Very nice. My black sweatshirt has "RANGER" on it but I might be interested in earning the black sweatshirt with a "BREWER" tab. Looks like it might be challenging but rewarding.
It is pretty intense. There are three phases: mash phase, boil phase, and fermentation phase. Also you're always carrying an entire brewing system on your back everywhere and have a mash paddle physically tied to you at all times. Oh and every time you get ready to brew you also have to physically touch and count 32 triclamps and gaskets before you can do anything.
Hahaha, too good. Good luck with the “potato phase”! It requires a lot of patience from us dads. So awesome when they start walking and talking, though. My second is arriving in the next couple months!
Very helpful with u videos and details..as im texing in my bsm is one off your receipies being fermented and is a Abbeys type..the color looks a bit darker the you video.. I will let u know how it tastes ones is done.. Thanks again and congrats on your new Baby.. From Waterloo.. Canada 🇨🇦
Ya esto lo describía Michael Jackson cuando decía que los belgas no usaban el color para describir el el estilo Dubbel..que podía ir desde el marrón hasta el rojizo, pasando por el rubí y demás gamas de color...
Really love how you go into detail about the specific steps you need to do for the yeast to maximize the quality of results, as well as, how in depth you are when you do you’re tastings. Clearly a lot of experience between both areas. I appreciate your channel and videos
@ 9:55 Now you've done it, you mentioned bubble-gum flavor. This is something that has really bugged me in recent years. We all know what bubble-gum flavor and aroma is, but - what is it? What actual flavor is "bubble gum?" Ive never been able to find an answer.
I'm not sure the origin of the actual bubblegum flavor but it's a combination of various esters. My thought is the flavor in actual bubblegum is the same esters just chemically added to the gum
Great brew as always! Love the fall colors and fall themed beers. Cheers, Steve 🍺 Also, bravo to your little baby brewer for letting you finish your tasting notes. She knows wat's important 😁 Much love!
For dry yeast in a Belgian, Safale BE-256 is a Belgian yeast but it doesn't have that strong "Chimay" contribution. I've made a gold strong and a Dubbel with it and they both turned out great.
I picked up a Clawhammer system after watching how well it has worked for you. First brew yesterday was a Munich Helles, and it went great…but I think maybe it’s time for something Belgian. Cheers!
Thanks for another great video! Can you clarify if you do any sort of sparge with your brews? It appears as though it’s a full volume mash and then just letting the basket drain but wanted to see. If no sparge, why?
@@TheApartmentBrewer thanks for sharing! I just upgraded from biab to electric all in one and used to squeeze the bag and rinse the grains and was always happy with efficiency so I think I am having a tough time letting that practice go. If it works for you, it should work for me. Cheers!
Ah Steve that looks amazing! I would suggest that you cut the chocolate malt in half and add 2 ounces of Blackprinz malt for color. Would not want the dark candi syrup in there for my pallet. Too much raisin flavor.
That's a good suggestion with the dark roasted malt. I think it also depends on the timing of adding the dark grains in. Probably should have waited until the end of the mash.
@@TheApartmentBrewer Blackprinz has had the outer husk removed to eliminate most of the astringency associated with dark roasted malts. I agree that adding it late in the mash would be wise.
@@TheApartmentBrewer I’ve definitely wondered how much yeast I’m wasting. Since I ferment in kegs though, volume is precious, so that’s another motivation to decant.
Great video. From my experience I have always used a scotch ale recipe and just added the Belgian yeast. I have had success mixing the chocolate malt with some Belgian special roast. Anyway cheers and keep making awesome videos.
That's actually a pretty good idea, I hadn't considered it, but the high mash temperature wouldn't matter as that yeast can still consume complex sugars. Maybe you could use an unfermentable sugar addition to help, or just embrace the dryness
Harvesting bottle yeast and stepping up to a starter takes a REALLY long time to get to an adequate pitch rate but it is definitely something you can do.
I do love me a brune, I have fond memories being at graspop in Belgium drinking leffe's brune in the wonderfully redundantly named Belgian beer bar with some friends from Yorkshire and a good view of the main stage :)
First time I've heard that guidance, so I'll have to add that one to the list of pronunciation corrections I've received which includes "sotts", "sazz", "sahz", and "saws" all as the "correct" way to pronounce it. Point is, you know which hop it is.
@@marklieberman1527 "Saaz" is a German word for a Czech town. You could pronounce the Czech town name, you could pronounce saaz in German (probably best if you reserve this for speaking in German), or you could pronounce it in English (which is saaz, rhymes with bras/cars).
Very much still enjoying the videos and congratulations to you and your wife on the birth of your daughter!!
Thank you!!
I've heard earning your brewer tab is pretty intense.
Very nice. My black sweatshirt has "RANGER" on it but I might be interested in earning the black sweatshirt with a "BREWER" tab. Looks like it might be challenging but rewarding.
It is pretty intense. There are three phases: mash phase, boil phase, and fermentation phase. Also you're always carrying an entire brewing system on your back everywhere and have a mash paddle physically tied to you at all times. Oh and every time you get ready to brew you also have to physically touch and count 32 triclamps and gaskets before you can do anything.
Hahaha. Excellent. Hope you all had a great veterans day. I wore the Mountain tab early in the conflicts as an 11B.
I hope you had a good veterans day as well!
Did I detect movement on the couch ;) Great video and learning here and well done for getting videos done with probably less sleep than usual!
Yup, little hands popping up to say "feed me"
Hahaha, too good. Good luck with the “potato phase”! It requires a lot of patience from us dads. So awesome when they start walking and talking, though. My second is arriving in the next couple months!
Can't wait for the smiles! Congratulations on your second!
@@TheApartmentBrewer parenting honestly keeps getting gradually better every day.
Very helpful with u videos and details..as im texing in my bsm is one off your receipies being fermented and is a Abbeys type..the color looks a bit darker the you video..
I will let u know how it tastes ones is done..
Thanks again and congrats on your new Baby..
From Waterloo..
Canada 🇨🇦
Ya esto lo describía Michael Jackson cuando decía que los belgas no usaban el color para describir el el estilo Dubbel..que podía ir desde el marrón hasta el rojizo, pasando por el rubí y demás gamas de color...
Happy Veteran's Day Steve.
Thank you!
@@TheApartmentBrewer😊😊
Really love how you go into detail about the specific steps you need to do for the yeast to maximize the quality of results, as well as, how in depth you are when you do you’re tastings. Clearly a lot of experience between both areas. I appreciate your channel and videos
I'm really glad you appreciate that. It's kinda become my niche so I'm glad it's helping people!
@ 9:55 Now you've done it, you mentioned bubble-gum flavor. This is something that has really bugged me in recent years. We all know what bubble-gum flavor and aroma is, but - what is it? What actual flavor is "bubble gum?" Ive never been able to find an answer.
I'm not sure the origin of the actual bubblegum flavor but it's a combination of various esters. My thought is the flavor in actual bubblegum is the same esters just chemically added to the gum
Just a suggestion, rather than using a candi syrup perhaps using candy sugar such as Brun Léger or Brun Foncé would be a solid alternative.
Do you know if there is a tangible difference between invert sugar syrup and solid invert sugar?
My favorite bruin is Achel Bruin. I would guess that is bit more trappist
Not technically anymore, since there aren't any monks left, but definitely still in that style. Great beer!
Congrats on your baby!! Your videos are awesome and I hope you can find the time to keep them going!!
Thank you! Might slow down but I'm still finding the time to work on things!
Great brew as always! Love the fall colors and fall themed beers. Cheers, Steve 🍺 Also, bravo to your little baby brewer for letting you finish your tasting notes. She knows wat's important 😁 Much love!
Thank you! Yeah those leaves turn red for only about 5 days before falling off so I knew I had to get a brew in!
I have been thinking about this beer. Still looking for a cigar dad!! Just kidding,
Gotta take the smoke alarms out first haha
For dry yeast in a Belgian, Safale BE-256 is a Belgian yeast but it doesn't have that strong "Chimay" contribution. I've made a gold strong and a Dubbel with it and they both turned out great.
I'm personally not a fan of BE 256 at all but it is an option
BE-134 is much better
In my opinion that is.
Going to give this recipe a go. Always do a english brown but love a corsendonk.
Hope you enjoy!
I picked up a Clawhammer system after watching how well it has worked for you. First brew yesterday was a Munich Helles, and it went great…but I think maybe it’s time for something Belgian.
Cheers!
Where do I purchase the Brewer/Ranger style shirt?
Here you go: theapartmentbrewer.creator-spring.com/listing/brewer-tab
Been waiting year for this! Awesome Steve! 😁🍺
Glad you enjoyed the result!
Where can I get that book from where you write recipes in?
amzn.to/3JU5hmJ
Thanks for another great video! Can you clarify if you do any sort of sparge with your brews? It appears as though it’s a full volume mash and then just letting the basket drain but wanted to see. If no sparge, why?
Nope, no sparge for me. I am happy with my efficiency and it saves time. Plus sparging through a basket is really ineffective
@@TheApartmentBrewer thanks for sharing! I just upgraded from biab to electric all in one and used to squeeze the bag and rinse the grains and was always happy with efficiency so I think I am having a tough time letting that practice go. If it works for you, it should work for me. Cheers!
The ranger tab gets me everytime.
Hahaha
Looks amazing! Love the Brewer tab Shirt!
Ah Steve that looks amazing! I would suggest that you cut the chocolate malt in half and add 2 ounces of Blackprinz malt for color. Would not want the dark candi syrup in there for my pallet. Too much raisin flavor.
That's a good suggestion with the dark roasted malt. I think it also depends on the timing of adding the dark grains in. Probably should have waited until the end of the mash.
@@TheApartmentBrewer why not Special B? Maybe too much rasin?
Exactly
@@TheApartmentBrewer Blackprinz has had the outer husk removed to eliminate most of the astringency associated with dark roasted malts. I agree that adding it late in the mash would be wise.
Is there a reason you pitch the entire starter? I like to cold crash and decant so that I’m not adding 1-2L of boring DME beer to the wort.
Yep, I don't like to waste yeast cells. Plus I've yet to find any difference that the starter beer makes to the finished beer.
@@TheApartmentBrewer I’ve definitely wondered how much yeast I’m wasting. Since I ferment in kegs though, volume is precious, so that’s another motivation to decant.
That's a very good point!
What is the red plant in the background?
No clue, some kind of vine that grows like crazy
@@TheApartmentBrewer looks nice as the leaves change colour, gives the video an autumnal (fall) theme.
Happy Veterans Day, Steve, Dominique- and Lucy Josephine! Love the backdrop 😘
Thanks Ed!
Excellent video 9nce again, thanks. On my list to brew. Just a quick question, what liquid do you use to make a yeast starter?
I like to use the pre made starter wort from northern brewer and omega, but you can use any 1.040 gravity wort
Do you think a decoction would be appropriate for this style? Just a single to go from 148-168?
Most European styles benefit from decoction, so I'd say go for it if you want to.
You got me thinking about doing a Brune, rather than my usual tripple or quad this season. Just another fantastic video, as always! Cheers!
Maybe a brune and a tripel or quad?
Great video. From my experience I have always used a scotch ale recipe and just added the Belgian yeast. I have had success mixing the chocolate malt with some Belgian special roast. Anyway cheers and keep making awesome videos.
That sounds like a really great approach! I would have used dingemans Mroost if I could find it!
Sounds really good!!! I love brown ales and I love Belgians so this would make sense to brew, cheers 🍻
Not your typical Belgian ale and far from an American Brown. Give it a try sometime!
Was interested in your thoughts on using Belle Saison for a dry yeast option? And how about a single infusion mash in the 150s to raise the FG?
That's actually a pretty good idea, I hadn't considered it, but the high mash temperature wouldn't matter as that yeast can still consume complex sugars. Maybe you could use an unfermentable sugar addition to help, or just embrace the dryness
Perfect fall vibes. What do you think of using special B instead of chocolate?
Too much raisin for this I think. It doesn't have as much for a color impact either but it's something you could layer in. Great malt.
Love it! Want to brew a belgian for my wife. She loves leffe bruin so I want to brew something like that. Cheers!
This is definitely a bit different than leffe but same wheelhouse. See if she likes this!
Thank you for continuing to release awesome homebrew content. Keep up the grind!
Doing the best I can, glad you enjoy them!
I know you’ve got a lot going on but have you ever considered doing a live brew day?
I would, but I have no infrastructure to pull it off
Nice video, good Xmas/holiday recipe. Cheers!
It is! Glad you enjoyed it!
Most Belgian beers are bottle fermented. You could also make a starter out of a couple fresh bottles!
Harvesting bottle yeast and stepping up to a starter takes a REALLY long time to get to an adequate pitch rate but it is definitely something you can do.
LOVE Belgians, definitely my favorite style of beer
They're great!
Perfect, was just getting ready to brew this style.
Excellent!
I do love me a brune, I have fond memories being at graspop in Belgium drinking leffe's brune in the wonderfully redundantly named Belgian beer bar with some friends from Yorkshire and a good view of the main stage :)
That sounds wonderful!
@@TheApartmentBrewer It took the edge off of the brexit vote :D
as always - great video thanks for all you do
My pleasure!
Saaz is pronounced "sars" like cars.
First time I've heard that guidance, so I'll have to add that one to the list of pronunciation corrections I've received which includes "sotts", "sazz", "sahz", and "saws" all as the "correct" way to pronounce it. Point is, you know which hop it is.
@@TheApartmentBrewer your pronounciation of rooibos corrected mine. Every day is a school day.
It all works out in the end haha
No its not
@@marklieberman1527 "Saaz" is a German word for a Czech town. You could pronounce the Czech town name, you could pronounce saaz in German (probably best if you reserve this for speaking in German), or you could pronounce it in English (which is saaz, rhymes with bras/cars).