seems like a lot of work but once you have made a few batches it will become easy and you will not only save but possibly make money and have a good hobby.
@Divinital I went and got a corny keg this past weekend. That was forty bucks. And I just went and got a small freezer for $40 off of Craigslist. There's enough room in there for two kegs. I think I'm going to have a summer that I don't remember.
I haven't made my own beer exclusively for the last 12 years and I like the very strong dark German type and after a make it I do refrigerate it for a week but before I drink it or like to let it sit out on the counter and warm up a bit because I like to drink it closer to room temperature about 72 degrees or a couple degrees colder I don't like it right out of the refrigerator and just seems to taste better when it starts to warm up a little bit I am very happy with the process and everything they say is spot-on the most important thing is to make sure everything is very sanitized because if you don't you'll get what's known as bitter beer and it will make you sick
Mike, if you like your beer at cellar temp, high 60’s to low 70’s, try less carbonation on your next batch. I lived in England for several years and loved the cellar temp ales. What I noticed is they also didn’t have as high a carbonation as American beers. When I brew an ale for cellar temp drinking I use less carbonation and prefer it.
I haven't made my own beer exclusively for the last 12 years and I like the very strong dark German type and after a make it I do refrigerate it for a week but before I drink it or like to let it sit out on the counter and warm up a bit because I like to drink it closer to room temperature about 72 degrees or a couple degrees colder I don't like it right out of the refrigerator and just seems to taste better when it starts to warm up a little bit I am very happy with the process and everything they say is spot-on the most important thing is to make sure everything is very sanitized because if you don't you'll get what's known as bitter beer and it will make you sick
Many people do all sorts of things to water, but in the end if it tastes good it should make good beer. Can you go bonkers with all sorts of water chemistry and additions, sure. Will it make better beer, probably? But personally I don't do anything to my water, except sometimes in the summer Saint Paul water can get a slight chlorine-y taste to it. I just collect my brew water a day early in a clean bucket and hit it a Campdem tablet to clean that up.
Finally a great diy beer brewing video. not so complicated. It seems to me not adding the yeast to the wart would make a non alcoholic beer yes or no? again. what a really good job! i watched to the end. and think I have got it.
Thanks for the explanation. Very informative! I just bought a starter kit from your company. Will be buying everything in the future on your site. Been interested in home brewing for a long time. I will come back to my comment here when everything is complete and after I have had the first beer. Thanks!
@@gilbertbaez9474 My startup cost was around 330 dollars for everything I need plus having two batches going at the same time. Each batch will yield 48 bottles of beer. (4) 24 packs of beer. This price can be as low as $25 for 48 bottles of beer or could be much higher depending on what kind of beer you wish to brew. Of course, I'm buying kits at the moment. A little over 50 cents per beer. Costs could be cut further if you move to all grain and doing the malting process yourself. Though this upgrade is a substantial investment. Must also look at what type of beer you produce. I'm making craft Ales. A lot more that 50 cents a beer if you can find it at a store or a craft brewery that has a bar. Currently the cheapest crap I can think of (Busch Light) is 75 cents a can. Though comparing the watered-down bland beers many Americans drink with a good craft brew could be considered a sin...it is noteworthy. If you like and don't mind cheap beer, then you could probably just continue to buy it and it wouldn't be much different in cost. If you like good craft beer, interested in learning and drinking your own beer for a substantial discount, then it's totally worth it.
Thanks for the excellent 101! Started homebrewing a few months ago and my 3rd batch is brewing now. My 4th batch will be far better thanks to your 101. Thanks.
i disliked cuz this vid literally teaches you nothing beyond the instructions on the kit. i don't want to get a kit. i want to make beer from scratch all by myself. i expected an instruction on how to make the malt extract and everything else. this video is shit
@@KaelDenna Sorry you feel that way. You can replicate this process with all sorts of other supplies/ingredients sourced from other places. Are you looking for help making beer from extract syrup or from all grains? We likely can help point you to a proper video if we know more.
I'm late to this game, but very very interested and excited to get my first kit. I went through all the recipes and Caribou Slobber sounded great. Look what y'all are brewing in this video!
Question: Is there any reason I cannot add a gallon of cold water to the pot (adding it to the wort) during the ice bath to help it cool faster? I'm going to add water anyway once I transfer it to the fermenter, so it seems like it wouldn't matter.....?
Hi, gr8 vid... thanks. How much dry yeast do I need to put n2 20 L (4.4g) ? I am looking for a 4-5% and I have put in malt and 2 and a half cups of sugar
I wanted to get this for my husband for Father’s Day, but if we’re being honest, I’d be the one doing all the work and idk that I want to take that on 🤪 I’m also trying to reduce my waste output (hence looking into home brewing versus buying and throwing out cans/bottles)... can you reuse the bottles and caps and other supplies??
I look this up because I really enjoy a good beer and would like to make it on my own but would really like to know if this is cheaper than buying your favorite market brand beers from shelf? Bud light!
That is quite nice to hear. Let us know if we can be of any help choosing the right equipment or recipe kits for your favorite beer styles or brewing method. Cheers!
What is the solution for airlock stopper coming off the carboy when inserted to ferment? Both carboy and airlock stopper have to be sanitized so obviously they are both wet. Do you dry them off and how? Or you use something else to hold the stopper down?
You can totally used bottles from breweries and other sources. Be sure to give them a good soak in PBW (which will clean and also help remove labels in most cases), rinse and then sanitize them with StarSan before use. Also, use pry-off style bottles, not twist caps. Capping on top of a twist-off bottle is not recommended as it might not hold carbonation.
Chat GPT gave me a recipe for a stout with a lasting creamy head if anyone wants to try it. Sure, here is a recipe for a home brew stout with a creamy lasting head: Ingredients: 6 lbs Dark Dry Malt Extract 1 lb Roasted Barley 1 lb Crystal Malt (80L) 1 lb Flaked Barley 1 oz Chinook hops 1 oz Willamette hops 1 package Irish Ale yeast 3/4 cup Priming Sugar Instructions: Steep the Roasted Barley and Crystal Malt in 2 gallons of water at a temperature of 155°F for 30 minutes. Remove the grains and add the Dark Dry Malt Extract and Flaked Barley to the pot. Bring the mixture to a boil. Add the Chinook hops and boil for 60 minutes. Add the Willamette hops and boil for another 10 minutes. Remove the pot from the heat and cool the wort to 70°F. Transfer the wort to a sanitized fermenting vessel and pitch the Irish Ale yeast. Ferment the beer for 2 weeks at a temperature of 65°F. Transfer the beer to a bottling bucket and add the priming sugar. Bottle the beer and let it condition for 2-3 weeks at room temperature. Chill the beer in the refrigerator for at least 24 hours before serving. To achieve a creamy, lasting head, make sure to pour the beer slowly and steadily into a clean, dry glass, leaving about an inch of headspace at the top. The head will be more likely to stick around if the glass is clean and free of any oils or residues.
The beer is done fermenting when a gravity reading taken a few days apart gives the same measurement. This means the yeast is done fermenting what sugars it will ferment. As for the auto-siphon, please hit up our Customer Service folks at so they can set you up!
That's a tough and complicated question because you really don't want the finshed beer sitting for too long before transferring to the keg. The last segment could really be at risk of off-flavors if it sits on the yeast for, let's say, weeks before going into the keg. Without knowing your exact setup, space allotment, etc... just seems like more work to do this and to maintain freshness as you work through five different rounds from the same batch than just buying a bigger keg.
I have a stupid question. after cooling the wort, you go to all of that trouble to maintain sanitary conditions, but then you top off your fermenter with tap water? isn't that a potential source of pathogens? or is it sanitary enough that it can be assumed to be safe to add right in? I have been doing full volume boils, but if I get a bigger fermenter I would like to do reduced volume boils with top offs. I just don't want to risk a batch using filtered tap water if it isn't really sanitary. Thanks in advance.
Brumfield @ Bacon&Eggies 1 second ago What about PH, alkalinity, wild yeast and bacterial growth in pipes and storage facilities, none of which have a taste?
@@barrybrum If your water is safe enough to drink it's safe enough to top off with out of the tap. Been doing it for years with no ill effects. As for pH, alkalinity, etc. you can have your water tested for it's exact chemical makeup. Then there's apps and websites you can put the results into that'll give you the exact amount of chemicals to add to reach the profile you want.
I dont know man" seems like such an ordeal and then you have to let it set for a few weeks..of course theres that satisfaction that you made it yourself, but then there's a satisfaction if you drive to the store and buy it you could have it then and right there.
Most people use (and we sell) food-grade vinyl tubing or even silicone tubing. See this link for different options based on diameter of auto-siphon, bottling wand, etc. www.northernbrewer.com/collections/tubing
Paula Halbedl, I guess some people care because it's stole content and not credited to the person they stole it from? Would you care if someone stole and was selling something you were the original creator of?
That's just a rough estimate assuming a lot average timelines. Kegging will cut that time in half, but most beginners bottle first for a while before moving onto kegging.
If your Brew Kettle is just a stainless steel type pot can you just dump the Wort from the stainless steel into your fermenter or is it better to use an auto siphon from your from your stainless steel Brew Kettle to bring the beer into the fermenter
+Alex G I'm not sure, but I know restaurants have food safe concentrated sanitizers that they dilute with water and you don't rinse it off. Hopefully that helps you find an answer, even though it won't be the exact one he used. www.morebeer.com/articles/sanitizingmethods
My only Concern with the process is that it seemed like he got alot of sanitizer in the beer. Wont that make it taste different and is that safe? Im not sure so thats why im asking.
PUBLIC DISCLOSURE - SAFETY/DANGER: Five Star Chemical Star San Corrosive to skin and eye, contains Phosphoric Acid. Harmful if swallowed. Do not get in eyes, on skin or on clothing. Wear protective goggles and clothing when using. Avoid contamination of food. DO NOT MIX STARSAN HB with chlorinated cleaners as chlorine gas will result. See Label for more precautionary information. Contains Phosphoric Acid. A known corrosive. FIRST AID: For Eyes: Hold eyes open and rinse slowly and gently with water for 15-20 minutes. Remove contact lenses, if present, after the first five minutes. Then continue rinsing. Call Poison Control Center or doctor for treatment advice. If Swallowed: Call Poison Control Center or doctor immediately for treatment advice. Have person sip on a glass of water if able to swallow. Do not induce vomiting unless told to do so by the Poison Control doctor. Do not give anything to an unconscious person. If on Skin or Clothing: Take off contaminated clothing. Rinse skin immediately with plenty of water for 15-20 minutes. Call Poison Control Center for treatment advice. If Inhaled: Move person to fresh air. If person is not breathing call 911 or an ambulance, then give artificial respiration, preferably mouth-to -mouth if possible. Call a Poison Control Center or doctor for treatment. NOTE TO PHYSICIAN: Probable mucosal damage may contraindicate the use of gastric lavage. Measure against circulatory shock, respiratory depression and convulsion may be needed.
Never done beer, but i'm studying with this videos. Question, isn't it a problem to add 2 gallons of cold water to fermenter, since it hasn't been boiled or sanitized?
Hi ....we don't get STAR SAN here in India. I was recommended Iodine solution 1 Tea Spoon in 1 Litre of water. Any clue if that works? What other generic sanitiser can one use? I've seen some videos using VODKA also!!
hi, I need an answer. I guess your fermantation process was finished at your first 5 gallon bucket (your FG: 1010) . but you take your beer to secondary bottle. why did you do that? if your fermantation process is finished (if your fg is 1010) why do you take all beer to any other bottle and wait more time...? thanks.
I just bought the deluxe Northern Brewer home brewing kit. I have been using a 1-gallon carboy so I'm excited to generate a larger yield! I just started a UA-cam channel as well to document my journey! Any feedback would be great.
Hi I have been brewing at home for almost 8 months.. fermentation would usually last 17 - 19 days.. remember in desert our summer is pretty harsh with temperature touching 50 degrees celsius... But today on December 14, it was 9 degrees c and 2 c was night temperature last night.. this morning although it's the tenth day and I noticed that fermentation is almost over... Would this be due to colder temperature that fermentation has stopped quicker almost half time then summer? Or, previously I always brewed 10 liters and added 10 grams of yeast sachet while this time it is 20 liters and still the same amount of yeast (10 g pack) would the more amount be the reason for fermentation to stop earlier?
durring the fermentation or bottle storage time you mentioned it being in a room temp of 68 degrees. Will there be a negative effect if it were stored at 76 degrees? I dont have the ability to store it at 68 degrees
Jus got my first starter pack, exited to botch a batch or two. It’s a hobby I’ll probably never look back from so I’m trying to learn all I can before I start so I can avoid as many expensive mistakes as possible
I was considering having a go but there are too many things to consider and watch out for, especially the sanitisation. Plus, boiling for an hour in a massive kettle? Easier and cheaper to just buy some German pils online.
+DancinJim dont be scared off by the need to sanitize. Make sure everything that will contact the beer is ran through the sanitizing solution, fill a 5 gallon bucket with proper amount of sanitizer and put everything into it.
Distilled water, specifically, is not recommended for all-grain or extract brewing. If your tap water tastes/smells good and you drink it without filtering, by all means you can use it. Or you can filter it. Many people (including myself) will use bottled spring or drinking water. Others get really serious and start with r.o. water and then add brewing chemicals to create an exact water profile based on style of beer.
I used the whole bag of sugar for bottling and mixed it but create too much carbonation. is there a calculator for how much to use depending on the beer type? i wish the recipe would tell you how much too use.
+Amelia Bosley YES ITS CALLED IMMERSION CHILLING oops on the caps, Its basically 25 ft of copper tubing coiled up to fit into yur pot with a hose connection on the ends. Think they have them on Northern brews site, google it
It's from the sanitizer and the foam is food-safe and neutral so it doesn't affect the flavor. Some folks say, "Don't fear the foam." It's a no-rinse sanitizer.
It is nice to see someone show people how to brew correctly.
One of the best videos for beginners that I have seen.. Today I brew my first batch.
How did it go!!??
By far the clearest, best explained brewing video i have viewed. Thank YOU NorthernBrewer.
seems like a lot of work but once you have made a few batches it will become easy and you will not only save but possibly make money and have a good hobby.
Sounds good 😁
I'm going to sell mine door-to-door
@Divinital I went and got a corny keg this past weekend. That was forty bucks. And I just went and got a small freezer for $40 off of Craigslist. There's enough room in there for two kegs. I think I'm going to have a summer that I don't remember.
@De Niro He doesnt remember
You should have shown how to check the specific gravity before and after fermentation and showed how you calculate the alcohol content......
Shoulda couldn't
No more Budweiser for me. Well for have not had beer for a while. Gonna get me some now!
I haven't made my own beer exclusively for the last 12 years and I like the very strong dark German type and after a make it I do refrigerate it for a week but before I drink it or like to let it sit out on the counter and warm up a bit because I like to drink it closer to room temperature about 72 degrees or a couple degrees colder I don't like it right out of the refrigerator and just seems to taste better when it starts to warm up a little bit I am very happy with the process and everything they say is spot-on the most important thing is to make sure everything is very sanitized because if you don't you'll get what's known as bitter beer and it will make you sick
Mike, if you like your beer at cellar temp, high 60’s to low 70’s, try less carbonation on your next batch. I lived in England for several years and loved the cellar temp ales. What I noticed is they also didn’t have as high a carbonation as American beers. When I brew an ale for cellar temp drinking I use less carbonation and prefer it.
Crafted our first batch of beer 6 weeks ago and it was delicious! This is a great kit if you're trying to craft your first batch of beer!
+Daniel Mabe how long from start to finish ??
+louisvillian502 About 4 hours of physical work and 4-6 weeks of waiting
"If you can make mac and cheese from a box..."
Me: Alright!
"Without help..."
Me: AAUGH!
Best. Comment. Ever.
thanks for this. Just bought a still and considered making a batch of beer from time to time. This video made the process very clear
Glad it helped!
thanks for this. Just bought a still and considered making a batch of beer from time to time. This video made the process very clear
'The valve will open and the beer will flow'... I almost cried.
ALMOST?!
I did cry 🤣
Lol!... Yeah ant that the truth!....😂
😂
4:44 put the CLOSED jug of syrup
and get some olive oil on those wood counter tops. Uhg. Stains everywhere.
The yeast at the bottom of the fermenter can be used to make bread with a very unique flavor.
lionharehart how?
Your videos have made a real impact on me.
I haven't made my own beer exclusively for the last 12 years and I like the very strong dark German type and after a make it I do refrigerate it for a week but before I drink it or like to let it sit out on the counter and warm up a bit because I like to drink it closer to room temperature about 72 degrees or a couple degrees colder I don't like it right out of the refrigerator and just seems to taste better when it starts to warm up a little bit I am very happy with the process and everything they say is spot-on the most important thing is to make sure everything is very sanitized because if you don't you'll get what's known as bitter beer and it will make you sick
This is the first video I seen where it's OK to use tap water.
My opinion, that's what makes your beer/whiskey unique.
Many people do all sorts of things to water, but in the end if it tastes good it should make good beer. Can you go bonkers with all sorts of water chemistry and additions, sure. Will it make better beer, probably? But personally I don't do anything to my water, except sometimes in the summer Saint Paul water can get a slight chlorine-y taste to it. I just collect my brew water a day early in a clean bucket and hit it a Campdem tablet to clean that up.
Finally a great diy beer brewing video. not so complicated. It seems to me not adding the yeast to the wart would make a non alcoholic beer yes or no? again. what a really good job! i watched to the end. and think I have got it.
I have recently started brewing at home so this instruction video is really useful to understand all the way.
This video is so helpful. Many thanks! I'll be sure to purchase your products so that I can, at lease, give back something to you guys.
Thanks for the explanation. Very informative! I just bought a starter kit from your company. Will be buying everything in the future on your site. Been interested in home brewing for a long time. I will come back to my comment here when everything is complete and after I have had the first beer. Thanks!
Hey man, lmk if this process is cheaper than buying beer instead.
@@gilbertbaez9474 My startup cost was around 330 dollars for everything I need plus having two batches going at the same time. Each batch will yield 48 bottles of beer. (4) 24 packs of beer. This price can be as low as $25 for 48 bottles of beer or could be much higher depending on what kind of beer you wish to brew. Of course, I'm buying kits at the moment. A little over 50 cents per beer. Costs could be cut further if you move to all grain and doing the malting process yourself. Though this upgrade is a substantial investment. Must also look at what type of beer you produce. I'm making craft Ales. A lot more that 50 cents a beer if you can find it at a store or a craft brewery that has a bar. Currently the cheapest crap I can think of (Busch Light) is 75 cents a can. Though comparing the watered-down bland beers many Americans drink with a good craft brew could be considered a sin...it is noteworthy. If you like and don't mind cheap beer, then you could probably just continue to buy it and it wouldn't be much different in cost. If you like good craft beer, interested in learning and drinking your own beer for a substantial discount, then it's totally worth it.
My kit is out for delivery!!!!!!!!
How was the beer?
Thanks for the excellent 101! Started homebrewing a few months ago and my 3rd batch is brewing now. My 4th batch will be far better thanks to your 101. Thanks.
60 ppl can't make mac and cheese
i disliked cuz this vid literally teaches you nothing beyond the instructions on the kit.
i don't want to get a kit. i want to make beer from scratch all by myself. i expected an instruction on how to make the malt extract and everything else.
this video is shit
@@KaelDenna Sorry you feel that way. You can replicate this process with all sorts of other supplies/ingredients sourced from other places. Are you looking for help making beer from extract syrup or from all grains? We likely can help point you to a proper video if we know more.
Lol, I must have watched this video 12 times back when I was first learning to brew! Still just as awesome!
I'm late to this game, but very very interested and excited to get my first kit. I went through all the recipes and Caribou Slobber sounded great. Look what y'all are brewing in this video!
Brilliant. I would love this setup in Australia.
One of the best videos for beginners that I have seen.. Today I brew my first batch.
I`ve always rinsed the equipement and bottles to get rid of the foam. Never had a problem with it! But then again I`ve haven`t brewd for long!
Question: Is there any reason I cannot add a gallon of cold water to the pot (adding it to the wort) during the ice bath to help it cool faster? I'm going to add water anyway once I transfer it to the fermenter, so it seems like it wouldn't matter.....?
BEER.....The breakfast of champions!
+ARCSTREAMS I kindly refer to beers as .... Cold Barley Soup (whether they contain barley or not :)
Love it ! Clear and to the point.
Beautifully and simply explained
im curious to know how much it cost him per bottle great video thanks
Hi, gr8 vid... thanks. How much dry yeast do I need to put n2 20 L (4.4g) ? I am looking for a 4-5% and I have put in malt and 2 and a half cups of sugar
One 11g packet of dry yeast should be sufficient to ferment that wort/sugar combo.
I wanted to get this for my husband for Father’s Day, but if we’re being honest, I’d be the one doing all the work and idk that I want to take that on 🤪 I’m also trying to reduce my waste output (hence looking into home brewing versus buying and throwing out cans/bottles)... can you reuse the bottles and caps and other supplies??
I look this up because I really enjoy a good beer and would like to make it on my own but would really like to know if this is cheaper than buying your favorite market brand beers from shelf? Bud light!
Awesome video guys! Thank you
Appreciate it!
You're a creative force.
This video is so helpful. Many thanks! I'll be sure to purchase your products so that I can, at lease, give back something to you guys.
That is quite nice to hear. Let us know if we can be of any help choosing the right equipment or recipe kits for your favorite beer styles or brewing method. Cheers!
What is the solution for airlock stopper coming off the carboy when inserted to ferment?
Both carboy and airlock stopper have to be sanitized so obviously they are both wet. Do you dry them off and how? Or you use something else to hold the stopper down?
Would recycling bottles with proper sanitizing be effective or is it best to buy new ones?
You can totally used bottles from breweries and other sources. Be sure to give them a good soak in PBW (which will clean and also help remove labels in most cases), rinse and then sanitize them with StarSan before use. Also, use pry-off style bottles, not twist caps. Capping on top of a twist-off bottle is not recommended as it might not hold carbonation.
Can you please also make a vedio on carbonation, that's where the problem arise of TPO if not done effectively
Chat GPT gave me a recipe for a stout with a lasting creamy head if anyone wants to try it.
Sure, here is a recipe for a home brew stout with a creamy lasting head:
Ingredients:
6 lbs Dark Dry Malt Extract
1 lb Roasted Barley
1 lb Crystal Malt (80L)
1 lb Flaked Barley
1 oz Chinook hops
1 oz Willamette hops
1 package Irish Ale yeast
3/4 cup Priming Sugar
Instructions:
Steep the Roasted Barley and Crystal Malt in 2 gallons of water at a temperature of 155°F for 30 minutes.
Remove the grains and add the Dark Dry Malt Extract and Flaked Barley to the pot. Bring the mixture to a boil.
Add the Chinook hops and boil for 60 minutes.
Add the Willamette hops and boil for another 10 minutes.
Remove the pot from the heat and cool the wort to 70°F.
Transfer the wort to a sanitized fermenting vessel and pitch the Irish Ale yeast.
Ferment the beer for 2 weeks at a temperature of 65°F.
Transfer the beer to a bottling bucket and add the priming sugar.
Bottle the beer and let it condition for 2-3 weeks at room temperature.
Chill the beer in the refrigerator for at least 24 hours before serving.
To achieve a creamy, lasting head, make sure to pour the beer slowly and steadily into a clean, dry glass, leaving about an inch of headspace at the top. The head will be more likely to stick around if the glass is clean and free of any oils or residues.
Awesome. We've run a few of these through the bot too and had decent if not fairly amusing results!
@@NorthernBrewerTV is it worth trying them as a novice do you think?
Brewing was always my dream 😊
My kit from you guys didn't come with the auto siphon. You say, this week or that week, how should we know when the beer is ready?
The beer is done fermenting when a gravity reading taken a few days apart gives the same measurement. This means the yeast is done fermenting what sugars it will ferment. As for the auto-siphon, please hit up our Customer Service folks at so they can set you up!
Beautifully well done.
I have a 1 gallon keg, can I make a 5 gallon beer recipe and let fermented beer sit until ready to force carb individual gallons
That's a tough and complicated question because you really don't want the finshed beer sitting for too long before transferring to the keg. The last segment could really be at risk of off-flavors if it sits on the yeast for, let's say, weeks before going into the keg. Without knowing your exact setup, space allotment, etc... just seems like more work to do this and to maintain freshness as you work through five different rounds from the same batch than just buying a bigger keg.
@@NorthernBrewerTV thanks for your input. I will stick to small batches until I can upgrade equipment
The most informative video I’ve seen out of maybe 25 !!!! Good job and thanx for the schooling !
Is the sanitizing solution OK to mix with the beer? Seems a bit nasty to drink that.
I have a stupid question. after cooling the wort, you go to all of that trouble to maintain sanitary conditions, but then you top off your fermenter with tap water? isn't that a potential source of pathogens? or is it sanitary enough that it can be assumed to be safe to add right in? I have been doing full volume boils, but if I get a bigger fermenter I would like to do reduced volume boils with top offs. I just don't want to risk a batch using filtered tap water if it isn't really sanitary. Thanks in advance.
+Christopher Haist Don't use tap water. I use bottled water only. Most tap water is too chlorinated.
unless your in flint Michigan
Brumfield
@ Bacon&Eggies
1 second ago
What about PH, alkalinity, wild yeast and bacterial growth in pipes and storage facilities, none of which have a taste?
@@barrybrum If your water is safe enough to drink it's safe enough to top off with out of the tap. Been doing it for years with no ill effects. As for pH, alkalinity, etc. you can have your water tested for it's exact chemical makeup. Then there's apps and websites you can put the results into that'll give you the exact amount of chemicals to add to reach the profile you want.
Would you just used bottled or distilled water to top off your batch if your tap water is bad?
Thank you so much I'm going to get started brewing my own beer ,I am going to call it Honey Badger 🍺
This was strangely satisfying to watch
Great video!
I dont know man" seems like such an ordeal and then you have to let it set for a few weeks..of course theres that satisfaction that you made it yourself, but then there's a satisfaction if you drive to the store and buy it you could have it then and right there.
in terms of cost of ingredients, how much is the cost per bottle of beer? thanks
About 50p or 30 cents
Cheaper
So easy, a chemistry professor can do it!
What is that type of hose you are using to transfer into bottles and such?
Most people use (and we sell) food-grade vinyl tubing or even silicone tubing. See this link for different options based on diameter of auto-siphon, bottling wand, etc.
www.northernbrewer.com/collections/tubing
This is literally the same script that Mike Dawson used like 3 years ago...right down to the mac and cheese bit.
SMH
Jamie Thacker If it's not broke...
who cares its a great video......
Paula Halbedl, I guess some people care because it's stole content and not credited to the person they stole it from? Would you care if someone stole and was selling something you were the original creator of?
Nice video for the beginner like me.
Great video. But that 4-6 week timeline seems ridiculous.
That's just a rough estimate assuming a lot average timelines. Kegging will cut that time in half, but most beginners bottle first for a while before moving onto kegging.
Great 101 video for Extract kits!
If your Brew Kettle is just a stainless steel type pot can you just dump the Wort from the stainless steel into your fermenter or is it better to use an auto siphon from your from your stainless steel Brew Kettle to bring the beer into the fermenter
Now I'll have to get me a cold one after watchting this video and listen to my favorite bands Delta Parole and GNR.
Thanks for this video
I am watching you in 2022 from Southeast Asia and wonder if you're to be available in any store in Thailand or Vietnam.
Sorry, at the moment we aren't available in any retail outside of our own stores in the U.S.
Hello! Fantastic video. Which sanitizer product do you use?
Thank you!
+Alex G I'm not sure, but I know restaurants have food safe concentrated sanitizers that they dilute with water and you don't rinse it off. Hopefully that helps you find an answer, even though it won't be the exact one he used.
www.morebeer.com/articles/sanitizingmethods
i cant wait 2 weeks im thirsty NOW ! lol
12:55 which is it? One or two weeks? That is kindof a big spread!!
The best thing to do is just wait two weeks. After one week there still could be some slight fermentation going on. After two you'll be fine.
Excellent tutorial
My only Concern with the process is that it seemed like he got alot of sanitizer in the beer. Wont that make it taste different and is that safe? Im not sure so thats why im asking.
The sanitizer (i.e. Star San) is ok but not the cleaning solution (i.e. PBW)...
yeah its safe
Sanitizer is literally phosphoric acid-the substance that makes coke and Pepsi taste less sweet
PUBLIC DISCLOSURE - SAFETY/DANGER:
Five Star Chemical Star San
Corrosive to skin and eye, contains Phosphoric Acid. Harmful if swallowed. Do not get in eyes, on skin or on clothing. Wear protective goggles and clothing when using. Avoid contamination of food.
DO NOT MIX STARSAN HB with chlorinated cleaners as chlorine gas will result. See Label for more precautionary information. Contains Phosphoric Acid. A known corrosive.
FIRST AID: For Eyes: Hold eyes open and rinse slowly and gently with water for 15-20 minutes. Remove contact lenses, if present, after the first five minutes. Then continue rinsing. Call Poison Control Center or doctor for treatment advice.
If Swallowed: Call Poison Control Center or doctor immediately for treatment advice. Have person sip on a glass of water if able to swallow. Do not induce vomiting unless told to do so by the Poison Control doctor. Do not give anything to an unconscious person.
If on Skin or Clothing: Take off contaminated clothing. Rinse skin immediately with plenty of water for 15-20 minutes. Call Poison Control Center for treatment advice.
If Inhaled: Move person to fresh air. If person is not breathing call 911 or an ambulance, then give artificial respiration, preferably mouth-to -mouth if possible. Call a Poison Control Center or doctor for treatment.
NOTE TO PHYSICIAN: Probable mucosal damage may contraindicate the use of gastric lavage. Measure against circulatory shock, respiratory depression and convulsion may be
needed.
4:40 Whoa! Put the open jug of extract underwater? I think you meant closed jug, right?
A friend sent me this video who is interested in starting to brew. I have to say, this is a pretty decent video for beginners!
That’s a hell of a home kitchen
Wish that was my home kitchen! That was in the teaching classroom brewery area of our former Minneapolis store. :)
@@NorthernBrewerTV oh I see. Lol. The title of the video tricked me!
Never done beer, but i'm studying with this videos. Question, isn't it a problem to add 2 gallons of cold water to fermenter, since it hasn't been boiled or sanitized?
That shouldn't be a problem as long as your water is good and the fermenter has been santized first.
Hi ....we don't get STAR SAN here in India. I was recommended Iodine solution 1 Tea Spoon in 1 Litre of water. Any clue if that works? What other generic sanitiser can one use? I've seen some videos using VODKA also!!
Really classy and concise presentation.
Thank you so very much. I learned so, so much watching this keen video.
I am a real Beer Lover-
When you were doing the sanitation in the fermenter you didn't rinse out the sanitatizer is this ok?
hi, I need an answer. I guess your fermantation process was finished at your first 5 gallon bucket (your FG: 1010) . but you take your beer to secondary bottle. why did you do that? if your fermantation process is finished (if your fg is 1010) why do you take all beer to any other bottle and wait more time...? thanks.
Love the posters in the background. Surly Darkness, one of my favorites (not as good as barrel aged 10, but damn good)!
I just bought the deluxe Northern Brewer home brewing kit. I have been using a 1-gallon carboy so I'm excited to generate a larger yield! I just started a UA-cam channel as well to document my journey! Any feedback would be great.
Hi
I have been brewing at home for almost 8 months.. fermentation would usually last 17 - 19 days.. remember in desert our summer is pretty harsh with temperature touching 50 degrees celsius... But today on December 14, it was 9 degrees c and 2 c was night temperature last night.. this morning although it's the tenth day and I noticed that fermentation is almost over...
Would this be due to colder temperature that fermentation has stopped quicker almost half time then summer?
Or, previously I always brewed 10 liters and added 10 grams of yeast sachet while this time it is 20 liters and still the same amount of yeast (10 g pack) would the more amount be the reason for fermentation to stop earlier?
durring the fermentation or bottle storage time you mentioned it being in a room temp of 68 degrees. Will there be a negative effect if it were stored at 76 degrees? I dont have the ability to store it at 68 degrees
Awesome! Thanks
Jus got my first starter pack, exited to botch a batch or two. It’s a hobby I’ll probably never look back from so I’m trying to learn all I can before I start so I can avoid as many expensive mistakes as possible
Get the bigger, black bottle filler. Just bottled yesterday with red one, took 1 1/2 hours to fill 24 bottles..
I was considering having a go but there are too many things to consider and watch out for, especially the sanitisation. Plus, boiling for an hour in a massive kettle? Easier and cheaper to just buy some German pils online.
+DancinJim dont be scared off by the need to sanitize. Make sure everything that will contact the beer is ran through the sanitizing solution, fill a 5 gallon bucket with proper amount of sanitizer and put everything into it.
would distilled water be the best to use or it doesn't matter?
Distilled water, specifically, is not recommended for all-grain or extract brewing. If your tap water tastes/smells good and you drink it without filtering, by all means you can use it. Or you can filter it. Many people (including myself) will use bottled spring or drinking water. Others get really serious and start with r.o. water and then add brewing chemicals to create an exact water profile based on style of beer.
I used the whole bag of sugar for bottling and mixed it but create too much carbonation. is there a calculator for how much to use depending on the beer type? i wish the recipe would tell you how much too use.
What do you call a product to make the beer foam whiter?
Now, if you are putting it into a sanke keg instead of bottles, is the priming solution the same?
Why is one able to not rinse the sanitizing solution?
Probably to keep everything sanitized till the very end. If you wipe it off, you're wiping away the sanitization.
Honestly I'd be too tempted to rinse the sanitizer myself. I don't fear the foam but I don't want to drink it either
It’s an oxygen sanitizer won’t hurt anything.
Try it and see what happens.
Are there any techniques or tips for cooling the wert if you don't have that large of a sink like in the video?
+Amelia Bosley YES ITS CALLED IMMERSION CHILLING oops on the caps, Its basically 25 ft of copper tubing coiled up to fit into yur pot with a hose connection on the ends. Think they have them on Northern brews site, google it
thank you for your introducing ! .
So, i will do home brewing when i'm home .. because ~~~~```
whats that intro song love it ha
Thank you for this video. Makes the brewing process clearer.
Do we need to add soap to the batch?
Why don't you want to squeeze the specialty grain muslin bag before you add the malt extract? Wouldn't that impart more flavor into the beer?
+Trent P It will make the beer bitter.
i fell asleep like a baby right on 4 minute mark 😁
@NorthernBrewerTV what is the final alcohol content of this brew?
Is that foam from soap? I don't see how all the soap doesn't effect the taste of the beer
It's from the sanitizer and the foam is food-safe and neutral so it doesn't affect the flavor. Some folks say, "Don't fear the foam." It's a no-rinse sanitizer.
What ratio you used sir in every ingredients ?