You're so responsive for your community David. I asked you the question about efficiency couple videos ago and surprise surprise, got my answer in the following video. Thank you David!
My take away was, if you're eating at a hatted restaurant you shouldn't season your food before tasting it. Nice one David and thanks for continuing the wonderful content. I hope one day I'll have the skill to faithfully reproduce one of your hatted creations.
I was hoping for another part of this series soon, so thank you for delivering another great episode as always. I found this one very useful as always.
Not all hydrometers are calibrated at the same temperature. The 2 I currently have were calibrated at 60 F. They usually indicate the calibration temp on the scale somewhere. Thanks for the the great videos!
Thanks Liam. For most brewers a 30 min mash is going to be unpredictable. Prediction in brewing is key. I would leave the mash as is personally and just be happy that these days its automatic for most of us.
My hydrometer is calibrated to 60°F. Which is slightly disappointing because I am not in U.S. It does have Plato however which makes me happy. There are calculators to correct this reading online if the temp isn’t easy to manage.
david have you ever tried the pale ale yardbird was in tesco as part of a ale pack of testers or 61 deep. would you happen to have a recipe that is similar just got a brew monk when it comes on friday will be my first bug all grain brew.
Good video yet again David. Yes I always trying to get as close as possible to your recipe and the recipe has always ben top quality 👍 Thanks for your time and effort to bring knowledge to the community, it is highly appreciated!
Good reminders David - I can almost never get all the specific malts in your recipes but have become quite adept at getting close with alternatives! I find that the important things to look for when finding an alternative are, the category (matching up intended flavour profile), the EBC and the potential (or yield). I then enter the new malt in place of the original in my copy of the recipe and once they are all done use the Set OG button to set the target OG back to what you intended so that all the amounts get recalculated but the percentages remain as they were intended. It's never failed me doing this and every beer I've brewed from your recipes have been outstanding! One other piece of advice I'd give on the Brewfather front, just because a malt may already be in the library by default, check it's numbers against the maltster's specs sheets, I've found many are inaccurate and require recalculating (if you're anal like I am, this cannot stand in my recipes!)
@@patrickglaser1560 for me, first time brewing a recipe I try to get it as close as possible. Hard work has gone into fine tuning the end product so I think the first time you should at least try to experience it as intended by the author. After that, I'm totally on board with tweaking and being less careful to see if there's ways to dial it into your specific tastes. As David always says though, at the end of the day it's your beer so make your own choices, happy brewing! 👍
Great video, learned a lot. By the way what is your water to grist ratio. Seems thinner from other people and including my own? I’ve read European brewers use a a higher water/grist ratio to extract sugars better. I figured though you have to boil longer though.
Hi David, I'm hoping you can help diagnosis an infection problem. I make my beer with a grainfather. At bottling the beer tastes great less carbonation with no hint of infection. Five days later I try one and perfect beer. Ten days later I have a soured beer and ruined. Any suggestions? Thanks John
Latest batches I’m getting 75% mash 76 brewhouse and exceeding both OG and volume so I guess I need to do some fine tuning,. Now doing your Dark mild so it will be interesting to see :)
Dear David i have a question about water, have you ever done exact same recipes with different water profiles ( im not speaking about worst cases)? either way do you think that average home brewer with mediocre tasting skills like me would be able to tell the difference ? :)
Yes, I actually do this very often to test my recipes as they are in development. Sometimes it is about small changes but not always. For example a lager doesnt taste right with hard water and an IPAs hops will not pop with a soft profile.
Excellent episode. Is there a reason that you use dry yeast in all your brewing sessions? Would you think that dry yeast is as good as liquid yeast? Do you never rehydrate the yeast and only sprinkle it. Thank you.
Hi Christina, Yes there is :) For many years I just used liquid yeast. Dry yeast was behind. Times certainly changed though. There is no need to rehydrate in anything but wort :)
@@DavidHeathHomebrew Hi David ! Clear words - thank you. I also detected not that much difference when using liquid yeast against dry yeast. When it comes to brew wheat beer would you also think that a dry yeast should be used? Greetings.
Hello David, Ive just started using my GF equipment And that neat app but I can't find any od your recipes in the app , Its all some copies. How do I do it right?
Hi, Are you talking about the Grainfather app? Mostly I just share to Brewfather. My last video recipe (Chocolate Coffee porter) was shared to both though.
@@DavidHeathHomebrew Im sorry David, now I made myself look stupid, I meant the GF App And Now I can see Its a different platform. Still thanks for your awesome videos. Best wishes from the Czech Republic.
One thing I ran into recently on conversion was about Crystal malts. I brewed the Tiny bottom pale ale but didn’t have crystal 15 available. Are Crystal malts linearly combinable for colour? So would 2kg of Crystal 15 be the same colour as 1kg of Crystal 10 and 1 kg of Crystal 20?
I would not worry about that. Even if you got the exact same malt there will be variation in it every harvest :) As long as you are obtaining malts that are as close as you can find then it will work :)
![YEAST NUTRIENT: What even is it?! [Home Brewing Basics]](/img/n.gif)
You're so responsive for your community David. I asked you the question about efficiency couple videos ago and surprise surprise, got my answer in the following video. Thank you David!
Yes, I believe that this is an important area to focus on.
david heath is a beauty. keep the videos coming, I really enjoy them
Cheers Kevin 🍻🍻
I really like you vids on common mistakes. Thank you for sharing. I know it’s tons of work making videos. I say thank you.
Thanks Brent, great to hear 🍻
Mistake number 1 "starting home brewing thinking it'll be cheap beer!"......
In all seriousness the measured values bit was super helpful, thank you
Haha, yes :)
Glad you found this useful 🍻🍻🍻
My take away was, if you're eating at a hatted restaurant you shouldn't season your food before tasting it. Nice one David and thanks for continuing the wonderful content. I hope one day I'll have the skill to faithfully reproduce one of your hatted creations.
Many thanks, much appreciated 🍻🍻🍻
Excellent as allways , keep the videos going
Thank you, much appreciated :)
I was hoping for another part of this series soon, so thank you for delivering another great episode as always. I found this one very useful as always.
Great to hear Alan. 🍻🍻🍻
Not all hydrometers are calibrated at the same temperature. The 2 I currently have were calibrated at 60 F. They usually indicate the calibration temp on the scale somewhere. Thanks for the the great videos!
Cheers Mike
Excellent video and very useful as always. Keep up the great work. Cheers, Paul :)
Cheers Paul, great to hear :)
David what about a 30 minute mash? Any thoughts, pros / cons?
Thanks. Great video
Thanks Liam. For most brewers a 30 min mash is going to be unpredictable. Prediction in brewing is key. I would leave the mash as is personally and just be happy that these days its automatic for most of us.
@@DavidHeathHomebrew Great thanks. I have just read a lot about 30,40 minutes mashes and was curious
@@liammcdevitt3303 Yes, I know some do it but its not a reliable path really.
My hydrometer is calibrated to 60°F. Which is slightly disappointing because I am not in U.S.
It does have Plato however which makes me happy. There are calculators to correct this reading online if the temp isn’t easy to manage.
Thanks for sharing 🍻
great video my dude!
Cheers CH 🍻
david have you ever tried the pale ale yardbird was in tesco as part of a ale pack of testers or 61 deep. would you happen to have a recipe that is similar just got a brew monk when it comes on friday will be my first bug all grain brew.
Sadly not, I live in Norway not England these days.
Good video yet again David. Yes I always trying to get as close as possible to your recipe and the recipe has always ben top quality 👍
Thanks for your time and effort to bring knowledge to the community, it is highly appreciated!
Cheers Allan. That is all we can all do. Malt is subject to variation each year, even if you use the exact same one :)
Hi David. Does it matter when you add minerals in your mash and sparge water? Can you do it the night before you brew?
Thank you.
The night before is no problem at all :)
Hi. Is it ok to place a CO2 cylinder in the fridge while it's connected to the keg?
Yes, no problem there other than it taking up fridge space.
Good reminders David - I can almost never get all the specific malts in your recipes but have become quite adept at getting close with alternatives! I find that the important things to look for when finding an alternative are, the category (matching up intended flavour profile), the EBC and the potential (or yield). I then enter the new malt in place of the original in my copy of the recipe and once they are all done use the Set OG button to set the target OG back to what you intended so that all the amounts get recalculated but the percentages remain as they were intended. It's never failed me doing this and every beer I've brewed from your recipes have been outstanding!
One other piece of advice I'd give on the Brewfather front, just because a malt may already be in the library by default, check it's numbers against the maltster's specs sheets, I've found many are inaccurate and require recalculating (if you're anal like I am, this cannot stand in my recipes!)
Cheers Neil, yes all good points
There certainly is a line.
Its all about choices. Personally I want repeatable recipes and thus results.
@@patrickglaser1560 for me, first time brewing a recipe I try to get it as close as possible. Hard work has gone into fine tuning the end product so I think the first time you should at least try to experience it as intended by the author. After that, I'm totally on board with tweaking and being less careful to see if there's ways to dial it into your specific tastes. As David always says though, at the end of the day it's your beer so make your own choices, happy brewing! 👍
Great to hear Neil.
Great video, learned a lot. By the way what is your water to grist ratio. Seems thinner from other people and including my own? I’ve read European brewers use a a higher water/grist ratio to extract sugars better. I figured though you have to boil longer though.
I am forever experimenting :)
Hi David, I'm hoping you can help diagnosis an infection problem. I make my beer with a grainfather. At bottling the beer tastes great less carbonation with no hint of infection. Five days later I try one and perfect beer. Ten days later I have a soured beer and ruined. Any suggestions? Thanks John
Sounds like you need to boil clean everything that came into contact will the beer where possible.
Anything that you cannot boil I would replace.
Great video David, I need to focus more on the efficiency numbers :)
Cheers Ken, yes its a valuable area to focus 🍻
Latest batches I’m getting 75% mash 76 brewhouse and exceeding both OG and volume so I guess I need to do some fine tuning,. Now doing your Dark mild so it will be interesting to see :)
Yeah fine tuning is to be expected :)
Hi David. When step mashing and mashout, do you reach the target temp first and then start the timer?
Hi, yes, that is correct. The steps are not timed until the target temp is reached.
Dear David i have a question about water, have you ever done exact same recipes with different water profiles ( im not speaking about worst cases)? either way do you think that average home brewer with mediocre tasting skills like me would be able to tell the difference ? :)
Yes, I actually do this very often to test my recipes as they are in development. Sometimes it is about small changes but not always. For example a lager doesnt taste right with hard water and an IPAs hops will not pop with a soft profile.
Excellent episode. Is there a reason that you use dry yeast in all your brewing sessions? Would you think that dry yeast is as good as liquid yeast? Do you never rehydrate the yeast and only sprinkle it. Thank you.
Hi Christina, Yes there is :)
For many years I just used liquid yeast. Dry yeast was behind. Times certainly changed though. There is no need to rehydrate in anything but wort :)
@@DavidHeathHomebrew Hi David ! Clear words - thank you. I also detected not that much difference when using liquid yeast against dry yeast. When it comes to brew wheat beer would you also think that a dry yeast should be used? Greetings.
Yeast is yeast, selection is key not format. I very rarely use liquid for any beer.
Hi David. My homebrew store sells a ph stabilzer 5.2. Do you recommend that product in place of adding the other minerals if using regular tap water?
No, it is unlikely to work for most people sadly.
Thank you I'm glad I asked before buying it.
🍻🍻🍻
Hello David, Ive just started using my GF equipment And that neat app but I can't find any od your recipes in the app , Its all some copies. How do I do it right?
Hi, Are you talking about the Grainfather app?
Mostly I just share to Brewfather. My last video recipe (Chocolate Coffee porter) was shared to both though.
@@DavidHeathHomebrew Im sorry David, now I made myself look stupid, I meant the GF App And Now I can see Its a different platform. Still thanks for your awesome videos. Best wishes from the Czech Republic.
Hey, no not at all. It is ok :)
These days I mostly use Brewfather. You will find lnks to my more recent recipes on this platforn.
@@DavidHeathHomebrew Thank you very much! 😊
Cheers :)
One thing I ran into recently on conversion was about Crystal malts. I brewed the Tiny bottom pale ale but didn’t have crystal 15 available.
Are Crystal malts linearly combinable for colour?
So would 2kg of Crystal 15 be the same colour as 1kg of Crystal 10 and 1 kg of Crystal 20?
No they do not stack as such.
@@DavidHeathHomebrew is there a reasonable way to convert them without doing direct testing?
What sort of conversion?
@@DavidHeathHomebrew substitution. So like I had with a recipe: no Crystal 15 available but I could get 10 and 20.
Ahh ok. Yes, just go as close as you can both 10 or 20 are fine if you cannot get 15 for this recipe.
Looking to substitute Fuggles for Willamette in a 'Youngs special clone' ,IBUs all match ...
Can I expect a big difference in hop flavour ?
Not big but you will be closer with East Kent Goldings.
I would say that the main problem for me would be to be able to use the same brand of malts, as I suppose it also has an impact.
I would not worry about that. Even if you got the exact same malt there will be variation in it every harvest :) As long as you are obtaining malts that are as close as you can find then it will work :)
Dude - did you do voice over work for the new Dune movie? Sure sounds like you…
Not me :)
1st! :-))))
Haha, congrats 🍻