I kegged my Rob's smokey brew after fermentation completed and squirelled it away out of sight (and mind) for the 6 months. After this video am very excited to crack it open in October. Will try the Marzen next time - great colour.
Cracked open my version of James's Marzen brewed with s04 and Einstein similar colour and is absolutely banging. And yes I did leave it 6 months. Will bring some down next time I'm passing Swindon for a taste test.
Brilliant! First class experiment, first class information and of course first class beers! I normally brew lagers for the summer but you have inspired me to brew one very soon and store it in a keg for Christmas. Thank you guys👍👍👍
Always look forward to MM videos, the 3 beer musketeers having fun calling it 'work'. Not really into lager but I'm edging towards making one - not smoked however 😋. As for your next adventure.....hmmmm .... Christmas pud or Christmas cake, big, dark, maybe even stout. Thick, stone fruit (stop drooling), maybe sneak in some black cherry etc ..🤤
I just don't have the space (or patience) to condition for 6 months. My Festbier is fermenting just now for my Oktoberfest party in 6 weeks. While Oktoberfest in late October and a mere 4-5 weeks condtioning isn't exactly traditional, it should be plenty.
I've brewed the Marzen recipe twice now, the first time it got drunk very quickly! And the second time... It's been in the keg a week and I'm going to see how patient I can be 😅
Do you guys find the smoke beer compliments or clashes with smoked foods? I'm a great fan of smoked foods and watching the video has tempted me into trying to brew a smoked beer for Christmas.
Personally, I enjoy smoked beer with smoked food. It has to be a crisp smoked lager though to cut through the meat, especially if it's something like pork shoulder with a higher fat content.
What a great vlog....and as luck would have it, after listening on your summing up advice! I have actually brewed a Märzen and it's been kegged and conditioning for 6 months! Should I have dialled up the bitterness? I'll let you know 😂😂, well done boys❤
@martin, are there any elements of the recipe you you adjust if you made it again? Or do you think it is method adjustments eg. Kegging straight after fermentation. When I saw the video 6 months ago I thought Martins was the one that would most likely reflect the beers served in Munich so not I am more geared up I am planning to follow it in March, but will the recipe kit need adjusting after these results?
I think he’s happy with the recipe, however it’s more about adjusting process I believe. Like not leaving on the yeast cake and transferring to keg after fermentation rather than leaving in the FV
Very interesting. Thanks for this one in particular. Would be interested to any tasting notes if you sampled during the 6 months. Is six months the optimum?
We didn’t do much sampling however there was a little done for testing gravity etc… I can’t speak for the others but for me (Stiffo) I think 3 months might be enough although I would move to a keg after primary fermentation is done next time and mature in the keg
Are you adding anything when you finally keg the beer, so there's a secondary fermentation for fizz? I've got a few polypins that I use for long term storage. Easy to get the air out as you just squish them down until beer comes out of the tap. Cheap and easy. You tend to need to put them in a bucket for easy handling though.
Smoked fest bier sounds incredible! Cheers guys!
It is…. I’ll send you the recipe if you want!? Drop us a DM on Insta
I kegged my Rob's smokey brew after fermentation completed and squirelled it away out of sight (and mind) for the 6 months. After this video am very excited to crack it open in October. Will try the Marzen next time - great colour.
Cracked open my version of James's Marzen brewed with s04 and Einstein similar colour and is absolutely banging. And yes I did leave it 6 months. Will bring some down next time I'm passing Swindon for a taste test.
Nice!! 😊
Brilliant!
First class experiment, first class information and of course first class beers!
I normally brew lagers for the summer but you have inspired me to brew one very soon and store it in a keg for Christmas.
Thank you guys👍👍👍
Always look forward to MM videos, the 3 beer musketeers having fun calling it 'work'. Not really into lager but I'm edging towards making one - not smoked however 😋. As for your next adventure.....hmmmm .... Christmas pud or Christmas cake, big, dark, maybe even stout. Thick, stone fruit (stop drooling), maybe sneak in some black cherry etc ..🤤
That’s what we’re thinking too!
Seconded!
Baltic Porter for the next one?
I just don't have the space (or patience) to condition for 6 months. My Festbier is fermenting just now for my Oktoberfest party in 6 weeks. While Oktoberfest in late October and a mere 4-5 weeks condtioning isn't exactly traditional, it should be plenty.
Yep, I am sure it will be delicious! Have a great party;)
I’m with Rakey on smoked beers. Possibly the only style I just don’t enjoy. Love 🥓 though 😂.
😂😂😂
I've brewed the Marzen recipe twice now, the first time it got drunk very quickly! And the second time... It's been in the keg a week and I'm going to see how patient I can be 😅
GOOD LUCK!!
Do you guys find the smoke beer compliments or clashes with smoked foods? I'm a great fan of smoked foods and watching the video has tempted me into trying to brew a smoked beer for Christmas.
Personally, I enjoy smoked beer with smoked food. It has to be a crisp smoked lager though to cut through the meat, especially if it's something like pork shoulder with a higher fat content.
What a great vlog....and as luck would have it, after listening on your summing up advice! I have actually brewed a Märzen and it's been kegged and conditioning for 6 months! Should I have dialled up the bitterness? I'll let you know 😂😂, well done boys❤
We will see!! Let us know how it turns out
So do you think leaving the beer on the yeast for that long has had a negative effect on the finished beer?
Yep, would certainly move off the yeast next time
❤🍺❤🍺❤
Mmmhhh - Christmas brews? What about a Barleywine, something like Adnams Talleyho…..
Love that beer! Good idea! 👍🏻
Great idea, love that beer 🍺
@martin, are there any elements of the recipe you you adjust if you made it again? Or do you think it is method adjustments eg. Kegging straight after fermentation.
When I saw the video 6 months ago I thought Martins was the one that would most likely reflect the beers served in Munich so not I am more geared up I am planning to follow it in March, but will the recipe kit need adjusting after these results?
I think he’s happy with the recipe, however it’s more about adjusting process I believe. Like not leaving on the yeast cake and transferring to keg after fermentation rather than leaving in the FV
Very interesting. Thanks for this one in particular. Would be interested to any tasting notes if you sampled during the 6 months. Is six months the optimum?
We didn’t do much sampling however there was a little done for testing gravity etc… I can’t speak for the others but for me (Stiffo) I think 3 months might be enough although I would move to a keg after primary fermentation is done next time and mature in the keg
@@themaltmiller8438 thanks.
Are you adding anything when you finally keg the beer, so there's a secondary fermentation for fizz?
I've got a few polypins that I use for long term storage. Easy to get the air out as you just squish them down until beer comes out of the tap. Cheap and easy. You tend to need to put them in a bucket for easy handling though.
These were all force carbonated from a CO2 cylinder