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Tried one of these last week, opened it, poured it, took one swig, poured it down the sink, will never buy again, it was like licking damp bread.

Thank you, I will try

How did you get the water up to the 160f temperature? Our is stuck on 120 and we’re using the highest hob settings

it would be nice to see a link or more edit in bio for the water measurements of recipe and other process.

Great video thanks

Question. For this beer and others, how do I adjust the alcohol percentage? The ideal is between 4.5-5%

Thank you for the great video! We bottled yesterday morning and today a bottle has exploded 🙈 What is the most likely cause? What should we try differently next time? We have released the pressure in the remaining swing top bottles and moved the bottles to a completely dark place. Should we release the pressure daily or drink sooner than 2 weeks to avoid any more bottles exploding?

Just come across this method and really want to give it a try as a complete beginner so I’ve ordered the brewdog punk ipa starter kid by Brooklyn brewco I’ve also ordered a straining bag as you use one and it looks a lot easier. I’ve see. Somebody on a different video use a grain bag and put this in the pan for the grain then mix water with it. Could this be done with the strainer bag in the pan then mix the grain inside it? Thanks

Bruh, that's to much water. Ended up with 4-5dl extra.

Have you seen the price of this kit on Amazon 🤣

I have the same kit, I'm a bit confused with the with the sugar so can you explain that part please x

I can't recommend that yeast enough, M20 is so vigorous and reliable, giving great clove and just a little of banana. I've used it now maybe a dozen times and it's always been very consistent and forgiving of different temperatures. I've tried out all the other Bavarian Wheat beer yeasts out there I could get my hands on, but none has performed as well as this one for me.

No links!?!?! What is mashing? Cheers!

Gonna try this tomorrow, very clear instructions! Looking forward to it :)

I’m keen to try and add coriander seed and orange peel to this recipe for a more Belgian style. Any ideas when I should add and what quantity of both?

Nice work! Elvis Juice is the king of beers. Well done!

Fuck this sanitize covid Ffp2 my ass, idiocracy sanitazion my ass

So where does the sugar come in like it says on the the box

Great vid. Just cold crashing mine now so will be bottling after 24 hours. I must admit I bought a bottling bucket with little bottler for the bottling but will obviously still need to use your method first.

How do we mash out for?

Made this tonight. Hope it turns out good. Hacked a cheap Mr Beer Kit with your ingredients. Hope the carbonation is there at the end.

I don’t see any of the links

Some time ago I brewed Elvis Juice as an all-grain kit. The kit included Maris Otter as the base malt, but the actual Brewdog recipe uses extra pale as the base malt. I was happy with the brew, but I wonder if I should rather use extra pale next time. Will extra pale allow the hops to shine more?

thanks for making this! I'm about to start my first process and looking forward to trying it out for the first time!

I've been trying to understand why do people keep fermenting wheat beer at such low temperatures? 20C? Not that bad, but 22-24 would have been so much better. Americans, specifically, tend to ferment hefeweizen at as low as 17 C, where most wheat strains struggle greatly. What they do is, throw in an insane amount of yeast to counter the death rate of cells, and still claim they get the banana flavor. Bullshit. Has anyone ever tasted a true fresh Bavarian hefeweizen? The one that fills your mouth and nose with banana and vanilla, silky mouthfeel and a sulfur bite at the end? I get the feeling that the understanding of what a German weissbier should taste and smell like has gone wrong, ever since the Americans started to experiment and created unbelievable concoctions that taste like anything else, but certainly not beer. Like using Bavarian weissbier yeast in an IPA with IBU of 30+. What's the point in using that specific yeast if the citra dryhop bomb kills all its flavors? About this recipe: I don't question your methods, it's your recipe, but 2 week fermentation isn't necessary. Wheat beers need to be bottled and consumed soon after fermentation is done. Their peak life is 3 to max 4 weeks after bottling, after that they start to go flat. Wasting too much time in fermentation also deteriorates your overall beer profile. Fermentation on my batches (120-150L) takes no more than 7-9 days and this is because I underpitch to get the best taste. You are using half a pack for 4-5L of beer. That's already a massive overpitch. Liquid or dry. Also, a true bavarian hefeweizen has no late hops additions (saves the yeast profile) and only wheat + pils is used in proportion 2:1. In your case Munich works, but it still adds more sweetness and malty flavors to the overall profile and you definitely don't want a malty hefe. All you should care about is getting the right amount of banana. After all, the banana is what makes people drink it.

I went the whole process, the cap flew off like a rocket and beer everywhere, any fix?

change your video format

Excellent video, thanks - just what I was looking for as I'm today starting this brew for the first time. My one mistake up to now (didn't watch the video until I got to the cooling phase) is that I used a fine wire seive instead of a big straining bag. It didn't have enough capacity to hold all of the mash in one go so that turned into a bit of a fiasco. Other than that, all good so far.

hi If you wanna to grow CZcams channel promotion you can ask me I am always ready for your working

You have the most terrible equipment i ever seen. Thats the reason why you have problems bottling

I think wheat beer is my favourite beer. Very refreshing

How much priming sugar did you use to carbonate each bottle or did you batch prime? Keep up the good work, I'm moving from kit to biab, looking forward to your videos 👍🍺

Started mine today and now waiting for it to start bubbling. Thanks for the vid. 👍🏼

Has anyone ever told you that you look exactly like Jan Oblak?

Beer looked great! One question, do you use any kind of calculator to determine your sparging volumes? Currently I'm doing brew in a bag and wondering if I should start sparging

thanks keep uploading videos please, they are very informative for us

Nice man, love the vid. So simple to follow.

great stuff! have a question about the boiling part: the last step of this part is another round with the very rest of the Chinook Hops, the rest of the Ahtanum Hops plus all of the Simcoe Hops. And for how long should we boil this last round with all spices inside? ...for another 45 minutes before cooling down this golden shower? :) thx & beery greetings from Germany.

What a video! Loved it.

Thanks for this video. I've not got everything ordered and will doubt be returning to your videos for reference!

It was a good video except this porno movie music....

Did you say mash at 77C? Also what temp did you ferment at? I struggle pulling out the banana notes from the yeast and I’m wondering if I need to ferment higher or at more of a consistent temp?

Great video bro 👌🍺💯

The brewing instruction produced moonshiners beer. The single temperature infusion method is used by moonshiners and skips three steps that are needed for producing ale and lager, conversion, dextrinization and gelatinization, because a moonshiner doesn't need the steps for making whiskey. Homebrewing and the literature involved with it are based on the way that a moonshiner makes the beer that is distilled. Hops were difficult to obtain during Prohibition and herbs and spices were used for flavoring and 50 years later, the beer became specialty beer and Holiday beer that advertisers wrote romantic stories about. The rest temperature is used in grain distillation because at 65, 66, Alpha releases the highest volume of glucose as possible from starch within an hour. The more glucose the more ABV. Glucose is responsible for primary fermentation. The high temperature denatured Beta, otherwise, a secondary fermenter would have been required when the homebrew was made. Beta is responsible for conversion at 60. Beta converts simple sugar, glucose, into fermentable, complex, types of sugar, maltose and maltotriose, which are the types of sugar that produces ale and lager. Maltose is responsible for secondary fermentation and maltotriose is responsible for natural carbonation. Priming sugar and CO2 injection aren't needed for carbonating ale and lager. The method that was used for making the wheat beer produces chemically imbalanced, sugar imbalanced, unstable, extract, which produces beer with short, shelf life. The beer is artificially carbonated with sugar or CO2 injection and drank, green, boiler to belly in about four weeks, because the beer deteriorates, rapidly. The off flavors associated with homebrew develop during fermentation when yeast is added to low quality, extract. The boiler to belly in four weeks helps because the off flavors aren't noticeable within that time. A type of hard, heat resistant, complex, starch that contains A and B limit dextrin, which are tasteless, nonfermenting types of sugar that provide body and mouthfeel in beer, called amylopectin was thrown away with the spent mash, paid for. The rest temperature wasn't high enough to burst the heat resistant, starch, where it enters into the mash liquid before Alpha denatures. Amylopectin makes up the tips of malt and it is the richest starch in malt. When the steps are skipped, beer overly dries and thins during fermentation and conditioning, which is another reason why home brew is drank while it is still, green. To produce cleaner extract, skim off hot break as it forms and continue to remove break material until it drastically, reduces and when that happens, add hops. Less hops are needed and hop utilization improves when extract is clean. To produce ale and lager an entirely different brewing method is used with under modified, low protein, malt. To place the cart behind the horse, a malt spec sheet comes with each bag of malt, which a brewer uses for determining the quality of malt before purchasing malt. There are a bunch of acronyms and numbers listed on a malt spec sheet, modification and protein content are two of them. It's not a bad idea to learn about the data on a malt spec sheet, otherwise, you will have no idea if the malt is whiskey malt or malt suitable for producing ale and lager. Don't assume that the HBS guy or that the person that writes recipes knows that a malt spec sheet exists. Malt spec sheets are online from every malthouse To learn how ale and lager are produced start out with DeClerks books.

How long do you have to leave it once you’ve bottled it? Or, more accurately, when can I booze? Cheers.

Did the enzyme capsule come in the sealed bag with the hops, or was it separate? I just got my kit in the mail and I think it's missing the enzyme capsule

Hi mate - we followed your tutorial for the punk ipa kit, beer is delicious, but when we open the bottle they're literally blasting out like champagne!! Its literally like a volcano. Why is this happening? How can we stop it?

Nice, thanks for sharing. Do you mainly buy kits from only Brooklyn Brew Shop? Do you also just prefer 1-gallon brews or 5? I just started brewing 5-gallon batches. Keep up the great work!

Great video, Nice to see you brewing again!

what temperature do you need to keep it whilst it is brewing?