Brewing the Same Beer on $1000 vs $1,000,000 Systems

Hello sir ...can this business open in nepal

❤❤

Would be cool if you actually did the same steps and schedual whouldn't that make it the same beer? this was not 'the same beer'

That was cool. Great video. So the main difference in end taste was all to do with the fermentation?

What a fun experiment.

What temp was the Dissolver Whirlpool

And using a glass hop cup scares me every time. One slip... And Doom!

Cheers🍻

Simply AWESOME video. Love to see you guys collaborate with the pro’s. Speaking of which, where has Thee Legend Ross been lately???

Hey there,
I got a new idea for a video that you could make:

Try to create a beer with chatGPT and brew it :)

Dissolvr had less sediment, allowing it to have better clarity in the finished product. This was a fun video to watch, I enjoyed it a lot!

When are you seppos going to metric!? One vs 4.2 of something!

Hope to see more like this, homebrew vs probrew. I'd also like to see a double batch in the 20gal system split half pressure fermented and the other half fermented in the good old bucket to compare.

You changed too many things at fermentation time. So it's an apples and oranges comparison

Never knew about the acid during the boil idea. Going to look into that a bit! Awesome video!

Great collaboration all, really enjoyed the video.
What was the effect of dropping the pH down after boil? Notice better aroma or not?

I think that pressure fermentation does give a different flavor to traditional cold fermentation. The esters are about the same, but I do smell a difference in the amount of hydrogen sulfide in solution. Using a traditional air lock gets rid of the sulfur smell better.

This is awesome!! Amazing collab with Dissolvr. Chill vibes all around and they fit in well with you guys. Man, I miss Asheville beer!

Awesome. Love Dssolvr

You guys are the definition of LEGIT!

Very nice.
Glad i found this channel

This was a great concept!

I love doing tweaking a recipe, and comparing the results. I often do a "basic bitch" ale, and I'll switch it up, same grain bill, different yeast, open fermentation vs closed, adding sugars, and so on. Luckily I work in a shop and I have a ton of guinea pigs.

🙌👁🙌 Canned and ready! It's a seriously crushable beer!

Great video. I also recently brewed a beer and didn't get a tight seal on my fermenter, which made the beer taste slightly fruity and sour. I'd love to see you guys try to make the same beer again but with a good seal and try this comparison again!

Great video! Would really love to hear your thoughts on what the impact of dropping the boil pH to 4.9 had on the final beer.

What's the pH suggested for the boil that you guys used?

"We just need to get hot wort on the floor now." Man, truer words were never spoken, it's a universal identifier for homebrewers.

I really missed these type of videos from Clawhammer.

Yo! thats a braj shirt i spy!

Epic

I fkn love dssolvr

Damn! Love it!!! Great video boys, cheers 🍻

March 1st North Carolina!?!? Hell yea if only I wasn't stuck here in the UK :(

Nice homebrew for life shirt!!

I recently experienced that grain mill finesse myself 😂.

This is awesome. Clawhammer 4 Life!

Great vid would not expect anything less from you guys! Now only if I was closer to you for a chance to try that beer.

Yes add an unconventional amount of hops in a whirlpool addition. You should make it hazy too if possible. sounds like a great pilsner

💯

Awesome video! Curious to hear if the lower ph helped with the hop aroma? I’ve noticed you mention this a couple times on the channel now and I thought I could share a couple things I do that might help you get more aroma.

I suspect the issue is coming from your hop spider. I also started using a hop spider when I made the switch to fermenting in kegs(can’t wait for your gen 2!) and I think I’ve developed a couple techniques which, anecdotally at least, help me get more hop aroma.

1: Stir your wort with the hop spider. Hop oils and aromatic compounds should definitely be small enough to squeeze through the mesh, however the mesh restricts the flow, so I’ve found stirring the wort with the hop spider regularly throughout the boil and whirlpool has helped release more of whatever volatile compounds and oils are being restricted by the hop spider.

2: Thoroughly drain the hop spider BEFORE knocking out. If you try removing the hop spider while the kettle is full, you’ll notice a lot of trapped liquid. This liquid tends to be the last to drain out, and I suspect a lot of the most hop saturated liquid is staying in the fermenter as dead space losses. Personally, I allow my spider to completely drain and then I shake out every last ounce that I can, before transferring to my fermenter. Not only will this help to evenly incorporate what’s coming out of the hop spider into the rest of the wort, it’ll have the added benefit of giving you a more accurate kettle volume.

As I said, my experience here is anecdotal so I’d love to hear feedback from others if this works for you too!

Was rad to see this! FUCK YEE

Cool collab!

Awesome video! First time I see a professional system competing with a home brew one 🤩
Quick question : you lower the ph from 5.9 to 5.4 before boil to extract better hops aroma ? I thought adjusting at mash was enough :)

Love this! Super cool to get a little bts at a craft brewery. Also, love hearing your system advertised on the Brulosophy podcast

the editing on this one is on point. Shoutout to the editor!

Hammer time!

Hell yea this is so sick!!!

Nice video!

HELL YEAH! It was a blast working with you guys!!! Just let us know when you are ready for the rematch!

silcone gaskets are crap! defo go with black hdpe 👍👊

The 1860s called, they want their beard back!
Great video guys- you are the best! 🍺🍺🍺