In Russia, vendors set up and sell "children's beer" to thirsty commuters on the streets all the time! Pretty cool stuff, leave it to B&B to figure this one out! Thanks for another cool video brother. Rev. D.
That is awesome! Now I am regretting chucking out my last $30 grain bill. I knew there was something else I could do with it besides compost. Next time! Thank you.
Dude! Hold my beer! I've got a hella idea. Since you like to experiment, I want to see you make distilled dandelion wine. First, make some dandelion wine in a pot still. Taste it and tell us how it goes! Okay, can I have my beer back?
It's so rewarding getting everything you can out of your ingredients! I had some grapes that made wine, grappa and mead last year. They looked like raisins when I was done with them! I used to always to a 2nd or 3rd running on big bears and bottle and run the bottles through the pressure cooker to make shelf stable starter wort... but since all the other theoretical experiments started, I just can't seem to find the time any more!
Silly idea: 1 mashbill -->3mashes -->3 stripping runs -->one spirit run Since the flavour to alcohol ratio is higher in the second and third mash, they won't contribute a lot more ethanol, but they will add more flavour compounds. I'd imagine you either end up with a lot more heads and tails, or you get much richer taste in the hearts
I love parti-gyle but when I was brewing at a brewpub and brewery I needed to know exactly what to expect from a Mash/brewday. When brewing two beers from one mash you can expect to get 66% of the fermentables in the first batch runnings and 33% in the second, roughly. Not only is that true for Fermentables but also color from the grain. Fullers in England still brews Parti-gyle at last checking, from the two runnings they blend it to get 4 strength beers; 8.5% (Golden Pride), 5.9% (ESB), 4.7% (London Pride), and 3.5% (Chiswick). It's my understanding that Historically Mashtuns which were make of wood were cheaper to make large than boil kettles.
How am I only seeing this now? i threw away 8kg of sorghum after making my wort in November. And if the whisky is anything to go by, a small beer of it would be awesome! Have tried to make a beer from some left over barley wort (but no hops). Been carbonating for a month and is settling in the fridge now - hope I at least get an initial pour fizz..... Great video man! will certainly be doing this soon!
I run a small scale commercial brewery, and like to experiment with “the lave”, as Robbie Burns would put it. I added a little bit of crystal 60 and some molasses on the back end of the grains of a blonde ale recipe, and was amazed at how full a body I could get from a 2.5% beer.
Great video B&B! I ve never done any beer but watching your channel I think about it much more. Currently I did some tasting of my bourobon recipe (10kg corn, 3kg barley, 2kg rye and 2 kg sugar) and I was super surprised how cherry it went. It's so cherry that I think no one will believe me that I didn't put anything cherry'ish in it. This hobby will never stop surprising me
Nahhh - the worms get a shot, but not before the opossums and squirrels and lest we forget, the friendly trash panda (raccoon, for those uninitiated) - so, if you do serious party gyle brewing - they get screwed...(HA HAHHAHHAAAHHAAAHHAAA - sorry - did that come out?) Great content. Keep on brewing and mashing, boss. Cheers everybody!
Bearded you and I need to have a beer one day. I routinely like to make a wee heavy recipe called skullcrusher around 13%, followed by a hoppy session IPA about 4.5-5%, sloppy seconds session ipa then a third mash with a pound of chocolate malt and 1/4 lbs of roasted steeped in to make a 2-3% stout, short and stout. My favorite three beers in the repetior. But I'm a cheap scot so, I think I have to brew this way.
I like this approach. I still don’t know how things will turn out, but it’s exciting to see what you can get from grains that would otherwise be chicken feed.
Looks like I need to buy another fermentation bucket! Will be brewing a big batch of sour ale this week. Was worried about it not turning out so this will give me a contingency plan if I botch it. Thanks babe.
@@BeardedBored This is my first sour so I'm keeping it real simple. 30/70 wheat/2row, using Philly sour yeast that produces lactic acid in the wort before alcohol production. If it's not sour enough after the ferment I'm just going to adjust with some citric acid. Going to split it up into gallon jars and secondary with different fruit and juice combos. My heart is set on cucumber lime 🤤
Top stuff big fella👌I give all my spent grain to a friend for his chooks,not the next lot cuz I’ll giv it a bang! Dnt drink a lot of beer but this is very interesting,thanks 👌
I recently made the upgrade to the Grainfather 70 and I make 60L (3 fermenter) of wort. I could 2nd mash in my old G30 which is now my sparge water heater but I’d still need fermenter capacity. And a real first world problem: I’d have to clean the G30. It’s still worth thinking about. Would maybe prefer doing a rough clean in the G70 and reusing it. 👍 thanks for making me think.
This was great. I plan making quite a strong ale soon for bottling and cellaring. Think it would be good to have a go at getting another weaker beer out. Cheers mate 😎👍
I know right!!! I was thinking about your beer to whiskey series as I was editing this. Though it might be interesting to see what you can get out of the spent grains from the beer and whiskey mashes;-)
Totally worth it. I just found a few new brewing channels I like. Check out the Brew Sho and the Apartment Brewer. Both have really great brewing content.
I am pretty damned impressed! You went to the third runnings and still got 1.018 FG? Wow. I've thought about a parti-gyle beer before but my brew days tend to get long enough as-is. Still...I hate throwing grain away if there's still a little life in it.
I'd give it a go at least once if you can swing it, especially if you're doing a higher gravity first brew. Between 7-12% on the first brew should give you plenty to work with on the next mashes.
Sadly no. I'm way behind the season on all my gardening, except for my hops and a few peppers and tomatoes. Going to build new beds this year to get better sun so I can really get after it next season:-)
I've been doing some mead recipes from CS mead, however I've been distilling the finished mead because I used dady the recipe. I've been pulling about 125 proof from, after I blend i usually have about a 90 and yumm. It's good neutral spirit mostly, lol
This makes me so sad. Think about all the some what still sticky, not so spent, grain that went in the compost over the last 35 years. No not sad, I just want to cry.
I watch your video's and I learn so much, so thank you for the efforts, I have a question, I'm trying to clarify my beer with gelatin, I didn't test it yet, but I'm worried that after I add the sugar in the bottles for carbonation, the gelatin will kill the yeast and I end up with a flat beer, have you tested yet? Or made a video in the past about that subject? Thanks.
Hi, Bearded! My method where all malt is pulverized converts all dextrin's 100%. There is nothing to convert. I try to extract something out of spent grains. 0% dextrin's and 0% taste. Nothing left.
You must be getting excellent conversion. That really good! I read about another version of small beer after the grains have lost all sugar, if you want to try it. They would use the spent grain as a flavoring and mix in molasses for the sugar, then ferment it. I might try that next time just to see what it tastes like.
@@BeardedBored Yes, if we use traditional "rollers" for grain crushing, than we get very many sugars left inside spent grains. I love to read scientific papers about malt and laboratory experiments. All experiments in the laboratory is made with pulverized malt. Conversion is 100% in this type of dextrin extraction. It is because of tiny starch molecules. I spend many month to understand how all that works. Today I know a lot of it. Problems with "rollers" is only 1 problem - we squeeze starch molecules inside grain. Starch=sugar. One of legend is - we need rollers to make conversion "longer". That is false. Conversion happened in 10 minutes... I don`t believe too, but I take hydrometer and check! In my malt description (it is A4 format paper sheet with parameters of malt) there was time of 10 minutes to convert starch to "sugars". Yes. 10 minutes at +65 degree Celsius and boom - done. I use traditional and some my own methods to extract dextrin's. Pulverized malt mash in at +50C, conversion 1 hour at +65C and +70C at 1/2 hour for final process - it is all for taste and for cleanness of separation of fractions of wort. Than I remove "bag" with grains and squeeze it off the liquid. I use 1 conversion with no after washing of grains at all. This is my method. Works fine. :)
Always wanted to do this, Bearded. I make a lot of 1.080 wort. I have done a second sugar-head where the wort flavor come from the spent grain but most of the gravity comes from sugar. I am not sure if the long “mash” is doing much, however. Why not just sparge with 180 F water, let it soak 30 minutes and collect your second runnings? Seems like if your first mash was a complete conversion all you really need to do is rinse off the sugar. Of course if you want to add some specialty grains you need a second mash. What do you think?
I didn't do a normal sparge to kill off the enzyme activity in the grain the way we do in beer brewing because it was a whiskey mash. That might have something to do with me getting more out of it. No idea since this is my first go at it. There are some good parti gyle recipes that add specialty grains to the second runnings. Definitely a good idea:-)
Maybe? Not sure if it would end up tasting watery. It's not just the sugar that would get diluted, but any other compounds that add body and flavor. But I know there are several breweries that make small beers and table beers(slightly higher abv) on a first run recipe. They adjust the grain bill to hit the low gravity they want from the start. Much easier to hit a reliable gravity that way and keep full flavor.
Great video man! It’s cool to see all the fun stuff you’re doing! Check out Kilokilo brewing on Instagram check out what we’re up to. I’m the chef there , would like to see you on the followers list. Keep the vids coming man👍🏻
