I roast cacoa nibs for 15 minutes before adding them to a stout. It fills the kitchen with gorgeous smells and adds more perceived chocolate to the beer (in my unscientific opinion) so a win/win
Yes!! Something I forgot to mention in the video but if you are using cacao nibs you should always ensure they are roasted to get the most out of them. The ones I used came roasted already but its worth checking.
My holiday ale is a Winter Porter, brewed with cinnamon sticks, chocolate and whirlpool hopped with Sorachi Ace hop and it's called 'Blizzeta'. it seems to be working for the people who have tried it so far.
@@SomeTechGuy666 Mash water: 21 litres. Malts: 4 kg Pale Ale Malt (67%) 1 kg Brown Porter Malt (16%) 1 kg flaked oats (16%) 0,2 kg chocolate malt (3%) 0,2 kg carapils/carafoam (3%) Mash step 1: 67° celcius (70 min) Mash step 2: 76° celsius (10 min) Boil: 60 minutes Hop addition: Northdown 20 grams (60 min) Sorachi Ace 20 grams (5 min) Sorachi Ace 40 grams (whirlpool at 80° celcius) Other: 2 cinnamon sticks last 10 minutes of the boil. I have used two yeast variations: Lallemand Verdant IPA Yeast (1 package, 11 grams) which I used before in a Milk Stout. Mangrove Jack's M15 Empire Ale (half a package, 5 grams) After the mash I didn't sparge but I let the grain bucket drain for 20 minutes. OG: 1088 FG: 1027 ABV: 8,0% Final ABV after bottlling: 8,5% ABV.
I made an imperial stout with a OG of 1.096 and pitched Voss Kveik. And not kidding it reached the FG literally in 18 hours. It a was absolutely insane fermentation. Still i gave it a couple days for maturity and it came out absolutely delicious.
Love the new mic setup (you might have switched before this) such a boost in audio quality! I don't want to sound overly critiquing, but you could get an even more crisp sounding voice if you EQ the mic audio. Maybe taking off everything below 100 Hz and then start to take a look at some of the "mud" frequencies to knock them down a bit (150 Hz, 200 Hz, 350 Hz). But great video Steve!
Glad you enjoy the upgrades - I'll keep that in mind, I use a 100 Hz cutoff already but I've struggled in getting the EQ right with my voice. I will try playing with the freqs you mentioned, thank you!
this is a great recipe for a holiday beer. I'm going to have to try it out adding maybe some ginger or some cherry/raspberry rather than cinnamon! Looks good Steve!
Have you ever made a white stout? It’s on my list but I wasn’t sure if a tincture or cold steep was the best way to add the cacao nibs to get chocolate flavor. Do you think your tincture gave you the chocolate flavor you wanted or do you think the combination of steeping directly in the beer along with the tincture gave you what you wanted?
I'm actually not a huge fan of that beer style so I don't know if I would try it, but maybe. I think the tincture will always give a smoother flavor and will extract it from the nibs faster than just steeping them in the beer. I just used that approach because I wanted to speed the process up
Voice of experience with cinnamon here: add it AFTER fermentation is mostly over. The spiced sweet potato beer I brewed for Thanksgiving was GREAT pre-fermenation, but all the cinnamon got lost. I suspect the off-gassing during fermentation blew the volatiles out the airlock instead of retaining the cinnamon flavor/aroma.
I do think that it provides a gentler flavor when steeped in the fermentation, and yes I would agree adding it after the primary stage of fermentation would help retain aromatics.
I just kegged my Smore's stout last week and I used Tartan as well for my yeast. Overall it's tasting nice.. I did mash my dark grains the whole mash and didn't get any overly roasted or burnt characters. Tasting it probably next week, C02 issues are delaying the tasting. Mine turned out a little more dark brown rather than jet black. I wanna try this next year for sure.
I like the yeast, it does a decent job. With sweeter stouts like these sometimes mashing the dark grains the whole time isn't as impactful since the sweetness limits the astringency. Cheers, smores stout sounds delicious!
Real quick question I have a Grainfather G40 and I want to do this recipe. Do I just follow the recipe as is without a Sparge or do I need to calculate Sparge water?
If the volumes work for you then you probably can get away with no sparge as well, but if you are looking at less than 11 gallons of system capacity its probably worth sparging
Quick Question. You mentioned the mash temp and its effects on FG. Can you recommend a resource that explains this? I assumed more sugar = more alcohol but it sounds like the temp affects the types of sugars you extract maybe?
Yes, it has to do with which enzymes are active at which temperatures. Lower mash temperatures have more beta amylase active, which converts starches into smaller sugars which are more fermentable by the yeast. Higher mash temperatures have more alpha amylase active which converts starches into larger, more complex sugar molecules, not all of which are fermentable. Usually both enzymes are active so you get a good mix, but its a sliding scale of activity between 140-160 F. TLDR; higher mash temps = more alpha amylase active = more complex sugars which aren't completely ferementable = higher final gravity and thus sweeter beer.
You mentioned you needed to make a tincture to get a bit more chocolate notes. I assume you’d add more nibs during the boil? My Christmas beer was a smoked coconut oatmeal stout that came in at a perfect (for me) 4.5%. Way too much smoked coconut though. It tastes like a rauchbier and an oatmeal cookie made sweet, sweet love.
Actually I'd recommend not adding nibs in the boil at all. You'd boil off the aromatic oils and probably add a lot of bitterness to the beer. I'd just add more in the fermentation or use a tincture on all 4 oz instead.
I'd agree with that as well, but I needed the beer to get set up a bit quicker than that. Tincture seems to have worked pretty well to get the effect though!
Love the videos, would love it more if Northern Brewer had the recipes as one link kits, for this and all your beers… an affiliate link to easily buy our RUclipsrs recipes would be awesome
Curious question. Do you check the pH after adding the roasted malts close to the end? Just wondering if it matters that the pH could drop further than the initial measured value, for example, dropping it from 5.2 to 4.8. My "house" water profile is hard with: Ca 73, Mg 8, Na 33, Cl 58, SO4 111 and HCO3 218. For my stouts and porters I get my liquour straight from the tap, adding half a campden tablet per 5 gallon batch, to deal with the chloramines, and some calcium chloride to enhance the body and moutfeel. I find this works well for those recipes. If the pH is still higher than the expected range, like >=5.6, I simply add a few grams of roasted malt or acidulated malt which works. I've never tried adding the roasted malts at the latter stage of the mash, so I'm curious what impact it could have beyond reducing the risk of astringency. Great video as always
Best beer I've ever made was a 9% chocolate banana stout. Conditioned on cacao for 3 days after primary then racked into a fermenter with 5 lbs of over ripe bananas blended up with a small amount of vanilla jim beam to sanitize and let it sit for 2 weeks. 100% chocolate covered banana dessert stout
My guess is you added too much coffee? I've had that happen before. Letting the coffee (especially if you used beans) sit in the beer for more than 4-5 days can get really vegetal.
Milled separately because they are added at the tail end of the mash to prevent the roast character from getting too strong. Explained in more detail at 3:41
I use an oxygen tank you can buy at the hardware store for torches and a relatively cheap oxygen regulator with a carb stone. Very easy to use, it shouldn't be painful
I just kegged my holiday ale, it's a lowish bitterness (25 IBU) Australian Pale Ale but with English hops for aroma, an equal split of EKG and Mystic late in the boil and a dry hop of EKG. Can't wait to try it in a few days! Hell I'd love to have some right now, it's 30c here in Melbourne...
@@TheApartmentBrewer Yep lots of lighter more quaffable seasonal Ales around at this time of year to compete with the traditional summer fare of the Ice Cold Lager.
This beer looks fantastic. Definitely interested in trying it out! The last beer I made with spices was the holiday Weizenbock you did on your channel. I don’t think I added enough spices though. You can’t even tell that they’re there.
Glad you enjoyed the video and the beer from two years ago! Everyone's spice tolerance is a bit different so no worries on needing to add more next time
I really would love to try this one one of these days. I will say at one point while watching, this video gave me inspiration because I remembered this chocolate churro coffee I had and man, a chocolate churro beer sounds amazingg That cinnamon bun note got me though I’d really love to make this for the holidays
looks like a very good beer! i watch your videos all the time. i was wondering have you made a video on mexican lager? i cant recall if you ever made one on the channel or not. im thinking of making one with the herkules hops i have . thought it would be interesting in trying something different for a change. i like a little more hop character so i was thinking maybe ibu range 14- 18 but trying to keep it within style range. i havent decided yet. i seen a mexican lager the other day with a ibu of 35. my goal is not to have the hops over power the beer. i want to be able to taste the malt and the soft touch of hops
Actually thats still one style I haven't done just yet but really would love to do one next summer! Your assessment of the hop presence is right though, they're more analogous to a helles than to a pilsner.
I like the idea of using a single spice, or even a single hop, in a recipe. Of course, there are plenty of times that you need a blend for a given recipe, but it's great to have a single flavor or aroma as the star of the show, just to see what happens. Cheers, and Merry Christmas to all.
Sounds tasty, Steve. I'm drinking My Chocolate Oatmeal Stout. Almost too good. Will have to brew a couple more batches of it. I'll have to give your recipe a try. Happy Holidays, sir!
Steve, awesome video. I JUST did this for the last 2 weeks with a Cinnamon Irish Stout only my ABV was about 1.073 down to 1.026 after about a week and used a British ESB Dry yeast. However, NB gave me the idea of bourbon with oak cubes with a Porter so I did it on this stout with 12 oz of San-Tan Scared Stave (gotta keep it local AZ lol)🤯. It's sitting aging right now for another 2 weeks and I can't wait to try it. Transfer at secondary taste was outstanding and a lot of the notes you talked about were spot on. Merry Christmas and Cheers! 🎄🍻
I can imagine the next phrase of that beer name, hence the three dots!🤣 Descriptive of a beer of that strength. Sounds delicious. My Christmas Ale is coming along nicely, flavoured with ground nutmeg, cinammon and star anise. My stash is slightly depleted due to 'quality control' sampling.
That looks like a great beer! I hope you have some left for Christmas! Personally, I would leave the cinnamon in the back of the cupboard as my way of showcasing it 😅 but I'm not a cinnamon fan lol.
What a well made video. These are so much fun to watch. Hope you have a great holiday season with great beer! The czech dark lager is fermenting away from the last video. Cheers.
Looks like another great recipe. I'll have to add it to my brew list. Side note- lifting that basket looks tough, especially on these HG batches. Ever thought about adding a handle to hank down on or a foot-loop? that way you can leverage your body weight, and with a foot loop, it would free up both hands to insert the hooks for the grain basket. Just a thought.
I really wanna try to brew this one! I watch all of your videos and have thought about brewing some of them but this one sticks out! Also I really enjoy when you have guests on to try your beer.. hope to see more in the future! Cheers bud! 🍻
Loving the videos just discovered the channel... Definitely encouraging me to go back into home brewing. The glances above the camera are very shocking, and off putting. Why does the Apartment Brewer keep glancing above the camera?
I roast cacoa nibs for 15 minutes before adding them to a stout. It fills the kitchen with gorgeous smells and adds more perceived chocolate to the beer (in my unscientific opinion) so a win/win
Yes!! Something I forgot to mention in the video but if you are using cacao nibs you should always ensure they are roasted to get the most out of them. The ones I used came roasted already but its worth checking.
My holiday ale is a Winter Porter, brewed with cinnamon sticks, chocolate and whirlpool hopped with Sorachi Ace hop and it's called 'Blizzeta'. it seems to be working for the people who have tried it so far.
Recipe ?
@@SomeTechGuy666
Mash water: 21 litres.
Malts:
4 kg Pale Ale Malt (67%)
1 kg Brown Porter Malt (16%)
1 kg flaked oats (16%)
0,2 kg chocolate malt (3%)
0,2 kg carapils/carafoam (3%)
Mash step 1: 67° celcius (70 min)
Mash step 2: 76° celsius (10 min)
Boil: 60 minutes
Hop addition:
Northdown 20 grams (60 min)
Sorachi Ace 20 grams (5 min)
Sorachi Ace 40 grams (whirlpool at 80° celcius)
Other:
2 cinnamon sticks last 10 minutes of the boil.
I have used two yeast variations:
Lallemand Verdant IPA Yeast (1 package, 11 grams) which I used before in a Milk Stout.
Mangrove Jack's M15 Empire Ale (half a package, 5 grams)
After the mash I didn't sparge but I let the grain bucket drain for 20 minutes.
OG: 1088
FG: 1027
ABV: 8,0%
Final ABV after bottlling: 8,5% ABV.
Sounds delicious!
@@TheApartmentBrewer Thanks man. I am going to brew your Wee Heavy soon.
I made an imperial stout with a OG of 1.096 and pitched Voss Kveik. And not kidding it reached the FG literally in 18 hours. It a was absolutely insane fermentation. Still i gave it a couple days for maturity and it came out absolutely delicious.
The best imp I've ever made was also with Voss!
I need to take another crack at a kveik stout, it loves high gravity beer
Love the new mic setup (you might have switched before this) such a boost in audio quality!
I don't want to sound overly critiquing, but you could get an even more crisp sounding voice if you EQ the mic audio. Maybe taking off everything below 100 Hz and then start to take a look at some of the "mud" frequencies to knock them down a bit (150 Hz, 200 Hz, 350 Hz).
But great video Steve!
Glad you enjoy the upgrades - I'll keep that in mind, I use a 100 Hz cutoff already but I've struggled in getting the EQ right with my voice. I will try playing with the freqs you mentioned, thank you!
Happy Holiday's! Hope your staying rested with your new little one. Another awesome video, once again.
Thank you, and the same to you and yours!
this is a great recipe for a holiday beer. I'm going to have to try it out adding maybe some ginger or some cherry/raspberry rather than cinnamon! Looks good Steve!
That sounds great!
Have you ever made a white stout? It’s on my list but I wasn’t sure if a tincture or cold steep was the best way to add the cacao nibs to get chocolate flavor. Do you think your tincture gave you the chocolate flavor you wanted or do you think the combination of steeping directly in the beer along with the tincture gave you what you wanted?
I'm actually not a huge fan of that beer style so I don't know if I would try it, but maybe. I think the tincture will always give a smoother flavor and will extract it from the nibs faster than just steeping them in the beer. I just used that approach because I wanted to speed the process up
“Welcome to the party, pal!”
Now I have a machine gun. Ho ho ho
Ive currently got a holiday red ale in the fermenter. Your stout looks amazing!
Sounds delicious!
Voice of experience with cinnamon here: add it AFTER fermentation is mostly over. The spiced sweet potato beer I brewed for Thanksgiving was GREAT pre-fermenation, but all the cinnamon got lost. I suspect the off-gassing during fermentation blew the volatiles out the airlock instead of retaining the cinnamon flavor/aroma.
I do think that it provides a gentler flavor when steeped in the fermentation, and yes I would agree adding it after the primary stage of fermentation would help retain aromatics.
I just kegged my Smore's stout last week and I used Tartan as well for my yeast. Overall it's tasting nice.. I did mash my dark grains the whole mash and didn't get any overly roasted or burnt characters. Tasting it probably next week, C02 issues are delaying the tasting. Mine turned out a little more dark brown rather than jet black. I wanna try this next year for sure.
I like the yeast, it does a decent job. With sweeter stouts like these sometimes mashing the dark grains the whole time isn't as impactful since the sweetness limits the astringency. Cheers, smores stout sounds delicious!
Great, festive video..great work, love that sweater! FIL is a cool dude. Merry Christmas!
Glad you enjoyed everything!
Real quick question I have a Grainfather G40 and I want to do this recipe. Do I just follow the recipe as is without a Sparge or do I need to calculate Sparge water?
If the volumes work for you then you probably can get away with no sparge as well, but if you are looking at less than 11 gallons of system capacity its probably worth sparging
Quick Question. You mentioned the mash temp and its effects on FG. Can you recommend a resource that explains this? I assumed more sugar = more alcohol but it sounds like the temp affects the types of sugars you extract maybe?
Yes, it has to do with which enzymes are active at which temperatures. Lower mash temperatures have more beta amylase active, which converts starches into smaller sugars which are more fermentable by the yeast. Higher mash temperatures have more alpha amylase active which converts starches into larger, more complex sugar molecules, not all of which are fermentable. Usually both enzymes are active so you get a good mix, but its a sliding scale of activity between 140-160 F. TLDR; higher mash temps = more alpha amylase active = more complex sugars which aren't completely ferementable = higher final gravity and thus sweeter beer.
You mentioned you needed to make a tincture to get a bit more chocolate notes. I assume you’d add more nibs during the boil?
My Christmas beer was a smoked coconut oatmeal stout that came in at a perfect (for me) 4.5%. Way too much smoked coconut though. It tastes like a rauchbier and an oatmeal cookie made sweet, sweet love.
Actually I'd recommend not adding nibs in the boil at all. You'd boil off the aromatic oils and probably add a lot of bitterness to the beer. I'd just add more in the fermentation or use a tincture on all 4 oz instead.
Thanks for sharing. From my experience, cacao nibs need about 4-6 weeks to have a nice effect (tested in a dry stout).
I'd agree with that as well, but I needed the beer to get set up a bit quicker than that. Tincture seems to have worked pretty well to get the effect though!
My winter beer is a 12.7% barrel infused barleywine. I used lallemand Nottingham and it went all the way, no problem.
That sounds absolutely amazing!
Love the videos, would love it more if Northern Brewer had the recipes as one link kits, for this and all your beers… an affiliate link to easily buy our RUclipsrs recipes would be awesome
I've asked them to do something like that but it doesn't look like that's happening.
Sounds really good!!!! Cheers Steve 🍻diggin the sweater 😂
Haha I'm glad you appreciate the obnoxiousness!
Curious question. Do you check the pH after adding the roasted malts close to the end? Just wondering if it matters that the pH could drop further than the initial measured value, for example, dropping it from 5.2 to 4.8.
My "house" water profile is hard with: Ca 73, Mg 8, Na 33, Cl 58, SO4 111 and HCO3 218. For my stouts and porters I get my liquour straight from the tap, adding half a campden tablet per 5 gallon batch, to deal with the chloramines, and some calcium chloride to enhance the body and moutfeel. I find this works well for those recipes. If the pH is still higher than the expected range, like >=5.6, I simply add a few grams of roasted malt or acidulated malt which works.
I've never tried adding the roasted malts at the latter stage of the mash, so I'm curious what impact it could have beyond reducing the risk of astringency. Great video as always
If you add the roasted malts at the end, all the mash conversion has already taken place, so the final pH isn't as important as the initial pH.
@@TheApartmentBrewer that is a fair point.
Very nice recipe, we have also brewed a Christmas Stout!
Excellent, its something I look forward to making every year!
Pretty thick krausen ring on your fermenter (right at the top!). Is that typical for that particular yeast?
I was a bit surprised at it but I think it has to do with the really high OG on this beer
Great video and amazing looking beer. Which I'd made it a month or two ago.
No time like the present!
Best beer I've ever made was a 9% chocolate banana stout. Conditioned on cacao for 3 days after primary then racked into a fermenter with 5 lbs of over ripe bananas blended up with a small amount of vanilla jim beam to sanitize and let it sit for 2 weeks.
100% chocolate covered banana dessert stout
Sounds great!
Last time I did chocolate and coffee in a beer I got a strong bell pepper taste and never tried again haha
My guess is you added too much coffee? I've had that happen before. Letting the coffee (especially if you used beans) sit in the beer for more than 4-5 days can get really vegetal.
May I ask why you mill the roasted grains separately?
Milled separately because they are added at the tail end of the mash to prevent the roast character from getting too strong. Explained in more detail at 3:41
What do you use to add oxygen? I always find this part painful
I use an oxygen tank you can buy at the hardware store for torches and a relatively cheap oxygen regulator with a carb stone. Very easy to use, it shouldn't be painful
I may do something like this with my baltic porter
That would be pretty good!
I just kegged my holiday ale, it's a lowish bitterness (25 IBU) Australian Pale Ale but with English hops for aroma, an equal split of EKG and Mystic late in the boil and a dry hop of EKG. Can't wait to try it in a few days! Hell I'd love to have some right now, it's 30c here in Melbourne...
Sounds quite tasty! In the southern hemisphere I imagine most holiday beers are of the lighter variety!
@@TheApartmentBrewer Yep lots of lighter more quaffable seasonal Ales around at this time of year to compete with the traditional summer fare of the Ice Cold Lager.
Great video, and looks like a fantastic winter beer! Cheers 🍻
Cheers, thank you!
This beer looks fantastic. Definitely interested in trying it out!
The last beer I made with spices was the holiday Weizenbock you did on your channel. I don’t think I added enough spices though. You can’t even tell that they’re there.
Glad you enjoyed the video and the beer from two years ago! Everyone's spice tolerance is a bit different so no worries on needing to add more next time
@@TheApartmentBrewer I’m really just starting. Have a lot of fun recipes that you’ve put out that I want to try!
What's the carbonation in Co2/vol?
Great video/recipe as always! Cheers!
Estimated around 2 vols
@@TheApartmentBrewer Thanks!
I really would love to try this one one of these days. I will say at one point while watching, this video gave me inspiration because I remembered this chocolate churro coffee I had and man, a chocolate churro beer sounds amazingg
That cinnamon bun note got me though I’d really love to make this for the holidays
Also gotta say, loved the video and the guest tasting
Really glad you enjoyed it!
looks like a very good beer! i watch your videos all the time. i was wondering have you made a video on mexican lager? i cant recall if you ever made one on the channel or not. im thinking of making one with the herkules hops i have . thought it would be interesting in trying something different for a change. i like a little more hop character so i was thinking maybe ibu range 14- 18 but trying to keep it within style range. i havent decided yet. i seen a mexican lager the other day with a ibu of 35. my goal is not to have the hops over power the beer. i want to be able to taste the malt and the soft touch of hops
Actually thats still one style I haven't done just yet but really would love to do one next summer! Your assessment of the hop presence is right though, they're more analogous to a helles than to a pilsner.
right. so i have hallertau, magnum, saaz, and herkules, on hand thought id try herkules because ive never used it@@TheApartmentBrewer
I like the idea of using a single spice, or even a single hop, in a recipe. Of course, there are plenty of times that you need a blend for a given recipe, but it's great to have a single flavor or aroma as the star of the show, just to see what happens. Cheers, and Merry Christmas to all.
I really enjoyed exploring that approach as well. Merry Christmas to you too!
Sounds tasty, Steve.
I'm drinking My Chocolate Oatmeal Stout. Almost too good. Will have to brew a couple more batches of it.
I'll have to give your recipe a try.
Happy Holidays, sir!
Sounds delicious! Happy holidays to you too!
Steve, awesome video. I JUST did this for the last 2 weeks with a Cinnamon Irish Stout only my ABV was about 1.073 down to 1.026 after about a week and used a British ESB Dry yeast. However, NB gave me the idea of bourbon with oak cubes with a Porter so I did it on this stout with 12 oz of San-Tan Scared Stave (gotta keep it local AZ lol)🤯. It's sitting aging right now for another 2 weeks and I can't wait to try it. Transfer at secondary taste was outstanding and a lot of the notes you talked about were spot on. Merry Christmas and Cheers! 🎄🍻
Sounds absolutely delicious!
I can imagine the next phrase of that beer name, hence the three dots!🤣 Descriptive of a beer of that strength. Sounds delicious. My Christmas Ale is coming along nicely, flavoured with ground nutmeg, cinammon and star anise. My stash is slightly depleted due to 'quality control' sampling.
Die hard is a Christmas movie!! Don't worry, sampling is a very important part of brewing, merry christmas!
That looks like a great beer! I hope you have some left for Christmas!
Personally, I would leave the cinnamon in the back of the cupboard as my way of showcasing it 😅 but I'm not a cinnamon fan lol.
Definitely not a flavor that everyone loves but one of my personal favorites. There's plenty for the next few weeks!
What a well made video. These are so much fun to watch. Hope you have a great holiday season with great beer! The czech dark lager is fermenting away from the last video. Cheers.
Glad you're enjoying the channel so much, and the same to you and yours! Hope you love the Czech Dark as much as I did!
Looks like another great recipe. I'll have to add it to my brew list. Side note- lifting that basket looks tough, especially on these HG batches. Ever thought about adding a handle to hank down on or a foot-loop? that way you can leverage your body weight, and with a foot loop, it would free up both hands to insert the hooks for the grain basket. Just a thought.
I probably should upgrade my pulley system at some point haha, eventually I'll get around to it.
I really wanna try to brew this one! I watch all of your videos and have thought about brewing some of them but this one sticks out! Also I really enjoy when you have guests on to try your beer.. hope to see more in the future! Cheers bud! 🍻
I hope you love it as much as I did! I like to have guests on when I can, it's always more fun to taste the beer with company!
Wow Steve, your FIL is an expert taster! That looks like an excellent brew.
Glad you enjoyed his commentary!
I always enjoy your holiday brew videos. I have used midnight wheat in stouts before and love what it does. A nice clean dark malt.
They are always some of my favorite brews of the year! MW is awesome!
The Apartment Brewer never brews a bad beer.
That's absolutely not true, but I try to brew good ones as much as possible!
Loving the videos just discovered the channel... Definitely encouraging me to go back into home brewing. The glances above the camera are very shocking, and off putting. Why does the Apartment Brewer keep glancing above the camera?
Glad you are enjoying the channel. I'm looking at my external camera monitor every so often, its going to be unavoidable.
@@TheApartmentBrewer gotcha.
@TheApartmentBrewer have you tried mounting it below the lense?
That's not possible with my rig unfortunately