Craig, great vids congrats on the work and your expertise. One thing though; how do you make beer like the egyptians did it or the mesopatamians: without the buy-it-ready-to make- stuff? I mean guys in prison are so inventive with pruno and stuff, I just would like absolutely something non industrial. Hope you don't take my remarks as criticism, once again loved the work. Cheers from The Netherlands.
@bigsammieking I'm not craig, but I have bottled beer in used 2L soda bottles. I put in 6 coopers drops per bottle and it turned out as well as any of the others. keep on brewing, it's a lot of fun.
Thankyou so much, gona try brewing, I really like a dark hefe wiessen. Will the plastic bottles handle the carbonation ? Thanks again excellent teaching vidio, I was gona try and get a old of a cooper kit, I was also gona try a williams sonoma kit it is a one gallon kit,just to get started and get a feel of things. I can't wait to get started!!
thankyou so much, gona try brewing, I really a dark hefe wiessen, will the plastic bottles handle the carbonation ? Thanks again excellent teaching vidio, I wasr gona try and get aold of a cooper kit, I was also gona try a williams sonoma kit its is only one gallon kit. but to try to get the steps and te feel of things. I can't wait to get started!!
@mauromalatesta I've never heard of that, but you can siphon the beer into a secondary container then mix the right amount of boiled, cooled sugar in before bottling.
@mauromalatesta Some people like to use a pinch or two of dry malt instead of suger. It seems to provide the yeast a little more nutrition to create an adequate amount of CO2.
so in all honesty at this point the beer you have before bottling is all you need to distill and make moon shine correct??? just an educating question.
excellent video¡¡ i found it very interesting cause for a science project i gotta make beer:P just one question that canned malt extract, can i find it at walmart? and how much is it? the same for the air lock where do i get it?also can i use bread yeast instead of brewers yeast??
I noticed my kit tells me to do a secondary fermentation (Which I did not see on your 4 part video), Would it be easier just to leave my beer in the carboy and have a blow off tube for the primary fermentation then airlock at light fermentation?
craig can you point me to where i could find one of those bottle rinsers that connects straight to tap. I'm in australia and haven't been able to find one.. does it have a specific name?
hi Craig. been watchin your videos for a while now. Ive been tryin to save my money a little by recycling glass bottles.. the problem im runnning into is .. im a little scared about them breaking after ive sealed them .. i was just wondering what the proper amount of sugar you think would be to add to 12 ounce bottles during the bottling process so they wont shatter.. THank you! cheers
Craig - maybe I missed something, but with the kits you are doing is there no need to allow the beer to settle out and clarify? You're bottling right after primary fermentation??
@Techguy6964 Within a week, the beer clears in the bottles quite nicely. You just have to pour the beer and avoid the sediment, which would be there no matter how you brewed it.
1. Typically, what is the rate of airlock bubbling you would see over the course of the week it takes to ferment, i.e. when does it start, when does it slow down, when does it stop, etc.?
2. Does it help to leave it extra time in fermenter beyond the 7 days recommended on most canned kits? (I ask because the online book 'How To Brew' recommends to leave it 2-3 weeks to condition/improve the beer). Have you tried this, did you find a down side?
@aidancurran1 NOt easy questions to answer. It varies, depending on the beer and the brewer. The airlock activity can be fast for 5 days, slow for 5 days, fast or slow for 2 days ans then change... There's no formula. As long as it's fermenting, it's fine. As for leaving it for longer... That's an experiment that you'll have to try. It won't hurt. It may or may not be worth while, and the style of beer might come into play as well. It doesn't hurt to try things to see what works for you.
@CraigTube Thanks for the response Craig! Fermentation is on day 8 and SG has been sitting around 1.018 for 6 days. I think the SG should be lower than that but it's probably not going to drop any more at this stage. I'll give it a few more days to be on the safe side and then bottle it.
I was over at my mate's house last night and by coincidence he just got into home brewing too, he even got the same kit as me. Funny thing is he's been learning from CraigTube too!
We made what was almost Brandy in prison using basically the same method, using 2 pounds of sugar per gallon of water, keeping them temp at 70 to 80 with hot water bottles and blankets. We would brew in 30 gallon trash bags using Orange Juice, Grapefruit Juice, sugar and water. Yeats occurs naturally in the environment, many different strains. We could sometimes add fresh oranges that have been laying around that really catches yeast. Trick is too pull of before batch turns to vinegar! 20 proof!
Hello, could you please tell me what that device is called that you picked up at 3:34? I understand what it does you just didn't give a name for me to search. Thanks!
@Htipiti It's called a bottle washer and I just put a link in the "info" section above where you can order one. Expand the "info" section, it's at the bottom of the section.
Alright home brewers! Paulie & the Jig here from Ireland just got our first Coopers brew kits, thanks Craig for your step by step guide YOUR A LIFE SAVER!!! Have you ever tryed hydroponics...?? Or Irish pouchine [AKA] mountain dew?
@beaverdavies87 If you mean the airlock, yes it does matter. You want a sealed bucket with a one way valve for gas to escape while the beer is fermenting.
Well done Craig, excellent video. When my dad used to brew his beer he used to put a black jelly bean into the bottle instead of teaspoon of sugar, just for something different.
Well done Craig, excellent video. When my dad used to brew his beer he used to put a black jelly bean into the bottle instead of teaspoon of sugar, just for something different.
hi craig, could you tell me what kind of tubing you use for the filling stick? i currently bottle it via the stick directly on the tap but your way seems a lot easier im just struggling to find what kind of tubing i would need and is there any special connectors required? thanks a lot buddy
@liamting Hmm. I've never paid attention to the name of the tubing. It's just the same as what you use for a fish tank, but thicker. Measure the outside diameter of your tap and that's what you want the INSIDE diameter of the tubing to be, but no bigger because it will slip off. Most home brew supply shops carry it either on line or local.
Hi Craig, from the Isle-of-Wight, England. Have been drinking bottled beer for awhile now , find it more satisfying than the beer served in pubs on draught. My local brewery ( Goddards ) serves up a lovely bottled beer called Fuggle De Dum, however I have decided to make my own, and having watched your fantastic videos have been spurred on. Just bought a Coopers lager and a Woodforde's , Norfolk Wherry best bitter. Lager for the louts and the beer for me. Wish me luck. Questions Later. R U . USA
You the man Craig! I've made beer myself already but like to watch your explanations and techniques. Are you a teacher in real life, (well I guess this is real life).
@CraigTube hey your videos are top stuff! i have just made a batch for myself but when i went to move the bucket the airlock sucked in some of the vodka i had in it!!!! do you think the batch will be destoryed because of this???
Hi Craig ! I am new to brewing beer at home. I wanted to say love your vids on the subject . I have a question if you don't mind me asking. I have a primary plastic bucket without a lid and a glass carboy with plug and a ferment lock. Can I funnel my wort in the carboy and then add the water and yeast and let it ferment for the whole time till bottling time comes ???
hello Craig, are those 22 oz plastic bottles your useing? if so how many do i need for a batch like the one you made and where do i get them? thanks for your time!
Great videos. We brewed this past weekend - bottling next. Wish I would have watched these ahead of time - so we constantly weren't flipping through books!
Hey Craig, these are some really great videos that are getting me really interested in trying it myself. Just as a suggestion, you should make a checklist of all of these different items in the description of each video in order to make it easier for us to make a shopping list. Thanks!
You are probably a bit warm for ales, you can ferment them from about 57 -76 degrees, though I have had to do it a little warmer.
If it gets a little warmer, you may just end up with off flavors and a possibly faster ferment. To cold and the yeast could become dormant and not ferment. you will not however destroy anything by being off a few degrees one way or the other. Check out Wyeast's website about their yeasts or even White Labs. They tell what temperature the yeasts are good at.
out of curiosity, based off taste what would you say your beers alcohol content is close too. I understand it's difficult to determine, but a ball park number would still interest me. Thanks
Hey Craig! You are 100% correct about Coopers. It typically does finish faster. My concern is that new brewers may bottle beer, using a variety of extracts and will not have the same results. A great rule of thumb (extract or all-grain) is to simply just let the brew stay in the primary fermenter for two full weeks. It's pretty hard to miss. I keg, so after two weeks it's kegged or stays there as a secondary. Both methods produce great beer! all grain just has more depth to flavors. Cheers!
Craig...I have been brewing for many, many years now. I am an all-grain brewer. You should NEVER bottle beef after fermenting for only one week. Never. Beer just isn't completely finished out. Everything you'll read, says this. People need to know and understand that they risk exploding bottles and beer that may be sweet and unfinished. Good vids!
Hey mate. I appreciate your knowledge and understanding of brewing beer. I'm getting the impression more and more that we can't compare all grain brewing to extract brewing. I have spoken to a Cooper's rep who basically explained that the kits are formulated to brew quickly. The yeasts are faster and the beer is ready to put into bottles in a week. Leaving in the bottles for an additional 3 weeks will allow aging and clearing. Never do any of my bottles explode. More in next message...
In the two years I've had some of these videos on youtube, more and more the impression is that it's like Windows VS Mac. They work differently but the output is much the same. I must admit, I have never tasted an all grain beer, but the stuff I've been making lately by adding flavors and dry extracts is outstanding compared to any store bought beer, and very close to the premium imports. I am happy you brought this up and I'm sure this debate will never end. Cheers mate, and thank you.
Hey Craig, thinking about getting into this brewing stuff. How do you increase the ABV? I know you said the more sugar you add can controls the ABV, but I don't want my beer to be over sugared. So how would you go about getting a high ABV. Any tips? most beers I drink ar roughly 6%, I am thinking fer my beer I want it at like 10-15%.
You can't make beer like that. You'll probably end up killing your yeast, and it will be horrible tasting with no head. You should get into making wine.
I would advise against it, you probably will not get the desired flavors your looking for that yeast provide. However, sometimes champagne yeast is used in some imperials for bottling i believe, it can handle the greater alcohol levels and will allow the higher alcohol beers to carbonate in the bottles where they otherwise could be overly sweet and uncarbonated. These yeasts have a tendency to make your beer MUCH dryer. If your experimenting with high gravity beers, cont....
.... (cont) I would use the Belgium strains that can handle the higher alcohol than using wine or champagne yeasts. Barley wines are not actually wines, they got the name from having high alcohol like wine and can be fruity in flavor though I am sure some people will mix the two and call it that.
Well, I started a batch at 85 degrees once and it tasted like crap. I believe low 70s is ideal unless otherwise specified by the instructions. It has something to do with the way the yeast converts the sugars at different temperatures. It can be likened to you chewing your food slower and more thoroughly as opposed to wolfing it down like a scavenger. Which way would make you feel better in the end? That's how I look at it anyway. But temperatures too low might leave some yeast lazy.
When using the kits, it's best to follow their recommendations, unless you plan to use a different yeast, which I never do. With all do respect to the pro beer makers our there, I find those forums to be a bit overkill sometimes. There is a term known as "beer snobs". Without pointing any fingers, there are a few out there. Boy, am I in for a roast! LOL
Fermenting Temeprature questions, just curiouson your opinion Craig: Have you ever fermented Beer at 65-70 degree temperature range? Some of the beer blogs I have read seem to indicate that higher temperature fermentation can impart negative taste to the beer. I've noticed that a Cooper Pilsner kit is reccomending a feremtation temperature under 70 degrees. Aside from faster fermentation, what negative flavor aspects will a warmer temp. make?
@aperfectfailyour There are lots of online suppliers. Try Midwest Supplys out of Minneapolis, Minnesota. Their shipping rates are good as are their beer kit prices.
awsome thanx craig! i chilled 1 just to test the flavour to make sure i had no infection. tasted just fine without the carbonation. now the rest sit for another week, big thanx man.
Don't panic, everything will be fine. First of all, yes, 10 days is more than long enough. You can bottle now. As far as what he told you about chilling and shelf life, he must be pulling your leg, or knows NOTHING about brewing. Store the bottles at room temp for about a week, then try one. If there's enough carbonation, you're free to chill them and drink them as you wish. You don't have to chill them all, but it would be nice to do that, since it improves the quality of the carbonation.
P. S. If you had followed his advice, you would have ruined your beer! Chilling would have prevented carbonation. The shelf like is more like 6 months, or longer, depending on conditions.
Craig question. I started my first bucket and followed along with your videos. The stop lock stopped bubbling a couple days ago and i'm a little confused on when to bottle. the store guy said it would be ok to do it now but i should chill them for 3 weeks. He also told me before that the beer has a shelf life of 30 days so if i chill for 3 weeks that's only going to give me a week to drink it all. some info, i brewed it on the 6th aug so it's been fermenting for about 10 days.
I LOVE this guy....... all the fervor of catholic priests..... with none of the guilt!! Seriously, Iformation out the ears, passion out the ears, with just enough of nerdy beer nature to add infinate credibility!!!! WELL DONE!!! ALL EPISODES!!!
I have to apologize. I really don't have the information about where to get things. I have a local shop that sells all of the gadgets for brewing. I suggest you Google home brew equipment and see what comes up. I'm sure you'll find an online supplier that can ship to you. Cheers.
I loved these vids. Thank you very much. I don't have alot of $ but still wanted to brew a batch. This is so cool I couldn't wait. You have shown a nice easy cheap way. I saved a buch at the brew shop. They said I needed all kinds of stuff but I only got what I saw in your vids. I have my first batch of wort cooling now. Went with an IPA. Will write back and let you know if it was any good. Thanks again.
I have never used plastic bottles only glass bottles which all my friends and family save for me, and the capper i use is a real simple 2 handed capper with a magnet on to stick the cap on. Have you tried glass bottles? and is there a difference in taste to the beer afterwards? And before i forget the ammount of times i have tried to get my son interested in brewing beer none worked then he watched you on his laptop and went and bought a kit lol, cheers from the uk.
Cheers mate. I use plastic simply because they're easier. I used to hate capping glass bottles. My bottles hold about 500ml, so there's less of them to clean and fill. Finally, plastic bottles can expand and that keeps every beer the same carbonation. They also can't explode like glass. However, if you have glass, some say it's better but I don't know why. There was no difference in taste that I noticed.
Hope those glasses are holding up! They should work noticably better with head retention than a standard glass if the beers have good carbonation. I do swear by them myself.! Take care.
Hey sbb. You'll be happy to know that I use one of your glasses every night when I have a beer. They mean a lot to me and I protect them and return them to my display shelf after I use them. I have other beer glasses that I like to use some times, including the huge German stein that was sent to me, which I'll be using more now out side in the nice weather, but the ones you sent me are the ones I use regularly.
Well, I don't want to come across as a lazy alcoholic who has no money. I enjoy a couple of beers prier to bed time. It's a relaxing thing. But what isn't relaxing is the tax we pay the government when we buy the stuff. I won't do it. But that doesn't mean I'm willing to spend hours upon hours making the stuff. Home brewing from a kit is cheep and easy, and it tastes good. It's not the best, but time and space is an issue with a lot of us, and kit brewing works just fine. Cheers.
Hi Craig,,, just one doubt... when you´ve already mixed the wort with the other 4 gallons of water and the yeast, and you let the mixture ferment... at what temperature it should be during the whole fermenting week?? does it depend on the malt extract youre using? Thank U
Craig. You rock. My buddy and I were just talking about how complicated beer brewing would be, but after watching this series, I am inspired to start a batch myself. Thank you sir. You are a true American. Keep on brewing and don't listen to limey bastards.
Hi, I'm wondering, if you "Bypass" the "Carboy" and go straight to bottling don't you have a problem with "Sediment" at the bottom of the fermentation cointainer getting into the bottles ?
I would be lying if I said I knew the answer to that. Fermenting at low temperatures will make fermentation take a long time. Follow your kit instructions.
Hi craig , when I put my beer into my glass carboide I don't add any dextros, I only put in there to help make my beer more clearer, then I put the dex in every bottle cap them give them a shake and I keep the beer in a dark spot . I have never had a beer blow up. Also the comment from barrok I always get another yeast from casher ,I never use the 1 that come with kit. I have had outdated yeast and lost a batch
Hi there Craig,How are you, I Just bottled my first batch tonight into plastic bottles and after giving them a good shake they all came firm just like a bottle of coke from the store. Is this normal or could I be heading for trouble in the next couple of days. I hope that the instant pressure does not lead to a bottle splitting or a top popping of. Let me know what you think about this. Thanks very much.
No problem. That's normal. You won't have any problems at all. It happens to me as well and in fact that's how I can confirm that all bottles have been tightened fully. That's what I like about plastic bottles; they will expand a little so there's way less risk of bursting. I've never had one burst. I had many glass bottles blow up though. Cheers and enjoy.
Just use a thin bleach solution diluted according to the instructions.You can pick it up dirt cheap in any supermarket. Its as good as anything else. I use the baby bottle sterilising solution 'Milton' if I don't have the other stuff.
Where do you get the large bins you use to store bottles after bottling? Also, do you use dividers in those bins, or know where you can get dividers (preferably plastic instead of the cardboard ones found in commercial beer boxes). Thanks for any input :)
Good work i found these usefull , i have just started my first batch of Nettle Beer with orange and lemon juice just waiting now a few more days and it should be ready to bottle. Hopefully if this produces something drinkable and hopefully nice too, i will progess on to something abit diffenrent and difficult.
Conventional Sugar is Sucrose, made of Frutcose and Glucose/Dextrose as you mentioned in your video. Do you have any experience with using this sugar to ferment and produce alcohol? Secondly where do you get those glass bottles?
Can one yeast packet be used to create a mother-colony, to thus populate the 5g ferment buckets? I have been using bleach and hot water as a sterilizer, do you recommend a change? I take it with using extracts, filtering the brew is not necessary before bottling.
Conventional (sucrose) sugar can leave an acidic, citrus taste in the beer. It might sound tempting (to have citrus flavours) but they aren't the ones you want. Also, sucrose from Sugar Cane can have a molasses content, which is hard for the yeast to break down (esp. in raw sugar) leaving funny tastes behind. You may have better luck than I did with this one, but last week I threw 23 litres of beer out because I used sucrose.
I recommend the use of glucose powder. It has the consistency of fine icing sugar. You should find it in the baking section of your local store. Craig recommends dextrose /glucose in his vids. It is more bulky than standard table sugar but just use 1kg of this instead of 1kg of regular sugar. It brews out cleaner with no unwanted cidery tastes. Add a tad more if you want a stronger brew.
Craig, great vids congrats on the work and your expertise. One thing though; how do you make beer like the egyptians did it or the mesopatamians: without the buy-it-ready-to make- stuff? I mean guys in prison are so inventive with pruno and stuff, I just would like absolutely something non industrial. Hope you don't take my remarks as criticism, once again loved the work. Cheers from The Netherlands.
Sjaak27 1 day ago
Craig, are you Canadian? Love your video. I am going to school for biochemistry and I love beer so this seems like it would be fun to me.
34methylenedioxy 3 months ago
wait 2 weeks before bottling!
metalitia4 4 months ago
Damn straight I got here from Workaholics!
cherrycoke119 4 months ago
Craig what would ya think about using old 40 ounce bottles with the screw on tap?(trust me once they was opened we'd drink it all)
bigsammieking 5 months ago
@bigsammieking and how much sugar would you add to these big "woppers" ?
bigsammieking 5 months ago
@bigsammieking I'm not craig, but I have bottled beer in used 2L soda bottles. I put in 6 coopers drops per bottle and it turned out as well as any of the others. keep on brewing, it's a lot of fun.
loknfwrd 5 months ago
This has been flagged as spam show
Thankyou so much, gona try brewing, I really like a dark hefe wiessen. Will the plastic bottles handle the carbonation ? Thanks again excellent teaching vidio, I was gona try and get a old of a cooper kit, I was also gona try a williams sonoma kit it is a one gallon kit,just to get started and get a feel of things. I can't wait to get started!!
tbreebo 6 months ago
thankyou so much, gona try brewing, I really a dark hefe wiessen, will the plastic bottles handle the carbonation ? Thanks again excellent teaching vidio, I wasr gona try and get aold of a cooper kit, I was also gona try a williams sonoma kit its is only one gallon kit. but to try to get the steps and te feel of things. I can't wait to get started!!
tbreebo 6 months ago
Hey Craig
Learned a lot with your videos, I'm just about to start my very own first "production"
Let me just ask you something:
wouldn't it be easier / would it work if you mix the sugar with a little water before putting it in the bottles?
awesome vids \o/
mauromalatesta 6 months ago
@mauromalatesta I've never heard of that, but you can siphon the beer into a secondary container then mix the right amount of boiled, cooled sugar in before bottling.
CraigTube 6 months ago
@mauromalatesta Some people like to use a pinch or two of dry malt instead of suger. It seems to provide the yeast a little more nutrition to create an adequate amount of CO2.
eagle0468 2 days ago
so in all honesty at this point the beer you have before bottling is all you need to distill and make moon shine correct??? just an educating question.
biggidaman777 7 months ago
excellent video¡¡ i found it very interesting cause for a science project i gotta make beer:P just one question that canned malt extract, can i find it at walmart? and how much is it? the same for the air lock where do i get it?also can i use bread yeast instead of brewers yeast??
thaaaaaaaaanks
28081990ify 8 months ago
Hi Craig,
I noticed my kit tells me to do a secondary fermentation (Which I did not see on your 4 part video), Would it be easier just to leave my beer in the carboy and have a blow off tube for the primary fermentation then airlock at light fermentation?
Thanks
fearcrest 9 months ago
@fearcrest Secondary is not necessary. Just leave it in primary for a couple of weeks, then bottle.
CraigTube 9 months ago
i wanna drink one of your beers lol
VincentsVideoVisions 9 months ago
craig can you point me to where i could find one of those bottle rinsers that connects straight to tap. I'm in australia and haven't been able to find one.. does it have a specific name?
ryancram 10 months ago
Comment removed
ryancram 10 months ago
Making instructional videos like this isn't easy. This guy's pretty good.
ahz123 10 months ago
hi Craig. been watchin your videos for a while now. Ive been tryin to save my money a little by recycling glass bottles.. the problem im runnning into is .. im a little scared about them breaking after ive sealed them .. i was just wondering what the proper amount of sugar you think would be to add to 12 ounce bottles during the bottling process so they wont shatter.. THank you! cheers
vaughner11 11 months ago
@vaughner11 It's about 1/2 tsp per bottle. Cheers.
CraigTube 10 months ago
Craig, have you lost weight?
yaw26y 11 months ago
This has been flagged as spam show
Greetings from Ireland Craig! Thanks for the videos we used them for making our brew today so hopefully all will be good in a weeks time
rag2gar 11 months ago
hello craig, i have a food grade bucket with the hole in the lid for the air lock . but i noticed there is no o-ring in the lid .
do you need the o-ring in the lid for this to be my primary fermenter?
tartu23834 1 year ago
@tartu23834 Without the O ring, you won't have a good seal. Watch my video called "airlocks 101" to check your seal.
CraigTube 1 year ago
Greetings from Ireland Craig! Thanks for the videos we used them for making our brew today so hopefully all will be good in a weeks time
rag2gar 11 months ago
Craig - maybe I missed something, but with the kits you are doing is there no need to allow the beer to settle out and clarify? You're bottling right after primary fermentation??
Techguy6964 1 year ago
@Techguy6964 Within a week, the beer clears in the bottles quite nicely. You just have to pour the beer and avoid the sediment, which would be there no matter how you brewed it.
CraigTube 1 year ago
You are GOD
Darkmend11 1 year ago
2 questions for you Craig
1. Typically, what is the rate of airlock bubbling you would see over the course of the week it takes to ferment, i.e. when does it start, when does it slow down, when does it stop, etc.?
2. Does it help to leave it extra time in fermenter beyond the 7 days recommended on most canned kits? (I ask because the online book 'How To Brew' recommends to leave it 2-3 weeks to condition/improve the beer). Have you tried this, did you find a down side?
Cheers,
Aidan
aidancurran1 1 year ago
@aidancurran1 NOt easy questions to answer. It varies, depending on the beer and the brewer. The airlock activity can be fast for 5 days, slow for 5 days, fast or slow for 2 days ans then change... There's no formula. As long as it's fermenting, it's fine. As for leaving it for longer... That's an experiment that you'll have to try. It won't hurt. It may or may not be worth while, and the style of beer might come into play as well. It doesn't hurt to try things to see what works for you.
CraigTube 1 year ago
@CraigTube Thanks for the response Craig! Fermentation is on day 8 and SG has been sitting around 1.018 for 6 days. I think the SG should be lower than that but it's probably not going to drop any more at this stage. I'll give it a few more days to be on the safe side and then bottle it.
I was over at my mate's house last night and by coincidence he just got into home brewing too, he even got the same kit as me. Funny thing is he's been learning from CraigTube too!
Cheers,
Aidan in NZ
aidancurran1 1 year ago
Great videos Craig thanks for not leaving anything out and really explaining everything!
pearljamaltr 1 year ago
We made what was almost Brandy in prison using basically the same method, using 2 pounds of sugar per gallon of water, keeping them temp at 70 to 80 with hot water bottles and blankets. We would brew in 30 gallon trash bags using Orange Juice, Grapefruit Juice, sugar and water. Yeats occurs naturally in the environment, many different strains. We could sometimes add fresh oranges that have been laying around that really catches yeast. Trick is too pull of before batch turns to vinegar! 20 proof!
lu666ify 1 year ago
thank you. u have made this alot easier to get started.
mrhueytheman 1 year ago
i had the same as u coopers lager
beaverdavies87 1 year ago
Hello, could you please tell me what that device is called that you picked up at 3:34? I understand what it does you just didn't give a name for me to search. Thanks!
Htipiti 1 year ago
@Htipiti It's called a bottle washer and I just put a link in the "info" section above where you can order one. Expand the "info" section, it's at the bottom of the section.
CraigTube 1 year ago
@CraigTube Thanks a lot friend. I appreciate it.
Htipiti 1 year ago
@Htipiti it's a bottle washer.
jawilco 1 year ago
i have bottled mine now but the colour of the beer is not like golden brown its a bit dark is this ok
beaverdavies87 1 year ago
@beaverdavies87 It's fine. Did you boil the extract for long? That can cause darkening. These kits generally do not require boiling.
CraigTube 1 year ago
Alright home brewers! Paulie & the Jig here from Ireland just got our first Coopers brew kits, thanks Craig for your step by step guide YOUR A LIFE SAVER!!! Have you ever tryed hydroponics...?? Or Irish pouchine [AKA] mountain dew?
tonyjoe9086 1 year ago
hi m8 i have just got a brewing kit but my mixing bucket has not got the tube on top like urs does it matter
beaverdavies87 1 year ago
@beaverdavies87 If you mean the airlock, yes it does matter. You want a sealed bucket with a one way valve for gas to escape while the beer is fermenting.
CraigTube 1 year ago
This has been flagged as spam show
Well done Craig, excellent video. When my dad used to brew his beer he used to put a black jelly bean into the bottle instead of teaspoon of sugar, just for something different.
gixerboy999 1 year ago
Well done Craig, excellent video. When my dad used to brew his beer he used to put a black jelly bean into the bottle instead of teaspoon of sugar, just for something different.
gixerboy999 1 year ago
This is by far the best videos ive seen on youtube. Thank you so much Graig. You should be a teacher. Ive paid attention every sec :)
Lundiooo 1 year ago
hi craig, could you tell me what kind of tubing you use for the filling stick? i currently bottle it via the stick directly on the tap but your way seems a lot easier im just struggling to find what kind of tubing i would need and is there any special connectors required? thanks a lot buddy
liamting 1 year ago
@liamting Hmm. I've never paid attention to the name of the tubing. It's just the same as what you use for a fish tank, but thicker. Measure the outside diameter of your tap and that's what you want the INSIDE diameter of the tubing to be, but no bigger because it will slip off. Most home brew supply shops carry it either on line or local.
CraigTube 1 year ago
thank you Graig for all the Info. where do i buy the kit?
imthefrogman 1 year ago
Hi Craig, from the Isle-of-Wight, England. Have been drinking bottled beer for awhile now , find it more satisfying than the beer served in pubs on draught. My local brewery ( Goddards ) serves up a lovely bottled beer called Fuggle De Dum, however I have decided to make my own, and having watched your fantastic videos have been spurred on. Just bought a Coopers lager and a Woodforde's , Norfolk Wherry best bitter. Lager for the louts and the beer for me. Wish me luck. Questions Later. R U . USA
cliffgil 1 year ago
If i ferment the batch for more then 1 week would it ruin the batch?
brainscreech 1 year ago
@brainscreech No. You can leave it undisturbed for a couple of weeks.
CraigTube 1 year ago
THANKS MAN THIS WAS REALLY HELPFUL HAVE NEVER DONE THIS SO LOOKING FORWARD TO IT.
CHEERS
07Bolla 1 year ago
very thorough..truly enjoy watching these videos.
cdee12120 1 year ago
You the man Craig! I've made beer myself already but like to watch your explanations and techniques. Are you a teacher in real life, (well I guess this is real life).
Johnnyfacelift 1 year ago
@Johnnyfacelift LOL No I'm not a teacher, but I always wanted to be one. Thanks! :)
CraigTube 1 year ago
@CraigTube hey your videos are top stuff! i have just made a batch for myself but when i went to move the bucket the airlock sucked in some of the vodka i had in it!!!! do you think the batch will be destoryed because of this???
nes8i7t 1 year ago
@nes8i7t No, vodka won't hurt it at all.
CraigTube 1 year ago
You should make a list of all your equipment, or seeing how you're very commited you could try selling your own home made kit.
daonlywhiteninja 1 year ago
Craig, you rule.
xgilxx 1 year ago
This has been flagged as spam show
Can you bottle the beer so we can see how you do it? This is very interesting.
MbGirlSD 1 year ago
Can you bottle the beer so we can see how you do it? This is very interesting.
MbGirlSD 1 year ago
@MbGirlSD Part 4 has the bottling.
CraigTube 1 year ago
Can you bottle the beer so we can see how you do it? This is very interesting.
MbGirlSD 1 year ago
How can you make a low cal beer?
MbGirlSD 1 year ago
Use dextrose or corn sugar as thats the best stuff to use i find with my brews
ozglenn 1 year ago
These videos are great! I've just made my first batch of wine but would like to get into beer brewing. I just wasn't sure where to start. Thanks :)
JonnyFlash80 1 year ago
Hi Craig ! I am new to brewing beer at home. I wanted to say love your vids on the subject . I have a question if you don't mind me asking. I have a primary plastic bucket without a lid and a glass carboy with plug and a ferment lock. Can I funnel my wort in the carboy and then add the water and yeast and let it ferment for the whole time till bottling time comes ???
dudester68 1 year ago
Yes, but you need to make sure there's at least 8 inches of space above the wort so it doesn't blow out the top. Have a blow off tube handy.
CraigTube 1 year ago
Question, what is your bottle sanitizer called, and where did u get it? also great videos!!!!
coolj2k2 1 year ago
It is sodium metabisulfite. Mind the spelling. There are others you can use as well. I'll put a link in the more info section where you can buy them.
CraigTube 1 year ago
wow this looks so easy think i will try this soon
videogamegod88 1 year ago
ill be making my own beer soon ! : )
THANK YOU
JOHNNYwasDeleted 1 year ago
Thanks craig ! do you use hops to add a lil flavor to the brewing ? and if you do please tell me how?
JOHNNYonTHExpot 1 year ago
I don't add any. It's already in the can. I'll be getting into some boils soon, and I'll talk about all that stuff.
CraigTube 1 year ago
This has been flagged as spam show
I did this in 10th grade in biology. Our brew tasted like shit though.
mexxicana 2 years ago
craig thank you very much for easy to learn videos w/o leaving any thing out
jst4kix72 2 years ago 13
Can you use regular table sugar instead of dextrose?
Excellent informative videos
CalikoKat 2 years ago
Dextrose (corn sugar) is preferred, but yes you can use table sugar. It might add a fruity flavour to your beer tho.
CraigTube 2 years ago
You are right...I tried table sugar..and it tastes like apple cider :)
CalikoKat 2 years ago
have you tried raw sugar?
Antiks72 1 year ago
Dextrose, isnt just from corn, but is prefered for its smoother taste.
Fructrose gives you a little more alcohol (white suger) per same measure. but can add to hangover and other things.
Id suggest use whatever is available cheaper.
samljer 2 years ago
Hi
Can i buy bottle sterilizer somewhere on the Internet? among others things
pallgisla 2 years ago
It's the internet. I'm sure you can.
kiminokami 2 years ago 2
thanks alot craig!
gbluesrocker 2 years ago
hello Craig, are those 22 oz plastic bottles your useing? if so how many do i need for a batch like the one you made and where do i get them? thanks for your time!
gbluesrocker 2 years ago
You can use any size bottles. I use both 500ml bottles and 750 ml bottles. I bought mine from my local supplier.
CraigTube 2 years ago
Great videos. We brewed this past weekend - bottling next. Wish I would have watched these ahead of time - so we constantly weren't flipping through books!
skamtron 2 years ago
wow these vids are good.
can anyone tell me exactly what you would do to get a higher alcohol content
Ritaliation 2 years ago
Add more sugar or more of another fermentable i.e: malt syrup, golden syrup, rice syrup.
sbbinahee 2 years ago
If you bothered to watch these 'good videos', you would hear him say more sugar
StigTube06 2 years ago
more corn sugar
Dippy22 2 years ago
love your vid!
But i was wondering, do you think i can take 500ml PETE platic bottle from spring water to bottle my beer?
cretaire 2 years ago
No they won't hold up.
CraigTube 2 years ago
hey
the sugar you add to the bottle, is that the same type of sugar you added at the start??
do you have to use brewing sugar or can you just use sugar from the supermarket?
rhysdejager 2 years ago
It's the same. I would recommend using corn sugar, since normal sugar can add a fruity taste.
CraigTube 2 years ago
Hey Craig, these are some really great videos that are getting me really interested in trying it myself. Just as a suggestion, you should make a checklist of all of these different items in the description of each video in order to make it easier for us to make a shopping list. Thanks!
RaucOutWithGuacOut 2 years ago
You are probably a bit warm for ales, you can ferment them from about 57 -76 degrees, though I have had to do it a little warmer.
If it gets a little warmer, you may just end up with off flavors and a possibly faster ferment. To cold and the yeast could become dormant and not ferment. you will not however destroy anything by being off a few degrees one way or the other. Check out Wyeast's website about their yeasts or even White Labs. They tell what temperature the yeasts are good at.
dinkydao 2 years ago
out of curiosity, based off taste what would you say your beers alcohol content is close too. I understand it's difficult to determine, but a ball park number would still interest me. Thanks
vasoccer88 2 years ago
I know from my hydrometer readings that I'm getting about 5.5%.
CraigTube 2 years ago
see at 3:55 were can i get one of those
jinky1916 2 years ago
Hey Craig! You are 100% correct about Coopers. It typically does finish faster. My concern is that new brewers may bottle beer, using a variety of extracts and will not have the same results. A great rule of thumb (extract or all-grain) is to simply just let the brew stay in the primary fermenter for two full weeks. It's pretty hard to miss. I keg, so after two weeks it's kegged or stays there as a secondary. Both methods produce great beer! all grain just has more depth to flavors. Cheers!
labrollprod 2 years ago
Craig...I have been brewing for many, many years now. I am an all-grain brewer. You should NEVER bottle beef after fermenting for only one week. Never. Beer just isn't completely finished out. Everything you'll read, says this. People need to know and understand that they risk exploding bottles and beer that may be sweet and unfinished. Good vids!
labrollprod 2 years ago
Hey mate. I appreciate your knowledge and understanding of brewing beer. I'm getting the impression more and more that we can't compare all grain brewing to extract brewing. I have spoken to a Cooper's rep who basically explained that the kits are formulated to brew quickly. The yeasts are faster and the beer is ready to put into bottles in a week. Leaving in the bottles for an additional 3 weeks will allow aging and clearing. Never do any of my bottles explode. More in next message...
CraigTube 2 years ago
In the two years I've had some of these videos on youtube, more and more the impression is that it's like Windows VS Mac. They work differently but the output is much the same. I must admit, I have never tasted an all grain beer, but the stuff I've been making lately by adding flavors and dry extracts is outstanding compared to any store bought beer, and very close to the premium imports. I am happy you brought this up and I'm sure this debate will never end. Cheers mate, and thank you.
CraigTube 2 years ago
what if you just want to keg it so you can have it on tap
Elementecho 2 years ago
well then do that. :) I don't keg because I don't have a spare fridge.
CraigTube 2 years ago
You have to brew at room temperature, or use a heat belt, or spare fridge to keep the temp in a safe range.
CraigTube 2 years ago
Hey Craig, thinking about getting into this brewing stuff. How do you increase the ABV? I know you said the more sugar you add can controls the ABV, but I don't want my beer to be over sugared. So how would you go about getting a high ABV. Any tips? most beers I drink ar roughly 6%, I am thinking fer my beer I want it at like 10-15%.
kcin228 2 years ago
You can't make beer like that. You'll probably end up killing your yeast, and it will be horrible tasting with no head. You should get into making wine.
CraigTube 2 years ago
what about 10% Barley Wine I think its called. Would I use wine yeast in a beer kit what about turbo yeast
lumpybruisychickeny1 2 years ago
I'm not an expert on that.
CraigTube 2 years ago
I would advise against it, you probably will not get the desired flavors your looking for that yeast provide. However, sometimes champagne yeast is used in some imperials for bottling i believe, it can handle the greater alcohol levels and will allow the higher alcohol beers to carbonate in the bottles where they otherwise could be overly sweet and uncarbonated. These yeasts have a tendency to make your beer MUCH dryer. If your experimenting with high gravity beers, cont....
dinkydao 2 years ago
.... (cont) I would use the Belgium strains that can handle the higher alcohol than using wine or champagne yeasts. Barley wines are not actually wines, they got the name from having high alcohol like wine and can be fruity in flavor though I am sure some people will mix the two and call it that.
dinkydao 2 years ago
Well, I started a batch at 85 degrees once and it tasted like crap. I believe low 70s is ideal unless otherwise specified by the instructions. It has something to do with the way the yeast converts the sugars at different temperatures. It can be likened to you chewing your food slower and more thoroughly as opposed to wolfing it down like a scavenger. Which way would make you feel better in the end? That's how I look at it anyway. But temperatures too low might leave some yeast lazy.
CraigTube 2 years ago
When using the kits, it's best to follow their recommendations, unless you plan to use a different yeast, which I never do. With all do respect to the pro beer makers our there, I find those forums to be a bit overkill sometimes. There is a term known as "beer snobs". Without pointing any fingers, there are a few out there. Boy, am I in for a roast! LOL
CraigTube 2 years ago
Thanks Craig! I can sure appreciate your "beer snobs" Perspective!
bigmig54 2 years ago
Fermenting Temeprature questions, just curiouson your opinion Craig: Have you ever fermented Beer at 65-70 degree temperature range? Some of the beer blogs I have read seem to indicate that higher temperature fermentation can impart negative taste to the beer. I've noticed that a Cooper Pilsner kit is reccomending a feremtation temperature under 70 degrees. Aside from faster fermentation, what negative flavor aspects will a warmer temp. make?
bigmig54 2 years ago
Craig where can i buy these supplies?
aperfectfailyour 2 years ago
@aperfectfailyour There are lots of online suppliers. Try Midwest Supplys out of Minneapolis, Minnesota. Their shipping rates are good as are their beer kit prices.
faroutadventures 1 year ago
awsome thanx craig! i chilled 1 just to test the flavour to make sure i had no infection. tasted just fine without the carbonation. now the rest sit for another week, big thanx man.
daverboon 2 years ago
Cheers man! :)
CraigTube 2 years ago
Don't panic, everything will be fine. First of all, yes, 10 days is more than long enough. You can bottle now. As far as what he told you about chilling and shelf life, he must be pulling your leg, or knows NOTHING about brewing. Store the bottles at room temp for about a week, then try one. If there's enough carbonation, you're free to chill them and drink them as you wish. You don't have to chill them all, but it would be nice to do that, since it improves the quality of the carbonation.
CraigTube 2 years ago
P. S. If you had followed his advice, you would have ruined your beer! Chilling would have prevented carbonation. The shelf like is more like 6 months, or longer, depending on conditions.
CraigTube 2 years ago
Craig question. I started my first bucket and followed along with your videos. The stop lock stopped bubbling a couple days ago and i'm a little confused on when to bottle. the store guy said it would be ok to do it now but i should chill them for 3 weeks. He also told me before that the beer has a shelf life of 30 days so if i chill for 3 weeks that's only going to give me a week to drink it all. some info, i brewed it on the 6th aug so it's been fermenting for about 10 days.
daverboon 2 years ago
I LOVE this guy....... all the fervor of catholic priests..... with none of the guilt!! Seriously, Iformation out the ears, passion out the ears, with just enough of nerdy beer nature to add infinate credibility!!!! WELL DONE!!! ALL EPISODES!!!
Nobodyofimportance 2 years ago
I have to apologize. I really don't have the information about where to get things. I have a local shop that sells all of the gadgets for brewing. I suggest you Google home brew equipment and see what comes up. I'm sure you'll find an online supplier that can ship to you. Cheers.
CraigTube 2 years ago
Question Craig, where can I find the bottle sterilizer (the tool) that you use in this video?
jessuppp 2 years ago
I loved these vids. Thank you very much. I don't have alot of $ but still wanted to brew a batch. This is so cool I couldn't wait. You have shown a nice easy cheap way. I saved a buch at the brew shop. They said I needed all kinds of stuff but I only got what I saw in your vids. I have my first batch of wort cooling now. Went with an IPA. Will write back and let you know if it was any good. Thanks again.
snakesgunsandbikes 2 years ago
is there a way sio there is no residue at the bottom of the bottle??? I made some and there was residue... and it was yuck!!!
AlbicaBand 2 years ago
You can't avoid it. You have to carefully pour your beer into glasses and leave the sediment behind.
CraigTube 2 years ago
where did u get the bottles and the caps from???
phyro34 2 years ago
My supplier down the street.
CraigTube 2 years ago
I have never used plastic bottles only glass bottles which all my friends and family save for me, and the capper i use is a real simple 2 handed capper with a magnet on to stick the cap on. Have you tried glass bottles? and is there a difference in taste to the beer afterwards? And before i forget the ammount of times i have tried to get my son interested in brewing beer none worked then he watched you on his laptop and went and bought a kit lol, cheers from the uk.
EBOWARRIOR 2 years ago
Cheers mate. I use plastic simply because they're easier. I used to hate capping glass bottles. My bottles hold about 500ml, so there's less of them to clean and fill. Finally, plastic bottles can expand and that keeps every beer the same carbonation. They also can't explode like glass. However, if you have glass, some say it's better but I don't know why. There was no difference in taste that I noticed.
CraigTube 2 years ago
Hi man
How are you?
Hope those glasses are holding up! They should work noticably better with head retention than a standard glass if the beers have good carbonation. I do swear by them myself.! Take care.
sbb.
sbbinahee 2 years ago
Hey sbb. You'll be happy to know that I use one of your glasses every night when I have a beer. They mean a lot to me and I protect them and return them to my display shelf after I use them. I have other beer glasses that I like to use some times, including the huge German stein that was sent to me, which I'll be using more now out side in the nice weather, but the ones you sent me are the ones I use regularly.
Cheers my friend. :) Thanks again.
CraigTube 2 years ago
Glad to hear!
Cheers.
sbbinahee 2 years ago
craig you rock
cubrass 2 years ago
Well, I don't want to come across as a lazy alcoholic who has no money. I enjoy a couple of beers prier to bed time. It's a relaxing thing. But what isn't relaxing is the tax we pay the government when we buy the stuff. I won't do it. But that doesn't mean I'm willing to spend hours upon hours making the stuff. Home brewing from a kit is cheep and easy, and it tastes good. It's not the best, but time and space is an issue with a lot of us, and kit brewing works just fine. Cheers.
CraigTube 2 years ago
Hey Craig if your not gonna use your cappers, can I have one of them?
scottmichaelharman 2 years ago
Well the red one I'm keeping incase I ever go back to glass, and the old one is a keep sake. Nice try tho. :)
CraigTube 2 years ago
Hi Craig,,, just one doubt... when you´ve already mixed the wort with the other 4 gallons of water and the yeast, and you let the mixture ferment... at what temperature it should be during the whole fermenting week?? does it depend on the malt extract youre using? Thank U
jonathonpower6666 2 years ago
I keep mine above 70 and below 80. The instructions will tell you the best temp for that kit.
CraigTube 2 years ago
Temp depends on the yeast lager or ale.
eedwards74 2 years ago
Hi Craig,
Great video, very detailed.
Im intrigued with your bottle washer/rinser is this item commercially available and if so where can it be purchased?
Kpresdee 2 years ago
Craig. You rock. My buddy and I were just talking about how complicated beer brewing would be, but after watching this series, I am inspired to start a batch myself. Thank you sir. You are a true American. Keep on brewing and don't listen to limey bastards.
diversion77 2 years ago
This comment has received too many negative votes show
whatever yous do dont listen to this dick faggot albino fuckwit
bigbumnutsucker 2 years ago
Hi, I'm wondering, if you "Bypass" the "Carboy" and go straight to bottling don't you have a problem with "Sediment" at the bottom of the fermentation cointainer getting into the bottles ?
slydawwg 2 years ago
If I let it ferment at cold temperatures like 40 degrees F, will it ferment at the bottom?
TwistedMagnum98 2 years ago
I would be lying if I said I knew the answer to that. Fermenting at low temperatures will make fermentation take a long time. Follow your kit instructions.
CraigTube 2 years ago
where do you get your supplies
kden7569 2 years ago
Hey Craig why don't u sell your beer like the guys from Dogfish head?
fattirevsbud 2 years ago
hehe, because I can't make it fast enough for myself, never mind anyone else. :)
CraigTube 2 years ago
a few of guys make dogfish head?!?!
mickeyshasher 2 years ago
Hi craig , when I put my beer into my glass carboide I don't add any dextros, I only put in there to help make my beer more clearer, then I put the dex in every bottle cap them give them a shake and I keep the beer in a dark spot . I have never had a beer blow up. Also the comment from barrok I always get another yeast from casher ,I never use the 1 that come with kit. I have had outdated yeast and lost a batch
lodthnsu 2 years ago
Not only is the yeast not doing anything, most of it is dead.
Barrok122 2 years ago
Hi there Craig,How are you, I Just bottled my first batch tonight into plastic bottles and after giving them a good shake they all came firm just like a bottle of coke from the store. Is this normal or could I be heading for trouble in the next couple of days. I hope that the instant pressure does not lead to a bottle splitting or a top popping of. Let me know what you think about this. Thanks very much.
jakeanddar 2 years ago
No problem. That's normal. You won't have any problems at all. It happens to me as well and in fact that's how I can confirm that all bottles have been tightened fully. That's what I like about plastic bottles; they will expand a little so there's way less risk of bursting. I've never had one burst. I had many glass bottles blow up though. Cheers and enjoy.
CraigTube 2 years ago
Craig,
Greetings from the UK!
You're a legend!
;-)
greenvalet 2 years ago
hey Craig, I too would like to know what is in your sanitizing solution.
THANK YOU SO MUCH FOR THESE VIDEOS!!!!!
they have been a tremendous help!
luciferseamus 3 years ago
Just use a thin bleach solution diluted according to the instructions.You can pick it up dirt cheap in any supermarket. Its as good as anything else. I use the baby bottle sterilising solution 'Milton' if I don't have the other stuff.
sbbinahee 3 years ago
Great Videos, Thanks!
Where do you get the large bins you use to store bottles after bottling? Also, do you use dividers in those bins, or know where you can get dividers (preferably plastic instead of the cardboard ones found in commercial beer boxes). Thanks for any input :)
fishinfamily 3 years ago
what is that thing called that you attach to the tap and fill the bottles with?
vacilek 3 years ago
It's called a bottle filler, as far as I know.
CraigTube 3 years ago
they didn't have one of those at the brew and grow shop by me. do you know a good website to order it from?
vacilek 3 years ago
I don't. I've never ordered any supplies on line. Best to just google it.
CraigTube 3 years ago
Thanks a lot. These videos were simple and very helpful.
zazoocat 3 years ago
coopers canadian blonde lager i meant
mat876 3 years ago
Good work i found these usefull , i have just started my first batch of Nettle Beer with orange and lemon juice just waiting now a few more days and it should be ready to bottle. Hopefully if this produces something drinkable and hopefully nice too, i will progess on to something abit diffenrent and difficult.
bazzj04 3 years ago
Mmmmm good luck with that. You'll need it I think!
sbbinahee 3 years ago
Conventional Sugar is Sucrose, made of Frutcose and Glucose/Dextrose as you mentioned in your video. Do you have any experience with using this sugar to ferment and produce alcohol? Secondly where do you get those glass bottles?
Can one yeast packet be used to create a mother-colony, to thus populate the 5g ferment buckets? I have been using bleach and hot water as a sterilizer, do you recommend a change? I take it with using extracts, filtering the brew is not necessary before bottling.
BrewHappyQuad 3 years ago
Conventional (sucrose) sugar can leave an acidic, citrus taste in the beer. It might sound tempting (to have citrus flavours) but they aren't the ones you want. Also, sucrose from Sugar Cane can have a molasses content, which is hard for the yeast to break down (esp. in raw sugar) leaving funny tastes behind. You may have better luck than I did with this one, but last week I threw 23 litres of beer out because I used sucrose.
kungfukillaz 3 years ago
I recommend the use of glucose powder. It has the consistency of fine icing sugar. You should find it in the baking section of your local store. Craig recommends dextrose /glucose in his vids. It is more bulky than standard table sugar but just use 1kg of this instead of 1kg of regular sugar. It brews out cleaner with no unwanted cidery tastes. Add a tad more if you want a stronger brew.
sbbinahee 3 years ago
Idiot serpent shack that is..
sbbinahee 3 years ago