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Hey Dude.. This time you went overboard with creativity. My brain just exploded into millions of pieces. Congratulations. It's a great job. I send you all my respect and a big hug from Buenos Aires - Argentina
What an incredibly creative and amazing video!!! So awesome in every regard. Thanks so much for putting so much hard work in it. Hope the killer gets what she deserves
Just whipped something together for this week I see... Such a great video, love the shots and the sound work is great as well. I tried hard to fix my stuck fermentation once, then realized Windsor yeast has a horrible attenuation rate (it's supposed to)... Cheers!
Amazing video. But, I will say maybe you shouldn't say "Definitely don't use tap water" as tap is great water for lots of people depending on their municipality. As long as you are either using camden tablets or filtering out Chlorimides and/or Chlorine as a must. Its not full of bad chemicals as a whole in almost anywhere in the US and Canada. Its not "full of all sorts of chemicals". The rule is that minus chlorine i"f you can drink your tap and it tastes good it will be good for beer"Mine for example is very very soft. I get a water report and test it periodically. Its so soft that I can almost use it for American Light Lagers. That being said... I really enjoyed this one and really appreciate you spending time trying to help people work through the little things that can vastly improve their brewing.
Your right, I should note that tap water is usable if you take the right steps. But I was meaning in this instance for dilution. More ideal to get something completely neutral so your not adding unneeded minerals. Cheers!
@@TheBruSho This is true. And if adding post boil... def would need to boil most likely... so I take that back in this instance its way easier to use distilled water or RO. Thanks, dude! Love your videos.
Was hoping for some help on undercarbonated beer. I have a Hefe I bottled about a month ago that's been sitting in a room in the mid 70's for over month and it's still pretty darn flat. I used the same amount of priming sugar I always use and those batches work fine. I've even tipped over each bottle twice in the last month in hopes the yeast might activate and help to ferment out, but no dice. I might end up haivng to uncap each bottle and add a little bit of priiming sugar solution to each bottle and recap and hope for no bottle bombs. Flat Hefes are not what I wanted.
You know I haven’t really found one solely focused on BIAB that really captures it all. But “How to Brew” by Palmer “Mastering Homebrew” by Mosher are 2 of my favs. Guess someone needs to fix the lack of BIAB focused books…
Wow... that production was amazing, bravo... really channelling your inner Hitchcock there. Hope we see your PI again sometime... if he recovers🥰 (Didn't Detective BruSho smell a (dirty)rat when the Dame introduced herself as Ms Oxygen...?😉)
Quick question.. do you notice any difference in carbonation of a room temperature beer vs. a cold one? Ex. I bottled a batch and after 2 weeks I put half of them in the fridge. I opened a cold one and the carbonation was fine. I opened one that was still at room temperature and it was overcarbed, sprayed everywhere. Just wondering if this is a normal experience or perhaps I just have a few overcarbed beers due to misallocating the priming sugar. Thanks!
Yeah I have and that’s because cold temps allow the co2 to absorb into the beer. Whereas when you open a warm beer it will fizz out. Not necessarily over carbed just too warm
She was the prettiest thing I ever saw. The perfect size and shape with a bottom so thick I just knew she was built to take the heat. It was love at first sight. I couldn't wait to get my hands on her, scrub down every inch of her until she was squeaky clean. All I knew was this, between my new brew kettle and I, it was the beginning of a beautiful friendship.
