Відео

If you use a lager yeast, it's a lager. Plenty of lager strains ferment very clean into the high 60s or even low 70s, like W34/70. Blind taste tests show most people can't tell the difference. Brulosophy did an experiment once where they did pressure vs no pressure at high temperatures and sent the results to a lab to compare. Ester levels were actually lower on the non pressurized batch for the yeast they used. I don't know why it's so controversial if it produces great results. Brew the beer you like to drink!

Sorry about that, I accidentally put the percentage of Special X I used in my original recipe. For Carafa II, I would keep it around 3.2 oz, or 2%.

Thank you! I am sorry you are absolutely correct, this afternoon I will add all of the temperatures and their conversions into the description of this video. I will respond in this thread once I’m done!

@@thebeerjunkies1 thank you for that. It is a strange world we live in where within some areas we just cannot come to a standard. When I grew up in Aus the temperatures were in Fahrenheit and then one day the elected government changes it all on us including our money, distance and everything else. The one I just can’t get used to as a tradie was the torque settings and pressure settings. It is still foot/ lbs and PSI to me..😃

The temperatures are all added in the bottom of the video description! I agree, I wish everything was consistent. I am very familiar with metric since it is what I used in school, but I am so used to dealing with imperial here that sometimes I forget. From now on I will try to remember to include the metric measurements in the videos along with imperial.

@@thebeerjunkies1 ♥️

A drop in efficiency is always so frustrating! If you haven't already, I would double check the mill gap width. I noticed a significant drop in one of my mashes a couple of months ago, and when I checked my mill the gap had somehow doubled!

Mostly because this is the method we've always used and at this point I know exactly what to expect with it. Also, since we don't have rakes, we would have to stir once all of the brewing water is mixed in, so we prefer to do it all in one go.

If you would like to, send me an email at brady@thebeerjunkies.com and we can try to work through some things to get that pH and water profile under control!

That’s right! My secret weapon

@@thebeerjunkies1 Another great video, cheers. I have been wet conditioning my grain pre-milling, helps maintain intact husk great for the lautering and grain bed recirculation.

Nice! I would love to try conditioning my grains. Have you noticed better efficiency and quicker conversion times compared to dry grist? And do you condition yours by steeping?

@@thebeerjunkies1 I brew with a single system, Brewzilla 35 and 65, I find that the husk is out of the way and the wort can get to the starches better. I use a spray bottle and moisten to 2% approx, 2-3 Oz per 5 gal batch.I get 75% mash efficiency on the system.

Thank you! You don’t necessarily have to do a full 60 minutes, once conversion is finished you can begin mash out. You can use the Iodine Test to ensure that you have completely finished conversion by adding a couple of drops of iodine to a small sample of wort. If conversion is not complete, it will turn dark blue or black. If it is complete, it will be either clear or a shade that is very similar to the color of the wort.

Everyone really liked this. Exactly what I was looking for in a pale ale.

That is exactly right, lagering is holding the beer at near-freezing temperatures for upwards of 12 weeks. It cleans up flavors by reducing lactic and acetic acids, acetaldehyde, and diacetyl. If you are using a traditional lager yeast it is highly recommended to perform this step, but you can shorten the length if you want. There are some new high pressure lager yeast strains that ferment at 67F under 15 psi and do not require a lagering period.

Thank you! I forgot to mention that I add a small amount of canning salt when I need to add sodium

I’m sorry I disappeared! I spent most of May and June preparing for a certification exam while also getting ready for our big 4th of July event

I’m actually not sure! I’ve never had their kirtabier, but it sounds like one I’d love to try!

Thank you for the update! I am glad to hear it turned out well. What was your final gravity? Around 1.018?

@@thebeerjunkies1 - Yes, the final gravity was 1.017 °P. In fact, I will brewing this beer in August to lager thru the fall and into the winter so it will be ready in January.

Thank you! I love their glasses, but I definitely have to rely on getting them as gifts!

Thank you! I am hoping to get a yeast video out sometime this month.

I’m going to brew a slight variation of my British Blonde Ale next week with only 20 minute, 10 minute, and flameout hop additions so I’ll let you know once it’s done how it compares!

@@thebeerjunkies1 Awesome, I’m brewing your German Pils recipe, I’ll let you know how that comes out 🤘

I finally tapped the British Blonde Ale that I only used 20-minute, 10-minute, and flameout hops for, and I think I prefer it to my previous version. It still had a noticeable bitterness promoting a crisp and refreshing finish, but it was loaded with citrus flavor and aroma.

Just curious on the aroma, with it coming through more noticeably, did you get sort of a surprise when tasting the beer? Pleasant of course, but with aroma not exactly matching the flavor? How did they play off each other? Flavor and aroma?

I was a little surprised with how much the flavor and aroma increased, but I thought they both complemented each other nicely. I split up the 18 IBUs worth of 60-minute hops I usually add between 20- and 10-minute additions and bumped up the Whirlpool addition a touch. I would describe the differences as: Bitterness: stayed the same at medium Hop flavor: increased from medium-low to medium Hop aroma: increased from medium-low to medium

If you ever make it out this way please feel free to send me a message, I’d love to meet you there!

Thank you so much!

We are in Stafford! Just south of Northern Virginia