Video

So are you harvesting/dumping the yeast before that or after?

Wow that's a high whirlpool hopping rate. I like mostly whirlpool hopping also but not that high. I saw a lot of prominent brewers that emphasize on the pH of the wort before fermentation. Verdant and Treehouse emphasized this too even before and post dry hop stages. Most of us homebrewers only focused on the pH of the MASH. Given that they give much importance to the pH throughout the process, especially to this hoppy beers, I will certainly try to implement this also in my processes.

That book is an amazing treasure

Hey Linsey, I'm very new to brewing. In your list of grain bills, you list Chocolate. Is that chocolate malt or chocolate chips?

Charles Bamforth would be proud and so am I 👏 keep crushing it

Wow! So excited for this! Haven’t tried a Fidens beer. (Apart from a North Park collab) but just listening to Steves methods has made my hazys better. Let’s gooo!

I'm going to keg my homebrew for the first time today, i have been bottling and I'm sick of it. This video was really informative and straight forward so thank you

Where can l watch this show?

Steve is awesome.

good video cheers

What a great show. It's incredible how forthcoming he is considering Ghost is one of the best examples of the style out there. Take some notes

Listening to this podcast was a mouth-watering experience! As a professional brewer with a growing love for lager, I can totally relate to Bill's and Ashleigh's philosophy... honing the craft, one sip at a time, to provide the best possible "social lubricant" 😊 Congratulations, Jamie, for a most enjoyable and insightful podcast! Cheers from Patagonia Argentina!

Greg is the greatest. I really miss him. Great to hear this, thank you.

Do not watch with CC enabled. That said, pFriem knows how to brew some seriously high-quality beer.

Ever thought of adding stout chocolate character to a hefeweizen, to get a banana split character; sweet chocolate syrup and banana esters? Would love to hear your experience with that or comments as to how it might work with a recipe.

Very well done video. But I'd have liked to see the final product and how you actually make it

Hi. I was a bit confused. You said you want about 2.5 PSI to force carbonate but then said about 12 PSI at Sea level. Why the difference please?. Also, when the beer is ready to go, do you have to continue to pressurise the keg with the C02 cylinder to cause the beer to flow out well from the tap of does the C02 cylinder get dis-connected once the carbonation process is complete?. Thankyou in advance.

i just had their mexican lager last night. that's a style where a little DMS probably wouldnt be noticeable because it has a corn taste anyway

Y'all might not realize it, but this is poetry right here

I was there in 2023, beers were fantastic overall but as an East Coaster the west coast IPA were amazing.

Breakside is some of the best beer I’ve ever had. Served it at my wedding!

Good stuff guys 👏

Known Brad Clark since he was brewing in Athens, Ohio. Would love to know the recipe for the Crystale. I'm curious if he added any enzymes for conversion.

This podcast is EPIC. Thank you so much

Hi Quite informative. Do you have any videos that details oxygen removal in beer packaging with glass bottles? Trying to understand the role of the jetter temperature in oxygen removal. I am of the opinion that the jetter temperature doesnt have significant impact (unlike the jetter pressure) especially in regions where ambient temperature is alredy around 31°C and beer is being filed at 2-4°C. Possible to educate me on this? I appreciate your thoughts!

Thanks for doing these podcasts guys. You are awesome and I hugely appreciate it.

Please tell that to the brits, they overmodify their malt everytime 😆

so you mean don't squeeze the bag? 😉

Say after 10 minutes into the mash you take a reading then add some acid, how long will it take to distribute through the mash so you can then take another reading?

You’re having a portrait of yourself.

I'm just a homebrewer but I have my bag on order! Can't wait to play with a new malt!!

It's pretty easy and straightforward to serve 3.5 vols on my kegerators at home. A dual regulator and longer lines get it done. And when I bottle condition saison, I just buy Belgian bottles. Is it more difficult on a commercial scale for some reason?

Just flow control your tap. Can carbonate to that level, just can't serve it at the same speed you would a NEIPA/Lager, etc.

Breakside does have exceptionally consistent and excellent beer.

Bringing saison back! Cheers

Well done enjoyed you video top marks 😊👍

This guy is full of hot air. IPAs are a style of beer that is magnificent. A major driver of sales and excitement in the industry. Variety of the spice of life. Without it, you become as boring as the limited selection. There is a time and season for every beer style. It’s bad form to drink a heavy beer on a hot summer day IMO.

+1 for lager content.

You all are kings of Hazy IPAs ❤

I call bs on hot side oxidation.

Very informative video mate! I'm brewing my first Imperial Stout at the Brewery and found some excellent tips in this video! Great work!

good bro , Keep it up and may go a long way !!

A very helpful video as I complete my 3rd batch of hef. My problem is that when the time came to take a reading with my hydrometer, I proceeded to place it in the tube and it sank to the bottom; without floating. What did I do wrong? Is it now a dead batch?

Just a question I make homemade mead. Could I use a set up like this to carbonate and pour it. Also could this be done with cider too

For those wondering how much to lower pH, you can expect the pH to rise 0.1 per 0.5 oz dry hop per gallon. So for a dry hop of 1 oz per gallon you'd probably want to lower the pH with acid by at least 0.2, maybe a little more for good measure

Loads of Great info. Prost!!

Hell yeah. Grazi

Is this beer?

I sure wish that I had found this video sooner. What a fantastic presentation not only about stouts but other great tidbits of brewing information.

My favorite brewery. Selling my favorite beer.