Ist das in Opas Partykeller? Es ist immer eine Freude, wenn man ein gelungenes Bier verkostet. Klingt so, als wärst du ganz zufrieden. Man kann von einem Klonversuch ja keinen wirklichen Klon erwarten.
Hi. Great video. The difference using beergas 70/30 is remarkable. That would add the creaminess to your homebrew. I use beergas for my stouts milds etc. and even bitters. And I like to add torrefied wheat. Your beer engine won’t compare to nitro in my opinion. Again it’s a different drink. As it bottle carbonated. I have never seen guiness from a beer engine. You are the first. Look forward to your next video. Ps. I’m not a fan of black heart. Cheers.
Hi, the hand pump obviously is not the same as Guinness is usually served. However I think with a sparkler you get very close, sind the head forms very similar to nitrogen. The creamy feeling was definitely there, just not an actual cream flavour. This is something I never noticed before, only in direct comparison. I don't think that comes from the nitrogen. Nitrogen also has the disadvantage that is cannot carry certain aromas that CO2 can, most notably those of hops. So I believe that my setup might in some aspects even superior to the classical mixed beer gas.
@@britishpint I have beer engine and beergas plus CO2. They are all completely different. They are not compatible in my opinion. I think if you take your brew and pour with beergas you see my point. Beergas not only masks hops but also improves mouthfeel. A good test is to let your can of guiness go flat overnight and run it through your beer engine It may be then similar to yours.
@@britishpint on a diferent note. I’m Brewing the good chemisty brewing ESB from malt miller. They also proved a can of the esb. It is sooo good. I’m ten days into the brew and still have a two inch kraussan. The malt bill is amazing. I think you would appreciate it. If you can’t get the cans in Germany. I’ll send you one.
Hmm, not sure what to think of your implication that a flat Guinness is the same as what I get from my sparkler. You do realise skimming off the foam would be enough to remove the nitrogen? That is the only difference after all. I never was to the Bristol area, so don't know that brewery. The grain bill at the Malt Miller looks rather complex, like a modern beer imitating a historical one. I get a tad suspicious upon reading "Extra pale malt", since I don't like the flavour of lager malt, but maybe it is not the same. The Bramling Cross should give a nice blackcurrant aroma, which I would definitely appreciate. No need to send me a can though, I'll see that I purchase it next time I'm in the UK. Thanks for the offer though. The yeast seems to be the Verdant dry yeast. Haven't used that before, but will soon. Does it flocculate ok for you?
@@britishpint yes. I would probably go for my normal SO4. I’m not sure it fits into the ESB being so dark. Vv the beer engine is that if you let your draught nitrogen beer go flat. Then run through your beer engine. But the main point is you are trying to compare apples and pears. The only similarity is they are both fruit.
Hi ok last couple of points. Regarding bittering I have copied this but not had the confidence to use it as I stay away from Brett Wang, Dang, Sweet Guinness Tang To get that “Guinness tang,” try this. After pitching the yeast to your stout, siphon 19 oz. of pitched wort to a sanitized 22 oz. bottle. Pitch bottle with a small amount of Brettanomyces and Lactobacillus. Cover bottle with aluminum foil and let ferment. When beer in bottle is done fermenting, pour it in a saucepan and heat to 160 °F (71 °C) for 15 minutes. Cool the beer and pour and pour it back in the bottle. Cap bottle and refrigerate. Add to stout when bottling or kegging. And secondly. I usually mash for and boil for 90 minutes when using elements that have low or zero diastetc power. Torrefied wheat flaked barley. Trying to get my OG up. Cheers
Hi, yes. I know of this procedure, that's why I mentioned that some people think their Guinness needs to be slightly sour. I heard that this applies only to the Guinness as sold in the US, but I do not know this for certain.
Hi, das Gefühl kommt durch dichten Schaum. Das kann sowohl von Stickstoff als auch von CO2 mit einem Sparkler kommen. Was mir fehlt ist tatsächlich ein sahniges Aroma, was in der Dose noch dazu kommt.
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You deserve much more viewers! Well done
Hey man, thanks alot!
Ist das in Opas Partykeller? Es ist immer eine Freude, wenn man ein gelungenes Bier verkostet. Klingt so, als wärst du ganz zufrieden. Man kann von einem Klonversuch ja keinen wirklichen Klon erwarten.
Das ist Schwiegeropas Partykeller, sonst stimmt alles :D
Und ja, ich bin sehr zufrieden damit, wie es am Ende schmeckte!
Hi. Great video. The difference using beergas 70/30 is remarkable. That would add the creaminess to your homebrew. I use beergas for my stouts milds etc. and even bitters.
And I like to add torrefied wheat.
Your beer engine won’t compare to nitro in my opinion. Again it’s a different drink. As it bottle carbonated.
I have never seen guiness from a beer engine. You are the first.
Look forward to your next video.
Ps. I’m not a fan of black heart.
Cheers.
Hi, the hand pump obviously is not the same as Guinness is usually served. However I think with a sparkler you get very close, sind the head forms very similar to nitrogen. The creamy feeling was definitely there, just not an actual cream flavour. This is something I never noticed before, only in direct comparison. I don't think that comes from the nitrogen.
Nitrogen also has the disadvantage that is cannot carry certain aromas that CO2 can, most notably those of hops. So I believe that my setup might in some aspects even superior to the classical mixed beer gas.
@@britishpint I have beer engine and beergas plus CO2. They are all completely different. They are not compatible in my opinion.
I think if you take your brew and pour with beergas you see my point. Beergas not only masks hops but also improves mouthfeel.
A good test is to let your can of guiness go flat overnight and run it through your beer engine It may be then similar to yours.
@@britishpint on a diferent note. I’m
Brewing the good chemisty brewing ESB from malt miller. They also proved a can of the esb. It is sooo good. I’m ten days into the brew and still have a two inch kraussan. The malt bill is amazing. I think you would appreciate it. If you can’t get the cans in Germany. I’ll send you one.
Hmm, not sure what to think of your implication that a flat Guinness is the same as what I get from my sparkler. You do realise skimming off the foam would be enough to remove the nitrogen? That is the only difference after all.
I never was to the Bristol area, so don't know that brewery. The grain bill at the Malt Miller looks rather complex, like a modern beer imitating a historical one. I get a tad suspicious upon reading "Extra pale malt", since I don't like the flavour of lager malt, but maybe it is not the same. The Bramling Cross should give a nice blackcurrant aroma, which I would definitely appreciate. No need to send me a can though, I'll see that I purchase it next time I'm in the UK. Thanks for the offer though.
The yeast seems to be the Verdant dry yeast. Haven't used that before, but will soon. Does it flocculate ok for you?
@@britishpint yes. I would probably go for my normal SO4. I’m not sure it fits into the ESB being so dark. Vv the beer engine is that if you let your draught nitrogen beer go flat. Then run through your beer engine.
But the main point is you are trying to compare apples and pears. The only similarity is they are both fruit.
Hi ok last couple of points. Regarding bittering I have copied this but not had the confidence to use it as I stay away from Brett
Wang, Dang, Sweet Guinness Tang
To get that “Guinness tang,” try this. After pitching the yeast to your stout, siphon 19 oz. of pitched wort to a sanitized 22 oz. bottle. Pitch bottle with a small amount of Brettanomyces and Lactobacillus. Cover bottle with aluminum foil and let ferment. When beer in bottle is done fermenting, pour it in a saucepan and heat to 160 °F (71 °C) for 15 minutes. Cool the beer and pour and pour it back in the bottle. Cap bottle and refrigerate. Add to stout when bottling or kegging.
And secondly. I usually mash for and boil for 90 minutes when using elements that have low or zero diastetc power. Torrefied wheat flaked barley. Trying to get my OG up.
Cheers
Hi, yes. I know of this procedure, that's why I mentioned that some people think their Guinness needs to be slightly sour. I heard that this applies only to the Guinness as sold in the US, but I do not know this for certain.
Ich meine bei einem anderen Bier-Kanal aufgeschnappt zu haben, dass dieses cremige Mundgefühl wirklich durch den Stickstoff im Guiness entsteht
Hi, das Gefühl kommt durch dichten Schaum. Das kann sowohl von Stickstoff als auch von CO2 mit einem Sparkler kommen. Was mir fehlt ist tatsächlich ein sahniges Aroma, was in der Dose noch dazu kommt.
Dein Audio ist nur auf der Linken seite q.q
Ach verdammt, ich wusste doch irgendwas klang nicht richtig