Hi! I'm Trent Musho and this is The Bru Sho ["The Brew Show"]! I'm a photographer/videographer and have been home brewing for over 10 years. I love tasting new beers, experimenting with recipes, and replicating some of my favorite beers.
My goal is to demystify home brewing and I want to make home brewing accessible with recipes, tips, and tutorials. You too can learn how to brew your own beer at home.
Follow along as we learn the basics of how to brew, test shortcuts, break down brewing equipment, and try new ingredients. I will also show how to ferment other great beverages like ciders, wines, seltzers, and more!
I also started to make vegan jun a few weeks ago! I use agave syrup and a mix of white and green tea. I just feed my kombucha scoby the agave syrup and green and white tea and it turned out fantastic. I love to find out I am not the only one who tried to make vegan jun 👍🏼
I love it. Several said only black tea and I said why not. For me there are 2 perks with kombucha and koffucha. 1. Both regularly prepared tea and coffee give me a belly ache. 2. I was easily able to swap to my booch from soda pop. I also make a peach rooibos herbal tea kombucha. I started out 2nd fermenting in recycled, 16 ounce soda pop bottles and was blessed to be gifted 'real' kombucha bottles.
If you’re going to One Drop in Botany, try Slow Lane literally just around the corner. They have a large range of brews which they are constantly updating and most are excellent. (I prefer it to One Drop).
I love a modelo Negro. I tried making a version of it last year when I had only been brewing for 4 months and it was good but not quite right. Ive been debating on trying it again for sure. I like the idea of lime zest. I just sampled my IPL Ive been lagering for 3 weeks and wow it was tasty. 2 more weeks lagering then Ill be serving that and my first schwarzbier and the truckee brew fest
Trent - I just made your session hazy recipe with some tweaks to base malt & yeast (2 row and Lutra … to take advantage of the heat wave). It’s a home run thanks dude …. Gotta try this one too this summer! 🍺🍺🍺
Just made 4 liters of this in my mini keg, took 10 mins to do. It's sitting with the dryhop now. I didnt have a hop bag close, so I used a tea bag. I will shake carb so it should be ready this afternoon already. I'm really curious!
They only found out in 2016 that 100% of what's in the fruit or vegetable, goes into the bloodstream from Lacto baccilius, SO IF YOU FERMENT SPINACH AND BEEETS 100% OF THIE IRON GOES INTO THE BLOODSTREAM, HENCE NO NEED FOR AN IRON INFUSION, it ALL THE NUTRIENTS THAT GO IN..ALL..., ZINC , ETC, my question to you all, WHATS BENEFICIAL IN THE PINEAPLE STALK, what would go into your blood if fermented.
Sounds a bit like Fusel Alcohol, which is a "cheap alcohol" flavor. Like many others its caused by stressed yeast, usually fermented too hot or low pitch count of yeast. I dont know if there is a way to remove it though, but age can maybe mellow it out
@@TheBruShothanks for replying. I am pretty sure that the beer tastes ok before bottling and the off flavours develop after bottling. All the kits I used state to keep the bottles in a warm place for 10 days to start the carbonation process then move them in a cool place. Maybe 10 days is too much? Any thoughts?
I have never seen the color corrector product... interesting. I just brewed the lighter style Mexican lager myself with the same yeast and Motueka Hops. That vid will be out in a few weeks! Cheers! 🍻
My dad used to cool his kegs in the fridge to about 4°C, hook them up to the CO2 and then spend 10 minutes rolling them back and forth on the floor to carbonate his ales & lagers. No having to wait a week to slowly pressurize and carbonate. They were always perfect and delicious.
Based on what I've learned since making this you do not need to worry about sour bacteria infecting gear with those yeast (sourvisiae/philly sour) it just produces lactic acid during fermentation but you can clean as normal
Thanks for the tips dude, very helpful. I’ve just bought an inkbird. Which is a lot like the one you showed here. Have already got a beer fridge so was a relatively cheap fix. Had a heat wave here in the UK up to 26C and that’s no good. Luckily the blood orange Berliner Weisse has finished fermenting and was fermented at 24C anyway. Got a NEIPA to do next and that needs 19-20c 🤟🏻 stay awesome
How does the beer not get an infection from the lime zest? Did you clean/sanitize the outside of the limes first before your zested them? Did the lime juice kill any potential pathogens on the zest?
I did wash and sanitize them before hand. But I’m guessing the ph of the juice and beer is what’s keeping it safe. Plus the cold fridge. If you are concerned about it just add it in the boil
You scratched the surface here dude…should have a chat to a local who knows the scene and ask em where the real best breweries are (hint: hop on a train and get to the inner west suburbs)
Botany is also developing a bit of a microbrewery scene with three quite good ones. IMHO, Slow Lane is the best - their sours in particular are fantastic
