Great video as usual. I'm a fan of two gallon small batch brewing (for a lot of reasons). I'd like to see a video of Steve making a small batch to see his process - I always learn something new from you guys. The "Doctoring a Mr. Beer" video is one of your most popular videos - and that's how I discovered your channel years ago. I'm still liking the small batches and hope to see more of that type in the future. All the best to you both.
Completely off subject but I just made an apricot sour using "Philly Sour" yeast. 1 pack semi sour., 2 packs is sour. Most suggest 2 packs. Best part is no special equipment you have to from then on dedicate to sours. No bacteria and no vinegar notes. The yeast produces lactic acid before fermentation. It takes a couple days to kick because of that. Love to see you guys try it 👍. Another great show BTW.
That's very much like if not the same as the first beer I brewed 30 years ago. Great way to begin homebrewing AND a great place to begin experimenting with beer recipes.
My last several batches have been done with distilled water and I end up adding calcium chloride, gypsum and Epsom salt, just like Steve and it works fab! I think distilled water is the way to go so you can build up from zero and get just the kind of water chemistry needed for any particular style. Love the idea of mashing in the oven for smaller batches (test batches)...
What are the odds you guys would wear the same outfits every two weeks for 6 weeks and coincidentally it's the day you're making videos?! Also, Steve, that's a very dapper sweater. A good cable knit always ratchets up the swankiness factor.
Our wardrobe and makeup department works very hard to make sure our appearance is the same for three or four shows in a row, then changes radically to produce the illusion that we shoot a bunch of shows in one day. A dapper sweater is much better than a diaper sweater. That's on the schedule a few years from now. Cheers! - James
Old Bill’s Cascade Pale Ale - 2.5 gal Mini-BIAB Type: All Grain Batch Size: 2.75 gal Boil Size: 3.69 gal Boil Time: 60 min End of Boil Vol: 3.00 gal Final Bottling Vol: 2.50 Mash: BB's BIAB - 60 minute 152F Medium Body Fermentation: BB’s Ale, Single Stage with Cold Crash Ingredients 4.16 gal Newark Carbon Filtered 5 lb Base Malt 2 Row (Proximity) Mash (76.9%) - 2.0 SRM 8.0 oz Caramel Malt - 60L (Briess) Mash (7.7%) - 60.0 SRM 1 lb Finest Maris Otter® Ale Malt (Crisp) Mash (15.4%) - 3.3 SRM 1.00 oz Cascade Boil 60 min (40.1 IBUs) 2.50 tsp Yeast Nutrient Boil 15.0 min 0.50 oz Cascade Boil 10 min (12.2 IBUs) 1.00 Items Whirlfloc Tablet Boil 10.0 min 2.00 oz Cascade Whirlpool 20 min at 180.0 F (14.1 IBUs) 1.2 pkgs Safale American DCL/Fermentis #US-05
Great video as usual. I'm a fan of two gallon small batch brewing (for a lot of reasons). I'd like to see a video of Steve making a small batch to see his process - I always learn something new from you guys. The "Doctoring a Mr. Beer" video is one of your most popular videos - and that's how I discovered your channel years ago. I'm still liking the small batches and hope to see more of that type in the future. All the best to you both.
I'm still a fan of fuggles and East Kent Holdings for my English ales. Truly, basic brewing.
Completely off subject but I just made an apricot sour using "Philly Sour" yeast. 1 pack semi sour., 2 packs is sour. Most suggest 2 packs. Best part is no special equipment you have to from then on dedicate to sours. No bacteria and no vinegar notes. The yeast produces lactic acid before fermentation. It takes a couple days to kick because of that. Love to see you guys try it 👍.
Another great show BTW.
That's very much like if not the same as the first beer I brewed 30 years ago. Great way to begin homebrewing AND a great place to begin experimenting with beer recipes.
My last several batches have been done with distilled water and I end up adding calcium chloride, gypsum and Epsom salt, just like Steve and it works fab! I think distilled water is the way to go so you can build up from zero and get just the kind of water chemistry needed for any particular style. Love the idea of mashing in the oven for smaller batches (test batches)...
What are the odds you guys would wear the same outfits every two weeks for 6 weeks and coincidentally it's the day you're making videos?! Also, Steve, that's a very dapper sweater. A good cable knit always ratchets up the swankiness factor.
Our wardrobe and makeup department works very hard to make sure our appearance is the same for three or four shows in a row, then changes radically to produce the illusion that we shoot a bunch of shows in one day. A dapper sweater is much better than a diaper sweater. That's on the schedule a few years from now. Cheers! - James
Great video guys. I'm in the same boat with doing smaller batches for variety and really dont drink that much.
You guys are really making me want a home brew when I'm 8000 miles away in a location where I'm even lucky to have a beer 😂😢
Did you mention the yeast you used? How'd I miss it?
Nottingham dry yeast. Steve said it quickly. 🍻
Thanks
Old Bill’s Cascade Pale Ale - 2.5 gal Mini-BIAB
Type: All Grain
Batch Size: 2.75 gal
Boil Size: 3.69 gal
Boil Time: 60 min
End of Boil Vol: 3.00 gal
Final Bottling Vol: 2.50
Mash: BB's BIAB - 60 minute 152F Medium Body
Fermentation: BB’s Ale, Single Stage with Cold Crash
Ingredients
4.16 gal Newark Carbon Filtered
5 lb Base Malt 2 Row (Proximity) Mash (76.9%) - 2.0 SRM
8.0 oz Caramel Malt - 60L (Briess) Mash (7.7%) - 60.0 SRM
1 lb Finest Maris Otter® Ale Malt (Crisp) Mash (15.4%) - 3.3 SRM
1.00 oz Cascade Boil 60 min (40.1 IBUs)
2.50 tsp Yeast Nutrient Boil 15.0 min
0.50 oz Cascade Boil 10 min (12.2 IBUs)
1.00 Items Whirlfloc Tablet Boil 10.0 min
2.00 oz Cascade Whirlpool 20 min at 180.0 F (14.1 IBUs)
1.2 pkgs Safale American DCL/Fermentis #US-05
That sounds delicious. I think Cascade is my favorite hop. - James