The deepest rabbit hole I've ever found in my entire life. 🤣 I've tried to bribe him before to brew all grain, but if it is baby steps, then so be it. 🙂
I'm in Jacksonville, FL, and you are welcome to come brew with me. If you are here or nearby, just give me a shout at Mike (at) BitterRealityBrewing.com
Thank you for your very helpful videos, I really like and appreciate them a lot. I tried the Helles with my iGulu but seem to have failed badly. It doesn’t taste at all -very bitter and just not enjoyable at all (I normally love Helles). I’d assume something went wrong but can’t figure out what. I used distilled water and disinfected everything prior to using it. Did not have this issues with the wheat beer. Any idea on how to rescue this batch? Do I just ferment again?
Ouch! I hate when things don't turn out as expected. I will say my Helles came out on the lighter side of what I would expect from a Helles, but it is hard to nail with DME only. Overall it was an enjoyable Helles on the lighter side. As for the bitter, was the water really hot, as that shouldn't have happened? Only use spring water, unless you are adding brewing salts to your distilled as the yeast needs certain minerals for overall health during fermentation. Spring water usually has enough, but adding brewing salts to distilled or deionized water can really allow you to control the malt and bitter profiles a bit more. I would say clean the keg again, and this time use a small pair of needle nose pliers to remove the top items from the keg, like the PRV valve, so you can double-check them. Also, remove the grommet between the keg and the lid, to clean it and around it to be overly safe. We all have bad brews once in a blue moon, but hopefully, this was just a one-off. I had a spigot on a big 6.5-gallon fermenter hiding some nasty bacteria that I missed, and it killed my entire stout earlier this year. I did it on camera, which was the Franken Stout at 75 F. (If you aren't already doing brewing salts, I'm not a guru, but I can give you some direction on that as it is really easy for basic water profiles.)
@@BitterRealityBrewingthanks for your fast reply! I tried again brewing a pale ale using different water and soaking everything in oxi for about 24 hours. Probably no need to do that but I wanted to be on the safe side this time 😊. The pale ale turned out nicely but I noticed the pressure indeed was way too high (as you mention in your video about the new iGulu F1 version).I had previously set the machine to bar so I didn’t notice. Looking at the psi scale, it goes up to almost 40 psi so I assume this might have been part of the problem with the Helles. I’ll contact support -changing the lit to the new version should be an easy fix. Thanks again!
Welcome to the rabbit hole Drew
The deepest rabbit hole I've ever found in my entire life. 🤣 I've tried to bribe him before to brew all grain, but if it is baby steps, then so be it. 🙂
Cheers! I want to come brew with you guys! 👍🏻
I'm in Jacksonville, FL, and you are welcome to come brew with me. If you are here or nearby, just give me a shout at Mike (at) BitterRealityBrewing.com
Thank you for your very helpful videos, I really like and appreciate them a lot. I tried the Helles with my iGulu but seem to have failed badly. It doesn’t taste at all -very bitter and just not enjoyable at all (I normally love Helles). I’d assume something went wrong but can’t figure out what. I used distilled water and disinfected everything prior to using it. Did not have this issues with the wheat beer. Any idea on how to rescue this batch? Do I just ferment again?
Ouch! I hate when things don't turn out as expected. I will say my Helles came out on the lighter side of what I would expect from a Helles, but it is hard to nail with DME only. Overall it was an enjoyable Helles on the lighter side. As for the bitter, was the water really hot, as that shouldn't have happened? Only use spring water, unless you are adding brewing salts to your distilled as the yeast needs certain minerals for overall health during fermentation. Spring water usually has enough, but adding brewing salts to distilled or deionized water can really allow you to control the malt and bitter profiles a bit more. I would say clean the keg again, and this time use a small pair of needle nose pliers to remove the top items from the keg, like the PRV valve, so you can double-check them. Also, remove the grommet between the keg and the lid, to clean it and around it to be overly safe. We all have bad brews once in a blue moon, but hopefully, this was just a one-off. I had a spigot on a big 6.5-gallon fermenter hiding some nasty bacteria that I missed, and it killed my entire stout earlier this year. I did it on camera, which was the Franken Stout at 75 F. (If you aren't already doing brewing salts, I'm not a guru, but I can give you some direction on that as it is really easy for basic water profiles.)
@@BitterRealityBrewingthanks for your fast reply! I tried again brewing a pale ale using different water and soaking everything in oxi for about 24 hours. Probably no need to do that but I wanted to be on the safe side this time 😊. The pale ale turned out nicely but I noticed the pressure indeed was way too high (as you mention in your video about the new iGulu F1 version).I had previously set the machine to bar so I didn’t notice. Looking at the psi scale, it goes up to almost 40 psi so I assume this might have been part of the problem with the Helles. I’ll contact support -changing the lit to the new version should be an easy fix. Thanks again!
I tried to order a Igulu, but apparently they won't deliver to Montreal Canada : ( sigh!!!
That seems very strange. I'd reach out to them.