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We going to Prison with this one 🗣️

You could donate a keg or 5 to me

So good even better when i saw you making the oil of lavender 🪻😅🎉🎉❤❤

@ 16:36 A dropped glass behind the bar.. TRADITION! 🙆🏽‍♂️

Tavern can be an inn or a pub, its an older term

Really glad I found this because I just decided today that I want to make a seltzer for the party I’m going to memorial weekend. I was thinking store bought pineapple, 2 fifths of coconut rum, top off with water and carbonate. Thanks guys!! (It’s too late to brew a beer)

I absolutely love a good ale, goes down a treat.

Drink a pint why only halfs

Mine was like boot polish.

Brominated in Mountain Dew messes up your thyroid

Should you have cut it with mountain dew and not water?

So curious about the taste. Is it like... just a lager which is dark or is it made like a lager with additives.... I'm so confused.

‏‪0:57‬‏ if i live in first world countrybwitb good wster not treated, ? Unlike ny

“ah yes the charlie murphy beer!” - Rick james

We once brewed beer from corn flakes and popcorn. It also worked.

Ok... I'll just go to the store and buy it)) whereas in the Czech Republic you can buy good beer for $1

Southampton Arms is one of the best pubs in London, I'm trying to think if a good reason why I should take a walk there now.

Yanks just dont get it, and they have the audacity and be down right rude about it. Most Yank beer is swill at its best or bog water.

wow step to step in 40 mins.

This makes me so want to try distilling so bad. Too bad we can’t be “trusted” [taxed] in the States

Closed captioning interprets the new zealand accent as saying "Mountain Jew"

Got a recipe list?

It was a great video, he's what got me into mead making and I've made a few successful and tasty batches since.

I'm in the middle of my second fermentation in the Kegmenter. So far, I've enjoyed it. Since this is my first real foray into pressure fermentation, though, I've managed to make a mess a few times. But that's part of the fun of brewing, I suppose. I'm going to offer a gentle product critique/suggestion for a version 2.0: So the max pressure stuff covered in this video isn't such a big deal. Who cares about going over 40 psi? If I wanted to for some reason, I'm pretty sure the keg could handle it anyway, but I guess I'll never find out. I guess the use case would be force carbing the primary vessel after carbonation to serve? I'd just spund if I wanted that. The main production drama with this product was the risk of launching the fittings as projectiles if you tried unscrewing the triclamp under pressure. The way they fixed this is by creating a dummy-proof keyring that's welded onto the pressure relief valve, and attached to the key that you need to loosen the tri-clamps. This means, at least in theory, that you always have to depressurize before loosening a tri-clamp. Because this was a change after they designed the system, it does create some downstream problems. Say you want to use the hop cannon attachment to drop stuff into the keg without exposing the beer to oxygen. In theory, that should be possible, since there's a ball valve under the hop cannon. So drop stuff into the hop cannon with the valve closed, pressurize the cannon, and then open the valve. No need to open the keg to dry hop, which is what I assume is the purpose of the hop cannon. With the keyed tri-clamps, though, you can't open the top of the hop cannon without de-pressurizing the entire keg, because you need the key which is attached to the PRV. This makes sense from a safety point of view, because if the hop cannon is under pressure the top to it could launch if you don't depressurize. But it undermines the functionality of the hop cannon. (I thought depressurizing the keg wouldn't be a big deal because I planned on dry hopping during active fermentation. The positive pressure keeps the O2 out, and the yeast would scavenge what's left. But of course London Ale III has thick gooey krausen, and I, someone inexperienced with pressure fermentations, probably overfilled the fermenter, so opening the PRV created a beer volcano. I cleaned it up, so just a nuisance, but I'd like to avoid in the future.) As a user, what one *could* do--and I'll consider doing--is replace just the keyed nut on the top of the hop dropper with a cross hole wing nut for thumb tightening. This would solve the problem, but it would re-introduce the risk of creating a projectile. I'm sure this isn't something the company would endorse or anything, because they don't want some doofus forgetting and hitting themselves in the head with a gas post (ouch!). In defense of this method, though, there *is* a PRV on the hop dropper, right under the triclamp, so there's a little visual reminder to depressurize just that top section before undoing the screw. Another option would be for Clawhammer to design a hop dropper 2.0 with a separate triclamp key on the PRV for the hop dropper. You could probably do this yourself, actually, if you want to take the trouble: just get whatever size key ring is on the PRV, attach a key, and then braze or solder the key ring together. I'm not sure if Clawhammer sells the keys separately, but I'm sure you could find basically the same tool somewhere else. (Actually, not sure if you could DIY it because I'm not sure whether you can unscrew the PRV on the hop cannon and I don't want to try since I've got a beer under pressure in there.)

Omg right?! ❤

I live in Derbyshire and have a Tavern near me. The Greenhill Tavern a old pub. I am from Reading and Reading had a Tavern too. The Whitley Tavern. I am sure there are many more.

pH meters are notoriously sensitive to deal with. I use a pH meter to grow marijuana and I’ve gone through like 50 of them.😮

Thanks will have a go at it with all the equipment which I have coincidently

If you want to do something easy, I'd say do cider or wine. Or use a beer kit. Then sterilise and rinse everything a lot. My first ever brew was so much better than the 4 that followed because it was the simplest. Cheap apple juice and very little dark brown sugar with champagne yeast a handful of raisins as the sugar dissolved

I want some. Where to buy?

Digging the disc golf rack in the back

He is the morons winemaker. He makes city steading look like wizards

I tasted one of those foul bottles once, and I've been at risk for diabeetuz ever since.

Dear cops and feds, im only watching this because i m curious and need entertainment

What is pappy %ages for the MASH

I had a dream years ago where I owned my own whiskey company. I figure I should learn how to make whiskey.

Where can I get flaked corn in New Zealand?. Can I substitute with maize?

This us how you get ass cancer.

they say the men that refuse it are few, but in this case i might just be one of them

What size stainless steel table did you guys use in this video? Awesome episode guys, cheers!

Some years ago my friends and I were in a pub in the town one evening and I had a cask Abbot by Greene King. I like Abbot but my goodness it tends to hit me pretty hard. This one was utterly, utterly fantastic. Perfect, even. Like it was brewed in Heaven. A good friend of mine is an Abbot nut, I demanded we go to the pub the following evening and revel in that perfect pint. Sadly, that day later, the Abbot was just ordinary, nothing special. I was heartbroken and my good friend (and wife) nonplussed and wondering what the fuss was about.

I love your stainless steel kit . How can I buy one.

I can get a gallon of honey from my local apiary for $45. I will never use any of Golden Hives overpriced stuff.

my only complaint is that you used the shitty American Mountain Dew. I would of at least went with Throwback.

My gf bought some eucalyptus honey what ya think mead from it be like

I am doing a lot of mead which got me into ciders and grafs and hard kombucha and tepaches. I haven’t done a beer yet since it seems like a lot of work to get a mill and grain and all the cooling and straining. It seems like so much work compared to mead or other ferments.

not a single one did the whirlpool to empty the 2 litters faster

1. A lot of states require you to make beer for sale in a commercially zoned area, not your garage. 2. Scaling up beer production (i.e. making more than 5-10 gallons at a time) is really expensive 3. Paying labor/lease for brewery space is really expensive. 4. People are willing to pay it. Never thought I would save money homebrewing.

Keg for us in the north came in in the late 60's Whitbread tankard was the first I remember,It was a joy after bloody awful keg beer which would be good one day and the next taste like crepe.We lost some really good beers as well, my favourite Tetleys mild was replaced on takeover by Chesters mild which wasn't fit to drink at all. Luckily I had a German grandmother so once a year I'd have Great Lager really cheap.

You know, everyone craps on this beer style as trendy but it does taste great.