13 % 🤪😜that would make me wobbly. I love using coconut I’d love to do a coconut stout yummy ! Just put on tap a citra nova lager citra and it’s beautiful 👍hope the shoulder gets better. Recently I’ve had a very old knee injury from a moto x accident in my early 20s come back to bite me. Another great update cheers 🍻👍🐣
Great video. I've been thinking about getting a stainless fermenter, and seeing your one, it's looks like a good thing to use. One the yeast starter and temperature control I often put it in the fermentation fridge for convenience and just in case the temperature drops too much in the garage and it stalls. If you kitchen is at a nice temp all night I can't see a problem. I do pour the whole litre starter into the wort. Cheers 😎👍
The stainless is a good job, I have two, this one is supposed to be 22L but in reality it can only take 17L. Other one is 26.5L so both small enough and not too heavy to lift when full. Will last a lifetime 👍
Well it was a Good Friday for getting a video I guess. I watched it on Wednesday because like Jesus I have to lay about for a while and be dramatic. 13% stout though, that’ll raise you from the dead! Ok Easter humor aside, good to see you back on the weekly videos. Friday does seem like a good day to do videos…and not just ones where you pour two beers into a glass and get destroyed. Though I have started to miss the good old F It Fridays. What part of Germany were you in? I was also in Berlin last year drinking a few just normal pilsners and thinking to myself I have gotten pretty damn close to this. It’s a nice feeling. If you want my two cents I always just keep the starters in the house at room temp. Cheers!
Was in a tiny little place called Willstatt which is just over the border from Strasbourg. I swear my beer tasted pretty much the same as that so I was made up. The guys there were trying to get me over for the Stuttgart Oktoberfest which they say is better than the Munich version and less expensive. Not sure I could survive a few days drinking, I'd overdo it on day one.
Re: Yeast starters. I don't bother with temp control but have wondered the same, especially with my staple German Lager Yeast WLP830. It's now on the 10th generation. My WLP001 is on 17th generation I think. For what it's worth, here's my notes from Brewfather: 16th Generation. Yeast starter made on Monday night with 85g dried malt extract and 500ml water. Topped up on Thu with 80g & 300ml. Night before brew day (Sat), stop stir plate and remove stir bar. Put in fridge. On brew day, pour away 300ml. Then mix well and bottle next yeast starter in 160ml (Britvic) bottle. Let settle for a few hours and pour top third or so away and pitch into wort. Thinking to make a NZ Pilsner. Do you have a recipe you can share? Cheers.
Wow 17 generations, I'm way too lazy to get near that but think I need to start making the effort so I'm not shelling out £15 each time. This is my most recent NZ Pils, double batch pressure fermented share.brewfather.app/yyS5PGGAo0VcJF
13 % 🤪😜that would make me wobbly. I love using coconut I’d love to do a coconut stout yummy ! Just put on tap a citra nova lager citra and it’s beautiful 👍hope the shoulder gets better. Recently I’ve had a very old knee injury from a moto x accident in my early 20s come back to bite me. Another great update cheers 🍻👍🐣
Yeah I got a dodgy knee too and ankles made of glass but at least my stomach is made of iron 😂😂
I've been drinking coconut and banana stout recently and I've been CLIMBING TREES ever since😂, cheers
Love your vids, coming from Northern Ireland but living in Wellington New Zealand it's great to hear someone speak properly 🤣
Oh aye bai, it's themuns that can't talk proper 😂😂. Welcome aboard 👍
Great video. I've been thinking about getting a stainless fermenter, and seeing your one, it's looks like a good thing to use.
One the yeast starter and temperature control I often put it in the fermentation fridge for convenience and just in case the temperature drops too much in the garage and it stalls. If you kitchen is at a nice temp all night I can't see a problem. I do pour the whole litre starter into the wort. Cheers 😎👍
The stainless is a good job, I have two, this one is supposed to be 22L but in reality it can only take 17L. Other one is 26.5L so both small enough and not too heavy to lift when full. Will last a lifetime 👍
Happy Easter, dear Brewmaster.
Half stuffed with chocolate already 👍
Happy Easter Mr Burton
I'll pour one out for the big man upstairs tonight 😉
Usually ultrasonic is used in treating scar tissue. I had a busted Achilles tendon that's taken two years to walk normally again and had to have it.
The second round of shockwave was much easier than the first during and after which was good. Think it was a literal shock to the system at the start.
Well it was a Good Friday for getting a video I guess. I watched it on Wednesday because like Jesus I have to lay about for a while and be dramatic. 13% stout though, that’ll raise you from the dead! Ok Easter humor aside, good to see you back on the weekly videos. Friday does seem like a good day to do videos…and not just ones where you pour two beers into a glass and get destroyed. Though I have started to miss the good old F It Fridays. What part of Germany were you in? I was also in Berlin last year drinking a few just normal pilsners and thinking to myself I have gotten pretty damn close to this. It’s a nice feeling. If you want my two cents I always just keep the starters in the house at room temp. Cheers!
Was in a tiny little place called Willstatt which is just over the border from Strasbourg. I swear my beer tasted pretty much the same as that so I was made up. The guys there were trying to get me over for the Stuttgart Oktoberfest which they say is better than the Munich version and less expensive. Not sure I could survive a few days drinking, I'd overdo it on day one.
Re: Yeast starters. I don't bother with temp control but have wondered the same, especially with my staple German Lager Yeast WLP830. It's now on the 10th generation. My WLP001 is on 17th generation I think. For what it's worth, here's my notes from Brewfather:
16th Generation. Yeast starter made on Monday night with 85g dried malt extract and 500ml water. Topped up on Thu with 80g & 300ml.
Night before brew day (Sat), stop stir plate and remove stir bar. Put in fridge.
On brew day, pour away 300ml. Then mix well and bottle next yeast starter in 160ml (Britvic) bottle.
Let settle for a few hours and pour top third or so away and pitch into wort.
Thinking to make a NZ Pilsner. Do you have a recipe you can share?
Cheers.
Wow 17 generations, I'm way too lazy to get near that but think I need to start making the effort so I'm not shelling out £15 each time. This is my most recent NZ Pils, double batch pressure fermented share.brewfather.app/yyS5PGGAo0VcJF
happy easter cheers
Can't eat any more chocolate, feel ill 🤢