Light Dark Beer? (Super Simple Method to Make your Own Beer)

[@EvanArizona]

You guys should write a brewing book. All the "how to brew" books I've used have these super complex recipes and I'm learning you don't necessarily need all that complexity. At this point you just need to take your channels transcripts and publish them with how easy you guys make this process. Thanks for the insight!

[@roningt7175]

I’d buy that 😆👍

[@Wayouts123]

Count me in

[@CitySteadingBrews]

It's certainly something I am considering. There's more to it than "just write a book", lol. But I did start years ago, and I probably need to just scrap it and start over.

[@Brewers_Haven]

I would buy it in a heartbeat

[@keithmcauslan943]

I use binder clips to hold hoses, Binder clips and twist ties or pipe cleaners. clip to the bottle, flip the wires up and insert the twist tie or the pipe cleaner ten wrap that around the hose to keep it secure.

[@88WhiteRhino]

Walking home the other day I found a 2 gallon bucket fulla airlocks. I was really excited! I'm making Kvass atm next Sauerkraut, this beer some cider from store bought apple juice, sour dough starter and more mead. Thanks a million for the traditional mead recipe!

[@Skulltap]

That fermentation activity is crazy! I recently picked up one of those trays you used to (maybe still do) get your school lunch on. It works great for containing mess from those crazy fermentations I don't notice right away. I also keep a spray bottle of star san around to spray down anything that bugs might want to have a snack on. It seems to work well for that. LME is a super sticky syrup and can get everywhere. DME needs to be added slowly or it can clump up (pain to mix in), could cause boil over, and can get really sticky if it gets even slightly wet. Both have slightly different things they can add as well (mouth feel for example). They can definitely be easier and take less time, but cost more then using grains. Brew in a Bag (BiaB) has become pretty popular because it makes all grain easier, less mess, and less expensive equipment needed. The biggest benefits of all grain are that grains are generally cheaper and you have more customizability to the flavors and color. The flip side is that it takes longer and can get more confusing. I recently bought an all in one system for all grain that made the whole process much easier and I can make pretty much anything I want pretty easily now.

[@uqox]

Style: Easy. I love it. I've been brewing since 1994 and it's EXHAUSTING to see the amount of...uh, what can I call it...fiddling, yes, fiddling that has afflicted homebrewing. Thank you for showing it can actually be quite easy to make your own beer.

[@Brewers_Haven]

I love the traditional dark liquid malt extract. I used it for a peanutbutter porter. I used Williamette pellets.

[@bossalou]

You had me at easy. I'm very intimidated by the beer making process, so I may give this a try.

[@0calvin]

I made this with 1.5 lbs of the extract and dialed down the first infusion of hops to .1 oz (leaving the second as .2 oz) and this was legitimately the best beer I've ever had! It reminds me of a black-and-tan, where you mix Bass ale (or Smithwicks) with Guinness.

[@MrAaronPotter]

my beer brew kit is calling to me. oh... alright! you guys convinced me to try my first beer! thank you for the brewing experiment as always.

[@CitySteadingBrews]

Have fun!

[@Tj-50mag]

I love using CBW's Traditional Dark for stouts and just used it recently to make a Braggot Stout (LME with Honey, Hops, DME, Lactose powder, and Grains) :) And also aged it in oak cubes

[@mdspider]

It would not be a CS video without a Brian spill! It is the mark of authenticity.

[@CitySteadingBrews]

LOL

[@trudyhoffmann6405]

Love the idea of adding the Cool water! My last wort took forever to cool down, my ice maker was stuck, so I didn't have enough to get it cooled very fast.

[@willybfree8754]

My wife bought me the Brew like a Viking Tee shirt from you. It is great thanks to both of you and my wife. Yesterday June 14, 2021 I took your advice to hart. MY friends and I built a fire over a pile of rocks took some malted grain and a 10 Gallon kettle an we made a "Stein Bru". We boiled the the wort with the hot stones and then filtered it through cedar bows added a Kviek (Norwiegian farm house yeast that ferments at very high temps.) Now just waiting to see how it tastes.

[@CitySteadingBrews]

That is awesome!

[@MMAJBowman]

This is definitely a good easy start to ease me into.beers..lol.love the videos. You guys have kept.me entertained and educated. I have now brewed over a dozen different meads and wines. Now for some dark beers. My favorites.

[@ivanbannon4260]

LOL, I've had brews blow out the bubbler and hit the wall. Now I use buckets, more head area, and no more blowouts. Great video!

[@closertothetruth9209]

not bad, i like low alcohol beer, once a freind added just a little too much sugar and his beer was beautiful like a sweet bubbly champagne i dont know how he did it but lets say it was kind of addictive, he was an industrial chemist with honors , a mad scientist of beer making. i wasnt a beer drinker at all at the time i drank whisky but turns out beer is less taxing LOL. enjoyable video as always. Ps wrong channel i know but have you ever fermented foods supposedly theyre loaded in healthy probiotics.

[@rogerschulz8721]

Guys love your work Thanks for the easy intro to beer. I have made a bunch of extract beers, they can be awesome. a few suggestions for further extract brewing. warming the extract in a bath, like a baby bottle helps with flow. add the extract to strike temp or boiling temp, helps devolve faster. Northern Brewer makes a fantastic extract Try Omega Yeast its work the extra $$

[@MaestroPdx]

well done I do 5-6 hour brew days so I can appreciate you showing people new to beer brewing a great way to start off. Super easy to personalize if you want with different hops or specialty grains, vanilla beans soaked in bourbon, cacao etc. You give a good jumping off point.

[@georgecolby7488]

Thanks for circling back to beer, I'm kinda obsessed with it. I actually enjoy the process of all grain, but having access to liquid malt seems to open up a lot of flexibility. Not gonna lie, I've steered clear of liquid malt because I've never seen you guys use it. I'm not a hoppy guy either. I've found 0.33 oz of hops to a gallon to be my sweet spot. Hops are also conveniently sold in 1 oz packs, so 3 1 gallon batches is easy!

[@guyinpajamapants6892]

All grain always felt nostalgic, but extracts are great if your ADD tries to kick in. The quicker into the fermenter means less time for your mind to wander! Lol! Another great episode!

[@Backdaft94]

I’ve been waiting for another beer video!!! So glad y’all made one. May have to give this a try Thanks B&D

[@johnhaddenham3189]

I really like the color of this one. Looking forward to finding out how it tastes.

[@roningt7175]

Ooh now this looks intriguing. Might actually attempt to make beer now. I’ll wait until I see the end result, but so far I’m very interested.

[@ExploreNature0123]

I know this video is a year old but I'm a recent subscriber and I was hoping you would have a video on beer. Awesome!

[@robertmoore6660]

Thank you thank you. I’ve been planning on doing a braggot with an LME and have been wondering how much hops to add. This seems perfect. So if I scale up to three gallon I’m going to add 15 grams of hops twice. Then I’m going to add my honey. After the boil I’ll take a a gravity test and adjust my SP GR to get my 7-9% AVB

[@AdamFranklin500]

Awesome video!!! Like you said Beer brewing doesnt have to be complicated, it can be super easy. Can’t wait until the next part. Keep up the good work guys!! 🙂👍🏻

[@MatoNupai]

Brian this video continued to work properly after the ads. Glad Google fixed the problem. But unfortunately I DONT DO BEER. Glad liquid malt extract is available. We need more home fermenters. I’m 66 and won’t be around forever.

[@CitySteadingBrews]

Continued to work properly? What do you mean? I was unaware there's an issue after an ad runs...

[@dawnteskey3259]

I made my first beer with the extract. It was nice. I added hops myself, but It was still very simple.

[@mbaker82]

 New subscriber here! I really enjoy your channel. You two have a great personality which makes watching your videos more enjoyable. I look forward to catching up on previous videos and what is yet to come! Keep up the great work!

[@cherisseepp5332]

I use a kit (hopped LME) to make beer at least a couple times a year. It’s way cheaper than buying a separate LME and hops in my part of Canada. $20 CND plus extra honey instead of dextrose, yeast, and water. I often add some smoked pumpkin as well because that’s what my lovely husband likes. I just bottled a batch yesterday for him. He’s super excited.

[@dexterne]

I do both meads and beers. I live in hop country (western oregon), so I have easy access to whole leaf hops (and grow them too!), they are much easier to strain.

[@dexterne]

I started doing 1 gallon beers, but it's only 10 servings, and flat beer is gross so it must be bottled and primed. There is a reason that beer brewers get stainless fermenters and kegerators. A 5 gallon batch isn't much more effort than a 1 gallon batch, and kegging 5 gallons (~53 servings) is much easier than bottling even 1 gallon (~10 servings). Force carbing with bottled CO2 is pretty easy, more reliable and much faster than waiting for bottle conditioning. Also, dry hopping in a glass carboy is a mistake I will only make once, I ended up throwing out the container because it was such a pain to clean. Extract brewing can make quite tasty beer and is an easy way to get into brewing beer, but all grain is about 1/3rd the price. All grain is more work, but it's also where much of the artistry of crafting a beer comes from because you can modify the fermentability, mouthfeel and a myriad of factors based on technique. My LHBS carries over 50 malts, and only 4 types of extract, so recipes are wide open with all grain. You do have to love the process to do it though because if you just want drinkable beer, you can go to the store and buy some pretty easily and comparatively cheaply. Not so much for meads. Glass 1 gallon carboys for mead and other wine strength brews is a fantastic way to brew those kinds of beverages, because you can bang out a recipe quickly, and have multiple batches going in a small space. 1 gallon is 25 servings, and those pop-top containers are super easy. I use this method to do still meads, ciders, etc however now that I keg my beers, I also have a 2.5 gallon keg I keep for meads that I want to carbonate. My kegerator has one tap for beer, 1 tap for soda and 1 tap for mead, and a shelf for aging cheese.

[@widenerfamilyfun7176]

Could you guys use this method to revisit one of your gruit recipes sometime?

[@CitySteadingBrews]

Absolutely!

[@ScottBrickner]

You can try your cold brew coffee maker's infuser for the hops. It should keep most of the mess out of the wort.

[@ngaese]

Usually i make 5 gallon batches using a partial mash setup, but recently made my first hopped malt extract kit in a long while. made a 5 gallon batch per usual and added 1 kg (2.2lb) of honey after disolving the can of extract. got me to a gravity of 1.045 i was cool with that and pitched some lalvin Nottingham cuz i have it. bada bing bada boom i was done in like an hour.

[@espenskeys]

Great video. If you got a couple of stainless steel tea infusers you could avoid a lot of mess by adding either hop-pellets or hop-flowers. And there is nothing wrong with brewing an extract-based beer using this method - there are award-winning beers brewed like this. But I love you guys getting into brewing some tasty beer alongside your tasty meads and wines.

[@threateningaurapins6798]

I know this isn't the same video, but I just started my crushed black pepper black currant wine , but I used cranberry AND lemon lime with black tea. Just fermenting it smells amazing! Thanks for the idea !

[@buffalojoe78]

21:39 💭👀 I went through the same thing last week. Half Briess Wheat LME, half Briess Pilsen Light LME split between two 2 gallon buckets. US-05 and Lalbrew Belgian Wit. S-05 had a little gurgle. Belgian Wit was a geyser. No joke it’s a highly active yeast.

[@ThaetusZain]

thing about pre-hopped is that it's all bittering hops. But that just cuts out 30-45 minutes out of the boil.

[@ThaetusZain]

if you care about style... according to beer recipe calculator it's about 3oz hoppier than a scottish 70/ or a dark mild

[@johnp.2267]

SafAle S-04 is pretty amazing beer yeast. I used it for an amber ale, and very nearly had a blowoff within half an hour. It's pretty energetic stuff, to be certain.

[@eddavanleemputten9232]

This is just about the only way I would be inclined to make beer... there’s something about stirring the boiling grain for so long to extract the sugars that gets to me. Unless, of course, I have excellent company. Then I would. As is, my tiny kitchen doesn’t allow for that (much to my chagrin). As a child I’d get malt syrup spread on bread some times when visiting family. Just as if it were honey. Not bad! Now, making a gruit using malt syrup and perhaps substituting part of the syrup with honey, that would appeal to me! Thanks for yet again another excellent video!

[@PeterSFam]

TO make working with the hops pellets easier is using a hop sock, worth the cost to me in avoiding filtration issues later pouring it into the fermentor.

[@CitySteadingBrews]

Fair enough.

[@Vykk_Draygo]

Hop socks also reduce extraction. You get better oil extraction with "free range" hops. I started out using a hop sock with BIAB, but stopped after like two beers. Much better result without it. I use a hop basket in my current system, but it does still reduce extraction and interaction of the wort with the hops. It's a tradeoff.

[@Indian0Lore]

I had to use a blow off recently. Used the racking cane connected to the stopper to allow the bubbles to pop and fall back into the brew instead of just getting lost in the waste water. Still lost a sip or two.

[@jeffreydolley2546]

Wow, that is some nuts fermentation activity! That's S-04 for you. Love to see you making a beer! One thing to keep in mind, your hydrometer readings will change based on temperature. So, you measured 114.8 F (I think), which means you need to add 0.0093 points of gravity to your hydrometer reading (based on the book "How to Brew" by John Palmer). Your measurement came out to 1.030, which means your OG is about 1.039.

[@wesp3779]

Wish we could see your Wart Cam!! 😂 thanks for the great vids!!

[@g.p.s-yourfunishere6635]

Woohoo, yay beer! Also, 10 days later and my first mead is stil bubbling strong! Building ideas for my next thing. Can't wait. Maybe I could send you guys a bottle?

[@richardwalrath2694]

If you get a chance try East Kent Goldings hops for your dark beers

[@MrClownstastefunny]

Beer, wine, cider, meads and all the rest. I've got just 4 batches of wine/mead going right now with a 5 gallon batch of cider bottled, and I'm out of space. You and D show us how do brew, and tell us time heals all, but that means storage. Will you show us your storage space? How you organize and how you deal with the logistics of your brewing habit? It seems an important part of brewing, particularly for those of us with the taste for variety and I've not heard you speak on the point.

[@CitySteadingBrews]

We have a shelf we put brewing brews on, it's about 2 feet x 6 feet. We store the bottles all over. Some on shelves, some in boxes and the ones for a one year tasting in a closet. Nothing spectacular, just storage. We do routinely go through our stocks and finish off bottles and we do plan our brews accordingly so we don't have too much at any one time.

[@MrClownstastefunny]

Kumbaya! It sounds like we have the same system. I was hoping you had the Floridian equivalent to a wine cellar and I could glean some storage ideas. Well, here's to you being so successful, your wares outstrip your ability to store and track them. Cheers!

[@Vykk_Draygo]

Was the wort still warm? If so, it probably was closer to 1.035. Gotta get that temperature correction in. Unless you did temp correct, and I missed it. This is why I got an auto temp correction refractometer. I prefer the hydrometer, but refractometer is game changing for all grain wort production. Especially post boil. (But I brew beer way more often than mead, lately.)

[@vikinghalfbreed6385]

I still love you guys. Hope you haven't forgotten me. Lol I may actually have to try LME beer. Ive always been hesitant to make a full grain beer. The few times i have, its been awful lol

[@Spudbot]

I'm not sure what LME's are like in the US, but where I am, they are much easier to make than a mead. 1 can of LME + 1kg of sugar with water to 23L (no boiling or anything else required) ferment for 4-10 days. Add priming sugar and bottle. Doesn't get any easier than that! Results are very consistent and with alcohol tax being as ridiculous as it is here, it is at most 1/4 the price of buying beer, and more often than not, homebrew tastes better!

[@CitySteadingBrews]

Why add sugar? Just use more LME. It adds flavor as well as alcohol if that’s what you’re after.

[@Spudbot]

That's how they are supposed to be made according to the recipe. The LME is also by far the most expensive part and would basically double the cost, which is still far cheaper than buying it but with the work involved, makes me less inclined. Like I said, don't know how it is done in the US but here that's how it is done. I did try a 2 can brew a few years back, it was quite over the top in flavour, not the nicest thing I have made. My favourite local brewery makes the homebrew kits and because of that, they are very close to tasting like the real deal, and it is their instructions I follow. By following the instructions, you get a 4.6% abv, not adding sugar would be far too weak to bother and using double the LME wasn't very nice at all for a similar abv. If I was doing a grain brew, by all means I wouldn't use sugar but in this case it doesn't make sense for me not to. To put in perspective, a 24 pack of beer is $55 here (about $44USD) I can make my own brew, which is about 65 beers, for $20 ($16 USish) $17 of that is the LME

[@Spudbot]

The company that makes it are also as far as I know, the only commercial brewery still bottle carbonating their beer. Best part is buying a 6 pack and saving the yeast in the bottom. Makes the homebrew even closer to their commercial product. I'd hate to think what postage would cost but I'd love to send you one of their kits to try for yourself

[@kimh9337]

I've done one similar, with boiled (bouched?) honey and ale extract. I tip is to head the extract (Like you do honey) to make it more liquid and easier to pour :)

[@Nocure92]

Had to use a blow-off last time I hade cider with S04 too, kinda crazy activity in the start hehe.

[@trudyhoffmann6405]

Could you expand into what the different kinds of hops and what they do? Kind of new to the beer making, but want to do for my beer drinjers

[@CitySteadingBrews]

There are sooo many kinds, more than we can cover to be honest. Each is similar, but offers a slightly different profile of flavors. I hate to say it this way, but honestly a google search will yield more succinct information on hops types than any video we could do.

[@paulallerston3771]

Gruit is ALWAYS a good idea... herbal additions rule... gives it a "wise woman" vibe ;)

[@CitySteadingBrews]

LOL, yeah, that's so you!

[@Mozenator]

@@CitySteadingBrews please do make another gruit video. Had one before at a beer fest labeled as an "old world beer". So delicious

[@wbwillie]

My mom used to use LME in her breads and it was delicious

[@CitySteadingBrews]

Interesting.

[@KonsuiKoyojutsu]

So... I don't use neutral spirits in my airlock...but what I have started doing is placing a small ball of cotton in the top of the airlock. It completely prevents bugs and it seems to help alot with keeping overly active brews from being pushed out of the top of the airlock.

[@CitySteadingBrews]

Better to use sanitizer or spirits as that can clog and become a projectile.

[@hunterdekarski8093]

Hey a bit unrelated but I could really use the help. Can I put extracts after fermentation and if so how long should I wait to filter in Mead?

[@JD-nq9wp]

please do. I would very much like another gruit video.

[@odinson4793]

Almost painted my walls with a pineapple and mango cider a couple weeks ago, went to visit family for a week so had to leave it in my shower, luckily no explosions (plastic demijohn and blow off tube used)

[@Dragonata]

A few days ago I had to swap my airlock over to a blow off tube for my coconut and watermelon wine. I made up a 6 gallon batch in an 8 gallon fermenter barrel thinking it had plenty of room for the krausen. How wrong was I!? Within half an hour of adding the yeast the airlock sounded like somebody was taking the longest hit off of a bong (not that I know what it sounds like 😏). It's the craziest reaction I have ever seen since I started brewing.

[@jodalry]

Do you think this work with regular malt extract, the kind sold in most health food stores? Can’t wait for your follow up video. 👍

[@CitySteadingBrews]

Not so much....

[@LaughingMan44]

Boiling is very important to get right when it comes to hop additions. To oversimplify: the long you boil hops, the more bitterness you'll get from it at the cost of the more subtle floral/citrus/whatever notes of that particular hope variety. 60 mins of boiling give you a lot more control over your hop additions. Now if you want to do gruit ale, where you use herbs instead of hops, it's very important to boil for the sake of sanitization (washing herbs too thoroughly will lose a lot of subtle aromas and flavours). That's of course if you don't dry/dehydrate them. I find they lose a lot of flavor doing that though. About boil volume, the convention is that the closer your boil volume is to the final volume, the better the final product. I've never tried seeing if there is a difference myself, but something to keep in mind. Also, convention is that the quicker you cool the wort, the more proteins and other bits that contribute to cloudiness settle. So if you're working with limited equipment/space it is a bit of a compromise between the two.

[@CitySteadingBrews]

Washing herbs too thoroughly will lose a lot of subtle aromas and flavours. but it's okay to boil them? That's a little contradictory. Sure, when you boil, it's mostly all in the water, but compounds are destroyed by boiling that rinsing won't destroy or even dilute away. The no boil method is used in many parts of Europe for centuries for making beer. Each has it's merits. The only thing that needs to be boiled is the hops though in reality, unless you're doing it for sanitary reasons. Our water and I would guess most people's water they use for brewing is of pretty high quality (or should be) so the likelihood of an infection from the water used is slim. I would say this with some experience since we make wines, ciders and meads without boiling our water too and the only infections we ever encountered were due to neglect on our part.

[@LaughingMan44]

@@CitySteadingBrews You're right, the more you boil the herbs the more subtle flavours you lose, but imagine washing AND boiling them, you'd lose even more! That's why it's also important to add herbs later in the boil as well as the start. I try to do only one thing, either wash, boil or dry. True about everything else, we sometimes overemphasize sanitization.

[@Vykk_Draygo]

@@LaughingMan44 Long boils aid in isomerization, that's all (as far as hops go). Even short boils volatilize most of the aromatic acids. So no, it doesn't provide more control. 20 minutes should be fine for bittering, it just means you have to add more hops to achieve the same level of bitterness. I use 20 minute additions for low IBU beers, then just do a big whirlpool / hopstand for flavor and aroma. Comes out the same as using fewer hops with a longer boil time. In my experience, anything past 10 - 15 minutes nukes most of the flavor and aroma compounds, especially if you don't chill quickly. It's probably not inaccurate to say that chill times are more crucial for preserving hop aromas than boil time. I've started doing my whirlpools around 172 - 176 degrees, as anything higher still strips quite a bit of flavor and aroma.

[@LaughingMan44]

@@Vykk_Draygo I'll give that a try

[@williamgagliardi6580]

So I have a question for you. You mentioned in your video, that some liquid malt extracts have hops already in them? I tried searching Amazon and checked my local brew shop but was unable to find any. Are you aware of any brands, or places I could buy some? I've never brewed a beer before, and would like to make it super simple. I'd like to eliminate the need to mess with hops at all for my first beer, of at all possible. Anyway, thanks for the help and the great videos!

[@CitySteadingBrews]

I couldn’t find any either but my friend is in the UK.

[@robertjeffery3237]

yes! another grout video!

[@CitySteadingBrews]

Hope you enjoyed it!

[@rodneyswitzer607]

In March I decided to try a Braggot using: 1 1/2 pounds honey 1 pound Briess Golden Light DME 1 teaspoon Safale So4 yeast Water to the neck of 1 gallon jug Did not use any Hops Had to use blow off tube Og 1.078 Fg 1.012 ABV 8.66 % Fermented 14 days Used carbonation drops, very little carbonation. A little sweet, any suggestions?

[@CitySteadingBrews]

Sounds like it either wasn’t finished or too much fermentables and it went over yeast tolerance.

[@paulallerston3771]

If you didn't use hops, there's no bittering to balance the sweetness of the malt and honey...

[@ic4roswings]

actually depending on the hydropeter calibration could be initial gravity of 1.036 to 1.039

[@CitySteadingBrews]

True, but under 1% isn’t something I worry about in the long run.

[@ic4roswings]

​@@CitySteadingBrews indeed

[@MrTatoPaz]

Temperature lowers de reading when higher than the values are calibrated as 21°C.

[@gazd6402]

I use mangrove Jack kits for beer but want to move to all grain but the kettles are soooo expensive

[@Nimbus.]

I NEED TO DO THIS

[@andyn3532]

I just did a chocolate malt braggot and had to do several airlock changes it was like a chocolate volcano 🌋

[@Brewers_Haven]

@andyn3532 You can always use an overflow tube and put one end in your carboy stopper and the other end just sit into another container with non rinse sanitizer. Enough that the tube sits in it completely covered. Less mess and cleanup all together.

[@DanWebster]

I saw your result video and am watching this one again and i have a question. I have one them stainless Steel herb balls you load up and add to stews. Could i use that to hold the hops and be able to remove them prior to cool down? great videos yall -pawpaw

[@CitySteadingBrews]

You can, but it may not prevent all of it getting in the brew.

[@captainblackass9866]

So what was Adam using that had the hops?

[@gonzogermain3008]

Love you guys

[@r.s.5431]

Assuming your hydrometer was calibrated at 68F, a SG reading of 1.030 at 115F equals a SG of 1.038 at 68F.

[@garthwillard1793]

I am planning making a braggot with a dark beer malt extract and doing the honey Bochet. So I can have a dark beer with a “dark” honey. Any suggestions on ratio of extract to honey? Or best kinds of hops? Or would it be a better Gruit? If so any suggestions on what herbs and spices?

[@martystamplecoskie4804]

good video

[@CitySteadingBrews]

Glad you enjoyed

[@Wayouts123]

Just saw this, as usual loved it BUT now It’s got me thinking about Malt drink. Would this work with Goya Malta? As a Latin kid I grew up with that

[@CitySteadingBrews]

I have no experience with that product.

[@johnaldrich3668]

Doesn't temperature affect your gravity reading? That's what I've always been told, at least.

[@matthewbrannon3096]

How would this be scaled up to say 3, 4, or 5 gallons? Would it be a straight ratio increase for DME and hops for every additional gallon in the fermenter?

[@CitySteadingBrews]

Yes, scale everything but yeast. Double the yeast for more than 3 gallons.

[@peronik349]

great video as usual .... after the success (it seems) of rice wine! Why not try a "rice wine style" beer: on your choice of grains No extraction of sugars traditional brewer mode But use of Japanese KOJI

[@CitySteadingBrews]

Koji are really good at working on rice, though they can work on other grains too. Here's the thing, barley has the enzymes right in it for starch conversion, so koji is unnecessary.

[@gammaraygaming3306]

I use briess all the time, on the label it's listed as sg 1.035 per pound per gallon.

[@CitySteadingBrews]

I corrected myself in the video.

[@mykilpee]

I just did this with Honey, next time I'll follow these steps more closely. There's tons of better tricks you showed than I did.

[@urbanhomesteadingchannel1813]

May I request a video on chocolate stout?!

[@kabukiwarz]

Just a quick question. Have you ever tried a beer with bread yeast? I have been following your channel for some time and been making meads non-stop with bread yeast. Now I want to take a go at beer and was wondering if bread yeast would work as well.

[@CitySteadingBrews]

Yup! Quite a few times.

[@gregington.]

Check out the gruit video

[@dirtycommtroop]

would you think maybe .25 or .50 lbs more of extract would give the desired gravity?

[@Rally825]

Seems like a nice easy way to make a braggot too.

[@stinkmonger]

Are you sure leaving half the water at room temperature to cool the wort down is such a good idea? Even for your raw ale video you brought all the water to pastuerization temperature, preventing contamination. If I were you i'd just take a portion of the water and freeze it in a sanitized container ahead of time.

[@CitySteadingBrews]

Most likely not a problem as I doubt our filtered water has anything to cause infections.

[@stinkmonger]

@@CitySteadingBrews RO or regular filter?

[@falconsfortressbrewworx5972]

How about filling the kitchen sink with ice for a chiller? Obviously you would want to make sure the melted water doesn't go over the edge into the pot.

[@CitySteadingBrews]

Yup. I do that too.

[@robcerasuolo9207]

If I try this, I plan to use a bucket. I feel like maybe that might help avoid a blowout. Also, I'd definitely prefer a higher ABV than what might be barely legal in Utah (no offense, Utah), so what would be the best way to get this to 12% or higher? Also also, would any of this make an interesting vinegar? Thanks for all that y'all do in your channel, and remember, never try to delegate meager tasks to your boss! 😜🍻🤡

[@CitySteadingBrews]

It's beer... not really meant to be 12% or higher, but you could try just using more LME.

[@robcerasuolo9207]

@@CitySteadingBrews Yeah, I know, but a higher ABV means I drink less and don't get a beer belly. So, more LME? I was hoping you'd say that! 😈 Thanks!

[@m4a44]

Dang, that was a looot of yeast. Was that necessary for this particular brew (and maybe the main cause of all the explosive activity)? :P

[@CitySteadingBrews]

I could have used half but… our yeast is getting old.

[@manoweb1]

Listening to you talk about beer and being a fan of the sweet side of drinks, I think you and i have very similar tastes in beers! Can I please recommend 5 of the best beers in the "must try" category? (more like the affordable beers category lol)? Yeah? Ok! Well here they are from the "King" down. 1. Utopias Barrel-aged World Wide Stout (collaboration of their merger: dogfish world wide aged in Sam Adams utopias barrels). it's better than the Sam Adam's Utopias at 300 bucks a bottle! 2. Guinness FOREIGN Extra Stout. The real "Black Dog", makes regular Guinness taste cheap! 3. Lakewood Brewing Temptress Imperial Milk Stout (Dallas brewery and they have many variants of Temptress) 4. Great Raft Brewery Old Mad Joy (Baltic Porter) or Peanut Butter Old Mad Joy (Shreveport, La. Brewery and my hometown) 5. 903 Brewery Sasquatch (Sherman Texas, also have had a few variants) Also another Brewery I didn't mention out of Shreveport, La. is Flying Heart Brewery, they have 3 beers called Milk Maid Stout, Black Heart Ale, and Barrel 52 that are all pretty damn good, but they are only available at the brewery/pub, by the glass, growler, or keg. Have you tried any of these 5? Thoughts? Keep up the great videos! 👍

[@Cookie_Official]

Excuse the total noob ... if I wanted a stouter stout should I add more LME or can I add brewers sugar to bring the sg a little higher???

[@Cookie_Official]

BTW I frikken love you guys ... even when your imperial measurements does my metric head in.

[@CitySteadingBrews]

To be higher ABV, add more LME.

[@Kurruk007]

wait ... 135 - isn't that supposed to be for high IBV ones rather than than the 4% ones that should be using 131.25?

[@CitySteadingBrews]

We spoke about this in the video… the difference is negligible really.

[@fgconnolly4170]

I make beer with malt extract quite often. You could make a braggot with half malt extract, half honey. It would be quite nice

[@CitySteadingBrews]

Might do exactly that.

[@leondennis4659]

Curious,what do you do with the extra LME?Can this be stored for later use and if so,how long?

[@CitySteadingBrews]

We store it. Should last a long time.

[@leondennis4659]

@@CitySteadingBrews How as it is opened?

[@CitySteadingBrews]

@@leondennis4659 Just put the lid on and put it on a shelf. It's so concentrated, like honey, that it's less likely to spoil.

[@leondennis4659]

@@CitySteadingBrews Thank You I appreciate you getting back on this.

[@owenbooler3184]

Looking very slim there Brian!

[@CitySteadingBrews]

Why thank you!

[@tombeareatscake]

Watched loads of your videos (great stuff) and I've a dumb basic question that is nagging me. 1 gallon here is "US Gallon" isn't it ? This would be 3.785 Liters as opposed to the UK which a gallon is 4.546 liters. If I used a UK (imperial) gallon for brewing this would mean adding 20% more ingredients. (Mostly applicable to the honey)

[@CitySteadingBrews]

Yes, exactly on all counts.

[@tombeareatscake]

Thanks :)

[@Nefariousrouge]

Is there a way to access your affiliate links using the Amazon app? The app let's me use Amazon smiles to donate part to charity (I save sea turtles), but can't figure out how to access your stuff to help you out a little as well.

[@CitySteadingBrews]

I don’t honestly know… lol f you use our links doesn’t it take you to the app?

[@CitySteadingBrews]

I checked, you CAN use our links, but you have to make sure your phone opens the links into the app, there is supposedly a setting for that.

[@jeremy5354]

The reason you got a lower gravity than expected could partially be due to your low boil time, less concentrated the wart so lower gravity

[@CitySteadingBrews]

A gallon is still a gallon.

[@ngaese]

He did also say earlier in edit the gravity per pound is not as high as he thought because misread. 1.036 instead of 1.046

[@Vykk_Draygo]

Boil time only effects concentration if you don't add more water after boiling. The sugars don't get stronger from boiling, rather the water evaporates away.

[@gregington.]

I added my yeast a couple hours ago and it hasn't started fermenting, is there a specific temperature or something

[@CitySteadingBrews]

It can take up to three days.

[@gregington.]

@@CitySteadingBrews thanks I was getting worried

[@krenee984]

I want to do this but celiac won't let me be great 🥺