Awesome work guys, keep the videos coming.. a lot of great beer recipes! I’d like to see a nice dark ale or stout recipe.. I just kegged and aussie pale ale myself with 4.5kg ale malt and 1kg wheat malt.. used 15gm melba in the boil and 100gm of (25gm galaxy, 25gm vic secret & 50gm melba at flameout.. and dry hopped 100gm of the same hops at day 7! was a 25lt all grain brew with 22lts in a fermzilla 👍 og: 1048 fg: 1012 abv: 4.7% with 2 packets of nottingham ale yeast fermented at 18c for 7 days then at 20c for 7 days. Day 5 it had a slight sulphur smell but that went away after the temp went up to 20c for a few days but by day 12 it was done and cold crashed. it’s now sitting at 20psi for a few days 🤟😝
Like any beer I suppose it will last as long as you keep it well. So keeping it away from sunlight and in a fridge it will probably last years, it won’t really expire, more just loose flavour over time
I have the 35L brewzilla, so similar process to yours. I am constantly finding the pump gets blocked, especially at the end of the mash. Any tips to prevent it? Also how do you control temperature during fermentation?
Hey mate, interesting, are you using a top filter on the top of your grains when recirculating wort? And when you pour the grains into the brewzilla at the start of mashing in are you using the little black silicone stopper to prevent grains going down the overflow tube? As far as controlling fermentation temp goes easiest way is if you have a tank that can be temp controlled with a glycol machine (such as the Ss unitank we use), the glycol is colder than your fermentation so as your tank goes above your set temp the glycol starts getting recirculated and cools your tank down. If you don’t have that you can use an old fridge as a fermentation chamber if you are using a bucket or fermzilla as a fermenter (or anything that will fit in a fridge) then use a temperature controller with a thermometer sensor to set the fridge to a specific temp. The sensor will then turn the fridge off and on to keep it at your set temp. Failing any of those you can try to keep your fermenter in an environment with a stable temp, like in a basement or dark cooler area of the garage. On hot days you can drape a wet towel over it to try and keep it cool as well. If you’d like us to do a vid on temp control pls let us know and we’d be happy to put one together
@@flyingwombattv Hey mate, No I took the grain screen out, I found it was too hard to use for some reason. Ah you guys use glycol? I was looking at that, but I'm currently just using an old fridge. I've got a stainless steel Nano X fermenter, so I'm thinking about upgrading to gylcol. I'm finding my beers all have a similair flavour, and I'm putting it down to ferment temp.
Cool Video, great explanations, I love the scientific side of things if I understand things I can experiment and work out where it went wrong/right. I'd love to see more info on hop creep if you haven't already covered that.
For the meantime to help you out any way one of the big causes of hop creep is the additional micro sugars hops introduce, so adding ur hops at the tail end of ferm is a good way to prevent it, (but whilst ferm is still active) so those micro sugars get eaten up before bottling / kegging
