Kevin Koch that’s weird I didn’t have any trouble getting a seal and I use the same qds on my kettle. I did use some teflon tape on the threads. I’ll reach out to Anvil and see if they can tell us what kind of threads they are.
Great videos, random, non-throwing question. What brand is that utility cart? I have the 10.5 Foundry on the way and I love how you can basically have your brewery on a cart. Thanks for putting in the work on these videos!
Great videos! I just found you last week and I'm working my way through them all. How did it go with the spruce tip Neipa? or where can I see the update video. Also, when you transferred to the DNEIPA to the keg how did you keep the hop junk out of the keg? Or did you not? Keep up the good work! Its really refreshing to see well edited videos and I love the style.
Unfortunately it went before I was producing Gear & a Beer so I don’t have footage of the tasting. I would brew it again but with probably half the spruce tips. Those Anvil Bucket Fermenters have a really nice dip tube so it’s pretty easy to leave the trub behind. Thanks! 🍻
Hi, nice video and nice beer. Since I really want to try to make this style of beer without using lactobacillus, can I reach the desired pH just by using lactic acid? If so, when should I add it? Thanks
You can carefully add it at the end of the boil. You can also add some at packaging if you need a little more. But you should get a better flavor using lacto
Thanks man! I cut the tubing down and added another hose adapter to the out side. Then I added some quick disconnects to both sides. If I did it over again I would have used a male connection on the out side. Check out the description for amazon links to all of these. Cheers!
Thanks! I use 72% in BeerSmith and it’s usually pretty close. This was my first beer through this fermenter and it tastes great - no signs of oxidation. I was def worried about it though and I think the QDs make it a little riskier. Cheers!
Are you adjusting mash ph? Also, how much does this change the amount of grain you have to use. As long as you know the outcome and can hit target gravities, I wouldn’t worry about it too much unless it’s causing a significant cost difference. On a commercial scale this is way more important because the cost between a few percentage points can be drastic.
@@HopsANDgnarly I have planned to tweak the pH of the mash next time I brew I figure that is part of the culprit. I just started brewing and tried doing an IPA and got 45%. In the long run it will be more cost efficient unfortunately. I have the anvil as well so the tips you share are really helpful. Thank you
Hey man! About to try kettle souring with my anvil foundry...no issues or anxiety about leaving the machine running overnight??? No fires or explosions? 😂
You can find calculators online that will tell you what you need for any particular style. The hard part about using municipal water is figuring out what’s already in there. I think that’s why a lot of people use reverse osmosis water. I want to make a video on this sometime but I’d check out the apartment brewers video on water chemistry: th-cam.com/video/MP2IRulwL3I/w-d-xo.html
Hey ✌🏼 Interesting question! Hop extraction is only one of the benefits obtained from boiling the wort. I’ve seen some videos where people try to brew super quickly. I think you lose out on some intangibles going that route and potentially introduce some risk. Do some quick googling and you’ll see what I mean.
I enjoy the videos of the 6.5 anvil. I purchased my 6.5 and waiting for delivery. looking forward to brewing on it!
Thanks! Heck yea! What kind of beer are you gonna make first?
Unsure yet but your videos give me great ideas!
Loving the videos. Would be great to see some tasting videos!
Thanks! I’ve been trying to think of a way to incorporate a tasting segment. So far the first quick sour and the hazy DIPA have been my favs
Awesome video. Gose is my absolute favorite style of beer!!
Thanks dude! It’s definitely up there for me too
Great content. Love the channel.
Do you have a link to the male QD you used on the spigot on the anvil fermenter ?
Thanks dude! Yep here's an affiliate link: amzn.to/355H75M. I'll add it to the description too. Thanks for pointing that out!
The thread on my anvil isn’t a 1/2npt. It’s some weird non tapered thread. How’d you get yours to tighten and seal ?
Kevin Koch that’s weird I didn’t have any trouble getting a seal and I use the same qds on my kettle. I did use some teflon tape on the threads. I’ll reach out to Anvil and see if they can tell us what kind of threads they are.
Hey dude! Sorry this took a while but Anvil just got back to me and confirmed they use 1/2 NPT
Hops & Gnarly thank you dude. I know life happens. My question was after the valve. The 1/2 spigot is what I’d like to QD.
Great videos, random, non-throwing question. What brand is that utility cart? I have the 10.5 Foundry on the way and I love how you can basically have your brewery on a cart. Thanks for putting in the work on these videos!
Thanks man! It’s made by husky and there’s a link in the description for more details. Cheers!
@@HopsANDgnarly ahh, see that's what i get for watching on a phone...didn't see the description! Thanks!
Great videos! I just found you last week and I'm working my way through them all.
How did it go with the spruce tip Neipa? or where can I see the update video.
Also, when you transferred to the DNEIPA to the keg how did you keep the hop junk out of the keg? Or did you not?
Keep up the good work! Its really refreshing to see well edited videos and I love the style.
Unfortunately it went before I was producing Gear & a Beer so I don’t have footage of the tasting. I would brew it again but with probably half the spruce tips. Those Anvil Bucket Fermenters have a really nice dip tube so it’s pretty easy to leave the trub behind. Thanks! 🍻
Hi, nice video and nice beer. Since I really want to try to make this style of beer without using lactobacillus, can I reach the desired pH just by using lactic acid? If so, when should I add it? Thanks
You can carefully add it at the end of the boil. You can also add some at packaging if you need a little more. But you should get a better flavor using lacto
@@HopsANDgnarly tanks
What fridge is that?? Perfect size for those fermentors
It’s a full size fridge you just can’t see the rest of it in the shot. Same big stainless one that’s in some of the other parts
Great video! I’m curious what you used to improve the wort chiller? Looks like you swapped out for new ends?
Thanks man! I cut the tubing down and added another hose adapter to the out side. Then I added some quick disconnects to both sides. If I did it over again I would have used a male connection on the out side. Check out the description for amazon links to all of these. Cheers!
@@HopsANDgnarly awesome! Thank you for putting up the links to the products. Super helpful!
Good vid! Two questions what efficiency do you normally get? and has a beer oxidated on you with that transfer method?
Thanks! I use 72% in BeerSmith and it’s usually pretty close. This was my first beer through this fermenter and it tastes great - no signs of oxidation. I was def worried about it though and I think the QDs make it a little riskier. Cheers!
@@HopsANDgnarly I have the same system and I've changed grain supplier but still can't get anywhere close to even 65 % efficiency.
Are you adjusting mash ph? Also, how much does this change the amount of grain you have to use. As long as you know the outcome and can hit target gravities, I wouldn’t worry about it too much unless it’s causing a significant cost difference. On a commercial scale this is way more important because the cost between a few percentage points can be drastic.
@@HopsANDgnarly I have planned to tweak the pH of the mash next time I brew I figure that is part of the culprit. I just started brewing and tried doing an IPA and got 45%. In the long run it will be more cost efficient unfortunately. I have the anvil as well so the tips you share are really helpful. Thank you
Great video again man! What's the maximum capacity of that torpedo keg?
Thanks dude it’s 2.5 gallons and they also make 1G and a 5G versions. Coolest part is they all stack, even with the connections on
@@HopsANDgnarly that's great thanks, i just wanted to make sure it wasn't a little under 2.5 gallons.
Can't wait for the new content!
Hey man! About to try kettle souring with my anvil foundry...no issues or anxiety about leaving the machine running overnight??? No fires or explosions? 😂
Hahaha don’t go crazy with the temp and you should be fine!
@@HopsANDgnarly what power % you leaving it on?
@@joshuasantelises7407 Honestly I don’t remember but you don’t need much
So how fo you get the water chemistry figured out??
You can find calculators online that will tell you what you need for any particular style. The hard part about using municipal water is figuring out what’s already in there. I think that’s why a lot of people use reverse osmosis water. I want to make a video on this sometime but I’d check out the apartment brewers video on water chemistry: th-cam.com/video/MP2IRulwL3I/w-d-xo.html
@@HopsANDgnarly dude thanks!
Did you get a small or large hop basket
I’d go for the small basket
Hops & Gnarly thanks! Just ordered !
Since you only need like 10 ibu, do you really need a 60 minute boil? I did a 15 minute boil with my gose
Hey ✌🏼 Interesting question! Hop extraction is only one of the benefits obtained from boiling the wort. I’ve seen some videos where people try to brew super quickly. I think you lose out on some intangibles going that route and potentially introduce some risk. Do some quick googling and you’ll see what I mean.
And since he used pilsner malt it's mandatory to evaporate all DMS, some would say 90min minimum to boil off all of it
You didnt need to sanitize the jar you put hops into, hops are antimicrobial. Nothing wrong with being extra safe I suppose.
Thanks for the tip! I'm a freak about sanitizing because I make so many sours. Cheers!