@@Jextoid thanks a lot 🍺😁 I’m glad to hear! 🍻

@@TheImportBrewers the LME was sold out when I got the ingredients 😅

@@WestumHjemmebryggeri 🤣. Which one do you prefer?

@@TheImportBrewers liquid, for sure 😂

Good luck with the project! 🍷😁

I’m glad to hear that 🍺😊 Thanks a lot!

Tusen takk 😊

Tusen takk! 🍺😀

Tusen takk skal du ha😊

@@thebird36 Thanks a lot 🍷😈 I got stickers and I’ll gladly share 😁

Thank you 🍷😁 Glad to hear!

@@ljkildsgardsbryggeri kjekt å vite. Skal absolutt ha det i bakhodet neste gang 😁

Thank you! 🍺😁 I’m glad to hear!

I have no idea, to be honest. There is carbonation yeasts out there like LalBrew CBC-1, but I don’t know how it would work after barrel-aging.

Tusen takk, kompis! 🍺😁 Veldig koselig å høre

Tusen takk 🍺😁

@@WestumHjemmebryggeri i have brewd your hex and it have been sitting in an oak keg for about 1.5 years. id brewed a big boy stout an put in a barrel from @midwestbarrel fresh 6 months.

Thank you 🍺😁 That means a lot!

Thanks a lot 🍺😁

Send de en mail, så kalkulerer de frakt for deg 🙂

@@WestumHjemmebryggeri takk😁 Kul og lærerik video👍🏼

@@ljkildsgardsbryggeritusen takk 🍺😁

And store bought water 😂 #lazy

Tusen takk 🍺😁

Tusen takk 🍺😁

Tusen takk 🍺😁

Tusen takk 😁 Både Trizyme og AMG fikk jeg av Lervig. Ser ikke ut som det finnes i små pakker, så det beste er nok at en gjeng spleiser på det og deler det opp i mindre flasker. Det er jo ikke mye man trenger om gangen 🙂

@@WestumHjemmebryggeriAha, stemmer. Ja har pratet med Rusty om å gå i sammen og spleise ja. Takker 👍

@@droyebakkerblir med å spleier jeg også. Den jeg har begynner å bli gammel 😜

My next (VERY delayed 🫣) video is a “how to barrel-age beer” video from brew day to finished (bottled) result.

Thanks! I’m WAY behind of stuff (since the two first brews this year was ruined), but I’m currently working on a new and long barrel-aging video from grain to bottle. Editing is almost done. This pilsner is lagrering now and will be canned ASAP.

@@WestumHjemmebryggeri Totally understand! Getting to the point of being really good at editing is difficult, & people just don't understand HOW much we put into a video. It takes a lot of time! It DOES get easier though! Hope to see you REAL soon! ✌

Thanks a lot 🍺😁 I really appreciate hearing that!

@@WestumHjemmebryggeri I really like your style! You have a great personality, & do very well in the videos. Definitely need to see more of what you do!!! ✌

Yeah that’s the plan if it turns out good 🍺😁 2024 has not been a good brew year so far 🫣 The first brew (a old ale) fermented way too low (because I was dumb enough to add AMG), so I dumped the batch. On the second brew (NE-DIPA) I got some bad hops, so it tasted grassy 😩 Third time's a charm….hopefully 😂

@WestumHjemmebryggeri Well best of luck! You're other brew videos are some of my favorite on youtube 💪

@@uselesstire thanks a lot 🍺😁 Glad to hear!

I only had it on 18°C for two days, then two days at 19°C and then the rest at 20°C. But it struggled a bit with that high OG, but just give it time 😂 When I did a 1.178 OG brew with Nottingham, I had to turn down the ferm temp to slow it down.

@@WestumHjemmebryggeri thanks for the reply. I've heard people saying nottingham can have some weird off flavors if it gets too stressed. Glad to see it's working for the monsters you're brewing lol 👍

@@loganneff9547 I have never experienced that. I always taste the beers before barrel-aging them. My guess is that if you use too little or ferment at high temp it can cause off flavors.

Man får kjøpt de hos leverandører som selger til storkjøkken/resturanter. Googler du Weis ballongvisp, så finner du den 😁 Koster rundt tusenlappen

Thanks a lot! That means a lot! I'm working on new content as we speak :)

The chiller gets cleaned when circulating the PBW water

Hope you'll be happy with the result :)

"never bottle carbonate a NEIPA" - erm, you can do it, purge (don't move anything, including yourself), bottle, thinnest pipe CO2 bubbling up, capping on CO2 foam with CO2 absorbing (??) caps, after you've made sure your beer had almost zero O2 post fermentation (CC with huge non-elastic balloon or huge, closed vessels with starsan transfer between them), transferring the lowest temperature possible, and then, you're good to go. Maybe some ascorbic acid can help to keep yourself in an RDWAHAHB mood...

I guess it’s possible, but is it really worth all that for such a big risk? So much easier (and safer) and can/bottle finish carbed NEIPA than bottle carbing. So many people have tried to prove me wrong, but I still haven’t tried a good bottle carbed NEIPA.

@@WestumHjemmebryggeri I didn't try to do this in bottles, too, but I've collected all things people say it's essential (bubbling up with co2), and different things to make the brewer calm (bottling cold beer with no O2 in CC, and ascorbic acid, can be added in vigorous fermentation, maybe just injecting with a syringe removing the airlock for a moment... :) Little lifehacks for less pristine equipment users :)

Main reason was to bump up the original gravity and to save time. I hate double mashing 😅 I know they use it pro industry as well, but I guess they don’t use this high percentage.

🤪 💸

Thanks a lot for saying that 🍺😁 I really appreciate it and I will do my best to create new content! 🍻

Blichmann Beergun 🙂

@@WestumHjemmebryggeri Thanks 👍

Thanks a lot 😁

Thanks a lot 🍺😁

Thanks a lot 🍺😁 I appreciate it!

Thanks a lot 🍺😁 I’ll do my best!

🍺🎅🏻🎄

Tusen takk 😁

Thanks a lot 🍺😁 Go big or go home, right? 😜

@@WestumHjemmebryggeri yepp 🤘🏻

Haha, yeah nobody brews perfect every time. Mistakes will happen, but that’s how you learn 😁

Blir jo litt svinn pga humlemengden, men brukte rundt tre og en halv time med hjelp fra svogeren min. Men med nok smaksprøver underveis, så går tiden fort 🍺😂