I love beer and I love teaching! Come hang out and learn all about the joys of making your own beer at home! Full recipes, tips and tricks, equipment reviews and more! Cheers 🍻
@@suwirwong manufacturers really don’t recommend it but you totally can. I would probably only do it if I was brewing a lager cold and only had 1 pack or for a high gravity beer. Cheers 🍻
Good video! Just got done brewing a 5-gallon IPA. Seriously considering a temp control fermentation chamber after watching this video. Still using the closet and central are and heat! Cheers 🍻
I even make starters with dry yeast, don't tell anyone! 🤫lol but it gives me faster ferments, shorter lag time, and cleaner beers. Also cheaper to use a little DME than buy more packets for those of us who have to order everything online! Cheers!
Some of my homebrew buddies of mine and I are highly skeptical of this stuff; and so we are very interested to see how this turns out! Thanks for taking one for the team! 😅
Nice! Love seeing these kinds of products, a lot of people seem to feel the technical barrier to entry of brewing is high, and it can be, but simple “ toss it in a bucket” products like this are great to get people excited about make their own brews! Hopefully this is something that’ll bring more people into the hobby! 🍻
Hi, quick question. What if the recipe calls for dry hopping?do i combine that with the whirlpool addition and use the combined quantity for dip hopping?
I think the last tip, maintain temps is the most important. I was told a while ago to spend your money on the cold side before spending on the hot side.
Hi, can you please describe your dry hop process for this beer? I have been having an issue with hop flavor and I was curious how you have done it. In my experience I have dry hopped in primary but after pressure transfer in keg I notice my hop flavor disappears after a few days. Any advice would be greatly appreciated.
@@FrankGenoBruno I dry hopped in my anvil bucket at day 2 during fermentation. Then Transfered to my Fermzilla on day 7 using a closed loop to keep oxygen out. Lowered temp to 60 and dry hopped again. I let it sit for 5 days then cold crashed and racked to a keg.
When you dry hopped in the fermzilla, did you open the lid and drop the hops or did you drop the hops first and then transfer on top? I am curious about oxygen in the dry hop. I guess I am overthinking this….@@ElementaryBrewingCo
@@FrankGenoBruno I opened the top but I was running CO2 to keep oxygen out. What is your dry hop amount? I realized after I brewed a hoppy kit from MoreBeer that had a ton of hops that I might have been under dry hopping my beers early on.
Great minds think alike 😅. Fell in love with a David Heath's hazy pale ale. Brewed twice in a row. But... Gotta master the lager. Have a pilot SMASH batch chilling as i text. Calling it a modern fruity lager. We'll see.. Often thought of making videos. Tasting first, both + & - then showing the brew day. What went wrong what went right. Any way really enjoy your vids. 8/18/24 WV 🇺🇸🍻🇺🇸
I've been pitching onto the yeast cone directly, without sanitization, batch after batch. I even did it with a hefeweizen that sat around over winter. As long as your fermenter is anaerobic and holding pressure it's fine. Most I've done is 3 batches, but dr hans did much more than I.
I’ve cut back as well (typically a beer every other day, and one “all bets are off” night a week, usually Friday), and I’m running into the same issues as you with having almost too much beer around. Didn’t know that could be a problem, but it is! Glad I’m not alone in that, cheers 🍻
I like the format but youtube doesn't. I had to click your link to this. Otherwise, I have to go into your channel to view it. It's not coming up on my normal feed. Beer looks and sounds delicious!
@@curtpick628 ya kinda figured that. I purposely have not been posting the tasting to the subscription feed, just adding a link to the end of the video. I’ll experiment with the sub feed next time, thanks for watching!
After dryhop my cold ipa smell a lot to sulfur.. what can i do to get rid of the smell?? Cold crash and transfer to secondary, let It rest and then keg It???I fermented arround ~65 F
@@ElementaryBrewingCo yeah it’s rough for about 2 months July and August. We don’t bury our utility lines low in Arizona because there’s little to no risk of freezing.
I got excited with novalager and used it a bunch of times last year. but honestly i just prefer 34/70. I much prefer the flavor profile of 34/70, its fast, it can ferment at 70F easily, love it.
Oh man I am sad. Just had to pour out 5 gallons of beer. Used my plate chiller last time I brewed and I guess it had some bugs in it. 5 gallons of cabbage tasting pale ale. I have been using a coil chiller for past many brews, I am sure I cleaned the plate but I guess not good enough. Oh well, it happens. Time to brew again.
I've been brewing no chill for as long as I've been brewing. I just finish the boil and pull the hops spider out - then put the lid on and wait until the next day. But it's never that hot here in the UK, so works OK for me.
@@ElementaryBrewingCo oh I can’t wait to see. I will try it. Currently, I make a hop extract as seen on Art of Drink. I just squirt as many drops as I want into my beer. So it can be basically anything level of hops people want.
So your glass looks like a classic English Bitter dimple, which is 20oz or 1 Imperial pint, and if you need any they are still very common over here in the UK, happy to help 😁
