Never thought to use the hop spider to help filter the wort into the fermenter. I’m doing that now. Thanks for the video.

Thank you for this review! I’ll have to try them soon!

Thanks video I was looking for. I did the brewdemon pilsner batch and it fermented properly but it has like a wierd acidic vinegar taste to it, I bottled it either way as it is my first time so waiting for it to carbonate but I am afraid if it taste anything like before bottling process I am screwed.

I cant understand the market for non alcoholic drinks. A beer is a beer. A guiness is a guiness. When i go out and cant drink il just drink a coke or water. All this zero sugar zero alcohol nonsense is annoying and in my opinion its just a politically correct woke political drive. Great review sir, im new to your channel and i will be subscribing. 🙂

I'm glad you are continuing the craft It's tough to stay consistent as time passes and life gets busier I have a bunch of recipes written in my notebook, just waiting for when I can finally make it to my LHBS Your video about saving yeast helped inspire me to start a yeast bank Cheers Brother!

Okay, at 1:35 where you somehow drop that top in sideways and then it somehow forms a seal from the underside, implying the cap is larger than the opening…. How the hell does that work lol, it doesn’t make sense in my head. What am I missing. Only thing I can think of is that it’s an optical illusion based on camera angle and it’s actually an oval, not a circle? I see you rotate it first before seating it. I haven’t got a clue how kegs work, hence why I’m watching this video lol.

Hi Joshua, firstly, amazing video for beginners. I have a question: I added my grapefruit in the ratio u suggest in secound fermentation, pieces, without skin in a bag and, i want to know how much time i leave it or ahould i messure abv until stable…

Thanks for the video, I make a lot of ginger beer, ginger, honey, raw sugar, cinnamon, lemon, in various amount to taste, I wanted to make pale ale, with a fruit aftertaste, this video was very helpful, because I already made a lot of mistakes, like adding to the mash, it lost a lot of flavor or sometimes was soured by adding to the barrel (introducing a different bug), I'm going to try adding fruit in a screen bag before bottling, thanks for the tip

I have like black tadpole things swimming around in my batch. Not going to drink it. I’m just curious as to what the heck they are.

I did a spruce beer instead of hops, batch number 1 was fine, but the second batch got infected. I think I didn't sanitize my mash ton properly. Still smells good, so i siphoned off the beer, and left as much of the infection behind as possible. 🤞

From all those stupid baking soda youtube tips none of them use it to remove labels. Boy this works great! It’s almost fun to remove them now😂. Thanks for your great video👌🏻

I once did a brew, bottled it, tasted it after a few weeks, yuk! Left it 6 months in my garage. Then one dry Friday, I remembered! the sh1t beer in my garage. Me and my sons drank it, and it was really good. So, my advice, it's not poisonous (I think) just let it stand. Note; I use old two lt. cola bottles for aging the brew. Peace and goodwill.

Info starts 5:20 Kiwi format info then dribble Yanks dribble then info Lol

I am on my 3 generation of Safale AS2 cider yeast. It doesn't seem to matter that I am reusing it with more cider even with some trub/not rinsing. It seems to be faster than just the dry yeast pitch since it includes dead yeast which is a nutrient and also more cell count. I could just pitch more dry yeast but reusing it just seemed a little faster and easier.

Great video, really helpful, thanks! How much time do you leave the fruit in the secondary?

FWIW, I just spun up some 4.25-year-old helio gazer that I had a small vial of in my fridge. I think it was three step ups and then pitched into a 2.5 gallon batch. This was one I never got around to freezing. But I've never had an issue Spinning them up. Also, top cropping can be the best way to get the best yeast for yeast ranching.

Just get to the damn point, don't use 5 minutes of your video to BS.

My biggest plus for Kveik is the temperaturerange

I was skeptical that baking soda would be good to unglue labels of commercial bottles, but I must say it really works. Three spoons in 15 L of warm water were more than enough.

1 last item re: iodophor. I have used "premise disinfectant" as is marketed to farmers. I've had great results from it. And is very inexpensive. If you're still using glass or stainless iodine works great

In The History of Alcohol. The First Beer was Made By Fruits in That Time. Not Grains

This is Natural Beer in My Opinion. With Organic Sugars Getting Naturally Processed By Yeast Fermentation is Better in My Opinion

No difference in cell counts on dry or liquid yeast. Think for a minute...

why would you not want dead yeast??? dont you know that they are super nutrients for live yeast?! when they break down,they end up as the same elements they ate when alive. you are a fool.

What is the time for the mash to reach boil for a 5 gallon batch, assuming you start with 6-7 gallons? Thx for the good video.

I will try this method with Modelo beer bottles. The shape is beautiful to cut and use to germinate avocado pits. Thanks!

This is completely unrelated but that montage music is literally just the LICC and I cannot unhear it haha

Your directions are impeccable, thank you for taking the time to make this video.

Would this fit 1/6 barrel? They are close in size.

I would never want to boil a fruit with anything...you will "set" any pectin that was in the fruit, and impart a haze. I would go with using fruit juices that have been treated with a pectic enzyme, and use this in your secondary, or possibly use to prime your bottles (such as using apple juice to prime your cider at bottling). If you're concerned with bacteria from fresh fruit then sulphite the juice beforehand allowing time for the sulphites to flare off. Wine makers consistently use sulphites up to 50 ppm, and wine yeasts are tolerant to them. You might also have a go at pasteurizing as well.

How many IBUs is this? Can't find this in the video and am trying to work backwards from there to see when to add my hops. Also, love how you explain things so we can improvise our way to a good beer instead of just steamrolling through a recipe like other KZbinrs.

Nice video Josh. I acquired a mini fridge and looking to convert it to a tower but the thought of hitting a line is freaking me out. Couldn’t find a schematic either. Might just have to wing it and see what happens. Seems like most lines run near the back half so maybe staying more towards the front?

So uhh I have a question after I freezed it how do I seperate it now

I don't know if I believe that 12 oz raspberry in 2 gal of beer would add enough flavor. It sounds like such a miniscule amount

Great video brother. You gave me some good ideas about adding some orange flavor to my white IPA recipe. Its my own recipe that i'm creating as i go along. I haven't got it exactly to where i want it yet, but it's still work in progress. Thanks again brother.

Thanks for the tip. I've been using coconut oil on the labels.

Too long-winded, sorry. I don't need to hear your beer preferences, or three repetitions of what warm water is ... or see you dunk the same bottles under three times. Good tip, but could have been done in a much shorter video.

What kind of ginger? Just a ginger root? Do you chop it, or does it matter?

Great video Josh!

Hello, what is the recipe?

Hey, quick question, do you put the spices in during the boil or during fermentation?

Keep the jar lid close 😢

*this is the only video you need to watch!* this works like magic, many of the labels came off on their own. THANKS!

This is a great video, thanks! 🤙🏻🇦🇺

Nice Video!!! Useful one!!

Nice man! Make more videos. I have been brewing since 2008 and I've (knock on wood) never had an infection. I'm super freaky about cleaning and sanitizing though.

can I just throw the combined jar into the fermenter without making a starter?

He says to only use it 5×... but from what I've gathered through research, yeast are constantly colonizing, reproducing new cells and doing their thing any time conditions are right. Think of human civilization, sure many are going to be dying off constantly; but, especially during times of good and plenty, people tend to live life to the fullest when they're happy and have all their needs met and procreation is a part of that. From what I've found, the old ways of doing it would be to rack off this batch from primary fermentation to a secondary fermentation after starting the next batch. Do a quick wash and rack (or pour) to get as much of the newer generation live yeasts while leaving the majority of their forefathers who had gone before them behind. Rinse the vessel and pour it our in the garden, flowerbed, compost etc to enrich the soil. Then add the new batch to the primary fermenting vessel and pitch the yeast right back in. If they have the proper food source and proper nutrition they'll grow and multiply in no time and you're right back in business with the next batch already in the words. If it's a constant evolution you you can cold crash secondary fermentation, rack to a bottling vessel and add the yeasts from secondary fermentation to the wash with the yeasts from the primary fermentation for better fermentation. I would suspect that this is how MANY of those "specially bred yeast strains" came into existence. For instance. I intend to start experimentation with making hard cidar out of cheap store bought preservative free apple juice, basic dry active bread yeast, a touch of honey and white sugar. If I use this perpetual motion and constant evolution method, in theory, after many batches the yeasts will eventually mutate or adapt to the apple juice and sugar and require little to no additional nutrients and should eventually turn out a better product because they yeast, over many generations, should adapt to prefer apples and give it its own characteristic. From what I understand, WAY back in ancient Egypt, Rome, Greece, Norse etc, when people couldn't go out and buy yeast, the wouldn't wash anything, sterilize anything, they didn't use airlocks... nope. Take the medium for whatever you're making (grapes, grains, berries, fruits, Beets, honey, whatever) mash it up or process it, throw it in the water in the sun, leave it uncovered and occasionally stir with special seasoned wood stirring stick that was dried and had cracks and such in it (the reason for the cracks and dried wood is it allows the yeast to soak into the wood itself and act as a bacterial inhibitor)... side note, this is believed to be where the whole thing about magic wands came from, from these stir sticks used for magically turning food into alcohol that made your life a little less shitty. So stirr occasionally with this stick, in a shaded place, corner of a room, closet, whatever, hand the stick up, when it start bubbling or foaming pour some over a cloth in a bowl, put it over top the vessel, wrap a string or cord around it and leave it. Stirring once a day for at least a week and replace the cloth, then just leave it and keep the cloth humid or moist for a few weeks. Then they would pour it off into another container, put the new batch in thst container or allow it to dehydrate for later and continue on. And this is how bread is a byproduct of beer. Because they would get the yeast for bread from the floculants left over from their last batch of beer. Or even pour off some after stirring to make bread. At least that's what I gather. And I mean... it worked for basically all of human history. And part of why it worked is they didn't have to wash insecticides or poisons off the grains or berries or fruits, they would just mash them and chuck them in there. Every different type of fruit has it's own wild yeasts that are either produced by the flowers of the plant itself, OR that come in on the wind and prefer that particular fruit or food source. So by mashing them up and throwing them in there they're getting the active wild yeasts that are hanging out on that specific fruit just waiting for it to go over ripe, fall to the ground and bust open so they can get at all that delicious sugary goodness. Because of this, and the lack of sanitation, they had specialized strains for that specific fruit and for what they were making. If I'm ever able to grow my own fruits and veggies I fully intend to give this a try. Will some of it sour or turn to vinegar? Sure. But it would be a neat experiment. But like I said, in theory you should be able to rematch the Lee's and get a yeast that gets better and better with time as long as you're using the same or similar recipe. So Say I start making hard apple cidar with breat yeast, I make 5 batches and I want to try making wine. Or making mango... wine? Cidar? Anyway, either way I would probably want to start with bread yeast new all over again with different containers to run parallel to the apple cidar because the yeast over there are adapting to apples while these over here will be adapting to mangos. Though I don't understand why people go crazy over specific strains for beer worth. Like... it's bread. In fact you can dry out the spent grains under low heat, grind them into flour and make spent grain bread with the very grains you used to make the Wart which will carry over some yeast PLUS you can use some of the yeast from the wort.

Thank you for such an informative video!

Good stuff! Thanks man - appreciate the tips and love the vids!! Keep up the good work.