Thanks for watching Everyone! We'll be loading a new brewing video every 3 weeks for the next while and then may bump that up to a new video every 2 weeks in 2025. What types of brewing content would you like to see?
You're new to me and I've been homebrewing for many years here in England. Spot on evaluation of a classic bitter. Yes, it's best served on cask at cellar temperature. It always irritates me when English beer is characterised by those who know no better as 'warm and flat'. Absolute nonesense. In a pub it is served cool but not chilled, from the cask with that natural fairly low carbonation from the yeast but with plenty of life and sparkle. Well done for not calling bitter another name for British pale ale. They are two different styles. I've lived all my life in East Kent, so those Goldings are our pride and joy!
This is your basement???? 1. I wish California came with A BASEMENT. But you take "hobby" to a truly new level with a kitchen like that in a humble basement.... Inspiring.
My late husband used to home brew. He still had so much grain and other ingredients that I ended up throwing it all away. But I remembered those sounds and smells of him Brewing. I wasn't a beer drinker at all. Thanks Glen for the blast from my past life.
A short while ago my wife and I visited an old friend of hers who was now living in London, UK. Of course being a good American married to a good Canadian, we had to frequent small public houses and try the different styles of beer. It turns out my favorite was a ordinary bitter. Thank you for brew number 50.
A behind-the-scenes vid on your setup would be excellent. I haven't brewed in about 10 years, so I would be interested in what you've discovered in your own equipment setup. Mine certainly needs updating.
I have been home brewing for about fifteen years. I live in Las Vegas and brew in my garage which make brewing a seasonal pastime. It is just too hot to brew in the summer. I have a portable air conditioner, but it is still close to one hundred degrees when I brew. Not a lot of fun. I have produced some pretty good brews over the years. I have used both full grain and boil in the bag. I like them both I use BeerSmith and have had very good luck with it. But my weak area is in my carbonation. Sometimes I get it right and sometimes it just is not great. There was a brewery here in Vegas who unfortunately closed during the Covid crisis. They used to make a delicious Citra Rye IPA. I experimented and produced very close copy. As soon as the weather cools down I plan to make a brew of it. It is October 6th, and it was one hundred today! Couple more weeks to go.
I lived in the UK for 4 years and really took to the British ales. My local was amazing, it was almost stereotypical how you'd imagine a small town old English pub to be. I still have my CAMRA shirts and glasses from the fests I went to in Peterborough. Suffice to say, British Ales are my favorite style to homebrew. I bitter with Challenger for bigger beers, but Fuggles, and EKG are regular. Classics. And I have to say living in the UK opened my world to ciders. Next beer, since it is heading into winter, to late for an Oktoberfest. I'd say a red ale, but save that for spring (St. Patricks). Next I'd recommend a stout or a porter.
WOOOOoooo! The Brew House is back and what a return with a classic English Bitter and knowing Glen's talents he could probably call it Best Bitter. Perhaps a brew of Mild could be done in the near future to compare with the Bitter.
Glen, I'm completely addicted to your Cooking and now your BrewHouse channel! Sorry, don't fly, so your other channel will still be something 'in progress' for me. I loved the Toronto area, especially when I played hockey and was in the Kitchener area. I now live in Costa Rica as a retiree, and we frequently make your recipes, especially when we can find all the ingredients! Anyway, I wanted to let you know that this old hockey player loves what you're doing and invite you and Julie to visit us in our little Tico home in southern Costa Rica if you're interested. It'd be a hoot!!
Doughing in pedantry: Just keeping in mind that language is fluid and evolving, but I think it's worth talking about. There is a difference between doughing in an mashing in. When you dough in, you add a small amount of room temperature water to the grains and wait for the starch to absorb it before adding hot water. The ratio of grain to water is about what you would add for making a dough -- hence the term. There isn't much reason to dough in these days. Malt is uniformly malted. It is generally milled consistently (mostly thanks to uniform malting). When doing an infusion mash with modern ingredients, there is basically no advantage to doughing in. However, for a triple decoction mash it is still relevant. For a really old school triple decoction mash you would normally do a protein rest (somewhere around 40-50 C). This definitely benefits from doughing in to get the enzymes into solution before raising the temperature. Decoction mashing is also a kind of beautiful thing in that you can hit your rests using nothing but boiling water and understanding your grain/water ratios. So this means you can dough in with cold water and hit your protein rest temp with boiling water -- and still have the correct mash thickness. Not many people are going to do triple decoction mashing any more, but I still think it's worth preserving the old wisdom -- and part of that is preserving the meaning of old vocabulary. I also wanted to say contratulations on the reverse hop schedule. Traditionally it would be fuggles for bittering and EKG for flavor and aroma hops. I vastly prefer it the way you did it. It is nigh on impossible to get a fuggles forward bitter these days, even in the UK. Such a shame! Even EKG is disappearing 😞
I do love a good bitter. I do love a good tune. The Perfect Kiss 😍 I hope you managed to see Peter Hook on his recent tour of the US and Canada. He'll be back playing the Get Ready album next year.
Glad you are back to making videos of brewing. As an American brewer/drinker I prefer drinking English beers very cold. But I tend to drink slowly, such that, for English styles I get to enjoy an evolution of the beer flavor over time. Usually by the time I have finished it is warmer than optimal for the beer, which means for me if I started at celler temperature it would suck as far as i am concerned. And of cource that is my taste, others may have different thoughts and results that work for them.
I live a stones throw away from Banks's Brewery. Im 29, and ive always prefered the old man's drink. My dad would give me a can of banks's bitter as a kid at Christmas and i loved it, as i got into my late teens i found a love for Mild (Banks's Mild being my old man's preferred drink). There is just something about the flavour and mouthfeel of a classic bitter that sits perfect for me.
Thank you for this channel. In my advancing years I have begun to do some challenging cookery. Baklava, Macarons, and lately Limoncello and the like. Much as I have enjoyed these challenges, I do not think becoming a beer brewer is in my future, as I have done these (to me) challenges in order to give them away on special occasions. Still fascinated by the skills you show, but not, I think, for me.
It's great to see the brew channel back. I started watching your brew channel years ago, which led me to the cooking channel and later the airplane channel. The funny thing is I don't brew or fly and am a lousy cook. But I do really enjoy your content, which is all that matters!
As usual, I am captivated by your presentations! Now I have to watch your cooking video using this beer. So interesting! Thank you so much, Glen. Oh and yes, you said "squeezed" in this video, not "squoze." Thank you for that! My mother would have approved! - Marilyn
I have been watching your cooking shows for several years I started brewing about a year ago, happy to see you restart this! Excited to see what you bring to the table.
Years ago I drank in a pub alongside the owner of a micro brewery. We constantly asked him to do a mild. He said there was no call for mild. One Christmas he did a minimum run of dark mild for us. It was so popular he is still brewing it regularly. It would be great to see your take on a dark mild.
I see a lot of references to dark milds in my brewing books from the early 1800s. I've been working on how to convert / interpret these recipes for a 2024 homebrew setup. I agree that these beers would be popular if breweries would just start making them again.
Given the choice of any beer I will ask for a bitter and have done since I could first go to the pub. Cask is best. Porters and heavy beers are great too as they are usually sweeter.
I’ve been following your cooking channel for a few years now. Had no idea you had a brewing channel! I’ve been a homebrewer since 1993, and am completely stoked to look through your older videos and will be following along with your new brewing ventures! :-)
Wonderful that I stumbled across your brewing channel! I follow your cooking channel and enjoy your style of presentation. And now this! A bit of serendipity too, since a Kentish ale or a bitter is my number one favorite beer. Number two is a brown ale, similar to Newcastle Brown Ale. It’s a good one for winter drinking. I used to brew a brown ale but stopped when I moved around too much. I couldn’t keep it below 7% alcohol which made it a definite taxi or don’t drink it choice. 😊
Looks spot on. Seeing as you seem to have a real fondness for classic more nuanced styles, and you mentioned it in this video, what about brewing a Dark Mild, would be a perfect beer coming into the colder months.
Glad to see this, I'd followed a bit back from your main channel. Could you post the lost saga, even just unedited for those who might just use x2 playback? Also, what are the chances of posting more DIY brews? While I love science and would usually geek out at specific gravity readings or drool on your work notebook, for brewing I tend to view it 1/2 art 1/2 science. So the idea of sending off to the internet for extracts to clone the flavor-notes of a cellar some 1600's monastery brewmaster would slave away in kinda dispels the magic & makes things seem "Pay to Play"
Since you mentioned that you're also brewing lagers, I'd be really interested in your approach to Czech Dark Lager, a style that is very dear to my heart.
So glad you are back to brewing! (Or brewing and posting the videos of the work and results) So pleased you are going to do a KY Common as I am, from Kentucky, and have brewed it before. My personal favorite brew, was a modified English bitter ale/ American ale. Hops are East Kent Golding and Fuggles ,and Saaz as I love Czech hops. Similar grain profile with some crystal malt as well.
I just throw the hops in the BK, then whirlpool. I pass the wort through a sterilized strainer on its way to the fermentor. I find that it catches the trub and provides sufficient aeration.
Hey Glen. Great to see this channel getting revived. Two things I'd love to see is some Cider or Perry (Hard Cider to north Americans) And you might like going down the rabbit hole of brewing an interpretation of Graf, Mentioned in Stephen King's the Dark Tower series. and weird yeast experiments in general interest me.
Welcome back to beer brewing. I found your channel 2018 when you brewed something. Since then have I followed you creating KFC alternative, briskets and funny cakes.
Awesome you've restarted these, would be cool if for some beers you touched on a bit the history of the style, that's something I've always been fascinated with
'old man's drink' - standard to the 70s when laaaager became the thing for young drinkers and probably helped by the surge in travel to Europe especially package hols to the Med from here in the UK. And bitter's almost squeezed out between those lagers and more ancient traditional ales (ie hops+more hops). Anyway, this looks good, and 3.7% makes it a pretty good session drink
I have only recently found your flying and brewing channels and am super excited about both. I need to catch up with what you've already posted. I tend to really enjoy stouts and porters. I will be sure to follow along, thank you!
Hi Glen, Nice setup! I have enjoyed your cooking channel very much. I have retired my fancy setups for an Anvil Foundry these days. But the engineer in me still yearns something fancier, until it's time to clean up. Electric is definitely a good way to go if you have the 220V service handy.
Every time I think about going to a three vessel setup - I stop and think about complexity and clean up. Will my beer taste any better than it does already? Probably not
Beer is my number one go to tipple. I had no idea it was so complex. I was mesmerized by all of the steps you took to make beer. You use a lot of equipment. Question, how do you increase the alcohol content? I love a strong beer, like a 9% alcohol. Lol.
Real ales are having something of a resurgence in the UK, with many breweries favouring heavily hopped and dry hopped IPAs. Not my favourite but it's nice to see. Myself I like a best bitter maybe like your latest brew, or a dark mild (old man drink!). Sours are also big right now in the more select establishments, with some pretty outrageous flavour combos.
Looks spot on. Grew up on Brakspears ordinary, before the Henley brewery closed and they started brewing it elsewhere - was never the same - which was 3.4%ish and looked exactly that colour. Nicely hopped, but nothing like these new IPA's. Nice summer's day there was nothing like it. Could sink a gallon, toddle home for your tea, and be fine for work in the morning. As you say 4 degrees is a bit cold for it, but I'm sure it's still lovely
I regularly brew a 100% Golden Promise bitter (sort of a Timothy Taylor Landlord close except I use S-04 yeast) and I’m always amazed how it changes as it warms. Crisp and clean with decent bitterness when cold, but maltier and more body when it warms. Two beers in one. On another note, check out the 50 meter beer project by Sui Generis brewing on YT, I think you’d really enjoy it. Glad to see you back in the brewery.
Growing up in Luton (UK) Whitbreads brewery was about 2 miles from my home. I have been drinking Bitter for as long as I can remember (as a little girl a schapps glass with a few drops of Tetleys Bitter topped with lemonade went with Sunday lunch at home. Graduated to Bitter Shandy and finally pints as an adult able to choose my pint in a pub. Love a pint of Bitter. Also enjoy Bass, Guinness, Brown and Mild (weird mix of beers but tasty). Looking forward to what you Brew Glen and Julie glad you enjoy Bitter too.
Just made my day! I started brewing in 2021 and "missed" the active years of this channel. Can't wait to see your methods/recipes considering how your cooking channel changed my view on "following recipe" :)
Great return to the channel. I haven't used SImpson DRC or GN Oats. The GN Oats being crystal oats looks intriguing, I will need to try it at some stage. Oats are very rare in bitters but was mandated for use in 1943 as an adjunct by the British government where both flaked oats and in some breweries, malted oats were used until the end of the war. So your recipe produced something similar to what would have been available in late war Britain, although at this time 3.9% was on the strong side.
Brewed an ordinary bitter this weekend, trying out the new(ish) English hop Endeavour. On malt front, I use my local maltster Murphy & Rude for all my grains, this recipe has their Pale, Biscuit, and red wheat malts, as well as either their English Pale malt or Munich 9 - I thought it was the English Pale, M&R's closest malt to Maris Otter, but the colour in the wort has me thinking I mixed up unlabeled bags. Not complaining because I think I will have a beautiful beer with nice residual sweetness to fill out the body somewhat. Usually I would use SafAle S-04 for my bitter, but I went with US-05 to get a better understanding of the Endeavour hops. OG is 1.036, 25 IBUs.
Glad to see new content glen. Personally I’m more into mead and wine making, so I would enjoy that kind of content. I would also enjoy other fermentation content. So things like pickles, kimchi or sausage. Cheers!
I started out brewing in an apartment, on a gas stove, with my soup pot. The technique is called partial mash, partial boil. I boil about 2 gallons / 8L of water, and end up with 5 gallons / 19L of beer. If you're really space limited, there are businesses that walk you through the process on their equipment.
Yay!!! I like wild yeast experiments. I'd lobe to see you try out brewing kombucha and all the different variables that can be modified to change the outcomes in flavour and carbonation. Thanks for all you do Glen!
Well timed, I'm drinking my personal Best Bitter, with Jester and Endeavour hops providing a ton of flavour. Only issue is it's a little too dark and I feel it could do with more intensity of the bitterness.
When I was ready to restart I looked at all the new brewing software - but I'm kind of stuck on BeerSmith since it seems so familiar to me. It's also setup now for my equipment making it really easy to nail the numbers.
@@GlenAndFriendsBrewHouse yeah beer Smith is not bad with brewfather it really shines when you get into later hop additions and whirlpool hops it's very good a IBU calculations so if brewing a NEIPA it's a big help. You you subscribe to it the built in water parameters calculation is really great also!
It's great to see you again. I watch your cooking videos all the time. I recently started homebrewing, so it's great to see your first new video since I started
Like your style of presenting， cool, calm and collected (just like a Brit) not hectic. Like it. I’m a Brit living in Germany. I brew a lot of „old“ English style beers which you can’t get over here. Look forward to more of your vids 👍🍺🍺🍺
Nice brew there Glen. To be honest, anything with Golden Naked Oats has got my attention. Love those grains. I'd say to make life easier for yourself, put a 'liquid out' connection onto the end of your transfer hose from the fermentor. Connect this to the liquid out port on the keg after CO2 purging. You can then just open the keg vent port and run the beer straight into the keg oxygen free, with no open lid, and no splashing. I look forward to the next brew. 🍺🍺
I've gone back and forth with that method - even split an Ale brew into two 2.5 gallon kegs. One with the zero oxygen, and one with the method I used here, and after a few weeks couldn't tell the difference. Lagers - I always use the method you describe, since they will 'lager' for 8 -12 weeks before I tap them.
@@GlenAndFriendsBrewHouse If you're getting through your beers quickly, then I think you're right. It's unlikely to notice the small amount of oxygen that's getting in. I'm pedantic about O2 with my beers. They can get stored for 6 months quite often, and even 12 months plus for the stronger ones. They noticeably stale over that time with even a tiny amount of oxygen.
Got to try home brewing. The pub I go to brews their own beer. My favorite is the Facelift English IPA which is 6.1% ABV and 72 IBU. I do like the hoppy beer!
Great video, man, I came from your cooking channel which is fantastic. I will subscribe to this one as well!, even when I don't have any clue on how to make beer :P
Hi Glen Looks like a great brew! if your using a standard 2.5g whirflock tablet you can actually get away with using a quarter as each tablet clears 1 hectolitre of wort. I break my tab in half (a quarter is a bit of a faff) which leads to less fluffy trub hence clearer wort whether this matters or not is another thing!
Thanks for watching Everyone!
We'll be loading a new brewing video every 3 weeks for the next while and then may bump that up to a new video every 2 weeks in 2025.
What types of brewing content would you like to see?
And despite that slightly anti lager rant, how about making a dunkel - a dark lager? Or kolsch tyle. Or even a wheat beer - Belgian or German style.
A sour would be interesting
How about starting some barrel aged projects? Barleywine, Wheatwine, and imperial Stouts given a few months to rest in or on oak.
There are many variations of IPAs to explore and discuss/drink (drinkscuss??)
I'd love to see English Dark Mild as in the US it is incredibly hard to get!
You're new to me and I've been homebrewing for many years here in England. Spot on evaluation of a classic bitter. Yes, it's best served on cask at cellar temperature. It always irritates me when English beer is characterised by those who know no better as 'warm and flat'. Absolute nonesense. In a pub it is served cool but not chilled, from the cask with that natural fairly low carbonation from the yeast but with plenty of life and sparkle. Well done for not calling bitter another name for British pale ale. They are two different styles. I've lived all my life in East Kent, so those Goldings are our pride and joy!
New Order and homebrewing?
Yes please!
The 80s synth music plus the xtra tuf rubber boots ... this man is serious about beer-making
As a brewer in Texas, I've never been so jealous of people with basements 😂
Glen is a man of many talents. Came for the airplanes, stayed for the beers!
I'm coming back to brewing after a significant hiatus, trying to remember all the things I used to know. Thanks for the reminders!
Not a beer person, but I come and watch more to see the process because I like watching the journey.
I'm the same. I don't like the taste of alcholoe at all, but I really like the beer process.
Same actually
This is your basement???? 1. I wish California came with A BASEMENT. But you take "hobby" to a truly new level with a kitchen like that in a humble basement.... Inspiring.
My late husband used to home brew. He still had so much grain and other ingredients that I ended up throwing it all away. But I remembered those sounds and smells of him Brewing. I wasn't a beer drinker at all. Thanks Glen for the blast from my past life.
It's so nice to see that the licensing for a New Order song isn't completely unaffordable anymore lol
I think they are still paying debt from the Hacienda, and need every $20 they can get.
Lol, this is what I came to the comments for.
@@GlenAndFriendsBrewHouseha ha ha!
“Never open your own nightclub!”
Hooky
A short while ago my wife and I visited an old friend of hers who was now living in London, UK. Of course being a good American married to a good Canadian, we had to frequent small public houses and try the different styles of beer. It turns out my favorite was a ordinary bitter. Thank you for brew number 50.
Glen, thanks for this video. I’ve been watching your cooking channel for years. And happy to see this channel. Please keep sending more!
And of course the equipment question. I would like to know more about your setup.
A behind-the-scenes vid on your setup would be excellent. I haven't brewed in about 10 years, so I would be interested in what you've discovered in your own equipment setup. Mine certainly needs updating.
I have been home brewing for about fifteen years. I live in Las Vegas and brew in my garage which make brewing a seasonal pastime. It is just too hot to brew in the summer. I have a portable air conditioner, but it is still close to one hundred degrees when I brew. Not a lot of fun. I have produced some pretty good brews over the years. I have used both full grain and boil in the bag. I like them both I use BeerSmith and have had very good luck with it. But my weak area is in my carbonation. Sometimes I get it right and sometimes it just is not great.
There was a brewery here in Vegas who unfortunately closed during the Covid crisis. They used to make a delicious Citra Rye IPA. I experimented and produced very close copy. As soon as the weather cools down I plan to make a brew of it. It is October 6th, and it was one hundred today! Couple more weeks to go.
I lived in the UK for 4 years and really took to the British ales. My local was amazing, it was almost stereotypical how you'd imagine a small town old English pub to be. I still have my CAMRA shirts and glasses from the fests I went to in Peterborough. Suffice to say, British Ales are my favorite style to homebrew. I bitter with Challenger for bigger beers, but Fuggles, and EKG are regular. Classics. And I have to say living in the UK opened my world to ciders.
Next beer, since it is heading into winter, to late for an Oktoberfest. I'd say a red ale, but save that for spring (St. Patricks). Next I'd recommend a stout or a porter.
WOOOOoooo! The Brew House is back and what a return with a classic English Bitter and knowing Glen's talents he could probably call it Best Bitter. Perhaps a brew of Mild could be done in the near future to compare with the Bitter.
Omg!! Love the New Order intro! 👍🙌❤️🎶🎉
Belgian Tripels are criminally overlooked. A good La Fin du Monde recipe would be great!
I stumbled on your flying channel yesterday and this came up on my suggestions today! My fav beer to make is bitter. I will try this recipe!
Dont even drink or lke beer but the process fascinates me. This was fun
Glen, I'm completely addicted to your Cooking and now your BrewHouse channel! Sorry, don't fly, so your other channel will still be something 'in progress' for me. I loved the Toronto area, especially when I played hockey and was in the Kitchener area. I now live in Costa Rica as a retiree, and we frequently make your recipes, especially when we can find all the ingredients! Anyway, I wanted to let you know that this old hockey player loves what you're doing and invite you and Julie to visit us in our little Tico home in southern Costa Rica if you're interested. It'd be a hoot!!
I was born & brought up in Kent, UK. I really liked the "hopped" bitters:- raw hops added to the cask.
Doughing in pedantry: Just keeping in mind that language is fluid and evolving, but I think it's worth talking about. There is a difference between doughing in an mashing in. When you dough in, you add a small amount of room temperature water to the grains and wait for the starch to absorb it before adding hot water. The ratio of grain to water is about what you would add for making a dough -- hence the term.
There isn't much reason to dough in these days. Malt is uniformly malted. It is generally milled consistently (mostly thanks to uniform malting). When doing an infusion mash with modern ingredients, there is basically no advantage to doughing in. However, for a triple decoction mash it is still relevant. For a really old school triple decoction mash you would normally do a protein rest (somewhere around 40-50 C). This definitely benefits from doughing in to get the enzymes into solution before raising the temperature. Decoction mashing is also a kind of beautiful thing in that you can hit your rests using nothing but boiling water and understanding your grain/water ratios. So this means you can dough in with cold water and hit your protein rest temp with boiling water -- and still have the correct mash thickness.
Not many people are going to do triple decoction mashing any more, but I still think it's worth preserving the old wisdom -- and part of that is preserving the meaning of old vocabulary.
I also wanted to say contratulations on the reverse hop schedule. Traditionally it would be fuggles for bittering and EKG for flavor and aroma hops. I vastly prefer it the way you did it. It is nigh on impossible to get a fuggles forward bitter these days, even in the UK. Such a shame! Even EKG is disappearing 😞
Thank you for bringing the Brew House channel. So nice to see some respect for the "old styles". Love a good ESB or Brown Ale when I brew. Cheers #17
I do love a good bitter. I do love a good tune. The Perfect Kiss 😍 I hope you managed to see Peter Hook on his recent tour of the US and Canada. He'll be back playing the Get Ready album next year.
Glad you are back to making videos of brewing. As an American brewer/drinker I prefer drinking English beers very cold. But I tend to drink slowly, such that, for English styles I get to enjoy an evolution of the beer flavor over time. Usually by the time I have finished it is warmer than optimal for the beer, which means for me if I started at celler temperature it would suck as far as i am concerned. And of cource that is my taste, others may have different thoughts and results that work for them.
I always prefer a smaller pour, when I’m out I’ll ask for a half pint or smaller just so that I get a better tasting beer through the whole glass.
I live a stones throw away from Banks's Brewery. Im 29, and ive always prefered the old man's drink. My dad would give me a can of banks's bitter as a kid at Christmas and i loved it, as i got into my late teens i found a love for Mild (Banks's Mild being my old man's preferred drink). There is just something about the flavour and mouthfeel of a classic bitter that sits perfect for me.
What a nice brew space!
Thank you for this channel. In my advancing years I have begun to do some challenging cookery. Baklava, Macarons, and lately Limoncello and the like. Much as I have enjoyed these challenges, I do not think becoming a beer brewer is in my future, as I have done these (to me) challenges in order to give them away on special occasions. Still fascinated by the skills you show, but not, I think, for me.
Glad to see you back! Love these videos!
Don't feel like you have to upload exactly on a schedule, hate to burn you out.
It's great to see the brew channel back. I started watching your brew channel years ago, which led me to the cooking channel and later the airplane channel. The funny thing is I don't brew or fly and am a lousy cook. But I do really enjoy your content, which is all that matters!
As usual, I am captivated by your presentations! Now I have to watch your cooking video using this beer. So interesting! Thank you so much, Glen. Oh and yes, you said "squeezed" in this video, not "squoze." Thank you for that! My mother would have approved! - Marilyn
Hilariously I'm watching this while drinking a glass of my own kegged home brew...from the exact same style of glass as you're using for tasting!
I have been watching your cooking shows for several years I started brewing about a year ago, happy to see you restart this! Excited to see what you bring to the table.
Its been a long wait, awesome Beer making is back.
If you like washing dishes, you’ll love brewing beer!
I haven’t really brewed since moving to the PNW, but you may have me getting back in the game
Years ago I drank in a pub alongside the owner of a micro brewery. We constantly asked him to do a mild. He said there was no call for mild. One Christmas he did a minimum run of dark mild for us. It was so popular he is still brewing it regularly. It would be great to see your take on a dark mild.
I see a lot of references to dark milds in my brewing books from the early 1800s. I've been working on how to convert / interpret these recipes for a 2024 homebrew setup. I agree that these beers would be popular if breweries would just start making them again.
I subscribed to this channel years ago in anticipation of this day!!!
Given the choice of any beer I will ask for a bitter and have done since I could first go to the pub. Cask is best.
Porters and heavy beers are great too as they are usually sweeter.
I’ve been following your cooking channel for a few years now. Had no idea you had a brewing channel! I’ve been a homebrewer since 1993, and am completely stoked to look through your older videos and will be following along with your new brewing ventures! :-)
Wonderful that I stumbled across your brewing channel! I follow your cooking channel and enjoy your style of presentation. And now this! A bit of serendipity too, since a Kentish ale or a bitter is my number one favorite beer. Number two is a brown ale, similar to Newcastle Brown Ale. It’s a good one for winter drinking. I used to brew a brown ale but stopped when I moved around too much. I couldn’t keep it below 7% alcohol which made it a definite taxi or don’t drink it choice. 😊
Looks spot on. Seeing as you seem to have a real fondness for classic more nuanced styles, and you mentioned it in this video, what about brewing a Dark Mild, would be a perfect beer coming into the colder months.
It is fun to watch, please go on uploading new videos🍺🍺
Hahaha!! Love this friend 👍 it's like the A-Team and MacGyver brewed beer 😅🫡👍
OH YEAH! One of my fave beers is Fullers ESB (especially on tap). And I drank a lot of it with New Order in the background!
I came here to see if anyone commented on the music choice. 😊
Fullers ESB or Gale's HSB are two of the great classic best bitter beers.
Glad to see this, I'd followed a bit back from your main channel. Could you post the lost saga, even just unedited for those who might just use x2 playback?
Also, what are the chances of posting more DIY brews? While I love science and would usually geek out at specific gravity readings or drool on your work notebook, for brewing I tend to view it 1/2 art 1/2 science. So the idea of sending off to the internet for extracts to clone the flavor-notes of a cellar some 1600's monastery brewmaster would slave away in kinda dispels the magic & makes things seem "Pay to Play"
Since you mentioned that you're also brewing lagers, I'd be really interested in your approach to Czech Dark Lager, a style that is very dear to my heart.
This will be fun to see
So glad you are back to brewing! (Or brewing and posting the videos of the work and results) So pleased you are going to do a KY Common as I am, from Kentucky, and have brewed it before. My personal favorite brew, was a modified English bitter ale/ American ale. Hops are East Kent Golding and Fuggles ,and Saaz as I love Czech hops. Similar grain profile with some crystal malt as well.
I just throw the hops in the BK, then whirlpool. I pass the wort through a sterilized strainer on its way to the fermentor. I find that it catches the trub and provides sufficient aeration.
Hey Glen.
Great to see this channel getting revived. Two things I'd love to see is some Cider or Perry (Hard Cider to north Americans)
And you might like going down the rabbit hole of brewing an interpretation of Graf, Mentioned in Stephen King's the Dark Tower series. and weird yeast experiments in general interest me.
Welcome back to beer brewing.
I found your channel 2018 when you brewed something.
Since then have I followed you creating KFC alternative, briskets and funny cakes.
Awesome you've restarted these, would be cool if for some beers you touched on a bit the history of the style, that's something I've always been fascinated with
Thanks for coming back.
I didn’t expect the lower ABV and actually appreciate it! I would be interested in more of this style or in the style of a small beer or ciderkin.
'old man's drink' - standard to the 70s when laaaager became the thing for young drinkers and probably helped by the surge in travel to Europe especially package hols to the Med from here in the UK. And bitter's almost squeezed out between those lagers and more ancient traditional ales (ie hops+more hops). Anyway, this looks good, and 3.7% makes it a pretty good session drink
I have only recently found your flying and brewing channels and am super excited about both. I need to catch up with what you've already posted. I tend to really enjoy stouts and porters. I will be sure to follow along, thank you!
Hi Glen, Nice setup! I have enjoyed your cooking channel very much. I have retired my fancy setups for an Anvil Foundry these days. But the engineer in me still yearns something fancier, until it's time to clean up. Electric is definitely a good way to go if you have the 220V service handy.
Every time I think about going to a three vessel setup - I stop and think about complexity and clean up. Will my beer taste any better than it does already? Probably not
Beer is my number one go to tipple. I had no idea it was so complex. I was mesmerized by all of the steps you took to make beer. You use a lot of equipment. Question, how do you increase the alcohol content? I love a strong beer, like a 9% alcohol. Lol.
Real ales are having something of a resurgence in the UK, with many breweries favouring heavily hopped and dry hopped IPAs. Not my favourite but it's nice to see. Myself I like a best bitter maybe like your latest brew, or a dark mild (old man drink!). Sours are also big right now in the more select establishments, with some pretty outrageous flavour combos.
Looks spot on. Grew up on Brakspears ordinary, before the Henley brewery closed and they started brewing it elsewhere - was never the same - which was 3.4%ish and looked exactly that colour. Nicely hopped, but nothing like these new IPA's. Nice summer's day there was nothing like it. Could sink a gallon, toddle home for your tea, and be fine for work in the morning. As you say 4 degrees is a bit cold for it, but I'm sure it's still lovely
The King Has RETURNED!!!
I would love to see you meetup with the clawhammer crew and your review of their brew systems.
I regularly brew a 100% Golden Promise bitter (sort of a Timothy Taylor Landlord close except I use S-04 yeast) and I’m always amazed how it changes as it warms. Crisp and clean with decent bitterness when cold, but maltier and more body when it warms. Two beers in one.
On another note, check out the 50 meter beer project by Sui Generis brewing on YT, I think you’d really enjoy it.
Glad to see you back in the brewery.
Thanks for the tip! I hadn't found that channel before, and now I need to binge watch and get in touch with them. Looks like he's in Canada somewhere.
Growing up in Luton (UK) Whitbreads brewery was about 2 miles from my home. I have been drinking Bitter for as long as I can remember (as a little girl a schapps glass with a few drops of Tetleys Bitter topped with lemonade went with Sunday lunch at home. Graduated to Bitter Shandy and finally pints as an adult able to choose my pint in a pub. Love a pint of Bitter. Also enjoy Bass, Guinness, Brown and Mild (weird mix of beers but tasty). Looking forward to what you Brew Glen and Julie glad you enjoy Bitter too.
Yaaaaaaaay! You're back! I was watching old brew videos wondering when the magical day would come about!
Just made my day! I started brewing in 2021 and "missed" the active years of this channel. Can't wait to see your methods/recipes considering how your cooking channel changed my view on "following recipe" :)
Welcome back. Although I rarely drink beer anymore, I was an avid homebrewer a number of years ago and am looking forward to your brews.
Great return to the channel.
I haven't used SImpson DRC or GN Oats. The GN Oats being crystal oats looks intriguing, I will need to try it at some stage.
Oats are very rare in bitters but was mandated for use in 1943 as an adjunct by the British government where both flaked oats and in some breweries, malted oats were used until the end of the war.
So your recipe produced something similar to what would have been available in late war Britain, although at this time 3.9% was on the strong side.
Brewed an ordinary bitter this weekend, trying out the new(ish) English hop Endeavour. On malt front, I use my local maltster Murphy & Rude for all my grains, this recipe has their Pale, Biscuit, and red wheat malts, as well as either their English Pale malt or Munich 9 - I thought it was the English Pale, M&R's closest malt to Maris Otter, but the colour in the wort has me thinking I mixed up unlabeled bags. Not complaining because I think I will have a beautiful beer with nice residual sweetness to fill out the body somewhat. Usually I would use SafAle S-04 for my bitter, but I went with US-05 to get a better understanding of the Endeavour hops. OG is 1.036, 25 IBUs.
Sounds great!
Yes! 🎉 Soo happy to see you making more of these Glen, thank you
Entertaining brew day, looking forward for more. Probably the first person ever to hand crank with a smile on his face.
Glad to see new content glen. Personally I’m more into mead and wine making, so I would enjoy that kind of content.
I would also enjoy other fermentation content. So things like pickles, kimchi or sausage.
Cheers!
Welcome back! Such a great surprise to see a new video from you! You are one of the first brewing channels i came across on RUclips back in 2017-2018
Nice to see you brewing again! :)
I can't brew at home, so I'll brew vicariously through you and this channel.
cheers!
I started out brewing in an apartment, on a gas stove, with my soup pot. The technique is called partial mash, partial boil. I boil about 2 gallons / 8L of water, and end up with 5 gallons / 19L of beer. If you're really space limited, there are businesses that walk you through the process on their equipment.
This is a good return to the BrewHouse. How about brewing a Belgian Farmhouse style of ale?
Yay!!!
I like wild yeast experiments.
I'd lobe to see you try out brewing kombucha and all the different variables that can be modified to change the outcomes in flavour and carbonation.
Thanks for all you do Glen!
Well timed, I'm drinking my personal Best Bitter, with Jester and Endeavour hops providing a ton of flavour. Only issue is it's a little too dark and I feel it could do with more intensity of the bitterness.
*HOW* did I miss this channel!? Well, I'm subscribed *NOW,* anyway.
Great to see you back brewing! I find Brewfather is a great tool for recipe writing and tracking all brews also great for sharing recipes!
When I was ready to restart I looked at all the new brewing software - but I'm kind of stuck on BeerSmith since it seems so familiar to me. It's also setup now for my equipment making it really easy to nail the numbers.
@@GlenAndFriendsBrewHouse yeah beer Smith is not bad with brewfather it really shines when you get into later hop additions and whirlpool hops it's very good a IBU calculations so if brewing a NEIPA it's a big help. You you subscribe to it the built in water parameters calculation is really great also!
The time has come!! Super excited for these new videos Glen!
It's great to see you again. I watch your cooking videos all the time. I recently started homebrewing, so it's great to see your first new video since I started
Like your style of presenting， cool, calm and collected (just like a Brit) not hectic. Like it. I’m a Brit living in Germany. I brew a lot of „old“ English style beers which you can’t get over here. Look forward to more of your vids 👍🍺🍺🍺
Nice brew there Glen. To be honest, anything with Golden Naked Oats has got my attention. Love those grains.
I'd say to make life easier for yourself, put a 'liquid out' connection onto the end of your transfer hose from the fermentor. Connect this to the liquid out port on the keg after CO2 purging. You can then just open the keg vent port and run the beer straight into the keg oxygen free, with no open lid, and no splashing.
I look forward to the next brew. 🍺🍺
I've gone back and forth with that method - even split an Ale brew into two 2.5 gallon kegs. One with the zero oxygen, and one with the method I used here, and after a few weeks couldn't tell the difference.
Lagers - I always use the method you describe, since they will 'lager' for 8 -12 weeks before I tap them.
@@GlenAndFriendsBrewHouse If you're getting through your beers quickly, then I think you're right. It's unlikely to notice the small amount of oxygen that's getting in.
I'm pedantic about O2 with my beers. They can get stored for 6 months quite often, and even 12 months plus for the stronger ones. They noticeably stale over that time with even a tiny amount of oxygen.
Nice to see the brew channel back. I enjoy all three of your channels.
I think its about time i got back into brewing, been just over a year since my last
Got to try home brewing. The pub I go to brews their own beer. My favorite is the Facelift English IPA which is 6.1% ABV and 72 IBU. I do like the hoppy beer!
Glad you're back! Your small smash beer and Town brewery in Whitby got me brewing my own. 6 brews days in. Love your channels!
Great video, man, I came from your cooking channel which is fantastic. I will subscribe to this one as well!, even when I don't have any clue on how to make beer :P
Great to see you brewing again. Looking forward to trying out this recipe.
I requested this a long while back! I’m so soooo happy it’s here ❤😄
I have to say, I upgraded to a power drill to grind my grain after the first time I hand-grinded it, lol. But if you enjoy it...
Hi Glen Looks like a great brew! if your using a standard 2.5g whirflock tablet you can actually get away with using a quarter as each tablet clears 1 hectolitre of wort. I break my tab in half (a quarter is a bit of a faff) which leads to less fluffy trub hence clearer wort whether this matters or not is another thing!
I always start out with the intent to cut it in half -
Very nice Glenn, nice brew house. No complaints from me.
Glad to see you brewing again, looking forward to more. Start planning the Fest beer for the spring : )
What a nice home-brewing setup!
Welcome back to brewing!
Great beer style to come back with.