Give a couple of those bottles a couple months to mature, then give them a taste. I can virtually guarantee you that it will be a better experience and you may find some of the mouthfeel you are looking for. My beermaking experiences have led me to not drink it til after about a month of bottle conditioning, being that most of my beers are made almost exactly the same way as your process. As you say, time heals all brews, but in beer's case, Time brings it all together.
I finally made this beer. This is amazing. Such a great taste and easy to do. Please do more simple beer recipes. Thank you for all you do. I have learned a lot.
Peanut butter porter is amazing. An equally amazing variation on that theme is a chocolate peanut butter porter. Make one nice and creamy and it's like drinking dessert.
Bottled my Peanut butter porter tonight. OG1.063 FG 1.020 so 5.8%. 2 gal got me 16 12oz bottles and a 32oz growler. Used 4 oz of Brewers Best flavoring. Added white sugar to carb to 2.1 vol. Now letting it sit till Memorial day. Taste good now. Thanks for the recipes and vids.
I absolutely love you guys. I've been getting into making my own beverages for about a year now and y'all have quickly become one of my go-to's for information, guides, and entertainment. I view this hobby as a creative outlet and it, and through extension, you guys, have helped me both get through some tough times and enjoy some good drinks. Thank you for having such an impact on my, and many others', lives!
Thanks guys, I need to try this! I reckon the same recipe in a UK gallon with the extra space taken up with a light syrup made with a couple ounces of espresso, a pinch of cacao and some lactose would knock the mouthfeel and richness up to the next level.
I’m gonna have to give this one a try! Over here on the west coast we have a brewery called belching beaver. They make an amazing peanut butter milk stout! I really like toasted coconut porters though, might be an interesting one to do next. Also want to to thank you! Today marks a year since my first mead was made. You guys changing my whole out look on mead making and made me a way better/knowledgeable brewer. Eternally grateful! PS. Brian’s Grrr shirt rules 🤘🏻
I was in Sacramento a couple years back and had the belching beaver PB Milk Stoudt and it was amazing. I keep chasing that beer here on the east coast and I cant find anything that stands up to my memory. I will have to try and home brew this to find out if it is what I am looking for
Love what you folks do! I've watched a bunch of your videos now and you've really given me the confidence boost I think I needed to start home brewing, so thanks! NW native, here, so shout out to Willamette hops! I'm DEFINITELY making this once I've got my setup going. Thanks again!!
I just tasted my 1st peanut butter porter, using this as guidance. WOW, just WOW. I put an extra few grams of hops in ,but otherwise followed instructions. Fantastic. Thank you ! Thank you! Thank you! Love all of your videos too btw
I used a mix of DME and brown sugar to dry out the brew. Opened my first bottle just now. It's quite good. 1# Traditional Dark DME 0.5# Brown Sugar 6g Kent golding hops (bittering) no flavoring or finishing hops Yeast: US-05 19Aug OG 1.065 11Sep SG 1.008. Racked, added 2oz peanut butter extract. 01Oct FG 1.008 added 1oz sugar for carbonation and bottled. ABV 7.5%
Sooo, I guess I've found my first beer recipe. Thanks is guys. It's always a pleasure. You two are very entertaining, just being you. And nice hair cut Brian. Take care.
As an old Englishman I like less carbonation and love Ales as opposed to Lager styles drinking it not too cold and fizzy. You both provide informative and entertaining content.Well done!
I made a double batch before Christmas for my elderly auntie, forgot to double the peanut butter extract....my auntie loved it anyway and wants more. I'm not a drinker at all, but I like this stuff too. Just ordered more ingredients for a proper double batch. I get half this time!!! 😜. Thanks for the video guys, your amazing!
Hey Brian & Derica. My pb porter ended up around the 1.016 mark, can't remember now, don't take as many notes as you guys do lol, Started at 1.046 for memory so around 4 ish % and a bit extra with bottle conditioning so sitting around the 4.6% mark I was going to add lactose but when I saw the high finishing gravity I held off. It worked out pretty good, I still have about 15 bottles left plus one in the fridge. Next time I'm going to do pretty much what you've done in this video because mine doesn't have a huge punch of peanut butter, I used 500gm of peanut butter powder and carefully mixed it in while racking into secondary, im not displeased with it but after seeing your reaction to using the concentrate I want to give that a go, I might do a 10lt batch next time with some dark dme and Willamette hops. Cheers guys!! 🍻🍻
26:00 minutes. An English illustrator called Ralph Steadman did the artwork for Fear and Loathing in Las Vegas. He also did the artwork for Flying Dog brewery in Maryland.
I just did a Braggot using a really dark Buckwheat Honey and a Cream Ale grain bill, it also took awhile to carbonate, after two weeks they also had just been slightly carbed. Let them sit in your "Bomb Shelter" for a month or two and they will carbonate plenty...then chill. Its only going to get better with age, just like a mead.....!!! 😃😃😃
I got a 1 gallon mini keg and I've been successful at force carbonating beers in it. 15psi for about 3 days. You might go through 1 1/2 CO2 cartridges, but it works great.
I don't make much beer at all. I've made two IPA's and two darker beers, a Nut Brown and Porter. Both of the dark beers for whatever reason took way longer to carbonate. I thought they were maybe "failed" but after like a month they were actually carbonated more than I'd hoped, whereas the IPA's were ready in a week. I don't know enough about beer to even put out a guess as to why that happened but I'm curious to know if your dark beer takes longer to carbonate fully too.
@@CitySteadingBrews i get that but i use such a small amount that it doesnt really matter or hasnt to this point. I suppose the real solution is to just buy more syringes
I have tried 2 different Penut Butter beears and didn't like either one that much. However, I used PB2 dried Peanut Butter Powder. If I try another I will look for this.
Great recipe! I just made an Italian Grape Ale (IGA) with wheat malt extract, grape juice, and a basic hop schedule. I would love to see you guys give something like that a crack.
There is a strawberry wine video on this channel. So: yes. I suggest you find it and watch it. They’ve got a tasting video on it too, which means you don’t just get a recipe but you get an idea of what to expect. Happy brewing!
I know you've probably heard it a thousand times. My folks lived in the Willamette valley of Oregon for years. I pronounced it wrong for a while before my dad said, "It's Willamette, damn it!" (it rhymes). If you ever make it out to Eugene, OR (WHY?!!), be sure to visit Hop Valley brewery. Good folks, good brews.
I finally got around to getting to make this beer. First time making beer too! 🥳. I was surprised at how active it was the first 2 days. Had to use a blow off tub it was going everywhere. Got it bottled today and in the “bomb shelter”. Can’t wait to try it. We did a small taste. Taste like beer. 😂
It’s update time! Lol the apple cider/wine that I started has cleared up and is sitting at 1.020 from the original 1.146 (estimate since I didn’t have my hydrometer then but I used your estimations of how much gravity sugar adds.) I added way too much sugar and didn’t think it would work out with the bread yeast but apparently it did, I’m gonna rack it tomorrow and give it a taste.
Hey, I always follow your recipes to the T. My question is, can I add more sugar, to bring the alcohol content to a higher level, or is adding more malt the only option? I was going to use a higher tolerant yeast along with the increase sugar content. How much sugar did you use for carbonization? Thank you
Ok, I have all the ingredients and since I have enough I want to make two gallons. Which would be doubling the ingredients. So I'm going to mix it in a bucket, then split it into two fermenters, and then add the yeast in eack container. My question is I'll need 12 grams of the hops and I can boil them all together?
I mix a new batch every session, and go one of two ways: (1) mix a bucket of it and use it to sanitise everything I come across until used up (kitchen sink, other kitchen utensils, floor, whatever strikes my fancy and is ‘t affected by the fact that it’s an acid-based no-rinse sanitiser. (2) mix a small amount using a 2ml syringe to dose it and pour it into a spray bottle. Spray items to sanitise. Very economical. Barely any loss. If I’ve got a small amount left I pour it onto a sponge and give my kitchen sink a once over… or I sanitise another small surface using the soaked sponge.
It’s funny, I was about to comment that you’d probably love DuClaws Sweet Baby Jesus. Then you said that was exactly the inspiration for this. I’m definitely brewing this. Have you ever tried KBS by Founders? It’s a fantastic bourbon barrel aged breakfast stout. I think you’d love that as well
Use clarity ferm. It will drop ppm of gluten to below 20 ppm. This is technically gluten free in America. You’ll have to know for yourself if this amount of gluten will hurt you or not
Interesting. I live in Oregon. Willamette Valley. Hops Every where an Grapes. Oregon wine from 2009 on there was a Wine maker i met and said it was a good year. Now i can't remember what year it was.
One of my favorite beers is a Peanut butter milk stout, company I drink the most also makes a PB&J milk stout. What they use for the jelly is what we have to figure out 🤣🍺
Speaking of bottle bombs I just experienced my first one the other day. The mess was confined to my brew closet luckily. What's weird though is that it was a completely dry blueberry mead, like a 0.996 0r 0.998 final gravity in a sealed bottle, not a swing top though. It was totally unexpected.
It is possible that it hadn't degassed fully. But you are right, that is an odd situation. We have been fortunate enough to avoid them thus far. (Knocks on wood) I hope you didn't suffer any collateral damage.
It seemed more like an issue with it getting "stuck" when dry. I'm sure over time the Star San may erode the plastic if we are not careful with how long it stays in the solution.
Any thoughts on using this recipe, but adding sugar to up the abv to 10% or a little more to make like a 'Baltic porter'? What yeast would work? Would a yeast like ec-1118 still give you a "beer" tasting beverage?
I have a quick question. I made fresh peach wine the peaches are still in the wine water but I forgot to put the black tea in, it’s still lightly bubbling could I still put the tea in. Black tea no sugar
With the boil in the pan hop method.. could you triple hop like a normal beer at the 60min 30 min and 5 min boil times or would it be better to dry hop it.
I just racked my first wine. Smelled it and it smelled very yeasty with a little cherry (it is a cherry wine 1.125 og to 1.004 so just under 16% with d47). I've been to my fair share of breweries and recognized the smell but it was so intense that I have to ask if an intense, or big, or strong fermentation smell is fine?
Sorry if this is covered somewhere in the comments below...you mention in the video that it missed getting a 10 due to lack of body. If you had to adjust this recipe to rectify that, what would you change? Also, did th other bottles carbonate more or would you up the carbonization sugars as well?
On my half packets of red star yeast I have been using my vacuum sealer and resealing them with only the heat setting no vacuum. Just wanted to share my tip. Thoughts?
I've only brewed from a kit before can you scale this up to a 5 gallon batch? If so does it work the same as scaling a baking formula or do you have to make adjustments?
I keep thinking about burning up some marshmallows to put into my Irish Stout Home Brew. Thinking, Smores.....maybe.... possibly? For your other half bag of Malt.
Did you guys every get to use that Coffee Malt I sent? I used it to boost a coffee stout I made and did an extract of coco nibs with some moonshine I was given to mix in with it (per glass of course). It was amazing1
There are many variables here. Yup am diabetic. I chose the whole food (mostly) plant based lifestyle. The idea that you need to avoid carbs is quite old thinking. Fat is the issue, saturated fat mostly. It increases insulin resistance and makes your body work harder to maintain blood sugar levels. There’s much more to it but… a lowered fat, plant based diet is working for me. I highly suggest doing your own research as many doctors do not know how to properly treat diabetes.
Hey Brian and Derica I have a question I have a mead that I think stop fermenting but it hasn't reached the tolerance of the yeast I'm using 71b and it's at 4% what do you think I should do I even added more honey like 3 months ago the hydrometer reading has not changed
@@CitySteadingBrews it was a 5 and 1/2 gallon batch with four and a half pounds of peaches in 15 lb of honey the final gravity was 1.060 March 28th it stopped around 1.030 I added more honey and brought it up to 1.080 I just checked it yesterday and it was still at 1.080
They linked it in the top right of the video (that little i) on the web version on youtube at least: but here's the link in case you still need it :) ua-cam.com/video/qPaJ8UNeiZw/v-deo.html
If you haven’t already, i’d love to see you make a banana bread beer. There’s a company that makes an absolutely amazing banana bread beer near me, however it’s always out of stock because it’s very popular.
Love how each video is complete and not waiting for another update
Give a couple of those bottles a couple months to mature, then give them a taste. I can virtually guarantee you that it will be a better experience and you may find some of the mouthfeel you are looking for. My beermaking experiences have led me to not drink it til after about a month of bottle conditioning, being that most of my beers are made almost exactly the same way as your process. As you say, time heals all brews, but in beer's case, Time brings it all together.
I'm with you on that one definitely at least a month
Coffee Porter is always one of my favorites.
I finally made this beer. This is amazing. Such a great taste and easy to do. Please do more simple beer recipes. Thank you for all you do. I have learned a lot.
Peanut butter porter is amazing. An equally amazing variation on that theme is a chocolate peanut butter porter. Make one nice and creamy and it's like drinking dessert.
Bottled my Peanut butter porter tonight. OG1.063 FG 1.020 so 5.8%. 2 gal got me 16 12oz bottles and a 32oz growler. Used 4 oz of Brewers Best flavoring. Added white sugar to carb to 2.1 vol. Now letting it sit till Memorial day. Taste good now. Thanks for the recipes and vids.
I absolutely love you guys. I've been getting into making my own beverages for about a year now and y'all have quickly become one of my go-to's for information, guides, and entertainment. I view this hobby as a creative outlet and it, and through extension, you guys, have helped me both get through some tough times and enjoy some good drinks. Thank you for having such an impact on my, and many others', lives!
Thanks guys, I need to try this! I reckon the same recipe in a UK gallon with the extra space taken up with a light syrup made with a couple ounces of espresso, a pinch of cacao and some lactose would knock the mouthfeel and richness up to the next level.
Adding some lactose to a peanut butter porter is nice
I’m gonna have to give this one a try! Over here on the west coast we have a brewery called belching beaver. They make an amazing peanut butter milk stout! I really like toasted coconut porters though, might be an interesting one to do next.
Also want to to thank you! Today marks a year since my first mead was made. You guys changing my whole out look on mead making and made me a way better/knowledgeable brewer. Eternally grateful!
PS. Brian’s Grrr shirt rules 🤘🏻
Awesome! Thanks for watching!
I was in Sacramento a couple years back and had the belching beaver PB Milk Stoudt and it was amazing. I keep chasing that beer here on the east coast and I cant find anything that stands up to my memory. I will have to try and home brew this to find out if it is what I am looking for
@@kitchennoob4940 it’s so gooooodd 🤤
Love what you folks do! I've watched a bunch of your videos now and you've really given me the confidence boost I think I needed to start home brewing, so thanks!
NW native, here, so shout out to Willamette hops!
I'm DEFINITELY making this once I've got my setup going. Thanks again!!
Yup...
I just tasted my 1st peanut butter porter, using this as guidance. WOW, just WOW. I put an extra few grams of hops in ,but otherwise followed instructions. Fantastic.
Thank you ! Thank you! Thank you!
Love all of your videos too btw
One of my favorite beers I’ve made is an imperial peanut butter porter. Amazing style. Ours came out to ~12.5% ABV and got better with age! Cheers!
Ooh try East Kent goldings hops with meads and braggots they realy work well with honey
Sweet Baby Jesus is the best peanut butter porter I've ever had from a commercial brewer. DuClaw knows their stuff.
I used a mix of DME and brown sugar to dry out the brew. Opened my first bottle just now. It's quite good.
1# Traditional Dark DME
0.5# Brown Sugar
6g Kent golding hops (bittering)
no flavoring or finishing hops
Yeast: US-05
19Aug OG 1.065
11Sep SG 1.008. Racked, added 2oz peanut butter extract.
01Oct FG 1.008 added 1oz sugar for carbonation and bottled.
ABV 7.5%
Sooo, I guess I've found my first beer recipe.
Thanks is guys. It's always a pleasure. You two are very entertaining, just being you.
And nice hair cut Brian.
Take care.
Looks like you and I are both making beer now. My first try as well but PB porter...I'll try!
@@plainsimplegarak6279 yeah,they made it look easy and sound so very delicious! Did you notice Brian’s eyes on that first finished taste?
OMG, peanut butter porter. My absolute favorite.
Blueberry Basil Porter.
Had it once a couple years back, from a brewery in Florida
As an old Englishman I like less carbonation and love Ales as opposed to Lager styles drinking it not too cold and fizzy. You both provide informative and entertaining content.Well done!
I made a double batch before Christmas for my elderly auntie, forgot to double the peanut butter extract....my auntie loved it anyway and wants more. I'm not a drinker at all, but I like this stuff too. Just ordered more ingredients for a proper double batch. I get half this time!!! 😜. Thanks for the video guys, your amazing!
Oh, and I used good ole bread yeast. I should have racked it twice though, I had too much sediment when bottling. But it was still gooood.
I've always wanted to distill mead and use that to make a fortified mead
Hey Brian & Derica. My pb porter ended up around the 1.016 mark, can't remember now, don't take as many notes as you guys do lol,
Started at 1.046 for memory so around 4 ish % and a bit extra with bottle conditioning so sitting around the 4.6% mark
I was going to add lactose but when I saw the high finishing gravity I held off.
It worked out pretty good, I still have about 15 bottles left plus one in the fridge.
Next time I'm going to do pretty much what you've done in this video because mine doesn't have a huge punch of peanut butter, I used 500gm of peanut butter powder and carefully mixed it in while racking into secondary, im not displeased with it but after seeing your reaction to using the concentrate I want to give that a go, I might do a 10lt batch next time with some dark dme and Willamette hops. Cheers guys!! 🍻🍻
From Oregon, it's Will-Am-ett :)
Recently made 5 gallon stout and added fresh sweet popcorn in secondary it's given it a lovely buttery toasty flavour
26:00 minutes. An English illustrator called Ralph Steadman did the artwork for Fear and Loathing in Las Vegas. He also did the artwork for Flying Dog brewery in Maryland.
I just did a Braggot using a really dark Buckwheat Honey and a Cream Ale grain bill, it also took awhile to carbonate, after two weeks they also had just been slightly carbed. Let them sit in your "Bomb Shelter" for a month or two and they will carbonate plenty...then chill. Its only going to get better with age, just like a mead.....!!! 😃😃😃
That is what we are doing, but it is so hard to wait!
Love the farmhouse method. I wanna do one with the chocolate essence with the coco nibs.
I did a stout and espresso and it's fantastic.
Farmhouse for the win.
Welcome back turbos!
Never had a peanut butter beer. Must try one day.
i have been obsessed with a dark chocolate coffee stout made by a local brewery.
I got a 1 gallon mini keg and I've been successful at force carbonating beers in it. 15psi for about 3 days. You might go through 1 1/2 CO2 cartridges, but it works great.
Definitely going to try this! I think maybe some lactose would help on the mouth feel.
I don't make much beer at all. I've made two IPA's and two darker beers, a Nut Brown and Porter. Both of the dark beers for whatever reason took way longer to carbonate. I thought they were maybe "failed" but after like a month they were actually carbonated more than I'd hoped, whereas the IPA's were ready in a week. I don't know enough about beer to even put out a guess as to why that happened but I'm curious to know if your dark beer takes longer to carbonate fully too.
My mouth is watering
Could you take the quick and lazy way of carbanition and use a soda stream?
My new favorite word...fermentated
YEA... The TRBOS jingle is back !
I do a similar folding method always trying to press out the air in the process also. Acids for wines, Calcium of wines Tannins, same thing.
I had that sticking issue with my oversized syringes. A light amount of olive oil around the ridges on the rubber with help it slide easier
Probably not good to put olive oil in brews though… it goes rancid!
@@CitySteadingBrews i get that but i use such a small amount that it doesnt really matter or hasnt to this point. I suppose the real solution is to just buy more syringes
Fair enough. I am investigating new ways!
I have tried 2 different Penut Butter beears and didn't like either one that much. However, I used PB2 dried Peanut Butter Powder. If I try another I will look for this.
I got cappuccino smells loving it, can't wait, but I did a double batch in a mr beer fermenter (altered slightly)
that looks like an awesome beer like beverage
It’s totally actually beer :)
The link to your funnel is a set of very small funnels. Can you put the correct link please? Thanks....Love your videos
Some lactose would give you the creaminess it sounds like you may be looking for
Love Erica's Sunshine and Whiskey shirt
I didn't even notice the fan , how about a Braggot using DME.
Added to "The List"
Great recipe! I just made an Italian Grape Ale (IGA) with wheat malt extract, grape juice, and a basic hop schedule. I would love to see you guys give something like that a crack.
I'll add it to "The List"
Could you use Jam or Jelly to ferment? The Peanut butter made me think about it
There is a strawberry wine video on this channel. So: yes. I suggest you find it and watch it. They’ve got a tasting video on it too, which means you don’t just get a recipe but you get an idea of what to expect.
Happy brewing!
Yes. There's a few pbj meads. Man made mead has a video.
Put it on nitro for the. Creamy body? Nevermind you said it right after I commented. Good stuff. Thanks for sharing.
Even though the micro amount of abv why not use the brew instead of water? Even on the wines that you've done that way.
That is certainly an option.
I know you've probably heard it a thousand times. My folks lived in the Willamette valley of Oregon for years. I pronounced it wrong for a while before my dad said, "It's Willamette, damn it!" (it rhymes). If you ever make it out to Eugene, OR (WHY?!!), be sure to visit Hop Valley brewery. Good folks, good brews.
I have heard that... as well as a thousand other variations, lol.
I finally got around to getting to make this beer. First time making beer too! 🥳. I was surprised at how active it was the first 2 days. Had to use a blow off tub it was going everywhere. Got it bottled today and in the “bomb shelter”. Can’t wait to try it. We did a small taste. Taste like beer. 😂
So I’m just going to ask, is this recipe scalable like the mead recipes? Never brewed beer before.
very nice love porters
ima try this. Ty.
It’s update time! Lol the apple cider/wine that I started has cleared up and is sitting at 1.020 from the original 1.146 (estimate since I didn’t have my hydrometer then but I used your estimations of how much gravity sugar adds.) I added way too much sugar and didn’t think it would work out with the bread yeast but apparently it did, I’m gonna rack it tomorrow and give it a taste.
Maybe using a non fermentable product like Maltodextrin for body the recipe is super easy and will definitely try this 🍻
Hey, I always follow your recipes to the T. My question is, can I add more sugar, to bring the alcohol content to a higher level, or is adding more malt the only option? I was going to use a higher tolerant yeast along with the increase sugar content. How much sugar did you use for carbonization? Thank you
I’m not sure if I missed it- how much proofing sugar did you add?
What about using lactose for more body?
Ok, I have all the ingredients and since I have enough I want to make two gallons. Which would be doubling the ingredients. So I'm going to mix it in a bucket, then split it into two fermenters, and then add the yeast in eack container. My question is I'll need 12 grams of the hops and I can boil them all together?
This may be a stupid question but how long can you leave star-san mixed with water? Can you use it several times before mixing new sanitizer?
When starsan becomes very cloudy it's spent. Before that point it's still good.
Just make sure that it's in an airtight container or it will evaporate out and lose its foaming action.
We change it t each brew session
I mix a new batch every session, and go one of two ways:
(1) mix a bucket of it and use it to sanitise everything I come across until used up (kitchen sink, other kitchen utensils, floor, whatever strikes my fancy and is ‘t affected by the fact that it’s an acid-based no-rinse sanitiser.
(2) mix a small amount using a 2ml syringe to dose it and pour it into a spray bottle. Spray items to sanitise. Very economical. Barely any loss. If I’ve got a small amount left I pour it onto a sponge and give my kitchen sink a once over… or I sanitise another small surface using the soaked sponge.
Hello yous two. Is pasteurization not necessary? I thought it could upset the tummy.
I’m not a beer guy, but a chocolate peanut butter combination might be good for a darker beer style.
It’s funny, I was about to comment that you’d probably love DuClaws Sweet Baby Jesus. Then you said that was exactly the inspiration for this. I’m definitely brewing this.
Have you ever tried KBS by Founders? It’s a fantastic bourbon barrel aged breakfast stout. I think you’d love that as well
I think we have? In all honesty it has been a few years since we've bought any beer.
I'm kinda jealous. This sounds like the flavor profile I would really enjoy, unfortunately I am celiac. Is there any way to make this gluten free?
Unfortunately Gluten free beer is a relatively complicated process. :(
Use clarity ferm. It will drop ppm of gluten to below 20 ppm. This is technically gluten free in America. You’ll have to know for yourself if this amount of gluten will hurt you or not
Interesting. I live in Oregon. Willamette Valley. Hops Every where an Grapes. Oregon wine from 2009 on there was a Wine maker i met and said it was a good year. Now i can't remember what year it was.
One of my favorite beers is a Peanut butter milk stout, company I drink the most also makes a PB&J milk stout. What they use for the jelly is what we have to figure out 🤣🍺
You've done the peanut porter now. Now a peanut butter and jelly porter.
Speaking of bottle bombs I just experienced my first one the other day. The mess was confined to my brew closet luckily. What's weird though is that it was a completely dry blueberry mead, like a 0.996 0r 0.998 final gravity in a sealed bottle, not a swing top though. It was totally unexpected.
It is possible that it hadn't degassed fully. But you are right, that is an odd situation. We have been fortunate enough to avoid them thus far. (Knocks on wood) I hope you didn't suffer any collateral damage.
If you make a two gal batch would you double the hops?
Would this work with peanut butter powder instead of the extract? Maybe you could steep the powder in with the hops in the begining
Nope. We have tried it before.
You guys find that the starsan maybe screws up the syringe plunger? I've bought some food-safe silicon grease to see if I can ease the slide lol
It seemed more like an issue with it getting "stuck" when dry. I'm sure over time the Star San may erode the plastic if we are not careful with how long it stays in the solution.
Any thoughts on using this recipe, but adding sugar to up the abv to 10% or a little more to make like a 'Baltic porter'? What yeast would work? Would a yeast like ec-1118 still give you a "beer" tasting beverage?
It is beer…
I have a quick question. I made fresh peach wine the peaches are still in the wine water but I forgot to put the black tea in, it’s still lightly bubbling could I still put the tea in. Black tea no sugar
Sure, you can add it now. You can even dry hop it if you like so you won't have to worry about possibly oxygenating it.
@@CitySteadingBrews Thank you for your answer very much appreciated
And I love watching you Two learning a lot.
With the boil in the pan hop method.. could you triple hop like a normal beer at the 60min 30 min and 5 min boil times or would it be better to dry hop it.
You can do the staggered additions or you can do it all at once, the choice is yours.
I just racked my first wine. Smelled it and it smelled very yeasty with a little cherry (it is a cherry wine 1.125 og to 1.004 so just under 16% with d47). I've been to my fair share of breweries and recognized the smell but it was so intense that I have to ask if an intense, or big, or strong fermentation smell is fine?
Sorry if this is covered somewhere in the comments below...you mention in the video that it missed getting a 10 due to lack of body. If you had to adjust this recipe to rectify that, what would you change? Also, did th other bottles carbonate more or would you up the carbonization sugars as well?
Maybe something for sweetening... not sure exactly.
Maybe try making a bourbon barrel porter with the rest of the DME
Do you have a link to where you made your own peanut butter extract? 14:30
ua-cam.com/video/qPaJ8UNeiZw/v-deo.htmlsi=O47qXnywdf94c0vu
Good morning guys.
On my half packets of red star yeast I have been using my vacuum sealer and resealing them with only the heat setting no vacuum. Just wanted to share my tip. Thoughts?
Heat kills yeast.
I've only brewed from a kit before can you scale this up to a 5 gallon batch? If so does it work the same as scaling a baking formula or do you have to make adjustments?
Simply multiple each ingredient by 5, except yeast as one packet works for up to five gallons.
@@CitySteadingBrews Thank you.
What is the mini keg system you have? I am looking at the Northern Brewer Mini Keg Kit.
We have the TMCRAFT 128oz Mini Keg Growler: amzn.to/3R6xFXm
I keep thinking about burning up some marshmallows to put into my Irish Stout Home Brew. Thinking, Smores.....maybe.... possibly? For your other half bag of Malt.
Can you guys do a finish sima mead?
Did you guys every get to use that Coffee Malt I sent? I used it to boost a coffee stout I made and did an extract of coco nibs with some moonshine I was given to mix in with it (per glass of course). It was amazing1
what about peanut butter chocolate mead?
The volumizer is back
The fan doesn't bother me. I think it's pretty cool.
Sorry to be that guy, but it's pronounced "Will-am-et". I'm from Oregon. Love your videos!
How do you figure out how much sugar to add to make carbonation per batch amount?
We initially researched a bunch of recipes and online sources and came to the 28g per gallon as a nice easy number.
My latest doctor's visit told me that I have an A1C of 6.0. Research says I need to stay away from beer. What to do?
There are many variables here. Yup am diabetic. I chose the whole food (mostly) plant based lifestyle. The idea that you need to avoid carbs is quite old thinking. Fat is the issue, saturated fat mostly. It increases insulin resistance and makes your body work harder to maintain blood sugar levels. There’s much more to it but… a lowered fat, plant based diet is working for me. I highly suggest doing your own research as many doctors do not know how to properly treat diabetes.
@@CitySteadingBrews thanks I'll look into it.
More videos on beating diabetes through diet should get you a lot more views.
Hey Brian and Derica I have a question I have a mead that I think stop fermenting but it hasn't reached the tolerance of the yeast I'm using 71b and it's at 4% what do you think I should do I even added more honey like 3 months ago the hydrometer reading has not changed
What is the original recipe? Readings?
@@CitySteadingBrews it was a 5 and 1/2 gallon batch with four and a half pounds of peaches in 15 lb of honey the final gravity was 1.060 March 28th it stopped around 1.030 I added more honey and brought it up to 1.080 I just checked it yesterday and it was still at 1.080
Oh and about 6 oz of vanilla extract
Do you have a link to the video where you made the extracts?
They linked it in the top right of the video (that little i) on the web version on youtube at least: but here's the link in case you still need it :) ua-cam.com/video/qPaJ8UNeiZw/v-deo.html
Why not use a soda stream system to carbonate your beverages?
You can certainly do that.
Just noticed you got your hair cut Brian :-) Had to rewind to check!
If you haven’t already, i’d love to see you make a banana bread beer. There’s a company that makes an absolutely amazing banana bread beer near me, however it’s always out of stock because it’s very popular.
I'll add it to "The List!"
You said chocolate milk, so what about adding cocao..?
Can you make video how to make watermelon wine please