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The Professional Homebrewer
United States
Приєднався 18 тра 2023
How I became a brewer
This is some background about me and my journey to professional level brewing. Or whatever you can call what I do ;)
Переглядів: 1 501
Відео
Using a conical fermenter: dropping the cone
Переглядів 1 тис.8 місяців тому
This is a demonstration of dropping the cone and measuring gravity on a 3 barrel conical fermenter.
Kegging beer at a microbrewery
Переглядів 7118 місяців тому
This is a demonstration of how I keg beer from a brite tank to sanke kegs.
How to measure carbonation: Zahm & NAGEL
Переглядів 5158 місяців тому
This is a walk though on using a Zahm to measure dissolved CO2 in beer and other liquids.
Day in the life of a 3 barrel brewery
Переглядів 3,8 тис.8 місяців тому
Another brew day. Today is a flagship brown ale. This is a typical brew day on a three barrel brew house. I hope you find it informative or entertaining. Music is by Moog. Purchased with consent to use.
How to clean sanke kegs without a keg washer
Переглядів 3,1 тис.9 місяців тому
This is the process I use for washing kegs without a keg washer. The process is fairly straightforward but it is a bit labor intensive. But no pain, no gain right??
Brewing a NEIPA on a Stout 3 barrel brew system.
Переглядів 1,6 тис.9 місяців тому
Come along with me as I brew a hazy New England ipa on our stout three barrel brew house. I’ll show you the ins and outs of what a brew day looks like.
Stout 3 barrel brew system overview
Переглядів 9969 місяців тому
This is a description and overview of the stout three barrel, 3 vessel brewhouse. It’s been in operation since 2015 and still performs really well. If you are looking at a similar system this is how I’ve found to use it best.
Brewzilla Gen 4 Six Month Honest Review
Переглядів 7 тис.9 місяців тому
We’ve been using 3 gen 4 Brewzillas from Kegland for about 6 months. This is my honest opinion and walk through. Hopefully this helps you decide if you want to look into them further.
I have the 35L which now comes with a sight glass , Im a little concerned that the central drain takes all of the crap out of the kettle and doesnt leave a sump beneath a side drain tap (which I had in my last boiler) that would catch some crud.
Kuźwa, polski sarmata😀
Do you recommend activating the PID setting on the Gen 4? New to using the gen 4…..
Personally, I don’t use it. For one. I’m running three at one time and no matter what, they don’t ever synchronize or are the temp deltas the same. The other reason is that I prefer to let the mash tell me what to do. I take readings, visuals, smell, and taste tests throughout the mash to determine what the mash needs. So a blanket program won’t allow me to maximize my output. I liken it to running a pellet smoker vs a wood fired one. If you just set it and forget it you’ll get good results. If you learn to interpret what the mash is telling you and learn to respond accordingly, you’ll make great beer. Just my two cents though.
Thanks so much for the reply. I agree I think the pellet smoker analogy is the right approach.
It seems you are trying to do commercial level brewing on upscaled homebrew equipment. IMO many of the drawbacks are just things homebrewers deal with. Brewzilla has the 300L pro level gear although I know nothing about that product line. Great video seeing how you are really pushing the limits of this gear
I'm struggling BZ Gen 4. My SG is usually coming in higher than expected, but my FG is constantly stopping around 1.020 on every batch. I'm wondering if my mash is the issue. What settings are you using? Are you using PID? Are you just using the standard heating? Do you have recommendations for the hysteresis setting?
I tend to shy away from the software side of it. Running three at once is tough enough but considering none of them are the exact same and having three software profiles going would be a real hassle. As well, Getting the temperature delta on these dialed is difficult. While not the only variable, Mash temp plays a big part in attenuation. I set the controller to the temps I want. I use an instant read thermometer and tend to run the pump at a low outflow for most of the mash schedule. I check the temp at the outflow and make adjustments on the controller from there. It works better for me. It’s like adjusting the flame on a propane burner. I don’t really read the display temp while brewing. My thermometer is my primary tool. Hope that helps.
I think the fix for that is to get their rapt thermometer to run the pid off the mash temp in the centre of the mash. I havent tried it yet but I did see it on keglands website.
Looks like you are using a lot of CO2 in this process
Appreciate the video. Cool process to see on these big systems for us homebrewers!
what are you using to sanitize?
PAA (Peracetic Acid)
Love the Music and the video's
One question, I love the Mash Paddle...where did you get it?
If you mean the “whisk” style one, I’m not sure where this one came from. However I have found them online. Just search for 48” stainless steel kettle whip/whisk and you should be able to find it.
A very interesting video with some great advice , cheers for sharing 👍🍻
Mighty Brew Mods
Thanks for being so open about your experience and learning curve. As a homebrewer of nearly 3 years, we all have a dream of going pro. It's cool to hear your story and the learning curve you had to go through. For myself, I have no idea about how to hookup a sanke keg, how to do anything with a brite tank or anything in that realm. And to hear you coming from humble beginnings, it makes it seem it can be achievable with hard work, learning and grit. Thanks again and keep sharing your experience!!
For sure. Absolutely achievable. If it’s something you are genuinely passionate about, it’s worth looking into. Cheers
Best video yet! Thank you for not just talking at us but doing the voice over bit! LOVE IT. I came across your videos searching for knowledge on how to brew on a larger scale as I may be getting the chance to soon! Thanks for posting what you do! Good luck man!
Glad you enjoyed it. I personally like the voiceover work. Glad I could give you some insight. Feel free to reach out if you need help. Cheers
How you doing big guy? Love your videos, I started out homebrewing the coopers kits, then onto grain, now been a brewer for the last 8 years at the Isle of Skye Brewery in Scotland, still love it, still homebrewing on an 80 litre homebrew setup. All the best sheriff👍
Man, I need to get to Scotland. Especially sky and islay. Thanks for the words. I haven’t done much at home in the past few years but I’m trying my hand at distilling now. I have a personal familial connection to it. And the area I live in and much of my family are rich in Scottish and Irish lineage so I feel all of this brewing thing is coming full circle for me. TheCheers mate. 🍻
As a longtime homebrewer myself I got the opportunity to learn how to brew on a 1bbl system at my local brewery with a friend. Let me tell you that was whole new experience and we did that almost exactly one year. That was 4 years ago and since then my friend opened up his own brewery and now I brew on a 31/2 barrel system. Even going from 5 gallons to 31 is a big difference. I highly recommend anyone interested in brewing professionally to get a job/internship at a brewery. That’s the best route imo. 🍻🍻
Yeah, scaling volume can catch a lot of people out. Especially the time it takes to do things. For instance, chilling and transferring beer can take two hours at this brewery. Something I never experienced on the home level. Cool to hear about other people’s experiences.
As a 14 year Homebrewer thinking of going pro at some point, your videos are very informative.
Glad you enjoy them. Keep after it. If it’s something you really want, you’ll get it.
Thanks for the video
Excellent video! Only thing missing is a shot of the finished product - maybe in your next video you can show one of your previous brews poured fresh from the tap! Killer tunes BTW! Thanks for sharing!
Yeah. That’s a great idea. I typically edit and upload shortly after shooting. I might need to do an update video for the beers. Cheers mate.
Thanks for posting! It was great to get a rough outline of the Stout Setup and some tips for using it!
I am developing the most advanced homebrewing system on the market. Might want to see if you would be interested in testing a pre-commercial prototype this spring or summer
Shoot me some details and I’ll be happy to discuss it.
Never seen that contraption before. Thanks for the video. As a homebrewer, $1800 for a Zahn & Nagel, is way out of reach. :)
Yeah. It’s really kind of a niche tool. Not really necessary but interesting bit of kit if you ever get to the large scale brewing side of things.
Maybe make a fruited sour brewday video
Funny enough I have a cranberry molasses sour in tank currently.
Are you doing kettle sours or Philly sour yeast?
Nice video. How many barrels do you make a year? What’s your top sellers?
At this location, about 150 bbls a year. Best sellers here are a traditional west coast ipa and a Hefeweizen. They tend to always be on tap. They each get brewed around 5 times a year. I did a west coast pilsner recently that sold pretty quickly. May need to do that again.
Any wants/needs to go to a bigger system for more production? If you could start new, what size system would you be looking at?
Subscribed, love these insights and thanks for sharing, cheers 🍻
i learned you should still filter that with a paperfilter to get rid of the yeast, it doesn‘t take that long and you should get a lower more accurate reading ;)
In my experience, it hasn’t been necessary to filter it. I get an accurate enough reading to be on track with what I expect activity to be. I appreciate the tip though and I’ll try it out in the future for sure.
yes fair, during fermentation it‘s not really necessary, just in the end to know where it stopped
Appreciate your willingness to show the Pro Brewer details. Now I can understand why a Pint costs what it does and that you do care. CHEERS!
There is a lot that goes into bringing a glass of beer to someone. A lot more than just whats in the glass. Nothing compares to the feeling of seeing a taproom full of people enjoying a great conversation while drinking your beer though. Cheers!
Nice, Have a nice day Cheers from Norway
Thanks! I have family from Norway. It’s a small world. Cheers.
MOOG"s music my guy you are a legend !! love that song
He’s legit one of my favorite artist. MCM 4 life.
Interesting insight into a real brewery thanks for the content !
Glad you are enjoying it. Brewing is a lot of work but it’s a lot of fun and the payoff is pretty worth it.
Corney kegs just seem easier to work with. I wonder why that design isn't used commercialy?
I use corny kegs at the other brewery. They aren’t good for distributing out to places. And they leak a lot more often than sanke kegs but cleaning them in some respects can be easier. A good keg washing setup is worth its weight imo.
Many thanks for going to the trouble of recording your hard work, it must be a great thrill to know people enjoy the beers you have brewed
Glad you are enjoying the content. It’s a pretty fun thing to do I must admit.
Thanks for the review. At 9:50 you recommend putting the top grain cover on for wheat beers. Why is that important for wheat beers in particular, please?
Wheat doesn’t have a husk on the grain. As brewers we use the husk from the crushed barley as filter media. Since we don’t have that with the wheat, we need an additional filter material. You should add rice hulls or a hulled media but this screen adds another layer of filtering when you vorlauf. I’ve found it to be fairly helpful.
@@TheProfessionalHomebrewe-ug3iq Thanks for the quick reply. I had just completed my first all grain brew on the 35L Gen4. I used the top for the most part, but then it sank - seems to be compressing the grain, so I re-stirred and left it off in the second half. I'd also purchased rice hulls and made sure they were thoroughly mixed in. Thx
I use a Stout too. I whirlpool for 10 mins, then CIP/sanitize fermenter and HEX. Usually gets a tight cone from boil by the time I finish those two things. Then, I usually let some of the hop/trub go through the bottom, then side port til they run clear. I know, losses... but it's better to transfer without the hop pellets! I then run through the HEX back in til I hit 155, then start my whirlpool at 170 for 45 mins. I let that settle for like 15 mins, then repeat the dumps til I have a clear path for good wort to flow through for knockout.
Guessing your a MCM fan ;)
Oh yeah. Best channel on the tube.
Great video👍
Thanks 👍
Great to see a review by a professional, based on lots of product use. Clear and highly informative.
Thanks mate. Glad I could help.
Great video mate, your brewery setup looks great👍 keep up the good work🍻
Thanks bud. I’m working on growing everyday. Cheers.
RAPT portal is the main disappointment for me. It was presented as some kind of “press a button and get a beer” and turned out to be a marketing trick. Absolutely raw software. Unusable. And so I also became a dinosaur who presses buttons manually and I like it )) I agree with all the weak spots except the "pump and heating buttons": I don’t see any problem here. But I like brewing beer at this brewery, it's good for me. Thanks for the tip regarding the whirlpool tube.
I agree. The overall UX with RAPT left me less than thrilled with its performance. But this system is an affordable 65l all in one brewhouse so I can’t fault it too much.
An in-line TC filter will help with the whirlpool, Amazon has a few but several vendors sell them. If you want to add in-line o2, you can always T’ off the material out and add either a small carb stone or just do a tc connected to o2 and push at 1/4 -1/2 lpm.
One question: Would you recommend these units as I got the feeling you were a bit unhappy with a few parts of this product.
I would overall. You are getting what you pay for. There are other all in one systems I think are inherently better but not at this price point. So yes, I do reccomend them if this is your target budget.
Big hop spider? Lol
what yeast strains do you use if you are using non-jacketed fermenters?
We use verdant for our ipa's. kviek for a few ales, nottingham when the season is in our favor. S05 for pretty much everything else.
Cheers to good brewed beers, we just subscribed after your video found us . We love to brew beer grow some hops, make mead and different wines and others on our channel. Stay thirsty friend and brew good beer.
Thank you for providing your experience with this system!