The bit where Emmet’s beard set alight actually made me rofl! We did a gingerbread milk stout a couple of videos ago and it worked out really well. Hoping to try a marshmallow milk stout in the next few weeks so will take your advice and toast the crap out of them! Thanks for yet another brilliant video.
I've been working on this, but if you're trying to get smoke as a background flavor and not a full-on Rauschbier, less is better, smoke is very easy to overdo.
@@TheWinkingPigBarBQ I make a smoked amber ale (won a couple of ribbons with it) and I smoke all the grains myself in my vertical smoker. Very small amount of charcoal, soaked hickory chips, and keep moistening and spraying the grains so they don't scorch. Smoke them for about an hour, and then you're ready to crush, mash, and brew. Very light flavor, with an aroma that is reminiscent of cream soda.
@@davidwalter2002 When you say "I smoke all the grains myself", does that mean you smoke the entire grain bill for the recipe or is it only a small portion of the grains? My most recent grain smoking was 3 oz. of the malt for 4 hrs. at < 225. It darkened the grains somewhat, but nothing close to roasted grain color.
Great vid! Think you've hit the sweet spot on acid trip and coherent video. Beer sounds great! Will be a good reference point for the banana milk stout I'm going to make
I’d love to get my hands on a marshmallow beer like that. I love stouts in general but with that nice creamy marshmallow taste with it would be to die for lol
The old family campfire and your uncle has one too many whiskeys and gets inappropriate and climbs into your tent in the middle of the night...oh god this beer is bringing back bad memories, I haven’t been the same boy since
I'd definitely add a touch of smoke malt and up the mellows as well. Just another video you guys have done that made me go straight to my LHBS website for grains and make me glad I upped my kegerator from 1 to 3 taps. Great job as always, guys!
I was at the Berchtesgaden hofbrauhaus for New Year’s Day a few years ago. They do a special event where they have a blacksmith in the courtyard that dunks a hot iron in the beer for some extra caramelization and toasty flavour. The caramelized head definitely reminded me of roasted marshmallows. Between looking for more of the roasty toasty flavours and being better a bit warmer I feel like its a perfect match for this style.
Hmm? I was thinking... Find a toasted marshmallow spirit to soak some medium to dark toasted oak chips in and age the brew for a few months over it. Loved the video!
Gents, I've found if you ferment S-04 hot, around 24C (75F) you get a fairly strong marshmallow aroma. It will also ferment out in around 3-4 days at that temp! Might be useful?
So I recently did a similar beer to this. Exact style just different grain bill. And I wanted that toasted flavor you're talking about. I wouldn't triple your mallows. Just chat them on a wood fire. Best wood is a sweeter wood like pecan or cherry. It will get that charred flavor and slightly smokiness that you're expecting in a campfire marshmallow
If you are using the searzall to roast those marshmallows, you can actually buy the green propane canisters from the camping section if you were wanting to try propane!
It may not be a lot of people’s style. But can you guys do a fruited sour? Similar to the slushy and smoothie styles very popular now? I’m not sure if they secondary ferment or just rack into a keg with purée and keep it refrigerated.
Guys!! I love your videos, sometimes I look at your recipes to get some ideas for brewing. Greetings from Mexico P.d my dream is to get one of your equipment
When it comes to mash temp, I rarely go over 150. The beer is able to attenuate a little better and a little more alcohol percentage is never a bad thing.
Beer looks amazing, def gotta make it. Got a question, I just set up my stout system and I’m ready to keg this weekend. Just wondering how you carbonate or nitrogenate the stout? I’ve read about people carbonating with CO2 first and then switch over to beer gas (nitro/CO2 mix). Some other people only carbonate with Beer Gas (75%/25%) but for much longer period of time. Wondering what method you guys use. Thanks for the great content ! Cheers
Your channel is awesome. Don't let any negativity slow your flow. Until you brew as your job you're not professional and there are a ton of terrible beers made by people paid to make em. Anyways, I'd love to have a beer with you guys some day in my life. My tap is always open if you're ever in Sweden. Cheers.
Marshmallows are usually little more than sugar and gelatin. Sometimes they have vanilla or that faint pink coloring. The gelatin isn't adding much in terms of tasty flavors. Why not just add sugar and vanilla? For that toasty caramel flavor, maybe Belgian candi sugar? That'll help dry it out and make it more sessionable too. Isomaltulose is perceived to be sweeter than Lactose, which also helps with crushability as you need less of it. As a bonus, your beer comes out Vegan, for any vegan buddies you happen to have. I basically took a Guinness recipe, added vanilla, cacao extract, isomaltulose, brewed it out to 3.8%. Won a local competition. Can't have been bad.
Awesome video made me laugh alot .. thinking of brewing this next. A few questions tho, sorry Gents.. first one What OG /FG where you aiming for/ did you get ? An on your website it states 8oz chocolate malt but in the video you said a 1lb ? . Last question how much mallow would you do next time ? As I will give your suggestion a go 🙂 Cheers Chris
Didn't take gravity readings. It's actually 1lb of chocolate! Thanks, we'll correct that on site. I'd do at least 2lbs of marshmallow and perhaps dial back some of the base malt as to not boost abv any higher.
It's been a while since this was posted - so have you revisited the brew off camera? Curious to know if you had info on upping the marshmellows / adding belgian sugar instead. Or any other news. Doesn't matter, as long as it is about this wonderful beer. This video and this beer really rubbed me the right way. Great production and hosting, guys. Keep the good work up, cheers
i like how the disclaimer states i should not follow any of your advice.. but this does inspire me to make stout.. so what you just use some dark grains? fuggle hops? you get that good head from the kegging process right? or can i get that with bottling?
In the video you mention increasing the amount of marshmallows for future batches. Is the 2lbs listed in the recipe what was used in the video or the adjusted amount after the tasting? Cheers!
Hi guys! In the video you wrote 6.28 gallons of water, but on the recipe you wrote 7.3 gallons. Is this 7.3 gallons of water for 6.28 gallons of final beer ? Thank you!
Oh damn, that's the confusing part about Beersmith. It's 7.3 but when editing the video we probably looked at the printout and pulled post mash volume for the video title.
Who ever stopped taking their ADHD medicine in the editing room, I salute you.
Give the editor a raise
It was a little over the top if you ask me
Bye-bye Ritolin, hello roasted marshmallow milk stout...
@@brandonedwards1181 NO ONE ASKED YOU BRANDON
@@brandonedwards1181yeah brandon
Best editing yet, laughed my ass off xD
So did I. Even if I'm not particularly interested in the style of beer they're brewing, I still come for the laugh.
definitely lol'd at the videographer joke
This looks amazing! Tempted to try adding really toasted marshmallows to a dry stout.
You're videos continue to be very enjoyable. Especially liked the disclaimer on this one.
I actually LOL maybe 2x a year. But when you lit Emmett's beer on fire that was a complete LOL for me
Hahaha. I just LOLd reading this
The production on this was absolutely hilarious
6:06 said the same thing this morning while changing a diaper
The bit where Emmet’s beard set alight actually made me rofl!
We did a gingerbread milk stout a couple of videos ago and it worked out really well. Hoping to try a marshmallow milk stout in the next few weeks so will take your advice and toast the crap out of them!
Thanks for yet another brilliant video.
Ok... I am starting my brew day.... watching you guys! SO much fun! Merry Christmas!
Sounds like fun!
The pandemic video editing keeps reaching new levels!!!
Definitely getting some Just a Dash vibes in the edits on these Covid episodes. Def enjoying.
Maybe add some smoked malt to get the campfire in the beer.
Or you could boil on top of an actual campfire. I saw Flora do that for an IPA and said it had a lot of 'campfire' taste.
A camfire brew over an actual campfire is def in our future...
I've been working on this, but if you're trying to get smoke as a background flavor and not a full-on Rauschbier, less is better, smoke is very easy to overdo.
@@TheWinkingPigBarBQ I make a smoked amber ale (won a couple of ribbons with it) and I smoke all the grains myself in my vertical smoker. Very small amount of charcoal, soaked hickory chips, and keep moistening and spraying the grains so they don't scorch. Smoke them for about an hour, and then you're ready to crush, mash, and brew. Very light flavor, with an aroma that is reminiscent of cream soda.
@@davidwalter2002 When you say "I smoke all the grains myself", does that mean you smoke the entire grain bill for the recipe or is it only a small portion of the grains? My most recent grain smoking was 3 oz. of the malt for 4 hrs. at < 225. It darkened the grains somewhat, but nothing close to roasted grain color.
3:06 bro😂😂😂
3:05 killing me. Great video.
KYLE! Your editing is freaking magic!
This is the greatest 😂😂😂 need a TV show like this
Didn’t real the comments before coming to post that this is the best editing yet. Would watch over and over again.
Great video!
Great vid! Think you've hit the sweet spot on acid trip and coherent video. Beer sounds great! Will be a good reference point for the banana milk stout I'm going to make
We're shooting for a micro-dose vibe, so good to hear!
This entire video reeks of christmas spirit.
I have absolutely no idea what they were talking but at every single moment, I was thoroughly engaged. Bravo. Encore.
This edit is soo cool. Doing videos because it's informative and having fun with it
Wait, did you get the editor that used to do Brads segments at Bon Appetit? Holy shit. This is a giant step up. Love it!
Eat your heart out, Brad!
I actually have enjoyed the video a lot, good laugh, and I can't wait to try'n make a marshmallow milk stout myself! Cheers!
I’d love to get my hands on a marshmallow beer like that. I love stouts in general but with that nice creamy marshmallow taste with it would be to die for lol
One of the funniest episodes so far. Keep bringing it boys
Thanks!
The old family campfire and your uncle has one too many whiskeys and gets inappropriate and climbs into your tent in the middle of the night...oh god this beer is bringing back bad memories, I haven’t been the same boy since
This has been one of my favorite videos from you guys! Gonna have to brew this one
holy shit the edit, i literally bursted out laughing several times hahahh
I'd definitely add a touch of smoke malt and up the mellows as well. Just another video you guys have done that made me go straight to my LHBS website for grains and make me glad I upped my kegerator from 1 to 3 taps. Great job as always, guys!
Hahaha! Glad you liked it.
Love the Burial glassware
I was at the Berchtesgaden hofbrauhaus for New Year’s Day a few years ago. They do a special event where they have a blacksmith in the courtyard that dunks a hot iron in the beer for some extra caramelization and toasty flavour. The caramelized head definitely reminded me of roasted marshmallows. Between looking for more of the roasty toasty flavours and being better a bit warmer I feel like its a perfect match for this style.
You guys are good man love your work.😂😂😂😂😂😂
You guys are always taking brewing to the next level. Love the videos keep up the good work.
Loved this episode lol 😂
Hmm? I was thinking... Find a toasted marshmallow spirit to soak some medium to dark toasted oak chips in and age the brew for a few months over it.
Loved the video!
Absolutely love the vids you lunatics. Cheers!
I really wanna try this. You guys crack me up
Best video yet!!!
Nice recipe! I think if I make it I might toss some graham crackers in the mash and call it a s’more stout. Will have to try it out!
Whoever edited this needs a raise.
Man that looks tasty. Would love to try that. I'd like to try doing some home brew at some point. Good video.
Pretty…pretty…pretty good! -LD
That part with the torch got me good lmao
Awesome video. Will try this out when I set up my Clawhammer 20 Gal 240V system, sounds delicious
RIP Wilford Brimley.
Loved it. Keep it up!
Funny video ... and good recipe.
I was just thinking of this today and now a video randomly pops up for this
Good editing! 🤣
It will be my next stout brew day!!
Oh man you guys rock
That looks super tasty 🍻 I should probably only drink one or two because of that lactose ! You guys made it look so good I might push my limits 🚽🌋🌋
Rest in Peace Wilford Brimley AKA the Diabetus guy- aka True Grit guy
If you cut the marshmallows in half you increase the surface area and you could get more toasted mallow in there.
They dissolved in the hot wort
I think they meant before toasting...
Ahhh, good call!
Gents, I've found if you ferment S-04 hot, around 24C (75F) you get a fairly strong marshmallow aroma. It will also ferment out in around 3-4 days at that temp! Might be useful?
Am drinking it now wow
So I recently did a similar beer to this. Exact style just different grain bill. And I wanted that toasted flavor you're talking about. I wouldn't triple your mallows. Just chat them on a wood fire. Best wood is a sweeter wood like pecan or cherry. It will get that charred flavor and slightly smokiness that you're expecting in a campfire marshmallow
If you are using the searzall to roast those marshmallows, you can actually buy the green propane canisters from the camping section if you were wanting to try propane!
this might be awesome with a couple different kveik strains. Tormodgarden might do great here
Brilliant as always! How do you think the recipe would turn out without the lactose? Asking for a lactose intolerant friend.
A little less sweet and smooth. But still tasty.
Following. Might have to make this one (less the lactose)
Time to do a pastry ice cream stout just to keep the bjcp judges happy
Yum
I like the rock band on your t-shirt. I am particularly fond of their hit MMMMBreed.
The Cobain Brothers are the best!! I love that song too!
Just saw the news that Spielberg quit directing because he watched this and realized he can’t direct and produce at your level.
Really funny episode lol, have u tried adding the pastry stuff on the boil VS mash?
this looks sooo good
This vid had me dying 😂
I feel like the marshmallows are not the only toasted element in this video… But that $hit sounds awesome, gonna add this one to the “to-brew” list
Dude! You have a pot filler for your brewing?!? Awesome!
It may not be a lot of people’s style. But can you guys do a fruited sour? Similar to the slushy and smoothie styles very popular now? I’m not sure if they secondary ferment or just rack into a keg with purée and keep it refrigerated.
Something like that will be happening soon!
Guys!! I love your videos, sometimes I look at your recipes to get some ideas for brewing.
Greetings from Mexico
P.d my dream is to get one of your equipment
I’m brewing this beer recipe tomorrow! Can’t wait to try it!
Use the mini marshmallows. More surface area.
When it comes to mash temp, I rarely go over 150. The beer is able to attenuate a little better and a little more alcohol percentage is never a bad thing.
Beer looks amazing, def gotta make it. Got a question, I just set up my stout system and I’m ready to keg this weekend. Just wondering how you carbonate or nitrogenate the stout?
I’ve read about people carbonating with CO2 first and then switch over to beer gas (nitro/CO2 mix). Some other people only carbonate with Beer Gas (75%/25%) but for much longer period of time. Wondering what method you guys use.
Thanks for the great content ! Cheers
We use beer gas and slowly bring pressure from 0 up to 30 psi (over 5 mins or so). It'll pour right away but will take a day or so to really pour well
Your channel is awesome. Don't let any negativity slow your flow. Until you brew as your job you're not professional and there are a ton of terrible beers made by people paid to make em. Anyways, I'd love to have a beer with you guys some day in my life. My tap is always open if you're ever in Sweden. Cheers.
Marshmallows are usually little more than sugar and gelatin. Sometimes they have vanilla or that faint pink coloring. The gelatin isn't adding much in terms of tasty flavors. Why not just add sugar and vanilla? For that toasty caramel flavor, maybe Belgian candi sugar? That'll help dry it out and make it more sessionable too. Isomaltulose is perceived to be sweeter than Lactose, which also helps with crushability as you need less of it. As a bonus, your beer comes out Vegan, for any vegan buddies you happen to have. I basically took a Guinness recipe, added vanilla, cacao extract, isomaltulose, brewed it out to 3.8%. Won a local competition. Can't have been bad.
Fair points. We'll probably revisit this and try something like that.
Awesome video made me laugh alot .. thinking of brewing this next. A few questions tho, sorry Gents.. first one What OG /FG where you aiming for/ did you get ? An on your website it states 8oz chocolate malt but in the video you said a 1lb ? . Last question how much mallow would you do next time ? As I will give your suggestion a go 🙂
Cheers Chris
Didn't take gravity readings. It's actually 1lb of chocolate! Thanks, we'll correct that on site. I'd do at least 2lbs of marshmallow and perhaps dial back some of the base malt as to not boost abv any higher.
So you used 2lbs of marshmallows in this video but you would suggest using closer to 4 or 6lbs?
5:10 First Guy holds a 700 millilitre bottle " it's like 150 millilitres!"
Other guy " that's like..a Gallon"
First guy yeah a gallon!"
I have forever referred to Diabetes as The Wolferd bremlies
It's been a while since this was posted - so have you revisited the brew off camera? Curious to know if you had info on upping the marshmellows / adding belgian sugar instead. Or any other news. Doesn't matter, as long as it is about this wonderful beer. This video and this beer really rubbed me the right way. Great production and hosting, guys.
Keep the good work up, cheers
i like how the disclaimer states i should not follow any of your advice.. but this does inspire me to make stout.. so what you just use some dark grains? fuggle hops? you get that good head from the kegging process right? or can i get that with bottling?
In the video you mention increasing the amount of marshmallows for future batches. Is the 2lbs listed in the recipe what was used in the video or the adjusted amount after the tasting? Cheers!
Like S’more Porter from Saranac
Imma gonna do this next week! Imma need a 240v system lol
This video is hilarious.
How's about brewing up a Pomegranate Imperial Stout?
5:34 Le sirop de MONIN ;)
LE SIROP DE MONIN.
Trad : Monin's sirup
Love your videos buddy. You always crack me up and also very informative. At what time did you add the marshmallows?
Late in the boil. Doesn't really matter exactly when
how much did the marshmallow add to the og? thanks.
the more I see Kyle the more I have to think about Christian Camargo from the twilight saga
Smoked malt and Graham
This looks epic guys. Do you by any chance have the OG and FG's of this?
Maybe try some smoked malt and/or honey malt.
Hi what brand is the fridge your using to put your fermentation bucket in? I been looking for one myself thank you.
Hi guys!
In the video you wrote 6.28 gallons of water, but on the recipe you wrote 7.3 gallons. Is this 7.3 gallons of water for 6.28 gallons of final beer ?
Thank you!
Oh damn, that's the confusing part about Beersmith. It's 7.3 but when editing the video we probably looked at the printout and pulled post mash volume for the video title.
Ow wow nice brew! :) Do you add roasted grains in the main mash with the base grain or in final stages of the mash? Happy x-mas!
We added the roasted grains with the base malt. Lactose and marshies were added at the end of the boil (element off).