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Always nice to hear :) Thank you :)

It is time for a quick educational video that tackles the important topic of Oxidisation in beer. It is a point of fact that many homebrewers are oxidising their beers without realising it because they drink them before the full onset of staleness takes hold. Much better tasting beers can be...

Great, thank you. Yes, bottling is easy from a unitank. The best way is to use a beer gun, making sure you purge with co2.

It is time for another educational video and this one looks at pressure fermentation in easy guide form so that no matter what your background is you should come away from watching it with a good understanding of the topic. This video gives key advice as to how to apply this to your...

I just use the farm version. It is better in various ways compared to the isloates out there. For cider I ferment it at around 30 deg c , which seems the sweet spot for ciders with this yeast and it comes out tasting very much like a regular cider. For Kolsch I just use Kolsch yeast :)

I would go with Framgården for bitters. Much more to style.

Great. Well this kveik is great for lager style beers for a start. I will follow on with more videos looking at further types in the future.

I will cover this one in the future :)

Great to hear, thank you :)

It is time to start a new series of videos where I will recommend different types of kveik yeast. This first video is all about the kveik yeast I recommend the most - Voss Gjernes kveik. I go into its history, the farm version and a selection of common commercial isolate versions giving key...

It is time for a video that looks a home brewing on a budget. Very few of us are rich, so it was about time to address this issue around budget options. This guide is aimed at experienced and new homebrewers. This video does not go into detail about anything, it covers a lot of topics and areas...

I guess it depends on the recipe really. Ive had more pleasing results with K97 but sometimes you have to work it a little. US05 I would see as a compromise.

It is certainly worth experimenting, as always :)

I included this in the guide :) Fermentis k-97 is a reasonable choice.

Yes, that is darker. The usual explanation is that you suffered some caramelisation. Not a huge deal if it is not for competition and it still tastes on track :)

Anyone who is brewing who is not learning is only not learning more by choice! This topic is simply endless and nobody on earth knows it all. Great to hear that my videos are proving to be helpful, that is always great to hear.

See my text above to Hoppyland :) I think it covers your question also :)

Hi, Hop burn is a term used to describe a permanent negative effect that results for dry hopping too much or for too long or in some cases a combination of both. This can often be more of an actual flavour than an actual burn. Some hops are known to be more liable to do this than others but...

That sort of time period could lead to hop burn, hop it works out for you though!

Sadly it is a dying skill even in commercial breweries. I think it is important to keep it alive.