Brewing the same beer on $1,500 vs. $150,000 equipment 

He should quit this pro brewer gig and start a blog or something

@@lcogan3 He could probably come up with a cool name, something like "The Crazy Brewerist"

Holy crap! It’s Jason!! We Love you Jason 😍😍😍!!

Based on a true story....

Watching beer videos and see our good old reliable Jason as top comment! Love it :D Love your videos, always calming to watch.

1. Both were kegged. 2. These are Double NEIPAs, so same issues! We've learned a lot of tricks over the last few years to keep our wort extra-pale. For example, adding acid to the boil to reduce Maillard reactions. Otherwise we do everything we can to limit oxidation post-fermentation!

We do most of our dry hopping post-fermentation, but we'll sometimes add a dose towards the end of fermentation. You'll have to watch out for additional attenuation from hop creep if you add the hops with active yeast, but it helps to reduce the risks of oxidation.

@@sapwoodcellars8378 Thanks for the tip.

The whirlpool addition happens in hot wort, just cooler than the boil. Isomerization still happens, just not as quickly as at the boil. The addition to the cold wort (dry hopping) is primarily for aroma. Hopping at this point still adds a minor amount of bitter compounds (e.g., un-isomerized alpha acids) but overall has the effect of reducing bitterness thanks to absorbing iso-alpha from the hot-side.

@@sapwoodcellars8378 ty for the fast reply! dry hopping sounds amazing, hope you will do more videos! brewing after purity law can be boring at times. Best thing i did recently was a wheat beer where I split the wheat and barley malt during mashing, so I can ve a much lower mashing temperatur at the start.

Sounds like a fun concept! Dry hopping is rare in German brewing, but not unheard of (doesn't break the purity laws).

@@sapwoodcellars8378 It does break the purity law even hops in the whirlpool does. Although it's the law built on the purity law of 1516 (vorläufiges Biergesetz). We can just "break" it if we brew beer for the non german market.

That's surprising, I was under the impression the issue was only on ingredients, not timing of the additions.

The biggest difference is the height. Our tanks are 10-15 feet tall, that is much further for the yeast/hops to fall than a carboy or bucket. The issue in this case was that we didn't crash-cool the small scale batch before kegging (and probably didn't have as "clean" of a transfer). We don't filter or centrifuge (although the later is a life goal). We just wait longer than we did at home. Most of dry-hopped beers spend 2-3 days at 35F in the fermentor, then another 2 in the brite tank. They often still benefit from a week in the keg, but we often don't have time to wait.

Cheers, designed it myself: www.themadfermentationist.com/p/store.html#!/Mad-Fermentationist-Official-T-Shirt/p/112079332/category=0

Only if there was something more or less efficient about the process. Especially how much fermentable sugar you're able to extract from the grain. In that case more or less malt would fix the problem.

If not more. Between the kettles ($699), burners ($410), fermenter ($229), pump ($120), fittings ($200?). Want to count the keg, kegerator, fermentation fridge, temperature controllers?

Automated cleaning would be the best thing I could think of!

2 lbs per bbl (1 oz per gallon).

Yeah, seems to me he put more hops in the 10 gallon batch, than i put in my beers over a year. But then again; i don't brew IPA's. Most i used is about 60 grams total, in a 5 gallon batch. Flowers. Not pellets.

@@sapwoodcellars8378 to substitute dry hop?

Not really noticeable (although I don't sparge with much water): www.themadfermentationist.com/2015/09/minimal-sparge-easier-way-to-brew.html

www.themadfermentationist.com/2018/02/sapwood-cellars-cheater-hops-ne-dipa.html

Made my first trip to Brussels and Bruges last spring (a last getaway before the brewery opened). I've got huge respect for everything they do and the traditions kept alive, but especially the sours! We've already got 25 oak barrels filled will all manner of lactic acid bacteria, Brettanomyces, and their friends!

America has more than 6,500 breweries.They make beers that range from bitter, to sour, to sweet, but few taste like water. I've had 25% ABV beers aged in Scotch barrels, beers flavored with foraged walnuts, and tipel IPAs with hopping rates 10X that of any "traditional" European beer. While German immigrants to America started brewing pale lagers 150 years ago with corn or rice to dilute the high protein content of the native barley, most of the light lagers aren't even brewed by American breweries, they are from big multinationals like ABInBev (Belgium), MillerCoors (Canada) etc.

@@sapwoodcellars8378 wow, now thats what i call a reply, you definitely know your beer facts, very wholesome good one

You must be fun to be around at parties.

@@NinjaMonkeyPrime I bring doobies to compensate.

If you have ever tried any snapwood cellars beer you’d understand. I’ve had the snip snap before and it’s very good. Y’all need to make your way to The Veil in Virginia.....they’re on some next level brewing..

sounds like a good day to me. Any day brewing is a good day.

@@talis84 Can't argue with that

Feels/Looks like his eccentric uncle/father

lol

that was my start aajjaja xD

Not tin cans, they leach bad stuff into everything. They're cancer

I'm unemployed and I have no equipment but I still make beer. Not sure anyone else would drink it though.. :)

Yet im here with a plastic bucket and made absolute garbage. At least i learnt :)

Was going to say the same thing. It might be better to do voice-over until the audio situation can be fixed.

Welcome to a production brewery... there are noises from pumps, motors, burners, tanks etc.

@@iJaboHD really? I thought the audio was fine. Certainly not even close to having to do voiceovers.

What kind of asshole are you? I'm happy that I'm getting films like this, why should it be in a movie quality and over dubbed? Just be happy for once ffs.

@@hiki2853 I agree, nothing wrong with the Audio. Great vlog

I was yelling grab the spoon, grab the spoon! then he shuts the flame and it's all good.

Malt extract is a good place to start with brewing. The extract contains the malt flavor and sugars, so you can skip right to the boil (skipping converting and extracting from grain). There are great recipe kits at homebrew stores. John Palmer's How to Brew is a great place to start if you are looking for a book. If you'd rather a video, my homebrew channel might help: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KxSpKOLK2AE.html

Possibly

The sparge rig was from Northern Brewer. They call it the "Imperial Sparge."

Thats basically my setup. I always wondered what the grain to water ratio difference between no sparge biab and a normal sparge system had on malt flavour. Also I wonder the impact of a really good burner (or at least the equivalent heat of a commercial system) on malt flavour. Great video!

Yeah, I was thinking the same. My current setup cost something in the region of £170 or so, but I used to do BIAB and that was more like £100 for an electric kettle and a bag (more recently I bought a mash tun made from a converted ice box thing). We still made some great tasting beer in the BIAB and it always came out better in blind tests than the beers we were cloning.

Yep, it's also just harder to "find the time" to get something done on a 5 gallons of beer when a 300 gallon batch takes a similar amount of effort and is so much more important.

Both batches were nearly the same, 1.085 to 1.021. System efficiencies were similar as well, high-60s.

I smell my own farts

Cheers! Thanks for stopping by the brewery (and the RU-vid channel).

Yes, that's really the art of scaling and knowing your system. Usually I'd move some of the whirlpool hops to ~15 minutes from the end of the boil for the small batch to increase utilization and thus bitterness. Otherwise I think it just need a week cold and on pressure.

Cheers, sadly you won't have much luck. Only a couple kegs of our beer a month make it out from our tasting room.

Sapwood Cellars well I hope you guys can grow bigger. I would love to try your beer. Currently living out in State College, PA so it’s not that far away from you guys. Worse comes to worst I’ll just have to have a little vacation out your way. Also thank you so much for responding never expected it to happen. Wish you guys the best. You truly are living the American dream so I love getting to support the smaller players plus the quality is usually better. Out at Pittsburgh we got a lot of small breweries popping up and I definitely recommend you check out Voodoo Brewery if you also enjoy beer as much as myself. It might even inspire you to make some crazy addictive recipe or something. Anyway good luck guys

Marks Mini Hop Doser: marksdmw.com/products/mini-dry-hop-cannon

Brulosophy has performed experiments in that area: brulosophy.com/2018/03/12/the-impact-of-bottle-conditioning-on-new-england-ipa-exbeeriment-results/

You should see how much money people spend making bread and coffee...!

@@sapwoodcellars8378 Idiots one and all

We buy pre-milled grain, just not enough space with our current layout for a mill room at the brewery.

There is plenty of debate over the best way to run a blind tasting. I didn't want to bias people to look for something.