Great video again, there was already a lot of Verdant brewing info out there thanks to your previous videos and recipes but this one has really added some gold nuggets that fill in the gaps! Might be difficult to emulate all aspects of their process at home but it will be fun trying and might even inspire a video or 2 elsewhere.... ;)
Great questions!!! I brew on the pro side now, and love the discussion on transfer and hop-contact times…it’s something that so easy not to consider when homebrewing, but thinking at those kinds of depths will make every kind of brewer better 👍
Awesome video guys! I really enjoyed it. This is a recipe I'm going to have to try more than intrigued. Oxygen-Free water interesting. Looks like I'll be carbonating everything or putting it under a vacuum 😂😅😂 crazy stuff I shouldn't have watched to the end 🍻
Awesome video! I have just brewed a NEIPA with the Luminosa and Strata hops I purchased from you and I can see some of the mistakes I made through this video. My next brew will be better thanks to you and Verdant👍👍👍
Such a great 2 part video guys... Thank you so much for all of this, it's really is just pure gold and has been extremely inspirational. Question/concern: how on earth do they avoid O2 with this dry hopping technique? Opening the FV and hurling in 100's of KG's of hops without hop cannons and all sorts? I love it to be honest, just really intrigued as to how oxidation is avoided. I know a lot of commercial breweries apply this same technique too. Cheers!
There’s so much CO2 in the tank already that it’s not a massive concern. One thing they (and many other) do is put in a smaller amount to begin with, a few KG, this then nucleates a lot of the co2 that’s in suspension gently and causes more CO2 to be sat above the beer in the FV. The main reason they do this though is that if they dumped all the hops in at once the beer would foam out and erupt from the FV - Messy!
@@themaltmiller8438 thanks for the speedy response guys! That makes sense, but it's still quite surprising (and refreshing) to know. I guess the volume of dissolved CO2 combined with the O2-free water just does the trick for them. This isn't going to stop me pulling my hair out on every single batch to reduce O2 exposure as much as possible, but it's certainly made me look at things from a totally different perspective!
Hi guys, great video. When Sam recommends dumping trub on the day after yeast pitch, does this apply to homebrew as well? I'm just wondering if it is advisable to wait until there is a nice kausen on the beer? I was thinking that if the yeast settles to the bottom with the trub you would lose a lot if you didnt wait until it was nice and active. Or does it remain in suspension and its just the heavier protiens and hops that settle to the bottom?
Great video with loads of useful info!! is it possible to share the % grain proportion for the malt bill for Sundialer? Id love to brew this but already have the hops in stock!
Hey Andy, sorry we don't usually share this detail due to the work and time that has gone into the production, testing and partnership we put in to bring recipe kits to market. In this case, as it's a commercial breweries recipe, there is an element of discretion towards their IP. The recipe kit comes with all the necessary information to brew the recipe, as well as the ingredients, we've also tried to make sure its available at a great price point, considering there is close to 350g of hops in the kit and it brews a 23L batch.
Great video, thanks guys! I noticed Sam said they dry hop for 48h contact time, but james said 72. Any idea which they actually go for and what's best for this kit? Cheers
Hey! Glad you enjoyed the videos, really great to have time with the team at Verdant! So we went with 72 hours in our kit in the end, mainly due to contact time replication. The size of the FV's they use means there is a lot of contact time as the hops drop through the FV, we went for 72 hours with some CO2 rousing through the process to push them back into suspension. Take a look through the instructions for all our tips and tricks for brewing this amazing kit! www.themaltmiller.co.uk/product/sundialerclone/
@@themaltmiller8438 that's great thanks so much for all the info. Did you rouse twice or three times or even more? I've had it where just one rouse too many has given bad astringency before
very intersting ! But I didn't understand where the deaerated water is usefull. Flushing lines with CO2 after rince/CIP is not enough ? Or maybe they fill BBT with water and push with CO2 before transfering beer ?
Some areas in the brewery such as the centrifuge and parts of packaging, due to process, the last contact is water rather than CO2. That’s when they use O2 free water
Great video again, there was already a lot of Verdant brewing info out there thanks to your previous videos and recipes but this one has really added some gold nuggets that fill in the gaps! Might be difficult to emulate all aspects of their process at home but it will be fun trying and might even inspire a video or 2 elsewhere.... ;)
Beer Riff represent! Whoop! Loving the behind the scenes series!
Great questions!!! I brew on the pro side now, and love the discussion on transfer and hop-contact times…it’s something that so easy not to consider when homebrewing, but thinking at those kinds of depths will make every kind of brewer better 👍
These 2 videos were absolute gold!! Process notes taken for my next brew!! Thanks MM and Verdant
Fantastic to hear this!!
Wonderful. Insightful, informative and, above all, genorous. What a great community we have❤
Great video, that’s my next brew 🎉 lets try the Sundialer brew kit, looks banging ❤ cheers 🍻
Awesome video guys! I really enjoyed it.
This is a recipe I'm going to have to try more than intrigued.
Oxygen-Free water interesting. Looks like I'll be carbonating everything or putting it under a vacuum 😂😅😂 crazy stuff I shouldn't have watched to the end 🍻
Awesome video!
I have just brewed a NEIPA with the Luminosa and Strata hops I purchased from you and I can see some of the mistakes I made through this video. My next brew will be better thanks to you and Verdant👍👍👍
Fanstic video... some much information to absorb and implement moving forward. Thanks MM and Verdant!!
Thanks for the video
Just when you think you’ve cracked home brewing then you see this incredible setup 😄 trying to organise a trip there as we speak…. 14hrs on train 😞
It's worth the trip!!
Such a great 2 part video guys... Thank you so much for all of this, it's really is just pure gold and has been extremely inspirational. Question/concern: how on earth do they avoid O2 with this dry hopping technique? Opening the FV and hurling in 100's of KG's of hops without hop cannons and all sorts? I love it to be honest, just really intrigued as to how oxidation is avoided. I know a lot of commercial breweries apply this same technique too. Cheers!
There’s so much CO2 in the tank already that it’s not a massive concern. One thing they (and many other) do is put in a smaller amount to begin with, a few KG, this then nucleates a lot of the co2 that’s in suspension gently and causes more CO2 to be sat above the beer in the FV. The main reason they do this though is that if they dumped all the hops in at once the beer would foam out and erupt from the FV - Messy!
@@themaltmiller8438 thanks for the speedy response guys! That makes sense, but it's still quite surprising (and refreshing) to know. I guess the volume of dissolved CO2 combined with the O2-free water just does the trick for them. This isn't going to stop me pulling my hair out on every single batch to reduce O2 exposure as much as possible, but it's certainly made me look at things from a totally different perspective!
Hi guys, great video. When Sam recommends dumping trub on the day after yeast pitch, does this apply to homebrew as well? I'm just wondering if it is advisable to wait until there is a nice kausen on the beer? I was thinking that if the yeast settles to the bottom with the trub you would lose a lot if you didnt wait until it was nice and active. Or does it remain in suspension and its just the heavier protiens and hops that settle to the bottom?
In our test batch we’ve drawn off the trub after 24hrs and not had any issues with fermentation
Great video with loads of useful info!! is it possible to share the % grain proportion for the malt bill for Sundialer? Id love to brew this but already have the hops in stock!
Hey Andy, sorry we don't usually share this detail due to the work and time that has gone into the production, testing and partnership we put in to bring recipe kits to market. In this case, as it's a commercial breweries recipe, there is an element of discretion towards their IP. The recipe kit comes with all the necessary information to brew the recipe, as well as the ingredients, we've also tried to make sure its available at a great price point, considering there is close to 350g of hops in the kit and it brews a 23L batch.
@@themaltmiller8438 understood! Happy to support you both, I will pickup a kit and use my hops in something else! ❤️
Great video, thanks guys! I noticed Sam said they dry hop for 48h contact time, but james said 72. Any idea which they actually go for and what's best for this kit? Cheers
Hey! Glad you enjoyed the videos, really great to have time with the team at Verdant! So we went with 72 hours in our kit in the end, mainly due to contact time replication. The size of the FV's they use means there is a lot of contact time as the hops drop through the FV, we went for 72 hours with some CO2 rousing through the process to push them back into suspension. Take a look through the instructions for all our tips and tricks for brewing this amazing kit! www.themaltmiller.co.uk/product/sundialerclone/
@@themaltmiller8438 that's great thanks so much for all the info. Did you rouse twice or three times or even more? I've had it where just one rouse too many has given bad astringency before
@@themaltmiller8438 hey, wondering if you roused just twice or three times?
very intersting ! But I didn't understand where the deaerated water is usefull. Flushing lines with CO2 after rince/CIP is not enough ? Or maybe they fill BBT with water and push with CO2 before transfering beer ?
Some areas in the brewery such as the centrifuge and parts of packaging, due to process, the last contact is water rather than CO2. That’s when they use O2 free water
@@themaltmiller8438 ok thanks !
First :-) greetings from Switzerland 🇨🇭