Thanks for sharing! Great videos! They show how you can make excellent homebrew beer in a reduced space like a flat. Keep on doing it! Greetings from Argentina! Cheers!
@@TheApartmentBrewer Thanks to you! Here, we´ve been going through a revolution for more than a decade when it comes to beers. Day after day, more people turn to craft beer as their preference and each time I go to homebrewer meetings, the attendance is always growing up. Cheers!
@@sergiosilberman366 that's fantastic! I never really knew how much people in other countries were able to homebrew until I started this channel and networked with more people. I always thought it was just a US/UK/Australia thing but that's definitely not the case!
@@TheApartmentBrewer Yeah! The first brewing company, with their own tap pub in Buenos Aires, was opened in 1999 (bullerbrewingco.com/) and from that very moment, I was hooked for life. Also, if you take a closer look to BJCP guideline you´ll find that Argentina has two local styles: Dorada Pampeana and IPA Argenta which are great to make and taste. Cheers!
watching this while I'm force carbing two IPA and building recipes for a Dry Irish Stout and Irish Red Ale. Best way to pass the time. Cheers, Christopher
Just a tip if you still don’t have nitro a year later - I recently learned you can pour at 4-8psi through a stout faucet on C02 and get a similar creamy effect. Still feels fuller than typical nitro but a good substitute nonetheless
I used Safale SO-4 and had same problem with a long fermentation process and it stalling a bit higher then wanted. I think the roasted barley may contribute to a slower fermentation. Found this after debugging my last stout brew. "The application of considerable levels of dark malt was found to lower the attenuation, mainly as a result of lower levels of fermentable sugars and amino acids in dark wort samples. In fact, from the darkest caramel malts and from roasted malts, practically no fermentable material can be hydrolysed by pilsner malt enzymes during mashing."
That's definitely also a possibility, but so many Irish stout recipes follow this recipe structure and finish lower. Oh well, there's always something to look forward to next time!
Sweetness, flavor, and mouthfeel in a stout (in most beers, really) all improve as the product warms to around 50ºF. "Ice cold" is definitely for the BMC crowd! Nice looking beer. I've got a malted oat stout at 3.7% ABV to toast with you .
Hi I came over here from bumpy road brewery he had mentioned you...Man this was a great little show you have here! :) I like this a lot! I’m a home Brewer myself, so it’s real fun to watch this stuff ...thank you so much for sharing! cheers 🍻
What steps did you take to try to get the FG down during the long fermentation? I image things slowed up significantly after the first few days. Did you increase temp, agitate bucket, pitch more yeast, etc.? Asking for a friend who tried a similar recipe and is in the same boat
You have the intertap system, pickup the stout nozzle for $12 USD. A 20cu/ft nitro tank is about $75 filled, and a nitro reg is about $75 Least that is what it cost me. It is amazing to have! I actually slowed down brewing just to upgrade the equipment putting money I'd spend on kits to the gear.
Ugh...now I really want one! Right now I'm in the middle of car shopping so I have to pinch pennies, but that's a lot less than i thought. I want to keep space to a minimum too but that is an awesome thing to have. Glad you're enjoying it!
@@TheApartmentBrewer I get the 75% nitro 25% Co2 mix, "beergas" as they call it. Some want a slightly different mix like 50/50 but the guiness snobs use the 75/25.
Great video as always. Have you tried using oats to kinda cheat the creamy mouthfeel? I know it's not to style but could be an interesting hack. Also maybe trying a different yeast that produces more glycerol, I think Wyeast 1469 might help in that category (if you're not already using that for the bitter).
Ended up using 1968 for the bitter actually. I haven't used oats in an irish stout but they certainly do work well in other stouts to get that effect! Interesting idea, cheers!
Hi @TheApartmentBrewer - I think you have a typo in your BrewFather Recipe. The second hop addition is listed as 60 min where I think you intended 10 min Hops (76.5 g) 48.2 g (33 IBU) - East Kent Goldings (EKG) 5.3% - Boil - 60 min 28.3 g (19 IBU) - East Kent Goldings (EKG) 5.3% - Boil - 60 min (should be 10 min)
Thanks for your Vidio. Please get yourself a Cornelius keg or similar, some nitro gas (70/30) and a stout tap and you will experience a completely different outcome
Awesome video like always man👍🏻 Just picked up a Fermzilla, can’t wait to use it!! No oxygen exposure and no oxygen exposure from fermenter to keg. 👍🏻👍🏻
Great video man. I looked it because I'm planing my Next Next beer which will be a stout (sweet, oatmeal, not dry). Anyway, what do you think about any form of wheat among the griest for this style?
Keep the videos coming dude, nice stuff. As for the Irish stout recipe it might interest you that I've had quite a lot of success with replacing the roasted barley with special b malt, chocolate wheat and chocolate malt.
Hi. Great video. As soon as the current brew is done with lagering, this one is next. Just a short question. The recipe is for 5,5 gallon (20,8 liter) but after the mash you sparge until 8 gallon, 30,5 liter. That does not make sense? how much mashing water do you start and did you end up with 5,5 gallon or more? My kettle is only 30 liters. 8 Gallon wont fit. thanks! from Amsterdam
How much water to put to make beer? I'm a bit confused almost all recipe doesn't list the amount of water needed to be used (?) Can you explain this? Thank you! 🙏🔥⚡️
Colder Keezer? That could be the reason for your over carbed beer. CO2 dissolves better the colder it is. Longer lines will help keep the more carbed beers from foaming too much btw.
If you're getting too much foaming, wouldn't that mean your lines are a) too short, b) too large an ID, or c) both? I'd think you could just turn down the psi for serving and avoid foaming, but of course that *would* slow down your pour.
No such thing as stupid questions. The answer is yes, you would have to wait roughly two weeks while the beer naturally carbonates in the bottles after you add priming sugar. You can do the same thing with a keg and again would need to wait, or you can force carbonate with CO2 and drink literally the same day you keg it.
No worries, fermentation temperature is always going to be in reference to the wort temperature. Typically this will be 2 deg F or 1 deg C higher than the ambient room temp.
Hey mate, many thanks for sharing all these videos with us. I was wondering whether you could be kind enough as to answer to a question I have. My heating element is 2,600kW strong and ideally I'd like to have a bit more power in my boil. I noticed that you have a portable immersion heating element you are using for your boil. I tried to find something similar in the UK but no luck. Can I ask where did you buy this from? Thanks in advance
Have you tried or had any luck adding peanut butter flavor to anything you have brewed? I am new to home brew and would like to do a chocolate peanut butter milk stout. I have the milk and chocolate portion figured out "I think" lol. This will hopefully be a thick dessert beer around 5% ABV, all grain "- the lactose", 3 gallon batch. I like the show keep up the good work and thank you.
I have shied away from the additional flavor added stouts for the most part, but I'll probably try one out eventually. I like to use natural flavors where I can but I am not sure how to get a natural peanut butter flavor in a stout off the top of my head. Pretty much the only viable option is a flavor extract, which can sometimes have the effect of tasting artificial to me. Either way I've definitely had a few PB stouts that I enjoyed and I will probably try it eventually. I think you should go for it though!
Nice video. I decided to make this exact recipe for me second brew! Just one question: for those of us who are kegging at all (yet), would you add less sugar to the beer when you bottle? Or none at all?
I mean, you can if you want to but it's going to be fundamentally different. I don't think it would be bad, but you really should use English hops like EKG or fuggles if you can
Why not repitch another pack if it's not working? My thinking is it's worth saving all that beer for a few extra bucks. I was thinking about doing that on my next troublesome beer. Cheers!
Well, it wasn't exactly what I wanted but it certainly didn't ruin the beer. I was happy with the flavor regardless though so I figured I wouldn't supplement with extra yeast. Cheers!
I'd shoot for 1.5-2 volumes. Keeps it from getting overcarbonated. I think mine ended up being more like 2.5 volumes and it was too much carbonation in my opinion.
Great video ! This recipe for a stout is next in line. One question, here in the Netherlands I can’t easily find ‘Irish Stout Malt’ but I can find Maris Otter Muntons with an 6 EBC - is that a good replacement ? Cheers!
![[NHC BRONZE] IRISH STOUT | BREWING IN A BLIZZARD AGAIN | How to Get NITRO EFFECT WITH CO2](http://i.ytimg.com/vi/R-1YCL3aqMA/mqdefault.jpg)
Thanks for sharing! Great videos! They show how you can make excellent homebrew beer in a reduced space like a flat. Keep on doing it! Greetings from Argentina! Cheers!
Thank you so much!! That's awesome, I definitely love it when I get viewers from many different countries. Cheers!
@@TheApartmentBrewer Thanks to you! Here, we´ve been going through a revolution for more than a decade when it comes to beers. Day after day, more people turn to craft beer as their preference and each time I go to homebrewer meetings, the attendance is always growing up. Cheers!
@@sergiosilberman366 that's fantastic! I never really knew how much people in other countries were able to homebrew until I started this channel and networked with more people. I always thought it was just a US/UK/Australia thing but that's definitely not the case!
@@TheApartmentBrewer Yeah! The first brewing company, with their own tap pub in Buenos Aires, was opened in 1999 (bullerbrewingco.com/) and from that very moment, I was hooked for life. Also, if you take a closer look to BJCP guideline you´ll find that Argentina has two local styles: Dorada Pampeana and IPA Argenta which are great to make and taste. Cheers!
@@TheApartmentBrewer An American poured beer in a nonic that finally does not have a big head.
Came back to watch this again. Brewing one of these as soon as the ingredients arrive. Cheers!
Go easy on the acid malt!
@@TheApartmentBrewer I don't know if I'll use any. The dark malt should get my pH where I need it with some acid salts.
watching this while I'm force carbing two IPA and building recipes for a Dry Irish Stout and Irish Red Ale. Best way to pass the time. Cheers, Christopher
Nice! You're definitely setting yourself up for a nice couple months! Cheers!
Just a tip if you still don’t have nitro a year later - I recently learned you can pour at 4-8psi through a stout faucet on C02 and get a similar creamy effect. Still feels fuller than typical nitro but a good substitute nonetheless
I used Safale SO-4 and had same problem with a long fermentation process and it stalling a bit higher then wanted. I think the roasted barley may contribute to a slower fermentation. Found this after debugging my last stout brew. "The application of considerable levels of dark malt was found to lower the attenuation, mainly as a result of lower levels of fermentable sugars and amino acids in dark wort samples. In fact, from the darkest caramel malts and from roasted malts, practically no fermentable material can be hydrolysed by pilsner malt enzymes during mashing."
That's definitely also a possibility, but so many Irish stout recipes follow this recipe structure and finish lower. Oh well, there's always something to look forward to next time!
Planning out when to brew my Irish stout right now haha, cheers 🍻
How did it go fellow human
Thanks for the video man, really appreciate it, keep the videos coming.
Sweetness, flavor, and mouthfeel in a stout (in most beers, really) all improve as the product warms to around 50ºF. "Ice cold" is definitely for the BMC crowd! Nice looking beer. I've got a malted oat stout at 3.7% ABV to toast with you .
I agree 100%! Cheers!
An Irish Stout with a little sweetness on the finish sounds outstanding. Not a bad problem to have. Cheers.
Thanks! Agreed, it's definitely not a big issue. Cheers!
Hi I came over here from bumpy road brewery he had mentioned you...Man this was a great little show you have here! :) I like this a lot! I’m a home Brewer myself, so it’s real fun to watch this stuff ...thank you so much for sharing! cheers 🍻
Awesome! Glad to have you, thank you for dropping in, cheers!
What steps did you take to try to get the FG down during the long fermentation? I image things slowed up significantly after the first few days. Did you increase temp, agitate bucket, pitch more yeast, etc.? Asking for a friend who tried a similar recipe and is in the same boat
You have the intertap system, pickup the stout nozzle for $12 USD. A 20cu/ft nitro tank is about $75 filled, and a nitro reg is about $75 Least that is what it cost me. It is amazing to have! I actually slowed down brewing just to upgrade the equipment putting money I'd spend on kits to the gear.
Ugh...now I really want one! Right now I'm in the middle of car shopping so I have to pinch pennies, but that's a lot less than i thought. I want to keep space to a minimum too but that is an awesome thing to have. Glad you're enjoying it!
@@TheApartmentBrewer I get the 75% nitro 25% Co2 mix, "beergas" as they call it. Some want a slightly different mix like 50/50 but the guiness snobs use the 75/25.
Just had a bash at this recipe, although I added a small amount of oats. Its in the fermentor, can't wait.
Thanks for this.
Great video as always. Have you tried using oats to kinda cheat the creamy mouthfeel? I know it's not to style but could be an interesting hack. Also maybe trying a different yeast that produces more glycerol, I think Wyeast 1469 might help in that category (if you're not already using that for the bitter).
Ended up using 1968 for the bitter actually. I haven't used oats in an irish stout but they certainly do work well in other stouts to get that effect! Interesting idea, cheers!
This would have been a great one to have on my St. Patrick's day malty Monday.
Nice job
Cheers Steve
Thanks Jesse! Cheers, and hope you had a good St Patricks Day despite the circumstances!
@@TheApartmentBrewer We have sweet stouts:Murphy’s,Porterhouse plain,Oyster stout,Galway Bay Oyster stout and White Hag Black pig.
IME, the small amount of acid malt is key to getting the Guinness feel.
Hi @TheApartmentBrewer - I think you have a typo in your BrewFather Recipe. The second hop addition is listed as 60 min where I think you intended 10 min
Hops (76.5 g)
48.2 g (33 IBU) - East Kent Goldings (EKG) 5.3% - Boil - 60 min
28.3 g (19 IBU) - East Kent Goldings (EKG) 5.3% - Boil - 60 min (should be 10 min)
Fixed
Love your setup, really great job on the beer
Thanks, cheers!
Thanks for your Vidio. Please get yourself a Cornelius keg or similar, some nitro gas (70/30) and a stout tap and you will experience a completely different outcome
Man, I would love to have a nitro setup. Nitro does completely change the character of the beer
So you may want to keep the hop bitterness a bit higher if you put it on nitro since perceived bitterness is diminished on that gas. 🍻
That's a great point! Cheers!
Awesome video like always man👍🏻
Just picked up a Fermzilla, can’t wait to use it!! No oxygen exposure and no oxygen exposure from fermenter to keg. 👍🏻👍🏻
Sounds awesome! Hope you enjoy it!
Great video man. I looked it because I'm planing my Next Next beer which will be a stout (sweet, oatmeal, not dry). Anyway, what do you think about any form of wheat among the griest for this style?
Keep the videos coming dude, nice stuff. As for the Irish stout recipe it might interest you that I've had quite a lot of success with replacing the roasted barley with special b malt, chocolate wheat and chocolate malt.
That sounds like a really interesting idea! Thanks!
Well done, issues aside, it looks great! A lot of us going to be drinking a bit more than usual this St patty's I think!
Yep Haha I know what I'm doing if I get quarantined
Hi. Great video. As soon as the current brew is done with lagering, this one is next. Just a short question. The recipe is for 5,5 gallon (20,8 liter) but after the mash you sparge until 8 gallon, 30,5 liter. That does not make sense? how much mashing water do you start and did you end up with 5,5 gallon or more? My kettle is only 30 liters. 8 Gallon wont fit. thanks!
from Amsterdam
How much water to put to make beer?
I'm a bit confused almost all recipe doesn't list the amount of water needed to be used (?)
Can you explain this? Thank you! 🙏🔥⚡️
Colder Keezer? That could be the reason for your over carbed beer. CO2 dissolves better the colder it is. Longer lines will help keep the more carbed beers from foaming too much btw.
If you're getting too much foaming, wouldn't that mean your lines are a) too short, b) too large an ID, or c) both? I'd think you could just turn down the psi for serving and avoid foaming, but of course that *would* slow down your pour.
This is a stupid question, I know, but if I was bottling instead of keging, would I need to wait longer before drinking?
No such thing as stupid questions. The answer is yes, you would have to wait roughly two weeks while the beer naturally carbonates in the bottles after you add priming sugar. You can do the same thing with a keg and again would need to wait, or you can force carbonate with CO2 and drink literally the same day you keg it.
Great video as always :) One question though, I'm pretty new to brewing. at 16:05 you mean 18-20 C air temperature or wart temperature? Cheers!
No worries, fermentation temperature is always going to be in reference to the wort temperature. Typically this will be 2 deg F or 1 deg C higher than the ambient room temp.
At what point do you add the Camden tablet to get rid of chlorine in city water?
Hey mate, many thanks for sharing all these videos with us. I was wondering whether you could be kind enough as to answer to a question I have. My heating element is 2,600kW strong and ideally I'd like to have a bit more power in my boil. I noticed that you have a portable immersion heating element you are using for your boil. I tried to find something similar in the UK but no luck. Can I ask where did you buy this from? Thanks in advance
I use a heat stick I bought from brewhardware.com. You may need to change out the plug type but I really enjoy mine.
@@TheApartmentBrewer many thanks
Have you tried or had any luck adding peanut butter flavor to anything you have brewed? I am new to home brew and would like to do a chocolate peanut butter milk stout. I have the milk and chocolate portion figured out "I think" lol. This will hopefully be a thick dessert beer around 5% ABV, all grain "- the lactose", 3 gallon batch. I like the show keep up the good work and thank you.
I have shied away from the additional flavor added stouts for the most part, but I'll probably try one out eventually. I like to use natural flavors where I can but I am not sure how to get a natural peanut butter flavor in a stout off the top of my head. Pretty much the only viable option is a flavor extract, which can sometimes have the effect of tasting artificial to me. Either way I've definitely had a few PB stouts that I enjoyed and I will probably try it eventually. I think you should go for it though!
Nice video. I decided to make this exact recipe for me second brew! Just one question: for those of us who are kegging at all (yet), would you add less sugar to the beer when you bottle? Or none at all?
Micromatics gas blender... 1500 bucks... didn't exactly regret buying it but kinda regret it😅
I want to make this beer. I don't have Kent Golding. Could I use hallertau?
I mean, you can if you want to but it's going to be fundamentally different. I don't think it would be bad, but you really should use English hops like EKG or fuggles if you can
How did the dry Irish stout mature in the keg?
This was 2 years ago, but I believe it ended up being rather enjoyable. I don't remember any massive changes though
What is the name or brand of yeast nutrient you use all the time?
Fermax
Whats a dry yeast equivalent to the liquid yeast you used?
I'd recommend either Nottingham from Lallemand or S-04 from Fermentis
Should invest in some starsan
how long does this stout take to condition? can I drink it as soon as it is keg force carbonated?
You can drink it probably within a week or two!
Why not repitch another pack if it's not working? My thinking is it's worth saving all that beer for a few extra bucks. I was thinking about doing that on my next troublesome beer. Cheers!
Well, it wasn't exactly what I wanted but it certainly didn't ruin the beer. I was happy with the flavor regardless though so I figured I wouldn't supplement with extra yeast. Cheers!
Do you remember how old your smack pack was at the time? It is my understanding that liquid yeast packs/vials lose their viability rather quickly.
They do, and I failed to check the date on it :/
How many volumes of co2 do you recommend?
I'd shoot for 1.5-2 volumes. Keeps it from getting overcarbonated. I think mine ended up being more like 2.5 volumes and it was too much carbonation in my opinion.
RIP March madness
Oof, yeah maybe I should have called it March sadness
Great video ! This recipe for a stout is next in line. One question, here in the Netherlands I can’t easily find ‘Irish Stout Malt’ but I can find Maris Otter Muntons with an 6 EBC - is that a good replacement ? Cheers!
Maris Otter will work great as a base malt for this
@@TheApartmentBrewer cheers for the quick response. Would a Pale Ale mout works as well with EBC 6-9?
Pretty smooth beer that stout i did try it one's... I don't need a different regulator for nitro do i?
yes, nitro needs its own tank, lines, and regulator. the gases are mixed at the tap
@@brokentreebrewingco7034 interesting. Thanks. Cheers 🍻
Dem Salmon Patties Doe
Not adding chocolate malt "for the sake of simplicity" but then goes on a about water chemistry. wtf lol?
Must be a very dry beer because there's no water in the recipe!
I think you made it it a thousand times harder
Care to elaborate as to why?