Couldn't believe my luck stumbling across this video! I was thinking to make a barley wine for xmas and this recipe worked a treat! Ive transferred to my 19l oxebar although i'm not sure it will see out the new year! First time using cookie malt - fantastic addition! thanks!
That's great to hear. Cheers. I hope you've got a few people to help you get through that before New Year. 😁😁🍺 If you ever make it again, you'll need to bottle a few. It's a bit hot on alcohol at first, but it gets so smooth after 6 - 12 months, that it's hard to tell it's 11%. Have a good Xmas and New Year. 🎉
WOW ! That was an epic brew day, boiling outside on wood fuel you’re definitely the brewer to bring that to us very diverse. Completely bonkers wild swimming in the winter months with or without a wet suit I’d be worried about the pike biting me 😂🐟what a fantastic barley wine nice work it’ll just keep getting better. Another super interesting episode cheers 👍🍻
Ha 😁, the swimming was a bit out of place for a brewing video, but hey, I was heading down swimming anyway, before beer, so i figured I may as well get some footage... That water was bloody cold tho. I have to say that you popped into my thoughts a few times whilst I was editing that one together. I kept imagining your reaction to doing such a long boil. 🤣🤣 It does seem a bit indulgent to spend 14 hours making a beer, I'll admit. Cheers 🍺🍺
Yeah, I've done a couple of these now on sunny days using PV. It's been nice watching it boil away, and not costing me a thing. Good luck with trying it next year tho... 🍺🍺
Enjoyed the vid man and so glad it turned out well for you after all that work. I love brewing but I don't think I'd have the patience for a barley wine but maybe some day👍
Thanks for that. 🍺 Lets face it, such a long boil is not practical for most brewers. But even still, waiting around for a year for a barleywine to come good is hard to do as well. I think it's definitely worth doing at least once in your brewing life though. 👍
Good question. I stopped bottle priming nearly all my beers many years ago. Instead, I fine and clear everything in a unitank, then force carbonate, then bottle with a beer gun. This has given me much greater control over the carbonation process, and a useful side effect, I can pour crystal clear beer, right to the final dregs of the bottle. 😁 That's not to say I don't occasionally bottle prime. When the style absolutely calls for it, then I do it. An example of that is a beer I'm about to bottle. A Polish Grodziskie. Without bottle priming, it would lose some of what makes it the beer that it is.
It's quite strong for sure, but the alcohol is really smooth after 10 months aging. It should be even better if I can hold it for another 12 months. That might be hard..... 😁
Man, you brew it, you keep in in a tank for a month and then you wait for a year, already bottled. Gonna taste my BW the next month... that was brewed in beg-Dec.'2023, lol. Patience, tho...
I REALLY like that you did a wood fire-heated 10 hour boil. How many liters of that giant 1.111 gravity wort did you end up with in the fermenter? What was your FG? What beers do you have next in your brewing pipeline? I just open fermented what I attempted to make a very authentic Timothy Taylor Landlord clone that'll go on my Anagram beer engine and be served here in Seattle to a bunch of folks who have never had a beer served from a beer engine before. Then next will be a decocted Czech Pilsner made with Czech floor-malted malt and Czech Zatec-grown Saaz hops.
The FG was 1.030, and the volume into the fermentor was about 18.5 litres. Nice job on the open fermentation. One of my future projects is to build myself an open square fermentation slab for some of my English ales. Time to get round to ti is the problem.... I really like TT Landlord myself. It will be interesting to see how your Seattle audience take to it. At least you're giving them the full experience with the beer engine. I've got so many beers in the pipeline, it's hard to keep track. I've got videos I need to find the time to edit for Pale Ales, Belgian Strong Dark, Kweik, Tripel and a Dunkel....... Then in fermentors at the moment I've got a Czech pils, Mexican Lager, Cider and a Grodziskie. As far as the next beers? I've got another Mex Lager to brew as a yeast comparison for someone first, then I'll be doing a Bavarian smoked dark lager. Plus I've got a list of about 10 more in my head that I'd like to do...... Once again, time is always the problem though.....
I've made mead for two years, but I've never made anything with a grain bill. What's the advantage of such a long boil? Is it just to extract the maximum amount of fermentable sugars from the grains, or does it have some other benefit?
It's actually not to do with extraction, it's a way of adding flavour. The extraction and conversion of sugars is done in the mash step, where we soak the grains at a given temperature fore a period of time. The grains are all removed for the boil. On this beer, the long boil was for two reasons: One was to reduce the double batch volume down to a single batch size (therefore doubling the alcohol potential). The second was to brown the sugars and create caramel flavours in the beer. Much the same as when you bochet a mead. The colours and flavours in the mead are coming from the caramelised honey. Hope this helps.... 🍺👍
@brewandbuild Amazing. A few more questions. What's a good beer style to try as a first project? Meadmaking is challenging to create something people want to drink, because it requires a lot of balancing of sweetness, acids, and tannins. Is grain brewing easier to create something drinkable? I've heard that beer is far more vulnerable to municipal water imperfections like chloramine and pH. How hard is it to test and correct this? Likewise, I've heard beer is more easily oxidized than mead; what extra steps do I need to take to make sure even less oxygen reaches beer than it does mead? Can I mash and boil on an electric kitchen stove, or does it have to be done outdoors with a burner as I see most brewers do?
I agree that mead making is an art in itself. However, I have to say, I find making mead a lot less work than beer. Although, the maturing time of mead is way beyond anything you'll get in the beer world. A good style to start is some sort of pale ale. They're forgiving, the yeast is generally quite neutral, and it's more about a good process with temperature control and keeping the oxygen exposure to a minimum. Generally you can fix most water issues with boiling the water first, and most municipal waters are fine to use. The best option is reverse osmosis to produce a blank canvas, and then build the water profile to what you require. However, this is WAY beyond where you need to start with beer brewing. I think the best place to start is with a kit, or even invent your own recipe, but use malt extract to start. This will give you a chance to get the fermentation control practiced, plus it will give you a chance to work out your oxygen exposure protections ie well sealed fermentor, controlled splashless transfers, good bottling/kegging technique etc. By the time you throw in all-grain mashing and so on, you're heading for disappointment, so make life easy at first.... It can all be done indoors on the stove, and to be honest, it can mostly be done with the equipment you already have in the kitchen. I've got a couple of videos on brewing with no gear at all, but there are loads of videos on ways to start out. Hope it goes well if you give it a shot. 👍
I take it you mean pellets? Yes I've got pellets of both these hops as well. I'm happy using either, and I'm probably starting to use pellets more than loose leaf.
I think anyone that enjoys kwak, would enjoy this. Although this is richer and with much more body. I've since done a Belgian Strong Dark as a long boil, and you'd definitely enjoy that as well. 🍺🍺
Couldn't believe my luck stumbling across this video! I was thinking to make a barley wine for xmas and this recipe worked a treat! Ive transferred to my 19l oxebar although i'm not sure it will see out the new year! First time using cookie malt - fantastic addition! thanks!
That's great to hear. Cheers.
I hope you've got a few people to help you get through that before New Year. 😁😁🍺
If you ever make it again, you'll need to bottle a few. It's a bit hot on alcohol at first, but it gets so smooth after 6 - 12 months, that it's hard to tell it's 11%.
Have a good Xmas and New Year. 🎉
WOW ! That was an epic brew day, boiling outside on wood fuel you’re definitely the brewer to bring that to us very diverse. Completely bonkers wild swimming in the winter months with or without a wet suit I’d be worried about the pike biting me 😂🐟what a fantastic barley wine nice work it’ll just keep getting better. Another super interesting episode cheers 👍🍻
Ha 😁, the swimming was a bit out of place for a brewing video, but hey, I was heading down swimming anyway, before beer, so i figured I may as well get some footage... That water was bloody cold tho.
I have to say that you popped into my thoughts a few times whilst I was editing that one together. I kept imagining your reaction to doing such a long boil. 🤣🤣 It does seem a bit indulgent to spend 14 hours making a beer, I'll admit.
Cheers 🍺🍺
That sounds like an idea I will try next year when my PV yield is good enough. Thanks for the idea. Cheers!
Yeah, I've done a couple of these now on sunny days using PV. It's been nice watching it boil away, and not costing me a thing.
Good luck with trying it next year tho... 🍺🍺
Enjoyed the vid man and so glad it turned out well for you after all that work. I love brewing but I don't think I'd have the patience for a barley wine but maybe some day👍
Thanks for that. 🍺
Lets face it, such a long boil is not practical for most brewers. But even still, waiting around for a year for a barleywine to come good is hard to do as well. I think it's definitely worth doing at least once in your brewing life though. 👍
Sensacional meu amigo.
Thank you very much. 🍺🍺
Brilliant. Quick question, did you prime the bottles? When I age RISs I've taken to no bottle priming to avoid excessive carbonation. Cheers.
Good question.
I stopped bottle priming nearly all my beers many years ago. Instead, I fine and clear everything in a unitank, then force carbonate, then bottle with a beer gun.
This has given me much greater control over the carbonation process, and a useful side effect, I can pour crystal clear beer, right to the final dregs of the bottle. 😁
That's not to say I don't occasionally bottle prime. When the style absolutely calls for it, then I do it. An example of that is a beer I'm about to bottle. A Polish Grodziskie. Without bottle priming, it would lose some of what makes it the beer that it is.
Wow, 11%. I would like to taste it.
It's quite strong for sure, but the alcohol is really smooth after 10 months aging. It should be even better if I can hold it for another 12 months. That might be hard..... 😁
Man, you brew it, you keep in in a tank for a month and then you wait for a year, already bottled. Gonna taste my BW the next month... that was brewed in beg-Dec.'2023, lol. Patience, tho...
It's a brew that's worth the patience tho.....
Absolutely.
I REALLY like that you did a wood fire-heated 10 hour boil. How many liters of that giant 1.111 gravity wort did you end up with in the fermenter? What was your FG?
What beers do you have next in your brewing pipeline?
I just open fermented what I attempted to make a very authentic Timothy Taylor Landlord clone that'll go on my Anagram beer engine and be served here in Seattle to a bunch of folks who have never had a beer served from a beer engine before. Then next will be a decocted Czech Pilsner made with Czech floor-malted malt and Czech Zatec-grown Saaz hops.
The FG was 1.030, and the volume into the fermentor was about 18.5 litres.
Nice job on the open fermentation. One of my future projects is to build myself an open square fermentation slab for some of my English ales. Time to get round to ti is the problem....
I really like TT Landlord myself. It will be interesting to see how your Seattle audience take to it. At least you're giving them the full experience with the beer engine.
I've got so many beers in the pipeline, it's hard to keep track. I've got videos I need to find the time to edit for Pale Ales, Belgian Strong Dark, Kweik, Tripel and a Dunkel.......
Then in fermentors at the moment I've got a Czech pils, Mexican Lager, Cider and a Grodziskie.
As far as the next beers? I've got another Mex Lager to brew as a yeast comparison for someone first, then I'll be doing a Bavarian smoked dark lager. Plus I've got a list of about 10 more in my head that I'd like to do......
Once again, time is always the problem though.....
I've made mead for two years, but I've never made anything with a grain bill. What's the advantage of such a long boil? Is it just to extract the maximum amount of fermentable sugars from the grains, or does it have some other benefit?
It's actually not to do with extraction, it's a way of adding flavour.
The extraction and conversion of sugars is done in the mash step, where we soak the grains at a given temperature fore a period of time. The grains are all removed for the boil.
On this beer, the long boil was for two reasons:
One was to reduce the double batch volume down to a single batch size (therefore doubling the alcohol potential).
The second was to brown the sugars and create caramel flavours in the beer. Much the same as when you bochet a mead. The colours and flavours in the mead are coming from the caramelised honey.
Hope this helps.... 🍺👍
@brewandbuild Amazing. A few more questions. What's a good beer style to try as a first project?
Meadmaking is challenging to create something people want to drink, because it requires a lot of balancing of sweetness, acids, and tannins. Is grain brewing easier to create something drinkable?
I've heard that beer is far more vulnerable to municipal water imperfections like chloramine and pH. How hard is it to test and correct this? Likewise, I've heard beer is more easily oxidized than mead; what extra steps do I need to take to make sure even less oxygen reaches beer than it does mead?
Can I mash and boil on an electric kitchen stove, or does it have to be done outdoors with a burner as I see most brewers do?
I agree that mead making is an art in itself. However, I have to say, I find making mead a lot less work than beer. Although, the maturing time of mead is way beyond anything you'll get in the beer world.
A good style to start is some sort of pale ale. They're forgiving, the yeast is generally quite neutral, and it's more about a good process with temperature control and keeping the oxygen exposure to a minimum.
Generally you can fix most water issues with boiling the water first, and most municipal waters are fine to use. The best option is reverse osmosis to produce a blank canvas, and then build the water profile to what you require. However, this is WAY beyond where you need to start with beer brewing.
I think the best place to start is with a kit, or even invent your own recipe, but use malt extract to start. This will give you a chance to get the fermentation control practiced, plus it will give you a chance to work out your oxygen exposure protections ie well sealed fermentor, controlled splashless transfers, good bottling/kegging technique etc. By the time you throw in all-grain mashing and so on, you're heading for disappointment, so make life easy at first....
It can all be done indoors on the stove, and to be honest, it can mostly be done with the equipment you already have in the kitchen. I've got a couple of videos on brewing with no gear at all, but there are loads of videos on ways to start out.
Hope it goes well if you give it a shot. 👍
Have ever seen both these hops as "granlulated stuff" only...
I take it you mean pellets? Yes I've got pellets of both these hops as well. I'm happy using either, and I'm probably starting to use pellets more than loose leaf.
@@brewandbuild Yupp, the pellets. I guess they are way better in terms of 'frozen' shelf time. But fresh loose leaves should be smashing, eh?
I'm sat here enjoying a kwak, sure wish I could taste that though.
I think anyone that enjoys kwak, would enjoy this. Although this is richer and with much more body.
I've since done a Belgian Strong Dark as a long boil, and you'd definitely enjoy that as well. 🍺🍺