Hey how much 3/16 line do you run? MM says start at 2m but i have around 150cm amd i still fiklnd the pour really low. I use 12psi or so. Kegerator looks good!
@spinaway
4 жыл бұрын
It looks like you got married and the new wife put her foot down and stopped you brewing and making videos.
@thecellarman
4 жыл бұрын
Almost! Got married and emigrated so my gear is in storage but hoping I'll get back to brewing soon...
@m0jon
4 жыл бұрын
impressed with the BWFC poster.
@andreasmoll_0924
4 жыл бұрын
Too much tech. Not brewed like a monk
@PetraKann
4 жыл бұрын
Although the Speidel Braumeister 20 is a high quality piece of equipment, it is very expensive. If spending this amount of money one may as well buy the 50L version. Also, when cooling the wort it's important that the wort chiller is sterilised. Most people least the chiller coil in the hot or boiling wort for a reasonable length of time before turning on the cooling water.
@trimbandit9636
5 жыл бұрын
I see you have the the signature Braumeister screen condensation
@midnightmover2329
6 жыл бұрын
Hi Rob,I just picked up a hood for my BM,nearly boiled over on me,then added hops and they all came to the surface. Should I be worried,or am I doing something wrong? Have you had any issues? Thanks. Andy
@midnightmover2329
6 жыл бұрын
Hi Rob,I like the look of your Ph meter,is it any good? If so,where can I find?
@spinaway
6 жыл бұрын
Hi im enjoying your videos, im new at this game and have just ordered a cheap all grain brewer from royal catering, how do you carbonate your kegs, subbed.
@spinaway
6 жыл бұрын
Nice job, ive just ordered a similar system but a little cheaper from royal catering, i will however have to make my own chiller, still works out cheaper and comes with a 3 year guarantee, thanks for sharing your brewday.
@Adol666
6 жыл бұрын
Nice brew room set up. Didnt know you could still drink in the United Caliphate
@bryanspence2670
6 жыл бұрын
ack bloody hell how did it turn out??
@StoneyardVineyards
6 жыл бұрын
Cheers friend I just subscribed you got a nice setup .I brew beer also and make mead and wine ,grow hops check us out and sub back if you can .
@smokumjames6510
6 жыл бұрын
Nice
@reddogales9029
6 жыл бұрын
Good brew fella. My style. Bet it turned out well?? You hit the ABV? Cheers
@OliverHoerold
6 жыл бұрын
I love your kegerator!
@midnightmover2329
6 жыл бұрын
Hi,enjoying your videos. I have just got a Braumeister 20l,what do use to scale your recipes? Beersmith doesn’t seem to be great for The Braumeister.I’ve ordered a pre packed malt kit,to give the thing a go.I have a stock of malt and hops,from my previous biab set up,so I want to use that next.Are you concerned very much with efficiency etc,my local Braumeister stockist reckons it not a major issue.I’m not so sure. Your advice would be greatly appreciated,you know what you’re doing clearly.I hope to give this one a go soon,I have all I need for it.Thanks. Andy
@thecellarman
6 жыл бұрын
Hi Andy, cheers for watching! I've not used Beersmith before, but basically when you're doing any recipe calculation you input an efficiency percentage that increases the amount of malt needed based on losses across a brewhouse. On a BM, I calculate for an efficiency of 78% of theoretical extract. The reality is that the extract efficiency is probably higher than this but there are a lot of variables involved - pH, malt consistency, crush and me weighing the grain accurately - and I'd much rather liquor back than add sugar to hit a gravity target. Another thing to think about is that you will lose wort when you run off to your fermenter to absorption by trub and hops. For this reason I always design my recipes for 26 litres, expecting to collect 21-22, leaving enough to easily fill a corny keg after fermentation loss. So, 78% efficiency and 26 litres are the figures I put into my calculator - can you put those numbers into beersmith? Obviously you'll learn a lot from your recipe kit - once you've brewed that, you'll see if you're over/under beersmith's calculated gravities. I've been meaning to do a video on how to calculate recipes and put together an excel sheet that does it for you, but I'm still thinking about how I can make it without boring everyone to death!
@midnightmover2329
6 жыл бұрын
thecellarman Thanks for the reply.Yes,I can input those figures to Beersmith,I just want to get off to the best start I can,after my first Brew in the BM,I’m sure I’ll have a better idea of what I need to do the next time.I’ll keep watching your videos,if there’s one thing better than brewing myself it’s watching and learning from someone else brewing.Thanks again Man.
@ianallen6876
6 жыл бұрын
Hi Rob, I also brew on a Braumeister these days and love it. I have really enjoyed your video and I notice you use a wine chiller which can take two fermenters one above the other for temperature control. I rather like the idea of doing just that and I wondered how you found the temperature range? I guess for lager you really need to be able to get down to 2 C if not zero (cold crashing) and whatever the top temperature is I imagine the wee heater will manage the rest. Any thoughts on that welcome. Cheers, Ian
@thecellarman
6 жыл бұрын
Cheers Ian, the fridge is a Polar one (DM075 I think), sure they're all more or less the same. The cheapie heating bar easily holds fermentation temps even in the shed which gets very cold (great also for warmer diacetyl rests). For cooling, I do struggle to get below 2 or 3 degrees. Usually I crash for a couple of weeks there and then leave the corny keg in my kegerator fridge for another couple of weeks (for an ale, longer for lagers). You could get cooler temps with a chest freezer which I've used before but found other problems with them like condensation, only finding them in awkward sizes/shapes and obviously the risk of freezing the beer below -2/3. So I would say fridges are fine if you don't mind maturing for longer, but as you point out it's not a perfect solution like say a brewery glycol system with jacketed vessels.
@ianallen6876
6 жыл бұрын
Thanks Rob. I only found your reply today - I guess I thought there would be a notification of it via email or whatever but obviously that's not how the system works - so went online to check and there it was. Anyhow, interesting answer and I guess roughly what I imagined. At first sight it seems just grand to be able to view the fermentors without opening the door, but really I don't imagine that to be too much of a big deal. How have you found that? Also, having the facility to stack two fermentors seems like a great thing, but there again do you find that you do that often enough to warrant the extra height? By the way, I did want to ask you how that triple turned out? I also got, and have read Brew like a Monk and would like to give a strong golden ale or triple a go. Keep up the charming videos, they are a good watch and nicely done. The BM handbook is lousy and for folk getting into using this equipment videos like these are really helpful.
@mkj1577
6 жыл бұрын
Love it!
@kristiantizzard7796
6 жыл бұрын
Good to see you back. Just did the 1887 Barclay Perkins Brown Stout in Ron Pattinson’s book, it seems much easier to get good results from high carbonate water with a porter/stout. I’d be interested to know more about your RO set up, is it just a normal domestic one?
@thecellarman
6 жыл бұрын
I looked at one of the recipes on Ron's blog, what a great resource! Did you use Rauchmalt in yours? Agree about the water, dark beers are all that turn out well here with untreated water, anything lighter is always soapy and thick (?) without a lot of acid adjustment. RO system is just one of the cartridge systems that fits under your sink. Takes up half of a cupboard but has the benefit of much nicer drinking water than the town supply. What's your local water like?
@kristiantizzard7796
6 жыл бұрын
thecellarman The Brown stout was just under 50 percent Crisp extra pale MO, brown malt, black malt and amber (all crisp I think) then 1.2 kg of invert no 3. I inverted Demerara as I can’t buy brewers invert in home brew quantity. Big pitch of wyeast 1098 (whitbread strain) and got it down to 1.019 from 1.075. 4 weeks in a conical, bottled last week. Not sure how long I’ll leave it. Seriously thinking about doing the Barclay Perkins imperial Russian stout from the same book-it would need reiterated mashing on the bm.
@kristiantizzard7796
6 жыл бұрын
I’m just north of London, pretty moderate in most minerals and hardness at 309 ppm.
@kristiantizzard7796
6 жыл бұрын
With the above grain bill I still needed to add 5 ml of phosphoric acid to get 5.4 ph
@antrog1895
6 жыл бұрын
4:27 :-) great stuff keep em coming, cheers
@dazer238661
6 жыл бұрын
Great vid look forward to your dispense on cask as I’m dispensing that way myself I would be interested to see how you go about it
@thecellarman
6 жыл бұрын
I'd love to do it more but I'd end up throwing a lot of beer away. Do you use cask breathers?
@dazer238661
6 жыл бұрын
thecellarman Yes I do use them but I find after about a week I need to carb up with co2 but for some reason it seems to still taste as good I think if you keep the carbonation low it’s ok Instead of using a cask breather you could use a variable propane regulator it seems to keep the right carbonation
@junhyeongbae542
6 жыл бұрын
Hi. When I start to boiling, I think pump? Or moter? is keep working. Is it normal?
@thecellarman
6 жыл бұрын
Hi Jun, usually the pump stops recirculating once you reach 88 degrees C in either manual or automatic mode. If yours continues to pump I do not think it would effect your beer quality, but it may be worth contacting Spiedel to check this. If you are brewing now I would carry on and not worry about it!
@junhyeongbae542
6 жыл бұрын
thecellarman thank you so much. I am doing my first home brewing now and your video really help me
@thecellarman
6 жыл бұрын
Awesome, have fun and good luck!!
@chunkyfunkster
6 жыл бұрын
Hi Rob, Great video could you take us through your equipment and I live your pump/fridge. Tell us more please 😀
@reddogales9029
7 жыл бұрын
Good colab video pal. Seems like you all had fun. How did it turn out?. Still perfecting my NEIPA s myself. Embrace the haze!!
@marekzelbert3728
7 жыл бұрын
Hi. I like your fermentacion cabinet. Would you give us couple words about it. Thanks
@beanhamhomebrew1808
7 жыл бұрын
Cracking brew day cheers guys
@beanhamhomebrew1808
7 жыл бұрын
Nice long time no see cheers for updates
@BeerByTheNumbers
7 жыл бұрын
What a great bunch and a good looking brew day. Cheers guys!
@Floliebenau
7 жыл бұрын
Hi can you say me from which manufacturer the fermentation tank is?
@thecellarman
7 жыл бұрын
Hi Florian, it's an SS Brewtech Brew Bucket. Recommend them!
@Floliebenau
7 жыл бұрын
Thank you for the quick answer . How many have you paid for all the equipment ?
@bf00262
7 жыл бұрын
A friend that has one told me he runs the circulation during the cooling bit to get it to cool faster. I couldn't tell in the video if you did or not but if it helps awesome. Cheers
@thecellarman
7 жыл бұрын
Thanks! How have your mate's beers been turning out? Been really pleased with mine recently!
@thomaslakeman8423
7 жыл бұрын
Hey. Just wondering if any of your recipes for the Braumeister are available? Especially the Belgium doubles you talk about. Also out of interest where do you buy your ingredients from? Im struggling to get hold of the grain. Thanks again. Tom
@thecellarman
7 жыл бұрын
Hey Tom! Was thinking of making a video on how I write recipes, was worried it'd be a bit boring though! Get my ingredients online from the malt miller or brew UK. I like both! My dubbel recipe is: 3.5kg pils malt, 1.5kg Maris otter, 500 g. each Munich malt and brown sugar, 300 g. Special B malt and 30 g. Carafa III. 20 IBU from h. Mittelfruh. Yeast WLP-500. On my BM that gives 1.065 OG and 6.2% give or take. Let me know how it goes if you make it!
@thomaslakeman8423
7 жыл бұрын
Amazing thanks buddy. Results to follow soon....
@hubaper
6 жыл бұрын
Good vibes in this video! I apreciate a lot belgium ales and trappist beers. I will try this Dubel for sure. What are the l/kg that you recomend for this recipe? Do you make sparge? Many Braumeister users skipe that step. Thanks.
@kristiantizzard7796
7 жыл бұрын
Nice to see you back. I'll be very interested in how the ale turns out, I've been doing some pale ales with big late hopping based on some guidance the Kernel sent me and the results have been quite turbid, despite being great in all other respects. Is your recipe on line anywhere, particularly interested in your water profile and mash schedule given the grain bill.
@thecellarman
7 жыл бұрын
Yup without a doubt late/dry hops give haze, not found anything that drops it back to normal other than DE filtration. Even then measured turbidity will still be higher. Polyclar makes it better, but I'd rather not put it in homebrew. I'm not too worried in this style! Love the kernel's beers, would be great to know more about how they get such great hop flavour. Had their hallertau blanc pale ale earlier today funnily enough, it was really good- might be a new hop to try! It was pretty cloudy by the way haha. Mashing schedule for this brew was basically a single infusion at 68. Wanted to leave a higher FG than I usually get with the step mashes on the BM.
@homebeerbrewery
7 жыл бұрын
Great video mate! Cheers!
@thecellarman
7 жыл бұрын
Cheers Glen, hope you're doing well! Rob
@basingstokedave4292
7 жыл бұрын
hello mate good vid , can you give me any insite into the braumeister 20l plus as im thinking of getting one. i use the boil in the bag brewing at the moment..
@thecellarman
7 жыл бұрын
Hi Dave, cheers for watching. I bought mine before the plus got announced, saved me the decision! I've not used the new one, think a couple of channels show one though. Maybe Homebeerbrewery? For what it's worth I don't think you can go wrong, if you can get hold of the plus i'd say go with it. The immersion chiller gets in the way of whirlpooling a bit if you ever have a big hop bill. Love my standard one anyway though! All the best, Rob
@kristiantizzard7796
7 жыл бұрын
Basingstoke Dave I use the previous 20l version, easy and very repeatable. I'm skeptical about the new cooling system but you'd need to check with someone who has used one. In my view decent hop filtering and more granular volume reading would have been more beneficial. You also might be able to get a good deal on the last version.
@basingstokedave4292
7 жыл бұрын
ok cheers bud
@thomaslakeman8423
7 жыл бұрын
Hi Buddy. I use your channel as my bible for brewing on the 20L BM. Love it. What do you use as a hop screen? I've bought the BRAUMEISTER hop screen which I'm having issues with. Keep up the videos Thanks, Tom
@thecellarman
7 жыл бұрын
Hi Tom, thanks a lot, pleased you're enjoying the channel and your BM. I've had a bit of an uploading lull as I've got married and started a new job in the last couple of months, but I've got a bumper episode planned in a couple of weeks brewing a NEIPA for the first time. I don't use any hop straining at the moment. Don't know if you brew with pellets or leaf hops, but I gave up on leaf as they block both the pump and the tap. My pellets seem to settle out ok during cooling but I still get some passing through to FV. I'm interested in trying both the whirlpool shovel and hop spider BrewUK have in stock, I'll upload a review when I get the chance to try one. Sorry to hear the 'official' one isn't working out for you. Please post an update if you find a solution! Cheers, Rob
@thecellarman
7 жыл бұрын
Sorry should have added, I use an immersion chiller so some pellet matter escaping into the fermenter isn't much of a problem, but I sympathise if you have a plate chiller as it's a much more annoying issue!
@thomaslakeman8423
7 жыл бұрын
Thanks Rob. Thats really helpful. Will keep you posted on a solution. Am i right in thinking you brewed all the beer for your wedding? How did it go? Down well?
@thecellarman
7 жыл бұрын
Took ten corny kegs and I've only got one left, so think it went ok! Had a great day thanks, looking forward to making beer just for the fun of it again though haha
@thomaslakeman8423
7 жыл бұрын
Thats sounds like a success ..... Such a nice idea
@tastytales
7 жыл бұрын
Looking smooth! Brewing your own wedding beer, what a great idea :) Not home brewers ourselves, but we shoot short films about Dutch craft breweries, you might like our channel :) Like to swap subs? Cheers!
@contactingrichard
7 жыл бұрын
Great video. I am about to build a kegorator, getting my bits from themaltmiller too. Any tips before I proceed? Thank you.
@thecellarman
7 жыл бұрын
Hi Richard, sounds great! A few things- love the intertap taps. I ended up going back for more beer line to balance the lines, so maybe order more than you think you'll need! To go through a fridge wall you need long shanks. And i wouldn't use any barbed fittings, just get John guests on everything and you won't have to worry about anything leaking. Finally the Maltmiller CO2 regulator is just a cheap welding regulator. It's ok for the price but neither of the guages on mine are at all accurate (especially cylinder pressure) so some day i might get a specific dispense gas one. I get my gas from Adams, they supply direct to Kent/London and through distributers to rest of UK and seem used to selling to homebrewers (it was something like 50 quid deposit plus 12 pound fill for 6.5kg cannister.) Best of luck!
@bryanwagner3571
7 жыл бұрын
you should NEVER boil with a cover of any kind. you will get diacetyl in your beer. it will be in the condensate that will drip back into the kettle....even with the vented lid. for anyone watching this......absolutely horrible idea. don't do it. the dome lids are for using the braumeister for distillation.
@thecellarman
7 жыл бұрын
Hi Bryan, cheers for watching. Afraid you've got this mixed up- covering a boil completely would stop the DMS precursor SMM from escaping (as well as leading to dangerous pressure build up!) DMS/SMM is a sulphate ('corn'/vegetable flavour) present to a degree in all malted barley. Diacetyl is an unrelated fermentation by-product. SMM is highly volatile, and with a decent rolling boil (which the lid actually helps!) should be long gone after a 60 minute boil on a system such as this. The Braumeister lid is definitely designed to be used to control a boil. Speidel's website says: "the hood ensures more intensive boiling". As an example, at any professional brewery you've ever been to the kettle will almost definitely have had a cover over it with a vapour extraction flue. If it's any further evidence, the beers I've made so far with the hood have no noticeable DMS (as you will know it's very obvious when you do experience it!) I know I will probably not convert you, but I 100% recommend the hood, it makes the process so much easier and tidier, it definitely improves boil intensity and I think looks great as well :)
@bryanwagner3571
7 жыл бұрын
my bad....i did mean DMS. Thank you for the correction (mental Mix up) Simply enough, DMS needs to be boiled or evaporated off. Covering a kettle will inhibit that. Some minimal amount of DMS is ok for some styles, but excessive DMS is generally bad for everything. Even with a hood that is vented, you will get condensation on the inside of the hood that will drip back into the kettle. If you boil with a cover, you will absolutely increase the level of DMS in the beer. That's just a fact. Commercial breweries with enclosed kettles also have tall chimneys with condensate trap systems that ensure proper evaporation weather they are boiling under pressure or not. For the home brewer, The best way to guarantee a minimal level of DMS is to boil completely uncovered.
@thecellarman
7 жыл бұрын
Cheers Bryan, think we'll have to agree to disagree :) You are correct that putting anything over a kettle (eg a lid half across) increases condensate reflux, but if this were such an extreme issue then every commercial brewery I've worked in would have had DMS issues- all ran a system similar to the one in the video but as you point out had energy recovery systems (these actually increase the amount of reflux by actively condensing the evaporate!) In fact DMS is something I've only encountered once, when I didn't realise a boiler was delivering low steam pressure which led to a low kettle temp. In 99% of cases when you see a rolling boil you will have no problems, and if you're evaporating more than 12% of your pre-boil volume it's just a non issue (according to every brewing textbook I've ever read). If anyone reading this is worried, just add a few minutes to your boil. If your beer isn't tasting of cooked cabbage/sweetcorn you don't have significant DMS, it's that flavour active. It's also hugely volatile, even vigorous fermentation can drive it off. Personally I have bigger fish to fry when it comes to off flavours!! Anyway, happy brewing
@kristiantizzard7796
7 жыл бұрын
Thanks for another interesting video. Used my BM for the first time last night-bit of a shock having it so easy after a few years using a cooler mash tun and boiler setup. Haven't got my head around getting the right volumes yet-not having proper markings and no visibility of the wort level when sparging with the malt pipe resting on the bracket hampered me a bit. Your solution for the malt pipe looks helpful in that respect. Just out of interest, how are you designing your recipe? I used beersmith but it didn't seem to cope that well.
@thecellarman
7 жыл бұрын
Hi Kristian, pleased it went well! You are right about volume markers but I have found that by filling to the notch in the post (25 litres) to start, then sparging about 4/5 litres with grain half out leaves just under 25, which I top up to a little over the notch again pre-boil. You are correct though it's not exact, but if you have a routine results should be repeatable. As for recipe building I use an excel sheet I made, afraid I've not used BeerSmith. I'll try and upload this with the next video. Otherwise maybe someone reading this can help, or there is more info on the Braumeisters forum. Hope the beer turns out great!
@BeerByTheNumbers
7 жыл бұрын
That is some great design right there, and some decent brews too. cheers!
@foleyu2
7 жыл бұрын
those us05 peach esters.... I can't stand them. Apparently if you ferment below 18C they are there.
@thecellarman
7 жыл бұрын
Interesting! I've not noticed that but I'll see if I notice peach next time I try it. I'm fermenting at 18C. Think my biggest complaint is just slow/unreliable performance, which would probably go away with repeated propagation. With a dried homebrew yeast though it's useless if it doesn't work first time. I've got some White Labs WLP013 London Ale yeast in the fridge, hoping it'll be better. There any strains you'd suggest trying?
@foleyu2
7 жыл бұрын
I accidentally fermented US05 at 15-16C and it was peach city 😃. Probably partially because it's effectively under pitching when it's that cool. Using WLP036 for some alts at the moment. Great clean malty beers.
@thecellarman
7 жыл бұрын
Cheers for the tip. Love those clean German ales. Currently have 2 saisons fermenting with two of the White Labs strains, but I'll look that one up next time I need a clean strain.
@homebeerbrewery
7 жыл бұрын
Nice job! I also like your refrigerator behind you with the glass door. Cheers mate!
@thecellarman
7 жыл бұрын
Thank you! I first came across Braumeisters on your channel, so you have a lot to answer for :) Fridge is a Polar DM075, fits two brewbuckets perfectly. Cheers!
@isgoed81
7 жыл бұрын
no sparge?
@thecellarman
7 жыл бұрын
Sorry, forgot to include that bit in the video! I usually run 4/5 litres 70 degree water through the malt pipe when it's suspended above the kettle. If i were making anything over 8% I'd probably give it a miss though.
@isgoed81
7 жыл бұрын
Great video thanks - are you in the UK?
@Adol666
7 жыл бұрын
80% efficiency Nice! Your Brew Days take about as long as mine but the whole thing seems to be much less work. No stupid mash tun or worrying about hitting your mash temps. So its been a couple months are you still liking it? I know the old models had issues with the pumps. Any problems with that?
@thecellarman
7 жыл бұрын
On brew number 8 now, so far so good! Time for me is about 4.5-5 hours, you could cut it down by leaving out the early mash steps. I've not had problems with the pump, but a couple of times at the end of the brew I have noticed some grain wash out when I've cleaned it down after. In my opinion if you're careful about mashing in without spilling any grain outside the malt pipe and you use pellet rather than leaf hops there's nothing to worry about. They're really good units, and the new ones with the cooling jackets look even easier to clean up.
@Adol666
7 жыл бұрын
Good to hear! I use Whole leaf hops but I always put them in a muslin bag.
@fingers1231000
7 жыл бұрын
how does the beer taste?
@MandalorianFanboy
7 жыл бұрын
What final volume did you end up with? Those look like the 3 gallon size fermenters..is that right? Do you add any additional sparge water to the grains while they sit elevated in the malt pipe above the Braumeister?
@thecellarman
7 жыл бұрын
You can easily get 30 litres of mid-strength beer out of the Braumeister, but I write my recipes for 25 litres and collect 20. So just under 5 gallons I think? The fermenter is an SS brewbucket, capacity is about 27 litres so 20 litres leaves a decent head space, and the volume is just the right amount for a corny keg. I do put 4 or 5 litres of sparge water through the malt pipe while it's propped up over the kettle, then usually liquor back 1-2 litres at the end of the boil to hit my volume/gravity target.
@DarrenWhittington
7 жыл бұрын
so do you airiate your wort?
@thecellarman
7 жыл бұрын
Hi Darren! Good spot, I'm currently only giving it an old fashioned swirl around in the bucket before it goes in the fridge. I guess there are always things to improve! Having said that, just my opinion but I probably wouldn't bother with compressed air/bottled O2 unless I needed to bulk yeast up for re-pitching, was regularly brewing very high gravity beers or was suffering from slow ferments. Aeration stones/sinters seem like just another tricky thing to keep sanitary. Would be interested to hear your experiences though?
@DarrenWhittington
7 жыл бұрын
Think the best option would be to let it drop straight into fermenter from tap (dispense with pipe) as easy as that, as long as the yeasts in the wort straight away you shouldn't have any issues with contamination, in the summer you may need to keep fruit fly's away :-) I've been using a air want for the last 6 months but lost it recently :-/ but started using the above technique.
@RustyHomebrew
7 жыл бұрын
You're living the dream in this shed.. loving all your kit 👍
@thecellarman
7 жыл бұрын
Cheers! Have been homebrewing for 10 years now and for a living for 5- talk about a hobby taking over your life! Loved your non-alcoholic brew by the way, I've been experimenting myself. That's what the little worktop vacuum pump on the keg fridge is. Had fairly good results vacuum distilling a 5% beer at 40 degrees (as in it didn't affect the beer flavour much) but haven't taken my samples to a lab to have ABV analysis done. Haven't tried your way yet, but understand that's how Nanny State is made which I quite like!
@RustyHomebrew
7 жыл бұрын
Looking good
@RustyHomebrew
7 жыл бұрын
Great video, you've got some awesome toys there 👍
@beanhamhomebrew1808
7 жыл бұрын
nice smooth brew day there cheers will be nice to see how this comes out
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