How To Dial In Your Brew System and Process To Make Repeatable Beer That Meets Your Expectations
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- Опубліковано 7 лип 2024
- Learn what you need to do to brew reproducible and repeatable beer time after time. Topics include proper use, and calibration, of various measuring devices, accounting for differences in brew systems, processes, and recipes to ensure that you get the results you are expecting in terms of batch size, alcohol by volume, bitterness, and color.
00:00 - Intro
02:11 - Specific Gravity Measuring Devices
02:28 - Hydrometers
08:18 - Refractometers
12:43 - Volumes
17:13 - Temperature
20:28 - Dead Space Losses
24:30 - Absorption Rate Losses
27:07 - Evaporation Rate Losses
29:55 - Mash Extract Efficiency
Other Videos & Links Mentioned:
Hydrometer Testing & Calibration: • Hydrometer Testing & C...
Brewing America Precision Hydrometer: brewingamerica.com?sca_ref=82296.c5HcaMjKum
Grain Absorption Rates: Cooler Mash Tun Versus BIAB (An Experiment): • Grain Absorption Rates...
Determining Hops Absorption Rate: An Experiment: • Determining Hops Absor...
Mash Evaporation Rate: An Experiment: • Mash Evaporation Rate:...
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Larry, you do a great job of teaching us home brewers how to control our variables. Thanks.
Since I find the new version a bit confusing, I still use your previous version of the excel-sheet. I converted it to old world units and made an Open-office version for my use. I have two different brew-systems, and after some adjustments in the brewhouse setup (of the excel-sheet) all of my (soon to be 90) brews has been designed/adapted in your software and brewed with great accuracy and success. Thank you very much for distributing it and offering us such a great tool for free!! Been following your channel since I started brewing and learned a lot from you, so again; thank you very much!! Keep the content coming!!
(Also the food part is interesting!)
Great video! Thanks Larry!
Excellent video! 👏
Great info. Thanks for your time
Excellent video. 👏
Great information again Larry! Thank you
Always great to see a new video Larry.
Can't wait to see the cooler back in action.
Thanks Larry. This one taught me a lot!
The longer you brew the more it makes sense to start using your excel-sheet.
Thanks for the content Larry.
You are welcome. Hope you found it useful.
Top notch vid Larry!
Thank you
Thank you Larry for the great teaching for best brew
Great info
Thanks, Larry. Great info as usual.
Always great information cheers to home brewed beer .
What an excellent video! Great information. High quality. Excellent visuals. Awesome work! Cheers!
Thank you very much!
This information is great for a home brewer just getting past the novice stage. All grain brewing gold info. Thanks. Love your channel 🍻
You're the king Larry
Thanks.
Thanks Larry, this was a timely video as I delving into these areas to be make my brews more consistent.
Excellent. Once you have it dialed in, there are little to no surprises to be concerned about regarding the recipe outputs.
My old orange cooler mashtun system was dialed in perfectly for years until I began trying out other brew systems in recent years; each requiring such tuning.
Another great video, Larry. It’s great because it’s info I DID NOT know. You’re the best on the web for this.
Thanks. Glad it was useful.
Very very informative, great video Larry. Thank you!
You are very welcome.
Really great video. So informative. Been brewing for decades and I learned several things. Motto: Keep learning
Thank you. Glad to help. I’m always seeking knowledge. The more I look the more I realize how little I really know. lol
Thanks, I learned a thing or two.
Cheers. Btw thanks for the metric mesurements.
Good stuff Larry 🍻
Thank you for all the effort that you put into your videos Larry. I really appreciate your consideration in providing the metric conversions. Makes the video a pleasure to watch without having to consistently pause and do conversions on the side. Warm greetings from a chilly South Africa.
You’re welcome. Is the appropriate thing to do considering almost half my audience is using the metric system.
GREAT VIDEO!!!!!!!!! another great informative vid my man👍🏻👍🏻
Cheers 🍺🍺🍺🍺
Thank you for sharing your insights and experience, but most of all, thank you for your passion and enthusiasm. I’m always excited when I see a new video you’ve posted.
You’re welcome. Thanks for watching. Glad you enjoy them.
I've been brewing for 3yrs and I learned a few new things from your video. This is awesome, great job on this one Larry!
Thank you. Glad you learned something from it.
Very good content Larry! Just how I like it, high on info with no waffle, bs or theatrics.
Thank you, David. I try to provide useful information whenever I can. 😀
@@BEERNBBQBYLARRY You always have Larry, I believe that videos like this hold much more value than typical homebrew videos that just present a recipe copied from somewhere else that is not explained that is just arranged with waffle and close up shots.
Missed ya. Good write-up. 👍
Cheers Larry great video! I never knew about calibrating hydrometers or the lab grade meters. I did know about the hydrometer adjustment calculators but never thought about testing them in distilled water at the rated calibration temperature. I also loved the tips on volume calibration!
Thanks. Glad you got something useful out of it.
A lot of good information.. Your experience and effort to provide this information helps the brewing community.. Hope you are doing well...🍻
Thank you, Robert! Ditto to you as well.
Very informative video Larry. It really got me thinking about a lot of stuff I could differently. For example, I've been brewing using a Mash and Boil BIAB system for the only 3 batches I've ever brewed. I did 2 extract batches, the second one I used a 6.25 gallons, gave me around 5.25 gallons going into the fermenter. I pretty much had an even 5 gallons left going into the keg after trub loss. The 3rd time I brewed, I did my first partial mash. After mashing, sparging, adding extract, and topping off to get 6.25 gallons of water pre boil (because that's what I had the previous brew), I only ended up getting 5 gallons in the fermenter. And there's a lot of trub at the bottom. I have a feeling, I may only get around 4 gallons to go into the keg. So I'm guessing that since I went from full extract and steeping grains, to a partial mash, that must of messed up the volume I needed. Anyways, thanks for another great video. Cheers 🍻!
Thank you.
Great video! Larry, I remember we had to make adjustments on the fly to make the final volume. We even boiled longer to get rid of water we didn't want. Lol. (Oh them numbers😬)
Ah the pain of of learning the nuances of new brew systems.
Always great to see another person from the STEM worls who cares about measurements making homebrew! (Chemist here)
It’s like having a split personality. On one hand, I’d like to be carefree and eyeball things, but on the other, it sometimes drives me nuts dealing with inaccuracies and just having to know what I’m actually working with. lol.
@@BEERNBBQBYLARRY I completely get it! Everything at work is precise and accurate. But when I get home I want to relax but then that little voice says, "Don't act like you don't know better" hahahaha
Thanks for some useful brewing content again Larry, it's getting rare on UA-cam! Everyone should strive to dial in their systems to get repeatability and consistency, especially those on UA-cam!!! Haha just a casual jibe at some other content creators out there 😛
It’s always a difficult trying to achieve balance between informative and entertaining content. Don’t want to bore people to death while at the same time want to pass along knowledge.
Great Content.
2 times I've gone for the 10 gallon batch and after time in the unitank and a carboy cold crash I'm coming 8n between 6.3 - 7 gallons in the 20G Blichmann HERMS Pilot. There's so much loss everywhere that it only makes sense to do the largest batch possible.
Apparently I need to size to a 13 gallon batch just to come close to 10 gallons.
It all takes time my friend. 🍺
You could help me out by telling me the absorption rate for one ounce of hops. That would be quit helpful, but like you said I should really check out the other video you made.
You da man
I never knew that about refractometers, thanks so much, I'm currently brewing pressure fermentation Lagers, I was using mine to measure the original gravity before I added the yeast and it seem to be the same as my hydrometer but the final gravity instead of being 1.007 for a lager it was reading 1.020, I just thought there was something wrong with it, I'm in south east Australia, mid winter down here it's cold, only 3C / 38F here, meant to snow on Sunday, those fires over there don't look good, been watching it on the news, we get put through this in some areas every summer down here, that's the thing with Pyrophytic trees, they need fire to reproduce, ours are eucalyptus.
Yep. Once fermentation starts, a refractometer is not going to be accurate. I still continue to use both devices for that reason.
Larry, this is such a helpful video, thank you.
When I’ve needed to measure water volumes accurately I’ve been weighing it using what I believe to be well calibrated scales, this should be good too shouldn’t it?
If you have the ability which I do not. I don’t have several large scales to fit my brew systems and fermenters on and tare them.
Thank you for your videos. I enjoy watching them and I learn a lot. How can I can a copy of your excel - sheet ?
Best would be from my website where the latest version exists.
Hey Larry just a thought. Water weighs the same if it is at 60d or 212d
leaning what all I did wrong going all grain!
exactly
Professor, when does class begin? You never even touched on water chemistry, recipe creation, or fermentation variables. Holy cow that was informative. I run a process, and a Higher Authority works the rest out. IF, and I repeat if the gravity gets taken and ABV is extrapolated, I have done my best. The end result is always beer. Some better than others. Some even gets wasted. If I open my Nano, you'll be my Brew Master. Did you copyright "Trubtube" yet? How are we going to fund all this without our subscription base? LOL Cheers Buddy.
I thought a half hour was long enough already. A fermentation deep dive is a good idea.
Trubtube. Haha.
I made a scale from a repurposed wii fit board.
I can take measurements of water at any temperature
I find that impractical to do. I don’t have a scale large enough to hold and tare my brew systems and fermenters on.
How do u calibrate or know if your digital thermometer is accurate?
Thermapens are calibrated at the factory and come with certification document. Also can be verified at home by testing probe in boiling water which is 210.5 degrees at my elevation and reads exactly 210.5.
As far as dead space loss. I use a brewzilla and I allways pick up the brewzilla and pour what doesn't pump out into the fermentor. So I should have zero loss right? Or am I way off?
Close but not quite. Your may have “no loss” in the kettle but you’re shifting some of that “loss” to the fermenter since you just moved the hot break, cold break, and other trub to it instead of leaving it being.
Also, I don’t think you’d want to dump all trub into your fermenter. It kinda makes the effort of creating the hot and cold breaks pointless of all your going to do is adding them to fermenter anyway.
If you going to do that, I’d suggest using a screen to filter out the trub on the way to fermenter.
@@BEERNBBQBYLARRY 1st I've heard of hot or cold break....I need to research that. And also, I didn't realize there would be trub at the bottom of the brewzilla after the brew. If you're talking about trub from the hops.....I always use steeping bags. Lots I need to learn lol
I looked it up......I get it now
My refractometer has Brix and SG. Shouldn't my refractometer show the equivalent for the Brix and SG for the sample pulled? For instance: i pulled a sample from my pre-boil wort and it's 13 Brix, that should be the same as SG 1.050. I think i am a bit confused about what you said about that. Thanks for the video!
Refractometers are designed for measuring clear liquids and readings must be corrected for darker liquids. This is why a wort correction factor is needed for wort.
@@BEERNBBQBYLARRY The wort correction factor is only used when alcohol is present.
That is not correct. Refractometers aren’t designed to be used with alcohol at all.
The correction factor comes into play due to differences in sucrose vs maltose and for various color ranges in unfermented wort. At least, that’s what I understand about refractometers.
@@BEERNBBQBYLARRY I'm sorry Larry but your understanding of refractometers is incorrect.
@@kevinrogowski8335 I think Larry is right. From my understanding, Refractometers measure sugar not alcohol in the liquid.
Best beer that I've ever made was the one without hydrometers, refractometers, and all that posh equipment , that is so widely advertised. A hobby is a thing that all retailers use to make a lot of money from dummies and has nothing to do with real life. I-spidels, tilts, whirpool pipes, brewing kettles, pressure fermenters, filters, etc. etc. are just a game to deceive naive people and make them spend hard earned money on redundant equipment. Why, then one of the best monk beer dated 16th century, made without any equipment is so popular among brewers? What 16th century monks needed to brew a good beer? A fire, a kettle, a water, a grain, and yeast. Nothing more! Even the hops were unknown at that times. Think guys, think!
Some good info here, except for the refractometer part. You seem To be biased, and misinformed on the use of a refractometer.
I'm not biased nor misinformed. I use both hydrometers and refractometers regularly and concurrently.