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Пікірлер
@manuelagiardinisilva2564 Ай бұрын
❤❤❤❤
@manuelagiardinisilva2564 Ай бұрын
U are soo good at dancing 😮😮
@murderinc.hunting7686 Ай бұрын
Wow she's fine
@smokinjoe6254 Ай бұрын
She's a sweet woman
@TED-BUNDY- Ай бұрын
That was funny 10 years ago
@drdoctorthedoctor-g7n Ай бұрын
Give uim his MONEY
@enduringstone Ай бұрын
i’m scopin out your setup… man i wish my boss would get our auger installed
@DharmaScienceRadio Ай бұрын
Woah
@michaelfickel Ай бұрын
damn funny
@DamerysDragon Ай бұрын
I lik3 Ramen. No beer money either😂❤
@finderskeepers9106 Ай бұрын
Well said 👏🏻
@superswogg Ай бұрын
Lmfao 😂
@larrysouthern5098 Ай бұрын
Hold my 🍺...❤
@frankcrabbe6464 Ай бұрын
😂😂😂😂😂😂😂😂!!
@JamesSoto-q9s Ай бұрын
LMAO
@Itsadumdum Ай бұрын
Alcohol abuse is such a sad thing to see
@Schoolhousebeer Ай бұрын
Have to do what we do to entertain you
@Hiighjason__on_twitch 2 ай бұрын
This is exactly what it feels like 🤣👌
@enduringstone 2 ай бұрын
i use a very similar setup in my brewhouse!! folding table and everything.
@enduringstone 2 ай бұрын
how yall doin?
@iamrayvell3052 2 ай бұрын
i dont drink but i feel like im being called out for that claw technique 🤣🤣
@cryterion7770 2 ай бұрын
Ngl, I'm a claw guy too haha
@Mr.BI0nde 2 ай бұрын
For 5 bucks a beer I'll grab it however the fuck I like thank you very much
@FONZKEYshorts 2 ай бұрын
Claw protects from spillage 😅
@markluxton3402 2 ай бұрын
I think you made a critical mistake, but I am not certain. I am certain of my logic and that other brewers agree with this....The layer you want to keep is the middle one not the bottom. The bottom is dead yeast and other sediments. The middle is fresh yeast just deposited.......during a fermenting anyway. I wonder as well, if this is different with bottom or top fermenting yeasts. Does anyone take a liquid sample from a fermenting brew? Add a squirt to a starter? Top fermenting means living yeast in the liquid at the top, yes? If this works there would be no need to save the trub???
@markluxton3402 2 ай бұрын
Thank you; I think people are ignorant thinking their water is sterile. City or country water is shown as safe according to guidelines, by not having a large population of pathogens, or presence of very bad bugs. They pass water as safe having below "safe" levels of bacteria, BUT THERE S STILL BACTERIA IN THERE. I have heard brewers warn against using well water lol My well water is superior to most town/city water supplies, even ignoring all the chemicals used by towns and cities. How often have you heard of boil orders because despite the chemicals the water is not safe. IMO water should ALL be sterilized for brewing, but I am no expert....not yet lol
@jamesjones-gk2gp 3 ай бұрын
I use a PC
@jamesjones-gk2gp 3 ай бұрын
how do you get the app
@rdarshan256 5 ай бұрын
Sir please help me about what is strikewater and how is it prepair
@enduringstone 7 ай бұрын
i was just talkin yall up to the cashiers at everest beverages (formerly sherlock’s) in Kennesaw. wish i lived closer so i could stop in! if you’re ever in Ellijay come by cartecay brewing.
@GL4627 8 ай бұрын
Great video ... I'm just getting into water profiles and wonder what drives the salt additions? Is it the water volume, grain bill, or both? For my strike water, I can't measure exactly 1.3 qt. / pound of grain, so I am treating more that the required amount. Not sure the calculations are meant for that? How does a pro brewer treat this?
@michaelhauger8737 9 ай бұрын
Were do you get the flavoring?
@Turd_Eating_Dog 9 ай бұрын
All this time I thought it was magic.
@EatThisRib Жыл бұрын
How do I not know you guys? Please be healthy ish and not die young. If you take requests... I'm looking to build a distillery water/god water, beer, etc setup. I chef for fun :) God bless!
@charlespulley1830 Жыл бұрын
I watch this video often. Helps reinforce that I’m using my quick carb correctly, especially if it been a while since I used it. Thanks for you vidoes
@randomgirls8345 Жыл бұрын
Who else was thinking about the song 👇🏼
@joshr8666 Жыл бұрын
😂
@Faisal-ld7ni Жыл бұрын
Thanks it was a mystery to me 😅
@DC-Aust Жыл бұрын
Three, iambic beers.
@suseelmarahattha5894 Жыл бұрын
Ever heard about cocoroco?
@melaneemortensen3971 Жыл бұрын
Did you notice the roach.... Those buggers are everywhere no matter what you do.
@v.a.simpao9424 Жыл бұрын
🤣
@masterofsecrets Жыл бұрын
Oooooo I get it.. I ain't laughin... but I get it..
@USMARSHALL2011 Жыл бұрын
Cool
@USMARSHALL2011 Жыл бұрын
Cool
@USMARSHALL2011 2 жыл бұрын
Cool
@USMARSHALL2011 2 жыл бұрын
Cool
@skepticfucker280 2 жыл бұрын
Popeye ate spinach not broccoli. Lol
@Schoolhousebeer 2 жыл бұрын
That’s what the deep state wants you to think.
@Silveronpaws1 2 жыл бұрын
What 8n the f- my little sister was watching this crap broooo
@pintobeangaming1620 2 жыл бұрын
Welcome to the learning room ! Where I get drunk before we start
@USMARSHALL2011 2 жыл бұрын
Cool
@bradleypariah 2 жыл бұрын
According to most theories these days, there's actually no such thing as top-fermenting or bottom-fermenting yeast. The yeast are all the same; colder temperature simply causes all yeast to stay more toward the bottom. When you cool-ferment an ale yeast (like Kölsch), they'd stay on the bottom. When you warm-ferment a lager yeast (like Anchor Steam), they come to the top. Most lager yeasts simply taste cleaner when they ferment cool, and they tend to accentuate hearty grain notes, bitterness, and water profile. Most ale yeasts tend to taste fruitier when fermented warmer, thus amplify different hop character.
@Schoolhousebeer 2 жыл бұрын
They are many different strains of 2 main yeast species. Saccharomyces cerevisiae and Saccharomyces pastorianus are both yeasts belonging to the genus Saccharomyces. However, they are distinct species with some notable differences. Saccharomyces cerevisiae is a species of yeast that is commonly used in the production of bread, beer, and wine. It is also used in the production of biofuels and other industrial products. S. cerevisiae is a eukaryotic microorganism that is capable of fermenting sugars to produce ethanol and carbon dioxide. It is a hardy yeast that can tolerate a wide range of temperatures and pH levels. Saccharomyces pastorianus, on the other hand, is a species of yeast that is specifically adapted for use in the production of beer. It is also known as Saccharomyces carlsbergensis or Saccharomyces uvarum. S. pastorianus is a hybrid yeast that is created by crossing S. cerevisiae with another species of yeast called Saccharomyces bayanus. It is a relatively new species, having been first identified in the late 19th century. S. pastorianus is known for its ability to produce a high-quality, consistent beer with a clean, crisp flavor. In summary, S. cerevisiae is a versatile yeast that is widely used in the production of a variety of products, while S. pastorianus is specifically adapted for use in brewing beer.
@bradleypariah 2 жыл бұрын
@@Schoolhousebeer That's wonderful. It's still a myth that there's such a thing as "top fermenting" or "bottom fermenting" yeast. Yes, there's a difference between ale yeast and lager yeast, both in desirable fermentation temperature ranges, and in flavor, but the reason why either would float or sink has been proven to just be due to what temperature you ferment them at, not because of an inherent trait of either yeast. The warmer the fermentation temperature range, the more CO2 is produced, an abundance of which causes yeast to float higher in the tank. The colder your fermentation, the less CO2 is produced, and the more sluggish your yeast will act, causing them to sink to the bottom. This was proven several years ago. It's now accepted knowledge. Saying either "top fermenting" or "bottom fermenting" is now considered a misnomer. Do with that information what you will.