Out of the 100s if not thousands of tutorials on brewing your own beer you have made the only one that is clear, precise and complete. Coopers need to pay you and use your tutorials in place of their's. Waiting on mine to ferment. You dogs cool as well. Bottoms up!
Out of the 100s if not thousands this is the only comment that needs to be posted aswell 😂, ive just completly made my mind up also mate! his simple ways to get it done makes me want to ditch my bottles instantly and opt for this setup what a GEM 💎 video dude cheers 🍻
Just bought my very first kit home from vacation. Its a Morgans Lager kit that my Uncle helped me pick out, he brews his own beer in Australia. Cleaning and sterilising my apartment before i open it up.
I know this is 4 years old but just if anyone see this, putting beer in a keg does not make it forced carbonation, it's only when you force CO2 into the keg does it become forced carbonation, you can get kegs that don't have this like oak kegs and plastic kegs these can be done similar to a bottle but without the risk of it exploding due to pressure, which kegs are designed to withstand, if there is a problem with the keg it will most likely be the seal, also awesome homemade airlock btw.
Going to give this a go , I hope I can get the fridge with the pump on , used to brew wine but not done it for months I really want to try lager I hope it turns out right 🤞your tutorial is soo easy to understand infact the best I’ve come across soo far 🙂
Awesome vid mate, and ideal for the lazy or time poor beginner. A few tips I can add that have worked for me. Most of them cost nothing. 1. If using a different yeast to kit supplied one (as you did), boil the kit yeast in water for 5 minutes then add that water to the tin to dissolve the remaining malt extract before adding to the fermenter. The boiled yeast will be killed off so won't compete with the more desirable strain, but will act as a yeast nutrient and give a healthier fermentation. Potentially shortening fermentation time and reducing the chances of off flavours. 2. Check the correct pitching temperature of the yeast and don't pitch into really warm wort or you'll kill the yeast. Try and maintain stable temperature during fermentation. Find a room in the house that maintains a cool, steady temp. 3. Use cling wrap instead of the lid and use the lids o-ring to go around the cling wrap securing it to the side. CO2 can still push past and you get a better visual of what's happening. 4. Try to minimise splashing when kegging or bottling. More an issue with hop heavy brews, but oxidation can still effect these kit beers. 5. If bottling in clear or light coloured bottles, make sure they're in as dark a spot as you can find. Light can "skunk" the beers, stripping them of flavour and making them close to undrinkable. 6: You can also do a secondary fermentation in a keg. Use an online bulk priming calculator and add the recommended amount of sugar or dextrose before filling the keg. Store for 2 weeks before chilling. It's not ideal but it's a good option if your kegerator is full and you have time to wait. 7: I know you touched on sanitation, but it is something that beginners need to consider. I know some people have a more relaxed attitude to sanitation than most, but once you have an infected brew that also renders your fermenter unusable (I had an infection I couldn't get rid of. 3 consecutive infected brews and I had to ditch the fermenter) you'll wish you'd taken it more seriously. Here in Australia, a bottle of Stalla San from Kegland will last the average home brewer several years. Retails for around $13. I moved away from kits to partial mash, then on to all grain around the time you posted this vid but I still enjoyed your video and think you nailed it. I still occasionally grab a kit if I'm in a rush and crank one out and still amazed at how good you can get a kit beer to taste.
It has been almost 10 years since I made homebrew beer and just bottled some alcoholic ginger beer. Real beer next week. The rising cost of living got me back in the game.
Hoocho, I’m not kidding you, watching some of your Vlog’s is like looking at myself in a mirror 10 years ago: It would seem we have so much in common, mistakes and all. Below are a couple of tips, take them or leave them but be assured, they are not intended as criticism. 1. “Flash Cooling”: When you have finished fermentation, before Keging, get your Kegerator as close to freezing as possible, 0C / 32F. (As not many Kegerator’s will get this cold anyway, you shouldn’t have to worry about freezing your beer). Once the Kegerator is cold enough, put your fermentation tub in the Kegerator for a day or two. This will help the sediment “drop out” of the beer (settle to the bottom) and leave you with a lovely clear pint after Keging. 2. Bottling: as you have already got gas, a regulator and a quick disconnect system, research and purchase a “carbonation cap”, you won’t regret it! Not only can you bottle and carbonate your beer quickly (without the additional sugar or sediment formation), you can also use it for wine, to make sparkling wine (US “Champagne”) and for Pop (US “Soda”) of any flavor or mixture of flavors you want. Note: You will have to find the correct soda bottles for the carbonation cap you buy; the one I purchased did not fit the Coke family of pop / soda bottles but did fit most others. 3. Cider (US Hard Cider): The “simple” no boil brewing technique you’re using is the same for cider. You can make it sweet to go over Ice, medium or dry: strong, circa 13% ABV or weak, 3.5% ABV upward, by varying the added sugar and brewing time. You can Spice it up, with for example a few sticks of cinnamon but more importantly for the beer drinker, you can also hop it with a plethora of hop varieties. Home brew cider is not for everyone but it is cheap to make and will certainly, put what you buy at the store to shame! If you try this, be careful of the apple juice you buy; organic is best as a lot of store bought apple juice has added chemicals to prevent natural fermentation, caused by wild yeast that can get into the juice when the apples are pressed. As usual, I could go on but hopefully you will find these few tips useful. Cheers Mate);o)
Hook a it of flexible tube up the tap. Heaps easier to pour. You can get a yeast excluder for the back of the tap that only draws fluid down. Picked up a beer fridge with 55l keg, gas bottle and tap for $150 6 months ago.. Happy times!
Dude!! 🤯By far the best tutorial I have ever f%€kin seen,going back bout 7 years ago I brewed the same coopers but bottled it and realised I needed at least 3 ta 4 buckets fermenting intermittently going so I never ran out,at the time didn’t even considering kegging it cause others made that process expensive and complicated so gave up and you just made the process of kegging a dumb c@?t can understand🤣 Legend Yours truly I’m not dumb🤣🤣
Hey bro, awesome video so thanks. Wondering about the syphon.... just suck on it old school petrol oitta the tank style? Just wondering about any nasties as in will your mouth contaminated the brew going in the krg? Cheers
Yeah I use a clear hose and suck it out like petty, gives you an idea of taste too! Never had an issue. P.S. this is the first vid I watched that got me into kegging a coupla years ago, love coming back to watch 😊
so you can drink it after 24 hours if you put in the keg, but only after 1 month if you put in the bottles? Is it because of gassing it? As in you gas the keg artificially, while bottles need to gas up from within and it takes time?
I'm trying to get started back up a brewed some in glass and keg years ago. I'm trying to find out how much that set up cost I worked at a restaurant with a cool owner before.
Thanks for sharing this video. I've now gone out and bought the same setup, as well as the same yeast. My only issue is that the temperatures in my house are between 17 and 21 °C. Would this be okay for the fermination step? Do I also need to cover the bucket with something to keep out UV light.
Been a brewer many years on and off. Question, all grain mashing is it reasonable to prepare the wort one day and heat say to 180F and keep covered overnight and make the boil and finish the next day ? Would like to have two 3-hour events rather than a 6+hour day. Waddaya say?
There are hops in the malt extract can. Though we call it malt extract it's really a every-thing-in beer concentrate that will become alcoholic beer kit but that is more of a mouthful.
Easiest fail-safe way to carbonate your kegs just right every time is - Keg bear and put straight in fridge and carbonate at 25psi for 4 days exactly. Reduce pressure to 5-7psi for serving pressure and enjoy - perfect every time! I have 4 x 60 litre fermenters I brew double batches (46L) in and 8 Cornie kegs. I have a homebuilt Keezer (freezer) with an inkbird temp controller from amazon that holds 5 kegs that I use to force carbonate in and a 3 keg kegerator fridge for serving in. This keeps up with my consumption (a 19L keg lasts me 3.5 days) and I can let the beer sit in the fermenter for 2 weeks start to finish and then kegged for 2 weeks than consume. Beer tastes better even in keg if you let them sit for a bit before drinking.
Update - I use a 7.5m long beer line now and my serving pressure is 12 psi. Longer beer line does not equal flat beer, it just means slower pours. I'm at 20 seconds per imp pint.
Hey mate just wondering . If i was to make a brew and put it in a keg could i leave it gassed in a cupboard for a month to develop flavour. I tried a Coopers European Lager in the keg before and tasted like piss but the bottles were awesome after 3 months.
You can perform a secondary fermentation in a keg if you like. Just add the appropriate amount of sugar and the beer will gas itself. Otherwise yeah, you can.
A good rule of thumb is that the shelf life for a keg of pasteurized beer is about 90-120 days (or 3-4 months), and unpasteurized draft beer will last about 45-60 days (or 6-8 weeks) when stored at the proper temperature. But I’ve never had beer go off on me.
Adding sugar to the bottle before capping is not “secondary fermentation” This is a vessel or bottle carbonation step. Secondary fermentation is basically an ageing process that is often used after primary fermentation has completed. It’s usually carried out in another vessel via raking of the main fermenter. Sanitisation is critical to making beer and should be emphasised. The fermentation reaction produces carbon dioxide as well as ethanol and energy
Hoocho Sweet! I’m just a little excited 🤪. Picking up some secondhand kegs today for when it’s ready to store and gas. Thanks again for a great video!!
IJ Whiting I can, there seem to be two keg sizes, I have two of each, the larger diameter 19L kegs (more squat) don’t fit 2, the taller 19L kegs do, and it’s a hassle to fit the gas and reg in with two. I usually run one unless I’m entertaining.
I've not brewed anything either, but I'm really enjoying the YT videos on this topic. To answer your question - The stuff Hoocho pours into the water from the can seems to be concentrated wort. Wort is made from brewing malt grains for 1 hour at 40-60 degrees celsius and then raising the temperature to 100 and then boiling it for one more hour along with hops. Then the wort needs to be cooled down to just above room temperature so the yeast can be added. That concentrated wort in a can seems to have neatly bypassed the most troublesome and dirty parts of the beer-making process. Noice.
Omg thank fuck finally some one else that realised you don't need to sanitize. I see everyone sanitize and go fuckin nuts about it and waste so much time and effort on it. "And don't worry about the bubbles they are safe" lmfao.... I never sanitize anything, just sterilize with hot water and I have never had a shit beer.
homemade airlock is pure genius.
Out of the 100s if not thousands of tutorials on brewing your own beer you have made the only one that is clear, precise and complete. Coopers need to pay you and use your tutorials in place of their's.
Waiting on mine to ferment.
You dogs cool as well.
Bottoms up!
Really appreciate that mate! Cheers 🍻
Out of the 100s if not thousands this is the only comment that needs to be posted aswell 😂, ive just completly made my mind up also mate! his simple ways to get it done makes me want to ditch my bottles instantly and opt for this setup what a GEM 💎 video dude cheers 🍻
You're awesome. Thanks brother. Love the raw approach. 👍
Just bought my very first kit home from vacation. Its a Morgans Lager kit that my Uncle helped me pick out, he brews his own beer in Australia. Cleaning and sterilising my apartment before i open it up.
Very enjoyable video. Love the Led Zep ring too !
So glad I found this I’m going to buy my partner a Kegerator Homebrew Bar but had no idea what else I had to get for him to brew the beer!
I set my PSI to 14-15 and leave it in the fridge for 3 days. Then lower it to 10PSI to serve. That generally does pretty good for me.
This was bloody brilliant. Great video!
I know this is 4 years old but just if anyone see this, putting beer in a keg does not make it forced carbonation, it's only when you force CO2 into the keg does it become forced carbonation, you can get kegs that don't have this like oak kegs and plastic kegs these can be done similar to a bottle but without the risk of it exploding due to pressure, which kegs are designed to withstand, if there is a problem with the keg it will most likely be the seal, also awesome homemade airlock btw.
Going to give this a go , I hope I can get the fridge with the pump on , used to brew wine but not done it for months I really want to try lager I hope it turns out right 🤞your tutorial is soo easy to understand infact the best I’ve come across soo far 🙂
Dude, you are the man! the other day I was just looking at fog/mist plant grows and your vid pops up and no this lmao. Legend
You Sir.... have inspired me. Thank you for doing this video.
Excellent video brew
Awesome vid mate, and ideal for the lazy or time poor beginner. A few tips I can add that have worked for me. Most of them cost nothing.
1. If using a different yeast to kit supplied one (as you did), boil the kit yeast in water for 5 minutes then add that water to the tin to dissolve the remaining malt extract before adding to the fermenter. The boiled yeast will be killed off so won't compete with the more desirable strain, but will act as a yeast nutrient and give a healthier fermentation. Potentially shortening fermentation time and reducing the chances of off flavours.
2. Check the correct pitching temperature of the yeast and don't pitch into really warm wort or you'll kill the yeast. Try and maintain stable temperature during fermentation. Find a room in the house that maintains a cool, steady temp.
3. Use cling wrap instead of the lid and use the lids o-ring to go around the cling wrap securing it to the side. CO2 can still push past and you get a better visual of what's happening.
4. Try to minimise splashing when kegging or bottling. More an issue with hop heavy brews, but oxidation can still effect these kit beers.
5. If bottling in clear or light coloured bottles, make sure they're in as dark a spot as you can find. Light can "skunk" the beers, stripping them of flavour and making them close to undrinkable.
6: You can also do a secondary fermentation in a keg. Use an online bulk priming calculator and add the recommended amount of sugar or dextrose before filling the keg. Store for 2 weeks before chilling. It's not ideal but it's a good option if your kegerator is full and you have time to wait.
7: I know you touched on sanitation, but it is something that beginners need to consider. I know some people have a more relaxed attitude to sanitation than most, but once you have an infected brew that also renders your fermenter unusable (I had an infection I couldn't get rid of. 3 consecutive infected brews and I had to ditch the fermenter) you'll wish you'd taken it more seriously. Here in Australia, a bottle of Stalla San from Kegland will last the average home brewer several years. Retails for around $13.
I moved away from kits to partial mash, then on to all grain around the time you posted this vid but I still enjoyed your video and think you nailed it. I still occasionally grab a kit if I'm in a rush and crank one out and still amazed at how good you can get a kit beer to taste.
Brewing for the art of brewery and the science, but I kept watching because you seem cool. Cheers mate
It has been almost 10 years since I made homebrew beer and just bottled some alcoholic ginger beer. Real beer next week. The rising cost of living got me back in the game.
Oh my! Good video. I was really waiting for your hand to slip on the bench at the end and you go arse up on the floor (saving the beer of course).
Cheers mate, this is just what I was looking for! Big help!!
where did you get that Marshall Kegerator?
Love the vid mate
I’m sold brother! Cheers!
Can you post a cost breakdown per batch, after the initial outlay?
Thanks for this video it's amazing.
Hoocho, I’m not kidding you, watching some of your Vlog’s is like looking at myself in a mirror 10 years ago: It would seem we have so much in common, mistakes and all. Below are a couple of tips, take them or leave them but be assured, they are not intended as criticism.
1. “Flash Cooling”: When you have finished fermentation, before Keging, get your Kegerator as close to freezing as possible, 0C / 32F. (As not many Kegerator’s will get this cold anyway, you shouldn’t have to worry about freezing your beer). Once the Kegerator is cold enough, put your fermentation tub in the Kegerator for a day or two. This will help the sediment “drop out” of the beer (settle to the bottom) and leave you with a lovely clear pint after Keging.
2. Bottling: as you have already got gas, a regulator and a quick disconnect system, research and purchase a “carbonation cap”, you won’t regret it! Not only can you bottle and carbonate your beer quickly (without the additional sugar or sediment formation), you can also use it for wine, to make sparkling wine (US “Champagne”) and for Pop (US “Soda”) of any flavor or mixture of flavors you want. Note: You will have to find the correct soda bottles for the carbonation cap you buy; the one I purchased did not fit the Coke family of pop / soda bottles but did fit most others.
3. Cider (US Hard Cider): The “simple” no boil brewing technique you’re using is the same for cider. You can make it sweet to go over Ice, medium or dry: strong, circa 13% ABV or weak, 3.5% ABV upward, by varying the added sugar and brewing time. You can Spice it up, with for example a few sticks of cinnamon but more importantly for the beer drinker, you can also hop it with a plethora of hop varieties. Home brew cider is not for everyone but it is cheap to make and will certainly, put what you buy at the store to shame! If you try this, be careful of the apple juice you buy; organic is best as a lot of store bought apple juice has added chemicals to prevent natural fermentation, caused by wild yeast that can get into the juice when the apples are pressed.
As usual, I could go on but hopefully you will find these few tips useful. Cheers Mate);o)
hops in cider! never tried that one
Thank you for making this video 👌
2mins in and I know this video is for me 🤣👌
Hook a it of flexible tube up the tap.
Heaps easier to pour. You can get a yeast excluder for the back of the tap that only draws fluid down.
Picked up a beer fridge with 55l keg, gas bottle and tap for $150 6 months ago.. Happy times!
Andrew Radford Nice!
What a great watch! Will definitely be trying some of these out for my channel.
Dude!! 🤯By far the best tutorial I have ever f%€kin seen,going back bout 7 years ago I brewed the same coopers but bottled it and realised I needed at least 3 ta 4 buckets fermenting intermittently going so I never ran out,at the time didn’t even considering kegging it cause others made that process expensive and complicated so gave up and you just made the process of kegging a dumb c@?t can understand🤣
Legend
Yours truly
I’m not dumb🤣🤣
Hey bro, awesome video so thanks. Wondering about the syphon.... just suck on it old school petrol oitta the tank style? Just wondering about any nasties as in will your mouth contaminated the brew going in the krg? Cheers
Yeah I use a clear hose and suck it out like petty, gives you an idea of taste too! Never had an issue. P.S. this is the first vid I watched that got me into kegging a coupla years ago, love coming back to watch 😊
Great idea for home brewing
so you can drink it after 24 hours if you put in the keg, but only after 1 month if you put in the bottles? Is it because of gassing it? As in you gas the keg artificially, while bottles need to gas up from within and it takes time?
Do you...or anyone...have the old Sam Adams Boston Lager recipe that you can make like this? Great video btw👍
1:55 said it how it is! Thumbs up for all my alchohlics 😂
👍 Good information
Can we add hops in the water and boil it for few minutes before adding the malt extract to the water?
36 psi 36 hour perfect . Vent reset to 10psi come out great . I also used finnings come out clear as
Nice Ruggers! Good Beer!
just grabbing some buds with this video =)
How many days should it bubble for mate
Hi hoocho, great video. Where did you get that Led Zep ring?
I'm trying to get started back up a brewed some in glass and keg years ago. I'm trying to find out how much that set up cost I worked at a restaurant with a cool owner before.
How big of a co2 tank and how long does it last ? Good video I want to brew beer now
5 years ago and how the price has gone up, its insane.
Time to start brewing.
Where did you get that kegerator
Omg I want to be your BFF!! Such good info. Thanks heaps for sharing xoxox
Thanks for sharing this video. I've now gone out and bought the same setup, as well as the same yeast. My only issue is that the temperatures in my house are between 17 and 21 °C. Would this be okay for the fermination step? Do I also need to cover the bucket with something to keep out UV light.
thanks Hoocho
what temp does the wort start at? looks like room temp with a can of boiling water.?
There are bottle filling valves you can get to avoid spillage
Excellent vid. Why do we talk in a high voice to our dogs lol :-))
Best tutorial 🙌🏼 I dunno what I’m more impressed with… this tutorial; or the fact you wear the same clothes for 9 days straight mate 😂
Nice subbed the coopers had hops then? Or no hops was added?-pawpaw
Love the Marshal Amp.
Pretty sure that’s a fridge.
Fender!
hi need some info how long do you leave the beer in the keg before you can star drinking i have heard 2 weeks to 2 months
Hi mate when you bring your keg up to 35 psi do you leave the valve open on the Co2 to carbonate or leave it open for the whole 24 hours ?
Your friend must be telepathic and knows when to show up when beer is done - like in crocadile dundee...
Where’s you get the faceplates for your fridge?
3:16 why the water is soooo brown
Hey man have you done any vlogs on cleaning and sanitizing fermentation gear, kegs ect
Great work by the way this vlog sold me
Haha nah I don’t sorry mate. It’s my least favourite part but pretty important.
Hot water and sanitiser everything essentially.
can you provide a link to the product? tks :-)
Can we have uni tanks .
Well done!..... thank you
Hey mate do you use a kilo of dextrose
Is that a modified fridge? (Removed shelves , marshall front sticker? etc)
And
What pressure do you set when pouring from the tap?
Great vid- thanks.
Was it the malt extract tin?
i hate bottling, please more videos
on kegs
i got the c02 taps just need the lines anfd the taps
I think that you should have talked about sanitization of the fermenter and bottles.
In hindsight I agree. It’s something I just take for granted.
He did
but n a way as you’ve probably already watched 400 videos of someone else explaining that in full detail
Let the beer brewing Olympics commence.
I can't see why you haven't mentioned sanitise, sanitise everything. But I subscribed
Two types of yeast? Earlier tin box too had Yeast? Please clarify this concept seperate.
Hom much did that set up cost?
Thanks for sharing I liked the video.
AWESOME!
Hydro? Brews? Onto you mate!!! (legend)
Been a brewer many years on and off. Question, all grain mashing is it reasonable to prepare the wort one day and heat say to 180F and keep covered overnight and make the boil and finish the next day ? Would like to have two 3-hour events rather than a 6+hour day. Waddaya say?
What's in the big paper bag
Why is your water so brown? Curious.
I'm Bogan American.Good on ya, this is mega. Marshall stack esky, aw mate
Hi mate. Great vid. What size keg is that and where do I get a them? Also, where do I get gas refilled?
Cheers
Google ‘corny keg’ or Cornelius keg. You can get them online or at a brew store.
Good place to check is second hand sites.
legend
do you not add hops to your beer? also, where did you get that mini fridge sticker?
There are hops in the malt extract can. Though we call it malt extract it's really a every-thing-in beer concentrate that will become alcoholic beer kit but that is more of a mouthful.
Easiest fail-safe way to carbonate your kegs just right every time is - Keg bear and put straight in fridge and carbonate at 25psi for 4 days exactly. Reduce pressure to 5-7psi for serving pressure and enjoy - perfect every time!
I have 4 x 60 litre fermenters I brew double batches (46L) in and 8 Cornie kegs. I have a homebuilt Keezer (freezer) with an inkbird temp controller from amazon that holds 5 kegs that I use to force carbonate in and a 3 keg kegerator fridge for serving in. This keeps up with my consumption (a 19L keg lasts me 3.5 days) and I can let the beer sit in the fermenter for 2 weeks start to finish and then kegged for 2 weeks than consume. Beer tastes better even in keg if you let them sit for a bit before drinking.
19L of beer for 3.5 days is about 5.42L/day, converted to 330ml bottles, it is 16.45 bottles A DAY MAN
@@elchef1295 Yea, It's better than 24 🤷♂😉 Australia mate, Kiwi's are worse ☺
Update - I use a 7.5m long beer line now and my serving pressure is 12 psi. Longer beer line does not equal flat beer, it just means slower pours. I'm at 20 seconds per imp pint.
coopers have a special on atm full kit for $107 delivered
its just dropped down to $99 delivered
Hey mate just wondering .
If i was to make a brew and put it in a keg could i leave it gassed in a cupboard for a month to develop flavour.
I tried a Coopers European Lager in the keg before and tasted like piss but the bottles were awesome after 3 months.
You can perform a secondary fermentation in a keg if you like. Just add the appropriate amount of sugar and the beer will gas itself.
Otherwise yeah, you can.
Question.
If I were to do a keg set up, once the keg is tapped, how long do i have to drink the beer
A good rule of thumb is that the shelf life for a keg of pasteurized beer is about 90-120 days (or 3-4 months), and unpasteurized draft beer will last about 45-60 days (or 6-8 weeks) when stored at the proper temperature.
But I’ve never had beer go off on me.
I have had home brew close to 12 months old and it still tasted good
Straya!
Adding sugar to the bottle before capping is not “secondary fermentation”
This is a vessel or bottle carbonation step.
Secondary fermentation is basically an ageing process that is often used after primary fermentation has completed. It’s usually carried out in another vessel via raking of the main fermenter.
Sanitisation is critical to making beer and should be emphasised.
The fermentation reaction produces carbon dioxide as well as ethanol and energy
I’ve left this with more questions than answers 😂
like did he wear the same shirt for a week?
Hey mate, great video just wondering how many kegs you get out of CO2 bottle?
What size tubing did you use to make the bubbler? Or doesn’t it matter?
Darren Hoehne 13mm is ideal for the meniscus on the surface tension of the water to break.
Hoocho hmmm...no bubbles after an hour, could it be because the the pipe is so much bigger than a normal bubbler?
Darren Hoehne have you got a good seal? The CO2 could be escaping elsewhere, give it a bit longer too. Can take up to a few hours.
Hoocho Sweet! I’m just a little excited 🤪. Picking up some secondhand kegs today for when it’s ready to store and gas. Thanks again for a great video!!
Darren Hoehne I think I got the size wrong, just checked and I think mine is 8mm
Why no boil?
How many Litres is that fridge? Did you convert it yourself?
Yeah mate converted it myself. kosmic.com.au/product/marshall-bar-fridge/
@@Hoocho can you fit 2 kegs in it?
IJ Whiting I can, there seem to be two keg sizes, I have two of each, the larger diameter 19L kegs (more squat) don’t fit 2, the taller 19L kegs do, and it’s a hassle to fit the gas and reg in with two.
I usually run one unless I’m entertaining.
@@Hoocho where did you buy the kegs?
Can I come try a beer before I invest?
IJ Whiting I got most of mine second hand from gumtree (Australian craigslist)
Beers are always cold here, fellow beer lovers always welcome. Haha
A carton of coopers beer now cost around $70. Inflation and Government tax is destroying the Australian way of life.
Why do you skip boiling?
Yeah...
not needed as he uses a malt can
Brewing is basically one large controlled cesspool.
can u write the names of equipment in the video description? It would be easier for non-native english speakers to get the right items. Thanks
Will do!
Done.
@@Hoocho Thank u!!!
Huh, well I was assuming you still need to steep the grain and all that pain with boiling and adding hops and such.
I've not brewed anything yet but I thought this stuff needed to be boiled for 60 minutes. Different beers use vastly different methods?
I've not brewed anything either, but I'm really enjoying the YT videos on this topic.
To answer your question - The stuff Hoocho pours into the water from the can seems to be concentrated wort.
Wort is made from brewing malt grains for 1 hour at 40-60 degrees celsius and then raising the temperature to 100 and then boiling it for one more hour along with hops.
Then the wort needs to be cooled down to just above room temperature so the yeast can be added.
That concentrated wort in a can seems to have neatly bypassed the most troublesome and dirty parts of the beer-making process. Noice.
Omg thank fuck finally some one else that realised you don't need to sanitize. I see everyone sanitize and go fuckin nuts about it and waste so much time and effort on it. "And don't worry about the bubbles they are safe" lmfao.... I never sanitize anything, just sterilize with hot water and I have never had a shit beer.
Brown hose water... Rain water???
Tank water, we have a lot of gum tree tannins
🍻
🍻