Love the longer format of this. Much easier to follow when watched all at once rather than split up. Thanks guys, great stuff as always - worth the wait!
+Justin Ejimah Not necessarily. Patreon is more significant for them than TH-cam revenue. I think this format might encourage more people to join up.. the content feels worth more in one long video, at least to me.. like mini documentaries.
+Chris I agree. I hate the fact that the videos are always broken up; I usually wait until all of the videos have been released for a certain thing he's making to watch them all at once any way. It makes it easier to follow.
+Chris Thanks, we're experimenting with the ideal lengths for these and if people prefer them longer or divided up. I added a poll card to the video if you want to vote and weigh in.
I've been homebrewing for years and I was really glad to see they did this with a homebrew company on a scale thats replicable by the layman rather than with a major brewer. Really well done! Also, I screwed up my first wheat beer by making it 100% wheat.... this video actually really helped me troubleshoot the issues I've had with wheat beer in the past. Thanks!
+That one Innocent Bystander They turned off the ventilation system while we were recording so we could hear better and it really heated up quickly. It was like 40ºF outside, but once the vents were off it was almost 100ºF inside by the end of the interview.
+TheKIRBYMASTER8 Thanks, we're experimenting with the ideal lengths for these and if people prefer them longer or divided up. I added a poll card to the video if you want to vote and weight in.
There's brewery near my high school and for the longest time I thought it was a bakery because of the strong yeast smell. I asked my friends where the bakery was and they were like "Um, that's not bread that's whiskey." lol
I have been watching several of this channels videos today and I just want to say that the production quality of this show is very well done. I am glad I came across it in my recommended videos a few days ago. Very well done, and I also like the host, Andy. Some people think he's awkward with how he speaks to the people he learns from to make things, but the way how he gives very few gestures and is silent when they are speaking looks like respect to the masters of their craft. I somewhat strive to do the same in being like that when someone is teaching me something.
Pretty cool that you malted the wheat! Market available brewers wheat is no higher in protein than standard six row brewers malt, 12 to 16% protein. When wheat is above 16% protein it isn't used for brewing. The higher the modification, the less the enzyme richness and the higher the protein percentage, the less the sugar content. Try this next time. Dough in the wheat at 60F. Then, remove a small volume of mash and increase pH in the small portion to at least 8 and raise the temperature to 113 to 115F. It is called the ferulic rest. Rest the mash for 20 minutes. Before adding the ferulic mash back into the main mash reduce pH to 5.5 by using sauer malz. After the ferulic mash has been added back into the main mash, adjust pH of the main mash to 5.5 pH. There is a reason for it to be 5.5, it has to do with enzymatic action. Then, remove a portion of the main mash (1st decoction) and increase the temperature of the decoction to 122F and rest the mash for 20 minutes. After 20 minutes, increase the temperature of the 1st decoction to 155F and rest for 20 minutes. Then, boil the mash for at least 30 minutes. and skim off break as it forms. The longer the decoction is boiled, the better. Enzymatically, nothing is occurring in the main mash, so you can screw with the 1st decoction for a long time. Boiling will reduce protein gum and burst complex starch. Return the decoction back into the main mash to reach 130F. During the 130F rest, albuminous protein will reduce, beta glucan will be reduced to glucose. Mash viscosity will reduce due to glucose formation. The simple sugar, glucose, formed during the 155F decoction rest and during the 130F rest will convert to maltose and maltotrios, complex types of sugar, during the next cycles. When the main mash temperature stabilizes, remove the 2nd decoction and rapidly increase the temperature of the decoction to 146F and rest the mash for 20 minutes. After 20 minutes, boil the decoction for 30 minutes. More protein gum will boil away, skim off break as it forms. After the boiling period has ended, return the 2nd decoction back into the main mash. Stabilize the temperature at 149/150F and reduce pH to 5.3 and no lower than 5. When mash temperature and pH stabilize, remove the 3rd decoction and quickly raise the temperature to 154F and rest the decoction for 10 minutes. Then, boil the decoction for 20 minutes, skimming off break as it forms. Return the decoction back into the main mash to reach 162F, Alpha I range, and rest the mash for 15 minutes. Mash out and allow the mash to rest, mud will form on the bed, do not stir the mud. Lauter, slowly. Using Lager yeast, first fermentation seven to 10 days at 55F. Second fermentation at 45F for two weeks. The maltose will be absorbed by the yeast and converted into glucose during second fermentation, causing gravity reduction when the glucose ferments. Keg when gravity reduces to 1015. Maltotriose will be absorbed by yeast and natural carbonation will occur. Priming sugar or artificial carbonation will not be needed. The final product will be superior in quality than what was produced during the vid. When an optimum temperature is used, pH must be optimum, as well. A mistake that home brewers make, is in assuming that pH 5.2 is spot on during all of the phases of the brewing cycle. When the single infusion method is used, there is only one cycle, so it is more important to match temperature and pH with the enzyme being activated. Do not assume that Mother Nature creates malt to be so perfect that all of the ducks line up specifically for a home made beer brewers usage. Try to find Meussdoerffer sauer malz, it is the finest sauer malz available to the home brewer, it is the malt used by European brew masters. It wouldn't be a bad idea to purchase a decent pH meter.
It's funny, i'm from Flanders and an uncle of mine is also into homebrewing (as am i, so he likes to talk about it to me) and he told me that Germany has very strict rules to brewing beer, you have to stick to certain recipes, you cannot choose your own ingredients and stuff. Which i find weird, in Flanders you can go ahead and put pumpkins or honey into beer, whatever suits your flavor!
@@geojelly9830 Yes, we got something called the "german purity law". It exists since the 16th century, and basically it says that the only ingredients for beer should be barley, hops and water. And I like my beer that way tbh
@@RicebeheaderPat Actually it allows for malt, yeast, hops and water. It doesn't specify the type of grain used to make malt. Otherwise you couldn't enjoy your wheat beer, as it contains wheat and not just barley.
Nicely done. As a homebrewer, I love to see that you brewed it on a small scale using simple techniques. I don't do brew in a bag, but I also use gravity instead of pumps. Makes the process simple.
It would be cool to see you go to Japan to do it...But good news! There are a few sake brewers in America, most of them Japanese immigrants... So it would save you time trying to find a translator. Here is one in Portland homebrewsake.com/home/contact-us/ And one near San Francisco www.takarasake.com/contact.php I hope i like the help Btw.. do you mind if you do a special episode for me... Not anything too big.. Just something that interests me and im sure might interest other people.... Aka How to make ships/boats... Mostly the privateer ( and a little on pirates included)
Neotoribaru well... It's both beer and wine but... Its more beer... Wine has to be main from a fruit and beer has to be made from a type of grain... But if you ever had sake... You would know why its like wine as its smooth bodied and quite aromatic, sometimes it has a fruity overtones... Depends on if you get cheap low quality sake though... Higher the quality... More wine like it is in taste... So its nither beer or wine... Infact people have been talking about making a new group altogether to put it in as beer and wine are both accurate descriptions of it.
+Darké Wolvé (CptDarkwolf) I have brewed beer that had fruity overtones. It's based in the yeast and what temperature you ferment at...I don't like fruity beers, so I am keeping my current beer on the cold side.
This is by far one of the best episodes you guys have put out and i really liked the new format! It was a bit difficult to keep track of each episode but this is much better! congrats guys and I hope you blow up soon here on youtube !
Awesome first episode of the brewing series! Can't wait to see what else you guys have in the works. This has reminded me of my plans to try out a molasses type of beer that I wanted to try out, perhaps I will do that sometime. My parent's have the required equipment to make and bottle wine/beer so all I really have to do is plan things out and do it.
It's not bad per se, unless you're counting the limited selection of beverages that I have to choose from. For the most part my abstention is due to family history, being Asian, dislike the taste of most alcoholic beverages and wanting to keep myself under control at all times. I really don't ever want to find out what kind of drunk I am nor let out anything that I can't take back. The most rebellious thing I did regarding alcohol was drink a glass of wine at my cousin's wedding 2 days before I was 21.
Scott Mew Well, each to their own. I'm 15 but have been drunk a few times. Never gotten a hangover though, not even after 8 beers. I too was afraid of what kinda drunk I'll be. I turned out to be a laughing one that cant remember the most basic things like rules of a simple card game.
Just brewed a 100% wheat beer yesterday. I did an acid rest, a protein rest, a sacc rest and a double decoction. the guy at the hop farm was wrong about not getting complexity out of 100% wheat. doing a decoction will impart a lot of flavor and color.
By adding the honey at the end you continue fermentation which allows for carbonation. So my question is does the fermentation ever stop, and will the bottle explode if left for too long? Also, will the continued fermentation continue the ABV to increase? Great video, I learned quite a bit.
Fermentation will stop when the yeast have no more sugars to consume. If you add just enough, you can get carbonation before the sugar runs out and enough so that the bottles do not explode. Once the sugar runs out, there is nothing left for the yeast to eat and no further gas is produced.
Yeah, what ILoveTurtlesHaHa said. As long as you know how much sugar to add you won't have any problems with exploding bottles. For a five gallon batch you would add 2/3 cup of cane sugar, or 3/4 cup of corn sugar. Generally, honey for priming is not really recommended. The problem with honey is that the sugar content can vary from batch to batch and there's no way to be 100% consistent.
Wow, this was a really fascinating video! I'm curious how the ancients figured out this process. Could you touch a little on that aspect in your videos?
They probably accidentally left a container of grain or flour where it got wet. Also our evolutionary ancestors evolved to eat fermented fruit either because it was easier to smell and find or the alcohol killed off stuff that made them sick
All of the theories about how man discovered fermentation is all speculation. None of the scientists or historians have a clue as to HOW mankind figured it out beyond anyone else. They don't even know which was made first between beer/wine/mead. Ancient civilizations all independently discovered how to ferment things. The "Hymn to Ninkasi" is AFAIK the worlds oldest written texts & it depicts a beer recipe. Yeast is what actually turns sugar into alcohol & can be found in the wild. The theory is that some grain was left out & got wet somehow and sat for some time. I personally assume this happened in an area that gets VERY hot during the day for the starches to be converted into sugars. Wild yeast found its way into the liquid (wort) & fermented naturally. Then eventually, whoever left the grains out decided to drink the liquid, got drunk, liked it & decided to replicate the process.
I started watching and at about 7 min in I paused. Went downstairs, prepared thin sliced salami, olives, cheese, pickles and some garlic bread. Came back up, cracked open my coold beer and enjoyed this video to its fullest
My dad makes wine, and we had an issue a while back with a batch of coffee wine. Pasturization was unknowingly incomplete, they got bottled anyway. The result was a yummy wine that was lightly carbonated, and had a tendency to explode
in the original fermenting stage you waited two weeks to get about 4% alcoholic content. Is it safe to let it ferment for three to four weeks and if so what s the longest period of fermentation before the beer would go bad? The reason I ask is several years ago I made a dandelion wine, in the spring and then left it in the dark cool basement forgotten until autumn when I had to move the beer to make room for firewood. I strained the wine and eventually bottled it. That wine was both delicious and strong. I think it was almost brandy strong.
I can't stop watching your videos. I first saw your sandwichch video after another TH-camr mentioned the video and now I'm addicted. You should make some wine next but Idk how hard it is to grow grapes.
I had wheat beer today for the first time... Hoegaarden was the name. It was extremely sweet and smooth. The color of the beer itself was lovely. A nice cloudy yellow, sort of like Pineapple juice.
Really enjoyed your vid i grew up listing to my grandmother making home brew during proabition. Once a batch blew up on her. Thanks to you i now know it was too much sugar. Now ill have another beer and think of her. Thanks man
Cheers to the Brewer! He made the beer, you just watched. You can streamline the process by bottling it a week early and letting it finish in the bottle without adding honey
I'm so glad this is a longer video. I'm sorry if I was a bit rude with my comment on an earlier video but i'm glad you did something about the main criticism I had.
+How To Make Everything You should plug the Patreon thing a bit more and add the typical "don't forget to like share and subscribe". In all honesty I know people hate it but it really does help get you gain viewership. You could add your own twist to it to make it personal, but definitely speak over that outro layout instead of music. The reason I say this is if you think of end credits on a movie or tv show, nobody really pays attention. If you are saying it you are drawing attention to it.
Young spruce "buds" are a good substitute for hops in quick ales. Also some other 'buds' buddy. I mean Duuude. Soft water helps most beers both wheat and barley. I've never brewed wheat only beer but I've had home brew that was very good and toasty making the grainy taste a positive. The hop type and balance was very important. I found this out from having the same basic recipe with different hops, it was not as balanced despite the same amount of hops.
My first ever home brewed beer was authentic hefeweizen. 50/50 pilsner/wheat malts, decent amount of hallertau mittlefruh and WB-06 yeast. I have yet to taste better wheat beer than that first batch. Bananas, bubble gum..all there ;)
Awesome video. Would be interesting to see how the beer would look if you added gelatin (commonly used for clearing in homebrewing, but not often in beers). You should do a mixture between this video and the chocolate one, making a chocolate stout! Hard to pull off, but extremely rewarding once you do. Maybe use a Cornelius device (Forced CO2 into the batch instead of priming using remaining yeast and added sugar). Adding sugar often creates dead yeast on the bottom that adds a yeast flavor to the beer. Great video!
never tried brew-in-a-bag. must be low efficiency with no sparging, but if you can do 100% wheat no problem that's actually pretty cool. i suspect ancient wheat beers were fermented with the grain in the liquid, and after fermenting a few days it kind of naturally sediments to the bottom. it could have been poured through fabric after mashing also.
My grandparents had a huge patio covered with hops vines. I have no idea what they used it for, if they even used it at all, but certainly not for beer.
I've malted wheat, but always kilned it darker, and added it to barley based brews. Think this would be worth a try. Grain is so much fun to play with. One must watch out for mold however.
Hello! Am planning to make beer (I am of legal age in the EU) What if I do not include hops? Taste wise? Quality wise? And, if I don't fully dry my wheat out? I can maybe use a hot plate to dry them but it's minimum temp is 80 celsius. What if I heat it up to 80 degree celsius instead of 50 (The malt with the water in it) instead of heating it up to 2 different temperatures? (And then boil it normally after)
Hi can you please add subtitles to this video so. What ever you are talking is. Observed at the bottom side of the video , its easy to understand Thanks
Cool video!! Have you published the recipe? I am making wine and other alcoholic stuff, but I ever wanted to brew a beer. Would be nice if you publish it :)
"wort," Vert. steve (edit) Well, re-watching this, while drinking my first Hefeweisen. Not the first beer I've made, but my first Hefe. Malt extract with added grains for flavor, and dry wheat yeast. (Safale wb 06.) steve
You should brew mead!!! Its much easier than beer and it was the first thing I brewed myself. You could easily look up specific methods to but its pretty much honey, yeast, and water.
Love the longer format of this. Much easier to follow when watched all at once rather than split up. Thanks guys, great stuff as always - worth the wait!
+Chris probably not best for money though
+Justin Ejimah Not necessarily. Patreon is more significant for them than TH-cam revenue. I think this format might encourage more people to join up.. the content feels worth more in one long video, at least to me.. like mini documentaries.
+Chris I agree. I hate the fact that the videos are always broken up; I usually wait until all of the videos have been released for a certain thing he's making to watch them all at once any way. It makes it easier to follow.
+Chris Thanks, we're experimenting with the ideal lengths for these and if people prefer them longer or divided up. I added a poll card to the video if you want to vote and weigh in.
would 2 hours work for soaking the wheat
dang this is one of the few channels that actually makes quality videos. Feels kinda weird that you guys aren't growing that fasy
+JEDUARD "fasy"
+murre mångs a whole new word for a even faster speed.
+EvoLifeSword Love it.
Fasy,? FACY??? WOT!!!!!
ZozTheKing The Real Zoz Man he meant fast
I've been homebrewing for years and I was really glad to see they did this with a homebrew company on a scale thats replicable by the layman rather than with a major brewer. Really well done!
Also, I screwed up my first wheat beer by making it 100% wheat.... this video actually really helped me troubleshoot the issues I've had with wheat beer in the past. Thanks!
What went wrong if I may ask?
AB-InBev owns Northern Brewer...so kinda is a major brewer.
NeReni how much sugar, per bottle, is being added to safely carbonate? 🤔
the.content.you.deserve about 3-4 oz of cane sugar for a 5 gallon batch or 4-5 oz of corn sugar
Ne Reni, so, what is 100% wheat? Should I add another kind of wheat or?
This fuckin brewer guy clearly knows his chemistry, A+ from me.
Not that my opinion is worth shit.
Don't Even Bother The brewer reminds me of Seth Rogen
The Roasted Potato lol i agrè thats why im careful while commen4ing but not in this case
Brad is a treasure trove of straightforward knowledge about brewing beer.
Lol i love when they're in the hops greenhouse and every time they switch the camera back to Andy u can see more and more sweat
+That one Innocent Bystander They turned off the ventilation system while we were recording so we could hear better and it really heated up quickly. It was like 40ºF outside, but once the vents were off it was almost 100ºF inside by the end of the interview.
+How To Make Everything kudos to you my friend for surviving that heat for who knows how many takes.
I love the new mini documentary format :D
+TheKIRBYMASTER8 Thanks, we're experimenting with the ideal lengths for these and if people prefer them longer or divided up. I added a poll card to the video if you want to vote and weight in.
+How To Make Everything I just like having content!
+How To Make Everything Is it danger When you make Sonthing wrong ?
There's brewery near my high school and for the longest time I thought it was a bakery because of the strong yeast smell. I asked my friends where the bakery was and they were like "Um, that's not bread that's whiskey." lol
cool story
I have been watching several of this channels videos today and I just want to say that the production quality of this show is very well done. I am glad I came across it in my recommended videos a few days ago. Very well done, and I also like the host, Andy. Some people think he's awkward with how he speaks to the people he learns from to make things, but the way how he gives very few gestures and is silent when they are speaking looks like respect to the masters of their craft. I somewhat strive to do the same in being like that when someone is teaching me something.
I made my own apple cider once.
Bottled it too early and they all exploded on me.
Nifty trick. Boil a big pot of water then turn it off. Sit your bottles in the pot and it will kill the yeast and stop fermentation
@@kingRukus39 That doesn't help if you want carbonated cider.
Ew you carbonated cider who does that
Make a bubbler, or burp it every 5 or so hours. Until it kinda stops
@@wildsidecreations583 car onated cidre is enjoyed the world over, I might recoil from not carbonated cider. Try both :)
he always looks like you just told him that you slightly ripped his drawing
Oddly specific vaha
I agree completely! So stiff-necked, too!
Pretty cool that you malted the wheat!
Market available brewers wheat is no higher in protein than standard six row brewers malt, 12 to 16% protein. When wheat is above 16% protein it isn't used for brewing. The higher the modification, the less the enzyme richness and the higher the protein percentage, the less the sugar content.
Try this next time. Dough in the wheat at 60F. Then, remove a small volume of mash and increase pH in the small portion to at least 8 and raise the temperature to 113 to 115F. It is called the ferulic rest. Rest the mash for 20 minutes. Before adding the ferulic mash back into the main mash reduce pH to 5.5 by using sauer malz.
After the ferulic mash has been added back into the main mash, adjust pH of the main mash to 5.5 pH. There is a reason for it to be 5.5, it has to do with enzymatic action. Then, remove a portion of the main mash (1st decoction) and increase the temperature of the decoction to 122F and rest the mash for 20 minutes. After 20 minutes, increase the temperature of the 1st decoction to 155F and rest for 20 minutes. Then, boil the mash for at least 30 minutes. and skim off break as it forms. The longer the decoction is boiled, the better. Enzymatically, nothing is occurring in the main mash, so you can screw with the 1st decoction for a long time. Boiling will reduce protein gum and burst complex starch. Return the decoction back into the main mash to reach 130F. During the 130F rest, albuminous protein will reduce, beta glucan will be reduced to glucose. Mash viscosity will reduce due to glucose formation. The simple sugar, glucose, formed during the 155F decoction rest and during the 130F rest will convert to maltose and maltotrios, complex types of sugar, during the next cycles. When the main mash temperature stabilizes, remove the 2nd decoction and rapidly increase the temperature of the decoction to 146F and rest the mash for 20 minutes. After 20 minutes, boil the decoction for 30 minutes. More protein gum will boil away, skim off break as it forms. After the boiling period has ended, return the 2nd decoction back into the main mash. Stabilize the temperature at 149/150F and reduce pH to 5.3 and no lower than 5. When mash temperature and pH stabilize, remove the 3rd decoction and quickly raise the temperature to 154F and rest the decoction for 10 minutes. Then, boil the decoction for 20 minutes, skimming off break as it forms. Return the decoction back into the main mash to reach 162F, Alpha I range, and rest the mash for 15 minutes. Mash out and allow the mash to rest, mud will form on the bed, do not stir the mud. Lauter, slowly. Using Lager yeast, first fermentation seven to 10 days at 55F. Second fermentation at 45F for two weeks. The maltose will be absorbed by the yeast and converted into glucose during second fermentation, causing gravity reduction when the glucose ferments. Keg when gravity reduces to 1015. Maltotriose will be absorbed by yeast and natural carbonation will occur. Priming sugar or artificial carbonation will not be needed. The final product will be superior in quality than what was produced during the vid.
When an optimum temperature is used, pH must be optimum, as well. A mistake that home brewers make, is in assuming that pH 5.2 is spot on during all of the phases of the brewing cycle. When the single infusion method is used, there is only one cycle, so it is more important to match temperature and pH with the enzyme being activated. Do not assume that Mother Nature creates malt to be so perfect that all of the ducks line up specifically for a home made beer brewers usage.
Try to find Meussdoerffer sauer malz, it is the finest sauer malz available to the home brewer, it is the malt used by European brew masters. It wouldn't be a bad idea to purchase a decent pH meter.
Michael James tldr
This sounds like the most punishing brew day ever ... Do you self flagellate while carrying out this painful process?
You should publish this and get your PhD!
My new favorite saying “smells like beer, looks like beer, must be beer” and then you taste it and “nope, that’s not beer”
"How Beer Saved the World" is a really good documentary on beer history
Robert from Egyptians,Europeans
to shy guys talking to girls!
Is it on netlfix?
*putting honey into wheat beer*
Me, a German: NEIN NEIN NEIN NEIN NEIN!!!!!!!!
It's funny, i'm from Flanders and an uncle of mine is also into homebrewing (as am i, so he likes to talk about it to me) and he told me that Germany has very strict rules to brewing beer, you have to stick to certain recipes, you cannot choose your own ingredients and stuff. Which i find weird, in Flanders you can go ahead and put pumpkins or honey into beer, whatever suits your flavor!
@@geojelly9830 Yes, we got something called the "german purity law". It exists since the 16th century, and basically it says that the only ingredients for beer should be barley, hops and water. And I like my beer that way tbh
@@RicebeheaderPat Me too, classic beer is great but experimentinging with other ingredients is fine too in my eyes
@@RicebeheaderPat Actually it allows for malt, yeast, hops and water. It doesn't specify the type of grain used to make malt. Otherwise you couldn't enjoy your wheat beer, as it contains wheat and not just barley.
EXACTLY!
Nicely done. As a homebrewer, I love to see that you brewed it on a small scale using simple techniques. I don't do brew in a bag, but I also use gravity instead of pumps. Makes the process simple.
Hey can you make Sake, i would love to learn how to make Japanese rice wine.
+Darké Wolvé (CptDarkwolf) Definitely would love to make sake, if I'm ever able to make it to Japan someday.
It would be cool to see you go to Japan to do it...But good news! There are a few sake brewers in America, most of them Japanese immigrants... So it would save you time trying to find a translator. Here is one in Portland homebrewsake.com/home/contact-us/
And one near San Francisco www.takarasake.com/contact.php
I hope i like the help Btw.. do you mind if you do a special episode for me... Not anything too big.. Just something that interests me and im sure might interest other people.... Aka How to make ships/boats... Mostly the privateer ( and a little on pirates included)
actually technically sake is a beer^^
Neotoribaru well... It's both beer and wine but... Its more beer... Wine has to be main from a fruit and beer has to be made from a type of grain... But if you ever had sake... You would know why its like wine as its smooth bodied and quite aromatic, sometimes it has a fruity overtones... Depends on if you get cheap low quality sake though... Higher the quality... More wine like it is in taste... So its nither beer or wine... Infact people have been talking about making a new group altogether to put it in as beer and wine are both accurate descriptions of it.
+Darké Wolvé (CptDarkwolf) I have brewed beer that had fruity overtones. It's based in the yeast and what temperature you ferment at...I don't like fruity beers, so I am keeping my current beer on the cold side.
This channel is getting better with every video. Loving the new show and format in general.
This is a binge-watch series for me
I am gruit
Andrew Forsyth beat me to it
Beat me to it
Beat me to it
Beat me to it
Come on, continue the chain.
Beat me to it
This guy really knows his stuff, mad respect.
you deserver WAY more subs than you got right now
+Honest Reviewer Yeah, I don't know how this channel isn't at 1,000,000 yet...
you desever better grammar
ethan huertas deserve
@@Trolld it was a joke
maybe because the presenter looks dead inside!
This is by far one of the best episodes you guys have put out and i really liked the new format! It was a bit difficult to keep track of each episode but this is much better! congrats guys and I hope you blow up soon here on youtube !
This was SUPER interesting to watch, I loved this. I think this has been the most enjoyable episode you've put out.
thank you for making these. I really enjoyed watching them. you have a great skill set. please continue your work.
Love the new format! This was also a really interesting episode, can't wait to see what's next!
This was awesome! So good!
This channel deserves way more subs.
Even the advert break was amazing. First channel that considers advert incorporation
best video in category of how to make beer,,very clear,informative, procedure and lots of knowledgeable deatails
I love this new format as well as everyone because it doesn't make it so you have to keep track of things
this channel deserves so many more subscribers
This is the best and most interesting channel I have ever seen on TH-cam! Keep the videos coming.
This channel is criminally underrated.
Great Video.. And awesome choice of using Northern Brewer.. Their TH-cam channel is what got me into Home Brewing..
The brewer dude looked chill as hell. This channel is amazing.
Awesome first episode of the brewing series! Can't wait to see what else you guys have in the works. This has reminded me of my plans to try out a molasses type of beer that I wanted to try out, perhaps I will do that sometime. My parent's have the required equipment to make and bottle wine/beer so all I really have to do is plan things out and do it.
This episode was really interesting. Thank you HTME and Northern Brewer's
One of the best videos so far.
This is fascinating to watch even though I don't drink.
Scott Mew you think that's bad I can't even legally drink, nor do I illegally.
It's not bad per se, unless you're counting the limited selection of beverages that I have to choose from. For the most part my abstention is due to family history, being Asian, dislike the taste of most alcoholic beverages and wanting to keep myself under control at all times. I really don't ever want to find out what kind of drunk I am nor let out anything that I can't take back. The most rebellious thing I did regarding alcohol was drink a glass of wine at my cousin's wedding 2 days before I was 21.
Scott Mew Well, each to their own. I'm 15 but have been drunk a few times. Never gotten a hangover though, not even after 8 beers. I too was afraid of what kinda drunk I'll be. I turned out to be a laughing one that cant remember the most basic things like rules of a simple card game.
You poor thing. Do you come from a broken home?
No, I come from a country where children drinking is a usual thing. It's not even punishable if it's your first time.
Brilliant as always !! Really inspiring, might give this a go during the summer period, thanks!!
Just brewed a 100% wheat beer yesterday. I did an acid rest, a protein rest, a sacc rest and a double decoction. the guy at the hop farm was wrong about not getting complexity out of 100% wheat. doing a decoction will impart a lot of flavor and color.
By adding the honey at the end you continue fermentation which allows for carbonation. So my question is does the fermentation ever stop, and will the bottle explode if left for too long? Also, will the continued fermentation continue the ABV to increase? Great video, I learned quite a bit.
Fermentation will stop when the yeast have no more sugars to consume. If you add just enough, you can get carbonation before the sugar runs out and enough so that the bottles do not explode. Once the sugar runs out, there is nothing left for the yeast to eat and no further gas is produced.
iLoveTurtlesHaha ahh, thank you
Yeah, what ILoveTurtlesHaHa said. As long as you know how much sugar to add you won't have any problems with exploding bottles. For a five gallon batch you would add 2/3 cup of cane sugar, or 3/4 cup of corn sugar. Generally, honey for priming is not really recommended. The problem with honey is that the sugar content can vary from batch to batch and there's no way to be 100% consistent.
Binging on your videos rn. This one is my favorite. Great job on all the effort you put into the videos!
so would this be considered "honey wheat" beer?
I think it would be. Although I think additional honey is sometimes added after its brewed for extra honey flavor.
it's just sugar if you cook honey. it looses all the good parts.
Actually honey in this amount wont make any difference, than sugar. Its just for refermentation.
after watching this i really feel inspired to brew my own beer... time to gear up. thanks for the video
Wow!! A 100% wheat beer?? I’d love to try that!!
Sai Yagnesh CH That wasn't wheat, wheat doesn't have "hair"n rye does and barley does!
best episode so far - longer, informative and the interviews were much less awkward
Wow, this was a really fascinating video!
I'm curious how the ancients figured out this process. Could you touch a little on that aspect in your videos?
Ive read that it was accidental. And about a baker. I forgot tho.
They probably accidentally left a container of grain or flour where it got wet. Also our evolutionary ancestors evolved to eat fermented fruit either because it was easier to smell and find or the alcohol killed off stuff that made them sick
All of the theories about how man discovered fermentation is all speculation. None of the scientists or historians have a clue as to HOW mankind figured it out beyond anyone else. They don't even know which was made first between beer/wine/mead. Ancient civilizations all independently discovered how to ferment things. The "Hymn to Ninkasi" is AFAIK the worlds oldest written texts & it depicts a beer recipe.
Yeast is what actually turns sugar into alcohol & can be found in the wild.
The theory is that some grain was left out & got wet somehow and sat for some time. I personally assume this happened in an area that gets VERY hot during the day for the starches to be converted into sugars. Wild yeast found its way into the liquid (wort) & fermented naturally. Then eventually, whoever left the grains out decided to drink the liquid, got drunk, liked it & decided to replicate the process.
I started watching and at about 7 min in I paused. Went downstairs, prepared thin sliced salami, olives, cheese, pickles and some garlic bread. Came back up, cracked open my coold beer and enjoyed this video to its fullest
your the most hardworking youtuber ever keep it up
BADASS! I totally dig projects like this. Keep inspiring brother!!!!!!!!!
My dad makes wine, and we had an issue a while back with a batch of coffee wine. Pasturization was unknowingly incomplete, they got bottled anyway. The result was a yummy wine that was lightly carbonated, and had a tendency to explode
in the original fermenting stage you waited two weeks to get about 4% alcoholic content. Is it safe to let it ferment for three to four weeks and if so what s the longest period of fermentation before the beer would go bad? The reason I ask is several years ago I made a dandelion wine, in the spring and then left it in the dark cool basement forgotten until autumn when I had to move the beer to make room for firewood. I strained the wine and eventually bottled it. That wine was both delicious and strong. I think it was almost brandy strong.
I can't stop watching your videos. I first saw your sandwichch video after another TH-camr mentioned the video and now I'm addicted. You should make some wine next but Idk how hard it is to grow grapes.
This was awesome. I've made a couple Mr. Brew DIY kits that turned out well. Nice to see the full legit process in a mini-doc format.
Wow.. Wonderful explanation.. Awesome video... I like this one...
I had wheat beer today for the first time... Hoegaarden was the name. It was extremely sweet and smooth. The color of the beer itself was lovely. A nice cloudy yellow, sort of like Pineapple juice.
Great video . searching for a tutorial to grow my own wheat now
Really enjoyed your vid i grew up listing to my grandmother making home brew during proabition. Once a batch blew up on her. Thanks to you i now know it was too much sugar. Now ill have another beer and think of her. Thanks man
Cheers to the Brewer! He made the beer, you just watched. You can streamline the process by bottling it a week early and letting it finish in the bottle without adding honey
I'm so glad this is a longer video. I'm sorry if I was a bit rude with my comment on an earlier video but i'm glad you did something about the main criticism I had.
+lostunsunghero No problem, I always enjoy getting feedback and finding out what is or isn't working for people.
+How To Make Everything You should plug the Patreon thing a bit more and add the typical "don't forget to like share and subscribe". In all honesty I know people hate it but it really does help get you gain viewership. You could add your own twist to it to make it personal, but definitely speak over that outro layout instead of music.
The reason I say this is if you think of end credits on a movie or tv show, nobody really pays attention. If you are saying it you are drawing attention to it.
The best kind of Beer. Cheers!
I love wheat beer or how the Germans call it weizen beer , your channel makes quality videos , subscribed.
Young spruce "buds" are a good substitute for hops in quick ales. Also some other 'buds' buddy. I mean Duuude. Soft water helps most beers both wheat and barley.
I've never brewed wheat only beer but I've had home brew that was very good and toasty making the grainy taste a positive. The hop type and balance was very important. I found this out from having the same basic recipe with different hops, it was not as balanced despite the same amount of hops.
I watched your book series but you earned my sub today, very professional video and very informative.
Loved this! Especially beside your reboot, it's perfect
did you know that hops is in the same plant family as cannabis. it kind of smells like it too
Sven Jonkers and sunflowers are in the same group!(dicots)
I love the way you like explaining how the beer is made
My first ever home brewed beer was authentic hefeweizen. 50/50 pilsner/wheat malts, decent amount of hallertau mittlefruh and WB-06 yeast. I have yet to taste better wheat beer than that first batch. Bananas, bubble gum..all there ;)
Awesome video. Would be interesting to see how the beer would look if you added gelatin (commonly used for clearing in homebrewing, but not often in beers). You should do a mixture between this video and the chocolate one, making a chocolate stout! Hard to pull off, but extremely rewarding once you do. Maybe use a Cornelius device (Forced CO2 into the batch instead of priming using remaining yeast and added sugar). Adding sugar often creates dead yeast on the bottom that adds a yeast flavor to the beer. Great video!
never tried brew-in-a-bag. must be low efficiency with no sparging, but if you can do 100% wheat no problem that's actually pretty cool. i suspect ancient wheat beers were fermented with the grain in the liquid, and after fermenting a few days it kind of naturally sediments to the bottom. it could have been poured through fabric after mashing also.
This is a really cool video. Entertaining and informative. Keep making these!
I don't even like alcohol .. But this is something about the topic of fermentation and is entertaining to watch
I'm 17 and this video got me into wanting to brew beer
Gonna love this series
As an amateur homebrewer who does 1 gallon batches, this is some dope equipment
Excellent / well thought out complete video 👍🏻👍🏻
That looks really great, now I kinda want to work out a homebrew
I love hydroponics and aquaponics too it's so facinating
My grandparents had a huge patio covered with hops vines. I have no idea what they used it for, if they even used it at all, but certainly not for beer.
Tons of great information. Thanks for the video. Thumbs up!
no sparging process? also should have added some fining irish moss to clear up the wheat proteins.
is there a replacment to the hops? not easy to find in canada
I like this format of the video
Wow! I didn’t know the water difference between hydroponic and regular agricultural! That’s amazing.
I've malted wheat, but always kilned it darker, and added it to barley based brews. Think this would be worth a try. Grain is so much fun to play with. One must watch out for mold however.
Stan Lindert mold??
Very good episode!
As a hobby hop grower... that hydroponic indoor hop farm.. DOOOOOOOD
Hello! Am planning to make beer (I am of legal age in the EU)
What if I do not include hops? Taste wise? Quality wise?
And, if I don't fully dry my wheat out? I can maybe use a hot plate to dry them but it's minimum temp is 80 celsius.
What if I heat it up to 80 degree celsius instead of 50 (The malt with the water in it) instead of heating it up to 2 different temperatures? (And then boil it normally after)
Hi can you please add subtitles to this video so. What ever you are talking is. Observed at the bottom side of the video , its easy to understand Thanks
Me and a friend did something similar in school, except we used flour and added enzymes to skip malting
Cool video!!
Have you published the recipe?
I am making wine and other alcoholic stuff, but I ever wanted to brew a beer.
Would be nice if you publish it :)
This actually made me crave for some Wheat Beer right away!! Amazingly done, this video :)
"wort,"
Vert.
steve
(edit)
Well, re-watching this, while drinking my
first Hefeweisen. Not the first beer I've
made, but my first Hefe. Malt extract with
added grains for flavor, and dry wheat
yeast. (Safale wb 06.)
steve
Now I'll have to get me a cold one after watchting this video and listen to my favorite bands Delta Parole and GNR.
This is good.... You deserve more viewers and subs....
This was great! I really enjoy your videos, they are interesting to watch and you are a great host! liked and subscribed, Keep it up!
+Burrestamme Thanks!
that man deserves a beer
ive been pretty interested in making beer for over a decade. This is the first time i have understood what "malted" meant.
You should brew mead!!! Its much easier than beer and it was the first thing I brewed myself. You could easily look up specific methods to but its pretty much honey, yeast, and water.