Great video. I also recently brewed a beer and didn't get a tight seal on my fermenter, which made the beer taste slightly fruity and sour. I'd love to see you guys try to make the same beer again but with a good seal and try this comparison again!
Maybe run it again, but take some of their wort and ferment it alongside identical fermentation conditions. e.g. use two of your same kegs. They could still do a third on their systems.
Cool experiment but I wouldn't expect to get the same results. There were too many variables and differences to try and end up with a fair comparison. Good watch though and glad to see everyone having a good time.
I am an aspirant brewer… please clarify for me: Even if I buy a fancy BIAB home system, like say a Brewzilla, I still would need to ferment in another vessel-, which, if I want to do it properly, I would need to be able to chill the fermentation vessel/s. The other option would be to for instance go for something more like a unitank, like a Brewbuilt x3. But then, when my brewing vessel is also occupied for to be the fermentation vessel, that vessel is then occupied at least until fermentation is done. So does it sound wise to get a BIAB system, and then some kegs, where I ferment in the keg, and then serve straight from that very keg, since my plan is to dispense by means of a kegerator anyways..? Or will there be too much trub in the keg? Or should I filter the wort before I pitch and transfer to keg?
I think that pressure fermentation does give a different flavor to traditional cold fermentation. The esters are about the same, but I do smell a difference in the amount of hydrogen sulfide in solution. Using a traditional air lock gets rid of the sulfur smell better.
Awesome video! Curious to hear if the lower ph helped with the hop aroma? I’ve noticed you mention this a couple times on the channel now and I thought I could share a couple things I do that might help you get more aroma. I suspect the issue is coming from your hop spider. I also started using a hop spider when I made the switch to fermenting in kegs(can’t wait for your gen 2!) and I think I’ve developed a couple techniques which, anecdotally at least, help me get more hop aroma. 1: Stir your wort with the hop spider. Hop oils and aromatic compounds should definitely be small enough to squeeze through the mesh, however the mesh restricts the flow, so I’ve found stirring the wort with the hop spider regularly throughout the boil and whirlpool has helped release more of whatever volatile compounds and oils are being restricted by the hop spider. 2: Thoroughly drain the hop spider BEFORE knocking out. If you try removing the hop spider while the kettle is full, you’ll notice a lot of trapped liquid. This liquid tends to be the last to drain out, and I suspect a lot of the most hop saturated liquid is staying in the fermenter as dead space losses. Personally, I allow my spider to completely drain and then I shake out every last ounce that I can, before transferring to my fermenter. Not only will this help to evenly incorporate what’s coming out of the hop spider into the rest of the wort, it’ll have the added benefit of giving you a more accurate kettle volume. As I said, my experience here is anecdotal so I’d love to hear feedback from others if this works for you too!
I love doing tweaking a recipe, and comparing the results. I often do a "basic bitch" ale, and I'll switch it up, same grain bill, different yeast, open fermentation vs closed, adding sugars, and so on. Luckily I work in a shop and I have a ton of guinea pigs.
Awesome video! First time I see a professional system competing with a home brew one 🤩 Quick question : you lower the ph from 5.9 to 5.4 before boil to extract better hops aroma ? I thought adjusting at mash was enough :)
you can adjust going into the keg as well especially for IPA which a dry hop raises ph and to counteract it, you can go in lower. pH is super important throughout the entire process
Hope to see more like this, homebrew vs probrew. I'd also like to see a double batch in the 20gal system split half pressure fermented and the other half fermented in the good old bucket to compare.
HELL YEAH! It was a blast working with you guys!!! Just let us know when you are ready for the rematch!
"We just need to get hot wort on the floor now." Man, truer words were never spoken, it's a universal identifier for homebrewers.
the editing on this one is on point. Shoutout to the editor!
This is awesome!! Amazing collab with Dissolvr. Chill vibes all around and they fit in well with you guys. Man, I miss Asheville beer!
Love this! Super cool to get a little bts at a craft brewery. Also, love hearing your system advertised on the Brulosophy podcast
Great video. I also recently brewed a beer and didn't get a tight seal on my fermenter, which made the beer taste slightly fruity and sour. I'd love to see you guys try to make the same beer again but with a good seal and try this comparison again!
Great vid would not expect anything less from you guys! Now only if I was closer to you for a chance to try that beer.
Damn! Love it!!! Great video boys, cheers 🍻
Simply AWESOME video. Love to see you guys collaborate with the pro’s. Speaking of which, where has Thee Legend Ross been lately???
This was a great concept!
i live 20 minutes from asheville,nc. the breweries and bars are all amazing and the town is known for its craft beer!
The 1860s called, they want their beard back!
Great video guys- you are the best! 🍺🍺🍺
Great video! Would really love to hear your thoughts on what the impact of dropping the boil pH to 4.9 had on the final beer.
Never knew about the acid during the boil idea. Going to look into that a bit! Awesome video!
Dissolvr had less sediment, allowing it to have better clarity in the finished product. This was a fun video to watch, I enjoyed it a lot!
Maybe run it again, but take some of their wort and ferment it alongside identical fermentation conditions. e.g. use two of your same kegs. They could still do a third on their systems.
Cool experiment but I wouldn't expect to get the same results. There were too many variables and differences to try and end up with a fair comparison. Good watch though and glad to see everyone having a good time.
Awesome. Love Dssolvr
I am an aspirant brewer… please clarify for me: Even if I buy a fancy BIAB home system, like say a Brewzilla, I still would need to ferment in another vessel-, which, if I want to do it properly, I would need to be able to chill the fermentation vessel/s. The other option would be to for instance go for something more like a unitank, like a Brewbuilt x3. But then, when my brewing vessel is also occupied for to be the fermentation vessel, that vessel is then occupied at least until fermentation is done. So does it sound wise to get a BIAB system, and then some kegs, where I ferment in the keg, and then serve straight from that very keg, since my plan is to dispense by means of a kegerator anyways..? Or will there be too much trub in the keg? Or should I filter the wort before I pitch and transfer to keg?
I really missed these type of videos from Clawhammer.
Nice job guys. Greetings from a fan from the Czech Republic.
I brew beer at home.
I think that pressure fermentation does give a different flavor to traditional cold fermentation. The esters are about the same, but I do smell a difference in the amount of hydrogen sulfide in solution. Using a traditional air lock gets rid of the sulfur smell better.
That was cool. Great video. So the main difference in end taste was all to do with the fermentation?
You guys are the definition of LEGIT!
Very nice.
Glad i found this channel
Awesome video! Curious to hear if the lower ph helped with the hop aroma? I’ve noticed you mention this a couple times on the channel now and I thought I could share a couple things I do that might help you get more aroma.
I suspect the issue is coming from your hop spider. I also started using a hop spider when I made the switch to fermenting in kegs(can’t wait for your gen 2!) and I think I’ve developed a couple techniques which, anecdotally at least, help me get more hop aroma.
1: Stir your wort with the hop spider. Hop oils and aromatic compounds should definitely be small enough to squeeze through the mesh, however the mesh restricts the flow, so I’ve found stirring the wort with the hop spider regularly throughout the boil and whirlpool has helped release more of whatever volatile compounds and oils are being restricted by the hop spider.
2: Thoroughly drain the hop spider BEFORE knocking out. If you try removing the hop spider while the kettle is full, you’ll notice a lot of trapped liquid. This liquid tends to be the last to drain out, and I suspect a lot of the most hop saturated liquid is staying in the fermenter as dead space losses. Personally, I allow my spider to completely drain and then I shake out every last ounce that I can, before transferring to my fermenter. Not only will this help to evenly incorporate what’s coming out of the hop spider into the rest of the wort, it’ll have the added benefit of giving you a more accurate kettle volume.
As I said, my experience here is anecdotal so I’d love to hear feedback from others if this works for you too!
🙌👁🙌 Canned and ready! It's a seriously crushable beer!
what's with the satanic stuff?
@@briankimeli8390 helps with our Wi-Fi signal
March 1st North Carolina!?!? Hell yea if only I wasn't stuck here in the UK :(
Nice homebrew for life shirt!!
You should have fermented exactly like dssolvr. Big fail to try to ferment high temp under pressure.
Hammer time!
Hey there,
I got a new idea for a video that you could make:
Try to create a beer with chatGPT and brew it :)
Yes add an unconventional amount of hops in a whirlpool addition. You should make it hazy too if possible. sounds like a great pilsner
im just joking around i enjoyed the video as always
Cool collab!
This is awesome. Clawhammer 4 Life!
What are 2 great ipa breweries in Asheville that have the most beer choices?
Hell yea this is so sick!!!
I recently experienced that grain mill finesse myself 😂.
10.5 US gallons is 8.74 UK gallons or 39.74 litres
Great collaboration all, really enjoyed the video.
What was the effect of dropping the pH down after boil? Notice better aroma or not?
I did beer math and 5 gallons = 40 mugs of beer.
What a fun experiment.
What temp was the Dissolver Whirlpool
And using a glass hop cup scares me every time. One slip... And Doom!
Not 100% sure.
What's the pH suggested for the boil that you guys used?
I love doing tweaking a recipe, and comparing the results. I often do a "basic bitch" ale, and I'll switch it up, same grain bill, different yeast, open fermentation vs closed, adding sugars, and so on. Luckily I work in a shop and I have a ton of guinea pigs.
I fkn love dssolvr
Nice video!
Mmm that looks delicious
Awesome video! First time I see a professional system competing with a home brew one 🤩
Quick question : you lower the ph from 5.9 to 5.4 before boil to extract better hops aroma ? I thought adjusting at mash was enough :)
you can adjust going into the keg as well especially for IPA which a dry hop raises ph and to counteract it, you can go in lower. pH is super important throughout the entire process
@@thebird36 Thanks for the explanation! :)
Was rad to see this! FUCK YEE
When are you seppos going to metric!? One vs 4.2 of something!
Hello sir ...can this business open in nepal
💯
Cheers🍻
silcone gaskets are crap! defo go with black hdpe 👍👊
Hope to see more like this, homebrew vs probrew. I'd also like to see a double batch in the 20gal system split half pressure fermented and the other half fermented in the good old bucket to compare.
Well if you don´t match the could side, it really isn´t the same beer :)
Yo! thats a braj shirt i spy!
You changed too many things at fermentation time. So it's an apples and oranges comparison
Epic
Would be cool if you actually did the same steps and schedual whouldn't that make it the same beer? this was not 'the same beer'
❤❤
🤘💙🍻
Hopeing their place of buisness is ok after the storm.