What an awesome video

That orange airlock looks sturdier than vintage shop cheapies

How about using a big tea ball and a magnet, you can lower into the hops for several days then extract above the beer when you think they have been in there long enough?

It's immediately obvious that they love each other

wat sanitiser should i use ?

You'll still get dimethyl sulfide forming if you cool your wort like this. If you make a light beer such as a lager or light ale you'll be very likely to notice that it tastes of cooked corn.

Could throw a Kegland RAPT Pill into one of your cubes to measure your temp changes and rate

I do no chill directly into my corny keg, in which I ferment in. Works a treat, less fuss, cleaning, and saves worry about infection from transfer too.

The way I see it, with this type of transfer, having the keg filled with CO2 before filling is a bit unnecessary and a waste of gas. If the keg is full of air instead (78% Nitrogen and 21% Oxygen), the small surface area of the rising beer will come into contact for only as long as it takes to fill, cap, pressurise with CO2 and purge. You're better off just putting a litre or 2 of diluted Starsan in it, shake it up and tip out the liquid. This will leave the keg full of sanitiser foam which encapsulates the air. The foam then pushes out the top when filling, taking the air with it. Two birds with one stone as they say and you're not using your gas.

I just leave the wort in the kettle overnight after giving it a good whirlpool and rack/oxygenate into the carboy over yeast in the morning. No issues for 10+ years.

Put a strong magnet in the hop bag. Take another strong magnet on the outside and stick them together. Release when ready.

Ummmmmmmmmmmmm

Goddam I wish I knew these resources existed 4 years ago.

Speidel plastic fermenters are not meant to be used at temperatures above 176 degrees F. I certainly wouldn't put wort fresh off the boil in one.

Will a decoction suit a helles

What water have you used, RO or Distilled for instance..??

I've done 20 brews and nochill in a plastic fermenter, all times the beer came out fine.

if you serve and store from fermenter, I’m using chubby, it’s best to remove hops after 2-4 days?

Home Brewer for 10 years now, 1st time see this video, its bloody excellent.

Jeez. In Australia Keanu Reeves is a home brewer.

Hi guys I'm sure it's fine but I brew small batches and want to no chill, would I need to use a container for the appropriate size batch for example, 5lt wort in a 5lt container, also how long would the wort keep once chilled?

in UK essential to use half a campden tablet per 30 litres, and if your water alkalinity is over 30 you need to lower it to 30 by adding CRS (acid) - for dark beers ignore this....

Good video, but 5 years later and still no bottling video?

Great chilled out video

hello, is this a 40 liter press?

Hey, when you pump nitrogen gas into a keg and continue pumping it for a whole day, the pressure inside the keg will increase and explode. What is the amount you produce until the nitrogen gas bottle becomes empty?

Any rules on the amount of hops to use, or does it vary from recipe to recipe? Also; what about dry-hopping with hop pellets?

ummm umm umm

Thanks guys, a good, straightforward and concise tutorial.

Just brilliant presentation! Thank you!!!

Armmmmmm armmmmmmm What arm?

Where can I find more braumiester shows please this is great.

So is that 30 grams per cask (9 gallon) or is that for for a larger amount of beer? My beer is already in cask.

What kind of bottle can stand that kind of heat?

Thanks for wearing a mask, i heard the virus can travel through videos

Cool mask br0

Hey guys liking the content. It's about right for where I'm at. Please please please stop speculating and asking questions. If you're putting yourselves out there as the experts, then know your stuff!

I have definitely come across this before, in my own brews and commercially produced craft beers. I had a few cases of Two Birds Bantam IPA (obviously a while ago) that had undergone a re-fermentation in the bottle. Very little in the way of sediment produced but enough CO2 to cause them to foam continuously out of the bottle or in the glass. Very messy. With my home brews there was occasionally a bit of diacetyl, but his was also before I had really learned about doing a dacetyl rest as part of my process. I have an old book on home brewing (published in 1963) gifted to me back in 2016 that makes mention of dry hopping and the fact it would cause re-fermentation, no notes on what to do about it, and no mention whatsoever about diacetyl rests. I suspect they didn't have to worry about such things as they were almost exclusively bottle conditioning their beers. The re-fermentation due to dry hopping was a problem however as it made that process unpredictable in terms of attenuation.

Why not run the beer down the dip tube via the liquid post? Could the silicone hose be connected to a black quick disconnect? So you aren't opening the keg to get the beer in? You've done all the steps of a closed transfer...but you opened it.

Thanks for the Chapters! Always makes a video better.

Good Job

My last two batches have been in a 5gallon corny-keg. My grainfather has the counterflow chiller that uses very little water, but I still opt for the no chill because it saves me time, water, and cleaning. I just add a floating dip tube and I don't need to transfer to a bright tank/keg. I have gotten very clear IPA's this way.

70c is good enough to kill nasties, this is the temp required for hot water systems to prevent legionellla

Won't the volatile oils get blown off during active fermentation? And I believe Scott Janish also says that active yeast absorbs some of the aroma compounds

Update on the tasting ?

Currently got this Ben’s FWK on the go. Cheers for the video and cheers for the beers! Some really great information out there for first time brewers I’m looking forward to deep diving into grain brew next year!

In my country water is very valuable, we just chill them in stainless fermenter in the fridge overnight, And pitch yeast after.

Mine is airtight with an air lock