Love the idea of the magnet hop bag, but have a couple questions... We're supposed to keep hops refrigerated until use, and in a sealed bag. What are the downsides to leaving them unprotected in a mesh bag for an extended period of time? You want a lot of oxygen in the fermenter when you close it, so I'm assuming the hops are exposed to a bunch of O2, but does that matter if they haven't been broken down yet? Seems smart but I feel like I don't understand the overall effects of that on the hops.
Good question actually, and you are correct in trying to keep hops from oxygen exposure as long as possible. However a few hours of exposure to some air in the fermenter is fine. Remember as soon as fermentation begins, the oxygen in the fermenter headspace is pushed out the airlock and replaced by CO2, so the freshness is still preserved I believe.
That kinda defeats the whole purpose of trying to lower exposure to oxygen. At that point you may as well just open the lid and throw the dry hops in directly and thr close it again.
@@TheApartmentBrewer not really. The co2 will push out all the oxygen introduced. The yeast will deal with the rest of o2. Also what you say is basically biotransformation dryhopping. I didn't say you should dry hop right at that moment. You dry hop right when you need not when you switch the lids.
Ah I misunderstood your comment earlier then. You're saying to wait until there is positive CO2 pressure in the fermenter and then take the hops out of the package, set them under the magnet and replace the lid and then in my case wait until the right time to remove the magnet and drop them in. That's pretty clever and makes a lot more sense, and would be very useful for future NEIPAs.
I haven’t dry-hopped in ages because I don’t want the minor inconvenience of sanitising and risking oxygen exposure. Your magnet trick is genius. I’ll become a dry-hopper again.
Why is hanging open hops in a bag over wort for a week ok? Surely that exposure to oxygen (well, will become carbon dioxide) is still horrible for the hops. It’ll send them cheesy. I just saw your reply in another question. Fair enough.
Glad you saw my reply to the other comment, I don't think any staleness came through in the hop flavor and aroma. That would be apparent if they staled, right?
TheApartmentBrewer yeah you’d think. It would be good to brew a different beer with a sacrificial magnetised hop bag. Open the fermenter after a week, remove the undropped hops and then do an aroma comparison to a freshly opened pack (that you intend to add to the beer). Do a double dry hop if the ‘magnet’ hops are not stale.
What I love about your videos is that you wear a Union shirt for most of them. I live about 25 minutes from Union. Of course I like your videos for other reasons but the Union connection is awesome.
Cracking video fella. Love the way you work around problems.. thinking on your feet. The magnet idea I will be trying on my next dry hop. I'll be adding this recipe to my list 👍 Keep up the good work and stay safe, best regards.
Rek-lis, now that's a nice place to visit. Certainly looks like you did a good job with an apartment brewing set up. Just discovered your channel today, am binge watching and subbed.
Fairly new brewer from India. I subscribed to your channel about 5 months ago and your detailed explanation of every step is the best I've seen on UA-cam. I've learned so much watching your brew sessions. Thank you and cheers from India 🇮🇳
I love your videos, you never let the mechanics of the brew stop you from making good beer. I also love the first seconds after you first taste the beer. Your face is very expressive. When you explain how you feel about the beer's taste, I already have a good sense of the tone of what you're going to say because of the face you make! Seems like a truer and honest assessment because of that. Your videos are wonderfully relaxing and interesting to watch! Please keep making them! (PS that opening shot seemed to be more about the couch than you, and why not always use the lav mic?)
Thanks for the kind words! I'm very happy you enjoy my content. Appreciate the feedback too, I am in the process of messing around with different angles/lenses and other characteristics of videography. Cheers!
I'm.doing my first all grain soon in a keggle,picked up a 23 inch plate chiller that does a one pass from post boil(80°) to pitch (18°c)from my 10000 litre back yard water tank,I've been looking for a good grain bill to do first up and I have a pound of galaxy I bought on special in the freezer . I picked up 25 kg sack of quality 2 row base malt from local brew shed ,think I'm just going with it and the flaked oats in the same batch size as you did here. I'm going to do the same additions as you did with galaxy ( possibly Goldings for bittering at start). I've done extract and Steeped additions for ten years. I have a brew freezer that just fits 2 fermenters hard up against each other diagonally. Most of my brews that stood out as better beers were pitched at exactly the temperature I wanted and held with the inkbird. I wasted a tonne of money dry hopping extract brews to little affect. I've also got the magnets but haven't employed them yet ,but all the advice I'm seeing is don't open the fermenter. I'm really hoping to get a galaxy smash is all,no amount of dry hopping in the past resulted in anything akin to the hop forward aromas and flavours I was after. I am also fabricating a brew in a bag metal table set up that will have everything bolted down,ie pumps,chiller etc. I've got my last 2 extract brews in the freezer now at 12° for 3 weeks ( two lagers) Coopers European lager ( hersbrucker hops)great drop after extended time. And Morgan's blue Mountain lager,another unique flavour profile. Seeing as I will only be doing one fermenter with all grains, I'm going to fill the second with water and use it as thermal mass and inkbird temperature control at 18°. I hope those hops come through for me this time. My dry hop additions tend to fade pretty quickly. Cheers from Australia 🇦🇺 👍
I like your idea for a closed transfer. I’ve had some problems with oxygenation on my hazy IPAs-They ended up way darker than planned and they lost their hop freshness/aroma way earlier than they should have. It seems like this style is so much more susceptible to oxygen than others.
Anything hop forward or pale and delicate is going to be vulnerable to oxygen, so if you have the ability to, its always better to do a closed transfer for those styles of beer. Hazy IPAs are at the top of the list. The large amount of dry hopping and flaked grains in the mash tend to make them stale quickly.
Awesome video! I'm a newbie who is going to try to make the 5.5 gallon Overload recipe this weekend. One question I have is at 27:26 you talk about adding Galaxy to replace Citra to I think reduce bitterness and make the beer more drinkable. How would this be done in this double IPA or a single malt? You say to use Galaxy the late boil and dry hop with Citra - can you please clarify this given the 5.5g recipe posted above?
Great vid again, when i circulate my mash its always via my boiler with an inkbird set at mash temp so no need to watch, and mash always within tolerance 👍
Hey man love the channel. Just to let you know Im doing a 2 1/2 G straight DIPA Galaxy today but now I think I’ll take your advice and DryHop it with the Simcoe like you said. But what do you really lean towards? The Simcoe? Or the cascade? Or maybe an El Dorado?Great video. TY
All of those would be awesome, but you probably want to go with Simcoe or El Dorado if you want to dry hop with them. Cascade can be great as a delicate dry hop but in my experience can get grassy in the dry hop (in a good way, just may not work well with Citra's fruitiness)
Ooo beautiful color! Sounds like an excellent Citra fruit bomb! When I brew the style I put my first addition at 10min then start with whirlpool additions. I do my first dry hop at high krausen then one at krausen drop then about 2 days before bottling. If you are looking at a cool hop to try out look at Samba. MoreBeer carries it. LOVE THAT HOP for NEIPA or Smash.
Thanks! I purposely skipped the biotransformation dry hops on this one just out of curiosity but it probably would have made it juicier still. It would be very easy to turn this into a full on NEIPA just by changing the yeast and hop schedule. I'll keep an eye out for those hops, cant say I've heard of them actually.
This was a great video! regardless of the dilemmas...7.8% is a great ABV outcome even with the questions on the efficiency...you did a great job keeping that up and Im sure you cussed a few times or more! LOL :) I would have...but really enjoyed this! that beer was really pretty, nice color and head! cheers! have a good day!
I like the magnet idea - I assume the magnet idea would work attached to a corny keg lid with a ss object on the other side? any idea where I could a magnet like yours?
Great video. I just kegged a similar beer. My only difference is I added Simcoe in the dry hop. I wanted to do a starter but I was out of DME(next time). I agree with you on Galaxy. I’m going to do a galaxy smash next.
Great video.. I thought i was the only one who had a huge issues while brewing. I had a stuck sparge that took nearly an hour to unclog it. But finally got it unstuck..
Love the Union College Frozen Four T-shirt. I had tickets to this past years Frozen Four in Detroit. My travel coach played for Union in the mid 1990's. I have a Robobrew III and not sure If it would handle the full grain build. How would you scale this down a little as I'm only a year into home brewing?
Awesome connection to the school! To answer your question you could probably take a few pounds or so of grain out and make up the gravity difference with either extract or sugar, or a longer boil.
I did do a closed transfer actually, I mentioned it during the FG clip, but no worries it's a long video so sometimes those details arent super obvious
Its actually very simple. About 2 days before brew day, create a 1.040 gravity unhopped wort of your desired volume, and pitch your yeast packet into it. It helps to have a stir plate but if you dont, frequently swirling or shaking it helps with yeast growth. I usually use propper yeast starter wort which is just a can you can buy and makes it even easier.
Thanks for this video - will be adapting a version of this recipe for sure! As a fellow apartment/condo brewer, I'm curious what do you end up doing with all your spent grains?
Love the videos! I'm going to try your recipe, but I was wondering if you could help a new brewer out. I watched your video on water treatment, but not 100% on the exact amounts. I did figure out the ppm was equal to milligrams per liter. Since I'm not in your area can you help a brother out with the water profile for distilled water?
Yes, ppm is equivalent to mg/L. If you're starting from zero ppm in everything, I'd add 3g of calcium chloride 2g Epsom and 4g gypsum to about 10 gal to get you a decent starting point
It was a 5.5 gal batch, and I think my tweaks would have been to bitter with warrior or simcoe instead (if I wasnt going for the whole single hop thing). The malt profile is pretty good for a DIPA though I think!
Lol at everything going wrong on brewday. We're circling back around to that "Best Coast" style IPA (review video coming soon!) and I agree that it is the superior expression of an IPA. Nice clean bitterness plus tons of hop flavor and aroma and juuuust enough malt to make it interesting. I really like your Galaxy/Citra idea and may have to steal it.
Nice! Im gonna have to check it out for sure. I think there's definitely good things in both coasts' versions of IPA, but I seem to always find myself reaching for west coast styles more! Please do steal the idea and let me know how it goes Haha.
What are the chances we both release a citra DIPA video in the same week? Lol Cheers to that! Also - curious why you went with more sulfate than chloride? I’m used to hearing 2 parts chloride to 1 part sulfate.
Hahaha I saw that!! We both have good taste haha. The reasoning on the water profile is that I wasn't actually targeting an NEIPA at first. I was actually going for more of a West Coast/East Coast blend and targeted the West Coast water profile. Therefore having a higher sulfate to chloride ratio brought out more of the bitter, brighter characteristics of the hops. I think it still turned out reasonably juicy despite that.
Fala parceiro , seus vídeos são muitos bons vc detalha bem seu trabalho agradeço seus esforços para nos ajudar a chegar mais longe , só peço que simplifique um pouco para ficar mas curto , quando vinher ao Brasil e só dá um alô que pago umas boas cervejas para você , Abraço !
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Love the idea of the magnet hop bag, but have a couple questions...
We're supposed to keep hops refrigerated until use, and in a sealed bag. What are the downsides to leaving them unprotected in a mesh bag for an extended period of time? You want a lot of oxygen in the fermenter when you close it, so I'm assuming the hops are exposed to a bunch of O2, but does that matter if they haven't been broken down yet? Seems smart but I feel like I don't understand the overall effects of that on the hops.
Good question actually, and you are correct in trying to keep hops from oxygen exposure as long as possible. However a few hours of exposure to some air in the fermenter is fine. Remember as soon as fermentation begins, the oxygen in the fermenter headspace is pushed out the airlock and replaced by CO2, so the freshness is still preserved I believe.
@@TheApartmentBrewer you could also use 2 lids. Once the active fermentation started you just swap the regular lid with the one with the hops
That kinda defeats the whole purpose of trying to lower exposure to oxygen. At that point you may as well just open the lid and throw the dry hops in directly and thr close it again.
@@TheApartmentBrewer not really. The co2 will push out all the oxygen introduced. The yeast will deal with the rest of o2. Also what you say is basically biotransformation dryhopping. I didn't say you should dry hop right at that moment. You dry hop right when you need not when you switch the lids.
Ah I misunderstood your comment earlier then. You're saying to wait until there is positive CO2 pressure in the fermenter and then take the hops out of the package, set them under the magnet and replace the lid and then in my case wait until the right time to remove the magnet and drop them in. That's pretty clever and makes a lot more sense, and would be very useful for future NEIPAs.
I haven’t dry-hopped in ages because I don’t want the minor inconvenience of sanitising and risking oxygen exposure. Your magnet trick is genius. I’ll become a dry-hopper again.
Homebrew forums are full of geniuses haha, I merely copied the idea. Cheers!
Why is hanging open hops in a bag over wort for a week ok? Surely that exposure to oxygen (well, will become carbon dioxide) is still horrible for the hops. It’ll send them cheesy.
I just saw your reply in another question. Fair enough.
Glad you saw my reply to the other comment, I don't think any staleness came through in the hop flavor and aroma. That would be apparent if they staled, right?
TheApartmentBrewer yeah you’d think. It would be good to brew a different beer with a sacrificial magnetised hop bag. Open the fermenter after a week, remove the undropped hops and then do an aroma comparison to a freshly opened pack (that you intend to add to the beer). Do a double dry hop if the ‘magnet’ hops are not stale.
That's a great idea, which definitely would clear things up with this. I'll let you know if I try it, or maybe someone else here will.
What I love about your videos is that you wear a Union shirt for most of them. I live about 25 minutes from Union. Of course I like your videos for other reasons but the Union connection is awesome.
Awesome! Yeah its my alma mater and hence I have 3000 college T-shirts haha. Had a great time going to school there.
Cracking video fella. Love the way you work around problems.. thinking on your feet. The magnet idea I will be trying on my next dry hop. I'll be adding this recipe to my list 👍 Keep up the good work and stay safe, best regards.
Thanks, you stay safe too, and thank you for watching! I hope the brew goes well!
Dude the magnet trick !
Rek-lis, now that's a nice place to visit. Certainly looks like you did a good job with an apartment brewing set up. Just discovered your channel today, am binge watching and subbed.
Awesome! Welcome to the channel and I hope you continue to enjoy the content!
Fairly new brewer from India. I subscribed to your channel about 5 months ago and your detailed explanation of every step is the best I've seen on UA-cam. I've learned so much watching your brew sessions. Thank you and cheers from India 🇮🇳
That's awesome, and thank you very much for the kind words! I'm glad I can help introduce you to a great hobby!
I love your videos, you never let the mechanics of the brew stop you from making good beer. I also love the first seconds after you first taste the beer. Your face is very expressive. When you explain how you feel about the beer's taste, I already have a good sense of the tone of what you're going to say because of the face you make! Seems like a truer and honest assessment because of that. Your videos are wonderfully relaxing and interesting to watch! Please keep making them! (PS that opening shot seemed to be more about the couch than you, and why not always use the lav mic?)
Thanks for the kind words! I'm very happy you enjoy my content. Appreciate the feedback too, I am in the process of messing around with different angles/lenses and other characteristics of videography. Cheers!
I'm.doing my first all grain soon in a keggle,picked up a 23 inch plate chiller that does a one pass from post boil(80°) to pitch (18°c)from my 10000 litre back yard water tank,I've been looking for a good grain bill to do first up and I have a pound of galaxy I bought on special in the freezer .
I picked up 25 kg sack of quality 2 row base malt from local brew shed ,think I'm just going with it and the flaked oats in the same batch size as you did here.
I'm going to do the same additions as you did with galaxy ( possibly Goldings for bittering at start).
I've done extract and Steeped additions for ten years.
I have a brew freezer that just fits 2 fermenters hard up against each other diagonally.
Most of my brews that stood out as better beers were pitched at exactly the temperature I wanted and held with the inkbird.
I wasted a tonne of money dry hopping extract brews to little affect.
I've also got the magnets but haven't employed them yet ,but all the advice I'm seeing is don't open the fermenter.
I'm really hoping to get a galaxy smash is all,no amount of dry hopping in the past resulted in anything akin to the hop forward aromas and flavours I was after.
I am also fabricating a brew in a bag metal table set up that will have everything bolted down,ie pumps,chiller etc.
I've got my last 2 extract brews in the freezer now at 12° for 3 weeks ( two lagers)
Coopers European lager ( hersbrucker hops)great drop after extended time.
And Morgan's blue Mountain lager,another unique flavour profile.
Seeing as I will only be doing one fermenter with all grains, I'm going to fill the second with water and use it as thermal mass and inkbird temperature control at 18°.
I hope those hops come through for me this time.
My dry hop additions tend to fade pretty quickly.
Cheers from Australia 🇦🇺 👍
Great vídeo👍 great and very creative way to dry Hop in a bucket. Good job.
Thank you!
Great video, as always! When giving your final tasting notes, I would swap mouthfeel with flavour, that order makes more sense to me! Cheers
Love the magnet idea. So simple but smart. Do you use a stainless another magnet on the inside?
You can use another magnet or a magnetic stainless steel object which can be sanitized
That looks like a great beer! Good color and haze. Nice ABV to round it off.
That sounds awesome! I love Lunch from MBC. I like that they still brew theirs with some bitterness. Cheers!
Same! Cheers!
I like your idea for a closed transfer. I’ve had some problems with oxygenation on my hazy IPAs-They ended up way darker than planned and they lost their hop freshness/aroma way earlier than they should have. It seems like this style is so much more susceptible to oxygen than others.
Anything hop forward or pale and delicate is going to be vulnerable to oxygen, so if you have the ability to, its always better to do a closed transfer for those styles of beer. Hazy IPAs are at the top of the list. The large amount of dry hopping and flaked grains in the mash tend to make them stale quickly.
Dude! Love your knowledge of brewing. You should start teaching a class$$$ on how too. I will attend. Good luck 👍
Thanks man!
Awesome video! I'm a newbie who is going to try to make the 5.5 gallon Overload recipe this weekend. One question I have is at 27:26 you talk about adding Galaxy to replace Citra to I think reduce bitterness and make the beer more drinkable. How would this be done in this double IPA or a single malt? You say to use Galaxy the late boil and dry hop with Citra - can you please clarify this given the 5.5g recipe posted above?
Great vid again, when i circulate my mash its always via my boiler with an inkbird set at mash temp so no need to watch, and mash always within tolerance 👍
Great video, honest and involving
Love your ingenuity! Home brew style 8)
+1 on the Galaxy hop; simply a great hop! Pairs quite well with Azacca, too.
The magnet rig, BTW ... total engineer move! 🍻
Haha thanks! Next NEIPA I make simply HAS to have galaxy in it.
Hey man love the channel. Just to let you know Im doing a 2 1/2 G straight DIPA Galaxy today but now I think I’ll take your advice and DryHop it with the Simcoe like you said. But what do you really lean towards? The Simcoe? Or the cascade? Or maybe an El Dorado?Great video. TY
All of those would be awesome, but you probably want to go with Simcoe or El Dorado if you want to dry hop with them. Cascade can be great as a delicate dry hop but in my experience can get grassy in the dry hop (in a good way, just may not work well with Citra's fruitiness)
@@TheApartmentBrewer Then El Dorado it is . TY
Ooo beautiful color! Sounds like an excellent Citra fruit bomb! When I brew the style I put my first addition at 10min then start with whirlpool additions. I do my first dry hop at high krausen then one at krausen drop then about 2 days before bottling. If you are looking at a cool hop to try out look at Samba. MoreBeer carries it. LOVE THAT HOP for NEIPA or Smash.
Thanks! I purposely skipped the biotransformation dry hops on this one just out of curiosity but it probably would have made it juicier still. It would be very easy to turn this into a full on NEIPA just by changing the yeast and hop schedule. I'll keep an eye out for those hops, cant say I've heard of them actually.
Yea they are a new hop along with Madusa.
What type of stainless did you use in the fermentation
This was a great video! regardless of the dilemmas...7.8% is a great ABV outcome even with the questions on the efficiency...you did a great job keeping that up and Im sure you cussed a few times or more! LOL :) I would have...but really enjoyed this! that beer was really pretty, nice color and head! cheers! have a good day!
Thank you very much, there definitely was some frustration during the brew day but I'm glad it worked out too. Cheers!
I like the magnet idea - I assume the magnet idea would work attached to a corny keg lid with a ss object on the other side? any idea where I could a magnet like yours?
I just used 4 or 5 standard neodymium rare earth magnets. Very easy to find on Amazon
Great video. I just kegged a similar beer. My only difference is I added Simcoe in the dry hop. I wanted to do a starter but I was out of DME(next time). I agree with you on Galaxy. I’m going to do a galaxy smash next.
Galaxy is so good for single hop beers! How was the simcoe with the citra?
I rarely have a smooth brew day lol
lechaim from Israel! very nice!
Love the frozen four shirt... go UMD Bulldogs!
Great video.. I thought i was the only one who had a huge issues while brewing. I had a stuck sparge that took nearly an hour to unclog it. But finally got it unstuck..
Sounds a lot like my last hefeweizen brew day haha. That's the beauty of homebrewing, despite all the challenges it usually works out. Cheers!
I was brewing a lil sumpin sumpin clone. Which has wheat ..
Love the Union College Frozen Four T-shirt. I had tickets to this past years Frozen Four in Detroit. My travel coach played for Union in the mid 1990's. I have a Robobrew III and not sure If it would handle the full grain build. How would you scale this down a little as I'm only a year into home brewing?
Awesome connection to the school! To answer your question you could probably take a few pounds or so of grain out and make up the gravity difference with either extract or sugar, or a longer boil.
do you need to calculate for the temperature of the wort for your gravity reading?
Good question, in my case no. I am thankful to have automatic temperature correction on it.
TheApartmentBrewer thanks. What about transferring? Aren’t you exposing the beer to oxygen if your not doing a closed transfer?
I did do a closed transfer actually, I mentioned it during the FG clip, but no worries it's a long video so sometimes those details arent super obvious
TheApartmentBrewer how do you do that with a bucket?
ua-cam.com/video/OEWHlEB1ntY/v-deo.html here you go!
Any chance you can elaborate on your yeast stater technique?
Its actually very simple. About 2 days before brew day, create a 1.040 gravity unhopped wort of your desired volume, and pitch your yeast packet into it. It helps to have a stir plate but if you dont, frequently swirling or shaking it helps with yeast growth. I usually use propper yeast starter wort which is just a can you can buy and makes it even easier.
Thanks for this video - will be adapting a version of this recipe for sure! As a fellow apartment/condo brewer, I'm curious what do you end up doing with all your spent grains?
Glad you enjoyed it. Unfortunately I don't have great options to reuse spent grain so it goes in the trash :/
@@TheApartmentBrewer ok so it's not just me...
Love the videos! I'm going to try your recipe, but I was wondering if you could help a new brewer out. I watched your video on water treatment, but not 100% on the exact amounts. I did figure out the ppm was equal to milligrams per liter. Since I'm not in your area can you help a brother out with the water profile for distilled water?
Yes, ppm is equivalent to mg/L. If you're starting from zero ppm in everything, I'd add 3g of calcium chloride 2g Epsom and 4g gypsum to about 10 gal to get you a decent starting point
@@TheApartmentBrewer thank you sir! I appreciate it. Looking forward to more of your videos!
Love the looks of this hybrid recipe! What was the batch size for this? Also, if you had to make any tweaks after trying it, would you?
It was a 5.5 gal batch, and I think my tweaks would have been to bitter with warrior or simcoe instead (if I wasnt going for the whole single hop thing). The malt profile is pretty good for a DIPA though I think!
Lol at everything going wrong on brewday. We're circling back around to that "Best Coast" style IPA (review video coming soon!) and I agree that it is the superior expression of an IPA. Nice clean bitterness plus tons of hop flavor and aroma and juuuust enough malt to make it interesting. I really like your Galaxy/Citra idea and may have to steal it.
Nice! Im gonna have to check it out for sure. I think there's definitely good things in both coasts' versions of IPA, but I seem to always find myself reaching for west coast styles more! Please do steal the idea and let me know how it goes Haha.
Great video! Can't wait to see more cheers🍻🍻
Cheers!
Brewed your NEIPA and the keg is almost cashed so I'll have to get started on this one!
I think this one is much maltier but just about as much of a hop bomb, hope it works!
How much water did you start out with?
I believe it was 8-8.5 gallons
What are the chances we both release a citra DIPA video in the same week? Lol Cheers to that! Also - curious why you went with more sulfate than chloride? I’m used to hearing 2 parts chloride to 1 part sulfate.
Hahaha I saw that!! We both have good taste haha. The reasoning on the water profile is that I wasn't actually targeting an NEIPA at first. I was actually going for more of a West Coast/East Coast blend and targeted the West Coast water profile. Therefore having a higher sulfate to chloride ratio brought out more of the bitter, brighter characteristics of the hops. I think it still turned out reasonably juicy despite that.
TheApartmentBrewer makes sense! Cheers 🍻
Cheers!
Have you ever thought about doing a mead
I have considered it, but it's not typically what I go for when I want a drink. Perhaps some day I will
Fala parceiro , seus vídeos são muitos bons vc detalha bem seu trabalho agradeço seus esforços para nos ajudar a chegar mais longe , só peço que simplifique um pouco para ficar mas curto , quando vinher ao Brasil e só dá um alô que pago umas boas cervejas para você , Abraço !
Way to over come a faulty brewday and sill have a great beer at the other end
Cheers Steve
Thanks Jesse! Hope you're doing well!
ummm that means iron is the metal you got droping in ummm and therefore i assume could get rusty. unless i missed something.
Stainless steel is magnetic but does not rust.
Oh ok you did say it was a strong magnet which it would have to be for stainless.