I just opened the bottle of black IPA brewed according to your recipe and I should say it is really good, really spectacular!! I have only been brewing stout and Italian Grape Ale before, but now I will be brewing this recipe regularly too. Thanks for your video, cheers!
@@Spectacular-cuoredicioccolato I wanted to ask you about the yeast deposit in the bottles - do you have a lot of it? How do you deal with it? I'm pouring the beer in the glass leaving the last 50-100ml in the bottle together with all those yeast but maybe they're is better solution, like putting as little sugar in the bottle for carbonation as possible, how do you think?
One thing about the bottle bombs, I have had 2 bottles give up under natural carbonation. I have been doing this for several years and only got a keg like a year ago. The thing is I always mix the sugar in the whole batch so there should have been the same amount in every bottle. Other bottles were not over cabonated. I think sometimes the bottles just give up. There might have been a crack already or a fault in the bottle. On the other hand I once put ginger beer in the fridge and didn't pasturize so they continued to ferment and they were VERY over carbonated. And the bottles held, I still have them. Bottles can sometimes hold a ton of pressure and sometimes they explode for some reason. That is homebrew. Best to keep them in a safe place and do the best we can while brewing and bottling.
Hi 👋🏼 Probably you have some bottles with more sugar and others with less, because the sugar density is higher the sugar drops on the bottom of the fermenter so the first bottle have more sugar than the last bottle 😉
@@Spectacular-cuoredicioccolato I doubt it since my method was to melt the sugar in a little bit of water and put it in a bucket/pot where i would then rack the whole batch of beer. And then mix. Other bottles were evenly carbonated too. As I said it has only happened to two bottles in all of the years I have been doing this. I think the bottles were faulty. Some people think it's not safe to put a set amount of sugar in each bottle but from my experience if the bottle is not compromised it will hold a significant amount of pressure. Like alot. So even if there is not exactly the same amount it will only chace the carbonation level. Might end up with a geysir level. Those ginger beers were pretty funny to try and open, like a can of worms lol
Hey, I have wanted to get into home brewing for a while, but have always been intimidated by the way it is presented. People always make it seem so complicated. You present it as a flexible and natural science. Civilization has relied on alcohol for thousands of years and somehow modern man has lost the ability to ferment and brew. Thanks for sharing your knowledge!
Hi, another great video. I realized you do not add campden tablet to remove chlorine from the water source. Is it better or necessary to use campden tablets for all home alcohol brewing?
Yes 👍🏼 it’s crushed Follow this video for some alternative about hops GRUIT BEER homemade 🍺 How to make Beer WITHOUT Hops but with ... ua-cam.com/video/EHjCujnNpZw/v-deo.html
Ingredients great but you can make this beer much better. first - heat the water to 45' and add to it the basic malt (the largest amount) hold at this temperature for 40 minutes and then raise the temperature to the one you set first and add the other malts at this temperature hold this for an hour. in addition, you will need Irish moss - after an hour add Irish moss and hold it for another 20 minutes. take a sample of this liquid from the pot and literally a drop on the saucer and add a drop of iodine, you will check if the starch has turned into glucose. if the iodine does not color it is a sign that you have glucose alone from the rostwor. this process in which you keep the malt at 60' is the sweetening process. raise the temperature in the pot to over 80'C and finish the process. You need 2 buckets, one with a faucet at the bottom such for fermentation the faucet should be attached at the bottom about 1 inch from the bottom. The second bucket should have holes on the bottom like a sieve, the more densely drilled the better. pour hot water on the bottom (turn off the faucet) and insert a bucket with holes so that the bottom is flooded with hot water. ok now you can pour the malt out of the pot. pour it out and wait for everything to sink nicely to the bottom. the malt will make a filter bed. When everything has settled to the bottom, place a dinner plate on top and start pouring hot water over it to rinse the malt - do this slowly, don't be in a hurry. then you can open the bottom tap and start pouring the mash into the washed pot. pour the malt slowly while adding hot water (it's a shame to throw away unwashed malt). Now an important point, all the mash you have collected should be boiled with hops, add as many as you like, wild hops are wonderful, but farmed hops e.g. German tetnager is great. after about an hour of boiling a strong mash with hops, a certain wonderful transformation will take place in the hops. When the mash has cooled down, pour it into a fermenter, e.g. a balloon, add yeast, when fermentation has stopped you can bottle it with sugar ;) you will discover a new dimension to this beer.
being a Palestinian: I know I am invading here dear Andrea, I follow your advices and Brilliant ideas on making home made italian food to be a gourmet. but, no mansion or hint on what is going on in Palestine, a hint , your idea, how to stop this .... I know you are into originality and real taste (not like Jaimie Oliver, Guga, or Gordon Ramsey), you are the closest to Originality...
I am very sorry about the situation 🥺 please 🙏🏼 try your best not to be involved in it We ( me , you or any other person) have not the power or the ability to fix the situation. Please stay safe
We can make difference just by speaking the real feelings and supporting the people there using any platform we can, trust me you and me can do something. By the way your recipes are beautiful and really delicious.
I just opened the bottle of black IPA brewed according to your recipe and I should say it is really good, really spectacular!! I have only been brewing stout and Italian Grape Ale before, but now I will be brewing this recipe regularly too. Thanks for your video, cheers!
Spectacular 🍺 thanks for sharing your experience
@@Spectacular-cuoredicioccolato I wanted to ask you about the yeast deposit in the bottles - do you have a lot of it? How do you deal with it? I'm pouring the beer in the glass leaving the last 50-100ml in the bottle together with all those yeast but maybe they're is better solution, like putting as little sugar in the bottle for carbonation as possible, how do you think?
@vorakam3 yes , you don’t need to add yeast but only sugar
One thing about the bottle bombs, I have had 2 bottles give up under natural carbonation. I have been doing this for several years and only got a keg like a year ago. The thing is I always mix the sugar in the whole batch so there should have been the same amount in every bottle. Other bottles were not over cabonated. I think sometimes the bottles just give up. There might have been a crack already or a fault in the bottle. On the other hand I once put ginger beer in the fridge and didn't pasturize so they continued to ferment and they were VERY over carbonated. And the bottles held, I still have them. Bottles can sometimes hold a ton of pressure and sometimes they explode for some reason. That is homebrew. Best to keep them in a safe place and do the best we can while brewing and bottling.
Hi 👋🏼
Probably you have some bottles with more sugar and others with less, because the sugar density is higher the sugar drops on the bottom of the fermenter so the first bottle have more sugar than the last bottle 😉
@@Spectacular-cuoredicioccolato I doubt it since my method was to melt the sugar in a little bit of water and put it in a bucket/pot where i would then rack the whole batch of beer. And then mix. Other bottles were evenly carbonated too. As I said it has only happened to two bottles in all of the years I have been doing this. I think the bottles were faulty.
Some people think it's not safe to put a set amount of sugar in each bottle but from my experience if the bottle is not compromised it will hold a significant amount of pressure. Like alot. So even if there is not exactly the same amount it will only chace the carbonation level. Might end up with a geysir level.
Those ginger beers were pretty funny to try and open, like a can of worms lol
@jenzu_h8798 ok 👍🏼 yes in all this years zero explosions but different geysers 🤪
I agree with you 😉 like you will watch in the experiment video
Hey, I have wanted to get into home brewing for a while, but have always been intimidated by the way it is presented. People always make it seem so complicated. You present it as a flexible and natural science. Civilization has relied on alcohol for thousands of years and somehow modern man has lost the ability to ferment and brew. Thanks for sharing your knowledge!
Thanks Thomas 😉👍🏼 keep us updated 🍺
I appreciate that the brew isn't too high in alcohol. It looks tastylicious and that way I can drink more. ☺️😊😚
Keep us updated 😉
. Hi Andrea, thank you for the recepie but what need to be change if i want it to be non-alcoholic?
Looks really nice 😊 hope you enjoyed it 😃😃
Yes 👍🏼 thanks 🥳🍺
@@Spectacular-cuoredicioccolato he injured it
I mean injoy
I have a 'Milky Way' (chocolate and lactose based ale) braggot in the works. Using Meadowfoam and Buckwheat honey.
nerd
Spectacular 🍺🥳👍🏼🤩
This Black Italian Pale Ale looks very tasty, or dear I say, spectacular! Thank you! 🍻
Bravo 😂👍🏼🍺 spectacular 🥳
Great pairing!Grazie!
Grazie Steveh 👍🏼
Love black IPA. 👌
Thanks 😉👍🏼🍺
Hi, another great video. I realized you do not add campden tablet to remove chlorine from the water source. Is it better or necessary to use campden tablets for all home alcohol brewing?
I never use it , sorry I don’t know
Bravo! Spetacular! 🍻
Grazie 🤩🍺🥳
Thank and be blessed amen
Thanks 🍺👍🏼
Wow !!!Thats great . Greetings from ..una faccia una razza..Greece!
Thanks
man of many talents pozdrawiam!
🥳👍🏼🍺🤩 thanks my dear
that looks really good :)
It’s spectacular 🥳🍺
Grande professore Bravo ❤❤
Grazie fratello 👍🏼🍺🤩
you're so creative with these recipes, do you come up with them yourself?
Some recipes 👍🏼 yes but many recipes are from you my dear friends 🥳
Looks like it was delicious!😋
It was 🍺🥳👍🏼
Hello. Are the malts crushed. What can I use instead of wild hops.
Yes 👍🏼 it’s crushed
Follow this video for some alternative about hops
GRUIT BEER homemade 🍺 How to make Beer WITHOUT Hops but with ...
ua-cam.com/video/EHjCujnNpZw/v-deo.html
Just watched your cured pork tenderloin looks great. I do the same thing with duck breast but it only needs to dry 2 week's
Like this one ? Homemade DUCK HAM recipe
ua-cam.com/video/pbmqEDHElBY/v-deo.html
Great spectacular👍😊
Thanks 🥳
Spectacular! Burp!💨
Yes 👍🏼😂🍺🍾
Grande spectacular grandioso
Pale black!!
😂👍🏼🍺
👏
Where may I get one of your spectacular beer tshirts?
YELLOW LOGO: bit.ly/2zzH3zF
RED LOGO: bit.ly/35XqPwp
Spectacular BEER: bit.ly/2YMMnJ9
SAVE the PASTA: shop.spreadshirt.com/cuoredicioccolatoit/all
🥳
I need rice beer with simple making
I will try 😉
@@Spectacular-cuoredicioccolato
Thank you please doo as soon as possible
@pichakkentertainmentsmesai5457 😬
❤
🥳🍺
❤❤❤❤
😉👍🏼🍺🤩🥳
❤❤❤❤❤👍👍👍👍👍
🥳🍺
굳
Thanks 🙏🏼
Ingredients great but you can make this beer much better. first - heat the water to 45' and add to it the basic malt (the largest amount) hold at this temperature for 40 minutes and then raise the temperature to the one you set first and add the other malts at this temperature hold this for an hour. in addition, you will need Irish moss - after an hour add Irish moss and hold it for another 20 minutes. take a sample of this liquid from the pot and literally a drop on the saucer and add a drop of iodine, you will check if the starch has turned into glucose. if the iodine does not color it is a sign that you have glucose alone from the rostwor. this process in which you keep the malt at 60' is the sweetening process. raise the temperature in the pot to over 80'C and finish the process. You need 2 buckets, one with a faucet at the bottom such for fermentation the faucet should be attached at the bottom about 1 inch from the bottom. The second bucket should have holes on the bottom like a sieve, the more densely drilled the better. pour hot water on the bottom (turn off the faucet) and insert a bucket with holes so that the bottom is flooded with hot water. ok now you can pour the malt out of the pot. pour it out and wait for everything to sink nicely to the bottom. the malt will make a filter bed. When everything has settled to the bottom, place a dinner plate on top and start pouring hot water over it to rinse the malt - do this slowly, don't be in a hurry. then you can open the bottom tap and start pouring the mash into the washed pot. pour the malt slowly while adding hot water (it's a shame to throw away unwashed malt). Now an important point, all the mash you have collected should be boiled with hops, add as many as you like, wild hops are wonderful, but farmed hops e.g. German tetnager is great. after about an hour of boiling a strong mash with hops, a certain wonderful transformation will take place in the hops. When the mash has cooled down, pour it into a fermenter, e.g. a balloon, add yeast, when fermentation has stopped you can bottle it with sugar ;) you will discover a new dimension to this beer.
Thanks my friend for all this spectacular advices 🥳👍🏼🍺
being a Palestinian:
I know I am invading here dear Andrea, I follow your advices and Brilliant ideas on making home made italian food to be a gourmet. but, no mansion or hint on what is going on in Palestine, a hint , your idea, how to stop this .... I know you are into originality and real taste (not like Jaimie Oliver, Guga, or Gordon Ramsey), you are the closest to Originality...
I am very sorry about the situation 🥺 please 🙏🏼 try your best not to be involved in it
We ( me , you or any other person) have not the power or the ability to fix the situation.
Please stay safe
We can make difference just by speaking the real feelings and supporting the people there using any platform we can, trust me you and me can do something.
By the way your recipes are beautiful and really delicious.