WHEN YOU COMING BACK?🥺

Hi!! you good?

Hey, Nice beer! As a dutch beer enthousiast I'd like to brew this! But did you use brewer's caramel?

I had shoulder surgery in Mid may and rehab is a bitch. Brewing will be out of the question for a few more months. My sister, brother in-law and nephew went to all of the UofM playoff games and when the won the National Championship I texted her and asked her to buy me the hat before they left the stadium. So yeah, that was a highlight for sure.

Glad to see you back! Are you using the Anvil foundry again? Also, you're wearing the evidence of something that went right for you this past year. Roll Tide!🤣

Good to have you back. I’ll look forward to your next video.👍🏻

No sparge? That would bring your preboil to expected og perhaps.

The experts on the forums!?!?!

Do you think you used too much crystal malt? Great video!

Have you ever considered doing a sparge on the grain bed? Good video. I create some videos using the VEVOR. I haven’t heard about the space between the kettle and basket before. I’ll have to try that next time. Thanks!

Which capacity Foundry is best for 5 gallon yield? Thanks.

Hop Craft is THE BEST homebrew store! Awesome guys, and great shipping options if you’re not super local.

Wow I was serious considering the anvil

Nice work. I got a Bucket Blaster made by Kegland, and while it works, I do not recommend it. 1. The super-cheap Chinese pond pump died after a couple of sessions using warm water and homemade Oxi-Clean. This is common for $20 pond pumps, and it is not possible to repair one. 2. The keg support is really made for carboys, which no smart person uses for beer. It lets kegs lean so the water hits the side of the keg's bottom, and it won't hold a Torpedo Megamout securely. 3. The pipe was cut for carboys, so it's a little short for kegs. The Mark II from Morebeer also has a cheap pump.

Thanks for the share...I too enjoy Founder's DB and Backwoods Bastard...good brewday - how was it?

Very nice, but I found the same problem.... making videos always gets in the way and severely hampers my creative flow👍

If your current brewing water is quite heavy in minerals I would say get the RO system. Let's you start with a pretty much blank canvas with the water chemistry. I don't use mine very much at all these days but in Scotland we generally have very soft water, not too much of anything in there so can just add salts to it easy enough.

I definitely want to see more videos so, selfishly, I go for the Anvil.

I vote Anvil

Time to get into distilling….. never dump a beer again. Lol Cheers

Nice job 🍻

I have the first generation Anvil Foundry 10.5 and I can relate! I’m also thinking about upgrading to the SS Brewtech SVBS🍻

Thank heaven I’m not the only one to ruin a batch of beer. The brew may not have been good but your video skills are brilliant. Nice job 🍻

Where'd you get that monsta whisk?

Hey Kevin, any plan for a followup video using your new SVBS? A virus-free session, let's hope.

Sounds like a tough brew day! Better man than I, I've stopped a brew day for far less 😂. I think that it may be a good beer to use a bit of dark invert sugar to get closer to the colour, invert #3 or #4. Bit of a pain to make but not much more work than taking that wort away to boil down. Think Traquair also use oak fermenters for part of the fermentation but considering the age of them I don't know how much colour and flavour they impart to the beer but may be work chucking a couple of oak chips in. I was planning on making this last year but I've not done much brewing recently.

That would have been a bad day!

Would you recommend 240 if you can run it for the Anvil?

I really like your new shooting format, presenting the final beer and conclusions along with the clips from your brew day. Good luck with the rest of your clones!

Nice looking beer. So is it RIP Anvil? 🍻

good video except the music which starts about half way through

it's a good time to put in practice No Stress Brewing haha good luck and see you soon

Enjoy the beak. I have a Sierra Nevada Pale Ale in the fermenter cold crashing at the moment. I hope your failures don’t chase me. Look forward to your return. 🍻🍻

So this summer I too had some mishaps. I was using opshaug kviek. Somehow pedio infected 3 beers I brewed in the same week timeframe. Had harvested some wild yeast and used it to brew some beers for a couple of years. Well now I have 15 gallons of bad beer in a sanke keg that I added a lot of Bret to. We will see what happens. I figure I’ll let it sit for 6 months or so and see how it come out. I had similar trouble when using a liquid yeast lutra as you did. I have since switched to using the dry sachets and have never had problems again.

You have got me worried. I have just started fermenting an American Pale Ale with Mangrove Jack’s M12 kveik (Voss). Not used it before. Wish we luck. 🍻

I remember the old days... "I know, let's brew some beer!" :)

Nice to see you posting! Always enjoy your videos

Where in Michigan? And Why not add hop tea to fix it? works for me! Hop Tea, in a french press. Boil then let it sit and pop it in. WORKS GREAT.

what happened to your old videos

Just got my Anvil today - thanks for posting this video, very helpful.

i want a keezer from scratch but it looks like a lot of work haha

Nice video and well explained. Look forward to the new beer video. 🍻

I like you pay attention to detail. That has improved my beers.🍻

No Stress! The ONLY way to brew!

That looks like an interesting beer. What was your final gravity, BTW?

What an excellent video, nice recipe just like the good old days, if you liked the beer and think to brew it again, why not put it some oak chips or cubes just to get that touch of the vat? :) greetings from mexico

Are you sure that the recipe is an historical recipe for Porter? Because if Porter is ale the high temperature used for producing the historic Porter denatured the low temperature activated enzymes that produce ale, Beta in particular, and a brewer that knows how to produce ale wouldn't do that. The person that came up with the historical recipe knew how to make single temperature infusion, American, home brew style, moonshiners beer that he or someone else renamed Porter. Single temperature infusion isn't the brewing method for producing anything historic except for historic moonshiners beer. It is the same brewing method that moonshiners use and in moonshiners beer it only takes one step for Alpha to release the glucose that makes moonshiners beer. When you followed the historical recipe for moonshiners beer you skipped the conversion, dextrinization and gelatinization steps because the steps are skipped in moonshining and when the steps are skipped the beer is moonshiners beer, regardless of the title on a recipe. Truman's brew masters wouldn't have used single temperature infusion because they knew the brewing method wouldn't produce ale, chemically or enzymatically, due to the way enzyme's function and chemical precipitation and that is why they used the triple decoction method. It wasn't until 1960 when ale and lager breweries went with the Hochkurz double decoction brewing method. Over 60 years later home brewers are still using the same brewing method and ingredients that moonshiners used 100 years ago during Prohibition for making moonshiners beer that went into a still. That is absolutely hilarious!! Porter is one of the most difficult and time consuming beers to produce and to use a brewing method that only uses one step that releases highly fermentable, simple sugar, glucose, which is responsible for only ABV, won't make Porter. In the 70's marketers invented CAMRA and renamed moonshiners beer and Prohibition beer, real ale, then they came up with stories, recipes and contests to set the hook. In the 80's a marketer made the statement, "when modern, high modified, malt was invented the decoction method became archaic and antiquated and no longer needed for brewing ale and lager because modern malt is superior to the malt back in the day and all that is needed now is single temperature infusion to produce ale." The guy was huckstering a book about the moonshiners brewing method to people that had absolutely no idea how ale and lager are produced and didn't know that single temperature infusion and high modified, malt is used only in grain distillation. They were sucked into believing that all it takes to make ale is to soak, inexpensive, high modified, malt in hot water at one temperature for an hour, easy, peasy. The guy never mentioned that people would be producing easy, peasy, moonshiners beer instead of ale and lager. They are the reasons why you use single temperature infusion and more than likely, high modified, high protein, malt. The reason why moonshiners use single infusion is because the brewing method is the quickest and simplest brewing method on the planet and very difficult to screw up, that way the master moonshiner gave Lud and Wingnut, his half-wit nephews, the opportunity to make beer without worrying about them screwing it up, while he stayed out of the limelight. All they had to do was soak malt at 149, 150F for an hour, dump in a bunch of yeast nutrient because of the high amount of glucose and in three days fermentation ends. The quicker things happen in moonshining the better. Chevallier malt is Maris malt turned up to 11? Maybe it is and maybe it ain't. You need to look at the malt spec sheets to determine the difference between the malts. Without a malt spec sheet you have no idea if the malt that you purchase is capable of producing ale without the addition of enzymes. Malt spec sheets are used in brewing for determining the quality of malt before malt is purchased and they are online from every malthouse. A recipe is worthless without a malt spec sheet, besides, when a person knows how to produce ale and lager recipes and brewing instructions aren't needed, just a malt spec sheet. The guy that came up with the story about modern malt didn't let anyone know about a malt spec sheet. The person that wrote the story about Chevallier malt was a real Hemmingway. According to the malt spec sheet Maris Finest malt is high modified, to over modified, malt, KI 43-48. The higher the modification the less enzyme content in malt and the less suitable the malt is for producing ale and lager. The good part about Maris Finest malt is that it is low in protein 8 to 10 percent, compared to Chevallier's 10 to 14 percent, which means Maris Finest, contains more starch/sugar than Chevallier malt and it has enough enzymes to liquefy the high amount of starch, and extract percentage is 80. Chevallier malt, depending on the bag that you get can be KI 34-51, which means that one bag of malt may contain under modified, malt and another bag may contain high modified, or over modified, malt or all three types of malt are mixed together in one bag. The span KI 34 to 51 is too wide to accurately determine the quality of the malt. The protein content is 10 to 14 percent and extract percentage is 76, not as good as Maris malt. The malt isn't really an 11 because it contains less sugar and lower extract efficiency than Maris Finest malt. This is only my opinion based on numbers but Maris Finest malt, modification wise, is more consistent, the numbers are closer together KI 43-48, versus, Chevallier KI 34 to 51. So, if you buy Maris malt you know the malt will be high modified to over modified. In the case of Chevallier malt, the malt in a bag may be under modified, high modified, or over modified which would drive an ale and lager brewer crazy. But here's the thing Chevallier sold Truman's brew master malt with KI less than 40. Brew master use the finest malt for making ale and lager. By 1890 the IOB was testing malt and malt spec sheets were being used by brew masters, previous to the IOB brew masters tested malt but to make life easier they taught chemists and biologists how to test malt and gave them jobs in every malthouse in the UK. The malthouse would have sent Truman high quality, under modified, malt, if they didn't Truman would have gone elsewhere for malt. The high modified, malt they produced went to grain distillers. This is only my opinion, I wouldn't use the malt because of the wide variance in modification. A brewer would never know if the malt in a bag is under modified or high modified. Truman's brew masters knew. But even if Truman's brew master used malt between KI 34 to 51, he used the decoction method which releases limit dextrin increasing the body and mouthfeel in the beer. 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 the protein sludge that nothing is done with in single temperature infusion, which reduces the shelf life of beer. The rich, complex starch, called amylopectin, that contains the ingredients that forms body and mouthfeel in ale was thrown out with the spent mash, paid for. A moonshiner sells the starch for making baking ingredients. The decoction method takes advantage of amylopectin because mash is boiled, and the heat resistant, amylopectin rapidly ruptures and enters into the mash liquid. The boiling decoction is added back into the main mash where Alpha liquefies the amylopectin causing dextrinization and gelatinization to occur. The decoction method produces very clean, sugar balanced, chemically balanced, very stable extract and that is why beer produced from the brewing method can be aged for much longer without deteriorating. Single infusion beer has to be artificially carbonated because it deteriorates before natural carbonation occurs but since the conversion step is skipped the beer has to be artificially carbonated, anyway, because it doesn't contain fermentable, complex sugar, maltotriose, which is responsible for natural carbonation. Artificial carbonation forms quickly dissipating, soda pop fizz. Just so you know, a brewing system that recirculates hot extract through a grain bed for a long period of time causes a condition called over sparge, which extracts tannin. Tannin extraction is a time, temperature, pH thing and that is why vorlauf is kept within 10 minutes using a small volume of extract. To produce pseudo, ale and lager with an all-in-one system it will have to be capable of step mashing and reaching each temperature step within 10 minutes without recirculation. Pro tip before you go to a home brew store make sure the ingredients that you buy will make ale. Pro tip learn how to make ale that way you'll be honest when you tell someone the bottle or keg contains ale. Pro tip time is time why waste time on making low quality, moonshiners beer when the time can be spent on making ale. Pro tip it takes an extra step and more work to make malt liquor than it takes to make moonshiners beer.

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I enjoy watching your longer videos but whatever gets you brewing and posting more is great. Keep up the great content.

6-10 minutes are pretty good but also short video works well so i think you should combine these modalities to your preference