The team at Jetty Road are absolute legends! Such a fantastic brewpub experience and some of the limited releases they have on tap are absolutely spot on.
I bought a brewzilla a few weeks ago, did my first brew last weekend, I mashed on 63° c for 70 minutes, mash out for 10 mins at 75° boil was 60 minutes recipe is 2.5kg gladfield ale malt 300gm gladfield light crystal malt 5g pride of ringwood at first wort 25g galaxy at 88° hop stand (answered a call and it dropped past 90) lol. US05 yeast currently going strong at an fairly constant ambient temp of 18° I mashed cooler due to wanting to get it dryer in the finish, Its for the family for Christmas, ill bring a couple 6 packs to have as shandies, I will probably just drink it without lemonade but I made it around 3% so you can have a couple and not be sideways lol. Next I will be brewing an oat cream session ale/ipa. Cheers Gavin! 👍👌🍻
Hey, thanks for sharing this video. I’ve just switched over from extract to all grain and was wondering if you could make a video on a Bentspoke Barley Griffin? It’s a Canberra local beer and absolutely delicious. I’d love to try make a clone of it myself but being brand new to all grain I’m not exactly sure how to try replicate a beer. Cheers
Cheers Gash, how's that colour!! As usual you show wicked detail on your videos well done JR brewery a gold!! And cheers Gash thanks for sharing Mate 🍻🍻🍻
Recipe sayd fermentation 18.5, 5 days. dry hop day 4 (20C 1 day ramp), cold crash 2 days. This means that we dry hop the second day of fermentation, and only one day to 20 degrees and then again 18.5 ? Or we dry hop the day number four and after one day cold crash? 😬😬 Awesome video. We love it . Thanks a lot 💙🫡
It doesnt say day 4 it says 18.5 for 5 days, dry hop and ramp to 20c for 4 days. None of these timings for any recipe ever are locked in though, you watch the ferment, dry hop and raise temp when the ferment is just about finished, then wait 4 days or until the ferment is done and yeast dropped out, then cold crash. Mine would easily be done in that time frame, some peoples may take longer. Cheers!
@@HomeBrewNetwork thanks to take the time to answer! on this side of the screen there is an argentinian guy that really appreciate that! we fuck this up! I sent it to cold crush just one day after the dry hop. But with my brewing buddy we gonna do this recepy again! last question, once in the fermzilla, we close the valve and create pressure after the dry hop or since day 1? 10 psi? any tip for that part? and again, thanks a lot for taking the time to answer💙
@@condor19891 I always start with pressure, I add a little gas so I can set the spunding valve to about 3-5psi, just low. That way I know the spunding is set correctly and its not high enough to suppress any esters.. Then I let it go.. Usually within a few hours it may look like that pressure is gone, since it might get absorbed into the wort, but that doesnt matter, it'll build up again.. This also helps with the dry hop as it wont volcano up when the hops are added which can happen if you ferment at high pressure.. After the dry hops go in its fine to raise the pressure if you like, I never go over 10psi personally. but a little bit of pressure at least 5psi is needed at the start of cold crash because the cold will make the wort and gases shrink, so you need some pressure otherwise the sides will suck in. Cheers!
@@HomeBrewNetwork I really appreciate the time you took to respond to me with this level of detail. We are going to make this recipe again and I will tell you here how it goes with these new tips. I don't know who told you to start this UA-cam channel. But an entire community of homebrewers is grateful to you. Thank you, thank you and thank you.💙💙
The team at Jetty Road are absolute legends! Such a fantastic brewpub experience and some of the limited releases they have on tap are absolutely spot on.
Agreed mate, very cool people! Cheers
I bought a brewzilla a few weeks ago, did my first brew last weekend, I mashed on 63° c for 70 minutes, mash out for 10 mins at 75° boil was 60 minutes recipe is
2.5kg gladfield ale malt
300gm gladfield light crystal malt
5g pride of ringwood at first wort
25g galaxy at 88° hop stand (answered a call and it dropped past 90) lol.
US05 yeast currently going strong at an fairly constant ambient temp of 18°
I mashed cooler due to wanting to get it dryer in the finish, Its for the family for Christmas, ill bring a couple 6 packs to have as shandies, I will probably just drink it without lemonade but I made it around 3% so you can have a couple and not be sideways lol. Next I will be brewing an oat cream session ale/ipa. Cheers Gavin! 👍👌🍻
Sounds awesome Quinny!
I really like that recipe, will have to try it
Mmmm might have found my xmas ipa brew with this one. Sounds awesome! Cheers Gash.
Cheers Stass!
Hey, thanks for sharing this video. I’ve just switched over from extract to all grain and was wondering if you could make a video on a Bentspoke Barley Griffin? It’s a Canberra local beer and absolutely delicious. I’d love to try make a clone of it myself but being brand new to all grain I’m not exactly sure how to try replicate a beer. Cheers
Great video as always Gavin! Thanks so much JR for sharing. It is a great brewery to visit, always busy! Are Dainton open to doing a video with you?
Life is good.
You get to make and drink beer.
This is true, cheers mate!
Cheers Gash, how's that colour!! As usual you show wicked detail on your videos well done JR brewery a gold!! And cheers Gash thanks for sharing Mate 🍻🍻🍻
Great looking beer Gash!
Bring on the red ipa.🍻
Do the Bird! Cheers!
Recipe sayd fermentation 18.5, 5 days. dry hop day 4 (20C 1 day ramp), cold crash 2 days.
This means that we dry hop the second day of fermentation, and only one day to 20 degrees and then again 18.5 ? Or we dry hop the day number four and after one day cold crash? 😬😬
Awesome video. We love it . Thanks a lot 💙🫡
It doesnt say day 4 it says 18.5 for 5 days, dry hop and ramp to 20c for 4 days. None of these timings for any recipe ever are locked in though, you watch the ferment, dry hop and raise temp when the ferment is just about finished, then wait 4 days or until the ferment is done and yeast dropped out, then cold crash. Mine would easily be done in that time frame, some peoples may take longer. Cheers!
@@HomeBrewNetwork thanks to take the time to answer! on this side of the screen there is an argentinian guy that really appreciate that!
we fuck this up! I sent it to cold crush just one day after the dry hop. But with my brewing buddy we gonna do this recepy again!
last question, once in the fermzilla, we close the valve and create pressure after the dry hop or since day 1? 10 psi? any tip for that part?
and again, thanks a lot for taking the time to answer💙
@@condor19891 I always start with pressure, I add a little gas so I can set the spunding valve to about 3-5psi, just low. That way I know the spunding is set correctly and its not high enough to suppress any esters.. Then I let it go.. Usually within a few hours it may look like that pressure is gone, since it might get absorbed into the wort, but that doesnt matter, it'll build up again.. This also helps with the dry hop as it wont volcano up when the hops are added which can happen if you ferment at high pressure.. After the dry hops go in its fine to raise the pressure if you like, I never go over 10psi personally. but a little bit of pressure at least 5psi is needed at the start of cold crash because the cold will make the wort and gases shrink, so you need some pressure otherwise the sides will suck in. Cheers!
@@HomeBrewNetwork I really appreciate the time you took to respond to me with this level of detail.
We are going to make this recipe again and I will tell you here how it goes with these new tips.
I don't know who told you to start this UA-cam channel. But an entire community of homebrewers is grateful to you.
Thank you, thank you and thank you.💙💙
When is the best time for dry hop mate
Hey Gash and all. I'm doing the 23L in a Brewzilla and just want to check mash and sparge water as well as preboil volumes, please
Sorry mate, missed this... Wouldnt worry too much.. 20-21L mash in and sparge with 14-15L , sparge till the full mark. Cheers!
Looks sensational 👌🍻
Cheers Jason!
Great video Gavin. What was your bittering IBU and total IBU? so I can put it in my Brewfather app. Cheers
Ibu total 55. The information given was .16g/l 60min. 1.6g/l wp. Theres links in the description to a couple of example recipes. Cheers
Did you use biofine when kegging this one?
Ummm I don’t think so, I’m sure I forgot. I would though no dramas. Cheers!
Gash , have you done a beer using Ella hops ?
I have but it used to be very inconsistent so I haven't used it much in years unfortunately, hopefully its got better! Cheers!
Nice video mate 🍺👍🏻 cheers 🍺👍🏻
Eh, you should be working Liam 😂😂
@@cheshirehomebrew 😂😂🤦🏻♂️ was break time 😉😂
@@LiamDavies12 Of course it was 😂😂👍🍺
Yay! first comment. Love your work Gash!
You're the best! hahaha Cheers!