Just the tip! Just the tip! Just the tip! ................................................. Never worked! BIAB cut 2 hour off my brew day & made clean up much easier!!!! Thank you!
That sous vide magnet hack is great! You can get some rare earth magnets cheap and use them on the outside of your fermenter. They never touch the beer and you double your food grade magnet count.
I love this channel for the practicality side of things. So many channels push the "do it this way, it'll make your beer better" side of things out - with no regard for the hours longer it makes your brew day. Keep it up.
Hell yes I use this too. So easy no watching water, safer. These can do five gallon and there is another big one that can do 30 gallons. Great content.
I've been using a sous vide for my small batches for the past year or so, it's great. A tip if you want to use s sous vide with a brew bag. Get a steel mesh hop strainer, most sous vide sticks fit right into it and it's a cheap and easy way to keep grain and the bag out of it.
Glad that Inkbird Sous Vide stick worked out. I'm going to brew a 1-gallon all-grain oatmeal stout with my folks this Christmas, using that same sous vide stick I got them last year for Christmas.
I don't have a coffee pot but I do have a 1.7L electric kettle with temperature control. I set mine to 175 and use it to sparge. HIGHLY recommend this method.
@@HOMEBREW4LIFE Sweet! Alright, I picked one up and I’ve got a Clawhammer basket on the way too. My DIY propane/sous vide stick Frankenstein system is slowly coming together 🍻
I made a “herms” system with a sous vide circulator. I keep the sous vide circulator in a small pot with the heated water and put an immersion copper coil in the pot. Then I set the temp and recirculate the wort through the copper coil from the mash tun. Works great for controlling mash temps.
This brewing is very simler to me wish i had metal brew bag don't have temp mash thing also i started my yeast dry and now i just give it sniff arfter each brew (sometimes leave in the fermenter for a wk 10 days room temp )then if seems fine i take a cup full for next brew everything starsaned .Voss best yeast I've found as brew hot plus i got no temp control in fermenter just wrap it.Also we had a record drinking beers after 45hrz cuz 300grams of hops 20ltres batch!!! Cheers from Goldenbay NewZealand!
Made me lol legit. Fun stays fresh! I catch your drift on siphoning: does that mean you almost never do secondary fermentations in a carboy? I hardly seeany lately in your vids too.
Speaking of beer. Did you ever grab the two I left on the tab for you at BattleMage? Also, I think my next investment will be the grain basket. I did a Scotch Ale and the bag just tore while trying to get it out.
I have made my electric system with a immersion heater 2k W, but connected to a temp controller that can support 2k W, cuz my ink bird ain't gonna be able to hold that, cheers brajs
Hey CH, quick question about the sous vide magnets and dry hopping. I currently have a beer fermenting where I am using the hop bag with magnets but my fermentation is going ape shit and the krausen is pushing through my blow off tube like crazy which means it is definitely touching the hops suspended under the lid. Have you experienced this? If so, do you think I should carry on and dry hop as normal or should I add some extra dry hops after krausen fall? I am thinking all of this krausen will have blown off a good deal of the aromatics by the time it finishes up and will need a little charge up. Love to hear your thoughts and love the channel. Hope you are enjoying your new digs in the dirty dirty South!
Or, put your sous vide in water the night before...BAM! When you rise, your mash in temp is perfect and you can dough in. No PROPANE...costs PENNIES. Use your sous vide to maintain your mash temp - I also use a pump to recirculate during mash in...no hot spots. I do BIAB full volume brews - no sparging. BRAJ ON!
You ever had a brewery infection you cant find? I've been living in that hell for 6 months now. I've taken everything apart multiple times, scrubbed, soaked in steriliser, rinsed, stsr sanned, repeat! Getting to the point where I'm losing heart in it 😔 i used to like brewing...
@@HOMEBREW4LIFE benzaldehyde. It strips away the hops and malt and gives you almond mostly! I learned it could be due to oxygenation, but i couldnt figure out where from. It was appearing during fermentation, before bottling, so I summised it must be from me stirring the wort with a drill and whisk when doughing in and also before the boil. (I did this to mix it thoroughly for an accurate grav reading) Anyway, i stopped the heavy whisking and it still happens. So i decided to brew a beer kit, to eliminate that side of it. Again, the same problem! So i then got paranoid it was bad sanitation. So everything was being stripped and submerged etc. Still the same problem. Im thinking it is definitely a bacteria infection, but where?
@@noodle845 hey, actual professional brewer here. My number one suggestion would be for you to ensure you're actually assessing your beer correctly. Are you sure you're not incorrectly perceiving diacetyl? When you're doing sensory it's very important to have an understanding of both common off flavors and your sensitivity and perception of all of them, I myself am virtually incapable of perceiving benzaldehyde and as such would need the opinion of someone else to accurately detect it for me. I know this from sensory training, I have no personal experience with actually having these compounds enter my beer. If you do have an infection and it's been 6 months you're either A. Not cleaning your equipment properly, or B. You have compromised equipment. Home brewing equipment can be sketchy but you should have been able to get rid of an infection in less than 6 months (which is why I'm suggesting you may be perceiving diacetyl as benzaldehyde). You've gone through the common culprits, so take a look at your sensory knowledge next, then reevaluate your equipment.
@@elijahlawrence8010 thanks for taking the time to help. Its a good point. The reason i think it is benzaldehyde is because it tastes like dr pepper or marzipan or a cherry bakewell. These all have a strong almond character. But maybe I'm wrong. I have some bottled up from a previous batch, so if i could find a beer somelier, maybe they could tell me what has gone wrong!
@@HOMEBREW4LIFE Hell yeah dood. After all the covid craziness let's get some peeps together and drink good beer and eat some good food. Lots of good places to eat here in the St. Louis area.
never forget... ua-cam.com/video/E49TEWdJkb8/v-deo.html
Yo would you join me make a micro brewery in Bali Indonesia?
"When we cross path, you owe me a beer." Love it! Please come to Hong Kong and I will love to show you our homebrew community over here!
on my way ally!
Just the tip! Just the tip! Just the tip! ................................................. Never worked! BIAB cut 2 hour off my brew day & made clean up much easier!!!! Thank you!
You really like that Magnum yeast. Great tips! Cheers!
it was a paid promotion..
And great looking t-shirt!
We shop at the same store!
That sous vide magnet hack is great! You can get some rare earth magnets cheap and use them on the outside of your fermenter. They never touch the beer and you double your food grade magnet count.
You guys rock! I’ve been brewing off and on again for 10 years. Your channel totally got be back into brewing again. Cheers
Glad to help, cheers Tony!
Me too
I owe you a beer!! A thumbs up will have to do for now.
Happy Holidays Musty!
I love this channel for the practicality side of things. So many channels push the "do it this way, it'll make your beer better" side of things out - with no regard for the hours longer it makes your brew day. Keep it up.
Cheers Alex!
Love the hacks Braj! I've never used Magnum yeast but I heard it gives off a rubbery flavor, lol... Cheers amigo!
It's so good!
The sous vide is the biggest brain level up to brewing I've heard of.
Hell yes I use this too. So easy no watching water, safer. These can do five gallon and there is another big one that can do 30 gallons. Great content.
thx for the love Barber!
I've been using a sous vide for my small batches for the past year or so, it's great.
A tip if you want to use s sous vide with a brew bag. Get a steel mesh hop strainer, most sous vide sticks fit right into it and it's a cheap and easy way to keep grain and the bag out of it.
Glad that Inkbird Sous Vide stick worked out. I'm going to brew a 1-gallon all-grain oatmeal stout with my folks this Christmas, using that same sous vide stick I got them last year for Christmas.
best thing ever! (if it fits your system..)
Good stuff. I especially like the magnetic hanging dry hop bag idea.
I haven’t done a sous vide mash in a while. It does work great.
Happy Holidays Larry!
@@HOMEBREW4LIFE I found this idea interesting as well. Is there any quality concerns about the hops sitting there though? Do they go stale at all?
As a homebrewer and massive Metroid fan, cheers
samus 4 life braj
Excited to see how that clawhammer basket works for you!
me too braj!
Claw hammer !! 🤘🏻
video out next week!
Love the content!! MBCs all around 🍻🍻
Always!
Dry Yeast 4 Life! I never use a liquid strain if there is a comparable dry stain available. It's silly, IMO. Great tips and video as usual!
Glad it was helpful!
The coffee machine trick is genius. I was about to throw mine away. Guess I’m moving it to the brew shed now. Beers up!
Don't throw it away! it's always a mini sparge system
Good 5 Hacks🍺🍺🍺 Feliz Natal☃️☃️☃️
Feliz Navidad!
LOVE IT! I use the magnet dry hop technique because of you BRAJ!
hell yeah Jus.. happy holidays braj!
The magnets tip is awesome !!
Gonna use it on next brew.
Go for it!
I don't have a coffee pot but I do have a 1.7L electric kettle with temperature control. I set mine to 175 and use it to sparge. HIGHLY recommend this method.
the magnets tip just blew my mind, def will do this next time
Cheers Fedz!
Good hacks! Nice and simple. How can you go wrong?
Cheers Kevin!
This one was so informative…make more never be upset brother …iam with always with u
Cheers Sheik!
Looking forward to that clawhammer basket vid!
You and me both!
Great tips! I’m checking out the Ink Bird Sous Vide stick right now!!!
Hey you got a link for that thing?
amzn.to/3H8ZAAx Rocking your tshirt right now btw
@@HOMEBREW4LIFE Sweet! Alright, I picked one up and I’ve got a Clawhammer basket on the way too. My DIY propane/sous vide stick Frankenstein system is slowly coming together 🍻
Yo! i can send you one of mine. I have 3. Shoot me your address
@@HOMEBREW4LIFE seriously?! You don’t have to do that! I don’t mind picking it up myself!
Killing it with the video out put! Happy holidays CH!
Happy Holidays TL!
Solid hacks!
Cheers Wayner!
INKBIRD 4 LIFE 🤘🏼Happy new year my dude
Cheers braj!
I made a “herms” system with a sous vide circulator. I keep the sous vide circulator in a small pot with the heated water and put an immersion copper coil in the pot. Then I set the temp and recirculate the wort through the copper coil from the mash tun. Works great for controlling mash temps.
Sounds great!
I owe you many beers, sir! Cheers for all the money saving tips!
Happy to help!
Killing it dude, these are great tips.... Cheers Braj!
Happy Holidays J!
I used the magnet tip today for my brew day since you mentioned it in a previous video, worked like a charm!
Great to hear!
DUDE the sous vide idea just blew my brains out. Too late for Amazon wishlist for Christmas, gonna add for my birthday in like 3 weeks ;)
Happy birthday! I'm 1/4/85
@@HOMEBREW4LIFE I’m only a few days behind ya, my fellow Capricorn
This brewing is very simler to me wish i had metal brew bag don't have temp mash thing also i started my yeast dry and now i just give it sniff arfter each brew (sometimes leave in the fermenter for a wk 10 days room temp )then if seems fine i take a cup full for next brew everything starsaned .Voss best yeast I've found as brew hot plus i got no temp control in fermenter just wrap it.Also we had a record drinking beers after 45hrz cuz 300grams of hops 20ltres batch!!! Cheers from Goldenbay NewZealand!
Happy Holidays Peter! Cheers from San Diego!
I prefer bucket with no spichet. No leaks and cleaning spichet is the worst part of cleaning after fermentation.
Cheers!
As always great video CH!
Thanks again!
I'm looking forward to seeing you brew with the Clawhammer basket. I've
been wanting to get one. Merry Christmas CH!
Same to you!
Some seriously good tips in this video, never thought of using a coffee maker for my sparge water. Cheers!
Glad it was helpful!
Hacks are Life, thanks hermano 🍻🍻🤙🏼
Cheers you braj
The inkbird could be good for 2-3 gallon test batches. Ferment in half kegs. Before going big on a new recipe
Great idea!
Made me lol legit. Fun stays fresh!
I catch your drift on siphoning: does that mean you almost never do secondary fermentations in a carboy? I hardly seeany lately in your vids too.
Correct. I never do secondary. That's what corny kegs are for :)
@@HOMEBREW4LIFE Huh. You're like a hairy Buddha.
I shall ponder over that.
Sounds fair!
Hey just curious as to your use of buckets for fermenters. Are they 5 gallon buckets you're using? Is there sufficient head space for krausen?
Yes
Runner at 1:44 needs a beer.
Irie!
nice catch!
Happy Xmas from Ireland CH
Cheers from San Diego RQL!
So for a 10 gallon batch using a basket how much water do you use? So basically you don't need the cooler correct.
Cooler? Probaby 13 or 14 gallons for a 10 gallon batch. The grain will soak up a couple gallons and then you'll lose some liquid during the boil
I forgot the term brain fart when your soaking the grain in the cooler
Kveik for life.
that's right!
Hey H4L, can you tell us what mods you have made on your foundry? Thanks!
none. Cheers!
Moving to a 30 gallon kettle for 20 gallon batches next year!
hey now!
@@HOMEBREW4LIFE only having 10 brew days a year sounds like a heck of a lot less work!
Can you use the inkbird sous vide on wort?
oh yeah!
Very useful, thank you. Do you have a link to the stainless mesh bag at 3:10? I need one for a totally unrelated project
check out clawhammer's website. Cheers!
Damn, I love kveik too. Have you ever tried kveik on your older recipes? Did you notice a difference in taste?
I haven't
Magnum yeast has to be my favorite
Samezies!
What size is the kettle your using with that suas vide machine?
8 gallon
When using a bucket fermenter do you just use the spigot for transferring as opposed to a siphon then?
Correct!
Magnet trick is pretty legit brahj
my fav!
How long have you been using the same magnets? I'm curious to know if the Impact of the PH has on the silicone.
I wouldn't worry about it unless your dry hopping your sour beer. Cheers Johnny!
You ever have leak issues with the bucket spigots? My current one is def leaking a tiny bit, just enough to be a bother.
I haven't. I like that they can kinda bend unlike stainless steel
You guys should do a drawing to win a kegging set up and let me win it! I'll do sooo many mbc's!
Pass!
@@HOMEBREW4LIFE love you guys! Keep up the great work!
Quick question, with the mash basket, do you get same efficiency with wort flowing out the side vrs trickling down through the bottom
great question and it all depends how much you manually recirculate. Cheers Braj
Speaking of beer. Did you ever grab the two I left on the tab for you at BattleMage? Also, I think my next investment will be the grain basket. I did a Scotch Ale and the bag just tore while trying to get it out.
I have not! Sounds like I do for a mage trip. Cheers Eric!
I have made my electric system with a immersion heater 2k W, but connected to a temp controller that can support 2k W, cuz my ink bird ain't gonna be able to hold that, cheers brajs
H4L approved!
CH slingin' big tips.
Wanna come on tomorrow?
@@HOMEBREW4LIFE absolutely.
Ok, got you down braj!
Hey CH, quick question about the sous vide magnets and dry hopping. I currently have a beer fermenting where I am using the hop bag with magnets but my fermentation is going ape shit and the krausen is pushing through my blow off tube like crazy which means it is definitely touching the hops suspended under the lid. Have you experienced this? If so, do you think I should carry on and dry hop as normal or should I add some extra dry hops after krausen fall? I am thinking all of this krausen will have blown off a good deal of the aromatics by the time it finishes up and will need a little charge up.
Love to hear your thoughts and love the channel. Hope you are enjoying your new digs in the dirty dirty South!
Good question but I think ur ok either way! 🍻
@@HOMEBREW4LIFE thanks for the quick reply! I think I may end up just doing an extra ounce of dry hops and call it a day.
Send me beer is my line!
carrier pidgeon is on route!
Or, put your sous vide in water the night before...BAM! When you rise, your mash in temp is perfect and you can dough in. No PROPANE...costs PENNIES. Use your sous vide to maintain your mash temp - I also use a pump to recirculate during mash in...no hot spots. I do BIAB full volume brews - no sparging. BRAJ ON!
EXACTLY
Wicked
CHEERS KIWI!
You ever had a brewery infection you cant find? I've been living in that hell for 6 months now. I've taken everything apart multiple times, scrubbed, soaked in steriliser, rinsed, stsr sanned, repeat! Getting to the point where I'm losing heart in it 😔 i used to like brewing...
you have to notice the off flavor first: sour, buttery, cream corn, rank, etc. And then go from there.. Keep me posted Noodle
@@HOMEBREW4LIFE benzaldehyde. It strips away the hops and malt and gives you almond mostly! I learned it could be due to oxygenation, but i couldnt figure out where from. It was appearing during fermentation, before bottling, so I summised it must be from me stirring the wort with a drill and whisk when doughing in and also before the boil. (I did this to mix it thoroughly for an accurate grav reading)
Anyway, i stopped the heavy whisking and it still happens. So i decided to brew a beer kit, to eliminate that side of it. Again, the same problem! So i then got paranoid it was bad sanitation. So everything was being stripped and submerged etc. Still the same problem. Im thinking it is definitely a bacteria infection, but where?
@@noodle845 hey, actual professional brewer here. My number one suggestion would be for you to ensure you're actually assessing your beer correctly. Are you sure you're not incorrectly perceiving diacetyl? When you're doing sensory it's very important to have an understanding of both common off flavors and your sensitivity and perception of all of them, I myself am virtually incapable of perceiving benzaldehyde and as such would need the opinion of someone else to accurately detect it for me. I know this from sensory training, I have no personal experience with actually having these compounds enter my beer. If you do have an infection and it's been 6 months you're either A. Not cleaning your equipment properly, or B. You have compromised equipment. Home brewing equipment can be sketchy but you should have been able to get rid of an infection in less than 6 months (which is why I'm suggesting you may be perceiving diacetyl as benzaldehyde). You've gone through the common culprits, so take a look at your sensory knowledge next, then reevaluate your equipment.
@@elijahlawrence8010 thanks for taking the time to help. Its a good point. The reason i think it is benzaldehyde is because it tastes like dr pepper or marzipan or a cherry bakewell. These all have a strong almond character. But maybe I'm wrong. I have some bottled up from a previous batch, so if i could find a beer somelier, maybe they could tell me what has gone wrong!
You still doing Discord? I can’t find a link that isn’t expired to join. And you don’t have it on your links in your most recent videos.
discord.gg/ugqTeYxw
I need some Magnum yeast.
works 60% of the time (all the time)
Hell yeah I owe you a beer or 6. Be proud to to have a few pints with you.
let's line it up Ern!
@@HOMEBREW4LIFE Hell yeah dood. After all the covid craziness let's get some peeps together and drink good beer and eat some good food. Lots of good places to eat here in the St. Louis area.
Deal!
This is the Konami code for brewing!
lol! Cheers Pat!
so I married an Axe Murderer??...lol.....awesome
nice catch!
If we ever cross paths in real life by UA-cam ears!
Cheers Sunny!
I’m your huckleberry.
promis?
If we cross paths in real life I'll buy you a beer. But if we cross streams it would be bad. Life as we know it would cease to exists.
that's fair.