I came to your channel in hard lock down 2020 to learn how to brew beer. Now almost 3 years later I am an avid home brewer with an awesome garage brewery. I just started keeping bees so learning how to make a braggot and mead with the spare honey from next year, thanks guys!
You should look into 'Phrygian Grog', it's basically the same deal except one third fermentables each from grapes(wine), grain(beer) and honey(mead), and spiced with coriander instead of hops. There's also a reconstructed Viking Grog which is similar as a braggot but with Cranberries and Lingonberries.
i know Im asking randomly but does anyone know a way to log back into an Instagram account..? I somehow forgot the login password. I love any tricks you can give me
If you put your thumbs on the hinge bit of the swing-top bottles where the wire for the cap meets the wire for the neck of the bottle, you can just push out on the hinges to pop the cap open without bending or breaking fingernails.
I've definitely found myself interested in braggots lately because I want to make real butter beer during Christmas time and I get the sneaking suspicion that a honey based beer would add a lot. I mean, honey and butter go together like peanut butter and jelly so definitely something to try out...
I love you guys. We don't deserve you guys. I owe four people thanks for getting me into winemaking / meadmaking and you're #1. #2, 3, and 4 are Doin The Most, Man Made Mead, and the legendary Jack Keller's recipes. You all are my go-to. Thank you for your contribution to winemaking and meadmaking. My life will never be the same!
Started my Braggot sunday morning. Ended up reducing the recipe for a 1 gal brew, ended up doubling the 1 gal recipe and made 2 gallons. Its just a percolating away nice and happy. Thanks for the words of wisdom
Alfa and beta amalayse convert starches to sugars.....set temp is about 155F for roughly an 60-90 mins simple iodine test is used to test for any remaining starches happy brewing
You can also dose the sugar by creating a simple sirup just so a 5ml syringe is enough for 0,5L of beer and bottle ontop. Was surprisingly easy, when i did it that way
@8:22 you don't have to sterilize hops. Like honey, hops are a natural anti-microbial. But you are right that the boiling releases the alpha acids from the hops; this creates bitterness found in beer (/braggot).
This was a great video. I learned I don't want to make beer. It seems like a lot more trouble than mead, that being said the stuff on carbonation will be very helpful thank you.
Love the videos as well as the Facebook group. Back when i used to bottle i would reuse the capped bottles. You just need new caps. Not too expensive but it is one more thing you need to buy as well as the capper. Got tired of bottling a few years back and switched to kegs. But i know you guys don't drink that much beer for it to be worth it but i do. Lol
If you have a igloo cooler, you can pre heat it with warm water and then add 155F water and close lid, it will hold temp fairly well throughout the steeping process
i made a braggot several years ago out of nut brown ale barley and a beer "kit" which was a barely and hops paste. it smelled and tasted like gasoline until it aged out for a year then it was the best mead we had ever made
LOVE your channel guys, love the chemistry (between you two as well as in the fermenters haha). Here is an idea for your next project: Bochet Braggot!!!!! Boom mind blown haha
I used a pack of yeast per gallon of juice , in a 5 gallon fermenter . That thing Blew , Sunday night , Monday , Tuesday , until Tuesday night . Finally took the Blow off tube off and got the Airlock back on . It's going to Town , but I think it will hold . 😂🤠 P.S. I got a gallon and a half of foam with the water in the Blow off jug . Once everything settled down I ended up with one gallon of liquid from the Blow off jug. Thinking of fermenting that . I put the Blow off jug in a stock pot . Added a 1/4 cup of sugar . That thing Blew out the top again . Waited a few minutes , added another 1/4 cup of sugar , it blew out the top again . When that settled down , I took the gallon jug out of the stock pot , set it in the sink . Poured the liquid in the stock pot back in the Blow off jug . It's Bubbling like crazy. Should I throw it out , or let it go ? It's still in the jug in the stock pot , in the sink . Dump it ? Or see what happens . I just cracked the lid , so it don't blow up the jug🤔
cool trick with your scales... you can work them in reverse... place your honey jug, in this instance, on your scale and tarry the scale (tare), your scale will read 0.00... pour out your honey, and occasionally return jug to scale to see how far you've gotten until your scale reads -1.5lbs... might help in the future, if you don't want to put heavy things on your scale or hot pots... it also helps in saving dishes to wash when you can pour right from the jug and read the scale in reverse by using the Tare or "zero" function...
I just grabbed one of those same buckets a few days ago and have an apple / mango wine going on Lalvin k1-v1116. Same reason, I want to be able to rack a full gallon right to the top of a 1 gallon carboy and not have to worry about head space.
Speaking of combining beer with mead... have you ever considered dry hopping a simple mead? I've had other hop experiments (like hopped cider) and I found them to be quite good! I thought I'd get your opinion before ruining one of my own batches :) Edit: Looks like you kinda addressed this later in the video. I should have waited. So hops tea for bitterness instead of the citrus notes.. makes sense. But would you do this without the malt?
Gruit is just a beer without hops really, so, technically (IMO) making beer with honey and no hops is still a gruit. Sure, we can work on something like that :)
Beeing a fairly new Beekeeper, I only just recently found out that Honey has a rating of 77 to 88% of Sugar, I as most people probably thought Honey was like Sugar, a consistent sweetness level. A variation of 11% can make a big difference in SG and is probably why when you do your SG readings it's not always where you would think it should Bee ?
Some of us figure out the density of the honey we are about to use to get to a predetermined SG in the most. Not really a requirement, is more useful if you wish to do a recipe that haves consistent results in final ABV, like for example, industrial production of mead.
After making a 2 row cascade smash yesterday, I’m trying a small beer style braggot with the spent grains/hops, a pound of dark crystal and a pound of honey. Here’s hoping 🤞🏻
Hey folks love yer videos. You may find that pitching yeast at the high end of their temp tolerance gives your beer a different flavor than pitching at the low end and letting it raise to ferment temp. Cheers!
I'm not sure if I've shared this with you or if you gave me this advice, but some plastic wrap like Saran Wrap folded over can work as a seal. When placed around the rim it serves as a gasket on a plastic bucket lid.
Love y'alls videos. I've noticed y'all rack in clear bottles. Does it matter if it's clear or amber? Also I think in one of the videos you said to pitch your yeast in about 90-100°F is that correct. When mixing your must (I'm sure I did not spell that right) what temp is best, I want to use natural spring water and dont want to basically distill it.
@@CitySteadingBrews awesome. Thank y'all I've just gotten most of my stuff in so I'm excited to get started. I'm a truck driver and been using alot of my driving time listening to y'alls videos. From all the ones I've been through y'all seem to have the most, but also best start to finish with explorations and not just orders of "this is what I do" you explain WHY! Which is great. KEEP UP THE GREAT CHANNEL!
I love your guises videos and this helps me a lot you guys make things simple and affordable and you explain things step-by-step I make your spice Mead for me and my dad he enjoys it a lot. Recently I started watching videos about braggot Mead And my dad wants me to do it with the spice recipe I also want to try to make a blackberry braggot but all the videos and recipes to do it falls around boiling the honey but no one really explains a simple way to do it is there something to make it easier because a lot of people make it sound more complicated End it sounds like it’s easy to burn it and mess up is there a way to control the boiling of the honey ?
The end goal was 1 gallon on this obe I think? So orobably started with about 1.5 gallons yes. After steeping the grains or mashing as it’s called they are done. We compost them or sometimes bake with them.
I notice a pile of the metal/rubber toppers by ur bottles at 30:00. Obviously it would take more time to get the bottles ready putting on each one but could that help with with eroding issue??? I also can't find any swing top 750ml, did you guys just buy wine bottles and put the swing top part on it or where did you get them??
Many of our swing top "wine bottles" are actually repurposed from Aldi's sparkling lemon aid. We have found swing tops that you can attach to some wine bottles to convert them but it found it to be very hit or miss. We have yet to have an eroding issue. There has been a bit of discoloration on the metal when we leave them in the Star San solution too long. It is an acid after all. Most swing tops are universal and can be replaced if you find it too be too much.
I would like to do a black mission fig wine , or mead, the only figs I can find have sunflower oil on them. How do I remove the oil so I can ferment the figs with without losing flavors. Big fan, your basic meas started my fermentation habit keep up the good work.
Hi Derica and Brian :) Regarding trub, or lees for wine etc., if I were to reuse it, is it best to reuse it for the same/a similar recipe, or could it be used wherever? Also, would it need to be washed if, say, using it to make the same over again?
idk why but ive had thoughts of using slightly larger tubing so i dont struggle to get it on and off and just using winged clamps to hold it together. also does this need more of a beer aging timeline or wine timeline
Can you do a braggot with a LME? It might be time to do a 2022 version of this recipe. I have been brewing mead and ciders for over a year now and am starting to dabble with beer brewing now. This sounds like a fun way to get the best of both worlds.
Usually the bucket lid would have a black rubber gasket up in the crease, right? I have a few 5 gallon buckets with them. Might be able to find that on Amazon.
If I wanted to do this in a one gallon batch could I still use the same amount of ingredients? If not how would I scale it back to make it a one gallon? Thank you! I love the videos you guys do they are phenomenal and make homebrewing not so intimidating.
Have you ever tried watney's Red Barrel back when the brewery was still open. I used to get it at this one old timey bar in Socorro New Mexico back in the early 90s when I was stationed at White Sands Missle Range, in the Navy.
I have a volume question. I have 1 gal glass bottle/jars (carboy?) Is it best to look for 2 gallon varieties or would it be easier to reduce the recipe by 1/3 to accomodate my fermenting container?
Hey, you forgot to put how much honey in the recipe in the description. I recently got into making mead, and I'm hooked. But this looks so good, I might just have to give it a try!
First attempt a brewing mead and mead ale's. This was very informative and didnt have the proverbial you can figure it all out on your own speak. Not sure when i will start this first batch, but I will be forwarding the results on :)
Have y’all ever tried making an abbey style high abv Belgian ale? If so Have y’all filmed it? Would be very interesting to see how people known for making “simple” brews (which I highly appreciate) would make a more “difficult” brew. Maybe it’s not difficult at all? Either way, please make it! 😁
I just made a batch of the Braggot. How long would you suggest to let it age in the bottles before consuming. You’ve mention that this wasn’t your favorite and I’ve tried most of stuff you have on RUclips (CS Brews) and love it.
We drank some right away, and aged some for a year. I wasn't a huge fan, but as I said, Derica liked it well enough... she didn't notice much difference in aging.
Brian, need some help on something. Mulberries are in and just picked a gallon in just over an hour. Anyway, I feel a Black Sack Morat is about to happen. I want to make this as natural as possible. So, my question is how can I stop fermentation, make a smooth drinkable wine (abv 8-12%), and back sweeten to taste? Can I kill the yeast by kind of pasteurizing the wine in bottles? I don't want to make anymore rocket fuel. So make a video. Thanks
This is awesome, your videos are so damn informative. I brew a lot of beer, but now can't wait to experiment with meads from all these videos. Also, cascade is the best hop! Change my mind.
How much of the malt and crystal malt would you do for just a one gallon batch? I only have 1 gal carboys. Thank you for doing this video! I've been looking for a simple braggot recipe for a few days now.
@@CitySteadingBrews now that sounds promising. Would love to hear how it turns out of you do 😁👍 Tempted to try myself over I’ve made the simple beer recipe.
Complete novice here... If I'm not ready to bottle and "age in the bottle" after the 12 day mark, is there any reason I can't just leave it in the fermenter for another month or two?
Hey guys! I have a tips for new swing tops... Use your thumbs to push the two vertical pieces of the swingtop (at the base) away from you and voila easy peasy and no sore fingers or bent fingernails.
So If i understand well, You fermented the braggot for 12 days,racked it to another container, 28 grams per gallon of sugar, aged it for 1 month, carbonated it in the bottles at room temperature right? Then cool and drink?
Hi guys! I'm just getting back into some brewing after about a 5 year break and I'm curious why you aren't just mashing then boiling the wort with the bittering hop addition?
@@CitySteadingBrews gotcha. I was just wondering. Thanks for all the wonderful ideas! I'm thinking about trying this recipe with heather bells rather than hops?
Nope. More yeast will not raise the gravity or create more alcohol. Now if you mean do I add more yeast if the gravity is higher? Still no. Yeast builds up a colony in the beginning and multiplies by thousands, so a gram or ten more won't matter really.
Can I use a light Liquid Malt Extract for this in place of malted cracked barley? If yes, do I still need to add the crystal malt? I haven't brewed beer before, have done meads and wines only.
I came to your channel in hard lock down 2020 to learn how to brew beer. Now almost 3 years later I am an avid home brewer with an awesome garage brewery. I just started keeping bees so learning how to make a braggot and mead with the spare honey from next year, thanks guys!
You should look into 'Phrygian Grog', it's basically the same deal except one third fermentables each from grapes(wine), grain(beer) and honey(mead), and spiced with coriander instead of hops. There's also a reconstructed Viking Grog which is similar as a braggot but with Cranberries and Lingonberries.
i know Im asking randomly but does anyone know a way to log back into an Instagram account..?
I somehow forgot the login password. I love any tricks you can give me
They have a forgot password tab that you can clock @@brixtondamian2638
If you put your thumbs on the hinge bit of the swing-top bottles where the wire for the cap meets the wire for the neck of the bottle, you can just push out on the hinges to pop the cap open without bending or breaking fingernails.
Yes, this. I was about to write the same thing.
I've definitely found myself interested in braggots lately because I want to make real butter beer during Christmas time and I get the sneaking suspicion that a honey based beer would add a lot. I mean, honey and butter go together like peanut butter and jelly so definitely something to try out...
I love you guys. We don't deserve you guys. I owe four people thanks for getting me into winemaking / meadmaking and you're #1. #2, 3, and 4 are Doin The Most, Man Made Mead, and the legendary Jack Keller's recipes. You all are my go-to. Thank you for your contribution to winemaking and meadmaking. My life will never be the same!
Wow. Thanks dude!
Started my Braggot sunday morning. Ended up reducing the recipe for a 1 gal brew, ended up doubling the 1 gal recipe and made 2 gallons. Its just a percolating away nice and happy. Thanks for the words of wisdom
A silicone coated whisk is great for aerating in a bucket.
Alfa and beta amalayse convert starches to sugars.....set temp is about 155F for roughly an 60-90 mins simple iodine test is used to test for any remaining starches happy brewing
Yes, said that. You can mash at a range of temps though for different effects.
I found using an immersion blender with a whisk attachment works well for aeration.
Yup! I bet.
“Just a spoonful of sugar, makes the bottles, go boom....”
Armed Bear “In a mostly frightening way...”
The racio that you said to prime in grams per liter is around 7,40 g/L, or around a packet of sugar (those for coffee and such)
You can also dose the sugar by creating a simple sirup just so a 5ml syringe is enough for 0,5L of beer and bottle ontop. Was surprisingly easy, when i did it that way
Isn’t it easier to just mix it into the batch though?
I made this in a one gallon carboy without scaling down the ingredients appropriately and got barley wine. It was still good so I drank it anyway.
@8:22 you don't have to sterilize hops. Like honey, hops are a natural anti-microbial. But you are right that the boiling releases the alpha acids from the hops; this creates bitterness found in beer (/braggot).
My kids: *DAD! What was that!*
Me: *OFFGASSING! I don't have a good seal... anymore*
Paul Dacus LoL 😂 that was awesome! I’m stealing it...
This was a great video. I learned I don't want to make beer. It seems like a lot more trouble than mead, that being said the stuff on carbonation will be very helpful thank you.
Love the videos as well as the Facebook group. Back when i used to bottle i would reuse the capped bottles. You just need new caps. Not too expensive but it is one more thing you need to buy as well as the capper. Got tired of bottling a few years back and switched to kegs. But i know you guys don't drink that much beer for it to be worth it but i do. Lol
If you have a igloo cooler, you can pre heat it with warm water and then add 155F water and close lid, it will hold temp fairly well throughout the steeping process
i made a braggot several years ago out of nut brown ale barley and a beer "kit" which was a barely and hops paste. it smelled and tasted like gasoline until it aged out for a year then it was the best mead we had ever made
LOVE your channel guys, love the chemistry (between you two as well as in the fermenters haha). Here is an idea for your next project: Bochet Braggot!!!!! Boom mind blown haha
I used a pack of yeast per gallon of juice , in a 5 gallon fermenter . That thing Blew , Sunday night , Monday , Tuesday , until Tuesday night . Finally took the Blow off tube off and got the Airlock back on . It's going to Town , but I think it will hold . 😂🤠 P.S. I got a gallon and a half of foam with the water in the Blow off jug . Once everything settled down I ended up with one gallon of liquid from the Blow off jug. Thinking of fermenting that . I put the Blow off jug in a stock pot . Added a 1/4 cup of sugar . That thing Blew out the top again . Waited a few minutes , added another 1/4 cup of sugar , it blew out the top again . When that settled down , I took the gallon jug out of the stock pot , set it in the sink . Poured the liquid in the stock pot back in the Blow off jug . It's Bubbling like crazy. Should I throw it out , or let it go ? It's still in the jug in the stock pot , in the sink . Dump it ? Or see what happens . I just cracked the lid , so it don't blow up the jug🤔
I would use a pack per 5 gallons.
Roger that , 10 - 4
cool trick with your scales... you can work them in reverse... place your honey jug, in this instance, on your scale and tarry the scale (tare), your scale will read 0.00...
pour out your honey, and occasionally return jug to scale to see how far you've gotten until your scale reads -1.5lbs...
might help in the future, if you don't want to put heavy things on your scale or hot pots...
it also helps in saving dishes to wash when you can pour right from the jug and read the scale in reverse by using the Tare or "zero" function...
True! But my scale goes to 50 lbs. got it just for this purpose :)
@10:26 i use store bought ice. its made from distilled or RO water and 8.3 pounds of it is basically a gallon of water
Very cool, I started my Mead batch 1 week ago, it's looking good
I love you guys. I will be trying your cider and the chocokate cherry here very soon. I plan to have them ready for the holidays
You cant shake a bucket but i started to use A stick blender and make a big tornado and make it all foamy and creamy. Great results so far
I just grabbed one of those same buckets a few days ago and have an apple / mango wine going on Lalvin k1-v1116. Same reason, I want to be able to rack a full gallon right to the top of a 1 gallon carboy and not have to worry about head space.
Just wanted to say thank you for another cool video your the godfather of information on brew
You’re welcome!
Speaking of combining beer with mead... have you ever considered dry hopping a simple mead? I've had other hop experiments (like hopped cider) and I found them to be quite good! I thought I'd get your opinion before ruining one of my own batches :)
Edit: Looks like you kinda addressed this later in the video. I should have waited. So hops tea for bitterness instead of the citrus notes.. makes sense. But would you do this without the malt?
Interesting
Would you consider making some sort of a groot/braggot hybrid?
Gruit is just a beer without hops really, so, technically (IMO) making beer with honey and no hops is still a gruit. Sure, we can work on something like that :)
That's good recipe ....will try ...
Beeing a fairly new Beekeeper, I only just recently found out that Honey has a rating of 77 to 88% of Sugar, I as most people probably thought Honey was like Sugar, a consistent sweetness level.
A variation of 11% can make a big difference in SG and is probably why when you do your SG readings it's not always where you would think it should Bee ?
Some of us figure out the density of the honey we are about to use to get to a predetermined SG in the most. Not really a requirement, is more useful if you wish to do a recipe that haves consistent results in final ABV, like for example, industrial production of mead.
I stumbled upon a BlackBerry source over the summer and am thinking about fermenting some BlackBerry wine.
Have you tried that or something like it?
In my opinion, blackberries make one of the best non grape, non Apple wines. Mine usually turns out somewhat like a port. Definitely worth a shot.
when I do a 2-gallon batch I use a whisk to introduce oxygen into it. Works really well.
Did you use temperature correction for the gravity since the hydrometer is calibrated normally to 60f. Higher temperatures will show a lower gravity
Only by a point or so at that difference of temp.
I always love the look on Derrica's (spelling ?) face when you ask, "Are you ready?" She's so cute.
After making a 2 row cascade smash yesterday, I’m trying a small beer style braggot with the spent grains/hops, a pound of dark crystal and a pound of honey. Here’s hoping 🤞🏻
Hey folks love yer videos.
You may find that pitching yeast at the high end of their temp tolerance gives your beer a different flavor than pitching at the low end and letting it raise to ferment temp.
Cheers!
Good job guys both vids are top of list when you search braggot
Great vid! Could the grains be roasted to give a Portor or stout flavor?
You could roast some, or just use specialty grains.
This took a hard right turn when I read an ingredient as “crystal meth”………… reading IS fundamental! 😂
meading is fundamental?!
I'm not sure if I've shared this with you or if you gave me this advice, but some plastic wrap like Saran Wrap folded over can work as a seal. When placed around the rim it serves as a gasket on a plastic bucket lid.
I use a half pound of specialty malts all the time; I can get crystal malt for $2 a pound at my local brew store.
You can put your trub in the soil around your grape vines
"I'm pretty sure we are going to like this." Danika's expression - EHH! beer.
My next beer will be raw... it is the future... :) Thanks for this, you guys
Anytime!
Is there any reason you couldn't use the immersion heater in the bucket? Seeing as how they could technically handle heat just fine
Well... no. You can do it. Not sure why I didn’t!
That would lessen the spill risk
Love y'alls videos. I've noticed y'all rack in clear bottles. Does it matter if it's clear or amber? Also I think in one of the videos you said to pitch your yeast in about 90-100°F is that correct. When mixing your must (I'm sure I did not spell that right) what temp is best, I want to use natural spring water and dont want to basically distill it.
No need to distill your water. If it’s good to drink you can use it. Pitch temp should be under 110f. Clear or amber is fine too :)
@@CitySteadingBrews awesome. Thank y'all I've just gotten most of my stuff in so I'm excited to get started. I'm a truck driver and been using alot of my driving time listening to y'alls videos. From all the ones I've been through y'all seem to have the most, but also best start to finish with explorations and not just orders of "this is what I do" you explain WHY! Which is great. KEEP UP THE GREAT CHANNEL!
Derica your hair looks great
Made my first braggot yesterday with a Dunkelweizen and orange blossom honey
I love your guises videos and this helps me a lot you guys make things simple and affordable and you explain things step-by-step
I make your spice Mead for me and my dad he enjoys it a lot. Recently I started watching videos about braggot Mead And my dad wants me to do it with the spice recipe I also want to try to make a blackberry braggot but all the videos and recipes to do it falls around boiling the honey but no one really explains a simple way to do it is there something to make it easier because a lot of people make it sound more complicated End it sounds like it’s easy to burn it and mess up is there a way to control the boiling of the honey ?
There is no reason to boil honey unless you're making a bochet.
So you steep the barley in the bag for about an hour to an hour and a half. Then discard the bag? And how much total water did you use, 1.5 gallons?
The end goal was 1 gallon on this obe I think? So orobably started with about 1.5 gallons yes. After steeping the grains or mashing as it’s called they are done. We compost them or sometimes bake with them.
I notice a pile of the metal/rubber toppers by ur bottles at 30:00. Obviously it would take more time to get the bottles ready putting on each one but could that help with with eroding issue??? I also can't find any swing top 750ml, did you guys just buy wine bottles and put the swing top part on it or where did you get them??
Many of our swing top "wine bottles" are actually repurposed from Aldi's sparkling lemon aid. We have found swing tops that you can attach to some wine bottles to convert them but it found it to be very hit or miss. We have yet to have an eroding issue. There has been a bit of discoloration on the metal when we leave them in the Star San solution too long. It is an acid after all. Most swing tops are universal and can be replaced if you find it too be too much.
I would like to do a black mission fig wine , or mead, the only figs I can find have sunflower oil on them. How do I remove the oil so I can ferment the figs with without losing flavors. Big fan, your basic meas started my fermentation habit keep up the good work.
If you were to use DME instead of pale malt, how much would you use? And can you use any hops?
Each brand of DME has their own gravitiy so you'd have to check the manufacturer's information.
@@CitySteadingBrews Thanks. I never actually knew that about the gravity.
Quick calculation 7.4 grams (lets say 7 and a half) grams of sugar per litre of priming sugar for carbonation.
Hi Derica and Brian :) Regarding trub, or lees for wine etc., if I were to reuse it, is it best to reuse it for the same/a similar recipe, or could it be used wherever? Also, would it need to be washed if, say, using it to make the same over again?
idk why but ive had thoughts of using slightly larger tubing so i dont struggle to get it on and off and just using winged clamps to hold it together. also does this need more of a beer aging timeline or wine timeline
Thank you for calling it a graduated cylinder and not a test tube this time. Does the immersion heater get gunked up by the starches in the grains?
I run it in fresh water afterward.
Can you do a braggot with a LME? It might be time to do a 2022 version of this recipe. I have been brewing mead and ciders for over a year now and am starting to dabble with beer brewing now. This sounds like a fun way to get the best of both worlds.
Next time we learn how to make Guinness style beer😀
Actually... I have something sort of like a Guinness in the works!
Yes pleases🤤😁
A good stout or porter is definitely my go to beer
This guy's awesome am I right or am I right
Well I think you’re right ;)
Usually the bucket lid would have a black rubber gasket up in the crease, right? I have a few 5 gallon buckets with them. Might be able to find that on Amazon.
If I wanted to do this in a one gallon batch could I still use the same amount of ingredients? If not how would I scale it back to make it a one gallon? Thank you! I love the videos you guys do they are phenomenal and make homebrewing not so intimidating.
Just scale back everything to 1 gallon. I don't recall exactly what my brew size was here, but you could just cut in half probably and be fine.
Can I fermented in a carboy? What difficulties I might experience? Thank you
Have you ever tried watney's Red Barrel back when the brewery was still open. I used to get it at this one old timey bar in Socorro New Mexico back in the early 90s when I was stationed at White Sands Missle Range, in the Navy.
Nope, never heard of it.
I have a volume question. I have 1 gal glass bottle/jars (carboy?) Is it best to look for 2 gallon varieties or would it be easier to reduce the recipe by 1/3 to accomodate my fermenting container?
Hey, you forgot to put how much honey in the recipe in the description. I recently got into making mead, and I'm hooked. But this looks so good, I might just have to give it a try!
Fixed!
Opens better when you push with your thumbs on the hinges at the side rather than trying to pull up on the wire.
First attempt a brewing mead and mead ale's. This was very informative and didnt have the proverbial you can figure it all out on your own speak. Not sure when i will start this first batch, but I will be forwarding the results on :)
Have y’all ever tried making an abbey style high abv Belgian ale? If so Have y’all filmed it? Would be very interesting to see how people known for making “simple” brews (which I highly appreciate) would make a more “difficult” brew. Maybe it’s not difficult at all? Either way, please make it! 😁
Nope, not something we would really do.
@@CitySteadingBrews gotcha. Why is that? Just curious
We don’t get into the “style” of beer so much as “we made beer” kind of thing :)
Doesn't the wort damage the immersion heater? I thought they were only supposed to have water go through them.
I thought that too! I run it with clean water afterward to clean it out.
Now I will have to make some Braggot.......Thank you!
I'm new to all this and I'm having a hard time understanding the 'raw' part of raw ale since you seem to be cooking it up.
Thanks for the great vids.
Most beers are boild after the mash in. Not boiling it for an extra hour is raw ale method brewing.
@@CitySteadingBrews thank you.
I just made a batch of the Braggot. How long would you suggest to let it age in the bottles before consuming. You’ve mention that this wasn’t your favorite and I’ve tried most of stuff you have on RUclips (CS Brews) and love it.
Derica liked it actually. We had some young, and some over a year old.
@@CitySteadingBrews With the honey in the beer, how long would you wait before consuming?
We drank some right away, and aged some for a year. I wasn't a huge fan, but as I said, Derica liked it well enough... she didn't notice much difference in aging.
Brian, need some help on something. Mulberries are in and just picked a gallon in just over an hour. Anyway, I feel a Black Sack Morat is about to happen. I want to make this as natural as possible. So, my question is how can I stop fermentation, make a smooth drinkable wine (abv 8-12%), and back sweeten to taste? Can I kill the yeast by kind of pasteurizing the wine in bottles? I don't want to make anymore rocket fuel. So make a video. Thanks
Where do you get your swing top bottles?
Hi how are you 😁
Test of my beer is horrible
and unsweet , some advise?
Can I use municipal yeast?
tell me different among wine & beer?
This exact recipe or another?
No idea what municipal yeast is...
How much honey would you use for priming instead of sugar?
This is awesome, your videos are so damn informative. I brew a lot of beer, but now can't wait to experiment with meads from all these videos.
Also, cascade is the best hop! Change my mind.
Cascade is good, but Citra is even better. 😁
@@MaaZeus Citra IS very good. I use a lot of Cascade, Centennial, and Citra in my brews. The West Coast C's.
How much of the malt and crystal malt would you do for just a one gallon batch? I only have 1 gal carboys. Thank you for doing this video! I've been looking for a simple braggot recipe for a few days now.
Just scale it all down to one gallon.
@@CitySteadingBrews So maybe just 1lb of the malt and 6oz of the crystal malt?
I don't have the recipe in front of me, so I cannot say atm.
Did you do an aging review of this?
Nope, but we can.
@@CitySteadingBrews would be appreciated. Like a mead or a wine, Does a braggot get better with time? Or the same with bubbles?
Mmm, I'd say everything can benefit from age.
I was just wondering the same thing. 😊
@@CitySteadingBrews I never actually asked have you still got them?
Hi Brian, I'd love to make a braggot at 15%Abv. Which yeast would you recommend? Thanks!
You have a lot of choices, however, 15% on a braggot sounds high to me. I wouldn't really go over 10%.
Good video.
Thanks!
What if you use fresh cascade hops or dried whole hops? How would you measure that?
I have no experience with fresh hops or whole hops.
Just watching this off the back of the recent simple beer recipe. I’m starting to wonder if you could make a decent braggot using a malt extract 🤔
Planning to try!
@@CitySteadingBrews now that sounds promising. Would love to hear how it turns out of you do 😁👍
Tempted to try myself over I’ve made the simple beer recipe.
Braggot is my favorite.
Have you thought about doing a cyser braggot combo?
Complete novice here... If I'm not ready to bottle and "age in the bottle" after the 12 day mark, is there any reason I can't just leave it in the fermenter for another month or two?
What type of crystal malt did you use and where did you get it from?
Local homebrew shop.
Hey guys! I have a tips for new swing tops... Use your thumbs to push the two vertical pieces of the swingtop (at the base) away from you and voila easy peasy and no sore fingers or bent fingernails.
Awesome I have been waiting for this. Going to try myself.
Did you ever do the tasting after carbonation? I scrolled through the later videos and never seen one.
We did. Fairly recently.
@@CitySteadingBrews Found it! Thanks. It was newer than I expected.
So If i understand well, You fermented the braggot for 12 days,racked it to another container, 28 grams per gallon of sugar, aged it for 1 month, carbonated it in the bottles at room temperature right? Then cool and drink?
Pretty much yes. Times may vary so use hydrometer readings.
Hi guys! I'm just getting back into some brewing after about a 5 year break and I'm curious why you aren't just mashing then boiling the wort with the bittering hop addition?
I like the raw ale method. Less time, easier, etc.
@@CitySteadingBrews gotcha. I was just wondering. Thanks for all the wonderful ideas! I'm thinking about trying this recipe with heather bells rather than hops?
@@leonardackerman9739 Nearly any herbs can work for bittering, for sure.
@@CitySteadingBrews lol and if you don't mind imho y'all rock!
Aww thanks!
So if you sanitize your stuff before you brew do u need to boil your wort at all?
No. Just the hops needs boiling for extraction unless you want to dry hop.
Since you only did one racking with this brew, did you have more sediment In the bottom of the bottles
Beer is generally only racked once.
@@CitySteadingBrews aaahhhh
I saw somewhere you could use bay leaves if you cant get hops. Do you know anything about this?
Could work I would think.
@@CitySteadingBrews thanks for the reply
Do you adjust yeast amount for a higher OG?
Nope. More yeast will not raise the gravity or create more alcohol. Now if you mean do I add more yeast if the gravity is higher? Still no. Yeast builds up a colony in the beginning and multiplies by thousands, so a gram or ten more won't matter really.
Can I use a light Liquid Malt Extract for this in place of malted cracked barley? If yes, do I still need to add the crystal malt? I haven't brewed beer before, have done meads and wines only.
Yes and yes.