Just thought of a podcast you did more than 10 years ago. You talk about dry hopping with bacon and called it dry porking. I was on a train wearing ear phones and started laughing insanely. Really made me look stupid on that morning commute. Thanks to both of you from Denmark and keep it up.
It's always a good day when we get a new basic brewing video! I've been brewing for close to 10 years now and owe you big thanks for helping me be a better brewer.
Great job guys! Love the idea of using local products for beer. I've been using Pioneer Malt for quite some time. They are a local maltster from Rochester NY and use barley from only NY. Support local farmers and get great products. Keep up the great work guys! Sla'inte!
Another great vid...hadn't checked in with you fellas in a bit and I'm glad this one came up in the feed when I did. I'll be taking my own kolsch to our local small town comp in a few months...I use just a smidge of Vienna alongside the textbook pils while keeping within style guidelines for color (one of the few beers where I actually follow guidelines...it's home brewing after all). As many good results as I've had using some Vienna in my mashes, I've still not done an all Vienna brew. I'm thinkin' a side by side of something like this with my own more "standard" kolsch may be in order soon (although I doubt I'll be able to get the Wyoming malt)! Cheers fellas. Keep 'em coming.
Thanks for doing another great video. I grew up in Wyoming about 1.5 hours from Pine Bluffs (next door in WY terms). A couple of years ago a neighbor / farmer here in AZ grew a few acres of 2 row malting barley "just for fun" (he knew he could sell it to the feed lots if he had too). I malted 20 pounds of it on my own. I am glad it did it, but it was a LOT of work, and I will never do it again. I made 2 batches of beer from that barley, and it was great (does it actually taste better when you put more work into it?).
We now have Skagit Valley Malting up in the Skagit River valley here in Washington state north of Seattle. Wonderful full range of malts and grains showing off Puget Sound terroir! Fun video!
A couple years ago, my friend visited a distillery and got some malt from them - eight pounds each of two row and smoked malt (unfortunately, he didn't ask what it was smoked with). We brewed an imperial smoked porter with that as the base, and it was excellent. I don't know what the distillery was, only that it was in Virginia. Since then, I've moved to Virginia, so it would probably be pertinent to know that. We'll probably polish off the last of that imperial smoked porter when I go up North for Christmas.
Hello there, 'm new at brewing but I can see your channel is a true gift. I notice all your water amounts are usually 8-9gallons to start, do you boil them to 5 gallons? My carboy is about 7.5 gallon capacity -thanks for everything
Thanks! The volume going into the fermenter is about six gallons. By the time it is transferred away from the yeast and trub after fermentation, it's closer to five. Your mileage may vary, depending on the strength of your boil. Cheers! - James
Whenever I travel to Wyoming I always bring my own beer as you can expect to have no other options than bud light or maybe coors original. Isn't it still 3.2 beer outside of establishments too? We seriously have an excess of breweries here in Montana, and it's gotten too trendy almost.
Totally off topic question here but........Is Star San okay to use as a sanitizer when making Kombucha or will it stunt or kill the SCOBY? There seems to be conflicting info online. Cheers!
That's a good question. Five Star Chemicals has a toll-free number on their Web site (www.fivestarchemicals.com/). I bet they'd be glad to answer that. My wild guess: Star San is acidic, but so is kombucha. So, I bet (used in proper dilution) Star San would be just fine as a sanitizer. Again, that's a wild guess. Curious to hear what Five Star says. - James
basicbrewing So I called the toll free number and the customer service rep said she has never had that question before but she did have many customers who brew kombucha and use Star San without any problems. Guess I’ll try it on one of my next batches to find out. Thanks for the info. #DontFearTheFoam
I thought the process for no-chill brewing was to push back hop additions by 20 minutes or so. Does that not matter if only doing one hop addition at 60?
A couple of questions, when you start with 8 gallons of water and after sparging I'm assuming, how much wort do you end up with after the 60 minutes boil? Also after the boil do you whirlpool or do you have a mesh strainer at the bottom of the boil pot?
Eight gallons is the total amount of water I use in the brew-in-a-bag process for an average five-gallon batch. I generally get about 5.5 or 6 gallons into the fermenter. I don't whirlpool or strain. All goes into the fermenter. - James
Just thought of a podcast you did more than 10 years ago. You talk about dry hopping with bacon and called it dry porking. I was on a train wearing ear phones and started laughing insanely. Really made me look stupid on that morning commute.
Thanks to both of you from Denmark and keep it up.
Come for the beer, stay for the Dad Jokes!
It's always a good day when we get a new basic brewing video! I've been brewing for close to 10 years now and owe you big thanks for helping me be a better brewer.
What a great looking beer. I can only imagine how this must taste. Love watching your videos. Looking forward to more.
Great job guys! Love the idea of using local products for beer. I've been using Pioneer Malt for quite some time. They are a local maltster from Rochester NY and use barley from only NY. Support local farmers and get great products. Keep up the great work guys! Sla'inte!
The ragnok conversation just made my day. Love your videos.
My favourite style simple refreshing and no fuss. I use Pilsner same hops and K-97. Will try Vienna 👍
Another great vid...hadn't checked in with you fellas in a bit and I'm glad this one came up in the feed when I did. I'll be taking my own kolsch to our local small town comp in a few months...I use just a smidge of Vienna alongside the textbook pils while keeping within style guidelines for color (one of the few beers where I actually follow guidelines...it's home brewing after all). As many good results as I've had using some Vienna in my mashes, I've still not done an all Vienna brew. I'm thinkin' a side by side of something like this with my own more "standard" kolsch may be in order soon (although I doubt I'll be able to get the Wyoming malt)!
Cheers fellas. Keep 'em coming.
Great video. Cheers!
Thanks for doing another great video. I grew up in Wyoming about 1.5 hours from Pine Bluffs (next door in WY terms).
A couple of years ago a neighbor / farmer here in AZ grew a few acres of 2 row malting barley "just for fun" (he knew he could sell it to the feed lots if he had too). I malted 20 pounds of it on my own. I am glad it did it, but it was a LOT of work, and I will never do it again. I made 2 batches of beer from that barley, and it was great (does it actually taste better when you put more work into it?).
We now have Skagit Valley Malting up in the Skagit River valley here in Washington state north of Seattle. Wonderful full range of malts and grains showing off Puget Sound terroir!
Fun video!
Dave Somers Very nice!
I'm actually intrigued to brew this for myself!
A couple years ago, my friend visited a distillery and got some malt from them - eight pounds each of two row and smoked malt (unfortunately, he didn't ask what it was smoked with). We brewed an imperial smoked porter with that as the base, and it was excellent. I don't know what the distillery was, only that it was in Virginia. Since then, I've moved to Virginia, so it would probably be pertinent to know that. We'll probably polish off the last of that imperial smoked porter when I go up North for Christmas.
Hello there, 'm new at brewing but I can see your channel is a true gift. I notice all your water amounts are usually 8-9gallons to start, do you boil them to 5 gallons? My carboy is about 7.5 gallon capacity -thanks for everything
Thanks! The volume going into the fermenter is about six gallons. By the time it is transferred away from the yeast and trub after fermentation, it's closer to five. Your mileage may vary, depending on the strength of your boil. Cheers! - James
Whenever I travel to Wyoming I always bring my own beer as you can expect to have no other options than bud light or maybe coors original. Isn't it still 3.2 beer outside of establishments too? We seriously have an excess of breweries here in Montana, and it's gotten too trendy almost.
Some mornings I have a bad ragnok too
Great..
Totally off topic question here but........Is Star San okay to use as a sanitizer when making Kombucha or will it stunt or kill the SCOBY? There seems to be conflicting info online. Cheers!
That's a good question. Five Star Chemicals has a toll-free number on their Web site (www.fivestarchemicals.com/). I bet they'd be glad to answer that. My wild guess: Star San is acidic, but so is kombucha. So, I bet (used in proper dilution) Star San would be just fine as a sanitizer. Again, that's a wild guess. Curious to hear what Five Star says. - James
basicbrewing So I called the toll free number and the customer service rep said she has never had that question before but she did have many customers who brew kombucha and use Star San without any problems. Guess I’ll try it on one of my next batches to find out. Thanks for the info. #DontFearTheFoam
I thought the process for no-chill brewing was to push back hop additions by 20 minutes or so. Does that not matter if only doing one hop addition at 60?
Cain I haven’t done any experiments on this. I am happy with the beers I have hopped this way. -James
A couple of questions, when you start with 8 gallons of water and after sparging I'm assuming, how much wort do you end up with after the 60 minutes boil?
Also after the boil do you whirlpool or do you have a mesh strainer at the bottom of the boil pot?
Eight gallons is the total amount of water I use in the brew-in-a-bag process for an average five-gallon batch. I generally get about 5.5 or 6 gallons into the fermenter. I don't whirlpool or strain. All goes into the fermenter. - James