Відео

Had a star struck moment when James picked up the phone when I called in with a part question and thought “damn these dudes really are on the front line” lol you guys are legit, keep up the great work y’all!

My favorite time of the week is here

Sticky icky alt! Put your alt in the air and wave it like you just don't care, hahaha 🎉 Good episode 🍺 🍻

My favorite Alt is Hannen and Kutscher. I haven't had many. But these two were tasty!

you could say dry hopping brings even more hop flavour and aroma after the kettle process

Looking forward to this one. Cheers

Nice episode 👏 🎉

Did you ever get that seltzer dilution chart? Wanting to make some of that for my birthday weekend in a week!

Out of all of the German biers, Alt is my least favorite short of Gose. Cheerz.

Good show, Thanks. I would like to see a video on how to use the Gov Reg, and how to setup it up in a keezer.

My G30 sparging technique... I lift the basket and extend the overflow tubes as far as they will reach without separating. Then I pour, pour, pour until the sparge water almost overlfows the tube. In other words, I sparge as fast as I can. After I pour the last bit, I DON'T TELL THE G30. Then I go outside and milk cows and my other morning farm chores. Because the G30 is still sparging, it holds the temp at 207 and I don't have to worry about boil over. I always hit my OG and FG numbers. In fact, on beers that I brew regularly, I don't even bother to take gravity readings.

Thanks guys but I couldn't get the image of the pellicle infection, which looked like a giant spiders nest hanging over the wort in my fermenter, out of my mind ,so as of this morning ,the berry bushes are now drinking Todd's Brown. I am, however, still enjoying the SMASH mosaic IPA.😭

We had hit 107 so far. 110 and 112 coming in the next week or so. humidity is only like 15% right now though. So if you have ever wanted to come visit Fresno CA now is the time to really experience it. Lol

“No.” 😂

Another great show. You should follow through on the 'roulette of beer' idea. That would be fun to watch.

Congrats Johnathan. 🎉 Good brewer 🍻

Do yall need someone to watch take that tri conical off your hands? I’ll come snag it 😉

Always make my work day go a little faster. Thanks.

What kind of lid is that you had the FLOTit on?

Great episode guys.. I know little late on this... lol. I have also used Bars Keepers Friend to passivate as well.

I wouldn't worry about preasure testing your FermZilla. Trust the PRV and replace vessel based on mfg recommendations. Me personally, with 10 or 15psi, I won't be replacing the vessel unless it fails. Just trying to help your UA-cam algorithm today Josh😂

Use Brewfather 😀

Would love to see an IPA competition but just don't trust your ability to judge it Joshua. Tod and Wess competition 🤣🤣

TapCooler is awesome for competition. Highly recommend

My same Kolsch that didn't move on from round one, is in round one Of the nationals in Tampa. We can see how good of judges you all are and if this was rigged 🤣🤣🤣

I was looking for a world-class recipe for a kolsch. It was my next brew on my list. Keep up the podcasts!

Lol you emphasize he has committed to judging. Lol it is as if the say "now the rest of you have a chance to win". Lol

Pale ale, at least American ones, are equal to IPA. They just tend to be lower abv. Which usually make them seem more bitter than the IBU would suggest.

Wow... gasless pressure and carbonated beer transfer.... mind blown.

How carbonated is the beer when transferring from the fermzilla? I currently am not set up to keg. Would I still need to prime my bottles or could I bottle directly from this and cap?

Good episode! 🍻

Great show. I always feel like supporting you guys is well worth the money.

How was the receiving keg prepared re oxygen removal?

I have to get a gas jumper

Hop spiders are great. I have one that I can dry hop without opening the lid and love it

Love the show and you guys, keep up the good work! Joakim Fundberg, Swede in Norway.

All my 23L grain kits uncrushed has a supplier best before date of usually 12 months

Josh with hair ! Remember that the best men come out on top😁

I know you probably hate hearing this but brulosophy did an experiment with old crushed grains

Algorithm comment just for you Josh

excellent info for a newbie like me.

Another great show. I appreciate the information you put forward every week. There is always something new or different to learn.

I use a 22-inch stainless steel whisk. I can use it to raise the grain from the bottom of the mash to the top as well as stirring. It works better than the paddle i used previously.

Great show. Love it.

1.041 fg is way high. That would be scathing. Way too sweet. I wonder if he is using a refractometer to measure fg. That reading would be off because of the lactose and alcohol.

Are you really sparging with 23+ gallons?

Correction; new best line again goes to Todd " oh believe me, we didn't take the shortcut answer".😁

Good info guys ! Best line of the show goes to Todd "If you're not on the flight with her then it doesn't inconvenience you ".

Great show. Hell it is always great. Thanks. Can't wait for the next one.

This is some great information, it would be nice to actually see the transfer in real time, actually being done.