Ian Carroll Thanks Ian! I realize it's a long one, but just trying to include some of the details and nuances, all the stuff usually cut on the production line. :-) Cheers!
Awesome set up, I can only dream at the moment. Massive hop additions, ace. I need to purchase a boilermaker, and repurpose my chilly bin as a mash tun. My wife will love that!
The Last Lick Brewery Thanks Martin! It took a long time to assemble everything together, but it was worth it. Yeah, all the hops were needed for such a big beer. I hope I used enough! Time will tell. Best of luck with your equipment upgrades! Cheers!
norfolkhillbilly LOL, anything I can do to help... I don't claim my process is the best, so I've put it out there in all it's glory-less detail in hopes some folks might have some helpful notes for me too! :-) Cheers!
Hey Tony, been a while since I commented/spoke to you. Just wanted to update you on my brewing! So I re-watched this video and decided to get the stuff to do an extract batch of stout. I'll be brewing in a few days now that I got the temp control issue fixed. Thanks again for your help there. Wanted to get your opinion on the recipe! So for the specialty grains I'll be using 6 ounces of Dingemans Cara 8, 5 ounces each of Dingemans Debittered Black, Dingemans Chocolate malt, and Weyermman Dehusked Carafa III malt. 12 ounces each of Gambrinus honey malt and Cara 45. Then for the boil 12 or 13 pounds of Muntons Dark DME, 3/4 pound of Turbinado sugar, magnum hops at 60 and 30, and sterling at flameout. Fermenting with a big starter of Wyeast 1056 American Ale. I'm pretty excited for it, hopefully it comes out good. Sadly my mash tun is out on loan to a friend and I haven't gotten around to building a second one, so no all grain for this batch. Hope you're doing well. I look forward to the next Kveik update. Cheers!
Fantastic video again Tony! cheers, love watching your brew days, I'm always jealous of your set up though lol! A question about the yeast slurry you pitched, originally was that a big starter or was that re pitched again from another brew previously? It's a big Ris 0.102 I believe it was, im interested in how you know it to be big enough and viable as I would like to give this ago but am always a bit hesitant on re pitching a slurry. Cheers again.
Lez Lacey Hi Lez, good question! This was the first re-pitch from this yeast. I dialed my expected gravity into a yeast calculator and observed that if using a yeast slurry, then to use about 6oz. Most calculators ask for the yeast density of the slurry, and I really couldn't answer that. So, I pitched more than what I 'think' will be enough. My thought was 'better to have more than not enough', as I intend to keep it in primary for a good 3 to 5 weeks, and then secondary for longer, if it is too much than the yeast will have ample opportunity to clean up any undesirable bi-products. Thanks for asking. Cheers!
Thanks Tony Yates, I appreciate the reply, definitely agree with you on more is better than not enough! I have made that mistake many time before starting out! Well it looked like the slurry ended up being a quick starter from what I seen and im sure it will turn out to be a big beast of a Ris! so cheers again and keep up the good work and exceptional videos it's very appreciated! ps are you thinking of aging the Ris on anything such as oak or adding a spirit?
Hi Tony. Love you videos btw.. -- I´m living, like you too, in Norway and Im just asking where I can get all the grains from the Recipe. Don't know where I can get for example ale Malt, Maris Otter - Special B Malt - Munich (Dingemans) or Roasted Barley (Briess)...here in Norway? Can You maybe tell me the norwegian names or where I can find all the good grains to make such a good beer? Thank You so match mate and keep going! :)
Yeah sure! I use www.bryggselv.no, bryggeland.no and shop.petit-agentur.no/. Depends on where you live really. There are others, but I haven't used these: www.vestbrygg.no/, www.hobbybryggeren.no/, mesterbrygg.no/ and brewshop.no/. Cheers!
Hey Tony, great vid. I'm in the process of putting together my electric brewery and am yet to use the PIDs, I'm wondering what it was that you did at the start of the boil when you set the PID to 75? Surely thats not degrees as you maintained a solid boil?
Hi! I press and held the set button for 5 seconds to put the PID into manual mode, and set it to 75, meaning 75% power. Not all PIDs have a manual mode though, so watch out for that. Harrybrew69, Newtohomebrewtom and a few others use PIDs that don't, and they seem to get by just setting it at 95-98C. Cheers!
Ahh I see I figured it was probably percentage. I already have the PIDs but haven't even unboxed them yet so I'm not sure of their features yet so will see. Thanks a lot for that!
I suppose if someone would want to filter out all of the yeast, then it would have to be transferred to other keg through a plate filter, or equivalent. Cheers!
Hey tony, can you remember what sort of sulphate /chloride ratio you used here (should I go for balanced like a porter or bitter like a dry stout) and what sort of alkalinity you were looking for? Cheers!
+calum B I do, I went 1:1 at 75ppm on each. John Palmer recommends 1:1 ratio in the water book, quoting ranges between 50 to 150 ppm for each as acceptable. I went right down the middle and am pleased with the results. Hope this helps, cheers!
I was thinking of having the alkalinity at 250ppm as its such a dark beer , does that seem about right? I think ill be using some Christmas money for Johns water book! Cheers!
Zach Dixon Hi Zach! It wasn't cheap, but initially assembled over a 7 month period, so it wasn't a big one time investment. And then there are the extras, like the counterflow chiller, that came much later. It can be an expensive hobby, no doubt about that, but doesn't have to be. Cheers!
Tony Yates That's the beauty of it! I'm making very solid beer with a really simple setup at the moment. I have hopes to work my way up equipment wise, as you did. Hope you keep pumpin' out the brew videos man, I love 'em!
Yeah, I see more and more moving towards electric. Not sure where in the world you are, but for me this configuration is great in the winter time. Cheers!
I always enjoy watching your brew days Tony. I love to see you putting the equipment through its paces.😊👍
Ian Carroll Thanks Ian! I realize it's a long one, but just trying to include some of the details and nuances, all the stuff usually cut on the production line. :-) Cheers!
Your brew days are always so much fun to watch! Thanks for sharing it Tony! Cheers!
Canadian Sasquatch Thanks man! I know it's a long one, but maybe there's something useful in here for others. Cheers!
Very entertaining and helpful this video. Thanks Tony, cheers!
Thanks Glen! I hear this is a popular technique with folks using the Braumeister. Cheers!
Awesome set up, I can only dream at the moment. Massive hop additions, ace. I need to purchase a boilermaker, and repurpose my chilly bin as a mash tun. My wife will love that!
The Last Lick Brewery Thanks Martin! It took a long time to assemble everything together, but it was worth it. Yeah, all the hops were needed for such a big beer. I hope I used enough! Time will tell. Best of luck with your equipment upgrades! Cheers!
Cheers Tony. I've only been brewing a few months, but it's an awesome hobby, I'm gripped.
Really nice to see your system in full steam. Cheers!
Paulo Antunes Guimarães Thanks Paulo! Even though it's a long and sometimes boring video, I thought I would try and share some of the details. Cheers!
Cheers Tony looks like you had a cracking brew day with great results....cheers bud great stuff
Skucey67 Thanks, man! Yeah, it worked out OK this time. :-) Cheers!
Great brewday Tony. Thanks for sharing
Cheers!
Rookie Brew Thanks! I couldn't let the failed first attempt get me down...and just had to have a 'do over'! :-) Cheers!
Always enjoy the brewday vids Tony, Keep making mental notes on your system, keep saying yep got that bit need to get those, lol Cheers
norfolkhillbilly LOL, anything I can do to help... I don't claim my process is the best, so I've put it out there in all it's glory-less detail in hopes some folks might have some helpful notes for me too! :-) Cheers!
You've got a great set up for your brewery! I'm looking forward to seeing the result of your stout! Cheers Tony!
Rich's World Beer Tour Thanks Rich! It will be going into Secondary here shortly. Cheers!
Watching this brings forth some fond memories... Nice job there! Looking really good from over here at least. Cheers!
Technician's Brewery Thanks, man! Cheers!
Hey Tony, been a while since I commented/spoke to you. Just wanted to update you on my brewing! So I re-watched this video and decided to get the stuff to do an extract batch of stout. I'll be brewing in a few days now that I got the temp control issue fixed. Thanks again for your help there. Wanted to get your opinion on the recipe!
So for the specialty grains I'll be using 6 ounces of Dingemans Cara 8, 5 ounces each of Dingemans Debittered Black, Dingemans Chocolate malt, and Weyermman Dehusked Carafa III malt. 12 ounces each of Gambrinus honey malt and Cara 45.
Then for the boil 12 or 13 pounds of Muntons Dark DME, 3/4 pound of Turbinado sugar, magnum hops at 60 and 30, and sterling at flameout. Fermenting with a big starter of Wyeast 1056 American Ale.
I'm pretty excited for it, hopefully it comes out good. Sadly my mash tun is out on loan to a friend and I haven't gotten around to building a second one, so no all grain for this batch. Hope you're doing well. I look forward to the next Kveik update. Cheers!
Hi! Yeah that sounds like it will be just fine, although you probably don't need the sugar addition! I hope it turns out well for you. Cheers!
Thanks Tony! You're the man. I'll let you know how it turns out once it's kegged up and all that.
Great stuff. I did the same with my version 1 using the slurry. Nice camera angles - as usual top vid. Cheers
Ant Rogerson Thanks Ant! Hopefully this one competes as expected and ages nicely. Should make a nice fall/winter beer. Cheers!
Love seeing that system used.. but the alligator clips for the water level, genius, that's is almost Kiwi clever. Cheers
Grant Baker Thanks Grant! Kiwi clever indeed! Cheers!
Man thats the set up I want when I grow up...
Haha, well it's a heck of a hobby! :-) Cheers!
Fantastic video again Tony! cheers, love watching your brew days, I'm always jealous of your set up though lol! A question about the yeast slurry you pitched, originally was that a big starter or was that re pitched again from another brew previously? It's a big Ris 0.102 I believe it was, im interested in how you know it to be big enough and viable as I would like to give this ago but am always a bit hesitant on re pitching a slurry. Cheers again.
Lez Lacey Hi Lez, good question! This was the first re-pitch from this yeast. I dialed my expected gravity into a yeast calculator and observed that if using a yeast slurry, then to use about 6oz. Most calculators ask for the yeast density of the slurry, and I really couldn't answer that. So, I pitched more than what I 'think' will be enough. My thought was 'better to have more than not enough', as I intend to keep it in primary for a good 3 to 5 weeks, and then secondary for longer, if it is too much than the yeast will have ample opportunity to clean up any undesirable bi-products. Thanks for asking. Cheers!
Thanks Tony Yates, I appreciate the reply, definitely agree with you on more is better than not enough! I have made that mistake many time before starting out! Well it looked like the slurry ended up being a quick starter from what I seen and im sure it will turn out to be a big beast of a Ris! so cheers again and keep up the good work and exceptional videos it's very appreciated! ps are you thinking of aging the Ris on anything such as oak or adding a spirit?
Gotta Love the GoPro for the brewing shots, Cheers!
Thrifty Brewer Yeah, I think I still need to work out some of the angles be improve the shots, but hey... it is what it is. Cheers Sammy!
Hi Tony. Love you videos btw.. -- I´m living, like you too, in Norway and Im just asking where I can get all the grains from the Recipe. Don't know where I can get for example ale Malt, Maris Otter - Special B Malt - Munich (Dingemans) or Roasted Barley (Briess)...here in Norway? Can You maybe tell me the norwegian names or where I can find all the good grains to make such a good beer? Thank You so match mate and keep going! :)
Yeah sure! I use www.bryggselv.no, bryggeland.no and shop.petit-agentur.no/. Depends on where you live really. There are others, but I haven't used these: www.vestbrygg.no/, www.hobbybryggeren.no/, mesterbrygg.no/ and brewshop.no/. Cheers!
Hey Tony, great vid. I'm in the process of putting together my electric brewery and am yet to use the PIDs, I'm wondering what it was that you did at the start of the boil when you set the PID to 75? Surely thats not degrees as you maintained a solid boil?
Hi! I press and held the set button for 5 seconds to put the PID into manual mode, and set it to 75, meaning 75% power. Not all PIDs have a manual mode though, so watch out for that. Harrybrew69, Newtohomebrewtom and a few others use PIDs that don't, and they seem to get by just setting it at 95-98C. Cheers!
Ahh I see I figured it was probably percentage. I already have the PIDs but haven't even unboxed them yet so I'm not sure of their features yet so will see. Thanks a lot for that!
Nice one tony! Sorry I had to dash off. Had a million and one jobs to get done Saturday! :)
NewToHomeBrew Tom Thanks Tom! Oh no worries mate! I know you had a full plate. Looking forward to your HBW, cheers!
thanks for posting
Jon Pistagnesi Thanks for watching Jon! Cheers!
cool looking brewday chap.
Franks Homebrew77 Thanks Frank! Cheers!
That's quite the mash paddle!!
My Big wooden spoon? Haha, yeah it helps. Cheers!
Theres still some yeast passing into the keg, how do you do for taking out? Cheers
I suppose if someone would want to filter out all of the yeast, then it would have to be transferred to other keg through a plate filter, or equivalent. Cheers!
Hey tony, can you remember what sort of sulphate /chloride ratio you used here (should I go for balanced like a porter or bitter like a dry stout) and what sort of alkalinity you were looking for?
Cheers!
+calum B I do, I went 1:1 at 75ppm on each. John Palmer recommends 1:1 ratio in the water book, quoting ranges between 50 to 150 ppm for each as acceptable. I went right down the middle and am pleased with the results. Hope this helps, cheers!
Thats very helpful thanks!
I was thinking of having the alkalinity at 250ppm as its such a dark beer , does that seem about right?
I think ill be using some Christmas money for Johns water book!
Cheers!
The book recommends between 120 and 200. Again I took around the middle of the road around 175 ppm. Cheers!
Thanks for the help!
happy brewing!
Looks like an extremely awesome but extremely expensive setup you have going, haha. Cheers
Zach Dixon Hi Zach! It wasn't cheap, but initially assembled over a 7 month period, so it wasn't a big one time investment. And then there are the extras, like the counterflow chiller, that came much later. It can be an expensive hobby, no doubt about that, but doesn't have to be. Cheers!
Tony Yates That's the beauty of it! I'm making very solid beer with a really simple setup at the moment. I have hopes to work my way up equipment wise, as you did. Hope you keep pumpin' out the brew videos man, I love 'em!
Where did you buy the brew system you have?
Hi! I build it based on the plans over at www.theelectricbrewery.com. Cheers!
Someday Ill switch to electric heat.
Yeah, I see more and more moving towards electric. Not sure where in the world you are, but for me this configuration is great in the winter time. Cheers!