Brewed this one tonight. I added 2lbs of 2 row cause my efficiency usually isn't so good. Hit an OG of 1.063. The sample tastes amazing, ready to enjoy this one for Christmas
I brewed this beer recently and it got rave reviews at our Homebrew club meeting last night. I might have to make this an annual holiday brew. Thanks for sharing this great recipe! Cheers!
I had to come back and say this is one of the most dynamic and delicious beers I've ever made. Perfect holiday beer, easy to brew, smells like a gingerbread cookie, all around delicious. Thanks again for the recipe!
Hi Trent. I'm new to adding water additions, but I am trying to do this recipe on my next brew. However, with gypsum, calcium chloride, and epsom salt, how are you getting the bicarbonate levels with just those additions? I assumed you were using distilled or RO water because I think I've seen you mention that in previous videos. If this is based off your current water report then that would explain that. I have read some people say the bicarbonate levels are not a targeted value per se for building the flavor profile of the water, it's just there to adjust the pH if needed.
Head retention issues aside have you ever given thought to, or actually, brewed with actual cookies? I’m very aware of the oils present and the problems that can create, but with Girl Scout cookie season rapidly approaching conditioning on thin mints is something I’m considering. Thoughts?
Do it! I just did a s’mores lager that used actual chocolate, graham, and marshmallows. Was a fun brew and I had similar concerns but it turned out great. Only way to find out is to brew it.
great stuff! im planning on making this over the weekend but don't have any temp control like this. can you recommend a good yeast to use instead of the wlp you used here? any help would great. thanks!
This white labs saison yeast can actually do well up to 85F so you should be good. But if your expecting to get hotter than that I’d go for one of the kveik strains
Hi Trent, i would like to make this beer for the next christmas, but i don't understand one thing : "-4.2% Caravienne Malt [~8 oz] -4.2% Flaked Wheat [~8 oz] -4.2% (4oz) Brown Sugar @ Flameout -4.2% (4oz) Black Strap Molasses @ Flameout" 8 oz Caravienne and flaked wheat --> 4.2% 4 oz Brown sugar and molasses --> ....4.2% too ? How ?
![YEAST NUTRIENT: What even is it?! [Home Brewing Basics]](http://i.ytimg.com/vi/FBrMdD6bArM/mqdefault.jpg)
Brewed this one tonight. I added 2lbs of 2 row cause my efficiency usually isn't so good. Hit an OG of 1.063. The sample tastes amazing, ready to enjoy this one for Christmas
I brewed this beer recently and it got rave reviews at our Homebrew club meeting last night. I might have to make this an annual holiday brew. Thanks for sharing this great recipe! Cheers!
That’s so awesome!! Glad you were able to share it and they enjoyed it, thanks for reporting back. Cheers and happy holidays!
Set styling on point! Looking good Trent 🍻
Thank you just trying to up the festive vibes ha!
I had to come back and say this is one of the most dynamic and delicious beers I've ever made. Perfect holiday beer, easy to brew, smells like a gingerbread cookie, all around delicious. Thanks again for the recipe!
I brewed this and it's in the fermenter, can't wait to try it!
My favorite holiday treat is no bake chocolate peanut butter protein cookies
great you video you braj! 3 tutorials in 1
trying to pack it all in there! Thanks braj!
Bravo the end result looks amazing👌🏽
Thank you, tastes amazing too!
Nice job! Blowing out a lot of myths in this video! Love 4 day fermentation
Thank you! Just trying to make beer I love and it’s working ha!
Excellent warmer Amigo ! Happy holidays & Cheers 🍻 !
Thank you man, definitely keeping me warm!
This video may have just changed my Christmas beer from a Gingerbread cookie stout to a saison. Cheers!
Hahah awesome! Yeah the spice worked well in saison
Hi Trent. I'm new to adding water additions, but I am trying to do this recipe on my next brew. However, with gypsum, calcium chloride, and epsom salt, how are you getting the bicarbonate levels with just those additions? I assumed you were using distilled or RO water because I think I've seen you mention that in previous videos. If this is based off your current water report then that would explain that. I have read some people say the bicarbonate levels are not a targeted value per se for building the flavor profile of the water, it's just there to adjust the pH if needed.
This looks so tasty! I wonder what a sugar cookie beer would be like for the holidays. Cheers! 🍻✨🎄
Thats a good idea, might have to try that next year!
Fantastic video.
Thanks! 🍻
hi, how long should the beer rest before it can be drunk?
Head retention issues aside have you ever given thought to, or actually, brewed with actual cookies? I’m very aware of the oils present and the problems that can create, but with Girl Scout cookie season rapidly approaching conditioning on thin mints is something I’m considering. Thoughts?
Do it! I just did a s’mores lager that used actual chocolate, graham, and marshmallows. Was a fun brew and I had similar concerns but it turned out great. Only way to find out is to brew it.
Hi! May I ask how much yeast you're adding to the wart in yeast starter?
In this case the whole packet. But you can always consult a yeast pitch calculator online to determine how much you need
Damn good looking beer 🍻
Thank you man!
LORD OF THE BRAJ!!!
Why did you add vanilla after fermentation?
For the cookie aspect of the beer
great stuff! im planning on making this over the weekend but don't have any temp control like this. can you recommend a good yeast to use instead of the wlp you used here?
any help would great. thanks!
This white labs saison yeast can actually do well up to 85F so you should be good. But if your expecting to get hotter than that I’d go for one of the kveik strains
@@TheBruSho thanks! would wyeast 3724 at room temp work? sounds like the hot temps are quite critical to help get down to fg
@@guitar0033 yeah I think that would work great. You can always ramp up temp near end of fermentation to ensure full attenuation for that strain
I cant find the recepi some where? I will test it
Check the description above!
What is a saison?
A style of beer that has pronounced spice and fruit character. Also sometimes considered a farmhouse ale
Im pretty boring. My favorite cookie is a cream cheese sugar cookie. Not sure how that would be as a beer.
Hi Trent, i would like to make this beer for the next christmas, but i don't understand one thing :
"-4.2% Caravienne Malt [~8 oz]
-4.2% Flaked Wheat [~8 oz]
-4.2% (4oz) Brown Sugar @ Flameout
-4.2% (4oz) Black Strap Molasses @ Flameout"
8 oz Caravienne and flaked wheat --> 4.2%
4 oz Brown sugar and molasses --> ....4.2% too ? How ?
Hey! So the percentages in recipes are % of fermentables. If you use a brewing software you should be able to input those and see how they break down
Thanks !
Snickerdoodle
These are not normal brewing videos... these are music videos... about brewing