Double IPA Overnight SMASH!?

[@Leo99929]

The water math is so much easier in metric: 1L = 1kg. Imperial life is hard!

[@JamesChurchill3]

What do you mean? A gallon is 4 quarts which is half a ballan which is 7/16ths of a quartet. It takes 17 megajilets of energy to heat up 1 quartet of water by 1 Fahrenheit, i dont get whats so complicated about this?

[@Pingwinho]

* every math is so much easier in metric

[@Thewretchedwilly]

Doing head match is easier In imperial because breaking things up is easier. For Example 1 becomes 1/2 becomes 1/4 becomes 1/8 become 1/16. Metric is harder in this case. 1 becomes .5 becomes .25, becomes .0125, becomes 0.0625. Also, which one of these is easier to measure?

[@Pingwinho]

@@Thewretchedwilly god damn, you have to be incredibly dumb to post this. This has nothing to do with imperial/metric. It's decimal vs fractions.

[@Leo99929]

@@Thewretchedwilly Fractions still work in metric. You can have "half a degree C" or "quarter of a km". Fractions aren't imperial only. Use a set of imperial digital callipers and tell me what size drill bit you should use for your "0.453110236 inches" minor thread diameter... it's 29/64" used for a 1/4" BSP tap... But the callipers don't give you the fraction, you have to use a look up chart if you get the size you want to drill from measuring. This is why I use imperial when accuracy doesn't matter and we're just ball parking it, but metric when it matters. This is why NASA use metric... Technically the whole USA is using informal imperial conversions on top of their official metric system.

[@jackhandy7237]

Great video! BTW, did you know your pulley cable thingy there is upside down? You should be able to pull the rope down and have the grain basket go up.

[@owencampbell138]

Enjoyed the longer video! Looking forward to seeing what 2024 has in store! Hoping the new kegs will make it over to Europe!

[@Ferrybobbins]

Loved the longer form video and that it’s not just me who experiences “hiccups” on brewdays. Will keep an eye out if your new kegs make it to Blighty.

[@petercarparelli]

Seeing a longer CH video brings a certain joy to my heart that much else can't these days. Love the channel, love the videos, and most importantly, love to Emmett the Oracle.

[@RegicideBrewing]

Love this video and showing things that can go wrong, no matter how little they are. Its nice to see that you guys run into small hurdles as well from time to time! Love it

[@jjp2759]

Cleaner freezout 😂. Emmet, you are the best! Enjoyed the long form video, fellas!

[@TheBMurph43]

I’m so glad you mentioned about a pick up tube because I almost drilled a hole in the bottom of the kettle so I could reduce the waste.

[@kingquesoIV]

I feel a lot better about my brew day blunders after watching this video hahah

[@donmilleriii7399]

I so missed these long videos. You two have always been great on camera and Libby seems cool. Now I have to catch back up!

[@BuzzKillingtonism]

I bought the whirlpool arm and love it!❤️🍺 Can’t wait for the kegs to be delivered!

[@daibowen1]

Love the gallon water maths 😂 how about 1kg of water per litre of water 😊 great vid as always!

[@59apachestepside]

Great work guys. For sanitizing the keg/fermenter, I wouldn’t bother with using all of 5 gallons. I just mix up a gallon of starsan and then shake it in the keg for 30 seconds. Also, with how fancy you guys are getting with the fermenter/tri clamps/ accessories, switch up the oxygenation method to an inline stone system. Just after the chiller have a stone fed from a flow meter on the O2 tank. Only difference is you need to be ready to pitch or just pitch in the empty keg and pour the oxygenated wort on top of it. A shower of golden wort onto the waiting yeast of sorts.

[@christiann.7195]

Great video. I enjoy the long format better. Nice crew 🍻

[@johnsikking4891]

Love the video it captures the essence of brew day. I saw my process in almost every step. Bravo!

[@tannerabney293]

Loved the video!! Really diggin the 10 gallon 240v system I just got! Looking forward to many brew days with it!

[@owenorton]

Cracking vid guys. Loved the long form👌🤌👍

[@thedirtyridge]

When do they ship? Super stoked about getting these kegs!

[@ClawhammerSupply]

Soon! We'll be sending out an update email the end of this week or next.

[@dirkhelmstaedt2072]

My new favourite channel...informative, and damn funny! Not sure it is supposed to be that funny, but it is!

[@chilecayenne]

Inspiring....gotta BREW this weekend. And...with this recent weather, I think that ensures that my ground water will be COLD...and quick chilling!!! :) Heck with it this cold out (I live in New Orleans)...I might even try a lager now that I can keep temps down for lager fermenting without running AC full blast night and day!! CC

[@garethpritchard7012]

Great video guys. No gimmickie beers, no silly editing or effects. Just two guys brewing a beer and talking shit 👍

[@MachuPichuu]

Its funny that you use the full 5 gallon of starsan. I always just make it in 1L batches and spray it into the keg/fermenter and swirl it. Seems like such a waste otherwise.

[@bloodynoobtubename]

Emmet is my spirit animal.

[@Hannes_Lind]

I keep my 500w element on during the night to so the mash never gets low enough for a lacto strain to stick.

[@Jango1989]

Great video as always!

[@rafiro86]

hi guys, if u are open to personal advice: try to half squeeze buddy then add water then squeeze buddy again. u can also use a second whirpool connector to take worth by low middle part of that excellent piece of engineering, while whirpool helps a lot expecially with high beers to take less cooked residue and more juice. transfering it by low middle is a big big improvement, you solved it.

[@Pingwinho]

Buddy?

[@ClawhammerSupply]

Thank you. We will follow this advice to a T.

[@BrewabitRick]

Great Vid as always that’s a BIG hitter I’m a lightweight and would probably be wobbly on 2 🤪looks fantastic though. Nice work guys cheers 👍🍻

[@B33Ra8it]

Love the high grain bills. Above 18lb’s is very interesting to see/do!

[@OriginalFallofMind]

I always use a sanitized mesh bag as im going from brew pot to fermenter. Rack to keg and turns out very clear. Hazys are still hazy. Last glass is good. When the keg lets you know its gone then ill get 3oz of cloud.

[@TheApartmentBrewer]

Nice - love the long form content! I wonder what the mash pH was with the lacto, might have dropped it down a bit to give you a higher efficiency?

[@ClawhammerSupply]

True. Good thought.

[@drmdcaud]

Hopefully, this comment will make things easier for you or some fellow homebrewers. You only have to use like a gallon or less of Starsan solution to sanitize your fermenter and equipment. The solution just needs to contact the surface. 5 gallons of Starsan solution is overkill. Also, if you use distilled or RO water to make your solution it'll remain effective for a long time. Also, Rakau = "Rocko"

[@sams.4197]

Does everyone else dump 5 gallons of fresh sanitizer after making it in their kegs? I always make a small batch, splash a bit in my keg and shake it around to coat all the surfaces. I pull the ports and dip tube and just spray those down. I'll even save the sanitizer after using it. Never had an infection either. Different strokes I guess.

[@jesusramirez4404]

In what way did leaving it over night affect/impact the batch? Were you able to maintain temp? If not, by how much did it drop? I want to try to do that with my propane system.

[@EnglishLevy]

Run your cord through an additional pulley attached to the loop in your ceiling so you can pull down and not have to stand on the table

[@marco3663]

Was just about to say the same thing 👌

[@joe.skiles]

Great video, boys! Cheers

[@Tomtiburon]

Great Video! I also don't like double ipa's😂😂😂 Video lenght is perfekt❤ i would like to see ddh hazy ipa if it's possible? Greetz from south germany😊

[@IMakeBeer]

Yes new pick up tube. I’ll get it and the angled sprayer.

[@dopstjom701]

Great vid. Thought a carbed beer would affect the gravity reading at the end?

[@ClawhammerSupply]

We de-gassed it

[@Indica_Clark]

4:13 Do I need to worry about extracting any tannins or can I really wring them out?

[@FrankGenoBruno]

Question about your use of spunding valve. When you started fermentation you left it open. When did you “close” and what PSI did u set it to? Thanks

[@ClawhammerSupply]

We actually ended up setting it to 15psi before fermentation kicked off

[@africaoverlandadventures]

I always find myself looking at your beer board hoping that each beer gets its own brew vid

[@guyzlatkovsky7976]

Great but why you put full keg of sanitizer ? Isn't it enough 1 liter or even less and shake it well ? Waste of starsan .

[@EricVandenAkker]

Cleaner Freezeout had me laughing. What temp did you mash at?

[@bruceedwards3366]

When you pumped the wort into the keg it got all the oxygen the brew needed.

[@macleanfraser1186]

Love the vid. Emmets breathing is pretty pretty pretty loud…!😅

[@DanielLucas-ly5ig]

Allen wrench or socket through the top.

[@dpromny]

You know you could just use metric. 19 litres of water = 19 kilograms.

[@sunder1983]

Remember back in the day when squeezing the grain was a mortal sin?

[@BA-wd1oo]

Why mash overnight? Isn't the normal hour or so sufficient?

[@sismikkk]

I was told never to press the mash because tannins could get into your beer, is it ok or not to do it ?

[@ClawhammerSupply]

Yes, turns out that was a myth.

[@marksimm-smith2237]

I had this happen once while making an English IPA, the sourness was just detectable but made the best IPA I've ever done. I've never managed to repeat it, either no sourness or the last time and FINAL attempt was a butyric bomb, makes me feel sick just thinking about it...

[@TheBrewQ]

man, that is a boozy one! compound pulley will change your life by the way. I enjoyed this video. Cheers!

[@kingherotv]

I miss the old edit, no music? Love the channel though

[@acolbourne17]

what was the reason for not putting the volume markers on your kegs?

[@ClawhammerSupply]

We may in the future.

[@SteveD826]

Anyone else catch that the wort flow on the chiller was backwards? It would work much faster (though with just about the same final temperature) if correctly positioned. Wort in should be at the same end as water out, wort out goes with water in. Counterflow, the flows run counter to each other.

[@ClawhammerSupply]

Whatchutalkinbout? We have it hooked up exactly how you’re suggesting

[@SteveD826]

I’m like 99.9% sure the flows are running parallel in the video. Kyle says “cold water, hot wort” at 14:10, which is opposite how it should be, then Emmet puts the pump out (hot wort) down by cold water enters the chiller. Cold water in should be at the same end as cold wort out. Emmet also gives a full arrangement description starting at 15:17, showing flows running parallel.

[@CoreyFeldman]

@@ClawhammerSupply Nah, look at 15:22, you've got the hot wart going through the pump and into the chiller on the same side as the cold water in.

[@JohnnyWaterRanger]

Why didn't you use the hop spider? Did I miss something important?

[@ClawhammerSupply]

Whirlpool armed it. We did so to improve hop utilization. However, we'd recommend a counterflow chiller, as we almost jammed up the plate chiller entirely.

[@jayp976]

Martin keen, on Brulosify did a test where the counterflow was better than the plate chiller with one pass

[@wueroderancho2218]

Where can i see the recipe? And the water chemistry?

[@cheyneharvey5566]

Hate to break it to you but 41.7lb isn't 41lb 7oz... 😬😬😬 So close on the most precise batch of starsan ever!!

[@ClawhammerSupply]

Welp, gonna have to dump that keg of beer now. Everything is ruined.

[@OriginalFallofMind]

​@@ClawhammerSupply😅

[@sterlingb7075]

Why not use hop basket for the whirlpool?

[@ClawhammerSupply]

An attempt to improve hop utilization, which it did. Though, we'd recommend a counterflow chiller, as we almost jammed up the plate chiller entirely.

[@tuamstuamstuamstuams]

Was the wort even oxygenated seeing as how there was a floating dip tube? lol

[@ClawhammerSupply]

We have a floating and a regular. Used the regular for the o2

[@Duci1989]

What's that "squeezing the juice" fragment?

[@ClawhammerSupply]

Pauly Shore, circa 1990s

[@Duci1989]

@@ClawhammerSupply thanks!

[@drebourbon7616]

Why wouldn't you just leave the element on all night?

[@ClawhammerSupply]

Could have and maybe should have. Next time I might. Though, this is the first time it ever happened. Also, it had zero impact on the beer.

[@drebourbon7616]

@@ClawhammerSupply great video btw

[@Duci1989]

LOL at your freedom units water maths. In the rest of the world 1 liter = 1kg. So a batch of 20 liters = 20kg.

[@Teh509]

O ring...

[@le_jeremyleblond]

07:37 Emmet says latté

[@HopsANDgnarly]

Ross 😢

[@SCROWMD]

Awesome video guys! YES, hahaha on the pulley( upside down). I guess the Lacto would at worst sour the beer? I have a similar grain pile outside, I guess it has grown about 3 feet high over the years, maybe 15 feet wide. No weeds??? Thought the deer would eat it but FK THOSE GUYS. I use to skim and throw that protein break away (DUH).now I stir it in. Stale hops are the best, gives your brew that certain " je ne sais quoi".

[@ClawhammerSupply]

We use the pulley upside down on purpose because it has a lock which is hard to reach when it's at the ceiling.

[@humanonearth1]

Your lid let air and thus microbes in imo.

[@ScottButler-q1h]

Marriage counseling? Happy Hubby....if she don't get chubby!!!

[@jackturner9776]

Where’s Ross been?

[@sterlingb7075]

Pretty sure he moved to Colorado