Sadly, I'm watching this on a Friday evening with a pint of my delicious 6.4% Belgian Pale, brewed back in February (it's mid October). I'm riveted! Fabulous channel which I've just discovered this evening
Excellent - thanks for taking the time to do this. It may seem long to some but it's still a condensed brew day but with all the steps. Please keep these coming!
So cool, thanks for taking the time to make this! Loved watching and cool to see you using Brewfather as well. Can't wait to visit on our next trip to Jervis! Please keep up the awesome content
Thanks Sam for the great content! We're on a similar journey to yours with our Brewery, just a few years later! I'm curious what software you are using as part of your base kit. Your videos show your automation a bit, but what else do you use for recipe design, brew day tracking, etc? Keep up the great work and thanks for sharing!
Amazing video thanks for taking the time and effort to make it looking forward to the next part! Personally I'd be interested in more detail on how you deal with DMS, hot break and cold break. Seems your initial chill recirc in the boiler before might be to do with it? Also does your cold break end up in whirlpool after transfer? Or does it go to the fermenter and when do you dump it out? Cheers
Amazing content. Need to get hold of a few of these froths in hobart. One question, how do you keep the fermenting wort warm in the unitanks? I believe they have the glycol jacked for cooling!
Another cracking video from the galah family, tbh these vids are so refreshing, why does it have to be so hard for pro brewers to share their DNA. Love it and cant wait for part 2....oh and when are your sharing ya brewfather recipe 😅😅
Thanks for watching. Glad you're enjoying the vids. We might be sharing recipes in the future! We somehow find the time to share these vids cos we want to help others. It stems from our experience to try and find answers when we started. Other pro brewers could be time poor, and might not have a wife and marketing team pushing them to perform infront of a camera each week. haha
Great video. Really interesting. How you test your water for mineral content. Do you send a sample to a company or an in-house test? Also, how often do you test the water? Thanks for sharing your process!
Great content as always, Can I ask if you've ever done any tests with dumping all your salts in the mash vs half in the mash and half in the sparge? I have heard so many people swear by one or the other but no idea what, if any, difference it would actually make. These are really fascinating and really entertaining, the more detail the better, I am learning so much
The most important thing for the mash and sparge is the PH. The other salts can be put into the kettle. The PH range for the mash should be 5.2 to 5.5.
Hi Sean The only thing you need to worry about in the mash is the PH. it needs to be between 5.2 and 5.5. Adding salts into the kettle is the most efficient way to use them. Depending on your water profile and the water you're trying to replicate, will depend on your salt additions. More then likely they will be calcium chloride, calcium sulphate and a little bit of magnesium. It helps with hop utilisation and yeast health among other things.
Couple quick questions, when you purposely overshoot your abv, what calculator do u use to know how much water to add, same for when you were cooling HLT with cold water, is this just experience?
Current gravity x current volume = total sugar then divide this number by the desired gravity, this will give you the total volume of water required to reach your gravity….make sense?
Hi Callum, it is experience. I know the kettle volume, I know the gravity and I know how much hot liquor to add to bring down point by point on the gravity scale. I can get it down by .2 on the density metre. For the cold water into the HLT, I set the temperature sensor to 77 degrees and once I hear kettle engage I switch the cold water off. @sunbearbrewings comment is correct if you use a calculator Cheers
Verry usefull video!! Can you make a video where you break Down how to oxygenate beer pre fermentation, and how to know how much oxygen to give ans when to stop 🎉😊🍻 Keep up the good work!!💪
Since Adam Makes Beer has moved more to QandA format, it's so amazing to see a commercial brew day vid. Hope these keep coming, love you guys!
Cheers for watching, we've got plenty still to come!
Cheers for the video that was bloody good.
I won't ask what the Weyermann and Gladfield bags are going in the dry store then. 😉
That caramalt looks delicious!
Awesome content. Thanks for showing us homebrewers how the pros do it!
Sadly, I'm watching this on a Friday evening with a pint of my delicious 6.4% Belgian Pale, brewed back in February (it's mid October). I'm riveted! Fabulous channel which I've just discovered this evening
I’d honestly be lost without that Brewfather software. Its sensational.
Excellent - thanks for taking the time to do this. It may seem long to some but it's still a condensed brew day but with all the steps.
Please keep these coming!
Great video guys, really enjoying your content, awesome brewing system you have 🍻
I've never brewed a drop in my life but love seeing the process. I like how you have worked out the most efficient way to do everything.
thanks for watching!
So cool, thanks for taking the time to make this! Loved watching and cool to see you using Brewfather as well.
Can't wait to visit on our next trip to Jervis! Please keep up the awesome content
Thanks for the in depth explanation of how Pros brew, keeep them coming. Cheers (Ian from UK)
Great in depth video series. Looking forward to seeing more. Love the Beers too!
Glad you enjoyed it!
Really nice, well done!
Best commercial brew day video I've ever seen! Keep up the great content!
More dropping this afternoon! thanks for watching.
Great video, can’t wait to watch part two 👏
Dude thank you very much,, what I've learnt of you I think my beer is the gonna taste so much better🍺🍺🍺🍺
Cheers mate, that's what I like to hear!
Great video, thanks for sharing.
Thank you for watching!
Lovin It !
Thank you
Thanks Sam for the great content! We're on a similar journey to yours with our Brewery, just a few years later! I'm curious what software you are using as part of your base kit. Your videos show your automation a bit, but what else do you use for recipe design, brew day tracking, etc? Keep up the great work and thanks for sharing!
Brewfather is the software. Cheers for watching
Amazing video thanks for taking the time and effort to make it looking forward to the next part! Personally I'd be interested in more detail on how you deal with DMS, hot break and cold break. Seems your initial chill recirc in the boiler before might be to do with it? Also does your cold break end up in whirlpool after transfer? Or does it go to the fermenter and when do you dump it out? Cheers
Great brewing video! what is the soft ware you're using on iPad for brewing process control?
Amazing content.
Need to get hold of a few of these froths in hobart.
One question, how do you keep the fermenting wort warm in the unitanks? I believe they have the glycol jacked for cooling!
the best kept it at temp! Cheers for watching
yeast"
Another cracking video from the galah family, tbh these vids are so refreshing, why does it have to be so hard for pro brewers to share their DNA. Love it and cant wait for part 2....oh and when are your sharing ya brewfather recipe 😅😅
Thanks for watching. Glad you're enjoying the vids.
We might be sharing recipes in the future!
We somehow find the time to share these vids cos we want to help others. It stems from our experience to try and find answers when we started. Other pro brewers could be time poor, and might not have a wife and marketing team pushing them to perform infront of a camera each week. haha
Great video. Really interesting.
How you test your water for mineral content. Do you send a sample to a company or an in-house test?
Also, how often do you test the water?
Thanks for sharing your process!
Great content as always, Can I ask if you've ever done any tests with dumping all your salts in the mash vs half in the mash and half in the sparge? I have heard so many people swear by one or the other but no idea what, if any, difference it would actually make.
These are really fascinating and really entertaining, the more detail the better, I am learning so much
The most important thing for the mash and sparge is the PH. The other salts can be put into the kettle. The PH range for the mash should be 5.2 to 5.5.
Sam, pre-whirlpool when you are cooling your wort to ~80 C, how do you prevent the late addition hops getting into the heat exchange?
Great video thanks Sam. What is the blue controller unit type thingy sitting at the heat exchanger (during sani loop)? Thanks
Hi John
Its food grade flow metre.
Cheers
I should have watched all the video before commenting. I realised what it was from a different camera angle, thanks Sam.
What software do you use to manage the fermentation vessels? Is it the same as what you use for the recipe?
Is this wortgrant also required on a small 38L SS Brewtech infussion Mashtun? Or only feasable on large systems like yours?
Great video team, how long would you store your sani for reuse? also cant say I agree with Sam kicking the dogs out hahaha.
We use it for clean up on the day. We don't store it after that. Cheers
What was the timing of this dry hop? Near the end of ferment? How close to the end? About 20c?
That gravity sampler is fast ay pricey? Thanks for the video
yes and fuck yes haha
On the gravity reading what is the top number, 1.0083? I had to pause it to find the 1.018 you were talking about
Can you explain your salt additions to the kettle vs the mash? How do you determine where and when to add them? Thanks!
Hi Sean
The only thing you need to worry about in the mash is the PH. it needs to be between 5.2 and 5.5.
Adding salts into the kettle is the most efficient way to use them.
Depending on your water profile and the water you're trying to replicate, will depend on your salt additions. More then likely they will be calcium chloride, calcium sulphate and a little bit of magnesium. It helps with hop utilisation and yeast health among other things.
What happens if you clog your mill with the auger on? you gotta take all that apart to get the whole grain out?
you're a f*ckin weapon m8
Great to see a pro use "Brewfather" like the poor folk.....😂
Does the job and it's $30 a year. the best business advice I could give anyone, Don't go broke trying to look rich! cheers
Couple quick questions, when you purposely overshoot your abv, what calculator do u use to know how much water to add, same for when you were cooling HLT with cold water, is this just experience?
Current gravity x current volume = total sugar then divide this number by the desired gravity, this will give you the total volume of water required to reach your gravity….make sense?
Hi Callum, it is experience. I know the kettle volume, I know the gravity and I know how much hot liquor to add to bring down point by point on the gravity scale. I can get it down by .2 on the density metre.
For the cold water into the HLT, I set the temperature sensor to 77 degrees and once I hear kettle engage I switch the cold water off.
@sunbearbrewings comment is correct if you use a calculator
Cheers
Brewfather will also do this for you as well
Have you published any of your recipes on Brewfather?
Not just yet but we have some new recipes we might share in the future.
Verry usefull video!! Can you make a video where you break Down how to oxygenate beer pre fermentation, and how to know how much oxygen to give ans when to stop 🎉😊🍻
Keep up the good work!!💪
Video about this is coming very soon! Make sure to subscribe to be notified!
Just gonna say ive never seen salt added at boiling stage before.
Can you share when you add yours? cheers
I can't believe you handle undiluted PAA without gloves/goggles...