Відео

No mineral additions? Making a nut brown ale tomorrow and looking for inspiration . I have very very soft water-near Portland, OR and it’s filtered. Great video btw! 😎 🍺

Is the glass you show in the video a 25 cl or 33 cl glass?

I enjoy Lallemand Windsor for my mid to lower alcohol British ales. Final color looked good on the video! And I'm pleasantly surprised that you were able to get enough hop character from that 1 laye addition. Awesome video

which type of caramunich tho?

so much biology for brewing beer

My all time favorite Tripel - eventhough I live only a twenty minute bike ride away from the La Trappe abbey (Koningshoeve)! The benchmark to which all other tripels have to measure themselves... and have fallen short still, in my opnion. A work of art!

The best

right up my alley. mediocre.!. is it [ossible to freeze wort and use when needed. i bought a 6 gal kit and that is way to much. It will be fine...

some brewers are compensating with increased lactic acid. I have made 4 batches of NA beer, and even added the hops at the same time as the mash steeping, as only went to 80°C, effectively a whirlpool temp. 30 min at 80°C, all done!

How about making a kettle sour at this abv

nice this is great! love the animation! glad to connect with ya! cheers!

I just received 2 of the Chimay red and one of the Chimay grand reserve 2022. Thanks for your reviews!

Great video! It's a relief to watch animated content. Relaxing and easier to focus on the beers. I hope you will make more videos tasting great beers.

Question after watching your nice video: I noticed you don't empty the bottle completely. Is this the recommended way to pour a trappist beer?

Amazing beer. It's very malty. One of the best beers I ever tried. The 3 other Rochefort beers are also top notch!

Nelle birre belghe oltre all orzo c 'è una percentuale di frumento.

great job for this beginner low abv brewer. Finally a video w/ great brewing music not so loud. brewing a stout my first try.

lol definitely laughing at this one.

I have a question , im makin my own malted one headed simple barley , if i wanted to have the malted type , i should grill it and fuse it with caramel then grill it again ?

Thanks bruv

The fine print from Lalbrew re. low alcohol brewing: Acidity and pH Control Guidelines The importance of pH should not be overstated. The wort pH should be adjusted pre-fermentation to 4.6 or less to inhibit growth of pathogenic bacteria. This can be done by using acidulated malt in the mash, kettle souring the wort using lactic acid bacteria (WildBrew Sour Pitch™ or WildBrew Helveticus Pitch™), or adding food grade acids such as lactic acid.

His liver is drinking a beer? At least it's low alcohol beer.

You can try a Berlliner, i brewed a 2.5 abv and the acidity give the sensation of body. Next week i will brew this beer and post my comments.

2023 and this is very relevant... thanks for taking the time to produce and share.

Hello from Belgium. I am glad it pleased you and impressed that you have the right glass (I don't).🎉 Rochefort is my favourite, I prefer 8 or 10 but I drink it only in special occasions like in winter with friends, because too strong for my taste. We are lucky to find them in supermarkets for 1.75 euro.

Can I ask what happened to your Brewzilla video?

VILLAGE BREWERY CR*FT NON-ALC PALE ALE Is pretty solid honestly

Good video, thanks!

no more videos???? what a shame! nice editing animation and beer a win win. shame you didn't continue

Is that the 1000 Island bridge in the background?

This is another classic!

I consider this to be another wonderful Belgian ale.

I do so love this ale!

Add some maltodextrin to improve mouth feel and head retention. It shouldn't affect the abv if only a little. I don't brew anything over 4%

Just wondering about how well this style of beer keeps in the average household, given that the higher alcohol content in most home brews acts as a preservative. Serious question, so please keep the “not a problem, it never lasts that long” comments to a min.

Could it be having the lid on during boil?

Another thing you can do is do a regular beer. Then remash the same grains to make a small beer. I think it might be similar taste just lower abv

Hey when gonna be next video

Try Athletic Brew Co.

Lol love it.

I just discovered your channel, nice find... I have half a kilo of expired Windsor yeast, that I got as a yeast hulls replacement, might as well brew something with it, something similar would be a neat idea... I mostly brew in the 3.5 to 5.5abv range, with a few special archival beers that go over 10 and are only consumed on a few occasions. For those who can't have any alcohol, I just prepare carbonated hops water, it was a huge hit at the last party.

One of my favourite Trappist beers!!

New to the channel. I like the approach you take with video presentation. Looking forward to seeing more videos. Thank you.

Best beer on earth

Untitled Art Non-Alcoholic beers are incredible! They taste exactly the same. I've had other NA beers but most of them taste a little like tea for whatever reason. I don't get that from Untitled Art's beers.

I miss your videos! Brew more!

Just discovered your channel. I love it. I am a huge trappiste and Belgium beer fan. Mostly all I drink. And these videos are excellent. I am really enjoying them. Keep up the great work. 🍻

Hope this is not a stupid question but how does one usually translate a recipe that only gives percentage of grains to an actual recipe with the various grains by weight for a specific batch size? Do I need to use a tool, specify a batch size and aim for a desired ABV?

Great video, AHB - a no-brainer Subscription.

dang, this just popped up and I thought it was a new video D: