what about the live micro organisms living in your tap water + chlorine? I'm a 'all grain' homebrewer, and it's the first time I've ever seen someone pour tap water directly to the ferm. I've seen though, people pouring water previously boiled and cooled... regards!
@nmramallo My kind response would be that I have not had any problems and in fact I have made some stellar beers in the extract/partial category with my tap water, and for the record, this beer was amazing, better than any macro beer, and then some. But not everyone has city water as good as I do. Bottled is always an option for those concerned. Cheers :)
Craig .. would you have gotten more extract from the Grains had you not put them into a bag? It seems to me allowing the water to circulate around the grains would have been more beneficial.
@MrSchpankme Well that's more "mash" style and usually done with base grains. As long as you keep the bag loose, it works fine, and you sparge it at the end of the steep.
Is this a Brewer's Best kit? I bought a BB Witbier Kit yesterday and I'll use this helpful video to get me through it. Always used Coopers in the past.
Craig, I didnt see you add any sugar in the wort, is this because the LME took its place? I am thinking of ordering this kit next. Thanks for the videos, they're excellent.
Hey Craig, I noticed in the video you picked up a Coopers European lager kit. I was wondering whether you have brewed it yet and if so what the results were like? Did you bother brewing it at lager temperatures of 12-15oC or did you just keep it at room temperature? Many thanks
Hello Craig, Tried my first batch of beer over this past weekend. It is a pale ale with hops added during the boil. I did not get it cooled down fast enough, probably took about two hrs...had no other method than to wait it out..ran out of clean cold water. Do you think there is a good chance this is bad, or will have a load of off-flavors. The air-lock has been bubbling steadily for the last couple of days. Should I wait this out? Appreciate the videos..Thanks
@mwallen5 I've actually taken to cooling my beer in my bathtub filled with cold water. The large amount of water cools it down pretty quickly without any expensive equipment. i do put a cooling rack (like for baking) on the bottom of my tub to avoid damaging it. No bad batches yet!
Hey Craig I'm brewing this recipe tomorrow with a few minor changes..I was thinking about adding an additional 0.5 ounces of the Williamette hops at 10 or 5 mins and was just wondering what you thought about it...would it throw off any balance or be too strong? I'm still new to home brewing so im not too sure also i want to say thanks for all the videos they have help out quite a bit....Thanks
@srv2335 I wouldn't be apposed to trying that. .5 oz is not that much so it would probably add a nice finish. I'm not a partial extract expert or a hop expert, but I see no harm in trying that if you like hops.
So lb for lb LME it has less fermentables? And if I was doing a kit I shouldn't replace sugar for LME using the same quantity or i'll end up with a lower ABV?
Liquid has water in it therefore 1lb DME does not =1lb LME. No offense but how are you making videos without knowing this very basic knowledge?
this is from Morebeer.com: * 1 pound of Dried Malt Extract dissolved in one gallon of water = 1.045 SG * 1 pound of liquid Malt Extract dissolved in one gallon of water = 1.035 SG
Did a partial brew yesterday... After messing up the chilling process and then subsequently getting confused with my temperatures, I ended up pitching the yeast at around 35c (95F) I know this was way too hot but last night the damn thing was keeping me awake bubbling! Lucky escape maybe but I hope my mistakes won't affect the end taste :-(
@timw421 You know... Just the name 'Alaskan amber cone' sounds tasty on its own... I'm sure it will be good... Those all inclusive kits you guys get seem to be better than what we can buy online (in UK) And Yes, happy brewing!
@cablesphere If you're just using grains that don't need to be converted (steeping grains) use whatever method makes you happy. About the only thing that will cause ill effect is allowing the water to get too hot. Keep it under 180 and you'll be fine. Your more flavor/more sugar comment is not without merit but more appropriate for discussing mashing temps.
um its weird, and you should pay attention to this because im subscribed to you love your vids, but on my page its no longer telling me you have new videos. I have to go through your profile.
Hi Craig, great vid as always. What was the total time for brewing the partial extract kit? Your editing skills are quite good and just want a sense of overall time that went into the brewing kit.
Finally, I am going to borrow a phrase from my favorite TV show, Rock On CraigTube, Rock On!
Love the HD video Craig! I was really excited for you on this because I had so much fun doing it myself. Cheers!
Oh, and if you are ever worried about temp control/swings and have an extra rubbermaid tote lying around, just put your fermentor in it and fill the tote to the beer level with water. It will help stabilize your temperature for those of you without basements or fridges to keep the temp stable. It will also help keep your beer at room temp since it acts like a heat sink. Cheers!
Craig, Another interesting and informative vid... Looks like more involvement than my level of interest in the "craftsmanship of beer making". Maybe too, being a Renaisance/Multi-Trades man, hinders my interest in concentrated indepth practice of a craft like"brewing beer". Maybe I'm just a half step away from "store bought beer consumer"... A half-step is enough of a difference to satisfy my taste.This past year I have bottled 108 Gallons of "customized kit beer". I may try dry hopping next...
Thank you for this vid, I will definitely be trying this soon, I just need a good recipe for grains that I will like. Anyone know a website where I can get grain recipes?
@uglybob6666 Midwest Supplies. They offer all kinds of recipes. Some of their beers have won awards. Check them out. They offer 4 kinds of brewiing technique recipes. Good prices also.
thanks for the vid... an encouragement to this novice tin-can brewer starting to look at the next step! have had some success with higher octane beers, now looking for that flavor balance. keep it coming!
@BNAZZ55 If you can drink tap water, it will be fine. Tap water in modern countries is drinkable, so therefore should be fine in beer making. Canada probably has some of the best water in the world.
@faroutadventures I know the flavor of the water might be fine. I was just wondering if there is any bacteria (bugs) that could effect the beer if it was not boiled first.
@BNAZZ55 I would suppose that most municipalities treat their water. And if you have a well, and it has been inspected, you shouldn't have any problems. If you have water that is suspect, then by all means boil it first.
@BNAZZ55 I topped off my batch with tap water once, it got infected. I have old iron pipes that have plenty of corrosion to harbor microbes so that was a bad decision on my part. If they were copper, pex or pvc it would be a different story. From then on if I'm doing an extract brew I'll buy my water.
hey cool vid craig...I'll be doing a "real" partial myself soon ,after doing a "semi" partial w while back.. Partials are interesting to the tin canners looking to voyage to the next step ..cheers!
@66stu99 Dextrose seems to have the least effect on the flavour of the beer. I have only used cane sugar for bottle conditioning and didn't like the taste as much. Brown sugar worked well. When using honey or other things, you need to experiment and use a hydrometer to check the gravity (of the full 5 gallon wort). In that case, you might want to have an extra couple of cups of dextrose (boiled in a bit of water and cooled) ready in case your gravity is too low.
Pitching yeast without temperature control at 75F is a disaster waiting to happen. Getting 5 gallons of warm wort to cool without refrigeration is next to impossible. Your fermentation temps are going to be in the mid 70's, pushing near 80F. You're going to get banana esters fermenting Nottingham that high. Temperature control is vital is you want to produce quality beers.
@nige4958 Thanks Nige. Love you too. Actually, the fermentation temp fell quite quickly and hovered around 71 for the first three days, then fell to 69. I knew that would happen because I've made hundreds of batches down here in the basement. Plus, we have the AC on. I didn't taste any banana flavours in the beer. It was amazing.
@CraigTube 71F equates to 75F+ as fermentation generates HEAT. Perhaps one day yourself and your subscribers will take heed from someone that knows what the hell their talking about. I've been brewing all grain beer longer than some of your subscribers have been alive, and YOU DON'T PITCH YEAST AT 75F unless you have some sort of effective method to control temps. Your ambient temps were 71F, your fermentation was considerably higher than that.
As I was worried about the temp, I kept dipping the thermometer in and it never went over 71. The stick on thermometer agreed. My basement is 68F right now. The beer turned out fantastic. Your points are all noted. Cheers. :/
@nige4958 Interesting how you describe things at the age of 36. and I'm amazed at your fine choice of words in your video. Having said so, I'm not so sure if you're smarter than a fifth grader, though. Anyway, besides making wine, I love making beer, except, here in South-East Asia temperatures are 86F+ all year round, so temperature control is always a challenge. Basically, I pitch my yeast at, yes you read it correct,...78F+ to 80F+, and fermentation takes place at around 90F.
@nige4958 I just don't have the luxury of having the temperature control methods you're talking about in your video (yeah, I watched it). I agree, the beer may come out better using a temperature control chamber (I'm converting an old fridge into one at this moment). Still, the beer I brewed so far always comes out great, at least according to my friends who keep asking me for more. Then again, we don't have much choice of beers around here anyway.
@nige4958 However you look at it, whether beer tastes good or not, has off tastes or not, in the end it all depends on your personal taste and preference. If you like it, and 7 billion others in the world hate it, so what??? Point is, I guess that reading this may annoy you, and what's that worth to me or anyone? Nothing.
@nige4958 I like to listen to or read your suggestions on brewing if they help me, as I do with Graig, or anyone else for that matter. I like the hobby of wine making and beer brewing, as you, Graig, and many others do. Just stay away from this site if you can't control yourself, if you feel the urge to lash out at others. Do something constructive. And to you Graig, keep it up!
@nige4958 I just used some Safale Ale S-04 Whitbread Strain (11.5 grams) in my Light Scottish Ale Partial Mash. Instructions say to ferment between 66*F and 76*F. So, my question to you nige, is do you claim to have more knowledge than the yeast manufacturers?
@faroutadventures If you're fermenting at 76F, your fermentation temperature is going to be over 80F. Why don't you try that and let us all know how it turns out.
@nige4958 Answer my question. Why are you avoiding the question. Don't question my beer making technique. Are you or are you not more knowledgeable than a yeast mfg. company?
@faroutadventures I am not avoiding the question. The recommended FERMENTATION TEMPERATURE for that yeast is 59-75F. Yeast generates HEAT. If you ferment it at 75F ambient temperature, the actual fermentation inside the fermenter is going to rise significantly. Anywhere from 5-10 degrees. So there you go. It's you that can't comprehend the science behind fermentation. I suggest you watch my videos where I demonstrate the technique necessary to produce beers of quality.
@nige4958 Temp control is #1 of course Nige, but where Craig lies, he can get away with fermenting at lower temps that do you and I in the "states"..especially you being in "Caddy-fawnia"...soory about the schwarzenegger accent .(the govenor of california)
No need for tying the grain bag in a bow or hanging it on the spoon. Just tie the muslin bag string around the handle of your brew kettle. Digital thermometers are great and everything, but don't dip the probe in the wort below the wire connection. Water and wire connections don't mix. Boilovers are VERY messy! Do keep a water spray bottle on hand. Spray when the foam starts climbing aggressively. After that jive, it's smooth sailing. When adding sugar, stir continuously until dissolved.
Great job! You will be so impressed with the improved taste from this method you will never look back and maybe even all grain eventually!
You did an amazing job on explaining the procedures and giving some really good advice along the way. I made beer like this many times before going to all grain. It is very rewarding! Yes, the smells of wort, hops, & grains are incredible . Good job man!
Good job with the partial Craig. How long did you take between finishing the brew to drinking? I bet a beer like that would be even better with a couple of month maturing in the keg.
I perfer liquid yeast, though i have used dry, and i have never re-hygradted it (im drunk, spelling not good) and have never had a problem, just an info note, thanks for the vids.
Thanks, Craig. Really enjoyed watching this one. I've always wanted to do full grain but don't have the equipment or space, but this looks great! Definitely going to do partial extract next.
@cablesphere - Poor advice you got there, at least a little too over-simplified. Some, not all, grains require certain temps and mash durations for proper saccrification. You're simply not going to get "more sugars" from grains mashed at too low a temp.
Awesome video craig - this has really sparked an interest in this for me and I may well try and give this a go this summer, so thanks!
Also the music on this vid is good..I like the housey music at around the 11 minute mark..did you make that yourself? If so I'd be really interested in hearing some more of it :D
@rhddrifter86 I know, but I've tried to make this type of brewing as easy as I can for the viewers. It can be easy, but easy is a relative term. Everyone needs to brew the way they feel comfortable. It's up to you to decide what is easy, and what works for you. :)
@rhddrifter86 He has made more simple home brew's. Go watch those if you need help. This one is simple also. You can't just expect it to be all done for you.
@JackDooner I know. I've been a subscriber to 'CraigTube' for a very long time. Almost since the beginning. The Cooper brewing videos were "Easy Home Brewing", this and like he has always said, is much more complicated. Others such as yourself don't realize how this method might intimidate new Home Brewers.
The sludge is just a mixture of proteins and hop particles. Some people strain it out when tranfering the wort to fermenter. Some people don't. Generally it won't hurt anything and settles out.
@78recordrepair - I second that. Trying to strain your wort usually is alot more hassle than its worth. I KNOW that secondary fermenters aren't necessary, but I use them ( the way the Pro's use "bright tanks" ) and it is far easier than a filter at the beginning...
Back in the day that's how we did it, fermented with sludge and all. Just rack to a carboy after peak fermentation and that will left a manageable amount of trub before kegging/bottling.
@mattsarg When I was making the vid, I went by the instruction sheet. I forgot that they sent me different yeast than what is listed there. Oops. Time for an annotation.
@mattsarg This is an important question. I don't have the answer. I wish I had noticed this earlier, before I posted the video. Any rate, the beer worked out as you'll see in the tasting video. Cheers. :)
@CraigTube They aren't the same strain of yeast, but they will both give very similar flavour profiles. They are both renowned for their very clean finish, without a lot of fruity esters. I love Nottingham. You should try it in the Cooper's 'Lager' Craig, bet you will love the cleanness of it in that brew (don't need the heat belt for this stuff, it loves the cold).
Thanks craig, this beer is my favourite style and now i think i might start playing about with grains and stuff. Would 4.5LBs of DME work instead of the 7LME? DME is way cheaper for me, cheers!
Is that a scottish ale? I love scottish ales! If you ever get a chance get yourself some ''belhaven best'' it tastes like happy! Nice vid anyway, keep em comin lad, cheers!
@uglybob6666 That is a good question. Some grains are more fermentable than others. I don't know the exact fermentablilty of the grains in this recipe, but I'm told that the Crystal malts are mostly for flavour, but my original gravity reading suggests that there was some sugars derived from these grains.
Also see you've picked up on DanoSongs gotcom music, I've been using him since making new videos here on youtube. Great Free Royalty-free music with DanoSongs dotcom. Great guy.
@steeljan Oh yes, I have YOU to thank for finding that. I've been looking for some royalty free music for a long time. I don't always have time to record my own. I saw your mention in your "brew in a bag" video. I never would have found it without you mentioning it. It's great stuff. High five! :)
Sorry, gotta add another comment, this rolling boil thing. Yes, both Papazian and Palmer say to bring it up to a rolling boil, and at the very beginning when it starts, when the proteins first come out, all that foam, you have to be careful not to have a boil-over. But after that, they both say there's no need to keep up a scary boil, gently rolling is fine, to me, it's like cooking soup. I also don't understand why your kit had all the hops added at once, and with no straining out of them??
@steeljan The hop schedule confused me too at first. This is supposed to be a bitter beer, so no hops at the end, I guess. Only bittering hops. I did check with morebeer and they confirmed that this recipe says to add all the hops at 60 min remaining. Where's Nige when ya need em. :)
@CraigTube Um, Nige is probably off looking through his closet for his polyclar in preparation for his 4th of July party. Nige-ee-poo, dearest, where are you? I hid his eyebrow comb last week, has totally thrown him off his game it seems. ;-)
@CraigTube I'd say no aroma hops are within style guidelines for this beer:
Aroma: Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional).
@PeiHomeBrewer Midwest Supplies has this same kit, with .5oz Perle hops at 60min and 1oz Tradition hops at the end of the boil. Morebeer doesn't show their instructions for this kit on-line. I trust Craig that the instructions said to dump them in all at 60min. Just a sort of strange kit maybe? You gotta agree that tiny nylon bag was way too small for the grain bill, and putting them in with cold water? Or are you still snubbing me for trying to stop these stupid brew wars? Geez man.
@steeljan I thought it was strange too when Craig first got the kit and he told me the instructions said there was no aroma edition. After a little research I found that the style should have little to no aroma, so it made sense.
As far as the grain bag and temperature, I have no idea. I wouldn't presume to know what I was talking about in that area, because I've never used grains before.
@PeiHomeBrewer It is a malty beer. there is no need for the late addition hops, but you can add them to give a little more hop aroma. But like Craig said, this particular kit did not call for it. but you can always adapt a kit to what you want it to be. If he likes this one and feels like it needs some hop aroma then he can add a 1/2 oz at the end.
@CraigTube - Its a malt-forward ale so you're right Craig, its all bittering hops ( in an attempt at balance of the malt ) with no flavor or aroma hops, because they want the malt flavor on the top!
@steeljan Hops at the end is for aroma. Again, no set way to do grain brewing. It's to each his own. You can tweak the recipe any way you want. It's all about the final product and how you want it to turn out. If you have 100 brewers brewiing a batch, I'd guess you'd have at least 55 different ways to brew.
Fan-f-ing-tastic! You are one brave man to video your first adventure into grains. So much here I don't understand, like why that kit had you put the grains into such a small nylon bag, it should have been much bigger or muslin, to allow more water to get to the grains. Why on earth did they have you put the grains straight into cold water instead of bring it up to 155F or so first for the 30 minute steep?? And I have no idea what that sludge was in your pot, never seen that before, lol.
@steeljan Thanks Jan. Ya, the instructions clearly state to start of with the water cold, and bring it up to 170. I think the slug was left over from the hops. Not sure. It didn't end up in the finished beer. Yes, the tasting video is on it's way.
@CraigTube Oh, yes, you are right, it was the hops. Guess they didn't tell you to strain them out while transferring to the fermenter. Kudos to JoeMalone for sending it to you, but it doesn't seem to have come with fantastic instructions, etc. Again, you are so much braver than I was when I did my first partial, LOL!! You rock Craig!!!!
@steeljan I just did a partial grain. The instructions told me to steep the grains overnight in cold water. I guess it extracts more goodness from the grains. I also did a "sparge" into my fermenting bucket, whic also gave more goodness. Just placed a strainer on top of the bucket and poured warm water over the grains. I don't think there is one set way to do grains. The sediment is from the fresh hops.
@steeljan The bulk of the grains were crystal, they don't require conversion. Honey malt ideally needs to be mashed but think the attitude is that of oats or flaked barley, it's acceptable to steep. Pale, 2-row and Munich are a few you won't find a gray area, you'll need a sach rest (155F) for conversion.
now if i could just push myself a bit to put up somthing new i got a new toy but i'm nervous about putting it up as its genrily considerd a fanboy toy :p alltho i bought it for diffrent resons than the "fanboys"
what about the live micro organisms living in your tap water + chlorine? I'm a 'all grain' homebrewer, and it's the first time I've ever seen someone pour tap water directly to the ferm. I've seen though, people pouring water previously boiled and cooled... regards!
nmramallo 6 months ago
@nmramallo My kind response would be that I have not had any problems and in fact I have made some stellar beers in the extract/partial category with my tap water, and for the record, this beer was amazing, better than any macro beer, and then some. But not everyone has city water as good as I do. Bottled is always an option for those concerned. Cheers :)
CraigTube 6 months ago
Craig .. would you have gotten more extract from the Grains had you not put them into a bag? It seems to me allowing the water to circulate around the grains would have been more beneficial.
MrSchpankme 6 months ago
@MrSchpankme Well that's more "mash" style and usually done with base grains. As long as you keep the bag loose, it works fine, and you sparge it at the end of the steep.
CraigTube 6 months ago
Is this a Brewer's Best kit? I bought a BB Witbier Kit yesterday and I'll use this helpful video to get me through it. Always used Coopers in the past.
tanksbb 7 months ago
how come you never worry about the chlorine in your water? is there none or is it just not problem? thanks for all your hardwork. cheers
ryanarnaud 10 months ago
@ryanarnaud It doesn't seem to cause any problems here. We do have it.
CraigTube 10 months ago
Craig, I didnt see you add any sugar in the wort, is this because the LME took its place? I am thinking of ordering this kit next. Thanks for the videos, they're excellent.
Cheers,
Tim from Texas
knighttc1 1 year ago
@knighttc1 No sugar needed because there's enough extract. It's a great tasting kit.
CraigTube 1 year ago
This has been flagged as spam show
Search some naughty women online **mworld5.info**
TheDfhdhdhdfh 1 year ago
Hey Craig, I noticed in the video you picked up a Coopers European lager kit. I was wondering whether you have brewed it yet and if so what the results were like? Did you bother brewing it at lager temperatures of 12-15oC or did you just keep it at room temperature? Many thanks
Wickedrichus 1 year ago
@Wickedrichus It's too worm to brew that right now. I have it in the fridge until this winter. Cheers.
CraigTube 1 year ago
Hello Craig, Tried my first batch of beer over this past weekend. It is a pale ale with hops added during the boil. I did not get it cooled down fast enough, probably took about two hrs...had no other method than to wait it out..ran out of clean cold water. Do you think there is a good chance this is bad, or will have a load of off-flavors. The air-lock has been bubbling steadily for the last couple of days. Should I wait this out? Appreciate the videos..Thanks
mwallen5 1 year ago
@mwallen5 Definitely wait it out. I think it will work out just fine. Sometimes chilling takes a while, even with a wort chiller. No worries.
CraigTube 1 year ago
@mwallen5 I've actually taken to cooling my beer in my bathtub filled with cold water. The large amount of water cools it down pretty quickly without any expensive equipment. i do put a cooling rack (like for baking) on the bottom of my tub to avoid damaging it. No bad batches yet!
audevourahn 1 year ago
Hey Craig I'm brewing this recipe tomorrow with a few minor changes..I was thinking about adding an additional 0.5 ounces of the Williamette hops at 10 or 5 mins and was just wondering what you thought about it...would it throw off any balance or be too strong? I'm still new to home brewing so im not too sure also i want to say thanks for all the videos they have help out quite a bit....Thanks
srv2335 1 year ago
@srv2335 I wouldn't be apposed to trying that. .5 oz is not that much so it would probably add a nice finish. I'm not a partial extract expert or a hop expert, but I see no harm in trying that if you like hops.
CraigTube 1 year ago
legend
Boabiegringo 1 year ago
I just made my first batch and so far two bottle bombs, nothing to bad, no glass in the wall...should I dump it? I'm rather scared of it.
trlckykid 1 year ago
Is 7lb of DME not a little high for a 5 gallon batch? A regular kit is only about 2lbs extract and 2lb of dextrose, is tis just a strong beer?
HumphreyBriggs 1 year ago
@HumphreyBriggs Well the difference is that there is no dextrose in this kit. And it was LME in the bag.
CraigTube 1 year ago
@CraigTube
So lb for lb LME it has less fermentables? And if I was doing a kit I shouldn't replace sugar for LME using the same quantity or i'll end up with a lower ABV?
Cheers
HumphreyBriggs 1 year ago
@HumphreyBriggs I haven't studied into the comparison between DME and LME. As for sugar, I've always just replaced it with the same amount of DME.
CraigTube 1 year ago
@CraigTube
Liquid has water in it therefore 1lb DME does not =1lb LME. No offense but how are you making videos without knowing this very basic knowledge?
this is from Morebeer.com: * 1 pound of Dried Malt Extract dissolved in one gallon of water = 1.045 SG * 1 pound of liquid Malt Extract dissolved in one gallon of water = 1.035 SG
(Assuming 70% efficiency)
kweezinarts 1 year ago
Did a partial brew yesterday... After messing up the chilling process and then subsequently getting confused with my temperatures, I ended up pitching the yeast at around 35c (95F) I know this was way too hot but last night the damn thing was keeping me awake bubbling! Lucky escape maybe but I hope my mistakes won't affect the end taste :-(
greenvalet 1 year ago
Does anyone know how much one of those complete kits costs in the US?
greenvalet 1 year ago
@greenvalet i just bought one for 35$ its an Alaskan amber clone smelling great hope it turns out for me :) cheers and happy brewing
timw421 1 year ago
@timw421 You know... Just the name 'Alaskan amber cone' sounds tasty on its own... I'm sure it will be good... Those all inclusive kits you guys get seem to be better than what we can buy online (in UK) And Yes, happy brewing!
greenvalet 1 year ago
Does Irish moss add flavour also Craig? Or is it used purely for the reason you gave on the vid?
greenvalet 1 year ago
@greenvalet No, it's just for clearing. It smells quite strange tho.
CraigTube 1 year ago
@cablesphere If you're just using grains that don't need to be converted (steeping grains) use whatever method makes you happy. About the only thing that will cause ill effect is allowing the water to get too hot. Keep it under 180 and you'll be fine. Your more flavor/more sugar comment is not without merit but more appropriate for discussing mashing temps.
yartp 1 year ago
um its weird, and you should pay attention to this because im subscribed to you love your vids, but on my page its no longer telling me you have new videos. I have to go through your profile.
coldlogic1 1 year ago
Hi Craig, great vid as always. What was the total time for brewing the partial extract kit? Your editing skills are quite good and just want a sense of overall time that went into the brewing kit.
Finally, I am going to borrow a phrase from my favorite TV show, Rock On CraigTube, Rock On!
tgartner01 1 year ago
@tgartner01 Hey, I'm rockin' on... It took about three hours to put the batch down. Actually, a bit longer because of filming.
CraigTube 1 year ago
Great video I have wanted to do this myself but until now it always looked to complex.
Love your relaxed approach to it. When you do it it looks like fun.
thegentlearts 1 year ago
Love the HD video Craig! I was really excited for you on this because I had so much fun doing it myself. Cheers!
Oh, and if you are ever worried about temp control/swings and have an extra rubbermaid tote lying around, just put your fermentor in it and fill the tote to the beer level with water. It will help stabilize your temperature for those of you without basements or fridges to keep the temp stable. It will also help keep your beer at room temp since it acts like a heat sink. Cheers!
setesh2000 1 year ago
Craig, what is the music that starts playing at 22.27, thanks.
etjj091 1 year ago
@etjj091 It is royalty free music I got from danosongs (dot) com.
CraigTube 1 year ago
Craig, Another interesting and informative vid... Looks like more involvement than my level of interest in the "craftsmanship of beer making". Maybe too, being a Renaisance/Multi-Trades man, hinders my interest in concentrated indepth practice of a craft like"brewing beer". Maybe I'm just a half step away from "store bought beer consumer"... A half-step is enough of a difference to satisfy my taste.This past year I have bottled 108 Gallons of "customized kit beer". I may try dry hopping next...
bigmig54 1 year ago
Thank you for this vid, I will definitely be trying this soon, I just need a good recipe for grains that I will like. Anyone know a website where I can get grain recipes?
uglybob6666 1 year ago
@uglybob6666 Midwest Supplies. They offer all kinds of recipes. Some of their beers have won awards. Check them out. They offer 4 kinds of brewiing technique recipes. Good prices also.
faroutadventures 1 year ago
thanks for the vid... an encouragement to this novice tin-can brewer starting to look at the next step! have had some success with higher octane beers, now looking for that flavor balance. keep it coming!
lkcheat 1 year ago
should you have boiled your top off water first or used bottled water? wondering if there is any thing in that water that might contaminate the beer.
BNAZZ55 1 year ago
@BNAZZ55 If you can drink tap water, it will be fine. Tap water in modern countries is drinkable, so therefore should be fine in beer making. Canada probably has some of the best water in the world.
faroutadventures 1 year ago
@faroutadventures I know the flavor of the water might be fine. I was just wondering if there is any bacteria (bugs) that could effect the beer if it was not boiled first.
BNAZZ55 1 year ago
@BNAZZ55 I would suppose that most municipalities treat their water. And if you have a well, and it has been inspected, you shouldn't have any problems. If you have water that is suspect, then by all means boil it first.
faroutadventures 1 year ago
@BNAZZ55 I topped off my batch with tap water once, it got infected. I have old iron pipes that have plenty of corrosion to harbor microbes so that was a bad decision on my part. If they were copper, pex or pvc it would be a different story. From then on if I'm doing an extract brew I'll buy my water.
yartp 1 year ago
@BNAZZ55 i boil the water to boil off cholrine,,its just a precautioanry measure
lovebumper2121 1 year ago
hey cool vid craig...I'll be doing a "real" partial myself soon ,after doing a "semi" partial w while back.. Partials are interesting to the tin canners looking to voyage to the next step ..cheers!
ACTeslaMachineDC 1 year ago
craig whats the difference in using cane sugar or dextrose or fructose or even honey
and do you change ratios if using honey
66stu99 1 year ago
@66stu99 Dextrose seems to have the least effect on the flavour of the beer. I have only used cane sugar for bottle conditioning and didn't like the taste as much. Brown sugar worked well. When using honey or other things, you need to experiment and use a hydrometer to check the gravity (of the full 5 gallon wort). In that case, you might want to have an extra couple of cups of dextrose (boiled in a bit of water and cooled) ready in case your gravity is too low.
CraigTube 1 year ago
Pitching yeast without temperature control at 75F is a disaster waiting to happen. Getting 5 gallons of warm wort to cool without refrigeration is next to impossible. Your fermentation temps are going to be in the mid 70's, pushing near 80F. You're going to get banana esters fermenting Nottingham that high. Temperature control is vital is you want to produce quality beers.
nige4958 1 year ago
@nige4958 Thanks Nige. Love you too. Actually, the fermentation temp fell quite quickly and hovered around 71 for the first three days, then fell to 69. I knew that would happen because I've made hundreds of batches down here in the basement. Plus, we have the AC on. I didn't taste any banana flavours in the beer. It was amazing.
CraigTube 1 year ago
@CraigTube ..I wasn't being condescending, just stating facts.
nige4958 1 year ago
@nige4958 Sorry man, I just woke up. Cheers Nige. You're the brew master.
CraigTube 1 year ago
@CraigTube 71F equates to 75F+ as fermentation generates HEAT. Perhaps one day yourself and your subscribers will take heed from someone that knows what the hell their talking about. I've been brewing all grain beer longer than some of your subscribers have been alive, and YOU DON'T PITCH YEAST AT 75F unless you have some sort of effective method to control temps. Your ambient temps were 71F, your fermentation was considerably higher than that.
nige4958 1 year ago
@nige4958 Wow...
As I was worried about the temp, I kept dipping the thermometer in and it never went over 71. The stick on thermometer agreed. My basement is 68F right now. The beer turned out fantastic. Your points are all noted. Cheers. :/
CraigTube 1 year ago
@nige4958 Interesting how you describe things at the age of 36. and I'm amazed at your fine choice of words in your video. Having said so, I'm not so sure if you're smarter than a fifth grader, though. Anyway, besides making wine, I love making beer, except, here in South-East Asia temperatures are 86F+ all year round, so temperature control is always a challenge. Basically, I pitch my yeast at, yes you read it correct,...78F+ to 80F+, and fermentation takes place at around 90F.
HowieMakesWine 1 year ago
@HowieMakesWine ..Great!! I will soon be unleashing a track that will encompass my thoughts and feelings towards you and many of Craig's supporters.
nige4958 1 year ago
@nige4958 I just don't have the luxury of having the temperature control methods you're talking about in your video (yeah, I watched it). I agree, the beer may come out better using a temperature control chamber (I'm converting an old fridge into one at this moment). Still, the beer I brewed so far always comes out great, at least according to my friends who keep asking me for more. Then again, we don't have much choice of beers around here anyway.
HowieMakesWine 1 year ago
@nige4958 However you look at it, whether beer tastes good or not, has off tastes or not, in the end it all depends on your personal taste and preference. If you like it, and 7 billion others in the world hate it, so what??? Point is, I guess that reading this may annoy you, and what's that worth to me or anyone? Nothing.
HowieMakesWine 1 year ago
@nige4958 I like to listen to or read your suggestions on brewing if they help me, as I do with Graig, or anyone else for that matter. I like the hobby of wine making and beer brewing, as you, Graig, and many others do. Just stay away from this site if you can't control yourself, if you feel the urge to lash out at others. Do something constructive. And to you Graig, keep it up!
HowieMakesWine 1 year ago
@nige4958 I just used some Safale Ale S-04 Whitbread Strain (11.5 grams) in my Light Scottish Ale Partial Mash. Instructions say to ferment between 66*F and 76*F. So, my question to you nige, is do you claim to have more knowledge than the yeast manufacturers?
faroutadventures 1 year ago
@faroutadventures If you're fermenting at 76F, your fermentation temperature is going to be over 80F. Why don't you try that and let us all know how it turns out.
nige4958 1 year ago
@nige4958 Answer my question. Why are you avoiding the question. Don't question my beer making technique. Are you or are you not more knowledgeable than a yeast mfg. company?
faroutadventures 1 year ago
@faroutadventures I am not avoiding the question. The recommended FERMENTATION TEMPERATURE for that yeast is 59-75F. Yeast generates HEAT. If you ferment it at 75F ambient temperature, the actual fermentation inside the fermenter is going to rise significantly. Anywhere from 5-10 degrees. So there you go. It's you that can't comprehend the science behind fermentation. I suggest you watch my videos where I demonstrate the technique necessary to produce beers of quality.
nige4958 1 year ago
@nige4958 Temp control is #1 of course Nige, but where Craig lies, he can get away with fermenting at lower temps that do you and I in the "states"..especially you being in "Caddy-fawnia"...soory about the schwarzenegger accent .(the govenor of california)
ACTeslaMachineDC 1 year ago
No need for tying the grain bag in a bow or hanging it on the spoon. Just tie the muslin bag string around the handle of your brew kettle. Digital thermometers are great and everything, but don't dip the probe in the wort below the wire connection. Water and wire connections don't mix. Boilovers are VERY messy! Do keep a water spray bottle on hand. Spray when the foam starts climbing aggressively. After that jive, it's smooth sailing. When adding sugar, stir continuously until dissolved.
MrFancyPants19 1 year ago
Great job! You will be so impressed with the improved taste from this method you will never look back and maybe even all grain eventually!
You did an amazing job on explaining the procedures and giving some really good advice along the way. I made beer like this many times before going to all grain. It is very rewarding! Yes, the smells of wort, hops, & grains are incredible . Good job man!
preferhomebrew 1 year ago
Good job with the partial Craig. How long did you take between finishing the brew to drinking? I bet a beer like that would be even better with a couple of month maturing in the keg.
hoopztube 1 year ago
Awesome Job on this video
weirdbeer 1 year ago
it is good to know i am not the only one drinkin from the test tube.
WickedZomb 1 year ago
Interesting about the late addition of the LME. Wonder if you could do the same thing with DME?
ihikefar 1 year ago
I perfer liquid yeast, though i have used dry, and i have never re-hygradted it (im drunk, spelling not good) and have never had a problem, just an info note, thanks for the vids.
WickedZomb 1 year ago
whats more complicated, the bit that craig tips the ready weighed grain into the net sack ?
leewink 1 year ago
Thanks, Craig. Really enjoyed watching this one. I've always wanted to do full grain but don't have the equipment or space, but this looks great! Definitely going to do partial extract next.
Borbuster 1 year ago
They can't hold you down. GOD Bless you brother!
seagod1776 1 year ago
There we go again with the one thumbs down. WTF??? 76 ups, 1 down. Feeling lonely TSA?
threeque 1 year ago
@threeque Yeah, who the heck would give this video a thumbs-down?!!
steeljan 1 year ago
Great vid Craig. One of my favorite brewing vids so far.
bvisser1 1 year ago
@cablesphere - Poor advice you got there, at least a little too over-simplified. Some, not all, grains require certain temps and mash durations for proper saccrification. You're simply not going to get "more sugars" from grains mashed at too low a temp.
OPE08 1 year ago
Awesome video craig - this has really sparked an interest in this for me and I may well try and give this a go this summer, so thanks!
Also the music on this vid is good..I like the housey music at around the 11 minute mark..did you make that yourself? If so I'd be really interested in hearing some more of it :D
Veloesque 1 year ago
I wouldn't call this "Easy Home Brewing". It's more complicated and much more involved.
rhddrifter86 1 year ago
@rhddrifter86 I know, but I've tried to make this type of brewing as easy as I can for the viewers. It can be easy, but easy is a relative term. Everyone needs to brew the way they feel comfortable. It's up to you to decide what is easy, and what works for you. :)
CraigTube 1 year ago 2
@rhddrifter86 He has made more simple home brew's. Go watch those if you need help. This one is simple also. You can't just expect it to be all done for you.
JackDooner 1 year ago
@JackDooner I know. I've been a subscriber to 'CraigTube' for a very long time. Almost since the beginning. The Cooper brewing videos were "Easy Home Brewing", this and like he has always said, is much more complicated. Others such as yourself don't realize how this method might intimidate new Home Brewers.
rhddrifter86 1 year ago
@rhddrifter86 Well ok, I understand your point.
JackDooner 1 year ago
The sludge is just a mixture of proteins and hop particles. Some people strain it out when tranfering the wort to fermenter. Some people don't. Generally it won't hurt anything and settles out.
78recordrepair 1 year ago
@78recordrepair Thanks. Good info.
CraigTube 1 year ago
@78recordrepair - I second that. Trying to strain your wort usually is alot more hassle than its worth. I KNOW that secondary fermenters aren't necessary, but I use them ( the way the Pro's use "bright tanks" ) and it is far easier than a filter at the beginning...
OPE08 1 year ago
oh! just a note the link to the tasting links back to this video. just a heads up
I might try this method this summer, nice video craig :)
dawson345 1 year ago
@dawson345 Good call mate. Thanks for the warning. It's now fixed. Cheers. :)
CraigTube 1 year ago
Your the man craig with the best tutorial,step by step,insructional brewing vids i,ve seen on youtube! CHEERS!!!
chris95069 1 year ago
Back in the day that's how we did it, fermented with sludge and all. Just rack to a carboy after peak fermentation and that will left a manageable amount of trub before kegging/bottling.
yartp 1 year ago
Nice vid Craig. Can't wait for the results. Keep up the good work. Hope that back gets better.
faroutadventures 1 year ago
Craig why do you say nottingham but the text on your video says us-05?
mattsarg 1 year ago
@mattsarg When I was making the vid, I went by the instruction sheet. I forgot that they sent me different yeast than what is listed there. Oops. Time for an annotation.
CraigTube 1 year ago
@CraigTube Ahhhh i wondered if you had some info that the yeast was the same strain or somthing :)
mattsarg 1 year ago
@mattsarg This is an important question. I don't have the answer. I wish I had noticed this earlier, before I posted the video. Any rate, the beer worked out as you'll see in the tasting video. Cheers. :)
CraigTube 1 year ago
@CraigTube They aren't the same strain of yeast, but they will both give very similar flavour profiles. They are both renowned for their very clean finish, without a lot of fruity esters. I love Nottingham. You should try it in the Cooper's 'Lager' Craig, bet you will love the cleanness of it in that brew (don't need the heat belt for this stuff, it loves the cold).
PeiHomeBrewer 1 year ago
Thanks craig, this beer is my favourite style and now i think i might start playing about with grains and stuff. Would 4.5LBs of DME work instead of the 7LME? DME is way cheaper for me, cheers!
mackinnon182 1 year ago
Is that a scottish ale? I love scottish ales! If you ever get a chance get yourself some ''belhaven best'' it tastes like happy! Nice vid anyway, keep em comin lad, cheers!
djscalo 1 year ago
more stirring next time for no sludge
DerrickForLife 1 year ago
Just wondering, have those grains been ground so you are getting the sugars out of them or are they just for flavour?
uglybob6666 1 year ago
@uglybob6666 That is a good question. Some grains are more fermentable than others. I don't know the exact fermentablilty of the grains in this recipe, but I'm told that the Crystal malts are mostly for flavour, but my original gravity reading suggests that there was some sugars derived from these grains.
CraigTube 1 year ago
Looks amazing, can't wait to hear how it turns out
XtcRaver420 1 year ago
The sludge will fall to the bottom by bottling time.
defiythelie 1 year ago
Great vid craig.Did you come up with a solution to what water you use with starsan? Also how long till you can taste this beer? Can't wait for that.
mattsarg 1 year ago
@mattsarg Oh, it's been tasted. It's gone! The video is next.
CraigTube 1 year ago
What type of beer whas that?
ostmash 1 year ago
@ostmash It's a Scottish Export 80
CraigTube 1 year ago
I bet you really love it when its done . I make my own type of tea so I know how it goes . =)
scoobydog411 1 year ago
very nice craig. hope it turns out!
yeahyeah1821 1 year ago
Also see you've picked up on DanoSongs gotcom music, I've been using him since making new videos here on youtube. Great Free Royalty-free music with DanoSongs dotcom. Great guy.
steeljan 1 year ago
@steeljan Oh yes, I have YOU to thank for finding that. I've been looking for some royalty free music for a long time. I don't always have time to record my own. I saw your mention in your "brew in a bag" video. I never would have found it without you mentioning it. It's great stuff. High five! :)
CraigTube 1 year ago
Sorry, gotta add another comment, this rolling boil thing. Yes, both Papazian and Palmer say to bring it up to a rolling boil, and at the very beginning when it starts, when the proteins first come out, all that foam, you have to be careful not to have a boil-over. But after that, they both say there's no need to keep up a scary boil, gently rolling is fine, to me, it's like cooking soup. I also don't understand why your kit had all the hops added at once, and with no straining out of them??
steeljan 1 year ago
@steeljan The hop schedule confused me too at first. This is supposed to be a bitter beer, so no hops at the end, I guess. Only bittering hops. I did check with morebeer and they confirmed that this recipe says to add all the hops at 60 min remaining. Where's Nige when ya need em. :)
CraigTube 1 year ago
@CraigTube Um, Nige is probably off looking through his closet for his polyclar in preparation for his 4th of July party. Nige-ee-poo, dearest, where are you? I hid his eyebrow comb last week, has totally thrown him off his game it seems. ;-)
steeljan 1 year ago
@CraigTube I'd say no aroma hops are within style guidelines for this beer:
Aroma: Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional).
PeiHomeBrewer 1 year ago
@PeiHomeBrewer Midwest Supplies has this same kit, with .5oz Perle hops at 60min and 1oz Tradition hops at the end of the boil. Morebeer doesn't show their instructions for this kit on-line. I trust Craig that the instructions said to dump them in all at 60min. Just a sort of strange kit maybe? You gotta agree that tiny nylon bag was way too small for the grain bill, and putting them in with cold water? Or are you still snubbing me for trying to stop these stupid brew wars? Geez man.
steeljan 1 year ago
@steeljan I thought it was strange too when Craig first got the kit and he told me the instructions said there was no aroma edition. After a little research I found that the style should have little to no aroma, so it made sense.
As far as the grain bag and temperature, I have no idea. I wouldn't presume to know what I was talking about in that area, because I've never used grains before.
PeiHomeBrewer 1 year ago
@PeiHomeBrewer Damn, typo. Addition, not edition. LOL
PeiHomeBrewer 1 year ago
@PeiHomeBrewer It is a malty beer. there is no need for the late addition hops, but you can add them to give a little more hop aroma. But like Craig said, this particular kit did not call for it. but you can always adapt a kit to what you want it to be. If he likes this one and feels like it needs some hop aroma then he can add a 1/2 oz at the end.
JOMalone3113 1 year ago
@CraigTube - Its a malt-forward ale so you're right Craig, its all bittering hops ( in an attempt at balance of the malt ) with no flavor or aroma hops, because they want the malt flavor on the top!
OPE08 1 year ago
@steeljan Hops at the end is for aroma. Again, no set way to do grain brewing. It's to each his own. You can tweak the recipe any way you want. It's all about the final product and how you want it to turn out. If you have 100 brewers brewiing a batch, I'd guess you'd have at least 55 different ways to brew.
faroutadventures 1 year ago
Fan-f-ing-tastic! You are one brave man to video your first adventure into grains. So much here I don't understand, like why that kit had you put the grains into such a small nylon bag, it should have been much bigger or muslin, to allow more water to get to the grains. Why on earth did they have you put the grains straight into cold water instead of bring it up to 155F or so first for the 30 minute steep?? And I have no idea what that sludge was in your pot, never seen that before, lol.
steeljan 1 year ago
@steeljan Thanks Jan. Ya, the instructions clearly state to start of with the water cold, and bring it up to 170. I think the slug was left over from the hops. Not sure. It didn't end up in the finished beer. Yes, the tasting video is on it's way.
CraigTube 1 year ago
@CraigTube Oh, yes, you are right, it was the hops. Guess they didn't tell you to strain them out while transferring to the fermenter. Kudos to JoeMalone for sending it to you, but it doesn't seem to have come with fantastic instructions, etc. Again, you are so much braver than I was when I did my first partial, LOL!! You rock Craig!!!!
steeljan 1 year ago
@steeljan I just did a partial grain. The instructions told me to steep the grains overnight in cold water. I guess it extracts more goodness from the grains. I also did a "sparge" into my fermenting bucket, whic also gave more goodness. Just placed a strainer on top of the bucket and poured warm water over the grains. I don't think there is one set way to do grains. The sediment is from the fresh hops.
faroutadventures 1 year ago
@steeljan The bulk of the grains were crystal, they don't require conversion. Honey malt ideally needs to be mashed but think the attitude is that of oats or flaked barley, it's acceptable to steep. Pale, 2-row and Munich are a few you won't find a gray area, you'll need a sach rest (155F) for conversion.
yartp 1 year ago
Well worth the wait.
drdezz 1 year ago
oh ya.
gota do it
First post. :p
Zagroseckt 1 year ago
Hay Crag Nice to see a new vid up.
now if i could just push myself a bit to put up somthing new i got a new toy but i'm nervous about putting it up as its genrily considerd a fanboy toy :p alltho i bought it for diffrent resons than the "fanboys"
Zagroseckt 1 year ago