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I think the last tip, maintain temps is the most important. I was told a while ago to spend your money on the cold side before spending on the hot side.

Great tips and efficiently presented- thank you!

This video should be mandatory viewing for new homebrewers!

Love the JO's t-shirt!

💯 Brewers make Wort, Yeast make Beer! Great Video!!! 🍻

I almost missed this one. It didn’t show up in my feed.

Great tips! I have to start using a starter for my yeast. I get a bit lazy and use the liquid yeast for convenience. Cheers!

Жаль что не могу посмотреть видео,но предполагаю что оно как всегда классное!!Удачи в развитие канала!

Hi, can you please describe your dry hop process for this beer? I have been having an issue with hop flavor and I was curious how you have done it. In my experience I have dry hopped in primary but after pressure transfer in keg I notice my hop flavor disappears after a few days. Any advice would be greatly appreciated.

Great video!!! Curious, is that an Ovation hanging on the wall in the background? Great guitars!!! ✌️

Great video! Definitely something that people don't think of... different yeast strains! SOO many good ones.

Looks good! Love a good Hazy IPA!

Great minds think alike 😅. Fell in love with a David Heath's hazy pale ale. Brewed twice in a row. But... Gotta master the lager. Have a pilot SMASH batch chilling as i text. Calling it a modern fruity lager. We'll see.. Often thought of making videos. Tasting first, both + & - then showing the brew day. What went wrong what went right. Any way really enjoy your vids. 8/18/24 WV 🇺🇸🍻🇺🇸

Thanks for the video

I just make smaller batches now a days.

I've been pitching onto the yeast cone directly, without sanitization, batch after batch. I even did it with a hefeweizen that sat around over winter. As long as your fermenter is anaerobic and holding pressure it's fine. Most I've done is 3 batches, but dr hans did much more than I.

I’ve cut back as well (typically a beer every other day, and one “all bets are off” night a week, usually Friday), and I’m running into the same issues as you with having almost too much beer around. Didn’t know that could be a problem, but it is! Glad I’m not alone in that, cheers 🍻

The hat, do you happen to work in concrete? I drive Mixer Trucks.

Background noise is not bad at all. Keep making great content, my brother!

NovaLager is gerat. I need to get a Elementary tshirt my hot tip days !

I like the format but youtube doesn't. I had to click your link to this. Otherwise, I have to go into your channel to view it. It's not coming up on my normal feed. Beer looks and sounds delicious!

Wake up, brew a beer, and watch Elementary Brewing. Great way to start my Sunday 🍻

Water chemistry was what raised my great beer to fantastic beer.

After dryhop my cold ipa smell a lot to sulfur.. what can i do to get rid of the smell?? Cold crash and transfer to secondary, let It rest and then keg It???I fermented arround ~65 F

Did you thaw the fruit mix?

In Az my ground water is 98f

The more you sweat the more beer you can drink

What did you use to connect the smaller hose to the bigger hose to fit on the fermenter spigot?

Going to try this out with my Double IPA. Thank you for the tips.

I got excited with novalager and used it a bunch of times last year. but honestly i just prefer 34/70. I much prefer the flavor profile of 34/70, its fast, it can ferment at 70F easily, love it.

Oh man I am sad. Just had to pour out 5 gallons of beer. Used my plate chiller last time I brewed and I guess it had some bugs in it. 5 gallons of cabbage tasting pale ale. I have been using a coil chiller for past many brews, I am sure I cleaned the plate but I guess not good enough. Oh well, it happens. Time to brew again.

I've been brewing no chill for as long as I've been brewing. I just finish the boil and pull the hops spider out - then put the lid on and wait until the next day. But it's never that hot here in the UK, so works OK for me.

I tried a hop shot on my first brew and it seemed to lack a little flavor. It had bitterness but I found it to be light in that as well.

Can you eliminate the hop matter all together by using a bag and just making a tea then remove bag before the mash?

So your glass looks like a classic English Bitter dimple, which is 20oz or 1 Imperial pint, and if you need any they are still very common over here in the UK, happy to help 😁

I do it the same way but with e Kegland Tee, a carbonation cap and a pump. And I can use 2l Coke Bottles 😉

I need a stronger pump to make it worth the effort. Which is my next brewery upgrade. Thinking about the new Anvil pump

Salt. Put salt in the ice

I’ve been using an immersion chiller in a bucket of ice and water prior to my counterflow chiller for quite a while now. Works like a champ here in Texas where the ground water is as warm as yours in the summer. One pass through the system generally gets my wort down to the low 70s. Cheers.

Great tune.... 👍

dude, in Czech Repulic 99% of beer mugs are like that

Love the shirt

I concur. I recently switched to a Grainfather G40 so I am able to brew batches from 10-40 litres. I will mostly be 10 litres batches though because I enjoy brewing more than drinking, but when the need arises I am still able to do 40.

I make 3.5-4 gal (close to 15 liter) batches for the reason you can ferment that volume in a keg and move through the keg quickly enough that you can basically close it up and never open until it's empty. I even use the dip hop method after one of your videos about it, and leave the hops in there the entire time until the keg is empty (a few months) without noticing bad effects of that. If I want more for some reason (parties coming up, or sharing beer) I will make 7-8 gal (30 liters) and divide over 2 kegs. Fun thing about that is that you can try different things to the same wort. For example different yeasts, dip hop one and dry hop the other, etc. Sometimes this gives a ridiculously large difference in what kind of beer it turns in to (especially the yeasts, so far).

Great video! When the weather gets hot here in New England (hot for me is anything over 85F) I like to brew either a Kolsch or a Cream Ale. Brewing during the late Spring and Summer, it's hard to get the beer down to lager pitching temp so I go with these types of beers. Pouring a beer from a fridge? Where's the keezer you built??

If shops stock Urkel Yeast next to Stevia… Does it become a Family Matter?

Very valid points!! I used to brew 2.5-3.0 gallons batches. The only drawback? After a few batches of boiling wort in the kitchen, it ruined the paint of kitchen walls.

Thanks you so much for teaching me

I'm drinking one right now. My first ever BoPils (Old Style Name). One of my best beers ever! I pushed my hop level up with a BU/GU level of 79; all Saaz as well. Might become my house lager. And have the same problem you do with the Anvil 6.5. Sometimes 2.5 gals is just not enough! Stay hydrated my friend! Now to find a dimpled mug.

Tossing in the stir bar like that has a chance of breaking the flask. Ask me how I know. :) Better hold it at 45 degrees and slide it in.