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Thank you for sharing all this knowledge, you are helping me massively, its hard to get this info even from the local breweries, I believe the result of your generosity will uplift beer quality (= life pleasure) in many places far and wide... I raise my glass up high in your honour, I hope more people start thinking this way, its inspirational.......Cheers!!!!!

Great video, thanks for sharing.

Great video mate, very interesting 👍

Best commercial brew day video I've ever seen! Keep up the great content!

amazing vid! more please :)

All of theese videos are golden!

You had me at “headbuttthecunt” 🤣

Why has this channel only got 2.5k subscribers??? Well 2.5 +1 now :-)

Very nice!

Keep the awesome humour coming Sam. 😂

Haha good one😂

Amazing content. Need to get hold of a few of these froths in hobart. One question, how do you keep the fermenting wort warm in the unitanks? I believe they have the glycol jacked for cooling!

May I ask where you sourced your ethanol and ginger extract from? Thanks

... so confused. Here I am making ginger beer by grating 10kg of root ginger, mashing malted grains and fermenting with yeast. I feel so stupid now :)

Arrrr love ginger beer, where can i buy this from in sydney, id love to do a “Beers in the Shed” youtube review on this one.

Hey mate, great vid! Could you possibly do some videos on your glycol chiller, canning, taps and cold room?

Great vid! Do most commercial breweries make their ginger beer with commercial extract unfermented? Not something I had previously considered

Can you show us how to open the bag again?

very interesting -great vid -thanks

Hello! Excellent video, thank you so much for sharing this. I have a couple of questions. In the calculation of grams of CO2 per liter, in this example the target is 2.8 and therefore the grams of CO2 per liter is equal to 5.4. However, that would be assuming that the beer is completely flat. Is that true in your process? I thought that despite trying a beer that you consider flat, there is always a little dissolved CO2. With that in mind, if you calculate 5.4 grams per liter of CO2 to arrive at 2.8 volumes, could that calculation lead to overcarbonation because it is not considered that there is already a certain level of dissolved CO2? And another question, for canning or keging, are there CO2 losses in that process? If it exists and is considerable, at an industrial level, the CO2 volume target is higher, so that when the beer is in the can or keg there is no low carbonation? Thanks for the help. Best Regards. Rodrigo.

that diacetyl rest video was good mate to improve my beer the only down side is now i can taste it and smell it straight up anywhere i go, its a bit like coriander once you know what it is it wrecks everything =)

Hi I love your TH-cam videos! Can I ask a question that I should know but I don’t know question about home brewing…should I let it go at the temp til terminal gravity then ramp it to do a diacetyl rest or ramp it when it’s say 10 pts from terminal and do diacetyl rest?

The St Bernadus 12 is available in my local supermarket here in the UK. We must be blessed here

If you plan to come to the states Portland Maine should be at the top of the list, cheers🍻

I would love to see you tour Asheville, NC, USA. It's a little overwhelming with so many breweries available. If you do go - Burial should be at the top of your list.

Going places and sampling the Brewing scene has also been fun for me. I'm glad you had a great time and were inspired to try and make one that stood out to you.

I love that ESB has made itself to Seoul, however would love to see it served properly on cask to get the full experience, also understand it's not always viable, great vid you two looks like you had a cracking time 👍

It would be great if you also came to a brewery I work for, Mysterlee Brewing Co.. I guess a reason why most breweries in Korea brew Belgian Wit is because one of the most well known craft beer is Hoegaarden here.

3 Countries a year! I can not wait for the content. Will you be releasing your recipe?

Loved this

I've been looking forward to this! LETS GOOOOOO

Ive never felt so dumb in my life trying to understand this math

I love how you started on a 1BBL system! When did you make the transition to the larger system you have today?

Why do you spray the acid and also the isopropyl? Isopropyl doesn't do enough on it's own?

Realistically for 50L keg at 270g of Co2 , how many hrs would that take to reach that result of carbonation

Best brewery videos! Thank you for sharing your knowledge with us.

Congratulations guys, love the story. 2 very humble people.

Any chance of you making a vid on how to do a “better Beer” clone?

Verry usefull video!! Can you make a video where you break Down how to oxygenate beer pre fermentation, and how to know how much oxygen to give ans when to stop 🎉😊🍻 Keep up the good work!!💪

Really appreciate the content, would like to see Video on adjusting mash ph.

Fantastic video Sam. Please keep up the great work and your passion. 😉

Fucking brilliant walk through. Thank you! Never thought of weighing the CO2 tank to properly dial it in. Love it.

It decrease viscosity, not increases. The higher the viscosity the more friction "stickiness" the fluid has.

Awesome!

Cool!

Thx bro! You have no idea how much you have helped me! ❤

Awesome!

hi bro, How long does that peracetic acid mixture last?

Do you have some tricks to limit dissolved CO2 in "flat" beer before forced carb operation ? Can the volume of CO2 already present in flat beer impact the final result with this technique ?

I don't think I'm from the future,, but I watched this video last week😮🍺🍺