Відео

They make amazing stouts ❤️❤️🍻

@@Beerstories I've actually made a home brew recipe that's a Moersleutel tribute stout. Just need to brew it now.

@@TheVindalloo That's awsome!

Well, but it matters. Especially for very hoppy beers. But the beers can still taste great, so this would also be one of the last details to attend to. The beer could have just been a little better. Especially shelf life...

It’s really a great and easy to drink beer 😊

First sparge is 65deg c so I won’t destroy any enzymes 😊

Thank you so much ❤️ That really means a lot 😊 Ues, the same apply to pressure fermentation. I always set the pressure to 0,5 bar or 7 psi. Too much pressure stresses the yeast. But it will also create less esters and that’s why you can ferment at a little higher temp and get a little faster fermentation. But it’s always better to give it the proper time 😊 When fermentation slows down, you can add a little pressure, so it will carbonate naturally. Check out this guide on setting the right pressure according to temp: beerstories.dk/index.php/en/gudies/co2-table-for-carbonating-and-serving

@@Beerstories Thx a lot for your Replay! As a new brewer it is much appriciated. Im fermenting my first beer at the moment. Hopefully it Will become a Oktoberfest festbier style lager. I use a farmzilla but was confused regarding the pressure. Some brewing channels recomend 5psi for 1-2days then rise to between 10-14psi intill the end. I started fermenting yesterday at 5psi but turned it upp to your recommendation. Env temperatur is about 18C. Will the 7 psi be enough to avoid bad flavours? Thanks again!

@martinandersson248 Pressure ferment just lowers ester 😊 You can still create off flavors 😊 But yes, you have to adjust pressure according to temp to get the right carbonation. 12-14psi sounds right for some beers

Thanks 😊 I don’t know about PBW…

Yes, that would be a good idea 😊

Osmosis is the movement of water 😊

Hi, I would use 2ml per liter glycerine and about 300g of lactose. You can use my converter if you don't use metrics ;) beerstories.dk/index.php/en/gudies/converter-tool

@@Beerstories thank you for the quick response

@@stevegerla8894 You're welcome :)

Cool, just go for it and see what happens 😊

Thanks, you’re very welcome 😊 You can use fresh, but there is a weight ratio that’s not correct. So you have use a little more. Maybe double… Fresh fruit often gives a little tartness, I think. I don’t get the same from dried fruits, but it might just be my BIAS running away with me, because the dried once are sweeter… 🤷🏼

Thanks 😃 Yes, it will take a couple of years. You risk washing away the good things 😊 Just make sure there aren’t any visible dirt og insects. Hops are a preservative in themselves. That's why we add them 😉 And then it was quickly discovered that the bitterness and flavor were also good 😉 I would never dryhop with fresh hops, though…

Dehydration helps prevent organisms on the cones from infecting beer, plus hops are naturally anti-microbial so I think the risk is rather low.

That’s true 😊 Not mich can survive dehydration, so it is the best way 😊

I don’t use HDPE containers. Only steel. But no, I always cool my wort.

@@Beerstories Pll where I live, fill a cube all the way and then dump it in a swimming pool for an hour!

@@zt7489 That's cool :) And alternative ;)

Yes you can no chill into a keg no problem. Make sure to push 3-4 psi of CO2 on top of sealed hot wort. When it cools you still be slightly pressured instead of vacuum. Then release pressure and push O2 through the beer out line into the cooled wort for 10 seconds. Close prv and shake keg, then pitch.

Yes, that's really important to push some co2 in there to avoid vacuum, so it won't implode :)

Røde Go II. Wireless bluetooth just connected to my phone 😊 Very simple setup 😊

That 😃🍻 Yeah, just do it 😊 It’s not that compplicated and even more easy if you use Inkbird 😊

Cool 😊

Hi, use a little less water to sparge and the keep reading SG to see when I hit OG. And after the boil I do final adjustments 😊

Thanks for a great comment :) I have a baloon too. But so few people think of this and doesn't take the few steps to make a little bit better beer :)

Thanks, glad you found it useful 😊

Sorry, nu er den offentlig 😉

@@Beerstories Takker. Det ligner en øl, der skal prøves🍻😀

@krisserkt Det er absolut ikke dårligt 😉

Thanks for a great comment 😊

Thanks 😊 And you’re welcome 😊

Mine works fine. I would contact him directly and ask. There is also a good website eith documentation. But write him! He is always good at helping 😊

Thanks 😃🍻

Yes, also good advice 😊 💪🍻

I thought about somekind of fimter or a jar to collect foam, but woth enough headspace, it hasn’t been a problem so far 😊

Thank’s that is a good tip 😊

You can also get a ball lock gas post at the top with a small piece of silicon around the shaft. Then when you tighten it seals. Use ball lock to blow off tube, then when finished and transfer simply attach the gas

That’s also a good idea 😊 I primarely use a pressure fermenter now 😊 But that is some solid advice to make a setup like that better 😊

Yeh I admire your channel mate, you clearly have a great understanding of brewing. Figured the comments may help someone else who watches the vid. Pressure fermenter all the way now though, I brew without pressure and just add for the spunding at end or cold crash for hoppy beers. I had a setup like that for a couple years getting gold medals, worked well but always good to reduce the risk of oxidation though

Exactly 😊 Thanks for sharing and for the compliment 😊

I don’t of any right now…

Thanks for tour nice comment 😊 It’s really great to hear that you find it usefull 😊

Det kan du ikke rigtigt. Du skal karbonere som normalt og så lægge ca 0,3% til alkoholstyrken

Thanks ❤️ Views are slowly growing, but it just takes time 😊 Nova is more clean, less sulphur. It should also have less diacetyl, but I don’t get that from w34 either. It’s a matter of giving it time to clean up

Thanks 😊 I’m glad I can inspire 😊

Thank you! 💪 I’m glad I can help 😊

Yes, that is a very cool thing 😊

Straight to keg 😊 And have the keg really good purged and try to do an oxygen free transfer 😊 Then cold crash and force carbonate at the same time. The first beer will be hazy, but then it clears up. And you could add galetine if you want it super clear 😊

Thanks :)

Yes, that is absolutely the best thing to do 😊

Thank you so much 😊 Means a lot 😊

Thank! 😃💪 That means a lot 😃🍻🍻

If you sugar carbonate the yeast should eat up the oxygen. The best thing you can do is keg the beer. Try and see this: ua-cam.com/video/ii2VSfUvoXs/v-deo.htmlsi=YvThFwySz72qk7Zb Or this one: ua-cam.com/video/dXv_zuk60oA/v-deo.htmlsi=GM-dP_XKZmZZ9BUE

@@eluthriastarise1770 An additional point on carbonation. If you cold crash in the bottle how long does it take to carbonate? Carbonation at cold temperatures must take forever.

Yes 😊 On my 2 roller it does 😊 Less flour

You can’t trust wiki to give the whole explanation. I don’t know what caused the Lake Nyos disaster, but CO2 is only half of it. Weather and other problems must have played a big factor. And it only takes 2min to sufficate. It will probably takes longer for gasses to mix in such a large CO2 cloud. But it is a fact of science that gasses mix and act as they filled out the space alone. John Dalton (1766-1844) was a British physicist and chemist. He introduced the concept of atomic weight but is perhaps best known for formulating Dalton's law: "The partial pressure of any gas in a mixture of gases is equal to the pressure that it would exert if it occupied the entire space alone. The sum of the partial pressures of all the components in the mixture equals the total pressure of the mixture." In other words, each gas spreads uniformly in space regardless of the presence of other gas molecules - "light" and "heavy" gases mix uniformly and not in layers. Liquids will layer, but gasses wont.

It is in the very definition of a gas that it is made up of rapidly moving particles. Unless you freeze gas to absolute zero (-273°C), it will move around and mix. ua-cam.com/video/g2r8-OXoI_A/v-deo.htmlsi=iVBeBvNoVkCt4xwl

Yes, always store beer cold 😊 Dark, strong beers can be stored at room, but the oxidation and staling happens 3x faster.

I tried this with counter pressure filled bottle stored in room temp for 3 weeks vs stored cold. It's a night and day difference. I could drink it but it was way worse. Store hoppy beer cold.

Thanks 😊 Yes, the sugar one was kept 10 days at room temp 😊

Tap and a bottle filler directly from the tank with a little pressure to male shure no oxygen gets in 😊

For me or newer systems?

Thanks 😊 I do a double mash because I can’t fit that large a grainbill in my system

You’re right. I should have made it more clear that my interest actually was on the different between the kegged and the bottled once that were kept cold 😊 The difference there must be oxygent. The one stored warm is part oxygen and part temp, so you’re totally right about that. On saterday I’ll compare sugar carbonated beer with counter pressure filled and also one directly from the keg. So that would be oxygen as a variable

Thanks :)

Thanks 😊 Yes, for sure! I almost always use nutrients, but I didn’t with this one. I kust brewed a west coast pilsner that was almost just as lean and there I used nutritions 😊