Video

If possible, can you try making a honey mead? I’m a beginner and that’s what I’m the most interested in thank you

I would like to know how you transferred the keg from fermentation to the two serving kegs. Thanks.

What are your thoughts on keeping the CO2 tank outside the keezer? I've had my CO2 tank inside but I am considering moving it out, for more space.

Yeah 1 gallon of all grain is a lot of work for a small amount of beer….sadly though I have done it more than a few times 😂

IGulu is pushing hard on beer channel CZcamsrs to promote their systems… Almost all of you did videos of that.

Nice looking beer! How long did you lager it?

Such a well put together video. Fantastic job!

Hi Austin from the UK. I made this and it was delicious! I had some melon hops left over and trawled CZcams for ideas which lead me here. Not a commonly used hop but great for this style.

So stoned

I gotta get on board with the 2.5 gallon batch…it would let me brew more often! Cheers 🍻

Excellent as always, I might give it a try. This year I've challenged myself to brew all beer with three grain varieties max in the grist, so this one hits the right spot! Cheers

Looks delicious🍺

You're doing great work Austin, i know nothing about brewing beer but you make content that is worth watching despite that. Keep it up!

Looks great . Been thinking about a 3 gallon batch. May try this. Great job as always.

I'm really enjoying this one. It's probably going to be one of my regular recipes. 👍🍻

New Belgium has gone downhill ever since they went from being 100% employee owned to selling out for $$$. This new BS "Fat Tire" tastes like rancid cat piss. I'd rather have end of deployment beer day Tiger beer again than call this new stuff Fat Tire. RIP, 1991-2022, "Gone but not forgotten"...

I will try using the yeast sludge to ferment the bread :P

Killer vid braj!

Love to see that you can do more than make extract beer with this thing! And more people need to try making kombucha, its so easy! EDIT: and thanks for the shoutout!🍻

I found a huge liquor store called friar tucks back in 2013. They had mix/match build your own six pack. I picked up the anchor steam beer based on the artwork and name. It was my favorite domestic

Nice to have something other than beer on tap sometimes for sure! Cheers 🍻

What is your batch size? It appears to be pretty small. I have done tincture for 5 gallon batch but I could see it being an issue for smaller batches. When I use citrus zest, I add it like a dry hop addition or at the end of fermentation. Works great for me.

Human water tends to introduce off flavours I've found.

Tequila tincture sounds perfect for a Mexican lager! Give it a go!!!!

Thanks for the video. Where did you find that beer glass at the opening of the vid?

Yummy yummy Mexican lagers!! One of my favourite beers. My favourite is a salted lime Mexican lager I brew each year this time too! Cheers!

I just brewed a mex lager and thought about doing a lime addition too. I think making a tequila tincture is a genius idea!

I try to keep my Mexican Lager with Lime on tap if I can so I brew it frequently. I don’t bother with fresh limes or their zest at all anymore because the result was never consistent. I use crystalizes lime at kegging and it works great, is way easier to use and the results are consistent.

Can you point the things I would need to purchase for the syringe ball lock device?

I think I know what you mean about tasting the vodka. I've had better luck putting the zest in a sanitized muslin bag and "dry hopping" with it. I just rely on the starsan solution on the bag to quickly sanitize the zest and haven't had an issue yet

Looks great

Great video and always a fan of your channel! Quick question, if you were to do a dark Mexican lager what hops would you use ?

Hey I think the sulfur is from the pressure ferment. I get it if I let the pressure build too early. I prefer to spund the pressure just at the end of the ferment. Give it a try!

I think it tastes completely different. Frankly it tastes like shit. I'm truly disappointed. It was one of my favorites. I didn't drink often, but it was always a go to. They lost a couple of customers with me. Their pumpkin changed as well, and again, not for the better

Big stout fan, but almost total brew noob question. Living in metric land, I'm wondering if you perhaps mean 7,5g Irish moss, instead of 0,75g? Under a gram just feels a bit low.

Good video! I bottled simlarily for a while before I got my counter pressure filler. I found it always easier if the pressure is very low, like 5 PSI. I don't know if that's possible with the iGulu. If the bottles planned to be stored longer periods of time, I'd purge with CO2 and some tube that I'd run into the bottle for a couple of seconds before filling, that way the oxidation is reduced by a lot.

Have you tried making your own beer in the iGulu yet?

I don't think it's worth the effort if you do have the equipment, but maybe it's better to introduce the CO2 after the bottle is closed by adding a few grams of sugar? It's interesting how different we do it here in Germany. Most beer is sold in bottles which have a deposit on them - if you regularly drink beer, you usually get it in crates of 24 bottles (either 0.33 or 0.5L - 12/16fl.oz). So if you want to brew, you get one or two crates of the swing top variant and fill directly from the finished initial/primary fermentation with a bit more sugar (depending on the recipe like ~5g/L?). So no cask, no capping, it's straight forward. However it's definitely not as controllable, gotta be careful about having finished primary and and there are some surprise bottles (always open in a sink), but I personally do really enjoy the variation - some turn out more sweet, others just explode with foam. I still haven't bought a lot of expensive equipment, because I can literally brew with a decent induction stove, a few pots and a plastic tub.

Tip to reduce foaming in the bottle: precool your bottles or use some ice in your starsan mixture to precool them!

I can't stand baseball but that beer looks amazing! Good job!

Really enjoyed your video

*Recipe:* 1 cup quick-cooking oats, plus extra for sprinkling 2¼ cups whole wheat flour ¼ cup all-purpose flour ½ cup dark brown sugar, lightly packed 2¼ teaspoons baking soda 1 teaspoon baking powder 2 teaspoons kosher salt 12-ounce Dry Irish Stout (room temperature) 1 cup buttermilk, shaken 5 tablespoons unsalted butter 1 teaspoon pure vanilla extract Preheat the oven to 450 degrees. In a large bowl, combine the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. With your fingers, stir the batter from the middle of the bowl to the outside, until it’s well mixed. It will look more like cake batter than bread dough. Cover a 9 × 5 × 2½-inch loaf pan with parchment paper. Pour the batter into the pan and sprinkle the top with oats. Put the bread in the oven, immediately turn the temperature down to 400 degrees, and bake for 45 minutes, until a toothpick comes out clean. Turn the bread out onto a baking rack and allow to cool completely. Slice and serve with salted butter, and a stout of course. Recipe Source: barefootcontessa.com/recipes/irish-guinness-brown-bread

I liked your video, but wish you’d provide more details in your description for the beer recipe. Cheers!

Have you experienced any lag time for the fermentation to start with the WY2007?

My mouth is watering, now I want some peanuts...

Pilsner in my opinion is one of the most underrated beer styles. Yours looks great, and just in time for the warmer weather we're getting (well, that we were getting). Cheers my friend! 🍻

That beer looks delicious, I love me a Light Lager-ish beer! Definitely something that's coming up next here too.

Another great video!

Sou do Brasil e por aqui fazemos do mesmo jeito, mas temos limões verdes, chamado de Limão taiti, é muito aromático, eu deixei 2 semanas com hortelã na vodka na geladeira, por aqui também o hortelã cresce em todo lugar. O bom é que nosso verão dura uns 6 meses, o ruim é que a cerveja dura nem um final de semana (weekend) 😂. Parabéns pelo canal.

The old Scurvy Cerveza