I think I speak for everyone when I say how awesome these videos are, not only is there a learning factor in all the videos but also the entertainment factor is there and I can’t get enough of it
Flamin Galah is our favourite craft brewery. First visit November 21, Trevor met us at the gate and made us feel at home. Second visit June 23, good beer had become great beer, spent a lazy Sunday arvo by the fire drinking grandma's Christmas pudding stout, chatting with Trev and some locals (Party Pete😊). Third visit February 24 easy to find an excuse to park the caravan down the road and ride the pushy up to the brewery for a session. We have visited a lot of craft breweries during our travels, some great ones, but Sam and Clare set the bar really high. Keep up the good work guys, when I watch these videos I can still taste your beers and look forward to the next detour down to Huskisson.
Wow that's a huge call! Thank you for taking the time to give us this feedback. it means a lot! lol Trev is part of the furniture and loves a good yarn. Give him a juicy IPA he wont stop chatting all things Flamin Galah. A truely dedicated mascot! Cheers for your ongoing support, thanks for watching our channel and following the journey. Sam & Claire
I rely heavily on my underdeveloped or rather unrefined palate. As frustrating as it is, I can barely pick different aromas out of hops and I've never tasted or smelt anything that resembles butterscotch in my beers. Maybe other people can but no ones ever mentioned it when drinking my beers lol. On another note, absolutely loving this channel. I only discovered it 2 days ago but as a result my productivity at work has probably been cut in half. Keep up the good work.
Yet another fantastic video, very informative and I'll definitely be doing a forced diacetyl test on all my brews from now on, currently sat in hotel room in Egypt, frightened of breaking wind, obviously ate something dodgy yesterday!!😢 Keep the great videos coming
Thanks so much for asking my question, especially the follow up on taste progression! 10 days minimum, then trust your nose and sensory! I’ll spam this about the place now.
@@flamingalahbrewingco It will definitely help. I think I've been rushing my beers - like you said, "they're at terminal, they're done" and they've possessed a flavour I haven't liked (sensitive testers have said it isn't diacetyl) but it hasn't been clean. So this will help me slow down and give beers time and warmer temps.
love your videos spoken in easy terms easy to follow i have a quite an advanced homebrew kit with heaters gycol ect pressure vessels and kettles i enjoy watching your knowledge grow over time.
I've just made it a part of the process to raise by 2c for a day or two - though never experienced it. Loving the vids guys - can't wait to make a trip to try on tap when next I'm down the south coast.
It's so good to hear an Aussie accent not pronouncing words like yanks, if only we could do the same PSA for couch (it's lounge), cookie (it's a damn biscuit) and ass (it's arse here)
Excellent information, thanks for that. How far can you go in temp rise for a diacetyl rest? Can you go above the recommended yeast fermentation temp without introducing other off flavours in the beer?. I try to ferment at the lower end of the range to allow for free rise but only using a fridge with a temp controller so haven't got 'full' control of the temp
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?
Hi, I'm Kevin. I enjoy watching your TH-cam channel. Thank you. I'm preparing a brewery in Korea. I plan to produce products using the Bottle Conditioning method. And I'm wondering when to do the Diacetyl Rest. Now, I do the Diacetyl Rest for about 10 days after fermentation for 5 to 7 days. Then I add sugar and do the Bottle Conditioning for 15 days. After that, I finish the beer by maturing it for 30 to 45 days. If you don't mind, I'd like to hear your valuable opinions.
I think I speak for everyone when I say how awesome these videos are, not only is there a learning factor in all the videos but also the entertainment factor is there and I can’t get enough of it
He speaks for all of us.
@@joshuapinter Trewth!
Cheers mate, appreciate the feedback!
Flamin Galah is our favourite craft brewery. First visit November 21, Trevor met us at the gate and made us feel at home. Second visit June 23, good beer had become great beer, spent a lazy Sunday arvo by the fire drinking grandma's Christmas pudding stout, chatting with Trev and some locals (Party Pete😊). Third visit February 24 easy to find an excuse to park the caravan down the road and ride the pushy up to the brewery for a session. We have visited a lot of craft breweries during our travels, some great ones, but Sam and Clare set the bar really high. Keep up the good work guys, when I watch these videos I can still taste your beers and look forward to the next detour down to Huskisson.
Wow that's a huge call! Thank you for taking the time to give us this feedback. it means a lot! lol Trev is part of the furniture and loves a good yarn. Give him a juicy IPA he wont stop chatting all things Flamin Galah. A truely dedicated mascot! Cheers for your ongoing support, thanks for watching our channel and following the journey. Sam & Claire
Enjoying the regular updates and lessons! Been home brewing for over 30 years and still learning from the pros.
No worries Jeff, happy to help!
Really appreciate the content, would like to see Video on adjusting mash ph.
Its in or video - hoe to brew XPA. Cheers
I rely heavily on my underdeveloped or rather unrefined palate. As frustrating as it is, I can barely pick different aromas out of hops and I've never tasted or smelt anything that resembles butterscotch in my beers. Maybe other people can but no ones ever mentioned it when drinking my beers lol.
On another note, absolutely loving this channel. I only discovered it 2 days ago but as a result my productivity at work has probably been cut in half. Keep up the good work.
Bloody good vid mate! Thanks for sharing your knowledge
no worries mate cheers for watching
Yet another fantastic video, very informative and I'll definitely be doing a forced diacetyl test on all my brews from now on, currently sat in hotel room in Egypt, frightened of breaking wind, obviously ate something dodgy yesterday!!😢
Keep the great videos coming
haha, good luck with that!
Thanks so much for asking my question, especially the follow up on taste progression! 10 days minimum, then trust your nose and sensory! I’ll spam this about the place now.
Hope it helped, cheers for watching and spreading the word!
@@flamingalahbrewingco It will definitely help. I think I've been rushing my beers - like you said, "they're at terminal, they're done" and they've possessed a flavour I haven't liked (sensitive testers have said it isn't diacetyl) but it hasn't been clean. So this will help me slow down and give beers time and warmer temps.
Super informative, appreciate the content!
No worries mate, cheers
this was a great one. Thank you
cheers for watching!
THANKYOU!!!!!! I didn't realise I was doing this already (Rest) but makes complete sense!!
love your videos spoken in easy terms easy to follow i have a quite an advanced homebrew kit with heaters gycol ect pressure vessels and kettles i enjoy watching your knowledge grow over time.
cheers for watching!
I've just made it a part of the process to raise by 2c for a day or two - though never experienced it. Loving the vids guys - can't wait to make a trip to try on tap when next I'm down the south coast.
hope it works out for you, see you on the coast soon!
Hey man cheers! Thanks for your videos. I was wondering, what happened to the carbonating video?
Hi, the video was taken down to be edited. It will be reposted this afternoon. Thank you
It's so good to hear an Aussie accent not pronouncing words like yanks, if only we could do the same PSA for couch (it's lounge), cookie (it's a damn biscuit) and ass (it's arse here)
haha you can't take the bogan outta sam, even when trying to be professional
Excellent information, thanks for that. How far can you go in temp rise for a diacetyl rest? Can you go above the recommended yeast fermentation temp without introducing other off flavours in the beer?. I try to ferment at the lower end of the range to allow for free rise but only using a fridge with a temp controller so haven't got 'full' control of the temp
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?
let it reach terminal gravity before you do a diacetyl rest. You can ramp the temp after active fermentation which is usually after 3 days.
love these videos. very cool. quick question. do you dump your yeast before or after the d rest?
you dumb the yeast after you've passed the VDK rest because the yeast cleans up the VDK
More useful info, thank you again. Quick question, doesn't testing your beer during fermentation wreck you guts i.e. active yeast?? Ta
spit
thankfully never had an issue when sampling, might be because I drink it everyday
Can confirm do not want to be headbutted hahaha.
Lets get it in the package is the equivalent of me saying I need a beer lets get this on tap
haha!
Hi, I'm Kevin.
I enjoy watching your TH-cam channel. Thank you.
I'm preparing a brewery in Korea.
I plan to produce products using the Bottle Conditioning method.
And I'm wondering when to do the Diacetyl Rest.
Now, I do the Diacetyl Rest for about 10 days after fermentation for 5 to 7 days.
Then I add sugar and do the Bottle Conditioning for 15 days.
After that, I finish the beer by maturing it for 30 to 45 days.
If you don't mind, I'd like to hear your valuable opinions.
Perform the test at anytime through-out the bottle conditioning. Do what we did in the video but with your bottles.