I made alot of homebrew, usually 6-8 % abv Brown ale. Once I even made a batch of barley wine I aged for five years. I invited my best friend and a former professor who got me started. It was delicious. Most beers don't get better over time. Barley wine by definition has 10-12 % abv so it ages very well.
7:40 I also liked using balloons with a prick hole. You'll see the ballon fill with air. You can squeeze the ballon to allow it to refill and know if the fermentation is still going.
I really need a hobby and was thinking of beer brewing. I have limited resources and finances. This video has given me confidence to buy a kit and give it a go.
Great video! Here in the north east I have the luxury of a basement. It stays in the range of 55-75 degrees. So I don't use my wort chiller at all. I do the no chill method like some brewers in Australia use in order to conserve water. In the winter time I just let the wort sit in a sanitized fermenter out in the garage and let it cool that way too. So far so good. I didn't know the temp in which you steep the grains changed the fermentables like that!
wait, cause I don't understand this step :D I want to make something approximating a lager, does it need to stay at 12,5 throughout the fermentation proces? I have a small basement that is pretty chilly but I don't think I can have this temperature there consistantly :D
Thank you so much for this video! I already watched some videos and read some tutorials and I think this is the most informative video ive seen so far. It includes everything a beginner like me needs to know. And also many thanks for converting all those freedome units for the rest of the world. ;)
Need to include when you say learn from you mistakes, recommend people keep detail notes of what they did encase they did make a mistake, they can look back at their notes.
That’s a great advice!! I have a little upholstery business, and I taught mostly myself. Having a notepad with all steps is so helpful, you can go back and see what went wrong or what was good idea. Same with cooking.
thank you so much brother its really fun and interesting , since i watch this video now i made my own beer call KAMPOENG BEER from indonesia cheers salute
Great video, thanks for explaining the process in easy to follow steps. I moved to California from Cleveland only to discover the beer here sucks in comparison. Also this state isn't very festive and shipping beer from home is less than ideal with the patchwork of laws preventing it for whatever reason smh. I would like to make a Christmas Ale based on my favorites from back home. If you have any suggestions on recipes to follow I would greatly appreciate it!
Nice job on the video, good info. Have you tried making an amber ale similar to Michelobe Amber or Shiner? This is one of my favorite styles/tastes with the toasty nutty flavor.
I was at a brewery in south Haven Michigan that sent their spent grains to a local bakery to make spent grain cookies. They were fantastic, so there's one other option besides composting for your grains!
I’ve done extracts, but want to try all grain mashes. I like Lagers like Oktoberfest and Extra Oktoberfest’s. But I need to know which grains to use for those…
I seem to have about 1/2” of sediment at the bottom of my 1gal fermenter. Does that seem normal? I also assume that when I put the tube into the ferment to syphon I would just want to not push too hard and bury into this? I just don’t want beer with sediment.
Amazing vid. Gluten-free beer becomes ever more expensive so I wanted to make some for my wife. I am planning on using liquid gluten free berley malt and add some rolled gluten free oats to the mix for flavour, along with some sweeter hops, to make a light, sweet beer for her to enjoy during summer :) hopefully if I experiment with different hops I could get it to taste a bit like oatmeal with blueberries :D her favourite! Or can I add real, dried blueberries during boiling? Mosaic should work on it's own I suppose to have this fruity flavour and very little bitterness?
I started looking into homebrewing after some coworkers talked about it, and this video was the best stepping stone for me to get started! If you're in San Diego, please let me know because I'd love to get your input on my beer!
They will settle out to the bottom during fermentation. But if you’re using a lot of hops or even whole cone you can strain them out when transferring into the fermenter
Yeah for sure! Ferment around 55, then lower temp to 35 or so when it’s done. I think you’ll get better results if you transfer to another keg but I’ve totally fermented under pressure and served from same keg before
Temperature is easy, boiling temperature, which is 212ºF for me in my area of the world. As far as how long to boil for, that depends on how much bitterness or flavor you want to extract. the longer you boil the more bitter it will be.
Great video and great info. Hoping to take the plunge soon and get started myself. One question about fermentation - what method do you use for dialing in the temps when cooling is needed like for lagers? From what I've seen it seems to be chest freezers and heat wraps connected to an Inkbird temperature controller.
Cheers! And great question. I covered fermentation temp control in this vid, but short answer is these days I use either a ferm chamber or a cooling coil: ua-cam.com/video/0NYg3W1Hbi8/v-deo.html
@@TheBruSho thx for the super fast reply! 👍😃 I'll check that out. I may shoot you another question or two again if I think of anything. We live in a bilevel. The downstairs is always much cooler, and one corner of the laundry room down there is the coolest spot in the house, especially in the winter. So probably perfect for lagers. The upstairs on the other hand is always 73-74 in the summer with the AC on (can be higher during heat waves). I'll have to check out the cooling coil. Didn't know about those. 🍻
@@jastew1971 I got some Amazon links in the description to gear I use or recommend including a burner. as for pot go 8 or 10 gal. Bigger the less you have to sparge (for BIAB)
I made mine out of some copper tubing. A bit cheaper and not as efficient as the professionally made ones. I would suggest looking at Jaded Brewing ones. They are highly recommended.
I think I have Dublin type water, because my darker beers turn out great... I have never made water adjustments with salts, because my water ia very good to drink. I did look at the official city water analysis in order to check the hardness. Still, beginners should know they can use the water as is, if it is not chlorinated.
Depends on a few factors like efficiency and your target original gravity but if you’re using BIAB it can be anywhere from 9lbs to 14lbs. I recommend using a brewing calculator like brewers friend or beer smith to calculate a recipe.
Hi! I'm interested in making my beer and i have a doubt. You say we should use flip top fermentation bottles, but you also say we could use the ones with common caps. Are this ones with common caps fermentation bottles too? Why the bottle could explode? It shouldnt have already finished the fermentation process when we pour the beer into the bottles? Why are they called fermentation bottles if this process has alredy finished? Sorry if i've asked many questions xD and thanks for your time!
Hey thanks for the questions. So to clarify both the common bottles with caps and the flip top bottles are both useable as long as they are fermentation grade, meaning they can hold pressure. Most beer bottles with caps are good but some flip top bottles are decorative and are made with thin glass so can break easily. The reason they might explode is because when you bottle condition you add a little more sugar into the bottles to build more pressure after fermentation is done. This is called 2nd fermentation. Check out my Bottling vs Kegging video it goes into more detail on how to bottle beer. Hopefully that answers your questions!
@@TheBruSho Why I asked is because where I am from distilling without a license is illegal (not that it has stopped any moonshiners before), and since I am not interested in methanol poisonings. But fractional freezing distilling with hard seltzer as a starting point would be pretty much what I am looking for.
hi. Could you please help me? I have been home brewing for a long time. however, I do not think that I can fully capture the taste of commercial beers. I think the primary reason for this is that when drinking my own beers, I do not get the full taste that I get from commercial beers. What do you think could be the reason for this? ps: I take a sample after the 5th day during fermentation (OG: 1048) and when I measure the FG value, I usually catch the value of 1012 and I don't think it makes sense to wait any longer for fermentation, so then I switch to carbonation process. It seems abnormal to me that my fermentation period takes 5-6 days. but I guess there is no point in waiting for the FG value in fermentation after the 1010 levels have dropped.
Oh man there could be a lot of reasons why, hard to know without tasting it. But my guess without knowing anything would be to look at your mash temps (are you keeping it consistent throughout) and recipes (are you using characterful malts?) and the make sure you really let the beer finish before carbonating. Give it a full week if not more to finish up. And cold condition longer for crisper/cleaner beers. Just some ideas
@@TheBruSho yes dear, its absolutely at constant temp. but I do not use characterful malts. its always mixture of pilsner malt or viyana malt. do you think that could be my problem ?
Hi guys, I want to find a book to learn how to brew beer from the basics. Do you guys know any books? Please tell me (I use google translate. If the sentences are not reasonable, I hope you guys forgive me).
I started by getting a Homebrew kit as a gift. And it has always been a fun hobby for me since. I would say you definitely don’t need to take a course on it. You can learn from UA-cam, books, and brewing yourself. Unless you want to dive deeper than that
thank you so much brother its really fun and interesting , since i watch this video now i made my own beer call KAMPOENG BEER from indonesia cheers salute
I was at a brewery in south Haven Michigan that sent their spent grains to a local bakery to make spent grain cookies. They were fantastic, so there's one other option besides composting for your grains!
I made alot of homebrew, usually 6-8 % abv Brown ale. Once I even made a batch of barley wine I aged for five years. I invited my best friend and a former professor who got me started. It was delicious. Most beers don't get better over time. Barley wine by definition has 10-12 % abv so it ages very well.
7:40 I also liked using balloons with a prick hole.
You'll see the ballon fill with air.
You can squeeze the ballon to allow it to refill and know if the fermentation is still going.
Thank you for this video it was helpful. I currently work at a Beer and Wine Hobby store like you mentioned in the video.
Such helpful info. I got finished brewing the wort and now it just needs to ferment. I got my fingers crossed 🤞
Such great information! I would love to see a summery beer recipe!
Stay tuned for next week for a special summer brew!
Great video, exactly what I’m looking for. Liked and subscribed
Thx
slaying this beer video with that rachel ray pot set
At home brewing made fun & easily explained! Love this resource - can't wait to tune into the next episode(s)!
Thank you glad you enjoyed, be sure to subscribe so you don't miss a beat!
I really need a hobby and was thinking of beer brewing. I have limited resources and finances. This video has given me confidence to buy a kit and give it a go.
Great video! Here in the north east I have the luxury of a basement. It stays in the range of 55-75 degrees. So I don't use my wort chiller at all. I do the no chill method like some brewers in Australia use in order to conserve water. In the winter time I just let the wort sit in a sanitized fermenter out in the garage and let it cool that way too. So far so good. I didn't know the temp in which you steep the grains changed the fermentables like that!
Yeah it’s a great way to manipulate alcohol percentage! Cheers!
wait, cause I don't understand this step :D I want to make something approximating a lager, does it need to stay at 12,5 throughout the fermentation proces? I have a small basement that is pretty chilly but I don't think I can have this temperature there consistantly :D
I think I am going to try a partial mash for my first brew! thanks for the video
Thank you so much for this video! I already watched some videos and read some tutorials and I think this is the most informative video ive seen so far. It includes everything a beginner like me needs to know. And also many thanks for converting all those freedome units for the rest of the world. ;)
Nice apron. Where did you get it?
Have u done Kentucky common. Easy brewing and ready drinkin
Wow... Looking to start my own Micro Brewery here in the Desert... You almost described my Starting Setup, down to the Kegerator... LoL
Ask and ye shall receive. Thanks, Trent. This is a great primer on brewing beer.
Glad you liked it!
You're pure talent.
Need to include when you say learn from you mistakes, recommend people keep detail notes of what they did encase they did make a mistake, they can look back at their notes.
Yeah I’ve talked about that in other vids! Hugely important if you don’t want to repeat mistakes or learn what you did right or wrong before
That’s a great advice!! I have a little upholstery business, and I taught mostly myself. Having a notepad with all steps is so helpful, you can go back and see what went wrong or what was good idea. Same with cooking.
thank you so much brother its really fun and interesting , since i watch this video now i made my own beer call KAMPOENG BEER from indonesia cheers salute
Amazing! Cheers and good luck brewing
Thank you for the clear exclication, funn though that you still use imperial measurements as your main.
Amazing video full of all the necessary information. Thank you!
Thank you! Happy brewing!
A sour beer recipe please. Also super helpful! Excited to start brewing.
Ok I will add it to the list! And good luck brewing! Have fun
Solid video braj!
Thank you!!
Can you please make a beer having honey and lavender leaves flavour?
I tasted it in a craft beer and omg it was out wordly !!
Nice brewing!👍
Great video, would love to see you brew a Irish Stout or Oatmeal Stout. Thanks for teaching me a few things today.
Awesome and for sure I’ll add it to my list thanks!
Awesome channel! I will definitely be watching any future videos
Thanks so much for the support!
Great video
Great video. Thanks for sharing!
Thank you
Great video, thanks for explaining the process in easy to follow steps. I moved to California from Cleveland only to discover the beer here sucks in comparison. Also this state isn't very festive and shipping beer from home is less than ideal with the patchwork of laws preventing it for whatever reason smh. I would like to make a Christmas Ale based on my favorites from back home. If you have any suggestions on recipes to follow I would greatly appreciate it!
Nice job on the video, good info. Have you tried making an amber ale similar to Michelobe Amber or Shiner? This is one of my favorite styles/tastes with the toasty nutty flavor.
You’re a legend, thanks for the vids. Have you ever brewed using malted barley as the only grain?
Thank you! Yeah I have, SMASH (single malt and single hop) beers are great for beginners to get a sense of the ingredients, highly recommend.
This was a great starters guide. I'm looking to start home brewing with a buddy and get into custom Gins as well.
Awesome, big fan of gin as well. Good luck!
I was at a brewery in south Haven Michigan that sent their spent grains to a local bakery to make spent grain cookies. They were fantastic, so there's one other option besides composting for your grains!
That's great! I actually have a few spent grain recipe videos now, but cookies sound interesting and delicious!
Well done and clearly communicated video! I'd love to see a style of dark IPA.
Thanks! I did a Double Black IPA for a halloween episode last year, check it out
@@TheBruSho awesome thanks for the video reference.
how do you calculate malt weight, post boil water volume and final alcohol %? any idea from your experience?
Can the wert be cooled naturally, or does it need to happen quickly?
Thanks 👍👍👍
I'd be super interested if you did a video on brewing stouts!
I've got a few stouts on my channel, check em out!
@@TheBruSho You got it!
I’ve done extracts, but want to try all grain mashes. I like Lagers like Oktoberfest and Extra Oktoberfest’s. But I need to know which grains to use for those…
I've got a couple all grain recipes for Oktoberfest and Marzen. Check em out!
I seem to have about 1/2” of sediment at the bottom of my 1gal fermenter. Does that seem normal? I also assume that when I put the tube into the ferment to syphon I would just want to not push too hard and bury into this? I just don’t want beer with sediment.
If you can make a video of how to carbonate via keg plz. Most videos I see people have the video cut and I have no idea how they got to that point
Hey I have a whole video dedicated to kegging here: ua-cam.com/video/pY9Cs_JN2Rg/v-deo.html
What's the grain to water ratio? I don't know how much grains i have to put in order to make 20 liters or so
When you sanitize do you have to wait for to dry before anything that touches your beer with that or no
No just need to let it sit for a couple mins to make sure it has time to work, then dump it out and add in your beer, the foam wont hurt your beer
Can u make a hazy ipa with fruity notes?
Yeah I would love to! I made a hazy session IPA video if you haven’t seen it. Will definitely be coming back to hazys some day
@@TheBruSho i have 😁 just looking for a high abv one lol
@@killmeds.710 haha ok noted!
Amazing vid. Gluten-free beer becomes ever more expensive so I wanted to make some for my wife. I am planning on using liquid gluten free berley malt and add some rolled gluten free oats to the mix for flavour, along with some sweeter hops, to make a light, sweet beer for her to enjoy during summer :) hopefully if I experiment with different hops I could get it to taste a bit like oatmeal with blueberries :D her favourite! Or can I add real, dried blueberries during boiling? Mosaic should work on it's own I suppose to have this fruity flavour and very little bitterness?
I started looking into homebrewing after some coworkers talked about it, and this video was the best stepping stone for me to get started! If you're in San Diego, please let me know because I'd love to get your input on my beer!
Lots of information. You did well.
Thanks Curt!
Just a question: how did you filter out your hops? I assume this is necessary right?
They will settle out to the bottom during fermentation. But if you’re using a lot of hops or even whole cone you can strain them out when transferring into the fermenter
@@TheBruSho okay thank you!
Interesting insight into the craft of brewing, but I wish there were more details on ingredients😄
I’ve got a few videos on yeast and grains if you’re interested! Check em out
Very helpful and very thorough. I really like the art in the background...Do you mind if I ask where you bought that?
Thanks my wife made it, if you are interested check out her Etsy page: www.etsy.com/shop/RCMprints?ref=seller-platform-mcnav
Conditioning tablets is that the same as adding the sugar at the end
For bottle conditioning? Yes the tablets are just predosed sugar
Can you ferret lager in the kegerator, assuming you don’t have another keg connected to drink and the temp is correct?
Yeah for sure! Ferment around 55, then lower temp to 35 or so when it’s done. I think you’ll get better results if you transfer to another keg but I’ve totally fermented under pressure and served from same keg before
Did you ever hear of bees beer ?? If so would you send the recipe please. Just hoping, thanks.
What's the best way to wash the grain bag after use?
I usually just give it a rinse with a water hose, but if its really nasty some people have used their washing machine on delicate setting
when you boiling the hops , how temperature you use ? and how long its take times ?
Temperature is easy, boiling temperature, which is 212ºF for me in my area of the world. As far as how long to boil for, that depends on how much bitterness or flavor you want to extract. the longer you boil the more bitter it will be.
If light skunks the beer, shouldn’t the carboy be opaque?
Ideally you wouldn’t put the carboy in the sun, a closet or an area out of bright light is fine.
Great video and great info. Hoping to take the plunge soon and get started myself. One question about fermentation - what method do you use for dialing in the temps when cooling is needed like for lagers? From what I've seen it seems to be chest freezers and heat wraps connected to an Inkbird temperature controller.
Cheers! And great question. I covered fermentation temp control in this vid, but short answer is these days I use either a ferm chamber or a cooling coil: ua-cam.com/video/0NYg3W1Hbi8/v-deo.html
@@TheBruSho thx for the super fast reply! 👍😃 I'll check that out. I may shoot you another question or two again if I think of anything. We live in a bilevel. The downstairs is always much cooler, and one corner of the laundry room down there is the coolest spot in the house, especially in the winter. So probably perfect for lagers. The upstairs on the other hand is always 73-74 in the summer with the AC on (can be higher during heat waves). I'll have to check out the cooling coil. Didn't know about those. 🍻
Kveik upstairs, lagers downstairs!@@jastew1971
@@TheBruSho any suggestions for a gas burner for outside brewing for 5 gal batches?
@@jastew1971 I got some Amazon links in the description to gear I use or recommend including a burner. as for pot go 8 or 10 gal. Bigger the less you have to sparge (for BIAB)
How long is your wort chiller? I'm going to buy a 30 lt kettle. Which chiller should I buy?
I made mine out of some copper tubing. A bit cheaper and not as efficient as the professionally made ones. I would suggest looking at Jaded Brewing ones. They are highly recommended.
I think I have Dublin type water, because my darker beers turn out great... I have never made water adjustments with salts, because my water ia very good to drink. I did look at the official city water analysis in order to check the hardness. Still, beginners should know they can use the water as is, if it is not chlorinated.
Right and they can always throw in a campden tablet if it is
how much all grains do you need if you are brewing for 5.5 gal [20.8L]? Thanks
Depends on a few factors like efficiency and your target original gravity but if you’re using BIAB it can be anywhere from 9lbs to 14lbs. I recommend using a brewing calculator like brewers friend or beer smith to calculate a recipe.
Nice one.
Thank you!
do you do mead?
No I don’t, but probably my closest recipe to a mead is my Maple Wine inspired by an Acerglyn
Hi! I'm interested in making my beer and i have a doubt. You say we should use flip top fermentation bottles, but you also say we could use the ones with common caps. Are this ones with common caps fermentation bottles too? Why the bottle could explode? It shouldnt have already finished the fermentation process when we pour the beer into the bottles? Why are they called fermentation bottles if this process has alredy finished?
Sorry if i've asked many questions xD and thanks for your time!
Hey thanks for the questions. So to clarify both the common bottles with caps and the flip top bottles are both useable as long as they are fermentation grade, meaning they can hold pressure. Most beer bottles with caps are good but some flip top bottles are decorative and are made with thin glass so can break easily. The reason they might explode is because when you bottle condition you add a little more sugar into the bottles to build more pressure after fermentation is done. This is called 2nd fermentation. Check out my Bottling vs Kegging video it goes into more detail on how to bottle beer. Hopefully that answers your questions!
@@TheBruSho Great! I'll watch it. Thank you very much :D
@@nicopecorari5944 you’re welcome!
could you ferment just sugar water?
Yeah that would be hard seltzer. I have a video on it and will be making more soon
@@TheBruSho Why I asked is because where I am from distilling without a license is illegal (not that it has stopped any moonshiners before), and since I am not interested in methanol poisonings. But fractional freezing distilling with hard seltzer as a starting point would be pretty much what I am looking for.
hi. Could you please help me? I have been home brewing for a long time. however, I do not think that I can fully capture the taste of commercial beers. I think the primary reason for this is that when drinking my own beers, I do not get the full taste that I get from commercial beers. What do you think could be the reason for this? ps: I take a sample after the 5th day during fermentation (OG: 1048) and when I measure the FG value, I usually catch the value of 1012 and I don't think it makes sense to wait any longer for fermentation, so then I switch to carbonation process. It seems abnormal to me that my fermentation period takes 5-6 days. but I guess there is no point in waiting for the FG value in fermentation after the 1010 levels have dropped.
Oh man there could be a lot of reasons why, hard to know without tasting it. But my guess without knowing anything would be to look at your mash temps (are you keeping it consistent throughout) and recipes (are you using characterful malts?) and the make sure you really let the beer finish before carbonating. Give it a full week if not more to finish up. And cold condition longer for crisper/cleaner beers. Just some ideas
@@TheBruSho yes dear, its absolutely at constant temp. but I do not use characterful malts. its always mixture of pilsner malt or viyana malt. do you think that could be my problem ?
@@TheBruSho i will be so glad if you asnwer me, thanks bro.
Hi guys, I want to find a book to learn how to brew beer from the basics. Do you guys know any books? Please tell me (I use google translate. If the sentences are not reasonable, I hope you guys forgive me).
@@duybao3604 “How to Brew” by John Palmer, “Joy of Homebrewing” by Charlie Papazaian, and “Mastering Homebrew” by Randy Mosher are all amazing
@@TheBruSho Thank you very much, have a nice day bro 😄
Are you able to make pickled beer?
Can we make a banana flavor beer?
For sure! Either with real bananas (which can be hard) or with yeast that make banana flavors (easy)
What does state law say about home brewery
There are 50 different states maybe you could be a lot more specific.
Ok I heard cost effective 😺 I need a 8 gallon batch.
Get 2 5 gallon buckets and start brewing!
How did you get started in your brewing journey? There are college courses/degree that cost 16k. Do you think these courses are worth it?
I started by getting a Homebrew kit as a gift. And it has always been a fun hobby for me since. I would say you definitely don’t need to take a course on it. You can learn from UA-cam, books, and brewing yourself. Unless you want to dive deeper than that
@@TheBruSho thanks a lot.
Ingredients measurements Plz
why do i feel like i lerned more in 2 days than what experience gains
Wtf did u just say
can you please brew this beer called: hipster ale by evil twin.
Thanks for the reco!
Gluten free beer please!!! Great video anyway
Make some roselle wine. See how it turns out.
That’s a great idea, thanks!
Asahi Black please. Not the dry stuff. The nectar of the Gods stuff
🙂
help me homebrew my 3ds pls i need help
My love deja que el nene 🦽 🧑🏼✈️lleve el🛥️ 💋💋💋💋💋💋💋💋💋💋💋💋💋 Buen provecho en tu almuerzo 💋💋💋💋💋💋💋💋💋
Chocolate goat milk porter
Bock please.
Screw all that I'll just buy my beer
Kolsch
Love a kolsch. Will have to brew one up!
Where do you buy the ingredients??
Local home brew shops or online home brew shops like Northern Brewer (in the US)
thank you so much brother its really fun and interesting , since i watch this video now i made my own beer call KAMPOENG BEER from indonesia cheers salute
I was at a brewery in south Haven Michigan that sent their spent grains to a local bakery to make spent grain cookies. They were fantastic, so there's one other option besides composting for your grains!
Great video. Thanks for sharing!
Well done and clearly communicated video! I'd love to see a style of dark IPA.
You're pure talent.
how do you calculate malt weight, post boil water volume and final alcohol %? any idea from your experience?