Beer is definitely going to be next on my fermentation list. I too am obsessed with fermentation. So far I've gotten kombucha, sourdough, lacto ferment veggies, and ginger beer. Now I think it's time to give beer a shot. Thank you for the inspiration!!
I've been brewing for almost 30 years. Good intro to brewing! Only one issue not previously mentioned, squeezing the bag after the mash is perfectly fine. Squeeze all the lovely wort you can. This will not impart bitterness or astringency. Good job
I think you should use a siphon to do the bee4 transfer to the bottling bucket. Pouring the beer adds oxygen and you really don't want that. Also it's easier to avoid piking up trub from the fermenter. Just a thought
It’s actually a miracle that the beer didn’t come out completely oxygenated after he poured it that way. Especially given the fact that he also dry hopped it which turns the beer to an oxygen molecules magnet.
Hi Alex, Nice work your doing. I'm a swiss guy and Into Beer, if you wanna try just let me know. You inspired me to start an own Chanel and soon my first Video will follow. Cheers, Dexter
well done video, I'm an experienced brewer and this video provides very spot on instructions provided you only want 2 gallons, once you desire to brew 5 gallons there are additional steps, considerations and equipment needed.
One critique, racking should be done with a siphon. Pouring your finished beer into the bottling bucket oxygenated the whole batch which is always bad post fermentation. Destroys hop oils and quickly leads to staling.
Totally, couple of rookie mistakes here. WHy didn't he just pour beer out of the fermenter bucket and leave the hop bags inside? Didn't cold crash long enough so the beer didn't clear as much, not to mention huge amounts of oxygenation when he poured that beer into the other bucket - super cringe mode activated. But hey good start, we all remember the first beer we make.
He stated that this was only his 3rd time brewing his own beer. I think the video was more about him trying something new and letting people see how simple it can be (errors included). We all gotta start somewhere. Every new batch is a learning curve!
Steve Reilly For sure and the video was better than I expected it to be, but that had to be pointed out. Oxygenation can easily ruin a beer and I learned the hard way after having to dump 5 gallons down the drain due to a faulty air lock bung.
Brett Anomyces Speaking of which, he never showed the airlock properly filled with water/sanitizer, which had me raising an eyebrow, because I *have* seen videos of people NOT filling the airlock.
Have fun. It gets addicting. There is so much to learn in the brewing process. You did a great job explaining it for beginners. I started brewing 2.5g batches 8 years ago using the BIAN method. Just a few notes. Squeezing the bag does not cause tannins. That’s a very old wives tail. Your hop schedule is presented in the opposite way of standard brewing terms. Your hop schedule was 60 min / 15 min / 0 min. The idea being you have a timer going and match the times on the timer. Keep up the great videos.
Brewing for over a decade now. I've got a complete 1/2 BBL stainless RIMS system on a Blichmann Top Tier, but still very much enjoy watching how folks at all levels do their thing. Never done BIAB, but I may now after seeing this. Well done, my man. Very concise and easy to follow. High quality production. Took me about 2yrs before graduating to All Grain. Had to stop @ 12:30 to add my two cents though. I'd oxygenate (vigorous shake) BEFORE pitching your yeast, so those cells land in the best growth environment possible. Also might be nice to have a spray bottle with cold, distilled H2O ready for boil-overs because of the (relatively) small boil kettle. They WILL happen. This is the best "vice" ever. Brew on, brother.
First off you guys make awesome videos on food. I've recently got into sourdough bread making. This is a great video on beer. I have been brewing for about 5 years. Just a few tips. Make sure to sanitize your scissors and yeast package before adding yeast to wort. Also you can siphon your fermented beer to your bucket before bottling to leave any sediment behind. Also don't want to add any air to beer before carbonation. I am bottling a pale ale that I infused with an orange soon for a subtle citrus profile for an easy summer session ale. Cheers
You can dip the bags with dry hops and mango in water that you boiled earlier and let cool. This way you can get rid of excess sanitizer and not wory about contamination. Great vid!
Doug Kinsman You don’t need to worry at all with the hops. Hops are a preservative in themselves. If you sanitize the outside of the package and just pour them into the beer you’re fine. This is why IPA’s use so much hops. They were used to preserve the beer for the long trip overseas. Sorry if you already knew that. Just stating for the group.
man ive been brewing kits for years and they taste wikid. been trying to get into grain brewing and this is by far the best BIAB vid i have seen!!!! thanks for the vid man awesome instructions. Im going to try do what you have done, but i will grow everything in my back yard. thanks again, awesome vid!!
I bought a kit a while back but never used it. I am more of a lager person and you video has made me decide to go for it. Very good video. Thanks Much.
Brothers Green Eats, can you provide the details on that thermometer, please? Manufacturer, model, approx. cost, etc.? That looks so much better than using one with a probe held into the liquid by my hand over the steaming wort.
I've designed engines. I've reverse engineered industrial processes. I worked in the oil industry. I quit it all to go brew beer, and I don't regret a damn thing.
Im glad you included the bit where you share it with your friends. Brewing is fun and interesting but seriously the best bit of all is impressing your friends at the end.
Thank you for your video. I received a Beer Making Kit on my birthday. I followed the instructions provided in the kit (to the letter - LOL). However, I am definitely will use a brewbag as you suggested. I have ONE stock pot and your method will simplify the process.
Great job. Wait till you get into wild fermentation and sours. Also, making some bread or cookies with your spent grains. Some beginner hurdles but overall nice work.
Visited Bitter & Esters in december 2023. Bought some stuff from them too. Great guys. One of their classes was going on while I was there. Will be visiting them again in May 2023.
Loved this, I am also into fermented foods, saurkraut, apple cider vinegar, sour dough bread and obviously making alcoholic beverages. Another method for keeping the fermentor cool. Place fermentor in a larger container filled with water and drape the fermentor with a large cloth such as a towel obviously leaving the airlock visible, the water will soak up into the fabric and evaporate thus cooling what is inside. Keep container filled with water.
As a beginner, I would totally skip racking by using sugar drops and hence avoid oxygenation and possibility for contamination. This video is a good example of what the joy of brewing is! Keep it up!
Nice video. I don’t drink bier because I don’t like the bitter, hoppy, taste. But the other day I tried a vanilla porter from a brewery, and it was fantastic. Smooth and tasty. Considering trying my hand at a vanilla stout or porter. Thanks for the clear presentation.
Wow! I love your vinegar making session , ive actually just started making some apricot mango vinigar and also making my own yeast sart the same way lith my own blackberries🙂. That is the most complicated beer making presses I've seen. It doesn't have to be so hard.
A quick note: it's good to be safe, but once the yeast is established and fermenting, you don't have to worry nearly as much about bacteria. That yeast will overpower almost anything that tries to infect it. Probably didn't have to sanitize the mango like you did, overall awesome video.
So much info. Thank you so much. I have brewed before, but always from scratch, never did my research because i wanted to test myself. I was missing a lot, so i really appreciate this video!
I came across this video a month ago and I realised I really wanted to do it myself. After doing some research I settled on making a Saison, great if your room temp is anywhere 18-35 degees C. I'm now 95% done with batch 1 and batch 2 is in another fermenter. Thanks for inspiring me and giving me a new hobby!
is the foam in beer glass just generously left sanitizer? then drinking such beer has one more benefit: thorough cleansing of your body - no more showers or antibiotics needed!
I've been brewing for quite a while, I enjoy watching videos on the subject, not only for new tips and tricks others may have invented along the way, but to critic the quality of the video itself. Yours is quite good, entertaining and educational, I want to produce my own at some point. The one thing that really got my attention was using 2 cups priming sugar for such a small batch ? Any over carbonation issues ? I generally use 3/4 to 2/3 of a cup to a 5 gallon batch. Outside of that, thanks for all your efforts 👌 💪 💯
Thanks so much for this. I'm wanting to do my first all grain brew this month and this has cleared up so many questions I have!!!! 10/10 vid. Keep it up mate
Just wanna say this video really got me amped up to homebrew back when I was just trying to get into the hobby. You really made the process a lot less scary than I thought it would be. Thanks and keep it up!!
You fermented in a bottling bucket, which is a no-no. The spigot is hard to clean and sanitize, so your very next beer might get infected. You want to ferment in a smooth vessel. No nooks, no crannies. When you went to bottle your beer, it made absolutely no sense to transfer to yet another bottling bucket, especially the way you did it. If you're going to clean & sanitize things super carefully, and you plan on breaking the no-fermentation-in-a-bottling-bucket rule, you may as well just attach your bottling wand directly to the spigot on the fermentation vessel to avoid unnecessary oxidation. Pouring one bucket into another from the top is why your beer almost certainly tasted a little stale, or perhaps of a hint of wet cardboard. If you didn't taste it, make the beer again, but don't perform that oxidizing step, and see if you appreciate your beer even more. When you poured your beer into the glass, there was that ring of larger bubbles on the bottom, that means your glass was dirty. Also, "trub" is pronounced "troob". In the end, you still made beer, and that's the real point here. I may be nit-picking, but you're right - it's very easy to make a drinkable beer. If you can boil water and wait a few weeks, you can make beer. Cheers!
Fairly false, there are a lot of designed fermenters that come with spigots to make transferring to your bottling bucket easier, as long as you thoroughly sanitize everything including the spigot (which really isn't that difficult) and make sure everything is sealed, it will be fine.
I've been fermenting in a couple of buckets with spigots for over 6 years with no contaminations of any kind. The spigots are detachable and you can clean and sanitize them very well.
I've fermenting in a bottling bucket for years with no problems. Take the spigot out and sanitize separately. When finished brewing turn the spigot upwards and fill with sanitizer. Cover with cling wrap and leave until bottling day. I did physically recoil when he started pouring from one bucket to the other though😱
I normally aim for a 90 minute mash, but 60 is usually recommended. Also while using a pot for brew in a bag method is fine, most of us home brewers prefer using a modified cooler box as it's insulated and will only drop a couple of degrees over an hour.
Great video. You are inspiring me to try all grain and mango!!! I have been brewing for over 6 years now, but never saw the need to go full grain. I like your "tea bag" technique.
I just started home brewing last week and can't wait to see how my bucket of 20 ltr beer will turn out in about two weeks, problem is the room temperature is usually below 18 degrees so it may take a little longer, thanks for the video and greetings from Ireland🇮🇪🇮🇪
Vega Tech to get something that can defined as cider, yea. It's that easy But to make something that fits you, it'll take way more research and application
There are MANY websites on cider recipes. Use the Google. But yes, fill fermenter with unpasteurized apple juice, add in some apple cider juice, add some brown sugar, stir vigorously, add yeast. Cider, from what I understand, takes longer to ferment.
No, it's not quite that easy. The hardest part is finding apple juice with ZERO additives. 90% of the apple juice you find in a store is not appropriate for making cider because it has an additive in it that kills yeast. Whether the juice is pasterized or not doesn't really matter. It just needs to be completely additive free. Make sure you have a pot that is big enough to hold all of the apple juice you want to ferment. Bring it to a boil and then back it off to a steady simmer and add your corn/cane/brown sugar to the mix slowly and stir it in. Make sure it's fully dissolved in the solution. From there it's the same as this video. Cool the apple wort down to a safe temp for the yeast, transfer it to the carboy and pitch the yeast.
Very good video and lots of helpful tips for beginners. Others have noted about not oxygenating the beer when transferring to the bottling bucket, but the only other comment I'd make is - don't wash your beer bottles with soap. Soap often has perfumes (which would leave unpleasant aftertastes) and many have a wetting agent - especially dishwasher detergents - that will have the effect of reducing or destroying any head on your beer. Commercial products for cleaning bottles and equipment would include Powdered Brewery Wash (PBW) or sodium percarbonate as a raw chemical. But great video and well explained - congratulations on your brewing adventures.
About the comment about adding orange at 20:40 --- try serving with an orange wedge, kinda like blue moon. Another popular option is to add orange (or any citrus) rind into the brew during your secondary ferm.
Have you given away the brew set yet? I just got into this hobby starting with meads and wine. But I’m a southern country boy, so ya know, I love beer, so figured I’d try and make it myself.
Out here in San Diego we have Whitelabs Yeast, they collaborate with some of the best brewers to make a single wort and use several different strains of yeast. That was so important for me because I think a lot of new homebrewers overlook yeast flavor profiles.
Very cool video!! I'd say that you could avoid that "final bitterness" by not adding hops AT ALL while the wort is hot. So your first hopping should be after you chill the whole thing. Before adding the yeast. And, by the way, when you first hopped your beer it was "Minute 60". It's a standard for brewing, you start counting the boiling process as a Timer. So when the beer is boiling your boiling starts at minute 60! Sorry for the nerdiness, hope you appreciate it!
hey buddy i absolutely love the channel, youre a chAMPION. I once left you a very unpleasant comment in the past because i saw that you bought tortillas in a packet rather than making your own. I still have not forgiven you for buying torillas in a packet but i am feeling terrible about the negitivity of my comment and I hope it didnt spread any bad vibes. That said you should most definitely always always make your own tortillas. Thanks so much for all these amazing videos, i recently got into fermenting, making chilli sauces, and now you are the perfect guide to talk me through getting into home brewing some beers! I love fermenting chilli sauces with garlic and im looking forward to getting some beers happening too, thanks again for everything you do brother, much love and respect. Again i think you are fantastic and im a big fan.... but please always handmake your own tortillas, in my opinion its the best part of my day :)
I've been a subscriber for a little while now, and love your channel. You guys are much cooler in my book now that I know you are officially homebrewers!
Hey, so I noticed that you didn't use the malt extract like I see in most of the other videos on brewing. Where exactly do you get the grains, and how do you know how much of each to add? I like the lighter unfiltered look that your beer has, as opposed to darker beers. Thanks!!
Can you make a video on wine making at home? I've made it once but haven't liked the taste of it.. tasted more like the cheap port wine. It would be of great help if you could give some tips on improving the taste.
19:03 I'm five weeks older than when I started this video ... Is it worth it? I brought over present me, five weeks ago me and me from three years in the future to see how I got on...
And also why do you cool your beer in open air? It will provoke growth of fungus, bacteria and wild yeast in your beer. Expecially bacteria can make it taste sour.
Starting my homebrew journey soon just ordered all my supplies I've been dreaming of a beer for a long time. Key lime, glacier hops, centenial hops, ginger, and juniper, don't know much about malts but I am looking forward to ironing out a recipe
It will be Fahrenheit. The mash temperature in Celsius is about 68. The general wisdom I've read is that so long as you're between about 65 and 70 then you're fine. too hot and you start denaturing stuff, too cold and you won't extract sugars efficiently.
Did you basically do an all grain recipe? I am new to brewing and I like the method you used at the beginning with the grains and the steeping bag. I didn't see any Malt Extract. So i am guessing your method doesn't need a fancy mash ton or other expensive equipment?
Seth Wilkinson technically they don’t card you to buy a kit. If you’re uncomfortable buying one in person you could easily order one off amazon and make your own beer
Beer is definitely going to be next on my fermentation list. I too am obsessed with fermentation. So far I've gotten kombucha, sourdough, lacto ferment veggies, and ginger beer. Now I think it's time to give beer a shot. Thank you for the inspiration!!
It's so weird to be the first one to like this comment. Joshua the fermentation master.
I found this video after watching yours on making beer
Lmao you commented this a long time before you popped off
@@jaredwood8163 Lol I just watched one his vids today, pretty awesome content too.
Same
I've been brewing for almost 30 years. Good intro to brewing! Only one issue not previously mentioned, squeezing the bag after the mash is perfectly fine. Squeeze all the lovely wort you can. This will not impart bitterness or astringency. Good job
I think you should use a siphon to do the bee4 transfer to the bottling bucket. Pouring the beer adds oxygen and you really don't want that. Also it's easier to avoid piking up trub from the fermenter. Just a thought
Geoffrey Smith I was going to mention the same thing.
Or just don't use a bottling bucket? It is pretty much pointless.
It’s actually a miracle that the beer didn’t come out completely oxygenated after he poured it that way. Especially given the fact that he also dry hopped it which turns the beer to an oxygen molecules magnet.
Loving this. I'll leave the brewing to you, but i'd love to taste one of those
Bonjour mec, you should definitely make a try with this! Do some nice french twist and some nice DIY engineering. Loved your wine videos! :-)
Hi alex i like your wine videos
Alex! You made wine, you should make beer too!
Salut alex, c'est mélanie, coté ingéniosité culinaire, tu gagne la palme de la débrouillardise :)
Hi Alex,
Nice work your doing. I'm a swiss guy and Into Beer, if you wanna try just let me know. You inspired me to start an own Chanel and soon my first Video will follow.
Cheers, Dexter
well done video, I'm an experienced brewer and this video provides very spot on instructions provided you only want 2 gallons, once you desire to brew 5 gallons there are additional steps, considerations and equipment needed.
One critique, racking should be done with a siphon. Pouring your finished beer into the bottling bucket oxygenated the whole batch which is always bad post fermentation. Destroys hop oils and quickly leads to staling.
Totally, couple of rookie mistakes here. WHy didn't he just pour beer out of the fermenter bucket and leave the hop bags inside? Didn't cold crash long enough so the beer didn't clear as much, not to mention huge amounts of oxygenation when he poured that beer into the other bucket - super cringe mode activated. But hey good start, we all remember the first beer we make.
this is truth. Also pour out the entire bottle at once so the sediment (trub) in the bottle doesnt slosh back up into the brew when you stop pouring.
He stated that this was only his 3rd time brewing his own beer. I think the video was more about him trying something new and letting people see how simple it can be (errors included). We all gotta start somewhere. Every new batch is a learning curve!
Steve Reilly For sure and the video was better than I expected it to be, but that had to be pointed out. Oxygenation can easily ruin a beer and I learned the hard way after having to dump 5 gallons down the drain due to a faulty air lock bung.
Brett Anomyces Speaking of which, he never showed the airlock properly filled with water/sanitizer, which had me raising an eyebrow, because I *have* seen videos of people NOT filling the airlock.
I am a homebrewer and winemaker --- this is a great video. I am enjoyed watching your journey here.
When your 15 and can't drink, and have a research paper due, but your watching a man teach you how to brew beer...
yes sir
B Wang go to Deutschland,legal age to drink is 14,or something like that
B Wang I thought I was the only one! air five bro!
B Wang That's me, but my school year already ended
B Wang In Germany you can drink Beer and Wine at 16 yoa
Have fun. It gets addicting. There is so much to learn in the brewing process. You did a great job explaining it for beginners. I started brewing 2.5g batches 8 years ago using the BIAN method. Just a few notes. Squeezing the bag does not cause tannins. That’s a very old wives tail. Your hop schedule is presented in the opposite way of standard brewing terms. Your hop schedule was 60 min / 15 min / 0 min. The idea being you have a timer going and match the times on the timer. Keep up the great videos.
Ahhh now I can crack open a home made cold one with the boys
Brian L this brian lincold
Kkona
nah m80
Ha ha ha,,, xD! Funny joke
On a Saturday? Because Saturday is for the boys
Brewing for over a decade now. I've got a complete 1/2 BBL stainless RIMS system on a Blichmann Top Tier, but still very much enjoy watching how folks at all levels do their thing. Never done BIAB, but I may now after seeing this. Well done, my man. Very concise and easy to follow. High quality production. Took me about 2yrs before graduating to All Grain. Had to stop @ 12:30 to add my two cents though. I'd oxygenate (vigorous shake) BEFORE pitching your yeast, so those cells land in the best growth environment possible. Also might be nice to have a spray bottle with cold, distilled H2O ready for boil-overs because of the (relatively) small boil kettle. They WILL happen. This is the best "vice" ever. Brew on, brother.
First off you guys make awesome videos on food. I've recently got into sourdough bread making. This is a great video on beer. I have been brewing for about 5 years. Just a few tips. Make sure to sanitize your scissors and yeast package before adding yeast to wort. Also you can siphon your fermented beer to your bucket before bottling to leave any sediment behind. Also don't want to add any air to beer before carbonation. I am bottling a pale ale that I infused with an orange soon for a subtle citrus profile for an easy summer session ale. Cheers
You can dip the bags with dry hops and mango in water that you boiled earlier and let cool. This way you can get rid of excess sanitizer and not wory about contamination. Great vid!
Doug Kinsman You don’t need to worry at all with the hops. Hops are a preservative in themselves. If you sanitize the outside of the package and just pour them into the beer you’re fine. This is why IPA’s use so much hops. They were used to preserve the beer for the long trip overseas. Sorry if you already knew that. Just stating for the group.
Turning grains into a flower, now that's a trick I'm looking forward to see!
Yes, spelling is so important isn't it... I'm just going to plant some flours in my garden.
man ive been brewing kits for years and they taste wikid. been trying to get into grain brewing and this is by far the best BIAB vid i have seen!!!! thanks for the vid man awesome instructions. Im going to try do what you have done, but i will grow everything in my back yard. thanks again, awesome vid!!
Dude. This is the best video i've seen as an intro to homebrewing. Thanks!!
I bought a kit a while back but never used it. I am more of a lager person and you video has made me decide to go for it. Very good video. Thanks Much.
You think you're better than me with your electrical thermometer gun !??!?!?!?!?
Brothers Green Eats, can you provide the details on that thermometer, please? Manufacturer, model, approx. cost, etc.? That looks so much better than using one with a probe held into the liquid by my hand over the steaming wort.
I bought one off ebay for 20 bucks about 30 seconds after that part lmao
Yes
It's called an infrared thermometer
Yes, yes I do. I am better than you.
I've designed engines. I've reverse engineered industrial processes. I worked in the oil industry. I quit it all to go brew beer, and I don't regret a damn thing.
How can I drink one?
I haven't done any of that yet but, but will go straight to brewing, I just purchased my first kit.
@@MrBeatBender and what is your job now? Would love some tips as I'm trying to get into it!
To you sir i tip my hat off, is there a way i can folow youre footsteps
I want to try your beer
Im glad you included the bit where you share it with your friends. Brewing is fun and interesting but seriously the best bit of all is impressing your friends at the end.
I've been so curious about brewing, would love to have a micro brewery but I love flavors, stouts mostly. Thank you for your knowledge and sharing.
Beer is what brought me to fermentation. Love doing home brews.
Thank you for your video. I received a Beer Making Kit on my birthday. I followed the instructions provided in the kit (to the letter - LOL). However, I am definitely will use a brewbag as you suggested. I have ONE stock pot and your method will simplify the process.
Great job. Wait till you get into wild fermentation and sours. Also, making some bread or cookies with your spent grains. Some beginner hurdles but overall nice work.
Visited Bitter & Esters in december 2023. Bought some stuff from them too. Great guys. One of their classes was going on while I was there. Will be visiting them again in May 2023.
Add a pinch of Irish moss for a less cloudy finished product...
Loved this, I am also into fermented foods, saurkraut, apple cider vinegar, sour dough bread and obviously making alcoholic beverages.
Another method for keeping the fermentor cool. Place fermentor in a larger container filled with water and drape the fermentor with a large cloth such as a towel obviously leaving the airlock visible, the water will soak up into the fabric and evaporate thus cooling what is inside. Keep container filled with water.
I just realized I used to watch you and your "brother" on another channel making good cheap eats. Congrats on all the success.
As a beginner, I would totally skip racking by using sugar drops and hence avoid oxygenation and possibility for contamination. This video is a good example of what the joy of brewing is! Keep it up!
5:12 *flour
very clear instructions, and your narration makes the hole video worth to watch. enjoyed!
can we have your Beer Recipes please !
Nice video.
I don’t drink bier because I don’t like the bitter, hoppy, taste.
But the other day I tried a vanilla porter from a brewery, and it was fantastic. Smooth and tasty.
Considering trying my hand at a vanilla stout or porter.
Thanks for the clear presentation.
I need that recipe!!
Wow! I love your vinegar making session , ive actually just started making some apricot mango vinigar and also making my own yeast sart the same way lith my own blackberries🙂. That is the most complicated beer making presses I've seen. It doesn't have to be so hard.
Do you have anywhere I can order the recipe kit from? Would love to give this a go! End product looks and sounds incredible! Great video 👍
There's something natural about watching this, nice, great homemade presentation. Thanks for sharing your work. Keeping it real.
A quick note: it's good to be safe, but once the yeast is established and fermenting, you don't have to worry nearly as much about bacteria. That yeast will overpower almost anything that tries to infect it. Probably didn't have to sanitize the mango like you did, overall awesome video.
So much info. Thank you so much. I have brewed before, but always from scratch, never did my research because i wanted to test myself. I was missing a lot, so i really appreciate this video!
"He sent me home with about 12 beers" there's only 11 so I guess you're not wrong
Lol
I bet he was too drunk from the "exstensive taste test" to notice
I am just starting out with brewing , I have been looking for someone to easily explain it and you have done it perfectly thank you a lot !
Y’all have a little smoke sesh before the tasting?
The on on the left and the right are Brothers Green, whatcha think? ;)
Lol
😂😂
That was definitely a post toke cough
I came across this video a month ago and I realised I really wanted to do it myself. After doing some research I settled on making a Saison, great if your room temp is anywhere 18-35 degees C.
I'm now 95% done with batch 1 and batch 2 is in another fermenter.
Thanks for inspiring me and giving me a new hobby!
is the foam in beer glass just generously left sanitizer? then drinking such beer has one more benefit: thorough cleansing of your body - no more showers or antibiotics needed!
I was wondering about the amount of sanitizer applied to the product during the process.
I've been brewing for quite a while, I enjoy watching videos on the subject, not only for new tips and tricks others may have invented along the way, but to critic the quality of the video itself. Yours is quite good, entertaining and educational, I want to produce my own at some point. The one thing that really got my attention was using 2 cups priming sugar for such a small batch ? Any over carbonation issues ? I generally use 3/4 to 2/3 of a cup to a 5 gallon batch. Outside of that, thanks for all your efforts 👌 💪 💯
I may have missed it. Where's the full recipe? In writing if possible.
ner ner I don't see he made the recipe available either
@@CesarTx42069 I wonder why he does not write us the recipe. There are 11 viewers interested.
Thanks so much for this. I'm wanting to do my first all grain brew this month and this has cleared up so many questions I have!!!! 10/10 vid. Keep it up mate
Just wanna say this video really got me amped up to homebrew back when I was just trying to get into the hobby. You really made the process a lot less scary than I thought it would be. Thanks and keep it up!!
Absolutely loved watching this, was already interested and this stepped it up, thank you.
You fermented in a bottling bucket, which is a no-no. The spigot is hard to clean and sanitize, so your very next beer might get infected. You want to ferment in a smooth vessel. No nooks, no crannies. When you went to bottle your beer, it made absolutely no sense to transfer to yet another bottling bucket, especially the way you did it. If you're going to clean & sanitize things super carefully, and you plan on breaking the no-fermentation-in-a-bottling-bucket rule, you may as well just attach your bottling wand directly to the spigot on the fermentation vessel to avoid unnecessary oxidation. Pouring one bucket into another from the top is why your beer almost certainly tasted a little stale, or perhaps of a hint of wet cardboard. If you didn't taste it, make the beer again, but don't perform that oxidizing step, and see if you appreciate your beer even more. When you poured your beer into the glass, there was that ring of larger bubbles on the bottom, that means your glass was dirty. Also, "trub" is pronounced "troob". In the end, you still made beer, and that's the real point here. I may be nit-picking, but you're right - it's very easy to make a drinkable beer. If you can boil water and wait a few weeks, you can make beer. Cheers!
C
Fairly false, there are a lot of designed fermenters that come with spigots to make transferring to your bottling bucket easier, as long as you thoroughly sanitize everything including the spigot (which really isn't that difficult) and make sure everything is sealed, it will be fine.
I've been fermenting in a couple of buckets with spigots for over 6 years with no contaminations of any kind. The spigots are detachable and you can clean and sanitize them very well.
I've fermenting in a bottling bucket for years with no problems. Take the spigot out and sanitize separately. When finished brewing turn the spigot upwards and fill with sanitizer. Cover with cling wrap and leave until bottling day. I did physically recoil when he started pouring from one bucket to the other though😱
I normally aim for a 90 minute mash, but 60 is usually recommended. Also while using a pot for brew in a bag method is fine, most of us home brewers prefer using a modified cooler box as it's insulated and will only drop a couple of degrees over an hour.
I was watching this with my mom and she said: "So you can use a thermometer to test the alcohol."
Years ago my mom's pay as you go mobile phone ran out of credit, so she thought maybe if she plugs it in to the charger she would get more credit.
😂😂😂
@@motog4-75 What? So random
@@ekay4495 as in similar case with mums thinking strange things.
i just started home brewing you just gave me a good idea on how to be more creative brewing with the fruits and nice vid keep them coming!
“Light Gears” 😂
Great video. You are inspiring me to try all grain and mango!!! I have been brewing for over 6 years now, but never saw the need to go full grain. I like your "tea bag" technique.
19:08 they all look like different versions of each other.
We are all different versions of each other
Appreciate all those details you put into this video with a bit of how you got into it
Have you ever tried to substitute hops for cannabis buds?
That would taste horrific
I just started home brewing last week and can't wait to see how my bucket of 20 ltr beer will turn out in about two weeks, problem is the room temperature is usually below 18 degrees so it may take a little longer, thanks for the video and greetings from Ireland🇮🇪🇮🇪
Do a video on how to make cider next
wag1 Fill fermenter with apple juice, add yeast, bottle, done.
Brett Anomyces is it that easy? Someone told you have to use unpasteurised cider, otherwise you get vinegar. I never researched it...
Vega Tech to get something that can defined as cider, yea. It's that easy
But to make something that fits you, it'll take way more research and application
There are MANY websites on cider recipes. Use the Google. But yes, fill fermenter with unpasteurized apple juice, add in some apple cider juice, add some brown sugar, stir vigorously, add yeast. Cider, from what I understand, takes longer to ferment.
No, it's not quite that easy. The hardest part is finding apple juice with ZERO additives. 90% of the apple juice you find in a store is not appropriate for making cider because it has an additive in it that kills yeast. Whether the juice is pasterized or not doesn't really matter. It just needs to be completely additive free. Make sure you have a pot that is big enough to hold all of the apple juice you want to ferment. Bring it to a boil and then back it off to a steady simmer and add your corn/cane/brown sugar to the mix slowly and stir it in. Make sure it's fully dissolved in the solution. From there it's the same as this video. Cool the apple wort down to a safe temp for the yeast, transfer it to the carboy and pitch the yeast.
Very good video and lots of helpful tips for beginners. Others have noted about not oxygenating the beer when transferring to the bottling bucket, but the only other comment I'd make is - don't wash your beer bottles with soap. Soap often has perfumes (which would leave unpleasant aftertastes) and many have a wetting agent - especially dishwasher detergents - that will have the effect of reducing or destroying any head on your beer. Commercial products for cleaning bottles and equipment would include Powdered Brewery Wash (PBW) or sodium percarbonate as a raw chemical. But great video and well explained - congratulations on your brewing adventures.
19:20 Totally not a believable cough man...
Jared Carroll But the spit was real.
He's a beta
Yeah, what was with that cough?
clearest video i've seen so far on brewing, good job man
that hurt my soul when he poured the beer into the bucket instead of proper racking.
Faolan42 me to
About the comment about adding orange at 20:40 --- try serving with an orange wedge, kinda like blue moon. Another popular option is to add orange (or any citrus) rind into the brew during your secondary ferm.
And im sitting here in my bathtub, drinking a cold one. Perfect
I've used the trub as a barm to make bread with. It works very well because there is still a large amount of yeast left. You might want to try it.
Dude put lid on wort while you're cooling!
Have you given away the brew set yet? I just got into this hobby starting with meads and wine. But I’m a southern country boy, so ya know, I love beer, so figured I’d try and make it myself.
Never pour fermented beer bro, gonna oxidize the shit out of it and get sherry and cardboard off-flavors. Always siphon fermented beer!!!!!!!!
Out here in San Diego we have Whitelabs Yeast, they collaborate with some of the best brewers to make a single wort and use several different strains of yeast. That was so important for me because I think a lot of new homebrewers overlook yeast flavor profiles.
take advice from a dude who makes beer and says "I dont get drunk"
Very cool video!! I'd say that you could avoid that "final bitterness" by not adding hops AT ALL while the wort is hot. So your first hopping should be after you chill the whole thing. Before adding the yeast. And, by the way, when you first hopped your beer it was "Minute 60". It's a standard for brewing, you start counting the boiling process as a Timer. So when the beer is boiling your boiling starts at minute 60! Sorry for the nerdiness, hope you appreciate it!
GO TO THE BARRINGTON BREWERY IN MASSACHUSETTS!!!! BEST BEER I'VE EVER HAD!!!
Club Foreign it's great there huh!?
yet it has a 3.49 on untappd...can't be that good
You mean Treehouse
I like your teaching as its easy to understand.
"All you got to do is..." Follow the damn train, CJ
One of the best instructional videos in a long long time.
Guy who looks just like his brother, asks the other guy who looks like his brother "Are you actually his brother?"
Yes ! Haha 😂😂😂
hey buddy i absolutely love the channel, youre a chAMPION. I once left you a very unpleasant comment in the past because i saw that you bought tortillas in a packet rather than making your own. I still have not forgiven you for buying torillas in a packet but i am feeling terrible about the negitivity of my comment and I hope it didnt spread any bad vibes. That said you should most definitely always always make your own tortillas. Thanks so much for all these amazing videos, i recently got into fermenting, making chilli sauces, and now you are the perfect guide to talk me through getting into home brewing some beers! I love fermenting chilli sauces with garlic and im looking forward to getting some beers happening too, thanks again for everything you do brother, much love and respect. Again i think you are fantastic and im a big fan.... but please always handmake your own tortillas, in my opinion its the best part of my day :)
Hazy mango IPA
I've been a subscriber for a little while now, and love your channel. You guys are much cooler in my book now that I know you are officially homebrewers!
Beer!!!! 🍺😍
Hey, so I noticed that you didn't use the malt extract like I see in most of the other videos on brewing. Where exactly do you get the grains, and how do you know how much of each to add? I like the lighter unfiltered look that your beer has, as opposed to darker beers. Thanks!!
yup, i have the same question
You where doing all perfect until the end!! OXIGEN!!! NOOOO!!!!
Great video. Small tip. Stirring your hot wort while cooling can at least halve the speed it takes.
"Brewing is a craft" Cool cool. I just want cheap beer
Awesome video. Explain all the steps simply, even the optional ones. Cheers!
Fermentation: Gain a bit of culture!
Can you make a video on wine making at home? I've made it once but haven't liked the taste of it.. tasted more like the cheap port wine. It would be of great help if you could give some tips on improving the taste.
19:03 I'm five weeks older than when I started this video ... Is it worth it? I brought over present me, five weeks ago me and me from three years in the future to see how I got on...
Very cool video. Definitely going to try the Mango. Love IPA’s
And also why do you cool your beer in open air? It will provoke growth of fungus, bacteria and wild yeast in your beer. Expecially bacteria can make it taste sour.
Starting my homebrew journey soon just ordered all my supplies I've been dreaming of a beer for a long time.
Key lime, glacier hops, centenial hops, ginger, and juniper, don't know much about malts but I am looking forward to ironing out a recipe
he reminds me jordan schlansky
What is the grain build up of your mash? Or is there a full recipe of this available anywhere? Would like to try it myself.
click on the description for more info on entering to win the home brew starter kit!
Brothers Green Eats hey Nice video. but when you said degrees did you mean farenhight or celcius?
It will be Fahrenheit. The mash temperature in Celsius is about 68. The general wisdom I've read is that so long as you're between about 65 and 70 then you're fine. too hot and you start denaturing stuff, too cold and you won't extract sugars efficiently.
Can you share your recipe link please. Thanks
i am too late
Did I overlook your recipe in the description? Just wondering about that IPA :)
Hey Mike! Huge fan of your work, thank you so much for this informative video !! Definitely help me alot
They coughing all over the place without covering their mouths 😯😯😯 are they making corona mango?
Dont u worry, corona was not born yet by the time :D
Did you basically do an all grain recipe? I am new to brewing and I like the method you used at the beginning with the grains and the steeping bag. I didn't see any Malt Extract. So i am guessing your method doesn't need a fancy mash ton or other expensive equipment?
Who's under aged too
Not me. ill indulge
aye right here
Seth Wilkinson technically they don’t card you to buy a kit. If you’re uncomfortable buying one in person you could easily order one off amazon and make your own beer