The Homebrew Project part 4 | The Tasting and My Final Thoughts

[@DoogieDoog]

i just got started brewing and i recently brewed my first batch this series was a tone of help! you really explain which things are important and show your prosses really wel compared to other videos.

[@tonello61]

By far the most informative and enjoyable how-to brewing video I've seen so far. Thank you for taking time and making all your videos. New brewers like me appreciate it!

[@Greenmarin22]

Really admire your honesty on the verdict Chris. I'm excited to start my first brew. I will definitely be using you as my guide brother.

[@capitalistraven]

I was looking forward to this. Glad the beer came out good, and it's nice to hear an honest review of your own beer. Most of the homebrewers on youtube like to go on and on about how great their beer is when it's finished which may be true, but I can't believe it's perfect and they don't ever mention any problems or concerns. I would love to see more homebrew videos from you, this was both helpful and entertaining.

[@mrmuyrapido]

Nice job man. It's good to see someone that reviews beer as much as you do actually brew them as well! I just tasted my 1st brew last night, an imperial stout. I was thinking of doing a review/brewing recap, for myself at least. I'll let you know if I post it.

[@mrmuyrapido]

@BeerGeekNation Yeah well my first time alone. I had brewed a quick and dirty pale ale with a friend about a month or so earlier. But this one I spent more time on. After two weeks in the bottle so far and it tastes pretty great to me! Definitely not as heavy or dark as I was aiming for, but hey I'm proud of it :D

[@TheBeerHeads]

Nice stuff chris looks like racer 5 by bear republic I understand what you mean on the sweetness one of the best balanced but not to balanced ipa's I have tried is racer.

[@JordanNornhold]

I went electric about a year ago and I absolutely love it. I do larger batches than most (15 gal) so normal range elements don't work for me and propane burners take forever. Electric definitely allows for much quicker heating and much more controlled temperature of the boil.

[@duckmanco04]

It looks great from here man, and you sound like me (and probably most of us homebrewers) when I'm tasting my own brews. I bet it's really good, better than you probably think it is. Thanks for the kegging videos, my keezer build starts next week. Great video series!

[@brewale4me]

Good video series. Nice job Chris.

[@AussieDownUnder]

What a great series of video's. I have watched every second of each video. I love the honesty at the end as well with the beer verdict. You have a new subscriber in me sir!

[@DickyBenfield]

great video! thx for taking us through the no chill start to finish. As for taste, i think i like IPAs more on the dry side, but I'm really still learning. Are there any beers you could compare the sweetness/dryness vs hop bitter to?

[@RichardOutdoors]

Hi Chris from the UK!! Great video - really simplifies kegging. One question - please could you tell me the brand of the lube which you use for the seals? Looks like a decent side tube rather than 'keglube'. I travel to the USA quite a lot. Hope you like the video - what I do when I'm not home brewing!! Richard

[@DoogieDoog]

@BeerGeekNation can't wait to see it! cheers!

[@jamesdgaillard2012]

Thanks for the video series...really good stuff. Have you done more no-chill brews since this one? Wondering what your thoughts were if you have. Any DMS problems, or other issues? I'm thinking about doing no-chill because I find cooling wort a hassle and it's just a waste of water. Thanks again!

[@Tantrum777]

A very nice series, what was your FG?

[@JCAD09]

Great show - curious why you shouldn't taste and tamper with the beer say to sweeten it, let it clarify, whatever, before you carbonate it? But couldn't you afterwards too - like right now couldn't you pour off half the keg to play with? And is the yeast that's in the beer still viable? Interesting art - but I would hate to have to make a big batch of anything and not be able to adjust things along the way! Know what I mean?

[@2TEN90]

Really great set of videos...wish i could taste the beer myself! Heading to Dogfish Brewery next Friday for a tour...any special dogfish beers you suggest?

[@EeRocKK]

Looks great, Chris! Nice one!

[@zacharysmith1840]

Great series!

[@BigGlokk]

Not sure if you know but the beginning music didn't play. Great Vid as always.

[@biker944]

Great show - curious why you shouldn't taste and tamper with the beer say to sweeten it, let it clarify, whatever, before you carbonate it? cool I guss

[@inspirality]

DMS=Taste and aroma of sweet corn; results from malt, as a result of the short or weak boil of the wort, slow wort chilling, or bacterial infection. -- Dimethyl sulfide, a sulfur compound. Hope that helps.

[@loggerlance]

Right on, looks good give it a little time, cheers

[@jacktorrance7639]

Great review! thanks for sharing.

[@JohnnnyJohn]

Amazing 4 part series Chris. I almost feel like I could brew some myself now! And don't worry about the taste there bro, It's still 10 times better than BMC!

[@miwhitetailhunt]

Hey Chris, your graininess off flavor sounds more like a ph problem when you are mashing your grains. Have you checked to make sure they are in the right range with a ph meter? If to high it will create grainy off flavors from tannin extraction. I know you used the product called 5.2 but from what I have read it has been proven to not work like it states. Do some research on the 5.2 and see what advanced brewers think about it. There are better ways to adjust your ph and make great beers. Just a thought, because I had the same issues with my homebrews.

[@BeerGeekNation]

Yeah im sure thats what it was. I have corrected that issue since making the video. Cheers man!

[@witster18]

highly doubt it's dms... most all dms is boiled off in a relatively short amount of time.. usually only have problems with dms when it's not a sustained vigorous boil.. and any noticeable dms flavors(cabbage vegetal-like) would render the beer virtually undrinkable even in a very small ppm rate... more likely some diacetyl off-shoot flavors... jmo.. that's more of a 'short-fermentation' problem which is something you even referred to... how long did you ferment this?

[@chrisrossi3885]

Hi Chris, How much money do I need to start home brewing? Also, Can you get dogfish head? Would you want to do a beer trade? I live in Minnesota so I can get Surly, etc.

[@Adventuresoftroutguy]

I learned a lot in this project!! I am a new home brewer

[@Adventuresoftroutguy]

Thanks Chris

[@witster18]

and are you using some sort of diacetyl rest in your fermentation? basic rule for primary only fermenting for homebrewers... ferment towards the bottom of the recommended temp for the yeast for at least 1 week, then raise temp about 14-17 degrees for 24-36 hours... then slowly back down to where you were the entire week, then cold-crash... this eliminates discetyl issues and haze/appearance issues... using that method or longer virtually guarantees you a beautiful looking beer...85-90% of fermentation is done in as little as 48 hrs, but it's that last 10-15% of fermentation that has everything to do with the final product... as does fermentation temps in general.. and a boil for as little as 40 minutes eliminates ALL noticeable dms... the only reason 60 or 90 minute boil are used is because a.they're easy to monitor, and b.for the more appropriate/standard flavor and aroma times for hop additions... you can boil a beer for 45 min, and boil the same beer for 90, and the differences will be virtually unnoticeable if not for the hop additions.

[@BeerGeekNation]

I do usually do a diactly rest for my beers

[@witster18]

***** you got to.. just make sure that you're throwing them into rest around 1.020-1.022(course that can vary a bit with high grav's etc), that's the right time for the temp increase, too late or too early and you're asking for more flavor problems.

[@HefeHeadBeerReviews]

what is DMS?

[@JimyLynn]

Just a newbie, but very helpful.

[@RyanReschan]

"Not like a Dogfish Head sweetness." Ahahaha. Man, we love to bash them for their sweet beers. As much as I like a well attenuated, dry beer, I'm starting to explore using British yeast strains for my hoppy beers since I love the fruity character they give and I think that can work well with hops. This was a really good series, very thorough on the whole process. I'd say next time you do a brewing video just do something a little less thorough so you could fit it into one, maybe two videos.

[@2TEN90]

@BeerGeekNation lol...will make sure i don't try that then! :) Thanks for the tips.

[@dlbuffmovie]

You said something important to me, you taste grainy'ness. I have not been able to explain this taste to any of my brew club, and they even kind'a give me crap about it. But, I never want a beer to taste like the mash tun smells. When I pay money and get that taste I am very disappointed. The problem is I am getting in my homebrews now that I have gone all grain (biab). No idea how to fix it, internet search/homebrewtalk no help. Suggestions? Is aging the answer?

[@justineskam7544]

What is this no chill you speak of??

[@uno99]

The term is alcohol legs, not feet! Great vids tho bro.

[@2drsdan]

Just back from Germany, drank a ton of Budweiser Budvar, it is the STANDARD screw urquell. Then again Americans just don't get it. It's the MALT not the hops. Every restaurant serves a specific brew and there are HUNDREDS of brewer's. Each one competing. They go to the farmer and tell him what they want the barley malt to taste like and he grows it for them, that way. They do not just buy what is at Walmart grains and start cooking, it is VERY specific. Here it's all hops there it's ALL GRAINs.

[@austinp1814]

Cool story.

[@NebulasDH]

filtration is a lie... dirty beer looks better to me