Weirdly enough i use boomchugalug for their kits mostly. The 4 or 5 I have done all turned out really good. They ship to me here in Nebraska just as a heads up to other people.
It seems like these days Simcoe throws a lot more tropical and other fruit flavors rather than pine. Chinook would be a good addition but who knows you'll probably just get a bunch of grapefruit again! Supposedly Chinook has a lot of oils that can be biotransformed into beta-citranol so it might be best during the boil or a late dry-hop addition to avoid that. In our recent review we had great success with Idaho-7 plus a little Simcoe in getting a nice mix of pine and orangy citrus.
I really do think it might be crop to crop variance! It seems like a few years ago it was a real pine bomb. I have yet to play with Idaho 7 but if it's got the west coast character I'm trying for I think I'll prioritize it. Thanks for the info, really appreciate it!
Nice! I'm actually brewing an Amber Ale this weekend. I'm using Magnum to get 30 IBUs for bittering and cascade and centennial for flavor and aroma. Should hopefully turn out great.
Hey! I just brewed an American Amber Ale almost like yours. In my case I used biscuit malt and the caramel one, but my base malt was pale ale. I got your advice and used simcoe and chinook and was very good. I made a dry hopping with northern brewer and the result was very interesting, with a good pine and floral aroma.
Always enjoy your videos. Great tip for you. Most yeast nutrients contain DAP. This is fine, but it is toxic to yeast during rehydration. So anytime you use nutrients it is better to rehydrate before pitching.
I brewed a Kolsch on IHBD and I will be enjoying a glass of it in about two hours. Also have a AAA on tap which is similar to yours, 6% and 40 IBU. Cheers.
the only thing that could make this format better would be to know how it tastes and changes at 6 weeks old. all my beers seem to hit their stride around then. thanks for the vids!
Love the videos! Just wondering,you always seem to brew to style,every feel like letting loose and colouring outside the lines? I can't brew at the moment because i can't get home because of work/lockdown here in Ireland so I'm living vicariously through TH-cam brewing videos and your one of the best on here.So keep up the good work!
I'll do experimental stuff every so often, but I really do enjoy classic stuff more often I think. Thank you so much for the kind words, and stay safe!
@@TheApartmentBrewer I’ve been look at buying this. You’ve great videos (Better than Clawhammer 😀). Concerned about the grain bill size for a Quad and this system’s capacity.
Thanks for the compliment man! I actually have no doubt you could fit the grain bill for a quad in the system. I've mashed 18 lbs in it before! If you do decide to buy it, try clicking through my affiliate link on one of my newer videos. Helps a lot!!
Looks awesome man👍🏻 yeah I try to shop local as much as I can, my local brew shop is maybe 15-20 minutes away and still open, just have to call or email my order in and then just pick it up all because of what’s currently going on at the moment. Great video as usual man. Cheers 🍺🍺
One of my latest brew is an ESB style with some Amarillo for the aroma.. I liked this style and planning to play around with it in my next brews.. Good video again.. Thanks for sharing👍🏻😃
Its always fun to watch your videos while sipping my own brew😃👍🏻👍🏻👍🏻 I plan to make a Killkenny style in the very near future, which i one of my favourite commercial beers..
Maybe throw some cascade in at flame out instead of simcoe for that piny aroma? I know it’s more of a citrus hop but you can get a pine from it. Love the videos man keep it up!
TheApartmentBrewer oh I see, I wish you the best of luck! I just wrote a recipe for a cascade pale ale to teach my fiancé how to brew actually. Feeling pretty good about yours?
Interesting what you mention about US-05 giving you fruity esters, I use US-05 quite a lot for exactly the opposite reason. I never get the fruity flavors from US-05 that i do with other English ale yeast - either liquid or dry. Also, not sure how accurate it is, but i have heard that some dual-purpose hops like Simcoe give off different flavors at different lengths of boil, perhaps the piney flavor you are looking for from them would be gained from a longer boil?
I have heard the same. Mixed results from people, but this instance of it was super clean. Interesting point on simcoe being a dual purpose hop, I may have to try that out!
Great video! Is this recipe for exactly a 5 gallon batch, and if I scaled this down (divide by 5) would this work for a 1 gallon batch? Another question, to get more of the piney notes, would you suggest the following instead: 20 min Simcoe, 10 min half simcoe half chinook, and 0 min chinook (same proportions but substituting the simcoe with chinook basically)? Newbie brewer here.
You can use whatever hop you want, but pay attention to the alpha acid content of the hop (this is a rough measurement of how "strong" the hop is). In my experience, simcoe has kicked out more pine than chinook, but you could always add a combo and increase the amount. And to answer your first question, you can definitely scale linearly down to a single gallon. Happy brewing!
TheApartmentBrewer thanks for the quick response! Definitely going to try this scaled down with the chinook variation and see how this turns out (with less of the fancy techniques used in your videos due to equipment limitations).
I will try an amber ale the next weeks (not sure if this weekend or the coming) and your video really helps me with setting up a recipe. I'll try with a shit load of Vienna Malt and Dr. Rudi Hops, just because it has to go. :D
@NewKidzOnTheBlockFAN NewKidzOnTheBlockFAN If I remember correctly it kinda went kinda between some ale version of vienna lager and a british bitter. High drinkability. Yeah I am lucky to be in Austria, so it at least seems that Vienna is a normal malt here. I add it to most of my pale ale and similar stuff currently, works pretty well.
@NewKidzOnTheBlockFAN NewKidzOnTheBlockFAN i aggree completely. it gives this kind of malty undertone that i miss with only pilsner malts. can't quite describe it since i am still pretty new to this
@NewKidzOnTheBlockFAN NewKidzOnTheBlockFAN Currently it seems to explode because of the lockdown. There is one good store in vienna that delivers to all of Austria and they are working their butts off. It's pretty cool at the homebrew level. The Craft breweries themselves have a hard time currently, but still they become more and more. People still have to learn that beer can be expensive though. The don't like paying more than 1,50€ or something, which is just not feasible for most craft breweries
Love Amber Ales, going to try this. Is there a reason to boil for 40min before adding the first addition at 20? Would anything change if one just got the boil going and then add the hops and keep the same schedule?
Nope, but it helps condense the wort to get you an on target original gravity. Also in the amber ale, a little melanoiden character is nice, which you wouldn't get with such a short boil
Thanks! I actually just leave it on 50 PSI for 12-36 hours without shaking. I used to shake it up to serve immediately but if I'm trying to get yeast etc to drop out its counterproductive.
another great video, and the beers turned out marvellous, why do you use chalk as its really not recommended because of less solubility in the mash.........thanks and a big thumbs up.....
I wish I didnt have to use chalk, but my water is already high in sodium, otherwise I'd use NaHCO3 to do the same thing. I try to keep it in low concentrations and use it rarely because the solubility thing is tough.
I notice you mention the PPM in the description section, what system or technique is working for you when it comes to water profile , I just purchase a reverse osmosis system to help this,
TheApartmentBrewer thank you! We brewing right now! We purchase a reverse osmosis small system and we just make our adjustments. See how it all goes #praying
Oof that's a bit hot for that yeast haha, definitely go for it again at cooler temps I think you'll love the result! I'm curious to see what a kveik would do with an amber at those temps though...
@@TheApartmentBrewer I have some tormorgarden, i've heard that it does well in amber ales. might try this next while I'm waiting on parts for my chiller!
why not dry hop it? I just made an amber ale that turned out pretty solid, i am going to try an english ale yeast next time and do some dry hopping the next time i make it. imgur.com/gallery/PYu6WPY
Just a personal choice, I thought during recipe design it would be upset the balance a bit, but it would have probably been nice! Your amber looks delicious!
Hi man,i love watching you brew, you make some nice beer's but i can't help wonder what you do with all that beer, you must have a lot of mate's round because there's no way you could drink it all, not with a physique that you have? ha ha, just wondering, keep making the videos 👍
Valid question, and no I dont drink it all myself because yes that would be very unhealthy. I stagger between 4 kegs, which allows me to brew frequently and I give a lot of it away, probably close to half. Usually around the holidays and in the summer I can supply gatherings for family and friends. Lately it's been somewhat slow obviously but I've managed a little beer delivery to some folks haha.
I currently have four 5-gallon batches and there's no way I can drink it all, because I have gout. I also have A LOT of happy friends and neighbors who get to drink some excellent beer while spending a ton less money than they would at the store. I also have a 3-tap keezer that allows me to stagger kegs so I always have something on tap. Some batches get kegged, some get bottled.
Hey! I just brewed an American Amber Ale almost like yours. In my case I used biscuit malt and the caramel one, but my base malt was pale ale. I got your advice and used simcoe and chinook and was very good. I made a dry hopping with northern brewer and the result was very interesting, with a good pine and floral aroma.
Weirdly enough i use boomchugalug for their kits mostly. The 4 or 5 I have done all turned out really good. They ship to me here in Nebraska just as a heads up to other people.
Hey, another Nebraskan here. Thanks for the heads up!
It seems like these days Simcoe throws a lot more tropical and other fruit flavors rather than pine. Chinook would be a good addition but who knows you'll probably just get a bunch of grapefruit again! Supposedly Chinook has a lot of oils that can be biotransformed into beta-citranol so it might be best during the boil or a late dry-hop addition to avoid that. In our recent review we had great success with Idaho-7 plus a little Simcoe in getting a nice mix of pine and orangy citrus.
I really do think it might be crop to crop variance! It seems like a few years ago it was a real pine bomb. I have yet to play with Idaho 7 but if it's got the west coast character I'm trying for I think I'll prioritize it. Thanks for the info, really appreciate it!
Nice! I'm actually brewing an Amber Ale this weekend. I'm using Magnum to get 30 IBUs for bittering and cascade and centennial for flavor and aroma. Should hopefully turn out great.
Sounds great! That will be a really nice aroma I bet
I'm trying this out with your hop alterations. 0.5 oz Simcoe & 0.5 oz Chinook at 20, 10, and 1 oz Simcoe at 0. 😁
It turned out good!
Hey! I just brewed an American Amber Ale almost like yours. In my case I used biscuit malt and the caramel one, but my base malt was pale ale. I got your advice and used simcoe and chinook and was very good. I made a dry hopping with northern brewer and the result was very interesting, with a good pine and floral aroma.
Glad it turned out great for you!
I happen to be drinking a Boston Lager when I was watching this. Can't wait for you to break that style
Yessss! Was waiting for this vid to drop! Thanks man. Glad you used Simcoe!
Glas you enjoyed it!! Hope you're doing well right now, Cheers man!
Switchback was my go-to beer in the past which is a reddish amber ale, I may have to try this recipe.
Looks great! I think im going to try this one real soon.
Awesome! It's fun and easy!
Wow, i really liked how the color turned out, that same day I brewed a Punk IPA clone, it turned out so good too!! cheers nice channel
Cheers, thank you very much! Glad your brew went well too!
What an awesome color! Glad things went smoothly for you this time 🍻
Thank you!
Always enjoy your videos.
Great tip for you. Most yeast nutrients contain DAP. This is fine, but it is toxic to yeast during rehydration. So anytime you use nutrients it is better to rehydrate before pitching.
What a beautiful brew...... I'm always open to take a couple bottles off your hands
Cheers Steve
Thanks Jesse! This one went fast haha but I'm always going to be brewing and you are always welcome to swing by!
I brewed a Kolsch on IHBD and I will be enjoying a glass of it in about two hours. Also have a AAA on tap which is similar to yours, 6% and 40 IBU. Cheers.
the only thing that could make this format better would be to know how it tastes and changes at 6 weeks old. all my beers seem to hit their stride around then. thanks for the vids!
Enjoying these lockdown brews. Keep it up 👍
Love the videos! Just wondering,you always seem to brew to style,every feel like letting loose and colouring outside the lines?
I can't brew at the moment because i can't get home because of work/lockdown here in Ireland so I'm living vicariously through TH-cam brewing videos and your one of the best on here.So keep up the good work!
I'll do experimental stuff every so often, but I really do enjoy classic stuff more often I think. Thank you so much for the kind words, and stay safe!
Man nice brew sesh! that beer looks dead on amber! :) Thanks for droppin the knowlege! decent score for your beer ...cheers!
Hey brother! Excited to see you try and work up a nice Belgian Quad on that Clawhammer!!!
I am too! I'm thinking I will be making one this year.
@@TheApartmentBrewer I’ve been look at buying this. You’ve great videos (Better than Clawhammer 😀). Concerned about the grain bill size for a Quad and this system’s capacity.
Thanks for the compliment man! I actually have no doubt you could fit the grain bill for a quad in the system. I've mashed 18 lbs in it before! If you do decide to buy it, try clicking through my affiliate link on one of my newer videos. Helps a lot!!
@@TheApartmentBrewer That’s a no brained for a good Union/military man. Happy to help.
@@attyjim1 You're the man!
Looks awesome man👍🏻 yeah I try to shop local as much as I can, my local brew shop is maybe 15-20 minutes away and still open, just have to call or email my order in and then just pick it up all because of what’s currently going on at the moment. Great video as usual man.
Cheers 🍺🍺
Thanks for watching! Glad you've got a solid shop near you!
One of my latest brew is an ESB style with some Amarillo for the aroma.. I liked this style and planning to play around with it in my next brews.. Good video again.. Thanks for sharing👍🏻😃
Pretty much the same situation that encouraged me to try this take on the amber ale! Cheers and thanks for watching!
Its always fun to watch your videos while sipping my own brew😃👍🏻👍🏻👍🏻 I plan to make a Killkenny style in the very near future, which i one of my favourite commercial beers..
Thanks for recipe!
My pleasure!
Your videos are amazing and I will try to make this brew!
Thanks! I appreciate the kind words!
Thanks Steve!
Maybe throw some cascade in at flame out instead of simcoe for that piny aroma? I know it’s more of a citrus hop but you can get a pine from it. Love the videos man keep it up!
Sure would probably work, although I was trying to stick with a single hop theme kinda. I did just brew an all cascade pale ale though!
TheApartmentBrewer oh I see, I wish you the best of luck! I just wrote a recipe for a cascade pale ale to teach my fiancé how to brew actually. Feeling pretty good about yours?
That's awesome, hope you guys enjoy brewing together!
would be nice to hear how this tastes (& changes over time) in eight weeks with a bit of lagering/conditioning etc --looks a nice beer
Interesting what you mention about US-05 giving you fruity esters, I use US-05 quite a lot for exactly the opposite reason. I never get the fruity flavors from US-05 that i do with other English ale yeast - either liquid or dry. Also, not sure how accurate it is, but i have heard that some dual-purpose hops like Simcoe give off different flavors at different lengths of boil, perhaps the piney flavor you are looking for from them would be gained from a longer boil?
I have heard the same. Mixed results from people, but this instance of it was super clean. Interesting point on simcoe being a dual purpose hop, I may have to try that out!
😊😊
I brewed the Pangaea Proxima Polar on IHBD. You can check it out here: godsavethekeg.com/pangaea-proxima-polar-ipa/
Great video! Is this recipe for exactly a 5 gallon batch, and if I scaled this down (divide by 5) would this work for a 1 gallon batch? Another question, to get more of the piney notes, would you suggest the following instead: 20 min Simcoe, 10 min half simcoe half chinook, and 0 min chinook (same proportions but substituting the simcoe with chinook basically)? Newbie brewer here.
You can use whatever hop you want, but pay attention to the alpha acid content of the hop (this is a rough measurement of how "strong" the hop is). In my experience, simcoe has kicked out more pine than chinook, but you could always add a combo and increase the amount. And to answer your first question, you can definitely scale linearly down to a single gallon. Happy brewing!
TheApartmentBrewer thanks for the quick response! Definitely going to try this scaled down with the chinook variation and see how this turns out (with less of the fancy techniques used in your videos due to equipment limitations).
I will try an amber ale the next weeks (not sure if this weekend or the coming) and your video really helps me with setting up a recipe. I'll try with a shit load of Vienna Malt and Dr. Rudi Hops, just because it has to go. :D
@NewKidzOnTheBlockFAN NewKidzOnTheBlockFAN If I remember correctly it kinda went kinda between some ale version of vienna lager and a british bitter. High drinkability. Yeah I am lucky to be in Austria, so it at least seems that Vienna is a normal malt here. I add it to most of my pale ale and similar stuff currently, works pretty well.
@NewKidzOnTheBlockFAN NewKidzOnTheBlockFAN i aggree completely. it gives this kind of malty undertone that i miss with only pilsner malts. can't quite describe it since i am still pretty new to this
@NewKidzOnTheBlockFAN NewKidzOnTheBlockFAN I get it from "Ireks". My pilsner is also from them.
@NewKidzOnTheBlockFAN NewKidzOnTheBlockFAN Currently it seems to explode because of the lockdown. There is one good store in vienna that delivers to all of Austria and they are working their butts off. It's pretty cool at the homebrew level. The Craft breweries themselves have a hard time currently, but still they become more and more. People still have to learn that beer can be expensive though. The don't like paying more than 1,50€ or something, which is just not feasible for most craft breweries
What if you simply used Chinook for the 20 minute addition. And make that the only change?
Love Amber Ales, going to try this. Is there a reason to boil for 40min before adding the first addition at 20? Would anything change if one just got the boil going and then add the hops and keep the same schedule?
Nope, but it helps condense the wort to get you an on target original gravity. Also in the amber ale, a little melanoiden character is nice, which you wouldn't get with such a short boil
simcoe is a hop that has been changing a lot over the past years... still like it a lot though
Hey, great video.
I would love to know how you force carb. I shake 200 times at 30psi and 38 degrees F. Thanks.
Thanks! I actually just leave it on 50 PSI for 12-36 hours without shaking. I used to shake it up to serve immediately but if I'm trying to get yeast etc to drop out its counterproductive.
Your videos are really informative! Do you think you would ever do a water chemistry tutorial video for Newbs like me?
So I actually have in the past, but its kind of low production quality. I plan on redoing it in the future though!
@@TheApartmentBrewer Sounds awesome! I may still check it out though for the info but if you did another one in the future I'd watch that one as well.
What do you do with all the used grain?
another great video, and the beers turned out marvellous, why do you use chalk as its really not recommended because of less solubility in the mash.........thanks and a big thumbs up.....
I wish I didnt have to use chalk, but my water is already high in sodium, otherwise I'd use NaHCO3 to do the same thing. I try to keep it in low concentrations and use it rarely because the solubility thing is tough.
@@TheApartmentBrewer sure.....brew on......
Спасибо
Jasper's is a great LHBS. I'm getting ready to brew an Oktoberfest from them.
Very nice! Im planning one later this year
Out of curiosity, what is your starting water profile (before adding the salts?)
Ca: 8, Mg: 4, Na: 65, SO4: 6, Cl: 100, HCO3: 36
could you review my recipe? it didnt turn out 100% the way i wanted it so it needs improvement, but not sure how i could improve on it
Saw the torpedo keg @7:40. Been wanting to get one of those. How do you like it?
I love it, my only complaint is that sometimes the metal handles can slice your hands if the keg is full, but otherwise fantastic keg.
I notice you mention the PPM in the description section, what system or technique is working for you when it comes to water profile , I just purchase a reverse osmosis system to help this,
I just use my city water and the water report that comes out every quarter or so to adjust my water chemistry
TheApartmentBrewer thank you! We brewing right now! We purchase a reverse osmosis small system and we just make our adjustments. See how it all goes #praying
I don't see the link to your LHBS. Did I miss it somewhere in your description?
I went ahead and put it at the top of the description now. Regardless its www.boomchugalug.com
@@TheApartmentBrewer I thought maybe. Jeff and Jim are good people! Yes, they do ship country wide.
Are you another local?
@@TheApartmentBrewer Yes
Wasnt National Homebrew Day on May 7th?
Yes it was, but the Big Brew event was schedule for May 2nd.
Sorry if you covered this in a different video, but do you use Beersmith to develop your recipes?
No worries, yes I do!
When I put this into brewes friend, it shows 20ish ibu, not 35. Am I doing something wrong?
Night just be the IBU calculation formula, did you update the alpha acid concentration?
Is cold crashing necessary?
I don't think so, it does help with clarity though
How do you rehydrate dry yeast?
Just mix the packet in with some sterile water at 75-100 F and let stand for an hour or so
Thank you
I need to retry my amber. I had some heat control issues and it went up over 80F with s05. Smelled like a big fart!
Oof that's a bit hot for that yeast haha, definitely go for it again at cooler temps I think you'll love the result! I'm curious to see what a kveik would do with an amber at those temps though...
@@TheApartmentBrewer I have some tormorgarden, i've heard that it does well in amber ales. might try this next while I'm waiting on parts for my chiller!
why not dry hop it? I just made an amber ale that turned out pretty solid, i am going to try an english ale yeast next time and do some dry hopping the next time i make it. imgur.com/gallery/PYu6WPY
Just a personal choice, I thought during recipe design it would be upset the balance a bit, but it would have probably been nice! Your amber looks delicious!
Hi man,i love watching you brew, you make some nice beer's but i can't help wonder what you do with all that beer, you must have a lot of mate's round because there's no way you could drink it all, not with a physique that you have? ha ha, just wondering, keep making the videos 👍
Valid question, and no I dont drink it all myself because yes that would be very unhealthy. I stagger between 4 kegs, which allows me to brew frequently and I give a lot of it away, probably close to half. Usually around the holidays and in the summer I can supply gatherings for family and friends. Lately it's been somewhat slow obviously but I've managed a little beer delivery to some folks haha.
I currently have four 5-gallon batches and there's no way I can drink it all, because I have gout. I also have A LOT of happy friends and neighbors who get to drink some excellent beer while spending a ton less money than they would at the store. I also have a 3-tap keezer that allows me to stagger kegs so I always have something on tap. Some batches get kegged, some get bottled.
@delreydavid hahaha this is damn funny, but its a handy tip to keep some unwanted douchebags away........lol....cheers
Hey! I just brewed an American Amber Ale almost like yours. In my case I used biscuit malt and the caramel one, but my base malt was pale ale. I got your advice and used simcoe and chinook and was very good. I made a dry hopping with northern brewer and the result was very interesting, with a good pine and floral aroma.