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I have the ingredients for my own schwarzbier ready to go waiting for me to find time to brew. My recipe is very similar to yours but I took a few percent out of the Munich and added some melanoidin, upped the carafa, and have Saaz hops. My inital plan was to use cool ambient temps to ferment but that window is now gone so I'm going to give my first pressurized ferment a go. Keep up the good work!
Honestly Pressure Fermenting is by far the way to go in my opinion! Higher temps means it finishes faster so get to drink quicker, plus no need for lengthy extended Diacetyl rests as it's over the temp anyway!
@@NikitaVorontsov I've got a kit for an American Pale ale to brew up next weekend, but the weekend after seems like a Schwarz weekend, I'll let you know! Love the DnD series btw :D Another series which would be difficult but give you a bit more freedom would be the Elder Scrolls Brews! Not too much info on them, but that could be the fun part!
Hi, can I ask about your fermentation chamber. have you extended the space by adding wood between the fridge & doors? I have just picked up a cheap fridge but the space over the compressor "hump" is not big enough for a fermzilla :(
Hey sure thing! So it’s not actually z fermentation chamber but just a kegerator, I don’t use a fermentation chamber and opt for pressure fermenting at room temp instead You will have that issue sadly of the compressor hump What I’ve done is use some standard wood to build a very crude frame for the fridge, attached it via wood glue (Gorilla I think the brand was), and sealed with sealant to prevent moisture from getting out from the seams, then reattached the door onto the frame itself
Haha it definitely is Oh Rauchbier is awful awful awful in comparison, but htey are completely different beers. One is light and smoked, the other is dark and roasted
@@NikitaVorontsov my memory must be deficient since i have quite good memories of the last time i drank Schlenkerla, it is true that we also had a good deal of green fairy at the same time. the dark night ale is on my to do list. peace
How did you manage to have 106% malt? I think you need to recheck your maths or percentages. I could understand a percent or so due to rounding errors but something isn't right.
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Consider joining as a channel member and supporting the channel, any support is hugely appreciated!
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You basically nailed why I love Schwarzbiers. "Like a stout, but less clingy and overbearing"
Exactly! Stouts are nice but I have one and i'm done, Schwarzbiers I can just keep going!
Just did a schwarzbier with lutra kviek, turned out way better than i thought this beer type would be. Great video
Honestly Schwarzbier is such a weird but cool style!
This beer sounded great before I even saw your tasting. I will copy it and give it a try. Cheers
Hope you enjoy it!
May the Schwarzbier with you!
Cheers!
Schwarzbier is a style that deserves more love
Agreed!
Keep up the good work! I love schwarzbier, they can be hard to find too!
Thanks man! Yeah I’ve never found one in the UK yet!
I have the ingredients for my own schwarzbier ready to go waiting for me to find time to brew. My recipe is very similar to yours but I took a few percent out of the Munich and added some melanoidin, upped the carafa, and have Saaz hops. My inital plan was to use cool ambient temps to ferment but that window is now gone so I'm going to give my first pressurized ferment a go. Keep up the good work!
Honestly Pressure Fermenting is by far the way to go in my opinion! Higher temps means it finishes faster so get to drink quicker, plus no need for lengthy extended Diacetyl rests as it's over the temp anyway!
Schwarzbiers are clean and easy to drink, love the style!!! Great video!!!
Thanks very much!
I absolutely love a schwarzbier, great video!
It's so good! Thanks very much
Might have to make a version of this one!
Oh fantastic! Let me know how it comes out :)
@@NikitaVorontsov I've got a kit for an American Pale ale to brew up next weekend, but the weekend after seems like a Schwarz weekend, I'll let you know! Love the DnD series btw :D
Another series which would be difficult but give you a bit more freedom would be the Elder Scrolls Brews!
Not too much info on them, but that could be the fun part!
@@DaveyBoi7 sounds great!
And thanks very much :) yeah I’ve had a thought about the elder scrolls series! Maybe in preparation for ES 6 release haha
Hi, can I ask about your fermentation chamber. have you extended the space by adding wood between the fridge & doors? I have just picked up a cheap fridge but the space over the compressor "hump" is not big enough for a fermzilla :(
Hey sure thing! So it’s not actually z fermentation chamber but just a kegerator, I don’t use a fermentation chamber and opt for pressure fermenting at room temp instead
You will have that issue sadly of the compressor hump
What I’ve done is use some standard wood to build a very crude frame for the fridge, attached it via wood glue (Gorilla I think the brand was), and sealed with sealant to prevent moisture from getting out from the seams, then reattached the door onto the frame itself
the beer was the pay, thirstday is payday.
edit : how does that compares to rauchbier ?
Haha it definitely is
Oh Rauchbier is awful awful awful in comparison, but htey are completely different beers. One is light and smoked, the other is dark and roasted
@@NikitaVorontsov my memory must be deficient since i have quite good memories of the last time i drank Schlenkerla, it is true that we also had a good deal of green fairy at the same time.
the dark night ale is on my to do list.
peace
That looks nice. But I think the link to brewfather is wrong. It points at another beer.
Oops thanks for noticing! Ive updated it
@@NikitaVorontsov still seems wrong but I found the recipe on Brewfather
@@mbarn huh how bizarre I thought it should be fine :/ I’ll check again
How did you manage to have 106% malt? I think you need to recheck your maths or percentages. I could understand a percent or so due to rounding errors but something isn't right.
That’s a fair point - if you check the notes in the description it’s got the correct amount there (think .1% off for rounding)