The 100 IBU homebrew experiment (part 1) | The Craft Beer Channel

[@TheCraftBeerChannel]

MASSIVE thanks to all our subscribers for getting us here. What a privilege. If you want to get more involved join our Patreon andget access to our Discord forum - full of lovely beer geeks like us sharing great homebrew tips, brilliant breweries and more: www.patreon.com/craftbeerchannel

[@israelchristian6683]

Pro trick: you can watch movies on flixzone. I've been using them for watching loads of movies during the lockdown.

[@korbynjasper807]

@Israel Christian Yup, I have been watching on flixzone} for months myself :)

[@deshawnelisha3331]

@Israel Christian yup, I have been using Flixzone} for since november myself :D

[@bransonmiles6594]

@Israel Christian yup, have been watching on flixzone} for since november myself :)

[@andrewmorris3441]

imagine being able to call up the head brewer from one of your favourite breweries to ask for tips on a homebrew recipe!!!

[@TheCraftBeerChannel]

We're crazy lucky, right? Hoping it feels like you can too via our videos as we spread the knowledge!

[@mossyrock123]

Definitely! Its great, love to hear from the pros about what works for them hops temp or time wise! Hops seem a bit like quantum mechanics they change so much depending on when u use them!

[@giuseppeconlan]

Agree, well earned boys!

[@kegkong]

every grain is sacred, that awesome MP reference

[@palmada]

haha yeah came to comment on that too!

[@colourlessbluethings]

Congrats on 100,000. You deserve it and more.

[@carlryder962]

Congratulations guys, well deserved! I'm looking forward to more international trips once this pandemic is over.

[@joshtheprune]

So cool you got Peter Jackson advice (6:29), I love LOTR

[@vikramjitsingh4538]

Many congratulations guys.......it's quite a milestone......cheers and good luck

[@benwideman]

Remember a decade ago where every west coast brewer was bragging on their ipa label about how many ibus they had?? This was a lovely nostalgic video for me 😂

[@TheCraftBeerChannel]

Simpler times back then!

[@scottn1au]

Congratulations. Well deserved .

[@Modern_Tactics]

CONGRATS GUYS! KEEP UP THE CONTENT

[@trailmagnus]

Finally you get the recognition you deserve. You have produced such high quality content for so long. Cheers!

[@TheCraftBeerChannel]

Thanks so much!

[@vikramjitsingh4538]

absolutely

[@stevelewis199]

Awesome stuff! Bring on next week's vid. It does look a little dark but hopefully it won't spoil the result of the taste and aroma. You guys keep knocking the entertainment out of the park! Look forward to next week's results!

[@keifereef9673]

Well done on the 100,000. Look forward to seeing how this turns out! 👍🏻

[@Seether1975]

Well done and thanks for all the content!! I really enjoy your videos.

[@Aeway100]

I'm so proud of you guys, I've been watching you for years since you had about 10K subs, I still watch your videos on repeat on a weekly basis. Congrats and greetings from Mexico!

[@TheCraftBeerChannel]

Thanks so much for your support Alejandro!

[@MichaelAndersen_DK]

This is one of the times I wish KZbin would be able to plug into my olfactory system. I bet that must have been delicious! And congrats on 100k subs!!

[@dvitsupakorn]

Congrats to you guys for the achievement and thanks for the good contents your have made

[@applejuice5635]

I hope you guys blowup (in subscriber count haha). You two have all the makings of becoming an enormous channel.

[@smokeygingerman]

Well deserved guys! Can't wait to see how the beer turns out.

[@Hewbuntu]

Congrats boys! Well done!

[@TheCraftBeerChannel]

Thanks Paul!

[@jonathang.5092]

As ever, great content. Love the homebrewing stuff. Please Sir, I want some more.

[@TheCraftBeerChannel]

Haha - well next week there will be more!

[@BenLeStafford97]

Congrats guys. Well deserved!

[@derrickelsey725]

Well done to you both ,been watching you from the start, gave me insight to places in the world to go to, may it still continue 🍻

[@TheCraftBeerChannel]

Thanks so much!

[@DigiDudeMI]

Well deserved! Great channel

[@ViewsonBrews]

Congratulations. Well deserved!

[@nomadchad5733]

Well done Gents, couple of stone cold legends. I actually love Red/Brown ales wish there were more about, always amazing on cask.

[@nomadchad5733]

I actually had a negroni IPA on cask at cask bar and kitchen by Northern Monk it was well made obvs. as NM but slightly weird

[@TheCraftBeerChannel]

Wow did not know that beer existed! Cask seems a strange format for that concept though!

[@Gman745i]

Congratulations on your 100K subs....cheers!

[@dagmarcirlan440]

Congratz to the 100k! I've discovered your channel just recently and I'm binge watching all your videos now! 🤣 Really great job, awesome content! Beer does deserve this ;)

[@TheCraftBeerChannel]

Thanks so much! Enjoy the binge!

[@dagmarcirlan440]

I surely am 🍺😁

[@HerobotDJ]

So jealous of your rolodex full of brewers to get homebrew advice from! Congratulations on 100k excited to hear how this one turns out

[@TheCraftBeerChannel]

Haha we are super lucky. Just you wait til you see the brewers we're lining up for the rest of the year!

[@alessandrocasagranda4684]

I need the part 2. NOW!!!! Amazing video, as always!!!👍🔝🔝🔝

[@nathancutler232]

Can't wait to see how this works out! I recently brewed a much less hoppy red ale, here in the Congo. OG 1.053, with only 40 IBUs with Citra, Amarillo, and Southern Star hops. Should be racking it to a keg in the next few days!

[@TheCraftBeerChannel]

Lovely hop choices too!

[@TeoOktoberfest]

Cheers... 🍻🍻🍻Craft beer community 👍😊

[@andyb1577]

Nice choice SIREN just had a great order delivered

[@PXLJCE23]

Congratulations!

[@gt8954]

Can't wait how it turns out! Can you share what type of chiller you're using, the name of it?

[@TheCraftBeerChannel]

It's the standard Grainfather one!

[@daibowen1]

Fantastic hop choices! Also, love Simcoe and just used some over the weekend for my pale ale! Can't wait to hear the verdict in the tasting video and congrats on the milestone!

[@TheCraftBeerChannel]

Cheers Dai - I love Simcoe too. A really complex hop that has lots of facets and character to it.

[@vaughnsigal4560]

I just cracked open the first bottle of a single hop bitter homebrew, and guess what hop I used!

[@modgrip805]

Congrats playas 🔥🔥🍻🍻

[@beerfridgepodcast]

Congratulations guys

[@FatherEarth93]

This is what 'Adventures in homebrewing' looks like! A level I hope to achieve someday...

[@benvillanueva6009]

Congratulations 👏 👏. 🍻

[@whosradl]

Congrats on 100k subscribers! One missed opportunity though was to have a siren going off in the background while you contemplated who you’d reach out to in researching how to make it. Great episode regardless and looking forward to part 2!

[@TheCraftBeerChannel]

Haha - maybe we'll do it when we taste the beer

[@kevinpayne3482]

Congrats guys on 100k subs, can we get 1mil.......hell yeah!👍🏻🍻

[@stephankarenhall3714]

Congratulations from Bahamas

[@TheBruSho]

Congrats on 100K, heres to the next 100🍺

[@mattsearle1]

Midnight wheat has worked really well for me for red ales without adding a cloying sweetness like some malts do, just in case that helps anyone who's thinking about one. Great vid, although 100 IBUs sounds horrific to me 😂. Congrats on the 100k!

[@jonny3970]

Brew sounds great! Any reason you used bottled water rather than tap water with water salt additions? Cheers look forward to the result!

[@TheCraftBeerChannel]

Because London tap water is just... the WORST. We start from a lower base and build up whenever making hoppy styles.

[@jonny3970]

@@TheCraftBeerChannel can you expand a bit more on starting from a lower base & build up? I’m just starting with basic water chemistry as been adding lots of hops & getting very little hop profile from my finished beers. The body & condition of my beers are great however. Thanks

[@TheCraftBeerChannel]

@@jonny3970 difficult to cover in a comment - especially as hop presentation depends on a LOT of different things (water, temp, timing, quality, freshness) plus it is worth remembering that in Hazy IPA a lot of the character is the yeast not the hops. Maybe check out this video to find out a bit more kzbin.info/www/bejne/nKeYfqptqbR7n8k

[@Jaap-Relou]

HUGE CONGRATZZZ 🍻🥳

[@TheCraftBeerChannel]

Cheers!

[@hoppyjuicyhaze7605]

Super enjoyed watching this video! I LOVE Red IPAs. I feel like my initial dive into the style always seemed to be heavy on the rye front. Leading me to a probably very stooopid question; why is rye preferred in this style - or - why is it not used more often in beer - I always seem to love pale rye-heavy beers too? Also whilst I’m here, another question.. or video idea.. if you’re on a budget (and avoiding the supermarket) but want to fill your fridge, let’s say 12/24 quantity-wise, with 1 single order of ‘craft’/ethical/sustainable/independent beer - any style acceptable - what one singular beer are you ordering? Cheers both 🍻

[@TheCraftBeerChannel]

Hey! Well rye adds a lovely spice depth to the malt bill which I think is used to add a little bite to a sweet malt bill. We decided we wanted a really clean malt aroma to let the hops shine out, but we could easily put some rye in there for a more complex malt palate. To answer your second question if we're talking serious budget I'd go Sierra Nevada Pale Ale. If you want something a bit more small batch, I'd pick up Thornbridge Jaipur.

[@NerdInMotion23]

Woooooooooohoooooo well done guys!

[@oneminutebeerreviews6628]

Did you ever try Mikkeller's 1000 IBU's?

[@TheCraftBeerChannel]

Sure did. It was surprisingly palatable....but I wouldn't hurry back!

[@Hannes_Lind]

RED X Malts would be amazing in a Red IPA. And congrats on the plack!

[@mrougelot]

Every grain is sacred! As a Python fan this made me laugh out loud

[@AndrewLynch9]

Was funny when you were pulling the recipe together I was shouting pine and orange with caramel crystal malts. Brad was like Pine and I'm shouting yes! lol I was thinking Centennial and Amarillo for the Pine/Grapefruit and Orange. Idaho 7 was definitely out there but nice thinking. The Munich malt was crazy as a 100% base as there's less enzymes was thinking even a 50% split with a Pale. Will be super interesting to see how it turns out. Definitely needed some high gravity to get the BU/GU balance :)

[@AndrewLynch9]

Oh and a home-brew vid to celebrate the 100,000 mark very nice! Oh and CONGRATULATIONS!!! I'm trying to get a 1000 subs and getting there :D

[@TheCraftBeerChannel]

I think Munich malts are now pretty much the same levels of fermentable as pales! Give the gravity readings you'll see next week they certainly seem to be...

[@AndrewLynch9]

@@TheCraftBeerChannel 🤪 wreck the house juice 🤣

[@arethebear3867]

First beer I made was an 120 IBU imperial stout. It turned out amazing and not bitter at all, just nice and balanced. Would be nice with a write up of the recipe for this brew btw 😃

[@TheCraftBeerChannel]

There will 100% be a recipe and blog once we've tweaked it. And a brewing kit via the awesome Malt Miller!

[@simonsanders6048]

Quick Question @The Craft Beer Channel: What is the difference in a Dry Hopped IPA and a Hazy IPA? They seem similar to me.

[@TheCraftBeerChannel]

So dry hopping is a technique (adding hops during fermentation) while Hazy IPA is a style (otherwise known as New England IPA/NEIPA) that uses dry hopping as well as a fruity yeast, lots of wheat and oats for a rich body and has very low bitterness. I've seen a few beers just say Dry Hopped IPA... which isnt very helpful at all as MOST are dry hopped! If I saw it I would assume it was a very highly dry hopped west coast IPA - so lighter body and more bitterness but lots and lots of fruity hop aroma.

[@supermario2201]

High IBU is usually applied to cover up taste flaws that come from not knowing how to brew.

[@TheCraftBeerChannel]

Not sure I buy that. High IBUs are more likely to introduce bad flavours than hide them.

[@supermario2201]

@@TheCraftBeerChannel Most of these beers taste like bitter cough syrup. Fermentation stuck, off flavours from infections, bad process and oxidation. With 100 IBU your taste buds will numb and all screw ups will be masked.

[@dondevivenlosmostos1902]

Hahahaa great video, guys. i want to know how it will goes!🍻

[@tylerb6081]

Yeast? WLP001? Single packet?

[@TheCraftBeerChannel]

Indeed. Full recipe coming next week.

[@daryldoyle9850]

@@TheCraftBeerChannel no starter for a beer that big?

[@TheUn-namedProject]

Great job guys! I am very surprised you didn't look into cryo hops for this beer. I feel it would of helped alot in getting those IBUs. Thoughts?

[@TheCraftBeerChannel]

Are cryo hops really used in the boil? Not heard of that before - assumed they were best for dry hopping.

[@TheUn-namedProject]

@@TheCraftBeerChannel Good point. I have never used them because they have such a high AA to be honest but I assumed they would be used at any stage.....have some reading to do now lol🤘

[@diarmuidmacmurchadha8585]

Shoutout to the Ribena on Johnny's butcher's block!

[@TheCraftBeerChannel]

Just water sucks.

[@iamonky]

hey guys, what is the bitterness ratio IBU/SG of this recipe?

[@TheCraftBeerChannel]

Hey Alex all will be revealed in episode 2 including the full recipe.

[@kennyangel]

By accident I did a 140/150 IBU beer. It was not horrible (massive amount of dry hopping) but it was a challenge 😂

[@greybeard27]

Pfft, I've done a single hop red IPA that was 30gm per litre of Centennial split evenly between kettle and dry hopping additions, it was amazing. Don't fear insane hopping levels, I have learned to ignore the "if you do this, you'll get this result" advice and far prefer "if I do this, what does it taste like?".

[@TheCraftBeerChannel]

It is certainly one approach to life, and I like it!

[@thejibsplice]

I remember having a mikeller at craft beer co called 1000 IBU IPA. I'm guessing that number was bs? It was kinda interesting but unpleasant.

[@TheCraftBeerChannel]

It was a bit much, but like you say interesting to see what the palate could actually detect. This beer is going to be a LOT smoother.

[@Longm8]

Yes! DRC

[@thewhiskeypriest1933]

Would it be possible for people to pay for the shipping of a bottle of that delicious sounding “olive oil” so it can be sampled in the USA? I like reeeeealy bitter “olive oil.”

[@TheCraftBeerChannel]

Hahaha you got PayPal?

[@thewhiskeypriest1933]

@@TheCraftBeerChannel Don’t tease me like that. I most certainly do and am will to cover any costs.

[@viper29ca]

I didn't know that Santa Clause moonlights as a brewer!

[@TheCraftBeerChannel]

How else do you think he fills in the other 364 days?

[@MikeJackson690]

Lads, congrats on 100k but HOLD IT RIGHT THERE No rye in the malt bill and no Manadrina Bavaria in your hop selection?! 😳

[@Beerjunkieguy]

Extremely well deserved. An awesome channel full of fun and beer porn.

[@hlittle16]

100ibu? *Laughs in 10.6% 285(theoretical) ibu TIPA about to be kegged* In all honesty fellas congrats, keen to see how it turns out

[@TheCraftBeerChannel]

Holy moly! Let us know how that comes out! We'll have to do something like that for 1 million subs in (checks notes) 23 years time.

[@Leo99929]

Six Point Resin is about 100 IBU and delicious.

[@TheCraftBeerChannel]

That is indeed a great beer! Its definitely doable if you get the balance right. Hoping we did!

[@Leo99929]

@@TheCraftBeerChannel Best of luck! I'm looking forward to hearing how it comes out. I combined a Pliny the Elder malt bill with a 550g Dog Fish Head 60 Minute IPA style schedule that predicted an unachievable 209 IBU's. FG 1.016, 7%. It took a while to age and would have benefited from a dry hop, but it was a full on delicious beer. Very rich. I also experimented with lecithin to hypersaturate hop oil into a beer. Totally works. Don't do it. Absolutely irredemably bitter. Seems like the main remaining undissolved oil was alpha acid. It made Six Point Resin feel like a mild.

[@ChaosAI24]

yeah, yeah, yeah, 20g of Polaris hops at 60 gives 58 IBUs, more or less. Plenty of space for other hops to play with without adding massive quantities!

[@TheCraftBeerChannel]

58 theoretical ibus. Extract is much more efficient as Sean says - and great brewing is all in the little details.

[@ChaosAI24]

@@TheCraftBeerChannel Of course it is! But for those that don't want to use extract or cannot find it there are some very high alpha hops! my post was not a corrective one but informative!

[@HLBmusix]

I really hate these cliffhangers...

[@TheCraftBeerChannel]

Treat 'em mean, keep 'em... hating you.

[@HLBmusix]

@@TheCraftBeerChannel it's only because i love your content!

[@leehaseley2164]

Don't be such a big girl's blouse, Johnny! 100IBUs is very bitter🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@TheCraftBeerChannel]

But it is?! Its nearly triple most modern IPAs.

[@jongmassey]

If we get you to 1M subs you lads are doing shots of CO2 extract right?

[@TheCraftBeerChannel]

Get to there and we'll do it.

[@oscarBot-bf8ck]

I miss Liquid Mistress :(

[@TheCraftBeerChannel]

God me too.

[@rustyshackelford312]

I have had a 110 ibu beer. Called night of the liveing stout from full pint brewing in Pittsburgh. Way too bitter form my taste. Even a hearty stout mash bill couldent balance it out.

[@TheCraftBeerChannel]

Oof - a stout could have been too dry, with additional bitterness from the roasted malt. Doesn't sound very balanced to me!

[@honestyorkshirebeerreviews5265]

how much does a guy have to pay to try this hint hint lol ....... so psyched to see the end result. Love your brew day content

[@TheCraftBeerChannel]

Haha youd be better off drinking stuff from the professionals I think!

[@downsideup119]

You shouldn't leave your fermenter open like that.

[@downsideup119]

Congratulations on 100 000 subscribers and thanks for all the awesome content.

[@TheCraftBeerChannel]

Haha well we have to make certain allowances when filmingA and anyway, if Czech lager brewers can open ferment for weeks we should get away with it...

[@iamonky]

gg!