We noticed this too after posting it, it will be edited asap. cheers
@WulfPAK100
2 ай бұрын
Fantastic video Sam. Please keep up the great work and your passion. 😉
@NoMusiciansInMusicAnymore
3 ай бұрын
Great video man, even as a home brewer this is invaluable!
@SuperRS2008
3 ай бұрын
Rice Hulls have saved my bacon more times than I'd like to admit, both at home and commercial. Great video as always, love the humour!
@flamingalahbrewingco
3 ай бұрын
Same here! Cheers and thanks for watching.
@IanRossDownham
3 ай бұрын
Top tip. I;ve got a massive bag of rice hulls for Wheat beer brews. Had a few stick and this has always saved the day. Cheers chap
@zacharywhitney7295
3 ай бұрын
Glad to hear the audio coming to both ears now🙃 Too good a brewing resource, keep it up homies. 🤙🏻
@flamingalahbrewingco
3 ай бұрын
haha we finally figured it out! rookie KZitemrs!
@erwindijkstra5077
3 ай бұрын
Hi Mate, love your videos. I’ve just started my brewery in Amsterdam. We are now working with a 100 liter system just like yours. I saw in another video that the boil kettle has a gas burner. Can you adjust the heat also in the mash kettle? I’m asking because I’m engineering my own brewing system. And I want some more knowledge on the mash/lauter system.
@flamingalahbrewingco
3 ай бұрын
Hey mate yes we can adjust the mash tun temperature using a herms (heat exchange recirculating mash system) there’s a 20 mitre coil inside the HLT that you run the wort through and back into the mash tun and this heats the mash at approx 1 degree per 1.30 minute. A cheap and efficient way to heat the mash tun. We’re planning a trip to Amsterdam, maybe you could help us with brewery recommendations & what’s the name of yours? Cheers
@erwindijkstra5077
3 ай бұрын
@@flamingalahbrewingco Cool that you are visiting Amsterdam. I'll hit you up on DM on instagram, I'll make a list of the recommendations for Amsterdam and I have some more questions about the brewing system.
@geogondzur1342
2 ай бұрын
It decrease viscosity, not increases. The higher the viscosity the more friction "stickiness" the fluid has.
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