Hi David, I found your channel just about one year ago and have to say thank you for the incredible content you post. You’re the first person I consult about brewing beer on YT. Excellent and useful information all the time.
Another great video David!! The "partial' pressure fermentation is a technique that work extremely well with the Verdant strain I used recently. All great info! Cheers David! 👍🍻
@@chrisnewman861 good question I actually wanted to dry hop under pressure for a little biotransformation and oxygen free dry hop. Pressure transfer, and partially carbonated beer into keg. A video reviewing a device to do the dry hop was my main motivation for the technique. (You can find it on my channel) I also wanted to try a yeast I hadn't tried before and experience the esters that it produced. As David said in the video of you do a 100% pressure fermentation I probably wouldn't have all the character the yeast would provide.
I have started noticing a small off-aroma like a magic marker type smell in some of my beers, especially in bottles. After reading about it I suspect chlorine, possibly from my star san solution which is made from tap water. Then on the other hand it sits in a bucket for a while, the chlorine should vent off.
About not tinkering with published recipes, depending on your system couldn’t it a good idea? If the recipe was published based on a different efficiency than your system would produce, isn’t it a good idea to adjust to match the recipes anticipated gravity?
Hi David, nice video. I want to know more about small test batch brewing. I was wondering what you use to ferment, since there is always something like an optimal head space. Maybe an extra question about the first days without pressure. When you use an ispindel it is ok for the first few days. But did you tried to use an ispindel under pressure? I heard they sink when used under pressure?
Haha perfect timing for a brewing mistakes video. An hour ago the top plate of my grainfather took a deep dive, went about 10cm under "water" and the malt just flooded into the complete system. I have no idea what happened but apparently my malt compacted. Did that happen to you with the GF or the robobrew? I never saw this before.
@@DavidHeathHomebrew I did the typical 10 minutes, so I thought it would be enough. :/ can it happen with a finer crush too? Thank you for always answering so quick!
Which brewing bad contains infos about sparging? Recently I am confused about sparging time... Since I got GF G30, I sparge too fast, and my efficiency got lower... Last recipe I got 1043 instead of 1051...also its possible, that there is no connection between those two, and I just did wrong sg else. :D thanks for the always useful videos!
Hi :) I can run through some advice here. 1) Sparge by hand and be sure to sparge evenly on the top plate 2) Do not allow the sparge water to build up on the top plate too high, half a thumb length max 3) Be sure to do this the same way with each brew so that you can dial in your efficiency for effective predictions. This is more important than the efficiency boosting tips above in actual fact.
@@DavidHeathHomebrew Thank you very much David! Your reliable guides are really important for this community, and thank you especially for your time and special help also in the comment section!
water is one part i can never adjust. i can never get the water data from water company, and there is no way for me to get those salt and water corrector. all i can do is leave it over night, i boil, leave then heat it again to mash temp. i might be able to get campden though
@4:00 hi, paramedic here- blood is a pH of 7.35-7.45. And keep in mind, moving by a whole number is a logarithmic scale, so it’s an order of magnitude (x10, or ÷ 10). A pH of 8 is a generalization for this graphic. But that is QUITE bad news for being a living human, generally. Just FYI.
Hi David Thanks for the video - on the subject of recipes, I've been looking for a decent example of Theakston's Old Peculier. It's pretty rare on cask in East Anglia. I think Dave Line's book contains a recipe, but that's getting pretty old now and there are several on the Grainfather site, but it's hard to know which to chose - without ploughing through them all one by one! Have you brewed this ale, or do you have any pointers on this please? Many Thanks.
@@DavidHeathHomebrew Much appreciate your quick response. At the risk of being a nuisance, I've looked in my Dave Line copy and remember why I haven't taken that route - he lists dark malt extract and saccharin tablets(!). So how would you tackle that? I don't know that saccharin is a good idea nowadays and couldn't the extract be replaced by some grain mix instead? Thanks Martin.
@@DavidHeathHomebrew You are very welcome as the videos are all very much appreciated by many people. I'm considering upgrading to the conical and chiller but not sure if its worth the money as I currently have a fridge\heater\Inkbird setup which fluctuates every other hour to within around half a degree up and down is this a problem worth spending the extra on? thanks
The Grainfather chiller is very expensive and with 4 outputs I suspect it's probable a bit ott for most home brewers. I've seen a few people on the net using a Maxi110 beer chiller which is a lot cheaper but I was wondering if you have any experience or opinion\advice on this? Many thank again :)
Changing recipes then blowing out a big load of it? Best results I got brewing original once, trying to understand idea behind it and then doing 1-2 changes big max. I have done as accused in the past too and results were very good. I thought a good portion of luck was involved. EVERY HOMEBREWER SUFFERS FROM DUNNING KRUGER! Me included. Btw: Hope you are better!!!
@@DavidHeathHomebrew I have a friend who's wife his loves beer. He'll come home and there's a box of grain and hops sitting on the front steps for him to brew.
I don't think recipe writing is that hard! Most common beer styles have pretty simple recipes that are easy for the beginner to emulate. You make it sound like you need a brewing degree or something..
I dont think it is hard, in fact usually I am providing guidelines in my style videos to make it even easier. Making a really great one does benefit from experience though of course.
Hi David, I found your channel just about one year ago and have to say thank you for the incredible content you post. You’re the first person I consult about brewing beer on YT. Excellent and useful information all the time.
Great to hear Joshua, thank you :) Plenty more coming :)
Another great video David!! The "partial' pressure fermentation is a technique that work extremely well with the Verdant strain I used recently. All great info! Cheers David! 👍🍻
And may I ask what advantages does the partial pressure achieve ie, putting the vessel under pressure for the tail end of fermentation?
Many thanks Brian. Yes, it works just great :)
Thanks Chris. It allows the yeasts flavour and aroma contributions.
@@chrisnewman861 good question I actually wanted to dry hop under pressure for a little biotransformation and oxygen free dry hop. Pressure transfer, and partially carbonated beer into keg. A video reviewing a device to do the dry hop was my main motivation for the technique. (You can find it on my channel) I also wanted to try a yeast I hadn't tried before and experience the esters that it produced. As David said in the video of you do a 100% pressure fermentation I probably wouldn't have all the character the yeast would provide.
@@DavidHeathHomebrew 👍🍻
We just started using a water filter and salt, can’t wait to taste the difference between the beers.
Great, it really is a great finishing touch :)
Again ... info rich and seamlessly delivered.. thanks David..🥰😎
Many thanks Michael, great to hear :)
So much great information!! Love this series :)
Many thanks Alan. I can pack a lot of info into these :)
After seeing this I realized that I have made some mistakes... this really got me thinking
That's the idea of each episode :)
Thanks for the video, fermentation is a wide area 😊 Thanks for your effort !
Many thanks Allan. Yes, it sure is :)
I have started noticing a small off-aroma like a magic marker type smell in some of my beers, especially in bottles. After reading about it I suspect chlorine, possibly from my star san solution which is made from tap water. Then on the other hand it sits in a bucket for a while, the chlorine should vent off.
Hi, yes it should but adding campden tablets is certainly much faster and assured. They are pretty cheap also :)
awesome video I think this is my favorite in the series so far 🍻
Thanks Bradley, much appreciated :)
Awesome work David thanks very much for your wise words of wisdom!!
Many thanks Scott :)
About not tinkering with published recipes, depending on your system couldn’t it a good idea? If the recipe was published based on a different efficiency than your system would produce, isn’t it a good idea to adjust to match the recipes anticipated gravity?
Sure, adjustments to covert are totally fine but that is not what I am referering to here :)
Very great information and great job!
Many thanks Jon :)
Very informative, as always. Thank you David :-) Cheers!
Thank you :) Much appreciated.
Hi David, nice video. I want to know more about small test batch brewing. I was wondering what you use to ferment, since there is always something like an optimal head space. Maybe an extra question about the first days without pressure. When you use an ispindel it is ok for the first few days. But did you tried to use an ispindel under pressure? I heard they sink when used under pressure?
Many thanks Chris. Check out this video:- ua-cam.com/video/4HufFBFhMDU/v-deo.html
I find that digital hydrometer's in general are fine with normal levels of pressure. It is only when you pass 2 bar that you will have issues.
Haha perfect timing for a brewing mistakes video. An hour ago the top plate of my grainfather took a deep dive, went about 10cm under "water" and the malt just flooded into the complete system. I have no idea what happened but apparently my malt compacted. Did that happen to you with the GF or the robobrew? I never saw this before.
Ops. Yes this can be due to compaction. Be sure to stir your grain into your mash water more so and this can be avoided :)
@@DavidHeathHomebrew I did the typical 10 minutes, so I thought it would be enough. :/ can it happen with a finer crush too? Thank you for always answering so quick!
Yes, and certain gummy items like wheat and oats will not help :)
@@DavidHeathHomebrew Oh... yeah i added 700g of flaked oats to a total of 5,4kg. I think I'll try again with a longer dough in and bigger crush size.
Yes, sounds good :)
Which brewing bad contains infos about sparging? Recently I am confused about sparging time... Since I got GF G30, I sparge too fast, and my efficiency got lower... Last recipe I got 1043 instead of 1051...also its possible, that there is no connection between those two, and I just did wrong sg else. :D thanks for the always useful videos!
Hi :)
I can run through some advice here. 1) Sparge by hand and be sure to sparge evenly on the top plate 2) Do not allow the sparge water to build up on the top plate too high, half a thumb length max 3) Be sure to do this the same way with each brew so that you can dial in your efficiency for effective predictions. This is more important than the efficiency boosting tips above in actual fact.
@@DavidHeathHomebrew Thank you very much David! Your reliable guides are really important for this community, and thank you especially for your time and special help also in the comment section!
Thank you, great to hear :)
water is one part i can never adjust. i can never get the water data from water company, and there is no way for me to get those salt and water corrector. all i can do is leave it over night, i boil, leave then heat it again to mash temp. i might be able to get campden though
Try Campden Chris :)
As always, great video
Many thanks Keith :)
So the 3 yeasts mentioned at the end us05, m44, bry-97 can be used under pressure? Or can't? Sightly confused what you meant....
Yes they can :)
@4:00 hi, paramedic here- blood is a pH of 7.35-7.45. And keep in mind, moving by a whole number is a logarithmic scale, so it’s an order of magnitude (x10, or ÷ 10).
A pH of 8 is a generalization for this graphic. But that is QUITE bad news for being a living human, generally. Just FYI.
Thanks Michael. Good information :)
@@DavidHeathHomebrew no worries, keep up the good vids, happy brewing 🍺
Cheers :)
Hi David Thanks for the video - on the subject of recipes, I've been looking for a decent example of Theakston's Old Peculier. It's pretty rare on cask in East Anglia. I think Dave Line's book contains a recipe, but that's getting pretty old now and there are several on the Grainfather site, but it's hard to know which to chose - without ploughing through them all one by one! Have you brewed this ale, or do you have any pointers on this please? Many Thanks.
Hi Martin, glad you enjoyed the video. Its a very long time since I brewed a clone of this. I would go with the Dave Line version personally.
@@DavidHeathHomebrew Much appreciate your quick response. At the risk of being a nuisance, I've looked in my Dave Line copy and remember why I haven't taken that route - he lists dark malt extract and saccharin tablets(!). So how would you tackle that? I don't know that saccharin is a good idea nowadays and couldn't the extract be replaced by some grain mix instead? Thanks Martin.
Ahh ok, yes avoid that then. I would follow the google trail and see what you can find with some promise.
Another great video thank you :)
Thanks Paul, I am glad you found it useful.
@@DavidHeathHomebrew You are very welcome as the videos are all very much appreciated by many people. I'm considering upgrading to the conical and chiller but not sure if its worth the money as I currently have a fridge\heater\Inkbird setup which fluctuates every other hour to within around half a degree up and down is this a problem worth spending the extra on? thanks
Hi Paul, For the sake of half a degree it's not really going to make any real difference in that regard. Naturally this is just one part of it though.
@@DavidHeathHomebrew Cheers :)
The Grainfather chiller is very expensive and with 4 outputs I suspect it's probable a bit ott for most home brewers. I've seen a few people on the net using a Maxi110 beer chiller which is a lot cheaper but I was wondering if you have any experience or opinion\advice on this? Many thank again :)
Can’t an open spunding valve just be like an open air lock?
Sure it can. In fact it doesnt have to be open, ypu can blow off into liquid. I will be showing this in a video pretty soon.
Changing recipes then blowing out a big load of it? Best results I got brewing original once, trying to understand idea behind it and then doing 1-2 changes big max. I have done as accused in the past too and results were very good. I thought a good portion of luck was involved. EVERY HOMEBREWER SUFFERS FROM DUNNING KRUGER! Me included.
Btw: Hope you are better!!!
Yes, this is a wiser path for sure :)
Yes, not so bad now thanks but still not 100% and there is much to catch up with now!
@@DavidHeathHomebrew hope you are 100 really fast again
Thanks, Ive had more than two weeks without proper sleep, so I guess it will be fixed soon :)
Interesting watch :-)
Thank you :)
Brewing for your Mrs tastes is never a good idea either 😕
Haha, or find a wife that doesnt like beer :) Works for me :)
@@DavidHeathHomebrew I have a friend who's wife his loves beer. He'll come home and there's a box of grain and hops sitting on the front steps for him to brew.
@@DavidHeathHomebrew not everyone is as lucky as us david
Some think its a disadvantage, I do not :)
@@DavidHeathHomebrew need some one to quickly finish those beers so that we can brew new
I don't think recipe writing is that hard! Most common beer styles have pretty simple recipes that are easy for the beginner to emulate. You make it sound like you need a brewing degree or something..
I dont think it is hard, in fact usually I am providing guidelines in my style videos to make it even easier. Making a really great one does benefit from experience though of course.