Hi! I'm Garrett Hohn and I've been simplifying the brewing process for the past 20 years and making my own homebrewing gear. While traveling or living abroad, I've been forced to find ways to adapt and refine my homebrewing skills while juggling the ability to find ingredients and the right gear. On this channel, you will see older videos from my two brewing courses, which I'm making available for FREE in the hopes of reaching a larger homebrewing community on RU-vid.
As a teacher by trade, I've spent the past few years spreading my love for homebrewing, while educating friends and acquaintances. On I Brew - U Brew Channel, I hope to do just that - simple, to the point, and easy-to-digest videos about my favorite hobby. Cheers!
🍺 For inquiries: garretthohn@gmail.com 🍺 Brewing Gear Recommendations: kit.co/TheHohnstead 🍺 Buy Me a Beer: www.buymeacoffee.com/garretthohn
They are as big as the amount of water we give them. Since they are in my mother's garden. They are about the same size as the video. At this point, it would be really difficult to remove them. The Chinook hop plant I feature in a lot of my videos hit 17ft by June 1st. It actually gets water.
Ive been looking for a video that shows the first pint poured after gelatin fining, many describe a thick gross beer, but I have never experienced this in the many many brews i have done which makes me feel like I did something wrong. Can you make a edit or a video showing if the first pint is gross and how to tell. Thank you. Subd
Hey there, I don't have any footage of that for a pretty good reason .... I use floating tubes. Back in the day, I'd shorten the stainless diptube by an inch to avoid a lot of the nasty stuff. I'd recommend going to a floating diptube. They aren't terribly expensive and a worthwhile investment. Since you'll save a few beers from each keg, it pays itself off fairly quickly. Cheers!
@@theferalpaladin4350 - I PBW (or equivalent) the silicon hosing with the float itself when I clean my kegs. Then I sanitize it with starsan when I sanitize my kegs. 90% of my brews have me running hot wort into my kegs to cool so the float gets two methods of sanitization (chemical + heat).
If you are really worried about non food grade co2, you could always invest thirty dollars into a co2 fill station and fill off your food grade bulk tank. I just love the portable nature of the paintball tank. Cheers
I'm wondering what the purpose of the short dip tube is on the gas side then? Had no idea you could just put an o ring directly on instead, great hack!
@@IBrew-UBrew Right, most people buy a second one for the liquid side if using a float. From what I could find some were suggesting you need the tube on the gas side to create a good seal on the post, that the lip of the tube compresses against the o-ring when the post is screwed down. Some cut it down even shorter to get more headspace, but you're the only one I've seen with this hack. You ingenious rebel! Have you used the gas side extensively without the short tube without problems?
@@humanonearth1 I’ve been doing this for probably 10 plus years without issue. For peace of mind, the poppet spring sits on top of the o ring providing downward pressure.
@@IBrew-UBrew Thx for the reply, what I noticed is that there are more than one design for the poppet spring. The universal I just bought would work fine in this method, it's just a spring with the plunger head. However, the original in mine had sort of "feet" that pushed into the metal of the dip tube. If you replace it with that one the feet will be cutting into the washer and that will likely damage the washer over time and produce a leak. In either case, I'd recommend a washer to replace the dip tube if you go your route.
@@humanonearth1that’s right. The older ones are the ones that jam up high in the post whereas the universal ones have a wider and thicker base. I’d recommend switching over from the round prongs to the square type. It’s made balancing the spring on it while screwing down the post much easier. Cheers!
Great honest review as always. Love the crisp white snow, here in the UK winter is just grey wet and to be fair a bit sad. You cheered me up with the video, cheers I appreciate you 👍🍻
Thanks my man for tuning in! The other person to comment about this video .... a fellow Brit basically mentioning the same thing haha. The winters are stunningly beautiful and a level of quiet not often heard but, god damn, do they really have to be 6 months :)
very cool but i am so confused lol. How does the beer not get infected to hell? For sure the dust around the lip gets in no? At least it looks like it. The bottles are so dirty i can't imagine allot of contamination not happening. Curious as hell!
I’m happy to elaborate. Flanders red has a pH in the low 3s. Also, alcohol of 6-7% help out to preserve the beer. The crawl space is absent of drafts. Really, my biggest concern is suck back from thermal contraction but remember, there’s a hefty amount of CO2 sitting atop the beer AND a pellicle (basically natures Tupperware). Stainless steel, glass and sanitizer are relatively new technologies in regards to beer production. If you are still reluctant remember thst this used to be done in wood foeders without any knowledge of microbiology :). Cheers, Garrett
@@IBrew-UBrew Thanks for the insight. I was so curious about this i went and looked into this type of beer as well. It's a different way of making beer to say the least but i understand how things are different now. Thanks again!
I have a freezer exactly like this but I am a bit confused on the process of raising the temp with the thermostat. Can you explain a little more in-depth and show how to do that part? Thank you!
Of course. What you need is a thermostat. I like my Inkbird. It has a temperature probe that sits inside. You plug the freezer into the thermostat. The external thermostat overides the existing thermostat and maintains a warmer fridge temperature instead of a colder freezer temp. Does that make sense?
@@iarwainthabombadil7724 Howdy! Probably the easiest way would be to dose the bottles with a little vodka. A splash of white wine with kombucha was a summer time favorite too.
I buy kombucha from a market that doesn’t have any acetic acid flavour to it - but the only other commercial variety I tried had was very vinegary. I have been reluctant to make it because of that. How much of an issue is it? My beer brewing tends to be about 23°C in my condo (even in Alberta) so it is likely okay if I made it. Something that caught my eye when you mentioned Star San - usually in brewing you wouldn’t leave a jar open then sanitize your hands - is leaving an open scoby jar a potential risk?
Hey Zzing, I'm happy to answer your questions The degree of acetic acid can be controlled by the amount of oxygen ingress. Since you mentioned you are a beer brewer, think of a Flanders Red Ale. Some finished beers have more acetic acid than others. If you've ever had one produced in plastic, you'll know exactly what I'm talking about. On the other hand, Flanders that come from a glass carboy or stainless steel barely have. Same yeast & bacteria, same amount of time but very different amounts of acid. In the event you are trying to control the amount of acid, then I'd use a fermenter/lid that limits the amount of oxygen ingress (proper lid instead of cloth top). Providing a stable temperature will also prevent "suck back" (if the kombucha shrinks due to thermal contraction, then that will pull in more oxygen and thus create more acetic acid). I can't stress how clutch using a seed mat has been in our cold environment (just south of you here in Montana). Kombucha takes off faster and has cleaner ferments/souring which means you can get it into glass bottles even faster thus reducing oxygen exposure even further. As far as Star San goes, we never leave it in an open container. In a closed container like the spray bottom shown, it lasts for months. As for the open SCOBY hotel, it was just a matter of the filming sequence. In actual practice, we try to be quick with all actions that involve oxygen and sanitization. That said, kombucha is very forgiving with its low pH environment so it's pretty happy there and other nasty things .... not so much :) Does that make sense? Cheers, Garrett and Alla
@@IBrew-UBrew I think it will be worth trying. I have downsized quite a bit with fermenters, I have been using the 10L speidel - very thick plastic. It is about the best I can do for a while.
Sound like good choices that i will keep an eye out for. Beers are so regional on the micro side that you can find a new #1 at each stop driving coast to coast with the incredible micro-brew scene. Also you should be drinking a beer when you are talking about your favorite beers while sitting by a nice fire!
Haha, good eye! The only explanation is I must have been between beers! Indeed. There are so many gaps in distribution especially in a country as large as the US. For me, part of the appeal of making a list like like this is an effort to recapture some of the zeitgeist of drinking sessions with friends. When I read off the individual beers, it's impossible not to think of the homies and homettes I enjoyed these beverages with many times and I imagine them shipwrecked and marooned right along side of me on that hypothetical island. *** Of all the things people pick up on in videos, nobody mentioned the random bear?!
I'm impressed you found it so quickly, Craig. Thanks for all the great information you put out there. Never in a million years would I have had the confidence to mash at 80c until seeing you do it haha :) Cheers!
@@IBrew-UBrew it actually popped up in my suggested videos when I was having a peruse this morning, so I thought I'd check it out. You're welcome! I'm glad you can make good use of it. We'll be putting out some new stuff this year, along with plenty more videos, so be sure to keep an eye out. 80°C seem like such a crazy idea to a lot of brewers, but against most common brewing practices, it works so well!
This technique is brilliant. Dare i say that i added a small step to improve it lol...Basically followed exactly what you did but also bled the gas disconnects of air by squeezing the pet bottle a big while relieving pressure and letting the gelatin bleed through. I refilled the pet bottle to the brim and might have had one tiny bubble if that of air if that. Thanks for the helpful video.
Thank you, kind sir. I should have mentioned that pressurizing the PET bottle with CO2 is another good idea (and something I normally do). As you had mentioned, purging any air bubbles is a big brain move. I appreciate your comment. Cheers, G
