Triple decoction pilsner. I'd quite like to see you test a decoction on an all in one system before I do. 🤣 Or a table beer. Getting a decent body on a low Abv beer. If anyone can do it justice it'll be you boys. Please don't slushie it.
Gotta say I have learned a huge amount of respect for people who make these beers well, and through that I've come to enjoy drinking them a lot more. Still...time for some lager content I think.
Good news. THIS WAS BRILLIANT Bad news. You have set a very high bar for yourselves. As a magnum opus goes this is a great one. As a brewing video this was 10/10 *chefs kiss*.
Great series gentleman! Random tip if I may: I've found the most simple way to add adjuncts in secondary is to use a biab bag that is big enough to line your fermentor. That way you can just toss them in and they get plenty of surface contact. Then you can just pull the bag out. Might not work super great when you're pulling some out at different times like you did here, but I do sours with a lot of fruit per gallon, and trying to rack off the fruit before I started doing that was soul crushing.
This has been right up my street and the reason why Iv got into enjoying craft beer , few things give me more pleasure of finding something new that Iv not tried before. Watching these series of videos of you guys trying something so bold has been absolutely fantastic . Hats off to you both !!
You pulled it off. Sweet (pun absolutely intended!) I must confess that I almost did not watch the series because I think that pastry stouts are a silly idea. I'm glad I came to my senses, this was really entertaining, educative and very impressive, especially how you guys (and Omnipollo) went way beyond what I would even consider to brew. I might steal a trick or two for my own dark strong beers. Thanks and cheers from Germany!
I loved watching this journey over the last few weeks. Your persistence and ingenuity paid off! Your videos continue to impress, surprise, and amuse me!
What a treat! You are completely bonkers, but I'm so happy you made this series! The best homebrew-content since Brewing TV on RUclips! Honestly - I think you have earned a small break after this, but I would love more homebrew content! I would love to see you attempt some Kveik recipes, not the flat strong traditional stuff, but more modern kveik-beers. Or some low alcohol-brewing would be interesting as well!
Looks like it was loads of fun, but also a damn good challenge. You just turned homebrewing up to 11. Very enjoyable series for sure, also for someone who's no fan of the pastry style nor a homebrewer, but I really like your passion and dedication. Congrats and cheers!
ngl the soft serve at the end look proper lush. Great series of videos; loved the discussions of what ingredients were perhaps used too much/not enough etc. Proper spirit of brewing in just making it, seeing what happens, and perhaps changing amounts next time!
My first introduction to the CBC, and this series was amazing. I don't really like pasty stouts, but I love the effort and passion you put into these videos. SUBSCRIBED!
Thoroughly entertaining video, and really makes me want to brew an Impy. As a novice I think this is out of my league, but it was fantastic to see the success you had despite your concerns leading up to it. I really fancy a slushy beer now!
Great result. I may have to crack open something dark now it's put me in the mood. Have you guys done a saison yet? It's going (supposed) to be getting warmer and there's nothing better.
Yes lads! Amazing journey. Glad the beers came out so well in the end, especially after all that effort. I've been inspired to write up a crazy dessert stout recipe for myself! If i ever end up making it, i'll send you out a bottle each. Out of interest Jonny, did you grind the cinnamon?
1) My mouth began watering just watching the slo-mo pour. 2) 'Domineering' Brad? What were you in to last night? 3) I would suggest there was 1 more thing you needed to do. BLEND the 2! CBC Cuvée!
Really really enjoyed this video series. Your homebrew content just keeps getting better. They looked amazing on nitro. A few questions from me: - did you consider using one of those big metal canister / tube things for the adjuncts? I've got some of those recently and they are good for dry hopping etc. I understand the surface area idea, but I could not be faffed with the tiny bags 😅 - what yeast did you use? (Sorry if I missed this) And also just a comment that the Motorhead Coffee is actually excellent. Probably the best I've had this year.
Thanks Jon! We used US05 (pitched after making a healthy starter). We haven't considered a metal tube for that exact reason but it might work with anything you don't intend to move around (we rouse hops, for instance)
What great looking beers, fancy one now and it's 7 in the morning. Those nibs weren't Toasted right? I've read a few times that toasting really brings out the flavour but have never used untoasted ones. I do absolutely love me a good pastry style beer.
The advantage of the impending southern hemisphere winter is the arrival of idiotic giant imperial stouts. Wooo. One of the first home brews I made was an idiotic imperial stout which ended up being around 12% and sweet, so closer to a pastry stout, thick, treacle, moderately fizzy. Needed a few adjuncts to spice it up but the top up sugar i used had so much flavour, it was magical.
This has been really fun, especially like the addition of the hazelnuts and vanilla. Not a style i'm a fan of unfortunately, but fascinating nevertheless! I feel like you'd want a really nice crisp lager after all that pastry motor oil!
Nice video!! But ...did you put the brewing sugar inside the fermenter directly without any heat or anything to sanitize??? I do that sometimes...but mixing it with hot water! Aaaand a question...what about the coconut? Im working in a big stout (after three hours boiling...insane) please help me with some omnipollo's secret about the use of coconut (im worry about de fatty content) thanks. i love your channel!!! f***g good stufffff greetings from Barcelona! ;)
We did! By this time the beer was alcoholic enough to not have to worry about infection. As for coconut I've never brewed with it, but Henok embraces the lack of head from the oils - especially since getting head on a beer at 10 or 11% is very hard and shortlived anyway. To combat that he packages his imp stouts with a little nitrogen, as we did here.
@@TheCraftBeerChannel Cool! Thanks 4 the answer! I´m thinking in make a kind of extract with fresh coconut chips in vodka and toasty coconut chips in hot water. I gonna take out all the fatty from the surface...and then try them by mixing the extract with a torrefied malt cold mash...just for control the taste and the doses. My mind is a mess jajaja Coconut is never enough!
Hi Rob - apologies for any confusion. The Grainfather app doesn't have pale chocolate malt listed as an ingredient, so it is in the notes of the recipe to use pale chocolate. The actual percentage in the final tweaked recipe is 14.6%, and with the high FG and adjuncts there is zero harshness!
Well that went better than it had any right to. What do you want us to homebrew next? We... probably aren't gonna slushie it.
I would like to see a session New England. 4% or under but hazy and full of flavour. That shit is hard.
Ever done a rauchbier?
A Cold IPA?
Urquell clone?
Triple decoction pilsner. I'd quite like to see you test a decoction on an all in one system before I do. 🤣
Or a table beer. Getting a decent body on a low Abv beer. If anyone can do it justice it'll be you boys.
Please don't slushie it.
I appreciate the “Troy and Abed in the morning” mug
“We’ve combined the two greatest things on earth..!!” This was a delicious series..!! 🍻
I usually infuse my adjuncts in grain alcohol and then dose to taste,
A great option dor homebrewers. Whatever process works best!
This just puts a big smile on my face! So cool to see you and Brad tackling a pastrystout. You actually did it! This is realty inspiring to see!
Cheers Tilman! No feeling like a successful homebrew.
This has been a fascinating series to watch, albeit not a style I enjoy a lot but these ones sounded amazing!
Gotta say I have learned a huge amount of respect for people who make these beers well, and through that I've come to enjoy drinking them a lot more. Still...time for some lager content I think.
The division of labour between the two of you always makes me laugh
Good news. THIS WAS BRILLIANT
Bad news. You have set a very high bar for yourselves.
As a magnum opus goes this is a great one. As a brewing video this was 10/10 *chefs kiss*.
Jon & Bradley in the mooooooorning
Great series gentleman! Random tip if I may: I've found the most simple way to add adjuncts in secondary is to use a biab bag that is big enough to line your fermentor. That way you can just toss them in and they get plenty of surface contact. Then you can just pull the bag out.
Might not work super great when you're pulling some out at different times like you did here, but I do sours with a lot of fruit per gallon, and trying to rack off the fruit before I started doing that was soul crushing.
Great Outcome 👏😀😀😀😁✌️❤️🙏
This has been right up my street and the reason why Iv got into enjoying craft beer , few things give me more pleasure of finding something new that Iv not tried before. Watching these series of videos of you guys trying something so bold has been absolutely fantastic . Hats off to you both !!
To Boldly Where No Beer Drinker Has Gone Before! 👍
You pulled it off. Sweet (pun absolutely intended!)
I must confess that I almost did not watch the series because I think that pastry stouts are a silly idea. I'm glad I came to my senses, this was really entertaining, educative and very impressive, especially how you guys (and Omnipollo) went way beyond what I would even consider to brew. I might steal a trick or two for my own dark strong beers. Thanks and cheers from Germany!
So much fun watching the madness unfold. Excellent work gents, keep up the great work.
Well done Fellas, hard work pays off! And the spoils... an ice slushy alcaholic imperial stout.... YEAH!!! Cheers!
I loved watching this journey over the last few weeks. Your persistence and ingenuity paid off! Your videos continue to impress, surprise, and amuse me!
Cheers Dan! We are as surprised as anyone!
Cous, hats off! The content, edit, "wish I was there" feel is real!!
Table Beer that's full of flavour and beery goodness!
What a treat! You are completely bonkers, but I'm so happy you made this series! The best homebrew-content since Brewing TV on RUclips! Honestly - I think you have earned a small break after this, but I would love more homebrew content! I would love to see you attempt some Kveik recipes, not the flat strong traditional stuff, but more modern kveik-beers. Or some low alcohol-brewing would be interesting as well!
Haha I feel like we've earned a break too! But we have lots more content coming, and more homebrew in about a month's time.
Looks like it was loads of fun, but also a damn good challenge. You just turned homebrewing up to 11.
Very enjoyable series for sure, also for someone who's no fan of the pastry style nor a homebrewer, but I really like your passion and dedication.
Congrats and cheers!
Great job! The soft serve locks fantastic!
ngl the soft serve at the end look proper lush. Great series of videos; loved the discussions of what ingredients were perhaps used too much/not enough etc. Proper spirit of brewing in just making it, seeing what happens, and perhaps changing amounts next time!
Awesome! Loved this series of videos. Thanks for sharing!
Congratulations on birthing these beers 🍻🥳
My first introduction to the CBC, and this series was amazing. I don't really like pasty stouts, but I love the effort and passion you put into these videos. SUBSCRIBED!
Cheers Scott. Got a Double New England IPA up next so hope that's up your street!
fantastic a slushy beer just what we all need
Another great episode lads! Made me really wanna be there with you to try these pastry boys.
Well done boys! Looks brilliant!
I really enjoyed following along this madness! Still I am certain, I shall never brew a pastry stout haha.
More Homebrew videos please! I used your NEIPA video to get into that style and this has spurred me on to pastry stout! Love it! Rock on!
Amazing video. Cheers from France!
So cool!
Thanks again for these three videos!
awesome troy and abed mug
Got it from 30 Rock itself!
Amazing series guys! Can't wait to see what's next!
This was brilliant!
Cheers Jonas!
Such a great series! Loved the journey this one had. So glad it turned out good 🍻
honestly guys this is an awesome series, I wish I could try your brews!
this is hard case -well done fellas, great effort
such a great video. I wish I could taste a bottle of each
Well done, both look good to me. Would love to have a taste 👍
Also, more of Everyone! More Brad and Johnny!
Well done Guys! Great videos!
Loved this. Looks mega.
Cheers! 🍻
Sweet! I have the same mug ;-)
Thoroughly entertaining video, and really makes me want to brew an Impy. As a novice I think this is out of my league, but it was fantastic to see the success you had despite your concerns leading up to it. I really fancy a slushy beer now!
This was definitely advanced level brewing, but doing these kinds of challenges is where we learn the most, so never say never!
Great result. I may have to crack open something dark now it's put me in the mood. Have you guys done a saison yet? It's going (supposed) to be getting warmer and there's nothing better.
Not yet, but I'd bloody love to do one!
Yes lads! Amazing journey. Glad the beers came out so well in the end, especially after all that effort. I've been inspired to write up a crazy dessert stout recipe for myself! If i ever end up making it, i'll send you out a bottle each. Out of interest Jonny, did you grind the cinnamon?
I didn't, I chopped it up into 1 cm pieces. If I did this again, I'd go smaller.
Let's See How It Went 😁✌️😎
1) My mouth began watering just watching the slo-mo pour.
2) 'Domineering' Brad? What were you in to last night?
3) I would suggest there was 1 more thing you needed to do. BLEND the 2! CBC Cuvée!
OMG we didn't even consider a blend! We'll do it on a live show or something.
Cacao nibs work really well slightly roasted, perhaps even better than raw!
These were lightly roasted by the seller
Jonny, how about a shot of frangelico in your beer to add more Hazelnut?
Really really enjoyed this video series. Your homebrew content just keeps getting better. They looked amazing on nitro. A few questions from me:
- did you consider using one of those big metal canister / tube things for the adjuncts? I've got some of those recently and they are good for dry hopping etc. I understand the surface area idea, but I could not be faffed with the tiny bags 😅
- what yeast did you use? (Sorry if I missed this)
And also just a comment that the Motorhead Coffee is actually excellent. Probably the best I've had this year.
Thanks Jon! We used US05 (pitched after making a healthy starter). We haven't considered a metal tube for that exact reason but it might work with anything you don't intend to move around (we rouse hops, for instance)
enjoyed this series I have been wanting to try this when and how much dextrose did you add to the fermenter
I should have read the notes lol thank you
What great looking beers, fancy one now and it's 7 in the morning. Those nibs weren't Toasted right? I've read a few times that toasting really brings out the flavour but have never used untoasted ones. I do absolutely love me a good pastry style beer.
They were toasted for sure! Definitely vital to the flavour
Didn't like the sound of it as soft serve, but I strangely want to try it!
The advantage of the impending southern hemisphere winter is the arrival of idiotic giant imperial stouts. Wooo.
One of the first home brews I made was an idiotic imperial stout which ended up being around 12% and sweet, so closer to a pastry stout, thick, treacle, moderately fizzy. Needed a few adjuncts to spice it up but the top up sugar i used had so much flavour, it was magical.
Wow interesting, now I wanna try. Is there any bar in London that does slushed iced beer like this? Or only in Sweden?
The Beer Merchants Tap where we filmed this occasionally has it on, as do a few stands at many beer festivals.
Any chance you can do the recipe in not-Grainfather?
If you hit the recipe kit link everything you need to know is there too
It's in Brewfather now, search for CBC!
This has been really fun, especially like the addition of the hazelnuts and vanilla. Not a style i'm a fan of unfortunately, but fascinating nevertheless! I feel like you'd want a really nice crisp lager after all that pastry motor oil!
Haha we sure do. Might even brew one soon.
@@TheCraftBeerChannel I'm thinking of doing the same, had far too many dark or obscure beers recently, time to brew something lighter for sure!
Kudos for all the effort, but as someone sadly lacking a sweet tooth, I’d love to see you guys try to brew a Czech pils or a Münchner Helles.
Well you are going to love our Summer homebrew series!
Please do a Bo. Pils Homebrew next!!
Czech Pils is not the next one, but the one after that!
I bet Jeff Winger would smash this brew... ;p
Haha - he'd be snooty about it but drink it when no one's looking.
Why didn't you roast the cocoa nibs? You get different flavors depending on how high in temperature you roast it...
Nice video!! But ...did you put the brewing sugar inside the fermenter directly without any heat or anything to sanitize??? I do that sometimes...but mixing it with hot water! Aaaand a question...what about the coconut? Im working in a big stout (after three hours boiling...insane) please help me with some omnipollo's secret about the use of coconut (im worry about de fatty content) thanks. i love your channel!!! f***g good stufffff greetings from Barcelona! ;)
We did! By this time the beer was alcoholic enough to not have to worry about infection. As for coconut I've never brewed with it, but Henok embraces the lack of head from the oils - especially since getting head on a beer at 10 or 11% is very hard and shortlived anyway. To combat that he packages his imp stouts with a little nitrogen, as we did here.
@@TheCraftBeerChannel Cool! Thanks 4 the answer! I´m thinking in make a kind of extract with fresh coconut chips in vodka and toasty coconut chips in hot water. I gonna take out all the fatty from the surface...and then try them by mixing the extract with a torrefied malt cold mash...just for control the taste and the doses. My mind is a mess jajaja Coconut is never enough!
Seeing your brewing background lead up to this MONSTER is like watching Mickey Mouse in Fantasia turn into Voldemort.
Maybe tonka in place of cinnamon?
Clever thought!
👏👏👏
This looks like fun, time to scour the dark corners of FB marketplace for a slushie machine..
Not sure if this made me want to try brewing a pastry stout or made me more scared of the process
Haha! I'd be disappointed if we didn't leave people conflicted about making one.
You were lucky the fermenter didn't totally explode when adding the sugar. Next time add it as a Sirup.
I know I had plenty of headspace! About 12 litres of it.
You guys have way more than 10% roasted malts, more like 20% at 185 EBC! Isn't this gonna be super harsh without extensive aging?
Hi Rob - apologies for any confusion. The Grainfather app doesn't have pale chocolate malt listed as an ingredient, so it is in the notes of the recipe to use pale chocolate. The actual percentage in the final tweaked recipe is 14.6%, and with the high FG and adjuncts there is zero harshness!
@@TheCraftBeerChannel Aha! Thank you so much for the clarification!
Conclusion. Brad is definitely Charlie Boorman’s love child.
In my experience you need way more vanilla than recipes suggest..maybe I just like vanilla
How much are you putting in!?
Me and Bradders are the same. Love coffee impy stouts, don't like coffee
There's more of us hiding in the shadows!
2 beer geeks, 2 cups, anyone?
No thanks
I got diabeetus
Adding brewers sugar should have accomplished the exact opposite of what you wanted, drying your beer out.
Should slow down a bit
An insult to beer. Abominable stuff.
This was amazing!