Instead of adding a spunding valve to your keg, just attach a line to the top of the fermenter. Gravity will start the transfer, and the co2 from the keg will flow into the top of the fermenter. You’ll have a closed transfer. Less CO2 usage and less parts. I did the same thing with my Catalyst and it works a treat.
@justhomebrew
2 ай бұрын
Sounds like an easier way to go. How much Co2 do you add to your keg before transfer?
@justinspears9220
3 ай бұрын
Since you have already started using Duotight fittings, check out the keg filler/ flow stopper so you don’t have to watch your keg so closely during filling. I haven’t used it personally but it is on my shortlist of gadgets to buy!
@justhomebrew
3 ай бұрын
Will do, I’ll look into it!
@mewing-gawd
3 ай бұрын
beer tastes good.
@justhomebrew
3 ай бұрын
Agreed
@preuc3367
2 ай бұрын
Thanks for the video
@justhomebrew
2 ай бұрын
@@preuc3367 no problem, glad you enjoyed it. Cheers!
@CTP-bbq-HundHutte
3 ай бұрын
Sounds delicious
@justhomebrew
3 ай бұрын
It’s different for sure. A bit on the sour side, but it’s complex. The vanilla and strawberry are starting to come through a little after being kegged for a few weeks. Should be a fun beer to review in the near future. Cheers!
@CTP-bbq-HundHutte
3 ай бұрын
@@justhomebrew I’m a fan of sour beers so it would be up my ally. I’m planning a peachy Berliner Wiese now.
@justhomebrew
3 ай бұрын
This is the first sour type beer I ever tried. So far, I’m enjoying it. It’s interesting how the character of this beer is changing over time. Good luck with the Peach Berliner Weiss! Sounds interesting!
@jonthebeau4653
3 ай бұрын
Since you opened the top of your Anvil bucket by removing the bung in order to place your dry hopper why not just dump in the dry hops through that opening? Imo that seems redundant.
@justhomebrew
3 ай бұрын
I pressurized the dry hopper and pushed the air out before I dropped the hops in. By just dumping the hops in would likely introduce air into the fermenter. I don’t have any data yet, but the idea is to drop the hops while minimizing oxygen exposure . I’ll see how much this impacts my beer over the next few batches. Thanks for the comment and observation, Cheers!
@PetraKann
3 ай бұрын
Interesting alcoholic malt cordial. Beer: Water, malt, hops, yeast 😁 One of my beers received second place in a home brewers competition in Australia. The winner had a superb beer - clearly blew everyone's else entry out of the water. We later found out that the secret ingredients he used was a hint of vanilla and some dark chocolate (and something else which he wouldn't divulge - I thought it was a spice like nutmeg or cinnamon, who knows. You couldn't really detect these trace additions in the final beer tasting very well, but you knew it was a different type of brew. Apparently if you add too much it ruins the taste. The right amount was just enough to prevent obvious detection in the pallet but have you wondering "what the hell is that after taste? I know this taste and aroma". If the beer in this video has a dominant strawberry, milkshake after taste there may be too much of these adjuncts added in the brew/wort. I have been experimenting with all sorts of ingredients using this minimalist or trace element approach. Most of the time I don't notice any difference and boost the addition amount in the next brewbatch. My friend is using the same approach with spice additions of various sorts, and I am using various fruit/vegetable/grain additions. We regularly communicate our results and share beers and plan to incorporate the best results from the fruit/grain and spice beers to hopefully come up with a nice beer. Cheers🍺
@justhomebrew
3 ай бұрын
Well, I did start with a traditional IPA recipe:)
@PetraKann
3 ай бұрын
@@justhomebrew I remember visiting Belgium and toured a couple of breweries. I was told that beer is defined as having only four ingredients, water, malt, yeast and hops. It's not beer if it lacks one of these 4 ingredients or if you add anything else that doesnt fit the basic 4 ingredient recipe. Bit pedantic imo, but the brewing purests in some parts of the world still stick to that approach. (Chimay is quite expensive, but a very unique beer made by Monks in Belgium - worth a try)
@jonthebeau4653
3 ай бұрын
@@justhomebrew I've made a bunch of milkshake ipa and they're delicious when they're made well. At the end of the day It's just beer and there's nothing wrong with experimenting with it. I have put all manner of desserts, spices etc into beer with varying degrees of success. My personal favorite was an imperial stout with thin mint girl scout cookies. That beer was fantastic.
@justhomebrew
3 ай бұрын
I like your approach to fine tuning recipes, and makes a lot of sense. I've never entered competition, but I may in the future. For my milkshake recipe, I would consider this a baseline in regards to adding the types of ingredients shown in the video. I do know there are a few things I want to tweak like the amount of adjuncts, when they were added, paying closer attention to PH levels, and adjusting the temperature of fermentation. To give you a little preview of my taste testing video, it's a sour, and should be from the lactose used in the recipe. It's not overpowering, but it's a sour. It retains a lot of the Hazy character you might expect. I don't think the strawberry is overpowering, mostly due to the fermented Puree. My biggest surprise is the vanilla beans.I thought 2 beans would over power a 5 gallon batch, but there is just a hint of vanilla. So, if I ever do this type of beer again, I have a roadmap on what I would tinker with. Cheers!
@justhomebrew
3 ай бұрын
I've been quite happy so far with this Milkshake IPA. It's different and it's tasty:) I'm all for experimentation. That's what is great about homebrewing, there are not rules:) Just go out and brew something you think everyone would enjoy and have fun. My brewing buddy would love the Imperial Stout with Thin Mint Girl Scout cookie. I'll drop this idea for Fall brew day. Cheers!
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