fed the culture that grew with Dry Malt Extract until I had enough to ferment out a full batch of beer. As to the Beer/Mead question... Beer is primarily made from malt sugar, but honey can be used as an adjunct to increase the amount of fermentable sugar for the yeast to chew on. Get to about 50% Malt, 50% Honey and 'Beer' becomes a 'Braggot.' Take the honey all the way up to 100% Honey (or there abouts) and you've got a mead.
@CrazyIvan8657 ай бұрын
@checkerheadbrewing tha k you. That's pretty neat. I was aware of Braggot. I've wanted to make some for years. Along with Blaand, brings new meaning to "flowing with milk and honey". I was a bit confused though. Because when I think "beer" or "wort" I think of malted grains such as corn, rye, wheat, galley, corn, etc. One of my goals is to cultivate Koji-kin (Aspergillus Oryzae) from some corn husks to make some rice wine. But also use it for making a whiskey beer with Barley and corn, rather than malting the grains. I think that would be a neat endeavor. I have made a pyment (wine fortified with honey for a higher ABV, as the grape juice/must onky holds around 9-11% ABV potential), some wines, ciders, Kilju (sugar wines) etc and would like to start beekeeping for making my own meads. I was just a bit confused by the beer part.lol. also was very curious about culturing the yeast. I know it's possible. But often times it'll result in a sour beer from the LABs or acetobacters, Brett's, etc. I've seen where some people have used some chemistry (such as bismuth, campden tablets, etc) to repress the bacteria. But then I remembered that hops are a natural antibacterial that lack the antifungal propery that most other antibacterial herbs possess. My suspicion is that, while hops are now a flavor adjunct in modern times; in the past, they were likely added to prevent bacterial growth and allow the yeast to work with less competition. They may not have fully understood the microbiology hundreds of year ago. But I'm sure humans in history might have been able to deduce that "so when we use this ingredient, we don't get sour beer. But when we don't use it, we do get sour beer" That is pretty nifty. Thank you again. And good luck.
@checkerheadbrewing7 ай бұрын
@@CrazyIvan865 To be completely honest, I was a little disappointed that the yeast I cultivated from the honey didn't have more funk to it... It's really stable, ferments out to between 74 - 80% attenuation and doesn't seem to produce much in the way of off flavours. As such, it's become one of the go-to yeast strains that I use when making the 'Farm-to-Glass' beers I produce. Just nice when you can source as many ingredients as possible as close to home as possible.
@WifeWantsAWizard7 ай бұрын
For those of you curious about the discrepancy between his "grain" statement and the "malt run" portion of the video title, Field 5 only sells malt (they have a nifty little malt house), so it's the word "grain" that is incorrect. Also, that appears to be about 450lbs of malt, not a "tonne of" malt. (2,204lbs).
@checkerheadbrewing7 ай бұрын
I stand corrected... Yes... Malt, that comes from grain! Yes... 9 x 25 kgs of Malt... Not a tonne... Pardon the exaggeration!
@Itsdrewsmall7 ай бұрын
Aren’t they named after a mountain range? Isn’t this a trick to get me to interact with your content? Also - how do I plant these so the rhizomes don’t spread? Do I need to bury them in a box or?? What’s the skinny?
@checkerheadbrewing7 ай бұрын
Yes... The Cascades are a mountain range too... Pfffff... But for a juggling brewery the tie in to juggling is WAY more important! As for how to keep them from spreading... I build a two foot x two foot planter box and buried it into the ground to contain the root ball... So yeah... I boxed them otherwise they'll take over your entire garden.
@Itsdrewsmall7 ай бұрын
@@checkerheadbrewing well hot dog! Now I gotta figure out how to get mine to flower in hot hot hot Nashville. They grew big in containers this year and last but no flowers just yet.
@checkerheadbrewing7 ай бұрын
@@Itsdrewsmall Hmmmm... I'm happily on Vancouver Island in the Pacific North West where hops thrive! I mean they're practically a weed! Hope you have success getting them to flower!
@Itsdrewsmall7 ай бұрын
@@checkerheadbrewing oh man I miss living in the Pacific Northwest. Your home is BEAUTIFUL. I’m thinking they’re just young and needing to get established.
@checkerheadbrewing7 ай бұрын
@@Itsdrewsmall If you ever get out this way, stop by for a visit... Mind you, let me know you're coming first as I'm sometimes off performing as a comedy juggler on cruise ships... One one now as a matter of fact! Hope once your hops get established that you have more hops than you know what to do with!
@KR-Roland8 ай бұрын
Nice job ... clear explanation ... thanks ...
@checkerheadbrewing7 ай бұрын
Glad the video was useful! Happy Brewing!
@JoeSteffy1932 Жыл бұрын
Great information! I'm new to growing hops and this video was very helpful. 😁🍻
@checkerheadbrewing Жыл бұрын
Glad the information was useful! Happy growing!
@Moonchips Жыл бұрын
This video makes it look ridiculously easy. I've been putting this off for a while because I thought it'd be difficult lol
@checkerheadbrewing Жыл бұрын
A little rooting hormone and a bit of patience goes a long way... Hope you're successful!!!
@lizodonoghue9372 Жыл бұрын
Thank you! Exactly what I was looking for!
@checkerheadbrewing Жыл бұрын
Happy the information was useful!
@masqueradinglampshade4369 Жыл бұрын
Your content is great. Really enjoying it.
@checkerheadbrewing7 ай бұрын
Glad the video was useful! Happy Brewing!
@navystan Жыл бұрын
Thanks. I've using this device for "removing" gas from wine. Interesting how it almost does this opposite for beer prep. Just learning to brew beer now, and this is a great tip. Sloshing around was a lot harder than using this tip.
@checkerheadbrewing Жыл бұрын
Glad you found the information useful! Happy Brewing!
@microconti2863 Жыл бұрын
I am sooooo happy to see your video. Your presentation is simple and clear. I have watched many lengthy videos where people talk about themselves and their life (boring) before getting to the guts of the matter. Thankyou thankyou
@checkerheadbrewing Жыл бұрын
Glad the video was helpful!!
@darrenmorey4229 Жыл бұрын
I've never brewed before and your advice was really easy to take on board. Thank you.
@checkerheadbrewing Жыл бұрын
I'm super glad some of what I had to say was useful! I haven't made any videos recently, but if you have something specific you've got questions about, let me know and I'll be happy to put something together for you (and others).
@vinodmoorthy6780 Жыл бұрын
What about cold crashing the beer in a SS fermenter?
@checkerheadbrewing Жыл бұрын
What about cold crashing? I absolutely cold crash at the end of ferments to get the beer as clear as possible.
@vinodmoorthy6780 Жыл бұрын
@@checkerheadbrewing how can you put this fermenter into a fridge or how do you cold crash the 25L beer?
@checkerheadbrewing Жыл бұрын
@@vinodmoorthy6780 I lift it into the chest freezer that I use as a fermentation chamber. It's got a temperature controller on it, so I can adjust the internal temperature of the chest freezer to cold crash the beer at the end of fermentation.
@mikes9816 Жыл бұрын
Been doing this for years with a paint stirrer and power drill. Best, easiest method ever! And YES it does make a difference to the end result.
@checkerheadbrewing Жыл бұрын
Agreed!
@joshuapinter Жыл бұрын
You're the best man. I want more videos and instructional stuff from you.
@checkerheadbrewing Жыл бұрын
Thanks Joshua... Really appreciate the feedback! I'm a bit distracted with the build of my 300 litre Nano Brewery at the moment, but hopefully I'll be making more videos in the not too distant future.
@joshuapinter Жыл бұрын
@@checkerheadbrewingAwesome to hear! That should give you plenty of content for future videos! Just don't forget about us 5 and 10 gallon folk! :)
@checkerheadbrewing Жыл бұрын
@@joshuapinter 5 - 10 gallon batches are so familiar to me... I'll always try to stay connected to my roots as a home brewer!
@umightlikeme33 Жыл бұрын
Hi, thanks for the detailed video. Quick question, do hop clones eventually produce their own rhizome? Also, do new shoots only come from the rhizome itself or will they grow out of the bottom stem of the clone? Thanks!
@checkerheadbrewing Жыл бұрын
Yes - Clones will eventually generate their own rhizomes. Once the root ball is established the new shoots will come up from the growing root mass and the rhizomes it contains. I hope this gives you the answer you're looking for.
@umightlikeme33 Жыл бұрын
@@checkerheadbrewing awesome ty!
@umightlikeme33 Жыл бұрын
@@checkerheadbrewing Hey could you help me with one more question please? Do you know how much a clone will produce for it's first harvest? Does 25 grams of dry hops sound like a reasonable estimate or will it be less?
@checkerheadbrewing Жыл бұрын
@@umightlikeme33 Depends on a lot of factors, but if you get 25 grams of dry hops from your first season you're doing really well!
@BitterRealityBrewing Жыл бұрын
Very well done! Thank you.
@checkerheadbrewing7 ай бұрын
Glad the video was useful! Happy Brewing!
@Extraterreno Жыл бұрын
Envia uma camisa dessa pra mim aqui no Brasil ! :) gostei da camisa
@checkerheadbrewing Жыл бұрын
I only have one of those shirts - DOH!
@Extraterreno Жыл бұрын
@@checkerheadbrewing good, funny. I'm also a home brewer. congratulations on your channel
@videotherapy5052 Жыл бұрын
Do you know how many cu ft that small chest freezer is? I have the same 7 gal ss brewtech bucket and im concerned with the ledge inside the small freezers.
@checkerheadbrewing Жыл бұрын
Yeah... It's a really close tight fit for the 7 gallon SS Brewtech Brewbucket. I'm pretty sure mine is a 5.5 cubic foot Danby Chest Freezer. I picked it up off of Craigslist or Facebook Marketplace for about $60.00... It's served me really well for about 5 or 6 years!
@johnandjanetmcdermott19362 жыл бұрын
I enjoy doing this as well, but I find letting it settle in that larger vessel (possibly the carboy laying on its side) allows the trub to settle out after 15 minutes or so, and I then pour off the "yeasty water" into a mason jar or two to have it crash in the fridge. I think getting ready of this trub is beneficial? Do your jars of yeast have a small darker layer (trub) at the bottom? Love your videos!
@checkerheadbrewing Жыл бұрын
Haven't had a problem with the trub myself, but if you're going for strictly the creamy layer of the yeast, then yes, your technique makes total sense. Some of the trub (dead yeast cels) could actually act as yeast nutrient when you spin-up your next yeast starter, but again, I'm sure milage will vary depending on so many factors. If you've got a system that works, stick with it and Happy Brewing!
@travis672 жыл бұрын
I have watched and enjoyed most of your videos, You do a great job of explaining your tips and techniques. Hope you keep putting more out. Do you use distilled water for most of your brewing? and on some of your upcoming videos can you show the finished product ? Thanks and Good luck
@checkerheadbrewing2 жыл бұрын
Thanks for watching. Not sure when I'll get back to making more videos... Life's all of a sudden got quite busy as I move towards opening my Nano Brewery. With regards to water, I use the water from our well on our property on Vancouver Island. I had a full water analisis done and add water additions depending on style. BeerSmith has great tools for dialing in your water chemistry!
@fifis1012 жыл бұрын
Is this really necessary? There's generally enough oxygen available for the wort just from the air in the fermentor. I will admit I stir in my yeast too for 10 seconds but never minutes worth of aeration. In my 14 years of brewing I've never done this and never had an issue, so I wonder if there's really any benefit.
@checkerheadbrewing2 жыл бұрын
The extra oxygen does help with yeast health and propagation. If you've never head an issue - GREAT! But I find the three minutes of really frothing up the wort before pitching the yeast really helps kick-start the fermentation.
@ShahzilAbbas12142 жыл бұрын
How I can get hop seed from you sir?
@checkerheadbrewing2 жыл бұрын
You'd have to come to my brewery to get some.
@skepticfucker2802 жыл бұрын
My airlock went from smelling like yeasty bread to banana bread, could it be that it's on the upper temp scale? Don't think at the hottest it got above 78 and it's usually staying at 76 in that room but the fruity banana smell I'm surprised about.
@checkerheadbrewing7 ай бұрын
That banana smell is particularly associated with Hefeweizens... What style of beer were you brewing? And yes...Higher temperatures do tend to produce more fuity esters.
@skepticfucker2807 ай бұрын
@@checkerheadbrewing lol, it's been so long I can't remember. I'm sure it was decent because the brews I remember the most are the ones that went horribly wrong. Cheers!
@checkerheadbrewing7 ай бұрын
@@skepticfucker280 Sorry it took me so long to reply... I've been busy building a brewery... Sort of ignored the KZread Channel for a wee bit too long it would appear... Hope you have brewers that are memorable because they turned out so well moving forward!
@skepticfucker2807 ай бұрын
@@checkerheadbrewing no worries bro! Stay up and happy Saturday. :)
@checkerheadbrewing7 ай бұрын
@@skepticfucker280 Happy Brewing!
@megamaze002 жыл бұрын
I just “stole” a cutting from our local playground which has hops growing on the fencing. Super excited to try this method!
@checkerheadbrewing Жыл бұрын
And? A year later? How are your hops growing???
@michaeljames35092 жыл бұрын
To turn beer made from single temperature infusion into ale and lager a magic wand is needed. It is chemically and enzymatically impossible to produce ale and lager with single temperature infusion due to the way enzymes function and chemical precipitation, which makes strike and target temperature useless for producing the beer. Marketers renamed moonshiners beer ale and lager and invented stories and came up with recipes and contests to set the hook. The beer produced from single temperature infusion is called moonshiners beer, regardless of the title on a recipe. It takes an extra step and more work to make malt liquor than it does to make home brew. Home brewers are taught the same brewing method that moonshiners use because it is quick, easy, and difficult to screw up, which allows the master moonshiner the opportunity to have Lud and Wingnut make beer without too much worry about them screwing it up while he stays out of the limelight. From the science side, single temperature infusion is the simplest brewing method on the planet that is capable of producing extract containing a very high volume of simple sugar, glucose, within one hour, which occurs at 65, 66. Moonshiners use the temperatures for that reason. Since moonshiners only need simple sugar, glucose, which is responsible for primary fermentation and ABV for producing moonshiners beer, only one step is needed. The brewing method skips the steps that are used for producing ale and lager because they aren't needed for making moonshiners beer. At temperatures above 63, the low temperature activated enzymes that produce ale and lager rapidly denature, Beta in particular. Beta is responsible for conversion at 60. During conversion, Beta turns simple sugar, glucose that Alpha releases from simple starch during liquefaction, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose only makes the alcohol. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. A step that converts highly fermentable, glucose, that is already present in the extract, into complex types of sugar and waiting for secondary fermentation to occur when an enzyme in yeast converts maltose back into glucose isn't needed in moonshining and Beta is purposely denatured. The steps that form body and mouthfeel in ale and lager are also skipped in the moonshiners brewing method because body and mouthfeel are of no concern. The rich, heat resistant, complex starch, called amylopectin, that contains the ingredients that forms body and mouthfeel in ale and lager, limit dextrin and pectin, is thrown away with the spent mash when the infusion method is used because the temperatures aren't high enough to burst the heat resistant, starch, where it enters into the mash liquid, before Alpha denatures. In grain distillation the rich, starch is sold and baking ingredients are made from it. To make up for the starch that is thrown away ingredients that contain high amounts of Beta Glucan and protein sludge are purchased, which reduce the quality and shelf life of beer. Mash is boiled to take advantage of amylopectin. Alpha liquefies amylopectin and dextrinization and gelatinization occur. Ale and lager are produced from dextrinous extract not from extract that contains mainly, highly fermentable, glucose and depending on how high the temperature is above 66, more or less, sweet tasting, nonfermenting types of sugar that amylose contains, and carried over goop. Since you use the moonshiners brewing method chances are you have been purchasing the same malt that moonshiners use, which is high modified, high protein, malt. To produce ale and lager, higher quality, under modified, low protein, malt and an entirely different brewing method are used. Under modified, low protein, malt is much richer in enzyme content and in starch/sugar content than high modified, high protein, malt and that's why the malt is used for brewing ale and lager. The malt is used with the step mash method, which produces pseudo, ale and lager and with the decoction method, which produces authentic, ale and lager. Malthouses produce both types of malt and both types of malt are in bags stamped Brewers Malt Ale, Brewers Malt Lager. For a moonshiner that uses high modified, malt and an ale and lager brewer that uses higher quality, under modified, malt, know which malt is which in a bag, malthouses provide a malt spec sheet with every bag of malt, they are online and used in brewing for determining the quality of malt, before purchasing malt. The chemical acronyms and numbers listed on a malt spec sheet determine the quality of malt. Without a malt spec sheet you have absolutely no way of knowing if the malt that you purchase is capable of producing ale and lager without the addition of enzymes. Recipes are worthless unless the malthouse that produced the base malt is listed. Modification and protein content are important numbers on a malt spec sheet because the higher the modification and percentage of protein, the less suitable the malt is for producing ale and lager. To soak higher quality, more expensive, under modified, malt at a single temperature is a waste of money because less expensive, high modified, malt will produce the same final product, glucose is glucose. Weyermann and Gladfield produce under modified, malt.
@checkerheadbrewing2 жыл бұрын
Michael - Thanks for taking the time! That was an excellent read! I've done step mashes, decoction mashes and single infusion 'Moonshiner' mashes like the one in this video. I love the process, the science, the art and the results and am always excited about learning! Where did you pick up all of your knowledge and where do you brew? I'd love to try some of what you craft! Cheers, David
@checkerheadbrewing2 жыл бұрын
BTW - sounds like you could write a book on this! I'd read it cover-to-cover!
@joshuapinter2 жыл бұрын
You're back! Great little vid. Quick question: I noticed you used bottle water for the mash but it looks like you just used tap water for the sparge, correct? Is that because the sparge is relatively small so no need to use bottled water and treat it to match your profile? Thanks!
@checkerheadbrewing2 жыл бұрын
Joshua - Wow... Thanks for the comment and for following along with my journey in brewing. I actually just took delivery of a 300 litre brew house and am hoping to open my Nano Brewery later this year. Anyway... To you question. The big blue water jugs are bottles I originally bought from a grocery store years ago. I refill these jugs from the same tap as the sparge water, so it's the same water, the jug is just a convenient way to move it from the tap to the brew system. This water comes from the well on our property and is run through a UV filter, a particle filter and a charcoal filter before it gets used for brewing. I had a full water analysis for the well done a bunch of months ago and plugged the details into BeerSmith and used the water profile adjustment tool in that software to make brew salt additions depending on the style of the beer being made. I love the fact that the water I use for brewing never gets touched by chlorine or chloramine and love the results I get from brewing with this water. If you ever find yourself in Shirley on Vancouver Island, stop by and try some for yourself! Cheers, David
@Javaman922 жыл бұрын
Well done! :-D
@checkerheadbrewing2 жыл бұрын
Why Thank You!
@checkerheadbrewing Жыл бұрын
Thanks!
@Javaman922 жыл бұрын
7 likes? This video was awesome and very well done.
@checkerheadbrewing2 жыл бұрын
Thanks! Haven't been pumping out any videos recently, so I'm glad this one still hits the mark!
@LogInnCafe2 жыл бұрын
Thanks for the video! Quick question, is there a difference between planting clones and planting rhizomes other than initial speed of growth? Do hop clones eventually produce their own rhizome?
@checkerheadbrewing2 жыл бұрын
100% the clones will produce their own rhizomes. And really there's not a ton of difference vis-a-vis the speed of the initial growth. The clones may spend a bit more of their energy the first year generating a decent root mass, but by year two they're pretty much on par with if you'd planted a rhizome of the same variety.
@mattjohnson25592 жыл бұрын
@@checkerheadbrewing and will they overwinter just fine here in Minnesota?
@checkerheadbrewing2 жыл бұрын
@@mattjohnson2559 Yep! Hops will do very well in Minnesota. At the end of the season cut the bines down to the ground and watch them spring back to life in the Spring!
@beeroquoisnation2 жыл бұрын
I have an S-04 Ale yeast cake left over from a krausen carbonation pitched before bottling last year, that has sat out unrefrigerated since the bottling. It hasn't been over 70 degrees or below 55 since. I kept it as an experiment to see if it was sealed in the vessel I built the krausen in, if it would go trough an evolution or devolution of any kind. I recently inspected it and discovered that it has not changed visually in the last year. It has been sealed in the CO2 gasses that were present at the time of pitching into my bottling bucket. I will most likely discard it, but maybe not without doing some further experimentation with small portion of it. At this point, it insinuates a less than diligent housekeeping practice. An attribution I am willing to endure so that education is not the consequence. Cheers.
@checkerheadbrewing2 жыл бұрын
'it insinuates a less than diligent housekeeping practice' Ha! That made me laugh! Yeast is such a cool organism and seems like it can endure a lot... If you do end up experimenting with some of what's in that bucket, do let me know what the results are like!
@BuildswithBrian2 жыл бұрын
Good video and well presented, Thank you for taking the time to make this !
@checkerheadbrewing2 жыл бұрын
Glad it was helpful! Happy Brewing!
@jimmichitra4412 жыл бұрын
Hi, is it Okay i just Use the same setup without Heater? My room temperature is pretty warm.
@checkerheadbrewing2 жыл бұрын
100% - As long as your fermentation temperature stays in the range you want it you should be good to go!
Пікірлер
How to switch both mentioned tables to international standards °Celsius?
Hi, great video! I had one question, if you cold crash your beer, can you still put it into bottles or you have to mandatorily use a keg? Thank you!
You can absolutely put it into bottles. If you look at this chart you'll see that you can change the temperature and adjust your priming sugar accordingly... www.brewersfriend.com/beer-priming-calculator/
Great wisdom and end up knowledge on the temperature process. I'm sure you're a great guy but your glasses anger me.
Good vid! Do you think it’s better in the lower temp range, middle, or high in the range of yeast your using when fermenting?
Depends what you want the yeast to do... If you're after fruity esters, fermenting at a warmer temperature is great! I you want fewer esters, drop the temp down for a cleaner finish.
@@checkerheadbrewing thanks!
You popped up in my shorts and I'm intrigued 😊 love the glasses!
Yay! Thank you!
Your house is huge dude lol
It's a good size - indeed!
🌟 *promosm*
You're fascinating.
Why Thank You!
Big fears
Come by sometime and I'll introduce you to bees in a way that isn' t scary...
You call that a crawlspace? You can stand in it. Its called a CRAWLspace for crawling to your objective. Not walking my man. Good job on the mead otherwise.
Ha! Fair enough... The space is on a bit of a slope, so in some places you really do need to crawl, and in others you can stand up... Really happy to have the space to store things in!
Very cool! That’s gonna be some GOOD MEAD when it’s done!! 🔥🔥🔥🔥
Can't wait!
Where did you buy those glasses??
eBay... Look up Gail Spence Designs and you should turn up some results
@@checkerheadbrewing thanks man 🙏
@@mateocomesana You're welcome!
isn't this illegal
Not where I live!
I wouldn't have the patience to be honest. I hope you made enough that the satisfaction feels like it was worth the wait.
I find the trick with anything that takes a long time is to have so many other things on the go that you sort of forget that you're waiting for the thing that takes a long time to develop... There's always something to brew at Checkerhead Brewing!
It's a great format. I wish there were more videos like this
There will be more coming!
Very cool!
Why Thank You! Lots more to come in the weeks ahead!
I dont drink but you guys make the process of making liquor super cool, and interesting!
Keep watching... Lots more to share in the weeks ahead!
“Daveraikercheckerbroo and these…”
Whoop! Whoop!
How is it beer and not mead? Also... whats the secret to getting good brewing yeast from bees? I know there Lots of good yeasts and probiotic bacterias in the bee bread. Which also acts as yeast nutrient (artificial pollen patty suppliment is basically nutritional yeast with extra nutrients added. Aka yeast nutrient for fermentations). But i've heard one will typically get LABs from bee bread. Inless one were to use an antibacterial such as hops. I feel like I may have answered my own question.lol
I took honey from our bees, diluted it, spun it up on a stir plate then fed the culture that grew with Dry Malt Extract until I had enough to ferment out a full batch of beer. As to the Beer/Mead question... Beer is primarily made from malt sugar, but honey can be used as an adjunct to increase the amount of fermentable sugar for the yeast to chew on. Get to about 50% Malt, 50% Honey and 'Beer' becomes a 'Braggot.' Take the honey all the way up to 100% Honey (or there abouts) and you've got a mead.
@checkerheadbrewing tha k you. That's pretty neat. I was aware of Braggot. I've wanted to make some for years. Along with Blaand, brings new meaning to "flowing with milk and honey". I was a bit confused though. Because when I think "beer" or "wort" I think of malted grains such as corn, rye, wheat, galley, corn, etc. One of my goals is to cultivate Koji-kin (Aspergillus Oryzae) from some corn husks to make some rice wine. But also use it for making a whiskey beer with Barley and corn, rather than malting the grains. I think that would be a neat endeavor. I have made a pyment (wine fortified with honey for a higher ABV, as the grape juice/must onky holds around 9-11% ABV potential), some wines, ciders, Kilju (sugar wines) etc and would like to start beekeeping for making my own meads. I was just a bit confused by the beer part.lol. also was very curious about culturing the yeast. I know it's possible. But often times it'll result in a sour beer from the LABs or acetobacters, Brett's, etc. I've seen where some people have used some chemistry (such as bismuth, campden tablets, etc) to repress the bacteria. But then I remembered that hops are a natural antibacterial that lack the antifungal propery that most other antibacterial herbs possess. My suspicion is that, while hops are now a flavor adjunct in modern times; in the past, they were likely added to prevent bacterial growth and allow the yeast to work with less competition. They may not have fully understood the microbiology hundreds of year ago. But I'm sure humans in history might have been able to deduce that "so when we use this ingredient, we don't get sour beer. But when we don't use it, we do get sour beer" That is pretty nifty. Thank you again. And good luck.
@@CrazyIvan865 To be completely honest, I was a little disappointed that the yeast I cultivated from the honey didn't have more funk to it... It's really stable, ferments out to between 74 - 80% attenuation and doesn't seem to produce much in the way of off flavours. As such, it's become one of the go-to yeast strains that I use when making the 'Farm-to-Glass' beers I produce. Just nice when you can source as many ingredients as possible as close to home as possible.
For those of you curious about the discrepancy between his "grain" statement and the "malt run" portion of the video title, Field 5 only sells malt (they have a nifty little malt house), so it's the word "grain" that is incorrect. Also, that appears to be about 450lbs of malt, not a "tonne of" malt. (2,204lbs).
I stand corrected... Yes... Malt, that comes from grain! Yes... 9 x 25 kgs of Malt... Not a tonne... Pardon the exaggeration!
Aren’t they named after a mountain range? Isn’t this a trick to get me to interact with your content? Also - how do I plant these so the rhizomes don’t spread? Do I need to bury them in a box or?? What’s the skinny?
Yes... The Cascades are a mountain range too... Pfffff... But for a juggling brewery the tie in to juggling is WAY more important! As for how to keep them from spreading... I build a two foot x two foot planter box and buried it into the ground to contain the root ball... So yeah... I boxed them otherwise they'll take over your entire garden.
@@checkerheadbrewing well hot dog! Now I gotta figure out how to get mine to flower in hot hot hot Nashville. They grew big in containers this year and last but no flowers just yet.
@@Itsdrewsmall Hmmmm... I'm happily on Vancouver Island in the Pacific North West where hops thrive! I mean they're practically a weed! Hope you have success getting them to flower!
@@checkerheadbrewing oh man I miss living in the Pacific Northwest. Your home is BEAUTIFUL. I’m thinking they’re just young and needing to get established.
@@Itsdrewsmall If you ever get out this way, stop by for a visit... Mind you, let me know you're coming first as I'm sometimes off performing as a comedy juggler on cruise ships... One one now as a matter of fact! Hope once your hops get established that you have more hops than you know what to do with!
Nice job ... clear explanation ... thanks ...
Glad the video was useful! Happy Brewing!
Great information! I'm new to growing hops and this video was very helpful. 😁🍻
Glad the information was useful! Happy growing!
This video makes it look ridiculously easy. I've been putting this off for a while because I thought it'd be difficult lol
A little rooting hormone and a bit of patience goes a long way... Hope you're successful!!!
Thank you! Exactly what I was looking for!
Happy the information was useful!
Your content is great. Really enjoying it.
Glad the video was useful! Happy Brewing!
Thanks. I've using this device for "removing" gas from wine. Interesting how it almost does this opposite for beer prep. Just learning to brew beer now, and this is a great tip. Sloshing around was a lot harder than using this tip.
Glad you found the information useful! Happy Brewing!
I am sooooo happy to see your video. Your presentation is simple and clear. I have watched many lengthy videos where people talk about themselves and their life (boring) before getting to the guts of the matter. Thankyou thankyou
Glad the video was helpful!!
I've never brewed before and your advice was really easy to take on board. Thank you.
I'm super glad some of what I had to say was useful! I haven't made any videos recently, but if you have something specific you've got questions about, let me know and I'll be happy to put something together for you (and others).
What about cold crashing the beer in a SS fermenter?
What about cold crashing? I absolutely cold crash at the end of ferments to get the beer as clear as possible.
@@checkerheadbrewing how can you put this fermenter into a fridge or how do you cold crash the 25L beer?
@@vinodmoorthy6780 I lift it into the chest freezer that I use as a fermentation chamber. It's got a temperature controller on it, so I can adjust the internal temperature of the chest freezer to cold crash the beer at the end of fermentation.
Been doing this for years with a paint stirrer and power drill. Best, easiest method ever! And YES it does make a difference to the end result.
Agreed!
You're the best man. I want more videos and instructional stuff from you.
Thanks Joshua... Really appreciate the feedback! I'm a bit distracted with the build of my 300 litre Nano Brewery at the moment, but hopefully I'll be making more videos in the not too distant future.
@@checkerheadbrewingAwesome to hear! That should give you plenty of content for future videos! Just don't forget about us 5 and 10 gallon folk! :)
@@joshuapinter 5 - 10 gallon batches are so familiar to me... I'll always try to stay connected to my roots as a home brewer!
Hi, thanks for the detailed video. Quick question, do hop clones eventually produce their own rhizome? Also, do new shoots only come from the rhizome itself or will they grow out of the bottom stem of the clone? Thanks!
Yes - Clones will eventually generate their own rhizomes. Once the root ball is established the new shoots will come up from the growing root mass and the rhizomes it contains. I hope this gives you the answer you're looking for.
@@checkerheadbrewing awesome ty!
@@checkerheadbrewing Hey could you help me with one more question please? Do you know how much a clone will produce for it's first harvest? Does 25 grams of dry hops sound like a reasonable estimate or will it be less?
@@umightlikeme33 Depends on a lot of factors, but if you get 25 grams of dry hops from your first season you're doing really well!
Very well done! Thank you.
Glad the video was useful! Happy Brewing!
Envia uma camisa dessa pra mim aqui no Brasil ! :) gostei da camisa
I only have one of those shirts - DOH!
@@checkerheadbrewing good, funny. I'm also a home brewer. congratulations on your channel
Do you know how many cu ft that small chest freezer is? I have the same 7 gal ss brewtech bucket and im concerned with the ledge inside the small freezers.
Yeah... It's a really close tight fit for the 7 gallon SS Brewtech Brewbucket. I'm pretty sure mine is a 5.5 cubic foot Danby Chest Freezer. I picked it up off of Craigslist or Facebook Marketplace for about $60.00... It's served me really well for about 5 or 6 years!
I enjoy doing this as well, but I find letting it settle in that larger vessel (possibly the carboy laying on its side) allows the trub to settle out after 15 minutes or so, and I then pour off the "yeasty water" into a mason jar or two to have it crash in the fridge. I think getting ready of this trub is beneficial? Do your jars of yeast have a small darker layer (trub) at the bottom? Love your videos!
Haven't had a problem with the trub myself, but if you're going for strictly the creamy layer of the yeast, then yes, your technique makes total sense. Some of the trub (dead yeast cels) could actually act as yeast nutrient when you spin-up your next yeast starter, but again, I'm sure milage will vary depending on so many factors. If you've got a system that works, stick with it and Happy Brewing!
I have watched and enjoyed most of your videos, You do a great job of explaining your tips and techniques. Hope you keep putting more out. Do you use distilled water for most of your brewing? and on some of your upcoming videos can you show the finished product ? Thanks and Good luck
Thanks for watching. Not sure when I'll get back to making more videos... Life's all of a sudden got quite busy as I move towards opening my Nano Brewery. With regards to water, I use the water from our well on our property on Vancouver Island. I had a full water analisis done and add water additions depending on style. BeerSmith has great tools for dialing in your water chemistry!
Is this really necessary? There's generally enough oxygen available for the wort just from the air in the fermentor. I will admit I stir in my yeast too for 10 seconds but never minutes worth of aeration. In my 14 years of brewing I've never done this and never had an issue, so I wonder if there's really any benefit.
The extra oxygen does help with yeast health and propagation. If you've never head an issue - GREAT! But I find the three minutes of really frothing up the wort before pitching the yeast really helps kick-start the fermentation.
How I can get hop seed from you sir?
You'd have to come to my brewery to get some.
My airlock went from smelling like yeasty bread to banana bread, could it be that it's on the upper temp scale? Don't think at the hottest it got above 78 and it's usually staying at 76 in that room but the fruity banana smell I'm surprised about.
That banana smell is particularly associated with Hefeweizens... What style of beer were you brewing? And yes...Higher temperatures do tend to produce more fuity esters.
@@checkerheadbrewing lol, it's been so long I can't remember. I'm sure it was decent because the brews I remember the most are the ones that went horribly wrong. Cheers!
@@skepticfucker280 Sorry it took me so long to reply... I've been busy building a brewery... Sort of ignored the KZread Channel for a wee bit too long it would appear... Hope you have brewers that are memorable because they turned out so well moving forward!
@@checkerheadbrewing no worries bro! Stay up and happy Saturday. :)
@@skepticfucker280 Happy Brewing!
I just “stole” a cutting from our local playground which has hops growing on the fencing. Super excited to try this method!
And? A year later? How are your hops growing???
To turn beer made from single temperature infusion into ale and lager a magic wand is needed. It is chemically and enzymatically impossible to produce ale and lager with single temperature infusion due to the way enzymes function and chemical precipitation, which makes strike and target temperature useless for producing the beer. Marketers renamed moonshiners beer ale and lager and invented stories and came up with recipes and contests to set the hook. The beer produced from single temperature infusion is called moonshiners beer, regardless of the title on a recipe. It takes an extra step and more work to make malt liquor than it does to make home brew. Home brewers are taught the same brewing method that moonshiners use because it is quick, easy, and difficult to screw up, which allows the master moonshiner the opportunity to have Lud and Wingnut make beer without too much worry about them screwing it up while he stays out of the limelight. From the science side, single temperature infusion is the simplest brewing method on the planet that is capable of producing extract containing a very high volume of simple sugar, glucose, within one hour, which occurs at 65, 66. Moonshiners use the temperatures for that reason. Since moonshiners only need simple sugar, glucose, which is responsible for primary fermentation and ABV for producing moonshiners beer, only one step is needed. The brewing method skips the steps that are used for producing ale and lager because they aren't needed for making moonshiners beer. At temperatures above 63, the low temperature activated enzymes that produce ale and lager rapidly denature, Beta in particular. Beta is responsible for conversion at 60. During conversion, Beta turns simple sugar, glucose that Alpha releases from simple starch during liquefaction, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose only makes the alcohol. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. A step that converts highly fermentable, glucose, that is already present in the extract, into complex types of sugar and waiting for secondary fermentation to occur when an enzyme in yeast converts maltose back into glucose isn't needed in moonshining and Beta is purposely denatured. The steps that form body and mouthfeel in ale and lager are also skipped in the moonshiners brewing method because body and mouthfeel are of no concern. The rich, heat resistant, complex starch, called amylopectin, that contains the ingredients that forms body and mouthfeel in ale and lager, limit dextrin and pectin, is thrown away with the spent mash when the infusion method is used because the temperatures aren't high enough to burst the heat resistant, starch, where it enters into the mash liquid, before Alpha denatures. In grain distillation the rich, starch is sold and baking ingredients are made from it. To make up for the starch that is thrown away ingredients that contain high amounts of Beta Glucan and protein sludge are purchased, which reduce the quality and shelf life of beer. Mash is boiled to take advantage of amylopectin. Alpha liquefies amylopectin and dextrinization and gelatinization occur. Ale and lager are produced from dextrinous extract not from extract that contains mainly, highly fermentable, glucose and depending on how high the temperature is above 66, more or less, sweet tasting, nonfermenting types of sugar that amylose contains, and carried over goop. Since you use the moonshiners brewing method chances are you have been purchasing the same malt that moonshiners use, which is high modified, high protein, malt. To produce ale and lager, higher quality, under modified, low protein, malt and an entirely different brewing method are used. Under modified, low protein, malt is much richer in enzyme content and in starch/sugar content than high modified, high protein, malt and that's why the malt is used for brewing ale and lager. The malt is used with the step mash method, which produces pseudo, ale and lager and with the decoction method, which produces authentic, ale and lager. Malthouses produce both types of malt and both types of malt are in bags stamped Brewers Malt Ale, Brewers Malt Lager. For a moonshiner that uses high modified, malt and an ale and lager brewer that uses higher quality, under modified, malt, know which malt is which in a bag, malthouses provide a malt spec sheet with every bag of malt, they are online and used in brewing for determining the quality of malt, before purchasing malt. The chemical acronyms and numbers listed on a malt spec sheet determine the quality of malt. Without a malt spec sheet you have absolutely no way of knowing if the malt that you purchase is capable of producing ale and lager without the addition of enzymes. Recipes are worthless unless the malthouse that produced the base malt is listed. Modification and protein content are important numbers on a malt spec sheet because the higher the modification and percentage of protein, the less suitable the malt is for producing ale and lager. To soak higher quality, more expensive, under modified, malt at a single temperature is a waste of money because less expensive, high modified, malt will produce the same final product, glucose is glucose. Weyermann and Gladfield produce under modified, malt.
Michael - Thanks for taking the time! That was an excellent read! I've done step mashes, decoction mashes and single infusion 'Moonshiner' mashes like the one in this video. I love the process, the science, the art and the results and am always excited about learning! Where did you pick up all of your knowledge and where do you brew? I'd love to try some of what you craft! Cheers, David
BTW - sounds like you could write a book on this! I'd read it cover-to-cover!
You're back! Great little vid. Quick question: I noticed you used bottle water for the mash but it looks like you just used tap water for the sparge, correct? Is that because the sparge is relatively small so no need to use bottled water and treat it to match your profile? Thanks!
Joshua - Wow... Thanks for the comment and for following along with my journey in brewing. I actually just took delivery of a 300 litre brew house and am hoping to open my Nano Brewery later this year. Anyway... To you question. The big blue water jugs are bottles I originally bought from a grocery store years ago. I refill these jugs from the same tap as the sparge water, so it's the same water, the jug is just a convenient way to move it from the tap to the brew system. This water comes from the well on our property and is run through a UV filter, a particle filter and a charcoal filter before it gets used for brewing. I had a full water analysis for the well done a bunch of months ago and plugged the details into BeerSmith and used the water profile adjustment tool in that software to make brew salt additions depending on the style of the beer being made. I love the fact that the water I use for brewing never gets touched by chlorine or chloramine and love the results I get from brewing with this water. If you ever find yourself in Shirley on Vancouver Island, stop by and try some for yourself! Cheers, David
Well done! :-D
Why Thank You!
Thanks!
7 likes? This video was awesome and very well done.
Thanks! Haven't been pumping out any videos recently, so I'm glad this one still hits the mark!
Thanks for the video! Quick question, is there a difference between planting clones and planting rhizomes other than initial speed of growth? Do hop clones eventually produce their own rhizome?
100% the clones will produce their own rhizomes. And really there's not a ton of difference vis-a-vis the speed of the initial growth. The clones may spend a bit more of their energy the first year generating a decent root mass, but by year two they're pretty much on par with if you'd planted a rhizome of the same variety.
@@checkerheadbrewing and will they overwinter just fine here in Minnesota?
@@mattjohnson2559 Yep! Hops will do very well in Minnesota. At the end of the season cut the bines down to the ground and watch them spring back to life in the Spring!
I have an S-04 Ale yeast cake left over from a krausen carbonation pitched before bottling last year, that has sat out unrefrigerated since the bottling. It hasn't been over 70 degrees or below 55 since. I kept it as an experiment to see if it was sealed in the vessel I built the krausen in, if it would go trough an evolution or devolution of any kind. I recently inspected it and discovered that it has not changed visually in the last year. It has been sealed in the CO2 gasses that were present at the time of pitching into my bottling bucket. I will most likely discard it, but maybe not without doing some further experimentation with small portion of it. At this point, it insinuates a less than diligent housekeeping practice. An attribution I am willing to endure so that education is not the consequence. Cheers.
'it insinuates a less than diligent housekeeping practice' Ha! That made me laugh! Yeast is such a cool organism and seems like it can endure a lot... If you do end up experimenting with some of what's in that bucket, do let me know what the results are like!
Good video and well presented, Thank you for taking the time to make this !
Glad it was helpful! Happy Brewing!
Hi, is it Okay i just Use the same setup without Heater? My room temperature is pretty warm.
100% - As long as your fermentation temperature stays in the range you want it you should be good to go!