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Pulley system? Really? It looks like you probably have 7 or 8 lbs of grain there.

👍

Too much talking, not enough drinking.

I find the Morgan’s tin leaves an artificial sweetener aftertaste (which I don’t really like). Shame.

A soo nice man ;)

How has it hold up? I've seen many complaints on its website that it's junk.

You should try the new 2022 Trilogy of fear range... 💯

no rinse sanitizer?

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Cachaça is fantastic. Base spirit of a caipirinha or a mojito. We'll have to give the beer a try.

grab a small squeezy tube of fresh ginger from the supermarket and add that to the kit. Fresh chillies (4)sitting in the wort whilst it ferments also work a treat.

Hi mate where do you get receipes from pls?

Hi mate I have just bought a bm 50 where can I get some receips please?

Keep up the home brew mate

Cheers my friend, been awhile…a nice relaxing evening it looks to be for you!

Man, hearing how busy you are is something I relate to! I'd love to chat with you; can I snag your email? Cheers! - Nick

Kumquat may.

Love it! Is it too much to ask where the recipe for this would be? Keep up the great brewing

Hey I was wondering do you still make beer with the brewie beer machine?

Just wondering I am gonna buy two mini kegs one to store in the fridge and one to store in a closet. How do I do this so my home brew doesn't go off? Do I need a tap for both? Do I need to add co2 to the one I am storing in the closet?

Hi，your brewie still works all right?

Is that a New Orleans Pelican hat?

Great advice, thanks!

Wheres your favourite fishing spot?

Richie Sambora as the no.1 back up singer 😁

Love 'Wayne's world' Reference.....

Slava Ukraine!

I bet they are good.

I would purge the keg and tubing before racking the beer .

I was there on the weekend they have some good stuff

excuse me , that machine also washes the grain , the step called recirculated

Great brew day. Lovin' your improvised pully system. Knowing my luck I would be brewing outside with a brolly. Subbed.

That is a super hands free brew day.

I’d suggest the Townsends Ginger Beer recipe (look it up on RUclips). It’s a super easy recipe, with all natural ingredients. I’ve modernized it a bit, using an airlock and fermenting it for about a week. I am on my third batch of it now, brewing in 1-gallon batches. It costs me roughly $8 per gallon.

Nice video! What kind of hop container are you using? Is it a Mangrove Jack's. And did you remove it to create your whirlpool?

How do you know how much hops to add and when?

Cannot believe how candid Scotty is. This bloke is an Aussie pioneer in making high end beers. Listen to the advice 😊

It's now September. How are those "couple of weeks" of working from home going? 😫 Happy Brewing!

When I screw in the 16 gram cylinders, a lot of gas escapes (even if I screw it in quickly) and the gas is almost spent.

Nice beer. Cheers!

It also has citra , simcoe and mosaic

Not a bad beer at all! Had it on tap last time it was out and thoroughly enjoyed it

Fill sanitized keg with beer, attach gas, purge a few times to ensure air is out of keg. 14psi and let sit for a week cold in the fridge. If you can wait 30psi and shaking every hour for 24hrs then pour to check carbonation.

Wow you are soo handsome ❤️

Experimental distillers beer. It's chemically and enzymatically impossible to make ale and lager by soaking malt in hot water for an hour. To make ale and lager with the single temperature infusion method, the malt would need to contain magical properties. A distiller uses 66C rest temperature because the temperature produces mainly glucose which is responsible for primary fermentation and ABV. The temperature produces less, sweet tasting, nonfermenting sugar. The higher the glucose content the higher the ABV. The high temperature rest used in distillation rapidly denatures enzymes needed to make ale because they get in the way of a distiller. A distiller purposely denatures enzymes, a home brew does it unknowingly. The enzyme, Beta, adds a week to two weeks onto the process. Beta deals with glucose, Alpha deals with starch. Beta is responsible for conversion and producing complex sugar. The temperature at which conversion takes place is left out of home brew recipes and without the sugar that Beta turns glucose into, ale cannot be produced. When conversion occurs, secondary fermentation takes place. The richest starch in malt is not used in grain distillation, as well, because it isn't needed. The rest temperature is too low to cause the starch to burst. Amylo-pectin is complex, heat resistant starch. The starch remains intact and is thrown out with the spent mash after a home brewer makes beer. The starch contains the types of sugar responsible for body and mouthfeel in beer which a distiller cares less about. A distiller sells the starch and malto-dextrin is made from it. The finest home made ale and pils are produced from dextrinous extract, not glucose laden extract. To make home made ale and lager a different brewing method and malt are needed. If the Beta percentage isn't printed on a bag of hops something is wrong. The Beta number is as important as the Alpha number. The closer the numbers are the more balanced and finer the hop.

Well done

Cooling hose goes on the bottom, increases cooling efficiency by 50%. Thanks for the upload.

No sanetising is needed pre boil mate, save you starsan for later

You are absolutely correct mate, there are so many Lagers, Pale Ales, IPA's, NEIPA's, Stouts and the list goes on, the variations are endless and thank heavens for the wingers (wankers) they don't all taste the same. Enjoy them for what they are, well done, Cheers:)

Maybe the brewers could give a little more info about the beers as they release them?