How To Brew Your Own Beer
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Duration : 0:6:43
How to Brew Beer: Russian Imperial Stout : Different Style of Beer
could i make beer …
could i make beer from just wheat surgar water and yeast or not thanks for up loading
Comment by bowmasterpigo13 — November 6, 2009 @ 4:43 am
No, that wouldn’t …
No, that wouldn’t be funny at all.
Comment by hairy0pothead — November 6, 2009 @ 4:43 am
it would be funny …
it would be funny if you could add to 100
Comment by toughdog6789 — November 6, 2009 @ 4:43 am
Fuck, you have no …
Fuck, you have no sense of humour.
Comment by hairy0pothead — November 6, 2009 @ 4:43 am
25% + 40% + 95% = …
25% + 40% + 95% = 160%
fuck you you’re retarded
Comment by toughdog6789 — November 6, 2009 @ 4:43 am
I’m sure you’re …
I’m sure you’re being sarcastic but just in case you’re not… Don’t try it I was joking!
Comment by hairy0pothead — November 6, 2009 @ 4:43 am
ok thanks i may try …
ok thanks i may try that in a future batch
Comment by mattsarg — November 6, 2009 @ 4:43 am
Yeah I find caster …
Yeah I find caster sugar is best.
Comment by hairy0pothead — November 6, 2009 @ 4:43 am
Really? I find that …
Really? I find that any type of sugar added to beer gives it a cidery taste. Normal granulated sugar is the worst. I only use sugar for priming the bottles or keg for fermenting the beer i use DME (dried malt extract.
Comment by mattsarg — November 6, 2009 @ 4:43 am
Everyone knows that …
Everyone knows that the best beer is 25% yeast extract, 40% sugar and 95% water. Failing that, buy some imported Heineken.
Comment by hairy0pothead — November 6, 2009 @ 4:43 am
Malt extract is …
Malt extract is fermentable and is what you want to use if you want good beer. You should use no more than 25% dextrose in a beer recipe.
Comment by mattsarg — November 6, 2009 @ 4:43 am
that’s where i …
that’s where i learned how to brew
Comment by vacilek — November 6, 2009 @ 4:43 am
Good points. I …
Good points. I retract my comment. I really dont know what I was thinking 11 months ago. Was probably just trying to be annoying :/
Comment by piratebri — November 6, 2009 @ 4:43 am
The syrup IS the …
The syrup IS the fermentable sugar, altho a small amount of corn sugar is added at bottling to create carbonation
Comment by OPE08 — November 6, 2009 @ 4:43 am
There is no …
There is no difference. Kegs are usually force carbonated, and bottles are naturally carbonated.
Too much carbonation kills the flavor as well, thats why many ales and most stouts are less carbonated than lagers…
Comment by OPE08 — November 6, 2009 @ 4:43 am
Doesn’t taste bad …
Doesn’t taste bad at all…maybe it lacks the depth of flavor that all-grain beers have, but its still better than bud/miller/coors…
And, many extract kits are pre-hopped and designed to not need boiling.
Cane sugar isn’t the best choice, but kept at a minimum it will not add cidery flavors. Organic honey is also useful…
Comment by OPE08 — November 6, 2009 @ 4:43 am
Mine comes out to …
Mine comes out to around 20$ a case, thats better than you’ll find any microbrew in any regular grocery or liquor store. Your argument is ridiculous, so we should stop cooking at home? Fixing our own cars?
Comment by OPE08 — November 6, 2009 @ 4:43 am
there is alot of …
there is alot of things missed in this video the best way i learnt was a guy on youtube called craigtube he does 4 videos please watch them they are exellent
Comment by sandydogy — November 6, 2009 @ 4:43 am
Uhm. Where was the …
Uhm. Where was the boiling part at?
Comment by SaDizTiKStyLeZ — November 6, 2009 @ 4:43 am
yeah, kegs or …
yeah, kegs or barrels not very good for beer/cider, i heard putting them into bottles makes them more fizzy and nicer to drink
Comment by mat876 — November 6, 2009 @ 4:43 am
at what stage in …
at what stage in this video do you add sugar to the initial ferment or brewing dextrous as it says this on the instructions?
Comment by sandydogy — November 6, 2009 @ 4:43 am
Not really, most …
Not really, most european beers are served at about 6-15 celcius depending on the kind of beer. Most belgian beers are from 8-15 and most dutch beers are from 6-13 or something
Comment by HJvKProductions — November 6, 2009 @ 4:43 am
Oh right fair …
Oh right fair enough lol.
Comment by hairy0pothead — November 6, 2009 @ 4:43 am
I should have made …
I should have made myself more clear: Offcourse yeast needs sugar to ferment, but never use cane-sugar! The brew will taste like cider! Atleast treat your brew to invert-sugar, or better yet dried malt-extract.
Comment by mrbungalow2 — November 6, 2009 @ 4:43 am
Lmao yeah.
Lmao yeah.
Comment by hairy0pothead — November 6, 2009 @ 4:43 am