My First All Grain Brew (14/x) - Explaining My Fermentation and Dry Hopping Methods

[MrStrangebrewer]

if i saw you. i would pee on you

[Roblodocus]

Never before has one person said so much about something he knows so little about.

[faroutadventures]

Are you gay?

[ACTeslaMachineDC]

spinning a carboy like that?...oy vey!

[MrMidget1982]

dude im pretty sure you just fucking introduced a shitload or oxygen back into your wort with that "gentle" rousing

[andre25121968]

@MrMidget1982

nope! after fermenting with the airlock on, the carboy will be filled with co2 being heavier then o2 it will have that forced out, the rest should be used up by the yeast

[JOMalone3113]

What is wrong with young, hot, dark skinned girls being NAKED? That was your most convincing argument for going the the DR.

[JOMalone3113]

15 minutes is your flavor hops....for aroma you have to put them in at 1 min or flame out and you can dry hop as well for aroma.

[JOMalone3113]

@JOMalone3113 Are there really people telling you that a diacytl rest is wrong? It isnt absolutely necessary, but It is very important if you want a very clean beer.  I think the Blonde you are doing should benefit from a D-rest.

Be careful re-pitching that yeast. It is very easy to ruin a whole batch by re-pitching, bc u cannot be sure that you dont have an infection in that yeast. i would be careful and just avoid reusing it until you are sure of your process and sanitation.

[herojh]

-I like that you're trying other methods and explaining why. I think a lot of brewers find their one way and take it as gospel. It's good that you are showing different ways to start some conversation going. (as long as it's productive conversation and not 'you can't do that!!!')

- And we should all remember that we're watching you go on the endless journey of brewing. Later on, you might change your mind on things and explain why, which is great.

[AGoalStopper007]

Two things. 1: You act like there is a right way and a wrong way to brewing. And it seems like you want to be right. But you should remember there is no wrong or right really to AG. Experimentation is a great way to figure things out. And 2: I understand when starting out you want to follow an expert, but you shouldnt do things just because so and so said to. I rather see you experiment and try different things because you want to see how it turns out, and not follow someone exactly.

[preferhomebrew]

What is up with the lack of people there at the bar? Oh, I bet you probably shot this video right after your all grain brewing lecture and your rants of how Craigtube is making shitty beer from a tin can. I bet those poor bastards couldn't run out of that place fast enough when they became tortured with your pompous dialogue along with your very disturbing and repetitive loud laughter!

[ACTeslaMachineDC]

@preferhomebrew hehehe...funny stuff...

[preferhomebrew]

Was that waitress serving you a  pint glass of Star San at the hotel bar?

[emiliano17ar]

what u shake a carboy??

[tomroeder]

This was a good video. I learned something new here. When I get my little fermentation chiller thingy made, I will definetly employ the diacetyl rest in my brews.  Very nice. By the looks of your carboy (I have the same one) it looks like you have about 4 gallons in there. Didn't you say you have two? Have you calibrated them to see where what volume is on them?

[CanoeCityBrewing]

@tomroeder Are you noticing diacetyl ? In my opinion and experience, there is no reason to do a diacetyl rest for ales that were fermented in the correct temperature range and with the correct pitch rate for the yeast(Belgians and Scottish ales excepted). Proper aeration helps too. Highly flocculent yeast have a tendency to leave more diacetyl in the beer. IMO if you are noticing diacetyl in your ales look for cause first before treating the symptom. Though my lagers benefit from a rest.

[tomroeder]

@CanoeCityBrewing It's not that I notice the flavor, but I did look into it, and it is one more step, an easy one at that, that you can do to potentially improve quality. Kind of one of those things, can't hurt, might help.

[BobbyFromNJ]

@CanoeCityBrewing

I've had diacytel issues on ales where I desired a lower ester profile and used the lower end of the ideal range for the primary. There is no harm in extending the vitality of the yeast towards the end with a little temp boost.

[CanoeCityBrewing]

@BobbyFromNJ @tomroeder Absolutely, you both are correct there is no harm. Over the years I've become very simplistic in my approach to brewing and have it down so that fermentation is complete in 3 days and found just leaving it sit 3 or 4 more days most ale yeasts clean up after themselves very well. Especially "that Nottingham".(sorry couldn't resist). Sure, if you have a temp controlled chamber go for it. I don't brew many lagers so I never found the need to build one.

[CanoeCityBrewing]

Believe me I am not saying my way is the only way or the best way, it's my way and I like it. It works for me. :)

Cheers.

[jturie]

It took a day and a half to start vigourous fermenting? Did you pitch a starter or did you go with the dry yeast? Were you at the lower temp range for the yeast?

BTW a LOT of people don't secondary. Since you have kegs, I would dry hop in the keg using a nylon hop bag weighted down by a couple of stainless steel washers or nuts. I'm going to try that for the first time on the IPA I just brewed, because I never get hop aroma either.

Just had to fill up that 11 minutes again, huh? :)

[nige4958]

This is where it all comes together folks. Brewing ideas and topics that can be discussed, argued, with points to be made. This is where we separate artisans from concoctors. Nothing wrong with being a concoctor, just don't pretend you're actually brewing beer. I think that's where the trouble originally started.

[tomroeder]

@nige4958 .......good point....never heard you articulate it like that before...

[ligon29]

@nige4958 " Nothing wrong with being a concoctor, just don't pretend you're actually brewing beer." ---well put.

@ TSA nice vid

[Intoxilyzer5000]

Did you rack each other off ? or was it back to back ?..... lol Fool !

[dedndcrusr]

@Intoxilyzer5000 What, you never racked off into your fermenter before?

[Intoxilyzer5000]

@dedndcrusr Once, in college, but then was kicked out of the store :)

[Intoxilyzer5000]

When you say "WE" racked off who are you referring too? Do I harbour a guess? .....

[Intoxilyzer5000]

7:21 lol ...............

[nige4958]

@Intoxicator125.. Why don't you brew?? You must still be in the concocting phase, or are you pissed off that your political hostage is is out gunning you on the engagement circuit?

[Intoxilyzer5000]

@nige4958 ...NO experience Man !... I see comments time and time again by people here stating "they take TSA's word with skepticism" Fine so they go and do the research themselves, and low and behold they come to find he has NOT done his. So I ask you this, how long do we have to put up with a teacher of "The Arts" when in reality he's a janitor and as he's sweeping up he hears the real teachers intermittently and interrupts this on as HIS lessons?

[Intoxilyzer5000]

@Intoxilyzer5000 We are not here to subject my "credentials" to scrutiny, I'm not the teacher here TSA is, I consider myself a two year amateur brewer (at best), but if your going to put an instructional video on You Tube don't you think they should know what they are saying? not just grabbing choice words and catch phrases and mumbling through the particulars ?

[nige4958]

@Intoxilyzer5000 ..He's got experience! He just brewed an all grain beer for fuck sake!! What in the hell has the concoction community done lately, besides discuss future concoctions??? He's chronicling his art endeavor as it goes. He's out on a limb, while the concoctors are business as usual.

[Intoxilyzer5000]

@nige4958 It's not going to taste good if he keeps racking off in it !

[Kuwarri]

"So if you have a bunch of beers under your belt and you don't do a diacetyl rest that's fine.But you cant say it's the wrong thing to do or it's not beneficial. Then why do these people do it? Why does Stone Brewery do it? Why does Russian River do it?"

On the same hand.... YOU cant say that it's the RIGHT thing to do.

For every brewery out there that Does a diacetyl rest, there are just as many well know breweries that don't do it.

So what makes you right and the other half wrong?

[herojh]

I haven't seen anyone mention it, but Mike "Tasty" McDole also won the Sam Adams Longshot competition, with a great Double IPA.

[JOMalone3113]

@herojh yes he did, and his Janets Brown Ale (and imperial brown ale) is awesome as well!

[Kuwarri]

"Like to me Craig has 100's of beers under his belt. But that doesn't mean he knows about brewing"

And you sir, don't even have your first all grain brew under your belt and you do know about brewing?

90% of your information is just rehashed info from the Brew Strong Podcast.