Home brewer planning a brewery or already running one? In just 60 days you can build a quality system that brews consistent world-class beer 👉https://youtu.be/NZy7pdDhyEI

Most breweries still vent clean and repurge bright tanks, and it burns cash, risks oxidation, and slows production.

Hendo from Rockstar Brewer Academy shows a smarter way to acid under pressure CIP, keep the tank sealed under CO2, clean with acid, not caustic, and get back to packaging faster, protect hop aroma, cut utility spend, and speed up tank turns

📌 In this video, you'll learn

• ✅ Cut CO2 usage for bright tank cleaning by up to 70 percent
• ✅ Why venting and repurging only dilutes oxygen instead of removing it
• ✅ The key safety rule that’ll stop your tanks from imploding
• ✅Level up your CIP and protect your brand quality today

CHAPTER MARKERS:

• 00:00 Introduction: The Hidden Cost in Your Brewery
• 00:50 The Traditional Method and Its Drawbacks
• 02:27 The Cost of CO2 and Its Impact on Beer Quality
• 05:55 Efficiency Bottlenecks in Traditional CIP
• 06:52 Introducing Acid Under Pressure CIP aka AUPCIP
• 08:58 Principles of Acid Under Pressure CIP
• 12:03 Results and Benefits of AUPCIP
• 13:54 Common Pitfalls and Misconceptions
• 15:34 Conclusion and Further Learning

🎯 Want the Free 5-Step Brewery Quality Checklist? Comment GUIDE below or visit https://rockstarbrewer.com/guide

SOCIALS:

YouTube: https://youtube.com/rockstarbrewer Facebook: https://facebook.com/rockstarbrewer Instagram: https://instagram.com/rockstarbrewer TikTok: https://www.tiktok.com/@rockstarbrewer

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DISCLAIMER: This video and description may contain affiliate links or product recommendations which means that if you click on one of the product links I'll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

VIDEO DESCRIPTION:

Home brewer planning a brewery or already running one? In just 60 days you can build a quality system that brews consistent world-class beer 👉https://youtu.be/NZy7pdDhyEI

Brewing sour beers can be immensely frustrating due to their unpredictable nature.

In this episode of Quality Focus Pro Brewers, Hendo from Rockstar Brewer Academy offers a comprehensive guide to mastering kettle sour beers. Covering key areas, including the foundation of malt, hops, and water, controlling variables, selecting the right microorganisms, and perfecting your process.

Hendo reveals how to achieve clean, balanced, and repeatable sour beers every time.

This episode is essential for home brewers and commercial brewers who want to move from guesswork to professional-quality control and take the anxiety out of brewing.

Learn how to make vibrant, stable, and safe sour beers with techniques that will save you time, money, and effort.

📌 In this video, you will learn

• • ✅ Why sour beers can feel unpredictable and frustrating
  • ✅ The essential building blocks of kettle sours: malt, hops, and water
  • ✅ How to control key variables for consistent results
  • ✅ How to choose the right microorganisms for clean, reliable souring**
  • ✅ Step-by-step process improvements that boost repeatability
  • ✅ How to achieve clean, balanced, and professional-quality sour beers
  • ✅ Tips for both home brewers and commercial brewers to move from guesswork to control
  • ✅ Techniques to create vibrant, stable, and safe sour beers while saving time, money, and effort

CHAPTER MARKERS:

• • 00:00 Introduction: The Nightmare of Brewing Sour Beer
  • 01:02 Understanding the Challenges of Sour Beer
  • 04:27 The Key to Consistency: Process Over Guesswork
  • 06:10 Building the Foundation: Malt, Hops, and Water
  • 09:03 Mastering the Souring Process
  • 11:38 Advanced Techniques for Pro-Level Control
  • 14:28 Finishing Touches: Fruit and Head Retention
  • 17:12 Conclusion: The Power of Control in Brewing

🎯 Want the Free 5-Step Brewery Quality Checklist? Comment GUIDE below or visithttps://rockstarbrewer.com/guide

SOCIALS:

YouTube:https://youtube.com/rockstarbrewer

Facebook:https://facebook.com/rockstarbrewer

Instagram:https://instagram.com/rockstarbrewer

TikTok:https://www.tiktok.com/@rockstarbrewer

--------------------

DISCLAIMER: This video and description may contain affiliate links or product recommendations which means that if you click on one of the product links I'll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

Home brewer planning a brewery or already running one? In just 60 days you can build a quality system that brews consistent world-class beer 👉 https://youtu.be/NZy7pdDhyEI

In this episode of Quality Focus Pro Brewers, Hendo from Rockstar Brewer Academy explains why your beer might lack that professional polish, even if you follow conventional wisdom. Hendo reveals that sticking with outdated rules and oversimplifications from traditional brewing guidance might be holding your beer back.

Dive in to learn about the modern approach to brewing, including debunking myths around mash and boil times, sparge water temperatures, yeast handling, lager fermentation temperatures, and the obsession with IBUs. This episode is a must-watch if you want to elevate your brewing skills from following recipes to understanding the 'why' behind the process, making decisions like a seasoned brewer, and ultimately creating unforgettable beer.

📌 In this video you will learn

✅ Why the classic 60 minute mash and 60 minute boil are often unnecessary with modern highly modified malt and how to mash a little hotter a little shorter until conversion is done

✅ How to control DMS through proper wort pH around 5.4 and open boiling rather than extending boil time by default

✅ Why pH and gravity at the end of lautering drive tannin extraction more than sparge temperature and how to use a pH meter and stop runnings at safe cutoffs

✅ How simple yeast harvesting and repitching can slash costs from about 20 dollars per keg to about 50 cents per keg without a full micro lab by using solid sanitation a microscope and a hemocytometer

✅ How to ferment clean lagers faster with 34 70 at warmer temps around 15 C to 17 C to finish in weeks not months

✅ Why IBUs are a lab number not a flavor target and how water profile sulfate to chloride hop timing and dry hop rates shape perceived bitterness better than chasing a single IBU value

CHAPTER MARKERS:
00:00 Introduction: Unlearning Brewing Rules01:24 The 60-Minute Mash and Boil Myth04:47 Debunking Sparge Temperature Rules07:16 Yeast Re-Pitching: Save Money and Improve Quality09:52 Fermenting Lagers at Warmer Temperatures12:03 Rethinking IBUs and Bitterness15:08 Conclusion: Think Like a Brewer

🎯 Want the Free 5-Step Brewery Quality Checklist? Comment GUIDE below or visit https://rockstarbrewer.com/guide

SOCIALS:
YouTube: https://youtube.com/rockstarbrewerFacebook: https://facebook.com/rockstarbrewerInstagram: https://instagram.com/rockstarbrewerTikTok: https://www.tiktok.com/@rockstarbrewer

DISCLAIMER: This video and description may contain affiliate links or product recommendations which means that if you click on one of the product links I'll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!