Wow, I have like a tons of questions but I'm first going to watch your videos. I'm starting to write down a proper project as long as I'm unable for the close future to afford all, so my will is to create a document with all aspects reflexed on it as much precisely as possible. what you have is my goal! Thanks for searing
NICE EQUIPMENT!!! If the electric brewing system will work for step mashing, meaning that it is capable of reaching the temperature of each rest within 10 minutes, the brewing system will produce pseudo, ale and lager. The malt to use for step mashing should be under modified, low protein, malt, which is much richer in enzyme content and in starch/sugar content than high modified, high protein, malt. If you are using the brewing system with single temperature infusion, the brewing method cannot produce ale and lager due to the way enzymes function and chemical precipitation, which makes strike and target temperature useless for producing the beer. Single temperature infusion is used by moonshiners for producing moonshiners beer meant for distillation. Moonshiners use single temperature infusion because it is the simplest and quickest brewing method for producing extract that contains a high volume of simple sugar, glucose, which is responsible for primary fermentation and ABV, using inexpensive, high modified, high protein, malt and adjuncts. Since, only one step is needed for producing glucose, which is the only sugar a moonshiner needs for making whiskey, the conversion, dextrinization and gelatinization steps that are used for producing ale and lager are skipped. Conversion is a necessary step in brewing ale and lager, which is usually skipped in home brewing. The high temperatures recommended in home brew recipes denatures low temperature activated enzymes that produce ale and lager, Beta in particular. Beta is responsible for conversion, which occurs at 140F. Temperatures 149F and up rapidly denatures Beta. During conversion, Beta turns simple sugar, glucose that Alpha releases from simple starch, amylose during liquefaction, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose provides the ABV. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. Priming sugar and CO2 injection aren't needed for carbonating beer when conversion occurs. Dextrinization and gelatinization form body and mouthfeel in ale and lager. The steps are skipped in homebrewing because the temperatures in home brew recipes aren't high enough to burst a particular type of starch, called amylopectin, before Alpha denatures and the richest starch in malt is thrown out with the spent mash. In grain distillation the starch is sold. Amylopectin is hard, heat resistant, complex starch that makes up the tips of malt that contains limit dextrin, which are tasteless, nonfermenting types of sugar and pectin. Pectin is cellular glue that holds everything in beer together during conditioning and storage. Limit dextrin, pectin, and a particular type of protein form body and mouthfeel in ale and lager. In home brew, starch carry over, Beta Glucan, and protein sludge, which anyone of reduces the quality and shelf life of the final product provides body and mouthfeel. To take advantage of amylopectin mash is boiled. When Alpha liquefies amylopectin, dextrinization and gelatinization occur. Ale and lager are produced from dextrinous extract. A brewing system that recirculates hot extract for maintaining and increasing mash temperature causes over sparge, which extracts tannin. Over sparge occurs when a high volume of hot extract recirculates through a grain bed for prolonged periods of time. Tannin extraction is a time, temperature, pH thing and that is why vorlauf is kept within 10 minutes using a small volume of extract. To accurately determine efficiency, attenuation and ABV requires a special piece of test equipment. Efficiency between 79 and 83% are achieved in a lab under controlled conditions. A home brew formula for determining efficiency, attenuation and ABV, at best, maybe horseshoes and hand grenades close. Before a recipe comes a malt spec sheet. Without a malt spec sheet, a brewer has no idea if malt is capable of producing ale and lager. Malthouses produce two types of malt, high modified, high protein, malt, which is more suitable for grain distillation and under modified, low protein, ale and lager, malt. Both types of malt are on the market and both bags are stamped brewers' malt because moonshiners are considered brewers, too. Modification, protein content and a few other chemical acronyms and numbers, which a brewer uses for determining if the malt is whiskey, malt or ale and lager malt are listed on a malt spec sheet. Malt spec sheets are online from every malthouse. Modification and protein content are important because the higher the numbers the less suitable the malt is for producing ale and lager. In recipes that recommend single temperature infusion, more than likely, the malt is less expensive, high modified, high protein, malt. A recipe that doesn't list the malthouse that produced the base malt is useless because a malt spec sheet cannot be obtained. The single temperature infusion method produces sugar imbalanced, chemically imbalanced, unstable, extract, which have a negative impact on fermentation and shelf life. To produce a consistent final product other than moonshiners beer with the brewing method is impossible, especially, when a brewer has no idea if the malt purchased will produce ale and lager. In 1960, the triple decoction brewing method was replaced with the Hochkurz double decoction brewing method in breweries that produced ale and lager. It is amazing that over 60 years later, homebrewers are still using the same ingredients and brewing method that moonshiners used 100 years ago during Prohibition. The advertisers that invented CAMRA made it that way.
Cheers we just found your video and subscribed . We love to home brew beer , grow hops , make meads and wines and others on our channel , stay thirsty and brew good beer.
Nice I like your style and I just subscribed! Always trying to learn more. I grow hops as well but haven’t utilized any of my own yet but this will be the third year so they should be ready for action.
Awesome setup! I live in Fishers. I'm formulating a plan to buildout our basement. It will probably be another year or two, but I'm trying to get the wheels turning.
Thanks Karl! It’s nice to build from scratch so take your time and plan for future equipment. Let me know if you ever have any questions I’m glad to help!
Amazing setup - I started with a Blichman Pro Pilot system and have been building it out so your channel is great timing. I would love to know where you sourced the wall shelving. Looking forward to more videos. Raucous Rabbit Brewery.
Thanks for watching! I got all of my stainless stuff from here including tables, shelves, etc: www.webstaurantstore.com/48407/wall-mount-shelving.html Tons of options. Let me know if you have any specific brewing video requests that would be helpful to you!
Great Brewery. Working on putting something similar for myself -- I can only hope that it turns out as well as yours. I love that rack that you store your chemicals and salts in the mason jars on. Looks like it swivels out. Do you remember where you purchased it? Thanks so much. Looking forward to you doing more videos.
Thank you! Yes that thing fits the space perfectly and yea it does swivel out. I got it on Amazon and I checked my past orders - it was called “stainless steel kitchen spice rack” but it’s no longer available. I remember it shipped from China and took several weeks to arrive. Try google searching around a bit I’m guessing it exists somewhere. Good luck with your build!
Thanks! I switched to ball valves because I only keep them fully open or closed and control flow at the pump as needed, it’s easier to visually inspect the status of the valves, and I wanted to adapt everything to triclamp for ease of disassembly and cleaning.
Amazing video. Have you provided a list of the equipment in your brewery other than the link to the website you mention? I’ve gone there and it’s pretty comprehensive and would like to see your list.
I started to get a headache off the glare of all that stainless steel after about 6 minutes! It's beautiful, but I'm left with the feeling that you went straight from a hang-glider to a jumbo jet in terms of your brewery. Also, you should be 4x your size unless you are giving all your beer away? It would take me months to drink a batch of roughly 180 pints per brew and years to get an ROI from all that incredible gear and the building alterations. Wow! Is it safe to say, I'm glad your wife hadn't bought you a lamb for your birthday or you would be a farmer by now...? Greetings from Scotland!
Hello and thanks for the feedback. Yes I went straight to a high end brewery setup as I was fortunate enough to be able to invest big in my hobby, I figured go big or go home! I was not looking for any type of ROI, just looking to brew the best beer possible and share with friends as we do a lot of entertaining. I don’t sell my beer at this point. I do tend to get pretty obsessive with any of my projects and hobbies - stay tuned for more!
Very impressive setup and ... almost discouraging in terms of effort and cost for someone like myself who has been looking at going to the next level in brewing as you have. It's obvious that this is a passion for you. I can see that you put a lot of research time, thought and effort into the build. Thank you for sharing! Interestingly, I found out about Kal a few years ago and have been following him ever since - he actually lives in the same area as I do. It would be fun to see you document one of your brewing days.
Excellent work with the brewery!! That tap tower is the best looking one i've ever seen, did you have it custom made or is it available for purchase somewhere?
Thank you! It’s the Tital “L” glycol-cooled tower from Micromatic. www.micromatic.com/titan-l/titan-l-4-304-faucets-polished-stainless-steel-glycol-cooled-tt-l-4kr-11 They also do some amazing custom towers in any color you like.
Not so bad with the large sink I just remove all the fittings and soak those and then drop the mash and boil kettles in the sink and spray with soap and water with sponge no problem
@@nextlevelmedia I see. Well that’s awesome. Sorry about my previous type. I didn’t mean to say “unimpressed”. I think spell correct did that. That’s definitely well thought out and organized.
Thanks buddy, for my setup I spent at least $15k as I took the no expense spared rout but you could probably spend half that for a quality setup and make amazing beer. This includes kettles, pumps, stainless tables, heating elements and fittings, fermenter, glycol chiller, kegs, etc. Check out electricbrewery.com
Thank you! Here is a link to my exact sink: www.webstaurantstore.com/advance-tabco-fc-1-2424-one-compartment-stainless-steel-commercial-sink-29/109FC12424.html
Thanks! I use a mini renewable dehumidifier from Eva-dry on Amazon that I hang in there and also a small computer fan to recirculate the air inside the keezer - not perfect but it definitely helps
@@nextlevelmedia Ok, thanks. I use the same without fan and it doesn't keep dry. Might try a fan to help. Also, what dimensions are the brewery and what would you do different if doing it again. Thanks
Love the pump orientation. What are you running and parts to get front access? I'm trying to squeeze mine in on some SS cubes but I/O is out the sides which is the least ideal access.
I added triclamp adapters and then just added elbows to get everything in the forward facing direction, and it’s easy to take apart for cleaning as needed. Check out Brewershardware.com they have every possible adapter and elbow to customize any setup.
Hello, I had the stainless condensate hood custom built at a local steel shop in Indianapolis, I think I paid approximately $800. I was able to draw it exactly to the spec and height I needed for my room and have the fan cutout placed right over my boil kettle which was nice. I have the vortex VTX800 8” fan which is rated at 739 CFM.
I shoot for mash pH 5.2-5.4 when measured at mash temperature. I then acidify sparge water with goal pH 5.6-5.8 range. In the boil kettle goal is pH 5-5.5 to help produce a good protein break and long term beer stability. I’ve never had to add acid to my boil kettle as I keep the mash and sparge water pH in check. I don’t typically check pH post fermentation.
This is a very nice setup. Congratulations.
Very, very nice! Good job
I loved it! I was curious to see your bar - that nice of a brewery probably has a great bar to go with it. I’m excited to see more videos. Great job!
Awesome thanks! I’ll have to do a video of the bar and trunk line setup
Insane setup, thanks for the tour!
Wow. What a very fine lineup and great room for a little bewery. Thanks for sharing. Happy brewing.
Thanks much appreciated!
Hi, You have to peel off the blue plastic inside your grain mill. It’s only for protection purposes.
Ha I always wondered why it was blue inside!! 🍻
Very nice setup! Appreciate the organization and clean design
🙌
Wow, I have like a tons of questions but I'm first going to watch your videos. I'm starting to write down a proper project as long as I'm unable for the close future to afford all, so my will is to create a document with all aspects reflexed on it as much precisely as possible. what you have is my goal! Thanks for searing
Thanks for watching and let me know what questions I can answer!
Wow, that’s a great design and build. Just the kind of install I’d like to do one day. Looking forward to more content. Thanks for sharing.
Thank you! A full brew day video will be coming soon.
WOW! Nice brewing space! Thank you for the tour :)
Thanks for the comments and you’re welcome!
Very nice tour. Thank you for sharing, Castermmt Kal and the Electric Brewery are the best.
Thanks, I definitely couldn’t have done it without The Electric Brewery!
@@nextlevelmedia Thanks guys!
Very impressive that's for sure...!😯🙏🇺🇸
Love the walk through and the shot out! I have been able to see this brewery in action and it was a very smooth and fun day!
Thanks for your help buddy!
Nice, looks great!
Thanks!
Congrats! Nice job
Thanks 🍻
Awesome build!
Thanks!
great setup!! It's way beyond anything that I will ever do. cheers 😁🍺👍
Much appreciated! 🙌 🍻
Great tour! Excited to see more content!
Thanks buddy!
NICE EQUIPMENT!!!
If the electric brewing system will work for step mashing, meaning that it is capable of reaching the temperature of each rest within 10 minutes, the brewing system will produce pseudo, ale and lager. The malt to use for step mashing should be under modified, low protein, malt, which is much richer in enzyme content and in starch/sugar content than high modified, high protein, malt. If you are using the brewing system with single temperature infusion, the brewing method cannot produce ale and lager due to the way enzymes function and chemical precipitation, which makes strike and target temperature useless for producing the beer. Single temperature infusion is used by moonshiners for producing moonshiners beer meant for distillation. Moonshiners use single temperature infusion because it is the simplest and quickest brewing method for producing extract that contains a high volume of simple sugar, glucose, which is responsible for primary fermentation and ABV, using inexpensive, high modified, high protein, malt and adjuncts. Since, only one step is needed for producing glucose, which is the only sugar a moonshiner needs for making whiskey, the conversion, dextrinization and gelatinization steps that are used for producing ale and lager are skipped.
Conversion is a necessary step in brewing ale and lager, which is usually skipped in home brewing. The high temperatures recommended in home brew recipes denatures low temperature activated enzymes that produce ale and lager, Beta in particular. Beta is responsible for conversion, which occurs at 140F. Temperatures 149F and up rapidly denatures Beta. During conversion, Beta turns simple sugar, glucose that Alpha releases from simple starch, amylose during liquefaction, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose provides the ABV. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. Priming sugar and CO2 injection aren't needed for carbonating beer when conversion occurs.
Dextrinization and gelatinization form body and mouthfeel in ale and lager. The steps are skipped in homebrewing because the temperatures in home brew recipes aren't high enough to burst a particular type of starch, called amylopectin, before Alpha denatures and the richest starch in malt is thrown out with the spent mash. In grain distillation the starch is sold. Amylopectin is hard, heat resistant, complex starch that makes up the tips of malt that contains limit dextrin, which are tasteless, nonfermenting types of sugar and pectin. Pectin is cellular glue that holds everything in beer together during conditioning and storage. Limit dextrin, pectin, and a particular type of protein form body and mouthfeel in ale and lager. In home brew, starch carry over, Beta Glucan, and protein sludge, which anyone of reduces the quality and shelf life of the final product provides body and mouthfeel. To take advantage of amylopectin mash is boiled. When Alpha liquefies amylopectin, dextrinization and gelatinization occur. Ale and lager are produced from dextrinous extract.
A brewing system that recirculates hot extract for maintaining and increasing mash temperature causes over sparge, which extracts tannin. Over sparge occurs when a high volume of hot extract recirculates through a grain bed for prolonged periods of time. Tannin extraction is a time, temperature, pH thing and that is why vorlauf is kept within 10 minutes using a small volume of extract.
To accurately determine efficiency, attenuation and ABV requires a special piece of test equipment. Efficiency between 79 and 83% are achieved in a lab under controlled conditions. A home brew formula for determining efficiency, attenuation and ABV, at best, maybe horseshoes and hand grenades close.
Before a recipe comes a malt spec sheet. Without a malt spec sheet, a brewer has no idea if malt is capable of producing ale and lager. Malthouses produce two types of malt, high modified, high protein, malt, which is more suitable for grain distillation and under modified, low protein, ale and lager, malt. Both types of malt are on the market and both bags are stamped brewers' malt because moonshiners are considered brewers, too. Modification, protein content and a few other chemical acronyms and numbers, which a brewer uses for determining if the malt is whiskey, malt or ale and lager malt are listed on a malt spec sheet. Malt spec sheets are online from every malthouse. Modification and protein content are important because the higher the numbers the less suitable the malt is for producing ale and lager. In recipes that recommend single temperature infusion, more than likely, the malt is less expensive, high modified, high protein, malt. A recipe that doesn't list the malthouse that produced the base malt is useless because a malt spec sheet cannot be obtained.
The single temperature infusion method produces sugar imbalanced, chemically imbalanced, unstable, extract, which have a negative impact on fermentation and shelf life. To produce a consistent final product other than moonshiners beer with the brewing method is impossible, especially, when a brewer has no idea if the malt purchased will produce ale and lager.
In 1960, the triple decoction brewing method was replaced with the Hochkurz double decoction brewing method in breweries that produced ale and lager. It is amazing that over 60 years later, homebrewers are still using the same ingredients and brewing method that moonshiners used 100 years ago during Prohibition. The advertisers that invented CAMRA made it that way.
Thanks! Wow, great detailed brewing info there!!
Wow very nice build
Thanks! Much appreciated
Great job, I like it. Congrats and enjoy with greats beers.🍻
Much appreciated! 🍺
you're smarter than most "brew-masters" around here.
Oh damn well that’s a helluva compliment thanks!
Cheers we just found your video and subscribed . We love to home brew beer , grow hops , make meads and wines and others on our channel , stay thirsty and brew good beer.
Nice I like your style and I just subscribed! Always trying to learn more. I grow hops as well but haven’t utilized any of my own yet but this will be the third year so they should be ready for action.
@@nextlevelmedia You should get a nice crop
Awesome setup! I live in Fishers. I'm formulating a plan to buildout our basement. It will probably be another year or two, but I'm trying to get the wheels turning.
Thanks Karl! It’s nice to build from scratch so take your time and plan for future equipment. Let me know if you ever have any questions I’m glad to help!
Nice setup 👍
Thank you!
Beautiful home brewery!! I'm in the planning stages of building my own dedicated brew space. What are the dimensions of your room?
Approximately 10’ x 14’
Amazing setup - I started with a Blichman Pro Pilot system and have been building it out so your channel is great timing. I would love to know where you sourced the wall shelving. Looking forward to more videos. Raucous Rabbit Brewery.
Thanks for watching!
I got all of my stainless stuff from here including tables, shelves, etc: www.webstaurantstore.com/48407/wall-mount-shelving.html
Tons of options. Let me know if you have any specific brewing video requests that would be helpful to you!
Great Brewery. Working on putting something similar for myself -- I can only hope that it turns out as well as yours. I love that rack that you store your chemicals and salts in the mason jars on. Looks like it swivels out. Do you remember where you purchased it? Thanks so much. Looking forward to you doing more videos.
Thank you! Yes that thing fits the space perfectly and yea it does swivel out. I got it on Amazon and I checked my past orders - it was called “stainless steel kitchen spice rack” but it’s no longer available. I remember it shipped from China and took several weeks to arrive. Try google searching around a bit I’m guessing it exists somewhere. Good luck with your build!
@@nextlevelmedia Thanks so much
Great setup and great video! Why did you replace the Blichman Linear Flow Valve's with ball valves?
Thanks! I switched to ball valves because I only keep them fully open or closed and control flow at the pump as needed, it’s easier to visually inspect the status of the valves, and I wanted to adapt everything to triclamp for ease of disassembly and cleaning.
Love the build! What are you using for bulkheads where the trunk line goes through the collar? Is it insulated?
I used mahogany wood 1x with two pieces and spray foam insulation in the middle
Amazing video. Have you provided a list of the equipment in your brewery other than the link to the website you mention? I’ve gone there and it’s pretty comprehensive and would like to see your list.
I don’t actually have a comprehensive list as I pieced everything together over many months but maybe something worthwhile putting together
Awesome setup, well done. Interesting you brew from right to left?
Thanks I appreciate it! Yeah I guess I never really thought about it I just went with that to mimic my brew controller labeling to keep it consistent.
I started to get a headache off the glare of all that stainless steel after about 6 minutes! It's beautiful, but I'm left with the feeling that you went straight from a hang-glider to a jumbo jet in terms of your brewery. Also, you should be 4x your size unless you are giving all your beer away? It would take me months to drink a batch of roughly 180 pints per brew and years to get an ROI from all that incredible gear and the building alterations. Wow! Is it safe to say, I'm glad your wife hadn't bought you a lamb for your birthday or you would be a farmer by now...? Greetings from Scotland!
Hello and thanks for the feedback. Yes I went straight to a high end brewery setup as I was fortunate enough to be able to invest big in my hobby, I figured go big or go home! I was not looking for any type of ROI, just looking to brew the best beer possible and share with friends as we do a lot of entertaining. I don’t sell my beer at this point. I do tend to get pretty obsessive with any of my projects and hobbies - stay tuned for more!
Please change audio to stereo in your editing program for next time. Audio only coming from left speaker. Great video
Thanks for the heads up and comments. I think it may have been my wireless mic setting but who knows, I’m still learning this stuff!
Very impressive setup and ... almost discouraging in terms of effort and cost for someone like myself who has been looking at going to the next level in brewing as you have. It's obvious that this is a passion for you. I can see that you put a lot of research time, thought and effort into the build. Thank you for sharing! Interestingly, I found out about Kal a few years ago and have been following him ever since - he actually lives in the same area as I do. It would be fun to see you document one of your brewing days.
Thanks for your comments - Yes it was a time intensive and expensive process but I built it over about a two year
timeframe. I have an upcoming brew day planned - I think I will be doing a classic APA - and will do a brew day video. Stay tuned!
Excellent work with the brewery!! That tap tower is the best looking one i've ever seen, did you have it custom made or is it available for purchase somewhere?
Thank you! It’s the Tital “L” glycol-cooled tower from Micromatic.
www.micromatic.com/titan-l/titan-l-4-304-faucets-polished-stainless-steel-glycol-cooled-tt-l-4kr-11
They also do some amazing custom towers in any color you like.
Excellent brewery. Do you offer how to build manual? Would like to have a list to make it easy to plan for building.
Thank you! Yes, I followed the instructions and resources from www.theelectricbrewery.com - just look at the full “Building Your Brewery” guide.
Great thx
Super cool. I’m impressed. Is it had to clean those kettles?
Not so bad with the large sink I just remove all the fittings and soak those and then drop the mash and boil kettles in the sink and spray with soap and water with sponge no problem
@@nextlevelmedia I see. Well that’s awesome. Sorry about my previous type. I didn’t mean to say “unimpressed”. I think spell correct did that. That’s definitely well thought out and organized.
Hi mate, that is amazing, can you please tell me how much roughly it will cost to setup a brewery like that? Thank you
Thanks buddy, for my setup I spent at least $15k as I took the no expense spared rout but you could probably spend half that for a quality setup and make amazing beer. This includes kettles, pumps, stainless tables, heating elements and fittings, fermenter, glycol chiller, kegs, etc. Check out electricbrewery.com
Great job man! Where did you get the stainless sink from? That's exactly the dimensions that I'm looking for mine.
Thank you! Here is a link to my exact sink:
www.webstaurantstore.com/advance-tabco-fc-1-2424-one-compartment-stainless-steel-commercial-sink-29/109FC12424.html
Awesome setup. I'm looking to build something soon and I'm trying to get an idea of the space i need. What are the dimensions of that room?
10’ X 18.5’ and it still seems to be the perfect amount of space to fit everything and have a small table to sit at
@@nextlevelmedia perfect, thank you
Great brewery! What do you use for condensation in keezer? I have struggled keeping mine dry. Looking to do a custom build soon. Thanks for sharing
Thanks! I use a mini renewable dehumidifier from Eva-dry on Amazon that I hang in there and also a small computer fan to recirculate the air inside the keezer - not perfect but it definitely helps
@@nextlevelmedia Ok, thanks. I use the same without fan and it doesn't keep dry. Might try a fan to help. Also, what dimensions are the brewery and what would you do different if doing it again. Thanks
I know this is an old video, but curious how the Tilt works with that SS fermenter? I had issues using the standard Tilt with my SB conical.
Haven’t had any problems with it and I always double check the OG with multiple devices and always matches up!
Love the pump orientation. What are you running and parts to get front access? I'm trying to squeeze mine in on some SS cubes but I/O is out the sides which is the least ideal access.
I added triclamp adapters and then just added elbows to get everything in the forward facing direction, and it’s easy to take apart for cleaning as needed. Check out Brewershardware.com they have every possible adapter and elbow to customize any setup.
Do you have a link to that Pot Filler? It seams larger then most and with my 20 gallon 3 vessel system I need something with larger flow
Where did you get the custom build vent hood from? Also what is the CFM for your fan?
Hello, I had the stainless condensate hood custom built at a local steel shop in Indianapolis, I think I paid approximately $800. I was able to draw it exactly to the spec and height I needed for my room and have the fan cutout placed right over my boil kettle which was nice. I have the vortex VTX800 8” fan which is rated at 739 CFM.
Спасибо за видео, вот ещё бы субтитры на Русском языке, подписался !
Thank you!
What are your target pH levels pre and post fermentation?
I shoot for mash pH 5.2-5.4 when measured at mash temperature. I then acidify sparge water with goal pH 5.6-5.8 range. In the boil kettle goal is pH 5-5.5 to help produce a good protein break and long term beer stability. I’ve never had to add acid to my boil kettle as I keep the mash and sparge water pH in check. I don’t typically check pH post fermentation.
@@nextlevelmedia looks awesome! Keep up the great content
How do you like those yellow towels? What brand are they?
The yellow microfiber towels are amazing and the perfect size for small brewery spills and cleanup. They are Kirkland brand from Costco.
Do you ever brew unfiltered wheat beer?
Yep I brewed an American honey wheat beer a few months ago.
You must have lots of money
I do pretty well as a doc but work hard
@@nextlevelmedia well that's good to hear nice gear though wish I had your set up.
You say ahh and umm way too much.
Good call I noticed that too - gotta work on it!
2 years? Fake :)
Nope it’s legit