Пікірлер

• 
  @BassinProfКүн бұрын

  Or replace the airlock with an airproof cap (possible on conicals) or use a spunding valve to keep CO2 pressure on it when you cold crash. I use the former method because it's so simple and make award winning Hazy IPAs.

• 
  @BeerstoriesКүн бұрын

  Yes, also good advice 😊 💪🍻

• 
  @andrewtitcombe8378Күн бұрын

  Been thinking of doing this myself but thought it might be worth putting a clear inline filter. So the filter might catch a lively brew and foams over.. Was also considering building a small scale proof on concept to compress the co2 onto a pressure vessel to use as beer poor pressure. Realising that it would take extreme pressure without cooling to turn co2 into a liquid.

• 
  @BeerstoriesКүн бұрын

  I thought about somekind of fimter or a jar to collect foam, but woth enough headspace, it hasn’t been a problem so far 😊

• 
  @fishingaddictionnz36563 күн бұрын

  On your fermenter tap, remove the bottom barb part and replace with a duotight adapter, then you can run 8mm tube directly to a 8mm duotight liquid ball lock, less chance of leaking, contamination and oxygen

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  @Beerstories2 күн бұрын

  Thank’s that is a good tip 😊

• 
  @fishingaddictionnz36562 күн бұрын

  You can also get a ball lock gas post at the top with a small piece of silicon around the shaft. Then when you tighten it seals. Use ball lock to blow off tube, then when finished and transfer simply attach the gas

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  @Beerstories2 күн бұрын

  That’s also a good idea 😊 I primarely use a pressure fermenter now 😊 But that is some solid advice to make a setup like that better 😊

• 
  @fishingaddictionnz36562 күн бұрын

  Yeh I admire your channel mate, you clearly have a great understanding of brewing. Figured the comments may help someone else who watches the vid. Pressure fermenter all the way now though, I brew without pressure and just add for the spunding at end or cold crash for hoppy beers. I had a setup like that for a couple years getting gold medals, worked well but always good to reduce the risk of oxidation though

• 
  @Beerstories2 күн бұрын

  Exactly 😊 Thanks for sharing and for the compliment 😊

• 
  @rockyd21396 күн бұрын

  Hello Sir .. I'm from India.. I completed Masters In Alcohol Technology If u have job opportunities In your country please inform me ...

• 
  @Beerstories5 күн бұрын

  I don’t of any right now…

• 
  @jaskats18 күн бұрын

  This experiment required substantial thought, time, and space - huge appreciation to you for sharing these kinds of experiments with the homebrewing community. Thank you!!!

• 
  @Beerstories8 күн бұрын

  Thanks for tour nice comment 😊 It’s really great to hear that you find it usefull 😊

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  @hartmannsteater9 күн бұрын

  Jeg kan kun carbonere med sukker. Hvordan vil du foreslå jeg klarer det og holder en lav alkohold%

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  @Beerstories9 күн бұрын

  Det kan du ikke rigtigt. Du skal karbonere som normalt og så lægge ca 0,3% til alkoholstyrken

• 
  @martinolsson88099 күн бұрын

  Awesome channel, i dont understand why you dont have more views.👍 What are the main difference between Nova and 34/70 in a German pilsner you think? Do you pressure ferment?

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  @Beerstories9 күн бұрын

  Thanks ❤️ Views are slowly growing, but it just takes time 😊 Nova is more clean, less sulphur. It should also have less diacetyl, but I don’t get that from w34 either. It’s a matter of giving it time to clean up

• 
  @ridley834010 күн бұрын

  What a great idea, I have tried a few methods for cold crashing, I ferment in Speidel plastic fermenters which are strong enough to crash without collapsing but as I keg in corny kegs this looks like a great solution.

• 
  @Beerstories10 күн бұрын

  Thanks 😊 I’m glad I can inspire 😊

• 
  @hugohabicht254212 күн бұрын

  Great channel. Many thanks for sharing your knowledge and experience! I'm starting brewing and this helps a lot.

• 
  @Beerstories12 күн бұрын

  Thank you! 💪 I’m glad I can help 😊

• 
  @hugohabicht254213 күн бұрын

  Scottish Brewdog company made all their beer recipes public. Can be found on their website.

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  @Beerstories12 күн бұрын

  Yes, that is a very cool thing 😊

• 
  @anthonyrandell282214 күн бұрын

  I'm in the middle of the primary fermentation process of a lager. Once primary is finished, and I let it have a diacetyl rest, are you saying I shouldn't rack to a secondary for lagering? That I should just rack straight to a keg for secondary/lagering/conditioning (I keg beer, I don't bottle)?

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  @Beerstories14 күн бұрын

  Straight to keg 😊 And have the keg really good purged and try to do an oxygen free transfer 😊 Then cold crash and force carbonate at the same time. The first beer will be hazy, but then it clears up. And you could add galetine if you want it super clear 😊

• 
  @White_Rose_Al16 күн бұрын

  Good video

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  @Beerstories16 күн бұрын

  Thanks :)

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  @tortap17 күн бұрын

  I have come to the same conclusion I will just keep my own beer in kegs and only bottle what I give away. Pressure transfer to kegs is the way to go.

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  @Beerstories17 күн бұрын

  Yes, that is absolutely the best thing to do 😊

• 
  @timwridgway145318 күн бұрын

  Thank you for the video, I'm glad I came across your channel.

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  @Beerstories17 күн бұрын

  Thank you so much 😊 Means a lot 😊

• 
  @Daniel88Olsson18 күн бұрын

  Great Channel👍

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  @Beerstories18 күн бұрын

  Thank! 😃💪 That means a lot 😃🍻🍻

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  @eluthriastarise177019 күн бұрын

  I'm a little confused here. I understand your basic points that oxygen = bad and cold crashing with an airlock creates a pressure differential that causes outside air to be drawn into the fermentation chamber; got it. However, you went on to say that one solution would be to cold crash in your bottles. This is where I am confused, doesn't the process of bottling introduce significantly more oxygen into your beer and thus entirely defeats the point?

• 
  @Beerstories19 күн бұрын

  If you sugar carbonate the yeast should eat up the oxygen. The best thing you can do is keg the beer. Try and see this: kzread.info/dash/bejne/m51muLWfhdnViNY.htmlsi=YvThFwySz72qk7Zb Or this one: kzread.info/dash/bejne/loyqwdyum5mWn6Q.htmlsi=GM-dP_XKZmZZ9BUE

• 
  @boluodajiang21 күн бұрын

  Is crushing slowly gives you evenly crushed grains?

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  @Beerstories21 күн бұрын

  Yes 😊 On my 2 roller it does 😊 Less flour

• 
  @twodogswalking84021 күн бұрын

  CO2 will indeed blanket and exclude other gases. 1746 people and 3500 livestock suffocated in the Lake Nyos disaster in 1986. en.wikipedia.org/wiki/Lake_Nyos_disaster

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  @Beerstories21 күн бұрын

  You can’t trust wiki to give the whole explanation. I don’t know what caused the Lake Nyos disaster, but CO2 is only half of it. Weather and other problems must have played a big factor. And it only takes 2min to sufficate. It will probably takes longer for gasses to mix in such a large CO2 cloud. But it is a fact of science that gasses mix and act as they filled out the space alone. John Dalton (1766-1844) was a British physicist and chemist. He introduced the concept of atomic weight but is perhaps best known for formulating Dalton's law: "The partial pressure of any gas in a mixture of gases is equal to the pressure that it would exert if it occupied the entire space alone. The sum of the partial pressures of all the components in the mixture equals the total pressure of the mixture." In other words, each gas spreads uniformly in space regardless of the presence of other gas molecules - "light" and "heavy" gases mix uniformly and not in layers. Liquids will layer, but gasses wont.

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  @Beerstories21 күн бұрын

  It is in the very definition of a gas that it is made up of rapidly moving particles. Unless you freeze gas to absolute zero (-273°C), it will move around and mix. kzread.info/dash/bejne/mWammo-IiNKvj6Q.htmlsi=iVBeBvNoVkCt4xwl

• 
  @BassRTA8422 күн бұрын

  Would it be the same "always store your beer cold" with counter pressure filled pale ales? Was hoping to be able to pressure ferment, pressure transfer to my kegerator for a month, then bottle the rest of the beer to have a selection of bottled beers..

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  @Beerstories22 күн бұрын

  Yes, always store beer cold 😊 Dark, strong beers can be stored at room, but the oxidation and staling happens 3x faster.

• 
  @tortap17 күн бұрын

  I tried this with counter pressure filled bottle stored in room temp for 3 weeks vs stored cold. It's a night and day difference. I could drink it but it was way worse. Store hoppy beer cold.

• 
  @keithpoolehomecoffeeroasti48923 күн бұрын

  Nice comparison. I'm assuming you kept the sugar dosed bottle at room temp for a week or so before putting in the fridge?

• 
  @Beerstories23 күн бұрын

  Thanks 😊 Yes, the sugar one was kept 10 days at room temp 😊

• 
  @bizsokvajkbela999225 күн бұрын

  how did you bottle it with sugar? tap or siphon?

• 
  @Beerstories25 күн бұрын

  Tap and a bottle filler directly from the tank with a little pressure to male shure no oxygen gets in 😊

• 
  @beersontap28 күн бұрын

  3 years later it would be great to see how things have evolved!

• 
  @Beerstories28 күн бұрын

  For me or newer systems?

• 
  @beersontap28 күн бұрын

  Really enjoying your videos. Great information. Thats a complex grain bill. I am a big fan of big and bold stouts.. Are you doing a double mash to keep efficiency high or is it too much grain for your system? I would like to see you pour the beers so we can see the finished product.

• 
  @Beerstories28 күн бұрын

  Thanks 😊 I do a double mash because I can’t fit that large a grainbill in my system

• 
  @marcschmid598329 күн бұрын

  Thanks for the video. You compair a beer kept at 4°C with one bottled and kept at room temp. Why did you not add something more compairable to the beer from the keg? NEIPAs as well as hops need to be stored cold (as you say in the video) and then you compair it to beer that has been stored "wrong". So oxygen may not have been the main cause or at all to ruin all these beers...

• 
  @Beerstories28 күн бұрын

  You’re right. I should have made it more clear that my interest actually was on the different between the kegged and the bottled once that were kept cold 😊 The difference there must be oxygent. The one stored warm is part oxygen and part temp, so you’re totally right about that. On saterday I’ll compare sugar carbonated beer with counter pressure filled and also one directly from the keg. So that would be oxygen as a variable

• 
  @beersontap29 күн бұрын

  Nice! I willhave to try this.

• 
  @Beerstories29 күн бұрын

  Thanks :)

• 
  @coolbreeze4117Ай бұрын

  Great recap. Question: do you think yeast nutrients would be advantageous? Like you said in your video, that’s a pretty lean grain bill

• 
  @BeerstoriesАй бұрын

  Thanks 😊 Yes, for sure! I almost always use nutrients, but I didn’t with this one. I kust brewed a west coast pilsner that was almost just as lean and there I used nutritions 😊

• 
  @jtc95Ай бұрын

  Great video! That guitar is BEAUTIFUL by the way, cheers!

• 
  @BeerstoriesАй бұрын

  Thanks 😃💪 The guitar it’s a Martin btw 😊

• 
  @anthonymuraroАй бұрын

  When you mash at 80c, do you have a problem with tannin bitterness; and how long do you mash- do you keep to 30minutes?

• 
  @BeerstoriesАй бұрын

  Hi Anthony 😊 Tannins doesn’t get extracted when pH is lower than 6 😊 So never a problem. 30min are usually enough for such a small grain bill 😊

• 
  @Josh-cx4kgАй бұрын

  I think my one is broken :(

• 
  @BeerstoriesАй бұрын

  That’s too bad. KegLand has a great one that isn’t that expensive 😊

• 
  @Josh-cx4kgАй бұрын

  @@Beerstories I have the kegland one. But it seems to think everything is about 7ph.

• 
  @BeerstoriesАй бұрын

  @Josh-cx4kg And calibrating doesn’t help? Then I would buy a new tip for it.

• 
  @MaartenEssenburgАй бұрын

  Thanks mate! Very nice tips, and well done summarizing them out of that indeed nerdy but great book! One question; what is your preferred procedure in terms of dryhopping? As in; what fermenter do you use, do you purge CO2 while adding hops, what temp do you set the fermenter at and do you prefer 1 or 2 dryhop additions?

• 
  @BeerstoriesАй бұрын

  You’re welcome 😊 I just got a new setup where I got a hopdropper/hop bong. And a pressure fermenter. But I used to just have a steel fermenter i. The fridge and used magnetz to pull hops up and down. I start my dryhops at 10degc and now with the new setup starts to cold crash the second day of dryhopping. I purge the hopdropper for 5min and then add the hops and actually purge the tank afterwards again. And if I dryhop at rates over 10g/l I split the dryhop in two just 12 hours apart. With magnetz I could do that, so that was just one charge of dryhop

• 
  @MaartenEssenburgАй бұрын

  @@Beerstories thanks for your quick reply! a pro brewer once told me to slow down the cold crash, with 2 degrees C per 12 hours, to maintain head retention. And Brulosophy validated this assumption with an experiment as well. Do you keep attention to slowly cold crash while dryhopping too for that reason?

• 
  @BeerstoriesАй бұрын

  @@MaartenEssenburg I know about this, but it's a comprimise. If you can't get the beer of the hops on day 2-3 then you should add the hops at around 10degC and just get it crashed the next day, so you won't extract too much green flavors and astringency. That's also to try and minimize hopcreep. But the verdict is still out on that one, though - meaning how much lower temps actually effects hopcreep positive. So it's all a matter of setup, comprimises and knowledge. But when that's said I haven't felt something wrong with carbonation. I just add pressure before the crash

• 
  @HotshootDKАй бұрын

  Where did you buy the grease? Can't find it on the various Danish Webshops that I normal buy from.

• 
  @BeerstoriesАй бұрын

  I think they have it in more places, but here is a link: www.maltbazaren.dk/shop/silikone-fedt-oelfedt-2495p.html

• 
  @ron7544Ай бұрын

  What a beautiful foam color and a pleasant color. I'm going to try to translate your recipe. I don't understand much English. I make beer at home. Greetings from Peru

• 
  @BeerstoriesАй бұрын

  Hola, espero que logres elaborarla. Es una excelente cerveza..... I hope you manage to brew it :) It is a great beer :)

• 
  @rafajmateАй бұрын

  What happens if I use way less wood chips? Theoretically its possible to earn the same surface to volume ratio.

• 
  @BeerstoriesАй бұрын

  That’s true, but then you get a lower concentration of vanilin and the good flavors that are in the wood.

• 
  @BadmotivatorLegacyBarrelsАй бұрын

  Another great video. Thank you for your kind words. I'm excited to start offering the 5-gallon version soon. Right now, we're waiting for the foundry to finish making the new spigots. The process of creating a custom spigot has been slow. -Christopher

• 
  @BeerstoriesАй бұрын

  Cool, the 5 gallons is going to me amazing 😊

• 
  @nhenderАй бұрын

  Thank you so much I was scouring ideas how to do an oxygen free gelatin edition. This video was great

• 
  @BeerstoriesАй бұрын

  Hi Nick, I very glad you find it helpfull. Means a lot 😊

• 
  @thomasy4037Ай бұрын

  I'm going to use the method with the syringe and put my cold brew directly into the bottles. Thanks for the tip

• 
  @BeerstoriesАй бұрын

  You're welcome :)

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  @PatcannistanАй бұрын

  Exact info i wanted!

• 
  @BeerstoriesАй бұрын

  Perfect, I'm glad you can use it :)

• 
  @nissandjacobsenАй бұрын

  Ay I tried this beer at the festival. It was absolutely excellent. Extremely clean fermentation, and good hops flavor. Well done.

• 
  @BeerstoriesАй бұрын

  Cool, thanks ❤️🍻🍻💪

• 
  @coolbreeze4117Ай бұрын

  That’s an expensive home brew! Must be awesome. I bought allot of hops in bulk and going to give something like this a go

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  @BeerstoriesАй бұрын

  Yes, it is expensive 😂 You can change out the hops and get something else that is also great, but don’t change the grainbill 😊

• 
  @ittermanАй бұрын

  Nice Video lots of great info! Low or no 02 definitely the key!!!! Look at malted oats. Maltodextrin powder can be used instead of carapils or dextrin malt and make it easier to fit in a smaller system like a Brewzilla. Drop your ph to between 4.6 and 4.9 post boil before whirlpool will help with haze stability.

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  @BeerstoriesАй бұрын

  Thanks 😊 Yes, maltodextrin is a good trick to use 😊

• 
  @mark9378Ай бұрын

  Great video mate. 🤙🍻🇦🇺

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  @BeerstoriesАй бұрын

  Thanks 😃🍻

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  @s8nsw8n2 ай бұрын

  Great to see how you're going Kasper :)

• 
  @BeerstoriesАй бұрын

  They are doing great in the new brewery 😊

• 
  @jtc952 ай бұрын

  We all buy a case of Miller or Bud Lite every now and then, especially in the summer months. Looks great, cheers!

• 
  @Beerstories2 ай бұрын

  Thanks, it is pretty good. It showcases what the style also can do 😊

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  @marklpaulick2 ай бұрын

  Wow this is a pretty wild recipe. That’s a pretty big DH for IPA - for this little beer it’s bonkers!

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  @Beerstories2 ай бұрын

  It’s still really balanced and it is not too mich at all 😊 The low alcohol is probably helping, because the hop oils are soluble alcohol. And all the hops are in the dryhop, so it’s really not too much 😊 It’s a great, light and easy to drink beer 😊

• 
  @josephkirby16212 ай бұрын

  American MARCO lagers get a bad rap, well, because they're really bad 😁.. But on a homebrew scale the possibilities are nearly endless. Made one last year, had a hint of tangerine. Probably one of the best beers I ever brewed.🇺🇸🍻🇺🇸

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  @Beerstories2 ай бұрын

  Yeah, I think you’re right! 😊 It’s really a different kind of beer fpr me. I like that white wine vibe I get from it. And I bet my mother would love this on a hot summer day, when my parents are out sailing 😊 It’s a great summer beer 😊

• 
  @rafntumble2 ай бұрын

  It sounds like a very interesting beer. Thanks, for sharing.

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  @Beerstories2 ай бұрын

  You’re welcome 😊 It is a very interesting beer 😊 Nothing like anything I have brewed before 😊

• 
  @prescottc62792 ай бұрын

  very good - thanks

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  @Beerstories2 ай бұрын

  Thank you 😊 You’re welcome 😊 I’m just glad, you find it helpfull 😊

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  @peternielsen84892 ай бұрын

  Kom der told på tønderne fra det firma til Danmark?

• 
  @Beerstories2 ай бұрын

  Ja, mener det var 150-200kr 😊 Så det var ikke galt 😊

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  @GavM2 ай бұрын

  Thanks for this. I have the same PH meter so this has been very useful.

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  @Beerstories2 ай бұрын

  You’re welcome 😊