Also, if you want to learn how to make beer FAST, check out this video where we tell you what and what not to do: ua-cam.com/video/BsBYXxwUdbA/v-deo.html
Some styles, although delicious and drinkable in relatively short time, become sublime after a decent bit of conditioning. A scotch ale or porter can be amazing with 9 months or more of bottle conditioning.
I’m trying to be patient. I ordered the 20 gallon system on thanksgiving. I’ve been debating on buying it since I first found out about you guys like 4 years ago. I’ve seen so many UA-cam channels use your product that after debating with my wife about me getting it since we bought our house almost two years ago she finally gave me the green light. Just wish I would’ve ordered it sooner. I hate waiting!!!!
Just saying - in summer when I can get the extra heat I can do a 28l batch of pseudo lager in my grainfather in………..grain to glass 3.5-4 days including 24-36 hours of crashing and a filter/pump force carb-overnight gas bleed into kegs
a good kveik strain yeast, the right temps and you could be drinking it in 2.5 days , but it will look like mud and be.....drinkable ! just, but time makes things better............it takes as long as it takes if you want a decent beer
Thanks for confirming something that I've been trying to find more information on. I'm doing my first pressure fermented lager this weekend, and pitched the Omega Lunar Crush above the recommended temperature range, assuming that it should ferment just fine at room temp, but couldn't find much information on this online where others had done the same. It still hasn't kicked off yet, about 24 hours now, but guessing it has more to do with oxygen available than temperature at this point.
@@BuzzKillingtonism Naw, it's all good, was able to confirm fermentation started when I got home just an hour ago. Because it is pressure fermenting you can get away with a higher temp for the yeast since I'm keeping about ~15 psi of CO2 on it.
What about the amount of time it takes to grow the grain and hops? Like the old saying goes "If you wish to make a pizza from scratch you must first create the universe."
We can wrap up an entire brew day in the time specified, including cleaning equipment. We use a condensed version of this: ua-cam.com/video/ZLxB8wLO55k/v-deo.html
Also, if you want to learn how to make beer FAST, check out this video where we tell you what and what not to do: ua-cam.com/video/BsBYXxwUdbA/v-deo.html
This video has some strong "im totally not in danger and im making this video willingly" hostage vibes.
Lol Clawhammer Supply is holding Clawhammer Supply hostage?
Hahaha
Maybe Emmet and Ross are really pulling the strings. Maybe they have dirt on Kyle and use it to get him to do all the advertising.
Hahaha. Kyle writes the checks, that's why he does all the advertising.
Some styles, although delicious and drinkable in relatively short time, become sublime after a decent bit of conditioning. A scotch ale or porter can be amazing with 9 months or more of bottle conditioning.
I’m trying to be patient. I ordered the 20 gallon system on thanksgiving. I’ve been debating on buying it since I first found out about you guys like 4 years ago. I’ve seen so many UA-cam channels use your product that after debating with my wife about me getting it since we bought our house almost two years ago she finally gave me the green light. Just wish I would’ve ordered it sooner. I hate waiting!!!!
Its worth the wait :)
20 gallons? Ehm, 90 liters. That's quite a lot
Just saying - in summer when I can get the extra heat I can do a 28l batch of pseudo lager in my grainfather in………..grain to glass 3.5-4 days including 24-36 hours of crashing and a filter/pump force carb-overnight gas bleed into kegs
8 days for me. pale ales, heavy hops, ferment w kveik for 3 days @32c. cold crash for 3 to 4 days. carb for 1 to 2 days. off we go.
Almost the same as me except for the last step where I bottle condition for 2 weeks lol.
I would say 7-10 days to ferment and maybe another week to condition and carb.
You had me at high abv beer styles! 😊 good info for those new to the hobby for sure!
a good kveik strain yeast, the right temps and you could be drinking it in 2.5 days , but it will look like mud and be.....drinkable ! just, but time makes things better............it takes as long as it takes if you want a decent beer
Thanks for confirming something that I've been trying to find more information on. I'm doing my first pressure fermented lager this weekend, and pitched the Omega Lunar Crush above the recommended temperature range, assuming that it should ferment just fine at room temp, but couldn't find much information on this online where others had done the same. It still hasn't kicked off yet, about 24 hours now, but guessing it has more to do with oxygen available than temperature at this point.
You might have killed your yeast if you are doing that style at room temp. The temp range for fermentation is 50-65° F (10-18° C) for that yeast.
@@BuzzKillingtonism Naw, it's all good, was able to confirm fermentation started when I got home just an hour ago. Because it is pressure fermenting you can get away with a higher temp for the yeast since I'm keeping about ~15 psi of CO2 on it.
Good stuff
As a rule of thumb we use the 2+2+2 rule, unless we're in a hurry and then we force carb!
Is it just me or does this guy look kind of like Dennis Reynolds?
You forget to mention, how long takes cleaning all the equipment, buddy ;)
What about the amount of time it takes to grow the grain and hops?
Like the old saying goes "If you wish to make a pizza from scratch you must first create the universe."
We can wrap up an entire brew day in the time specified, including cleaning equipment. We use a condensed version of this: ua-cam.com/video/ZLxB8wLO55k/v-deo.html
Takes about a week and a fortnight to make beer.
Did Lawson quit or something?
Is it obvious? Haha He got a big boy job with a bigger company. I check his linkedin a few weeks ago
He took his dream job editing videos for BangBros.
@@ClawhammerSupply LMAO!