วีดีโอ

Your videos have great potential but face challenges in reaching a wider audience Here are some possible reasons: 1. SEO Optimization 2. Target Audience Reach 3. Effective Use of Hashtags 4. Social Media sharing Addressing these areas can enhance your video's visibility and attract more viewers. If you need further assistance or have any questions, feel free to ask!

Can you please provide your target profile of water salts? I am going to brew a mirror pond pale ale

How to make a simple extract brewing process very complicated.

I threw away a kegland grain bag after a single use on a trash kettle. The following week I've received my 65lt digiboil and mash kit upgrade! May I recommend the 35lt mash kit you'll never worry about grain in your wort again! And at the rate I've experienced it will pay for itself in 10 uses!

He understands when he takes it out

maybe use a magnet and release a hopbag without opening the valve at all

Nice video looks like a great beer, ignore those people being triggered by the whole 'dark beer' thing. On the sulphur point, I just brewed a 3.9% session ipa, dryhopped at 5 days with some hibiscus and rose. Just kegged it but there's a fairly strong sulphur smell so I'll try your method of 3/4 CO2 cycles in the keg to hopefully dislodge.

Why the gay music?

Too complicated

你好。我是一名初学者。最近也是用麦芽提取物制作精酿啤酒，有一个问题请教您。好多youtuber是把麦芽提取物加冷水溶解后，再煮沸的同时投入啤酒花进行熬煮。我看您的作法是直接用沸水煮啤酒花，这与我的想法不谋而合，这样做的好处是省略了把煮开的麦芽汁快速冷却的步骤，对于想方便快捷做精酿的新手非常友好。请问：直接用沸水煮啤酒花，风味上区别大吗？ "Hello. I am a beginner. Recently, I have also been making craft beer using malt extract, and I have a question to ask you. Many TH-camrs dissolve malt extract in cold water and then boil it while adding hops for boiling at the same time. I noticed that your method is to boil hops directly in boiling water, which coincides with my idea. The benefit of doing this is skipping the step of rapidly cooling the boiled malt extract, which is very beginner-friendly for those who want a convenient and quick way to brew craft beer. My question is: Is there a significant difference in flavor when boiling hops directly in boiling water?"

I’m new to growing hops what size of pots would I use

Hey mate have you had any issues with weevils since buying in bulk?

I think the fridges will be more efficient than a glycol unit as the fridge has a lot better insulation.

How have you found the lid? Any issues with sealing over the last year? I have just placed an order for one

I do the opposite. I pull the release valve and dump it to zero as fast as possible, wait 10 minutes then dump it again and open top. I don't touch the spunding valve.

One true thing about covid (among all the untruths) is it will mess with your taste buds something wicked so dont go tipping out any beer untill you are well over it, been there done that lol cheers

Get well soon. Lovely colour on your NZ/AU Pilsner. I've just transferred to my keg a NZ Pilsner hopped with Riwaka and first time using Novalager. Cheers mate

I would like to brew a lager this summer. Good update and feel better soon. Cheers

Here in the UK it’s getting cold 🥶 hope you feel better soon. Great update as always cheers 👍🍻

Great vid...hope you're feeling brighter soon.

00:20 Get another booster boss...one of them will work eventually. Right, back to the video.

This video was actually super enjoyable to watch haha, hope you keep up the posting

😣 P r o m o s m

Beer is just a side effect of the process, thats the bit I like, throwing stuff into a big pot and seeing what comes out the other end. Nottingham is a beast and reminds me more of a US05 type than a proper English strain. Might be worth trying again with the Notty but ramp up those mash temps.

thanks on another great watch . 101 brews eh! that's a great effort

Do you mash at one constant temperature - ie use a single infusion mashing technique? The two main enzymes (alpha and Beta amylase) have different optimum temperatures where they are most active. The difference in temperature is about 9 deg C. The Brewer's Window with respect to mashing, is about 64-70 degC. It really depends on what sort of final product you want. Fermentability and Dextrin levels. 67 deg C is a good mid point to use for most applications. Step mashing is also something to look at

Yeast is not good for everybody's gut. In fact many people get all sorts of yeast infections and need to steer clear from beers - especially Cooper type sediment beers. Personally I enjoy beers made by Coopers - the only remaining large Brewer that is still in Australian hands.

That's a great technique to create the right head of foam at the end. Hope you don't mind if we steal that trick from you 😄

Big fan of the woolies lager.

hi Geoff , great video , lots of info. thank you for sharing your hard work, looks a good drop . keep the video's coming. cheers

First time viewer - good video and advice (I am looking at upgrading to a stainless conical fermenter and there is certainly a lot of options available in the 30 to 60L volume range) Cheers

Kegs are full so i need to drink some every day, i like that attitude!

Had a similar thing happen on my last beer, spunding failed, and resulting pressure stressed the yeast. Thankfully no sulphur, it was a repitch of Lutra but it was enough stress to put those yeasties to sleep permanently. A slow purge, added oxygen and new yeast and off it went. Such a relief to save a beer!

Hey mate nice video, did had any issues by leaving the wort cooling into to digiboil overnight ? Thanks

Great vid!! What the song at end???

Great video, mate. It sounds like a very nice beer. Good luck with your health issues. Cheers!

Great video and update. Sorry you've got some health issues. I haven't worked for 8 years. I developed m.e./CFS. After a very bad illness and never recovered. I know what you mean to sit down and try to do a video and it's just not going to happen. Cheers and take care mate.😎👍

Beer stats and process dicsussion from the start Sulphur discussion begins at 9:25 Recipe begins at 14:35 How i'd improve it plus wrap up from 16:45 I hope you enjoy the more off-the-cuff style presentation and thanks for watching!

Lovely looking beer. It's great to hear another recipe version of the style. I hear you on having a lower abv beer. If brewed right with plenty of flavour, they definitely hit the spot. Sorry to hear about your health issue. Hope you get things sorted out. Cheers 🍻

Clear Keg?

Try to brew heretic red ipa that’s my favourite.

Nice red ales are my favourite.

Hmm light bulb moment, PH has always been my weakest point, I always wondered why I was off. As you said I'm adding my PH adjustments to the total water volume, but when I do my readings during the mash PH isn't as I was expecting, because I still have water left to sparge with. Do you know how to account for this is Brewfather? Thanks Mate

Hi Geoff, could you do a video about growing hops. I'm in the blacktown area and didnt realise we could grow hops in Sydney. Is there anywhere local that sells the plants? Also, awesome videos. Good to see a local homebrew channel.

Good vid. A lot more steps and gear than I use. I just BIAB and sparge, no other tubes and stuff going on. I really like the no chill in the kettle, never thought of that. I assume as long as you make it airtight with the cling wrap, you should be all good? Tired of faffing with ice baths to cool the wort, and chill cubes are in short supply right now

Interesting that you said Diamond lager yeast produces more sulphur than saflager... I recently brewed a Munich Dunkel and decided to use diamond lager instead of my normal saflager. I followed my usual fermentation plan and started at 12c and with 10 gravity points to go started ramping up the temp every second day till I hit 18c for a dyacetyl rest. It turned out almost undrinkable with an off flavour that I couldn't put my finger on but now I'm thinking it's a large amount of sulphur.... I'm back to saflager for my vienna lager that's in my fermenter now and am trying a colder than my normal ferment.

Filling the keg with CO2 won't reliably push out all the O2, it's more effective to fill it with water and drive it out with CO2. I will add that this is only really needed for beers with lots of hop flavour and aroma.

Great video. I'm proud to give you the 100th thumbs up! Been working on a hazy session ipa recipe and I want to ferment and transfer closed, just like this or maybe a loop back from the purged keg. Cheers!

I think it's best to remove the yeast before dry-hopping, I guess you would need to buy another fermenter to transfer to.

Great video. Your Blonde Ale looks and sounds really good. I'm a big fan of Chinook, but you're right, it's not used that much anymore for some reason. That tap looks really cool. Also agree with tweaking and improving the same recipe. I've done that with a couple of styles I really enjoy, especially Black IPA. Cheers mate 🍻