That little bit set aside for souring is brilliant! Don’t know why by I haven’t seen that idea before.. for those of us brewing 5 gallons, is there a certain portion we should be sure to set assign for that?
I went with 300ml (6.6%) because I wanted to be sure I’d get the tang but I’ve since read that 3% is about right. Guinness keep their cards close to their chests on this particular subject...
Hi, thank you (and thanks for subbing too). I was a bit generous on the soured quantity as I’ve since found 3% seems to be ‘standard’.....I guess it depends how much you like the soured tang! Cheers
Oh dang you've bumped up your stovetop game during my brief TH-cam hiatus. Really great video, I appreciate that you do the super cheap and simple stovetop brew. It's how me and countless others have started out and everyone on TH-cam (myself included lol) seems to have some giant expensive rig or fancy electric system. Great editing and humour all around. The grain bill percentages seem bang on, I would just bumped up the amount a bit proportionally to hit your target gravity. Another good yeast for this style is the Whitbread strain aka Fermentis S-04, White Labs 007, or whatever equivalents you might have across the pond. It ferments dry and even has a bit of tartness that might echo that Guinness twang. We brewed one professionally using all simpsons maris otter, flaked and roasted barley, some EKG, and the Whitbread strain and it came out amazing, even the stuff that wasn't on nitro. Looks like your recipe is pretty similar!
Appreciate the support as always brothers 👌 Thanks for the yeast suggestion - it’s a brew I plan to repeat in the not too distant future and nail the OG. Editing I feel is improving gradually (it’s only been 4 months remember 😉). I’ll be rolling out a 30L brew kettle shortly (Ed has his 20 gallon set up).....exciting times. Take care guys.
Nice one! I made a Guinness clone last summer (from Worcester Hop Shop) and it was a lovely pint. Didn't do the souring thing though, I read about that afterwards and saw Martin on HomeBrewChallenge doing it, but may give it a whirl next time.
@@steventhompson9319 that looks ideal. This is what you need - just arrived in stock and ready to go 👌 www.brewbrosshop.co.uk/products/all-in-one-tun-kettle-with-grain-hop-baskets-30l
By leaving the part of the batch you’d like to sour to open ferment (allow oxygen to come into contact with it) yes, just loosely covering with foil is sufficient.
That little bit set aside for souring is brilliant! Don’t know why by I haven’t seen that idea before.. for those of us brewing 5 gallons, is there a certain portion we should be sure to set assign for that?
I went with 300ml (6.6%) because I wanted to be sure I’d get the tang but I’ve since read that 3% is about right. Guinness keep their cards close to their chests on this particular subject...
Great vid, a classic beer every brewer should make! Can't believe you were able to keep a straight face with that getup at the end lol
Thank you brother! Yeah I’m glad I was on my own or the last bit would have taken hours 😂
Great video holmes. You’ve finally outdone me by looking even more ridiculous than I did the time you made me wear the chicken hat!
The chicken was way worse!
STOP IT!
☝️In an Arnie accent?
@@BrewBrosUK Looks lovely
Oh yeah!!
Oh god yeah...
Definitely trying this! Thanks for the great video🍻
Much appreciated! Good luck with the brew 🍺
Looks amazing! 🤩
For next time, it'd be interesting to taste the difference between the normal brew only and a version mixed in with the "tang" sample
Ah yeah son!
Great video, seen this process on other channels, I tend to brew 20 liters with a brewmonk kettle , but the principle is the same.
Hi, thank you (and thanks for subbing too). I was a bit generous on the soured quantity as I’ve since found 3% seems to be ‘standard’.....I guess it depends how much you like the soured tang! Cheers
Oh dang you've bumped up your stovetop game during my brief TH-cam hiatus. Really great video, I appreciate that you do the super cheap and simple stovetop brew. It's how me and countless others have started out and everyone on TH-cam (myself included lol) seems to have some giant expensive rig or fancy electric system. Great editing and humour all around. The grain bill percentages seem bang on, I would just bumped up the amount a bit proportionally to hit your target gravity. Another good yeast for this style is the Whitbread strain aka Fermentis S-04, White Labs 007, or whatever equivalents you might have across the pond. It ferments dry and even has a bit of tartness that might echo that Guinness twang. We brewed one professionally using all simpsons maris otter, flaked and roasted barley, some EKG, and the Whitbread strain and it came out amazing, even the stuff that wasn't on nitro. Looks like your recipe is pretty similar!
Appreciate the support as always brothers 👌 Thanks for the yeast suggestion - it’s a brew I plan to repeat in the not too distant future and nail the OG. Editing I feel is improving gradually (it’s only been 4 months remember 😉). I’ll be rolling out a 30L brew kettle shortly (Ed has his 20 gallon set up).....exciting times. Take care guys.
Nice one! I made a Guinness clone last summer (from Worcester Hop Shop) and it was a lovely pint. Didn't do the souring thing though, I read about that afterwards and saw Martin on HomeBrewChallenge doing it, but may give it a whirl next time.
Definitely worth a go! Thanks for viewing and commenting 👍
Where did you get the bottling bucket from? Looks a decent size for the stove top brews and I can only find much bigger ones.
Actually, I found something!
It was a sample from China. We were considering importing a load. The bottling wand is super helpful 👌
@@BrewBrosUK Yeah, spotted this. www.lovebrewing.co.uk/10-litre-bucket-with-lid-and-tap/ Definitely got the wand on the To Buy list 🍺
@@steventhompson9319 that looks ideal. This is what you need - just arrived in stock and ready to go 👌 www.brewbrosshop.co.uk/products/all-in-one-tun-kettle-with-grain-hop-baskets-30l
@@BrewBrosUK Also on the list. That's some next level artillery!
Hi, so just by covering with aluminum foil instead of full air lock, this is causing the content to go sour? Or is there something i am missing?
By leaving the part of the batch you’d like to sour to open ferment (allow oxygen to come into contact with it) yes, just loosely covering with foil is sufficient.
I've got a six litre pot will that be big enough?
Hi yes it will, the pre boil volume you’re looking for is 5.5L. Enjoy!
All this video was missing was you chugging an Irish car bomb in the end 🤣
Not heard of one of them until now. Next Irish stout video I’ll be all over it!