This entry was posted
on Wednesday, June 30th, 2010 at 2:58 pm and is filed under Beer Brewing.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
I enjoy watching your vids. I may have to say that by observing the operation there. ( you may be a redneck). I would like to be there. This makes me want to brew some beer. Cheers.
Brother your inner sanctum is ridiculous!!! You have a fan for life. I am very fortunate that people(you and others like you) share your knowledge. My first batch begins tomorrow and within a month i will switch to all grain. Funds dictate action(unfortunately), so i have to wait till i can afford to make a mash ton. Great video. I just subscribed. Just a forewarning, i will have many questions in the future. thanks
@JohnRockwell ok thanks. do you ever add flavour to your beer? like instead of corn sugar or something using brown sugar? or molassus? what are some tips on costumizing beer and the flavour other then which grains you use??
It gets very hot where I’m at. During some months, it is important to keep the fermentations cool. I always find that ale tastes “cleaner” at slightly lower temperatures (I believe Sierra Nevada Pale Ale is fermented at a lower temp), and lagers definitely have to be fermented at a low temp.
can someone tell me why hes keeping his carboys cold? normally i just keep mine room temperature and everythings fine.. is it because hes using grains for his wort instead of something pre-made and prepared from the store?
Who cares? A) most people starting out, start out with LME anyway and there’s a ton of advantages to using them (including nice contractions of magnesium and other minerals)
B) Why even troll this guy? He’s making his own beer and has quite the set up. It’s not even like hes forcing you to drink it.
Sorry man, you’re so uninformed. Malt bags? Sanitized? Preboil items need no sanitizing whatsoever. Malt bags are for people who don’t want to make dedicated tuns with fixed separation mediums. You’re clearly a noob extract brewer. If not.. you’re playing one on TV.
Once the beer cools, I don’t expose it to the air, and I ferment inside in a closed glass fermenter. Now I get where you are coming from–yes, if I were brewing on a 30bbl system, I’d be a bit more careful. Homebrewing allows for some poetic license that a pro wouldn’t have. I go for quality, not quantity.
Dude leaving all that stuff outside for the wild yeast to have a feild day with can’t be good. By the way I’ve finished my beer internship and will hopefully be working under Maryland’s best brewer. If your setup works then fine, but it might explain any abrasive flavors with your beer.
he is making lagger. Laggers ferment in cold temperature while ales at room temperature.
I enjoy watching your vids. I may have to say that by observing the operation there. ( you may be a redneck). I would like to be there. This makes me want to brew some beer. Cheers.
Does the Yeast starter help ferment faster? Or are you just doing because you’re using liquid yeast? And is liquid yeast faster?
@knewok I live in Florida and the 2nd beer batch i made turned out sour because i didn’t keep it cool enough.
Brother your inner sanctum is ridiculous!!! You have a fan for life. I am very fortunate that people(you and others like you) share your knowledge. My first batch begins tomorrow and within a month i will switch to all grain. Funds dictate action(unfortunately), so i have to wait till i can afford to make a mash ton. Great video. I just subscribed. Just a forewarning, i will have many questions in the future. thanks
@JohnRockwell ok thanks. do you ever add flavour to your beer? like instead of corn sugar or something using brown sugar? or molassus? what are some tips on costumizing beer and the flavour other then which grains you use??
It gets very hot where I’m at. During some months, it is important to keep the fermentations cool. I always find that ale tastes “cleaner” at slightly lower temperatures (I believe Sierra Nevada Pale Ale is fermented at a lower temp), and lagers definitely have to be fermented at a low temp.
can someone tell me why hes keeping his carboys cold? normally i just keep mine room temperature and everythings fine.. is it because hes using grains for his wort instead of something pre-made and prepared from the store?
Who cares? A) most people starting out, start out with LME anyway and there’s a ton of advantages to using them (including nice contractions of magnesium and other minerals)
B) Why even troll this guy? He’s making his own beer and has quite the set up. It’s not even like hes forcing you to drink it.
keep brewin, man i’m on my 5th all grain batch now.
You forgot about your strike temp, but I do like your lager cooler
directed at Akerris of course.
Sorry man, you’re so uninformed. Malt bags? Sanitized? Preboil items need no sanitizing whatsoever. Malt bags are for people who don’t want to make dedicated tuns with fixed separation mediums. You’re clearly a noob extract brewer. If not.. you’re playing one on TV.
It is a wooden paddle. And it works just fine as long as you don’t stick it into the cooled wort. Anything pre-boil is OK.
was that a wooden spoon :O !!!!
I like it John. You don’t have to have fancy brew sculptures and computer controlled temperature monitors to make good beer.
RDWHAHB
Kevin
For temperature control–during seasons when I need it.
why are you fermenting in your “cold storage room”?
Once the beer cools, I don’t expose it to the air, and I ferment inside in a closed glass fermenter. Now I get where you are coming from–yes, if I were brewing on a 30bbl system, I’d be a bit more careful. Homebrewing allows for some poetic license that a pro wouldn’t have. I go for quality, not quantity.
Dude leaving all that stuff outside for the wild yeast to have a feild day with can’t be good. By the way I’ve finished my beer internship and will hopefully be working under Maryland’s best brewer. If your setup works then fine, but it might explain any abrasive flavors with your beer.
where do you get malt barley?
The only thing that needs to be “sanitized” is everything that touches the beer after it has cooled. Get educated, brother!
ghetto tastic, no way his set up is sanitized enough. He should really be using malt bags too. Quantity not quality i guess.
Its sweet my tap water comes out at 150!!
Very nice, I can only dream.
Nice fuckin setup dude. I like.