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Some people tell me it’s pronounced more like “quake”

Most of the time, the head retention depends on the temperature of the glass into which it is being poured. Why not do a test? Pull 3 beers, one in a glass out of the freezer, one that you have warmed up and a glass kept at room temperature. then you will see the difference

So my pregnant wife can't handle the smell so I'm happy to sacrifice for a few months to at least have some "home" brew.

is cask ale unpasteurized??? not necessarily?

Hugs from Brazil!

Thank you for this video! I just bought one and am excited to start brewing!

You must be a bachelor because no spouse would allow a take over of a kitchen like that.

For one summer I lived in Hounslow near a Fullers’ pub. My bus stop was just in front of it. ESB on cask was my favorite. These seem like simple ales, but they are not easy to home brew well. Make sure you use English ingredients to ensure success.

my issue is clarity with my Kviek pale... I think cones rather than pellets is the way to go to get it clearer - what do you think? nice vid, thanks :)

Great Vid ...Going to give this one a try as I have used Nova before and loved the results

Hey Steve. Another gem thanks for the video! I really want to start brewing more lagers but I don’t have a glycol chiller for the fermentation process. I’m your opinion what’s the best alternative?

So no dry hopping during the "biotransformation" stage? I thought that was one of the points of using yeasts like 1318 etc?

You want to spin these fermenters when moving, like how people move welding gas bottles.

Hell yeah that sounded like an amazing twist on a pilsner! Enjoy some time off and excited to see what you brew up next!

Excellent video as always. Thanks

Do yo brew it again in the future? With some tweaks? Less mineraly? Maybe 5%abv.? Strata and huell melon hops would be great😍✌️

For a more authentic English flavor use Invert Sugar #3 instead of treacle or molasses...or any of the other sugars mentioned. Also when adding thick, syrupy sugars like this start by pulling some hot wort in a sauce pan and mix the syrup in that... then add it back to the BK.

I know this video is 3 years old now but it's great and one to save for useful information. My Input for anyone brewing in the UK: 1) Very cheap RO water is available at spotless water, initially set up for window cleaners but so useful for brewing! 2) be careful with the brewfather water calculator. I made the mistake of clicking "auto" and not really checking the values, but it recommended lots of additions and still never reached the target profile 😂 Have fun brewing all

I have to ask, what happened to your first batch? Did you pour it down the drain or did you let the beer age & mature?

High stoke level

Question: Many top brewers are recommending shorter dry hop durations. If you made this again, would you still do the second dry hop for 6 days, or would you shorten it?

Do you still have problems with it holding pressure? I'm considering buying one to use as both a fermenter and as a keg to serve out of, but with so many reviewers having issues with it keeping pressure I'm a bit wary in making the investment.

Giddam, so dramatically disappeared she at 04:15... betcha it's all about those strange "ungrained serials" ;)

Did I miss it or... No Sparge?

Steve, I think (Ok I know) I missed something here. What Beligian pilsner are you aiming for? A Jupilar clone? I have not had a beer like you are describing. P.S. I think I got sunburn from just watching the video. Nothing about you. I just have very fair skin.

Curious how you cooled from your pitch temp down to 50F…did you get any suckback through the airlock?

Intresting recipe, will be making it this weekend! No sparge needed?

Probably someone mentioned it already. For the candi sugars, you could take some amount of wort out and dissolve it apart from kwttle, then simply pour back in that solution. Less chances for scorching ;)

I'm really impressed by your dad's German. I'm just planning my first NZ pilsner. Thanks for the video

Love the beach tasting, thanks for that. Here's Mr envy 😁. I just brewed my very first lager, a Czech/German pils type thing. NZ pils next. Love your videos, you're a hero.

reminds me of modern times lomaland, which was nominally a saison but actually closer to a hoppy pilsner. wish they would bring it back.

I have since brewed this recipe three times with the WLP London Fog Ale 066 and must say that this beer is truly fantastic! I did increase the amount of hops during the dry hop eventually and it really is totally awesome now. Very happy with this one thanks for sharing!

TO THE MOON!

I like how you explain things.

I have been hard on myself for stuffing up many brews, no one told me about this, thank you.

30 to 45 minutes of actual boiling? good heavens... you'll have to dilute it multiple times to keep it from burning and to have enough thermal mass to raise the main mash temp lol. edit: oh, You're decoction's rather thin... that explains the 45 minutes; shoot, it takes 20-30 minutes of boiling just to get it reduced to where mine start at. Look at using a sort of slotted scoop to gather the grain for the decoction (I use a charbroil bbq spatula that's slotted as a mash paddle/scoop when homebrewing (in the brewery/distillery, we use a positive displacement pump to draw off the bottom of the mashtun (which is mostly grain after it settles) lol)), then dip out just enough liquid to make it "stir-able" in the kettle.

This is hands down the best brewing channel on youtube. It is dense with science, real information, but clearly and well presented so it never gets too much. I tried homebrewing a few years ago, mostly winging it because info was hard to come by, and the results weren't so great. I'm gearing up to give it another try, and this channel has helped me prep a lot of the things I want to do better, and catch many of the mistakes I made before. Thanks for bringing the hobby to us!

decoction mashing doesn't take any longer than step mashing, which doesn't necessarily take longer than a "normal" single infusion ... you just can't dump malt in warm water and walk away to drink beer for an hour lol. 20 minute cereal cook (only needed if using unmalted grain) (bring ambient water and the unmalted grain up to boil and boil for 10 minutes) 25minute protein rest 120-125F (decoct 1/3 with 15 minutes to go, bring to boil over 5-7 minutes, boil until end of step) add decoction back, hold at 143-147 F for 30 minutes (decoct 1/3 with 15 minutes left, bring to boil over 5 minutes, boil until end of rest) add decoction back, hold at 155-160F or 10 minutes Lauter and sparge total time with 100% malt: 60 minutes With a cereal cook: 80 minutes I Think the myth that decoction "takes all day" comes from home/"Craft" brewers that use "brewing" as an excuse to sit on the back porch for an hour or two and justify their day-drinking... rather than brew beer. lol. I don't need to justify my day-drinking... I just do it lol Drinking while infusion brewing isn't the best way to be safe or consistent... but drinking while decoction mashing (shoveling 220-230F sugary porridge around) definitely isn't (once again, why so many people come up with excuses why they can't/wont do it)

Steve, do you have statistics on which beer the Belgians drink more?

awesome, as always, gonna miss you! 'til the next one, cheers!

Good video Steve! Very interesting style I've never tried. Would love to soon

I have been using 34/70 at 20psi for 3 days then 15psi until fermentation is complete at 68F. Tastes like is has been lagered for months. Ready for drinking in 10 to 14 days.

Great video, would love to try and make a Belgian pilsner. When is White labs going to WLP808 Mythical Hammer?

I’ve got a custom built off set. I use a charcoal basket that I start with a charcoal starter filled with b&b lump Once it’s going I then add my oak splits to maintain my temps. My fire box is insulated so I have to be careful with the splits to keep from getting too hot.

Brewed this a couple of months ago and it has been conditioning since then. Used Mangrove Jacks M31 Triple yeast as an alternative. Just sipping now and it is stunning. Very complex flavours, beautiful aftertaste that asks for another sip. Thank you for a great recipe!! 😁

🍻 Cheers, great video