วีดีโอ

Thanks, brother! That’s probably the nicest comment anyone has left on my channel. It’s much appreciated. I’ll keep making my low budget vids if y’all keep watching them :).

Hey there, Mark. Happy to have you aboard and thanks for the praise. From my time living in Korea / homesteading in MT, I've had no choice but to learn and adapt. I'm thrilled to be in a place with so much experience that I can teach others how to be equally as degen :) Side note: We get tons of you folk from CA to our Montana glamping business. Have a look at www.thehohnstead.com Cheers!

Also, a cistern is a water holding tank for us mountain folk without wells or city hookups

@@IBrew-UBrewhow do you get the water?

@@marklpaulick from my parents’ well or the nearby creek.

Truly. It's so embedded in the culture.

Every step one can take to lessen oxygen ingress is almost always a step worth taking when dealing with highly hopped beers. The co2 pushing sanitizer displacement method shown is more effective than a simple co2 purge method (sure, super easy but not very effective) as gasses still mix in this scenario. As you had mentioned, introducing hops to the serving keg will introduce a small amount of oxygen to the equation but that's where the continued application of co2 from the ferment helps. Think of my method as being similar to using a Hop Bong but, instead of being on the outside of the keg and being expensive, it works on the inside of the keg and is much more DIY.

Great question - yes, I do. Being suspended, once you drink a few beers from that keg, the hops will be above the liquid level. I feel the oxygen exposure isn’t worth the risk by removing them. Cheers.

This was during my time in Korea nearly 15 years ago. I was just happy they had shelving!

Gracious. Some people will even can it for future use.

I didn’t piece this together. I bought the mill as a unit from Monster Mill and put together the base and the hopper

Definitely stings and never gets easier. I’ll try again tomorrow:(

Glad it was helpful!

Yep. After whirlpool it's about 175F ... i.e the same temperature as your morning coffee. Two short breathes is enough to get her going.

@@IBrew-UBrew no concern of infections ?

@@1964mjc Nope. Still plenty hot enough to kill bacteria. Give it a shot!

Thanks, amigo! Hope you are getting 'er done brew-wise!

They are as big as the amount of water we give them. Since they are in my mother's garden. They are about the same size as the video. At this point, it would be really difficult to remove them. The Chinook hop plant I feature in a lot of my videos hit 17ft by June 1st. It actually gets water.

Do it (even down to the janky PET bottles)! It was so mindlessly easy :)

Hey there, I don't have any footage of that for a pretty good reason .... I use floating tubes. Back in the day, I'd shorten the stainless diptube by an inch to avoid a lot of the nasty stuff. I'd recommend going to a floating diptube. They aren't terribly expensive and a worthwhile investment. Since you'll save a few beers from each keg, it pays itself off fairly quickly. Cheers!

@@IBrew-UBrew Thank you, what cleaning approach do you use for a floating dip tube

@@theferalpaladin4350 - I PBW (or equivalent) the silicon hosing with the float itself when I clean my kegs. Then I sanitize it with starsan when I sanitize my kegs. 90% of my brews have me running hot wort into my kegs to cool so the float gets two methods of sanitization (chemical + heat).

If you want it carbonated, absolutely!

Number 16...

@@svetlanavogl6956 It's an amazing place. Possibly our favorite

No, hardened steel. It's this beauty. www.monsterbrewinghardware.com/store/pc/2-Roller-Homebrew-Grain-Mill-p69.htm

My pleasure!

Glad it was helpful!

Whatever it takes to complete a video I guess!

If you are really worried about non food grade co2, you could always invest thirty dollars into a co2 fill station and fill off your food grade bulk tank. I just love the portable nature of the paintball tank. Cheers

Thanks!

Indeed. Best part yet, as it’s a fairly popular hobby, one can make upgrades a bit more guilt free by buying secondhand.

I try!

Good question. Sorry, I don’t have an answer for you but I can say it makes a perfect stubby for a floating dip tube!

@@IBrew-UBrew Right, most people buy a second one for the liquid side if using a float. From what I could find some were suggesting you need the tube on the gas side to create a good seal on the post, that the lip of the tube compresses against the o-ring when the post is screwed down. Some cut it down even shorter to get more headspace, but you're the only one I've seen with this hack. You ingenious rebel! Have you used the gas side extensively without the short tube without problems?

@@humanonearth1 I’ve been doing this for probably 10 plus years without issue. For peace of mind, the poppet spring sits on top of the o ring providing downward pressure.

@@IBrew-UBrew Thx for the reply, what I noticed is that there are more than one design for the poppet spring. The universal I just bought would work fine in this method, it's just a spring with the plunger head. However, the original in mine had sort of "feet" that pushed into the metal of the dip tube. If you replace it with that one the feet will be cutting into the washer and that will likely damage the washer over time and produce a leak. In either case, I'd recommend a washer to replace the dip tube if you go your route.

@@humanonearth1that’s right. The older ones are the ones that jam up high in the post whereas the universal ones have a wider and thicker base. I’d recommend switching over from the round prongs to the square type. It’s made balancing the spring on it while screwing down the post much easier. Cheers!

Spasibo!

Thanks!

Nope, any regular corny keg will do.

Maybe but it’s on the gas side, only on for a couple of days and has positive pressure going through it. I wouldn’t sweat it.

Thanks my man for tuning in! The other person to comment about this video .... a fellow Brit basically mentioning the same thing haha. The winters are stunningly beautiful and a level of quiet not often heard but, god damn, do they really have to be 6 months :)

Luckily temperatures that low only happen a few days a year. Just gotta throw another log on the fire :).

I’m happy to elaborate. Flanders red has a pH in the low 3s. Also, alcohol of 6-7% help out to preserve the beer. The crawl space is absent of drafts. Really, my biggest concern is suck back from thermal contraction but remember, there’s a hefty amount of CO2 sitting atop the beer AND a pellicle (basically natures Tupperware). Stainless steel, glass and sanitizer are relatively new technologies in regards to beer production. If you are still reluctant remember thst this used to be done in wood foeders without any knowledge of microbiology :). Cheers, Garrett

@@IBrew-UBrew Thanks for the insight. I was so curious about this i went and looked into this type of beer as well. It's a different way of making beer to say the least but i understand how things are different now. Thanks again!

@@coolbreeze4117 I’m always happy to help. Thanks for watching!

It was a ton of fun (besides the insane temperatures :)

Of course. What you need is a thermostat. I like my Inkbird. It has a temperature probe that sits inside. You plug the freezer into the thermostat. The external thermostat overides the existing thermostat and maintains a warmer fridge temperature instead of a colder freezer temp. Does that make sense?

beautiful kitchen too.

@@iarwainthabombadil7724 Howdy! Probably the easiest way would be to dose the bottles with a little vodka. A splash of white wine with kombucha was a summer time favorite too.