I have made homebrew beer for 40 yrs this is a very good example of a sour beer. It would benefit you to make larger batch and store somewhere in the basement for awhile longer. Bravo spectacular
Excellent video, I love this channel it’s really useful and has inspired me to brew different and more varied things! Also as a British person, your pronunciation is almost always perfect!
This is why I love this channel so much. This is so far my favourite of your beer making videos. I spent a couple of years living in Italy and this video reminds me of my time there. Plus you gave me my perfect beer making recipe (a different video) which makes me perfect beer every time. Thank you.
Nice. When you carbonize the beer you may call it ”Geuze” . It is great summer-beer taste more like wine. Most Dutch people hate it because it is sauer. I love your kanal
These look awesome and it's magic that fermentation ocurrs by wild yeast🙌 I'd love if you make a video for honey wine/beer 😍 they also call it Hidromiel or Mead. Ciao from Chile!
Respect from Belgium! You have rightly pointed out that the beer can only be made in the area west of Brussels, and this is true. Despite all your technical limitations, not having the right equipment or the right (cold) temperature, no barrels etc. you still managed to produce a nice product!
@@Spectacular-cuoredicioccolato Yes you are!! It takes a team in this life! May your marriage be blessed every day with happiness, kindness and love! Thanks to you both for the tasty ideas!
Super! Thanks for recipe! I always think Belgium Lambic Morte Subite White Lambic it's best beer on the Planet! They add some peaches in! It's very very taste, so taste than you can drink 1-2 liters :) One question how do you think how many alcohol content insight your beer (ABV) ?
A genius with great skills for sure. From pastries to cured meats, liqueurs, whiskeys, cakes, home cooked meals and much much more. I don't need to look elsewhere.
On the first phase, I let my grains soak in the warm water for 24 hours. When I was going to pour them out they had already formed some foam at the top. They were kind of sour smelling. I went ahead and boiled the wort and hops, and I've set it in a fermenter with some yeast (I didn't use air yeast). Did I ruin the wort by letting it sit with some exposure for too long before boiling? Or is that sour smell what you want with lambic?
@@Spectacular-cuoredicioccolato Alright. Yea the wort smelled good after boiling. Now it seems very concentrated though. I'm only left with about 4 1/2 or 5 liters to begin fermenting. Is that about the right amount?
Hmmm 🤔 I truly trust what you made, however I don’t enjoy bitter beer, I take your word for it that it’s good, Thank you very much Spectacular video again 😁
Love that you keep an brewing these small batches.... Be carefull with wild hops... some might taste a little bit like garlic or onion. Best make a hop tea before u use wild hops.
My tip is that you can get wild yeast from the dough root more easily. The beer still get sour and has different wild yeasts. I'm soon doing my first lambic beer. I going to use rose hips.
@@Spectacular-cuoredicioccolato I'm quite happy for my starter. I have fermented it two times and it gets stronger everytime. It's sour, tastes like cranberries and rowanberries. Quite complex already without hops or anything else except malts. I know If I start without wild yeast starter it takes longer and get more sour
I am taking a break from drinking for a bit. This would be a wonderful treat for when I'm able ro drink a beer again. I always looooooooved the raspberry lambic but you have me wanting to try cherry instead. I have been making a type of blue cheese from one of your videos that didn't use rennet but i want to make more. Can I use a piece of starter blue cheese as you do in other videos if it has been *frozen* and thawed? Or did I kill off any viable bacteria???
Hi, Thanks uploading these videos, I am from INDIA and following this channel since a month now. Without using a Wild Yeast, can I use yeast and do the fermantation as usual ?
You need not filter and not pasteurized beer to collect the yeast. Commercial beer like Heineken have not yeast, but you can Follow this video 😉 Homemade YEAST for WINE, BEER and BREAD - How to make YEAST from scratch ua-cam.com/video/XzPaINFECzQ/v-deo.html
Hay bro if I keep reusing the same natural yeast collected from the bottom for more than 5 times for example, will the alcohol tolerance from my yeast be stronger??
Спасибо за видео! 1) Я часто варю пиво, но еще не делал ламбрик ни разу, так как боюсь что скиснет пиво. ( но весной попробую сделать с виноградом и вишней, но буду использовать 3 паузное затирание ) 2) Мужик, ещё раз спасибо тебе за видео, ты молодец! 3) У тебя очень красивый фон(сад), каждый раз как смотрю твое видео, белой завистью тебе завидую). 4) Это уже вопрос, сколько первоначальная плотность сусла была и какая конечная?
Lui ha detto: Grazie per il video! 1) Faccio spesso birra, ma non ho ancora fatto una lambic, perché temo che la birra diventi acida. (ma in primavera proverò a farlo con uva e ciliegie, ma userò 3 pause di ammostamento) 2) Amico, grazie ancora per il video, sei fantastico! 3) Hai uno sfondo molto bello (giardino), ogni volta che guardo il tuo video ti invidio di bianca invidia). 4) Questa è già una domanda, quanto era la gravità iniziale del mosto e qual era il finale?
Hey mate, thanks for the all spectacular recipes:) i've been following you recently, now i'm a really big fan of you. But i got a question for you. Most of the time, it seems that you are not a big fan of sanitation. Or it is just because you didn't put all the processes to your videos. Im really curious about it and to be honest sanitation processes are the most boring parts. if it is not quite a priorty or a must, please let us know:) and give us the courage to start our own brewing processes.
😉 Sanitizing homebrew Beer and Wine Equipment - How to prevent Botulism in canning - Salt or Nitrates ua-cam.com/video/NuiWl8Tl24k/v-deo.html Thanks for your support
I've made completely raw "beer" made from crushed pieces of bread with no boiling, no bottled water, no special sanitazion (just using dishwasher and water), no hops, just a little bit of a tea made with herbs, and I've made this experiment about four times in a period of five years. Even today I've just drunk a bottle of my raw bread beer and I'm still alive and healthy, haha (I'm 53, by the way). I guess rigorous sanitazion has to do more with taste than health. Anyway, I'd love to upgrage my brewing skills and, thanks to CuoreDiCioccolato, I will try to make lambic beer with homemade barley malt, a combination of flowers, spices and fruit, and to sanitize my utensils this time I will use povidine iodine solution (which is cheap and easy to get and used it succesfully when bottling my latest raw bread beer) if I can't get StarSan. For more information on raw bread beer you can check sites.google.com/site/yankeeharp/breadbeer
From oxford: Lambic is a sour wheat beer style brewed in and around Brussels. By world standards, lambic brewing is rare and the volume brewed is small. At their best, lambic beers are among the most interesting, complex drinks ever created. The fermentation technique reflects medieval and even ancient times, well before the second half of the 19th century, when Louis Pasteur developed new microbiological understandings and Emil Christian Hansen developed a way to breed pure yeast strains. At one time, all beers were made without knowledge of bacteria and pure yeast cultures, and a certain sourness in taste would have been thought of as typical rather than unusual. With the advances of the 20th century, however, brewing equipment improved and brewing techniques became more sophisticated, especially through revolutions in chemistry and microbiology. Brewing became a more controlled process and beer became a more consistent product that did not sour or spoil as easily. It could be brewed, transported, and stored more reliably, which was of significant commercial benefit to the entire beer trade from producer to retailer. Yet, despite this general trend toward controlled brewing practices, brewing lambic beer has remained an enduring and endearing specialty of Brussels and a few villages in the surrounding region of Payottenland.....Now around Italian villages. Where are you in Italy my fried?
@@Spectacular-cuoredicioccolato Thanks for your attention. I have a media recipe to make yeast isolation and selection that can be applied to your wild yeast in Lambic mosto. If you are interested please contact me at cassinist@gmail.com. Again we thank you for sharing your very interesting recipes. Cheers!
Mushrooms 🤔 ? Probably not , you need sugar and yeast. Some kind of mushrooms 🍄 like koji can create sugar from other elements 😬 sorry for my very basic English
@@Spectacular-cuoredicioccolato I have not made it over to that part of Italy yet but went I go visit my cousin in montescaglioso next year I will have to try and make it over that way.
Pakmaya is for bread Follow this video 😉 Homemade YEAST for WINE, BEER and BREAD - How to make YEAST from scratch ua-cam.com/video/XzPaINFECzQ/v-deo.html
you say not to worry about oxidisation because it's a wilde fermentation but oxidisation doesn't have anything to do with yeast, oxidisation oxidises the brew and causes it to have off flavours and can even turn it into vinegar
Initially oxygen is required for fermentation to occur but once alcohol making process is completed, it starts second fermentation and becomes vinegar. Nothing can be converted directly to vinegar.
@@putradnyana the anc thinks it will spread covid which itself is not life threatening as the media portrays it. Public transport is still okay though. Go figure.
@@Spectacular-cuoredicioccolato I use the same Rode microphone and have to keep checking the gain - it’s very easy to press the little button and send the gain too low or too high. I usually like it midway 👍🏻👍🏻 Fabulous video 🍻
Your respect for the ingredients, nature and process is showing respect for gods gifts to us. Bravo!
Thanks ☺️
I love everything about this channel. My capicola, pancetta and bresaola are nearly ready. Now you made me make beer, cheese and biltong.
🤩👍🏼 spectacular 🥩🎉👍🏼🍺
My favorite cooking channel! Much love from Sweden!
Thanks 🤩👍🏼🍺
I have made homebrew beer for 40 yrs this is a very good example of a sour beer. It would benefit you to make larger batch and store somewhere in the basement for awhile longer. Bravo spectacular
Thanks 🤩 basement is my dream
Spettacolare! Non conoscevo questo tipo di birra prima. Grazie per questo video.
Saluti dalla Germania.
Grazie a te 🍺
Excellent video, I love this channel it’s really useful and has inspired me to brew different and more varied things!
Also as a British person, your pronunciation is almost always perfect!
🍺🤩👍🏼🍾 thanks 😉 you are too kind about the pronunciation 😂 thanks again
This is why I love this channel so much. This is so far my favourite of your beer making videos. I spent a couple of years living in Italy and this video reminds me of my time there. Plus you gave me my perfect beer making recipe (a different video) which makes me perfect beer every time. Thank you.
Which recipe?
Thanks 😊 🍺🤩
wow. espectacular! the red beer is amazing in the sun...all are.
Thanks 👍🏼 yes 😀 spectacular colors
Nice. When you carbonize the beer you may call it ”Geuze” . It is great summer-beer taste more like wine. Most Dutch people hate it because it is sauer. I love your kanal
Thanks for the information and the support 👍🏼
Nah. Any geuze is blended. Of several lambics. The older your lambics are the less you "hate" them ;)
Aha... I can make the biltong... now I must learn to make the beer... then I can swing my arms too!! Spec-ta-cu-LAR!! 😉🥃😁🍻👍
😂🤩🍺 yes 😉 you should 🍾🤪
@@Spectacular-cuoredicioccolato have you tried making mead? I will start some soon, I experiment with fermentation.
Your hand motions are spectacular....👐👍😃
😂👍🏼 thanks
I really enjoy your videos, also it gives me ideas for things to try.
Thanks 🤩🍺 try and let us know
What is the problem to move arms, we like to express
Spectacular beer spectacular view!
Love your house 💕💕💕💕
I have a massive crush on your house view 😍
🍺👍🏼 thanks
I made a batch of stout using grapes to ferment it. Amazing stuff really :-)
You should try this recipe too 😉 ua-cam.com/video/29IGl7I5_3g/v-deo.html
That was just incredible Andrea, so much patience!!
Thanks 😉👍🏼🍺
Che muy buena tu explicación. Linda vista del campo.
Gracias ☺️
Well, as a belgian beerlover I am very proud of you , cheers 👍😊
Thanks 🤩
Thanks for an excellent video on lambic!!!
Thanks for watching and sharing the video 🍺
I love fermentation, please make more fermentation videos
I will 😉
Another great video!! Mix it with the biltong and we have a perfect start to the weekend :)
🤩🍺 bravo 🏈
Spectacular love the content 🇦🇺
Thanks 🤩
These look awesome and it's magic that fermentation ocurrs by wild yeast🙌 I'd love if you make a video for honey wine/beer 😍 they also call it Hidromiel or Mead. Ciao from Chile!
😉 ua-cam.com/video/aCQMb6OVWq8/v-deo.html
Respect from Belgium!
You have rightly pointed out that the beer can only be made in the area west of Brussels, and this is true.
Despite all your technical limitations, not having the right equipment or the right (cold) temperature, no barrels etc. you still managed to produce a nice product!
Thanks for your support 😉
Oh boy! You sure have a very lucky wife!!! Your whole channel is full of fantastic skills!
😂👍🏼 thanks 😊 I am lucky too she always support me
@@Spectacular-cuoredicioccolato Yes you are!! It takes a team in this life! May your marriage be blessed every day with happiness, kindness and love! Thanks to you both for the tasty ideas!
Thanks for me and my wife 👍🏼 have a nice day
Wow! Spectacular 🍻 !!
🍺👍🏼🤪
looks a very straightforward beer to make ,ive tried lambics before but didn't realise its that simple
👍🏼🍺 yes 😉 it is
Beaultiful video , friend😊🤗😁😍...from Brazil🖒🖒✌😀
Thanks 🤩👍🏼🍺
Grazie del lavoro!
Grazie a te 🍺 per aver guardato il video 👍🏼
Was waiting for something like this...cheers bro
Thanks 🍺😉
Super! Thanks for recipe! I always think Belgium Lambic Morte Subite White Lambic it's best beer on the Planet! They add some peaches in! It's very very taste, so taste than you can drink 1-2 liters :)
One question how do you think how many alcohol content insight your beer (ABV) ?
Probably 5%
Спектакуляр! Cheers!
🤩🍺
A genius with great skills for sure. From pastries to cured meats, liqueurs, whiskeys, cakes, home cooked meals and much much more. I don't need to look elsewhere.
😂👍🏼 thanks 😉
I love the way you make.
Thanks ☺️
Nice👌looks lovely spectacular👍
Thanks 🤩
19:43 Biltong :O
I am surprised. And impressed. :D
😉 ua-cam.com/video/Rt_bRm-TbiI/v-deo.html
Spectacular!
🤪👍🏼
Marvellous ❤️
Thanks 🤩
Thank you for sharing 🙂
Thanks for watching
Put the barrel inside the beer 😂😂
Love you Man
😂👍🏼🍺 thanks
On the first phase, I let my grains soak in the warm water for 24 hours. When I was going to pour them out they had already formed some foam at the top. They were kind of sour smelling. I went ahead and boiled the wort and hops, and I've set it in a fermenter with some yeast (I didn't use air yeast). Did I ruin the wort by letting it sit with some exposure for too long before boiling? Or is that sour smell what you want with lambic?
The lambic is sour 👍🏼🍺
@@Spectacular-cuoredicioccolato Alright. Yea the wort smelled good after boiling. Now it seems very concentrated though. I'm only left with about 4 1/2 or 5 liters to begin fermenting. Is that about the right amount?
👍🏼 yes 🍺
Awesome 😎 love from Kerala ❤️
Thanks 🤩
Spectacular
Bravo 🍺
Just made your limoncello and it's great Have you ever made Nocino ? Is it good ? Thank you in advance my friend !
Spectacular 🤩 I will make nocino in the future 😉
🚁+ 🤩= Good beer !
😂👍🏼exactly 🍺
Really inspiring video, will definitely try it myself! Any recommendation as to where to place the fermenter? Under a tree or in open landscape etc?
At home , because outside animal will enter in the fermenter
Hmmm 🤔 I truly trust what you made, however I don’t enjoy bitter beer, I take your word for it that it’s good,
Thank you very much
Spectacular video again
😁
😂👍🏼 thanks 😉 this one is less bitter than classic one
Awesome
Thanks 🤩
Interesting. What flavors do you get from the wild yeast, if any?
This kind of beer is sour but because we let it in contact with the air
Love that you keep an brewing these small batches.... Be carefull with wild hops... some might taste a little bit like garlic or onion. Best make a hop tea before u use wild hops.
Thanks for the advice 👍🏼 I tried it before 😉🍺
My tip is that you can get wild yeast from the dough root more easily. The beer still get sour and has different wild yeasts. I'm soon doing my first lambic beer. I going to use rose hips.
Thanks for the information 👍🏼
@@Spectacular-cuoredicioccolato I'm quite happy for my starter. I have fermented it two times and it gets stronger everytime. It's sour, tastes like cranberries and rowanberries. Quite complex already without hops or anything else except malts. I know If I start without wild yeast starter it takes longer and get more sour
👍🏼 this is the goal of the homemade 😉 find the right recipe according with our taste 🍺
@@Spectacular-cuoredicioccolato exactly! I like cherry lambic too. It's one of my favors. It was interesting to watch how you make the lambic 👍
Thanks for watching the video 😉
la luna rossa italiana...espetaaacuulaarr!
🍺 grazie
tracciando un cerchio nell'aria con la mano ..... spettacolare!
😂👍🏼 bravo
Cheers people 🍻🍻🍻Munich Germany
Thanks 🤩🍺
Spectacular 🇦🇺
Bravo 🎉🍺
Beer for ever
😂👍🏼🍺
I am taking a break from drinking for a bit. This would be a wonderful treat for when I'm able ro drink a beer again. I always looooooooved the raspberry lambic but you have me wanting to try cherry instead. I have been making a type of blue cheese from one of your videos that didn't use rennet but i want to make more. Can I use a piece of starter blue cheese as you do in other videos if it has been *frozen* and thawed? Or did I kill off any viable bacteria???
Bravo 😉 yes you can use it
Hi,
Thanks uploading these videos, I am from INDIA and following this channel since a month now.
Without using a Wild Yeast, can I use yeast and do the fermantation as usual ?
Thanks for your support 👍🏼
You need brewing yeast not bread yeast
Hello dear teacher .is it possible to buy a beer like Heineken and take the yeast from it and how please
You need not filter and not pasteurized beer to collect the yeast. Commercial beer like Heineken have not yeast, but you can Follow this video 😉
Homemade YEAST for WINE, BEER and BREAD - How to make YEAST from scratch
ua-cam.com/video/XzPaINFECzQ/v-deo.html
Any luck with the Bresaola do tonno research ? :P sorry I’m just obsessed on finding out the process haha ! Great videos man !
😂👍🏼 no yet 😬
In Belgium we say schol👍👍👍 gezondheid
Thanks 🤩👍🏼🍺
Can you tell me where you buy your beer bottle ? Thank you
Beer Bottles :amzn.to/40vvsca
@@Spectacular-cuoredicioccolato Grazie 🙏
😉👍🏼 keep us updated 🍺
Hay bro if I keep reusing the same natural yeast collected from the bottom for more than 5 times for example, will the alcohol tolerance from my yeast be stronger??
Probably yes 👍🏼
Thank I thought so. I don't have a hydrometer to test but each batch tasted stronger than the previous... cheers 👍🏼
😉👍🏼
hey my friend! How many liters does this recipe yield?
Greetings from Brasil
5 👍🏼 thanks 🤩 greetings from Italy
Спасибо за видео!
1) Я часто варю пиво, но еще не делал ламбрик ни разу, так как боюсь что скиснет пиво. ( но весной попробую сделать с виноградом и вишней, но буду использовать 3 паузное затирание )
2) Мужик, ещё раз спасибо тебе за видео, ты молодец!
3) У тебя очень красивый фон(сад), каждый раз как смотрю твое видео, белой завистью тебе завидую).
4) Это уже вопрос, сколько первоначальная плотность сусла была и какая конечная?
😩 sorry I can’t understand
@@Spectacular-cuoredicioccolato, thank you for the video!
@@Spectacular-cuoredicioccolato
what is the original gravity of the wort?
Lui ha detto: Grazie per il video! 1) Faccio spesso birra, ma non ho ancora fatto una lambic, perché temo che la birra diventi acida. (ma in primavera proverò a farlo con uva e ciliegie, ma userò 3 pause di ammostamento) 2) Amico, grazie ancora per il video, sei fantastico! 3) Hai uno sfondo molto bello (giardino), ogni volta che guardo il tuo video ti invidio di bianca invidia). 4) Questa è già una domanda, quanto era la gravità iniziale del mosto e qual era il finale?
@@diegoibarrabasurto9424 thank you
What is the ABV?
Check the end of the video 😩 I don’t remember
Hey mate, thanks for the all spectacular recipes:) i've been following you recently, now i'm a really big fan of you. But i got a question for you. Most of the time, it seems that you are not a big fan of sanitation. Or it is just because you didn't put all the processes to your videos. Im really curious about it and to be honest sanitation processes are the most boring parts. if it is not quite a priorty or a must, please let us know:) and give us the courage to start our own brewing processes.
😉 Sanitizing homebrew Beer and Wine Equipment - How to prevent Botulism in canning - Salt or Nitrates
ua-cam.com/video/NuiWl8Tl24k/v-deo.html
Thanks for your support
I've made completely raw "beer" made from crushed pieces of bread with no boiling, no bottled water, no special sanitazion (just using dishwasher and water), no hops, just a little bit of a tea made with herbs, and I've made this experiment about four times in a period of five years. Even today I've just drunk a bottle of my raw bread beer and I'm still alive and healthy, haha (I'm 53, by the way). I guess rigorous sanitazion has to do more with taste than health. Anyway, I'd love to upgrage my brewing skills and, thanks to CuoreDiCioccolato, I will try to make lambic beer with homemade barley malt, a combination of flowers, spices and fruit, and to sanitize my utensils this time I will use povidine iodine solution (which is cheap and easy to get and used it succesfully when bottling my latest raw bread beer) if I can't get StarSan. For more information on raw bread beer you can check sites.google.com/site/yankeeharp/breadbeer
Thanks for your help 👍🏼
From oxford: Lambic is a sour wheat beer style brewed in and around Brussels. By world standards, lambic brewing is rare and the volume brewed is small. At their best, lambic beers are among the most interesting, complex drinks ever created. The fermentation technique reflects medieval and even ancient times, well before the second half of the 19th century, when Louis Pasteur developed new microbiological understandings and Emil Christian Hansen developed a way to breed pure yeast strains. At one time, all beers were made without knowledge of bacteria and pure yeast cultures, and a certain sourness in taste would have been thought of as typical rather than unusual. With the advances of the 20th century, however, brewing equipment improved and brewing techniques became more sophisticated, especially through revolutions in chemistry and microbiology. Brewing became a more controlled process and beer became a more consistent product that did not sour or spoil as easily. It could be brewed, transported, and stored more reliably, which was of significant commercial benefit to the entire beer trade from producer to retailer. Yet, despite this general trend toward controlled brewing practices, brewing lambic beer has remained an enduring and endearing specialty of Brussels and a few villages in the surrounding region of Payottenland.....Now around Italian villages. Where are you in Italy my fried?
Thanks for all the information 👍🏼 I am in Puglia in the south of Italy
@@Spectacular-cuoredicioccolato Thanks for your attention. I have a media recipe to make yeast isolation and selection that can be applied to your wild yeast in Lambic mosto. If you are interested please contact me at cassinist@gmail.com. Again we thank you for sharing your very interesting recipes. Cheers!
Ok thanks 👍🏼
Nice..
nice????? SPEKTAKULARRRRRRR!!!!!!!!!!!! :)
Thanks 🤩
Exactly 😜
hai bro from another mother? i have a question for you, is it possible to make alcohol using mushrooms?
Mushrooms 🤔 ?
Probably not , you need sugar and yeast. Some kind of mushrooms 🍄 like koji can create sugar from other elements 😬 sorry for my very basic English
I just came to see that helicopter hand movements lol 😛
😂👍🏼🚁
After carbonation does your beer have sediment in it?
a little
@@Spectacular-cuoredicioccolato thanks. I thought I was doing something wrong.
No it’s normal in homemade beer or real no filtered beer
Were is souther Italy are you my family is from montescaglioso
I am in Ruffano, Puglia
@@Spectacular-cuoredicioccolato I have not made it over to that part of Italy yet but went I go visit my cousin in montescaglioso next year I will have to try and make it over that way.
My father is from Pisticci very close to montescaglioso 😉
Mr what i put yeast to bear please help me i used pakmaya but it not work
Mix it very well
@@Spectacular-cuoredicioccolato i mix it and i put litel suger its not work but i make wine Apple its work
Add 1/2 tablespoon and mix again, mix for 2 minutes
@@Spectacular-cuoredicioccolato what i put suger?
Pakmaya is for bread
Follow this video 😉
Homemade YEAST for WINE, BEER and BREAD - How to make YEAST from scratch
ua-cam.com/video/XzPaINFECzQ/v-deo.html
as a Belgian in Japan, I loved this recipe!
Spectacular 🤩👍🏼 enjoy sushi for us 😋
I am making pancetta according to your recipe! And I will enjoy the sushi, which is really 'spectacular'!
Please visit Japan one day 🙏🙏
👍🏼bravo double time 😉
I guess if the best was the one with cherries, was because it had less sugar than the raspberry beer
For me raspberry was like Red Bull that I don’t like it 😂
i do like how you do everything your own way tho haha i do the same.
😉👍🏼 thanks
you say not to worry about oxidisation because it's a wilde fermentation but oxidisation doesn't have anything to do with yeast, oxidisation oxidises the brew and causes it to have off flavours and can even turn it into vinegar
Initially oxygen is required for fermentation to occur but once alcohol making process is completed, it starts second fermentation and becomes vinegar. Nothing can be converted directly to vinegar.
Yes 👍🏼 but this is sour beer 🍺
Correct 😉👍🏼
@@Dave_en I know but fermentation had already started when he did it
@@Spectacular-cuoredicioccolato oh okay
How to carbonate it
Follow the video 🤩 I show how at the end
@@Spectacular-cuoredicioccolatosir..... you added only sugar I think 🤔
Exactly 👍🏼 maximum 10 g per liter
The government keeps telling us we can't buy beer, clearly this is the way to go.
😂👍🏼🍺
Why cant u buy beer (?)
@@putradnyana probably he lives in an arab or an islamic country
😂
@@putradnyana the anc thinks it will spread covid which itself is not life threatening as the media portrays it. Public transport is still okay though. Go figure.
Better use rum in the air filter
Yes 👍🏼
Is very better
Thanks
nice effort bro keep it up. BUT your voice in the video was too low.
😩 thanks
@@Spectacular-cuoredicioccolato I use the same Rode microphone and have to keep checking the gain - it’s very easy to press the little button and send the gain too low or too high. I usually like it midway 👍🏻👍🏻 Fabulous video 🍻
😩 yes happen to me too 👍🏼 now I try to check it every times
Cassava Beer making
How to make cassava without Malt?
Instead of using Malt ?
Use cassette instead.
Sorry but for me it’s very difficult to find cassava 😩
@@Spectacular-cuoredicioccolato It's okay. Thank you.
😉👍🏼 sorry again
👌🏻
Thanks 🤪🍺
اتمنى ترجمة كل فيديو القناة للغة العربية واعد سوف يشترك معك الملايين
Sorry 😩 I don’t understand
@@Spectacular-cuoredicioccolato I hope to translate the channel's video into Arabic, and I promise that millions will subscribe to you
@@Spectacular-cuoredicioccolato Spero di tradurre il video del canale in arabo e prometto che milioni di persone si iscriveranno a te
🤩🥳
Fix your volume, arregla tu volumen
Ok 👍🏼
If it's not made in the senne valley, then it's not called Lambic
I know 😉👍🏼🍺
audio is very poor. Very hard to hear your remarks.
😩 sorry only in the beginning
SPEC _ TA _CULAR 😁
🥳👍🏼🍺 thanks