History of Boiled Beer - Contaminants to Carbonation
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- Опубліковано 3 тра 2024
- Why do we boil beer? Some of the reasons for boiling beer might surprise you!
This was meant to be a short... but it's over a minute, so....
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Love that its not a short. Waveform podcast crew just yesterday spoke about that some of them want shorts to be 90sec😆
dude if I ever get sent back in time I cannot WAIT to tell them that "actually, it's tiny invisible creatures that poop out the bubbles!" They will love me in the past
Lol, now that's funny!
I made a block party ale kit from Northern Brewer last night for the first time. What i calculated should have taken 2 hours turned into 4 hours with all the cleaning, sanitizing, and the time it took my wort to GET TO temperature. Still, i had a good time doing it and my son helped me with a couple steps; win, win!
Nice!
That reminds me i need To Make Another Beer Soon🍻
Stirland Favourite Drink
Good afternoon, Brian. This is a question that I hope you can answer. If I took a quarter pound of Allulose and dissolved it in a quart of distilled water, could I measure what allulose adds for back sweetening? Also, does the allulose effect the pH amount?
It would be the same as a pound in a gallon. Sure. As for acidity, I don't think it should have any significant effect on pH
Not sure why this listed as a video and not a short....
Ok, it's because it's too long.... FFS.
@@CitySteadingBrews It still works fine. Don't stress it.
Hi Brian and Derica, I have tried on of yours mead recipe:
- 3 pound of honey,
- raisins and orange peel
- bread yeast
and it started with an OG of 1086.
The fermentation seams to have stopped and the current FG is 1000 (I will measure it in a week to confirm).
Since all the honey sweetness was 'devoured' I will have to add more honey to it. My fear is that it will re-ferment again.
I would like to know what are your suggestions to stop any re-fermentation after adding the honey?
If I put it in the fridge is enought?
Thanks
You only need more honey if you want it sweeter.
If you do add more and want to prevent fermentation, just do this: ua-cam.com/video/zWBU3EI-EFo/v-deo.htmlsi=OjNZnsCPFvuccSzT
Hey Brian? Do you have a link to a "recipe builder", be it a calculator or a chart I can print? Something like, say I want a 14% mead, how much honey do I need? Wine? How much sugar should I add if juice OG is X to get to Y?
I constantly forget the points per lb per gallon thing and spend too long looking it up again. And something that covers all "normal" fermentables would be amazing. As a basic chart or a calculator.
If you don't know of one...maybe make one? PLEEEZ? LOL
We don't... it's really two numbers. .046 for sugar and .035 for honey.
To find starting og: (target abv)/135.
Search "brewing calculator" and you'll find several.
you should do yerba mate wine, we drink alot of in syria
I hadn't considered it tbh...
It would be interesting to make a bottle fail on purpose, educational purposes of course, to see it happen. What it takes, intensity and so on. Also try to make a brew oxidized or get moldy, just to see how easy or hard it is to make happen. You hear about this stuff, it's like a ghost.
I would rather not ever show bad practices at work.