I love that you're not only brewing lots of different beer styles, but you're experimenting with so many different techniques. What a great resource to learn from!
Your videos are something fun to look forward to every week, Martin! Keep up the great work; you're killing the challenge and it's awesome to see more beers brewed on the Clawhammer system too. Excellent work!
I use this T-piece & carb cap setup for a bunch of different jobs, Pressure filling PET bottles for homebrew meetups, Pushing line cleaner or sanitiser through my tap system, Adding finnings to my closed fermentation, Etc
That's a neat setup with the dual post soda bottle! I use some single post stainless steel posts I picked up from Amazon for about $10 each. I've bottle conditioned in them, but usually just use the sofa bottles like growlers, but you can pressurize them and they stick around forever. When I serve, I just take the post off and pour right from the bottle . Cute tasting too!
Another great video. With such a good keezer set up, I would be curious to see your take on how to ensure there are no CO2 leaks. I seem to keep having this problem.
In the tv series Heartbeat the character Aunt Peggy is seen to order a milk stout in the aidensfield Arms..so I presume it was available to order in 1969s rural North Yorkshire depending on how accurate the tv show is..I have never heard of the drink beside this .
You could also use the soda bottle as a brink when using the fermzilla. It's like a mini closed transfer vessel that you could use for dry hopping and such. You put the hops in, purge with co2, then you transfer into the bottle, and when you want to mix that beer back in the keg, you just reverse the pressure to transfer it back. No oxygen exposure at all
@@ColoradoBrewTalk The cold steep also helps the beer taste more mature. Traditionally, a stout takes a few months to a few years before it has matured.
Thanks for the awesome video.Did you boil your mash. It looked like it at the beginning.just after you mentioned 67 deg celcius. It looked like it was boiling or was that circulation. Sorry I'm a newbie to this craft and just keen on learning.
Hello from South East Australia, I have never tried a sweet stout before, the thought of a stout being sweet seems a bit strange, must add that to my 'beer bucket list' a long with the 99 other styles, many years ago we could only buy about 2 or 3 stouts, they were considered the beer for anyone who was on holiday from the UK, or that Uncle who would drink one at Christmas, fast forward to the craft beer revolution and stouts are everywhere now, my Brother who never bothered to try stout before loves them, one thing I found when brewing stouts and porters from all grain is PH, if it is too low you get very astringent flavors, that is mainly what I drink during winter, we are in a cold part of Australia where we get snow, cheers 🍺
Great video as always! Just a tip that in Beersmith you need to go in and change lactose to 'unfermentable' - otherwise your expected final gravity will be a lot lower that what it actually will be. It sounds like you had that issue given your expected and actual final gravities?
If you’re lactose intolerant, you can still make a (sort of) milk stout. Go for a 1.060 original gravity and mash at 69C (156F). Finishes at 1.030 and its sweet as a normal milk stout. About 4% ABV.
Saccharomyces cerevisiae cannot ferment lactose, it lacks either the enzyme lactase or beta galactosidase. There are yeast such as kluyveromyces marxianus that can fermemt lactose.
@@vaggs75 I was ultimately just making a comment about the inabiloty of Saccharomyces cerevisiae to ferment lactose and saying their are teast that can ferment lactose out there. In this case he doesn't want the lactpse fermented as that would lead to no residual mild sweetness from the lactose in the beer.
This lack of ensimes that can digest the lactose is also the reason for lactose intollerance in humans. I have that condition(it's quite common actually after I researched it) and drinking such beers with lactaose(although I really like them while drinking) causes terrible gases in my stomach :D
I don't know if it's your accent or what, but i really enjoy watching your videos... i just wish you had more... experienced tasters at the end of the show... someone who understands BJCP a little better...lol..
Cool idea to serve in bottles like that ; do you think it could be applied similarly when you ferment in bottle : I mean, you put your bottle with the tubing inside with your brew+sugar ; wait for bottle fermentation and then connect the hose to serve ? Would you have equipment recommendation to try this out ?
Have really been enjoying it. Keep using it in different ways (half size batches, and a few things coming in future videos) and it keeps on coming through.
Hello! I love your videos and watching every episode :) A have a little question for you or anyone in comments: Can I use glycerine(vegetable or animal fat) ? Or lactose is a must? (I'm coming from distilling and noob at beer brewing and have lots lots of glycerine in hand)
I noticed that the final abv was a lot lower than expected. Is this because the lactose bumps up the OG, which then isn’t accounted for in the FG calculation?
I have a question for you i am try to make a chocolate oatmeal milk Stout, from your two recipes would it better to add more oats to the milk Stout or just add the lactose to the oatmeal Stout
Not that I think you’d run into this, but I’d love to know if you ever clog up the plate chiller you have during the brew, and what you do in the moment to salvage the brew. I would hope that the hop screen you have prevents it, I haven’t heard you ever refer to having issues.
I just brewed an imperial IPA this last weekend. Not my usual choice, but I needed to use up the ingredients.... totally blocked my plate chiller. Had to quickly switch to my backup whirlpool chiller to save the day. Was thinking “what would Martin do”. Luckily things turned out well and are chugging through fermentation as we speak!
Phew... I've never seen that before (or simply didn't notice in your very nice videos). I have only brewed 1 1/2 times, using an electric water bath canner - no fancy recirculation equipment there.
What do you get? Hilarious amounts of huge farts and possibly diarrhea, thats what. Those of us in the lactose intolerant community are watching this with amusement.
I love that you're not only brewing lots of different beer styles, but you're experimenting with so many different techniques. What a great resource to learn from!
Thanks. Im learning as I go 😀
And does anyone else find it amusing to hear Oliver asking for "More?" 😅
nice one.
Legendary tasting - made my day. Can't wait til my little one is wandering around and adding hops to my brews 😁
Loved the tasting bit.
I have been waiting for this one! Love this style!
Your videos are something fun to look forward to every week, Martin! Keep up the great work; you're killing the challenge and it's awesome to see more beers brewed on the Clawhammer system too. Excellent work!
Thank you!
Always great videos martin !
Love the tasting part in this video. Excellent work!
I use this T-piece & carb cap setup for a bunch of different jobs, Pressure filling PET bottles for homebrew meetups, Pushing line cleaner or sanitiser through my tap system, Adding finnings to my closed fermentation,
Etc
Thanks for the recipe in the description Martin :D
Cheers for the keg land tip. Epic 👌🏻. And big cheers for all the videos Martin. Again, epic 🙂 Cheers from Durham (UK)
Love love love a good milk stout!
Cracking video. Loved the tasting part. Well done again
Such a cute video! The stout looks tasty!
Loved the special guest taster ;)
Cool video. Nice to see your boy.
That's a neat setup with the dual post soda bottle!
I use some single post stainless steel posts I picked up from Amazon for about $10 each. I've bottle conditioned in them, but usually just use the sofa bottles like growlers, but you can pressurize them and they stick around forever. When I serve, I just take the post off and pour right from the bottle .
Cute tasting too!
Hahahaha. Your son is so cute. The stout looked good too!
Does the Homebrew Challenge channel feature more reviews of chocolate milk? Now that's something that I would enjoy!
What a wonderful sugary afternoon that would be... chocolate milk tasting.
HAHAHAH Crack! What a great video
Greetings from Paraguay 🇵🇾
Keep it up 👏🏻🤯🍻
That was fun!
Another great video. With such a good keezer set up, I would be curious to see your take on how to ensure there are no CO2 leaks. I seem to keep having this problem.
that kids gonna crush beers
In the tv series Heartbeat the character Aunt Peggy is seen to order a milk stout in the aidensfield Arms..so I presume it was available to order in 1969s rural North Yorkshire depending on how accurate the tv show is..I have never heard of the drink beside this .
Well if it’s good enough for Aunt Peggy... 😃
I brewed a milk stout with chocolate and coconut - Almond Joy Stout! Similar recipe but added the two adjuncts in secondary.
Sounds good. How much of choc and coconut did you use, and what kind? Did it turn out good?
That sounds good! Looking forward to hearing your answer about how much of each.
@@Tricky_Adventures in a 5 gal batch, 4 oz of chocolate nibs, 4 oz of toasted coconut .
You could also use the soda bottle as a brink when using the fermzilla. It's like a mini closed transfer vessel that you could use for dry hopping and such. You put the hops in, purge with co2, then you transfer into the bottle, and when you want to mix that beer back in the keg, you just reverse the pressure to transfer it back. No oxygen exposure at all
Nice!!!
Iv just done 1 similar but added coco nibs 4 days before bottling so it’s a milk chocolate stout 😁 and it tastes lovely 😊
😋
Fucking love your videos. They are always such a nice thing to end my day.
As always, great video. I like to cold steep my grains for milk stouts to mellow out the harsh bitterness.
I've thought about doing much the same, but my first milk stout is lefthand's, and the slight harsh bitterness is almost integral to it for me now 😁
@@ColoradoBrewTalk The cold steep also helps the beer taste more mature. Traditionally, a stout takes a few months to a few years before it has matured.
Can you brew a German radler soon? Radler is a combination of lager beer with lemon lemonade
When all the BJCP styles Are done, you should try a Nürnberger Rotbier
Thanks for the awesome video.Did you boil your mash. It looked like it at the beginning.just after you mentioned 67 deg celcius. It looked like it was boiling or was that circulation. Sorry I'm a newbie to this craft and just keen on learning.
Awesome Martin, looking forward to brewing up some lactose. Matt Clow in past account ☹️
Hello from South East Australia, I have never tried a sweet stout before, the thought of a stout being sweet seems a bit strange, must add that to my 'beer bucket list' a long with the 99 other styles, many years ago we could only buy about 2 or 3 stouts, they were considered the beer for anyone who was on holiday from the UK, or that Uncle who would drink one at Christmas, fast forward to the craft beer revolution and stouts are everywhere now, my Brother who never bothered to try stout before loves them, one thing I found when brewing stouts and porters from all grain is PH, if it is too low you get very astringent flavors, that is mainly what I drink during winter, we are in a cold part of Australia where we get snow, cheers 🍺
It’s great to see the popularity of craft beer down under.
What chiller do you prefer to use? I am currently thinking to switch from immersion to plate. Would like to hear your opinion.
Great video as always! Just a tip that in Beersmith you need to go in and change lactose to 'unfermentable' - otherwise your expected final gravity will be a lot lower that what it actually will be. It sounds like you had that issue given your expected and actual final gravities?
Haha yes. Forgot to mention that in the tasting. Had to set that to get the correct FG and ABV.
From south Africa, thats how we drink stout except its without the sugar
If you’re lactose intolerant, you can still make a (sort of) milk stout. Go for a 1.060 original gravity and mash at 69C (156F). Finishes at 1.030 and its sweet as a normal milk stout. About 4% ABV.
To add sweetness without the lactose, couldn’t we mash at a higher temperature?
what inch line do you run off the bottom of the carb cap?
Hi Martin is there any way to replace hops because it is so so hard to find it in my country plz any tips.
Can i ask why it matters what time you add the lactose intio the boil?
Saccharomyces cerevisiae cannot ferment lactose, it lacks either the enzyme lactase or beta galactosidase. There are yeast such as kluyveromyces marxianus that can fermemt lactose.
That's interesting. I just Googled it, and your correct. I didn't know that. Thanks
What do you suggest he uses in the video?
@@vaggs75 I was ultimately just making a comment about the inabiloty of Saccharomyces cerevisiae to ferment lactose and saying their are teast that can ferment lactose out there. In this case he doesn't want the lactpse fermented as that would lead to no residual mild sweetness from the lactose in the beer.
@@matthewalexandersayers4470 Ok so it was just the corn sugar then? I get it, but weird.
This lack of ensimes that can digest the lactose is also the reason for lactose intollerance in humans. I have that condition(it's quite common actually after I researched it) and drinking such beers with lactaose(although I really like them while drinking) causes terrible gases in my stomach :D
can you hurry up and make some more videos plz. not getting enough of it.lol
Is there an alternative for lactose for those who can’t consume it ?
Is your OG reading including the lactose? Would appear that if you follow the basic (OG-FG)*131.25 calculation you’d be at 3.5% ABV
A Buddha hand shanty would be good to.
I don't know if it's your accent or what, but i really enjoy watching your videos... i just wish you had more... experienced tasters at the end of the show... someone who understands BJCP a little better...lol..
Cool idea to serve in bottles like that ; do you think it could be applied similarly when you ferment in bottle : I mean, you put your bottle with the tubing inside with your brew+sugar ; wait for bottle fermentation and then connect the hose to serve ? Would you have equipment recommendation to try this out ?
That’s a cool idea. The pressure from fermentation might well be enough for serving too.
@@TheHomebrewChallenge My thoughts exactly. Do you have any equipment advices for me to try it out ?
How are you liking the claw hammer supply set up so far?
Have really been enjoying it. Keep using it in different ways (half size batches, and a few things coming in future videos) and it keeps on coming through.
Hello! I love your videos and watching every episode :) A have a little question for you or anyone in comments: Can I use glycerine(vegetable or animal fat) ? Or lactose is a must? (I'm coming from distilling and noob at beer brewing and have lots lots of glycerine in hand)
Thanks for watching! Sorry not sure about glycerine
Hi Martin - is it just me, or did you only cover 90% of the grain bill? 70 + 10 + 5 + 5? Loving your series btw 👍
+10 -> 1 lbs Milk Sugar
I noticed that the final abv was a lot lower than expected. Is this because the lactose bumps up the OG, which then isn’t accounted for in the FG calculation?
Exactly. I had the wrong option selected in BeerSmith when I calculated the ABV originally
Was this carbonated with co2 or nitrogen
I have a question for you i am try to make a chocolate oatmeal milk Stout, from your two recipes would it better to add more oats to the milk Stout or just add the lactose to the oatmeal Stout
Wow there’s an interesting beer. Lactose to the oatmeal stout maybe? Honestly I dunno! Hope it turns out well
Confused when you said you were mashing at 152°F and then showed a close up of what looked like the wort boiling????
Oliver is wearing the right shirt
🏴
Guinness IS good for you!
Not that I think you’d run into this, but I’d love to know if you ever clog up the plate chiller you have during the brew, and what you do in the moment to salvage the brew. I would hope that the hop screen you have prevents it, I haven’t heard you ever refer to having issues.
So far so good. That hop screen doing its job. Will have to see how it does with some IPAs.
I just brewed an imperial IPA this last weekend. Not my usual choice, but I needed to use up the ingredients.... totally blocked my plate chiller. Had to quickly switch to my backup whirlpool chiller to save the day. Was thinking “what would Martin do”. Luckily things turned out well and are chugging through fermentation as we speak!
Typo in Flaked Oats
Where did you source those containers for your specialty malts?
Found them at the Dollar Store.
Seems like I will be making a trip to the dollar store
Think you could pressurize beer in 2 liter bottles with that setup?
For sure.
3 liter! Can anybody say "mini keg"!
What's the whiskey song at the midpoint of the video?
Cold Day In Hell by Michael Shynes.
@@TheHomebrewChallenge Thank you!
What is missing in the Recipe showing 8 oz of what?
Thanks
Thanks fixed. Flaked Oats.
@@TheHomebrewChallenge Thank You!
At 3:28, are you boiling your grains? That can't be, right?
😀 yeah that would be bad! That’s just the spray from the reirculation of wort
Phew... I've never seen that before (or simply didn't notice in your very nice videos). I have only brewed 1 1/2 times, using an electric water bath canner - no fancy recirculation equipment there.
How to lower the alcohol level
the lactose must be pure?? or I can use powdered milk ?
Lactose pure for beers. Milk powder has fat and another components that will affect the result
Who sings that song Tennessee whisky?
Michael Shynes 🎶
Lemme guess the next beer uses Cereal???
Lauren is fired. Oliver, you’re replacing her. That’s show biz.
Hahaha 😂
😭
you're missing 10% of your malts :D 70%+10%+5%+5%=90%.
Indeed.
If you look at the recipe in the comments, the missing 10% (by weight) is the 1 pound of lactose.
What do you get? Hilarious amounts of huge farts and possibly diarrhea, thats what. Those of us in the lactose intolerant community are watching this with amusement.
And us vegans, don't need no cow - love the vids none the less