Congratulations Ross. Man I love Ross. He's my hero. I just realised my dog doesn't have a godfather so Ross is now my dog's godfather. Double congratulations Ross
I did a Russian Imperial Stout 2 years ago and still have 2 bottles left. I have your 20 gallon 230vac system and you guys now have me sparked to brew another on the Clawhammer! I will put out a video on it as well. I will be aiming for 11.5% Cheers guys!
@@ragimundvonwallat8961 It was really good but I cheated and fortified the beer to get up from 8.% to 9.5%. I used bourbon to fortify it. Here is the link to the tasting video. th-cam.com/video/BoQvjh1dErk/w-d-xo.html
Congrats Ross!! Have you guys ever tried cold steeping your roasted grains overnight? It’s suppose to help reduce the harshness and astringency when brewing a stout/porter. Personally, haven’t tried it yet but I’d love too. Went to a brewery near me couple weeks back, had an Imperial Oatmeal Stout. It was super duper harsh and astringent. Almost to the point were it was unpleasant to drink
I have done it several times with some success (grain choice is really important). I do 2 quarts of water per lb of grain. I usually heat to pasteurize, but then you can add it to taste at basically any point.
This beer looks Amazing! Congrats to Ross on the new job. We just ordered the 10 gallon set up from you guys and I can't wait to put your epic equipment to the test.
Man, I love y'alls videos. Been watching for two years and finally got to brewing for the first time this summer, hope to be able to afford one of your systems one day.
Congrats Ross! I like how you blur out all manner of seemingly inappropriate stuff, but Ross and Emmett casually drop 2 F bombs at the end with zero bleeping 🤣😂
Love Ross' hat - so true. Sorry Emmet had the grain basket detail this time, looked like he missed out on an extra porch beer. Any thought to building a CHS Stainless Fermentor?
Quote of the video...I'll see you never. On the blackout train to the grave baby.....Still pissing my pants laughing at that one and playing it over and over. Great video gents and I love big stouts.
This hammer and sickle in thumbnail does not fit RIS. RIS was royalty beer, and as you might know, any reference to old times like that would be prosecuted by Soviets. That’s how RIS and Baltic Porter disappeared in Russia.
You're going to do a long boil anyhow, why not sparge some too in our see to extract as much sugars as possible? Great video guys, enjoyed it as always!!
You guys should make a video on ph balancing water and wort. What to add when to add it and what to buy. From what i understand it's a pretty broad road with beer styles. Idk you guys are smart 🤓
Well... it's like .79 ounces of sugar per gallon at 70 degrees Fahrenheit for 2.3 volumes of CO2. So, mathematically, you need, approximately, a VOLUME of sugar equal to a dying star to carbonate 3 liters. Mathematically. I have a degree in computer science, so I'm smart. Trust me.
Congrats Ross! Guys, you gotta get in on that Kveik yeast. No more waiting weeks lol. I just did my Peppermint Stout and from grain to glass in 6 days. 10.3% ABV. OH LORDY HAVE MERCY! 😆
Could this same beer be done on your 10 gallon system with a stepped mash approach or is this best done on the larger system just due to the grain bill?
I have the clawhammer BIAB/kettle setup. I have done 3 all grain kits, they are all a little low on the OG compared to the recipe I am using. Is this typical of this setup, or do I need to do something different? I let the grain basket drain about 20 minutes when I do.
Lots of variables at play - author's brew method, sparge/no sparge, etc. My initial recommendation would be to start tracking your brew house efficiency, if you're not already. Putting the recipe into a brew calculator (brewer's friend or beersmith, etc) and adjusting to your calculated efficiency really helped me start hitting target ABVs. There are also some ways to improve efficiency in the brew process.
@@jacobhaegele4654 thanks a bunch, I will use that calculator. To sparge with a BIAB setup, do I just reduce the volume of water I begin the mash with by, say, a half gallon, then sparge with a half gallon of hot water while the basket drains?
I’m planning to do this recipe as a one gallon batch and bottle it. Anyone brew this and have tasting notes? I don’t see any reviews or updates on how it’s turned out. Thanks in advance!
When life gets me down I just remember that Ross and Emmet are out there somewhere making beer
Congratulations Ross. Man I love Ross. He's my hero. I just realised my dog doesn't have a godfather so Ross is now my dog's godfather. Double congratulations Ross
Lololol....
Congrats on the new job, Ross! That’s awesome.
Name a better duo than Ross and Emmet.. I'll wait
Danny Kaye and Bing Crosby. But it's pretty darn close. Hard to beat the beards.
Bert N Ernie
Hardcore music & key carabiners
Kyle and the mannequin
Congrats on the promotion Ross!!
Congratulations, Ross! Good things ahead! Good to see you guys enjoying every brewday. And that's my favourite beer! Cheers from Argentina.
Badass Ross! Hope it goes well for you. Make New Belgium even better! Love the brewing videos. This is amazing
One of the best vids yet. Laughing hysterically. Congrats Ross!
I did a Russian Imperial Stout 2 years ago and still have 2 bottles left. I have your 20 gallon 230vac system and you guys now have me sparked to brew another on the Clawhammer! I will put out a video on it as well. I will be aiming for 11.5% Cheers guys!
so how did it turned out?
@@ragimundvonwallat8961 It was really good but I cheated and fortified the beer to get up from 8.% to 9.5%. I used bourbon to fortify it. Here is the link to the tasting video. th-cam.com/video/BoQvjh1dErk/w-d-xo.html
@@CanadianBrewingChannel hey thanks!
Congrats Ross!! Have you guys ever tried cold steeping your roasted grains overnight? It’s suppose to help reduce the harshness and astringency when brewing a stout/porter. Personally, haven’t tried it yet but I’d love too. Went to a brewery near me couple weeks back, had an Imperial Oatmeal Stout. It was super duper harsh and astringent. Almost to the point were it was unpleasant to drink
We've done overnight mash projects a couple times in the past but they were heated first.
I have done it several times with some success (grain choice is really important). I do 2 quarts of water per lb of grain. I usually heat to pasteurize, but then you can add it to taste at basically any point.
Congrats on the new position Ross! Great beer, I'm very excited to use my clawhammer system to so something similar!
Congrats Ross! Hopefully you still have time to hop on some vids! Great video guys!
Nothing better than watching you guys brew a big beer buzzed.
Ross is such a cool dude and has the best one-liners lol
This beer looks Amazing! Congrats to Ross on the new job. We just ordered the 10 gallon set up from you guys and I can't wait to put your epic equipment to the test.
Great brew day vid and kudos to Ross on the promotion!
Congrats Ross! Brewing at new belg is pretty awesome 😉
Ross is the superior guest brewer, there I said it.
Congrats Ross on your promotion! Beer looks awesome, certainly had an effect.
Man, I love y'alls videos. Been watching for two years and finally got to brewing for the first time this summer, hope to be able to afford one of your systems one day.
That's rad. Thanks!
Man getting the system is the dream. I just started brewing this year and I use Clawhammer’s vids for inspiration.
Congrats, Ross.
The elbow in the sani had me LOL.
Drooling over that massive Russian River bottle. You lucky SOB! Ross 2024
Fuck yeah Ross! Congrats on the brewing gig!!!
Congrats Ross. You deserve it mate.
Great video! I'm looking forward to seeing the recipe and possibly trying it myself soon
congrats on the new belgium job!
Your editor is top class!
Thank you
This was some badass stuff right here. Awesome.
Congrats Ross! I like how you blur out all manner of seemingly inappropriate stuff, but Ross and Emmett casually drop 2 F bombs at the end with zero bleeping 🤣😂
Those made it past final review. Whoopsie!
Красавчеги!!!)))
I was watching this at full volume and my neighbors called the cops. The cops arrested them.
Great stuff.
Are you serious, Clark? But really, are you serious?
Extra credit for yet another awesome black metal shirt.
Ross and Emmet are most excellent dudes, love watching these videos. Also, Ross has good taste in band shirts. Skeletonwitch RULES.
I like the music and vidoe (the show) rocks! Very funny very well prepared. Thanks for this great vid :)
I just brewed this baby today. Smells awsome when the hopps go in
cheers dudes!
I just really love those Quercus rubra leaves
Yay North Coast is my favorite brewery!
Love Ross' hat - so true. Sorry Emmet had the grain basket detail this time, looked like he missed out on an extra porch beer. Any thought to building a CHS Stainless Fermentor?
Fermenter... Yes, someday! But honestly, buckets are easy, reliable, and less expensive than stainless, which is why we've been so slow to switch.
“It’s a ninja turtle sewer trap” had me rolling 😂😂
It’s the little things in life like a clawhammer video or a BIG ASS RIS to make you feel better. Why not both?
Looks so good
Congratulations Ross! Hopin you can jam a playlist of stoner and black metal while y’all brew! 💀🤘
"You are breathtaking"!
Great edit
Quote of the video...I'll see you never. On the blackout train to the grave baby.....Still pissing my pants laughing at that one and playing it over and over. Great video gents and I love big stouts.
Never boring g'day from Melbourne
love the vids. cheers from minneapolis
I just did my annual pumpkin pie stout. This year I did an imperial. Came out at 13.1%. Tastes delicious. Great video.
Good job well done
Make terrible Decisions for sure guys love it
Emmet could you elaborate on that signature dual yeast agitation move? Is it something I can do if I brew alone?
Hows it goin with this beer? It still in the cellar? Crack it open and do a video on that puppy!!!
this the fancy man's malt liquor
This hammer and sickle in thumbnail does not fit RIS. RIS was royalty beer, and as you might know, any reference to old times like that would be prosecuted by Soviets. That’s how RIS and Baltic Porter disappeared in Russia.
Massive Brew! Did you measure ABV?
I love the hats, reminds me of the running hat gag from 30 rock.
Can we get a nice pastry stout video soon?
Oh what I've give to put that big dark chocolatey goodness in my mouf.
Looks yummy.
I wonder if they ever ended up cracking this open after aging it? Hope it turned out good after a year of aging!
Guys throw that bottle cork tool in the trash. Invest in one that is stationary and has a single push down leaver - Floor Corker.
Yeah, we probably made a mistake by cheaping out on that one.
My wife wants me to throw away the shirt I have that goes with Ross's shorts in that brew day. Divorce papers have been filed.
You're going to do a long boil anyhow, why not sparge some too in our see to extract as much sugars as possible? Great video guys, enjoyed it as always!!
good times....
Love the video, I have a 10 gallons 120-volt system, and I'm wondering what kind of mash profile do you use in beersmith?
You can download ours on the "contact" page of our website
Did you mention OG and FG? You said 10,5% abv but what about the other stats?
0 to hero 😂😂😂 damn Ross 😂😂
you should try Eisbock freeze distilling this beer make it a double.
Gonna need that recipe link !!!!
Its easier to watch when you first have the brewing and then the tasting.
Love it
God I love these
Clicked on the video because of the Bathory shirt. Rad
You guys should make a video on ph balancing water and wort. What to add when to add it and what to buy. From what i understand it's a pretty broad road with beer styles. Idk you guys are smart 🤓
Make that hat for sale. I'd buy right now.
I was thinking of making this beer. Could I perhaps throw in a few pounds of dextrose to up the abv? What's your thoughts?
Awesome video. I'm about to bottle my own Russian Impy Stout. Was supposed to be 9.7 but the US-O5 rampaged through it and it's come out at 13.5% 😬
Baltic porter next time? :)
9:43 Hold up, FORTY tabs of priming sugar? I guess I haven't bottle-carbd before, but 40 tabs even for 3 liters seems insane.
I believe they used the "measure once and add 30% extra priming tabs" method. Just praying it doesn't take down Ross's whole house when it blows.
Well... it's like .79 ounces of sugar per gallon at 70 degrees Fahrenheit for 2.3 volumes of CO2. So, mathematically, you need, approximately, a VOLUME of sugar equal to a dying star to carbonate 3 liters. Mathematically.
I have a degree in computer science, so I'm smart. Trust me.
you should add the char browned marshmallows to this one, it would probably make even the young beer stupidly drinkable.
Ah, I think I get it now. 😎💪
I notice you didn't use a blow off valve. How was the fermentation?
Grrreat question. Even with a gallon and a half of headspace it blasted right through the airlock...
Next time, bigger bottle!
Need an update on the aging in a year 🍺
I'm definitely a squeezer
The BAC joke sure aged well. Only plausible explanation at this point. Also, when are you all cracking that bottle for a tasting?
Congrats Ross! Guys, you gotta get in on that Kveik yeast. No more waiting weeks lol. I just did my Peppermint Stout and from grain to glass in 6 days. 10.3% ABV. OH LORDY HAVE MERCY! 😆
They have done a few kveik brews.
I need a brew basket like what you guys use, where did you get it please?
I like Ross
Could this same beer be done on your 10 gallon system with a stepped mash approach or is this best done on the larger system just due to the grain bill?
You could hold water back and do it in the 10.5 gallon system for sure.
A light pint and I'm looose lol
I have the clawhammer BIAB/kettle setup. I have done 3 all grain kits, they are all a little low on the OG compared to the recipe I am using. Is this typical of this setup, or do I need to do something different? I let the grain basket drain about 20 minutes when I do.
Lots of variables at play - author's brew method, sparge/no sparge, etc. My initial recommendation would be to start tracking your brew house efficiency, if you're not already. Putting the recipe into a brew calculator (brewer's friend or beersmith, etc) and adjusting to your calculated efficiency really helped me start hitting target ABVs. There are also some ways to improve efficiency in the brew process.
@@jacobhaegele4654 thanks a bunch, I will use that calculator. To sparge with a BIAB setup, do I just reduce the volume of water I begin the mash with by, say, a half gallon, then sparge with a half gallon of hot water while the basket drains?
Skeletonwitch and RIS!
I burn pumpernikle and ferment.. cheap and effective
I’m planning to do this recipe as a one gallon batch and bottle it. Anyone brew this and have tasting notes? I don’t see any reviews or updates on how it’s turned out. Thanks in advance!
i respected all COVID laws at the time and respect that they have also. now, 2 years later, i can't believe we went through that bullshit
👍😎
Name a better duo!!
Can't be done.
40 carbonation tablets... I predict interesting times ahead.