Thanks! This type of video really helps "wanna be" nanobrewers to have a better idea how things work and how things are done in the micro brewery world.
Awesome! Thank you. I really appreciate the videos. One suggestion for a future video: Recepie formulation and upscaling from smaller systems to something like 7bbl (Hop utilisation, scaling, adjustments etc.) for us who are doing the jump in the industry.
Thanks for the suggestion! I use what seems like the old school way, pen and paper, for all my calculations, not a program. I would suggest double checking any program numbers with pen and paper method, especially color. Cheers!
Real nice videos. I havent brewed in years and been getting back into it. Started seeing your videos and I am enjoying them. I used to top crop always. I would put it right into a jar wash of ro water and store it into the fridge for up to two weeks till my next brew. I'd usually do about 5 generations. Do you think thats a good idea? I always got good beer but I always am looking to learn.
Awesome video Jasper! thanks for sharing! let me ask you something, when using the brink sistem how do you measure the amount of yeast you are filling in the keg it self and also when you inoculate another fermenter with new beer? thanks! I love your videos, cheers
how long can you store yeast in a brink? This has my wheels turning, i have a blichmann hop rocket that i have not used for 4 years but i might have just found a new purpose for the thing \m/
Mr. Jasper : May I have one question please? Will you breed the yeast to the suitable cell quantities when you use a new package of liquid yeast for the first pitch?( like wyeast or whitelab ) I mean, if your FV is 1000 liters, you may need 10 liters of liquid yeast, and 10 liters of all new commercial yeast is really expansive. Will you get one new package and breed the yeast twice to become 100 times of cells for pitching? Or how do you do that? thanks for sharing!!!
+李啟肇 Thanks for the question. I do not normally propagate yeast up to volume. It can be commonly done at other breweries. Check out the Yeast book by Chris White for propagating instructions. I buy a pitchable amount of yeast from the labs. A lab pitch volume is way less than a normal harvest pitch volume. For 1000L your lab pitch will be closer to 1L or 2L. Propagating yeast is cheaper but way more time consuming and a containmination risk. Hope this helps, Cheers!
Thanks! This type of video really helps "wanna be" nanobrewers to have a better idea how things work and how things are done in the micro brewery world.
We just use 1/6 BBL sanke kegs. we don't pitch by weight, just pump the whole keg into the FV during knockout.
Thanks for doing all these videos!!!
Awesome!
Thank you. I really appreciate the videos.
One suggestion for a future video:
Recepie formulation and upscaling from smaller systems to something like 7bbl (Hop utilisation, scaling, adjustments etc.) for us who are doing the jump in the industry.
Thanks for the suggestion! I use what seems like the old school way, pen and paper, for all my calculations, not a program. I would suggest double checking any program numbers with pen and paper method, especially color. Cheers!
Real nice videos. I havent brewed in years and been getting back into it. Started seeing your videos and I am enjoying them. I used to top crop always. I would put it right into a jar wash of ro water and store it into the fridge for up to two weeks till my next brew. I'd usually do about 5 generations. Do you think thats a good idea? I always got good beer but I always am looking to learn.
Really appreciate you taking the time to do this! Helps us aspiring future master brewers.
Knowledge should be shared or there is no way forward. Cheers!
LOVE your custom yeast brink! Very nice!
Years in the making, Thanks!
Great knowledge drop! We are collecting our yeast brink tomorrow. Keep up the great videos, Cheers
Awesome! Ill try Will, thanks for watching!
This is awesome :-)
Love this series.
Thanks for the video Jasper. Waiting for the next one!
Cheers!
This is golden! Thanks for uploading! More power to you!
Thanks!
Awesome video Jasper! thanks for sharing! let me ask you something, when using the brink sistem how do you measure the amount of yeast you are filling in the keg it self and also when you inoculate another fermenter with new beer? thanks! I love your videos, cheers
Thanks for the comment! I measure the yeast slurry by weight. Weight is used when harvesting and pitching. Cheers!
Got it ! thanks !
Awesome thank you.
You're welcome, cheers!
Hero!
Subscribed!
Stood stuff jasper. Looking foreword to the next video. Cheers!
Thanks, I'm trying for one a week, Cheers!
how long can you store yeast in a brink? This has my wheels turning, i have a blichmann hop rocket that i have not used for 4 years but i might have just found a new purpose for the thing \m/
Mr. Jasper :
May I have one question please?
Will you breed the yeast to the suitable cell quantities when you use a new package of liquid yeast for the first pitch?( like wyeast or whitelab )
I mean, if your FV is 1000 liters, you may need 10 liters of liquid yeast, and 10 liters of all new commercial yeast is really expansive.
Will you get one new package and breed the yeast twice to become 100 times of cells for pitching?
Or how do you do that?
thanks for sharing!!!
+李啟肇 Thanks for the question.
I do not normally propagate yeast up to volume. It can be commonly done at other breweries. Check out the Yeast book by Chris White for propagating instructions.
I buy a pitchable amount of yeast from the labs. A lab pitch volume is way less than a normal harvest pitch volume. For 1000L your lab pitch will be closer to 1L or 2L.
Propagating yeast is cheaper but way more time consuming and a containmination risk.
Hope this helps, Cheers!
Thanks for sharing! Cheers!
Say where did you get the tri clamp mixer?
Does anyone know how the yeast brink got its name?