These Brew Dudes dive into a range of brewing-related questions and topics posed by their viewers. As they share their expertise and perspectives, we gain valuable insights into various aspects of homebrewing and the beer-making process. Let’s take a closer look at the key questions and their answers from the video.

You Have Questions – We Have Answers

We broke up all of the topics into sections below and summarized our answers.

How do you carbonate beer in the uKeg?

To carbonate beer in a UKeg, you will need to use CO2 cartridges inserted into the UKeg’s shaft. The CO2 releases from the cartridge, and a dial controls the gas flow. This closed system ensures that the CO2 dissolves into the beer. Carbonation typically takes around two days, temperature-dependent.

What is a hop stand?

A hop stand is a post-boil hop addition that extracts aroma and flavor compounds from hops. It can be defined as letting hops sit under certain conditions, such as flameout, a specific temperature for a set time, or whirlpooling. Hop stands can be used to create a variety of flavors in beer, from fruity to earthy to resinous.

What finishes cleaner – US-05 or NovaLager?

The NovaLager strain is known for its extreme cleanliness, while the Chico strain (US-05) is a clean ale yeast that is still capable of imparting some esters. When used in a lager fermentation, the NovaLager strain will leave no yeast flavors behind, allowing the beer to shine through.

Do you need to do a diacetyl rest in a lager fermentation?

A diacetyl rest is a step in the lager fermentation process where the temperature is raised to a specific point to allow the yeast to convert diacetyl, a compound with buttery or butterscotch flavors, into other compounds. This step is important for ensuring that the beer has a clean flavor.

Would you cook with low-quality beer rather than dumping it?

We debate about whether or not it is possible to cook with low-quality beer. Some people believe that the off-flavors in the beer will be too pronounced, while others believe that the beer can be used to add depth and complexity to a dish. If you decide to cook with low-quality beer, it is important to use it in moderation and to balance it with other flavors.

Do you really like low-alcohol beer?

Low-alcohol beer is becoming increasingly popular, as more and more people are looking for ways to enjoy the taste of beer without the alcohol. There are a number of reasons why low-alcohol beer is appealing, including the fact that it is lower in calories and carbohydrates than regular beer, and that it can be enjoyed by people who are driving or who have to work the next day.

What about the craft beer trends towards high-alcohol beers?

In recent years, there has been a trend towards craft brewers producing higher-alcohol beers. This trend is likely due to a number of factors, including the desire to stand out from the competition, the perceived value of higher-alcohol beers, and the technical challenges involved in brewing them. IPAs are a popular style of high-alcohol beer, as the alcohol helps to enhance the hop flavor.

How do you remove alcohol from homebrewed beer?

It is possible to remove alcohol from beer through boiling, but this process can concentrate the flavors and accelerate staling. Uncontrolled heating can also negatively impact beer quality. As a result, we don’t recommend to remove alcohol from beer but it would be fun to try.

Do pressure fermented beers have smaller bubbles?

We don’t have much experience with pressure fermented beers but we think that bottle conditioned beers tend to have smaller bubbles because the particles in the beer. Mike explained that bottle conditioned beers may seem to have a smoother carbonation from forced carbonated beers because of the particulate matter in the bottle.

What happened to the intro music?

Yes, let’s talk about the vanishing intro music. We removed the catchy intro music due to copyright concerns. We made a decision to switch to a stock music piece, although we are thinking about a creative and unique intro jingle in the future.