Happy St Paddy's Day sir Bearded and Bored. Can't lie, so glad that ur back to uploading on the regular again cuz I love all the info you share while making ur wines/beers/shine.
The owner of The Grain Cellar taught me in his classes, when doing the bottle conditioning, to mix your sugar in the whole batch that you’re bottle conditioning to evenly distributed the sugar. To reduce the chances of bottle bombs.
That's definitely the preferred method, and if I was bottling all of the beer I would have done that. But I only had a few bottles worth of beer after I filled my mini keg so I dosed each one and gave the bottles a shake for a minute to dissolve the sugar. Not ideal, but workable.
Im very glad your still making videos my friend i learn something from each one you're a great influence on a lot of people bud...just like george duncan used to be i sure miss that guy .I still watch every episode of jessie from still it ...God bless and happy 4th of july 2023
Seems like you could avoid all the issues with the barrel by fermenting in the keg with staves. You can get a floating dip tube to avoid the trub. Rack it off to another keg by pushing it with CO2. Then perhaps add some more bourbon to taste and carbonate. This method would produce a beer with 0% oxidation and no chance of any weird contamination from the barrel. Probably should add the vanilla after the boil (>165F) also because that could contaminate your wort also.
The Special B malt will give some of that cherry too. And the right amount of oxidation can be really good for a big dark beer like that, but if you want to minimize it in the future, the bottle conditioning should do the job or you can add a small bit of sugar to the keg and let the last bits of yeast eat it and scrub the oxygen before you chill and force carbonate the keg. It'll mean you have to suck a little more yeast out of the first pours, but it'll keep the oxidation from going too far (or maybe at all).
I started watching you for distilling, but now I want to make this beer. I love your reactions! A thought on cleaning that barrel for the next batch, throw some more bourbon in it and turn it so the alcohol is resting all on the wood. If you have a high enough proof, it will kill any nasties and be ready for the next batch!
I used a little oxyclean and hot water and let it soak for a night, then rinsed it out 5 times. It's back to smelling like a bourbon barrel again. I'll get some liquor in it to kill off anything stubborn;-)
Pretty much hits all my favorites in a brew. I’ll have to try it once I get a used barrel. I tried using used charred oak from various UJSSM but the barrel flavor just didn’t carry through
Hmm, that's a good idea, but I don't know the best method to infuse that. I might opt for an extract before bottling because the herb itself may get overpowering, but I'm not sure.
Holy cow this sounds phenomenal! Also I started roasted some grains recently and I am loving the unique fresh flavor I'm getting from it, next step is to malt my own.
@@BeardedBored Bummer. That's a bummer, man. After watching this, I went out and found some mocha java imperial stouts. It's all your fault and I enjoyed the hell out of it.
Hey Bearded! I’m trying to think of something to do with some strawberry shine i hypothetically made. A strawberry shortcake or strawberry sipping cream. Any advice or recipes you could share would be awesome. Thanks
Now that you've made fermentation station into dessert, it's time to explore slightly bittered desserts to pair with it for an inversion of deliciousness?
I've made cider, wine, and hypothetical, but never made beer. I love beer. Maybe I need to give it a try. Beer stuff (videos, recipes, equipment) has always been a bit intimidating and i always felt that they were leaving out the basics. Maybe you could do a 'Lager 101' or point me to some other source that has an "explain it like I was 5" approach.
It is a bit intimidating at first, but there are some good resources out there. The Apartment Brewer, The BruSho are both great channels with 101 style videos. Honestly I started with kit beers I got on Amazon. Northern Brewer makes good kits and they also have a good TH-cam channel.
Do you have a video on roasting malt, and have you tried using an automatic coffee roaster to roast your malt? Looks like a ln electric skillet with a stir arm poking through the middle
Happy St Patrick's day 💚🇮🇪
Happy St Paddy's Day sir Bearded and Bored. Can't lie, so glad that ur back to uploading on the regular again cuz I love all the info you share while making ur wines/beers/shine.
I did just finish my beer so you got your Target audience.
The owner of The Grain Cellar taught me in his classes, when doing the bottle conditioning, to mix your sugar in the whole batch that you’re bottle conditioning to evenly distributed the sugar. To reduce the chances of bottle bombs.
That's definitely the preferred method, and if I was bottling all of the beer I would have done that. But I only had a few bottles worth of beer after I filled my mini keg so I dosed each one and gave the bottles a shake for a minute to dissolve the sugar. Not ideal, but workable.
Im very glad your still making videos my friend i learn something from each one you're a great influence on a lot of people bud...just like george duncan used to be i sure miss that guy .I still watch every episode of jessie from still it ...God bless and happy 4th of july 2023
Another cool one always enjoy watching your videos
Thanks so much!
Seems like you could avoid all the issues with the barrel by fermenting in the keg with staves. You can get a floating dip tube to avoid the trub. Rack it off to another keg by pushing it with CO2. Then perhaps add some more bourbon to taste and carbonate. This method would produce a beer with 0% oxidation and no chance of any weird contamination from the barrel. Probably should add the vanilla after the boil (>165F) also because that could contaminate your wort also.
Well, yeah that'd be the smart way to do it;-)
That is my favorite type of beer. Thanks for sharing.
It's so good!
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Really Enjoyed Your Video , Thanks ! 🐯🤠
Awesome, thank you!
This is me all damn day!! Love chocolate stouts!!
They're so dang good!
Awesome video. This has my wheels turning about adding some Brettanomyces in the barrel.
I know right:-) Lots of potential.
Man, I wish I could taste that one...
The Special B malt will give some of that cherry too. And the right amount of oxidation can be really good for a big dark beer like that, but if you want to minimize it in the future, the bottle conditioning should do the job or you can add a small bit of sugar to the keg and let the last bits of yeast eat it and scrub the oxygen before you chill and force carbonate the keg. It'll mean you have to suck a little more yeast out of the first pours, but it'll keep the oxidation from going too far (or maybe at all).
That's a really good point. Thanks!
Once again great video sir! Got some ideas flowing in my head... Cheers!
Thanks brother!
Gonna have to make Irish stout for next year
I started watching you for distilling, but now I want to make this beer. I love your reactions! A thought on cleaning that barrel for the next batch, throw some more bourbon in it and turn it so the alcohol is resting all on the wood. If you have a high enough proof, it will kill any nasties and be ready for the next batch!
I used a little oxyclean and hot water and let it soak for a night, then rinsed it out 5 times. It's back to smelling like a bourbon barrel again. I'll get some liquor in it to kill off anything stubborn;-)
Pretty much hits all my favorites in a brew. I’ll have to try it once I get a used barrel. I tried using used charred oak from various UJSSM but the barrel flavor just didn’t carry through
Great vid bro! Cookie in a glass
This seems so YUMMMMM!!
I know that there are distilleries in Scotland conditioning barrels with beer first so maybe try aging a whiskey in it Instead of cleaning
Dang! I already cleaned it out. But I'm planning to try another beer aging in the future, so I'll keep that in mind. Thanks for the idea!
I’ve contemplated making similar with the addition of Mint (dried? fresh? oil?)
Hmm, that's a good idea, but I don't know the best method to infuse that. I might opt for an extract before bottling because the herb itself may get overpowering, but I'm not sure.
Ok, ok so now this whiskey guy wants to try this recipe for beer. I only drink Guinness normally so I've just got to give this a try. Thanks double B.
Holy cow this sounds phenomenal! Also I started roasted some grains recently and I am loving the unique fresh flavor I'm getting from it, next step is to malt my own.
Im not a beer guy but this recipe sounds delicious
how dare you
Man that looks good. A ton of work but good. I'm wondering now how that would taste hypothetically distilled. Without the hops of course. :)
Good question! We're going to find out in a few weeks:-)
That sounds so incredible right now!
Damn tasty. My keg is already empty:-(
@@BeardedBored Bummer. That's a bummer, man.
After watching this, I went out and found some mocha java imperial stouts. It's all your fault and I enjoyed the hell out of it.
Sit en water my mond nou. Geniet die res van daai bier🍾🍾🍾🍾
Dankie broer:-)
Hey Bearded! I’m trying to think of something to do with some strawberry shine i hypothetically made. A strawberry shortcake or strawberry sipping cream. Any advice or recipes you could share would be awesome. Thanks
Any reason you use malted oats instead of milled?
Now that you've made fermentation station into dessert, it's time to explore slightly bittered desserts to pair with it for an inversion of deliciousness?
Nice idea, brother!
I've made cider, wine, and hypothetical, but never made beer. I love beer. Maybe I need to give it a try.
Beer stuff (videos, recipes, equipment) has always been a bit intimidating and i always felt that they were leaving out the basics. Maybe you could do a 'Lager 101' or point me to some other source that has an "explain it like I was 5" approach.
It is a bit intimidating at first, but there are some good resources out there. The Apartment Brewer, The BruSho are both great channels with 101 style videos. Honestly I started with kit beers I got on Amazon. Northern Brewer makes good kits and they also have a good TH-cam channel.
@@BeardedBored Thanks. I'll check 'em out. Yeah, not really the right thing for your channel right now.
Looks good fella. What the actual Fawk happened to your left hand. ? Welcome back you marvellous bastard.
I just scraped it on something at work. :-)
Take time with a wounded hand, cuase it likes to heal. Stp. Sorry couldn’t resist.
Do you have a video on roasting malt, and have you tried using an automatic coffee roaster to roast your malt?
Looks like a ln electric skillet with a stir arm poking through the middle
Awesome video and recipe. Going to have to make it. For cocoa nibs, what is the recommended temperature and hingnling to toast them?
350F for 5 minutes at a time until you start smelling them. Or you can toast them at medium heat in a dry saute pan until they smell toasty.
You should have made a bigger batch. Hahaha I was also wondering what your ABV was for the beer.
Yep, totally agree! Mine came out about 6%abv, but my brewing efficiency is always a bit crappy. A better brewer could get around 7% easily.
Ooh I could almost taste that. Is that 2 pounds of the pale malt? 😊
Yep, per gallon. Full recipe is in the video description.
I got the same type of grinder because I'm cheap and it works great. How did you hook up the drill to it?
When you say 'oxidation flavor' what do you mean? Is it the metallic taste I find in so many stouts and porters?
To my brain it's kind of a slightly stale taste, like it mutes things a little bit.
Would it make good Bourbon
wait, did you say bong instead of bung around 12:00? hahahaha freudian slip?
No, but it's funny that that is what you heard, hahahaha! Freudian hearing?🤔😂😂
@@BeardedBored ahahahaha must have just been a craving keep up the great work bud
Does your grinder do corn and could you provide a link to find it to buy it please!
What bourbon did you use to soak the barrel? Maybe the cherry is coming from that?
It's my red, white and blue corn bourbon aged on white oak. No cherry notes in it though.
Sure bliss……..
Yep:-)
This makes me want to start making beer and not just whiskey. I am curious on what alcohol percentage this beer came out to be
Solid effort... And that's an expert move to recommend toasting your nibs. Only noobs don't toast their nibs!
Could you just age whiskey in the barrel after the beer instead of cleaning it? Like how Jameson has the IPA and Stout barrel aged whiskey?
Hey B&B. Where'd you go man? You ok?
I hope you ground up the beans a put them in sugar, boom vanilla sugar.
Can we be friends? Friends who share alcohol?
Keg's empty bud:-(
What a nice way to say we can't be friends. Thanks!
Could you turn this mash build in to a whiskey build instead it sounds way to good not to try it
Already on it;-)
:)
Have you heard from George at Barley and hops. I used to love watching his content. Haven't seen anything in a very long time?