IPA Brew Day on a Ss brewtech electric brewhouse 

Thanks, Brice! I appreciate the feedback. Let me know if there's ever any content you'd like to see. Cheers!

Thank you! Cheers!

Thank you my friend! 9 times out of 10 the DO is in a good range, but I still like to check just to be sure

Thanks so much!! 🍻🍻🍻

Thanks, Austin! It has definitely gotten more complicated over the years lol

Thank you! Cheers my friend 🍻

Thank you my friend! Is there anything in the video that you think could be explained better?

Thanks Rob! 🍻🍻🍻

Yes! Water chemistry is important for keeping that pH under control. I use 100% RO water so I usually need a small adjustment.

Thank man! I appreciate the feedback. Cheers!

Thank you! I’ll be brewing some Belgians soon 🙌🍻

Thank you! Cheers

Thank you! Yea I have pretty much everything on my Amazon page (link below). My current brewhouse is a 15-gal Tank Trio from Spike Brewing Check out this page from ryanmichaelcarter www.amazon.com/shop/ryanmichaelcarter?ref_=cm_sw_r_apin_aipsfshop_aipsfryanmichaelcarter_NFHW4FVFQDJ5A1G2C26Y&language=en_US

Hey Brian, I first start at full power, then kick it down to 72%. It'll depend a bit on your elevation, but for me, 72% is enough to get a rolling boil without boilovers. At this power setting, the anti-foam agent is enough to keep everything in my kettle.

Thanks Antoine! After the brew I'll rinse out the bulk trub/hops then connect all of my tubing in a big giant loop. I'll recirculate 3 gallons of PBW solution at 150F for about 30 minutes. Then I'll drain the cleaner and add another 3 gallons of water, heat to 180F, and recirculate for another 10 minutes to rinse/sanitize. I do not include the mash tun in this loop.. I just dump the grain and wash that thing by hand with the leftover PBW. I frequently get questions about my cleaning process so I think I'm going to put together a video soon to better show my process.

That would be awesome to see how you do that. Keep pushing out these awesome videos Ryan! 🙌🏽

@@carlosmolina4925 Thanks man! I'll work on putting a cleaning video together. Cheers!

Thanks Jonathan! Let me know if there's ever any specific videos you'd like to see. The filter is one I found on Amazon and is great for using pre heat-exchanger. I still use a mesh bag/hop spider for larger hop additions, but I have never had a clogged HX since installing the filter. Here's the filter I have: amzn.to/3JgRHcG

Thanks Sean! Yes, I use two pumps on the brewhouse. I have one for the HLT and a second one for the valve tree. I think I may make another vid exclusively about the brewhouse routing and flow paths. Would that be useful?

Yes! I see you made one and I’m gonna watch. Interesting to learn that one pump feeds the tree

@@seanob99 right on! Let me know if you have any questions 🍻

Thanks! Yea it’ll clog if you run too much through it. For large whirlpool additions, I add hops in my hop spider

Hey Charlie, so cool! I’d love to visit Japan some day. A typical brewday is about 6 hours total and that is including about an hour of cleaning

Hey Lane, thanks so much! It is in fact from Ss, here is the link: www.ssbrewtech.com/products/carb-stone?_pos=1&_sid=593b1fb77&_ss=r

@@ryanmichaelcarter Thanks man! Don't know how I missed that. I am in the market for a chronical and have been considering the SS Brewtech Chronical 2.0 and the Spike version. I am leaning towards the SS Brewtech at this point and I am so glad you are making videos now.

@@lhard77 Awesome! The Chronical 2.0 is pretty sweet. I recently brewed batches in both the 7gal and 1/2BBL and was really happy with them. The lid-mounted coil is such a huge upgrade compared to the previous BME version. Plus the new little Pure Flow Sample valves are really cool

Thanks so much 🍻 I do 10 gallon batches every once in a while, but mostly 5 gallon

Awesome! Let me know if you ever have any questions. Cheers 🙌🍻

Beer was brewed 1000's of years ago..........its easier than bread.

Cheers my friend! I have a bit more detail on Instagram, but I dry hop through the top TC port on the unitank. If it’s a post-fermentation dry hop, then I’ll also purge the top with CO2. But I don’t use a hop doser or anything (one of the biggest homebrewing gimmicks of them all).

Here it is: amzn.to/3vllIr9

I use an old Ss chiller.. I don’t recommend it though, it’s pretty overpriced for what it is. I don’t use a heating pad, only because I live in Southern California and it’s typically pretty warm here. But if it gets cold where you live, I’d definitely recommend a heating pad

Thanks so much, Carlos! I don’t sell beer just yet, but I hope to someday 🍻🍻🍻

I think it’s somewhere around 8-9k

Those are called “Brew cubes” and they’re from Ss Brewtech

Awesome.....Thanks...

@@marchitchcock4090 anytime! Cheers

🍻🍻🍻

Hey Jeff, yea there is usually about 0.25-0.5gallons remaining in the system after I transfer to the fermenter. One cool way to transfer the rest of the liquid after the pump is to use a tee with a gas fitting. This is not something I do, but CO2 can be used to push the remaining wort into the fermenter.

Man I wish. That was just for the mash, which is typically closer to 85% on my system. My total brewhouse efficiency is usually around 75%

@@ryanmichaelcarter I have the same system and I'm usually around 80%. I keep trying to bump it up by doing slow sparging, better crush (thanks to you), better recirculation, etc. I'm on my way!

@@mattgiovanisci 80% is great! I honestly almost never get above 85%. What really helps with efficiency is a super slow lauter (+45 mins for 8-9 gallons) and a hot sparge (168-170F) with a relatively constant flow rate. And of course, grain crush as you mentioned. Before sparging, I'll lauter just enough until I have almost no wort above the grain bed. Then I'll kick on the sparge pump until I have about 1 inch above the bed. Then try and maintain that fluid level until you have your full volume in the kettle.

It's in the fermenter at the moment. It should be ready to drink in about 2-3 weeks

@@ryancarter2597 Oh, I see. It's not ready yet. Your videos are amazing and full of information!

@@jeffreyaguilar3271 Thanks Jeffrey! Let me know if you ever have any questions. Cheers!

I got it from amazon.. here is a similar one amzn.to/3BzNMrl

I’m not too sure as it’s been accumulated over years. Most of my gear is from Ss Brewtech. There is a bunch of different equipment/kits on the website.

That's one I built from parts from Amazon.. I have it all here: www.amazon.com/shop/ryanmichaelcarter/list/Q081LNI0MZOW?ref_=aipsflist_aipsfryanmichaelcarter

This is my newer brewhouse but the cleaning process is nearly identical ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oPrNauaPKQE.html

It’ll depend on your water chemistry… but you’ll want to adjust your water so that your mash pH is around 5.2-5.6

Yes! 🍻🍻🍻

Yea it usually falls around mid 3’s, but just a heads up- this is with 100% reverse osmosis water. The goal for the sparge water acidification is to keep the lauter pH under 5.6-6

I have another video coming soon! Let me know if there’s ever any specific video you’d like to see. Cheers 🍻

@@ryanmichaelcarter it would be interesting to see a detailed video about your brewery

@@romanzaitsev2309 Thanks man! I am thinking I'll do another video that explains more about the brewhouse flow paths and how I have everything connected. Do you think that would be helpful?

@@ryanmichaelcarter it's good idea)

@@romanzaitsev2309 Thanks!

🍻🍻🍻