I love that you're not only brewing lots of different beer styles, but you're experimenting with so many different techniques. What a great resource to learn from!
I use this T-piece & carb cap setup for a bunch of different jobs, Pressure filling PET bottles for homebrew meetups, Pushing line cleaner or sanitiser through my tap system, Adding finnings to my closed fermentation, Etc
Your videos are something fun to look forward to every week, Martin! Keep up the great work; you're killing the challenge and it's awesome to see more beers brewed on the Clawhammer system too. Excellent work!
In the tv series Heartbeat the character Aunt Peggy is seen to order a milk stout in the aidensfield Arms..so I presume it was available to order in 1969s rural North Yorkshire depending on how accurate the tv show is..I have never heard of the drink beside this .
You could also use the soda bottle as a brink when using the fermzilla. It's like a mini closed transfer vessel that you could use for dry hopping and such. You put the hops in, purge with co2, then you transfer into the bottle, and when you want to mix that beer back in the keg, you just reverse the pressure to transfer it back. No oxygen exposure at all
That's a neat setup with the dual post soda bottle! I use some single post stainless steel posts I picked up from Amazon for about $10 each. I've bottle conditioned in them, but usually just use the sofa bottles like growlers, but you can pressurize them and they stick around forever. When I serve, I just take the post off and pour right from the bottle . Cute tasting too!
@@ColoradoBrewTalk The cold steep also helps the beer taste more mature. Traditionally, a stout takes a few months to a few years before it has matured.
Hello from South East Australia, I have never tried a sweet stout before, the thought of a stout being sweet seems a bit strange, must add that to my 'beer bucket list' a long with the 99 other styles, many years ago we could only buy about 2 or 3 stouts, they were considered the beer for anyone who was on holiday from the UK, or that Uncle who would drink one at Christmas, fast forward to the craft beer revolution and stouts are everywhere now, my Brother who never bothered to try stout before loves them, one thing I found when brewing stouts and porters from all grain is PH, if it is too low you get very astringent flavors, that is mainly what I drink during winter, we are in a cold part of Australia where we get snow, cheers 🍺
Great video as always! Just a tip that in Beersmith you need to go in and change lactose to 'unfermentable' - otherwise your expected final gravity will be a lot lower that what it actually will be. It sounds like you had that issue given your expected and actual final gravities?
Saccharomyces cerevisiae cannot ferment lactose, it lacks either the enzyme lactase or beta galactosidase. There are yeast such as kluyveromyces marxianus that can fermemt lactose.
@@vaggs75 I was ultimately just making a comment about the inabiloty of Saccharomyces cerevisiae to ferment lactose and saying their are teast that can ferment lactose out there. In this case he doesn't want the lactpse fermented as that would lead to no residual mild sweetness from the lactose in the beer.
If you’re lactose intolerant, you can still make a (sort of) milk stout. Go for a 1.060 original gravity and mash at 69C (156F). Finishes at 1.030 and its sweet as a normal milk stout. About 4% ABV.
This lack of ensimes that can digest the lactose is also the reason for lactose intollerance in humans. I have that condition(it's quite common actually after I researched it) and drinking such beers with lactaose(although I really like them while drinking) causes terrible gases in my stomach :D
Thanks for the awesome video.Did you boil your mash. It looked like it at the beginning.just after you mentioned 67 deg celcius. It looked like it was boiling or was that circulation. Sorry I'm a newbie to this craft and just keen on learning.
Another great video. With such a good keezer set up, I would be curious to see your take on how to ensure there are no CO2 leaks. I seem to keep having this problem.
I noticed that the final abv was a lot lower than expected. Is this because the lactose bumps up the OG, which then isn’t accounted for in the FG calculation?
Cool idea to serve in bottles like that ; do you think it could be applied similarly when you ferment in bottle : I mean, you put your bottle with the tubing inside with your brew+sugar ; wait for bottle fermentation and then connect the hose to serve ? Would you have equipment recommendation to try this out ?
I don't know if it's your accent or what, but i really enjoy watching your videos... i just wish you had more... experienced tasters at the end of the show... someone who understands BJCP a little better...lol..
Not that I think you’d run into this, but I’d love to know if you ever clog up the plate chiller you have during the brew, and what you do in the moment to salvage the brew. I would hope that the hop screen you have prevents it, I haven’t heard you ever refer to having issues.
I just brewed an imperial IPA this last weekend. Not my usual choice, but I needed to use up the ingredients.... totally blocked my plate chiller. Had to quickly switch to my backup whirlpool chiller to save the day. Was thinking “what would Martin do”. Luckily things turned out well and are chugging through fermentation as we speak!
Phew... I've never seen that before (or simply didn't notice in your very nice videos). I have only brewed 1 1/2 times, using an electric water bath canner - no fancy recirculation equipment there.
Have really been enjoying it. Keep using it in different ways (half size batches, and a few things coming in future videos) and it keeps on coming through.
Hello! I love your videos and watching every episode :) A have a little question for you or anyone in comments: Can I use glycerine(vegetable or animal fat) ? Or lactose is a must? (I'm coming from distilling and noob at beer brewing and have lots lots of glycerine in hand)
I have a question for you i am try to make a chocolate oatmeal milk Stout, from your two recipes would it better to add more oats to the milk Stout or just add the lactose to the oatmeal Stout
What do you get? Hilarious amounts of huge farts and possibly diarrhea, thats what. Those of us in the lactose intolerant community are watching this with amusement.
