Loved your video. I don't often brew beer but chocolate stout is a beer I do like to brew and drink. But here is a thought: I often make liqueurs and I use vodka as my spirit of choice and rather than macerate fruit or nuts or cocoa nibs for weeks to extract the flavors, I add the flavor compounds to the vodka and seal everything very tight. I then heat water in a water bath using a sous vide precision cooker set at 150 F (about 65.5 C) for two hours and so "cook" the liquor. Those two hours and the time it takes to cool down to room temperature is all the time it ever takes to fully extract flavors and colors. If you have a sous vide, this can give you far more flexibility in the amount of time you need for your "brew day" .

A lower pH won't necessarily have a more sour flavor than the same beer with a higher pH. You need to also look at Titratable Acidity. TA and pH are related to each other but not necessarily equivalent because of buffering. Look to the wine people for guidance on this. A higher TA wine will taste more sour, all things being equal. Also, sulfite (potassium metabisulfite) will knock down the yeast to a low level. Potassium sorbate will render any remaining yeast unable to reproduce so they die without any new yeast cells being "born". That's how you get the fermentation to stop. BTW - The lower the pH, the less sulfite you need.

So, you've stated before that you are not a brewery and that you don't have a license to sell the beer, so what exactly do you do with the beer, why do you have so much high end equipment, and are your livers ok?

That is a shit load of rice hulls. How was your efficiency for this batch?

I've been using the paint mixer for YEARS, and use it at top speed, as do you! Well done! I also use Midnight Wheat for color only in any red ale I happen to brew. Happy to stumble upon your channel, and will subscribe; looking forward to more fun videos!

It certainly does look like a delicious beer that could warm the palate during the cold winter months. Also; I like that you guys are willing to revisit recipes from time to time. It demonstrates progression IMO.

Welcome to the crowd😅 if brewers were honest there would be more written in the screw up journal than the brew day journal.

Have you tried brewing on a Clawhammer Supply BIAB brewing system? I see you use the Brewzilla and had a pump clog with your system…I can highly recommend you won’t have that issue on future brew days with the Clawhammer Supply brewing system! Since you have a KZbin channel might be worth reaching out to them they may send you the system to be a partner to them!

You made beer, that's good, You made a great video that was really entertaining, that's great!!

IS IT BEER = yes Is it alcoholic = yes. THEN WOO AND CHUGE CHUGE CHUGE WOO

I made three mistakes on my homebrew yesterday, one of which was mash temp. I had my BrewZilla 65 set at 70c to mash in but I forgot to bring it down to 67c for the mash itself. The other two mistakes were so stupid I'm confining them to my personal notes... lolz We have all done something off-script, it's all part of the 'mystique of making your own beer from scratch. Cheers guys............

Did you break a mirror before you brewed that beer!? I did a brown ale a few weeks ago and it turned out awesome. Brew day went off without a hitch too 😂

Waimea bittering, waimea 5 min before flame out1, Fathead, motueka & rakau in wirlpool, waimea & tropadelica in the dry hop, all NewZealand cones.

Immersion is the cheapest, obviously most efficient, and requires no pump. It's a no-brainer. It would have lowered the temperature even more if it had been moved around in the water during the ten minutes.

I am curious about boiling the starter. Won't the sugars in the starter solution carmalize when you boil it?

I agree with @soton7083, seems no point for 3.5 litres of beer. I understand it could be of value if you lived in a Unit with limited space, but for me I’ll stick with my set up, just my opinion. 🤷‍♂️🤷‍♂️

Out of curiosity, where do you purchase the barrels you use for aging and have you had any issues with leaking?

The trouble with this sort of machine is it’s almost no point to it, you either homebrew separately with massive amounts of choice in what you brew, or you get a machine that you then buy the kegs for and drink them immediately

Sorry guys, have you a thumbs down for this machine video. Goes against the reason I became a home brewer 30 years ago.

Have you guys ever put in 20g of glucoamylase in it like you mentioned, to make a no carb beer?

I’d love to see you brew an IPA sour! Hudson Valley does it best, but I’ve never seen a brew day for one. I would be interested to see how you would do it!

I've struggled with any black beers I've made, I've never found a grain (or maybe it's me) that doesn't taste like a burnt coffee. Think getting a coffee flavoured coffee from Gloria Jeans vs a non chain coffee shop that's used to not covering the flavour of their coffee.

Just bought Yakult for my sour beer and something's wrong. You said it's 6.5 billion cells ina a bottle, but UK version says 20 billions cells in a bottle, am I reading something wrong? 😅

You guys are literally the only beer channel I have subscribed to or that is actually worth subscribing to IMO.

Is the Brewzilla setup say 100l, 65l and 35l combined good enough for delivery of beer to a small bar. Or do you feel this isn't good enough for professional delivery ?

Some super interesting brewing again love how you experiment nice work again cheers 👍🍻

You guys pointed to the igulu in the vid and said youd talk about it in a minute.... You didnt. Lies make baby Jesus cry...

Thanks guys, How did you calculate the alcohol the skittles added?

Love the themed beers! House black all the way 🐉

Maybe throw in some green food colouring

No one will ever accuse you guys of just making middle of the road beers haha

Im getting 60 Ibu and 1.060 OG with my equipment profile in Brewfather. Brewzilla 65L Gen4

What a great idea, where'd you get all the green skittles!? 😂

I brew a similar Sour with Huell Melon 🍈 hops and Rakau with Kiwifruit 🥝

Interesting not sure if its my kind of beer.😂

All those skittles must have bumped up the abv.

UK

Yum mate

Great vlog. I used my IC yesterday on a hot day in Liverpool 22c, from boiling to pitching temp it took 45mins which is fine for me.

I like the effort you put into it. If you would like to do another experiment, I definitely would like to see a scenario which would be more alike real life. Consider for example that you would like to transfer the wort to the fermenter at 22 degrees. How much time and water would it take for each chiller to take the wort from boiling (ok let's say 95 degrees) to 22 degrees, no recirculation, just restriction of the flow of the wort on the output side of the chiller.

I thought I knew how to harvest yeast until I watched this 😂.....thanks !

I'd cold steep the black malts to make it less 'tea-coffey-mixy'

Hey FWTV. Love your videos and I have made three of your recipes and they have all turned out wonderful. However, comma, I would love to know where you buy your grains from. I struggle to find suppliers that have variation in stock. Thanks a bunch. <griegs/>

Been looking forward to another bit of HOT-D

Looks delicious! At 8% that beer would last me all winter... haha

Black IPA my nemesis beer 🥺do you let the sanitiser dry before putting the hops in ? Just started using a hop bong and loads of stuff got stuck to the side because I put the hops in straight after sanitising. Great vid as always 👍🍻

I use a stainless-steel paint stirrer and cordless drill with the immersion chiller to continuously circulate wort. 10-15 mins to pitching temp with NSW water temps.

Love your videos and learn with you and you learn more about the recipes.

Awesome, can't wait for the sour video!

I am going to brew this! 🍺