Easiest Beer Recipe Ever

[@gregsimpson5737]

Hey guys, I wanted to say thanks for all of the great videos over the years. i don't usually comment but because of your diabetic diagnosis i thought i should say some things about beer that you might not know. when you use dry malt or liquid malt it has been mashed at the higher end of the scale around 161F creating a lot of unfermentable sugars so you end up with a final gravity of 1.015-1.025. It leaves the beer with a big body and lower alcohol but a lot of sugar. If you want to make dry beer that is lower in sugar you have to make all grain and mash the grain yourself around 142F and you'll get an fg of around 1.004. I brewed beer for years on the higher end and i ended up with a lot of problems with my blood sugar so i switched to making dry beer and wow what a huge difference. Anyway, i just thought i would share that information with you. Stay Safe and thank you both

[@ADVRaven]

Good job on the most simple beer method. I tried this 20 years ago (not dry extract, but still extract) and it was a simple way to start. Even with the beer, you remove the "HAVE TO's" that have gotten so far into homebrew that makes it so wrong to "do it the wrong way". There isnt a wrong way if you get a drinkable beer with alcohol. I love the fact that "Can't" isn't a word for you guys. The whole point of homebrew is to experiment and HAVE FUN!

[@CitySteadingBrews]

Thanks for watching and “getting” us! 🤓

[@mikef5678]

That cheeky jump cut... ...Just the tip... Pure gold.

[@randyandrews3743]

If you cool in the sink put a wire rack underneath it to give water flow underneath, giving more surface area contact.

[@gregorybogart5200]

I came to this channel to make wines for my wife. In the process, I learned to make meads (former beekeeper)! I used to make my own beer years ago with different "home-brew" kits. I recently started to make my own beer, but honestly, WHY? Making wines, ciders, and mead are SO much easier than standing over a boiling pot for an hour! Thank you all the great content you two put together on this channel!

[@jarodlojeck5150]

You can have 4 lbs of ice ready and drop it into the just-boiled wort. It'll melt the ice, cool the liquid, and bring the volume up to the 1 Freedom Gallon mark.

[@natecoots]

This is my favorite you tube channel. Thanks guys for all your videos. Brewing is my new favorite hobby.

[@CitySteadingBrews]

Thanks for watching!

[@erikhartwig6366]

@6:14 yes.... yes you can make good beers with DME. ive been making them since 2005. DME has a LOT of advantages over liquid malt extracts. aka IT EASIER TO WORK WITH

[@georgehardisty8948]

Seeing how I don't like beer, I won't be making this. However I still love your channel and still get brewing tips and see good personalities here. Thank you.

[@chriswiles1560]

Hunter S. Thompson. Fear and Loathing. Really enjoy the videos, they got me into making mead, working on a orange creamsicle mead.

[@erikhartwig6366]

@2:34 or you could use the same weight in store bought ice. store bought ice is made with RO water, is pure and cools the wort down from Boiling to pitchable really quick. pro tip: 8.3 pounds of ice = approx 1 gallon of water. so those 10 pound bags of ice is a little over a gallon for those 5 gallon batches you make.

[@joshslaby4426]

The first beer I made was a mugwort beer, and I used bagged malt extract. It was awesome.

[@Drajika]

Hey guys! i just wanna tell you. I STARTED UP MY FIRST MEAD TODAY :D! Wish me good luck!! it started fermenting fast and im just going to add some more nutrition 24, 48 and 72h from now :D made it from some dark honey (i was gifted this from my mother, she bought it from a farmer. no label but it taste flowery and most importantly good) orange zest , whole cloves , ginger, cinnamon and ground cardemom! smells like christmas :D! wish you a pleasant summer! (way to warm here in Sweden right now)

[@chamomiledill6532]

Hey man, how did that first batch of mead turn out?

[@Drajika]

@@chamomiledill6532 Hey! well ITS ALL GONE! enjoyed by me with friends and family! tasted great! mine did stop with some left over sweetness and i liked it that way (it didnt reach the yeast tolerence even tho i had the suger for it, but i think it could be the cinnamon stick ruining the fermentation, so next time ill try making a traditional mead then use the spices in the 2nd phase). i let it rest a month longer before bottling incase of bottle bombs. :)! it tasted great! very christmasy! i have made 3 other meads since! one traditional(12%) one blueberry(13%) and doing one more traditional with butterfly pea blossom powder that has a blue color but turns violet thanks to the honey! looks great and i am aiming for a 5-6% in this one :)!

[@chamomiledill6532]

@@Drajika Right on man, yes I also use whole butterfly pea flowers when making the tea for the honey wine, what a coincidence! But mine stays a super dark blue/purple/red color, but I always use corn sugar not granulated Cane, I believe yeast prefer the corn as it may be more digestible for them, I highly recommend it, cheer's an Marry Christmas

[@D_Halvig]

My first beer I ever made was “beer from a bag” lol. It was an American wheat ale, it was actually really good. I gave one to my coworker and he said it was the best beer he ever had. He’s a big IPA guy too. Hunter S. Thompson was the author you were looking for.

[@TheWolfsnack]

Yup...Fear and Loathing in Las Vegas.

[@sirgeekcsp]

Love the smirk when talking about sanitizing "just the tip" !

[@paulsnowdon4765]

Tip for you for something like this beer is to do a small bag of steeping malts. One batch I made was DME (dry malt extract), a bag of steeping grains to make it into a stout, then I put enough honey to make 50% fermentables and it turned out to be an amazing stout braggot. The steeping grains make up for a lot of the shortfalls of the DME

[@sallywright2217]

I am into fermenting, and I watch your videos that I am interested in doing. I made wine from grapes, I tried to make kombucha, but didn't work out, I will try again and I do sourdough, but I don't expect you to do that, but it is fun. I noticed I wasn't subscribed to your channel. You are very through and show every detail. I like that.

[@GeneW-s1f]

I'm 72 years old and back in the day the old folks made what they called home brew. I've made a lot of it in my days too. lol if you've never made it made with one can malt 5 pounds of sugar and yeast makes 5 gal. just thought you might want to try it. Love your videos keep up the good work Gene

[@CitySteadingBrews]

Sounds like a sugar boosted beer...

[@eddavanleemputten9232]

Yay for non-awful middle of the road easy-to-make home made beer! Thank you for doing this experiment. Whilst I love a nice beer every once in a while (hey, I live in Belgium hence I’m spoiled) I don’t enjoy the process of making my own. Slaving over a hot stove stirring a pot of wort isn’t my kind of thing even though I’m an avid cook and will lovingly stir a pot of tomato sauce for hours. Maybe it’s the smell. I don’t know. Lambics are awesome! Couldn’t agree more! Says the nutcase who’s just been happily humming away whilst bottling blueberry oaked mead and snuck a glass for both my daughter end me to have after dinner. It’s already pretty nice now but will be really tasty with some age on it. Next week the dandelion mead and spiced metheglin will hopefully get bottled, schedule permitting. That’ll mean fermenters freed up for more brews. Yay! Seriously considering a pineapple brew, inspired by your recent video. I’m already wondering what you’ve got planned next. Please keep ‘em coming!

[@michaelmorford3932]

You guys seem so easy going, I'm glad youtube decided to give me a video of you guys.... I've always wanted to get into brewing but it all seemed so daunting. You guys make it seem so simple and something that I could gradually get better at! Thanks for the vids, subscribed!

[@vamplestat1881]

Yall need to try making a Apple Graff. It's a cider beer hybrid. I pretty much do what you did in this episode but substitute the water for apple juice and use fuggle hops.

[@ryman9336]

Make an orange mango pale ale! With cascade hops!! I just made one using dry malt extract, mango orange juice and cascade, man it came out amazing!

[@chrisschmalhofer4348]

Thanks so much for making it clear you listen and pay attention to your viewer comments! Dissolving your priming sugar in water does help it mix evenly with your brew. I know you like to “work smarter, not harder”, so maybe try this next time: dissolve your sugar in water and put the sugar water in your bottling pitcher *before* you rack your beer into it. The act of racking in the beer will mix in the sugar really evenly and you save the stirring step right afterward.

[@seanmoriarty311]

Ralph Steadman did the fear and loathing artwork. I think the brewery you're thinking of is Flying Dog, used to be based in my town of Denver but moved to another state

[@seanmoriarty311]

Yeah, Ralph Steadman does the artwork for Flying Dog brewery. Hopefully you can find that beer you liked!

[@keithmcauslan943]

I brewed a Maple Hopped mead over the weekend. I am trying to get something reminiscent of a Forest glade\ grove. I choose Hopes with a Cedar, Pine and Floral flavor aroma.

[@davidmathieson8661]

as a non beer guy myself, the ins and outs of brewing beer goes right over my head. I have brewed some beer for my dad who is a beer lover, the first one I made followed (as close as I could with what was available to me) your porter recipe and he loved it, since then I have attempted a few different recipes, he says they are good so I don't fight him on that. I picture this one as a good shandy

[@Midnightson444]

Did a mead using cascade hops. Results “ok” . After six months or so aging, very nice.

[@christopherpollard9503]

I made a braggot with a dry malt extract. It came out really pleasant tasting. Definitely something I will do again.

[@CitySteadingBrews]

We did that recently too. kzbin.info/www/bejne/hn2sgHaZndpsac0si=MW--ea3bbpUoopOk

[@joehartmann3902]

Try using German Hallertau or Tettnanger hops with golden light malt extract. I think it's great for lighter beers like pilsners, lagers, and wheat beers.

[@Squavez.]

The Spinal Tap reference is a great start to the video XD. I've only made mead so far but I think i'm gonna have to try this. Thanks!

[@benway23]

Beer from a bag? No way! I truly love your work :)

[@tman9338]

Great VIDEO for those who want to start brewing

[@CitySteadingBrews]

Glad you think so!

[@brendandoliveira6911]

I brew beer in a commercial brewery in Cape Town. Love your content. I brew at home too. And, I love Mead. Oh, and the author I think you had in mind was Hunter S Thompson...

[@leannt6422]

Wild Blue beer from Flying Dog? but sadly for Derica, that beer isn't being made anymore RIP! I'd recommend Secret Llama Blueberry Wheat as a replacement.

[@danconnelly7538]

I think that's what she means

[@alexandergeorgiton6391]

Agreed flying dog label artist is illustrator Ralph Steadman, and he did work with Hunter S. Thompson

[@CallistoWolf]

Wild Blue was a great beer! RIP.

[@robertschumann3840]

I’m a beer brewer and over the years I’ve watched a couple of you beer videos. You bring beer brewing to the simplest process and I always learn something. I wish you would do more. Honey is too expensive in nz to make mead. Have you ever done a braggot? That would fit well with you. 👍

[@CitySteadingBrews]

We have indeed made a braggot: kzbin.info/www/bejne/aJqWkKKHjdasf5o

[@robertschumann3840]

@@CitySteadingBrews thanks Brian. And it was blurry in my mind that it was you. I think I watched it but thank you for the link. Please keep the occasional beer video in the mix.

[@ChicagoFaucet.etc.]

Like everyone else, I did a lot of baking and cooking over the pandemic. I quickly came to respect it as both an art and a science. I wanted to learn more about the chemical processes with such things as heat, time, sodas, bases, acids, and yeast. I must have been researching yeast a little bit TOO much, because your videos started popping up as recommendations for me. I always thought of home brewing as being a bit pretentious - especially since I'm not a big alcohol drinker myself. But, you made the apple cider look so easy that I just had to try it - at least for the sake of science. It worked out so well for me that I got the same apparatus for my Dad for Father's Day, and I also invested more into getting a home still. The still just arrived today, and I'm going to ferment and distill grape juice this time. I mean, even if I'm not that big into drinking alcohol, it just seems to be a very easy, economical, and natural choice for a beverage. I think both my brother and brother-in-law - who are both beer snobs - are jealous of how easy I made it look, and for introducing our Dad to it. So, thank you for furthering my enjoyment down the path of beverage chemistry, for making it easy and fun, and for making my brother and brother-in-law jealous - all at the same time. Stay a scoche above meh!

[@DeathbyNoob15]

This came out just in time! I’m about to start a Bochet-Stout as my first time ever Braggot/Beer. I’m using a stout recipe from a brewing book I got a while back, but I’m making some replacements where I couldn’t find all the ingredients (specifically Burdock Root and Dandelion Root got replaced with Star Anise). I’m hoping that by carmalizing the honey I can keep the sweetness and keep it from going above about 7% ABV. Making a 1 to 1.5 gal batch, so I’m only using 1lb of wildflower honey. It’s gonna be a little tricky to carmalize the honey and make the wort at the same time so the honey and wort aren’t sitting around for too long, but hopefully it all goes well!

[@georgecolby7488]

I have made a few beers and I have found that your ratio of hops is very good, about 1/3 oz per gallon. My favorite beer yeast is Safale So5, hands down. It cakes hard in the bottle so the beer stays clear when you pour. Cheers!

[@thestarnerd7172]

Have you considered making a spiced cyserglin? Cuz you have made both spiced why not mix them

[@tjkirkpatrick9451]

loving the motivation level from this video am having a crack but with malt extract syrup and centennial hops fingers crossed same specs 1 gallon weights and times.. wish me luck cheers

[@ryman9336]

I’d love you guys to make more beers and braggots!

[@rachellemazar7374]

This tasting was hilarious, thanks for lifting my day. “A skosh above meh”🤣😂😅

[@richardlaureta8918]

Love that video. That beer video that you made was one of my first beer recipe I’ve done back in the early 2000. Living in Texas now I’ve had to make certain types during different season due to the temperature. One tip I can give is use a turkey frying kit ( pot and gas propane cooking) to make 5 gallon beer. Cheap kit and works great since it comes with a thermometer too. Keep at it guys I really enjoy those vids.

[@thomaslundberg5588]

Hey guys, I really enjoy your content. I'm living in Ireland and I've made a few ciders and wines over the past year. Your videos gave me the confidence to do it. I love beer but I was diagnosed with celiac disease last year so the majority of beers are off the menu. I've been thinking about making a gluten free homebrew. Most commercial gluten free beers seem to be brewed using barley but they add an enzyme to consume the gluten, or reduce it to an acceptable level. But I'm thinking of trying a brew using sorghum or rice which are naturally gluten free. I watched your sake video so understand the challenge converting rice starch into sugar. So perhaps sorghum is a better option. Would you consider trying a brew like this? Would love to see a video if so.

[@TheWonderwy]

I love the days you two film multiple tastings. You are always in such a good mood. Maybe reaching the culmination of multiple projects on the same day offers a high pay off? This looks like a very easy beer compared to most. Thanks for sharing. (And I strongly agree that beer should be very, very dark. The head should be brown, not white, and you should have a feeling of satisfaction after drinking a pint. But that is just my thoughts on this ;) )

[@apenutz987]

I think the beer company Derica is thinking of is from Flying Dog brewery. Hunter s Thompson inspired labels for sure.

[@NWsmallbatchBrewing]

William-ette lol. What's funny is you beat me by like 1 day on posting a super easy beer lol. Those hops are called Will-AM-IT just fyi probably no one outside of the Northwest pronounces it right anyway. I prefer liquid malt extract myself as the dry stuff doesn't like to mix well. I think you did that last time with prehopped extract? Cheers !

[@elricthebald]

Used Mangrove Jack Carbonation drops on a hopped hydromel. Package were said 1 drop for a 0.35L bottle. I used 0.25L bottles. I expected them to be highly carbonated but turned out nearly as much. (Dry hopped with cascade. Very grapefruity.)

[@joshbullock2489]

With hops additions the way it works is you add your bittering at 60mins now that doesn't mean when the heats off that means at the beginning aka the whole boil time of an hour ....15 min would be 15 till flameout 5 till flameout

[@joshbullock2489]

Hard to say which of the Hunter S Thompson inspired beers you had but fun fact he was a homebrewer too!

[@Leo-gx1ep]

I think Derica is talking about the Gonzo beer from Flying Dog Brewery, the art is based on Hunter S. Thompson with the art work from Ralph Steadman.

[@jimcurt99]

Fear and Loathing in Las Vegas was written by the late, great Hunter S. Thompson- not sure if he made beer labels, but it wouldn't surprise me. He was a man of many talents

[@CitySteadingBrews]

It was actually his buddy, Ralph Steadman

[@ChicagoFaucet.etc.]

@@CitySteadingBrews And the beer is Flying Dog Brewery. en.wikipedia.org/wiki/Flying_Dog_Brewery

[@jimcurt99]

@@CitySteadingBrews The 1971 novel was written by Hunter S. Thompson- illustrated by Ralph Steadman....

[@M4TT-G]

Ralph Steadman is the artist you mentioned who has the art style you associate with Hunter S Thompson. He did some label art for Flying Dog Brewery

[@shawnbrunelle5449]

Ooooops almost forgot.....KEEP UP THE GREAT WORK WE LOVE YOU BOTH.

[@craigleaser2996]

Crazy guy from fear and loathing. Hunter S. Thompson and his art is used on Flying Dog Brewery brands! Great video!!! Pending purchase of a little big mouth bubble and a secondary fermenting jig and Accessories I will be trying my hand at mead and apple cider to learn the process!!! Thank you

[@jimbosaurus]

Hunter S. Thompson is the author of Fear and Loathing in Las Vegas, but the person you're thinking of is Ralph Steadman, who did the art for the cover (as well as lots of other Thompson works). He did a lot of the label art for Flying Dog brewery, and so the fruit beer you're remembering probably comes from them. Could be the Vicious Hook fruit punch sour, or maybe the Royal Crush orange crush ale. Someone else who's more familiar with their offerings might have a better idea.

[@CitySteadingBrews]

You are correct! Unfortunately it was well over ten years ago that I drank this beverage, so I can't recall clearly enough which of their offerings it was, or if they even still make it.

[@stevenyoukey3227]

@@CitySteadingBrews it was called Wild Blue, a blueberry lager

[@alexcan669]

This makes beer making very appealing. Thanks guys very interesting video as always

[@olivernuorinko7981]

Subbed! You guys are great! Thanks for getting me In to brewing :D

[@ausbucket1a]

Loved this show, how many tastings did you do this day :-)

[@CitySteadingBrews]

I think it was three. Granted we don’t drink very much per tasting.

[@copiousdiversity6961]

I remember years ago Portland Oregon sold a brew called, “Beer Beer”😀 Also, I might have missed it, how long did the bottles sit before opening? Thank you for this video.

[@MaaZeus]

So, now it is time for a sequel. Try doing a more complex beer out of dry extracts. Use the same pale malt extract as base but add a touch of different dark malt extracts on top.

[@94Vape]

Could use it in a beer batter for fish. Thats like the perfect type of beer for batter, light, crushable, mildly malty and bitter. I make alot of pale ales as its one of my favorite styles, I have a "sunset session ale" i have to brew soon, mangrove jacks golden and amber lme, Amarillo and Idaho 7 hops and m36 liberty bell yeast, should be a cracker for a hot Australian Christmas.. already planing for Christmas lol.

[@CitySteadingBrews]

This would be great for a beer batter

[@66grinner]

I can not decide which one of you two has the cooler shirt. I seriously want both!

[@CitySteadingBrews]

You can contact Two Warrior's Meadery to see if they have more t-shirts available. Unfortunately I can't find the Van Gogh one anymore. :( www.twowarriorsmeadery.com/

[@rlwalker2]

Love the technique and will give it a try someday.

[@shawnbrunelle5449]

Sam Adams makes. Cherry beer you might want to try. I didn't care for it but my wife liked it.

[@lukastojanovic8551]

How do you like the willamette hops? Do you think they could be used in some kind of mead?

[@ironworks1700]

Well darn it now i have to try brewing beers again lol. I started with beers and rarely was happy with them due to using carbonation drops and it never worked right. Found your channel and have exclusively been doing meads since.

[@mikehughes6363]

Hey Guys! So glad to see a recent video. (Like from today) Also glad you're making beer! 😁 I've been getting into beer making as well as cider and mead and it's a lot of fun. I also use DME from Briess as well as grains doing a partial mash. Always good to see you two on KZbin. Have a wonderful day!

[@NightSyndrome]

I've been making mead thanks to you for inspiration. I've only made a few one gallon batches so far. I've noticed something that I'm hoping you can explain. Some batches make a much larger yeast colony layer at the bottom of the carboy than others. I've found no explicit reason for this yet. Same yeast used. Juice (only so far) with varying amounts of sugar and same honey used (McGee's orange blossom).

[@aqhan]

It's funny you guys are doing that, I was actually about to do the same thing: see if I can make a decent beer only from dry malt extract.

[@micheals1992]

Solution for reducing risk of infection - use a pan with a lid, take it off the heat and put the lid straight on and let it cool. You could even put it in a sink of water with the lid on.

[@porkfied]

Does this work all the time because I would rather do that then a ice bath,thanks.

[@gee3161]

Great job as always guys

[@michaelpthompson]

The hops is pronounced WillAMette, after its origin in Oregon. And the author of Fear and Loathing in Las Vegas was Hunter S. Thompson

[@kdfs1231]

Thanks for another great video. I made a wheat beer from dry malt (Hefeweizen style) not too long ago. Like you, I had the malt laying around and wanted to experiment. It came out pretty good and I would actually consider using dry malt instead of liquid malt extract.

[@phoef123]

The water sugar addition is alot better! It doesnt lower ABV since you added suggar that ups the ABV so it counter eachother. and beer tips for Derica, Try fruited Sours / Berilinner Weisse style beers.

[@CitySteadingBrews]

It does change the abv since you would have added the sugar anyway for carbonation but now you added water too. It’s not significant but it does affect it.

[@johnp.2267]

My first beer ever was all-extract, and it turned out pretty good. Of course, I added a couple small enhancements (small amount of allspice and black peppercorn). I'd love to see you two make a porter using Breiss Caramel 40 malt and Honey malt, as well as dehusked CARAFA. Best case scenario: low astringency roasted flavor with an undercurrent of toffee and mild nuttiness.

[@olinseats4003]

Tracking down that beer you can't remember. It was probably something from Flying Dog brewery. Most, if not all of their bottle art is by Ralph Steadman, who was a long time collaborator with Hunter S. Thompson. As to which Flying Dog beer it was? They've had a lot of seasonal offerings that fit the bill, so I can only narrow it down so far for you. It's also possible that it was something like Wild Blue which has a somewhat similar bottle art, but is produced by Anheuser-Busch.

[@richardwalrath2694]

I stole your idea of the AccuPour pitcher - my new favorite brewing toy - thank you.

[@jarodlojeck5150]

Mine just finished carbonating. I'm drinking my BFAB now. It's good. It's beer! Not fancy, not memorable, but good, straightforward beer. I did use more hops than you, but otherwise the same process. Yay BFAB!

[@CitySteadingBrews]

Yay Beer!

[@drsimmons74]

Hey guys, the author you referred to was Hunter S Thompson and the beer could be by Flying Dog Brewery out of Frederick Maryland. The guy who designs their labels also did artwork for Hunters books

[@CitySteadingBrews]

Yes! Thanks. I saw that when I checked out their sight. Neat story. Might have to add a link to the description. 🤓

[@fithwum]

was watching and had an idea for rolled oat mead would this work/how might it work if at all i have been googleing this and there seem to be a few different ideas on this. just wanted to get your take on it and would be cool to see what you would come up with for it.

[@MarkTheNewf]

Nice job. I like pale ales and lagers without much hoppiness. Nice on hot days where are pretty typical in Texas for this Canuck. Regarding the video: Life partner: Da missus Just the tip: Giggity "Red bucket of sanitization", according to Google translate in German is "Roter Eimer Desinfektion", so making beer with gear from the R.E.D? That's all I got since I don't make beer. It always seemed to fussy and complicated compared to mead, but this may change my mind some IF I can figure out how to make a lager.

[@CitySteadingBrews]

Lager is a whole other beast since it requires low temps for fermentation

[@MarkTheNewf]

@@CitySteadingBrews Yeah, my issue is that I would rather chew on a animal droppings than drink anything hoppy. Lagers tend to be a bit sweeter so the hops are as disgusting. I think i could lager small batch with a small fridge or keg cooler....just not sure I want to enter that realm as I'm doing just fine with meads and ciders. Cheers!

[@CitySteadingBrews]

@@MarkTheNewf you can simply use less hops. Lagers aren't inherently less hoppy, than ales.

[@B3D5X]

I believe the beer Derica was describing is from Flying Dog Brewery, based on the description of the artwork.

[@thestarnerd7172]

So i am currently making the scpiced apple wine and my family decide to go on a large group vacation with me included its about 2 weeks old and the spices should be removed in the somewhere in middle of the vacation i dont know if i should just let it go ir remove them before leaving and just adding more if i need to it later if it needs it

[@not-on-pizza]

You can always add, but it's very hard to take away. I'd suggest pulling them now; there's no real reason to rack unless it's the only way to remove the spices (but a "rough rack" might work for that: stir in all of the lees before racking).

[@thestarnerd7172]

@@not-on-pizza i never though my favorite fruit would respond to one of my questions

[@tjkirkpatrick9451]

Any tips for how to best cleaning your brew bag? cheers Tj

[@bonsang1073]

there is a nice book called Sacred and Herbal Healing Beers - The Secrets of Ancient Fermentation by Stephen Harrod Buhner. the world of beers is much more diverse than what we are led to think.

[@CarlPapa88]

I say if extract brewing makes ya something that tastes good to you, have at it. Pay a little more, but it's also easier I think. SMaSH beer to try out hops, combinations of steeping grains, etc. 👍 Just the tip?! 😬 To the tasting part: Easily made lawnmower extract beer has it's place. In hand during and after yard work. Haha

[@DrGaryGreen]

Try puting in sieve and shake to the liquid, like you'd do with flour.

[@russianbadger]

Hi Brian and Derica, Thank you for the video! I have recreated your "Beer in a Bag" using the Farm style method of adding hops. I was wondering how long you waited after racking to open your first bottle? I waited 5 days and there was just a little carbonation. Does beer taking longer to carbonate than mead? Thanks, Sasha

[@CitySteadingBrews]

Usually takes a few weeks.

[@briant6669]

I have been using liquid malt extracts to make braggots.

[@Operator8282]

My first beer was made out of a can. Super easy. Great? Not really. Drinkable? Yeah. Only difference from this is the cannes kit had the malt mix had already been hopped.

[@garymonk8843]

Hey guys, love your channel! I have learned a lot. Since you guys do so many ciders and meads and sometimes beer, would you guys consider combining it and trying a 1 gallon apple ale?

[@CitySteadingBrews]

Sure! We can add that to the list.

[@chrisdrzewiecki]

Awesome video! I will definitely have to try to make some now. Do you think that you would consider trying to make a lambic or a fruit beer like a cherry wheat or even a dark cherry porter? :)

[@CitySteadingBrews]

I love lambics so it is certainly on the list. Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. Of course this is a problem for us as we don't share that environment and as such don't have access to the same wild yeasts. It would be easier for us (and more easy for our audience to replicate) to make a fruited beer with commercial yeast.

[@chrisdrzewiecki]

@@CitySteadingBrews One of my friends from Belgium brought over a case of Kriek (Cherry) Lambic and that was very tasty. I would like to recreate something like that, since the imported version of it at my local beverage store isn't as good.

[@scottpowell408]

“Who was that crazy guy who lives in Las Vegas”? Wow Derica that narrows it down… :)

[@paulie1030]

Hunter S. Thompson

[@MrCJCala]

While Hunter S. Thompson was the author of Fear & Loathing in Las Vegas, Ralph Steadman was the artist who did the illustrations. Steadman also did the bottle art for Flying Dog brewery's beers; so, I'm assuming it was one of their beers that you had. ^_^

[@Cliff82]

Did you guys add more yeast for the carbonation or is the residual yeast taking care of that? Or did I miss something?

[@loganalvarez2985]

they used the residual yeast, pretty sure safeale s04 has like an 8 percent tolerance

[@loganalvarez2985]

@@julietardos5044 ah gotcha just a few off

[@loganalvarez2985]

@@julietardos5044 that checks out, i tried to make a beer around 9% (i messed up the math) with s04 and it didnt have enough power to carbonate after

[@funashextimes]

Have you ever made mead with hopps and carbonated it to make a "beer mead" (mear, bead)

[@CitySteadingBrews]

It's called a Braggot. ;) And, yes: kzbin.info/www/bejne/aJqWkKKHjdasf5o

[@gabrielpauly7931]

i would love to see more small batch beers... SKAL!

[@Skr4x]

Hey there! I love the channel. You guys inspired me to start making mead. My first two batches are a honey and a juniper mead. The juniper came out great, but I'm struggling with the honey one. It's been 3 weeks but there is no trace of sweetness. It is still cloudy and I'm not sure if I'm tasting off flavors or not. Do you haveany suggestions? It's definitely done fernenting.

[@stevelyons1962]

Apologies for the late comment but I only just saw this video and after watching a lot of your videos on brewing I think I'm ready to try my hand at it, probably with something like this. My question is to do with bottles. What kind works and what are a terrible idea? My local brewing store has brown P.E.T bottles (soft drink/soda kind) but are these any good or am I better off getting old beer bottles and recapping them?

[@CitySteadingBrews]

kzbin.info/www/bejne/n2fOmoerh9qiptUsi=NkzEcX_8XNtu1BkQ

[@johnmcmullan9741]

All quality malt extract, be it freshly prepped from grain or liquid or dried, is actually the same thing, in reality. Just a fermentable sugary solution. Any brewer with good yeast handling skills and simple fermentation temperature control capability can produce an excellent beer regardless how the wort was produced. All-grain brewing, even on a budget, is more expensive when time is factored into the costs.

[@CitySteadingBrews]

Yup.