Brewing Czech Lager In A Tiny Brewery
ฝัง
- เผยแพร่เมื่อ 11 ต.ค. 2024
- Here's the overview of a brewday. Lots of moving, sweating, talking and spraying.
This is a batch of 13° Tmavé
Shout out Hop Havoc for the much appreciated gummy bears 🐻
Tanglefootbrewing.com
Instagram: @Tanglefootbeer
Facebook: Tanglefoot Brewing
Spotify: Tangle Tales
TikTok: Tanglefootbeer
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Tanglefoot Brewing is a small Czech lager focused brewery in Temple, TX.
In 2021 the brewery opened in the back of my family's BBQ restaurant that had been operating for 53 years. The restaurant has since closed and Tanglefoot has now taken over the entire space.
This TH-cam channel was started to document the process of opening, running and growing a small craft brewery.
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Wow that's truly a one man show. I can imagine how much work that is, just solo brew days on my 5 gallon system are daunting sometimes. I enjoyed the video, and the editing is good I like the added humor in the edits. Well done I hope your channel blows up and you start making some money from youtube to make it worth it for you.
I'm glad you enjoyed it! Definitely a labor of love. Editing is almost more work than brewing ha.
Thanks for working this hard to bring us a brew day. Never apologize for working hard. You are killing bud.
Thank you! I'm glad you are enjoying the content🍻
@@tanglefootbrewing More than you know brother. I only brew for myself and family. I couldn't do what you do. If you keep posting, I can enjoy it though. Just might inspire a trip to Texas after my business in OKC is complete. Cheers Bud.
Oh no, Don't kill bud.
You're a nut, man! that was a FULL days work. Bless you. This little glimpse into your world is much appreciated! 🙏
Thank you! Glad you enjoyed it 🍻
God bless you. Crazy hard work for a one-man operation. These are tough times for small craft brewers and I sincerely wish you well.
It's not too bad, just a lot of sweat! Cheers 🍻
Thank you for taking us behind the scene. Don’t be too hard on yourself about all the camera angles you’ll be a pro at that too in no time. Also thanks for sharing everything that went right and wrong so we all can learn something. 😎🍺
My errors are for your enjoyment 🍻
Thanks, this was great. I guess it shouldn't have surprised me so much, but your process is almost identical to the process me and my friends use on our 10 gallon system. I was thinking of questions as you went thru your process, and then 5 minutes later you'd answer my questions! By the end, I had nothing else I wanted to ask about. I really like your setup and your brewery. Two thumbs up from me!
That's awesome feedback, I'm glad you got those answers! Thanks for checking out the video 🍻
Hey, my friend! I just saw this. I'm Bare Arms Brewing in Waco! Cool system you have there. My wife and I visited just after you opened. I look forward to seeing you again. If you get to Waco, look us up!
Hey there! Definitely will if I'm up in Waco 🍻🍻🍻
This is truly fantastic. Please keep going and posting more such superb content. And all the best for your brewery!
I keep on keepin' on! Glad younare enjoying the videos 🍻
Stellar! Again your honesty is very appreciated! John
Thanks John! 🍻
I enjoyed watching that, the snags mad me laugh as I have one or two on most brew days, increases stress but we always get past them. I'll subscribe and go watch a few more of your videos now. Keep up the good work I admire anyone who can go pro and make it work.
Thank you! Glad you enjoyed the vid! 🍻
Thanks for sharing. It's great to see an example of how a nano brewery can make beer without all the polish and fancy equipment ($$$). Was interesting to see that your brew kettle, HLT, and MT aren't in a permanent spot and your roll it out for each brew day. I think from an earlier video I understand this was originally a family restaurant, so I assume you need to work with the space and layout you have to start with and that over time you probably will re-organize things to be the way you want them. Breweries can soak up endless amounts of money and I love the idea of starting with what works and making optimizations and investments over time. I was in San Antonio over Thanksgiving and almost made the drive to try it, but was just a bit too far on a tight timeline. Would love to stop by in the future if I have more time. Love the focus on Czech beers. Really appreciate the insight and behind the scenes look.
Yes, I did open in my family's BBQ restaurant specifically to keep it as simple as possible during the start up phase. It has its challenges but definitely worth doing the hard physical work to test out the concept. Hope to see you around the brewery in the future 🍻
Impressive work with your one man show. I found your channel with the "Day in the Life..." video and watched the others so it's very cool to see your process and how you work through the challenges of your startup brewery. Also nice to see your subscriber count doubled since that one released. I would be interested in more behind the scenes for what you do on the non-brew days, and would also be interested in the background of why you started the brewery, why you are focusing on czech lagers, why you chose your equipment, etc. (basically a behind the scenes for the actions you did before you started the channel). Keep up the good work, the good marketing, and the good beers! Cheers!
Thanks for the feedback. Definitely gonna be coving all of those things in future videos. I appreciate the support 🍻
Nice job on brewing the beer!
Back in the day when I was at Ft. Hood I ate at the Oxbow every Friday. If I was out there now I would be drinking your beer and helping you for free, well maybe for some free beer.
The strike temperature was pretty high. Until the malt reduced the temperature of the brewing water Alpha began to denature along with the low temperature activated enzymes that make ale and lager. Conversion occurs at 140 to 145F. During conversion Beta converts simple sugar, glucose, that Alpha releases from the amylose simple starch chain during liquefaction, into complex sugars, maltose and maltotriose. If secondary fermentation didn't take place, conversion didn't occur. When conversion is skipped, the extract contains only highly fermentable, glucose, which is the nonreducing end, and sweet tasting, nonfermenting types of sugar that are contained in the reducing end. The two pieces come about when Alpha liquefies the 1-4 link in the simple starch chain. That is why only primary fermentation takes place in homemade beer. One of the reasons why conversion is skipped by brewers that learned how to make beer from home brew literature and use home brew recipes has to do with yeast. Most home brew yeast can't ferment certain fermentable types of complex sugars. A spec sheet comes with every package of yeast and when yeast isn't capable of fermenting the fermentable, complex types of sugar that form during conversion the chemist indicates it on the spec sheet and he advises the brewer not to use a temperature that allows enzymes to form the sugars. The main reason why conversion is skipped in home brewing is that the single temperature infusion method home brewers are taught is used by moonshiners. Conversion gets in the way in moonshining and Beta is purposely denatured. Moonshiners use 149, 150F to denature Beta, but at the temperatures Alpha releases a high volume of glucose and less sweet, nonfermenting type of sugar from simple starch within an hour. The more glucose the more alcohol.
It takes at least an hour of boiling a decoction for Maillard Reaction to occur. Mash darkens in a decoction during saccharification, mash darkens more during Maillard. When Maillard Reaction occurs the mash darkens at the sides of the boiler and when it is stirred into the decoction it looks like a cinnamon roll.
The best way to do a decoction that is used for increasing temperature in the main mash is to weigh out the malt so that enough malt will be dumped into the decoction boiler to raise the main mash temperature to the desired temperature, which is usually conversion temperature. Add enough brewing water to make the decoction mash easy to work with and lower the pH. The decoction mash should be stepped starting with 120 to 125F for 15 minutes or so for the albuminous rest and when malt is high in Beta Glucan the mash should be rested at 130F. The temperature has to be rapidly increased to 155F for Czech lager/pils and rested for 20 to 30 minutes before being brought to a boil. Enough sweet, nonfermenting types of sugar will form in the decoction for the entire batch of beer. When the decoction is boiling hot break can be skimmed off. The main mash is kept at a low temperature to preserve enzymes while the decoction is worked with.
When mash boils, heat resistant, complex starch, amylopectin rapidly enters into the mash liquid. Amylopectin contains tasteless, nonfermenting sugars, A and B limit dextrin, which forms part of the body and mouthfeel in ale and lager, the pectin in the starch along with albuminous protein are the other ingredients. When the boiling decoction is added back into the main mash to increase the main mash temperature to a higher saccharification, dextrinization, gelatinization temperature Alpha liquefies the complex starch and releases limit dextrin. That is what the 2nd decoction is used for and the 3rd decoction in the triple decoction method. Hochkurz is double decoction. In the single temperature infusion method the rich starch is thrown out with the spent mash making cows and birds very happy when they eat it. Cara and crystal malt aren't needed when the decoction method is used. When dextrinization takes place Alpha has to do more work and that is why high quality, under modified, low protein, malt is used. Under modified, malt is richer in enzyme content than high modified, malt and low protein, malt contains more starch/sugar. I believe that Weyermann produces slightly under modified, malt, that is low in protein. Check the malt spec sheet and in the Kolbach Index box, malt KI 40 and lower is under modified, and low protein, malt contains less than 10 percent protein. The higher the level of modification and percentage of protein the less suitable the malt is for producing ale and lager. The malt is distillers malt that is used with single temperature infusion, which does only one thing, liquefies simple starch. To make low quality, malt liquor a two temperature, two step brewing method is used, which is interesting because in home brew land single temperature infusion, the simplest and quickest brewing method on the planet, somehow makes ale and lager.
FG was 12.3 P?
Yup, starting gravity was right around 12.3 🍻
Fantastic content. I love seeing the nitty gritty process of brewing. Keep it coming.
Thank you! Cheers 🍻
Great video. Loved the blurred out scene. Love the set up. Cleary shows there is more than one way to brew great beer. Keep the videos coming.
Thanks Tony, will do! Cheers 🍻
This was real deal !!!
The most impressive part of this video was that you were able to open a Weyermann bag without a blade. I just cut that first little pair of strings and it comes right out. Good work on the video.
Did that for years. Learned how to do it without in a pinch when the box cutter went missing. Got a quick tutorial on how to do it on the channel. Cheers 🍻
Werk it bruv ! Your getting it done and breaking new ground 🤘🏻
Cheers !
Thank you! 🍻
Awesome dude, thank you!
Great video! Thanks for taking the time to make it. One question. When you initially set up the tanks, the one on the left was for HLT/BK. The one on the right was for MT. What was the one in the middle used for? Thanks and cheers!
One in the middle was initially the HLT but I stopped using it for that since it was unnecessary, I have hot water at the ready for sparg8ng and don't need it. 🍻
Love tmave. Easily in my top 5 all time favorite to drink. I was lucky enough to have a couple beautiful pours in Prague over the summer that got me thinking about how I’d approach a batch. A friend of a friend owns a nano pivovar about size of yours 40 minutes outside prague city center and showed me his square dumpster shaped open-top fermenters which was really cool. Always wanted to try doing open fermented lager tho I’m not set up for that. Your “partial decoration” seems like a good go between for avoiding the extra long day. Thx for the vid. Food for thought!
Tmavé is a good one. Wish I could open ferment as well but not set up for it. Makes me nervous about infection anyway
Awesome content. Thanks for letting us take a peek of a brew day! Very much appreciate it, keep up the great work., love your Czech taps!! 🍺
I really appreciate this video and your knowledge. Very helpful.
Thanks Timothy! Glad you are digging the content 🍻
Awesome stuff! I love seeing the inner workings of your small brewery, along with your “day in the life” content. Not to mention you’re brewing my favorite styles! Keep up the great work!
I'll do my best. Glad you are enjoying it! 🍻
Awesome video man, honestly it's great to see the work that goes in behind the man behind the bar
Thanks dude. Cheers 🍻
Thumbs up for decoction!
👍
This is my vibe, thanks for sharing bro
Dope! Thanks for watching 🍻
Great job man! Love to see how brewers do their things on different scales/setups! Keep the videos coming!
Cheers!
Thank you! Cheers 🍻
Great content, keep it up! These are my favourite type of brewing videos, just showing the whole process!
Something I do which I notice you do differently is that I use the boiling wort to sanitise my heat exchanger. Could potentially save you a little money on chemicals if needed. Happy Brewing 🍻
I use the sanitizer from the FV to sanitize the HE so it's nothing extra. Definitely have done it with boiling wort in the past though! Cheers 🍻
Great video. Thanks for posting
Thank you! 🍻
Thanks for sharing. This is really neat to see as a home brewer. Bigger scale but quite similar. Im a lazy BIAB guy but really enjoyed your process.
Thabk you, I'm glad you dig the content! Cheers 🍻
Awesome video! That is a ton of work for one person. If I ever make it to your area of Texas, definitely want to stop and have as few beers at your brewery. Just discovered your channel and brewery last week and have been really enjoying your content. The Tmave sounds delicious. A brewery near me makes one and it's a crowd favorite as well. It's on my list of things to brew as well sometime for my home brewery. Cheers from Florida! 🍻
Thanks for watching! Hope you can make it down our way. Cheers 🍻
Awesome awesome video man......just wanted to ask you what yeast did u pitch..........thoroughly enjoyed the making of your brewday.......cheers
Usually it' Czech Pilsner yeast from Wyeast (2278), but I think I ordered from Propagate Lab this time.
Amazing. Keep it up. Love to see it.
Will do! Cheers 🍻
Great video bud! Didn't really understand how long it can be stored (Dutch native here). Do you have some storage recommendations by any chance?
So the beer is feented in one tank for about 3 weeks. Then it is moved to a separate vessel to carbonate and age for up to 6 more weeks, but I usually keg it off sooner than that and let it finish aging in the kegs. These beers are fine to let sit for a couple to several months. They gold up pretty well! Cheers 🍻
I feel like bringing a welder out to install a tangential inlet port on your kettle would pay dividends. Super fun to see someone willing to take the extra time to film the steps. I always say I am going to do it, and then...I don't.
Ya, I have a short/long list of things I could really use but one step at a time!
🍻
@@tanglefootbrewing there are not many ways to spend $100 that will bring you more satisfaction than a tangential. We all have the list, but some pieces are easier to move forward on the board than others.
This is amazing, I have been a long time homebrewer and try to brew about once a month. I mostly brew only German and Czech lagers so finding your channel is great. I just kegged a Polotmavy myself and now I guess I have to do a Tmave. Though, I will probably cheat a little and use some melanoidin instead of decoction. :D
Keep on making lager 🤘 Cheers 🍻
oh great! now i need a system like that in my kitchen! I appreciate the behind the scenes on the brew day! I assume this is the 3BBL system I heard you moved up to. Was there a specific reason why you went with a gas system vs electric system?
1) not particularly into electric for no specific reason.
2) this just happened to be the used system that I stumbled upon ha
Letina brand is from my country, Croatia. 😊
Yes! They are solid tanks! Cheers from Texas 🍻
I have the same dang ph meter...I never know when to trust the damn thing. It keeps revising downward. What's your batch size? I really enjoy your shares - they are priceless...the name of the game is BY ANY MEANS NECESSARY WE MAKE BEER. I love it! Cheers, all...😁
3.5bbl system, 3bbl batches. Any means necessary indeed. 🍻
Thanks for sharing your brewday. I hope you can upgrade your setup someday to make your process easier and more consistent. That mash pH was a killer! I am always aiming for 5.4-5.6 room temp and knock down in the BK. How often do you calibrate your pH meter?
Someday...someday. I don't calibrate it too frequently, maybe once every few brewdays. Cheers 🍻
@@tanglefootbrewing A year or two ago I learned about the important of having fresh calibration solution as well. I would highly recommend buying fresh solution every year and calibrating every two weeks or before usage etc... Made quite a difference in the readings! Prosit.
buy a food grade spade, for digging your grain,I dig a 16HL mash tun by hand 🤣 use anti foam will disapate the hot break 🤟
Cheers 🍻
Someone get this man an Assistant
Someone to wipe sweat from my eyes WOULD be nice. 🍻
You shouldn't see any condensation while transferring at that temp, but if it feels warm its worth calibrating that thermal probe. Awesome vid though! Keep on brewin!
Definitely see condensation here in Texas when it's 90 degrees and close 100% humidity ha
That is not possible!!! It is some kind of wizardry!!! I have tried whit no success! Please make how to guide on how to open the grain bag with the thread. 😅👍
I'll do an in depth video about how so we can put this issue to rest. Ha. Took me years to figure out
have you ever done a 3 step decoction mash in that setup? if so, how did the beer end up?
Never done a triple decoction myself.
Nice to follow your brew day, I don't get how you hit 30 IBUs with that single 60 min. hop addition though ? Did we miss something?
No, just the one 35oz addition at 60 mins. What seems off?
@@tanglefootbrewing just tried to enter the recipe in Brewfather for it to be downscaled, maybe I got your batch size wrong, had to go by estimated OG. But good to know, should be able to just go by percentages for malt and IBU for the hops, thanks 👍
The one good thing about dark beers is when brewing they are forgiving
That they are 🍻
Neat stuff. What make/model are those 2 burners you are using? Are they both 200k BTU ? Cheers!
Something like that. They are blichmann burners, i believe Hellfire?? The burner set up is one of the things that I definitely need to upgrade. Not an ideal setup but it works for now 🤘
@@tanglefootbrewing yes they are hellfires I think. Is that heat exchanger a dudadiesal?
It sure is a DudaDiesel
🍻
What type of yeast nutrient? Is DAP suitable for beers in general?
Honestly any source of nutrient/nitrogen should be fine. I always used Yeastex from BSG but not completely tied to it. 🍻
@@tanglefootbrewing Great. All I have right now is some DAP from my winemaking endeavours, and was curious if it would be OK. Thanks for the info.
Na Zdorovie! 🍻
🍻
What do you use to filter the beer after fermentation.
I don't filter at all. Just time and cold for clarity.
@@tanglefootbrewing Thanks.
I think that's a sheep scale.
Sheep, huh? 🐑
What kinda brew barrels you use ?
By barrels do you mean fermentation vessels? If so, I bought a used 4bbl system with Pacific Brewery Systems tanks. 👍
@@tanglefootbrewing sorry, i mean your boil kettle and such you were using on the video.
@@drumkendrum got it! They are Letina tanks(commonly used in wine making) and have been retrofitted to work as a mash tun and brew kettle. 🍻
Go pro, they said. It will be fun, they said. You really show the difference between homebrewing and professional brewing. It's a job. It has to be done. You have to check more things, have better analysis what you do. And if you fail, it will cost you money. You get soaked and sweatty.
I can see this isn't your first brew! Nice work. I am process technician and head brewer at a large brewery (300 hl kettle, 1000 hl fermenters) in Sweden. Still doing homebrew for fun and experiments.
Why are you using a cold water tank? Is your water from the tap not cold enough, so you chill it in advanced? Normally a brewery use a hot water tank to collect the warm water from the chiller. That can be used in the second brew, if your fermenter can take two or more brews. Saves money on the energy bill. And you do not have to clean the brew system that much until the end.
There can be several reasons for not hitting the mark. The malt. Do you get good malt analysis from your surplyer? Low extract in the malt? High B-glucans? High PUG? Low diastic power? High thickening temp? Not all surplyers give a detailed malt analysis to small brewers. You get what you get. Enzymes can be a good idea to increase the yield.
You seem to have good control on the mash and sparging. Those steps can cause less OG. Nice you let the spent grain dry out and get as much sugar out as possible. I guess you have made a brewhouse efficiency analysis, to use in your recipe building? I build my recipes backwards. What I want in alcohol, FG and volume, back to grain.
If you have less boil off and still no DMS, is a good thing. It's more beer and less energy lost to steam. I didn't see you check your volumes exactly? Make a measuring stick in your brew kettle. That will get you better control how much you boil off. Have a mark on your burner, so you use approx the same amount of propane/h from time to time. The same amount of propane = the same energy = the same boil off. A flowmeter is a way to know exactly how much you get into your fermenter. Expensive, but will get you better control. One way to hit the mark is high gravity brewing. Make your recipes slightly stronger. If you know the volume and OG in your fermenter, you can add exactly the right amount of water to hit the mark. Also a benefit with a flow meter. Or with your stick in the kettle you know how much water to put back in for the right OG.
I would put the pump and the chiller on a trolley. Then you get it up in height. Don't have them on the floor. Don't need to crawl at the floor to check temperature. Better for preventing infections and save your back and knees.
Good luck and cheers!
Anders
Cheers 🍻
Why not put the bags in a garbage bin and dump them right in there or scoop and dump right in the bag ;)