Good stuff. I wasn't really aware in the beginning how important it is to minimize oxygen exposure when bottling. I'd also like to add for new brewers to not buy a large 60 litre brewing system but start with small scale biab setup. Brewing more often is a better way to learn, without the risk of needing to dump a large batch if something goes sideways. Last tip from me is that I now have a limit of two pints when brewing because otherwise I tend to mess things up :D :D :D
Thanks, yeah oxygen exposure is absolutely king. It's actually kind of nuts just how important a part it plays. Totally agree with you also on the immediately buying loads of expensive stuff. While i'm sure the expensive stuff is great and all...it's not always necessary
Totally agree on brewing small batches more often, I brew very small batches and I love trying out new things, sure it still sucks tipping beer because it doesn't meet the standards I want to set, but for every tip there is a crazy beer that works. It's easier to take risks and test fun ideas, like I brewed an 8.2% Farmhouse Ale hopped with Simcoe and Amarillo and it's actually really nice.
Excellent job! I'm all about yeast as you nailed it but sometimes it is hard to know what is best without trying several of them first based on your recipe that you are brewing.
Thank you. I somewhat agree in that it is hard to know what to go with, but I guess thats why I like the idea of trying a bunch of random things and seeing what sticks
Fully agree with all points your making, and loving the fact that you dare challenge some of the old "norms" when it comes to secondary, fruit additions etc. Recently I've started to try experimenting without really much temp. control on my ale strain fermentations, although monitored via inkbird of course so I can meddle if I have to but have not needed to do so yet. Chill down to around 25-20'c for pitch, have my spund set to 2bar and then I let it roll freely to where the temp wants to go with the fermzilla inside my old freezer-box. Perhaps I've been watching too much DrHans regarding the magic of pressure fermentation but have not had any off-flavours or anything hinting to bad handling. All the ales I've brewed like this recently has had very nice and full palates, even a Brut-IPA I brewed where almost 40% of the grain bill was table sugar. Do you think that your first point applies to pressurized fermentation aswell or is it more forgiving?
Haha thanks very much, I do find the norms are a bit...inaccessible for new brewers, especially when they normally don't help so much either. Honestly pressure fermentation is absolute king for clean beers...i've been making absolute fantastic lagers at room temp but at 15 psi and they've come out to die for. The first point imo still applies to keeping temperature consistent, but it can be higher than necessary if under pressure
@@NikitaVorontsov Agree once more, lager fermentation is something I still do monitor and control closely since I feel the stakes are a bit higher there somewhat. Thanks for the reply! Been enjoying you content since I got started brewing, thank you for sharing your experience.
Thanks for watching, commenting, liking, and/or subscribing! Consider joining as a channel member and supporting the channel, any support is hugely appreciated! th-cam.com/channels/GnaVxvWBT97ursRIZGXgAA.htmljoin *Big Thanks to Channel Members:* asi
@@NikitaVorontsov well Beer and Bier are pronounced the same in french and that leads to weird wordplay. New Orlean with their dark humor took a liking to such wordplays. Burial Beer Co. probably will launch a Royal Bier or something similar. im not sure what to expect from a brewery that named a beer : The only fact to remain is that i am not for long.
Great video! Really helpful
Glad it was helpful!
Good stuff. I wasn't really aware in the beginning how important it is to minimize oxygen exposure when bottling. I'd also like to add for new brewers to not buy a large 60 litre brewing system but start with small scale biab setup. Brewing more often is a better way to learn, without the risk of needing to dump a large batch if something goes sideways. Last tip from me is that I now have a limit of two pints when brewing because otherwise I tend to mess things up :D :D :D
Thanks, yeah oxygen exposure is absolutely king. It's actually kind of nuts just how important a part it plays.
Totally agree with you also on the immediately buying loads of expensive stuff. While i'm sure the expensive stuff is great and all...it's not always necessary
Totally agree on brewing small batches more often, I brew very small batches and I love trying out new things, sure it still sucks tipping beer because it doesn't meet the standards I want to set, but for every tip there is a crazy beer that works. It's easier to take risks and test fun ideas, like I brewed an 8.2% Farmhouse Ale hopped with Simcoe and Amarillo and it's actually really nice.
Awesome video, this is a topic I've been thinking of making a video about. Even more excited now to make it. Thanks
Thanks very much, looking forward to your video on this :)
Awesome and super helpful video! Cheers 🍻
Glad it was helpful!
As usual, Golden information. Cheers Nikita
Thanks very much
Excellent job! I'm all about yeast as you nailed it but sometimes it is hard to know what is best without trying several of them first based on your recipe that you are brewing.
Thank you. I somewhat agree in that it is hard to know what to go with, but I guess thats why I like the idea of trying a bunch of random things and seeing what sticks
You were great in the Dahmer series on Netflix
🤣🤣 that made my day
Fully agree with all points your making, and loving the fact that you dare challenge some of the old "norms" when it comes to secondary, fruit additions etc. Recently I've started to try experimenting without really much temp. control on my ale strain fermentations, although monitored via inkbird of course so I can meddle if I have to but have not needed to do so yet. Chill down to around 25-20'c for pitch, have my spund set to 2bar and then I let it roll freely to where the temp wants to go with the fermzilla inside my old freezer-box. Perhaps I've been watching too much DrHans regarding the magic of pressure fermentation but have not had any off-flavours or anything hinting to bad handling. All the ales I've brewed like this recently has had very nice and full palates, even a Brut-IPA I brewed where almost 40% of the grain bill was table sugar. Do you think that your first point applies to pressurized fermentation aswell or is it more forgiving?
Haha thanks very much, I do find the norms are a bit...inaccessible for new brewers, especially when they normally don't help so much either.
Honestly pressure fermentation is absolute king for clean beers...i've been making absolute fantastic lagers at room temp but at 15 psi and they've come out to die for.
The first point imo still applies to keeping temperature consistent, but it can be higher than necessary if under pressure
@@NikitaVorontsov Agree once more, lager fermentation is something I still do monitor and control closely since I feel the stakes are a bit higher there somewhat. Thanks for the reply! Been enjoying you content since I got started brewing, thank you for sharing your experience.
Secondary has not been a thing almost 7-8 years since forumers start to move onto youtube and reddit.
Thanks for the tips mate, cheers !!
No problem 👍
Great vid as always brother
Thanks :)
I would love to see you try a pickle beer
That sounds awful and therefore I really want to try it!
mmmm, forbidden bug dry-hop
😂🤣
דריי הופ זבובים
Ooooooo, Nikita... you made some contentious statemeeeeennnntttssss.... just waiting for the comment section or discord to explode. *rubs hands*
😂 we'll see
Bug dry hops are the best!!!
You know it! Give that nice bit of tannin structure
great video good tips
Thanks 🙏🏻
i watch this video and drink a vienna lager. Our recipe. Great
Love it!
Thanks for watching, commenting, liking, and/or subscribing!
Consider joining as a channel member and supporting the channel, any support is hugely appreciated!
th-cam.com/channels/GnaVxvWBT97ursRIZGXgAA.htmljoin
*Big Thanks to Channel Members:*
asi
so
no Burial Beer, heh?
Burial Beer?
@@NikitaVorontsov well Beer and Bier are pronounced the same in french and that leads to weird wordplay. New Orlean with their dark humor took a liking to such wordplays. Burial Beer Co. probably will launch a Royal Bier or something similar. im not sure what to expect from a brewery that named a beer : The only fact to remain is that i am not for long.