Great video on making an irish stout, I've got one in the fermenter at the moment just waiting to be bottled. The recipe I used had flaked barley in it which I think is used to give it that fuller mouth feel. I love cascade hops in dark beers, I think it goes great and gives them a nice little citrus twist so that was a great addition. Keep up the good work.
I also want to make an irish stout and also like to bottle it. What should he carbonation level in irish stout(Guiness Stout), and how much sugar I should put per each bottle to get this Guiness Stout carbonation level. To have real feel and taste of Guiness stout.
Porterhouse brewery uses flaked barley in its stouts. And to be an Irish stout English hops must be used maybe exceptions for German,Czech hops and Galena and Nugget.
Happy Saint Patrickâs Day in advance. You seem to have beer brewing âdown patâ. Iâm sure that you are always learning but itâs obvious that with a wee bit of practice and confidence the process becomes more and more enjoyable.
I have found amazing results when using 60% 2row, 30% flaked barely and 10% roasted barely. Though I suggest making it fancy! take that 10% roasted barely and replace half with a chocolate malt around 200 Lovibond then replace 10% of the flaked barely with something like special roast from Briess or any 60 Lovibond malt of your choice. mash low and you'll get the dry finish but just enough residual sweetness to balance the big roast. Oh and lastly a nice addition of UK fuggles in the second half of the boil is almost as required in a Guinness clone as centennial is a mandatory hop in all things Sierra Nevada :P
@@Adamdunnart Fair enough double stouts are some of the best stouts out there richer than single stout but not as boozy as treble or quadruple stouts which means you can have two pints
Love the bees. If you are looking to do a vid on your "Force/Burst Carbonation" technique, I'd love to see it. I'm still a 'priming sugar' brewer but am interested in how you control carbonation using your methodology.
Awesome thanks I will be sure to cover it at some point in more detail! I also have a Bottling vs Kegging video if you havenât seen it that talks about how I keg my beer!
Niiiiiiiice đ Thereâs an Irish stout vid coming from us in couple of days too. Ireland v England rugby this weekend too......I trust youâll be watching (if youâre not still crying about the Packers đ)
I love Guinness. Iâm afraid to try to make it without having nitro. But. I wanna make it as a white stout and make it green. I did a kolsch for a trial green run.
Try and cask it then very creamy head and mouthfeel that is why nitro was picked for kegged Guinness in the 1950âs from 1959 to 1973 in phasing out cask Guinness.
I over build my starters and save a half pint to make new starters. I love relaxing brew days, however, wanting to record for CZcams kinda ruins the relaxation.
@@TheBruSho You're like the people who ask for a tip when going to pick up a food order. "B**ch, I'm not eating here. You're not refilling my Tea or cleaning up a table mess!" Tips are EARNED, and so are YT "likes." Anyway, I gave you a đ because it's a good Vid.
Hi there, can you make this without kegging? And how would you do? Just bottle with sugar? Would it make much difference in quality doing it this way? Thanks in advance matt âșïž
Yeah itâs called bottle conditioning. Add a bit of sugar after fermentation and put into bottles. I have a video on bottling vs kegging, check it out!
@@TheBruSho cheers buddy, say 1/4 tsp per bottle? How much weight of grain would I need for a 1gl batch. I couldn't seem to find any weights for the grains
@@mathewgodfray6547 you should refer to a conditioning calculator. You have to be pretty precise on sugar you add so you donât get explosive bottles. And as for grain weight, depends on OG and efficiency. I would try using a free brewing software and playing around until you find the right weight amount for 1 gal
A yeast starter is like a mini beer to help increase yeast vitality or viability. 100g dry malt extract/1L of water is a good ratio. Not always needed but it helps for healthy fermentation
@@TheBruSho Thanks! I'm still getting used to people not saying how much water they use, assuming everyone knows 5 gallons. I'm getting ready to make my 2nd batch of ale from real ingredients. The first was from canned wort.
Great video! It is in my brew to-do-list start saving and harvest yeast from batches! Anyone knows if it is possible harvest yeast from a beer carbonated with primming in a bottle like making a scoby from another kombucha?
Yeah totally. You can save the dregs or yeast at the bottom of the bottle and build it up with a starter. You can even do that with your favorite breweryâs bottle conditioned beer.
Interesting that you reuse your yeast at the bottom of the fermenter. Iâve never done that. Iâve always assumed the yeast is dead at the bottom and will do nothing if added to another brew. Plus hard to get yeast quantities right if not sure of the yeast to liquid ratio
I do it when I can because its basically like making a giant yeast starter, especially good if the 2nd beer is going to be a big beer like 7+%. Never had any issues!
Is normal on the Stout to have more foam? I already make 2 styles of stouts and seem when I open the bottles( natural carbonation) always have a lot of foam and start coming out from the bottle slowly⊠I only have this problem with the stout.. any suggestions?
Hm not sure that it would have more foam that normal but if youâre using flaked oats it could be aiding in the head retention. But not sure about the correlation to foam amounts when bottling.
You donât have to guess you just need to use some free brewing software. I use percentages since everyoneâs efficiency is different and that way you can scale the recipe to any size. But typically your looking at a 9lb total grain bill give or take
The video quality is incredibly high! The Guinness stout is made with flaked barley. And the only thing I don't like is the tiny dog. A cat would have been better...
![[NHC BRONZE] IRISH STOUT | BREWING IN A BLIZZARD AGAIN | How to Get NITRO EFFECT WITH CO2](http://i.ytimg.com/vi/R-1YCL3aqMA/mqdefault.jpg)
![[NHC BRONZE] IRISH STOUT | BREWING IN A BLIZZARD AGAIN | How to Get NITRO EFFECT WITH CO2](/img/tr.png)
Do you ever use leftover ingredients to brew beer? Or are you a strict recipe person?
Always use left overs love making different beers just bottled 3.7 percent dry hopped American light lager but with ultra kviek
@@matthewharcus8437 nice that sounds good!
Your production value is so high. Your channel is gonna blow up soon!
Thank you!! Appreciate that!
Great video, it really is awesome to try and not worry about what goes on during brew day. Nice fast fermentation! Cheers!
Thanks! I'm all about easy brew days and fast fermentations, anything to get beer in my belly the easiest way possible ha!
Awesome video Trent thatâs a good looking beer! I really enjoyed the music as well đ»
Thanks buddy! đ»
Itâs true no matter how many times I drink Guinness Iâm always surprised how light it is on that first sip. Great video!
Thanks man!! Have a good St Pattys!
@@TheBruSho St Patricks day
Great Video and great looking beer! There have been a few St. Patty's Days that I have unfortunately not made it to noon, #goals :)
Hahah nothing like a mid afternoon hangover to make you question your choices!
Trent!!! You did it again buddy, thanks for making this brewing thing seem easy.
Hahah thanks man, Iâm trying!
Complete with lark in the morning jig!! Super stuff
Great video on making an irish stout, I've got one in the fermenter at the moment just waiting to be bottled. The recipe I used had flaked barley in it which I think is used to give it that fuller mouth feel. I love cascade hops in dark beers, I think it goes great and gives them a nice little citrus twist so that was a great addition. Keep up the good work.
Thanks! And yeah I believe flaked barley is more traditional in the style but just going with what I had. And agree the cascade was a nice touch!
I also want to make an irish stout and also like to bottle it. What should he carbonation level in irish stout(Guiness Stout), and how much sugar I should put per each bottle to get this Guiness Stout carbonation level. To have real feel and taste of Guiness stout.
Porterhouse brewery uses flaked barley in its stouts. And to be an Irish stout English hops must be used maybe exceptions for German,Czech hops and Galena and Nugget.
Happy Saint Patrickâs Day in advance. You seem to have beer brewing âdown patâ. Iâm sure that you are always learning but itâs obvious that with a wee bit of practice and confidence the process becomes more and more enjoyable.
Great puns lol! Thanks for watching!
I have found amazing results when using 60% 2row, 30% flaked barely and 10% roasted barely. Though I suggest making it fancy! take that 10% roasted barely and replace half with a chocolate malt around 200 Lovibond then replace 10% of the flaked barely with something like special roast from Briess or any 60 Lovibond malt of your choice. mash low and you'll get the dry finish but just enough residual sweetness to balance the big roast. Oh and lastly a nice addition of UK fuggles in the second half of the boil is almost as required in a Guinness clone as centennial is a mandatory hop in all things Sierra Nevada :P
That sounds like a solid recipe! I'll have to give that a try sometime!
You can also use crystal malt
@@OscarOSullivan I sure could, I just like to see how creative I can be without them. Creative constraints if you will.
@@Adamdunnart White Hag black pig has a dark burnt bitterish caramel taste alongside coffee
@@Adamdunnart Fair enough double stouts are some of the best stouts out there richer than single stout but not as boozy as treble or quadruple stouts which means you can have two pints
Just made a irish stout from a kit and omg it is so good. it takes about 3 beers to get used to the taste but it grows on ya!
Hahah that will happen!
Hey great video, I also have been using leftovers to brew from time to time and some beers came out just perfect đđŒ
Itâs a good feeling to not have to buy anything!
Aye laddie... nothing more irish than cutting corners
Would love to see a video going into more detail on how you reuse yeast
Another great video Trent.
Thank you Curt!
Send some my way! Another great one!
Haha thanks cheers manđ»
Love dry Irish stout
Love the bees. If you are looking to do a vid on your "Force/Burst Carbonation" technique, I'd love to see it. I'm still a 'priming sugar' brewer but am interested in how you control carbonation using your methodology.
Awesome thanks I will be sure to cover it at some point in more detail! I also have a Bottling vs Kegging video if you havenât seen it that talks about how I keg my beer!
Niiiiiiiice đ Thereâs an Irish stout vid coming from us in couple of days too. Ireland v England rugby this weekend too......I trust youâll be watching (if youâre not still crying about the Packers đ)
Ouch too soon hahah jk! Thanks for watching
I love Guinness. Iâm afraid to try to make it without having nitro. But. I wanna make it as a white stout and make it green. I did a kolsch for a trial green run.
That's a really good idea! And it still tastes really great without Nitro, it just doesn't have the same mouthfeel.
@@TheBruSho but itâs all about that mouthfeel đ
Try and cask it then very creamy head and mouthfeel that is why nitro was picked for kegged Guinness in the 1950âs from 1959 to 1973 in phasing out cask Guinness.
Great video thanks for sharing!
Thanks for watching!
@@TheBruSho Use English hops
Hello Trent! Do you have a video about yeast saving and multiplication? Basically what you mentioned in this video. Thanks!
my fave beer to brew is an irish red
Irish stout would be only pale, raw barley and roast barley. A dry Irish shout will replace the rolled barley with rice syrup and a touch less roast.
Yup I was just making due with what I have and it came out tasting very similar!
@@TheBruSho amen sometimes these are the best beers, i used framgarden kveik in my last one came out great.
@@dibbsonline thatâs awesome!
You can use chocolate malts and crystal malts and maybe amber malts.
Do you have a video on how to save and reuse yeast?
This looks so good! đđ Love Irish bomb shots!
Thanks! And me too! đ»
Donât call it an Irish bomb
This video smells like dank!
How do i use the nitrogen to make the foam creamy ?
solid shoutout to witheredales!
Yeah that was dope that he made something based on a vid, had to shout him out!
I over build my starters and save a half pint to make new starters. I love relaxing brew days, however, wanting to record for CZcams kinda ruins the relaxation.
Haha yeah I feel you but itâs getting easier to manage. A brew day without cameras would be a breeze ha!
Cool dark place or warm dark place? I'm doing my first batch in a 1 gallon brewer and I'm using agave and a mead yeast
Why would I "hit the like button",
before I even see the damned vid?!
Haha you donât have to if you donât want to
@@TheBruSho
You're like the people who ask for a tip when going to pick up a food order.
"B**ch, I'm not eating here.
You're not refilling my Tea
or cleaning up a table mess!"
Tips are EARNED, and so are YT "likes."
Anyway, I gave you a đ
because it's a good Vid.
@@skelter1153 lol thanks
Say the whole name with your chest. Irish Car Bombs. Come out ye black and tans!!!!
I save yeast the same save the whole slurry or whatever I want to jar
Hi there, can you make this without kegging? And how would you do? Just bottle with sugar? Would it make much difference in quality doing it this way? Thanks in advance matt âșïž
Yeah itâs called bottle conditioning. Add a bit of sugar after fermentation and put into bottles. I have a video on bottling vs kegging, check it out!
@@TheBruSho cheers buddy, say 1/4 tsp per bottle? How much weight of grain would I need for a 1gl batch. I couldn't seem to find any weights for the grains
@@mathewgodfray6547 you should refer to a conditioning calculator. You have to be pretty precise on sugar you add so you donât get explosive bottles. And as for grain weight, depends on OG and efficiency. I would try using a free brewing software and playing around until you find the right weight amount for 1 gal
The head looks loose. At 7:33. You've got bubbles when it should be foam.
Takes a long time to shoot b-roll. Eventually the head will fall
Built the yeast up with a starter. What exactly does that mean? What starter? Sugar???
A yeast starter is like a mini beer to help increase yeast vitality or viability. 100g dry malt extract/1L of water is a good ratio. Not always needed but it helps for healthy fermentation
@@TheBruSho Thanks! I'm still getting used to people not saying how much water they use, assuming everyone knows 5 gallons. I'm getting ready to make my 2nd batch of ale from real ingredients. The first was from canned wort.
Great video! It is in my brew to-do-list start saving and harvest yeast from batches!
Anyone knows if it is possible harvest yeast from a beer carbonated with primming in a bottle like making a scoby from another kombucha?
Yeah totally. You can save the dregs or yeast at the bottom of the bottle and build it up with a starter. You can even do that with your favorite breweryâs bottle conditioned beer.
@@TheBruSho amazing thanks!
Interesting that you reuse your yeast at the bottom of the fermenter. Iâve never done that.
Iâve always assumed the yeast is dead at the bottom and will do nothing if added to another brew. Plus hard to get yeast quantities right if not sure of the yeast to liquid ratio
I do it when I can because its basically like making a giant yeast starter, especially good if the 2nd beer is going to be a big beer like 7+%. Never had any issues!
No added sugar?
Is normal on the Stout to have more foam? I already make 2 styles of stouts and seem when I open the bottles( natural carbonation) always have a lot of foam and start coming out from the bottle slowly⊠I only have this problem with the stout.. any suggestions?
Hm not sure that it would have more foam that normal but if youâre using flaked oats it could be aiding in the head retention. But not sure about the correlation to foam amounts when bottling.
@@TheBruSho Irish bomb shot/car bomb is deeply offensive to people in Ireland
Why is the grainbill listed in % and not weight?
For efficiency differences and easy scaling, but Iâm trying to include weights in some recipe descriptions
the foam didnt look like bear foam :(
When you film the same pour shot over and over again it begins to look different
And I would never ever reuse S-04. It's much too cheap to risk an infection...
Just showing it as an example, could be done with any yeast!
I've had many infections, that's why I am paranoid about reusing yeast...
Okay so you use % to show how much barley you use but how much is 100% is it 1 kg, 5kg? Quite hard to guess how much you Will need to brew this
You donât have to guess you just need to use some free brewing software. I use percentages since everyoneâs efficiency is different and that way you can scale the recipe to any size. But typically your looking at a 9lb total grain bill give or take
@@TheBruSho ah awesome! Which one do you use? Might look into it!
@@pascalbredius2213 Brewers Friend is free. Or you can try free trials of Beersmith or Brewfather
@@pascalbredius2213 I use Beersmith. Whichever you choose they making recipe building so much easier
"...I'll cook Guinness from what I have, but you can fantasize..." I don't want to waste my time on such shows (((
Probably used too much yeast in that brew.
Maybe, but Iâd rather over than under pitch. But always a good idea to reference a yeast pitch calc
The video quality is incredibly high! The Guinness stout is made with flaked barley. And the only thing I don't like is the tiny dog. A cat would have been better...
Thanks and your entitled to your opinion! But Willow is my best friend!
Seems like a good friend. Still, I am very, very impressed by your videos! I do watch a lot of the apartment brewer as well...
@@TheAlchemistsBrewery thank you for saying that! And yeah his channel is great, super in-depth recipes which is nice!
use english ingredients to make an irish stout, it ... hurts.