Home brewing, craft beer tastings, brewery visits, equipment unboxing/reviews and more. All things beer for the home brewer and beer lover with a bit of silliness thrown in as part of the deal. Ed (home brewer since June 2018) and Tim (new to home brewing) are brothers supported by a small network of Brew Bros. Based in Dorset, UK. Thanks for looking - please like, subscribe and send us some feedback!
Great video guys, glad I found your channel. I home brew English style beers here in the States and have a beer engine from PINT 365, I use a corny keg, what carbonation should i use with the hand pump. Should I just use priming sugar in keg? And then very light head pressure to keep beer good?? Cheers!
Great video thanks guys. Am ready to hit up the fruit and use the calculators you mentioned in comments. Literally only used vanilla extract when making cream for pancakes. Did you use a whole 40ml bottle for the recipe?
Only 6.5 degrees C above your mash temp for compensating a cold mashtun and the grain interesting. Do you have some calcuator for this specific for the ss mashtun? Or is this tried on experience?
Great vid loved beer masters but an interesting choice of presenter James Blunt but anyhoo really enjoyed it. Love the idea of everything on wheels saving space 👍great video again absolutely back cataloging can’t get enough of the channel 👍🍻
Yeah James Blunt wouldn’t have been our choice at all. We enjoyed it and with a few tweaks it could have been a yearly thing but I doubt it got many views and won’t return 😔 Mike is a lovely guy so we really enjoyed our brew with him. Thanks for watching as always 🍺
I'm going to give this a go very soon. How do you go about measuring the gravity/working out your percentage with adding the fruit halfway through the fermentation like that?
Made my first (and it won't be my last) brew kit of 'Tribute to Doombar'. I enjoyed the process but my keg is unexpectedly hoppy. Not like Proper Job, more like Black Sheep. I love real ales, but I'm not a flavour expert. So I apologise if that doesn't make sense. I'm wondering what may have caused the bitter-hoppy flavour. I couldn't 'Cold Crash' it because I would have had to empty our refrigerator, it's so small. I've read if it's 'sour' it's gone off, but the air that came out of the top valve when we turned it smelled so good - I can't believe it's gone bad. Any advice?
Glad you enjoyed the process. It shouldn’t be that hoppy, more balanced with fruity and malty character plus spicy bitterness. It has a fairly large hop stand (hops you add at the end of the boil and let sit). Ideally you want to minimise the hop debris that transfers to your fermenter/keg after the hop stand. Or ideally whirlpool (stir it around briskly for a few minutes and then let the debris gather in the centre). Then once cooled gently pour into the fermenter/keg. Cold crashing is definitely worthwhile but shouldn’t affect hoppiness. Next time maybe try adding half the Hops 2 or add them once the wort hits 80 degrees to minimise hop character and bitterness. Thanks 🍺
Great to see Sir Gandalf finally nailing a drinkable beer. Wheat beer is not my cup of tea, looks like a urine infection and tastes like a sore throat in a glass (takes me back to that French exchange girl I dated back in the lower sixth), but whatever floats your boat. Has been an excellent series of more traditional beers and well suited for our great British summers. When Labour lie their way into Number 10 later this year I figure that people will be flooding to home brew as we get taxed to high heaven for anything that remotely improves your quality of life. So put your orders in for electric super cars lads as you will soon be coining it in. Who knows, you may earn enough for Gandhi to be able to afford a girlfriend, just keep her away from the videos as we want no repeat of what happened to the Beatles. "Hey Mr Gandhi, sucky sucky five buck"
Anyone who gets into No 10 these days lies their way there, no? What has become of our once great land 😭 Yes, Gandy is well and truly back with this brew - a fine drop. You need to visit our HQ and get a good range of beers down your neck. No more of this ‘not my cup of tea’ nonsense! Variety is the spice of life dear boy, just look at Gandy’s internet history 👀
@@BrewBrosUK I guess I’m just fed up with the identity politics game played by the left, preying on the envy of other’s. My brother lives near Durdledoor in Dorset, not sure if that’s near you? Could deffo plan a visit to your palace of pump perfection when I get down there to see him. He’s also produced some serious brews in the recent past so I don’t think he’d need much persuasion. Got a slight concern that Gandhi may take a swing at me if he finds out who I am …. saying that, he looks like an advert for Brewers Droop so I recon I could hold my own (Orr-err Matron). Ed looks a different proposition after my assumption of familial incest with his daughter. He also has the benefit of significant aerodynamic advantage, whereas my reasonably hirsute pate and double knee replacement may slow me down in the event of him making chase.😬
That takes me back ,an igloo with a bazooka and a stainless pot to boil fantastic results I did have. I used to overnight mash in my igloo and wrap it up overnight in my old duvets and Bunji cords, it did have a funny film on top in the morning but never had any off flavour in the beer. I definitely regard you as a professional 🍻a distended bottom from a medical perspective is bad very very bad 😜😂absolutely loved the tasting part of the vid , love the chaotic craziness really entertaining I appreciate you guys. Cheers 👍🍻
Cheers matey 🍺 very impressed by how the Igloo performed! Haha definitely NOT a professional 😂 All just a bit of fun eh? Thanks for watching as always!
If you want to drastically reduce the amount of alcohol in your wort, just start mashing at 81°C. This will skip the sugar building process(es) and thus less sugar for the yeast to convert to alcohol. Remember: alcohol is a nerve poison
For me the return to traditional styles is the Central European lager beers so I really appreciate, as a homebrewer, all of us doing our best to revive those time tested beers that have been overshadowed by all these overhopped fruitjuice concoctions/s.
Interesting to see this, i tried to modify a peach IPA kit last year using the philly sour yeast but the bitterness interfered with the sour - I'm keen to try again as i have a pack of philly left in the fridge and i hadn't thought of using the frozen berries i was going to try puree. Would there be an alternative to the torrefied wheat or would you say it's required in this style recipe? Cheers for the video 🍻
Good question. We originally hoped the brandy would do the job (it would certainly assist the flavour and aroma) but we did some reading and at ABV 60% and higher alcohol kills off bacteria but below this level it doesn’t. We might trial a brew with no hot water and see how it turns out but there’s a chance it’ll end up down the drain. Most barrel ageing vids involve sanitising (not that there’s many of them). Work in progress 🍺
I've got the Doombar box. Just realized I've got to leave on day 12 of the 1st two-week stretch. Is that going to mess things up? I may be able to wait until early on day 13. Does it matter that much or should I get a trusted friend to pop the dextrose in on day 14?
Great video, and good to see a focus on cask ales. Love the 2 bucket system on the stovetop BIAB for recirc and sprag - definitely will be having a go on my keggle BIAB set up. With a mini-series on cask ales it would be great if you could also do a video on a beer engine dispensing setup, and a beer handle would be a great traditional addition to your wall of beer taps 😁
Interesting stuff. I’ve got the kit to do a starter but haven’t done one for ages ,I love dry yeast it’s definitely come on I just chuck it in and off it goes.Nice one again lads cheers 👍🍻
I'm a bit conflicted with starters. If I have liquid yeast that's pretty fresh, the wort is under 1.060 and the wort doesn't have a lot of simple sugars then I just pitch it directly. Now I know there are hundreds of strains and I've only used a few so that's definitely something to think about and ignore what I've just said 😂. White labs Edinburgh yeast and hefeweizen yeast (wlp300) I've found to be especially good without a starter. And kveik all bets are off, had a pouch of omega Voss that was kept out the fridge for 18 months and it still fermented a standard strength beer in 4-5 days, was stunned by that as fully expected the pack to be completely dead.
