Thank you mighty brewmaster! It has been a great journey, thanks to you! Takes copious notes. Drink and invite friends to drink! Experiment and have fun! Take base wort, split it, toss in a different yeast for each. Then brew again and same split, but for hops. Take notes again. Rinse, sanitize, repeat. I used an open garage policy and 5 taps, friends & neighbors would take a growler of brew and pitch in cash in an honor box. The rule was: the more they drink, the more frequently I brew. And whichever keg tapped out first was a solid measure of success! Eventually, I had GoTo brews for different occasions and seasons. Thx G!
@ the customer is (almost) always right. Then again, one must often be bold and create new things. A surplus of mangos on island during the season had me brewing deep, rich mango brews with bright, hearty lacing that won me praise that season. Make do with what one has!
And I’m still a big fan of my Irish breakfast: oatmeal coffee stout. And the coconut brown with chocolate nibs is still awesome. Next I’d like to brew: classic Berliner Weiss. Clean, tart, refreshing.
For realz. The issues of both water and oxygen can not be overstated. "But I only had the bucket lid open for 3 minutes." When it comes to oxygen, that's 3 minutes too long.
@IBrew-UBrew I go back now and Brew my IPA recipes from the late '90s early 2000s that had all kinds of crystal malt and victory Malt biscuit malt etc I thought it was my recipes that were crappy but it was really my oxygen which oxidized. My crystal malts made him taste weird and the crappy water that Los Angeles has. There is no filter that could remove that crap. Taste from La water. The beers last 10 times longer, the crystals don't make weird raisin flavors. But I think that goes to your other points too. I wasn't keeping Good records and even though I brewed the same recipe over and over, I always changed something and then I think I changed way too much at one time
@@Leadership_matters- all dead on, my man. The raisin taste 100%! I know the K.I.S.S is mentioned so often but as it turns out, it’s remarkably true in brewing.
Congratulations on 1k subs 🎉some great advice indeed. Thank you so much for another year of great entertainment and I’m definitely looking forward to seeing what you get up to in 2025. Cheers from over the pond 👍🍻
Great tips!
Thank you mighty brewmaster! It has been a great journey, thanks to you!
Takes copious notes.
Drink and invite friends to drink!
Experiment and have fun!
Take base wort, split it, toss in a different yeast for each.
Then brew again and same split, but for hops.
Take notes again.
Rinse, sanitize, repeat.
I used an open garage policy and 5 taps, friends & neighbors would take a growler of brew and pitch in cash in an honor box. The rule was: the more they drink, the more frequently I brew. And whichever keg tapped out first was a solid measure of success! Eventually, I had GoTo brews for different occasions and seasons.
Thx G!
@@KGTiberius I love that you used that system to drive your brewing. Very “democratic” if you will :).
@ the customer is (almost) always right. Then again, one must often be bold and create new things. A surplus of mangos on island during the season had me brewing deep, rich mango brews with bright, hearty lacing that won me praise that season. Make do with what one has!
And I’m still a big fan of my Irish breakfast: oatmeal coffee stout.
And the coconut brown with chocolate nibs is still awesome.
Next I’d like to brew: classic Berliner Weiss. Clean, tart, refreshing.
These are some great tips! Switching to RO was a game changer in quality. Also, oxygen free transfers have made my beer last 10 x longer
For realz. The issues of both water and oxygen can not be overstated.
"But I only had the bucket lid open for 3 minutes."
When it comes to oxygen, that's 3 minutes too long.
@IBrew-UBrew I go back now and Brew my IPA recipes from the late '90s early 2000s that had all kinds of crystal malt and victory Malt biscuit malt etc
I thought it was my recipes that were crappy but it was really my oxygen which oxidized. My crystal malts made him taste weird and the crappy water that Los Angeles has. There is no filter that could remove that crap. Taste from La water. The beers last 10 times longer, the crystals don't make weird raisin flavors.
But I think that goes to your other points too. I wasn't keeping Good records and even though I brewed the same recipe over and over, I always changed something and then I think I changed way too much at one time
I also started dry hopping at active fermentation or used sous-vide magnets to drop my hops
@@Leadership_matters- all dead on, my man. The raisin taste 100%!
I know the K.I.S.S is mentioned so often but as it turns out, it’s remarkably true in brewing.
Thanks for the vids Garrett and congratulations on the subs 🎉
@@bigsqueegie Much appreciated. Thanks!
Congrats on 1K!
@@brewingbadTN Thank you, kind sir!
Great content!
@@marklpaulick thanks, I appreciate it!
Congratulations on 1k subs 🎉some great advice indeed. Thank you so much for another year of great entertainment and I’m definitely looking forward to seeing what you get up to in 2025. Cheers from over the pond 👍🍻
@@BrewabitRick Thanks, bud. Not sure what I’ll be getting into but I know it’ll involve beers. Cheers!
20 years ago how old are you 40?
@@cantfunction98 I’m 44 :)