scylla
Ultimate Scylla Immersion Chiller from Jaded Brewing – Review
Ultimate Scylla Immersion Chiller from Jaded Brewing – Review First this is not a paid review, simply an immersive review aka testing of the Scylla Immersion Chiller from Jaded Brewing.
I purchased my first Scylla from Jaded Brewing a little over a month ago and was so impressed with its performance I had to buy another one based on a theory I had of massively decreasing the time it took me to chill my wort even more from my home brewed beers using two in a series. And this is where my story begins for this video. Please enjoy the video and feel free to share it with your home brewing friends.
If you are considering buying one they did hook my up with an affiliate link so please consider using that link when making your purchase.
Jaded Brewing Scylla Immersion Chiller
In the Flesh – Apricot Saison – Grain to Glass – 2 of 2
This is an Apricot Saison Final Tasting using Vintner’s Apricot Puree and Amoretti Apricot additions. In the flesh is what we are calling it which is the name of a song from Blondie the band as Apricots are very fleshy and this is In The Flesh. 3rd Brew on our Anvil Foundry 10.5 gallon setup with the pump kit with Jaded Brewing a Scylla chiller. It came out amazing and the Amoretti really helped bring out the flavors while keeping the floral aromas and flavors under control.
In the Flesh – Apricot Saison – Grain to Glass – 1 of 2
This is an Apricot Saison using Vintner’s Apricot Puree and Amoretti Apricot additions. In the flesh is what we are calling it which is the name of a song from Blondie the band as Apricots are very fleshy and this is In The Flesh
3rd Brew on our Anvil Foundry 10.5 gallon setup with the pump kit with Jaded Brewing a Scylla chiller.
Our Recipe for the In the Flesh Apricot Saison 5 Gallon batch
(5.25 gallons collected to account for loss) – 19 Liters
6.5 lbs Golden Promise Pale Ale Malt ( Kilograms)
1 lb of Wheat Malt (.46 Kilograms)
12 oz of Munich Malt (.35 Kilograms)
8 oz Rye Malt (.23 Kilograms)
4 oz Caramunich I (.12 Kilograms)
10 minute additions:
2 oz Calista (3.2% Alpha) (28.3 grams)
1 oz Exp 7270 (16.6% Alpha) (28.3 grams)
Added 1 heaping tsp of Wyeast Yeast Nutrient
Added 4 oz cooled wort with 1/4 tsp of Super Moss HB Pitched
White Labs 568 Saison Yeast and fermented for 2 weeks at 68F
(Fully fermented out within less than 48 hours.)
Added Vintner’s Apricot 49 oz after 48 hours of fermentation.
Equipment I used to brew this batch of beer:
Equipment I used to brew this batch of beer:
Anvil Foundry 10.5 Gallon All-in-One brewing system with recirculation pump kit
Awesome propane burner – Great quality.
Five Star Super Moss HB
Wyeast Yeast Nutrient
Gelatin – cheap bulk for clarifying
Hop filter for brewing
Glass Carboy
Plastic Carboy for measuring
Tilt Hydrometer during fermentation
Best Hydrometer I’ve ever used and a great company
Hop filter for dry hopping
Air pumping to help add oxygen to your wort
Apricot Amoretti
Jaded Brewing Scylla