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just remove one of you taps and connect it there while you bottle

This beer knocks my socks off

What is the name of the valve at 8:38 I think that is really really smart!

If you like blond or golden ales or lagers it's fine but if you like an amber beer it's terrible. They've betrayed their loyal customers and sold out to fit into the Bud or Miller category.

Will never buy bit again. So mad they changed

I loved Samuel Adams Boston Lager for a long time. The remastered formula was OK, but now there is a beer scam going on. The packaging and bottle have changed with lots of red up close to the cap. Beware of that beer as it tastes like crap. It is not the same beer. The bad beer comes from a local distributor in my area called Keg1. Just 12 miles away I can still get the good beer from Grellner Distributing. If the company is trying to boost profits by changing to the "bad beer" it will not work. The public will not stand for it. I finally was able to contact their HR department and the woman there assumed I had gotten ahold of a "bad batch." NO. I am seeing a company switch to cheaper ingredients in order to make more money.

Great in depth feedback. I have a brewzilla on it’s way, very excited to use it after brewing on propane for years.

You guys rock!

Thanks to @RCAC03 for pointing out that Jesse accidentally entered 4LB of Crystal, rather than 4 oz, at 20:34. That explains why the gravity was off at 23:31.

Very timely, I have the Mean Brews Kolsch conditioning now. I used Hallertau Mittelfruh for bittering but the alpha acid was only 1.8%, so ended up using 3 ounces! Hope it works out. In the back of my mind I kept thinking this can't be right as I added them to the kettle! I didn't realize there was the Hallertau Magnum variety but do now. Thank you!

Brewing a kolsch this wekeend. THanks for the inspiration

I usually stick to Brewfather over the past few years. I love the simplicity of the web view. Mike you had shared with me the Web version of Beersmith, but I think its a little behind Brewfather. Something I do when adding a recipe from any source, is I start with the final volume that the recipe declares and plug in all the ingredients as listed then I scale it to my equipment profile.

I gotta offer a great big thank you for the weights trick in Beersmith. I've been using BS for a decade or longer and never knew that! Also, you can just enter a partial figure when selecting ingredients. If you are looking for crystal 75L malt just type 75L and it will show you all the crystal/caramel malts in that color range. If you want East Kent Golding hops just type EKG. and for yeast if you want WLP001 just type 001. As long as the letter string you type is in the name of the ingredient it will pull it up. You can also set up custom mash profiles. I have one for each of my brew systems and each of those has 6+ individual mash options based on temperature. So if I'm using my Anvil Foundry all in one unit and I want to mash at 154°F I just click the mash dropdown in the design page and select "02 Anvil - medium/full body (154)". That's just my naming system, you can organize them however you wish. The whole process used to be covered in the Brulosophy youtube channel but they removed all the old content. I think they can be found deep on their website by searching something like "Beersmith profile tutorial"

4 lbs of crystal!

Hi there How about using it with hot water? 60° 70° maybe Do you think the material is strong enough?

Awesome!

Thx for a great review.

alcohol percentage used to be 4.9 too

its definitly different

LIKE👍👍👍👍👍💥 💢💯💢💯💢💥🤩🤩🤩🤩🤩

Ok do you have a video explaining Lambec? I do not do beer I make mead and I want to do a lambec styled cherry mead. but it is not 100% clear on making them and what process difference there is. if you know of a video or two explaining it I would also dig that info.

Chat GPT is a great way to revise... Type this in 'Ask me a mix of true or false, multiple choice and multiple choice multiple answer questions for the BJCP online exam. Ask me each question in turn' You can then add to that with 'concentrate on the Judge Procedures Manual' or 'ask me questions comparing beer styles' or just 'ask me more questions' to carry on.

Nice video. You got a new sub

After talking to a few Home Brew shops, I was told that the King Keg 20ltr and 10ltr seem to be a bit better. I was told the Oxebar kegs seemed to end up leaking after a while. I bought 2 King Keg 20ltrs and have used them for nearly a year and yet to have any problems. After 2 years they need to be pressure tested, but it doesnt cost much

I don't mind one gallon batches. I make roughly 15 different batches a year. I know another brewer in England that does 1 gallon/5 liter batches. We do a homebrew chat on my channel once a month.

Why dont you just use gravity?

Wait. If 9ne gallon of beer is 8lbs and the keg is 4 gallons. Then that is 34 lbs. But forget about that. How do you carbonate the keg?

Enjoy the nice easy going conversation. Nice work!

Thanks! I have 9 used corny kegs left to clean. Just cleaned one today… I have an eight tap kegerator for nitro cold brew coffee and tea. Will open a little business in a few months

Heard allabout mad elf get cracking cracking open soon ceremonial tasting Crack my sk7ll open with 11 can you hallucinate onnnnnnnnnn iiiiiiiittttttttttttttttt

Interesting. I tried it for the first time today and found it noticeably less flavorful than the Samuel Adams Boston Lager I have known for decades. Greatly disappointing. It's almost like they tried to blunt the distinctive flavor to appeal to a broader customer base that finds lighter, less flavorful beer more "approachable," whatever that means.

Mine started throwing e 4 errors. Used brew in a bag in it. Can't do that. Can't have a thick mash. Cause you can't stir enough to keep it from scorching on the bottom. Going to mash in cooler use brewers edge for hot and to boil

They now have a 20L one czcams.com/video/eSQk4rZqWw8/video.html

I used your video for my first closed transfer Worked great but raised pressure from 5 to 10psi as it was a bit slow for me ( which was mentioned in video ) Thanks I gave subscribed & will be following from Australia Pity the fermented beer doesn't look promising I seem to be having problems with hops & clearing Finished gravity was 1010 & let it sit for 2 weeks?

Great video Best I have seen on closed transfers I now have the confidence to try this When do you open gas purge Is it after last pressure release?

When I first tried this I was worried about the room temperature of the beer but it worked fine. 😃👍🍻

Even the “classic” looks paler than the 90s recipe. Maybe they prepared people by adjusting it over time and it’s a new label on the final version.

Do you put PTFE tape on the post threads

One of the best beers I've ever had.

Polyethylene

Great job guys! I'm looking forward to next year. (Without the fly. 😅)

Thanks! Gave up beer for health reasons and fell into the coffee rabbit hole and want to make coffee cold brew without oxidation and am borrowing ideas from the established beer brewers. Thinking of brewing the coffee inside a corny keg under slight pressure of nitrogen inside a keezer. My final product will be nitro cold brew transferred to a clean icorny keg. Good day and thanks again!

A couple hacks I use. I calibrate my liquid containers to a tape measure and write it down, so I know how many inches (or millimeters) equals 4 gallons, 5 gallons, etc. On brewing day, any measuring stick or tape measure will give me all of my volumes. I also use a big, cheap analog clock and a dry erase pen, so I know when to add hops, add whirlflock, turn off the flame, etc without having to fiddle with the phone. I need to find a good way to repel flies from my brewing area, because this year they have become a real problem, and I am a little paranoid about them landing in and contaminating my beer.

With sanitizer I did the math for tsp measures. 1 oz to 5 gallons is about the same as 1 tsp to 3 quarts or 1/4 tsp to 25 oz. The 5 gallon instructions are because it is marketed commercially. 5 gallons at a time is appropriate for filling the 3rd sink in a restaurant or brewpub, but utterly ridiculous for someone making a 5 gallon batch.

I generally like pumpkin beers, and tell myself every holiday season that I should brew one, but have only gotten around to it once. It was drinkable, but nothing special, mainly because of too much spice flavor and not enough pumpkin. I do brew a Belgian Grand Cru with coriander and orange peel (almost) every season though, it's always a big hit.

Same thing is happening for me. It's taking hours to transfer, the line is mostly full of gas, not beer (like yours is). I am sure there is a way to make this happen faster. I've tried filling the line with beer first, but nope, still the same. Tried shortening the line, that helped a bit. I don't understand... pushing from 10 psi to down as low as zero and all I get is a trickle. WHY???

I call this shit flat tire gross as hell

I think that this is a wonderful variety pack.

I think they ruined Fat Tire Amber Ale, it doesn't have that unique good taste I really enjoyed. I believe in the old saying "if it aint broke don't fix it" and the original one was not broken.

Brewing, just like any industrial process, uses lots of energy, and water, and therefore emits tons of CO2. Running RO, heating up liquor, boil process, transfers, packaging, everything.