What I love about HOMEBREW 4 LIFE is that I swear you're just like me and my friends. I mean if we hung out it would be super chill! I'm loving it Braj!
Venmo wants me to get the last 4 digits of trents phone number form you lmao. Great work on this video man, I can see why it took you so long to get through!
Yeast starter with dry yeast is good, you can also save some of that yeast for another time. I'm using 9 gen of US-05 from my yeast bank. Saved yeast has no expiration date, it newer dies!
This is one of my favorite beer styles. Been drinking Kostriker for a long time and started brewing it since 2017. All have been extract and all have been amazing. Did it over the winter with a 4-month lagering at 50 degrees and then 30 days in the basement, couldn't tell the difference. So SwartzBraj is always good.
I think the "you can't make a yeast starter with dry yeast" is just made up so you buy two packets instead of one. I do starters with dry if needed and it never failed me.
Adding all of your salts at once to the strike water may have negatively effected your gravity. Palmer says to divide up the salts accordingly and to not worry about salt additions to the sparge water, especially if it's RO or distilled water. Try dividing the salt additions and add the rest of the salts after the mash is compete. Palmer said if I remember correctly to add the remainder of the brewing salts to the boiling wort to mix it together better. I've read that calcium is more soluble in cold water though so I'm not sure. Jamil Zainasheff says he aims for 70 % efficiency.
Love this dark lager video! I think I’ve watched it two dozen times and it never gets old, and I’ve brewed this beer three times now. I really, really wish you’d do another one, maybe a splatch that could go into a blind taste test. Cheers! H4L
@@HOMEBREW4LIFE Totally intentional, Braj. Guys at Genus Brewing did some experiments with it. I think they said that they went as high as 72 F with no issues. Helped me get over my fear of brewing lagers. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-snb6bVWfzS8.html
Yeast starter with dried yeast...is absolutely acceptable...do it all the time..saves lots of time and $ ...a 1/4 to 1/2 a pack is comparable to a full pack after 12-18 hrs..
You can ferment warm with the Weihenstephan strain (W-34/70). My basement is 68 and I just fermented at that temp then cold crashed. I have heard you can ferment up to 74 with this yeast with no off flavors. The brew dudes have a video on that.
Do you find that milling twice has helped your mash reach target pre-boil gravity when using the electric system? I find myself needing to way overdo it on strike water and step-mash to get near the targets when only milled once.
I dont do pre boil readings. Usually the 2 mills and rice hulls are enough. Im still not sure why i was short on sugar, but its still my fault for not adding DME
@@HOMEBREW4LIFE I'm lucky because my hometown water is soft. When I lived in Madison, WI, (hard water) I did buy RO water bulk by taking old brew buckets and filling them up at the supermarket for not too much.
Same here, I use distilled and generally make 10 gallon batches, needing around 14 gallons of distilled. Definitely adds up and at times is hard to get at supermarkets near me.
Yes!! Been looking forward to this one for a while! Looks and sounds amazing, definitely will have to try this one out. Also, guess I need to set up that venmo....😂
You do not have to do a yeast starter for a dry yeast but you should at least rehydrate it. It goes like this, 10ml of water per 1g of dry yeast. Bring it to a boil to pasteurize it, then cool the water down to like 30 degrees celsius and add yeast to it, cover with something fairly sterile so you don't get any sort of infection. Let it sit for 15 minutes and do not stir. Then stir it and wait for another 15 minutes. With rehydrated yeast like that you should be good to go.
I’m not too creative with my brew names. I made an American brown ale that I call “Charlie Brown”, a Pilsner/galaxy SMaSH IPA I call “Galaxis” (German for Galaxy), and a Pilsner/Mandarina Bavaria SMaSH Kölsch I just call “Mandarina.” Idk maybe a play on black widow with something like “Schwarz widow”. Cheers 🍻
I think doing a yeast starter with dry yeast is a not a thing because it's so cheap but you should really rehydrate it. If you rehydrate it you're shortening the lag phase and pitching directly on the word works great but it kills 60% of your yeast cells and can lead to mutation of yeast cells.
I'm currently brewing a bunch of lagers for the summer, and this recipe caught my eye as well. Sounds like yours turned out pretty damn good!! Cheers to the beer Braj! Unfortunately I'm not feeling very creative with beer names, so I'll just throw out the name "Lou Bega." (He's German, black, and smooth)
Just found “Elementary Brewing” and “Prost with Peter” before watching this vid. Amazing guys with great content. 👍🏼 This beer looks insanely delicious. I’ve had this style from extract. It was good but I feel all grain would be so much better. Gonna put this one on my summer beer radar. 🍻
John Palmer says that it’s just not worth it to do a starter with dry yeast, you’re not worried about viability and it’s way easier to buy a second pack
Always wondered this too. If you make starters and have dme on hand I’d rather save a few bucks by making a starter with dry yeast and not buying a second packet. Am I crazy?
Is this not the perfect Video Braj? Not only did we get a Maurey and Brita sighting, but also some side ass cheek for our viewing pleasure? We're not worthy! lol... #freemaurey #ArnoldSchwarzenBrew #SchwarzenbierPickleTickler Ok, that's all for now...
Honestly I'm such a cheap dude 75% of the yeasts I use now are fermentis. I find some of them need to be babied a bit more but I find they make pretty good beers. I found that s-33 makes a really decent hazy. Also not to be that guy, but you may have lost efficiency on your sparge with rice hulls. I've always been told that overuse of rice hulls will cause you to lose efficiency on sparge because the liquid passes through the grain too quickly.
@@HOMEBREW4LIFE I feel that. We use electric Brewha systems at our brewery, the big ones are great but the little 120v 7gal system definitely needs coaxing to get boiling properly.
