I just wanted to share this anecdotal finding. I might become a VIP at some point because I watch your videos a lot. My brother admitted something to me the other day-he told me that all my wines taste almost the same, no matter what fruit I use. I've been brewing for 5 years, so this really surprised me. I decided to review my technique, and I may have found something interesting. I use bentonite in all of my wines for clearing, as I'm a bit of a stickler when it comes to refining. So, I decided to run an experiment. I made two batches using the exact same recipe: store-bought grape juice with added yeast, yeast nutrient, energizer, sugar, pectic enzyme, tannins, and acid blend. These were both 1-gallon batches. In one batch, I added bentonite at the end of secondary fermentation. In the second batch, I didn't add any bentonite and just let it clear naturally. The batch with bentonite lacked grape aroma and flavor-it just tasted like a generic wine (that's the best way I can describe it). The second batch, without bentonite, cleared on its own in about 3 weeks after secondary fermentation started. I added sulfites to help stabilize it, backsweetened it with erythritol, bottled it, and had a taste. It was like drinking grape juice with alcohol-that’s how amazing it was! After trying the bentonite batch, I found it was fine, but a lot of the grape aroma was lost. My brother will be trying the new wine soon, and I hope it will be much better this time. But my opinion so far is... I think I've been screwing up my flavor for 5 years lol :D
I've not tested side by side like that, but again, anecdotally, I've heard the same thing. Not sure if it's a dose issue or if any amount does it. Sounds like a test is needed!
Noah, you sound like you'll fit right in to the group! That's a great test. I'm a former bentonite user myself; I stopped mainly because I don't care about clarity, and it was just one extra step. I was considering adding some to a current batch of mango-coconut mead to try to settle the pulp. Now I think I will add it to one container and not the other, to see if it affects the taste. Thank you for this timely finding!
Never made a braggot before, but I do absolutely love Porters and Stouts. This is brilliant. Going to give this one a shot for my first braggot. Also, truly love the swag on your store. I only have some shirts, and definitely need to get a hat. Love the content as always.
On the topic of blood temperature, there is a fascinating thing that scientists have noticed. Blood/body temperatures have been going down. Each generation has a lower average temperature than the previous. Theories vary on cause, but the one I think has the most probability is that on average we are healthier and getting sick less often, so our bodies are fighting infections less often and need an elevated temperature less.
#Bellissimo. I guess I´ll try to reproduce this one as soon as I get myself a keg (already on my must-have/want list) and one of my best friends loves Mead-beers.
I made something close to this in May. Same dme and honey. Used fuggles hops in farmhouse 60 min boil and added 16oz cocoa nibs with 15 minutes left in hop boil. Bochet 4oz of honey after and mixed all. I had the same issues with marshmallow flavor fermenting out and extra chocolate flavor. Used WP007 yeast. Get's better with age. Also my wife and I spent our honeymoon in Hawaii and we shipped some honey Lehua home and made several tropical meads. Can't wait to see what you make with yours. Our favorite was a POG with an omega kveik yeast
I found the same pitcher at our local farm supply store (North 40) in the chemical isle, $16 I think and came in several sizes and no shipping cost so I got two of course.
I'm totally giving this a shot soon! I may add a small cup of Lapsang Souchong tea which will add the flavor and scent of a pine smoke campfire to the drink!
😂 All this Smores talk is making me want one. My Favorite variant besided the Original Receipe is instead of Hershey Milk Chocolate Bar, use a Reese's Peanut Butter cup. You have to make sure you get a good char on the marshmallow. The char pairs so well with the Peanut flavor. Highly highly recommend! For those that are allergic to peanuts I'm sorry. 😞 I always eat an extra one, in solidarity, for those poor unfortunate souls that can never enjoy this amazing aspect of life.
Lewis Black's "The White Album" if I recall correctly. I can't remember if it is part of the IHOP joke or if it is a separate joke... I still have that album, and I now I have to listen to it... THANKS, Derica. lol
If I were to ferment using a California Wildflower honey (or something neutral) and then backsweetened using Meadowfoam honey, do you think more of the Meadowfoam taste and aroma would be present in the finished product? Thanks for all the wonderful videos and outstanding ideas!
I like that pitcher so much that I also got a smaller version so I don't have to use Pyrex and spill everywhere. (I used your link for both so I hope you got credit for it)
This is actually a great idea. I have a braggot many demand. Need to make more. One issue is as it ages it’s a in your face chocolate honey malt taste, great but it’s bold. I can think of a recipe to go for this s’mores idea. Local Ace has a grain perfect to use. Such a great idea to go for. Not done watching. My guess is back sweeten with meadow foam to preserve marsh mellow taste. I’m sitting on 5 gallons of that honey. Specifically to experiment with.
I tried a cherry wine using pie filling worked well but the pie filling has some unfermentable sugar so it came out a little sweet for me but at 15% still good
To answer the s'mores question, I was like 13-14 when I found out it originated from "some more". I was honestly dumbfounded and don't know how I didn't realize it sooner
This is so crazy - I am getting some fresh hops off a friend tomorrow and I have been looking since Friday (when they were offered) for a beer or hybrid recipe...and you guys post this! Serendipitous? (word of tomorrow?)
@@CitySteadingBrews so its been a week and a bit and the brew is pretty much done, just tested and racked. Came out at 8.4% abv which is a bit higher than I wanted - can you explain what is the calculation to dilute the alcohol level down to say 6% (have 4.5lt currently)? I've found a couple of online calculators but both have different results - I seem to remember you covered this in a video once but can't remember which one. Have to say though, it tastes delicious! :)
First... I wouldn't really bother trying to lower it but if you really want to: ((Ounces of brew x abv)+(ounces of water)) / total ounces with water = new ABV
Briess=Brees I hope you guys get to Manitowoc, WI in the summer (so much warmer) and I will try to get you a tour through the malting plant. Maybe we can get you to a Packer game also.
Have you guys ever had a ferment that tasted so good before bottling that you just didn't age it? I made an apple wine using apple juice that I concentrated a bit and added a cinnamon stick. Now it's almost done with secondary fermentation, and I love the current flavor so much that I don’t think it needs any aging. But then again I feel so wrong when I don't age fermentations. Anyone else feel the same?
Sure, happens a lot. We tend to just drink our brews and not worry about aging so much. We keep one bottle for a year, but often, the rest are gone by then.
Okay, I've got to ask. As someone who doesn't like beer, basically at all, is there a beer/beer-like drink that has no hops/bittering agent? Because I'm like 90+% sure that's the whole reason I don't like beer is the bitter aspect of it. I do know ale has no hops, but it still has a bittering agent. The way my taste buds work, I can pretty much taste almost anything that nearly no one else could even tell is there. For example, I can taste the coffee/espresso in Black Forest cake and I prefer to make it with hot water instead cause I don't like black coffee and it has that taste. Most other people don't even really know it's there
It's one of the defining aspects of the beverage really. If you want to leave it out, try it, you might like it. I made a REALLY rustic beer once that was like 2% ABV and no bittering or carbonation. It wasn't horrible, but... wasn't great either.
@@CitySteadingBrews Fair enough. I'll at least try a small batch with no bittering, but at least carbonate it. If I don't like it, I'll just not make beer anymore
@@CitySteadingBrews One of the cats we had when I was growing up had the uncanny knack of always being right next to where something landed if it was tossed in the house, which would scare the bejezzus out of him and cause him to tear through the house like a banshee. It was very entertaining for everyone except mom.
@@MrBPC76Had a cat that looked my hubby right in the eye as she pushed his open 32 oz cup of tea off his computer desk. Our daughter was 4 at the time and he had to stop himself from calling the cat a cluster F. That was the day Clutzfudge was born.🤣
STUPID QUESTION from the 1/2 blind guy from Wyo. Is DSE the same as DMP (Diastatic Malt Powder)? I use it when I make pizza dough Oh, I'm not a fan of bellissimoness lol! I ain't got an eye out for bellissimo's!! I will get some thing from your new store when I get paid . This sounds like a fun one to try out! I did too live in Florida back in the 90's. Lived in Naples and went to culinary arts school down there.& worked at The Riverwalk Restaurant at Tin City for 6 years. One of the best places to dine out at in Naples, there and The Dock at Crayton Cove. Don't miss the bugs, cockroaches, noseums and the rats bigger than my cat! Happier here in Wyoming , but I do miss the Stone Crab season and getting 'Stoned to Death' lol!
Brian, seeing that you once lived just a few hours from me I'm hoping you know what a "fluffernutter" is. Do you think it's possible to make a fluffernutter mead?
I tried my braggot I made not long ago and it tastes like it nearly fermented the honey is still really prominent and it's kind of sickly couldn't even do two glasses of it is it like a mead or wine and Ge better with age or did it screw up I also used a dark ale malt which I think was a bad idea lol smells and tastes like a guineas but sweetened with honey and not in a good way
@CitySteadingBrews I didn't have a hydrometer until recently just usually wing it and measure using my refractometer and found out with my cousins brews using his hydrometer kit that our refractometer reading decided by 2 is pretty close and it came out at about 7% going by that system but done the malt done the hops used 1.8kg honey as I wanted a nice strong brew but you just said what I was thinking and pretty sure I used the beast yeast so might try referment with ec1118 and see if it goes again and levels out
Smiling! 74 years young. My age now. I didn't know that what S'MORES meant, to honest I never liked them, I liked all the parts, but not all put together. Just give me the Chocolate..... 73
I'm not much for hats and t-shirts but man would I go in on some CSB logo'd/themed brewing equipment. I can just picture a measuring cup with CSB on it and the only measurement is "Datmuch".
@@CitySteadingBrews there is still a faint yet constant stream of veeeeery tiny bubbles. I plan on checking it either today or tomorrow. Im guessing that its mostly de-gassing, but it is enough bubbles to leave light froth on the top.
@@CitySteadingBrews stuck at 10.6% Not awful, but I used ec 1118 and enough sugar to get me to 17.5 ish. Just added some fermade-O, maybe it'll un stick.
Question for anyone: I want to make a cyser, but I want to use the whole gallon of juice. How much honey do I need to get the OG? I am math challenged like Derica.🤭
Now you're using a different batch size too, just remember that. You'd have to take gravity readings to know what is going on. What OG are you looking for? You didn't specify.
@CitySteadingBrews it must be me. Every creator I watch doesn't come up on my feed. I have to go to subscribe to find my favorite content creators. RUclips algorithm hates me.
Ham Porter: No, do you wanna s'more? Smalls: I haven't had anything yet, so how can I have some more of nothing? Ham Porter: You're killin' me Smalls! These are s'more's stuff!
"Please sir. Can I have s'more?"
I just wanted to share this anecdotal finding. I might become a VIP at some point because I watch your videos a lot. My brother admitted something to me the other day-he told me that all my wines taste almost the same, no matter what fruit I use. I've been brewing for 5 years, so this really surprised me. I decided to review my technique, and I may have found something interesting.
I use bentonite in all of my wines for clearing, as I'm a bit of a stickler when it comes to refining. So, I decided to run an experiment. I made two batches using the exact same recipe: store-bought grape juice with added yeast, yeast nutrient, energizer, sugar, pectic enzyme, tannins, and acid blend. These were both 1-gallon batches. In one batch, I added bentonite at the end of secondary fermentation. In the second batch, I didn't add any bentonite and just let it clear naturally.
The batch with bentonite lacked grape aroma and flavor-it just tasted like a generic wine (that's the best way I can describe it). The second batch, without bentonite, cleared on its own in about 3 weeks after secondary fermentation started. I added sulfites to help stabilize it, backsweetened it with erythritol, bottled it, and had a taste. It was like drinking grape juice with alcohol-that’s how amazing it was!
After trying the bentonite batch, I found it was fine, but a lot of the grape aroma was lost. My brother will be trying the new wine soon, and I hope it will be much better this time.
But my opinion so far is... I think I've been screwing up my flavor for 5 years lol :D
I've not tested side by side like that, but again, anecdotally, I've heard the same thing. Not sure if it's a dose issue or if any amount does it. Sounds like a test is needed!
Noah, you sound like you'll fit right in to the group! That's a great test. I'm a former bentonite user myself; I stopped mainly because I don't care about clarity, and it was just one extra step. I was considering adding some to a current batch of mango-coconut mead to try to settle the pulp. Now I think I will add it to one container and not the other, to see if it affects the taste. Thank you for this timely finding!
Try a Reese cup on smores instead of just chocolate. That's my granddaughters favorite way to make them.
Never made a braggot before, but I do absolutely love Porters and Stouts. This is brilliant. Going to give this one a shot for my first braggot. Also, truly love the swag on your store. I only have some shirts, and definitely need to get a hat. Love the content as always.
Thanks for watching.
Lewis Black did that joke about the horse. Lol I loved watching his stand up.
On the topic of blood temperature, there is a fascinating thing that scientists have noticed. Blood/body temperatures have been going down. Each generation has a lower average temperature than the previous.
Theories vary on cause, but the one I think has the most probability is that on average we are healthier and getting sick less often, so our bodies are fighting infections less often and need an elevated temperature less.
In addition, latitude of a given population has a correlation. Populations farther from the equator have a lower average body temp.
That pitcher is absolutely one of the best things I've added to my winemaking kit! ❤😊
My husband loved Minnesota much he bought one for brewing tea.😝 We drink over a gallon of iced tea a day here.
Mine...not Minnesota
@@minxey5813 Autocorrect FTW!
#Bellissimo. I guess I´ll try to reproduce this one as soon as I get myself a keg (already on my must-have/want list) and one of my best friends loves Mead-beers.
Has Derica never seen the Sandlot? They make that joke! In the words of the great Hambino, "You're killin' me, Smalls!" XD
My dad always liked the darker beers when he made beer. It was his favorite. I really enjoy watching your videos!! Keep up the great work guys!!
Thanks! Will do!
This a must to do 👏🏻👏🏻 thank you for your videos on home brewing and concepts ☘️
I made something close to this in May. Same dme and honey. Used fuggles hops in farmhouse 60 min boil and added 16oz cocoa nibs with 15 minutes left in hop boil. Bochet 4oz of honey after and mixed all. I had the same issues with marshmallow flavor fermenting out and extra chocolate flavor. Used WP007 yeast. Get's better with age. Also my wife and I spent our honeymoon in Hawaii and we shipped some honey Lehua home and made several tropical meads. Can't wait to see what you make with yours. Our favorite was a POG with an omega kveik yeast
Temperature = pressure. As it warms it goes up; as it cools it goes down. This sounds awesome!
I found the same pitcher at our local farm supply store (North 40) in the chemical isle, $16 I think and came in several sizes and no shipping cost so I got two of course.
Im a beer brewer so i really like the beer vids... Braggot is now on my list of winter brews... Bellisimo!... SKAL
I'm totally giving this a shot soon! I may add a small cup of Lapsang Souchong tea which will add the flavor and scent of a pine smoke campfire to the drink!
It still amazes me. After tasting and adjusting there is anything left.
LOL, quite a bit actually.
Derica was referring to Lewis Black!
Lewis black reference! Love it
I bought the pitcher. Bellisimo.
The band ac/dc stands for alternating current / direct current
Bellisimo program.
If It weren't for my horse, If It weren't for my horse
Chocolate wheat malt works great too.
Me Gusta Chichis, son bellisima.
Thankful as ever for the show.
I've used the cheapest honey and backsweetened with an expensive honey with amazing results 😊
We are testing this now.
If it weren't for my horse (giddy-up, giddy-up, let's go) I wouldn't have spent that year in college.... classic Lewis Black. I got you, Derica. 😉
😂 All this Smores talk is making me want one. My Favorite variant besided the Original Receipe is instead of Hershey Milk Chocolate Bar, use a Reese's Peanut Butter cup. You have to make sure you get a good char on the marshmallow. The char pairs so well with the Peanut flavor. Highly highly recommend!
For those that are allergic to peanuts I'm sorry. 😞 I always eat an extra one, in solidarity, for those poor unfortunate souls that can never enjoy this amazing aspect of life.
Lewis Black's "The White Album" if I recall correctly. I can't remember if it is part of the IHOP joke or if it is a separate joke... I still have that album, and I now I have to listen to it... THANKS, Derica. lol
Bellisimo everyone!!
This is awesome! I unintentionally copied your recipe except I went bochet base instead of braggot. It’s not finished yet but great concept!
Finally got my "red bucket FOR sanitization". Bellisimo!!
If I were to ferment using a California Wildflower honey (or something neutral) and then backsweetened using Meadowfoam honey, do you think more of the Meadowfoam taste and aroma would be present in the finished product? Thanks for all the wonderful videos and outstanding ideas!
We are testing this in an upcoming video.
BELLISSIMO!
This weekend I'm doing a mashup brew of this recipe and the Aztec hot chocolate mead. Can not wait for finihed product lol
Interesting!
The Stine Brian has look exactly like the one I picked up in Germany circa 2000 from Hofbräuhaus in München
S’Mores = Some more. I was today years old. 🤭
I like that pitcher so much that I also got a smaller version so I don't have to use Pyrex and spill everywhere. (I used your link for both so I hope you got credit for it)
A Beer? A Mead? A Beard.
This is actually a great idea. I have a braggot many demand. Need to make more. One issue is as it ages it’s a in your face chocolate honey malt taste, great but it’s bold. I can think of a recipe to go for this s’mores idea. Local Ace has a grain perfect to use.
Such a great idea to go for. Not done watching. My guess is back sweeten with meadow foam to preserve marsh mellow taste. I’m sitting on 5 gallons of that honey. Specifically to experiment with.
I tried a cherry wine using pie filling worked well but the pie filling has some unfermentable sugar so it came out a little sweet for me but at 15% still good
I do the mixy mix too
You could use that graham cracker extract in a key lime pie themed brew! 🍋🟩😋
It's brewing already 👍
@@CitySteadingBrews can't wait! 🙌
To answer the s'mores question, I was like 13-14 when I found out it originated from "some more". I was honestly dumbfounded and don't know how I didn't realize it sooner
Great Lewis Black reference!
Here's a series/song mashup that fits this video:
Under Pressure Cooker
Bellissimo!
This is so crazy - I am getting some fresh hops off a friend tomorrow and I have been looking since Friday (when they were offered) for a beer or hybrid recipe...and you guys post this! Serendipitous? (word of tomorrow?)
LOL, good luck!
@@CitySteadingBrews so its been a week and a bit and the brew is pretty much done, just tested and racked. Came out at 8.4% abv which is a bit higher than I wanted - can you explain what is the calculation to dilute the alcohol level down to say 6% (have 4.5lt currently)? I've found a couple of online calculators but both have different results - I seem to remember you covered this in a video once but can't remember which one. Have to say though, it tastes delicious! :)
First... I wouldn't really bother trying to lower it but if you really want to:
((Ounces of brew x abv)+(ounces of water)) / total ounces with water = new ABV
@@CitySteadingBrews Thank you so much :)
S'mores looks delicious. Could you make a mead using jolly rancher candies?
I suppose you could.
Briess=Brees
I hope you guys get to Manitowoc, WI in the summer (so much warmer) and I will try to get you a tour through the malting plant. Maybe we can get you to a Packer game also.
We really don't have any plans to go to Wisconsin any time soon...
Bellisimo
The best s'mores is made with Reese's peanut butter cups 😂
Yes!!
#Bellissimo Mixing: If you think you´re done shaking it, shake it for 2 more minutes 😇
Have you guys ever had a ferment that tasted so good before bottling that you just didn't age it? I made an apple wine using apple juice that I concentrated a bit and added a cinnamon stick. Now it's almost done with secondary fermentation, and I love the current flavor so much that I don’t think it needs any aging. But then again I feel so wrong when I don't age fermentations. Anyone else feel the same?
Sure, happens a lot. We tend to just drink our brews and not worry about aging so much. We keep one bottle for a year, but often, the rest are gone by then.
is there any way to attach a beer gun or a bottling want to the growler? I'm wondering about racking it to bottles from the growler
Supposedly yes, I just haven't done it yet.
It is definitely a wonderful pitcher, I might even say Bellissimo in its functionality. 😂
That's Bellisimo!
Would it make a difference if you heat the honey beforehand so it pours easier?
Depends how much you heat it.... a little warm and it pours and mixed easy, but... that really wasn't an issue anyway.
Okay, I've got to ask. As someone who doesn't like beer, basically at all, is there a beer/beer-like drink that has no hops/bittering agent? Because I'm like 90+% sure that's the whole reason I don't like beer is the bitter aspect of it. I do know ale has no hops, but it still has a bittering agent. The way my taste buds work, I can pretty much taste almost anything that nearly no one else could even tell is there. For example, I can taste the coffee/espresso in Black Forest cake and I prefer to make it with hot water instead cause I don't like black coffee and it has that taste. Most other people don't even really know it's there
It's one of the defining aspects of the beverage really. If you want to leave it out, try it, you might like it. I made a REALLY rustic beer once that was like 2% ABV and no bittering or carbonation. It wasn't horrible, but... wasn't great either.
@@CitySteadingBrews Fair enough. I'll at least try a small batch with no bittering, but at least carbonate it. If I don't like it, I'll just not make beer anymore
I didn't appreciate beer for a loooong time. It's not like there's a requirement to make it 😉
Lewis Black quote FTW!
I think this would be phenomenal as a nitro brew!
Use ganache for smores. That way you have the same texture with the marshmallows.
But.... this is a beverage 😁
Lol true. But you'll need a s'more for when you're drinking this next to a fire. 😉
I'm thinking a natural carbonation with this one would be somewhat difficult to master and maintain the full flavor.
How hard would it be to convert this recipe to a mead and not a braggot?
Totally different recipe.
The real question is how many times have you wacked one of your kitties with a tossed plastic bottle?
Not even once. We would never do that.
@@CitySteadingBrews One of the cats we had when I was growing up had the uncanny knack of always being right next to where something landed if it was tossed in the house, which would scare the bejezzus out of him and cause him to tear through the house like a banshee. It was very entertaining for everyone except mom.
@@MrBPC76Had a cat that looked my hubby right in the eye as she pushed his open 32 oz cup of tea off his computer desk. Our daughter was 4 at the time and he had to stop himself from calling the cat a cluster F. That was the day Clutzfudge was born.🤣
@@minxey5813 This is how we know the Earth is not flat... if it was, cats would have pushed everything off already
Won’t pasteurizing after adding honey change the taste? Honey taste is sensitive
ruclips.net/video/ALR-S3oKWjQ/видео.htmlsi=mL73fBpCrfHAdQkr
don't feel bad Derica I didn't realize it till just now too.
It's time for a Sandlot watch party.
Would there be any reason not to put the Crio Bru in a rumble jar instead of directly into the liquid?
Not really, but I didn't think of that!
@@CitySteadingBrews I will let you know how it works out! I'm going to make a chocolate stout based on this recipe.
You can add butter to break up the foam
I wouldn't add butter to any brew. It can easily spoil.
@@CitySteadingBrews I’ve seen other RUclips videos where people used butter And nothing seems to have happened to the brew
Still wouldn't recommend it. I've seen a lot of crazy things too :), especially just to reduce foam.
Was that a Neil Sedaka reference from you Derica? 😄😉
Not even sure what you're referring to 😁👍
I was going to ask if doing this as a braggot coffeemel would work
Maybe? I haven't tried.
I noticed Brian. LOL!
STUPID QUESTION from the 1/2 blind guy from Wyo. Is DSE the same as DMP (Diastatic Malt Powder)? I use it when I make pizza dough Oh, I'm not a fan of bellissimoness lol! I ain't got an eye out for bellissimo's!! I will get some thing from your new store when I get paid . This sounds like a fun one to try out!
I did too live in Florida back in the 90's. Lived in Naples and went to culinary arts school down there.& worked at The Riverwalk Restaurant at Tin City for 6 years. One of the best places to dine out at in Naples, there and The Dock at Crayton Cove. Don't miss the bugs, cockroaches, noseums and the rats bigger than my cat! Happier here in Wyoming , but I do miss the Stone Crab season and getting 'Stoned to Death' lol!
Not the same... just looked it up quickly and.... inconclusive, lol, but I haven't had much coffee or sleep.
@@CitySteadingBrews Thanks, better safe than sorry.
I had a thought, have you ever thought of a malt chocolate mead?
We haven't yet no.
Bellissimo
Brian, seeing that you once lived just a few hours from me I'm hoping you know what a "fluffernutter" is. Do you think it's possible to make a fluffernutter mead?
I suppose it could be done, but I don't have a recipe.
@@CitySteadingBrews well you are kind of a mad scientist when it comes to brews...
I tried my braggot I made not long ago and it tastes like it nearly fermented the honey is still really prominent and it's kind of sickly couldn't even do two glasses of it is it like a mead or wine and Ge better with age or did it screw up I also used a dark ale malt which I think was a bad idea lol smells and tastes like a guineas but sweetened with honey and not in a good way
Sounds like it didn't ferment fully. Take any readings?
@CitySteadingBrews I didn't have a hydrometer until recently just usually wing it and measure using my refractometer and found out with my cousins brews using his hydrometer kit that our refractometer reading decided by 2 is pretty close and it came out at about 7% going by that system but done the malt done the hops used 1.8kg honey as I wanted a nice strong brew but you just said what I was thinking and pretty sure I used the beast yeast so might try referment with ec1118 and see if it goes again and levels out
@@CitySteadingBrewsil sus it out with my hydrometer next weekend and see about refermentation and update my notes
Smiling!
74 years young. My age now.
I didn't know that what S'MORES meant, to honest I never liked them, I liked all the parts, but not all put together. Just give me the Chocolate.....
73
Merch idea "We're NOT those people"
We should, lol.
Bellissimo!
Love a good Luis black joke
I'm not much for hats and t-shirts but man would I go in on some CSB logo'd/themed brewing equipment. I can just picture a measuring cup with CSB on it and the only measurement is "Datmuch".
Sadly it's not that simple to get done...
@CitySteadingBrews I'm sure, otherwise everyone would be doing it.
Bellisimo!
I have something I would like to send you to ferment into wine. Derica will know it when she's sees it. Will be belissimo!
Our address is on our main page:
City Steading
PO BOX 10126
3135 1st Ave North
St. Petersburg, FL 33730
Louis Black stand-up skit. Hilarious. Unfortunately, I have heard, too often, related things in the nuclear cleanup industry.
Your reference to Neil was benissimo
Somehow this post slipped past me… almost!!
I want to try this... but my current brew has been fermenting for 34 days 😭😭😭😭 it needs to finish!!! Its killing me!
Maybe check it? That's a very long time.
@@CitySteadingBrews there is still a faint yet constant stream of veeeeery tiny bubbles. I plan on checking it either today or tomorrow. Im guessing that its mostly de-gassing, but it is enough bubbles to leave light froth on the top.
@@CitySteadingBrews stuck at 10.6%
Not awful, but I used ec 1118 and enough sugar to get me to 17.5 ish.
Just added some fermade-O, maybe it'll un stick.
Question for anyone: I want to make a cyser, but I want to use the whole gallon of juice. How much honey do I need to get the OG? I am math challenged like Derica.🤭
Now you're using a different batch size too, just remember that. You'd have to take gravity readings to know what is going on. What OG are you looking for? You didn't specify.
Where did you get that spoon?
Could you give a timestamp of what you mean?
@@CitySteadingBrews 28:53 to 30:24
It's the Spaddle. Link in the description.
@@CitySteadingBrews it is the spoon you are pouring the beer in the glass. It is small and metal.
It's just a spoon from our kitchen.
Spray bottle with water and spray over the foam.
Okay, if money was no object, what would be your perfect drinking vessel, real or imagined?
Just a glass, something I can easily hold... not sure how expensive that has to be, lol.
At 9% that big mug will get you floored! Lol
Ayup.
MmmMMmmm, smores…
No kidding!
A pitcher is worth a thousand words? :)
This one maybe!
Belissimo pun!
It absolutely is
I am not sure why I have to hunt for your videos?
Generally speaking, if you watch a creator's content, you will be suggested more of their content.
@CitySteadingBrews it must be me. Every creator I watch doesn't come up on my feed. I have to go to subscribe to find my favorite content creators. RUclips algorithm hates me.
That is kind of odd. Could be some sort of anti malware or adblocker maybe interfering with the way they use information?
sorry Brian, I noticed the slight spill LOL
THWACK IT!
36:15 LEWIS BLACK REFERENCE
Um... 2 tablespoons is an ounce...
Of?
Have y'all ever considered doing a hot honey mead for your channel?
Not really as there are other things in that honey. We just add chiles to a mead directly.
Ham Porter: No, do you wanna s'more? Smalls: I haven't had anything yet, so how can I have some more of nothing? Ham Porter: You're killin' me Smalls! These are s'more's stuff!