combat engineer? go army!

A little bit of the Irish gold

The closest thing to brewing is watching other people brew! Your channel has been inspiriting me to brew more! I usually see you sticking your pH meter right in your hot mash. I find that trying to cool my sample down to take a reading takes to much time and would like to start doing what you do and measure directly in mash, however I am curious to know on the margin of error when taking a reading at 152° F?

I used Whirlfloc in my last All Grain Brew for first time. There was a tremendous amount of trub in the bottom, assuming this is was whirlfloc is supposed to do, and when I drained my brew kettle into the fermenter (fermonster using fermonster filter) the trub plugged the filter solid. I use the filter to filter out the hops... Should I not filter the whirlfloc trub and let it go into the fermenter to settle?

Wow, fantastic video, thanks for sharing the entire setup process and links to all of the parts.

Hey Steve! Didn't you have a very traditional pilsner on the way for the czech lager series?

Thanks for bringing us some great entertainment again in 2024. Congratulations on your promotions fantastic. Sounds like you have such a busy life and we as subscribers appreciate that. Happy New Year and all the best for 2025 cheers 👍🍻

My all time favorite is Founders KBS and Backwoods Bastard. Those babies can't be beat.

Tasted one in N.H. at a brewery that has prunes, and raisins. The most awesome Scotch Ale Wee Heavy I've ever tasted. It was very sweet. Perfect hopping. And the Brewery/Restaurant knows it. $12.00 for a 10 oz glass. They only sell it at their restaurant. Johnsons Dairy Bar you likely know it. I live in Hooksett.

How much wheat do you recommend to add? And should you reduce the 10lbs of Marris Otter? Cheers

Hi, thanks for the great video, I'm just curious at what temperature you made the FWH , is it only important that is before boil? Thank You

Check out British Summer ale.

Thnx for sharing your recipe. You say "Ferment by pitching at 65 F (16 C) letting free rise no higher than 75 F (24 C)". Actually 65 F is 18,3C. On the brewfather page says: "Free Rise - 80 °F - 5 days". That is 27C. This contradicts the 75F (24C), which is the good one?

At brewfather you list a higher temperature and a seven day ferment. This contradicts with what I see in the video. Please let me know which version is correct.

Thanks!

Ditch the background music.

Ok. I will chime in. I have used kveik yeasts and find them to be a decent replacement for chico but other yeasts just do better. Also, if you use other ale yeasts and focus on yeast health, they will also finish dry. I wish more people would give nottingham a try. Other English ale yeasts are also wonderful in an IPA. I think that not only are there new strains of hops, But the new strategies to using hops are really what's different. I have gone back and used Chinook, centennial, cluster, Cascade, centennial and other OG hops as finishing hops and in crazy amounts, with a whole new look at these hops. Cascade, centennial, Chinook and Amarillo in a whirlpool are so amazing. And with some Simcoe! I don't know why but I really love you my IPA to smell like cat pee. A smooth, refined, dank and citrus is really good. And don't use table sugar to dry out your beer. Use dextrose. Sucrose gives a cloying sugar wash flavor that is fine for distilling, but not great in beer. And don't be a cheapo with your hops. Diminished returns are still returns. If increasing your hips by 30% only gains you 10%, oh well. You didn't start brewing to save money. That's for sure

In the first minute, I could taste those delicious, malty, bitter AF IPAs from yesteryear. I miss those. I still have my old recipes somewhere in promash.

Thanks for a great year in 2024 and love watching your content. Life comes first. We'll see you when you can hop on. Keep up the quality content! Cheers!

Watching this video makes me realize I'm just the enlisted ranks version of you🤣🤣 I'm a Veteran (E4), I work in aerospace as a technician (not an engineer), I live in a townhouse and my beer is not quite up to your level. But seriously, I appreciate your content and its has been a major influence in my brewing hobby. Thank You and Happy New Year!

Thank you for making the point that gluten reduced is not gluten free! I am a gluten free beer brewer in a dedicated brewery/taproom and I see so many people provide bad information on this topic. Great video!

great quick list, I would add a note about brewing in sandals and shorts should be discouraged. I ensure folks have shoes and pants when around by brew kettle. Scalding burns are painful. Cheers

Your idea that oxygen are entering bottles though the cap is BS. If oxygen can pass in then the beer will loose its carbonation, because a gas will much rather pass from a pressured vessel to un pressured area than the other way round.

Good luck with the 'Dry January'. I like what you said about recalibrating your relationship with alcohol. This is my second year holding myself accountable and I have found it to be a positive benefit.