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
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.
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.
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.
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.
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
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.
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.
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.
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.
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!
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.
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
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.
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.
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 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.
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!
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.
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've been an avid homebrewer for 5 years and here are a couple of suggestions: +1 for the 30' mash, you don't need more. - You don't need to add heat during a 30' mash (even a 60' one) and you may burn the bag. Just start at your target mash temp and put the lid on. - Don't use the whole volume of water for the mash, a too thin mash may push your pH too high and extract tannins. Stick to a 1.7qt of water per lb of grain ratio (3.5L/kg) and add some water before the boil, taking into account some evaporation. - You won't extract tannins by squeezing the bag, the temperature is too low for this. You can even slightly "rinse" the bag to increase your efficiency. - Rack with the spigot and a tube down to the primming bucket instead of pouring the entire bucket like in the video, which will oxidize the beer and hurt the aromatic flavor. - Allow the bottle carbonation to occur at around 77F (25°C).
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.
Some one once told me, do not publicly display a skill, or teach something you have not yet mastered. you will save your self from looking like a fool. But i am glad you are trying to learn something new and interesting.
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!!
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!
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 :)
As a very small UA-cam channel who uploads video on home brewing and all things beer...nicely done video for people who have never brewed before. Cheers!
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!!
Couple of things. 1. Check the temperature ranges on the yeast. Some strains like hotter temps, some cooler. Get a yeast that likes the temp you have in your home or place of fermentation. 2. Pour water in the air lock! Very important! You don't want bacteria in there. 3. Weight of hops can differ between different brands. It's always good to get a scale to measure the amount in grams. 4. "Cold crashing" is not at all necessary. Leave the beer in the bucket for an extra 3-5 days after it's done fermenting and you will get the same effect. 5. Not all of the cleaning products are made so that you can leave the bubbles in. Some are chlorine and are not made like this. Star San and Sani Pro are two good disinfecting/washing liquids that has the "leave the bubbles"-property. 6. When bottle carbonizing make sure to not pour out the sediment that forms at the bottom of the bottle. It tastes great, but some may spend the night on the throne. 7. The amount of priming sugar differs, but in general I have found that about 11g/liter of beer is great for a good level of carbonation. Now I am in no way an expert brewer. But I have some experience with home brewing :) Now go make some great beers! (or ciders if you like that more!)
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🇮🇪🇮🇪
Not sure if I’m missing something, but it’s also important to note that the Mango contains fermentable sugars as well, so you might want to also take a hydrometer reading around the time of secondary fermentation to account for that
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.
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.
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.
My brother and I make beer on a small scale, but in the level of a microbrewery. And the one thing we’ve found is water is the key. This is the biggest and identifiable factor we’ve come across. We made the same exact beer down to the tee, with multiple waters. Which we had our water tested and changed our water profile to fit those around the world and it’s the complete game changer. Add sulfites, sodium’s, etc to change up your water to fit whether it’s NYC, Belgium, Tokyo, etc; it’s the biggest factor you can do. And one recipe can literally become an infinite supply of different tastes and textures. Def do that in my opinion once you realize you wanna homebrew. And this works with all alcohol making.
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.
I remember seeing this video and thought, is brewing beer really this easy? So after a few months, i brewed my own, and never stopped since. I’ve been brewing for a year now, and decided that i want to continue it as a profession. So thanks a lot man! If one day i become an independent micro-brewer, i will make an honorary mango ale in your name
@@anonexp I'll let you know. Trying to follow the recipe, although I don't have the exact one - so just going by what's in the video filling in the gaps with youtube and google. Also trying Oranges instead of Mangos. So it'll be an Orange IPA like Sidecar (hopefully). Oh and yes, BIAB.
@@anonexp Sorry, I never got back to you. So I got into brewing and have my first 4 brews under my belt; a Mango IPA, a New England IPA, a New Zealand Golden Ale and a Hefeweizen. All of them turned out well, except for the Hefeweizen. It's a bit trickier to get the temperatures right. I think IPAs are relatively simple. Loving it, and two of my best buddies started brewing too, so that makes it even more fun.
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.
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 agree "Fresh off the tap from the brewery" is the best beer ever. I remember taking a tour at the Rainier Brewery facility (Seattle) in 1986. After the tour we were invited to enjoy FREE glasses of beer. YEAH!
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.
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...
For anyone with limited space trying to do this on a stovetop, extract is great. You can use a smaller pot for mashing/boiling, and you don't have a giant sack of soggy waste grain afterward. One warning I wish someone had given me: dry extract develops a giant head and will try to boil over when added to boiling water. Add it slowly just before you reach a real boil, and stir until it stops trying to form a head.
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.
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.
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
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 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.
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
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
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
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.
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
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.
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.
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.
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.
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
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.
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
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.
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 :)
Beer is what brought me to fermentation. Love doing home brews.
I just realized I used to watch you and your "brother" on another channel making good cheap eats. Congrats on all the success.
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.
Dude. This is the best video i've seen as an intro to homebrewing. Thanks!!
Im leaving a comment just so you understand that 4 years after the release this tutorial is still very apreciated. Cheers!
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.
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!
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.
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've been an avid homebrewer for 5 years and here are a couple of suggestions:
+1 for the 30' mash, you don't need more.
- You don't need to add heat during a 30' mash (even a 60' one) and you may burn the bag. Just start at your target mash temp and put the lid on.
- Don't use the whole volume of water for the mash, a too thin mash may push your pH too high and extract tannins. Stick to a 1.7qt of water per lb of grain ratio (3.5L/kg) and add some water before the boil, taking into account some evaporation.
- You won't extract tannins by squeezing the bag, the temperature is too low for this. You can even slightly "rinse" the bag to increase your efficiency.
- Rack with the spigot and a tube down to the primming bucket instead of pouring the entire bucket like in the video, which will oxidize the beer and hurt the aromatic flavor.
- Allow the bottle carbonation to occur at around 77F (25°C).
can we have your Beer Recipes please !
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.
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.
One of the best instructional videos in a long long time.
"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
Some one once told me, do not publicly display a skill, or teach something you have not yet mastered. you will save your self from looking like a fool. But i am glad you are trying to learn something new and interesting.
I need that recipe!!
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!!
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 👍
clearest video i've seen so far on brewing, good job man
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.
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!
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.
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 :)
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
As a very small UA-cam channel who uploads video on home brewing and all things beer...nicely done video for people who have never brewed before. Cheers!
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!!
There's something natural about watching this, nice, great homemade presentation. Thanks for sharing your work. Keeping it real.
Never pour fermented beer bro, gonna oxidize the shit out of it and get sherry and cardboard off-flavors. Always siphon fermented beer!!!!!!!!
Couple of things. 1. Check the temperature ranges on the yeast. Some strains like hotter temps, some cooler. Get a yeast that likes the temp you have in your home or place of fermentation. 2. Pour water in the air lock! Very important! You don't want bacteria in there. 3. Weight of hops can differ between different brands. It's always good to get a scale to measure the amount in grams. 4. "Cold crashing" is not at all necessary. Leave the beer in the bucket for an extra 3-5 days after it's done fermenting and you will get the same effect. 5. Not all of the cleaning products are made so that you can leave the bubbles in. Some are chlorine and are not made like this. Star San and Sani Pro are two good disinfecting/washing liquids that has the "leave the bubbles"-property. 6. When bottle carbonizing make sure to not pour out the sediment that forms at the bottom of the bottle. It tastes great, but some may spend the night on the throne. 7. The amount of priming sugar differs, but in general I have found that about 11g/liter of beer is great for a good level of carbonation.
Now I am in no way an expert brewer. But I have some experience with home brewing :) Now go make some great beers! (or ciders if you like that more!)
that hurt my soul when he poured the beer into the bucket instead of proper racking.
Faolan42 me to
Appreciate all those details you put into this video with a bit of how you got into it
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 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 !
19:08 they all look like different versions of each other.
We are all different versions of each other
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🇮🇪🇮🇪
And im sitting here in my bathtub, drinking a cold one. Perfect
Not sure if I’m missing something, but it’s also important to note that the Mango contains fermentable sugars as well, so you might want to also take a hydrometer reading around the time of secondary fermentation to account for that
The amount of sugar in the mango is way too low to cause any major impact on 10l of beer.
"All you got to do is..." Follow the damn train, CJ
I brew beer and you are right on everything you said. Great video and good job being so informed on the process only doing 3 batches.
Dude put lid on wort while you're cooling!
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.
Hazy mango IPA
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.
take advice from a dude who makes beer and says "I dont get drunk"
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.
"Brewing is a craft" Cool cool. I just want cheap beer
My brother and I make beer on a small scale, but in the level of a microbrewery. And the one thing we’ve found is water is the key. This is the biggest and identifiable factor we’ve come across. We made the same exact beer down to the tee, with multiple waters. Which we had our water tested and changed our water profile to fit those around the world and it’s the complete game changer. Add sulfites, sodium’s, etc to change up your water to fit whether it’s NYC, Belgium, Tokyo, etc; it’s the biggest factor you can do. And one recipe can literally become an infinite supply of different tastes and textures. Def do that in my opinion once you realize you wanna homebrew. And this works with all alcohol making.
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.
I remember seeing this video and thought, is brewing beer really this easy? So after a few months, i brewed my own, and never stopped since. I’ve been brewing for a year now, and decided that i want to continue it as a profession. So thanks a lot man! If one day i become an independent micro-brewer, i will make an honorary mango ale in your name
just ordered all the stuff to try it out myself. Let's see if I get it right.
Please let me know about the results. Are you brewing biab, and the exact same recipe?
@@anonexp I'll let you know. Trying to follow the recipe, although I don't have the exact one - so just going by what's in the video filling in the gaps with youtube and google. Also trying Oranges instead of Mangos. So it'll be an Orange IPA like Sidecar (hopefully). Oh and yes, BIAB.
@@anonexp Sorry, I never got back to you. So I got into brewing and have my first 4 brews under my belt; a Mango IPA, a New England IPA, a New Zealand Golden Ale and a Hefeweizen. All of them turned out well, except for the Hefeweizen. It's a bit trickier to get the temperatures right. I think IPAs are relatively simple. Loving it, and two of my best buddies started brewing too, so that makes it even more fun.
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?
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.
You where doing all perfect until the end!! OXIGEN!!! NOOOO!!!!
Literally best UA-cam video about making beer at home
Have you ever tried to substitute hops for cannabis buds?
That would taste horrific
very clear instructions, and your narration makes the hole video worth to watch. enjoyed!
“Light Gears” 😂
"I'll be using a 4 gallon pot [...] but if you want to make 5 gallons you'll need to get a bigger pot."
Such insights!
Guy who looks just like his brother, asks the other guy who looks like his brother "Are you actually his brother?"
Yes ! Haha 😂😂😂
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!
Fermentation: Gain a bit of culture!
I agree "Fresh off the tap from the brewery" is the best beer ever. I remember taking a tour at the Rainier Brewery facility (Seattle) in 1986. After the tour we were invited to enjoy FREE glasses of beer. YEAH!
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.
The way you poured your fermented beer from the fermenter to the bottling bucket was a big no no in regards to oxidation..I hope you drank it quick
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
Wow! I graduated high school with the dude who wrote that book! Derek is cool af!
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
Thank you for breaking this down for me. This video is exactly what I was looking for.
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...
For anyone with limited space trying to do this on a stovetop, extract is great. You can use a smaller pot for mashing/boiling, and you don't have a giant sack of soggy waste grain afterward. One warning I wish someone had given me: dry extract develops a giant head and will try to boil over when added to boiling water. Add it slowly just before you reach a real boil, and stir until it stops trying to form a head.
he reminds me jordan schlansky
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.
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.
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
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!
wait. y'all aren't brothers?
nah they're brothers. it was just a joke
sarcasm mate....