Відео

Did you get bruise after this day 😂

So cool Thankyou

Put a 5lb olympic weight on the lid. That will prevent it from popping out

Hey everyone! I’m in operations department for Hoplark, don’t tell my boss , this is “unofficial “: We literally have like 20 different flavors, there’s several kinds for any palette. There are some that I leave on the shelf ( I hate our best seller 😓), but others are the bees knees (a thai basil).

I have one and I hate it! tried it on beer and mead and the tops keeps popping. The top doesn't come off but I would not feel comfortable spending a lot of money on honey or grain just to see it get oxidized or contaminated because of a poor seal.

It’s sooo freakin good no calories no carbs

Never drank beer but I like the tea!

I drink unsweetened tea and I have NO idea what you're talking about it having a sweet flavor. The flavor you're tasting is the actual Tea.

Sold me. Saw some negative reviews online but after seeing yours I'm in.

Hello there! I think your channel has a lot of interesting content. We are Nousbo Company, producer and supplier of organic Matcha based in South Korea. STARBUCKS uses our Matcha as well for their Matcha Latte! Can you do us a favor and write a review or testimonial on our product? As expression of our gratitude to your review, we will be giving away our Matcha product for free! Give me your e-mail address. Directly respond to this message!!! :D

Hi this have sugar?? Yes no? Where buy is?

It’s pronounced earl en myer but other than that great video, awesome editing, very informative!

Like the 80's intro.

I’m drinking the chamomile version right now and it’s amazing! I quit drinking years ago and this is a great way to enjoy a beer-like drink without alcohol!

The orange "Really Hoppy One" with black tea version is my favorite. The black tea they use has little to no astringency as far as black tea goes, and it's so hoppy that you almost can't tell the tea is in it. It blends well with the slight bitterness of the hops. It has 70mg of caffeine, which is probably lower than a Starbucks coffee. Despite the caffeine and no alcohol, it's still a really relaxing drink because of the hops.

What is the height of the fermenter with an airlock? And the width of the bottom of the fermenter? Great video!

Hey man! thanks for the info, I'm in the process to get a 5 cu freezer. One question, can I add two carboy or buckets (regular Ale Pail) inside the freezer to ferment? I am worried about the space and getting a 7 cu is too much for me. Thanks!

WTF is this soyboy bullshiiote?

Nice pressure experiment! Thanks for the review

My lid has lifted twice so far during the same fermentation.

I was considering purchasing one of these but noticed the reviews about the lid issue. I'm happy to see a thorough review of this fermenter.

At the taproom, my friends and I get a half Trivet, half Spyglass pitcher that we call Spyvet. Oh, the joy of the days before COVID.

Haha that looks like a cool channel, maybe I should check them out! In seriousness, I'm glad you enjoyed the Hop tea. Which reminds me, we talked about brewing one one day but I guess we got sidelined by all kinds of other ideas. There is a hopwater subreddit that may give you some clues as to when the ingredients would be added. I'm assuming they add a small amount of hops during the tea steeping process, and add more by dryhopping? Which can be made all the more confusing by the term "hoptea" in which one steeps some hops in warmish water to extract the hop oils and then add to a fermented beer or sparkling water. Looks like the guys on r/hopwater are using less than an ounce total of hops in a 5 gallon batch trying to clone Hoplark.

Thanks! I added the Big Mouth Bubbler® EVO 2 - Siphonless 6.5 Gallon Glass Fermenter with Harness to my wish list for Christmas! I wonder if the harness will hold the cover down for me too; if so I'll take 6 and will build my brewery around it. Norther Brewer is such a great company; they have excellent customer service.

If you watch the video just right, it looks like the cat shirt is pouring the beer.

We really appreciate the fun and positive review of our Big Mouth Bubbler! What sort of fermentation projects have you been getting into since this video? Any summer brews turn out exceptionally well? If there are any questions we can help with, please don't hesitate to ask! (Chip @ NB)

I had this beer a few years back at a German restaurant and I really enjoyed it. The Citra plus Hallertauer really makes for a nice tangerine flavor, I thought this beer was very well balanced. It's interesting to see how well Noble German hops pair with more new-school hops. This beer made enough of an impression on me that I recognized the name as soon as this video popped up in my notifications. Prost!

Hi what color settings are you using on your Sony a6400

SEXY!!! Thanks for the pour!!!

hmmm... I just brewed a Kolsch and didn't transfer for 2ndary (just waited it out, as advised). It had a little bit more "hay" in the taste than I needed. Thinking of buying the Bubbler for my 2ndary fermentations.

Text behind the pour?? Are you a wizard?

Great work buddy ✊🏻🎥🔥

Cheers man. I have this same setup for cellaring my beers. Followed you on Twitter.

Would you prefer a Hoplark Hoptea or something like that to the Athletic or the others for the low/now calories but hop flavor?

Gotta work on that pour haha. Was pretty heady.

👏👏👀

Yeast wasn't technologically advanced during a certain time period and that's why secondary fermentation was needed? Yeast being more advanced these days eliminated secondary fermentation? You are confused about secondary fermentation which is easy to do because homebrew instructions are based on producing distillers beer and secondary fermentation isn't required to make grain alcohol. Someone, convinced you that distillers beer and ale are the same, they're not. The single temperature infusion method and high modified, malt are used in grain distillation. It's chemically and enzymatically impossible to produce ale and lager by soaking malt in hot water for an hour, unless, the malt contains magical properties allowing enzymes to work at a single temperature and at a single pH, which is impossible due to the high temperature rest denaturing low temperature enzymes, one enzyme being, Beta. Without realizing it, brewers denature Beta and other important enzymes by following a recipe based on making quick brewed, distillers beer. A spec sheet comes with each bag of malt and it's used to determine the quality of malt before it's purchased. Without a spec sheet, recipes are useless. Modification and percentage of protein are two important numbers listed on a spec sheet. The higher the modification (Kolbach, SNR) the less suitable the malt is for producing ale and lager because enzymes are weak and conversion won't fully occur. The higher the protein content, the less sugar in the malt. High modified, malt is better suited for grain distillation because it contains mostly Alpha. Under modified, low protein, malt is used for producing ale and lager because it's rich in enzyme content and contains more sugar than high, modified malt. Beta is responsible for conversion at a rest temperature of 140F for 45 minutes. Beta converts simple sugar, glucose, released from simple starch, amylose, during liquefaction, into complex types of sugar, maltose and maltotriose, the types of sugar needed to make ale and lager. When conversion occurs, secondary fermentation takes place because yeast works on complex sugar differently than it does on glucose, it's an enzyme within yeast thing that is responsible for secondary fermentation. Beer doesn't need sugar priming or CO2 injection to carbonate when conversion occurs. Beer naturally carbonates during conditioning due to maltotriose. Natural carbonation is much finer than bubbles made from artificial means. Heat resistant, complex starch, amylopectin, is thrown away in the single temperature method because the temperatures aren't high enough to cause the starch to burst before Alpha denatures. Amylopectin contains A and B limit dextrin which are tasteless, nonfermenting, types of sugar responsible for body and mouthfeel in beer. Amylopectin makes up the tips of malt and it's the richest starch in malt. To take advantage of the starch mash is boiled. When Alpha liquefies the starch, dextrinization and gelatinization occurs. A distiller cares less about the starch and sells it, maltodextrin is made from the starch. The finest ale and Pils are produced from dextrinous extract, not from sweet tasting, sugar and glucose laden extract. The single temperature infusion method skips, conversion, dextrinization and gelatinization and without the steps ale and lager can't be produced. To begin learning how ale and lager are made start with deClerks books, the books cost about 175 bucks. Wulf's 1958 and 1959 journals are the best, the books cost about 2000 bucks. Abstracts from the IOB are free, online. The IOB made malt, modern, in the 19th century. In the 20th century a bunch of advertisers invented CAMRA and they renamed distillers beer and Prohibition beer, ale.

Thank you for posting and I hope you enjoy this fermenter. I’ve had a BMB that had the original screw on lid. That leaked CO2 badly and I bought the silicon ring lid for it. It kept slipping off as well. Now I use spring clamps to keep it on. Between that, the thin side walls and the “bubbles” on the side wall that make cleaning a pain, it is a really bad design. Just saving up until I can afford a SS conical.

Is this beer porn?

Fun wee review - I've subscribed :D

good video cool beer can

Lid is a terrible design.

I had this beer at 2 different Def Leppard concerts in 2018 and 2019. Loved it!

That’s a pretty big bummer.

Everyone needs to hear this

Please post the full clip of guys getting spanked !!

Fred!

I see Fred! She’s a dork

Fantastic Review thanks for sharing!!