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Here in Argentina we have some hops, most of them are like the basics like cascade, nugget fuggle but some hop producers made some interesting hops like Mapuche, Traful and Patagonia (Red, Monkey, Passion) and also in the last few years a lot of Argentine yeast appeared that makes your beer unique and very Patagonian
I love this channel so much! It's like one of your favorite shows, once you've finished watching all the episodes, you want to go back and start from the beginning again. I've reached that point with the Clawhammer videos.
I'm Mexican and the most offensive thing I've seen all day was using queso instead guac in your video! GUAC I said, we need more guacamole.... LOL, salud fellas....
I drink Modelo Negro and will try to brew this recipe. Great educational presentation on how to brew this lager. No one was injured in the making of this beer. All misfires were only in your imagination. ? ? ? ? ?
Love the video! I was thinking about an old video you guys made "How To Clean a Keg". What kind of wrench are you using to remove the posts? Haven't been able to find it
Curious…Keg fermenter was almost full to the top when you pitched the yeast did it explode? Did you end up adding a blow off/spunding valve after because Ross just put the keg in the corner with nothing attached.
@@ClawhammerSupply so with a spunding valve and a full keg you don’t have Krausen exploding through ? The only reason I stopped fermenting in kegs was having to split the batch in 2 to avoid blow outs.
@ziggy that’s not a fedora, that’s a Cattleman Crown, a western style hat, and I believe that’s the Stetson Open Road 6X in Silverbelly… search Open Road you’ll find a lot of places to buy it… and yes I ❤️ that hat as well!
@ziggy that’s not a fedora, that’s a Cattleman Crown, a western style hat, and I believe that’s the Stetson Open Road 6X in Silverbelly… search Open Road you’ll find a lot of places to buy it… and yes I ❤️ that hat as well!
If you do this in a bucket, without the pressure, the ieal temperature is between 8 an 12 celsius degrees (46 to 54 fahrenheit) an it owul take much longer... about 7 to 10 days to finish fermenting.
Yes, you can do this, no problem. Get a lager strain that is specifically tailored to warm temps, or just wing it with a Mexican lager strain. Brulosophy has done many experiments on lager fermentation temp and they keep coming to the conclusion that lagers can be fermented at much warmer temps than typically thought.
Brulosophy has done a few lager yeast fermentation experiments and I believe they determined that there isn't as big of an impact as people think when fermenting warm. That said I would keep it on the cool side if possible. We pressure fermented at room temp, which produces great results
Dark Mexican Lager a la Negra Modelo is a truly great beer to brew. I'm sure your example was great, but I do believe the actual Negra Modelo has a touch of corn in it. I brewed it back in 2019 with 8.5% corn in the grist. Question though...maybe I'm being too critical, but why don't you have your efficiency down on your system so you're not so far off on your SG? I know you're not taking yourselves too seriously, but I'd think you have it dialed in better. Just an observation. Thanks.
We hit our efficiency 9 times out of 10. No clue why this one was low. Best guess is that someone messed with the grinder for another project we were working on and didn't change it back. But as you mentioned, we typically don't sweat it. The beer was great!
@@ClawhammerSupply I also would wonder if you overshot the acidity. Pils base w/Vienna, the optimal acidity for the latter is a little lower than the former, so the optimal may have been better accommodated the grain comprising less % of the overall bill. Just spitballing, though
@@ClawhammerSupply I also would wonder if you overshot the acidity. Pils base w/Vienna, the optimal acidity for the latter is a little lower than the former, so the optimal may have been better accommodated the grain comprising less % of the overall bill. Just spitballing, though
By coincidence, I kegged virtually the same beer yesterday, and while sanitising my keg I managed to smash the base of it into the side of my knee. Good times.
So it's a lager but you pressure feremented at room temp? Can I ferment it for longer room temp not pressured or will the yeast not activate unless it's cooler?
you will get too much off flavours if you do this without the pressure at room temp. You can try to use a Mangrove Jack's Californian Lager or the Lallemand Notingham, which are somewhat "hybrid" yeasts, maybe at 60 degrees Fahrenheit
Brulosophy has done many experiments on lager fermentation temp and they keep coming to the conclusion that lagers can be fermented at much warmer temps than typically thought. So, I wouldn't sweat it. But try to keep it on the low end of room temp if you use a "Mexican lager" strain. You could always use a lager strain that is specifically tailored to warm temps, and i bet nobody would notice! ;)
![Дон ДОН, Алаудинов и СБЕЖАВШИЕ из под Курска ахматовцы 😁 [Пародия]](http://i.ytimg.com/vi/dEfCf5IK26Q/mqdefault.jpg)
CYBER MONDAY only! Use code the "10%off" to get 10% off orders over $1025.00! Use the code "8%off" to get 8% off orders over $599. And use the code "5%off" to get 5% off orders over $199. LIVE NOW!
Here in Argentina we have some hops, most of them are like the basics like cascade, nugget fuggle but some hop producers made some interesting hops like Mapuche, Traful and Patagonia (Red, Monkey, Passion) and also in the last few years a lot of Argentine yeast appeared that makes your beer unique and very Patagonian
This is very interesting.
As a mexican im proud af u guys made this
Negra modelo is my go-to when out to eat at the local cantina, I’ll have to try this out, great video!
My go to as well and at 3.50 a 32oz mug why not?
Looks delicious, great work guys! Loved the theme and edits on this one!
I love this channel so much! It's like one of your favorite shows, once you've finished watching all the episodes, you want to go back and start from the beginning again. I've reached that point with the Clawhammer videos.
Thanks!
You guys are crushing it! Awesome production, great shenanigans and a wonderful menagerie of hats😂🤣
Thanks Jesse!
I used to have that FZ hot rats poster in college. "Peaches in Regalia" was my jam. Cheers Clawhammer!
I'm Mexican and the most offensive thing I've seen all day was using queso instead guac in your video! GUAC I said, we need more guacamole.... LOL, salud fellas....
Definitively the best cervesa.
Your content is great. Better every time!
Boy howdy, do we love the shenanigans!
You must visit Argentina!! Excellent beer, wine & food !!
God I hope Ross never changes.
I made a beer based on this recipe. It was one of my best brews.
Hell yeah! Nacho Libre! Loved the video and the editing great work!
Thanks!
So much hops!!
Great job CHSUPPLY! THIS WILL be my next brew…..
"Say shenanigans one more time and I'll Pistol whip you!!!"
I love y’all !
editing on point
I drink Modelo Negro and will try to brew this recipe. Great educational presentation on how to brew this lager. No one was injured in the making of this beer. All misfires were only in your imagination. ? ? ? ? ?
Yup. We're all highly trained in the use of imaginary finger guns.
"Hot Rats" is a great album!
wow
Looks very crushable, good work guys. Always enjoy the shenanigans.
To find origin of this beer you need to go to Germany 😂 basically Vienna Lager made in Mexico, very good beer! 😊
I watched this video quite hammered and feel like I gained more than if I'd watched this sober.
love you guys, greatings, kali from kali brews
Love the video! I was thinking about an old video you guys made "How To Clean a Keg". What kind of wrench are you using to remove the posts? Haven't been able to find it
Google "ball lock keg wrench"
Great video. I love this style and will try your recipe. Question: there were some dangly things near the float of your dip tube. What were they?
Couple of stainless steel pins to weigh the tube down a bit. Sometimes it wants to float up and doesn't pull beer.
Chile here, brewing with your system.
how did you get it, from Chile? Here in Brazil it would be impossible to import this system
@@gustag through a PO box
I was at a Native Howl concert last night and noticed the singer looked familiar ... Now I realize he looks like friggin Ross lol
Word !
🤙
"Shenanigans" in Spanish would be something like "travesuras", "tonterías", or "tarugadas"
Curious…Keg fermenter was almost full to the top when you pitched the yeast did it explode? Did you end up adding a blow off/spunding valve after because Ross just put the keg in the corner with nothing attached.
Good eye. We attached a spunding valve, as mentioned earlier in vid but didn't show at end.
@@ClawhammerSupply so with a spunding valve and a full keg you don’t have Krausen exploding through ? The only reason I stopped fermenting in kegs was having to split the batch in 2 to avoid blow outs.
The Spanish word for shenanigans is chanchullos according to Siri.
How to make/brew the clear Modelo Especial? Can't find any videos on it on youtube.
Like that fedora where did you buy and what brand is it? It's bad ass .
@ziggy that’s not a fedora, that’s a Cattleman Crown, a western style hat, and I believe that’s the Stetson Open Road 6X in Silverbelly… search Open Road you’ll find a lot of places to buy it… and yes I ❤️ that hat as well!
@ziggy that’s not a fedora, that’s a Cattleman Crown, a western style hat, and I believe that’s the Stetson Open Road 6X in Silverbelly… search Open Road you’ll find a lot of places to buy it… and yes I ❤️ that hat as well!
What about fermenting in the bucket instead of a keg ? Still the same room temp ?
If you do this in a bucket, without the pressure, the ieal temperature is between 8 an 12 celsius degrees (46 to 54 fahrenheit) an it owul take much longer... about 7 to 10 days to finish fermenting.
Yes, you can do this, no problem. Get a lager strain that is specifically tailored to warm temps, or just wing it with a Mexican lager strain. Brulosophy has done many experiments on lager fermentation temp and they keep coming to the conclusion that lagers can be fermented at much warmer temps than typically thought.
Shenanigans in Spanish is pendejadas
(pen-de-ha-das)
Approved ✅
fermenting at room temp? This yeast suggest 50° - 55° F. its okay? great video! like all others! :)
Brulosophy has done a few lager yeast fermentation experiments and I believe they determined that there isn't as big of an impact as people think when fermenting warm. That said I would keep it on the cool side if possible. We pressure fermented at room temp, which produces great results
great video as usual, question is where can I buy a CH T-shirt?
clawhammer-supply.creator-spring.com/listing/Ross-hammer-go-for-it?country=CA¤cy=CAD&product=211&tsmac=google&tsmic=youtube&variation=5288&view_as=USA&YT-ACRcEUqSkOHueg6wSgPGK3DYtAKiGHctbHLpnmgA6bnYN4i_h-o7lhhTiQse2Ayfn_epRik8xtsxLmXASHYnputndC4H7p7FoZuVCgMBlNUO6nXN3kidtZCeR_mX5HeRqXp2rhOAqwNe5Q3zXXHPLvPBz8ib7Dmz49zarYo8Sx4BA6KfHe8PwOHkd9-YlFhCn23crjMQ1LAN4DFlKQnZrV01S5YZAVy1Bx7MEMma
Have you tried to copy the Soporro Black?
Good brew!
Haven't tried but sounds interesting!
Should put a link to website on your videos boys
Whoopsie, forgot. Up there now. Thanks!
Dark Mexican Lager a la Negra Modelo is a truly great beer to brew. I'm sure your example was great, but I do believe the actual Negra Modelo has a touch of corn in it. I brewed it back in 2019 with 8.5% corn in the grist. Question though...maybe I'm being too critical, but why don't you have your efficiency down on your system so you're not so far off on your SG? I know you're not taking yourselves too seriously, but I'd think you have it dialed in better. Just an observation. Thanks.
We hit our efficiency 9 times out of 10. No clue why this one was low. Best guess is that someone messed with the grinder for another project we were working on and didn't change it back. But as you mentioned, we typically don't sweat it. The beer was great!
@@ClawhammerSupply I also would wonder if you overshot the acidity. Pils base w/Vienna, the optimal acidity for the latter is a little lower than the former, so the optimal may have been better accommodated the grain comprising less % of the overall bill. Just spitballing, though
@@ClawhammerSupply I also would wonder if you overshot the acidity. Pils base w/Vienna, the optimal acidity for the latter is a little lower than the former, so the optimal may have been better accommodated the grain comprising less % of the overall bill. Just spitballing, though
on your website it shows 3 ounces of hops at 60 min. That seems like alot. also mash temp of 168
Good catch. Mash temp is 156!!! But the 3oz of hops is correct.
4.5% perfect to have 3
didn't see anything in this video about where to buy shenanigans and how much to use in the recipe
Wherever you get them, GO BIG! The more the better.
By coincidence, I kegged virtually the same beer yesterday, and while sanitising my keg I managed to smash the base of it into the side of my knee. Good times.
Pour some beer on that knee. It'll heal right up.
Just finished work and you didn't put any my fridge.
So it's a lager but you pressure feremented at room temp? Can I ferment it for longer room temp not pressured or will the yeast not activate unless it's cooler?
you will get too much off flavours if you do this without the pressure at room temp. You can try to use a Mangrove Jack's Californian Lager or the Lallemand Notingham, which are somewhat "hybrid" yeasts, maybe at 60 degrees Fahrenheit
Brulosophy has done many experiments on lager fermentation temp and they keep coming to the conclusion that lagers can be fermented at much warmer temps than typically thought. So, I wouldn't sweat it. But try to keep it on the low end of room temp if you use a "Mexican lager" strain. You could always use a lager strain that is specifically tailored to warm temps, and i bet nobody would notice! ;)
So do you guys just add water after mashing to hit your pre boil volume. I see no sparging going on.
No sparge. No extra water. All grain and water is added to the kettle before mash. 70%+ efficiency.
@@ClawhammerSupply so how do you make up for grain absorption? You adding (water)in that grain absorption rate ahead of mash in?
Shenanigans in Spanish can be translated as “pendejadas, babosadas, desmadre”. You’re welcome :)
Guys , I checked the recipe and it says 4 hop additions but you only added hops at 60 min ?
Thanks! Fixed that. It's a single addition with 2 types of hops.
Why doesn't my brew days seem as fun?
Have a friend over and drink a few!
So are you guys in Colorado or NC?
A little bit of both!
This videos was severely lacking some Emmet.
Why did it turn out so hazy??
where's the corn?
Hopefully chips and queso is on the grain bill for the recipe.
100%
looks really close to a vienna lager....minus the Vienna malt of course
That hat translates to
“Fucking beer man”
I should know, I’m an illegal immigrant
Yup. Fuckin beer, man!
I almost gave this a like until I realized you are sitting at 666
Hi guys, Could you start subtitling in Spanish please? 🙏🙏
Not dark enough.
Missing a lot of colour though.
For the love of all that is holy please pull down that Stetson in the front. Also, great vid. Thx.
Guey doesn’t mean “dumbass” It means like “Dude”
Entertaining video but cmon…what beginner has all that equipment
that's so gross man.. If I were you I would wash away all the foam from the sanitizer
Yet another claw hammer video going from 0-racist real quick