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Using crystal and underattenuation are two different things. Crystal adds unfermentable sugars but even a 50% cara foam malt bill will only reduce the attenuation by 5-7%
This is a terrible practice that will oxygenate your beer in a hurry. NEVER expose you beer when transferring to oxygen. ALWAYS do a closed transfer unless you like stale beer, carboard, no hop aroma and muted hop smell/taste.
What do you do if you have more than 11 lbs going in? I dry-hopped a 5BBL batch of hazy yesterday in a 5BBL Uni tank. I was worried about a volcano so I did it in 2 batches.
@@Margarinetaylorgrease Ahh, I see. That happens for sure but you still have to design the beer based on flavor before you start cutting corners. On the other hand you could have profit in mind while you determine what the flavor will be. Good point.
Most be one of the best videos I have looked at about brewing. These people are really commited to their work. The topic about how to bottle beer at the end was superb. I just bottled a 17% abv dark belgium beer and luckily I did it the way they recommended. I also added a very small amount of sugar and some Safale f-2 yeast into the bottles before purging and filling. Hoping the yeast will ferment out the remaining oxygen.
I use an iTap2, which means I can create foam in the iTap. This means that when I release the bottle from the iTap2, the foam is already there. So I don’t introduce headspace for oxygen before shaking the bottle. I think this is a better solution than a beergun, where you need to introduce oxygen before creating foam.
Incredible content! Thank you for your time and deep dive into this topic. The highlight was the example at the end going from 6000 TPO to 40 TPO. I would love to see an example of canning like that and how we as home brewers can keep TPO levels as far down as possible.
@Jamie - Any chance you can convince Yvan and Eric to hop on over to CO for a panel. Maybe they can bring Agostino with them? I imagine that would be a very interesting discussion on brewing and yeast management.
Please advise, at 5:00 you mention reducing the speciality grains and increasing the base grains. As I have it, base grains are generally lightly roasted and will give more fermentable sugars, where speciality grains are roasted more, amd have less fermentable sugars? Also one wants to find ways to add character and body- is that not what speciality malts do?
People say you get a green apple flavor which I have experienced. It’s probably not noticeable in a beer with a heavy flavor but in light beers I wouldn’t use table sugar.
Wow that's a high whirlpool hopping rate. I like mostly whirlpool hopping also but not that high. I saw a lot of prominent brewers that emphasize on the pH of the wort before fermentation. Verdant and Treehouse emphasized this too even before and post dry hop stages. Most of us homebrewers only focused on the pH of the MASH. Given that they give much importance to the pH throughout the process, especially to this hoppy beers, I will certainly try to implement this also in my processes.
Wow! So excited for this! Haven’t tried a Fidens beer. (Apart from a North Park collab) but just listening to Steves methods has made my hazys better. Let’s gooo!
I'm going to keg my homebrew for the first time today, i have been bottling and I'm sick of it. This video was really informative and straight forward so thank you
Listening to this podcast was a mouth-watering experience! As a professional brewer with a growing love for lager, I can totally relate to Bill's and Ashleigh's philosophy... honing the craft, one sip at a time, to provide the best possible "social lubricant" 😊 Congratulations, Jamie, for a most enjoyable and insightful podcast! Cheers from Patagonia Argentina!
Ever thought of adding stout chocolate character to a hefeweizen, to get a banana split character; sweet chocolate syrup and banana esters? Would love to hear your experience with that or comments as to how it might work with a recipe.
Hi. I was a bit confused. You said you want about 2.5 PSI to force carbonate but then said about 12 PSI at Sea level. Why the difference please?. Also, when the beer is ready to go, do you have to continue to pressurise the keg with the C02 cylinder to cause the beer to flow out well from the tap of does the C02 cylinder get dis-connected once the carbonation process is complete?. Thankyou in advance.
