Great to see homebrewers show their mistakes. We all learn from it. I made the same mistake recently on a Vienna Lager. I knew the moment it was going in the fermenter. Coincidentally, I am brewing a Tangerine Blonde Ale this weekend. Using Mandarina Bavaria hops plus tangerine peels at flameout. Cheers!
I've had my Hydra for 4 years and in the South, it's made a huge difference. Adding a pump and ice water when the beer gets to 90 brings it to 65 even faster with ground water temps of 80. I've had the same, chalky problem about every 6 beers or so even though my water calculator is used on every beer. I've reduced the gypsum and just added more lactic acid to compensate. It does lessen with age but never really goes away. Enjoy your videos!
Thanks for watching! Just ordered the hose hook ups so I can use my old chiller as a prechiller in a bucket of ice, that should make chilling wort even quicker 😊
I just brewed a blonde ale with Pilsner malt and flaked corn.. yeah thats what happens when your homebrew store is closed on July 4th weekend 🤦♂️ oh and I had to settle for s-04 as the yeast as well but it's good to know it's a super fast fermenter bc my 2.5 g batch showed zero activity after 36 hours. Thought something was wrong!
If I were you, I'd check the acidity. The apricots can be very acerbic and contribute to this "metallic" and "mineral" taste you are describing. Balancing the chemistry post factum with some bicarbonate is an option. Pour a glass and put a few grains of it, take notes of the changes and stop when you think it is acceptable.
It's been SOOO long since I made a fruit beer and you keep cranking out these amazing examples! Makes me damn jealous of whats on tap! Keep up the great work with these videos, awesome music on this one! Edit for when I made it to the end: I can relate to the Gypsum effects, when you crank that up like crazy it gets super chalky too. Good showcase on why water chemistry is important! I wonder if it would have been better as more of an apricot IPA with some extra hops to make use of the high sulfates?
Great learning experience! I wouldn’t think the gypsum would be as perceivable with the fruit added but now I know too! Btw love Amarillo for it’s stone fruit qualities, got me thirsty!
Pretty stoked on the video, thinking gypsum may be the weird after taste I've been picking up in some of my brews. Super helpful! Now to eat some gypsum to verify.
Another great video Teach! I'm making a strawberry blonde within the next couple of batches so you know I'll be using this vid as a point of reference. Thx Brian....
Great video ! I’m loving the way you are making the final part for tasting and yes I’ve screwed and picked up that mineral bitterness in my seltzers cause they’re thinner haha Cheers Amigo 🍻🍻🤙🏼 ps it’s ˈaprəˌkät 😅
I just made a west coast cascade pale ale kit (comes with grains, hops and LME) yesterday, and I literally almost bought this same can of apricot puree. After a few more days or when primary fermentation is almost done should I rack into a carboy with puree?
Around here we are getting up there in temperature too. We hover in the 90's and hit the 100's though out August. However, we sit at +60% humidity so you're just drenched in sweat instantly. Also, what software do you use to build your salt profile?
Love the water spin!
Great to see homebrewers show their mistakes. We all learn from it. I made the same mistake recently on a Vienna Lager. I knew the moment it was going in the fermenter. Coincidentally, I am brewing a Tangerine Blonde Ale this weekend. Using Mandarina Bavaria hops plus tangerine peels at flameout. Cheers!
Thanks! Tangerine Blonde sounds fantastic hope it turns out well!!! Cheers!
Killer video braj!
Cheers Braj 🍻🍻
@@ElementaryBrewingCo and it's "APRICOT" BTW
I've had my Hydra for 4 years and in the South, it's made a huge difference. Adding a pump and ice water when the beer gets to 90 brings it to 65 even faster with ground water temps of 80. I've had the same, chalky problem about every 6 beers or so even though my water calculator is used on every beer. I've reduced the gypsum and just added more lactic acid to compensate. It does lessen with age but never really goes away.
Enjoy your videos!
Thanks for watching! Just ordered the hose hook ups so I can use my old chiller as a prechiller in a bucket of ice, that should make chilling wort even quicker 😊
appreciate your honest feedback. cheers braj
Cheers!
I just brewed a blonde ale with Pilsner malt and flaked corn.. yeah thats what happens when your homebrew store is closed on July 4th weekend 🤦♂️ oh and I had to settle for s-04 as the yeast as well but it's good to know it's a super fast fermenter bc my 2.5 g batch showed zero activity after 36 hours. Thought something was wrong!
I’ve been watching your videos and wanted to say thanks for all the info!
I plan on starting my own channel and showing my beer making journey.
Awesome! Looking forward to seeing some vids!!!
If I were you, I'd check the acidity. The apricots can be very acerbic and contribute to this "metallic" and "mineral" taste you are describing. Balancing the chemistry post factum with some bicarbonate is an option. Pour a glass and put a few grains of it, take notes of the changes and stop when you think it is acceptable.
Experiencing a similar issue. Just added a few grams of baking soda dissolved in water to my keg. This significantly reduced that taste.
Great idea, Thanks!!!
@@ElementaryBrewingCo might be worth a shot. Maybe start with a solution and add a couple drops to a pour and see how it goes.
Great video. I appreciate you sharing your gypsum issue. Cheers!
Very cool beer and thanks for being honest about your mistakes. Always learn in this hobby. Dumpers or gold medal beers we alway learn. Sláinte
Always learning! Thanks for watching!!
Yeah, living and learning
Great content 👏👏👏
It's been SOOO long since I made a fruit beer and you keep cranking out these amazing examples! Makes me damn jealous of whats on tap! Keep up the great work with these videos, awesome music on this one!
Edit for when I made it to the end: I can relate to the Gypsum effects, when you crank that up like crazy it gets super chalky too. Good showcase on why water chemistry is important! I wonder if it would have been better as more of an apricot IPA with some extra hops to make use of the high sulfates?
Thanks!! That would be a great beer, Apricot IPA! Guess I do have to brew it again 😂😂
I have the same glass! Also beer looks great. beautiful color.
Thanks for watching!!
Great learning experience! I wouldn’t think the gypsum would be as perceivable with the fruit added but now I know too! Btw love Amarillo for it’s stone fruit qualities, got me thirsty!
Thanks for watching Trent!!!
Cheers from Scotland.
Cheers! Thanks for watching!!
Pretty stoked on the video, thinking gypsum may be the weird after taste I've been picking up in some of my brews. Super helpful! Now to eat some gypsum to verify.
Thanks for watching!!!
Nice video, very informative. Would not mind longer video for more explanations.
Thanks!!
Thanks for sharing, learned a lot.
Cheers 🍻 Thanks for watching!!
Live and learn. Try it again. And it's Puree🤣
Probably should, thanks Curt!!
Another great video Teach! I'm making a strawberry blonde within the next couple of batches so you know I'll be using this vid as a point of reference. Thx Brian....
BTW, I stole your pulley idea for the BIAB....
Strawberry Blonde sounds fun!!! Let me know how it turns out!
Nice!!! Make pulling bags so much easier!!
Great job Dad
Thanks son 😊
Great video ! I’m loving the way you are making the final part for tasting and yes I’ve screwed and picked up that mineral bitterness in my seltzers cause they’re thinner haha Cheers Amigo 🍻🍻🤙🏼 ps it’s ˈaprəˌkät 😅
Thanks Braj!!! I still haven’t perfected my seltzer technique either 😕
I also have been watering my grass with my chiller water. I just hook it up to my sprinklers
Nice! I hate wasting water, feels better using it for something.
Almost amazing apricot ale. AAAA
Definitely Almost Amazing!!!!
Wonder if you added a few grams of CaCl to the keg if it would round it out and balance the gypsum?
I may try that out if a bit of time doesn’t fix it, thanks for the tip!!!
You can try in a glass so you dont change the whole batch, I believe
I just made a west coast cascade pale ale kit (comes with grains, hops and LME) yesterday, and I literally almost bought this same can of apricot puree. After a few more days or when primary fermentation is almost done should I rack into a carboy with puree?
Hey.
What qty of gypsum would you add to RO. Looking to brew this
Thanks.
Your tasting experience sounds all too familiar. I am now all about lagers and am honing my techniques. Another great video ... thank you.
Thanks for watching!!!
New sub from the UK.... Yes always learning..... What software for water do you like.
I use Brewfather! Has everything you need for water and anything else recipe related, cheers 🍻
GJ on the video. How does Brewfather compare to Brewersfriend for those of you have used both?
Thanks! Haven't used Brewers Friend much at all but I'm happy with Brewfather. This was user error:)
Around here we are getting up there in temperature too. We hover in the 90's and hit the 100's though out August. However, we sit at +60% humidity so you're just drenched in sweat instantly. Also, what software do you use to build your salt profile?
At least it’s a dry heat around here 😂 the humidity would get to me. I just use Brewfathers water calculator. Which one are you using?
@@ElementaryBrewingCo Brewfather is the best by far and that's what I use.
@@Unsub-Me-Now yeah I just selected the wrong beer style, oh well, hopefully I don’t do that again…
0:35 💀
Its pronounced apricot
😂😂cheers 🍻
Fruits do not belong in beers
Its not apricot. Its fake peach