Near impossible. Data and consistent controls are crucial to replicate great beer. Good news is it doesn't take any extra equipment to write stuff down! 🍻
Would you PLEASE consider talking about how you made that "intentional" leap on the changing of a beer recipe to work better with barrel aging? It's an obsession of mine...what did you do in that situation and what other kinds of brewing really benefit from this approach. Great content...Prost!
I would love to talk more in depth about it. Might be best as a Q&A session. Let me think about how I could structure that and I'll try to get something prepped in the next couple of weeks. Cheers 🍻
Awesome tips. Temp control is super important. Though, I now use pressure fermentation to skirt the upper limits of my yeast temp ranges. Brewing clean lagers at 62f at 1bar in a week and then crashing and clarifying for 3 has been a total game changer for me.
When beer is in primary fermentation, this is not as much of a concern since c02 is being produced and creating positive pressure from within the vessel. Once active fermentation is complete, you can transfer to another vessel, via c02, that can hold pressure for prolonged aging. However, any environment short of a sterile room is going to have microbes that could infect the beer, so good sanitation and not creating vacuums in the vessel is always key.
It’s always good to go back over the basics. Learning the fundamentals early and getting them right will always help. Thanks for the advice
Right on !!! All good tips !!! I’ve been brewing for 8 yrs , and I learned all that in my experience . I’m still a seasonal brewer !! Kviek !!
I'm very familiar with Kviek! Used a few strains on several hazies in Austin. Cheers!
First time seeing a post from you... Love it. Straight forward and easy to follow!
great video, not the normal tips. I must agree fermentation temperature and yeast health are key to great beer
Yessir! 🍻
I don't know why you bothered talking when we could just watch the end and see how to brew a perfect beer. Great advice ! Cheers!
I just wanted to save the "Real" content for the end. 🍻
Great video! No bs and hit great points! Thanks!
Thank you! 🍻
Great tips! The hardest part about brewing a great beer is replicating it without good notes and practices.
Near impossible. Data and consistent controls are crucial to replicate great beer. Good news is it doesn't take any extra equipment to write stuff down! 🍻
Would you PLEASE consider talking about how you made that "intentional" leap on the changing of a beer recipe to work better with barrel aging? It's an obsession of mine...what did you do in that situation and what other kinds of brewing really benefit from this approach. Great content...Prost!
I would love to talk more in depth about it. Might be best as a Q&A session. Let me think about how I could structure that and I'll try to get something prepped in the next couple of weeks. Cheers 🍻
Covering this tomorrow on a Live Q&A at 7pm CST!
Awesome tips. Temp control is super important. Though, I now use pressure fermentation to skirt the upper limits of my yeast temp ranges. Brewing clean lagers at 62f at 1bar in a week and then crashing and clarifying for 3 has been a total game changer for me.
That's always an option too. Cheers 🍻
In the freezer/fridge there Is always something that can infect the beer, how to solve this problem if the fermenter is not airtighr?
When beer is in primary fermentation, this is not as much of a concern since c02 is being produced and creating positive pressure from within the vessel. Once active fermentation is complete, you can transfer to another vessel, via c02, that can hold pressure for prolonged aging. However, any environment short of a sterile room is going to have microbes that could infect the beer, so good sanitation and not creating vacuums in the vessel is always key.