Thank you to the Channel Members for supporting me, especially when I brew expensive ass beers like this! Consider joining today >> ru-vid.com/show-UCwR7R8Y6cE-CqfnaoCqAG_gjoin
She looks great! Beautiful color and great foam. I especially love how it looks like this beer would keep its shape for a second if the glass disappeared 😂
Watched this while eating lunch alone at a Mexican restaurant. The server saw and said, are you watching someone drink beer on RU-vid? I said, yes, but he also made that beer at home. She was like you can do that?!?!? Bahahaha blew that ladies mind
Hi Brushow! I am man from India and I love beer very much. When I find your channel, I am so happy because you make home brewing simple for me. Because of you, I was able to change my life. Since the age of 8, I used to be a telemarketing scammer, but after watching your videos, I learned how to make local brews and now I run a successful brew business in my motherland, India. I not just brewing beer, but brewing a new life for myself. If you ever find yourself in India, Please stop by Bollywood Brews! We have your picture enshrined and a bust of your head at the counter. God bless you BruShow!
Where's the cholo nibs? Super nice video again! This inspired me to brew a big 🍺. Did once a vanilla choko whiskey stout but it when it aged in the bottle the richness what's somewhat lost. I do not know why.
I thought about doing cocoa nibs in fermenter but it was chocolately enough for me, but totally give it a try. Not sure why yours lost richness either 😕
I'm a little late to the show, but glad I made it! This beer looks super good!! One of the best pastry stouts I have ever consumed was blueberry and vanilla. I need to try and make it myself. Cheers!!
That sure looks good. I enjoy a good big beer like this during winter too. Yum. Other ideas you ask? There was a brewpub I go to that brewed a pastry stout with tons of glazed donuts and maple. Was soooo good. (Hey, I’m a brewer. I can do make that at home!)
Took me way too long to get to this, but great video. Smart move on using only base malts in the first mash to avoid too low of a pH for the second. Sounds tasty AF!
I'm just getting into this home brew stuff. Now, anytime I see any sort of liquid (beverages, soup, something someone's cooking on the cooking channel, melted slurpees), I instantly start wondering if it can be fermented and turned into a brew. I'm obsessed.
Black Forest cake is really good and I I'm sure this beer was amazing, but I have always been a sucker for a carrot cake and personally a Hummingbird cake is way better than a Red velvet cake any day. The cake that is an mind feck is the Campbell's Tomato soup spiced cake with the chocolate butter cream frosting. You would never think spiced cake with tomato soup and chocolate butter cream frosting would actually be good much less amazing.
@@TheBruSho I found it minutes after I wrote the comment, haha! I would like to see you make all of it, though. I mean, making the lemonade yourself as well.
Maybe I'm spoiled by all the Bottle Logic on my kill shelf, but my opinion on Pastry Stouts mirrors that of my opinion on Barleywines: the real deal BEGINS at 12%. That does look delicious, though, and I would happily drink a couple glasses if offered.
Thank you for your amazing tutorials. you are one of my favorite beertubers out there! :) just one question since i am about to brew my own pastry stout soon. isnt the IBU of 53 a bit high for a pastry stout? when you tasted that beer did you feel it was well balanced? and if how is that? i mean i can think of the yeast having a lower attenuation for more rest sugar since you didnt use any lactose.
Thank you so much! So in my opinion it had the right amount of bitterness. The higher alcohol content and residual sugars helped balanced it out so it didn't seem overly bitter. I really enjoyed this beer and still have some bottles saved, definitely share some pics of your pastry stout when its done!
Great video (as always)! You inspired me to put together a Chocolate pastry stout so that I can use my next beer's yeast cake. Hypothetically, if you leaned on bottle conditioning this beer, would you have added any fresh yeast? Seen a bunch of advice on adding yeast to the bottles individually, or adding to the fermenter right before bottling, and curious your thoughts.
TY! I've never had to add extra yeast to get bottle conditioning to work, as long as you add the right amount of sugar and can wait 2 weeks, it should be fine! I don't think even a big beer like this would matter, but could be wrong
I threw these numbers into Brewfather and it appears your yeast cake severely under performed the expected attenuation of a correct pitch of US-05. Is this something you do a lot? With the right amount of yeast I'm curious how close you would've been to the expected 11%+ and how that extra booziness would've meshed with the other ingredients. I might have to try this one out.
That's weird I was spot on OG/FG according to my beersmith recipe. I did majorily take a hit on efficiency (which I expected with all those grains) but I'd be curious if you brewed it to see if you got different results. let me know!
@@TheBruSho Interesting, the efficiency isn't the issue in this case, it's the yeast attenuation. I typically use Imperial Flagship (their version of US-05) and I guess it has a slightly higher abv tolerance at 12%. I'm due to brew a stout, I might have to give this a run. Cheers!
I've checked northern brewer website for stout recipes. And noticed you use that website. But when i wanted to see the recipe and chosen options to determine how much it'll cost me. It says ill need additional equipment. I thought i only need the beer making kit for stouts? Can you help me figure out what equipment ill need on top of the beer making kit for stouts?
I just racked that previous clean beer off moments earlier and kept every sanitized when working with it so no infection issues. But definitely something to be mindful of.
Dude! The way you do the reiteration mash, supper smart. I’ve never done a pastry stout but I’m def going to try this! General question around using the hop spider: do you notice a difference in using it vs just throwing them into the wort? I’ve noticed some weaker hop characteristic when I use a hop spider or hop bag vs just throwing them in; especially with dry hopping. Do you notice a difference or is it not enough to really think about? Cheers!
Thank you, and thanks for becoming a member! And yeah I have kind of noticed that too, but not a huge difference. I usually make sure to get my spoon in there and really make sure it’s infusing. But if you aren’t using pumps I would say just go for it right in the kettle for best results.
@@TheBruShoawesome man. And I’m “Tony Weatherington”, been a member for about a month btw. I just changed my RU-vid profile to be named after my own home brewery “momboo brewing”. Named it this because that’s what my son used to call me when he first started talking “momboo”. Lol
Based on the volume of the mash and the volume of hops, I'm only getting a calculation of about 36.8 IBUs with theWarrior hops. Did the ones you use have a higher than typical AA%?
Not sure exactly but I’d say just your recipe to the bitterness you like. This amount was pretty good for me and for a sweeter beer. IBUs can be weird ha
I love your videos, and was just talking about a black forest cake stout that I wanted to try to create a couple of weeks ago and this come up! I have one question though about this (and your other creations...) You say you use 4% of cherry juice in the total grain count of 30lbs. Does that mean 4% of 30lbs or is there a different measurement for the juices? Confuses me for when I'm trying to add it to Brewfather.
Hey I have a question about beer. I make cider and wine and I always degass them, even if I’m going to carbonate because the gasses can have a bit of an off flavor. I don’t really see people degass beer, regaurdless of kegging or not. I know it might be stupid to ask but you don’t have to degass beer do you? Or do you?? Lol
Hey thats a great question! Short answer is no you don't degas beer, mainly because oxidation can ruin the beer after fermentation (stale flavors, muted hop character, and sickly sweet finish). So ideally the beer never touches the air, and you go straight to carbonating with co2.
@@TheBruSho thanks so much! This channel is underrated I wish brew tube had more viewers and you reaped those rewards because you my friend deserve it. From your awesome recipes to your quality video making, shoot you even make me laugh quite a bit in some of your quirkier vids. Keep up the great work - a big time fan ❤️ (fairly long term at this point too about a year !)
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