The World's Easiest Beer Ever! (Light Dark Beer) - From Make to Taste: 2024 edit

[@richardarmitage5976]

The frothyhead of the beer is paramount to me, when sipping just under it and mixing the two layers is a lovely texture control and mouth feel

[@W8MJL]

I remember my first beer with the Mr. Beer kit I received as a gift many many years ago, it kicked off a love and fascination of all things fermenting. I've made everything alcoholic EXCEPT for mead, every time I've tried to make it it soured, the easiest thing in the world to make has stumped me for years. I've wasted so much honey that bees have put a hit out on me. This is a great and informative video for beginners, good work CSB crew.

[@CitySteadingBrews]

Have you tried any of our mead recipes? Soured can either be a real brett infection or, just the perception of a very dry young mead.

[@W8MJL]

@@CitySteadingBrews I haven't tried your recipes....yet. I remember that my FG was around 1.000 and I had racked it over to a clean carboy. After a month it still smelled like soured and the taste was vinegar like. I've been told you can't mess up mead....I have, several times.

[@CitySteadingBrews]

I think it was just young, dry and higher than needed abv. We hear this a lot.

[@rickyspanish6261]

Bananas!!!

[@rickyspanish6261]

Try it with raw jaggery

[@metamorphforest4853]

I haven’t made beers and it sounds so complicated that it intimidates me, but this sounds like a really good starting point! I’d love to see more simple, beginner friendly beer recipes

[@felderup]

in the local grocery stores there's cans of malt extract with yeast packets. it's sold also as a kind of ovaltine syrup, so was on the sugar syrup shelf with golden syrup, molasses and pancake syrup, also stuff you can add. the can of extract is prehopped, the recipe is to boil it in water, cool it down with preboiled water, add sugar and yeast, let it sit around a while in a sortasealed container. i made my first with it and white sugar, fermented it in a bleach rinsed rubbermaid dog food bin with a weight on the top, it burps like a primitive air lock. decanted it into 2l apple juice jugs and only got sick after i swallowed a big slug of the stuff that settled on the bottom. it was not good beer, but it was definitely beer. beer, is EASY, good beer is not as easy. you might find some extract cans at your nearby grocery store.

[@gabrielpauly7931]

I like the way you've compiled this into a single vid... it can be frustrating when the algo doesn't auto play the various segments in order...

[@CitySteadingBrews]

Definitely. We learned a couple years ago NOT to do parts for videos. YT just isn't made that way. We're slowly working through and either completely remaking some of them or remastering them into all in one videos 👍

[@craig.n.gaylene]

At the start of Covid when I was looking for things to fill in my time I came across your channel. Mead became my gateway drug, because a few weeks in you did an all grain dark beer, which got me into beer making. Now I’m planning the opening of my own brewery. Hint: stand the LME in hot water to make it runny like you would honey. Now I’m brewing IPA’s, Hazy’s, lagers, ales, saison and stouts. The long boil isn’t necessary with LME or DME because the DMS has already been boiled off. You could even just heat it to pasteurising temperatures and create a hop tea to get the bittering.

[@CitySteadingBrews]

That's awesome!

[@scottmacdonald1826]

I've used malt extracts for years and I don't care what the beer snobs think, it's simple and it's beer. How simple is it? I can bottle 23L and start the next batch in about 90 minutes. It makes good beer, and there are many styles to choose from. A super easy way to get into making beer. Great video!!!

[@drmike5507]

So happy for this recipe. I would like to make more beer but 1. My wife hates the smell of the hour plus of boiling and 2. I get lazy sometimes. I can’t wait to try this. On a side note… I know you like using the glass fermentors for the visual on camera. But I get plastic food grade buckets from the bakery near me and ferment in there. I have 3 gal buckets and there is no worry of blow off on a gallon batch. I drill the covers for the airlock(and gasket) and on most I have installed a plastic spigot for easier racking. Just thought I’d share...

[@davefromfresno]

My first try at Beer was a one gallon kit that was a maple Porter. After fermentation, the gravity calculation said it was barely 3 percent. I realized that I did not do a very good job controlling the temperature and converted more of the sugars to non-fermentables. I added sugar to get it up to about six, then naturally carbonated it. It was a great success for my first time. Gravity was fairly high and it was sweet, but excellent. I used your advice on step feeding it sugar and it turned out great. Thanks!

[@williamnother8066]

Very similar story- first beer was one of those "brew your own" kits from Bespoke Post. Some other random company that specialized in selling the "kits" to brew beer, mine was what I imagine as a "basic American Stout". That was one of the greatest beers I've ever drunk in my whole life, omg. Still looking for the recipe for it to this day- I'm 100% one of those "basic bitches" who really loves just generic beer/wine types that don't try to add in a bunch of extra stuff. Totally got me into the fermenting/brewing game overall, great gift for family/friends.

[@13434O_]

I love you guys, best content creators like ever

[@CitySteadingBrews]

Wow, thank you for that!

[@eric81872]

Thank you for the video brother ! ♥☺♥

[@CitySteadingBrews]

My pleasure!

[@wireman4029]

Brewing is fun to me for some reason. I'm most excited from giving bottles away, and getting the feedback. I want to make delicious beverages at home that are better than the cheap stuff you can buy at the store.

[@patrickwilliams3108]

Hooray! Welcome to the dark side. We have cookies ... and beer. Yep, malt extract brewing is so much easier than full grain brewing. About boil-over: I was taught that boil over is caused by starch in the wort (which is why pasta can foam up and boil over). Boiling the wort for an hour or so coverts the starch into fermentable sugar. So, in a full extract brew, boil over should not be much of an issue as the makers of the extract should have converted all the starch for you.

[@Epicality85]

Agreed, I believe the starches are converted by some kind of amylase enzyme that wheat has, and there's practically no starch in LME. I use the extract kits all the time (cos beer, quality beer, costs a shipload). I've just completed my third stout extract kit and it's amazeballs.

[@CitySteadingBrews]

But by the time you get to the boil... the starches are converted already.

[@patrickwilliams3108]

@@CitySteadingBrews That depends on your method. It takes time at lower temps to convert. If you bring it to a boil slowly, then yes, you can have conversion before it boils. But if you pop it on a high heat, then it will boil before it's all converted. An example I used above is pasta; boil it quickly and it will foam up and boil over, yes? That's starch (of course, your pasta does not have the enzymes to convert starch, but it's the same principle). I don't know if anyone does this anymore, but there was an "iodine test" that we used to do when making full grain batches of beer. Put a drop of iodine on a white plate and then a drop of wort into the iodine. If the iodine turns purple, then there is still unconverted starch. It doesn't happen automatically when you hit a certain temp ... you have to hold it at conversion temps for a while.

[@CitySteadingBrews]

@patrickwilliams3108 most times you do a mash in to do the conversion is my point.

[@patrickwilliams3108]

@@CitySteadingBrews Oh! Sure. But if you are doing extract with specialty grain brewing , boil over is a real problem. I gave up on full grain brewing a LONG time ago, because it was such an investment in equipment and time. Anyhow, I can't imagine that full extract brewing would have a problem with boil over, but I have been unpleasantly surprised before.

[@TheGoodCrusader]

I've had alot of fun brewing beer completely from scratch. After getting a 10 gallon mash tun and a 7 gallon boil pot I can make 5-6 gallon batches in just one day. I love cracking open a bottle of some strong ale as I stir the pot of the next batch. I've even been growing some barley in the garden that I over look as I brew in the back yard. I'm not sure about the malting process but I can definitely make it into some flaked barley for my next irish stout or porter recipe.

[@Damc_94]

Hi guys! Love your content. I would like to add a consideration for the public to read. As a professional brewer I learned that cold side oxidation in beer is very real. Everytime you do a racking that way you expose beer to oxygen. It is also true that most of It gets used up during bottle conditioning, but still, it COULD alter your brew. I'm not saying it shouldn't be done, everybody should do what they prefer.

[@CitySteadingBrews]

The idea of this was simplicity, but thanks for the insight.

[@AdamFranklin500]

Yeah i love the ease of my hopped LME. All i have to do is heat up some water and mix the water and LME, once cooled add yeast and done. With hopped LME you can put together a beer in 10-12 minutes. That's insane!

[@Aaley518]

Hello, short time fermentor and shorter viewer. I love your channel. I have started ginger beer and blueberry mead after watching your show. I also always used Lalvin Eac-1118 yeast, but have since branched out since starting. Love your stuff. Thank You.

[@CitySteadingBrews]

Sounds great!

[@AndySatterwhite]

Oh man. The difference between beer brewing and wine/mead is like going from 2d to 3d art. That addition of heat (and the time under heat) just gives you so many different options for ingredients and potential outcomes. Its one of my favorite things in this whole wide world.

[@CitySteadingBrews]

True, very very different things.

[@nicholaskarako5701]

I had used the same base melt extract for a five gallon batch of a black currant blueberry honey braggot I started brewing a week ago. I was under the same impression that the3.3 lbs container would held a higher gravity when I did my gravity reading. Even though I also added a little over4 lbs of raw wild blueberry honey, 28 oz bottle of black currant concentrate, a 30 minute boil of toasted steel cut oats. The gravity reading was 1.060. I ended up adding another two pounds of honey, around 1/3 cup of pants dried currants and two cups of frozen blueberries to get the gravity up to 1.080. Which I am fine with because I should end up with a 8-9% abv.

[@nicholaskarako5701]

The 1 oz of South Africa Queen hops and Galaxy hops should compliment this bragged very well though. I hope I have enough bottles to bottle every drop of this batch of beer. Especially if it comes out really good.

[@knightmare1015]

Fantastic episode and I can't wait to try this. I wrote down the recipe in my small brewer's note book and I also bought the yeast listed below which arrived today. They sent me 3 packs. I've also got some Cooper's carbonation drops left over which I add 2 per bottle and let sit for 3 weeks. I also found the dry malt extract version which does come in one pound bags.

[@hamassmujadid6532]

Love the video! My fav'd be red ale. Would you consider making a video on it somewhere down the road?

[@CitySteadingBrews]

Never had one, but maybe!

[@DonaldCraig-l8g]

I'm not much of a beer guy, but I have to say that this method is tempting. Thanks for taking the time to do this for us :)

[@sirallenderbriar-heart3402]

Y’all are amazing! Been going through all of your mead videos and started my first fermentation. Now I’ll have to try making beer along with mead 😂. Thanks for all the new hobbies!

[@SoederHouse]

I like to combining the recipe ideas that I use when making mead. I have added raspberry jam in primary and frozen fruit in secondary. Also used Crio Bru and even habanero. Actually all in the same recipe.

[@blackstarboys4719]

Hey guys, that’s kind of funny that you’re getting asked to make beer regularly. The way and reason I found your fantastic channel was by looking for meads and wine. There are sooo many beer brewers on here but not many really good mead and wine brewers. At least that’s my experience. Ah what do I know. Oh my first two meads are going really well and look great, so thanks for the knowledge 🇦🇺

[@robbytheremin2443]

Dark beer for the win! For me, it's all about flavor. I heard a good joke last week. Cheese is a loaf of milk and beer is a bottle of bread.

[@themistoklis6237]

On my list of things to do. You got me with the easy part. It will be my first beer brew. Nice job explaining as always.

[@CitySteadingBrews]

Happy to help!

[@CyclingSteve]

I have brewed from beer kits in the past, this is similar and probably cheaper. A great way to make beer without all the equipment normally required, especially if you don't have the space to store it all.

[@MrTatoPaz]

Foam keeps carbonation and temperature for longer. The amount of protein helps the size and time of foam.

[@memcbride]

Thanks for tyhe great and (ALWAYS) entertaining Video. I have been experimenting with you Ginger Beers to date, but will be anxious to try this. I had a Coffee Porter the other day at a local Micro Brewery and it was Outstanding. Sounds like this could come close. IF you were making this and adding some Espresso for flavoring, when would you add it in the process?

[@CitySteadingBrews]

If you wanted coffee in it you can add anytime really as it's not going to actually ferment.

[@dajghoti25]

Thanks for reminding me about extract brewing. I've been procrastinating and planning for a chunk of time in my schedule for a full grain brew. I can now get back to brewing.

[@keithmcauslan943]

In the future adjust for temperature. You may find that at room temp the SG would have gone up close to where you want it. For securing hoses to bottles, pitchers, mason jars etc.. I user a binder clip insert the hose through the loops of a binder clip and clip to the lip.

[@CitySteadingBrews]

About 9 points off, so maybe 1% different abv.

[@keithmcauslan943]

I went to an online calc to confirm the difference but by memory. I came across 8 points@@CitySteadingBrews

[@CitySteadingBrews]

Close enough I'd say, lol.

[@apenutz987]

Great video. Sprinkling is fine. it works great. You can always cut down on bitterness by boiling less time. Once the temp drops below 175, you really won't be extracting any alaph acids, but getting the hops out prior to fermentation will leave you with more beer to bottle. If you want to avoid the straining after brewing, you can use a hop bag, and then after the boil, you can just fish it out. 120 degrees will not kill yeast, but for ale beersost of the time, you really want it 76 or below. You can pitch and ferment higher, but you may bet some off flavors. Usually, it isn't horrible and darker beers hide them better. If you have ever heard of someone talk about "homebrew twang" it is usually caused by pitching and fermenting at temps above 76 degrees or from big swings in temp while fermenting. The reason it fermented so vigorously is because the temp was a little higher. Awesome video though. I hope none of this comes across as judgmental, just sharing some knowledge. I know you are not huge beer fans and i appreciate you doing a beer video now and again. I've been watching for years. Please keep the videos coming. Thanks.

[@CitySteadingBrews]

120f does indeed kill yeast. 140 is a guarantee at 22 mins, but they start dying at 120f.

[@gunrunner5095]

Blow off tube lid! I took a plastic large mouth lid and drilled a hole that fit the tube and 2 little holes for gas to escape. Works great! My first blow off was a sports drink bottle with a hole in the lid... Still have it as a backup...

[@robertschroeder1978]

I very much enjoyed this video. The new content type is a nice and welcomed change. Nice to branch out a little in my opinion and cover a nice simple fruit juice wine as well as a nice simple beer and is again a nice change. I love your Mead content, I like the other brew types as well. Thank you both always for the Channel content and for the hard work.

[@CitySteadingBrews]

We've never claimed to be a mead only channel, lol. We try to make a variety of brews!

[@jt659]

Awesome! You tasted it on my birthday and dark beers are about the only ones I drink.

[@TheStraycat74]

31:38 true story. once a long time ago I was trying to find a beer I could actually drink (most are NASTY) and I misread the directions and put two Tablespoons of sugar into the bottles for carbination... it was supposed to be TEASpoons. I lost a couple bottles and after a 36 hour drive I tried to depressurize a bottle by pointing it Down into a pot... that did NOT go as well as I had hoped (sleep deprivation is a thing) I gave up on beer after that, and only do mead. I did ACCIDENTALLY get one 'sparkling mead' that's because I forgot to pasteurize it (I got distracted...)

[@georgecolby7488]

I've done this style of beer, the only real issue is that it doesn't have a lot of nuance. I did a brown ale with the Briess amber extract and Fuggles hops (boiled on the stove top for 20 minutes) it was a very, very good and easy beer (modeled after one you guys did early on.) If someone wants to go deep into making their own recipes with a particular style/taste in mind, it's hard to avoid all-grain, it's how you get down to the detailed level. Another awesome video! Extract beet saves so much time, too.

[@sethb9687]

A good tip for more "complex" beer when using malt extract is using a specialty grain, put it in a muslin bag, and steep it in the extract. Like say you're trying to make a Munich lager, you can take your pilsner extract, then take like half a pound of Munich malt and steep that for 30 minutes. Now you have a more complex beer and the only complexity you add to the process is the equivalent of making tea.

[@markluxton3402]

My experience is mostly using concentrated wort. I will soon be bottling 2 gal of an all malt extract brew. I see a few people making a mistake when using a concentrated wort. I think it is a mistake; I just pitched yeast into a Cooper's Dark Ale. Cooper's designed the can of concentrated wort to be correct tasting in 23 liters of water...even using sugar and no hops. THIS INCLUDES BITTERING. If one "improves" their Cooper's concentrated wort kit, by boiling it for awhile, so as to add hops at various times, like with a "normal" wort boil, but especially if you add hops and boil them for bittering; you may well have made your brew too bitter. My Cooper's Dark Ale only called for a bit of hot water to mix; no boil at all. I added 1.5 kg of a light LME instead of sugar but instead of boiling I simply brought my water, concentrated wort, and LME, to nearly boiling, and added to my wort, a muslin bag with some Northern Brewer hops in it, along with Irish Moss and yeast nutrient. Killed the heat stirred for a bit, added to my primary ferment bucket with sterilized iced water in it. I don't like a beer to be too bitter, so i hope I added flavor and aroma only, to an already bittered concentrated wort. The LME instead of sugar should help with body and flavor. I am using a better yeast than what came with the can, as well. I am going to leave the bag of hops in the primary fermenter for three days, till I rack to a glass carboy. I corrected the PH just a bit. Should start fermenting soon ;-) Do you all think I am correct or not, about mistakenly doubling up on the bittering hops when using a concentrated wort kit? I am experimenting as well so I won't know for a few weeks to a month, if my brew is bittered well.

[@CitySteadingBrews]

If the wort had hops already then you're correct.

[@deadweird26]

Your writing down of what went into the fermentation was a part of the experience. At least I thought so. So, is your reaction to reading your notes at each juncture further in the process.

[@CitySteadingBrews]

Thanks!

[@masteropuppets5642]

Low ABV question... On the next batch, would it be better to add more LME or add sugar to the LME at the start? I'm wondering if the flavor would remain? Would that affect the body? Other aspects?

[@CitySteadingBrews]

Adding more would raise the abv. Either one. More lme would add flavor, sugar wouldn't.

[@68RedDragonz]

Does Canada have different cheesecloth than everyone else? The only stuff I can find has such a wide open mesh the only thing it has a chance of straining is gravel. Yours looks super fine.

[@CitySteadingBrews]

There are lots of different grades... I know that at least.

[@sparklysparks77]

Hello guys, thanks a lot for the thorough video on easy beer making! I believe I missed the amount of time it took the fermentation process to get started. Also, did the hose work all right to prevent excess foaming? Again, I appreciate your time and effort compiling this.

[@CitySteadingBrews]

To start fermenting? Can take up to three days. Yes, the hose worked.

[@hotdogtdog]

Love the pour cam from the pot.

[@johnlewis8647]

I’m so glad I found you on KZbin I love the way you explain how to start and finish wine

[@dawnteskey3259]

I love the extracts!

[@SGT_RPGames]

I participated in beer making years ago with a friend in the Army. It was all alchemy to me at the time and I really just wanted to get the point where we drank the beer so it never stuck with me but now I want to try my hand at it. I am very interested in a comment you made in the video about your producer using herbs in the process. I'm guessing he would add them in the boiling stage but I can't be certain as I've not enough experience. I was also wondering if adding oatmeal to the boiling process would add both to the sugars and to the overall character of the beer. I remember having an Oatmeal Stout years ago and enjoying it.

[@CitySteadingBrews]

Yup, you can add oatmeal. It doesn't add much in the way of sugars, but it does add flavors.

[@SGT_RPGames]

@@CitySteadingBrews thanks. Love you guys. Keep up the excellent work :)

[@heartproblems2727]

I have done a few beers using extract kits and they are slightly more work that a mead or cider as.you stated. But as a amateur brewer I found it very easy to do. Thank you for taking the time to explain the process. Great video, thanks for all you do.

[@CitySteadingBrews]

Yup! Beer is just more of a process, but extracts close the gap significantly.

[@corywilliamsmith]

can you please do a video about raw ales? After getting into brewing i have thought of this process (think sun brewed tea in a jar) whilst laying in bed at night lol? I am actually glad to hear it is possible because i have not read anything about it in my home brewing book

[@CitySteadingBrews]

kzbin.info/www/bejne/rn-mpJmmjqiihtksi=qm7lO7m-hiShbZIg

[@marsj993]

Hey Diedra, can you add the bottling wand to your Amazon list?

[@justin.c.taylor]

If you make this again, i would love to see you try the dry malt extract and your keg for forced carbonation

[@CitySteadingBrews]

We have done both of those things in other videos, but eventually we might all together 👍

[@Cutright628]

I got this same extract with a kit to make a pumpkin spice beer. I bought this second hand to get the little big mouth bubbler but would like to use up the extract since I have it. Not a big fan of pumpkin spice beers so I’m thinking to use the extract, hops and then add frozen cherries to make a dark cherry beer. Do you have any recommendations on hops additions or any other adjustments from this video? I was planning to follow most of what you do but add cherries in primary? Maybe secondary? May try adding vanilla when I taste test after the cherries have done their part? Or maybe cinnamon at some stage? Trying my best at recipe building to use up this extract.

[@CitySteadingBrews]

Sadly, without making it myself, I'm reluctant to give much advice on recipes.

[@BrewingwithTy]

Killing it again, I was just talking about doing a gallon of beer to my wife yesterday. Get out of my head, lol. But as always you guys are awesome

[@CitySteadingBrews]

Happy to help!

[@1boortzfan]

I'd like to see you make this again and come out with a higher ABV.

[@CitySteadingBrews]

Ehh, no reason really. We have other higher abv beers already.

[@mx-k]

​@@CitySteadingBrewsOk but I've never brewed before so what would you do differently to up the ABV? Personally I want double the ABV for my outcome --- I would not want to invest the time and money for such a low percentage of spirit. (And this is not criticism --- just knowledge seeking!) Great videos and thank you.

[@CitySteadingBrews]

That's not recommended for beer. Makes it harder on the yeast and less likely to carbonate. There's a reason beer is normally under 10% abv. Commercial beers are in the same range as this most of the time.

[@CitySteadingBrews]

kzbin.info/www/bejne/p5nTdKVpfrR0pNksi=roRasH_Um9CBDvQW

[@mx-k]

@@CitySteadingBrews but around 6% should be good yes?

[@andrewtaylor4796]

My ciders got that excited after a few days! Luckily without the airlock explosion

[@marksessum8406]

I appreciate the simple approach to brewing and bottling beer. Although, IMHO I think that transferring the least amount of times is best. And this approach only works for a darker beers that can hide off flavors from oxidation from all the pouring and stirring. And if you want better head retention then you can just add a partial mash of any flaked wheat, or oats or rye.

[@silverswordguy4191]

If I pitch my yeast into a mead, and I don't observe that it starts fermentation, how long do I have until the whole batch of must spoils? Asking because I just spent $100 on orange blossom honey and I really don't want it to go to waste.

[@CitySteadingBrews]

I would just pitch new yeast after three days.

[@silverswordguy4191]

@@CitySteadingBrews I finally saw some bubbles! I've been following your video on the metheglin mead, and this is my first time dry pitching the yeast, so I got a little bit nervous when it didn't mix in as smoothly as when I make a yeast starter.

[@CitySteadingBrews]

@silverswordguy4191 you hardly even need to mix, they will find the sugars!

[@sethhill5689]

What about using a "teabag" for the hops in the wort?

[@CitySteadingBrews]

Sure if you want to.

[@macgyver5108]

36:12 you asked about why you want heads? You WANT a heady/taller pour with beers (vs what Derica got) for one thing for sure, well maybe two, or three... Less beer burps, and later on less burps "gone south"!

[@mattrice3991]

Could you add some more sugars during primary for a higher ABV? I'm thinking white table or even a little....honey? I just ordered my extract and gonna start this on Friday. Keep up the great work!!!!

[@CitySteadingBrews]

You can, but beer isn't meant to be super high ABV, and sugar won't add any flavor. Honey could add some flavors and actually makes it what is called a braggot.

[@mattrice3991]

@@CitySteadingBrews thanks. Wasn’t going to go super high ABV. Maybe like a 5.5 or six. I’ll try using more malt extract too.

[@CitySteadingBrews]

Yeah, just more extract works better.

[@farquarfarkle6957]

Brian, could you safely use more sugar for the carbonation phase? I am thinking that more sugar might add for head retention. This is on my list to make this year so I am assembling the needed items and info. My change is going to be (later after trying it this way) will be to use the pre-hopped malt extract.

[@CitySteadingBrews]

We went to 1.5 ounces or 42 grams and like the carb better.

[@farquarfarkle6957]

@@CitySteadingBrews Thank you.

[@reviewswithdouglas]

What's your thoughts on using a travel pump to help de-gassing?

[@CitySteadingBrews]

kzbin.info/www/bejne/fH-mnmididJ4esUsi=ozo7D1ZwItrwgwen

[@bobs6536]

You should definitely try dark-red Foeder bier/Flemish brown-red from Belgium that stuff will blow youre mind guys. It has such a pleasant sour wine taste in it, there is nothing like that

[@CitySteadingBrews]

Sour wine.... ehhh.... ok.

[@chryco63]

Thank you for removing -- for me -- the stigma of brewing beer with LME. My first beer was an LME American cream ale brew, and it turned out wonderful. However, after that brew, my internet-informed perception became that *true* brewing was done all-grain. And perhaps, to a point, I suppose it is. But that perception has prevented me from returning to -- and enjoying -- another LME venture. Thank you for keeping it real here. Love your content.

[@CitySteadingBrews]

True brewing is make what you like how you like it. 😎. I am sorry you had to go through that. We've all been there!

[@VincentHarrydragonphire]

Any plans to do a comparison video of like all grain vs LME vs DME?

[@CitySteadingBrews]

Probably not. They are both viable methods and it's really just personal choice which a person wants to do. Personally, unless I want to devote the entire day to one batch, extracts are my go to for beer.

[@DanielJAudette]

I am 30 mins into the boil of my first very first all grain beer. Picked up a free 1 gallon kit for a rocky mountain maple stout. Love the smell my wife not so much. As of right now have about 7 liters at the 1/2 way mark

[@DanielJAudette]

The yeast was expired so have to pick up a different package. Tried the bit of sugar in water with the yeast and nothing

[@Backdaft94]

This one has been sitting on a hard drive somewhere for awhile lol. Still awesome.

[@CitySteadingBrews]

Yup, had to dig for it! But making it into one video is a thing we intend to do with a lot of our older vids. Some will simply get remade, but this was good enough to hold up!

[@gregr5]

I used to brew all grain batches. It took a full day between brewing and cleanup, then fermentation depending on the style could take multiple rackings and cold fermentation. It was more labor than love in the end. I see the appeal to one step brewing, just no need when I can buy lambic's at a gas station. ;)

[@CitySteadingBrews]

I would rather make it myself anyway.

[@gregr5]

@@CitySteadingBrews yeah, I don't drink much beer anymore either, and am focusing on learning on how to brew mead since I'm also a beekeeper and have honey. ;) when I started brewing beer, the choices in exotic beer were pretty much lowenbrau and Heineken. Now, you can find pretty much any style you can think of fresh and local. But I wonder how adding honey to lme would taste? Hmm.

[@CitySteadingBrews]

It makes a braggot. It's a type of mead and beer combo.

[@Hammer_OJustice]

Thanks so much for this! How would you make a braggot with malt extract powder? Are the hops just for flavor preference?

[@CitySteadingBrews]

I haven't made a braggot that way but add honey would be the simple answer. Hops are a bittering agent and a preservative as well as a flavoring.

[@Hammer_OJustice]

@@CitySteadingBrews thank you

[@jelton52]

Can you step feed a beer? Will the yeast be able to get to the extract?

[@CitySteadingBrews]

Not sure why you would, but sure, to a point. If you go too far it won't carbonate.

[@Famine_52]

Question not necessarily on this beer but brewing/ carbinating in general: would there be a disadvantage to useing brown sugar instead of white? My lack of knowledge is telling me that all it would realy do is possibly add a molasses hint to flavor and possibly mess with gravity but i am only an armchair brewer at this point so i dont know.

[@CitySteadingBrews]

Maybe a tiny hint of flavor but not much really.

[@Famine_52]

Well, that's a tad unfortunate, but hey, better to know beforehand, so thanks again for the information!

[@ray4life08]

Question: does the sugar to carbonate go up by one ounce by the gallon if you have 3 gallons? Is it 3 ounces?

[@CitySteadingBrews]

Yes, you need one ounce per gallon.

[@alanharvey1499]

I've done similar fruit juices and or fresh fruits. And every one of them has turned out nice or exceptional. Would you say there malt ducks? 🤷 I think so.

[@CitySteadingBrews]

Beer requires malted barley or at least a grain, what do you mean?

[@alanharvey1499]

@@CitySteadingBrews LoL to much short hand I guess. Yes done with beet kits using malt extracts and stuff. Not as simple but dang near.

[@Poughdg]

Two questions. First, couldn't you have just made a hop tea with the hop additions? Second, would shaking the bejezus out of it help or hinder?

[@CitySteadingBrews]

Sure you could. Boiling helps to mix and adding hops during the boil supposedly alters the flavors a little. Adding oxygen is always good at the beginning.

[@justin.c.taylor]

I like your new graphics!

[@CitySteadingBrews]

This is a redo of an old video, but thank you!

[@justin.c.taylor]

I should have paid attention to Brian's hair.

[@stephenkennedy2075]

Hello! Quick question, does size of hydrometer "test tube" matter?

[@CitySteadingBrews]

Long as it fits... no, but smaller is more covenient!

[@jamespreston7823]

Consider *_starting_* with boiling water 🤓 also for commercial versions, consider trying Mann's, a close representation of the original low-alcohol brown ales oh and ... "I am gruit" 😀

[@BadMoonRising777]

Beer is an amazing beverage, complex, Rich, and delightful. It was beer that kept the people of the mayflower alive on the journey to America. Pork chop in a bottle. If you can master beer and wine, you got everything! Much love everybody.

[@MrShaynen]

Curious why you didn't use your keg to carbonate?

[@CitySteadingBrews]

This was a couple years before we got the keg and... I still prefer bottle carbing.

[@dnfd737]

I make beer all the time from marris otter extract and kent goldings hops, easy and fast

[@yannick5099]

Beer is something on my to-do list. Didn't know that such an extract is even a thing. There even seem to be some providers that sell liquid malt extract in my country. Now I just need to wait until I have free carboys.

[@traustitj]

One question. I got super interested, made a batch of strawberry wine. Then life threw a lot of work my way and it has been on the barrel with yeast lock now for 3-4 months or so. Is this still ok? Smells amazing actually. I have not done a second reading as I don't dare to do anything to the barrel. Or should I dump this out?

[@CitySteadingBrews]

It's not beer like in the video but should be fine, yeah.

[@venessawatson9058]

Great job try adding macadamia nuts

[@CitySteadingBrews]

Adding nuts can be problematic as the fats in the nuts can go rancid and spoil the batch.

[@farquarfarkle6957]

Hi Guys (and dolls), Brian, do you have a recipe for a Imperial Chocolate-Coffee-Milk Stout, using LME or dried extracts? I am doing a LME this weekend (3- 3.5 gallon batch) and am looking forward to my next batch, which is why I am wondering if you already have a recipe. If not, don't worry, I am happy to try it blind, but because I have so much respect for your expertise, I thought I would ask first.

[@CitySteadingBrews]

Nope. But if you want to search our channel page we have lots of beer recipes and some might be close.

[@farquarfarkle6957]

@@CitySteadingBrews Will do and thanks!!

[@farquarfarkle6957]

@@CitySteadingBrews So, here it is: 3.3 lbs Muntons Hopped Dark LME 3.5 gallons water (Arrowhead bottled) 3 lbs white sugar full packet Lallemand Nottingham Yeast OG 1.070 Tell Adam thanks. Started within 30 minutes of putting a blow off tube and sealing fermenter (Anvil 4 gallon) Pretty much did what you did in the video, exceptions being listed above.

[@paulfeist]

My one experience wtih S-04 yeast (a 1 gallon mead experiment batch), I pitched it at about 8pm... I was awakened at about midnight by my airlock going BLURP! BLURP! BLURP! I got up to investigate, and that mead was darn near BOILING it was rolling so fast! It settled down by morning, but did make a mess into my tray I had my gallon jug sitting in.

[@RamukkaPamukka]

You should try making sahti since you have already made kilju! It's a traditional Finnish farmhouse ale made with Barley and rye. Instead of hops you use juniper to give it some of that bitter flavor. It usually also has a slight banana flavor to it because it's made with baking yeast. It's usually about 8% ABV and has little to no carbonation.

[@CitySteadingBrews]

Maybe someday. Juniper is one of my least favorite flavors though.

[@AT-fr9bl]

I make 5 gallon batches and my recipe is simple - 1 3.75 Lb can of Hopped Liquid Malt Extract , 2 Lb Plain Extra Light Spray Dried Malt Extract , 5 gallons of bottled spring water, Heat 1 gallon of water with the liquid malt as you did and when it is close to boiling start adding the spray dried malt extract. It will more than likely become clumps but keep stiring until it dissolves and once it boils you can turn off the heat. Pour into the fermentation vessel and add about 3.5 gallons of cold spring water (i keep them in the frig until I need them). Mix well ensuring to airate a good amount , take a gravity reading then pitch your yeast. Place the cover and airlock and let it do it's thing. You know all of what comes next. (I do the priming sugar same as you). I didn't mention at the begining I always use Dark Liquid Malt Exstract. Ususlly Irish Stout . Am also kind of partial to Lallemand Nottingham Dry Yeast .

[@IfIWereTheDevil]

"ritchies Simply Export Stout Beer Kit" it's a 5 (UK) gallon kit, it's cheap, but it is absolutely gorgeous, when used with Coppers Beer Enhancer. To be honest, I found this one on the first try, and struck liquid gold.

[@CitySteadingBrews]

Sure, some kits are great!

[@nathanfishback]

Yes! Please make a gruit! I don't care for beer in most cases because of the hops flavor. There are a couple exceptions, But I've done mead and vodka and would love to learn the gruit making process! BTW I read that it is pronounced Groo-it. But it could have a different pronunciation by region.

[@CitySteadingBrews]

We've done a couple already but plan to do more. kzbin.info/www/bejne/b2m7k5yQeM2nb6csi=-pu6J2ew_hQNzoYr

[@danielcook4712]

I’d like to see a few wine videos with malt extract.

[@CitySteadingBrews]

That sort of makes it a beer... we have done barley wines before though. kzbin.info/www/bejne/p5nTdKVpfrR0pNksi=2lVummYVWJQqJg2F

[@CitySteadingBrews]

Easy Coffee Stout - Carbonate in a Mini Keg kzbin.info/www/bejne/fHrRoHh-edd8jKc

[@CarCab]

did you guys account for the temp it was 114 when you did the Hydrometer?

[@CitySteadingBrews]

Probably only a couple points. Not really a critical thing. Abv is all estimation without a lab. Worst case it's 1% higher or lower.

[@teresacates8381]

Would it be the same using pumpkin?

[@CitySteadingBrews]

I would say... no. Not the same at all.

[@teresacates8381]

@@CitySteadingBrews okay thanks. But could pumpkin be made in a wine?

[@CitySteadingBrews]

@teresacates8381 yes, but it's a whole different recipe and we haven't done that at this time.

[@themistoklis6237]

Do you think more sugar for would have added to the final fizz?

[@CitySteadingBrews]

Yes. We have recently started using 42g per gallon.

[@Adamthehoff]

Pitching S-04 at 115? Didn’t get any phenolic notes from the high initial fermentation temp?

[@CitySteadingBrews]

It cooled to room temp within a couple hours.

[@brandonchristian8730]

How long does beer stay good for in the bottle in y’all’s opinion?

[@CitySteadingBrews]

Depends on the beer, but if properly sealed, a year or so?

[@markluxton3402]

Liquid malt is not the same as concentrated wort. Concentrated wort has hops etc.. LME is just a straight extract of a malt. A concentrated wort(Cooper's) may have several grains used to make it. LME and DME are single grain extracts.

[@CitySteadingBrews]

Never said it was the same.

[@anonymousperson2156]

U guys should do a spiced beer like a pumpkin spice or something along those lines.

[@CitySteadingBrews]

We are planning more beers actually.

[@CecilNew]

I did this with their DME recipe. Worked pretty well.

[@wayneruck8803]

I got an idea for you , and this is 1 I thought would tast bad but really surprised me so please hear me out , 1 of my mates is a big craft beer head but he knew I like cider and flavoured ciders (I'm uk) , so he introduced me to a craft beer but it was flavoured with beetroot juice n a few other things I forgot ( did drink a few....) but what I thought would be terrible was oddly good would even say very good and so nice to drink , could you come up with something along that line??

[@CitySteadingBrews]

Hrm. Not sure, but anything is possible I suppose!

[@byfaithalone3529]

For sterlization why not use a steamer instead of chemicals just wondering

[@CitySteadingBrews]

Plastic melts.

[@annahoriatis5619]

I literally just made this beer exactly as you did (with an addition of Crio Bru). But I just discovered that the Briess extract I got from Amazon is expired 7 months. It looked and smelled ok. Does the extract go bad and should i toss my brew?

[@CitySteadingBrews]

If the lme was moldy it's spoiled, otherwise most likely just fine.

[@FermentationStation-xc6iv]

Awesome !!!!