Brewing the same beer on $300 v $3000 systems

author Homebrew How-To   1 год. назад

1,779 Like   240 Dislike

How to Make Mead at Home

Watch the next episode: Ask This Old House host Kevin O’Connor learns about the centuries-old art of making mead. Click here to SUBSCRIBE to the official This Old House YouTube channel: Time: A few hours of work, 1 year of aging Cost: under $100 Tools: Funnel Shopping List: Yeast 2x One-gallon jug 3 pounds of honey Air lock cap Marbles Siphon tube Home brewing sanitizer Steps: 1. Before beginning the home brew process, ensure the gallon jug, funnel, and siphon tube have been properly sanitized. 2. Fill up the gallon jug about a third of the way up with either tap or bottled water (don’t use distilled water). 3. Add 3 pounds of honey, then cap the solution and mix it up by shaking the jug. 4. Heat up water to 104 degrees in a pan and add yeast to dissolve it. 5. While the yeast is dissolving, you can add optional yeast nutrients to get a cleaner ferment. 6. Once the yeast is dissolved, use a funnel to pour the yeast solution into the jug. 7. Pour more water into the jug and top it off until you reach the neck of the jug. 8. Place air lock cap on top of the jug and pour a little bit of water into it to form a seal. This will prevent oxygen from getting in but will allow carbon dioxide to escape. 9. After a several weeks, once carbon dioxide has stopped releasing from the jug and fermentation is complete, it’s time to siphon the solution into a new, clean jug. 10. Ensure the siphon tub and second jug have been properly sanitized, then place the older jug higher than the new jug. Fill the siphon tube with water and gravity will pull the mead from one jug to the next. Ensure you only siphon liquid, leaving behind any solids at the bottom of the jug. 11. To fill up the void left behind from one jug to the next and limit exposure to oxygen, place a number of sanitized marbles into the new jug. 12. Place the air lock on the new jug. Leave that on for about a month and then place a regular cap onto the jug once bubbles no longer appear. 13. Leave the solution in a dark spot, like the basement for about a year for the mead to age properly. Follow This Old House and Ask This Old House: Facebook: Twitter: Pinterest: G+: Instagram: Tumblr:

Homebrewing Basics: All-Grain Brewing

Part of a Homebrewing Basics video series, this particular video covers the all grain brewing process from grain selection/storage through the beginning of the boil. Batch sparging is used during the lautering process. Below are links to my recipe spreadsheets mentioned in the video: Brewing Recipe Calculator Template (Latest Version): Brewing Recipe Calculator Playlist: Brewing Recipe Template Tutorial (Old Version): Brewing Recipe Template (Old Version): Brewing Ingredients (Old Version): Rubbermaid 10 Gal Round Cooler: Polarware Brew Kettle: Auto-Siphon: RV Inline Water Filter: Gamma Seal Lid for 5 Gal Bucket: Other episodes in this series Playlist ( ): Homebrewing Basics: Sanitation Homebrewing Basics: Making a Yeast Starter Homebrewing Basics: Fermentation Homebrewing Basics: The Boil Homebrewing Basics: Kegging Buy BNB Clothing & Other Gear: DONATE - Consider supporting my channel by making a direct contribution at the links below: PayPal - Patreon - Facebook: Google+: Twitter: My Website:

Single Hop (Lemon Drop) Hazy Session IPA

Here's the Clawhammer Brew System: Here's the full recipe: The kegs are running low in the office and summer is almost here, so we needed an easy drinking beer that would be ready ASAP. That's why we brewed up a hazy Session IPA, a perfect beer for hot days outside. We only used one hop, Lemondrop, and put it in as a whirlpool addition. These hops will hopefully give our beer a refreshing, citrus flavor. Watch the video to see a tasting at the end or read our recipe and make it yourself! Music by Joakim Karud

How to make Mead - Viking Blood - Cherry Mead

How to make Mead - Viking Blood - Cherry Mead - Cherry Melomel to be specific, also known as Making Viking Blood, not to be confused with the commercially available Viking's Blod... wholly different thing (I do plan to make my version of Viking Blod though)! Making Cherry Mead, AKA Viking Blood is easy, and quick. This mead gets its name from its appearance, which is very red, and in must form, thick like blood. It's a very old traditional type of mead, or more accurately a Melomel, of honey, cherries, water and yeast. This Viking Blood is not to be confused with Viking Blod, which is a newer recipe, though still 300 or so years old. That one uses hibiscus and hops, this one is cherries and honey. Very different! Join us in our Facebook Group: * Get the yeast here: * Star San: * Cherry (Potato) Masher: * Brewing Bucket with Spigot: * Silicone Spatula: * Slotted Stainless Steel Spoon: * Digital Laser Infrared Thermometer Temperature Gun: * Airlocks! * Hydrometer: * Reverse Osmosis System: When you purchase from one of these links we get a small commission at no extra cost to you! Ingredients List: 1 gallon filtered water 3 pounds frozen (or fresh) mashed cherries 3 pounds clover honey (don't use wildflower, it will overpower it) 1/3 package of Lalvin KIV-1116 yeast Be sure to subscribe to our channel: Check out our Website at: Become a Patron!

Economics + Microbreweries | Adam Williams | TEDxPSUErie

Adam Williams takes a traditional concept from economics (i.e., the network economy) and applies it to an unlikely industry (i.e., microbreweries). He shows us how, by working together, small brewers are able to compete with multi-national breweries. Williams asks us to consider the idea that collaboration can be a new kind of monopoly. And perhaps cut-throat competition is not the path to growth that the experts have always assumed. Adam J. Williams is an Erie, PA native, a Penn State Behrend alumnus, and a semi-professional beer drinker. As an attorney, he represents companies of all shapes and sizes. He also represents individuals in a variety of lawsuits and real estate transactions. His TED Talk will take a traditional concept from economics (i.e., the network economy) and apply it to an unlikely industry (i.e., microbreweries). By working together, small brewers are able to compete with multi-national breweries. Adam would like people to consider the idea that collaboration can be a new way to achieve a monopoly. Perhaps cut-throat competition is not the path to growth that the experts have always assumed. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at

We took two all-grain homebrew systems and brewed the same batch of beer on both - a London Porter. See brew day and our blind taste test to identify which beer brewed which system.

$3000 system featured is the electric Blichmann BrewEasy.

Recipe Specifications
Boil Size: 13.72 gal
Post Boil Volume: 11.72 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.056 SG
Estimated Color: 35.5 SRM
Estimated IBU: 28.1 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 66.5 %
Boil Time: 60 Minutes

Amt Name Type # %/IBU
18 lbs 6.0 oz 2-row English Pale Malt (2.7 SRM) Grain 1 72.1 %
3 lbs 4.0 oz Brown Malt (58.8 SRM) Grain 2 12.8 %
2 lbs 4.0 oz Caramel 80 (80.0 SRM) Grain 3 8.8 %
1 lbs 9.6 oz Chocolate Malt (450.0 SRM) Grain 4 6.3 %
3.00 oz Fuggle Pellets [4.30 %] - Boil 60.0 min Hop 5 22.5 IBUs
1.50 oz Fuggle Pellets [4.30 %] - Boil 15.0 min Hop 6 5.6 IBUs
2.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 7 -

Mash Schedule: BIAB, Medium Body
Total Grain Weight: 25 lbs 7.6 oz
Name Description Step Temperature Step Time
Saccharification Add 62.84 qt of water at 160.4 F 153.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Muntons Pale Ale malt
Alt yeast: White Labs WLP002 English Ale
Ferment at 62F

Comments for video: