Kind of, but I like it. I think it could have been slightly quieter in the edit, that might have helped.
@jaydoncathcart4028
5 жыл бұрын
Just use the original by the Dell Vikings
@lacaval
5 жыл бұрын
Not if you watch at 2x speed lol
@ninjanerdstudent6937
5 жыл бұрын
I usually don't thumbs up the pinned comment, but I just had to.
@dereklacy
4 жыл бұрын
I'm not sure if I commented this before, but I asked the bakery section at my grocery store if they had any extra buckets and they gave me a 2 gallon, a 4 gallon and a 5 gallon bucket for free! They originally had cake frosting in them so they are absolutely food grade, with gaskets integral to the lids. Even though I washed them and sanitized them, my first batch had a pleasant frosting aroma too!
@54321snoopyman
3 жыл бұрын
I really appreciate that information on the buckets I'm going to try to get some hops online and do it right I just want to say that if yours didn't turn out right so because of the frosting you would have lickity shitz. Pun intended. But thanks im going to bakery tomarro I will pass the favor on to older person thanks.
@derekfrost8991
5 жыл бұрын
Wheatgerm is nothing to do with germination, it's just the oily part of the grain. You would do better to sprout normal grains for 4 days then grind it. Not hard but takes 4 days longer.. :)
@RichardCockerill
5 жыл бұрын
no wheat germ,it's full of germs and buy a 6 pack of Lucky Lager :]
@WhoopDePoopDeScoop
4 жыл бұрын
I don't see how it's such a big deal... Mead takes like 3-4 months to be good, and that's 100% grocery store (if you let a little must sit in a pyrex, open to the air, overnight to catch wild yeast)
@ARCSTREAMS
4 жыл бұрын
then how did he get 1.010 on the heydro read?
@draggonhedd
Жыл бұрын
If you get the 1 gal glass jugs of apple juice, you can ferment that first, and have something to drink while your beer is fermenting!
@mr.e0311
Жыл бұрын
Dude SO many people are claiming they had this idea knowing good and hell well your channel started this entire thing. I rep you my dude! How much effort does a gd plug take...???? FFS...
@liambenyamin5482
2 жыл бұрын
Most people have both a Coffee grinder and/or a food processor to process the grains.
@VoodooViking
Жыл бұрын
FYI: those yellow lids/caps on honey bottles that have the rubber gasket in the pour hole work great as airlocks for Carlo Rossi 1 gallon wine jugs.
@ARCSTREAMS
4 жыл бұрын
grocery beer or what i called alternative beer was the first thing i tried several years ago when making beer and getting into home brewing because i wanted something i can make that is made from readily available materials,,the main issue was not the starch to sugar conversion because i simply used corn sugar,dark corn syrup,molases ,honey,brown sugar etc (easily found at any bulk store)and the same for any variety of grains or a 7 grain mix pack you can find at most groceries,,the main thing was how to substitute for the hops and the first thing that came to mind that reminded me of the bitterness and the citrus flavor was,wait for it,,,,drum roll,,,,,, grapefruit skins,,tadaaaa,,,,you need quite a bit of the white fleshy stuff under the skin which contains the bitterness and then some of the zest of the skin for the aroma,,in turned out quite a good result, a bit on the dry body side like a champagne (most likely the bad use of whatever sugar was instead of malt) but all in all not a bad thing,,one problem was the head foamy retention challenge most likley because of oils in the skins that do not help for this but if you use a good amount of oatmeal(at the risk of a cloudier beer) it produces nice results. thank you for this publication,too bad it was not around when i started
@CrazyIvan865
2 жыл бұрын
This is similar to what I was thinking. I prefer lagers, amber ales, Bocks, Dunkles (sometimes), nut brown ales, chocolate and coffee porters and stouts. So I was thinking take some olf fashioned oatmeal and a small handful of the wheat or barley, throw it on a cookie sheet and toast in the oven, stirring occasionally, until it's a nice even medium brown with a few bits of dark brown in it and has that nutty almost bread like aroma. Maybe a half yeaspoon of coffee grounds or cocoa powder, probably 2Tbs-1/4cup blackstrap molasses, the Baylesf, Corriander and tea he went with was pretty engenious; especially considering the chemical compounds. However for a "hops substitute" I was thinking lime zest, rosemary (especially if fresh sprigs though rosemary could kill some of the yeast) and... wait for it... crushed raw pumpkin seeds (sometimes sold in the Mexican or Asian section). For enzymes I was thinking pineapple juice and honey. The pineapple juice you would want to add to the wort as it's cooling so you don't kill the enzymes and you get them started on the sugars and starches. Raw organic unfiltered honey also has acids and enzymes that would help, but you would want the wart to cool to at LEAST 110f or lower (yeast pitching temp)before adding it to the wort because it has it's own natural bacteria and yeasts laying dormant along with the acids, enzymes and sugars. For yeast starting you want to make a starter separate with some of the Wort cooled back down and add in lots of sugar. I've heard that a super B complex crushed up make a hell of a yeast nutrient alone with a little bit of vitamin C. I've been considering trying to make some beer with some mixed scratch grain or sweet grain mix from the feed store. It's similar grains, just a little heavy on the cracked corn. In fact my unofficial-in-laws used to use a feed from down the road and they had a shit ton of 6row barley and some wheat growing in their yard from where they scattered the grains for the chickens and some of the wheat and the barley grew up this year. That's actually how I found this video. I'm honestly shocked that it seems nobody has tried that.
@ARCSTREAMS
2 жыл бұрын
@@CrazyIvan865 yeah i used to either get torrified wheat or make it myself in the oven for flavor and color , its interesting you mention the pineapple juice enzymes as i was myself researching if there is a way to use certain fruit enzymes for grain starch conversion before i seen your reply , but i dont think i found anything nor do i think it will work , but for the beer im talking about i did not bother and used plenty of sugar to get the job done, the grain was only there for beer flavor, i do use fruit enzymes to tenderize meat when making beef jerky but id love to know if something like papaya enzyme would convert starches
@CrazyIvan865
2 жыл бұрын
@@ARCSTREAMS from what I'm seeing papaya and pineapple contain different enzyme groups (papain and bromalein respectively) which are protease enzymes which break down and digest protiens. So they would certainly help clear or lighten the body if a protien rich "chewy" beer. They break down protiens into amino acids which could produce some funky flavors, could help feed bacteria or could not do either of those and just make a healthier beer. From what I've found.. the reason green and yellow bananas are more crunchy, dry feeling and bitter, but spotted and brown bananas are very sweet and soft is because they contain beta-amylase that converts the starches of the banana to sugars once they become mature and active. Mango also contain beta-amylase and especially when over ripe and breaking down. As well as sweet potatoes, how they go from being dry and slightly bitter to sweet when cooked. Unfortunately most all conventional ovens only go down to 180f which has me developing a conspiracy theory that it's intentional to kill off all the beneficial yeasts, bacteria and digestive enzymes. Without these protiens, complex carbohydrates and far being pre-digested by these enzymes before being eaten, and without eating these enzymes while they're active before they're killed by excessive heat, it's harder on out bodies and leads to many health problems Ike diabetes and obesity. So if you're gonna use anything containing beta-amylase, general rule of thumb is you want to get it above 125f but keep it at or below 155 because at 158 all the enzymes are rendered inactive and they don't "die" per se, but they do break apart and break down so they can't do their job and can't function ever again. So dead. The reason you can make Sake without adding any amylase if you do it the old slow and steady method is because they contain/produce beta-amylase, in fact barley, wheat and Oats do which is the point of Malting. Though it seams theirs won't become active until germination starts. But with rice, they contain it in a form where it can become active without germination (if I'm understanding this right) and the bacteria and yeast in the Chinese rice/yeast balls you use for sake yeast more or less acts like germs that starts the starch to sugar conversion. Potatoes supposedly also have beta-amylase but I couldn't find anything on those, whether it's temperature activated, germination activated, or if it's an over ripe activation thing... but Potatoes are in the nightshade family and become pretty much deadly when they rot or Starr to rot so I'm not gonna fafo. I would imagine most all fruits that are very sweet when ripe or over ripe should have it, especially those that start our starchy. But only experimentation will tell. But for now... mango beers and sweet potato beers DO exist and banana beer doesn't sound disgusting to me. So I might have to try it. Also... the other day on Walmart website I found a digestive enzyme blend sapient that they sell in store that is basically just digestive enzymes with some nutrients and acidophilus (bacteria warning) but acidophilus. Is a bacteria that digests sugars into acids (vinegar) so it wouldn't be any good. Though someplace like whole foods or earth fare may have a digestive enzyme supplements that are JUST the digestive enzymes without any bacteria. If only this bag of scratch grain mix I got for the chickens the other day didn't have Sunflower seeds and so much corn in it. I'd be tempted to give it a try.
@ARCSTREAMS
2 жыл бұрын
@@CrazyIvan865 pheww i got through all that read, please next time paragraph it to make it easier to read ok,, anyways like i said im still wondering if any fruit enzymes can be used for grain starch conversion , otherwise id have to use beano (quite expensive and minty ) or get me sum alpha amylase or beta amylase(ie gluco amylase) from the homebrew shop , i think that is way easier to deal with then getting malted grains or using a portion of malted grain to convert the res and dealing with all the math to know how much to use or what is happening,, just add the enzyme to make beer or mash etc but i did once use matled 6 row and i think i used about 20% to weight of grain bill to get it to convert
@awesomepumashoes
3 жыл бұрын
I think if you sprout the spelt and wheat in water, and then you heat it in the oven on very low for a couple of hours, and then remove the root, and THEN grind it up, you should be able to skip using the wheat germ
@Luciffrit
11 ай бұрын
You can get sanitiser at most grocery stores. Either in the baby section to clean baby bottles or household bleach. You greatly dilute the bleach mind you. I personally haven't used bleach but I have used the stuff for sterilizing baby bottles. Some grocery/department stores have a homebrew section with your most basic brewers sanitiser.
@s.nifrum4580
6 ай бұрын
Could also use hydrogen peroxide Which is pretty similar to the sanitizer that comes in a Mr beer kit (they themselves say they on their website)
@spacemonk26
3 жыл бұрын
Also just frikin taste it to see if sugars are in it, it won't be super sweet like the sweetness of wheaties when it is really in the "sweet spot" for beer lol taste it before then taste again it like every 15 minutes during the mashing to see if its sweetening up at all
@54321snoopyman
3 жыл бұрын
Absolutely excellent video I used to be a Moonshiner Batiste outi East. I really appreciate this video though it helped me get in making some beer and I'm just going to order hops online from Germany excellent video you should have been an actor the part where you couldn't find the wheat germ I lost it. I was high as a kite when yall did that. 2 people here were crying laughing. you play that like a pro you should go to Hollywood nono sorry. But it really was a good video your message was right anyway you can save the kind of money that we're spending on beer these days crazy like the price of wood these days my friend had to refinance his house to finish it have a great day and keep them coming do one on whiskey or some rum or something.... Awesome !!!!!!
@spacemonk26
3 жыл бұрын
you can just use a straight up plastic water jug to ferment your beer in without even sanitizing it, you don't even need an airlock if it has a screw on top, you just slightly crack the lid so c02 can escape and then close it all the way after the pressure inside from fermentation subsides
@maltmode
3 жыл бұрын
Yeah go for it. I would probably try and sanitize though if you could.
@spacemonk26
3 жыл бұрын
Ah yeah actually just wanted to clarify when I said you don't need to sanitize it that is only after it has been opened the first time and there was only water in the jug, should be fine to use like that without any sanitization, I've personally done this a bunch of times without a single failure
@wywardson
3 жыл бұрын
Chewing a few handfuls of grain with your mouth, saliva has enzymes in it. Anything funky gets sterilized in the boil.
@konradpormanczuk1386
6 жыл бұрын
When using lots of unmalted grains it helps to do a 'gelatinization' rest (hope it makes sense - translating on the go) at around 55C/130F. This releases the starch in the grains such as unmalted wheat, spelt, rice etc., and makes it much more available for the enzymes. Then teoretically you just need to mash for a much longer time and you hould get better efficiency :)
@VoodooViking
Жыл бұрын
I’m planning out a version of this but mix it with a Kvass recipe. Hence I live in south Louisiana and don’t have spruce, so gonna try fresh Spanish moss. I’m gonna attemp on making one or two gallons and see how that goes. And I have plenty of wine bottles and corks, so got my bottles already.
@VoodooViking
Жыл бұрын
Nothing wrong with super hot water. Done it several times. Just make sure your hands are clean.
@fangxx456
6 жыл бұрын
the whole foods near me sells beer you could harvest yeast from that beer to make a starter for better yeast.
@RichardCockerill
5 жыл бұрын
how quaint,i will ask my stock broker about that
@metalhead7752
4 жыл бұрын
No they would kill the yeast before bottling
@jezo-matic991
4 жыл бұрын
They don't always kill the yeast, you'd need to do some research on what brands you can use though. I think Sierra Nevada works from memory, I think if it's bottle conditioned it will work but don't quote me on that
@greghol
3 жыл бұрын
@@jezo-matic991 Yes Sierra Nevada and Rouge works for sure.
@diablominero
5 жыл бұрын
Every fruit that looks dusted with white powder (e.g., blueberries, plums) has wild yeast on the surface. I bet you could try out one of those yeasts, if you hated baker's yeast.
@casimirkulikowski5949
4 жыл бұрын
That's actually really interesting i didn't know that
@madasinwat2
3 жыл бұрын
Yea you could add a kilo of crushed grapes which would obviously be a flavour boost as well as being the yeast too.
@gurgy3
2 жыл бұрын
You could also buy a bottle of beer and dump that in haha. Blue moon especially has a lot of yeast in the bottle
@nonickname8292
3 жыл бұрын
cant figure out why this video doesn't have 10 million views..
@derekfrost8991
5 жыл бұрын
I also do something similar. I use buckwheat and I hop with wild lettuce and wild yeast is much better than bakers' yeast IMO.
@satsukiobsession588
5 жыл бұрын
Taking notes from you sir, I'm tackling gruit before I even touch the others so this is hrlpful
@nubbs3971
6 жыл бұрын
When I first started brewing, me and my buddy had no homebrew store to get ingredients. So, we got our ingredients from a grocery store and tea store. We ended up with organic barley and hop leaves. Man, malting the barley was the worst. Sprouting, drying, and crackling the barley (by hand) was such a drag. Only to end up getting a potential gravity of 3%. So, we ended up with some good, but barely, beer.
@Tlddude
6 жыл бұрын
Nubbs i remember it was a sludgy mash
@pilsplease7561
6 жыл бұрын
lol
@blackbogbrewing3186
2 жыл бұрын
I've read that some European brewers will do a step mash because some of the malts such as floor malted grains aren't super well converted like what is available in Britain or the States. Maybe a step mash might have gotten just a teensy bit more conversion than the 150 mash? Also bleach could be used for sanitization. All my beginner ciders and beers used bleach which I rinsed out with hot water, and none suffered any off taste or infection. Really love all the work you put into this, and found the way you were trying to mimick hops very interesting.
@_Phillter
5 жыл бұрын
This series is totally my favorite of all of your videos. It's such a crazy idea and you went whole-hog on it haha!
@ARCSTREAMS
5 жыл бұрын
i would def not use bay leaf ,i think that taste will be horrible or way off,,try using the fleshy white part of grape fruit skin,use lots to bitter then use some of the skin for flavor and aroma
@nonickname8292
3 жыл бұрын
LOVE the music.... haters can mute it...... Love the video and LOVE the music!!!!
@fullhulkplayground2906
3 жыл бұрын
Honestly you need a TV show Stat ! Your Awesome to watch , an are Amazing with explaining everything , I’m just starting to home brew an love the Info your putting out there thanks 🙏
@ryanmcauliffe5347
2 жыл бұрын
A classic
@mckfc7193
5 жыл бұрын
Find the right kind of wheat flour with enzymes. Just add it to gelitinized corn like you would malt. Red star has platinum yeast with enzymes as well.
could have used a non scented bleach for sanitizing which is readily available from the grocery store
@isaschierstedt6878
2 жыл бұрын
Love this! Couldn't one use bakers malt or malt coffee for the beer to help the fermentation instead of wheat germ? Don't know much about what kind of malt is used in beer but if it works in dough it might work here?
@pencilme1n
4 жыл бұрын
A quality yeast makes a big difference. You might be able to get some live yeast free from another brewer or a local brewery
@ninjanerdstudent6937
5 жыл бұрын
I have to watch the whole thing to see how it turns out.
@steveskouson9620
5 жыл бұрын
Try using regular white flour. Make sure it has malted barley flour in it. Most do. steve
@seewaage
3 жыл бұрын
Thanks for the cool video! What about these hop substitutes? They have kind of a pine flavor that might work: juniper berries, thyme and rosemary. Thoughts?
@hughroberts1752
5 жыл бұрын
I live in Kenya and I’ve been bringing in beer kits. I want to try and brew with the things I have here as much as possible. I’m able to find rye flakes, oat flakes, wheat germ and whole barley pearls. I brought in a saison yeast and some hops to cover that since I can’t find those here. Could you do a beer video making it with the wheat and grains from the grocery but other more beer centric ingredients that are able to “travel” (eg 1oz Hops packets, yeast)? Would be awesome
@JoeScar412
6 жыл бұрын
Cool concept. I am curious of the results. Just a heads up, mold is a fungus that grows from spores and is not bacteria.
@maltmode
6 жыл бұрын
True, I was referring to e-coli in that moment along with mold. I should have been more clear.
@xmonks
6 жыл бұрын
So there will potentially be some enzymes in the wheat germ, but the majority of the enzymes required for starch conversion are in the aleurone layer between the enosperm and what is esentially the husk. If you were to have any reasonable conversion you should have added as much of that wheat germ as possible in hope that it could convert the starches from the other grains.
@twisterwep
5 жыл бұрын
you can good sanitization by washing with 6.0% sodium hypochlorite (Clorox) for 20min followed by clean boiled water
@qwasertben976
6 жыл бұрын
wheat germ, noun, a nutritious foodstuff of a dry floury consistency consisting of the extracted embryos of grains of wheat.
@rommelbatu46
6 жыл бұрын
There's yeast in the beer section, you can culture it.
@santiagocortez9554
3 жыл бұрын
Can you actually make em with just oats sugar and water?
@ARCSTREAMS
4 жыл бұрын
idk about wheat germ,,perhaps the enzymes were killed during processing? also the diastatic power is not as strong as say 6 row malted barley so maybe you should have used much more than 4 oz as you had nothing to lose with the extra flavor,,and give your rest period at least 1 hr or more ,,also look up sorghum
@DanTheMan
3 жыл бұрын
Was the black tea caffeinated ?
@maltmode
3 жыл бұрын
Maybe?
@clutchuser08
5 жыл бұрын
Most grocery stores sell beano. That’s an enzyme supplement and has all the enzymes you need to convert that starch to sugar. And it’s cheap.
@maltmode
5 жыл бұрын
Yeah I used it a few times myself for other beers. I should try it for this if I do it again.
@MrKennytrcka
5 жыл бұрын
I'm writing from Bolivia. Here, we don't even have brewing stuff stores so I loved your video. I've got a question, though. In your video, it seems you didn't need to cool down the wort fast enough, as brewers suggest. How come? Could you please explain?
@maltmode
5 жыл бұрын
I didn't have the means to, but yes ideally you would cool it down faster. I have heard of some doing an over night cool, but that makes me a bit nervous.
@scottchaney4573
4 жыл бұрын
if your grocery store has a medical marijuana section, the plant are cousins.......
@ARCSTREAMS
5 жыл бұрын
this is something i been attempting when i first started as well,,i went to a bulk barn store where they got a variety of grains some are even torrified and things you probably did not know existed like banana powder,i could not use anything to help convert the grains,or bother with malting them,im sure there are some fruit peels or things that might help do that as well but i simply used a dark syrup for my base also got that from the bulk store and used grapefruit peel for bittering and flavor,and toasted cracked red wheat you be surprised at how good the results can be but i like going to my local brew shop and getting citra or czech saaz hops ,i think so long as you use hops you can def imitate the taste of a real beer no matter what grains or sugar you use providing your not a purist connoisseur
@theresiahimmel9932
4 жыл бұрын
Will definitely trying the grapefruit peel thanks for Charing 👍🙌
@ARCSTREAMS
4 жыл бұрын
@@theresiahimmel9932 yep that was a substitute for hops that i tried on my first attempt and it worked pretty nicely,make sure you use alot of the white part of the flesh that contains the most bitters and of course the peel helps give that belgian white grapefruit aroma
@scott4433
6 жыл бұрын
you could also add a little bit of Non-instant oats to add body to the beer... nice Job totally do-able for anyone!!
@mr.e0311
10 ай бұрын
Maybe next time you do mead??
@mrpieceofwork
5 жыл бұрын
The subtitles say you are going to hump the wheat germ enzymes in the store right there... that's pretty bold, dude.
@qwasertben976
6 жыл бұрын
bleach and Iodine are great sanitizes and they are available at the grocery store.
@jackb4581
4 жыл бұрын
What would have happened if you just through all the wheat germ you had into mash? Love this video by the way.
@maltmode
4 жыл бұрын
I should try it next time!
@ninjanerdstudent6937
5 жыл бұрын
I hit the like and the subscribe because you are a dude who does research and tries.
@eschybach
5 жыл бұрын
You're a really good educator!
@theeuda
6 жыл бұрын
I love this idea as a home brewer. Whoever worrying over the abv, why not just add honey or table sugar?
@maltmode
6 жыл бұрын
Or agave!
@shobogenzo
6 жыл бұрын
I have watched a lot of KZitem and these two videos are way up there. Question: did you consider using rice?
@maltmode
6 жыл бұрын
I did! Maybe it should be included if another attempt happens.
@leevandyke4562
6 жыл бұрын
Just curious but I know beer/ alcohol can be made with different grains. Could I request a beer that is made of quinoa, but also sorghum for added sugars (they Make syrup from it), and also try to put fruit in there like a mango or something exotic? Or maybe just do it with apples... I mean a quinoa and sorghum beer with apples sounds pretty strange but good.
@maltmode
6 жыл бұрын
It does sound interesting!
@TrollHiddenCave
4 жыл бұрын
Beer One solo cup full of enriched long grain rice One half solo cup of steel cut oats One half solo cup flour Three solo cups raw cane sugar One 15 oz can of corn Corn adds a slightly sweet smoothness to the beer . Oats add smooth, rich, enjoyable textures to a stout. Flour adds a cloudy haze Rice is even less flavorful than corn and produces a dry, clean taste.
@TrollHiddenCave
4 жыл бұрын
I'm hoping this produces a beer at about 10 % smoothe light slightly sweet it may make a wine but I'll carbonate it I've already made a mead and a brew using cannibi leafs orange peel and cane sugar both are gr8 I'm never buying booze again I can't afford good booze but I can make it!
@kevinbrunt
6 жыл бұрын
I was laughing through allot of this, such a funny idea
@ronsbeerreviewstools4361
6 жыл бұрын
Thanks, this is a very good video & idea. now for part 2
@williampennjr.4448
3 жыл бұрын
why don't you use a blender?
@CesarDanielMoro
6 жыл бұрын
i know this is old, but you can buy sanitizer at grocery store, just use regular alcohol 70% ( mix 70%alcohol 30% water)
@Kjnvj-bu6wh
4 жыл бұрын
*Food grade regular alcohol
@Mike-qd6lb
3 жыл бұрын
Saline solution!
@jwayne777
2 жыл бұрын
Update: 4years after the video ,I tried finding the spelt and soft white wheat berries at whole foods. No longer sold. No more beer with store bought ingredients.
@jackgraham4732
4 жыл бұрын
I've got a much easier recipe/sanitising method which is all available at a grocery store, for much less. 900g sweetcorn (frozen works best) 500g brown sugar 4 teabags (english breakfast) 2x limes zested and juiced yeast bleach (for sterilising) Mix 1 part bleach to 8 parts water in your demijohn so it's full to the top & set aside Boil the corn whole for around 40 minutes in 2litres of water then add the sugar. Transfer to a food processor/blender and blend into a pulp. Strain out all the bits of corn. Make the liquid up to 4litres, add the teabags and set to boil for 40 mins. Add the limes 5 minutes before the end of the boil. Empty your demijohn into a bucket, rinse a couple times with clean water (tap is fine) & then strain your liquid into the demijohn. sterilise the lid to the demijohn and airlock if you have one. Once it's cool add the yeast. If you've not got an airlock put the lid on the demijohn but only tighten 90% to allow CO2 to escape once fermentation starts. Wait 3 weeks and voila! Corn beer
@lancepierre3932
6 жыл бұрын
you could have use the yeasts in the bottom of a beer from the grocery store to pitch the batch. nice challenge man
@maltmode
6 жыл бұрын
That's a good idea. I would have to make sure the brand I chose didn't pasteurize their beer. Sierra Nevada bottled conditions their pale ale, so that one there is sure an option!
@pencilme1n
4 жыл бұрын
To make sure the bottles don't go pop after leaving the brewery they kill off the remaining yeast.
@cindyq52700
3 жыл бұрын
Hand grinder
@nunestunes
5 жыл бұрын
I can never find anything barley at the local store only wheat.
@teresaolofson8187
6 жыл бұрын
Would u be interested in making a raw beer video? i enjoy your way of teaching us
@maltmode
6 жыл бұрын
You mean like a no boil raw beer? I did one recently: kzitem.info/news/bejne/l4-Fk2WbqZl3d3Y
@beardedtestaholics5461
6 жыл бұрын
I enjoyed both your videos! Cheers mate!
@FlamingCuntLips
6 жыл бұрын
I'm currently trying to malt some sunflower seeds with depressingly a fast realization the kg of sunflower seeds I have might not be sprouting due to factory processing. Can you suggest any other way I might want to convert the starch into sugars ? ? ?
@maltmode
6 жыл бұрын
I've heard you can use any unmalted barley or wheat to do this, but if you want to use grain specifically to convert starch into sugars to use for beer, I don't know of a way outside of buying liquid malt extract.
@DEK196
6 жыл бұрын
Rad idea, really creative!
@flafim
6 жыл бұрын
Great experiment. Any particular reason your mash was so short? I bet 60-90 minutes might have pulled a few more gravity points out of the grains for you.
@maltmode
6 жыл бұрын
It's possible. If I do this again I will let it go longer. I also need to get more enzymes in there, and a way to do that may be to add Beano.
@flafim
6 жыл бұрын
I've heard of people having great results adding Beano. It always sounded weird to me, but the science is totally there. Just finished watching your Medusa brew and now I've definitely got to get some and play around. Keep up the good work.
@wireman4029
2 жыл бұрын
I heard of using Beno for enzymes.
@rmm305
6 жыл бұрын
could have used yeast from a beer bottle like hoegaarden since they bottle condition their beer
@scoobydog411
5 жыл бұрын
Can't you crush the grain in the coffee grinder at the store?
@maltmode
5 жыл бұрын
Sure!
@xmonks
6 жыл бұрын
As expensive as Australia can be, we still got this: www.woolworths.com.au/shop/productdetails/74631/homebrand-home-brew-draught $8.23 ($6.50 usd) with yeast, enough to make 20L of beer (for $15 you can splurge and get the better Coopers extract at the supermarket too)
@maltmode
6 жыл бұрын
xmonks that’s awesome!
@2TEN90
6 жыл бұрын
This is absolutely genius! I cannot wait to see how this turns out. Great idea and video! Cheers...i think! lol
@peterfriess1202
5 жыл бұрын
Hey there! I am doing brewing experiments with Bakers yeast.
@maheshlund3951
5 жыл бұрын
Pls tell me what is the substitute to hops in beer making to bring that same taste as hops create 😁😁and what should we do to make it more sparkling 🤔🤔
@maltmode
5 жыл бұрын
CBD oil?
@danielramirez-bc9vt
6 жыл бұрын
Good idea, waiting for part 2.
@awesomepumashoes
3 жыл бұрын
Any reason why there wasn’t enough sugar in the wort without the agave being added?
@maltmode
3 жыл бұрын
Didn't have enough enzymes to break the starch down from the grain.
@awesomepumashoes
3 жыл бұрын
@@maltmode is this because the grains you put in (spelt, wheat) were not malted, or you did not have enough wheat germ?
@maltmode
3 жыл бұрын
@@awesomepumashoes Apparently not!
@kratomseeker5258
4 жыл бұрын
dont you have the enzymes in the grains?
@maltmode
4 жыл бұрын
They have to be germinated for the enzymes to form as far as I understand it. Grocery store grains haven't been germinated.
@CircleBrewery
6 жыл бұрын
I like it good job... keep us updated 🍻
@williamrodrigues2902
4 жыл бұрын
"Grocery Store Beer". HAHA!!!
@jazzi86jazz
5 жыл бұрын
Can you explain again why you chose coriander? thanx :)
@maltmode
5 жыл бұрын
It has oils in it that can mimic hops. beerandbrewing.com/hops-oils--aroma-uncharted-waters/
@maltesefan
6 жыл бұрын
I'm guessing you couldn't do like they do in wine making where you add sugar for the yeast to chemically change over into alcohol. I see you did. ah, i'm now watching at around 12:05. I see with you brewing you own beer. your about at the level. I'm trying to get to at with cooking. in trying to think of all the chemical compounds and what not that goes into food or it's making. Interesting stuff. I'm glad someone is doing this and explaining a little bit. I've been curious to make my own beer for a while now. I'd like to try to make something that isn't overly powerful bitter like a normal beer would be. but i don't want something that's overly sweet. And, also something that would have elements in it that you could have a taste like you do with wine. or other types of drinks that are a bit complex in flavors. but work well together.
@maltmode
6 жыл бұрын
Sounds like you might try a sour for the wine flavors, or fruit beer. But for a base beer maybe a pale ale or light dry lager would be good for what you described.
@estergrant6713
6 жыл бұрын
“breweries hate him, find out why!”
@casimirkulikowski5949
4 жыл бұрын
what happened to those ads i never see them anymore
@wellyftw
3 жыл бұрын
@@casimirkulikowski5949 “Writing’s not that easy..” is all I get on KZitem anymore.
@ARCSTREAMS
5 жыл бұрын
wait are you saying if i get wheat germ from the store this can be used juts like malted barley to convert the adjunct grains???
@maltmode
5 жыл бұрын
You will need something else, or different kinds. I was wrong about it, or at least the kind I got.
@ARCSTREAMS
5 жыл бұрын
maybe or maybe you used too little or your temp was too high and killed it ,you should have waited till the grains brought the temp down before putting in the germ,,i think the enzymes are very fragile and die at 165 or 170
@maltmode
5 жыл бұрын
Correct. Though some need to be boiled and then added with an enzyme that can break it down after. My process for this experiment needs tweaking some.
@ARCSTREAMS
5 жыл бұрын
yes if i were you i would def try this again on a small batch and this time wait till the temp is 145-155F then add the enzymes,also i would not keep this over the stove top or simply put a lid on it because from my exp it is very hard to maintain the 155f temp that way and it always spikes up and down dangerously,instead throw it in a thermos like the kind they have at home depot,so once your grains are in and the temp goes down to 155F throw it in the thermos and pitch the wheat germ(20%) then close the lid and leave it alone for at least 1.5hrs (you can always stir it every once in a while and make a temp check ,then in the end do an iodine test to see if you got any conversion or do a gravity reading,,i would love for you to do exactly this and make a video to see if indeed wheat germ works,,if so that would be awesome for all of us cause its much cheaper than buying malted barley at $2.70/lb and also because wheat germ is readily available in most grocery store baking or cereal section
@ARCSTREAMS
5 жыл бұрын
you can boil the grains (adjuncts) at higher temps for a while to get them to soak in and gelatinize but then lower the temp and wait till it hits 155F then add the germ and toss em in the thermos
@MiggyManMike
6 жыл бұрын
So, kind of like a makeshift gruit ?
@maltmode
6 жыл бұрын
Ha yeah basically!
@dwn5hft
6 жыл бұрын
For sanitising, why not use the cheapest vodka possible? Easily available at the stores and you might want to do a very easy rinse
@maltmode
6 жыл бұрын
Not sure it would fully kill all the bad stuff, but worth a shot!
@pilsplease7561
5 жыл бұрын
@@maltmode Vodka has a high alcohol content its almost like using rubbing alcohol it will kill most germs.
@mordechaisanders7033
4 жыл бұрын
why not use diluted bleach for sanitizer?
@maltmode
4 жыл бұрын
You could!
@cmstudios11
6 жыл бұрын
This channel doesnt get the credit it deserves.
@bretonleo8740
6 жыл бұрын
Do you have a link where I can read the japanese study about hop oils substitutes that you talked about? Seems interesting ;) Leo
@maltmode
6 жыл бұрын
Here is the link: beerandbrewing.com/hops-oils--aroma-uncharted-waters/
@terryharold2690
6 жыл бұрын
This guy so sounds like Schmidt out of that show 'The New Girl.' It's uncanny.
@maltmode
6 жыл бұрын
If only I had his good looks and debonair flare
@Tsxtasy1
6 жыл бұрын
What a cool idea!
@liztorres3539
5 жыл бұрын
can you dry blend he seeds?
@maltmode
5 жыл бұрын
Worth a shot!
@ferdinandmagallanesii2891
6 жыл бұрын
I think you could have had more sugar if you step mashed
@JafoTHEgreat
4 жыл бұрын
Soooong chaaaange PLZ!
@maltmode
4 жыл бұрын
Someone get rid of it stat!
@ninjanerdstudent6937
5 жыл бұрын
I actually want to do something like this for biology club. "no professor, it is just a fermentation project".
@sdm47
4 жыл бұрын
I wanna do something like this for my dads birthday
Пікірлер: 276