Відео

I Know, it is not about topic, sorry for that, but I would ask you, best way/ways to adding adjuncts(like hazelnut, vanilla, cacoa nibs etc..) to imperial stouts?

Seems like youre breaking down and reassembling the tank prior to cleaning instead of cleaning the Tank, soaking the parts and then reassembling with sanitary methods. seems kinda extra steps and backwards to me.

The card I signed up with last night may have been expired. I will re-enroll with the next podcast if necessary. Thanks again, I enjoy your material and presentation style.

Great information, thanks You must be fun to work with!

Are you resting your pulls or just boiling for Maillard

Just wait and see! It doesn't sound like a failure yet.

If you're adding O2 why do some people purge a fv with CO2 before transferring the wort?

I'm on my second silicone band. I actually wear it full time. It's more comfy.

Get a silicone ring for work.

New cellar(person) here! Thank you so much for your tutorials. I have absolutely zero experience working in a brewery and just started so this is helpful!

I've always wondered this because of kveik. Thanks!

Lallemand saison yeast that is not Diastaticus :)

Wet heat kills almost all. Add a peroxide type to CIP chemicals. When in doubt talk to your chem supplier.

What a waste of (costly) gas! I use an umbilical to equalize head-pressure between sending and receiving tank and fire up the pump, slow running, transferring about a bbl a minute. I make mostly delicate German style lagers and had no flavor, ox or stability issues with this technique in five years.

🍻🍻🍻

What a great question! I wish I had asked that!😂

When you pump the fruit into the cone, how the does the beer pick up the flavor is the fruit just sits below the beer? Do you pump gas in to rouse the fruit?

Robert 😮

Does the grant need to be vented so it doesn’t pull a vacuum on the mash tun?l

I had just viewed a video with a grant used in the brew process, a 5 barrel system and a 20 gallon Spike Kettle i believe it was

I don't have one on our system but I have thought about building one. We use gravity until the flow slows down and then use variable speed pump to gradually continue. My concern is that as the BK level rises it take more pump speed to keep the flow going. I usually transfer @ ~4-5 gpm.

Great information and also the way you bring it across is so informative and makes the creative side think about options. Love the content Adam

NEIPA with Fuggles. Call it “Fuggly AF”

Ya'll crazy for using fuggles like that 😂

Fugg life😂😂😂

Thanks

What’s your method for sanitising kegs then?

Adam, funny enough I've been using what I originally made as a yeast brink, to add things like hop products or adding fruit purees for kettle sours in line to the tank for some time now with a half barrel keg. This works well. I've been professionally brewing for about 5 years on a ten barrel system and it is a great way to do additions in line. Obviously clean and sanitize the keg before hand, then run hot wort in. After that as long as you have a good and healthy yeast and pitch count you will be fine with nothing to worry about. Love that an idea I had is also popping up in the minds of others. Keep making the awesome videos man 👍

I'm hooked! Great stuff. Cheers!

I've not seen the curved pipe in the fermenter. (5:40 mark) How does it work for you?

Mastering the SHPOOOONDING!😂😂

This is why Adam is the GOOOAT!

Hi Adam.. does the beer need to be a certain temp to carbonate beer

If space is the issue, use a commercial tankless water heater. That’s what we use in our two vessel 7bbl system

Hey man! You just described my rotation with Weizen yeast lol. Hefe, weizenbock and an intermediate dampf bier. Cheers!

Fuggle Yeah!

How do you add hazelnut? What is the best way to add hazelnut, coconut, vanilla etc?

Was just listening to an interview with Jamil Zainasheff where he was asked the same question. He said homebrewers misunderstand that their true goal in the business of opening a brewery is more about SELLING beer over making beer. Everyone has a DDH all citra hazy ipa brewed with Pilsner and thiol enhanced yeast, you need to know HOW people will decide to buy yours and if you can’t answer that in detail, your dead. And all that high end new equipment you just leveraged your house to buy is going to end up in a fire sale to the next guy. Check out the Beersmith podcast with Jamil where he breaks down the MARKET that new brewery owners are up against, and how craft beer is shrinking and craft cocktails are the new thing. Scary but important for this question. I like my garage brewery because I make what I want and nothing else. Not something you can do if you got bills to pay

Thanks for the response. 🍻

Thanks for answering my question Adam. Love your work.

Great video, and I'm right here with you on this one - we are opening Auger Brewing later this year, as you know. I will be the brewer and co-owner, but only for a little while (my partner is the chef for the restaurant side). I think that I need to learn the brewhouse as much as a hired brewer does, not only to fine tune the recipes, but also to be able to step in and brew cooperatively with them, take over when they're out, and know the system well enough to fix it when it inevitably breaks. I think anyone who plans to stay an owner/brewer long term will find themselves with rose colored glasses with regard to their own beer quality, as well as becoming overwhelmed with the sheer number of things to do, both of which are dangerous things. There's an old saying: "if you're working IN the business, you're not working ON the business". Very true here, you need space to step back and focus on things from a more macro scale. Also speaking of rose colored glasses, I think having a neutral (and skilled) outside third party review your business plan is critical. "Brew it and they will come" is a dead business model these days. We had our business plan and pro forma reviewed by 3 different people familiar with the hospitality industry, and they picked up so many things that we missed. Also, speaking of outsiders, have a mentor in the business. Homebrewers going pro are babes in the woods, and you need someone who you can lean on heavily as you get yourself up to speed. We have my good friend, a 30-year pro brewer, as our mentor. We bought our system used from him and his partner, and I've brewed with him on his 7 bbl system (identical but larger) many times. He's going to come in and help me for the first half-dozen or so brews to get me familiar again wth everything. Don't rely on the manufacturer to do it for you, once the sale is done, they're on to the next customer, no matter how good they are initially. Friends in this business are like gold - hoard them, care for them, appreciate them, and let them help you and offer you criticism and guidance. Without it, your chances of success dwindle exponentially. This video should be mandatory for all new pro brewers. Love ya, brother!

Question. ​​⁠I do have a question on decoction. How do they physically do this in a large brewery. On home brew scale you take a ladle and scoop the grain out, but on a brewery scale, how do they get the grains out, and where do they boil it so that it does not burn your elements. Where the traditional boiler in Germany and the Czech Republic custom built for it?

Hey Adam! I prop almost every beer from homebrew packs to 2x5Ll flasks -> 100L prop -> 1200L brew. Still experimenting with propagation media recipes but it's been working well

Math is the same as I use for starsan calculations.

Canadian beer prices keeps me brewing. Okay, besides that, I just love brewing beer. Got a Helles fermenting right now.

Our RIMS recircs through a heat exchanger, and direct heat is only applied to the water going through the exchanger. We need it to keep our mash temp up, especially in winter

Column pressure?you should have to compensate in addition to your wetting pressure.

Hey Adam! When you transfer your beer, are you using only Co2? I have been balancing the preasure from fermenter to brite. Then transferring slowly by itself. Then using a pump to push the rest of the way. Can you show your setup for transferring beer, or explain your process. Also, do you think I'm oxidizing the beer by transferring with the pump?

Nuggets of Gold inside that stream of consciousness rambling diatribe, as always, brother! 🍻 Question: I have always heard that you should not add O2 if your wort to the FV is greater than about 80-85 degrees, as this can lead to oxidative risks. Bear in mind this was advice from the late 90's when I started brewing, so it's probably been long debunked by now, but it's one of those things that's just crystallized in my brain. What are your thoughts?

Wort does not need oxygen,yeast needs oxygen.