How to Make Beer - Brown Ale

[@CitySteadingBrews]

Thanks everyone for watching, but I want to give a special shout out to "that guy" that gives us a downthumb in the first 30 seconds of every video going live! Thanks so much! KZbin loves interaction so by clicking anything on our videos you are helping us far more than simply ignoring it. So... thanks! This is not to say that we WANT downthumbs, not by any means, just wanted to talk a bit about it. I really don't think the Downthumb is a good thing for KZbin!

[@ryancollyard3851]

Thats awesome good video

[@tillerintoxicated6917]

I say we keep it... How else do we tell KZbin the rewind didn't fool anyone... Also it's a good way to spot "thumb bots"

[@roningt7175]

Hahaha 😂 Not a KZbin vid if you don’t have a downvote. Dunno why anyone would wanna for that though. 🤷‍♂️

[@CitySteadingBrews]

All beer is kind of sweet. If you go for a 160f mash temp that will help.

[@tillerintoxicated6917]

He is talking sweet like a wine...

[@rrowe1961]

I know it's NOT really your thing, but I wish you did more beer brewing videos, because it's informative, compared to the brewing elite that insist you need to spend gazillions of dollars on the brewing set ups. I LOVE you guys becuse you keep things simple and appreciable for a HOBBIEST brewer

[@CitySteadingBrews]

In truth, most of our audience prefers mead and cider, then wine. Beer is the least watched type of content, by a huge margin.

[@nerdydrew6818]

I feel the sentiment here. I recently watched a "first beer for begginners" video by a huge beer making channel and the "set-up" that they recommended was about $1,500 USD 😅

[@TheMonceauxj]

When making small batches you can put the pot in a preheated oven to keep proper mash temp

[@justinestell2333]

That is a great idea but you can also take the water and put it in a cooler

[@mrhappyfoot]

I used to live in newcastle upon tyne right next to the newcastle brown ale brewery, the smell was incredible. Sadly they demolished the old brewery and moved production to gateshead, south of the river so they could build a bigger brewery for more exports.

[@Hondacivicis5150]

I want to thank you for teaching me so much. I have done this beer recipe step by step, and it was delicious. There is allot more to making beer verses mead. I have made allot of different kinds of meads. The Capsicumel was amazing, and it has been one of my favorites. Thanks again. Please continue making your videos. They have taught me so much.

[@K.Schenck]

Finaly. A beer video! Thank you for making it easy to understand. I have wanted to make beer for a while, but people always make it seem difficult to brew your own...

[@MikeP350]

Anybody can make beer, it's an easy, very robust process that people have been doing for centuries. Making truly delicious award winning beer on the other hand, yea, difficulty increases.

[@raymondwall8187]

Thanks!

[@raymondwall8187]

got more space and a little time, and wanted to try beer again with better equipment. Its great to have videos like this to return to for a refresher.

[@CitySteadingBrews]

Been a while. Good to hear from you!

[@jonhudson5244]

I'm not much of a beer kind of guy, but this made me want to try it lol... Great vid and as always a pleasure to watch.. You two rock!!

[@MikeP350]

Try a 1 gal extract batch, if you can make mac n cheese, you can make beer! Lol

[@RadianHelix]

This was a very tight video. Best of both of you. Love watching you guys develop your style. I think you're just about there. Good mix of music, quick pace for new comers, community feel for those that have been here a while -- great stuff. Love you guys.

[@CitySteadingBrews]

Whew, thanks! We had a lot of difficulties on this one! A camera went down, the other was set up badly.... mic went wonky at one point.... yeah... the life of a KZbinr!

[@drummerdad80]

I love making an all grain beer smells so good when cooking it!

[@Frameshaft]

Damn you with your faisable recipes and smaller quantities that are perfect for an unequipped beginner like I am! I love brown ale so I think I’m gonna try this myself. With your mead and beer techniques you might just be forging my future, or what’s left of it, I’ll be 49 in 20 days !!!

[@TheRedneckGamer1979]

If your beer mash comes out to a lower gravity then you want add honey to bring it to where you want it, plus the HONEY added to the ale brings out a WONDERFUL flavor.

[@elumbra]

Watching this video reminded me why I originally decided not to start brewing several years ago. I'm glad I eventually figured out how much less prep there is for wines and meads. I will continue to enjoy the work of others when it comes to beer.

[@CitySteadingBrews]

Yep, beer is a lot more work.

[@shadowbandz4972]

I have been hooked on all your guys videos this week. You make everything so simple and straight forward I love it! Keep up the good work can’t wait to see and learn more

[@coralturner6377]

I love watching you two on youtube. Thank you for making this video CHEERS!!!

[@CitySteadingBrews]

Thanks for watching!

[@alex3868-k3t]

Y’all are so awesome thank you for all your knowledge

[@CitySteadingBrews]

Our pleasure!

[@patlawson1659]

Barley , funny you should say that . Just Planted 30 Acres of Barley , Yesterday , two different types, and it Rained 🌧️☔ on it tonight , still raining . Timing is everything . 🤠

[@nic18906]

I made this once and really liked the flavor and how simple it is. Tomorrow I'll make a double batch and fermenting it in pumpkins for a pumpkin pie ale. I'm going to be splitting the batch between 2 pumpkins, 1 will get the S-04 yeast and the other will be a wild ferment. I haven't tried to ferment in pumpkins but it'll be an interesting experiment.

[@bigboi9856]

how did that go? i cant imagine the pumpkins lasted very long before rotting/disintegrating

[@talcat8031]

How did it turn out?

[@andrewlutton4684]

I brew all grain all the time but other than bird seed I have never found a use for the large amounts of spent grain. Really looking forward to ideas.

[@paulatwood9794]

If you had access to a pelletizer, you can make pellets for a pellet heat stove.

[@andrewlutton4684]

Lol. Just googled this. I'm afraid when I said I make all grain all the time, I mean 12/15 lbs per month. They sound ideal however. Unfortunately I have no access. I wonder whether there is anything on a small scale that could press the grain sufficiently to dry it out and compress into blocks, eg car jack?

[@paulatwood9794]

@@andrewlutton4684 make a 4 x 4 frame out of them end fashion screen wire beneath it. Support the screen also to keep from pulling the screen away from the two by fours. Set wish upon 2 saw horses in the sun to dry. If you have a log splitter or access to one you can use that to press the grain together. It would be better to squeeze it while it is wet to eliminate as much moisture as possible.

[@paulatwood9794]

By the way using fresh blocks of green for car jacks is a dangerous thing to do. They cannot withstand the weight of an automobile.

[@notmyrealname6618]

Thanks for another informative video. You convinced me to try making mead a long time ago so I think its finally time to look into brewing beer.

[@santaclaus0815]

The quality of the water (at least with beer) has a significant influence on the taste (a lot / few / other minerals). If you feel like it, you can experiment with different waters.

[@EduardoGutierrez-rr4ts]

I remember when I tried to make beer at home. Yeesh..

[@ghunter0815]

Man...I bet your house smelled amazing! I love that sweet/malty boiling wort scent!

[@dannyboy42223]

Very comprehensive video, thanks for making this!

[@maartenwolfrat665]

Hi just wanted to say thanks for explaining all the stuff I already knew but didn't understand about brewing! You gave me the confidence to finally start full grain brewing and I’ve made lots of good brews since. Geetings from the Netherlands!

[@CitySteadingBrews]

Glad I could help!

[@nomadismileseeker6611]

I’ve learned so much from these videos. So much that my friends beg me to make my “potions”

[@nicksims9150]

Love your shirt Brian

[@andrewgilpatric912]

Thanks for all the info

[@seanwinters3565]

You two are the best

[@CitySteadingBrews]

Aww, you're makin' me blush. :)

[@lesgill8490]

I really enjoy your videos,even thou I don’t have room to use all grain, but I have picked up loads of tips,in other. Aspects of home brewing,keep the vids coming, from across the pond. I in the UK,appreciate cheers.

[@antonstegen1737]

Good video and thank you for your expertise.

[@jaywrittenour5770]

Good job and well explained as with all your videos double thumbs up.

[@quassisbelltower9408]

I can’t wait to see the final part. I love brown ale!

[@CitySteadingBrews]

Just a couple weeks, beer doesn't take long to ferment.

[@roningt7175]

Brown ale! Being from Newcastle, this is right up my street. Haven’t gotten round to trying a beer brew yet, could be this is what I need to get started. Thanks! 😁👍

[@CitySteadingBrews]

Beer is easy to make, just takes time!

[@roningt7175]

City Steading oh I’m definitely playing the patient game with the mead and ciders I’ve done so far. They’re locked away safely hehe.

[@CitySteadingBrews]

I meant beer just takes time to assemble. It ferments quickly though!

[@roningt7175]

City Steading ah fair enough then. Good thing I’m patient.... ish. 🙄😜

[@garrydodds4151]

Hi Brian & Derica - what if you made your own malt ?? Malt is made of sprouted (grain soaked in water & allowed to sprout a small root) barley grains, which are them roasted just as coffee . You can capture smokey peat turf flavours (which are admired in whiskey, which is the same as beer, except the hops in beer) when roasting the barley. Once roasted it is added to water in a large pot & boiled for 3 >4 hours to extract sugar's & flavours - remove grain & boil down to a syrup. YOU HAVE MALT ! No need to put "cracked" grain in your must !

[@Payton-Grandpas_Cat]

Love the brewing videos!

[@stuart689]

Hooray Beer!

[@benbaldwin1227]

Hey guys I love your channel love your videos. I’ve learned so much about making mead. Have you ever made a Belgian witbier? I would love to se how to make one specifically Sam Addams cold snap

[@captainpanda5533]

So, for my MASH, should I use Colonel Potter, or stick with Colonel Blake? Also, should I go with Trapper John for a hearty New England thing, or switch to BJ Hunnicutt for a lighter Pacific Coast note?

[@CitySteadingBrews]

I get all the references, but... have no idea how to answer this!

[@shannoncraig509]

You could make a Sherman T. Porter, or "Hot Lips" Blonde Ale

[@jasonl9084]

I suggest you make a Klinger Lambic

[@CitySteadingBrews]

Lambics only come from Belgium though.....

[@jasonl9084]

It seems to best fit the character though.

[@dynamitegrizzly9562]

I was wondering if you want to make a cheap beer can you just use bread instead of buying the grains, as for say in pineapple beer? Been watching your videos for a while now during my studies and I made my first mead it turned out to be sweet and would make it more often.

[@nigelambler530]

O yes I'm going to try this for sure

[@michaeljames3509]

Nice brew!!! I enjoy watching all of your videos. You call it what it is; your method. When making beer skim off the hot break as it forms and continue to remove it until it stops forming or drastically reduces before adding hops. The wort will be cleaner and less hops are needed. To reduce hot break; when the bottom of the wort boiler is covered with extract stop adding extract and start to boil the extract in the boiler. When the extract starts to boil add a small amount of hops or a handful of crushed black malt and very slowly add extract without stopping the boil. Skim off hot break as it forms. Hops and black malt reduces surface tension. That's about all there is about first wort hops. It's a trick from way back. Less worry about boil over and the boiler can be filled higher. High temperature mashing doesn't necessarily create body and mouthfeel, it's a misconception. However, on a rare occasion amylose contains a 1-6 link and when that happens dextrinization occurs when Alpha is active. Amylopectin is the complex starch that contains tasteless, nonfermenting types of complex sugar responsible for body and mouthfeel. Amylopectin makes up the tips of grain and it is the richest starch in malt. The starch is heat resistant and infusion brewing method temperatures aren't high enough to cause the starch to burst. Mash has to be boiled to take advantage of the starch. Alpha liquefies amylopectin and releases limit dextrin during dextrinization and at the same time the mash jells up during gelatinization due to pectin. The starch looks like small white particles in the spent mash. At least you aren't using the spent mash for compost. When the steps are left out beer lacks richness and dries and thins out during fermentation and conditioning. Try boiling a small portion of the mash, it makes beer richer. Makes the brewery smell nice, too. Skim off the hot break as it forms. Use the boiling mash to raise the temperature of the main mash instead of using the hot plate to reach a rest temperature. It's better to hit temperatures quickly. The hot plate may be good for maintaining temperature. Better yet, soak the mash over night at 55F in 1lt boiled and cooled water/1kg malt. Alpha will soften the starch. Then, crank up the temperature to activate whatever enzyme needs to be activated. Try making small batches of ale and lager using the decoction method. It kinda goes along with making Mead, a time warp. From the way the brewery is decorated it appears that when you get into collecting things you have a tendency to take it to the limit. Very good. Too much is not quite enough. Try out Weyermann light and dark floor malt for base malt in ale and lager. The malt is under modified and low in protein. Under modified means the malt is rich in enzyme content and low protein means the malt is high in sugar content. About Beta amylase and conversion. Although, mash temperature was low it was in the range of Beta amylase and conversion should have occurred. Glucose released by Alpha would have been converted into fermentable, complex types of sugar. The low temperature favored conversion. Here's the thing, modern, high modified malt doesn't necessarily contain Beta amylase and for that reason the conversion rest is omitted from recipes. Although, the malt probably didn't contain Beta, Alpha was active at the low temperature releasing highly fermentable glucose and not much sweet tasting, nonfermenting types of sugar. Yeast rips through glucose during primary fermentation cranking up ABV. When conversion occurs secondary fermentation takes place, and during conditioning the beer naturally carbonates. Priming sugar and CO2 aren't needed. During secondary fermentation yeast absorbs maltose and converts it into glucose. Gravity drops close to expected FG and malt character develops. When the beer is conditioning yeast converts maltotriose into glucose and the CO2 expelled naturally carbonates the beer. Sometimes, when wort darkens it is due to hot side oxidation. Mash darkens during saccharification and Maillard. Use iodine to check for starch because when a thick mash and low temperatures are used it takes longer for Alpha to liquefy starch. Avoid starch carry over. Looking forward to more vids.

[@therons.4828]

I have never tried making beer, since I have always heard it is much more complicated than mead, but it seems like it isnt too complicated after all! Might have to give it a shot with the boys here soon!

[@CitySteadingBrews]

It’s not so hard, just a few more steps. As with meadmaking, there are those that want to tell you how complicated it is. You can make it complex, but at the core, it’s pretty easy.

[@zegon2703]

Hey have you guys ever made a scottish heavy ale? If so any advise on it? Oh also free idea for another video ;) . could even call it the Wallace special .

[@robertschroeder1978]

Hi Brian & Derica, I enjoyed this older video very much. I am curious if you both still brew beer batches or if you have changed over to wine & mead only. Thank you for the video.

[@CitySteadingBrews]

We do beer occasionally. There are several videos on our channel.

[@mythic_snake]

I would love to see you making some kind of ale or something out of rice. I know there are Asian wines made from rice: that would be cool too. I've seen a brand of ale called "Red Rice Ale" and it would be interesting to see you make a copy-cat recipe of that. (Because it's so hard to find beer type products that are gluten free)

[@CitySteadingBrews]

I can try it sometime!

[@muberio]

Hola greetings from Chile! Im a viking who lives and brews in chile and i really enjoy watching your videos! Really nice dynamics between you too, a lot of love, that shows :) Keep it up! I would like to see you doing a braggot? :)

[@CitySteadingBrews]

Did one a couple weeks ago!

[@muberio]

@@CitySteadingBrews nice! will check it out if there is a video about it!

[@kumaril05]

finally found one of your beer videos

[@CitySteadingBrews]

Just search the channel page. We have 22 beer videos currently. Beer is a minor focus on this channel though as they are absolutely the lowest watched content we have. Mead, wine and cider are vastly more popular with our audience.

[@richardlannen2178]

If you had the grain contained in a brew bag, thoughts on using a sous vide to maintain that 155 degree temp for the hour?

[@drbell26]

So you guys play Magic, role-playing games, and brew beer! Amazing considering I came to your channel to learn about Meads. 1. Can you leave the heating element on low so the temp remains the same for the mash hour? I see videos of folks using insulated coolers and such, is that needed? 2. Also, if you had done a bag mash could you have put the bag in a pot and poured the sparge water over it for the sparge? ( I ask because of a 5-gallon all-grain brew) 3. Love the explanation of the reason for the timing of the hops. Watched about 20 beer vids and never heard the reason.

[@MFLuder-ru2bl]

Awesome videos!!! Would love to see some DnD vids :D

[@TheSpecialJ11]

The only place the metric system has seemed to take off in America that I've noticed is running. I ran in high school and meters are now my default method of measuring superstore sized distances. Anything larger and I use miles (although I can get by with kilometers because I ran enough 5 and 10ks). Anything shorter than a few meters and I use feet or inches. Best part is people usually don't look at me weird, probably because they've encountered meters a bit too and they are pretty close to feet.

[@patlawson1659]

Thanks for putting up with me , just wanted to say that before the Phone cuts off . Hot Battery . 🤠

[@patrickbeirne1823]

Pounds and gallons are straight forward enough, but i'm lost when it comes to Fahrenheit or ounces , metric for the win! also do you speak Gaelic?? would make a gass video haha, greetings from Éire!

[@jeremy-ez6nd]

I finally found a beer vid from y'all 😅

[@slider2267]

Never mind that guy....your videos are awesome.

[@theflashhobbyist]

Do you have a recommended resource for understanding beer flavors and yeast esters? Making simple Hefeweizen and Brown ales are awesome but i realized i honestly had no idea why the guy at the brew store looked at me crazily when i said i didn’t want to buy the Hefeweizen yeast(its expensive)… i now understand why: the banana and clove esters. A video from you on how to add chocolate flavors to beer would be excellent or one simply covering the esters and how to find the best yeast for your brew based on the esters would be super helpful (or a link to an online resource would work). I’ve received a request to try and make a chocolate banana hefeweizen…

[@CitySteadingBrews]

We aren’t beer specialists, sorry. There are way better sources for that out there though. Wish I could be more helpful.

[@theflashhobbyist]

@@CitySteadingBrews any favorite resources you respect for doing a great job? You’ve made a great point about most other resources for mead making not telling you why or giving the needed details and i think you would recognize a good resource better then i would.

[@CitySteadingBrews]

Thanks for that, but, in truth we're just pretty simple beer makers. I mostly learn by experimenting. Sadly, I don't have any recommended sources for beer. I have found the beer community to be quite diverse though, and offer simplistic through very complex. Your local HBS might be the best place to start tbh. Again, sorry I can't help more, but beer is kind of the red-headed stepchild on our channel. We don't do much, and even when we do, it's simpler stuff.

[@theflashhobbyist]

@@CitySteadingBrews Not a problem, I'm going to start experimenting myself and see what happens. I prefer the simple and so I'm basically going to start with a hefeweisen and add the chocolate grains that I find in chocolate stouts. Might do some test brews in a half gallon bottle but I haven't decided.

[@mc2594]

Was there another video? didn't look finished? used to drink a combo 'Brown Split' in my youth, half Brown Ale & half 'Mild' Mild seems to have left the beer drinking radar screen since then.

[@CitySteadingBrews]

Should be a link in the description to the next video.

[@mc2594]

@@CitySteadingBrews - well if there was i wouldn't need to ask? never mind, moving swiftly on.

[@mc2594]

ok fred found it, and no the link isn't in the description, it randomly morphed into your 'Gottling Geer' video. kzbin.info/www/bejne/Z32UYmBmqcRmqbs

[@CitySteadingBrews]

Sorry, we tend to put the links in, but this is a much older video and apparently we missed it. Sorry for all the trouble.

[@nomadismileseeker6611]

I’m pretty new to this, but did you remove the heat when you wrapped the pot?

[@CitySteadingBrews]

Yes!

[@Transformers1983jd]

Where can I get that Mug in your screen shot? I Love it having Celtic roots.

[@CitySteadingBrews]

Well... it was the only one of it's kind at the Bay Area Renaissance Festival in 2018, so.... no idea if you can get them at all!

[@steveskouson9620]

2 row, 60L Crystal, Cascade, I'm SOLD! I might try some Wyeast 1968, though. Yes, liquid yeast is expensive, the first time. I propagate from the smack-pack, and have enough for 8 or 10 batches. My 3 favorite yeasts, 1056, 1968, and 3068. 1056, a good American Ale, 1968, London ESB, 3068, Weihenstephan Hefeweisen. I have some White Labs Wlp-300, but I don't think it is as good as Wyeast. I am REAL glad to see someone else that is NOT riding the IPA rail. I, too , prefer malty, to hoppy. (I wish I had the grain bill for a beer I made in Hawaii. Macadamia Nut Brown Ale.) Made it at Ali'i Brewery, in 15 barrel (about 500 gallons) batch. steve

[@markwright8264]

Love your videos and have brewed your most of your recipes and was hoping you might try one of mine. Try a candycane mead for Christmas. It looks pretty cool because not all of the sugar crystals will dissolve and be little sparkly bits in the mead. I like my mead sweet and use 20 candycanes for one gallon hope you give it a try.

[@michaela.segarra461]

sweet just watch the vid from way back when b-rye had the long beard yesterday... rocking those shorts and hating the sun outside!

[@CitySteadingBrews]

LOL

[@michaela.segarra461]

21:30 whoa that threw me hard... I watch your vids with headphones on and having brian shift sides on me while standing in his spot unchanged really took me by surprise! On that note when is the city steading ASMR video coming? P.s. not enough cat in this video gotta take it down and add more cat(s)... =D

[@johngramlich5640]

I tried your beer recipe and loved it!!! But I would like to add honey notes. If I prime the bottles with honey would that be enough or should I add it during brewing?

[@CitySteadingBrews]

Probably during brewing if you want honey notes. Just FYI, if you use 50% or more honey as the main fermentable, it's now called a braggot. Still just beer and honey, but something interesting to know.

[@Ben-cb7hx]

Hey Guys, Love your videos. I am new to brewing and your videos are very helpful. I was wondering; where do you get your 1 gallon bottles?

[@CitySteadingBrews]

Bought some from Amazon (links in our store and most video descriptions) and some came with various juices.

[@ramizrock8017]

I found your channel a few days ago and watched a few of your videos, you guys are amazing, I've learnt so much so thanks for that, but the problem I have is I live in a place that drinking alcohol is illegal (yes I'm serious) so everything that is related to making alcohol like yeast or airlocks or even that racking tube thingy are not available here and we don't have access to amazon, The only yeast available here is bread yeast and wild yeast so I would like to know your opinion on making beer with bread yeast and or wild yeast and how to do it. I would really appreciate your response and thanks in advance.

[@CitySteadingBrews]

Sure you can use bread yeast for beer. We've done it. Wild yeast would be more difficult.

[@ramizrock8017]

@@CitySteadingBrews Thanks for the quick reply, you guys are great...

[@armedbear529]

Is the beer spoon magical? It looks magical.

[@CitySteadingBrews]

It's only magical if you believe it is.

[@armedbear529]

City Steading...I BELIEVE!!

[@oldgoat8861]

Liked your video..but I'm new at all this. To advanced for me at this point, making Meade at this point. I gotta learn to crawl before I walk into doing beer.

[@johnthompson3297]

Got a question about the 3 "staging" of the hops. I get that first "stage" is bitterness, second is flavor, third is aroma but how do they work across the hour boil? Does the bitterness come from staying in the boil for the whole hour or do the hops do their job after a certain amount of time and are just a soggy mess waiting for cool down to be removed? Why does the second stage add flavor but not bitterness? (I'm sure some bitterness is added in "stage" 2 but it isn't its primary purpose). Sorry if this has been answered in one of ya'lls videos, I'm watching as fast as I can. :-)

[@CitySteadingBrews]

It's all about how long they are boiled. The longer you boil the hops, the more bitter they become.

[@Frameshaft]

Hello you two, I started this recipe on saturday and stayed true to all proportions except for the water, I had a mental absence and only got 4L of water so I ended up with about 3L of final wort at 1.064 SG. Sat night and all sunday it was fermenting like crazy but last night around 8pm it stopped being positive pressure and is now inactive, should I pitch more yeast (another 0.2 packet)? I'm on vacation so if it's dead I'll just brew another batch with more water. Thank you for all !

[@CitySteadingBrews]

You should give it a few days and take another reading.

[@Frameshaft]

@@CitySteadingBrews Ok, I need to relax a bit ! I feel I live highs and lows according to fermentation activity! I’m on batchs #2 and #3 meadwise, they were both started on Feb 1st and they are still active so I was just perplex regarding the 1.5 days of beer activity! Thanks again for this great channel !

[@Frameshaft]

I took a reading and it was at 1.022 so about 5.5% but I was scared it would be too sweet and I didn’t understand why it completed to fast so I repitched yeast, 2g, but now I sorta regret it, from what I read 1.020 would be totally acceptable. I’ll probably cold crash it tomorrow and take it as it is, next batch will most likely be better. Like Alanis Morissette said in her song “You brew you leeeaaarn” !!!

[@michaelgutman4910]

I'm new to your channels. I couldn't find a video whereby Darica does something with the leftover grains from making beer. Could you direct me with a link? Thanks.

[@fiend116]

At the 25 minute boil point the voice audio cuts to just the left channel. Weird.

[@tanasebrle9052]

Is it possible to enhance/change the flavor of the brew by lightly toasting your grains in the oven before boiling? Or would that ruin the grains as well as the sugars in it? Just a thought.

[@CitySteadingBrews]

Well, that's essentially what the adjunct grains are. Most are roasted to bring out various flavors. I suppose you could roast them yourself, but... I like the consistency I get by purchasing them that way.

[@064prior]

I came, I saw, I now make beer. First batch tasted like UK Newcastle brown ale [ish], I cut the crystal malt by half and made up with pale malt on next batch and got a really nice amber beer, you guessed it a bit like Newcastle Amber [no longer made] Big thanks

[@odinsmeadmaker7517]

I'm pondering if the background music is distracting. Probably just me and I will probably get use to it. Great video though!

[@CitySteadingBrews]

Smartass response: if you’re pondering it, it cannot be that bad. Actual response: this particular song’s beat is a wee bit louder than others we’ve used!

[@kurohnosu]

As a homebrewer (from all grain) for about a year: i realy enjoyed that video, i just have a few questions: you rince the grain with cold water directly ? usualy what i do is just pass the whole batch into the grain ( to use the grain as a filter ) in general 2 times (i do batches of 23L so... i take 3 buckets to split it ), and then i rince with water at 78C (excuse my metric system xD), oh and i totaly don't understand WHY peoples are giving you downthumb... seriously i take an average of 4 to 5 hours just to make the beer ! i can't even think how much extra time it take to capture it and explain it ! Anyway THANK YOU, this is not the method i use to make beer (for example i don't put the grain in cold water at the beging so i can heat the water (FULL POWEERRRR) without being scared of baving the bottom burned) but that's EXCATLY why i'm looking at your videos ! to see others ways to do it and finding inspiration :)

[@CitySteadingBrews]

There are SOOOO many ways to make beer, lol.

[@raymondwall8187]

Bitterness is actually one of the reasons I'm not a big beer fan. If I wanted to make a less bitter beer, could I just do the boil for 35 minutes instead of an hour? Would that make the beer more likely to spoil?

[@chap160]

Where did you get the Odins Brewery T shirt from?

[@CitySteadingBrews]

Amazon. It’s in our store! Link in description!

[@austinwilliams6040]

Sounds and looks delicious. Now onto my question. Bahaha I am a total noob at making mead and I am pretty sure I have done something wrong. When I was first measuring the potential the hydrometer read at a 13%. After almost four weeks I tested it and the hydrometer just sunk. When I tasted it it tastes very strongly of alcohol. Is there something I am doing wrong? It is the Vikings blood mix. Is there anyway for me to save it? Lol

[@CitySteadingBrews]

Don’t use the potential reading, use specific gravity, more reliable. I am thinking you make alcohol which was the intent right?

[@CitySteadingBrews]

Rack it, let it sit a month then bottle it. Age it for a few months, then try it again.

[@austinwilliams6040]

Awesome! Thank you. And yeah I was definitely wanting alcohol. Haha. I will remember specific gravity next time.

[@wescrockett3915]

If I put the grains in a bag can I leave the water an grains on the stovetop while the wort is stewing, just cut the heat? Or do I need to wrap it in a towel watching the temperature so carefully like y’all did?

[@CitySteadingBrews]

You want to maintain temperature as best you can.

[@wescrockett3915]

CS Brews excellent. I thought you removed it from the burner for an hour to keep the loose grain from scorching. In a bag it shouldn’t matter much right?

[@vlogbag9863]

@CS Brews I'm planning on making this, sorry, I may have missed it, but how much Cascade hops did you put in this please? tia

[@CitySteadingBrews]

It's in the description (now, lol), but it's .3 ounces.

[@vlogbag9863]

@@CitySteadingBrews LOL thanks! :)

[@itsjustbob]

Source recommendations for barley, malt? Also, what type of thermometer are you using?

[@CitySteadingBrews]

Either a local brew shop or Amazon is how we do it. Malted Barley: amzn.to/3fIRQqs

[@benway23]

Making sure everything gets upvoted...

[@karlcolt]

LOL!!!! Bolling hops smell like SWEATY SOCKS!!!! hahahahahaha!! While i'm watching this i am having a pint of my home brew of SCOTTISH ALE!!!! All the best , HIC!! Karl.

[@Stavrose85]

Can you use malted barely flour instead of 2 row cracked malted barely?

[@CitySteadingBrews]

I don’t believe so. The cracked grain is really inexpensive though.

[@joebonaiuto5554]

Question, since the grain is so cheap anyway...could you just up the weight of them and skip out on the messy sparging process?

[@CitySteadingBrews]

It’s wasteful but yes. I don’t sparge often tbh.

[@patrickwilliams3108]

For all the beer brewers out there, HOORAY! B&D get into beer!

[@patrickwilliams3108]

And don't get rid of the trub! Wash it and feed it to the chickens. It's hydrolized protein.

[@Schmootzidootz]

Brian: I dont DARE put any more in there. *1 second later* Brian: I can put a little more in there

[@CitySteadingBrews]

It’s called being greedy!

[@Schmootzidootz]

@@CitySteadingBrews hey you aint wrong!

[@KeysundKreisPlaylists_Colt]

Oh du sprichst deutsch, schön :)

[@KyleNelson89]

nice video! I don't see the hops listed in the ingredients though.

[@CitySteadingBrews]

Oops!

[@TheCrimsonIdol987]

Ah! I know why it's must for wine and wort for beer. Because, the term "must" comes from the Latin "Vinum mustum" meaning "young/unfermented wine." It's called "wort" for beer, because the Old English word for plant was "wyrt." Since we make beer from a plant (malted cereal grains, in this case), the term just stuck around. But in both cases it's basically referring to a solution that contains fermentable sugars before yeast is added. So it's kinda like a distinction without a difference, in my opinion.

[@jayhalley2642]

Love Brian so dramatic

[@fatschwa1460]

If we add honey to this wort, will it do any good or bad to the fermentation and final taste?

[@CitySteadingBrews]

It becomes a braggot, so not any better or worse, just different.

[@fatschwa1460]

@@CitySteadingBrews Hmm.. Now I'm gonna have to try a braggot. Appreciate the reply. You guys are awesome!

[@RobertSandell]

Could you sous vide the grains? It would keep it at constant temperature for the hour :)

[@CitySteadingBrews]

I ruined my immersion circulator doing that.

[@AnthonyTurner-ly8xx]

I made amber ale first time . Made 8 meads this year

[@dennisgauger5764]

Can you explain what 2 row barley is? Is the a difference in 2 row barley from the barley you can get at wal-mart

[@CitySteadingBrews]

It’s a type of barley, a very common kind for brewing. I have no idea what they have at Walmart, but you need malted barley for beer.

[@ted1999-y7p]

I always use step warming for my bear is this needed for flavors or am i just making just more work for my self. Usly i do 40 min at 62c 20 min 72c 10 min 82c

[@MikeP350]

Hey, props for making beer. Beer is all I make anymore, I've done lots of experimenting with wines meads and ciders, but it's just not for me, I am a beer guy 100%. I know you guys are the opposite and dont really care for beer, so I thought this vid was cool.

[@CitySteadingBrews]

Thanks! I do like brown ales and darker beers btw, I just drink whiskey more often.

[@RanjeetSingh-vj3qt]

Can I use ginger bug instead of 4s yeast

[@CitySteadingBrews]

Sure. Ginger bug is just wild yeast.

[@RanjeetSingh-vj3qt]

Thank you..One more question we have mixed sugar n bottled it n place it for 3days at dark place in room temperature.so is there any chance of bottle explode if we don’t keep in fridges to stop fermentation ???

[@RanjeetSingh-vj3qt]

Thank you..One more question we have mixed sugar n bottled it n place it for 3days at dark place in room temperature.so is there any chance of bottle explode if we don’t keep in fridges to stop fermentation ???

[@CitySteadingBrews]

I would put an airlock on it. Putting in the fridge won't stop fermentation if it's started up.

[@seanm2680]

Did you guys ever finish this brew? I’d love to see the end result!