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Great tutorial video love it 👍I use loads of try clamp fittings on my fermenters and my brewing equipment never knew how to measure which one you needed,nice work cheers 👍🍻
Wow! I was watching and wondering how to get the recipe and suddenly boom! I will definitely brew this beer, especially since I live near Voss 😜 Big thanks and gratings! 😁
I use a Sous Vide for my sparge water. I use the grainfather and a counterflow chiller. Has worked for me so far. Thanks for the idea of the ice bath. I brew in thailand which for chilling the wort is a little challenging. I use a commercial pop cooler hooked up the an inkbird temperature controller. I noticed you did not do a hard stir to get oxygen in the wort. Any reason why? Still trying to get my head around the rice husk (Very very available in Thailand) and what exactly it does. Laugh i use a spider. I would have problem getting my wort out if i did not. The malt flours is enough of a problem without adding the hops directly to the mix. This was a great video. to those out there that are not experienced it gave so much information. It even added tricks for old farts like me. Give the man a Thumbs up and like the video.
Thanks for your feedback, we don’t see the need to oxegenate the wort at this batch size. Rice Hulls aid the filter ability of the mash bed. It’s all about getting a balance between extract and run off when it comes to crushing malt and sometimes depending on the grist it’s beneficial to use rice hulls to help with the run off. Thanks again
Ive just started in brewing beer, im still learning etc, and have a fermzilla etc i started off with meads with all the left over honey i get from my bee hives,just tried doing a vikings blood and a blueberry mead. Have made wines and cider,and tried a sakė (which didnt work out well lol) . Im still playing around with beer types and pushing myself to try more hoppy beers etc
Really enjoyable video as always 👍 When naming brews I love plays on words or phrases that relate in some way to the beer, like for example what came to mind about your high abv beer - "ABV & BYND" or "ABV & Beyond" (Above and beyond) - ABV obviously standing for alcohol percentage too! You can have that one for free! 😜 Taste, smell, colour of the beer or memories evoked while drinking it, links to nature or history might inspire a title too. Then again ridiculous unrelated names can be great too. I've never made wine, but getting bigger in to meads recently, especially using local honey and seasonal local ingredients - elderflowers at the minute etc. It definitely teaches you about patience too while waiting for them to condition and come good.
Definitely a good name enhances the overall experience I believe. I love how creative it can be ..... "No Drama" from Ormeau Brewing Co has an amazing - funny story of how the name came to be 😆👌
I'm in the 4.5-5.5% bracket almost all the time, mostly due to what styles I'm making. Though if I'm going for something like an IPA then I'll push up into the 6.5-7% range rather than try to fit it into something around 5.
I'm a fan of the 10% and up barrel aged beer. But they are a "one-only" drink. I like them for the flavour, not for the buzz. I need to find a 5% with all the taste...
@@GeterbrewedTrue that! Although I suspect my background will let me get away with that. Not yet have a brewery, but if I do (in Lagos, Nigeria) it would be one where people can discuss sports, domestic and geopolitics in a nice cozy parlour. We'll see😂
Great video guys, loving the different areas of thoughts for beer names. Personally I think it always makes a beer more memorable 👌🏻 looking forward to the high ABV beer coming 👀
If this had a 2" tri clamp port for an element, it could double as a BIAB kettle that becomes a fermenter with no need to transfer into another vessel.
Hi. There is a mixture of yeast-specific enzymes, designed to get the most out of the yeast. Yeast (Saccharomyces pastorianus), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier E491 (sorbitan monostearate) You can find out more about the yeast on our website. But don't hesitate to get in touch for more information. www.geterbrewed.com/fermentis-safbrew-ld-20-25g
If you want to see the pellets being made you’ll get a great view of the process here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cIon8ytoGzU.htmlsi=7mLZGfwfu0OuUm-b
Great interview! Every sureshot beer I have tried has been fantastic. Hazy through to Oat stout all 10/10. Look forward to all the future beers that they brew for us all 👍👍
Hello there. First want to thank you for your very professional business and costumer service 🤝 I'm mostly interested in to distilling malts. And i didn't really understand why distillers moved away from golden promis malt? Is to low yield?
Hi, I would imagine its for a higher yielding malt variety that produces more litres of alcohol , we would say that these efficiencies do have an impact on flavour but understand some distilleries need to hit targets set by the accountants. Heritage malt varieties are at a premium price because they are difficult to grow so its always trying to find a balance
Can you share equipments you have used there to make your beer? Or if yiu have any videos for that? We are homebrewers lookingto graduate to these fancy equipments for more controlled beer making.
Yeah we have loads of videos on the channel highlighting equipment , if you need some specific advise please drop us an email and we would be happy to help
It's pure poison. It is a sugar not a carbohydrate, has GI of 100 (2x sugar) yet loophole allows food companies to label it as a carbohydrate and not as a sugar. Consumers think they are buying a workout product low sugar high carbohydrate when in reality it's spiking your blood sugar off the charts destroying your body.
