Chop & Brew is a webshow about homebrewing, craft beer and cooking. Since 2013, producer/host Chip Walton, Bad Ass Bryon Adams, Don Osborn and our krewe of chopping and brewing friends and guests have taken you into homebreweries, craft breweries and home kitchens around the world. As a show about life's great food and fermentations, a large focus is on homebrewing of all sorts -- extract, partial mash, BIAB, all-grain; ales, lagers, and experimental brews. We also enjoy cooking, barbecuing, grilling, roasting, smoking, curing, freezing - and the spaces wherein food and fermentation meet.
My buddies and I used to do an Anchor Steam riff called Steamy Showers that we would only brew in the rain. We tried to do it on a nice day but it didn't turn out the same
Ha! Good question. We weren't boiling yet, just had everything in place. We were midway through the mash (in the Igloo cooler) at this point. We certainly never would've boiled with the lid on for sure.
I just finished bottling my second batch of this, the only varation I've made is that instead of plain water to dilute the syrup I used another 5 cups of tips to make a tea to keep that bright citrus flavor. Unfortunately I don't have a a keg system but a splash of carbonated lemonade added to it does in a pinch. Thanks so much for sharing the recipe.
I’m wondering if first doing an infusion of only honey and lilac, then heating it with water into a simple syrup would bring out more of the lilac flavor. It may need more time or a more intense infusion process.
In related-ish news, Nate and I recruited Fletty to make a tribute mead called Nate P.'s Blue Joose inspired by that fun night at your cabin. Gonna be a big'un made from blueberry, blackberry, and black raspberry... kind of like some blackberry brandy vibes. Oooooooeeeeee. Should be good for enjoying on the ice this winter. (Hopefully we get ice, that is.)
Enjoyed the trip to a local brewery (Unmapped Brewing) Chip. Reminds me of the old days of BTV. Good to see Don O and Juno there too. I'll probably never see any Unmapped beers out here in Oregon, so your videos are appreciated.
Eugene's dorky step brother Springfield. But we know we are the best place to live !! Used to hit the Portland breweries a few times a year before they went total anarchy and gave up on law and order. Now I just grow hops and brew my own. Hop'nsteins Brewery is alive !! @@ChopAndBrew
Veldig bra video. Need more nerding and thoughts from brewers . Making the craftbrewing more interresting. #Just Kveik It. Skål. Yeah and The one and only Don O. Is spotted . Very positive.
Thank you Chip! I'm watching this while brewing a NB Speckled Heifer kit on my deck, having a great time! Sorry to be part if the problem - this is my first brew in 9 months! I plan to make my next one in 2 months (NB Kentucky Common)...sad to see the interest in brewing go down, but I plan to still be here for the next wave back up
I just flew to Boston and made the drive to Stowe, VT to attend the Alchemist 20th Anniversary party. I love that this man and his dream are still going strong 🍻
@@ChopAndBrew thanks for the video. I saw John Kimmich in the parking lot at opening of their first day of their anniversary celebration. I had a little beer geek moment, and wanted to approach him for a picture, but decided not to bother him. It was very interesting hearing him explain the history of The Alchemist in this video. 🍻
My 0.02 grosze (Polish cents 😂). I don't know if it's possible to acquire proprietary Grodziskie yeast strain in US. But here in Europe/Poland, trough various homebrewing shops, it is. Produced by yeast lab Fermentum Mobile - they have it trough the whole year round (FM51 Oakengate). So use your Polish Connections, or order online (in winter preferably). They should deliver it within a week.
Man, seeing Jonas reminded me about, how (too) quickly time flies. I remember him as a newborn!! It was "just" so recently!!! Damn. Please, please as a father of a girl entering her teens. Enjoy every second, him being so small & cute 😂. Nah, just joking! It is awesome to being parent, independently from them growing up. Greets to Elsa, we miss her too!!!
Auuch, riiight into nostalgia, Chip. Dauyum brah! From the happy times, when we were more less round shaped & had more darker hair. And the world was much happier place than today.
I'm very late to this but what's the deal with 'full volume' boiling? I'm boiling / brewing short at about 9 - 11 litres, as my pot is rated with 12 litres (with some head room for the boil). I then partially cool with an immersion cooler and get the rest of the way with fresh water to 20 - 25 litres depending on the recipe. I'm interested in understanding what would improve with a full volume boil.
Assuming you're brewing extract (since that is the topic of this video), one benefit of full volume boil is less of that overcooked caramelized flavor (also sometimes called 'extract twang') that can happen when boiling the more concentrated sweet wort. I believe there are also advantages of hop utilization when boiling full volume versus topping off a dense wort with cold water. It is obviously more difficult to chill the full volume boil so often it also means finding a new method for cooling or even doing ambient cool to a certain temp and then using immersion chiller.
@@ChopAndBrew hi thanks for the very fast reply, especially as it's a long time since the video was posted. That makes sense about the risk of caramelised flavor giving the extract twang. The recipes I've followed only added half the LME / DME for the boil when brewing short with the other half going in right at the end of the boil, to pasteurize, or at flameout so it sounds like my brew store supplier has factored it into the steps in their recipe. Their recipe says to add all the LME / DME when doing a full volume boil. Now you've gotten me thinking about a larger brew pot. That would allow me to the odd full grain BIAB ... but I don't have the time ... or do I?
@@aidanoconnor7299 I brew different ways throughout the -- extract, full-on all-grain, and BIAB, and I will say that BIAB is my favorite both for the ease and time. Not nearly as much time commitment as an all-grain (with sparge, etc.) brew day, but definitely notably higher quality beer as an end result. When I do brew extract I also do what you said, and calculate a large amount of my extract to go in to boil with only 5 or so minutes left. I also use Pils DME/LME for the most part and then add flavor and color with use of specialty grains -- which makes it a partial mash to some extent -- instead of using Pale DME/LME which already has some % of crystal malt in it that I feel also comes off a bit to toffee-like sometimes.
I'm confused by your comment as there is discussion and video of the process of the sour cherry cider in this video. If you're looking for a full-on start-to-finish video on how to make hard cider, I suggest these: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4tDP1ubIci8.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oheANJ9xyK0.html
The weather wasn't cold enough for one of Dawsons "Hot Scotchies". Haha!! But nice video. Good to see you doing a brew day of sorts again, and with guitar accompaniment.
You guys could plan for a co-brew day and do a 10 gal on whoever's system can do it. That way your wort would be the same. Then yeast and cold-side treatment would be the only difference
@@TheAwmartin I assume our water is the same as we live two blocks apart and neither really futz around with brewing chemicals for water profile -- potentially to a fault. Ha! I usually collect brew water early and hit it with a Campden tablet ahead of the brew but didn't this time. Saint Paul is known for having pretty good water, so I don't usually adjust much. In this case, I do think my beer (and probably both beers) could have benefitted from a bit of gypsum to make the hop profile pop a bit more. All in all, a good beer, and the keg just kicked last night. Whoop!
I came back in July 2020 (in pretty much the same role I'd had back in 2010-2013, just modernized) and had been producing all RU-vid content as well as their Northern Brewer University catalog of online video courses, which was a lot of fun. Check out their RU-vid channel and you'll see a whole lot of my work from the past four-ish years. Coincidentally, and unfortunately, they eliminated that position at the beginning of March, so I've been doing some freelance work and job searching around the Twin Cities since then.
wow, i forgot CnB has been around this long, i was looking for this episode under Brewing TV. great episode. drinking my own bitter, figured i'd watch this classic. "it's a poem" hahaha
Pretty classic stuff. I wonder what % of those guys still brew. Not to take away from the people who were there, pouring beers, laughing and having a great time. Just kind of curious. Fun to get a shout out from that one dude. If the cooler mash tun works, why fix it?! Chop for chop.
I was only brewing for a year back then. I never got around to going to the conference and by the time it was in the Twin Cities, I was too busy being a new father. Thanks for posting this.
Any Club Night with Abstract Artimus shredding as the evening's entertainment is absolutely bonkers! It was fun as heck having C&B beers on guest tap at NBA booth. Thanks for making a cameo in the 2014 edition, my dude.
