Looking forward to Season 3! Just got my 6.5 Foundry and am planning my 2021 homebrew schedule. Will definitely have an session stout and some tart options (both kettle sour & mixed fermentations) so thank you for all the great ideas on this episode and all your others!!!
@Hops & Gnarly would also be convenient if you add what your adjusting your water profile to with that gypsum, lactic and CaCl, especially for new brewers such as myself - at the top of the blurb by the recipe would be my recommendation ;)
This is true. I can’t figure out the best workflow. Should I push sanitizer out to eliminate O2? Is purging with CO2 good enough? Then you throw in a keg addition and my brain starts to hurt lol
Excellent Video again! I loved the part when you poured in too many hops, lol. Nice recovery. Reminds me of my brew days. Merry Christmas. Looking forward to season three.
Congrats on a great season of brewing! BTW I hope that blackstrap molasses didn't add too much extra bitterness, it can be quite intense but pulling the bittering charge early should help. Im really interested to see how it comes out as I have some blackstrap in my own pantry for a future brew 🍻
I love a good, roasty-toasty stout. I've tried adding the darkest malts late in the mash but I honestly don't notice any difference. I think on a home brewers scale, it doesn't make any difference. Always enjoy your vids.
Regarding efficiency on the Foundry: What kind of crush are you milling your grains at to have consistent mash efficiency numbers? What kind of efficiency numbers are you typically getting? Loving your videos, cheers!
Thanks dude! So far I’ve just milled my grains at my LHBS so I don’t have much control. I’m usually around 65% efficiency but it depends on the grain bill. If you’re using BeerSmith I recently found out there’s an add-on you can install in the app that includes an equipment profile for both sizes of the Foundry. Good place to start and you can tweak from there if you need to
I've used this method myself and mashed the dark grains at the 30 minute mark. My gravity suffered a few points, not sure if that was due to grains not being in mash long enough. Roastiness was subdued but flavor wise I felt it was more on a brown ale tip than a stout.
So I soaked my cocoa nibs in vodka. I realized I should've used some rum and I think that would've been better for my imp stout. Pro tip, after soaking the cocoa nibs in your alcohol of choice, put it in a gravy separator and chill it so you get the fat out of it and it doesn't kill your head retention
Noice! keen to see how it turns out, especially with the cold brew addition. I saw Brulosophy did a test on that recently so might be worth a look? I was thinking of doing a Kolsch or other light beer and either steeping with whole beans or filtering with beans before kegging.
Black patent and roasted barley. Is it a porter? Is it a stout? Lol kidding I love low abv stouts too, usually they're so strong I can only have one. Only have tried the late addition one time and I've only made 2 stouts
It’s funny how these styles have evolved over time because you’re right from a historical perspective for sure. Yep double trouble for the win 🤘🏼We’ll see if the late addition makes a difference
Have you seen this article on coffee in beer? Not sure if you have already added the coffee but worth a read either way! scottjanish.com/guide-to-coffee-beers/
I'm sure this is your pride and joy but holy fuck, under-rated channel of the year.
Hey ✌🏼 stoked you found it!
great video dudes!
Thanks, stoked you liked it 🤘🏼🍻
Looking forward to Season 3! Just got my 6.5 Foundry and am planning my 2021 homebrew schedule. Will definitely have an session stout and some tart options (both kettle sour & mixed fermentations) so thank you for all the great ideas on this episode and all your others!!!
That’s awesome - congrats on the new Foundry man! And thanks for your support! 🍻
@@HopsANDgnarly for sure! your cinematography & brewing skills make your videos educational and captivating to watch!
Awesome vid man. What is your water to grist ration to achieve this session?
@Hops & Gnarly would also be convenient if you add what your adjusting your water profile to with that gypsum, lactic and CaCl, especially for new brewers such as myself - at the top of the blurb by the recipe would be my recommendation ;)
You’re totally right I should be listing my targets. Thanks for the suggestion! 🍻
Another help for new brewers would be sg and maybe 5 gal grain bill for the lower abv
Your wort chilling set up looks real sweet. Next video, how about a quick segment on how you set it up and how it works. Thanks
Thanks that’s a nice idea 🍻
Yes I second this!!!
Kick ass video mate! Can’t wait to watch your others!! 🇦🇺
On the sour, why not add the additions prior to sealing the keg and filling with co2 & purging. Then you get the benefit of the closed transfer!
This is true. I can’t figure out the best workflow. Should I push sanitizer out to eliminate O2? Is purging with CO2 good enough? Then you throw in a keg addition and my brain starts to hurt lol
Excellent Video again! I loved the part when you poured in too many hops, lol. Nice recovery. Reminds me of my brew days. Merry Christmas. Looking forward to season three.
🤦🏼♂️ Always something lol thanks for your support this year! Cheers! 🍻
Where do you get the water profile data for the El Dorado water? Is it pretty consistent every time you brew?
Congrats on a great season of brewing! BTW I hope that blackstrap molasses didn't add too much extra bitterness, it can be quite intense but pulling the bittering charge early should help. Im really interested to see how it comes out as I have some blackstrap in my own pantry for a future brew 🍻
Thanks!! I used a similar amount in my gingerbread Gose a couple weeks ago and I’ve been loving it! A little goes a long way for sure 🤘🏼
I love a good, roasty-toasty stout. I've tried adding the darkest malts late in the mash but I honestly don't notice any difference. I think on a home brewers scale, it doesn't make any difference. Always enjoy your vids.
Thanks dude 🤘🏼 that makes sense. They don’t really add much gravity so it’s worth a shot. Cheers! 🍻
Nice! That looks like a great beer. Loving the temperature control; convenient that you can brew next to your keg fridge :)
Totally! I’m thinking about drilling a hole in the collar on that side to run the chilling lines through just to make it even more convenient
Regarding efficiency on the Foundry: What kind of crush are you milling your grains at to have consistent mash efficiency numbers? What kind of efficiency numbers are you typically getting? Loving your videos, cheers!
Thanks dude! So far I’ve just milled my grains at my LHBS so I don’t have much control. I’m usually around 65% efficiency but it depends on the grain bill. If you’re using BeerSmith I recently found out there’s an add-on you can install in the app that includes an equipment profile for both sizes of the Foundry. Good place to start and you can tweak from there if you need to
Nice vid, I am making a beer with some molasses right now as well, very curious to see how this comes out!
Thanks man I used this same stuff in my gingerbread Gose and I’m loving it! 🍻
I've used this method myself and mashed the dark grains at the 30 minute mark. My gravity suffered a few points, not sure if that was due to grains not being in mash long enough. Roastiness was subdued but flavor wise I felt it was more on a brown ale tip than a stout.
Dang. Here’s hoping it turns out well 🤞🏼🍻
Add a little lactose.. will help counter the hops. 👍🍻
Can you consider including the total weight of your grain and the total water used at start to your videos? Love your content.
I can definitely go into some more detail on how you can use my grist ratios to create a recipe for your own system! Thanks Jon!
@@HopsANDgnarly I hope to one day share some cheese, crackers and homebrew with you.
So I soaked my cocoa nibs in vodka. I realized I should've used some rum and I think that would've been better for my imp stout. Pro tip, after soaking the cocoa nibs in your alcohol of choice, put it in a gravy separator and chill it so you get the fat out of it and it doesn't kill your head retention
do you pitch the nibs and vodka or rum into the fermenter? or just the nibs after using the gravy separator?
@@JonFlyTV I strained the nibs into the gravy separator and then chilled it, skimmed the fat off and then dumped the extract in
@@thebird36 thank you
Good tip! I was thinking about using a sous vid technique to extract but I didn’t think about the fat content
@@HopsANDgnarly another pro tip too, if you want a milk chocolate flavor drop vanilla in it too
Noice! keen to see how it turns out, especially with the cold brew addition. I saw Brulosophy did a test on that recently so might be worth a look? I was thinking of doing a Kolsch or other light beer and either steeping with whole beans or filtering with beans before kegging.
Ah filtering through beans is a cool idea!
What stainless steel whirlpool arm are you using for recirculation? Thanks.
It’s the “spincycle overboard” from brewhardware.com and looking back I’d probably suggest the longer one
@@HopsANDgnarly Thanks.
Hey nice video ! Where did you find your plastic spice bag ?
Honestly not too sure!
@@HopsANDgnarly haha thanks anyway ! I am really enjoying your vids ! Keep on going !
excellent video as always! so i just wonder when will season 3 start? :)
February 16th 🤘🏼
Black patent and roasted barley. Is it a porter? Is it a stout? Lol kidding I love low abv stouts too, usually they're so strong I can only have one. Only have tried the late addition one time and I've only made 2 stouts
It’s funny how these styles have evolved over time because you’re right from a historical perspective for sure. Yep double trouble for the win 🤘🏼We’ll see if the late addition makes a difference
Have you seen this article on coffee in beer? Not sure if you have already added the coffee but worth a read either way!
scottjanish.com/guide-to-coffee-beers/
Thanks man I’ll check it out!