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Love your videos thank you very much ! I'm working on a witbier recipe and it will be strongly inspired from yours. I'll add the orange zest at 5 min boil, but I was wondering if I should keep it in the fermenter or remove it before the transfer. Any opinion on that ? Thank you !

You should do another grain to glass for a modern west coast IPA. There's some killer IPA's out here with no crystal malts, lot's of pilsner malts, tons of hop flavor and aroma. Don't sleep on them.

I’m in a dilemma, I’m trying to figure out if I should go with this or the cannular . I’ve heard a lot of people not likening the manual cannular though . Any input is appreciated.

_Dunkelweizen_ is my absolute favorite style of beer!! It's so true, I don't know a single american craft brewery that makes them. Thank god we have many German imports nowdays💪

Are you leaving the bottom port of your conical open during fermentation? The bottom port thru the 90° elbow is open during fermentation? Wouldn’t the wort/yeast in the 90° elbow be at room temperature? Everything below the bottom port doesn’t have cooling. Just curious if this would affect anything. Thanks

nectaron hops are bogus. Ive had a few consisting of said hops and they just dont fit the bill for me.

What’s a blonde vs just a pale ale? Is it slightly more malty? Oh I see it’s slightly less as you mentioned but not like a Belgian.

Question: With the White Wheat, did you have it crushed or was it flaked White Wheat? Love your channel! Looking forward to watching more of your videos! Brewing on a New Clawhammer system, was an old timer 3 vessel system all grain brewer, and now...I am back in the game using that BIB system!

Did a mango kettle sour a few years back, ph dropped down fast to 3.0 😮.. undrinkable, felt like it stripped the enamel off my teeth and it really put me off sours. Maybe its time to try again.

I’ve been stubbornly brewing on a tiered cooler and propane setup for too long now. I have finally caved to the idea of BIAB for its simplicity. I think I’m going to go with the 20 gal clawhammer. Biggest selling points for me are modularity and the fact that it is used by so many brewtubers that I watch. Should make it easy to duplicate recipes and also learn some valuable tips.

Hey just watched this one, and I have a question for you. I've noticed in your videos, you're always drinking on your porch...nice view BTW. Do you find your beers ever get lightstruck? Do you have a way to avoid that that's in your brewing process? I can't drink my beers outside without this fear.

What about temperature control? Some beers require 53-59 degrees to ferment? Do you need to place this Pinter in a temperature controlled area?

Omfg!!! That beer is sensational!! The cream!! Brilliant!!!

that was a great intro.

I think it would benefit froma lower carbonation.

love your work man

How much would that mug cost me where your at and over where they originally make it ?

Haha I am from Munich and it looks great. The title is great too

I bought my pinter because its a compact, all in one solution great for their "press kits", malt extracts, and all grain. Just need to do a little math to portion your recipes to 5L.

I had already planned to brew this recipe this weekend and then I found your video. i love your reaction to the tasting at the end. I am so excited and I hope that I can do the recipe justice

Some people tell me it’s pronounced more like “quake”

Most of the time, the head retention depends on the temperature of the glass into which it is being poured. Why not do a test? Pull 3 beers, one in a glass out of the freezer, one that you have warmed up and a glass kept at room temperature. then you will see the difference

So my pregnant wife can't handle the smell so I'm happy to sacrifice for a few months to at least have some "home" brew.

is cask ale unpasteurized??? not necessarily?

Hugs from Brazil!

Thank you for this video! I just bought one and am excited to start brewing!

You must be a bachelor because no spouse would allow a take over of a kitchen like that.

For one summer I lived in Hounslow near a Fullers’ pub. My bus stop was just in front of it. ESB on cask was my favorite. These seem like simple ales, but they are not easy to home brew well. Make sure you use English ingredients to ensure success.

my issue is clarity with my Kviek pale... I think cones rather than pellets is the way to go to get it clearer - what do you think? nice vid, thanks :)

Great Vid ...Going to give this one a try as I have used Nova before and loved the results

Hey Steve. Another gem thanks for the video! I really want to start brewing more lagers but I don’t have a glycol chiller for the fermentation process. I’m your opinion what’s the best alternative?

So no dry hopping during the "biotransformation" stage? I thought that was one of the points of using yeasts like 1318 etc?

You want to spin these fermenters when moving, like how people move welding gas bottles.

Hell yeah that sounded like an amazing twist on a pilsner! Enjoy some time off and excited to see what you brew up next!

Excellent video as always. Thanks

Do yo brew it again in the future? With some tweaks? Less mineraly? Maybe 5%abv.? Strata and huell melon hops would be great😍✌️

For a more authentic English flavor use Invert Sugar #3 instead of treacle or molasses...or any of the other sugars mentioned. Also when adding thick, syrupy sugars like this start by pulling some hot wort in a sauce pan and mix the syrup in that... then add it back to the BK.

I know this video is 3 years old now but it's great and one to save for useful information. My Input for anyone brewing in the UK: 1) Very cheap RO water is available at spotless water, initially set up for window cleaners but so useful for brewing! 2) be careful with the brewfather water calculator. I made the mistake of clicking "auto" and not really checking the values, but it recommended lots of additions and still never reached the target profile 😂 Have fun brewing all

I have to ask, what happened to your first batch? Did you pour it down the drain or did you let the beer age & mature?

High stoke level

Question: Many top brewers are recommending shorter dry hop durations. If you made this again, would you still do the second dry hop for 6 days, or would you shorten it?

Do you still have problems with it holding pressure? I'm considering buying one to use as both a fermenter and as a keg to serve out of, but with so many reviewers having issues with it keeping pressure I'm a bit wary in making the investment.

Giddam, so dramatically disappeared she at 04:15... betcha it's all about those strange "ungrained serials" ;)

Did I miss it or... No Sparge?

Steve, I think (Ok I know) I missed something here. What Beligian pilsner are you aiming for? A Jupilar clone? I have not had a beer like you are describing. P.S. I think I got sunburn from just watching the video. Nothing about you. I just have very fair skin.

Curious how you cooled from your pitch temp down to 50F…did you get any suckback through the airlock?

Intresting recipe, will be making it this weekend! No sparge needed?

Probably someone mentioned it already. For the candi sugars, you could take some amount of wort out and dissolve it apart from kwttle, then simply pour back in that solution. Less chances for scorching ;)

I'm really impressed by your dad's German. I'm just planning my first NZ pilsner. Thanks for the video