Thanks brother! I fell down a malting rabbit hole while doing research and found a lot of useful info on it. Nobody has done anything with green malt because it's just too costly to keep it fresh and have a stable enzyme content for commercial brewing. But that doesn't matter to a home brewer:-)
Gelatin or Agaragar can be used to clarify. Agaragar (or just Agar) is a vegetarian alternative to gelatin, it's made of a seaweed extract. Might have to check out the Asian/International aisle to find it. Carrageenan (Kappa type) is also used to clarify beer worts, particularly of proteins that cause hazing. Some grocery stores sell it as a vegetarian alternative to gelatin, since it comes from Irish Moss (a type of seaweed). All of these can be found on Amazon though. Methylcellulose can also be used, like Carrageenan. It's sometimes sold as Methocel. Make sure to get Food Grade. You can also use this to remove tannins. You could also use tannins to remove hazing proteins, which might require using more gelatin, agaragar, or egg whites, to remove any extra tannins. You can get all this stuff off of Amazon, and Amazon also sells groceries... So is it a grocery store?
Try a little regular sushi wrap sea weed at the end of your boil? People have used egg shells to clear coffee? I’m gonna make one of these kinds of beers now.
Fascinating! Love the dog antics too. With a cat, a Chihuahua and an American Staffordshire Terrier in the house things are never boring at my place. The Amstaff is best at videobombing Zoom calls and has refined it to an art since the pandemic began.
Wow dear thanks your this video solve my hop problem. As at India Hop flower something out from store & very difficult to get and wait for long time… thanks once again lots of love from India
I love this idea! As far as making your wort less cloudy, perhaps you could pulverize the corn instead of grinding it to a paste. You may realize less sugar from the malt, but I think it will work and you won't have so much fine sediment. Alternatively, you could filter the wort with a cloth coffee filter before fermenting it.
I got into home brewing just recently, thanks to your easy cider video. I have a batch brewing currently, I found a cool little kit online that was not very pricey. I will see how it goes and hopefully I can get into making beer soon. Thanks for your very informative videos!
Glad you're enjoying the best hobby in the world:-) I love kit beers. They make the whole process pretty much fool proof. Check out Northern Brewer for some really good one gallon kits. Their "Caribou Slobber" is a great brown ale.
you could take the table sugar and invert it, and use the invert syrup to serve for carbonation corn sugar. The invert sugar will be mostly glucose and fructose, rather then the sucrose
I'm 400 👍!!! I started hops in the garden this year. They didn't produce this year in the hard pan clay I planted them in but they shot up. That means they rooted. Maybe next season combined with knowledge from Bearded and Bored I'll make some spirits.....no that's illegal. Beer!!!!!
@@BeardedBored if you decide to do this kind of beer again have a look at this video it might give you a pointer or two into "no hops beer" th-cam.com/video/98XbiZCht9E/w-d-xo.html
I literally love your channel! Never thought about home brewing until I stumbled upon your channel and now I want to try to make apple jack! I binge watched all your videos and I can’t wait for the next one😊
When I start getting into the yeast while bottling, I transfer it into my "all sorts" carboy. For wine, Mead and cider I can just let it sit and settle forever and makes for an interesting drink. For beers if one was so inclined it could eventually be used to make a nice Whiskey. An infinity carboy if you will.
Another thought I had was that you could use frozen sweet corn. No enzymes, but there is no need because the corn is not starchy and sugars are already present. I made a beer this way and it was very clear.
Always wondered if you could mash malted grain without drying it first. Sounds like it'll work just fine with even more diastatic power! Glad I stumbled across this video! Off to watch the tasting. Great stuff, thanks!
I´m planning to do the same thing u did.... but without corn... will go either green barley or green wheat route. As this beer style fits best to the ingredients i will try to harvest some witbeer yeast. Just need to figure out which one works....thanks for the inspiration and greetings from austria
@@BeardedBored brewday worked out pretty well... only the harvested yeast did not really kick in fast enough...thats why i decided to pitch some commercial wit yeast after 48h. Also I think I cought a little lacto infection because of the lack of hops in there. Now I have something between a Sour Golden Ale and Berliner Weisse. But it actually tastes really good.
I couldn't find straight amylase in an Asian grocery in my area, but did find koji powder which, once a colony of the mold grows, does produce the enzyme and converts starches to sugars. Takes longer but it still gets you there. I'm thinking about doing some experiments with it:-)
I had actually read something similar a few years ago, then I saw in a forum post (either on HomebrewTalk or Homedistiller.org) that a guy wrote to them to ask if Malt-O-Meal was already cooked in the factory before it was packaged. They said yes, and they do that to make it easy to use. The problem is that the pre-cooking they do in the factory for the customer destroys the active enzymes for starch conversion. But you could always grab a box and do a small mash experiment to test if out and see if it converts, then check it with iodine to be sure.
Yes, the vapor lock had to be from the heat. As for the yeast I this guy used the red yeast in it. It was the same to make the Apple smack. He probably make another batch with the right yeast. Thanks for your help.
I recommend you try adding either black tea or green tea and by that I mean the water that you used to make the beer with a bunch of tea bags boil it before hand
I'm literally malting some corn right now I got a really big Rubbermaid container that I cleaned and I have to clean fresh out the dryer t-shirts and I have the corn that I had soaking in a bucket for 2 days with a fish bubbler So it's good and wet in there between them that's the way that you germinate most seeds but with paper towels but on a larger scale
I know some commercial brewers use protease enzymes to break down protein in their beer. Pineapples and papayas have protease enzymes in them. So maybe you could have used a crushed piece of pineapple to help reduce the amount of sludge?
I’ve used my dish washer as a sanitizer for years .iv used plastic wrap for air locks many times. Just doing your best to pull it off. Just know that your doing a better job than the Colonies,Sumerian s,or Pilgrims
If you make him a beer or cider from scratch, your dad might be more proud than you can imagine. If this is your first brewing project, you might want to go with cider. It's easier to get a tasty cider on your first batch. You have time to get several batches of beer and cider going now and give him the best one;-)
Awesome videos dude!! Ur a knowledgeable guy.. i know its not this video but i bought all the stuff to make apple jack!!! Hangover time!!! Thanks for some inspiration!!
where did you dind the enzymes power for green malt, i cant find it anywhere, you would be a life saver, my plan is to make belgian wit with only unmalted grain with just enough green malt to convert! thanks for your help
Here's one of the sources that kicked off my research. www.homebrewtalk.com/threads/can-you-use-green-malt-to-brew.263983/ I can't find the rest of my research links, but I hope this helps get you started.
@@BeardedBored thank you i just cant find any sources for the numbers, i guess i will have to make a 5 gallon test batch first...i hate small batches but when you have to, you have to! thank you my good sir have an excellent day
It is very expensive to buy overseas beers in Thailand. Brewers yeast is also very expensive. You have to look at the normal price of beer which is less than $2 a bottle for a long neck. I use bakers yeast in my wine. Pearl Barley is very difficult to find in Thailand. Making beer here is very difficult.
I wonder if adding a fruit like papaya, kiwi, or pineapple would help with the protein problem because they contain enzymes that will break down proteins. Also ive heard honey, mangoes, and bananas contain enzymes that break down more complex starches into sugars as they ripen. Maybe they could be used in place of your malted corn? I work in a lab and to get protein out of samples we use something called proteinase k but using that at beer scale would be cost prohibitive. Also how to make everything made a bean beer using soy as a carbohydrate source. That may be a viable option if barely is not available at your local grocier.
I have a big challenge for you. Here in belgium the ultimate beer is duvel. Its expensive strong and it tastes supergreat. Its made by using the same yeasts years and years again. You can buy samples of their yeast. It would be a cool challenge if you try to remake it. Here in my town every brewer tried it. No one scored 98/100 on the national beer test
So weird! I just watch that other video last night lol now this!! Too cool!! I much prefer yours! Harvesting the yeast from Sierra was way cool, totally gunna try that on my next IPA.
When I was a kid I used to hear the old folks talk about making cane beer, with dandelion greens or other herbs for bittering. Yeast was apparently heirloomed, kept like a sourdough starter. I am fixing to try making a batch though of course without the heirloom yeast I will be using SafeAle US-05 or whatever else is sitting in the yeast shelf of the fridge. Steen's cane syrup instead of boiling down actual cane juice since I have neither sugar cane, nor a cane mill for squeezing. We don't have dandelions growing in the yard, but Whole Foods sells them. I will only be doing a gallon. I figure two cans of the syrup should give me an OG of around 1.05 or so. Maybe I will do a vid.
Just did a quick google for sugar cane beer. There's tons of cool stuff out there, even some commercial example. Really appreciate you mentioning this. Really fascinating:-)
Can you do a full video in harvesting beer yeast? I've seen other videos on the aforementioned subject matter but found that it takes many types of equipment (including a beaker and a stir plate, etc) and also dry malt extract (DME) to be able to harvest yeast. Would appreciate it if you can show the entire process, if you have the time. Thanks
I am a new subscriber. Do you live in Texas? I noticed the beer you were drinking was a Dallas beer, saw Fiesta brand spices, and maybe nature Nate Farms honey from McKinney. I live next door to them...take care!
In germany you can buy bakers malt flour in the supermarket to help ferment your dough. Is that bakers malt useable for brewing beer and what about malt coffee?
Yes, I think you can use bakers malt flour. I recommend a small test pot on the stove to see if it will convert the starches fully before you commit to a larger batch. I think coffee malt will not convert since it is roasted. The roasting kills the enzymes needed to convert the starch. However, I think coffee malt would make a nice addition to a beer to give it a dark color and richer flavor. Try 10% of the total grain weight.
What kind of yeast would be used on peach moonshine? The video watched he say the kind of yeast. Also he said it needs to be kept 85 degrees but when I did that it was sucking in the water from the vapor lock or or water ever it’s called the thing that bubbles when you seal it right. I appreciate your hrlp
Lalvin k1v-116 yeast is good for fruit. High alcohol tolerance and leaves a lot of fruit flavor. 70 to 75F is best for the duration of the fermentation so the yeast doesn't get stressed by high temps. The airlock vacuum can be caused by a drastic swing in temps, or a high barometric pressure outside and low pressure in the jug. As long as you use a sanitizer like StarSan in the airlock, even if it gets sucked into the jug it won't effect the fermentation. It's happened to me a few times.
Really fascinating stuff here... I wonder if you might use grape nuts and other store bought breakfast cereals to make a beer? Perhaps a mixture of corn, rice, wheat, - Are there any barley "cereals"?
It's a great idea, unfortunately modern manufacturing has put up some road blocks. The biggest issue I found with breakfast cereals is the preservatives. Even organic cereals have vitamin E to preserve them. I did a test several years ago and failed to get any to ferment. Any malted cereals like Malt-O-Meal have been heated during processing, so all the enzymes for starch conversion have been denatured. That said, I haven't looked at many cereals, so there maybe some that would work. If you find any, let me know so I can test them:-)
@@BeardedBored This summer I brewed some beer using only some Kellogg's (?) chocolaty breakfast cereal as my grist. It was awful but it brewed with no problem, Don't have my notes handy - so don't recall if I added hops or gruit herbs and have not tried to see what this cost/gallon compared to using two-row..but if memory serves it was almost as quick and easy as wine making...
@@kb2vca Interesting. Where you aiming for like a chocolate stout? I trried fruity pebbles, and fruit loops a few years ago. The just sat in the fermenter for days with no activity. Sort of gave up on cereal, but I'll look into several more.
@@BeardedBored Sorta kinda - I thought I would try to make a novelty beer (think Sumerians or ancient Egyptians and their beer /bread... so I went for a 21st C analog and thought breakfast cereal /beer (chocolate stout).. The medieval ale was delicious.. but i still have almost all the Cocoa Puffs brew (I think it was - if so, it was General Mills ) left.
A few things. First, now I'm thirsty. Second, you have made this more accessible. Your cider in a juice bottle is what peaked by interest. I've always thought I needed a crap ton of gear. Third, odd question, but putting aside barley, wheat, rye, and oats are there other suitable grains? Finally, is the cloudiness anything other than an aesthetic thing? Monks used to be able to trade out there ration of bread for a ration of beer. So I'm wondering whether it was cloudy and yeasty.
Pretty much any grain you can think of can be used in brewing. I've read about folks using quinoa, teff, amaranth, triticale, you name it and someone somewhere got bored or had non-traditional ingredients on hand and tried to brew it. Suitability is subjective since it depends on whether you want the grain to be the base grain or an adjunct grain. Some are better for bulk starch, some are better for toasting and adding flavor. There is really no end to the variables you can experiment with. That's why I love doing small batches to play with stuff. The cloudiness is somewhat about appearance, but can effect the flavor depending on what is suspended in the beer. Also, the style sort of determines the criteria, like wheat beers are supposed to be cloudy. Since I went into this beer without a real style in mind I guess it doesn't matter too much:-)
I’m gonna be using malt o meal hot cereal Its a combination of wheat and malted barley I want to believe that that’ll be enough because most of the work will have been done for me, but I also worry that all the enzymes having been killed in the factory will lead to starches perfectly suitable for conversion being left behind. I have an idea to solve that but I won’t say anything about it at the moment.
All of it. I poured off the liquid on top and saved it to grow more yeast, but I used the whole yeast cake in the bottom, just to be sure I had a really healthy pitch. Good luck on your brew:-)
I can't find my research links unfortunately. Been looking for the last 30 minutes, but can't find the specific paper I read. Best thing to do is google green corn malt, and diastatic power corn malt and start reading. If you find it, let me know.
@@BeardedBored Ok, no problem. I'll do that. I've been trying this technique for a couple months now to make a gluten free beer for my wife. The original gravities have been lower than what I would like but it's doable. This week I'll be trying a bigger grain bill and no sparge to bump up the gravity.
@@oscargabriel5618 Cool! Also try a finer grind to get better extraction on the grain. You may need to add a handful of rice hulls to help drainage if the mash is really dense. Good luck:-)
Before hops,they were using furn and pine tree tips for bitterness.. During the war they reverted to this method as the Hop producers were out fighting the Hun..Or so I am told.
my Walmart has Irish moss powder, that might help with the cloudiness, it's billed as a vegan thickener, I'm not sure why you'd want you vegans thicker, but you do you a thin slurry of bentonite clay does work well too, you'd find it in the "beauty" section, you know the one
I'm going to try wild fermenting something one of these days. Really like the idea of letting the yeast that adapted to a specific environment do their thing to see what happens.
@@BeardedBored Helpful to have a good microscope so you can make sure you have cleaned out all of the bacteria. It will definitely give a unique and complex character.
@@bigjplay Thanks so much! That was definitely a weird one to try. I'm going to have to try that again to see if I can control the color and flavor better. I feel like I missed out on some good malty notes by over toasting into the nutty flavors.
damn i love your ideas and when i saw the smile on your face when you tasted it i know i wanted try one. Dont worry about cloudy beer. What happend btw with all the yeast, is there a way to keep it for next time? I am living in Thailand and beer is superfucking expensive here even in Supermarkets. For the Price of 3 bottles 0,6L i get a box with 24 0,5L bottles in Germany so i am thinking since a long time making my own beer, problem, no grain or other stuff like hop or malt etc... thx for sharing
You can definitely keep the yeast for the next batch. Google "Yeast harvesting" to find some good resources on how to do it. If you have trouble getting malt and hops online, you can always try getting any grains grown locally and malting them yourself;-)
Soak it, drain it, repeat a few times, then let it do it's thing, stirring occasionally. I have a corn malting video series, but barley takes less time and has some slightly different requirements. There are several really good videos on barley malting on TH-cam. Watch as many as you can, and find some good articles on it from brewing sites to make sure you are successful. Good luck!
I gave it about an hour to soak before going in the oven because I read that it helps the malt to convert a little sugar in the grain in the first few minutes in the oven before it gets too hot. No idea if that happened, but it was just another detail to add to an already chock full video, so I didn't really go into it. You can soak it if you want to, but it's not a critical step if you don't do it. Just keep a close eye on the grain to get the color you're looking for:-)
@@PongSensei I poured off all the liquid off and saved that, but added all of the yeast cake from the jar. It's hard to judge how much you have when it's wet, so I just used the whole thing to make sure I had a healthy pitching rate.
@@BeardedBored Thanks! I started malting my corn and I'm super excited to try this recipe! I'll let you know how it goes! Thanks for making this soooo accessible for us beginners!
You’re absolutely correct. WE NEED MORE HOME BREWERS. Home brewing is VERY IMPORTANT. 1. Home brew helps people relax and chill. 2. Fermented foods and beverages are super important to strengthen our gut biome. That means NEVER EVER PASTEURIZE or condition your brews with chemicals like potassium sorbate and others. Those kill all of the good bacteria and probiotics 3. More people participating in a hobby does two things. a. Gets people looking at the activity as normal and approachable by people b. Should the government try to quash home brewing it will be easy to ban an activity done by 1/10 of 1% of the population but if 35-40% participate they will not make waves because they don’t want to lose their cushy government jobs. I say home brewing wine is STUPID SIMPLE. If you want to see how simple watch Paw Paw “make wine in 40 seconds” If you want a better product spend $ on tools chemicals and specialty yeasts Combine the juice sugar and yeast then put in a dark place so the yeast can do its job Paw Paw uses bread yeast. Juice, and sugar from the grocery store. He doesn’t even use airlocks. He makes the wine inside the plastic bottle and unscrews the lid about 1/4 turn to allow the CO2 to get out and keeps fruit flies from getting in. People should follow Paw Paws advice AT LEAST ONCE. Then when they end up with a wine that tastes ok and you feel the alcohol effects they will see a reason to do it again and start obtaining fermenters, chemicals, tools, and specialty yeasts The real reason yo become a home brewer is SAVING MONEY. I can make my hard apple cider or cherry wine for about 60 cents for a bottle of wine My white grape peach juice from Wal-Mart for $1.40. I get my wine that cheap by catching sales on juice and sugar. Some people have people terrified of fermentation can you allow mold to start absolutely. But ONCE FERMENTATION has started the fermenter fills with CO2 and mold can’t live in an no oxygen environment. CO2 pushes the oxygen out of the fermenter because CO2 weighs 50% more than oxygen.
I think that really would have helped a lot. I thought about it, but didn't want to risk losing more volume on such a tiny batch. If it were a normal 5 gallon, I definitely would have.
After a quick Google search, I found there is a product called hulled barley, which is less processed than pearled barley. You might have to go to an all-natural foods store to find it.
I haven't done an all corn beer yet, but there is a beer they brew in South America called Chicha that is all corn. It is very light tasting and refreshing. If you want to try it I think you'll get a good beer without barely. You can always experiment with lots of other grains in future batches. Thanks so much:-)
I don't have an all wheat vodka recipe. But if I were going to try it, I would cook (mash) 2 pounds of crushed malted wheat per gallon of water at 145F for an hour, then strain, cool and ferment the wash. If you are not familiar with doing an all-grain mash for distilling, you should check out the Still It channel, Barley and Hops Brewing channel, and r/firewater on Reddit.com
Now I'm going to have to hunt down B&HTV's vid I must have missed that one. I'm no fan of protein and I have no idea how to get rid of it post ferment but if your haze is yeasty in nature J-E-L-L-O! (just be sure to get the unflavored kind :) )
I realise this is a year old and you may have heard differently but protein is useful for head-retention. Flaked corn and torrified wheat both being good grains to use to help boost head retention.
"...you pour out the beer... into your stomach..." That got a chuckle snort outta me. subbed.
My stomach is the only safe place to store the beer:-)
dude, this is awesome! I'm pretty impressed with the 1050 og. I had not even heard of green malt before this. Cheers mate!🥃
Thanks brother! I fell down a malting rabbit hole while doing research and found a lot of useful info on it. Nobody has done anything with green malt because it's just too costly to keep it fresh and have a stable enzyme content for commercial brewing. But that doesn't matter to a home brewer:-)
@@BeardedBored get r done
@@BeardedBored hey, I'm here from Still It to figure out the barley malt
@@Lumbeelegend I have a barley malting video too;-)
@@BeardedBored thank you, will check it out asap, lol.
I like your balance of depth and approachability
Thanks so much!
Gelatin or Agaragar can be used to clarify. Agaragar (or just Agar) is a vegetarian alternative to gelatin, it's made of a seaweed extract. Might have to check out the Asian/International aisle to find it.
Carrageenan (Kappa type) is also used to clarify beer worts, particularly of proteins that cause hazing. Some grocery stores sell it as a vegetarian alternative to gelatin, since it comes from Irish Moss (a type of seaweed). All of these can be found on Amazon though.
Methylcellulose can also be used, like Carrageenan. It's sometimes sold as Methocel. Make sure to get Food Grade. You can also use this to remove tannins.
You could also use tannins to remove hazing proteins, which might require using more gelatin, agaragar, or egg whites, to remove any extra tannins.
You can get all this stuff off of Amazon, and Amazon also sells groceries... So is it a grocery store?
Nice! Thanks for all the options and the details:-)
Try a little regular sushi wrap sea weed at the end of your boil? People have used egg shells to clear coffee? I’m gonna make one of these kinds of beers now.
Thanks, Bearded!
Fascinating!
Love the dog antics too. With a cat, a Chihuahua and an American Staffordshire Terrier in the house things are never boring at my place. The Amstaff is best at videobombing Zoom calls and has refined it to an art since the pandemic began.
They seem to know when you need some quiet time, LoL:-)
Wow dear thanks your this video solve my hop problem. As at India Hop flower something out from store & very difficult to get and wait for long time… thanks once again lots of love from India
If you put the rest in a thin tall jar or silander. And leave it sit for a day or 2 you can rack off the rest
I love this idea! As far as making your wort less cloudy, perhaps you could pulverize the corn instead of grinding it to a paste. You may realize less sugar from the malt, but I think it will work and you won't have so much fine sediment. Alternatively, you could filter the wort with a cloth coffee filter before fermenting it.
Thanks Rick!
Good idea , and more honey
I know you’re taking a break (got here from ‘still it’) but this is super freaking cool. Thanks for the content my dude
I made apple beer from grocery store items. Everyone loved it!
Do you mean cider?
@@journeyfortwo5211 he could be talking about graf
I got into home brewing just recently, thanks to your easy cider video. I have a batch brewing currently, I found a cool little kit online that was not very pricey. I will see how it goes and hopefully I can get into making beer soon.
Thanks for your very informative videos!
Glad you're enjoying the best hobby in the world:-) I love kit beers. They make the whole process pretty much fool proof. Check out Northern Brewer for some really good one gallon kits. Their "Caribou Slobber" is a great brown ale.
Thanks for attempting to make this more accessible to new brewers (like me)!
Glad I could help:-)
you could take the table sugar and invert it, and use the invert syrup to serve for carbonation corn sugar. The invert sugar will be mostly glucose and fructose, rather then the sucrose
True. I use invert sugar a lot in my other vids, but didn't think of it for this one. Good point:-)
I made a beer once with rice oats corn it turned out very white and very smooth
Thanks for the video. I had no clue about the conversation power of a green malt
Me neither. It was too interesting not to experiment with:-)
Cold crashing might help clear the brew.
I'll try that next time. Don't know why I didn't think of it. Thanks!
Yep. Crash cool. I home brew quite a bit. It’s the best and cheapest way to get some clarity.
Omg. You are huge source of information. Thanks
Man I want to try that beer hehe. Awesome video, Made me smile and made me thirsty. Cheers brother
Hey thanks!
I'm 400 👍!!!
I started hops in the garden this year. They didn't produce this year in the hard pan clay I planted them in but they shot up. That means they rooted. Maybe next season combined with knowledge from Bearded and Bored I'll make some spirits.....no that's illegal. Beer!!!!!
That's something I want to try. What type of hops are you growing?
Rosemery works well as a bittering agent
That makes sense. If you chew it you can taste some serious bittering compounds. Thanks, I'll look into using that:-)
@@BeardedBored if you decide to do this kind of beer again have a look at this video it might give you a pointer or two into "no hops beer" th-cam.com/video/98XbiZCht9E/w-d-xo.html
I literally love your channel! Never thought about home brewing until I stumbled upon your channel and now I want to try to make apple jack! I binge watched all your videos and I can’t wait for the next one😊
Thanks so much! I think everybody should try brewing. It's a delicious hobby. Good luck on your apple jack:-)
Great video man,it answered a previous question that I asked on another video. So now I know that I can skip drying a go straight to mashing
Remember to boil it after mashing to get rid of the "green" flavor.
When I start getting into the yeast while bottling, I transfer it into my "all sorts" carboy. For wine, Mead and cider I can just let it sit and settle forever and makes for an interesting drink. For beers if one was so inclined it could eventually be used to make a nice Whiskey. An infinity carboy if you will.
Really?! Dude, that sounds kind of cool:-)
Yep, it hurt so bad dumping out that bit left in the sediment. This was my solution.
Another thought I had was that you could use frozen sweet corn. No enzymes, but there is no need because the corn is not starchy and sugars are already present. I made a beer this way and it was very clear.
Cool idea! I'll look into that. Thanks!
Always wondered if you could mash malted grain without drying it first. Sounds like it'll work just fine with even more diastatic power! Glad I stumbled across this video! Off to watch the tasting. Great stuff, thanks!
Walmart sometimes has wheat 🌾 in the grocery section. Loved this video. Liked the yeast starter part.
I'll check next time I'm in there. Thanks!
excellent info cheers, I'm really impressed with your research then your take on it
I´m planning to do the same thing u did.... but without corn... will go either green barley or green wheat route. As this beer style fits best to the ingredients i will try to harvest some witbeer yeast. Just need to figure out which one works....thanks for the inspiration and greetings from austria
Good luck on your brew!
@@BeardedBored brewday worked out pretty well... only the harvested yeast did not really kick in fast enough...thats why i decided to pitch some commercial wit yeast after 48h. Also I think I cought a little lacto infection because of the lack of hops in there. Now I have something between a Sour Golden Ale and Berliner Weisse. But it actually tastes really good.
@@saladaufdieeichel Interesting. Glad it tastes good despite the setbacks:-)
a lot of asian grocery stores carry amylase enzyme and yeast for making rice-wine
I couldn't find straight amylase in an Asian grocery in my area, but did find koji powder which, once a colony of the mold grows, does produce the enzyme and converts starches to sugars. Takes longer but it still gets you there. I'm thinking about doing some experiments with it:-)
Malt-o-meal is malted barley and from some research online it has diastastic power. Not sure how much though. Might be a good option.
I had actually read something similar a few years ago, then I saw in a forum post (either on HomebrewTalk or Homedistiller.org) that a guy wrote to them to ask if Malt-O-Meal was already cooked in the factory before it was packaged. They said yes, and they do that to make it easy to use. The problem is that the pre-cooking they do in the factory for the customer destroys the active enzymes for starch conversion. But you could always grab a box and do a small mash experiment to test if out and see if it converts, then check it with iodine to be sure.
Yes, the vapor lock had to be from the heat. As for the yeast I this guy used the red yeast in it. It was the same to make the Apple smack. He probably make another batch with the right yeast. Thanks for your help.
Awesome some barley and hops TV love! He has a great channel and definitely should be bigger than he is for sure.
Agreed!
I recommend you try adding either black tea or green tea and by that I mean the water that you used to make the beer with a bunch of tea bags boil it before hand
Black tea kind of adds a malty earthy flavor
I'm literally malting some corn right now I got a really big Rubbermaid container that I cleaned and I have to clean fresh out the dryer t-shirts and I have the corn that I had soaking in a bucket for 2 days with a fish bubbler
So it's good and wet in there between them that's the way that you germinate most seeds but with paper towels but on a larger scale
Interesting stuff in here, thanks again!
I know some commercial brewers use protease enzymes to break down protein in their beer. Pineapples and papayas have protease enzymes in them. So maybe you could have used a crushed piece of pineapple to help reduce the amount of sludge?
I'll have to do some research on that. Thanks!
I’ve used my dish washer as a sanitizer for years .iv used plastic wrap for air locks many times. Just doing your best to pull it off. Just know that your doing a better job than the Colonies,Sumerian s,or Pilgrims
Ha ha, thanks!
bloody genius! :) I'm totally trying this
Thank you sir this is
My dad’s birthday is coming up in a few months
And this concept right here is literally the only thing I can think of for it
I’m not a very good son
If you make him a beer or cider from scratch, your dad might be more proud than you can imagine. If this is your first brewing project, you might want to go with cider. It's easier to get a tasty cider on your first batch. You have time to get several batches of beer and cider going now and give him the best one;-)
In Australia you do find brewers yeast etc at the grocery store. Would be easier for the challenge here.
Lucky:-)
Cant wait for the taste test video! As far as less cloudy only thing that I know is time. I did use a bentonite once in a cyser that worked well.
I've never tried the bentonite, but I might get some for emergencies. Luckily this beer finally dropped clear. Tasting vid coming soon:-)
This is so cool! I love this idea! Looking forward to the tasting video! Cheers sir!
Thanks!
Awesome videos dude!! Ur a knowledgeable guy.. i know its not this video but i bought all the stuff to make apple jack!!! Hangover time!!! Thanks for some inspiration!!
Have fun and be safe;-)
what you made is a gruit......the way things were done before hops came on the scene. :))
where did you dind the enzymes power for green malt, i cant find it anywhere, you would be a life saver, my plan is to make belgian wit with only unmalted grain with just enough green malt to convert! thanks for your help
Here's one of the sources that kicked off my research. www.homebrewtalk.com/threads/can-you-use-green-malt-to-brew.263983/ I can't find the rest of my research links, but I hope this helps get you started.
@@BeardedBored thank you i just cant find any sources for the numbers, i guess i will have to make a 5 gallon test batch first...i hate small batches but when you have to, you have to!
thank you my good sir have an excellent day
@@ragimundvonwallat8961 Good luck. Let me know how it goes.
Best intro I've ever seen 😂👍
It is very expensive to buy overseas beers in Thailand. Brewers yeast is also very expensive. You have to look at the normal price of beer which is less than $2 a bottle for a long neck. I use bakers yeast in my wine. Pearl Barley is very difficult to find in Thailand. Making beer here is very difficult.
Man this is like chemistry class
Ha ha, but tastier:-)
You really do have the best videos.
Wow! Thanks so much:-)
I wonder if adding a fruit like papaya, kiwi, or pineapple would help with the protein problem because they contain enzymes that will break down proteins. Also ive heard honey, mangoes, and bananas contain enzymes that break down more complex starches into sugars as they ripen. Maybe they could be used in place of your malted corn?
I work in a lab and to get protein out of samples we use something called proteinase k but using that at beer scale would be cost prohibitive. Also how to make everything made a bean beer using soy as a carbohydrate source. That may be a viable option if barely is not available at your local grocier.
Dude, thanks for all the info! You've given me a whole new area to research. I really appreciate it:-)
Dude this is cool as hell. Green malt corn. Huh. Sweet hope it tastes great.
Just between you and me...it was really good;-)
I have a big challenge for you. Here in belgium the ultimate beer is duvel. Its expensive strong and it tastes supergreat. Its made by using the same yeasts years and years again. You can buy samples of their yeast.
It would be a cool challenge if you try to remake it. Here in my town every brewer tried it. No one scored 98/100 on the national beer test
Challenge accepted! I'm definitely not an expert brewer, but I love trying new things. I'll put this one on my project list. Thanks brother:-)
So weird! I just watch that other video last night lol now this!! Too cool!! I much prefer yours!
Harvesting the yeast from Sierra was way cool, totally gunna try that on my next IPA.
Thanks man. Have fun with the yeast harvesting and good luck on your IPA:-)
I legit have the same wine bottle aquarium tube blowoff setup. 😂
Great minds think alike:-)
When I was a kid I used to hear the old folks talk about making cane beer, with dandelion greens or other herbs for bittering. Yeast was apparently heirloomed, kept like a sourdough starter. I am fixing to try making a batch though of course without the heirloom yeast I will be using SafeAle US-05 or whatever else is sitting in the yeast shelf of the fridge. Steen's cane syrup instead of boiling down actual cane juice since I have neither sugar cane, nor a cane mill for squeezing. We don't have dandelions growing in the yard, but Whole Foods sells them. I will only be doing a gallon. I figure two cans of the syrup should give me an OG of around 1.05 or so. Maybe I will do a vid.
Definitely do a video!!! I've heard of sorghum syrup beers, but never tried one. Really interested to see how it turns out. Good Luck!
Just did a quick google for sugar cane beer. There's tons of cool stuff out there, even some commercial example. Really appreciate you mentioning this. Really fascinating:-)
Can you do a full video in harvesting beer yeast? I've seen other videos on the aforementioned subject matter but found that it takes many types of equipment (including a beaker and a stir plate, etc) and also dry malt extract (DME) to be able to harvest yeast. Would appreciate it if you can show the entire process, if you have the time. Thanks
I'll see if I can put something together:-)
I wonder if a coffee grinder would break it down nice.
I am a new subscriber. Do you live in Texas? I noticed the beer you were drinking was a Dallas beer, saw Fiesta brand spices, and maybe nature Nate Farms honey from McKinney. I live next door to them...take care!
Yep, Texas. Thanks for subscribing!
In germany you can buy bakers malt flour in the supermarket to help ferment your dough. Is that bakers malt useable for brewing beer and what about malt coffee?
Yes, I think you can use bakers malt flour. I recommend a small test pot on the stove to see if it will convert the starches fully before you commit to a larger batch. I think coffee malt will not convert since it is roasted. The roasting kills the enzymes needed to convert the starch. However, I think coffee malt would make a nice addition to a beer to give it a dark color and richer flavor. Try 10% of the total grain weight.
Malting and yeast harvesting. This is a good video.
Thanks!
What kind of yeast would be used on peach moonshine? The video watched he say the kind of yeast. Also he said it needs to be kept 85 degrees but when I did that it was sucking in the water from the vapor lock or or water ever it’s called the thing that bubbles when you seal it right. I appreciate your hrlp
Lalvin k1v-116 yeast is good for fruit. High alcohol tolerance and leaves a lot of fruit flavor. 70 to 75F is best for the duration of the fermentation so the yeast doesn't get stressed by high temps. The airlock vacuum can be caused by a drastic swing in temps, or a high barometric pressure outside and low pressure in the jug. As long as you use a sanitizer like StarSan in the airlock, even if it gets sucked into the jug it won't effect the fermentation. It's happened to me a few times.
Very cool. By the by, I powered my sub with
Dilithium Crystals. Score!
What's that tune around 14:40 sounds like one of Led Zeppelin's acoustic tracks.
Free music from TH-cam. Can't remember the title.
Really fascinating stuff here... I wonder if you might use grape nuts and other store bought breakfast cereals to make a beer? Perhaps a mixture of corn, rice, wheat, - Are there any barley "cereals"?
It's a great idea, unfortunately modern manufacturing has put up some road blocks. The biggest issue I found with breakfast cereals is the preservatives. Even organic cereals have vitamin E to preserve them. I did a test several years ago and failed to get any to ferment. Any malted cereals like Malt-O-Meal have been heated during processing, so all the enzymes for starch conversion have been denatured. That said, I haven't looked at many cereals, so there maybe some that would work. If you find any, let me know so I can test them:-)
Just looked at GrapeNuts in the grocery store. Didn't see any preservatives. Might have to try to ferment some:-)
@@BeardedBored This summer I brewed some beer using only some Kellogg's (?) chocolaty breakfast cereal as my grist. It was awful but it brewed with no problem, Don't have my notes handy - so don't recall if I added hops or gruit herbs and have not tried to see what this cost/gallon compared to using two-row..but if memory serves it was almost as quick and easy as wine making...
@@kb2vca Interesting. Where you aiming for like a chocolate stout? I trried fruity pebbles, and fruit loops a few years ago. The just sat in the fermenter for days with no activity. Sort of gave up on cereal, but I'll look into several more.
@@BeardedBored Sorta kinda - I thought I would try to make a novelty beer (think Sumerians or ancient Egyptians and their beer /bread... so I went for a 21st C analog and thought breakfast cereal /beer (chocolate stout).. The medieval ale was delicious.. but i still have almost all the Cocoa Puffs brew (I think it was - if so, it was General Mills ) left.
You should try making one out of mushrooms that should be interesting
A few things.
First, now I'm thirsty.
Second, you have made this more accessible. Your cider in a juice bottle is what peaked by interest. I've always thought I needed a crap ton of gear.
Third, odd question, but putting aside barley, wheat, rye, and oats are there other suitable grains?
Finally, is the cloudiness anything other than an aesthetic thing? Monks used to be able to trade out there ration of bread for a ration of beer. So I'm wondering whether it was cloudy and yeasty.
Pretty much any grain you can think of can be used in brewing. I've read about folks using quinoa, teff, amaranth, triticale, you name it and someone somewhere got bored or had non-traditional ingredients on hand and tried to brew it. Suitability is subjective since it depends on whether you want the grain to be the base grain or an adjunct grain. Some are better for bulk starch, some are better for toasting and adding flavor. There is really no end to the variables you can experiment with. That's why I love doing small batches to play with stuff.
The cloudiness is somewhat about appearance, but can effect the flavor depending on what is suspended in the beer. Also, the style sort of determines the criteria, like wheat beers are supposed to be cloudy. Since I went into this beer without a real style in mind I guess it doesn't matter too much:-)
@@BeardedBored thank you.
I’m gonna be using malt o meal hot cereal
Its a combination of wheat and malted barley
I want to believe that that’ll be enough because most of the work will have been done for me, but I also worry that all the enzymes having been killed in the factory will lead to starches perfectly suitable for conversion being left behind.
I have an idea to solve that but I won’t say anything about it at the moment.
You can use wheat germ which maintains the enzymes
you heard it here first folks, butts are geological formations.
Mine is;-)
Could I substitute the barley with some wheat grain? So that it would be a fresh corn malt and wheat grain mix.
Yes you can:-)
You had me at Nuclear.
Thank you sir. In srilanka we dont have Hops, No wheat, No barley ,without husk, 👍
You can use various types of herbs in beer. Look for "gruit" recipes or videos.
Hey there, about to embark on our own corn beer journey. Jus wanted to find out, How much of your yeast did you end up pitching in?
All of it. I poured off the liquid on top and saved it to grow more yeast, but I used the whole yeast cake in the bottom, just to be sure I had a really healthy pitch. Good luck on your brew:-)
great video man, you can try gelatine to clear the beer
I should have tried that!
Excellent video! Can you cite the research for the Lintner count on fresh/green corn malt please?
I can't find my research links unfortunately. Been looking for the last 30 minutes, but can't find the specific paper I read. Best thing to do is google green corn malt, and diastatic power corn malt and start reading. If you find it, let me know.
@@BeardedBored Ok, no problem. I'll do that. I've been trying this technique for a couple months now to make a gluten free beer for my wife. The original gravities have been lower than what I would like but it's doable. This week I'll be trying a bigger grain bill and no sparge to bump up the gravity.
@@oscargabriel5618 Cool! Also try a finer grind to get better extraction on the grain. You may need to add a handful of rice hulls to help drainage if the mash is really dense. Good luck:-)
Note to self: Start malting my own corn and blitz it green. Cheers B & B.:)
👍
Before hops,they were using furn and pine tree tips for bitterness.. During the war they reverted to this method as the Hop producers were out fighting the Hun..Or so I am told.
Cool! I've got some pine trees near me:-)
Boa noite gostei gue eu vi no vídeo o senhor pode me dizer os ingredientes de dessa cerveja obrigado
Science!
my Walmart has Irish moss powder, that might help with the cloudiness, it's billed as a vegan thickener, I'm not sure why you'd want you vegans thicker, but you do you
a thin slurry of bentonite clay does work well too, you'd find it in the "beauty" section, you know the one
Vegan Thickener for thicker vegans😂😂😂😂
Could capture some wild yeast also.
I'm going to try wild fermenting something one of these days. Really like the idea of letting the yeast that adapted to a specific environment do their thing to see what happens.
@@BeardedBored Helpful to have a good microscope so you can make sure you have cleaned out all of the bacteria. It will definitely give a unique and complex character.
I'd be very interested to seeing your results of brewing with wild yeast. I'm testing it myself
@@shaknit Who needs microscopes? Just streak them out on some nutrient agar and take from a single colony, if you're paranoid.
Have you considered catnip as a bittering agent?
Not yet, but I will now. Thanks:-)
what would happen if you just put some sugar in the ale to get the yeast going again and reproducing
That will work, but raw sugar can stress the yeast so if you smell sulfur, give it some time to rest in the refrigerator for a few days.
A nuclear powered submarine using common household items!!!!!! 😂 I'd believe it on your channel though!!! Great video as always!!!!
Ha ha! Thanks:-)
@@BeardedBored You are seriously the first person I have ever seen make Caramel/Crystal Corn Malt! So Awesome!!!!!!
@@bigjplay Thanks so much! That was definitely a weird one to try. I'm going to have to try that again to see if I can control the color and flavor better. I feel like I missed out on some good malty notes by over toasting into the nutty flavors.
damn i love your ideas and when i saw the smile on your face when you tasted it i know i wanted try one. Dont worry about cloudy beer. What happend btw with all the yeast, is there a way to keep it for next time? I am living in Thailand and beer is superfucking expensive here even in Supermarkets. For the Price of 3 bottles 0,6L i get a box with 24 0,5L bottles in Germany so i am thinking since a long time making my own beer, problem, no grain or other stuff like hop or malt etc...
thx for sharing
You can definitely keep the yeast for the next batch. Google "Yeast harvesting" to find some good resources on how to do it. If you have trouble getting malt and hops online, you can always try getting any grains grown locally and malting them yourself;-)
@@BeardedBored there is Rice and Corn here, also lots of Sugarcane wich is used for making Rum i think :)
thx for answer
@@phuketbungalowinfo2757
I know this is probably a dumb question, I make wines and meads so I am mostly new to grain, How do you germinate barley?
Soak it, drain it, repeat a few times, then let it do it's thing, stirring occasionally. I have a corn malting video series, but barley takes less time and has some slightly different requirements. There are several really good videos on barley malting on TH-cam. Watch as many as you can, and find some good articles on it from brewing sites to make sure you are successful. Good luck!
I saw that you rise your toasted barley and malted corn; did you soak it? Or was it a quick rinse?
I gave it about an hour to soak before going in the oven because I read that it helps the malt to convert a little sugar in the grain in the first few minutes in the oven before it gets too hot. No idea if that happened, but it was just another detail to add to an already chock full video, so I didn't really go into it. You can soak it if you want to, but it's not a critical step if you don't do it. Just keep a close eye on the grain to get the color you're looking for:-)
Bearded & Bored thanks! I soaked it for 30 mins. Also, how much of the yeast from the jar did you pitch?
@@PongSensei I poured off all the liquid off and saved that, but added all of the yeast cake from the jar. It's hard to judge how much you have when it's wet, so I just used the whole thing to make sure I had a healthy pitching rate.
@@BeardedBored Thanks! I started malting my corn and I'm super excited to try this recipe! I'll let you know how it goes! Thanks for making this soooo accessible for us beginners!
@@PongSensei Glad I could help:-) Let me know if you have any questions along the way.
how long does it take to cool down in the ice bath?
About 10 minutes.
14:22
Then strain it through some cloth
Nevermind I’m an idiot
WOW
You’re absolutely correct. WE NEED MORE HOME BREWERS.
Home brewing is VERY IMPORTANT.
1. Home brew helps people relax and chill.
2. Fermented foods and beverages are super important to strengthen our gut biome. That means NEVER EVER PASTEURIZE or condition your brews with chemicals like potassium sorbate and others. Those kill all of the good bacteria and probiotics
3. More people participating in a hobby does two things.
a. Gets people looking at the activity as normal and approachable by people
b. Should the government try to quash home brewing it will be easy to ban an activity done by 1/10 of 1% of the population but if 35-40% participate they will not make waves because they don’t want to lose their cushy government jobs.
I say home brewing wine is STUPID SIMPLE. If you want to see how simple watch Paw Paw “make wine in 40 seconds”
If you want a better product spend $ on tools chemicals and specialty yeasts
Combine the juice sugar and yeast then put in a dark place so the yeast can do its job
Paw Paw uses bread yeast. Juice, and sugar from the grocery store. He doesn’t even use airlocks. He makes the wine inside the plastic bottle and unscrews the lid about 1/4 turn to allow the CO2 to get out and keeps fruit flies from getting in.
People should follow Paw Paws advice AT LEAST ONCE. Then when they end up with a wine that tastes ok and you feel the alcohol effects they will see a reason to do it again and start obtaining fermenters, chemicals, tools, and specialty yeasts
The real reason yo become a home brewer is SAVING MONEY. I can make my hard apple cider or cherry wine for about 60 cents for a bottle of wine
My white grape peach juice from Wal-Mart for $1.40.
I get my wine that cheap by catching sales on juice and sugar.
Some people have people terrified of fermentation can you allow mold to start absolutely. But ONCE FERMENTATION has started the fermenter fills with CO2 and mold can’t live in an no oxygen environment. CO2 pushes the oxygen out of the fermenter because CO2 weighs 50% more than oxygen.
Putting it in a secondary fermenter few a a week to 10 days could help clear it up.
I think that really would have helped a lot. I thought about it, but didn't want to risk losing more volume on such a tiny batch. If it were a normal 5 gallon, I definitely would have.
I have malted pearl barley before and it did work for me,
Really? I tried it a couple of times with no luck, then I looked it up to see why. Do you remember the brand? I'd love to try it again.
@@BeardedBored Don't remember the brand but it sprouted fairly quickly. May just have to try different brands.
After a quick Google search, I found there is a product called hulled barley, which is less processed than pearled barley. You might have to go to an all-natural foods store to find it.
@@shaknit Unfortunately I only found the one brand in my store, but I'll keep it in mind. Maybe I'll come across some others.
@@tyrepair Thanks!
Alex French guy cooking asked for help but also made a grocery store beer.
Thanks, I'll look for it:-)
Would adding egg shells remove the cloudiness ? I read that in a book on wine making .
No idea. Never heard of that for cloudiness.
If so it would be because of the calcium and you can just buy calcium carbonate powder
great channel dude! I want to ask, what if I don't add pearl barley and only brew the green and dry malted corn? Did you try it before? thanks (y)
I haven't done an all corn beer yet, but there is a beer they brew in South America called Chicha that is all corn. It is very light tasting and refreshing. If you want to try it I think you'll get a good beer without barely. You can always experiment with lots of other grains in future batches. Thanks so much:-)
@@BeardedBored thank you so much I will try :)
What isle is the malted corn in?
12, next to the hops. Cool username🤘
Good smart arse opening. LOL!
Thanks;-)
do you have a vodka recipe for all wheat grain, do you cook grain? what tempeature, and how long?
I don't have an all wheat vodka recipe. But if I were going to try it, I would cook (mash) 2 pounds of crushed malted wheat per gallon of water at 145F for an hour, then strain, cool and ferment the wash. If you are not familiar with doing an all-grain mash for distilling, you should check out the Still It channel, Barley and Hops Brewing channel, and r/firewater on Reddit.com
@@BeardedBored thank you for the fast reply
Now I'm going to have to hunt down B&HTV's vid I must have missed that one.
I'm no fan of protein and I have no idea how to get rid of it post ferment but if your haze is yeasty in nature J-E-L-L-O! (just be sure to get the unflavored kind :) )
Thanks! I'll look into the jello thing. Check the video description "show more" area for a link to the BHTV video:-)
I realise this is a year old and you may have heard differently but protein is useful for head-retention. Flaked corn and torrified wheat both being good grains to use to help boost head retention.