Idiot's Guide to Making Incredible Beer at Home

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I’ve brewed beer three times in the last few months and every single brew has been the best-tasting beer I've ever had. between the freshness and love, home-brew seems to exist in a entirely different category when comparing it to the beer your probably use to drinking. Pick out a day on the weekend where you can dedicate a few hours to brewing and give it a shot. I'm telling you, if you follow the directions in this video or whatever recipe your have, you will have incredible tasting beer for yourself and all the glorious people in your life that you can gift bottles too. Enjoy!
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[@JoshuaWeissman]

Beer is definitely going to be next on my fermentation list. I too am obsessed with fermentation. So far I've gotten kombucha, sourdough, lacto ferment veggies, and ginger beer. Now I think it's time to give beer a shot. Thank you for the inspiration!!

[@shonbar157]

It's so weird to be the first one to like this comment. Joshua the fermentation master.

[@dantemv1950]

I found this video after watching yours on making beer

[@jaredwood8163]

Lmao you commented this a long time before you popped off

[@SG-pc4sv]

@@jaredwood8163 Lol I just watched one his vids today, pretty awesome content too.

[@dominicclarke2]

Same

[@philmaclin2498]

Brewing for over a decade now. I've got a complete 1/2 BBL stainless RIMS system on a Blichmann Top Tier, but still very much enjoy watching how folks at all levels do their thing. Never done BIAB, but I may now after seeing this. Well done, my man. Very concise and easy to follow. High quality production. Took me about 2yrs before graduating to All Grain. Had to stop @ 12:30 to add my two cents though. I'd oxygenate (vigorous shake) BEFORE pitching your yeast, so those cells land in the best growth environment possible. Also might be nice to have a spray bottle with cold, distilled H2O ready for boil-overs because of the (relatively) small boil kettle. They WILL happen. This is the best "vice" ever. Brew on, brother.

[@FrenchGuyCooking]

Loving this. I'll leave the brewing to you, but i'd love to taste one of those

[@lamebiscuit]

Bonjour mec, you should definitely make a try with this! Do some nice french twist and some nice DIY engineering. Loved your wine videos! :-)

[@michal9629]

Hi alex i like your wine videos

[@Brunojn]

Alex! You made wine, you should make beer too!

[@MmeHyraelle]

Salut alex, c'est mélanie, coté ingéniosité culinaire, tu gagne la palme de la débrouillardise :)

[@raffaelrubio4092]

Hi Alex, Nice work your doing. I'm a swiss guy and Into Beer, if you wanna try just let me know. You inspired me to start an own Chanel and soon my first Video will follow. Cheers, Dexter

[@mudflap72]

I've been brewing for almost 30 years. Good intro to brewing! Only one issue not previously mentioned, squeezing the bag after the mash is perfectly fine. Squeeze all the lovely wort you can. This will not impart bitterness or astringency. Good job

[@Faramir992010]

I think you should use a siphon to do the bee4 transfer to the bottling bucket. Pouring the beer adds oxygen and you really don't want that. Also it's easier to avoid piking up trub from the fermenter. Just a thought

[@allanworst9624]

Geoffrey Smith I was going to mention the same thing.

[@VlaDuZa]

It’s actually a miracle that the beer didn’t come out completely oxygenated after he poured it that way. Especially given the fact that he also dry hopped it which turns the beer to an oxygen molecules magnet.

[@ezekielpeppers637]

Ahhh now I can crack open a home made cold one with the boys

[@ddoherty1800]

Brian L this brian lincold

[@robertkosa7283]

Kkona

[@ezekielpeppers637]

nah m80

[@jammybizzle666]

Ha ha ha,,, xD! Funny joke

[@jamesfletcher9371]

On a Saturday? Because Saturday is for the boys

[@bigdaddynasty69]

excellent guide man iv'e been brewing 10 years this is a really good video for beginners

[@LewReviews]

is it really ok with the buubles from the sanitizer

[@TheFakinGuy]

@@LewReviews Yes it is totally ok to consume the bubbles from the sanitizer. However you must use sanitizers made for this job ( most likely star san) which do not posses any toxic qualities.

[@brettanomyces7077]

One critique, racking should be done with a siphon. Pouring your finished beer into the bottling bucket oxygenated the whole batch which is always bad post fermentation. Destroys hop oils and quickly leads to staling.

[@Harry-sw2zo]

Totally, couple of rookie mistakes here. WHy didn't he just pour beer out of the fermenter bucket and leave the hop bags inside? Didn't cold crash long enough so the beer didn't clear as much, not to mention huge amounts of oxygenation when he poured that beer into the other bucket - super cringe mode activated. But hey good start, we all remember the first beer we make.

[@gohabs9]

this is truth. Also pour out the entire bottle at once so the sediment (trub) in the bottle doesnt slosh back up into the brew when you stop pouring.

[@HeldUnderDesign]

He stated that this was only his 3rd time brewing his own beer. I think the video was more about him trying something new and letting people see how simple it can be (errors included). We all gotta start somewhere. Every new batch is a learning curve!

[@brettanomyces7077]

Steve Reilly For sure and the video was better than I expected it to be, but that had to be pointed out. Oxygenation can easily ruin a beer and I learned the hard way after having to dump 5 gallons down the drain due to a faulty air lock bung.

[@brokebassoon]

Brett Anomyces Speaking of which, he never showed the airlock properly filled with water/sanitizer, which had me raising an eyebrow, because I *have* seen videos of people NOT filling the airlock.

[@kins191]

You can dip the bags with dry hops and mango in water that you boiled earlier and let cool. This way you can get rid of excess sanitizer and not wory about contamination. Great vid!

[@Mudgard]

Doug Kinsman You don’t need to worry at all with the hops. Hops are a preservative in themselves. If you sanitize the outside of the package and just pour them into the beer you’re fine. This is why IPA’s use so much hops. They were used to preserve the beer for the long trip overseas. Sorry if you already knew that. Just stating for the group.

[@codeinememeing2916]

When your 15 and can't drink, and have a research paper due, but your watching a man teach you how to brew beer...

[@LifebyMikeG]

yes sir

[@vicentediaz1394]

B Wang go to Deutschland,legal age to drink is 14,or something like that

[@shadoexperamint]

B Wang I thought I was the only one! air five bro!

[@sambridges4670]

B Wang That's me, but my school year already ended

[@DawiThumbnails]

B Wang In Germany you can drink Beer and Wine at 16 yoa

[@user-oz4ib8dg5e]

well done video, I'm an experienced brewer and this video provides very spot on instructions provided you only want 2 gallons, once you desire to brew 5 gallons there are additional steps, considerations and equipment needed.

[@gtn7178]

5:12 *flour

[@JeffOdomJr]

Have fun. It gets addicting. There is so much to learn in the brewing process. You did a great job explaining it for beginners. I started brewing 2.5g batches 8 years ago using the BIAN method. Just a few notes. Squeezing the bag does not cause tannins. That’s a very old wives tail. Your hop schedule is presented in the opposite way of standard brewing terms. Your hop schedule was 60 min / 15 min / 0 min. The idea being you have a timer going and match the times on the timer. Keep up the great videos.

[@Mikineitor]

Turning grains into a flower, now that's a trick I'm looking forward to see!

[@MysteryFishBrewery]

Yes, spelling is so important isn't it... I'm just going to plant some flours in my garden.

[@jplittle1987]

Im glad you included the bit where you share it with your friends. Brewing is fun and interesting but seriously the best bit of all is impressing your friends at the end.

[@bubsnaps1265]

You think you're better than me with your electrical thermometer gun !??!?!?!?!?

[@jameshealey4486]

Brothers Green Eats, can you provide the details on that thermometer, please? Manufacturer, model, approx. cost, etc.? That looks so much better than using one with a probe held into the liquid by my hand over the steaming wort.

[@Oscar-sj1qn]

I bought one off ebay for 20 bucks about 30 seconds after that part lmao

[@Nocure92]

Yes

[@IronfistmanDV]

It's called an infrared thermometer

[@noneofyourbusiness6764]

Yes, yes I do. I am better than you.

[@Dr_Xyzt]

I've designed engines. I've reverse engineered industrial processes. I worked in the oil industry. I quit it all to go brew beer, and I don't regret a damn thing.

[@J155P]

How can I drink one?

[@victorzeferino7008]

I haven't done any of that yet but, but will go straight to brewing, I just purchased my first kit.

[@Wyatex]

@@MrBeatBender and what is your job now? Would love some tips as I'm trying to get into it!

[@AdiCro678]

To you sir i tip my hat off, is there a way i can folow youre footsteps

[@rafbari5964]

I want to try your beer

[@Lightpaintkid]

First off you guys make awesome videos on food. I've recently got into sourdough bread making. This is a great video on beer. I have been brewing for about 5 years. Just a few tips. Make sure to sanitize your scissors and yeast package before adding yeast to wort. Also you can siphon your fermented beer to your bucket before bottling to leave any sediment behind. Also don't want to add any air to beer before carbonation. I am bottling a pale ale that I infused with an orange soon for a subtle citrus profile for an easy summer session ale. Cheers

[@TheCompleteGuitarist]

Loved this, I am also into fermented foods, saurkraut, apple cider vinegar, sour dough bread and obviously making alcoholic beverages. Another method for keeping the fermentor cool. Place fermentor in a larger container filled with water and drape the fermentor with a large cloth such as a towel obviously leaving the airlock visible, the water will soak up into the fabric and evaporate thus cooling what is inside. Keep container filled with water.

[@aintnoprophet]

Great job. Wait till you get into wild fermentation and sours. Also, making some bread or cookies with your spent grains. Some beginner hurdles but overall nice work.

[@BradSimmons]

I am a homebrewer and winemaker --- this is a great video. I am enjoyed watching your journey here.

[@copsarebastards]

So I've been trying to figure out my own mango ipa inspired by this, I also have mosaic so far, but I have been thnking, when your friends are saying the beer is sweet, they are probably right. The balance is off because the mango and mosaic are too sweet without more balance from another hop. So I've been trying to sort out what hop I want to bitter with and maybe one more for halfway though the boil. I think where you complain about bitterness you just aren't used to the IPA style, coming from a pale ale. And then the extra carbonation, this comes down to style as well. There are calculators online that will tell you your CO2 content per style. Having more fermentable sugars will increase your carbonation, so your friend is right, it probably is the fruit addition, perhaps longer in the fermenter would have helped, even though he thinks the carbonation is better, it really comes down to how well you nail the style.

[@christopherevans5331]

Try adding a huell melon dry hop to divert from the sweetness.

[@LeJimster]

I normally aim for a 90 minute mash, but 60 is usually recommended. Also while using a pot for brew in a bag method is fine, most of us home brewers prefer using a modified cooler box as it's insulated and will only drop a couple of degrees over an hour.

[@jennifersaville4332]

I've been so curious about brewing, would love to have a micro brewery but I love flavors, stouts mostly. Thank you for your knowledge and sharing.

[@lfcsponge]

The way you poured your fermented beer from the fermenter to the bottling bucket was a big no no in regards to oxidation..I hope you drank it quick

[@Turtlee92]

can we have your Beer Recipes please !

[@AkuaKamau]

Visited Bitter & Esters in december 2023. Bought some stuff from them too. Great guys. One of their classes was going on while I was there. Will be visiting them again in May 2023.

[@alexhelms8048]

I just realized I used to watch you and your "brother" on another channel making good cheap eats. Congrats on all the success.

[@guitar81sb]

As a beginner, I would totally skip racking by using sugar drops and hence avoid oxygenation and possibility for contamination. This video is a good example of what the joy of brewing is! Keep it up!

[@TheDartman1979]

Add a pinch of Irish moss for a less cloudy finished product...

[@ronniet.7738]

I've been brewing for quite a while, I enjoy watching videos on the subject, not only for new tips and tricks others may have invented along the way, but to critic the quality of the video itself. Yours is quite good, entertaining and educational, I want to produce my own at some point. The one thing that really got my attention was using 2 cups priming sugar for such a small batch ? Any over carbonation issues ? I generally use 3/4 to 2/3 of a cup to a 5 gallon batch. Outside of that, thanks for all your efforts 👌 💪 💯

[@cameronbrewer5364]

Dude. This is the best video i've seen as an intro to homebrewing. Thanks!!

[@jaredcarroll483]

Hey, so I noticed that you didn't use the malt extract like I see in most of the other videos on brewing. Where exactly do you get the grains, and how do you know how much of each to add? I like the lighter unfiltered look that your beer has, as opposed to darker beers. Thanks!!

[@steamerSama]

yup, i have the same question

[@885wc]

Beer is what brought me to fermentation. Love doing home brews.

[@MrAntec300]

Couple of things. 1. Check the temperature ranges on the yeast. Some strains like hotter temps, some cooler. Get a yeast that likes the temp you have in your home or place of fermentation. 2. Pour water in the air lock! Very important! You don't want bacteria in there. 3. Weight of hops can differ between different brands. It's always good to get a scale to measure the amount in grams. 4. "Cold crashing" is not at all necessary. Leave the beer in the bucket for an extra 3-5 days after it's done fermenting and you will get the same effect. 5. Not all of the cleaning products are made so that you can leave the bubbles in. Some are chlorine and are not made like this. Star San and Sani Pro are two good disinfecting/washing liquids that has the "leave the bubbles"-property. 6. When bottle carbonizing make sure to not pour out the sediment that forms at the bottom of the bottle. It tastes great, but some may spend the night on the throne. 7. The amount of priming sugar differs, but in general I have found that about 11g/liter of beer is great for a good level of carbonation. Now I am in no way an expert brewer. But I have some experience with home brewing :) Now go make some great beers! (or ciders if you like that more!)

[@joshuahames5782]

A quick note: it's good to be safe, but once the yeast is established and fermenting, you don't have to worry nearly as much about bacteria. That yeast will overpower almost anything that tries to infect it. Probably didn't have to sanitize the mango like you did, overall awesome video.

[@Kilroy-was-here]

I've never heated up my fruit additions, and I've never had an issue. If fermentation is near complete the alcohol kills of bacteria. Adding the fruit may also jump start the yeast again to a short additional fermentation. I've done near 15 batches with fruit additions on the last day or so of fermentation with zero contamination. When using fresh fruit, I give it a vinegar/water wash before peeling and then freeze it as well. Frozen store bought fruit is commercially washed so wild yeast and bacteria it nearly completely non-existent.

[@Danielv344]

I need that recipe!!

[@nobodyfran]

Very cool video!! I'd say that you could avoid that "final bitterness" by not adding hops AT ALL while the wort is hot. So your first hopping should be after you chill the whole thing. Before adding the yeast. And, by the way, when you first hopped your beer it was "Minute 60". It's a standard for brewing, you start counting the boiling process as a Timer. So when the beer is boiling your boiling starts at minute 60! Sorry for the nerdiness, hope you appreciate it!

[@thecookingcouple6034]

Do you have anywhere I can order the recipe kit from? Would love to give this a go! End product looks and sounds incredible! Great video 👍

[@ivgardi]

Ever tried making kvas? (I really don't know what the English for it is, it's considered Russian, it's a fermented drink, only unlike beer it contains less alcohol (0,1-1,5%), it's acidy sweet, not bitter at all, and it's not barley, it's rye - and that's a way to use rye sourdogh). Also we make a summer cold soup with it.

[@AV-zh6tq]

"He sent me home with about 12 beers" there's only 11 so I guess you're not wrong

[@GovRonDeSantis_]

Lol

[@chrisschmeitz1139]

I bet he was too drunk from the "exstensive taste test" to notice

[@alexreyes887]

Can you put a list of the ingredients needed for this recipe?

[@enuajsifoto]

is the foam in beer glass just generously left sanitizer? then drinking such beer has one more benefit: thorough cleansing of your body - no more showers or antibiotics needed!

[@OscarSanchez-ox5lw]

I was wondering about the amount of sanitizer applied to the product during the process.

[@Beesa10]

You can pour the trub into a clean jar, store it in the fridge and reuse the yeast for your next brew.

[@nedarrow]

I may have missed it. Where's the full recipe? In writing if possible.

[@CesarTx42069]

ner ner I don't see he made the recipe available either

[@nedarrow]

@@CesarTx42069 I wonder why he does not write us the recipe. There are 11 viewers interested.

[@Bradum]

"I'll be using a 4 gallon pot [...] but if you want to make 5 gallons you'll need to get a bigger pot." Such insights!

[@bradleypariah]

You fermented in a bottling bucket, which is a no-no. The spigot is hard to clean and sanitize, so your very next beer might get infected. You want to ferment in a smooth vessel. No nooks, no crannies. When you went to bottle your beer, it made absolutely no sense to transfer to yet another bottling bucket, especially the way you did it. If you're going to clean & sanitize things super carefully, and you plan on breaking the no-fermentation-in-a-bottling-bucket rule, you may as well just attach your bottling wand directly to the spigot on the fermentation vessel to avoid unnecessary oxidation. Pouring one bucket into another from the top is why your beer almost certainly tasted a little stale, or perhaps of a hint of wet cardboard. If you didn't taste it, make the beer again, but don't perform that oxidizing step, and see if you appreciate your beer even more. When you poured your beer into the glass, there was that ring of larger bubbles on the bottom, that means your glass was dirty. Also, "trub" is pronounced "troob". In the end, you still made beer, and that's the real point here. I may be nit-picking, but you're right - it's very easy to make a drinkable beer. If you can boil water and wait a few weeks, you can make beer. Cheers!

[@toddmccoy4864]

C

[@seth8056]

Fairly false, there are a lot of designed fermenters that come with spigots to make transferring to your bottling bucket easier, as long as you thoroughly sanitize everything including the spigot (which really isn't that difficult) and make sure everything is sealed, it will be fine.

[@lacaval]

I've been fermenting in a couple of buckets with spigots for over 6 years with no contaminations of any kind. The spigots are detachable and you can clean and sanitize them very well.

[@mccartc7645]

I've fermenting in a bottling bucket for years with no problems. Take the spigot out and sanitize separately. When finished brewing turn the spigot upwards and fill with sanitizer. Cover with cling wrap and leave until bottling day. I did physically recoil when he started pouring from one bucket to the other though😱

[@BenjaminBarbi]

man ive been brewing kits for years and they taste wikid. been trying to get into grain brewing and this is by far the best BIAB vid i have seen!!!! thanks for the vid man awesome instructions. Im going to try do what you have done, but i will grow everything in my back yard. thanks again, awesome vid!!

[@spandaucrockett]

Just wanna say this video really got me amped up to homebrew back when I was just trying to get into the hobby. You really made the process a lot less scary than I thought it would be. Thanks and keep it up!!

[@eriswerks]

For anyone with limited space trying to do this on a stovetop, extract is great. You can use a smaller pot for mashing/boiling, and you don't have a giant sack of soggy waste grain afterward. One warning I wish someone had given me: dry extract develops a giant head and will try to boil over when added to boiling water. Add it slowly just before you reach a real boil, and stir until it stops trying to form a head.

[@KausB89]

And im sitting here in my bathtub, drinking a cold one. Perfect

[@killian2497]

What is the grain build up of your mash? Or is there a full recipe of this available anywhere? Would like to try it myself.

[@briana.1165]

19:08 they all look like different versions of each other.

[@willkilgallon3880]

We are all different versions of each other

[@OneTwentyOver80]

I came across this video a month ago and I realised I really wanted to do it myself. After doing some research I settled on making a Saison, great if your room temp is anywhere 18-35 degees C. I'm now 95% done with batch 1 and batch 2 is in another fermenter. Thanks for inspiring me and giving me a new hobby!

[@N1ceK1ng]

Y’all have a little smoke sesh before the tasting?

[@mattnsac]

The on on the left and the right are Brothers Green, whatcha think? ;)

[@kasiapicur]

Lol

[@aronbareith8038]

😂😂

[@shaunleathem251]

That was definitely a post toke cough

[@kenswitzer4133]

I bought a kit a while back but never used it. I am more of a lager person and you video has made me decide to go for it. Very good video. Thanks Much.

[@SamukySan]

"All you got to do is..." Follow the damn train, CJ

[@QuadView]

Great video. You are inspiring me to try all grain and mango!!! I have been brewing for over 6 years now, but never saw the need to go full grain. I like your "tea bag" technique.

[@melonbarmonster]

Dude put lid on wort while you're cooling!

[@lobotomizedjellyfish2171]

You should look up how to do a iodine mash conversion test. I doubt the starch to sugar conversion was complete in just 30 minutes. Probably going to be closer to an hour.

[@Decont89]

That's what I was wondering about. 5.25% is a lil' low for IPA's.

[@christopherolson4413]

“Light Gears” 😂

[@C0UTZ]

About the comment about adding orange at 20:40 --- try serving with an orange wedge, kinda like blue moon. Another popular option is to add orange (or any citrus) rind into the brew during your secondary ferm.

[@17143972290]

Have you ever tried to substitute hops for cannabis buds?

[@benlanchester6721]

That would taste horrific

[@RaymondMillbrae]

Nice video. I don’t drink bier because I don’t like the bitter, hoppy, taste. But the other day I tried a vanilla porter from a brewery, and it was fantastic. Smooth and tasty. Considering trying my hand at a vanilla stout or porter. Thanks for the clear presentation.

[@Faolan42]

that hurt my soul when he poured the beer into the bucket instead of proper racking.

[@springersshop5839]

Faolan42 me to

[@Humunukulusch100]

For oxigenisation I recommend just using a whisk. Prevents spilling with better results 👍🏼

[@giantsfaninl.a.6991]

Hazy mango IPA

[@scotteverett7834]

Any chance of a full recipe to this beer, like types of grain and amounts etc?

[@emmanuelwotila4225]

I was watching this with my mom and she said: "So you can use a thermometer to test the alcohol."

[@motog4-75]

Years ago my mom's pay as you go mobile phone ran out of credit, so she thought maybe if she plugs it in to the charger she would get more credit. 😂😂😂

[@ekay4495]

@@motog4-75 What? So random

[@motog4-75]

@@ekay4495 as in similar case with mums thinking strange things.

[@rikes7855]

I'm a bit more high tech in mashing. Temperature controlled hotplate and a bottom plate circulating with water pump. Don't need the expensive stuff just cheap high temp water pump and temp controller from Amazon. If you don't sparge the bag, you're efficiency will go down, still a lot sugar in bag.

[@CrustyTheElf]

GO TO THE BARRINGTON BREWERY IN MASSACHUSETTS!!!! BEST BEER I'VE EVER HAD!!!

[@classicrockguitar8084]

Club Foreign it's great there huh!?

[@mikeh554]

yet it has a 3.49 on untappd...can't be that good

[@briankelleher2344]

You mean Treehouse

[@zachariahpelletier4799]

Not sure if I’m missing something, but it’s also important to note that the Mango contains fermentable sugars as well, so you might want to also take a hydrometer reading around the time of secondary fermentation to account for that

[@PowerRifff]

The amount of sugar in the mango is way too low to cause any major impact on 10l of beer.

[@eduardoaguirre1427]

You where doing all perfect until the end!! OXIGEN!!! NOOOO!!!!

[@jonathanwarren5552]

I've used the trub as a barm to make bread with. It works very well because there is still a large amount of yeast left. You might want to try it.

[@wag1771]

Do a video on how to make cider next

[@brettanomyces7077]

wag1 Fill fermenter with apple juice, add yeast, bottle, done.

[@gc7782]

Brett Anomyces is it that easy? Someone told you have to use unpasteurised cider, otherwise you get vinegar. I never researched it...

[@beardown2489]

Vega Tech to get something that can defined as cider, yea. It's that easy But to make something that fits you, it'll take way more research and application

[@ExploringTampa]

There are MANY websites on cider recipes. Use the Google. But yes, fill fermenter with unpasteurized apple juice, add in some apple cider juice, add some brown sugar, stir vigorously, add yeast. Cider, from what I understand, takes longer to ferment.

[@lorenhusky2717]

No, it's not quite that easy. The hardest part is finding apple juice with ZERO additives. 90% of the apple juice you find in a store is not appropriate for making cider because it has an additive in it that kills yeast. Whether the juice is pasterized or not doesn't really matter. It just needs to be completely additive free. Make sure you have a pot that is big enough to hold all of the apple juice you want to ferment. Bring it to a boil and then back it off to a steady simmer and add your corn/cane/brown sugar to the mix slowly and stir it in. Make sure it's fully dissolved in the solution. From there it's the same as this video. Cool the apple wort down to a safe temp for the yeast, transfer it to the carboy and pitch the yeast.

[@gameloozer731]

I made my first mash tun from two five gallon buckets. Drilled hundreds of 1/8th inch holes in one, and one hole for a spigot in the bottom one. Cost about $30. Never brewed extract before. I guess it’s not for everybody, but I think all grain makes a better all around beer and is worth the additional effort

[@ISashaI]

take advice from a dude who makes beer and says "I dont get drunk"

[@handeyecoordinationskills]

I just started home brewing last week and can't wait to see how my bucket of 20 ltr beer will turn out in about two weeks, problem is the room temperature is usually below 18 degrees so it may take a little longer, thanks for the video and greetings from Ireland🇮🇪🇮🇪

[@LaserSharkPhotoablations]

Guy who looks just like his brother, asks the other guy who looks like his brother "Are you actually his brother?"

[@rafbari5964]

Yes ! Haha 😂😂😂

[@jasonclark4419]

There's something natural about watching this, nice, great homemade presentation. Thanks for sharing your work. Keeping it real.

[@LifebyMikeG]

click on the description for more info on entering to win the home brew starter kit!

[@oscarschyum3962]

Brothers Green Eats hey Nice video. but when you said degrees did you mean farenhight or celcius?

[@magnusbruce4051]

It will be Fahrenheit. The mash temperature in Celsius is about 68. The general wisdom I've read is that so long as you're between about 65 and 70 then you're fine. too hot and you start denaturing stuff, too cold and you won't extract sugars efficiently.

[@PhilthyMr]

Can you share your recipe link please. Thanks

[@DelgadorTv]

i am too late

[@justinmack6351]

Did I overlook your recipe in the description? Just wondering about that IPA :)

[@fullhulkplayground2906]

I am just starting out with brewing , I have been looking for someone to easily explain it and you have done it perfectly thank you a lot !

[@tzisorey]

Fermentation: Gain a bit of culture!

[@guitar81sb]

(1) BIAB + (2) reflective bubble insulation for the kettle + (3) three-gallon batches is a killer combination for **all-grain brewing at home.**

[@crystallineentity7698]

Never pour fermented beer bro, gonna oxidize the shit out of it and get sherry and cardboard off-flavors. Always siphon fermented beer!!!!!!!!

[@markrussell2750]

clearest video i've seen so far on brewing, good job man

[@doglover123456654321]

"Brewing is a craft" Cool cool. I just want cheap beer

[@patgoetz9891]

Pouring your fermenter into your bottling bucket isn't the best for oxidation, do you think you noticed any negative side effects to doing this? As opposed to carefully racking with a siphon to leave behind the trub and avoid oxidation.

[@jaredcarroll483]

19:20 Totally not a believable cough man...

[@anothercitizen4867]

Jared Carroll But the spit was real.

[@thesaint8400]

He's a beta

[@journeyfortwo5211]

Yeah, what was with that cough?

[@xrpbenno1147]

hey buddy i absolutely love the channel, youre a chAMPION. I once left you a very unpleasant comment in the past because i saw that you bought tortillas in a packet rather than making your own. I still have not forgiven you for buying torillas in a packet but i am feeling terrible about the negitivity of my comment and I hope it didnt spread any bad vibes. That said you should most definitely always always make your own tortillas. Thanks so much for all these amazing videos, i recently got into fermenting, making chilli sauces, and now you are the perfect guide to talk me through getting into home brewing some beers! I love fermenting chilli sauces with garlic and im looking forward to getting some beers happening too, thanks again for everything you do brother, much love and respect. Again i think you are fantastic and im a big fan.... but please always handmake your own tortillas, in my opinion its the best part of my day :)

[@jyuzousuzuya302]

he reminds me jordan schlansky

[@VoodooViking]

My brother and I make beer on a small scale, but in the level of a microbrewery. And the one thing we’ve found is water is the key. This is the biggest and identifiable factor we’ve come across. We made the same exact beer down to the tee, with multiple waters. Which we had our water tested and changed our water profile to fit those around the world and it’s the complete game changer. Add sulfites, sodium’s, etc to change up your water to fit whether it’s NYC, Belgium, Tokyo, etc; it’s the biggest factor you can do. And one recipe can literally become an infinite supply of different tastes and textures. Def do that in my opinion once you realize you wanna homebrew. And this works with all alcohol making.

[@tomdeaardappel8303]

And also why do you cool your beer in open air? It will provoke growth of fungus, bacteria and wild yeast in your beer. Expecially bacteria can make it taste sour.

[@roien1362]

Instead of hops is it possible to use spices like mint or flowers with taste?

[@facehookedup]

19:03 I'm five weeks older than when I started this video ... Is it worth it? I brought over present me, five weeks ago me and me from three years in the future to see how I got on...

[@Aegilops]

Very good video and lots of helpful tips for beginners. Others have noted about not oxygenating the beer when transferring to the bottling bucket, but the only other comment I'd make is - don't wash your beer bottles with soap. Soap often has perfumes (which would leave unpleasant aftertastes) and many have a wetting agent - especially dishwasher detergents - that will have the effect of reducing or destroying any head on your beer. Commercial products for cleaning bottles and equipment would include Powdered Brewery Wash (PBW) or sodium percarbonate as a raw chemical. But great video and well explained - congratulations on your brewing adventures.

[@blueberryhill6948]

They coughing all over the place without covering their mouths 😯😯😯 are they making corona mango?

[@tautvydoso]

Dont u worry, corona was not born yet by the time :D

[@douglasabad3477]

Thank you for your video. I received a Beer Making Kit on my birthday. I followed the instructions provided in the kit (to the letter - LOL). However, I am definitely will use a brewbag as you suggested. I have ONE stock pot and your method will simplify the process.

[@absolutnadia]

Beer!!!! 🍺😍