Ready for some beer talk? Let's speak to the experts https://youtu.be/75Ho7pzo27A Jeff Parker from The Dudes' Brewery (http://www.thedudesbrew.com) and Andy Black from MacLeod Ale Brewing Co. (http://www.macleodale.com) talk to us about getting started home brewing beer. If you like these videos as much as we love filming them, SHARE them with your friends. For amazing recipes & full course videos on all manner of food and drink-related recipes and projects, subscribe to The Homemade Recipes YouTube Channel: http://bit.ly/1KH0Ffm Don't forget to visit our website at http://homemaderecipes.com. Follow us on social media. Facebook https://goo.gl/EClOZ9 Instagram https://goo.gl/CmEptO Pinterest https://goo.gl/Kuxz0c -------------------------- Transcript -------------------------- Home Brewing - How To Brew Beer At Home In this five part video series you gonna learn how to brew beer, the different types of brew and how to successfully brew your own beer. But first things first let's talk about getting into brew process itself. I got into brewing when I was in high school, I was a good student so I took AP Chemistry and we had Exothermic Reaction day that we spent adding you know part A to part b and generated heat and we measure that heat in then flipping to the different of option A and B I saw that fermentation was one and hand went, I never raise my hand in school it went up in fermentation and I was like I wanna do this! So we did it and that’s, that translated to getting a book in the library going home, doing it at home and then your buying Malt, Hops, Yeast it’s all grocery good there’s no age limit you can’t be 21 to buy a pack of Yeast and you know the beer got good and then I went from the closet to the garage to 75 feet of warehouse you just, the hobby just keep growing. (DUDE’s) My first batch with my wife, that’s cool what did you guys do? Red Ale kit from Home brew shop probably in Sweet ireland, Nice! And working for two years later (ahh) yeah it was awesome, it’s pretty cool, you read enough but it seems like you know a thing or two, She quickly fell off the bandwagon from home brewing, home brewing every week, it’s a process men I mean they’re like good to go, it’s easy, it’s easy but I did two wet runs just to get the temperature you see right, you know just the balance of hot water, gram using Malt extract so I gotta have the warmth to make the malt extract like warm enough to mix it round then the priming sugar and stuff and you do clumping up. I mean my problems are not the same as you guys problems but still you can just yeah, I wanna go brew beer and just you know, basically we just have the same problems that every brew always has, it’s just you have the experience where those problems become much easier to deal with so the idea, you can focus on other problems, problems you even haven’t you consider yet.

How do you sanitize your brewing tools & equipment? Hit the play button to find out! https://youtu.be/lDOyzt6xaPM Jeff Parker from The Dudes' Brewery (http://www.thedudesbrew.com) and Andy Black from MacLeod Ale Brewing Co. (http://www.macleodale.com) talk to us about getting started home brewing beer. If you like these videos as much as we love filming them, SHARE them with your friends. For amazing recipes & full course videos on all manner of food and drink-related recipes and projects, subscribe to The Homemade Recipes YouTube Channel: http://bit.ly/1KH0Ffm Don't forget to visit our website at http://homemaderecipes.com. Follow us on social media. Facebook https://goo.gl/EClOZ9 Instagram https://goo.gl/CmEptO Pinterest https://goo.gl/Kuxz0c

What are the ingredients for home brewing? Let's start with water, yeast, malt and hops.https://youtu.be/RQjoS-vBqww Jeff Parker from The Dudes' Brewery (http://www.thedudesbrew.com) and Andy Black from MacLeod Ale Brewing Co. (http://www.macleodale.com) talk to us about getting started home brewing beer. If you like these videos as much as we love filming them, SHARE them with your friends. For amazing recipes & full course videos on all manner of food and drink-related recipes and projects, subscribe to The Homemade Recipes YouTube Channel: http://bit.ly/1KH0Ffm Don't forget to visit our website at http://homemaderecipes.com. Follow us on social media. Facebook https://goo.gl/EClOZ9 Instagram https://goo.gl/CmEptO Pinterest https://goo.gl/Kuxz0c -------------------------------------------------Transcript---------------------------------------- So when you want to make a beer, what you need to start with is your hops, your water, your malt and your yeast. They’re all important. The viability of the yeast is critical because if you got a fatigue yeast, it’s not gonna come out of the gate strong and you’re gonna get a beer that doesn’t finish right. You’ll taste either an attenuated beer or off flavors from the stress of the yeast. Water specially now there’s drought going on, we’re pulling from different water sources so it constantly changes. Carbon filtration I would say is the best. [Carbon Filter: use a carbon filter for improving the flavor of tap water and removing impurities and chlorine] From homebrew to commercial brew, at least carbon filtration that’s gonna take odor, chlorine and any type. And from there you can go reverse osmosis and blend back in which is what we do or if your source water is good base on your water report, you just go with it. But definitely, carbon filtration.

Where do you buy the ingredients to brew beer? https://youtu.be/brT6t2BMnMA Jeff Parker from The Dudes' Brewery (http://www.thedudesbrew.com) and Andy Black from MacLeod Ale Brewing Co. (http://www.macleodale.com) talk to us about getting started home brewing beer. If you like these videos as much as we love filming them, SHARE them with your friends. For amazing recipes & full course videos on all manner of food and drink-related recipes and projects, subscribe to The Homemade Recipes YouTube Channel: http://bit.ly/1KH0Ffm Don't forget to visit our website at http://homemaderecipes.com. Follow us on social media. Facebook https://goo.gl/EClOZ9 Instagram https://goo.gl/CmEptO Pinterest https://goo.gl/Kuxz0c -------------------------------------------------Transcript---------------------------------------------------- [Brew Master Jeff Parker the Dudes’ Brewery] Generally what we do here at the Dudes, is we will do a small batch, a home-brew size batch 5 gallon. And we’ll just pick and choose from what looks new and exciting on the online retailers or or local home-brew store or home-brew supply. And we’ll just go in, we’ll taste the malts, smell the hops and talk to the brewers and see what’s good. Read publications, watch stuff online online. [Great Online Resources:] [John Palmer - HowToBrew.com] [Brewer’s Friend - BrewersFriend.com] [Tasty Brew - TastyBrew.com] And then we’ll go, reach out to our too big retailers. Either brewer’s supply group or country malt. And they handle all the big drawers, they’re consolidators. They bring in a lot of barley that year. They work with the hop growers, northwest, southern hemispheres as well as Europe. They basically work with the big guys and package it to a craft beer level you can buy smaller lots. Seriously materials commercial versus home brew, I think the home brew has the advantage because their stuff you can’t get on a commercial level. If I want to use the hot and new exciting hop, I can’t get a hundred pounds of it but I can get 3 ounces of it. So it’s kind of a fun advantage being on the fun home-brew size level because either so many online resources. It’s just going to your local brewers become a brewer and try to bump some yeast or some hops and all you can get your hands on. It goes both ways really. [Brew Master Andy Black MacLeod Brewing Co.] We mostly deal with national level suppliers so that’s pretty much what everyone in the brewing industry does. There’s some kind of mythology going on about you having some really intense connection with the farmers that make your product. And that’s cute and all but it’s not feasible actually it’s a small brewer. But if it’s a larger brewer, it’s much more possible because your distributor, the wholesaler of your grain or hops is going to want you to have that relationship. Because you are buying so much product, they want to secure that relationship. And the more personal relationship you have within the business relationship, the more secure you are gonna be. We’re so small that that is not likely. It’s done but we just don’t have enough buying power and the amount of logistical effort required to do that is unfeasible because we can get really really high quality products from national distributors. Their job with the craft brewing industry is to ensure the highest quality product to give in a small solo consumer and us having personal relationship with farms, we can’t guarantee that we can give that much of a given hop or a given grain type and have the ability of process it. If we’d have to process it, it’s a lot of effort to everyone’s part and it’s not gonna ensure quality necessarily. It’s just a good story.

Why should you keep a beer brewing log? https://youtu.be/qSkR1XpNte8 Jeff Parker from The Dudes' Brewery (http://www.thedudesbrew.com) and Andy Black from MacLeod Ale Brewing Co. (http://www.macleodale.com) talk to us about getting started home brewing beer. If you like these videos as much as we love filming them, SHARE them with your friends. For amazing recipes & full course videos on all manner of food and drink-related recipes and projects, subscribe to The Homemade Recipes YouTube Channel: http://bit.ly/1KH0Ffm Don't forget to visit our website at http://homemaderecipes.com. Follow us on social media. Facebook https://goo.gl/EClOZ9 Instagram https://goo.gl/CmEptO Pinterest https://goo.gl/Kuxz0c --------------------------------------------------Transcript-------------------------------------------- Keeping notes in the brewery process helps you tracking your beer. It’s like fingerprinting you beer and tracking how they perform. You got a beer where you start with your original gravity and it ferments, you’ll see those numbers drop. You record them each day and then you hit your terminal. You take that yeast, you harvest it off the bottom of the tank. You repitch it and then the next batch, you’ll see that same profile. When you hit something that doesn’t line up you fermentation curve, you know that there’s probably something that’s your with your yeast. That’s the last time you’re gonna use that generation before you go back to the lab pitch because they got tired. They mutated but something happened. Hopefully there’s not enough flavor and you’ll get through that batch. It’s really important because you get to see the numbers drop. You can literally lay them over one another, they don’t vary too much until you hit that one weird swing and it just stalls out. [Testing Yeast: Pitch the yeast into a starter to be sure it is active, healthy, and clean enough to use before you spend your hard-earned money and time brewing it.] It’s time to move on, you send them off to the little yeast graveyard and you start fresh. But the notes are great because they really give you profile on how your beers are doing.

What is the role of HOPS in brewing beer? https://youtu.be/zxh2TjcYh8Y Jeff Parker from The Dudes' Brewery (http://www.thedudesbrew.com) and Andy Black from MacLeod Ale Brewing Co. (http://www.macleodale.com) talk to us about getting started home brewing beer. If you like these videos as much as we love filming them, SHARE them with your friends. For amazing recipes & full course videos on all manner of food and drink-related recipes and projects, subscribe to The Homemade Recipes YouTube Channel: http://bit.ly/1KH0Ffm Don't forget to visit our website at http://homemaderecipes.com. Follow us on social media. Facebook https://goo.gl/EClOZ9 Instagram https://goo.gl/CmEptO Pinterest https://goo.gl/Kuxz0c

What kind of beer brewing yeast should you use? https://youtu.be/BKlgcbaQrJo Jeff Parker from The Dudes' Brewery (http://www.thedudesbrew.com) and Andy Black from MacLeod Ale Brewing Co. (http://www.macleodale.com) talk to us about getting started home brewing beer. If you like these videos as much as we love filming them, SHARE them with your friends. For amazing recipes & full course videos on all manner of food and drink-related recipes and projects, subscribe to The Homemade Recipes YouTube Channel: http://bit.ly/1KH0Ffm Don't forget to visit our website at http://homemaderecipes.com. Follow us on social media. Facebook https://goo.gl/EClOZ9 Instagram https://goo.gl/CmEptO Pinterest https://goo.gl/Kuxz0c -------------------------------------------------Transcript-------------------------------------------------- The different yeasts out there, you got pretty much the top fermenters which is your ale yeast, your bottle fermenter which is your lager yeast and over here you got your wild yeast which is a whole different animal. Over the years in all the regions- traditional regions where beer started, they found the ones that tastes good and the ones that tastes bad. So over the years and years, they’ve been isolating and they got your beers transit to the breweries. We use primarily ale yeast here, the tope fermenters. They work in warm temperatures. The blager yeasts or your bottom fermenters, they work in a cooler temperature. Not so much acticity in the fermenter, they foam up and crop up like it’s yeast spilling out of the fermenter like out of home or what not. They just go everywhere. And then your wild yeats for your sour beers. We don’t really deal with them too much here. Beer style governs your yeast choice. If we’re gonna brew our double IPA that we’re canning right now, we use a clean accentual hop accentuating yeast. Good attenuation, really dries the beer out. If we’re gonna brew an amber, we’d use a less tenured yeast and leave a little malt behind. That’s the beauty with the yeast, you got your good temperature which you want to work in the range that they say is the opt of the lab. They tell you what the optimum range is. You get too warm, you’ll get a few hits if alcohols not just ethanol but different alcohols which are boozy, not so attractive flavor. If it’s too cold, they’ll just go to sleep. You find that right fermentation range and you choose the right yeast for the job.

How do you make beer wort? https://youtu.be/n9E-2bV69cE Jeff Parker from The Dudes' Brewery (http://www.thedudesbrew.com) and Andy Black from MacLeod Ale Brewing Co. (http://www.macleodale.com) talk to us about getting started home brewing beer. If you like these videos as much as we love filming them, SHARE them with your friends. For amazing recipes & full course videos on all manner of food and drink-related recipes and projects, subscribe to The Homemade Recipes YouTube Channel: http://bit.ly/1KH0Ffm Don't forget to visit our website at http://homemaderecipes.com. Follow us on social media. Facebook https://goo.gl/EClOZ9 Instagram https://goo.gl/CmEptO Pinterest https://goo.gl/Kuxz0c --------------------------------------------------Transcript--------------------------------------------------- Our process is pretty straightforward, we do standard isothermal mash or single-stage mash where we just take all of our grain, mix it together with hot water in our mash tun and sit there for an hour and then we sparge. [Mash Tun: A mash tun (mash ton) is a vessel used in the mashing process to convert the starches in crushed grains into sugars for fermentation. Most mash tuns are insulated to maintain a constant temperature and most have a false bottom and spigot so that the sparging process can be done on the same vessel.] It’s pretty basic. It’s a larger version of home brewing with a cooler. But we have the ability of controlling temperature a little bit more accurately than a home brewer would as well as ph equipment and the ability to adjust the PH more accurately than the average home brewer would so that we can ensure more consistency. The other difference between mashing in this scale versus home brew mashing is called thermal mass. [Thermal Mass: Thermal mass is the term that describes the ability of a material to store heat; something many construction materials can do to a greater or lesser extent] The ability of that volume in the mash to change temperature has a much stronger buffer to temperature change because it’s such a large mass of more fluid and grain. So it’s less likely to change temperature, an hour long or even longer mash than a homebrew would. Even our test batches, they are relatively similar to our full scale kit. 10 gallons, single layer of stainless steel would easily lose even 10, 15 degrees if we didn’t temperature adjust it. Whereas our full scale system, we could probably leave it for maybe an hour or two hours before we adjust the temperature change. Temperature and PH and couple other issues with mashing are very complex objects than even I don’t totally understand. But there’s a relationship of PH with other chemical constituents of the water and wort color, temperature and mash ratio that affect fermentability. But basically, the easiest rule of thumb is the lower the temperature, the more fermentable you wort’s gonna be within a certain range. And if you go higher, you’re gonna decrease fermentability. Lower you increase fermentability. And because we’re doing a lot of low alcohol beer, it can be very easily ferment out to a point of dryness that we really don’t want it to hit. So it’s critical for us to hit our target PH ranges and our target temperature range for a given beer and beer style. So that the beer doesn’t end up too dry in which case it can be that the beer can taste washed out or your beer not having enough body. Say we do that to our stout, it can become brown water after a certain point. It ferments too well.

Why do we boil during the beer brewing process?https://youtu.be/yOSPnpYzkd0 Jeff Parker from The Dudes' Brewery (http://www.thedudesbrew.com) and Andy Black from MacLeod Ale Brewing Co. (http://www.macleodale.com) talk to us about getting started home brewing beer. If you like these videos as much as we love filming them, SHARE them with your friends. For amazing recipes & full course videos on all manner of food and drink-related recipes and projects, subscribe to The Homemade Recipes YouTube Channel: http://bit.ly/1KH0Ffm Don't forget to visit our website at http://homemaderecipes.com. Follow us on social media. Facebook https://goo.gl/EClOZ9 Instagram https://goo.gl/CmEptO Pinterest https://goo.gl/Kuxz0c --------------------------------------------------Transcript----------------------------------------------------- In the brewing process, once you’ve added your malt extract or you’ve done. All drained, mashed or run off into the kettle, when that kettle is full and ready to go, there’s a bunch of different hopping options you can go with. And it all depends on how you want to balance the bitterness curve on it. You can put your hops on a mash, you can mash hops. You can put them in a kettle and run off through them or just soaking and steaming until you run off to the full kettle volume and then start to come up your boil. Or once you’re boiling and you add a boil you can throw your hops in. And I guess lastly, you can do a full boil and throw everything in the end and just see what lay kettle off. Hops utilize in the boil, the longer you boil the more bitterness is extracted, the less flavor, the less aromatic you get. Those are the recess that volatilize. The aromatics, then the flavor, the bitterness just stays and its foiled into the beer. So we generally do the first wort hops. We have hops in the kettle, we’ll run our lather off into it and get the kettle up. Once it’s up and boiling, you’ll notice the hop break. I always refer to that as the craft macaroni and cheese effect. [Hot Break: Hot break is the coagulation of mostly proteins, but also a few other things, during the boil. These same proteins are responsible for chill haze in your end product.] You’re boiling, you put your macaroni noodles in there and all of a sudden you foam over and then it goes away. The proteins in your malt that are in your extract at this point that you bring up to a boil, they reach to a point where they precipitate out and become actual little gummy protein flakes in the beer. They bubble up and they settle back down and they get bigger as the boil rolls and turning, they hit and they collide. They’re sticky so they fuse. And they get heavy enough to actually stay down in a boil. And then the other boy when he kill the flame, he stir it up and start a whirlpool and that stuff will actually all go together in a nice big compact cone. The hoot break actually help to keep the hops and other stuff that are precipitate out into a boil, into a nice cone. You got clear beer running off the side and the center got your brew essentially. And then chilling the beer, that’s critical too cause you got this nice sugary broth that everything wants to eat. Anything in the air, you name it. They want in, good or bad. So you want to cool it as quick and possible and what you’ll see is another precipitation happen and that’s your cold break. And that’s just your stuff from going to a hot to cold temperature. That will precipitate out because it’s no longer soluble. [Cold Break: Cold break is the precipitation or flocculation of mostly proteins, but also tannins and hop matter, that form when chilling wort rapidly. When wort is chilled very rapidly cold break will begin to form at around 140F.] It’s really neat like if you use a glass carboy, not so much in this stainless here, you can’t see anything in the tank. But in a glass carboy, when you’re doing your beer and cool it, you can actually see the cold break form and start to sink and it looks like when you get pictures from a hubble. Those nebulas. It’s just so cool, looks like stuff from the hubble telescope.