Yessssssssssssss! Ive been waiting for a series like this. Love The Belgian beer styles and I’m sure your in-depth reviews will be great. Its always seemed like good in-depth Belgian reviews/recipes were under represented by Brewtubers.
Hallertau Mittelfrüher hops followed by East Kent Goldings might be worth considering. Hops from Kent, especially EKG, featured heavily in Belgian brewing to produce those unique floral, slightly spicy and earthy tones in Belgian beers. Wye College was the centre of hop breeding in Kent for a very long time, and being not far from Belgium and France, Kent was a major supplier of hops to breweries there. These Belgian beers do need extended conditioning times, for the real characteristics to shine through. Enjoyed the video as always, much appreciated.
I love Belgian beer so I'm really looking forward to the rest of the series. Chimay Doree is pretty high on my list so to achieve something similar can't be a bad thing.
Really looking forward to this series! I love Belgium beer so much! This was a great beer and I can't believe there was no wheat. Going to have to try making this one soon!
Didn’t know you’re a fellow home brewing Army Veteran. Makes me enjoy these even more. I did 10 years and then left for a career in LE, didn’t find home brewing until after the Army which is a bummer because I’m sure I could have had several homebrew taste testers.
Well, I'm not saying that you *can't* do it, I just wouldn't recommend it lol, especially if you are trying to go for a specific style. If you do, let us know if it's good!
Great video. I love Belgian beers and I want to start homebrewing. I am looking forward to more in this series. The beer looks great and of course nice Westy glass.
You will not laugh you will not cry you will learn by the numbers I will teach you!!! Totally reminds me of Full Metal Jacket lol Dude these intros are the best!!!! 👍🏻👍🏻🍺🍺
Good one! I really appreciate you including the couple things that you might do differently and why. That really helps, at least for me, on what to look for with my homebrew and possible paths to take with it next time. Looking forward to more in the series!
Another great vid,! You continue to teach us so much about beer& brewing. I was wondering if you ever thought about doing a vid about some beers that didn't turn out, why, lessons learned, etc?
Love the entire video! I’m new to homebrewing but this style is definitely up there for my tastes and I can’t wait to try something similar. Can’t wait to see the later videos in the series!
A little late, but I do enjoy your videos. Question? I was at the Westvleteren Tap Room next to the Abbey and also had the "6" and it was one of my favorite beers, ever. I was under the impression it was a single, but you are calling this a blond. Having worked for a Belgian company and travelled their often the term Blond in Belgium is simply means light color, not a style. I am curious if you have additional input that you may have gained from your visit? Cheers,
Have you ever brewed a Patersbier? Same concept but without the candi sugar. I use to work at Northern Brewer and I know you use some of their items. Look it up there, I also know the brewer Kristin England that they interview about the style, great video, Cheers!
STEP MASH GANG! We prefer to do ours at 145/162 though. Also a big fan of that Westy yeast strain. We tend to knock out fairly high 70-75 and let it free rise hopefully to the 80s to get maximum Yeast punch. Also check out the Whitelabs blend (575 I think?) that is Achouffe, Chimay, and Westvleteren. Seems to combine all their best attributes.
Yeah! I think I would pitch higher next time, it has some amazing esters in the quad that I wish were in the blonde, and that went up to 80. That blend sounds excellent, I'll have to see if I can find it!
Good video, good lookin beer, and 1.5 MBCs in one video? Nice. Congrats on the new place and brew setup! Looking forward to more belgians brews. any brett plans?
Bonus MBC! I did a brett saison last year that was really nice but it took a very long time to come into its own. I certainly want to play with it again but I think maybe outside of the series
@@TheApartmentBrewer oh I bet! I just got back from a trip to Paris with a weekend in Brussels - it was instructive. I told my friend that one of the next beers I'll brew will be a belgian blonde, for similar reasons! Love that style - it's underappreciated. I'll take you're experience under advisement when brewing my own
You missed a perfect opportunity to add in the favorite remedy from your friendly neighborhood medic. Take these motrin and drink water. Great video as usual.
@@TheApartmentBrewer Ahh gotcha couldn't tell if you had them on the lights or not but they were bright reflecting from the picture behind you, great work on your content, it is much appreciated. And wow you're right on the beach :O
Wow, is that beer safety bit something that's taught in the armed forces? Dammit, I should have served. Those hippies at the alternative civilian service only taught me how to open a bottle with anything but a bottle opener... The beer looks and sounds great. I totally agree on Belgian Blonde being an underrated style and I'm glad you made a video to change that. Great video and great intro...Chad ;)
Thanks for the video. This is a tough style to nail as it will often go towards wit or hefe notes as your beer turned out. I have been using the Gnome yeast and it does not throw off the banana notes as much. My favorite is Affligem blonde. Thar beer has zero banana which is tough to do with the yeasts we have access to. Getting the pepper to come out is a goal of mine which seems to be a challenge as well. I have been using Triple Pearl hops for my last two or three and it does bring some pepper to the flavor. Kind of cheating but it makes it in the beer! I will add my recurring LODO plug as I think Belgian styles really benefit from LODO. Stronger aroma and malt flavors as well as complexity. I think the Belgians are low oxygen brewers as their beers are so bright when fresh. Also, just because it is in a keg or on tap in Europe does not mean it has been force carbonated :) I am anti-bottle CO2 as I watch my beers slowly go dull once they go onto the gas... Natural CO2 all the way!! Good stuff and I look forward to future content.
@@TheApartmentBrewer You are welcome. I used 3878 and never got the results even though it was such a famous strain. The grain bills are brews are pretty straight forward as you mention. So I have to think the strains we have access to are not true to the originals. Achouffe seems fairly true to me in its finished character. The real beers in country have such brightness in their aroma. The nose really sets up each drink when you are in Belgium. Tried Chimay as well with this style and while it was a very enjoyable Belgian style beer, it was kind of heavy on the dark or burnt fruit for a blonde. The only thing left is to attempt a covert yeast mission! :)
Love the Belgians. Bottled a double a few months back and planning a Patersbier for the hot months. Think you would have gotten more yeast character with a higher pitch temp?
Enjoyed the video and learning more about Belgian beers. In your step mash, did you start the timer as soon as you reached 158 and 170? I guess what I'm trying to get at is trying to determine if the lag time between steps is negligible. Depending on the system you brew on, if your propane was a powerful burner or on a 120v electric system, there would be a big difference between those lag times.
Another great video! Wait a minute, did you move to a house? The House Brewer? lol Going to need to add this one to the list of upcoming brews, as I agree, Belgian Blondes are very underrated!
Great video! Was thinking of trying to brew a classic blonde myself. My previous attempts have not been unsuccessful, but the "witbier"-ish outcome you describe has happened to me too. Did you put your fermenter in a fermentation chamber, or is it glycol chilled? Personally I use Fermzilla's in a fermentation fridge, so I was wondering if that has more insulation to keep the fermentation heat in?
Hm so heat must be added to reach those temperatures. Probably the Trappist breweries have way larger fermentation vessels, so the heat-leaking-surface to volume ratio is different then it is for us homebrewers. I'm currently harvesting some yeast from two Westvleteren bottles. (Just for science I guess, I know I can buy the wyeast one).
Could also be pitch rate. They may use lower pitch rate leading to more yeast reproduction and heat, but I'm sure volume has a huge impact. Good luck on the yeast harvest, that's awesome!
What/where do you go to find a usable fermentation temp schedule for each strain of yeast? I am currently experimenting with T-58 (yep - dry - had it, had to use it) but it has an amazingly wide temp range...57 - 77 F. I went down the middle. 4 days @ 67, ramped 1 degree a day to 71 - left it there. Not sure it was the best plan - but I had read that T-58 is fruity until pushed above 74 - then you get bubblegum. Right now, when I open the fermentation chamber, I get a whiff of green apple...hope that's in there, but it is probably acetaldehyde and will blow off. Love belgians - thirsty for this content. Cheers!
T-58 is an awesome yeast, nothing wrong with it! There's a lot that goes into it, pitch rate, oxygen levels, ferm temps, etc. It's ultimately trial and error but I got a lot of good nuggets from Brew Like a Monk and plenty of other sources. Give it some time to age and I'm sure you'll be happy
@@TheApartmentBrewer Oh, there's a dubbel named Cadence by Reformation Brewery... That's good to know! I mean, sure, I like dubbel, too, those marvelous plum, raisiny characters! But I was referring to a cadence like army cadence cuz of your intro :'-0
Sounds good. But a good American Blonde is also pretty damned good contrary to you not liking them so much. All about one's taste and opinion .Don't flame me because I enjoy them Mr Chad😁
Fair enough, not my favorite beer style but there's nothing wrong with liking them!! I just have met a few people that expect the Belgian to be the same
Not picking fault, but do you actually have experience of pressure fermenting stalling abbey yeast or restricting ester production? I have been making quite a few ester forward beers using English strains under pressure and I have noticed no holding back of the ester profile compared to a colder but no pressure ferment. I am currently doing a single under 15psi of pressure using wyeast 1214 (chimay) and it is hammering through it, plus smells amazing, with a perfect cherry/pear thing going on. If you haven't tried it, maybe this would be a good idea for a beer in this series (just don't do a saison under pressure!!)
Stalling - yes. It's happened before and I am not alone there, especially with higher-ABV Belgians. I have not pressure fermented any Belgian beers before, but there is plenty of evidence out there on how pressure fermentation will reduce ester production. These beers are very ester forward in their best states and I can't fathom why you would want to reduce that, that's just taking flavor away. There is a correlation between OG, pitch rate and ester production, so it may not be as big of a deal with lower gravity Belgians.
@@TheApartmentBrewer Allowing the ability to ferment at a higher temperature without it turning into a solventy mess, plus keeping a lot of the volatile aromatics through zero oxygen is my main objective. I have had previous excellent results with 149 west yorkshire, a very ester profile strain. I fermented about 5c warmer (outside of the "safe" fermentation range of it from experience) under pressure and got a brilliant ester profile with no fusels or weird plastic flavours I can get from hot ferments with it. Most of the evidence seems to point to co2 concentration being the issue, in which normal fermentation can also be an issue. To maximise ester production, open fermentation seems to be the best course of action to avoid this. Sadly I have no way to do this well with a controlled temperature at the moment. I can happily post up the results on reddit when I have my single kegged up and ready to taste, sadly no control to compare it too but I have used 1214 several times.
@@TheApartmentBrewer First time what? ... me watching? then NO ... that's why I said it 🤦♂️... If you had to watch ±30min videos of everyone you subscribe to, when will you brew. Don't be negative about it ... it's mot a tv series.
To each their own, I guess. I personally appreciate the depth of his content and enjoy watching all of his videos. 20-30 mins is perfect for my commute and it's far shorter than the 90 mins the west coast gnome keeps churning out 😉
Not being negative at all. I fully understand it's not everyone's cup of tea but it is my channels niche. This is the reason I put chapters in the description for people to skip around
![[LIVE] : ONE ลุมพินี : คู่มวยแห่งยุค (11 ตุลาคม 2567)](http://i.ytimg.com/vi/aTc7-tPYuJM/mqdefault.jpg)
Yessssssssssssss! Ive been waiting for a series like this. Love The Belgian beer styles and I’m sure your in-depth reviews will be great. Its always seemed like good in-depth Belgian reviews/recipes were under represented by Brewtubers.
They're my all-time favorite beers, and I hope you'll enjoy the videos as much as I enjoy the beers!
That intro had my DYING! Omg, it was so funny. Super excited for this series
Thanks! I'm glad you enjoyed it, I'm sure some of these will remind you of Belgium!
Belgian Blonde is one of my favorite styles. Love it.
They're very good an underbrewed!
Awesome intro! 😄 Another fantastic video and review of your beers. I'm looking forward on what's to come in this series. Cheers!
Thanks man! I'm having a blast going through these brews!
As a former navy sami that intro made me laugh harder than i have in awhile 🤣 😂
Haha excellent, now push
Hallertau Mittelfrüher hops followed by East Kent Goldings might be worth considering. Hops from Kent, especially EKG, featured heavily in Belgian brewing to produce those unique floral, slightly spicy and earthy tones in Belgian beers. Wye College was the centre of hop breeding in Kent for a very long time, and being not far from Belgium and France, Kent was a major supplier of hops to breweries there.
These Belgian beers do need extended conditioning times, for the real characteristics to shine through.
Enjoyed the video as always, much appreciated.
I love Belgian beer so I'm really looking forward to the rest of the series. Chimay Doree is pretty high on my list so to achieve something similar can't be a bad thing.
I agree! I was very happy with the results even if it wasn't exactly what I was going for!
Really looking forward to this series! I love Belgium beer so much!
This was a great beer and I can't believe there was no wheat. Going to have to try making this one soon!
Yeah! It's going to be a lot of fun!
Didn’t know you’re a fellow home brewing Army Veteran. Makes me enjoy these even more. I did 10 years and then left for a career in LE, didn’t find home brewing until after the Army which is a bummer because I’m sure I could have had several homebrew taste testers.
Thanks for what you do! No doubt some fellow LEOs can help you out though!
@@TheApartmentBrewer they do their best lol
That intro was my favorite thing ever!😂
Mandatory beer chug. Nice shout out to Casey from Cali. Awesome video. Subbed and thanks!
This is going to be a great series. I love Belgian beers. Also there goes my great idea of trying one with a kviek yeast. Lol
Well, I'm not saying that you *can't* do it, I just wouldn't recommend it lol, especially if you are trying to go for a specific style. If you do, let us know if it's good!
Great video. I love Belgian beers and I want to start homebrewing. I am looking forward to more in this series. The beer looks great and of course nice Westy glass.
This is a great first brew for people I think. It's not too complicated and the yeast does all the hard work for you. Cheers!
You will not laugh you will not cry you will learn by the numbers I will teach you!!! Totally reminds me of Full Metal Jacket lol
Dude these intros are the best!!!!
👍🏻👍🏻🍺🍺
Hahaha I'm glad you enjoyed it Tom!
Man that intro is Bad arse I hope there's some sequels coming our way 😆
Glad you enjoyed it lol
Best intro yet!
Beautiful looking beer, excited to see more on this series, but REALLY looking forward to more skits like this opener haha!
Thanks very much Trent! Lol idk if the skits will continue but glad you enjoyed it!
MBC'S ALL AROUND!!!!
Yee yee
I didn't see that this was a superchat in my phone, thank you so much!!
wow the beer turned out beautiful!
The new pad looks sicc, congrats!
Thank you!
Is that the ocean I see behind you? I bet you’re loving your new place! Cheers Steve
I commented too soon… What editing software are you using?
Yeah it is! I'm using davinci resolve studio now
Fun video and motivational to brew a delicious Belgian Ale 🍺 😋
Excellent, can't wait till the next 1 in the series
You won't have to wait too long!
Best intro ever!!
A lot of great info. Thanks! Love the peek a boo view! beach weather finally! Cheers!
Thanks! Yeah it's definitely getting warm enough now!
Good one! I really appreciate you including the couple things that you might do differently and why. That really helps, at least for me, on what to look for with my homebrew and possible paths to take with it next time. Looking forward to more in the series!
There's pretty much always something that can be improved in every batch! Glad you enjoyed it!
Looking forward the the series! Also Intro was awesome dude, Chad will keep our beers safe!
Hahaha thanks man! I hope you guys enjoy it as much as I do!
Another great vid,! You continue to teach us so much about beer& brewing. I was wondering if you ever thought about doing a vid about some beers that didn't turn out, why, lessons learned, etc?
Glad you enjoyed! Yeah not to long ago I had a beer turn out pretty badly!
Love the entire video! I’m new to homebrewing but this style is definitely up there for my tastes and I can’t wait to try something similar. Can’t wait to see the later videos in the series!
Thank you! It's a great style for a beginner homebrewer, and belgian yeast is pretty forgiving. Thanks for watching!!
NEED MORE OF CHAD!!! Dude was sick
Chad is intense! Great video and looking forward to the rest of the series. I do need to try the quad someday! Cheers!
Cheers James!! I'm looking forward to the rest as well!
Love Belgian beers! Great video
So excited for this series! Is there a way to calculate pitch rate if you're going to reuse yeast between batches?
That's a great question
That's tough, most calculators don't account for that. It may be a good situation for a microscope and a yeast count, but that's a little deep.
Best brewtube intro ever lol
What’s a blonde vs just a pale ale? Is it slightly more malty? Oh I see it’s slightly less as you mentioned but not like a Belgian.
Please bring back these skits…
I would, but they kill the early performance of videos since everyone skips over them
A little late, but I do enjoy your videos. Question? I was at the Westvleteren Tap Room next to the Abbey and also had the "6" and it was one of my favorite beers, ever. I was under the impression it was a single, but you are calling this a blond. Having worked for a Belgian company and travelled their often the term Blond in Belgium is simply means light color, not a style. I am curious if you have additional input that you may have gained from your visit? Cheers,
Those two styles are pretty similar, but it probably is closer to a patersbier/singel than a blonde, true
Have you ever brewed a Patersbier? Same concept but without the candi sugar. I use to work at Northern Brewer and I know you use some of their items. Look it up there, I also know the brewer Kristin England that they interview about the style, great video, Cheers!
It's on the list! I've done a singel before, but I will be doing something different instead this time around. The Northern Brewer guys are awesome!
STEP MASH GANG! We prefer to do ours at 145/162 though. Also a big fan of that Westy yeast strain. We tend to knock out fairly high 70-75 and let it free rise hopefully to the 80s to get maximum Yeast punch. Also check out the Whitelabs blend (575 I think?) that is Achouffe, Chimay, and Westvleteren. Seems to combine all their best attributes.
Yeah! I think I would pitch higher next time, it has some amazing esters in the quad that I wish were in the blonde, and that went up to 80. That blend sounds excellent, I'll have to see if I can find it!
Good video, good lookin beer, and 1.5 MBCs in one video? Nice. Congrats on the new place and brew setup! Looking forward to more belgians brews. any brett plans?
Bonus MBC! I did a brett saison last year that was really nice but it took a very long time to come into its own. I certainly want to play with it again but I think maybe outside of the series
Great series! Glad to see it.
Thanks! I think it's going to be a lot of fun!
@@TheApartmentBrewer oh I bet! I just got back from a trip to Paris with a weekend in Brussels - it was instructive. I told my friend that one of the next beers I'll brew will be a belgian blonde, for similar reasons! Love that style - it's underappreciated. I'll take you're experience under advisement when brewing my own
Nice! Sounds like you had a great time!!
Heck of a chug there Chad
Digging the Tactical Beer Vest
Everyone should have one
Sold on the intro skit, YES DRILL SERGEANT!
Now push
You missed a perfect opportunity to add in the favorite remedy from your friendly neighborhood medic. Take these motrin and drink water.
Great video as usual.
Hahaha good point! Rub some dirt on it
Great video. Thanks. I’m putting this recipe in the cue.
Glad you enjoyed it!
Hahaha finger-tap discipline is the hardest. Cheers Steve!
Haha glad you enjoyed it!
OMG Love the intro! If you hang a white sheet in front of your light (or buy a diffuser) you won't have such harsh reflections or light in your video.
I've got softboxes on the lights, but thank you. That intro was shot many months ago in a tougher lighting situation
@@TheApartmentBrewer Ahh gotcha couldn't tell if you had them on the lights or not but they were bright reflecting from the picture behind you, great work on your content, it is much appreciated. And wow you're right on the beach :O
I'm trying to be outside as much as possible now! Shooting in an log profile now too so the overexposure is finally under control 😆
Hells yes Battle!!!
The eye pro 🥹
Very nice hop choice 👍👍👍
Wow, is that beer safety bit something that's taught in the armed forces? Dammit, I should have served. Those hippies at the alternative civilian service only taught me how to open a bottle with anything but a bottle opener...
The beer looks and sounds great. I totally agree on Belgian Blonde being an underrated style and I'm glad you made a video to change that. Great video and great intro...Chad ;)
Only for special purpose units 😆 glad you enjoyed everything!
Thanks for the video. This is a tough style to nail as it will often go towards wit or hefe notes as your beer turned out. I have been using the Gnome yeast and it does not throw off the banana notes as much. My favorite is Affligem blonde. Thar beer has zero banana which is tough to do with the yeasts we have access to. Getting the pepper to come out is a goal of mine which seems to be a challenge as well. I have been using Triple Pearl hops for my last two or three and it does bring some pepper to the flavor. Kind of cheating but it makes it in the beer!
I will add my recurring LODO plug as I think Belgian styles really benefit from LODO. Stronger aroma and malt flavors as well as complexity. I think the Belgians are low oxygen brewers as their beers are so bright when fresh. Also, just because it is in a keg or on tap in Europe does not mean it has been force carbonated :) I am anti-bottle CO2 as I watch my beers slowly go dull once they go onto the gas... Natural CO2 all the way!!
Good stuff and I look forward to future content.
It is an elusive and tricky style for sure! I think I would agree in using the achouffe strain in this one as well. Thanks for the info!
@@TheApartmentBrewer You are welcome. I used 3878 and never got the results even though it was such a famous strain. The grain bills are brews are pretty straight forward as you mention. So I have to think the strains we have access to are not true to the originals. Achouffe seems fairly true to me in its finished character. The real beers in country have such brightness in their aroma. The nose really sets up each drink when you are in Belgium. Tried Chimay as well with this style and while it was a very enjoyable Belgian style beer, it was kind of heavy on the dark or burnt fruit for a blonde.
The only thing left is to attempt a covert yeast mission! :)
Love the Belgians. Bottled a double a few months back and planning a Patersbier for the hot months. Think you would have gotten more yeast character with a higher pitch temp?
Nice! I'll be doing a patersbier later on in this series and I might try doing that?
Takk!
I didn't see that this was a superchat at first, thank you!!
@@TheApartmentBrewer Love your videos. I learn a lot, new as I am to brewing.
Absolut epic intro!
Thank you! I'm glad you enjoyed it!
Enjoyed the video and learning more about Belgian beers. In your step mash, did you start the timer as soon as you reached 158 and 170? I guess what I'm trying to get at is trying to determine if the lag time between steps is negligible. Depending on the system you brew on, if your propane was a powerful burner or on a 120v electric system, there would be a big difference between those lag times.
I wait until the temp is reached. You really don't want to rush the ramp up since you can scorch that way.
Great video as always, do you have a link to how to calculate your pitch rate from the starters you make
www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/
HAHA that intro
Another great video! Wait a minute, did you move to a house? The House Brewer? lol
Going to need to add this one to the list of upcoming brews, as I agree, Belgian Blondes are very underrated!
Sort of, moved into a condo. Glad you enjoyed the video!
@@TheApartmentBrewer congrats and hope you're settling in! Bummer when life gets in the way of brewing ;)
Great video! Was thinking of trying to brew a classic blonde myself. My previous attempts have not been unsuccessful, but the "witbier"-ish outcome you describe has happened to me too. Did you put your fermenter in a fermentation chamber, or is it glycol chilled? Personally I use Fermzilla's in a fermentation fridge, so I was wondering if that has more insulation to keep the fermentation heat in?
I just used an Anvil Bucket fermenter in a fermentation chamber and let it do its thing. The witbier character seems to have faded a bit with time
Hm so heat must be added to reach those temperatures. Probably the Trappist breweries have way larger fermentation vessels, so the heat-leaking-surface to volume ratio is different then it is for us homebrewers. I'm currently harvesting some yeast from two Westvleteren bottles. (Just for science I guess, I know I can buy the wyeast one).
Could also be pitch rate. They may use lower pitch rate leading to more yeast reproduction and heat, but I'm sure volume has a huge impact. Good luck on the yeast harvest, that's awesome!
What/where do you go to find a usable fermentation temp schedule for each strain of yeast? I am currently experimenting with T-58 (yep - dry - had it, had to use it) but it has an amazingly wide temp range...57 - 77 F. I went down the middle. 4 days @ 67, ramped 1 degree a day to 71 - left it there. Not sure it was the best plan - but I had read that T-58 is fruity until pushed above 74 - then you get bubblegum. Right now, when I open the fermentation chamber, I get a whiff of green apple...hope that's in there, but it is probably acetaldehyde and will blow off. Love belgians - thirsty for this content. Cheers!
T-58 is an awesome yeast, nothing wrong with it! There's a lot that goes into it, pitch rate, oxygen levels, ferm temps, etc. It's ultimately trial and error but I got a lot of good nuggets from Brew Like a Monk and plenty of other sources. Give it some time to age and I'm sure you'll be happy
Hey great video😆
But which dry yeast do you recommend😂
Go with lallemand abbaye or fermentis T-58
Awsome intro!!
Thank you!
Sir yes sir!
great intro!
Thanks man!
I like Chad!!! M m m mandatory beer chuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuug 🤣🍻🍻
Muh muh muh
I have a hops allergy. Does some hops free beer exists? or at least one with low hops?
There are variants of beer that can be made without hops. Its hard to find but it does exist!
Nice chest rig! Now kill some beer.
Nice 🍻
MBC!!!!!
Rookie question. Do you start the timer on the step mash once you raise the temperature or once you reach the temperature? TIA
Once you reach the temperature
Yup. Usually I wait until it hit the temp, but a few minutes isn't going to make a huge difference
If I can’t get the candy surup can I put something else instate of the candy syrup?
You can use clear sugar if you can't get the syrup
2oz(28g)...... 28g is 1oz. did you use 1 or 2 oz here?
unrelated, amazing intro! LOL
Whoops, yeah thats 2 oz, so 56g
I prefer my beer to ease in and out of battery much like a bolt action. Great Vidya Apartment. LOL Zum Wohl.
Ah a man of precision! Cheers beeroquois!
An MBC Seems a bit like a magazine dump
I like the idea of doing the Belgian Beer Series. I just opened a Belgian Tripel bottle which I recently made and came out fantastic. Good video!
Congratulations! Tripels are amazing!
hi! The 2 oz says 28 g in the recipe part
Yeah my mistake, it's 2 oz 56g
How would you feel about a kviek/Belgian mixed fermentation?
I'm not sure, what would be the intended result?
@@TheApartmentBrewer if you wanted to reduce the "Belgiany" character.
IMHO I would just ferment it a colder temp if you could but otherwise I suppose you could.
@@TheApartmentBrewer or you can get it done faster
Very true!
omg!
I wonder if you will come up with Cadence one day XD
Reformation? You a dubbel fan?
@@TheApartmentBrewer Oh, there's a dubbel named Cadence by Reformation Brewery... That's good to know! I mean, sure, I like dubbel, too, those marvelous plum, raisiny characters! But I was referring to a cadence like army cadence cuz of your intro :'-0
Hahaha I gotcha now. Lol maybe I'll give it a try one of these times
#mandatorybeerchug
Sounds good. But a good American Blonde is also pretty damned good contrary to you not liking them so much. All about one's taste and opinion .Don't flame me because I enjoy them Mr Chad😁
Fair enough, not my favorite beer style but there's nothing wrong with liking them!! I just have met a few people that expect the Belgian to be the same
@@TheApartmentBrewer OH gawd no. They're not even close. Good video Steve
Cheers curt!
Not picking fault, but do you actually have experience of pressure fermenting stalling abbey yeast or restricting ester production? I have been making quite a few ester forward beers using English strains under pressure and I have noticed no holding back of the ester profile compared to a colder but no pressure ferment. I am currently doing a single under 15psi of pressure using wyeast 1214 (chimay) and it is hammering through it, plus smells amazing, with a perfect cherry/pear thing going on. If you haven't tried it, maybe this would be a good idea for a beer in this series (just don't do a saison under pressure!!)
Stalling - yes. It's happened before and I am not alone there, especially with higher-ABV Belgians. I have not pressure fermented any Belgian beers before, but there is plenty of evidence out there on how pressure fermentation will reduce ester production. These beers are very ester forward in their best states and I can't fathom why you would want to reduce that, that's just taking flavor away. There is a correlation between OG, pitch rate and ester production, so it may not be as big of a deal with lower gravity Belgians.
@@TheApartmentBrewer Allowing the ability to ferment at a higher temperature without it turning into a solventy mess, plus keeping a lot of the volatile aromatics through zero oxygen is my main objective. I have had previous excellent results with 149 west yorkshire, a very ester profile strain. I fermented about 5c warmer (outside of the "safe" fermentation range of it from experience) under pressure and got a brilliant ester profile with no fusels or weird plastic flavours I can get from hot ferments with it. Most of the evidence seems to point to co2 concentration being the issue, in which normal fermentation can also be an issue. To maximise ester production, open fermentation seems to be the best course of action to avoid this. Sadly I have no way to do this well with a controlled temperature at the moment. I can happily post up the results on reddit when I have my single kegged up and ready to taste, sadly no control to compare it too but I have used 1214 several times.
Fair enough, I really would be interested in seeing the results!
Can this intro be more american?!😹
Hahaha - yes. It didn't involve bald eagles or flag flying
That intro was sooo borderline cringe. But you pulled it off, man. Nice satire.
Thanks for watching!
Nice info, but try to make shorter videos please. 😜
First time?
@@TheApartmentBrewer First time what? ... me watching? then NO ... that's why I said it 🤦♂️... If you had to watch ±30min videos of everyone you subscribe to, when will you brew. Don't be negative about it ... it's mot a tv series.
To each their own, I guess. I personally appreciate the depth of his content and enjoy watching all of his videos. 20-30 mins is perfect for my commute and it's far shorter than the 90 mins the west coast gnome keeps churning out 😉
Not being negative at all. I fully understand it's not everyone's cup of tea but it is my channels niche. This is the reason I put chapters in the description for people to skip around
Can you cut the crap and waffle and get on with subject. After 6mins of crap gave up. Why do people think they have to waffle on a bore their audience
Chad in full battel rattle being full Chad. Only thing missing is an MRE spoon.
That beer glass has over 100 confirmed pours. Chad don't need no MRE spoon