SigurdurGudbrands's channel

Oh my .. you're worrying a LOT over the smallest things that matter the least in this video.

Next session, please don't worry so much about some "10 minutes after mash-in" to get to some temperature.

As for conversion, you don't have to worry about that (unless you're using grains of unknown qual...

HAAAHAHAHA .. þú hljómaðir eins og Strympa þarna @1:14

Það væri gott að sjá teikningu ef þú átt hana. Ég get aðstoðað þig ef þú ert ekki búinn að leysa þetta nú þegar.

@jamesdizzle420 Or reduce the amount of amphetamines in it

I like the idea, but unfortunately I'm stuck in Iceland (like eyvindur, one of my brewing friends) which means that these types of pressure cookers need to be imported. This means a lot of money, and easily double the price of what you get in the US. Did you find your pressure cooker in a reasona...

+1 for vlog

Higher temperature should result in more esters (banana), lower temperature should result in more phenolics (clove).

Using the fermentation schedule that Harold Gudbrandsson recommends, then you will get a really nice balance using the WY 3068 yeast.

This method is as follows: Pitch at 13°C and f...

Hey Bobby.

Nice video.

FIY, @12:51 ish, the audio cuts out

To speed things up (AG):

1. Prepare everything beforehand, so all you have to do is heat up the water when you get home.

2. Do BIAB (I do...), it shaves probably around 2 hours for me.

3. Clean everything you've used while you're waiting for the next step to finish (like last hop addition or what...