unfortunately Here in the Netherlands the yeast isn’t available so I choosed white labs WLP077-O Tropical Yeast Blend. For how many days do you recommend dry hopping in the fermentor?
@theroguemariner98322 күн бұрын
Very nice honeymoon, my family is from England and we go back across the pond quite a bit for my grandparents birthdays. We're from a small village called Newton Solney, just about 2.5 miles from Burton-Upon-Trent where Bass Ale was born and the Burton water profile is from. BRITISH CASK BEER is the best, guess its in my blood 😂 If you guys are ever in area, stop in and have a pint at the Unicorn "The Uni," or the Brickeys!
@MrMarki1342 күн бұрын
Kinda late to this, but just tried my first bitter, inspired by your recipe, with marris otter, fawcett red caramel malt and biscuit malt, east kent goldings and challenger, and mangrove jack's m36 (thames valley strain I think). And wow, easily one of my best beers. So good, such complex malt, yeast, and hop flavours. It came out way too high in alcohol, 6'5%, and is DANGEROUS. It is absolutely chuggable despite having a smidge more alcohol than most chuggable beers. Didn't clear because I naturally carbonate my mini kegs and there's not floating dip tube for it hahah. But man, so good! I have in the works an english IPA based on your last recipe. Cheers from Spain and thanks for your recipes and work Steve!
@CityscapeBrewing2 күн бұрын
This is one I need to brew soon. I just brewed a German Pilsner that was one of my best lagers ever. I am actually going to Pilzen in a month, so ill have to gauge how it tastes first! haha
@XkannsenX2 күн бұрын
Old video, but there is my two cents about hot side oxydation : at transfer in the kettle before boiling I don't think it's relevant. Boil actually deoxygenate wort (you have to boil for more than 30 minuts). And I hope it's not a problem because lots of pro brew units have the transfer inlet from mash tun to kettle in the high side of the kettle to avoid a check valve if you put it in the lower part of the kettle. Cheers ! (maybe my english is too bad for this one, but I tried 😅)
@WobblyAdam2 күн бұрын
Ha! Loved the skull at the end. - you are a bloody animal! 😂 Ka pai, mate.
@GentleGiantFan3 күн бұрын
Looks like a tasty beer. I love that side pull faucet.
@nrhurley1174 күн бұрын
Lol nobody enjoys doing a decoction. wtf
@wicas64 күн бұрын
So glad you are back!!!! 🎉 Every video you make is like a small masterclass!! LOVE IT!! Until the next one!! Cheers!!
@jasonwarren40234 күн бұрын
Hey Steve love the content as always. I have a question. I want to brew this on Monday Aug 19th. Do you think that it's possible to get it fermented and in the keg by Saturday Aug 24th? If so what approach do you suggest? 34/70 under pressure in the mid to low 20's(C)? Novalager under pressure (or not) in the mid to low 20"s(C)? I'm in a rush as I'm going on vacation Sunday Aug 25th . Thanks! Oh yes and I can't forget to mention love seeing your dad again lol. Super cool!
@user-sm4sf4ff2i5 күн бұрын
Cheer~~~a kind of beer, effervescent and light in color and body.😊
@theimpatientbrewer5 күн бұрын
It's good to see you back Steve. I missed seeing your videos.
@hetspook6665 күн бұрын
never use water treatment for any German beer specially stuff to clarify it.
@kevinmorris69845 күн бұрын
Thanks for another great vid! Here’s a very sincere question: What makes THIS a Czech pale lager vs a Czech Pilsner, seeing how this recipe is 100% Pilsner malt and the yeast strain is for a Czech Pilsner? I’m not asking what differs the styles themselves, but specifically your recipe here. Does it have more to do with the OG/FG numbers vs the recipe build itself that makes it different? Thanks!
@TheApartmentBrewer5 күн бұрын
Yup you're correct - according to the authorities on what makes different beer styles distinguishable (the BJCP) a Czech Pale Lager is basically just a proportionately less strong and less hoppy Czech pils. If I took this up to 1.057 OG and 5.5% ABV and then took the IBU up to 35 or so but didn't change any ingredients or process, I'd have a Czech "Premium Pale Lager" aka Czech Pils
@kevinmorris69844 күн бұрын
@@TheApartmentBrewer Thanks for that! Great video and excellent looking beer. It’s on the short list for me
@peteraller69295 күн бұрын
Hi Steve I'm brewing a Porter very soon, and I have always followed your recipes. I would like to know how you enter the last two dark malts into the brewing software mash profile. I assume that the reduced heating time for these malts will change the IBU substantially. I am using Brewfather but I guess it'll be much the same with whatever software is in use. Thanks
@pschannel66856 күн бұрын
Ok the chug at the end was classic...
@Sirk19666 күн бұрын
As much as grains are modified today, do you really think decoction mashes are needed vs a muti step mash?
@TheApartmentBrewer6 күн бұрын
Definitely not, but I think it enhances the flavor. All up to the brewer
@havenschultz57726 күн бұрын
Am I the only one who misses the "Hey Guys!" Or "Hows it going, guys!" At the beginning of Steve's videos??
@seanjennings90426 күн бұрын
Thanks for the video. That beer and pour looked delicious! Have a look at your water chemistry and beer ph with regards to nailing that crispness. A good sulf/chlor ratio is 0.8 and a beer finishing at around 4.2-4.3 in PH post fermentation. To achieve that you need to adjust your post boil wort PH to around 5.0 to 5.2 and the yeast will do the rest and land it in that zone... more work I know but it definitely makes a difference in my experience.
@midman1126 күн бұрын
I find myself, like you, steering myself away from my typical brews (pale ale, IPA, sour ales, stouts/porters) toward more lager/pseudo lager styles. Brewed a Vienna lager in late spring/early summer and brewed a cream ale with mosaic and barbe rouge yesterday for something crisp and refreshing in this Alabama heat. Great video as always. Cheers
@robertketcham95766 күн бұрын
Great job. As a relatively new father myself I can understand how brewing time can get pushed to the side with all of the responsibilities that come with a new kid. As usual thanks for the recipe and all the pointers. Keep up the good work!
@jaskats16 күн бұрын
Excellent video! I am also very impressed that you took the time to respond to all these comments. Much respect.🍻
@TheApartmentBrewer6 күн бұрын
I'm really glad you enjoyed it! Community is the best part of this whole thing so I really enjoy reading the comments (except for the pedantic ones)
@captainsalmonslayer6 күн бұрын
Lutra is great I use it in cider and session meads. Clean ferment at high temps. Plus you can throw a little bit in a starter when you pitch your yeast, dry it and you've got yeast for many more brews.
@TheApartmentBrewer6 күн бұрын
It's very useful in many different applications!
@beetsbyhometownbrew9746 күн бұрын
Kudos. You always share interesting nuggets that spawn ideas in my own brews. I did have an RO installed when I moved into my current place, but I haven't yet done a pilsner with straight RO. Mind you, the mineral bill on my pils is usually very small. Next one, I'm doing straight RO. With ascorbic acid...ha. Cheers! 🍻
@TheApartmentBrewer6 күн бұрын
I'm thinking it still makes sense to add a small amount of minerals in regardless. I was curious what straight RO would do and I certainly liked the result, but it has very little pH buffering capacity and that can cause problems
@kobrewing6 күн бұрын
Thanks for the great vid and editing. I just wanted to respectfully disagree with your soft as possible water. This is not what makes a Czech lager good or crips and clean for that matter. It makes for a watery mouthfeel. The water of Pilsen was nearly soft, but it's well document that brewing salts were added. Putting aside the historical aspect this isn't what you want. I did the soft profile for a while and wondered why my mouthfeel was so thin. After having some industry experts drink my beer and discuss things I was surprised to hear the recommendation of adding salts. Bam, ever since my Pilsners have been so much better and don't have that watery finish and are much more crisp. For me I think it's in the top 5 things I wish I would've known earlier category. But that's just me and of course that's the great thing about homebrew that we can do things as we please based on our research and experience. Cheers!
@TheApartmentBrewer6 күн бұрын
That's fair, I suppose as soft "as possible" isn't necessary. I've historically added 1g each of CaCl2 and CaSO4 to bump up the ion levels in the water a little bit for Czech lagers in the past, but keep in mind RO water isnt perfectly 0ppm like distilled, but TBH I will probably go back to doing that since the pH buffering capacity of RO is crap unless there's something in it. The straight RO thing was a bit of an experiment. Either way, these beers in the eyes of the BJCP are supposed to be soft and delicate, not crisp. It totally changes the hop expression to something uniquely Czech, and a huge part of that is very low mineral levels in the water. Watery, thin mouthfeel is certainly something to avoid but may be a symptom of overattenuation or pH issues, which could be why it changed for the better when you added salts. Cheers!
@DannGarr0016 күн бұрын
Would love to make this, but would Red X be a substitute for the Admiral Kilnsmith?
@TheApartmentBrewer6 күн бұрын
Maybe, it is probably way more potent. Maybe a blend of Vienna and crystal 40 would work
@PatrickSandy787 күн бұрын
New content and an MBC!
@christinealbury80247 күн бұрын
I have always wanted to brew a red ale. Would it be possible to assist in scaling up to a 3BBl recipe.
@jannosch847 күн бұрын
great video, great emotions, great beer, thanks for that
@Archimatecture7 күн бұрын
I'm gearing up to try this brew this weekend but my homebrew store doesn't carry Espe. Which would you pick from Hornindal, Hothead and Lutra as a substitute?
@TheApartmentBrewer6 күн бұрын
Out of those three, hornindal is probably going to give you the most similar result. It will play well with the BRU-1
@AlexSpetz7 күн бұрын
Was not ready for that chuggy ending, at all! Super video as always man, beer (and that pour...) look incredible
@TheApartmentBrewer7 күн бұрын
Glad you enjoyed it!!
@grantwillkom38487 күн бұрын
Budvar strain is very nice, it’s very malty but yet dry and crisp. Has zero detectable diacytal under no pressure but I pressure ferment over 1 bar at 10C and it loves it. Also, I recommend spunding to full carbonation level on all your lagers. 😊
@TheApartmentBrewer7 күн бұрын
Excellent! I'll probably use the budvar strain in my next Czech Pale lager!
@davidloy64068 күн бұрын
I do biab. How should I approach this recipe with my set up?
@TheApartmentBrewer7 күн бұрын
The decoction mash will actually help you hit your steps if you choose to do it. You'll need a separate kettle though, otherwise I'd recommend adding 1/4-1/2 lb melanoidin malt and mashing at 152.
@llmp888 күн бұрын
Steve what was your neighbor smoking? 😂
@TheApartmentBrewer7 күн бұрын
Just some cigs bud
@shaggaroo8 күн бұрын
Welcome back Steve, always great content
@22892738 күн бұрын
I've been wanting to brew a pilsner this whole summer, I just tasted it with your description, I'ma get it done on Friday, we will see how it goes
@TheApartmentBrewer7 күн бұрын
Best of luck! Technically this isn't a pilsner though, later this summer I will be making a true czech pilsner!
@22892736 күн бұрын
@@TheApartmentBrewer oh g, that's what I meant haha a czech pale lager
@dleach028 күн бұрын
If you haven't done it yet, you should visit Pilzen Czech, home to the Pilsner Urquell brewery... the inventor of Pilsner. The tour is worth the trip. My wife and I were fortunate to be able to do this tour last summer.
@TheApartmentBrewer7 күн бұрын
It's absolutely a bucket list trip!
@peteraller69298 күн бұрын
Hi Steve. I am using a Pint365 beer engine from Masons UK, which has a built-in check valve. Masons says there's no need for a separate demand valve and I've served three kegs so far with no leakage from the spout. I feed my corny keg with 3-5psi of CO2 which (so I'm told) compensates for the vacuum created inside the corny by the Pint365. I've looked at the RLBS aspirator and I don't fully understand why I need one. Please, what am I not seeing? The price is not cheap but if I need it, I'll get it. Finally, when you drain the beer through the Y fitting and ball valve, if you don't serve again for a couple of days does your beer engine fail to pump beer? Well done on this video. There is no finer beer than cask ale. Period!
@dschneid118 күн бұрын
One thing I love about living in Boston is our tap water is very soft, it’s easy to brew these styles with minimal water additions!
@TheApartmentBrewer7 күн бұрын
Boston has pretty good brewing water, that's true!
@SchwarbageTruck8 күн бұрын
Also: Nice smoker. Make anything fun this summer?
@TheApartmentBrewer7 күн бұрын
I haven't! I need to get back into it though, just haven't had the time. I miss it!
@marktucker63688 күн бұрын
Whoop Apartment Brewer video day !
@henrik7478 күн бұрын
All Hop Heads and Stoutmeisters are going back to the good old lagers once in a while. Why? Because they're the best! The majority is not wrong 🤷♂️
@TheApartmentBrewer7 күн бұрын
The natural way of things haha
@filmscorefreak8 күн бұрын
Drinking an Urquell as i watch! great looking beer, great episode!
@TheApartmentBrewer7 күн бұрын
Excellent! Urquell clone will be coming soon enough!
@paulgroom75978 күн бұрын
Welcome back mate! Keep up the content.
@TheApartmentBrewer7 күн бұрын
Thank you!
@emmetglick22958 күн бұрын
Excellent!!!!
@aaronkopp90628 күн бұрын
It’s just good mannnn! Ha! It looks like it! Glad to see the content has resumed! Looking forward to it!
@TheApartmentBrewer7 күн бұрын
Probably nothing for the next few weeks but beers are in the fermenters!
@debitibus9 күн бұрын
Hugs from you fan in Brazil! Please, make an American Blond Ale with kveik!
@TheApartmentBrewer7 күн бұрын
I've made a blonde before and many many kveik beers, feel free to check out the older content for that, but probably not gonna do another blonde for a while, sorry