Brewing with PB2 - Peanut Butter Porter Brewday
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- Опубліковано 5 вер 2024
- In this video we review the steps of mixing our PB2 into a beer!
PB2 (2-16oz): amzn.to/2PcC9ys
PB2 (2-6.5oz): amzn.to/2Wd1bPl
We are wanting that peanut flavor in our porter but they typical peanut butter will destroy a beer due to all the fat and oils. Using PB2 reduces this risk, ultimately will destroy your head retention, but still makes for a great beer.
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Nice video bro, here in chile i try do Peannut butter brown porter, your video help me so much!!!! i learn of this video
I love your brew day videos
Yes! I've been super curious as to trying to use powdered peanut butter in a porter brew and thank you so much for this video I'll definitely be taking your brew into account if I try.
Also I'm a cook and Fun Fact: that "hand mixer" you used is called an immersion blender.
This is the kind of video I like best. It gives me ideas on how to experiment. Thanks
Could you put roasted peanuts in a brew bag and crush them a little and leave it in second fermentation?
Love videos like this! It’s good to see not so successful brews along with the good ones.
We succeeded at mixing pb2 atleast! Brew wasn't bad just not what we expected. That's what tweaking/adjusting is for!
Love the grain to glass stuff!
Love the grain to glass videos keep em coming. I think why it was more peanut buttery in the beginning is probably due to sediment in your keg. The lack of head is probably because of the oils/fat in the peanut butter.
100% agree! Just gotta find ways to improve it. Might try a mix between PB2 and artificial flavors. Don't want it tasting fake but may help carry peanut butter.
Just racked a pumpkin pIePA. Milkshake take on pumpkin. Experiment brew to the max just to see what pumpkin is like and spices and apple purée and vanilla adjuncts. Even if I never make it again. At least it’s a lesson on how to work with them.
Love the grain to glass. I made a PB2 imperial stout last weekend, going to be putting the PB2 straight in to secondary, so I'll let you know how it turns out
Let us know how it goes! My guess is you may have issues mixing it.
@@MoskiHomebrew Will do. It's a Northern Brewer recipe that I'm using, after watching yours, I think there could be some issues getting it to dissolve, unless it's meant to act like a secondary trub/yeast cake?
There's also a slight contamination risk when you add the PB2 to secondary without sterilizing first. Flavors in secondary should accenuate the aroma, flavors in the boil (like this video) should accenuate the flavor. So mix & match depending on what you want out of your beer. Curious that the PB flavor in this batch faded so quick though. Any ideas why?
@@stevenmeans4881 I've seen some stuff on Reddit about making a tincture up using vodka etc, but I've also seen options which say not to bother and as long as the second fermenter is fully sanitised and you rack slowly it should be OK... I'll take the risk with it this time since I'm already 5 days in to primary
Here's the recipe link if you fancy doing one yourself cdn.shopify.com/s/files/1/2785/6868/t/3/assets/AG-PeanutButterCupStout-1526978281861.pdf?6304427534323692905
@@chrishainey hey I just made this kit last weekend. How did the pb2 go for you? What method did you use?
I did an PB Brown Ale last month using 3 bottles of PB2. Used 2 bottles at flameout and whirlpooled for 15-20 mins then racked On top of the 3rd bottle when I kegged. I did mixed the last bottle with boiled water and cooled it down before adding it to the keg. The PB arome and flavor were strong and tasted good but was a bit overpowering. As time went it subdued a bit. And the PB settled at the bottom so the first couple of pints poured was mostly PB lol. Hate the fact that there was no head retention at all.
Keep the grain to glass videos coming!
Yep, don't stress man. 2 minutes isn't going to make a difference.
i have some pb2 and some pb extract, going to attempt this also, was leaning towards adding both on the cold side.
PB2 can be added on either hot or cold. I would add extract to cold side or before packaging so you can gauge how much you'd like in it. Put a little in then try it, and if it needs more just repeat. 🍻
@@MoskiHomebrew that's my idea. Everything I read / watch never has the pb flavor anyone's looking for so I figure I'd add it all a few days b4 packaging and taste it day to day see how it goes
I brewed a peanut butter brown ale with PB2 in the past. It was an extract brew, but I had the same issue with the peanut butter flavor dissipating. I wonder how the pros do it. I’ve had some pretty good ones from a couple of craft breweries.
Im not entirely sure either, was thinking it may be a mix of PB2 and extract though
Most of the recipes I have seen use flavoring. I like the PB2 though. I'd rather do it this way.
I definitely enjoy grain to glass. Only because I am lazy and don't want to search for the separate tasting video. Peace.
you ever try liquid peanut butter extract?
Have not, but I feel a good balance between pb2 and extract is probably best
@@MoskiHomebrew I'm about to use it for the first time in a stout rn, was so torn between PB2 and extract. We'll see how it goes
Let us know!
Great video. Question: How much water did you mash in with? No Sparge?
Typically we are around 4-5 gallon for mash and 4-5 for sparge. We use brewgr.com infusion mash calculator to figure out volumes.
Wuh-lam(b)-it 😉 (will-lam-it?)
Thanks for the great vid! 🤙
*takes off sunglasses* So no head?
yikes..