How to make Beer - Porter - Raw Ale

[@fadewolf9987]

A month ago I had nothing fermenting. A month ago I found your channel. I now have 10 gallons of mead fermenting and I think I... must... brew... BEER! I cant control myself. Never stop making these videos. For humanities sake.

[@alexcue6509]

As I’m watching, it gets to where you say “this is where it gets a little bit dangerous” and the video cuts to an ad for the movie “ready or not”. Priceless.

[@AlycePlayGames]

I'm a culinary student... thank you for what you do! you've inspired me to start my own brewery :)

[@JosephBHZ]

I've already made mead and wine, now it's time to try making beer, and this recipe is going to be my first. You two make it look real easy to do

[@paulr8308]

Hope you remember me. Just wanted to give you an update. I've made 25 gallons of different wines now none with Honey ( do to cost ). But everything I've made turned out fantastic everybody has told me. I tasted a few but don't drink do to meds. Following everything except the hydrometer each wine either, bread yeast,or wine yeast all has turned out great. Truth be told I started after being forced to retire 2 years ago just watching you two and some others on here,but you two helped me feel I could do it. Tomorrow I get my hydrometer in the mail. Thank you both so much for doing this. You have no idea how much it helps me feel I accomplished something.

[@abrahamparish]

Comments from 13 hours ago and I'm just getting the video. KZbin is amazing and sucks at the same time. Great job guys....have about 5 of your recipes fermenting. Just tasted the cheap juice wine today. It's pretty darn amazing. Wife is gonna love it. Thank you. Got an experiment going. 2lbs honey 1lb ginger syrup, 1 black tea satchel /half lemon peel and 25 raisin tea..started with 2 cups water ended up with 1 cup of tea after a 10min boil 15min steep...added honey and ginger in a 1gal carboy. Added tea and water to fill halfway. Shook like crazy. Rehydrated European Nottingham ale yeast in the same must for 15 min. Mixed one more time to oxygenate and pitched yeast. Wish me luck.

[@roystephens568]

I’ve Homebrewed for 10 years and I find your process fascinating. I’m not even a 3rd of the way through this video and I know that I will brew this recipe soon! I’m tempted to do 3 gallons your way and 3 gallons my way and kegged side by side to see the difference!

[@ontherims3284]

Great info, without making it complicated for the new guys. Planning this for my first beer brew. As a noob with only 2 fruit wines and 1 simple mead under my belt, this was perfectly explained.

[@wesp3779]

*where you place that probe is super critical* dang, that’s what I told the aliens and they didn’t listen!! Love you guys!! Thanks for your time and energy it has literally changed my life for the better. I’ve reconnected with old friends via your cider vids, thanks so much!

[@shawnlewis9607]

I am currently brewing my first kit beer, which happens to be a porter...because I am recently awakened to the value of using a recipe when you are a newb like me versus experimentation. Glad to see another porter recipe and one pulled off so easily. Thanks for the demo and explanation! I enjoy drinking beer while I wait for my mead to age!

[@ltdomicilios7656]

when do we get to see the desk of fermentation? lol

[@klibstar8197]

I second this motion

[@deamonsoul1]

Third, motion passed.

[@docclock1662]

I Fourth that motion

[@gregington.]

I Fifth this motion

[@CitySteadingBrews]

We haven’t used the desk in years, lol.

[@cheekysaver]

I am going to try this... no lactose though... I tend to like bitter beers. I don't drink milk without lactaid in it so adding the lactose to my beer would be bad.

[@jsaucee1]

I'm glad you did another beer video. I would have liked to have seen a few shots of the grains and wort in the pot and fermenter from your overhead camera. Tnx again for the video

[@CitySteadingBrews]

We have changed our video setup... too much gear and too many angles made it take far too long to edit.

[@Timbit-sk3qu]

saving up with the family to get the basics to start our own fermentations. can't wait to start!

[@Nicolisweetiepie]

Great video! I have yet to make a batch yet, but you have made it much more approachable than some other channels.

[@CitySteadingBrews]

I appreciate that!

[@fabriziodifazio8439]

I have a similar process to yours when brewing extract batches. In my experience, the dreaded "extract twang" is only noticeable when I boil my brewing liquid with the malt extract mixed in. To prevent this, I boil my hops in the steeping liquid without adding the extract. When the boil is done, I mix the hot liquid with the malt extract in the fermenter and top off with cold water to the desired volume. This process works well with mini mashes as well. Boil your hops in the wort from the mini mash, and add the extract when the boil is done. The extract gets pasteurized by the heat of the hot liquid that it's mixed with. Also, this prevents the extract from darkening. So the beer is lighter in color, closer to what a fully mashed version of the same recipe would look like.

[@Mrcloc]

I've watched a number of your videos, and the info is great, thanks! I have learnt a lot, not so much about the recipes, but about the methods or tips and tricks. I'm not a big fan of mead. I made a number of batches (dry pineapple melomel being my favourite), and I just realized why mead is more of a specialty. I do some things I believe are valid (especially since I'm not into brewing wine type of things). I'm really enjoying brewing, and the patience it requires teaches good life lessons too, and then I get to brew something tailored to my tastes (the main problem being that I'm severely allergic to most craft beers). 1. I don't have a hydrometer. I don't plan on getting one (yet), if fermentation hasn't finished, tough, more carbonation for the brew. 2. I need my beer faster because I can't buy beer in lockdown, so my fermentation was stopped a little early to promote faster carbonation, and my lagering only lasted a week. And the beer was great (and clear). (My second batch is carbonating, and my third is in diacetyl rest - I had more time for these because the first batch gave a good supply). All I did was bottle from the fermenter, add priming sugar, and refrigerate when carbonation was fairly good. 3. Use logic at all times. My first brew (lme wheat lager) used 48% brown sugar, and it turned out exceptional. If it works, do it. I'm going to be brewing from grain soon, and I'm just going to wing it according to the taste of the malts I'm using. I really enjoy your videos because you do the follow up, and spend good time on the tasting, etc.

[@jefferylinville5945]

Starting this beer tonight! This is the first beer I have done. Let’s see how it goes.

[@JoeJacksonJr]

My new favorite channel! :-)

[@CitySteadingBrews]

Thanks!

[@Wolvyrine]

I make 1 gallon batches of... well everything I make, because all I have are 1 gal carboys and equipment for 1 gal batches. I made my mash tun from a 2 gallon drink cooler. If you prefer BiaB brewing you could still make the same mash tun I have, but you just wouldn't need the hosebarb/filter combo inside! I haven't made a raw ale yet but I am def interested. Nice to see someone making a smaller batch like I do! Also, I am glad to see I'm not the only klutz out there!!

[@aaronmiller5089]

Do you have a video to make granola bars with my used grains. Thank you. Love this recipe. Came out great ever time

[@CitySteadingBrews]

kzbin.info/www/bejne/qYHLZKeOaJmdqJI&ab_channel=CitySteadingHealthyLiving

[@leeruleman]

Going to be doing a 3fer soon. A Belgian Tripel, then a doubel, and finally small session beer...all using the same grains.

[@Hin_Håle]

Brian: 42 is just a better number over all than 36. Me: Well, 42 is the answer to life, the universe and everything sooo...

[@CitySteadingBrews]

That's why it's a better number....

[@GS-wz1ud]

The hichikers guide to the galaxy.

[@SirGolfalot-]

Good video. Glad to see a beer-making video on the channel. You probably already know that the 2-row barley has more than enough (DP) diastatic power (110 ), to convert its own starches to sugars. 2-row only needs 40 (DP) per pound. 110-40 =70 points of leftover diastatic ( enzyme amylase ) power per pound. Probably enough to covert just shy of 2 lbs of unmalted grain or cereal like grocery store quick oats, or bran flakes converting those starches to sugar. When mashing malted grain, one can add cereal (no preservatives) to their mash for flavor and/or increase ABV. Stale cereal is just a misnomer for "adjunct" wort ingredients. P.S. Six-row barley has even more diastatic power than 2-row per pound. Enzymes are inactivated as the temperature during mashing increases and DP disappears. Alpha and Beta Amylase both have a certain purpose and best starch to sugar conversion temperature before they are denatured. Just something to think about in case one doesn't achieve the ABV they were expecting or the wort doesn't turn out the way one thought it should. Lactose is not fermented by most yeast during brewing, which may be used to advantage. For example, lactose may be used to sweeten stout beer; the resulting beer is usually called a milk stout or a cream stout.

[@MarkMarson]

I loved this episode. Good Job!!!

[@EclecticBeardSportsTalk]

Been wanting to make beer. This is bookmarked. You guys are awesome.

[@DaleDuffy]

Nice simple brew, thanks for the video...!

[@jtcraftsoutdoors2718]

So.. this turned out so awesome I am planning on brewing like 40liters of this stuff along with the same amount of a lighter beer for my wedding party. Really delicious beer! Thanks for the recipe. 👌👍

[@MadJako77]

Awesome video, will have to try this recipe! I just upgraded from a similar setup to a 5 gal propane BIAB system. Not to nit-pick too much, but BIAB is "brew in a bag" you aren't suppose to boil the bag (which of course you are doing raw anyway). Also, the quicker you get the wort cooled (I stop around 80F), the less bitter your hops become -- it basically locks in the bitterness and flavor that the hops give.

[@CitySteadingBrews]

I did not boil the bag or anything for that matter!

[@dillonfisher7756]

Your videos make me want to start brewing and I will when I get my stuff in so I can start

[@FiReInMyBoNeS9711]

Yay! looking forward to the Dunkel, love Hefe Weizen also.

[@harrybrinck5305]

You two are great entertainers

[@CitySteadingBrews]

Thanks!

[@colinhare4722]

Porter was developed in London in the early 18th century. Guniess brought it back to Ireland later in that same century.. Stout is a version of Porter

[@AM2PMReviews]

No way. I always thought porter was also lighter and stout was more stout

[@ferozabraham1136]

You both are really great!! And I really like the way you explain stuff. Thank you. God bless.

[@CitySteadingBrews]

Thank you! And thank you for watching!

[@funnelspider]

he is a happy little tree with friends heheh love the vids guys

[@jeremiahhepler2243]

I love this beer one of the best. Thanks you guys are awesome love the channel.

[@CitySteadingBrews]

I agree. This is my favorite.

[@cmdranipsycho1548]

Hey guys! new brewer, Thanks to your channel and guidance! A suggestion, not sure if it's something you've tried yet, Another way to hold in the temperature, Wrap the pot in a Foil survival blanket, and then cover the whole thing in towels! Might lock in that heat and help keep consistency!

[@BeardedBored]

Love this video! Tons of great info and a recipe I'm definitely going to try. Always wanted to try a raw ale and I love Guinness:-)

[@gavinjackson5735]

Hey Beard ! Loved your Apple Jack video.

[@BeardedBored]

@@gavinjackson5735 Thanks:-)

[@glleon80517]

Bearded, yes please try this! Sounds like that “other beer” some folks make...

[@jenzu_h8798]

You could put the heating element in a sink with water and then the pot in there. Also oven with low temperature works. Or a sauna if you have one :)

[@Hondacivicis5150]

I have made this beer and it tasted really good. I just made a Dunkelweizen just recently, and it came out so good. Brian, you mentioned that you like dark beers, same here. Are you all planning on making a Russian Stout or any other stout beers relating?

[@CitySteadingBrews]

Sorry, not anytime soon.

[@jacobgillespie4758]

I found out the hard way that coconut sugar is also not fermentable.

[@anthonyboomer641]

Thank You for the information, it is very helpful.

[@CitySteadingBrews]

Glad it was helpful!

[@repetern]

I was told that the porcelain on the pot could have cracks in it that then could lead to off-flavors due to leaching from the metal. i.e. rust

[@Spoon-vy9jz]

Just love the way you guys present your brewing, off the wall and very entertaining. I'm going to try brewing beer this way for a change instead of it being an all day job. Have to ask though- why do you have that annoying music in the background.

[@robertschroeder1978]

Wondering if your still brewing beer as I haven't seen any recent videos on this area. I have seen plenty of mead and wine and they are "Great". If you have already addressed this question in another video I apologize. Thanks for all the hard work on the channel!

[@CitySteadingBrews]

We occasionally do beer. It’s not all that popular on our channel and tbh, it’s not that popular in our house compared to the rest!

[@glennmc8698]

First of all nice video, second when it comes to the mash the temperature change is easy to fix, just give the wort a stir every 20 minutes. My last brew was a stout with a boil, next one is going to be a raw brew using a a yeast called kveik, Norwegian yeast that can be fermented at higher temperatures. Will also be using your recipe.

[@Mistakeful_Learning]

Always love a good porter. Nine Locks here in my town makes one of the best in my opinion but I’ll have to give your recipe a try to compare.

[@MarianApparition]

Brian: And one last ingredient... Me: :D Brian: Lactose! Lactose-intolerant me: D:

[@rickascii]

@@MrAcuta73 Stevia and other super potent artificial sweeteners won't give you the mouthfeel though, in case you care about that.

[@aaronritter5837]

Love this have to try

[@marcusniessen7793]

Did I miss the recipe? Looks like the type of beer I enjoy. Great video. As a thought we will try using an instant pot ultra to cook our mash.

[@CitySteadingBrews]

I can add it later but it’s all spelled out in the video.

[@BallooNeccesities]

My hubby LOVES Guiness. I, however have only found ONE darker beer I loved...don't recall the name of it in either encounter sadly. The first occasion was a trip to Vancouver, BC it was a Chocolate Bock. The second was a year later when I discovered The Ram Steakhouse and Brewery had something similar. It was smooth and full bodied, not bitter, had a Chocolate and Coffee essence about it. Ever make something like this? I would love to see a video on this.

[@CitySteadingBrews]

Working on a Peanut Butter and Chocolate easy dark beer currently :)

[@zxcvbob]

I brewed a raw ale recently using hop tea, but I didn't fully commit to it; I did a 5 minute boil. 😂 The beer turned out fantastic, but it was 50% wheat and without a long boil to remove some of the protein you can imagine how much chill haze it has. (actually looks milky when it's chilled) Next beer will be a true no-boil made with all malt. I like this no-boil process in the summer. A good way to chill your wort is to fill plastic pop bottles with water (leave a little room for expansion) and freeze them. Sanitize the ice bottles in your RBOS and drop them in the bucket. One or two 1L bottles would probably be plenty for 1.5-ish gallons. I hope your beer turns out okay pitching the yeast that hot. (I guess there's a followup video where we find out)

[@toronadoxp]

Once AG always AG :) Cascade Hops are pretty good overall. S-04 is a tasty English Ale yeast. Lactose is like silk smooth mmm. Looks good. My favorite is Oatmeal Stout and one i call Elk Droppings (Moose Drool clone). I use Home Depot Gatorade cooler and some pipe fitments and its fairly cheap. I used to do 60 min boils for extra flavor but this way is very interesting! Make the wort chiller! it makes a world of difference. I did buy a cheap (a long time ago) Refractometer on ebay and it fixed any temperature issues. Looking forward to more videos!!!

[@amberknight8555]

Just a thought whole watching this video, you said something about using a cooler to keep the pot at a warm temp but can't get the heating element in there with it, why not use a heating pad, most now a days can get wet for a moist heat therapy 😉

[@gavinjackson5735]

You make this so easy to understand i have to wonder. What's the most complicated brew you two do?

[@CitySteadingBrews]

I really have no answer to that.... I try to keep things uncomplicated.

[@scottlinville6030]

so when are you guys going to do a cookbook or brewing book love to see it

[@CitySteadingBrews]

When I find time!

[@GamerDad1987]

In general, sparging will get you extra sugars from your grains by rinsing them out into your brew. If you do brew in a bag or no sparge, then typically you will use slightly more grains than you would it you were to builda recipe for a traditional sparge batch. The extra grains give you more sugar, so you offset the lower grain efficiency by not sparging and the up with the same end result. It's perfectly acceptable to not sparge.

[@silliepaulie640]

Always like these videos. Just so you know Alton Brown and Good Eats are back.

[@CitySteadingBrews]

Yup!

[@atoms_dancing]

I once made the mistake of not sanitising my hydrometer. The case it was inside had mold growing in the cotton from the last time I had measured my must. I poured it back into the 6gallon fermenter and then realised what I'd done. What followed were a very nervous 6 weeks. I'm still alive but I very, VERY strongly recommend to sanitise everything and NOT pour things back into the fermenter once it's going.

[@keithmcauslan943]

Based on some of your other brewing shows I brewed an Irish Red today. No boil, I did Sparge though.

[@musharro]

Just a thought 😅 why don't you use a space blanket in the future, it keeps the temperature for quite some time and they're not that expensive. Thanks for the videos unfortunately malted grains aren't very common in my area but will try to make some beer in the future 😁😁😁

[@manojacharya2336]

No boiling.........very innovative and I would say out of the box.......keep going God bless u both. Can we try it with DME/LME

[@CitySteadingBrews]

I have a kit beer video coming out soon.

[@Tetman-xx6tp]

Will you make a tepache video. I hope i spelled that right.. thanks and great video

[@CitySteadingBrews]

Something we can do, yep!

[@user-cv3gd2wr5q]

Brian I was right there with you and understood everything you were saying even when Derica corrected you! I’m not sure how I know exactly what you’re saying even when you say something wrong but for some reason I do. 🤷🏽‍♂️

[@rod4309]

i had the same experience. It's like when you unconsciously skip a few steps in a math problem i think.

[@ErizoKen]

I love using heating elements in beer making. Using a canning rack that sits in the bottom of the pot will prevent the bag from touching the element. Then the element can stay in the pot :) Or use anything that can sit over the element to prevent the two things touching. A metal strainer? You could even use rocks 🤪

[@bradleynear8574]

love this

[@THirstyCamel1023]

I’m starting to think she is the true brew master😁 and he is the labor😁cheers🍺

[@IrishPotato86]

2 haters disliked the video already! Dont mind them yall. You make the best videos!! Very educational and always interesting

[@ashleymagsam1350]

They're mad they can't make tasty brews

[@IrishPotato86]

@@ashleymagsam1350 exactly!

[@martinharte2935]

love the Bob Ross tee shirt

[@kristopherwood7521]

Dropping in a couple of half full frozen water bottles is a good method for cooling a small batch must or wort.

[@CitySteadingBrews]

Long as they are sanitized. Otherwise could be inviting an infection.

[@foxdarterx]

where did you guys get those mugs? they are amazing!!

[@brandoncallaway8835]

Oooooo, tastes like guiness!!! 😋😳

[@JimmyJusa]

I'm looking to try a dunkelweizen this winter with chocolate wheat for the roasted malt, it's supposed to be very low bitterness due to no husk. Maybe I'll add a little lactose and get a chocolate banana bread type flavor with the combination of the yeast..hmm...

[@CitySteadingBrews]

I bought a dunkleweizen kit that I will be doing a video on soon!

[@Hix1388]

Be still my porter guzzling heart. Lovely you guys. Guinness is great I like it, but porters over stouts for me.

[@ryanclack2068]

Just wondering what your opinions is on glass fermenters vs plastic as the price difference is noticeable thanks a bunch for all u do I love the show and iv added both of you to my fb page

[@CitySteadingBrews]

For primary, use what you want. For beer, I use plastic mostly. For longer ferments like mead, I much prefer glass.

[@Gruug]

Being in Canada my wort chiller is the snowbank in my backyard 😂😂❤

[@Gerd_Müller_71]

i had done mead and wine, now its time for beer :). my problem are the units in your video. i'm from germany and there are different gallons depending on where you live. can you tell me the measurements in kg and liters please. the beer in this video looks amazing :) . this must be my first beer :) btw. great videos everytime

[@rod4309]

google has a converter that you can use to convert American gallons to Imperial gallons eg. 1 US gallon is 0.832674 Imperial gallon

[@Gerd_Müller_71]

@@rod4309 but i don't know what gallon is used in the videos. thats the point. i know and use google often to convert measurements. i have to convert in liter and kilogramm, but don't know the used gallons.

[@jamestarbet9608]

@@Gerd_Müller_71 in any video where an American says gallon, it is safe to assume they are referring to the American standard 128 fluid ounce gallons. That is equal to 3.78541 liters. Unless we specifically call out a measurement (ex. Short Ton, Imperial Cup, Pferdestärke) Americans will default to our native measurements. Unless we have a particular reason to, we don't usually see the need to reference other nations' units, especially when talking to an American audience.

[@Gerd_Müller_71]

@@jamestarbet9608 thank you. 👍 (from germany) 😂

[@Faircloth87]

Look into an all in one system. Something like the Clawhammer BiAB system or others that are similar.

[@CitySteadingBrews]

Nah, too much trouble, lol.

[@terrycuyler5659]

Why not use a zip lock bag full or ice to cool your wort?

[@CitySteadingBrews]

If you can sanitize it... I suppose you could do that.

[@paulallerston3771]

Loving the dark beers. Another alternative to sparging is just dump your "spent" grain bag in another pan of water and make a "small beer"...

[@jsaucee1]

So you are saying you can double dip on these grains to extract the last bit of sugars that did not come out in the first brew to create a second lighter beer? Can you do this for every all grain wort?

[@paulallerston3771]

@@jsaucee1 I'm saying I have done it twice. Both times the first beer was a Barleywine and both times I augmented the second wort with honey... the second worts came out around 1.020 before honey...

[@jamestarbet9608]

@@paulallerston3771 so you end up with a hydro-braggot? How thin is it taste and texture wise before adding the honey? Bud lite levels?

[@paulallerston3771]

@@jamestarbet9608 didn't taste it... added honey to 1.070, so not really a hydro-braggot... finished in 2 weeks at 9%...

[@jamestarbet9608]

@@paulallerston3771 I was reacting to the phrase small beer, which is low alchohol. Hydromels are lower alchohol meads if I understand correctly. Thus a hydro-braggot, low alchohol mead-beer. If standard alcohol it would just be a braggot then?

[@Itscamithink]

The way you speak reminds me of Alton Brown and Adam Savage, do you take any speaking pointers from their shows?

[@CitySteadingBrews]

Doesn't everyone?

[@clu83]

@@CitySteadingBrews did you see his return to good eats? It's up on the food network KZbin channel.

[@kumar1nishchay]

Lovely recipe BTW!I don't have a bathtub but I've a kitchen sink with a bag of ice. 😆

[@CitySteadingBrews]

That works too!

[@SadamottoMotto]

I always laugh when the TRBoS accolade comes up xD

[@jd0486]

I'm just getting to this vid and really wanna give this recipe a go. Do you remember what temperature that the wort was fermenting at, roughly?

[@CitySteadingBrews]

75F or so.

[@Robert-Herman]

When will you have a video on racking it and tasting?

[@CitySteadingBrews]

Soon, next week probably.

[@thatguyjosh2322]

While it is technically safe to pitch yeast under 115 degrees, you are definitely going to get more banana and fruity off flavors as opposed to pitching around 75 degrees. Still, I really dig the channel. Keep making great videos!

[@CitySteadingBrews]

It cooled to room temp in about 40 more minutes.

[@gregyohngy]

There is a new product from the UK called the Pinter. It brews 1.5 gallons of beer using a concentrated wort liquid. It also has a vial for hopping. Do you know if this recipe could be used in the Pinter? It sits in the refrigerator to condition the beer after fermenting and removing the base allows the leeds with the sleepy yeast to be removed. Do you have any idea if I should add extra sugar after fermenting with this Pinter or does the Pinter quit fermenting earlier so residual sugars are used for carbonization? I saw the thermostat being used only allows 1100 w, so wouldn't one that does 15 amps or 1500w be better? I saw one that allowed a cooling fan to be used too.

[@CitySteadingBrews]

You should probably follow their directions. I don't know enough about it to advise you.

[@tezz3t250]

is it possible to use bread yeast for beer ?

[@CitySteadingBrews]

Yup. I have done it several times.

[@tezz3t250]

@@CitySteadingBrews thanks for the infos and making me discover this beautiful art !

[@israelbyrd3445]

I have had warm beer not cold beer that I drank and it was meant to be drank at roomtemp. How do you make warm beer vs cold beer.

[@trevorsocia2300]

When you were talking about your recipe / grain bill you never mentioned the Lovibond of your crystal malt. There's probably a half dozen or so different crystal malt Lovibond's, each offering different flavors and how they color your product. I'm going to guess 80L or so? I wanna say I used 45L in my amber ale and this is much darker

[@BobG9638]

I know this is a little off subject, but could I take a brew like this, or even a few cans of Guinness, put them in a jug with cheese cloth, put it on a shelf for a few weeks and make a beer/Guinness vinegar? I am thinking a Guinness vinegar would be stupid good on fries, fish and chips, etc. Thoughs? Would you ever do a video on something like this?

[@CitySteadingBrews]

You can, sure, not something I've tried though.

[@scottlowther7698]

99.9k subscribers 🥳

[@danieldraconian4511]

Hey could you do a blake berry mead I did one that came out grate but I wanna know what you might do instead cus I am always looking for more ideas and information

[@stevenlord5730]

I love Guinness, so this sounds wonderful.

[@PatrickMurray1966]

Aren't the hydrometers calibrated at a certain temperature? It would seem like the density of 100+ degree liquid would be a lot less than say, the temperature of the beer at your fermentation temp of 60-70ish, yes?

[@CitySteadingBrews]

Yes, though it really doesn't change the reading much. A few points, which, is a relatively small error if you ask me. I'm not about getting ABV down to .01%, as you really can't do that anywhere but a lab anyway.

[@PatrickMurray1966]

@@CitySteadingBrews That's fair. :) At our scale, our margin of error is probably acceptable in the 5-10% range in any case. Love what you guys are doing,m btw. Very glad we came across your channel. It's like hanging out with a couple of old friends that we didn't know we had. Cheers!

[@stevecuffe3061]

Tastes like Guinness... American Guinness or Irish Guinness?? I will definitely give it a try either way.

[@CitySteadingBrews]

All Guinness is Irish actually, but I'm comparing it to Guinness Draught.

[@stevecuffe3061]

That is true but they don't taste the same unfortunately. We have a saying in Ireland about Guinness "she doesn't travel well". Guinness tends not to be great outside of Ireland.

[@bethanycarter4709]

Anyone know if lactose powder will give people with lactose intolerance issues? Or should my people try a different non-fermentable sweetener?

[@bobthirdwalling1901]

Yes, Lactose Intolerance means that we lack the enzymes to break down the Lactose sugar. So if you're Lactose Intolerant, don't add it to your beer! :D

[@steveskouson9620]

I wonder if lactose will make home made sour cream any more sour? (The bacteria in sour cream is lactobacillus.) steve

[@garysmith9818]

Mmm, dark beer...Some people sprout the grain for up to a week before using it because is is supposed to change the sugar profile. Have you ever tried that, and if so, did it make a difference? As for the lactose, would you use it to back sweeten anything?

[@CitySteadingBrews]

That’s malting... a necessary process for making beer. Most dark grains are roased so they won’t sprout.

[@garysmith9818]

@@CitySteadingBrews Thanks.

[@CitySteadingBrews]

Anytime!

[@bigdaddy4432]

Hi Brian and Derica, Could you use lactose to back sweeten Mead/Wine/Cider? Thx !

[@CitySteadingBrews]

Yup. It won't ferment, so it's a good choice.

[@bigdaddy4432]

@@CitySteadingBrews Wow, thank you so much for the quick reply! I appreciate your videos and non chemical approach to brewing. I've learned a lot from you guys. Stay safe guys!

[@JohnDeslatte]

The temp controller looks like it came out for Doc Browns' delorean