Quick thinking on the pH corrections, and way to carry forward despite the difficulties! Looks like despite that everything worked out pretty well. Cheers James!
It was tasty! I just picked up a stout end for my tap, so I'm going to try it soon and see the difference (also with another day of carbonation). Cheers!
I brewed this weekend and forgot once again to heat my sparge water (I started heating it, then needed the element and forgot to start back up...). Cheers!
Thanks! The bonus chugs are becoming a necessity to do my perfect and flawless reviews. They don't help much when I try to do editing immediately afterward. Cheers!
I did use acidulated malt a few times, but I think it is sprayed with lactic acid or something like that during the malting process. Hoping it's not just old malt... Cheers!
Looks like a good beer dude! I liked the breakdown on the ingredients as well. Also I have also done the double take on the tasting as well, I think twice actually because I did not hit record!
@@PartyTimeBrewing It’s grand it is just a lot of commercial and home American brewers make it with a very ambery colour. Most of the ones here are darker red. Can’t blame you if it is to BJCP standards
Beer looks good, thank you for shining a light on it because my first thought was you ended up with stout colored beer. That’s really weird about the Heidelberg malt. I would almost bet that something might of got mislabeled and you ended up putting a pound of acidulated malt in, especially with the PH you ended up getting. 🍺
You definitely could be right, it was definitely tart. And I probably would have liked a little less color, maybe cut the roasted barley in half next time. Looks cool with the light though! Cheers!
Nice - but you are supposed to make the mistakes on subsequent reviews of a 3.4% beer - not the one before drinking (although I recently showed a very similar error as well). We brewed Red and a dry Irish stout (which we just kegged yesterday), and I have been drinking today.
I have never heard the adjective "irish" before. I have heard of "stylish", "sheepish", "boyish", "girlish", "outlandish", and of course "ish" when referring to time. You know 6 ish, 7 ish. This irish thing has me a bit perplexed. Cheers.
![АЛАУДИНОВ у Скабеевой: эти их ВСУ нас НЕ ДОГОНЯТ 😁 [Пародия]](http://i.ytimg.com/vi/an0anqU4WGQ/mqdefault.jpg)
2 things: love the MBC shirt, but more importantly… that beer looks amazing
Yeah buddy! Good beer and a great shirt! Cheers!
If there's any of that left next weekend, I'm coming for one (or four)...🍻
Awesome! Should be lots left. Cheers!
Quick thinking on the pH corrections, and way to carry forward despite the difficulties! Looks like despite that everything worked out pretty well. Cheers James!
I meant to do the correction earlier. Apparently old malt can lower the pH. Nice to get some use out of the meter... Cheers!
Looking Good (the beer that is).
It was tasty! I just picked up a stout end for my tap, so I'm going to try it soon and see the difference (also with another day of carbonation). Cheers!
Hey despite the hiccups sounds like you got something good to enjoy on this great holiday. Happy st paddy’s man!
Cheers! Hope you had a good one as well! Hiccups make it real!
I almost always forget to heat up my sparge water, glad to hear the professionals do too!
I brewed this weekend and forgot once again to heat my sparge water (I started heating it, then needed the element and forgot to start back up...). Cheers!
Love the vid PTB! Thanks for the bonus chug 🍻🍻
Thanks! The bonus chugs are becoming a necessity to do my perfect and flawless reviews. They don't help much when I try to do editing immediately afterward. Cheers!
great content...as always...thanks James 🤘
Thanks Theron! Have a good weekend!
Keep this one on the roster. It's delicious ✨🥳💪🏻💪🏻🍻🍻
Yes boss!
sour malt is old malt that got humid and hot. i always pass it anyway, its fine
I did use acidulated malt a few times, but I think it is sprayed with lactic acid or something like that during the malting process. Hoping it's not just old malt... Cheers!
Late night party time!!! Happy St Patty’s Day!!!
Yep, some late nights but at least I kind of got a video out on time for once! Cheers!
Irish red, red herring, herring bone, bone in ribeye, eye of the tiger, tigers are orange, orange man bad. We live in a simulation.
Hahahah Crazy Man 🍺🍺🍺
Possibly a glitch in your matrix. Excellent transition to show your devoted hate of the Syracuse athletic clubs though. Cheers!
@@garagebrewingsince2020 everything's connected!
@@PartyTimeBrewing it could be worse I suppose.
ORANGE MAN BAD.......lol...
Looks like a good beer dude! I liked the breakdown on the ingredients as well. Also I have also done the double take on the tasting as well, I think twice actually because I did not hit record!
Yep... Just glad it's low ABV. Ended up downing 3 beer for this one! Cheers!
@@PartyTimeBrewing The BJCP colour guidelines for this beer are too low.
@@oscarosullivan4513 looking at my recipe, it looks like it should have been a bit dark if anything. I'll try to get it right next time. Cheers!
@@PartyTimeBrewing It’s grand it is just a lot of commercial and home American brewers make it with a very ambery colour. Most of the ones here are darker red. Can’t blame you if it is to BJCP standards
Beer looks good, thank you for shining a light on it because my first thought was you ended up with stout colored beer. That’s really weird about the Heidelberg malt. I would almost bet that something might of got mislabeled and you ended up putting a pound of acidulated malt in, especially with the PH you ended up getting. 🍺
You definitely could be right, it was definitely tart. And I probably would have liked a little less color, maybe cut the roasted barley in half next time. Looks cool with the light though! Cheers!
This is not a review this is a tribute 😂 Ah-rah, dee
Soo-guh-goo-gee-goo-gee
Goo-guh fli-goo gee-goo
Guh fli-goo, ga-goo-buh-dee
Ooh, guh-goo-bee
Mama Lucifer! Damn, took me a few lines of reading to clue in! Hadn't seen that part written out. Cheers!
Heildleberg malt doesn't taste the best at all mine had a mildew smell and a very earthy taste too. Your instict is totally on point.
Good to know, they mention it a lot on Genus but I'm not sure if I'd grab it again. But fresh might be a bit better. Cheers!
Cheers Party! I eat my malts too! Good video, good beer! MBC! Cheers 🍺🍺🍺🇧🇷 One of my brother here is look likes You!
Damn, your bro must be.a handsome dude! Malt is great and I'd like to try some fresh Heidelberg to see what it should taste like. Cheers!
Nice - but you are supposed to make the mistakes on subsequent reviews of a 3.4% beer - not the one before drinking (although I recently showed a very similar error as well). We brewed Red and a dry Irish stout (which we just kegged yesterday), and I have been drinking today.
Nice. I need to get over there for another flight soon! Cheers!
Is it possible to brew a beer that naturally comes out green? 🤔
An excellent question. I'm not sure, but when I screw up a batch someday and it comes out green it will make the ultimate St Paddy's Day vid. Cheers!
I have never heard the adjective "irish" before. I have heard of "stylish", "sheepish", "boyish", "girlish", "outlandish", and of course "ish" when referring to time. You know 6 ish, 7 ish. This irish thing has me a bit perplexed. Cheers.
Ir is spanish for go, which therefore translates to goish, which is how Sean Connery pronounces Gose. I think I did it wrong... Cheers!