August 8, 2007. Extra Special Bitter25 Comments »
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can you please …
can you please explain the difference between the liquid malt that looks like molasis and the powdered kind you used? and why didnt you use the liquid kind? some videos ive seen use both.
Comment by mattratf — November 9, 2009 @ 2:01 am
It’s really …
It’s really personal preference. Powdered can be a little more messy than liquid, it clumps up and has to be stirred constantly. Some people say powdered is better, others say liquid is better, I’d have to say both work the same (for me anyhow). If you use liquid, take the pot off the burner and stir it in – if not you take the chance of scorching it on the bottom. I did it once, it didn’t make a difference in the beer, but I’m sure it could have.
Comment by robg2251 — November 9, 2009 @ 2:01 am
I saw other videos …
I saw other videos where the first hops was in a bag and removed and then the other was added yet again in a bag and removed.. explaining that if the first bag was left in over an amount of time it would destroy the taste of the beer..
Comment by nectarineblue — November 9, 2009 @ 2:01 am
great video.. can’t …
great video.. can’t wait until I get my setup going.. I think I’m going to do something similiar to your setup.. Using the cooler instead of ice is alot quicker,thumbs up.. add it too my favs…
Comment by nectarineblue — November 9, 2009 @ 2:01 am
the first beer …
the first beer brewing video that was entertaining, funny and understandable. well done. but say–how do you test the strength of the beer, and what strength was this beer? how do you know if its larger or ale or beer or whatever? and last question, what was the song? lol
anybody feel free to answer my questions please
cheers
Comment by ADPhotoshop — November 9, 2009 @ 2:01 am
You guys are funny !
You guys are funny !
Comment by mgc1p3rzq — November 9, 2009 @ 2:01 am
To find the …
To find the strength of your brew use a hydrometer and take an original gravity before adding the yeast and a final gravity after fermentation is complete. OG and FG.
Then do this simple calculation.
for example OG 1040 – FG 1006 = 34 / 7.46 = 4.5% if you add priming sugar when bottling or kegging you can add another 0.5% to the total.
Comment by mattsarg — November 9, 2009 @ 2:01 am
This is my favorite …
This is my favorite homebrewing video. When I first got into homebrewing I watched it over and over again. Thanks for the inspiration!
Comment by RGH1502 — November 9, 2009 @ 2:01 am
And what happen …
And what happen next, make a video on the second fermentation. I’m want to keg my home brew too.
Comment by bulrydrdan — November 9, 2009 @ 2:01 am
Awesom vid. Makes …
Awesom vid. Makes me want to brew some beer.
Comment by Al989898 — November 9, 2009 @ 2:01 am
I could tell you …
I could tell you guys are from Michigan, eh I’m a ex-yooper myself. Thats what brewings all about. I’m a extract brewer and would never go all-grain because i would rather produce alot of beer in little time. Check out my vids at dorf68.
Comment by dorf68 — November 9, 2009 @ 2:01 am
you spent the big …
you spent the big bucks on all the brewing toys
Comment by markg401 — November 9, 2009 @ 2:01 am
Beer Beer Beer …
Beer Beer Beer Glorious beer.
Comment by hannigan06 — November 9, 2009 @ 2:01 am
Good Vid, I’m …
Good Vid, I’m getting ready for my 1st brew and this helps explain the steps.
Comment by treedude357 — November 9, 2009 @ 2:01 am
im 18 and love beer …
im 18 and love beer i loved it since i was 8
Comment by extrocity — November 9, 2009 @ 2:01 am
I like the wort …
I like the wort cooler, I use a giant floor freezer with temp gauges attached. Wish I had one of those though…makes that wort cooling process super easier
Comment by joefusonutube — November 9, 2009 @ 2:01 am
rad video.
rad video.
Comment by RamaAmanda — November 9, 2009 @ 2:01 am
Great video! I brew …
Great video! I brew my own too.
Comment by NoBeerNoHappy — November 9, 2009 @ 2:01 am
Is it common to …
Is it common to have some sediment at the bottom of a ready beer?
Comment by justinmc16 — November 9, 2009 @ 2:01 am
Well done.
Well done.
Comment by asimpleanswer — November 9, 2009 @ 2:01 am
A lot of basic …
A lot of basic extract batches can range from 4 to 6% abv’s.
The heat stand is just a basic turkey deep fry kit from Lowes or, wherever you see the kits at. Kevin has a stainless steel one – I use an aluminum one. They cost around $50-$75.
Wort chillers cost from $50-$100, depending on the size. You can get them used on craigs list, there’s always someone selling equipment on there. Ingredients or a batch can range from $40-$60, depending on the amount of hops, grains and yeast.
Comment by robg2251 — November 9, 2009 @ 2:01 am
so i got 2 …
so i got 2 questions, whats the average alcohol % of this specific beer recipe, and what is the cost of that heat stand, pot, wart cooler, and ingredients for one batch?
Comment by CondemnedPatriot — November 9, 2009 @ 2:01 am
Some people use ice …
Some people use ice water. It takes a long time, but it would work. The trick is to cool the wort down fast, but I’ve heard people using ice water and the beer comes out fine.
Comment by robg2251 — November 9, 2009 @ 2:01 am
does anyone have ne …
does anyone have ne tips if you cant afford a wort cooler?
Comment by yorba00 — November 9, 2009 @ 2:01 am
if you’re talking …
if you’re talking about sediment in the carboy, then sure it is normal. If you transfer beer off the yeast, into a secondary, the beer will still settle out some of the sediments. When you bottle, it will again, leave some sediment behind after the yeast/sugar/carbonation process. When you pour the beer, don’t pour the whole bottle – leave the last 1/4 inch in the bottle.
Comment by robg2251 — November 9, 2009 @ 2:01 am