Hey guys really enjoyed this video, Just wanted to say that I found your videos when I first got into home-brewing a year ago. I’ve had to unfortunately take a break from brewing for a little bit. Your videos have helped get me threw some long chemotherapy sessions which I greatly appreciate it. I can’t wait to one day hopefully get to brew some of your recipes. Please keep up the great content!
I did this recipe (modified) and have just done my first tasting (bottles), Here are my thoughts. OG:1.065, FG 1.016 Grain bill: the same except 2row instead of pale malt (I have lg bags of 2-row and maris otter, so used my 2-row), and .25 lb less flaked oats (I ran out). Hops: Instead of 1 oz of Magnum used .8 oz Magnum + .2 oz of Warrior (using up what I had on hand) Yeast: Used the below suggested OYL-401 Sundew. (I think this is a good choice) (It was a VERY active yeast with high foaming, it used about 2x the headspace of any yeast prior) Strawberry puree: Placed that into secondary as opposed to primary 4 days in. (highly recommend secondary with a fruit addition) Cocoa nibs: Boosted from 4oz to 6oz and did a vodka tincture of it at primary time, then added it to the secondary in a weighted down hop bag rather than adding the nibs into the boil. Other: Besides the Whirlflok. I also added some pectic enzyme with the strawberry puree in the secondary. I also added some sparkloid powder in secondary for extra clarification as I didn't want the end result to be hazy. Tasting: Good beer with light dark fruit cherry/strawberry type taste with some small chocolate notes. I liked how it turned out. Next time: The grain bill orig or this would be fine, no change. Hops: same orig or mine, not bitter, good balance. Yeast: Use the Sundew if available I think it might be a very good yeast to use for fruit beers and I yeast banked it for my summer fruit beers. Strawberry: The strawberry puree can cost me $28.99 that is rather expensive for my poor self and really increased the cost of the beer; next time I would likely go with a approx $7 strawberry extract flavoring. Cocoa: The taste was very light even with my upping of the amount; I would likely do the 6oz tincture again but also add like 3-4 oz of cocoa powder to the boil.
Hi! i really enjoyed your video! After seeing your video a question came to mind; at 6:39 in the video you use a "tool" to mesure the gravity, What kind of tool is that and is it useful for beginners? Thank you in advance 😃
Hi Lisette, the tool we use is an Anton Paar Easy Dens. It's a fairly expensive way to measure gravity, so for beginners we recommend using a regular hydrometer. Something like this link here - www.clawhammersupply.com/collections/all-products/products/brewing-hydrometer
I did a beer like this, with 100 grams of cacao in the mash and about 100 more added post fermentation. One thing that can help a lot when adding cacao is vodka or whisky to amplify the chocolatey flavors. Great vid btw!
I tried to do one of yours guys beer 3 summers ago. It was a strawberry lemonade IPA. I added 5lbs of strawberry puree a week after fermentation and the color and flavor were not there. Maybe the yeast was extra hungry lol.
Great video! Looks awesome and delicious. Funny as always guys lol Question, what is that fridge looking think you ferment in? Temp controlled? Been looking for something like that for a while..
I'm just amazed that they havent changed the labels on the chalk board for over 2 years lol Despite having brewedd and served dozens of beers since then lol
Good suggestion I think. Description of yeast: Omega Yeast OYL-401 Sundew's ripe strawberry, passion fruit, pear, and stone fruit combine to emphasize desirable notes in modern fruity hops. This Omega Yeast exclusive strain was inspired by its parental strain's fruity esters, which were originally obscured by Belgian phenolic character. Sundew™, however, is non-phenolic and incapable of producing the spicy clove flavors that were previously competing with its pure, juicy red-fruit bouquet. Try it in your next English ale for a new spin on fruity English yeast.
I made it with the OYL-401 Sundew yeast. Turned out quite good. That was a very active yeast that foamed alot and took like twice the headspace of any yeast I have previously used. In a separate comment above I have added my notes on the Chocolate Strawberry Stout beer I made with the Sundew yeast (modified recipe). Thanks for the suggestion. I have yeast banked this yeast as I plan to use it for any future fruit based summer beers.
Love your videos. I want to brew a Double Chocolate Strawberry Milk Stout. My grain bill: 12lbs (5.443 kg) Maris Otter, 58.5%; 1lb (.453 kg) of Sugar Creek Oat Malt, 4.9%; 8oz (.226 kg) of Chocolate Malt, 2.4%; 8oz (.226 kg) Simpson's Extra Dark Crystal Malt, 2.4%; 8oz (.226 kg) Weyerman Chocolate Rye, 2.4%; 8oz (.226 kg) Simpson's Golden Naked Oats, 2.4%; 8oz (.226 kg) Lactose, 2.4%; 1lb (.453 kg) Rice Hulls, 4.9%. Hops are Nugget, at .5 oz (14 g) for 60 minutes which should result in 19 IBUs; and Belma, at .5oz (14 g) for 15 minutes which should contribute 10.6 IBUs. 6oz (168g) of Cacao Nibs with 20 minutes left in the boil, 8oz (224g) of Lactose. I am using British Ale V and have the ability to control temperature by pairing the Rapt Pill and RAPT Temperature Contoller to my Fermentation Station. At the start of Secondary I was going to use 4lbs of Strawberry puree that has been pasteurized and 6 oz (180 mL) of Chocolate Extract. The current plan is to let the beer ferment for a week to two weeks, depending on yeast activity, for both primary and secondary fermentation. Taste the beer after the necessary time; determined by my RAPT Pill and hydrometer measurements. Then let the rest condition for 4-6 weeks in the keg. Have you heard of the UA-cam Channel Art of Drink? Darcy, the guy who runs the channel, has a background in chemistry. He details how to make chocolate extract using a device called a dropping funnel, and also how to make a chocolate syrup that never thickens due to the addition of Amylase Enzyme. I was curious what you think about my plan for brewing the beer I described above? Any ideas or comments you have would be greatly appreciated.
TRADUZAM, ESTOU COM PREGUIÇA E MUITO BEBADA PRA GASTAR MEU INGLÊS A RACHEL É TUDO PRA MIM RACHEL, OBRIGADA POR TUDO A RECEITA TA UMA DELICIA FELIZ ANO NOVO
Hey guys really enjoyed this video, Just wanted to say that I found your videos when I first got into home-brewing a year ago. I’ve had to unfortunately take a break from brewing for a little bit. Your videos have helped get me threw some long chemotherapy sessions which I greatly appreciate it. I can’t wait to one day hopefully get to brew some of your recipes. Please keep up the great content!
Now this could be good Valentines Day beer to brew with my wife. Thanks for the idea and thanks for bringing Rachael back!
Yes!!! Rachel is back.
Big brain play on putting a Valentine’s Day grain to glass brew vid about a month before Valentine’s Day
Haha I like the Chopin in the background while he just talk and talk 🤣🤣
I'm so glad that Portlandia clip was put in. That's the only thing I can think of when I hear the word cacao.
Life is always made better with Emmets nuggets of wisdom
you guys are criminally underrated
Strawberry is a tough flavor to nail in beer. Nice work!
3 seconds in...gold. This one, like all of your videos, is fantastic.
Rachael is back! 😍
@4:46 Love the Whirfloc comment, seems to happen to me regularly
I did this recipe (modified) and have just done my first tasting (bottles), Here are my thoughts.
OG:1.065, FG 1.016
Grain bill: the same except 2row instead of pale malt (I have lg bags of 2-row and maris otter, so used my 2-row), and .25 lb less flaked oats (I ran out).
Hops: Instead of 1 oz of Magnum used .8 oz Magnum + .2 oz of Warrior (using up what I had on hand)
Yeast: Used the below suggested OYL-401 Sundew. (I think this is a good choice) (It was a VERY active yeast with high foaming, it used about 2x the headspace of any yeast prior)
Strawberry puree: Placed that into secondary as opposed to primary 4 days in. (highly recommend secondary with a fruit addition)
Cocoa nibs: Boosted from 4oz to 6oz and did a vodka tincture of it at primary time, then added it to the secondary in a weighted down hop bag rather than adding the nibs into the boil.
Other: Besides the Whirlflok. I also added some pectic enzyme with the strawberry puree in the secondary. I also added some sparkloid powder in secondary for extra clarification as I didn't want the end result to be hazy.
Tasting: Good beer with light dark fruit cherry/strawberry type taste with some small chocolate notes. I liked how it turned out.
Next time: The grain bill orig or this would be fine, no change. Hops: same orig or mine, not bitter, good balance. Yeast: Use the Sundew if available I think it might be a very good yeast to use for fruit beers and I yeast banked it for my summer fruit beers. Strawberry: The strawberry puree can cost me $28.99 that is rather expensive for my poor self and really increased the cost of the beer; next time I would likely go with a approx $7 strawberry extract flavoring. Cocoa: The taste was very light even with my upping of the amount; I would likely do the 6oz tincture again but also add like 3-4 oz of cocoa powder to the boil.
Hi! i really enjoyed your video!
After seeing your video a question came to mind;
at 6:39 in the video you use a "tool" to mesure the gravity,
What kind of tool is that and is it useful for beginners?
Thank you in advance 😃
Hi Lisette, the tool we use is an Anton Paar Easy Dens. It's a fairly expensive way to measure gravity, so for beginners we recommend using a regular hydrometer. Something like this link here - www.clawhammersupply.com/collections/all-products/products/brewing-hydrometer
Something tells me the intro song is the "careless whisper" song you told me about lol
Forrest Gump brews a righteous beer! Loving your content at the moment and devouring the vids. Great work 👏🏻
Great video as always!
I did a beer like this, with 100 grams of cacao in the mash and about 100 more added post fermentation. One thing that can help a lot when adding cacao is vodka or whisky to amplify the chocolatey flavors.
Great vid btw!
so like making a cacao tincture and adding that?
@@TheNovaGoose yup. Leave that mashing in the fridge for like a week before adding it post fermentation
@@TheNovaGoose nibs are pretty unsanitary as well, so the alcohol from the tincture also helps sanitize
Add strawberry puree after fermentation, id think it would shine through then
Dudeee this looks great :0
Very curious to try brewing this myself,sounds gorgeous and I love a stout
Cheers great video 🍺🍻
Assuming you made standard 5 gal at the end correct? Thanks, looks delicious
Tasty! Cacao! Cheers!
I tried to do one of yours guys beer 3 summers ago. It was a strawberry lemonade IPA. I added 5lbs of strawberry puree a week after fermentation and the color and flavor were not there. Maybe the yeast was extra hungry lol.
Curious what the fermentation chamber/fridge you use is.
Great video! Looks awesome and delicious. Funny as always guys lol Question, what is that fridge looking think you ferment in? Temp controlled? Been looking for something like that for a while..
I'm just amazed that they havent changed the labels on the chalk board for over 2 years lol Despite having brewedd and served dozens of beers since then lol
Make it again with OYL-401 yeast!
Which yeast is that?
Good suggestion I think.
Description of yeast:
Omega Yeast OYL-401 Sundew's ripe strawberry, passion fruit, pear, and stone fruit combine to emphasize desirable notes in modern fruity hops. This Omega Yeast exclusive strain was inspired by its parental strain's fruity esters, which were originally obscured by Belgian phenolic character. Sundew™, however, is non-phenolic and incapable of producing the spicy clove flavors that were previously competing with its pure, juicy red-fruit bouquet. Try it in your next English ale for a new spin on fruity English yeast.
Ohhhh ok ok, I agree with that yeast
I made it with the OYL-401 Sundew yeast. Turned out quite good. That was a very active yeast that foamed alot and took like twice the headspace of any yeast I have previously used. In a separate comment above I have added my notes on the Chocolate Strawberry Stout beer I made with the Sundew yeast (modified recipe). Thanks for the suggestion. I have yeast banked this yeast as I plan to use it for any future fruit based summer beers.
Anyone else think Emmet was drunk/medicated during this entire video? HAHAHAHAHAH
Love your videos guys!
Please when will y'all have the 240v system back in stock I'm in need of one badly please help..
Nice
Rachel is my dream woman!!
Glad I’m watching a new original video, instead of another NewAir Kegerator that EVERYONE else has.
Personally, my favourite part is that the Valentines day beer comes out at 6.69%.
Hey, did Ross ever crack that gonzo bottle of Russian Imperial Stout he stored away from that batch y'all brewed?
Now THIS is content
Did the OG include the strawberry purée? It looked like Emmet took the sample from the kettle which didn’t include the purée
Love your videos. I want to brew a Double Chocolate Strawberry Milk Stout. My grain bill: 12lbs (5.443 kg) Maris Otter, 58.5%; 1lb (.453 kg) of Sugar Creek Oat Malt, 4.9%; 8oz (.226 kg) of Chocolate Malt, 2.4%; 8oz (.226 kg) Simpson's Extra Dark Crystal Malt, 2.4%; 8oz (.226 kg) Weyerman Chocolate Rye, 2.4%; 8oz (.226 kg) Simpson's Golden Naked Oats, 2.4%; 8oz (.226 kg) Lactose, 2.4%; 1lb (.453 kg) Rice Hulls, 4.9%. Hops are Nugget, at .5 oz (14 g) for 60 minutes which should result in 19 IBUs; and Belma, at .5oz (14 g) for 15 minutes which should contribute 10.6 IBUs. 6oz (168g) of Cacao Nibs with 20 minutes left in the boil, 8oz (224g) of Lactose. I am using British Ale V and have the ability to control temperature by pairing the Rapt Pill and RAPT Temperature Contoller to my Fermentation Station. At the start of Secondary I was going to use 4lbs of Strawberry puree that has been pasteurized and 6 oz (180 mL) of Chocolate Extract. The current plan is to let the beer ferment for a week to two weeks, depending on yeast activity, for both primary and secondary fermentation. Taste the beer after the necessary time; determined by my RAPT Pill and hydrometer measurements. Then let the rest condition for 4-6 weeks in the keg. Have you heard of the UA-cam Channel Art of Drink? Darcy, the guy who runs the channel, has a background in chemistry. He details how to make chocolate extract using a device called a dropping funnel, and also how to make a chocolate syrup that never thickens due to the addition of Amylase Enzyme. I was curious what you think about my plan for brewing the beer I described above? Any ideas or comments you have would be greatly appreciated.
Please take baltic porter:)
How much stuff would I have to buy to trim Emmet's beard..
Did Emmett say ten and a half OUNCES of golden promise?
You need to have the tasting at the end. It's too discordant having it in bits in the middle.
Will look to do this recipe on my next stout. Cheers.
I've said the same thing before on a different video of theirs. Great content and ideas, but wow is it annoying to follow sometimes.
George Michael would approve! Make sure CH MBCs like four of these right when he gets there
Greetings from Brazil! Is it not a good recipe to use raspberries? I think it would be better than strawberry!
Man, dialing up the brew porn with that broll and music!
ZEBULON!!!
TRADUZAM, ESTOU COM PREGUIÇA E MUITO BEBADA PRA GASTAR MEU INGLÊS
A RACHEL É TUDO PRA MIM
RACHEL, OBRIGADA POR TUDO
A RECEITA TA UMA DELICIA
FELIZ ANO NOVO
Rachel é top!
From here on out all my beers will be 6.69 abv
Yeah ,, It's Rachael ...
I suspect Rachael and Ross are the same person. I've never seen in them in the same video.
This isn’t a beer belly… 😂
Imho nitro ruins the flavor of the beer. The enhanced mouthful isn't worth it.