A man after my own heart, using the simplest ingredients and the simplest of processes. I’ve always been hesitant to brew something from grains because it sounds difficult, but you made it look easy. You had me at “I should’ve used a bigger pot” because that’s totally something I would do. Well, actually, you had me at “Beer”. Keep up the excellent work!
Great first time video. Newbies, when you get a decent flavour, look up using gelatin to clear beer, leave the fermenter in the fridge for a couple weeks... crystal clear.
What a great no bullshit video 👌🏽 just made a batch of this but split the hop additions… one at 20 mins and then at “flame out” for aroma. Loved how simple you made it without the need for fancy, expensive equipment. Simple, ancient art and science. Thank you for sharing, looking forward to seeing how it tastes 🤗🍺
AWESOME VIDEO !! Thanks for the tips and tricks. Kind of a relief knowing that you don't need expensive items to have fun and create your own liquid art. Thank you my man.
Good intro to basic brewing! Two thoughts - lager yeast thrives at low temperatures; I would recommend an ale yeast for this recipe. The other - I know it boiled over from the obvious signs; newbies need to be warned about that.
Exactly how I started all grain brewing. So much fun. Only upgraded to let me brew bigger volumes. The best beer I ever made was done like this. Might not make great beer, but makes drinkable beer, which is all that matters
I accidentally made a beer it was a strawberry mead after your video about loving meads. Wow my pyment turned out pink and I made a mix of grapes copying the zinfadel vine a mix of greens and reds like from the picture of the vine from Europe. It tastes exactly like it I am so stoked! Thanks for all the incredible videos! I think I want to do a beer but I might get a craft kit.
Nice video. Glad you were successful. One tip that could save you some time. You really only need to mash (keeping the temp in the 150’s) for about 45-60 mins. Most conversion of the starch to sugar happens rather quickly.😊
I loved your video, thanks for sharing. I am attempting to make my own German pilsner at the moment. I think natural carbonation can take between 1 and 3 weeks lengthening an already long process.
Very nice simple recipe! Cold crashing the fermenter before bottling could have helped with clarity but then again bottle conditioning results in yeast at the bottom of the bottle. Nothing like home brew beer though, cheers!
I really enjoyed this. I will echo others who commented about your "radio voice." Fun to laugh with you and through your cheerful instruction you made this a really enjoyable first for me. I look forward to the other videos on your channel. Thank you, Charles!
I agree you could leave the hops behind, by siphoning it from the pot and through a cheese cloth. Not sure what type of sugar you used but, 1 oz of priming sugar diluted in water and stirred into the fermented beer works really well. I would also siphon the beer off and through cheese cloth again before bottling. That would help with clarity and carbing the beer. You can also use Irish moss in the boil. Hope the rest of your bottle turned out well carbed.
You are right about the sugar, I also bought Irish moss,I made beer twice already not good but still learning,but just by looking at that beer hardly any carbonation it did not look good.
Nice I like how you are keeping it simple. Ive been doing this for a while, trying to simplify it and keep it as cheap as possible. If you brew beer a lot using the same equipment it eventually evens out to be cheaper than store bought beer, at least cheaper than good store bought, and you can easily make your beer taste way better than a cheap beer. Some tips I figured out - if you are going to use the hops pellets you got to get one of those really fine mesh nylon bags, its worth it, because that pellet ground up hops will just stay suspended in your beer no matter what you do, otherwise if you can get whole cone hops you can just do whatever you want with that, I never use filters though, actually what I do to get the beer clear is to let it sit after I mash it but before the boil, I let it sit for at least 45 min and all the stuff settles to the bottom, then I pour it off into another container, leaving the bottom 5% of the liquid with all the solids in it and throw that out, then I transfer back into the pot for the boil, and to get more out of the beer grains you can pour water over your grain bags after you take it out of the hot water, which rinses the remaining sugars out of them, I usually do 3 gallons in the pot and anywhere from 4 - 8 cups water to rinse the grain bags. Also get whirfloc tablets, they are well worth it, for the size of your brew you can use a quarter or a third of a tablet and it will drastically clear up your beer, you can also order irish moss online for pretty cheap and use that instead of the whirfloc, you have to rehydrate it and I add it in a little metal tea ball at the end of the boil, they make the solids clump up while it is fermenting. Also idk if you put sugar in it after you fermented but that might be why it has so little carbonation. You can use just table sugar, its about 1.5 - 2.5 tsp for a 40oz/1 liter bottle, depending on how fizzy you want it, you got to boil that in water for 15 min and then add it to the bottles, you need a significant amount of water because that will boil down fast, I just pour the boiled sugar water into the bottles with a funnel and eye it out to make sure they are even. Also a last step I usually do to make sure none of the beers get infected after I bottle them is to put the bottles with the fermented beer in them in a big pot of 150 - 160 degree water for an hour, you can rest the tops on the top of the bottles without clamping the tops down, because that deforms the metal at that temperature and they won't clamp shut as well if you clamp them in the hot bath, so just rest them on top the bottles. Then after that wait for the bottles to cool down and put a sprinkle of yeast in each of the bottles and clamp them shut. It takes a few more days for them to get fizzy but you won't lose any to infection, and it sucks to do all the work just to lose your beer to infection. also one last tip - you can reuse the grain bags, I been using the same ones for about 2 years now, not exaggerating, just wash them and be gentle so they don't get holes in them and you are good. You can even tie them off if they get holes in them to keep using them
I made a 2 gallon batch of pilsner this past Sunday. Maybe for your next batch try dry hopping, I put my hops in a metal tea strainer and toss it into my fermenter, jug, jar, carboy, demijohn 🍺
I am a home brewer for years. Part-time but always t to six gallons extract. I have an all grain fermenting right now. 5 gallon batch. A bitter ale?. I am not sure as a purchased a bag of grains that someone rejected at the brew supply store. I plan on brewing smaller batches from now on. I enjoyed watching your process and equipment. I will be 86 in a few days and will keep brewing. I am going to keep watching and learning from you. Greetings from Indianapolis, Indiana
Hi First, thank you for your contribution in this field and your beautiful, simple explanation. Secondly, Sir, is it possible to ferment the non-alcoholic beer that you buy from the market and make it with alcohol without losing the taste? Thanks
Don’t brew a lot of pilsner myself, but cooler fermetation (around 12C) and 1-2 months (at least) cold, dark storage ("lager" is German for storage) will give very decent results.
Great video. I've been tempted to try making beer but so many of the RUclips brewers have a huge investment in equipment that just doesn't make sense to me. You make beer with a pot and a jug. Perfect. I'll give it a try!
Very nice! The only thing that I would have done was wait 2 weeks instead of 1 for the beer to carbonate and I would have used the Cooper's carbonation drops. I love my Brewdemon fermenter as well and the Hellfire Red Ale kit that I selected when I ordered it nearly a year ago was a huge hit. 1.060 - 1.018 = 0.042 X 131.25 = 5.5% ABV
Ok so this is a simple process like mead all you need is a wart with milled malt maybe barley let it boil for 60 mins to 90 mins 160 degrees after that take out malt or barley add your hops for 20 mins take off ice soak it to normal temperature pitch yeast let it sit for 2 weeks add 1tbs sugar for carbonation very simple and similar to mead
5. let the beer stay on the yeast much Lager! and then let it lager much longer as well bc lager means longer, also you could have drank this with better results in this time period with Kveik yeast or at yeast an Ale yeast
interesting video is there way to make a stronger beer like make the alcohol content little higher went to visit newzealand and they had like really strong beer was trying too create the same thing?
Very happy to see your attempt at a beer 🍺 👍 I’ve been home brewing beer for about 7 years now and use a similar process. Some beer the more time you give it in the bottle to age and carbonate the better, but not too long. I find my sweet spot with bottles is four weeks. So you’ll find your Pilsner will get better with time. My recommendation would be to try an Irish Stout or English ale if you would like a fuller bodied beer. Also ale yeast is a better performer at room temperatures without the need to lager the beer and you will find you won’t get those sulphur notes in the finished product that is common when using lager yeast. Great video, very keen to see more beer from you in future. 👍
I enjoyed the way that you went through the brewing process. You did it calmly, some of the other guys are spastic. Hell yeah! One malt and you almost used the German Purity Law, but you added sugar. Charles, I hate to tell ya this, but you really didn't produce lager and that was due to the brewing instructions. Home brewers are taught to use the same brewing method that moonshiners used during Prohibition for producing moonshiners beer that was meant for distillation. To produce pseudo, ale and lager the step mash method is used with high quality, under modified, low protein, malt. Weyermann and Gladfield produce under modified, low protein, malt. The Belgian malt is probably high modified, high protein, malt. I didn't check the malt spec sheet but I would bet that it is high modified, high protein, malt. In a recipe that recommends single temperature infusion, more than likely, the malt is high modified, to over modified, high protein, malt. Moonshiners use the malt. Crisp's Maris malt is an example of malt that is high modified, to over modified, but the malt is low in protein, which means there is a lot of starch/sugar in the malt. That is good malt for Moonshiners use single temperature infusion because it is the simplest brewing method on the planet capable of producing extract that contains a very high volume of simple sugar, glucose, which is responsible for primary fermentation and ABV, within one hour, so they didn't get caught. Moonshiners use 150F because at the temperature Alpha releases the highest amount of glucose from simple starch in one hour and the more glucose the more alcohol. The issue with the temperature is that it denatures the low temperature activated enzymes that produce ale and lager, Beta in particular. Beta is responsible for conversion, which occurs at 140F, and unnecessary in moonshining. Due to the types of complex sugars that form during conversion and from what happens afterward, moonshiners purposely denature Beta. During conversion Beta turns simple sugar, glucose that Alpha releases during liquefaction, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose only provides the alcohol. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. Beer doesn't need to be artificially carbonated with priming sugar or with CO2 injection when conversion occurs. Artificial carbonation forms quickly dissipating, soda pop fizz and sometimes carbolic acid in beer. The other issue with the moonshiners method involves a type of hard, heat resistant, complex starch, called amylopectin. The tips of malt are amylopectin, which is the richest starch in malt. Amylopectin contains tasteless, nonfermenting types of sugar called limit dextrin and pectin. Pectin is the glue that holds everything in beer together during conditioning and storage. Limit dextrin, pectin and a particular type of protein forms body and mouthfeel in ale and lager. In homemade beer, starch carry over, Beta Glucan and protein goop provides body and mouthfeel, which also reduces the quality and shelf life of beer. The issue with your recipe is that the temperature isn't high enough to burst the heat resistant, starch, where it enters into the mash liquid, before Alpha denatures and the richest starch in malt was thrown out with the spent mash, paid for. In moonshining amylopectin is sold and maltodextrin is made from it. To make up for the wasted starch home brew recipes recommend ingredients that load extract with sludge and to use a brewing method that does nothing with sludge except to move it down the line. To take advantage of amylopectin mash is boiled and when Alpha liquefies the starch, dextrinization and gelatinization occur. Ale and lager are produced from dextrinous extract not from extract that contains mainly, highly fermentable, glucose and depending on how high the temperature is above 150F, more or less, sweet tasting, nonfermenting types of sugar, and sludge. In 1960, the triple decoction brewing method was replaced with the Hochkurz double decoction brewing method in breweries that produced ale and lager. It is amazing that after 60 years later home brewers are still using the same ingredients and brewing method that moonshiners used 100 years ago during Prohibition for producing moonshiners beer. When a bunch of advertisers invented CAMRA, they renamed moonshiners beer and Prohibition beer, Real Ale, and came up with stories, recipes and contests to set the hook.
Im going to experiment with this recipe but change out the yeast for brewing yeast, or wine yeast. Im actually one of the few who likes the aroma or beer made from bread yeast. I dont know why, but i just do
Interestingly even bread yeasts can have wildly different flavors. At one point I was confused why all my breads had this nasty, chemically taste. Turns out it was because I used cheap crappy yeast. I upgraded to some slightly nicer stuff and now my breads have a sort of cranberry and caramel aroma from the yeast, very pleasant and much better.
Love it! Lager yeasts can be tricky; you'll want to ferment at a lower temp somewhere in the 50's. Others have suggested Kveik (Lutra) so you can make that particular style at room temp. Great video!
Great video. Super informative. After drinking dozens of quadruple hopped imperial IPA stouts at 7.5%, with a colour and texture so dark you can't see a searchlight shine through it. I have finally come back to where I started my beer journey from, the Pilsner (or Helles). Single malt, single hop.. When done right, it's Eden.. I suspect with this one, the cloudiness may have inhibited its carbonation.. Probably mentioned, a fine mesh would helped lots.
Might wanna try a Kveik (Voss, Lutra, etc...) yeast for your next brew; It perform very cleanly at room temperature and goes very quick! Like other said, the beer need more time to bottle condition and get decent carbonation. If possible, you can "cold crash" the fermenter at 3-5c for 48h to reduce a lot of the "haze" before bottling.
Was the bottle you taste tested at the end the one you had in the fridge the entire time you conditioned? If so, the yeast may not have fermented the sugar you added to the bottle to give you the carbonation you were looking for.
A pale ale would have been a more successful place to start. The yeast maybe wasn’t the best choice…and the bottles probably needed to be kept at the same temp as the fermentation (and for another week). Good start though. 🍺
Nice video, but when it comes to bpttle conditioning. 2-3 weeks at room temp is what you need. Also flip top bottles are not the best thing for holding in carbonation. Otherwise, great video been waiting on another episode....
And filtering is unnecessary , you can leave in fermenter longer and after 3 weeks in bottle at room temp put bottles fridge until fully clear cheers oh and oxygen is your enemy when making beer
That is what happens when you realise that no that scene is not on the computer, and no it's not on the camera memory card, and yes you forgot to hit the record button.
The hop pellets were added at the 20 min. mark of the video. This was also the time I realized that the record button was not pressed. No going back for a re-do.
@@DIYFermentation thanks mate, awsome video though, I'm going to brew a batch, in next few days.thanks I've been watching so many videos your is the easiest and best for someone who's only ever made wine.thanku
So the optimal process with this yeast is 11-12 degrees Celsius fermentation for 2-3 weeks with 2 days of 20 degrees in the end for diacetyl rest. Then bottle lagering at room temperature (20 degrees Celsius+-) for minimum 2 weeks, followed by at least a month in the fridge. (Pilsner is a lager beer, and lager = storage. (literally). This is not an ale). Pilsners are actually not that easy to make, and definitely not "simple". Simple is to create a malt or hop heavy beer that hides all the mistakes the brewer makes, - in this regard the pilsner is one of the hardest beers to make. The taste is so pure, and hides no off-flavors like other beers :)
Nice "ale" recipe.... this is not a pilsner per say. You did use lager yeast but lager yeast needs to be fermented at specified temperatures. At the end of the day you did make some beer.
![Jack Harlow - Hello Miss Johnson [Official Music Video]](http://i.ytimg.com/vi/Q86_nlRoIGw/mqdefault.jpg)
Finally someone who actually showed a bare bones brew. Others make the claim and then end up pulling out all their fancy tools anyway. Good job
Thank you.
Right I,ve been looking everywhere for some to show how it was done be all the stuff you can buy to day
The way they did back in the day
Such a pleasure listening to you.
"I did this, I made this" and the smile says it all, enjoy, well done
A man after my own heart, using the simplest ingredients and the simplest of processes. I’ve always been hesitant to brew something from grains because it sounds difficult, but you made it look easy.
You had me at “I should’ve used a bigger pot” because that’s totally something I would do. Well, actually, you had me at “Beer”.
Keep up the excellent work!
Thank you for watching.
Thank you.! You explained it in simple language! You used simple ingredients...You used a simple pot...it's perfect!!!
Sir, you seem like a cool uncle thats showing me to brew. Subbed for the wisdom.
This is the perfect video for beginners and I'll refer people who are interested in brewing to here
Great first time video. Newbies, when you get a decent flavour, look up using gelatin to clear beer, leave the fermenter in the fridge for a couple weeks... crystal clear.
I love your straightforward, friendly approach. Subscribed!
What a great no bullshit video 👌🏽 just made a batch of this but split the hop additions… one at 20 mins and then at “flame out” for aroma. Loved how simple you made it without the need for fancy, expensive equipment. Simple, ancient art and science. Thank you for sharing, looking forward to seeing how it tastes 🤗🍺
Finally..someone making a simple brew..thank you!
AWESOME VIDEO !! Thanks for the tips and tricks. Kind of a relief knowing that you don't need expensive items to have fun and create your own liquid art. Thank you my man.
Good intro to basic brewing! Two thoughts - lager yeast thrives at low temperatures; I would recommend an ale yeast for this recipe. The other - I know it boiled over from the obvious signs; newbies need to be warned about that.
Thanks for sharing this! Wouldn't adding a little more sugar help with the carbonation?
Exactly how I started all grain brewing. So much fun. Only upgraded to let me brew bigger volumes. The best beer I ever made was done like this. Might not make great beer, but makes drinkable beer, which is all that matters
Oooh, a smash beer, great starter beer
There will be more to come. Still working out the kinks.
Aww yeah Hazy Pilsner Looks good!
Nice job ! I tell folks that brewing can be as simple as making a stew or as complicated as passing a Chemistry test. I prefer the stew analogy.
I accidentally made a beer it was a strawberry mead after your video about loving meads. Wow my pyment turned out pink and I made a mix of grapes copying the zinfadel vine a mix of greens and reds like from the picture of the vine from Europe. It tastes exactly like it I am so stoked! Thanks for all the incredible videos! I think I want to do a beer but I might get a craft kit.
Nice video. Glad you were successful. One tip that could save you some time. You really only need to mash (keeping the temp in the 150’s) for about 45-60 mins. Most conversion of the starch to sugar happens rather quickly.😊
I loved your video, thanks for sharing. I am attempting to make my own German pilsner at the moment. I think natural carbonation can take between 1 and 3 weeks lengthening an already long process.
Beer is Beer, its going to taste good or not. I agree.
Great video!
Good for you sir! I wish you much luck and happiness on your dual path journeys, as home-brewer and YT content provider. Cheers!
Very nice simple recipe! Cold crashing the fermenter before bottling could have helped with clarity but then again bottle conditioning results in yeast at the bottom of the bottle. Nothing like home brew beer though, cheers!
Yes, you are right
great video thank you for the simple recipe, will be my first beer i brew :D
you are awesome, thanks for the inspiration!
Great video man! I loved the simplicity
Thank you for posting this. I want to get into this hobby and this is the first video to show how to start off without going into debt
bro...this was entertaining to watch the entire time. You have a great way about yourself.
Good job👏. You have a great on camera manner.
I have used a stainless steel stock pot as the fermenter, just mash and add yeast all in one pot!
Thank you for sharing.
My go to channel for all things fermentation. I love how you simplify everything.
Glad you enjoy it!
This guy is a beauty. Great video.
Thanks , this was very cool to watch, think I must try and make a batch. 😊
I really enjoyed this. I will echo others who commented about your "radio voice." Fun to laugh with you and through your cheerful instruction you made this a really enjoyable first for me. I look forward to the other videos on your channel. Thank you, Charles!
I agree you could leave the hops behind, by siphoning it from the pot and through a cheese cloth. Not sure what type of sugar you used but, 1 oz of priming sugar diluted in water and stirred into the fermented beer works really well. I would also siphon the beer off and through cheese cloth again before bottling. That would help with clarity and carbing the beer. You can also use Irish moss in the boil. Hope the rest of your bottle turned out well carbed.
Thank you for sharing.
You are right about the sugar, I also bought Irish moss,I made beer twice already not good but still learning,but just by looking at that beer hardly any carbonation it did not look good.
Nice I like how you are keeping it simple. Ive been doing this for a while, trying to simplify it and keep it as cheap as possible. If you brew beer a lot using the same equipment it eventually evens out to be cheaper than store bought beer, at least cheaper than good store bought, and you can easily make your beer taste way better than a cheap beer. Some tips I figured out - if you are going to use the hops pellets you got to get one of those really fine mesh nylon bags, its worth it, because that pellet ground up hops will just stay suspended in your beer no matter what you do, otherwise if you can get whole cone hops you can just do whatever you want with that, I never use filters though, actually what I do to get the beer clear is to let it sit after I mash it but before the boil, I let it sit for at least 45 min and all the stuff settles to the bottom, then I pour it off into another container, leaving the bottom 5% of the liquid with all the solids in it and throw that out, then I transfer back into the pot for the boil, and to get more out of the beer grains you can pour water over your grain bags after you take it out of the hot water, which rinses the remaining sugars out of them, I usually do 3 gallons in the pot and anywhere from 4 - 8 cups water to rinse the grain bags. Also get whirfloc tablets, they are well worth it, for the size of your brew you can use a quarter or a third of a tablet and it will drastically clear up your beer, you can also order irish moss online for pretty cheap and use that instead of the whirfloc, you have to rehydrate it and I add it in a little metal tea ball at the end of the boil, they make the solids clump up while it is fermenting. Also idk if you put sugar in it after you fermented but that might be why it has so little carbonation. You can use just table sugar, its about 1.5 - 2.5 tsp for a 40oz/1 liter bottle, depending on how fizzy you want it, you got to boil that in water for 15 min and then add it to the bottles, you need a significant amount of water because that will boil down fast, I just pour the boiled sugar water into the bottles with a funnel and eye it out to make sure they are even. Also a last step I usually do to make sure none of the beers get infected after I bottle them is to put the bottles with the fermented beer in them in a big pot of 150 - 160 degree water for an hour, you can rest the tops on the top of the bottles without clamping the tops down, because that deforms the metal at that temperature and they won't clamp shut as well if you clamp them in the hot bath, so just rest them on top the bottles. Then after that wait for the bottles to cool down and put a sprinkle of yeast in each of the bottles and clamp them shut. It takes a few more days for them to get fizzy but you won't lose any to infection, and it sucks to do all the work just to lose your beer to infection. also one last tip - you can reuse the grain bags, I been using the same ones for about 2 years now, not exaggerating, just wash them and be gentle so they don't get holes in them and you are good. You can even tie them off if they get holes in them to keep using them
Thank you for sharing.
The hot/or cold break protine's are what you were thinking of in the boil kettle! Great job pal! Yup! I'm an old brewer (( 23 brewer( b (23
23 years now! Great video and i just subscribed! 🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻
I made a 2 gallon batch of pilsner this past Sunday. Maybe for your next batch try dry hopping, I put my hops in a metal tea strainer and toss it into my fermenter, jug, jar, carboy, demijohn 🍺
Thank you for the comment.
I am a home brewer for years. Part-time but always t to six gallons extract. I have an all grain fermenting right now. 5 gallon batch. A bitter ale?. I am not sure as a purchased a bag of grains that someone rejected at the brew supply store. I plan on brewing smaller batches from now on. I enjoyed watching your process and equipment. I will be 86 in a few days and will keep brewing. I am going to keep watching and learning from you. Greetings from Indianapolis, Indiana
Thank you for watching.
Hi
First, thank you for your contribution in this field and your beautiful, simple explanation. Secondly, Sir, is it possible to ferment the non-alcoholic beer that you buy from the market and make it with alcohol without losing the taste? Thanks
Great instructional video! Thanks
Very enjoyable video. Clear and well-explained. It really simplified the mash process for me. Thank you. Be well and at peace.
Thank you for watching.
Really enjoyed the video - thanks!
Excellent video. (i do like your humor near the end?!)
beer making seems a lot more intimidating than wine. but this makes it seem more approachable im gonna give it a go
I just show that it caan be done simply, If you want to do it better, than that's where the expense starts to enter into the picture.
Don’t brew a lot of pilsner myself, but cooler fermetation (around 12C) and 1-2 months (at least) cold, dark storage ("lager" is German for storage) will give very decent results.
Would your recommendation give Good carbonation?
@@RJPhotographics Yes, with a correct amount of "priming sugar" added before bottling. Typically around 4 gr/l.
Love your videos!
Cool video just what I was looking for one small batch.
Thank you for watching.
Been watching your videos and picking up some great tips. You, sir, are my hero!
Thank you for watching.
Been waiting for a beer episode.
1 gallon is just not enough to really justify the effort. Except as a proof of concept.
My kind of video
I feel like after watching this I want to try and make something carbonated, like maybe a sparkling apple mead.
That's the fun aspect of this hobby, you get to try whatever you want.
Great video. I've been tempted to try making beer but so many of the RUclips brewers have a huge investment in equipment that just doesn't make sense to me. You make beer with a pot and a jug. Perfect. I'll give it a try!
Very nice! The only thing that I would have done was wait 2 weeks instead of 1 for the beer to carbonate and I would have used the Cooper's carbonation drops. I love my Brewdemon fermenter as well and the Hellfire Red Ale kit that I selected when I ordered it nearly a year ago was a huge hit. 1.060 - 1.018 = 0.042 X 131.25 = 5.5% ABV
To filter it before bottling, do you just run it through a strainer as you're bottling it?
Hey Charles. What a great video. Also, you have quite the radio voice!
Thank you for watching.
Ok so this is a simple process like mead all you need is a wart with milled malt maybe barley let it boil for 60 mins to 90 mins 160 degrees after that take out malt or barley add your hops for 20 mins take off ice soak it to normal temperature pitch yeast let it sit for 2 weeks add 1tbs sugar for carbonation very simple and similar to mead
Caught me off guard with this one. Mind was thoroughly blown!🤯 Different, but I like!👍
Always expect the unexpected.
5. let the beer stay on the yeast much Lager! and then let it lager much longer as well bc lager means longer, also you could have drank this with better results in this time period with Kveik yeast or at yeast an Ale yeast
Howdy! My buddy Dock of the Bay had suggested your channel in a few videos! Nice video, Subscribed now!
Thank you for watching. Sorry for the delay. In the painful process of moving.
Great video! Do you think I could use a pale ale malt instead?
Thanks
Great video 👍
Did you get your match lit? The after glow? 🤓😉
interesting video is there way to make a stronger beer like make the alcohol content little higher went to visit newzealand and they had like really strong beer was trying too create the same thing?
Very happy to see your attempt at a beer 🍺 👍 I’ve been home brewing beer for about 7 years now and use a similar process.
Some beer the more time you give it in the bottle to age and carbonate the better, but not too long.
I find my sweet spot with bottles is four weeks. So you’ll find your Pilsner will get better with time.
My recommendation would be to try an Irish Stout or English ale if you would like a fuller bodied beer. Also ale yeast is a better performer at room temperatures without the need to lager the beer and you will find you won’t get those sulphur notes in the finished product that is common when using lager yeast.
Great video, very keen to see more beer from you in future. 👍
Sounds like sound advice, thank you.
I enjoyed the way that you went through the brewing process. You did it calmly, some of the other guys are spastic. Hell yeah! One malt and you almost used the German Purity Law, but you added sugar.
Charles, I hate to tell ya this, but you really didn't produce lager and that was due to the brewing instructions. Home brewers are taught to use the same brewing method that moonshiners used during Prohibition for producing moonshiners beer that was meant for distillation. To produce pseudo, ale and lager the step mash method is used with high quality, under modified, low protein, malt. Weyermann and Gladfield produce under modified, low protein, malt. The Belgian malt is probably high modified, high protein, malt. I didn't check the malt spec sheet but I would bet that it is high modified, high protein, malt. In a recipe that recommends single temperature infusion, more than likely, the malt is high modified, to over modified, high protein, malt. Moonshiners use the malt. Crisp's Maris malt is an example of malt that is high modified, to over modified, but the malt is low in protein, which means there is a lot of starch/sugar in the malt. That is good malt for
Moonshiners use single temperature infusion because it is the simplest brewing method on the planet capable of producing extract that contains a very high volume of simple sugar, glucose, which is responsible for primary fermentation and ABV, within one hour, so they didn't get caught. Moonshiners use 150F because at the temperature Alpha releases the highest amount of glucose from simple starch in one hour and the more glucose the more alcohol. The issue with the temperature is that it denatures the low temperature activated enzymes that produce ale and lager, Beta in particular. Beta is responsible for conversion, which occurs at 140F, and unnecessary in moonshining. Due to the types of complex sugars that form during conversion and from what happens afterward, moonshiners purposely denature Beta. During conversion Beta turns simple sugar, glucose that Alpha releases during liquefaction, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose only provides the alcohol. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. Beer doesn't need to be artificially carbonated with priming sugar or with CO2 injection when conversion occurs. Artificial carbonation forms quickly dissipating, soda pop fizz and sometimes carbolic acid in beer.
The other issue with the moonshiners method involves a type of hard, heat resistant, complex starch, called amylopectin. The tips of malt are amylopectin, which is the richest starch in malt. Amylopectin contains tasteless, nonfermenting types of sugar called limit dextrin and pectin. Pectin is the glue that holds everything in beer together during conditioning and storage. Limit dextrin, pectin and a particular type of protein forms body and mouthfeel in ale and lager. In homemade beer, starch carry over, Beta Glucan and protein goop provides body and mouthfeel, which also reduces the quality and shelf life of beer. The issue with your recipe is that the temperature isn't high enough to burst the heat resistant, starch, where it enters into the mash liquid, before Alpha denatures and the richest starch in malt was thrown out with the spent mash, paid for. In moonshining amylopectin is sold and maltodextrin is made from it. To make up for the wasted starch home brew recipes recommend ingredients that load extract with sludge and to use a brewing method that does nothing with sludge except to move it down the line. To take advantage of amylopectin mash is boiled and when Alpha liquefies the starch, dextrinization and gelatinization occur. Ale and lager are produced from dextrinous extract not from extract that contains mainly, highly fermentable, glucose and depending on how high the temperature is above 150F, more or less, sweet tasting, nonfermenting types of sugar, and sludge.
In 1960, the triple decoction brewing method was replaced with the Hochkurz double decoction brewing method in breweries that produced ale and lager. It is amazing that after 60 years later home brewers are still using the same ingredients and brewing method that moonshiners used 100 years ago during Prohibition for producing moonshiners beer.
When a bunch of advertisers invented CAMRA, they renamed moonshiners beer and Prohibition beer, Real Ale, and came up with stories, recipes and contests to set the hook.
Thank you for the comment.
Im going to experiment with this recipe but change out the yeast for brewing yeast, or wine yeast. Im actually one of the few who likes the aroma or beer made from bread yeast. I dont know why, but i just do
Interestingly even bread yeasts can have wildly different flavors. At one point I was confused why all my breads had this nasty, chemically taste. Turns out it was because I used cheap crappy yeast. I upgraded to some slightly nicer stuff and now my breads have a sort of cranberry and caramel aroma from the yeast, very pleasant and much better.
It is an art based on science
Trial & Error, two great principles of the scientific method.
Love it! Lager yeasts can be tricky; you'll want to ferment at a lower temp somewhere in the 50's. Others have suggested Kveik (Lutra) so you can make that particular style at room temp. Great video!
Thank you for sharing.
Does it make sense to ferment a beer like a wine but for a couple mths?
I like this guy
Thanks for sharing sir but you haven't mentioned how long we should boil the mash, the first step was 90 minutes, how about the second?
Awesome video
Thanks for the visit
Great video. Super informative.
After drinking dozens of quadruple hopped imperial IPA stouts at 7.5%, with a colour and texture so dark you can't see a searchlight shine through it.
I have finally come back to where I started my beer journey from, the Pilsner (or Helles). Single malt, single hop.. When done right, it's Eden..
I suspect with this one, the cloudiness may have inhibited its carbonation.. Probably mentioned, a fine mesh would helped lots.
How do u test the alc percentange ?
Might wanna try a Kveik (Voss, Lutra, etc...) yeast for your next brew; It perform very cleanly at room temperature and goes very quick!
Like other said, the beer need more time to bottle condition and get decent carbonation. If possible, you can "cold crash" the fermenter at 3-5c for 48h to reduce a lot of the "haze" before bottling.
Thank you for the comment.
Was the bottle you taste tested at the end the one you had in the fridge the entire time you conditioned? If so, the yeast may not have fermented the sugar you added to the bottle to give you the carbonation you were looking for.
Nope, placed on the counter-top until ready for chilling. Same process that I use in making ginger ale. It should have worked.
Using a little less water and sparging after the mash would maybe have created more flavors. All in all a good video though.
A pale ale would have been a more successful place to start. The yeast maybe wasn’t the best choice…and the bottles probably needed to be kept at the same temp as the fermentation (and for another week). Good start though. 🍺
Thanks for the tips!
Nice video, but when it comes to bpttle conditioning. 2-3 weeks at room temp is what you need. Also flip top bottles are not the best thing for holding in carbonation. Otherwise, great video been waiting on another episode....
Thanks for the info! and I have to agree about the extra time. But, It's all about doing better next time!
And filtering is unnecessary , you can leave in fermenter longer and after 3 weeks in bottle at room temp put bottles fridge until fully clear cheers oh and oxygen is your enemy when making beer
Just a heads up, that hop addition is going to funk up your kitchen.
After you are satisfied with the carbonation level, put the beer in the fridge for several weeks and it may clear up for you.
Good to know, but in several more weeks, this beer will be just another memory.
Did I miss something. I didn’t see you put the hop pellets in?
That is what happens when you realise that no that scene is not on the computer, and no it's not on the camera memory card, and yes you forgot to hit the record button.
Re: the priming sugar, was that cane, beet or grape?
Funny, Walmart Great Value sugar dosen't say on the package.
@@DIYFermentation Ah, well. Ta, anyway! 👍
Why was no hops added ?
Also how mush sugar..
You Mr. Are getting on my serves. Recipe not on the screen. I'm 81 yes. Old and can't kep up on screen THANK you@
top video fella!
stripping it back!!!! = love it
Anytime you can make your own, It's a good thing.
When do u put the hops in? Thanku
The hop pellets were added at the 20 min. mark of the video. This was also the time I realized that the record button was not pressed. No going back for a re-do.
@@DIYFermentation thanks mate, awsome video though, I'm going to brew a batch, in next few days.thanks I've been watching so many videos your is the easiest and best for someone who's only ever made wine.thanku
Time to buy stock and heat dissipation technologies and low G
So the optimal process with this yeast is 11-12 degrees Celsius fermentation for 2-3 weeks with 2 days of 20 degrees in the end for diacetyl rest. Then bottle lagering at room temperature (20 degrees Celsius+-) for minimum 2 weeks, followed by at least a month in the fridge. (Pilsner is a lager beer, and lager = storage. (literally). This is not an ale). Pilsners are actually not that easy to make, and definitely not "simple". Simple is to create a malt or hop heavy beer that hides all the mistakes the brewer makes, - in this regard the pilsner is one of the hardest beers to make. The taste is so pure, and hides no off-flavors like other beers :)
Thank you for your comment.
Just a simple SMaSH...
Sorry, this channel does not offer individual winemaking advice.
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i like you film
Thank you for watching.
I thought that brewing your own beer would be much cheaper, was I wrong?
Nice "ale" recipe.... this is not a pilsner per say. You did use lager yeast but lager yeast needs to be fermented at specified temperatures. At the end of the day you did make some beer.
👍👍👍✌🙏💯😄
Thank you for watching.
I'm really surprised anyone can get a recipe right with imperial measurements.
We were putting mem on the moon using imperial measurements. Close is good enough.
Use newspaper also 🤦♂️