I brewed a high ABV imperial stout, named Lucifer's Ball Sweat, and I fermented in a 6 gallon bucket with an air lock and the fermentation was so strong that the chud clogged my little weanie airlock and in the middle of the night exploded all over my kitchen. There was a blast radius on my ceiling lol.
@@SaintLewisMusic lol its all fun and games until you are on a ladder scrubbing your ceiling at 3 in the morning :/
@DjDolHaus86
2 жыл бұрын
My dad used to make beer, cider (hard cider as you'd call it in the states) and wine but had pretty much stopped drinking by the time he'd had kids. He used to make a little run of beer every now and then for friends and family and when I was in my teens I used to steal a few bottles away for parties and whatnot (getting drunk in your mid teens is fairly normal in the UK, getting booze before you're 18 takes some creativity). He'd obviously cottoned on that I was stealing beers so he made a batch to teach me a lesson, it was in the same brown 1 litre bottles with the same caps he always used but apparently it was somewhere in the low to mid teens abv strength. I of course only worked this out after drinking 3 bottles while out with my friends and waking up in a bush in the middle of nowhere covered in cuts and bruises with only second hand tales to tell me what had occured that night.
@burgerbait
2 жыл бұрын
He did that to teach you a lesson? When I was drinking in my teens that would have been a treat haha
@Gr3nadgr3gory
2 жыл бұрын
Was the lesson to drink the good stuff all the time? Because thats why I drink liquor.
@DjDolHaus86
2 жыл бұрын
@@burgerbait I think it was perhaps supposed to be a 'too much of a good thing' kind of lesson kind of like when you get caught smoking and you're forced to smoke the whole pack. Either that or he was hoping I'd get unexpectedly shitfaced and embarrass myself? I'm not sure if it was an effective teaching technique 😂
@DjDolHaus86
2 жыл бұрын
@@Gr3nadgr3gory Well I never got into habitual drinking once I was past the binge drinking phase so I'd have to say no to that one.
@Gr3nadgr3gory
2 жыл бұрын
@@DjDolHaus86 yeah, I don't usually overindulge but I never grew to like the taste of beer.
@MoritzSchorn
2 жыл бұрын
Hey guys, in Germany, there is no ABV limit. As long as it is fermented naturally, it is legal. And to get even higher, you can freeze it :)
@noelvandenbogaard5509
2 жыл бұрын
You mean ice Bock.
@0Clewi0
2 жыл бұрын
Though can you even add extra sugar in Germany or are they limited to the 4 ingredients?
@Stolpskott100
2 жыл бұрын
@@0Clewi0 There are no penalties for refusing to follow the beer purity law (Reinheitsgebot), and the only real issue is that if you are not following that law, you cannot put the Reinheitsgebot label on your beer.
@the1ultimatet1u49
2 жыл бұрын
@@0Clewi0 you can still brew it, but you legally can't call it beer. you can call it fermented hop juice or whatever you want but the name beer requires the purity law (a few exeptions exist but generally thats it)
@dddpvt
2 жыл бұрын
Deutschland Uber Alles!!!
@jimjewell9438
2 жыл бұрын
As most of us probably know bottling your boozy brew and cellaring it for 24 to 36 months will mellow that boozy burn and allow your brew to develop an even more complex character. Anyone that has tased a properly aged beer can attest to the miraculous benefits that can only come with time. Great video. Worthy of both a like and subscribe. Cheers!
@gregisbased5205
2 жыл бұрын
I have brewed a modest Imperial Stout, I anticipate it ending up in the 8% range and around 60 IBUs, by Christmas it will have 4 months of age in the bottles. Are you suggesting this more for barely wines or would it be a good idea to keep this brew racked for another year?
@hlessiavedon
2 жыл бұрын
That depends greatly on the style of beer. Super hopy beers are usually going to be better when young, and lose their fruity and floral notes withing 3 months of bottling.
@trappenweisseguy27
2 жыл бұрын
If it truly is in the 8% range a further year of storage will smooth it out providing you have a cool storage through the heat of summertime.
@benjaminhurmx
2 жыл бұрын
Oh Emmet how I wish I could lay you in my lap and brush your beard. Ross, so sad to hear your leaving. Best of luck in your future endeavors!
@paul6719
2 жыл бұрын
What? Not seen that?
@Duci1989
2 жыл бұрын
Ross leaving? Wasn’t in the vid.
@benjaminhurmx
2 жыл бұрын
It was in the podcast last week. I think its called Hoppy Hour.
@thegingerpowerranger
2 жыл бұрын
Ahhh that sucks. Ross is my favourite
@sheitane
2 жыл бұрын
Dude, it has to be the most entertaining video you ever made. I think you should have your show on netflix at this point 😂 This is fine editing too! and I'm kind of interested in this style of beer now, but not so much but maybe.... at least more than before "I should look at the recipe I DESIGNED" "Yeah, what did it say?" "I designed a 13% beer" At this point I was kind of literally rolling on the floor 🤣 Love you Clawhammer.
@iansberg850
2 жыл бұрын
What did you carbonate to? About to brew one and high carbonation in bottles makes me nervous
@donaldneill4419
2 жыл бұрын
Lived in Belgium for two years and became addicted to Chimay Bleu. My hat is off to you gentlemen, you've done a wondrous thing!
@Spetulhu
2 жыл бұрын
I prefer the red one. Tasty brew and the voltage isn't so insane that I end up on the floor after having two of them. But to each his own.
@Marco_Onyxheart
2 жыл бұрын
I like Chimay Blanche better, the white one. Tastes more earthy. But all Chimays are very good.
@TTweten77
2 жыл бұрын
Missed opportunity to call it barley legal
@CarbonSolutions
2 жыл бұрын
This.
@coeusveritas6690
2 жыл бұрын
Remember this comment I’m opening a brewery in Asheville in 4 years. Hope I see you there
@graefx
2 жыл бұрын
I remember at the end of college we had transitioned out of our ipa triple hop hipster phase and I got exposed to high grav beer. The malty and darker the better. This penta sounds like something I could only dream about.
@peterwells4424
2 жыл бұрын
The UK is pretty bad in some ways. But thankfully we can brew beer as stong as we possibly can.... P.S. Not always a good idea..😵💫😳😵🤯🥺🤢
@end1234567
2 жыл бұрын
Holy shit 15% that's outrageous....I'll take 5 gallons
@frazierinsuranceagency
8 ай бұрын
been waiting for another Belgian brew. Great Job! I've had this idea for a few months imma gonna send it and give it a go.
@bobbybooshay8641
2 жыл бұрын
Law? You're telling me I can't make any kind of alcohol I want at home?
@BenjaminMiles
2 жыл бұрын
3:28 Speaking of barely legal... Isn't it illegal to drop acid?
@priceyblackwinter2338
2 жыл бұрын
I rate the fuck outta the Conan shirt - seen them live and they’re sick
@Tanktanium
2 жыл бұрын
Can you guys do a video on a reiterated mash (making massive beers like this easier on 10gal systems efficiency-wise)? Thanks!
@anthonysamuel4790
2 жыл бұрын
Amen to this comment
@jakobperkin7417
2 жыл бұрын
VERY HYPED TO SEE YOU GUYS POST A ACTUAL BREW DAY VIDEO AGAIN!!!!!
@ClawhammerSupply
2 жыл бұрын
kzitem.info/news/bejne/0omY3od6jpOKo34
@oasismike2
2 жыл бұрын
Thank you, once again for brew day p*rn. Very satisfying. Notes from the peanut gallery: Beano...if mouth feel doesn't matter. Not that any enzymes'll convert unfermentables, but.... Also, why add the sugar up front? (If sugars exceed 15% the yeast yada yada, better to add later)
@jtap4874
2 жыл бұрын
You should edit this title to BARLEY Legal.
@firearmssanctuary2448
2 жыл бұрын
it is still bread soda!!!! YUCK!!!! mead is the way to go!!! also Apple cider then fractional freeze it to boost APV ;) also when home brewing be it beer, wine, mead, or what ever there is no limit on the APV so long as it is 100% brewed. so if you use yeast that can do 18% then you can make an 18% brew and might even get lucky if your yeast is feeling extra froggy as i have had some mead and wine come out at 22% with a yeast rated for 18%.
@RoddHoward
2 жыл бұрын
Imagine making a cake, but a cake with above 30g sugar per 100g of cake is illegal, sounds fucking nuts but it's no different to not being allowed too strong pisswater that you made yourself. 🤷♂️
@deanwilliams2374
2 жыл бұрын
Brewed one of these last year... I call it my COVID Quad as I had covid when it was fermenting. So actually missed the original bottling date, so it was left for an extra week. Still an amazing beer thought. Hit 11.2% ABV. It's really big in flavour and one is more than enough. A year later and the beer is still good
@ptdlg8698
2 жыл бұрын
it will be good in 2025 too.
@davidrogers6262
2 жыл бұрын
I brewed a quad in December and let it secondary ferment for 6 months. I ended up with a 11.5%. I don't know if I will wait 6 months for a homebrew ever again but patience did pay off. I compared it to a Boulevard quad and both are quite boozy but what dark fruit flavor! It did take a yeast starter of harvested Imperial Double/ Trippel and a pack of abby ale yeast. The only downside to the final pour was a lack of carbonation. I think all the yeast dropped out completely before bottling.
@TheBruSho
2 жыл бұрын
Loved the timelapse on the fermentation, that was fascinating to watch!
@wastedbottle175
2 жыл бұрын
haha you didn't catch the last peek of the foam getting out😂
@burtmacklin6443
2 жыл бұрын
Legal limit in Ohio is 22%, 13% is pretty impressive but not barley legal and lays well within our threshold. Clickbait aside this was a fun video. Cheers!
@lolsadboi3895
2 жыл бұрын
That looks like coffee. I'm disapointed it wasn't a highly concentrated caffinated beverage. I'm so sleep deprived
@coreytaylor1673
2 жыл бұрын
Just ordered a system! Sold my old clunker this morning. Went to work and thought about it all day. Came home, drank beer, watch video, place order. Super excited!!!!! 🍻🍻
@ClawhammerSupply
2 жыл бұрын
Hahaha. Nice!
@danc3693
2 жыл бұрын
The video did its job!
@bobfells
2 жыл бұрын
Good stuff, dudes! I have found that yeast are lazy. They go after the easiest sugars to eat first which are the simple sugars like honey, and other basic sugars. If you add these later in fermentation you'll get better attenuation since the yeast will eat the sugar from the grain first before the simpler sugars. Cheers, bros.
@iansberg850
2 жыл бұрын
I had good results from adding some of the sugar mid ferment too (high krausen). Will continue to do that going forward
@ianjohnson6835
2 жыл бұрын
they are chimay. lots of people know of them and i bet you did not know that 90% of the money made from Chimay beer goes to charity.
@ben10mama
2 жыл бұрын
Honestly video feels like something from the discovery channel or sometime, great quality!
@daviddraper6468
2 жыл бұрын
Love the idea and really dig the Conan shirt! Can't beat that caveman battle doom!
@paddlelikemad3584
2 жыл бұрын
When the passion breeds madness! Well done gentlemen.
@adammacpherson1579
2 жыл бұрын
YES, finally you guys decided to get stupid! My Idea is a contest to make the strongest beer on the planet! Rules: REAL beer, NO freeze distilling, naturally fermented, bottle conditioned, GO!
@peppersadventure
2 жыл бұрын
If its inside your home and they have no idea, then its not illegal.
@mikedavis1476
2 жыл бұрын
🤔🤔🤔....true...going to get my crack pipe now
@TheGogeta222
2 жыл бұрын
WE Bavarians got Schorsch its with over 56% the strongest in the world
@kolobus101
2 жыл бұрын
pretty sure If i am homebrewing, I can make it what ever strength i want...
@cwwisk
2 жыл бұрын
Now the real question we are all asking on brew day... "Where the hose at?"
@iancredible-
2 жыл бұрын
15%! what a disappointment. I may as well buy a bottle of wine.
@tizzer3138
2 жыл бұрын
God it's beautiful.... Mouth is watering just looking at it
@CGrahamWorks
2 жыл бұрын
There is a beer from the Madlin islands in Québec that is a 19% beer
@johrschejung
Жыл бұрын
Great video as always :) For all those high abv belgian beers, I am wondering why people actually add the syrup+table sugar right into the boil, instead of into the primary, just after the fermentation started to slow down. I mean, from theory, this should bring some advantages, shouldn't it? (1) Yeast is not so stressed out. (2) You need less yeast, which saves some money. (3) You make sure that the yeast eats the longer chain sugars from the mash, before it actually gets to eat the monosaccharides that are much easier to break down. Is there any study on that? I've been happy so far with my belgians that got their sugar into the primary...
@photoreference9429
6 ай бұрын
Nooooooooooooo don’t add sugars!!!!!!!!!!! You ruined your beeeer!!!!
@BroswithBeerandPants
2 жыл бұрын
I always add the candi sugar after fermentation is almost done. Usually 3-4 days into fermentation when the majority of the grain sugars are consumed by the yeast. This allows the more complex grain sugars to be eaten before the simple sugars are added. Works a charm every time, yeast seem to have no problem with it.
@nightspy1365
2 жыл бұрын
Thats a "blackout stout", if I've ever seen one!
@dougkenney1348
2 жыл бұрын
What is the logic of having a legal limit on ABV for beer?
@sterlingb7075
2 жыл бұрын
Please milk Ross for content while you still have him!
@timbuckxxi9690
2 жыл бұрын
I woke up in a Soho doorway A policeman knew my name..
@ausfoodgarden
2 жыл бұрын
Here in Australia afaik there's no alcohol limit on home brew beer so long as it's "brewed" (no distilling or making ice beer) There's even a commercial beer available here that is over 29% but I've no idea how they make it. (Pirate's Life Eisbock) I'm guessing ice beer (freeze distilling) A very entertaining video guys 👍
@rw-xf4cb
2 жыл бұрын
Fortified beer? Like ports are sweet wines with added alcohol...
@DavidMiller-dt8mx
2 жыл бұрын
It's freeze-distilled. That's exactly what an eisbock is. :)
@ausfoodgarden
2 жыл бұрын
@@DavidMiller-dt8mx Well the name should have told me. Tks mate, was just a senior moment I guess.
@DavidMiller-dt8mx
2 жыл бұрын
@@ausfoodgarden All good. I have them every day. :)
@madmonkeycycling9098
2 жыл бұрын
Use bordeaux wine yeast for refermentation, it'll help with higher abv
@shadowspy81
2 жыл бұрын
I have done a few high abv beers and I was able to pull off 18%+ by doing a 2 part boil. Spilt the grain bill into 2 mashes and combine after the fact for a 2hr boil. Doing this will give you a better chance at higher efficiency from the grain. Next I used WLP099 yeast and propagate it to 4 times the standard batch. It fermented very violently and took 6 months. Is it boozy? yep. I was trying to make my own version of dogfish 120.
@joee9027
Жыл бұрын
I use a starter that has flocculated, decant most of the fluid, and add new wort. Then repeat.
@nowzthetime
2 жыл бұрын
The best sugar to use is just white table sugar like you did
@MichaelClark-uw7ex
2 жыл бұрын
I've taken EC-1118 yeast to over 20ABV for my Mead. 18 lbs of honey in 5 gallons water in 3 feedings. IF 1118 won't ferment it, I don't want to drink it.
@JTBCOOL1
2 жыл бұрын
I love beer and never had mead but the abv, history, lore behind mead makes me want to make some and drink to my bellys content. Ever hear of Skyrim mead. I want to make some of that. I think it's called a cyser mead.
@pijnto
2 жыл бұрын
America must be the only country in the world that limits the strength of homebrew.
@paul6719
2 жыл бұрын
1 view 1 comment, 100% engagement baby
@petercarparelli
2 жыл бұрын
Emmitt is the oracle, the great one, the wisest wizard.
@ethanandrews_360
2 жыл бұрын
"more alcohol, is more fun" these are the words of a wise man.
@thecaptain3773
2 жыл бұрын
Since we break all kinds of laws just going around town, I'm not worried about brewing a quad. I've already gotten a 18% mead, and I doubt the alphabet bois will worry about me.
@jeremyyoung9051
2 жыл бұрын
I have not seen this channel before, was my first video to watch. I have to ask, was the "Allowable by Law" just clickbait? I am not aware of an ABV limit for homebrew nationally, and locally in TN I have not found that defined either. However I will readily admit I only did basic searches for this, so would be interesting to know what that legal limit is and by what governing authority. I've brewed Dogfish Head 120 IPA clone before at 19% (different fermentation methods than outlined in this video), so you had me wondering if I home-brewed an illegal beer. However I'm not seeing evidence that I did anything illegal (based on my state). I should also say this was a well produced video, very good quality and pace.
@bloke2201
2 жыл бұрын
My favourite part was when he filled the jar with boogers.
@johnathanpenczek5499
2 жыл бұрын
I ordered a Belgian triple thinking it was a normal Belgian white ale. I was rosy cheeked after 2
@knoetzel8818
2 жыл бұрын
Favorite ones with Eislager brews
@aphexart
2 жыл бұрын
I love quads! My favorite kind of beer! It's so incredibly rich in flavor, sweet and delicious.... Once i bought a bottle bottle of westvleteren out of a cellar find, and. Nobody knew how old it was... So i got in contact with the westvleteren brewery and by looking at the Etikett they thought it was about 40 or more years old! We opened it up... No gas of course... But it tasted incredible! Like a portwine or sherry... Unfortunately the taste evaporated quickly after the air touched it... But it was an amazing experience nonetheless... Who can say they drank a 40+ year old beer!? I have some more westvleteren in my cellar and it's coming up on 15 years... That is going to be a treat!!!
@Marco_Onyxheart
2 жыл бұрын
40 year old Westvleteren? I am jealous! Westvleteren is already tough enough to come by, but an aged Westvleteren? That's something else altogether. I have aged Gulden Draak before. Made it a bit more vinous. Interesting flavour development.
@pabrowncoatbrewer7154
2 жыл бұрын
Here in Pennsylvania, I brew a Sami Claus clone that I named after a brew in Firefly…. Mudder’s Milk. It’s also quite bumped up with sugars so I get an 18% ABV Doppelbock in the end and it takes a year from brew day to bottle day. Literally no one cares about your home brew ABV here. Cheers y’all!
@SamwiseOutdoors
2 жыл бұрын
As a lifelong advocate of getting blasted on Chimay while in the woods, this was an easy sub for me.
@ClawhammerSupply
2 жыл бұрын
😂
@kine6452
2 жыл бұрын
needs more foam when in the glass :)
@adityanadgauda
2 жыл бұрын
Whoever makes your thumbnails deserves a raise.
@mitchellmccowan2290
2 жыл бұрын
LOL I didnt know I had to keep it below fifteen. I been making wine hitting over fifteen.
@mitchellmccowan2290
2 жыл бұрын
Sets you on fire when you drink it though so gotta sip on it. You will lite your eyeballs up.
@jasperm740
2 жыл бұрын
Reppin' that Conan shirt, nice!
@danielreiss3443
2 жыл бұрын
There is so much fiber left in these grains; can the used ones be repurposed into bread?!
@ClawhammerSupply
2 жыл бұрын
Yes
@derkp1146
2 жыл бұрын
"I don't count the other channels" 😂 you guys are fun to watch
@sethrojango5672
2 жыл бұрын
Wait 15% is barely legal???? Ive only made 3-4 brews but the ABV were all around ~15.5% when they were ready for drinking...
@qwerty6383
2 жыл бұрын
No Barley Legal? Eh, eh
@CorduroyBeard
2 жыл бұрын
Came here to say the same joke. Nice
@christianriel8040
2 жыл бұрын
You should have cryo concentrate to bump up to 15% abv.
@dudestewbrews
2 жыл бұрын
Oof! 13% beer?! That'll put some hair on your chest.
@samsteele4650
2 жыл бұрын
I can't believe you guys just through out all that grain and not do another batch with it. you just threw it right into the compost bin. I am so furious with you guys. that's expensive stuff must be nice to just waist it and not care.
@Randy_84
2 жыл бұрын
That's kind of dumb to have a limit on homebrewing.
@ClawhammerSupply
2 жыл бұрын
True
@fgconnolly4170
2 жыл бұрын
you guys smoke a lot of weed?
@marrickvillian
2 жыл бұрын
15% is barely more than a glass of wine. I think you big fellas should be alright. No need to lose your pants. 😂 It does look delicious though.
@kerbygator
2 жыл бұрын
I'm addicted to St. Bernardus Abt 12 quad.I see it on the shelf, I buy it.
@joebonaiuto5554
2 жыл бұрын
Try a gulden drank, it is a step above. Love the st Bernard's abt 12 though!
@TononoGuedes
2 жыл бұрын
The video was great, but the fail with the recipe makes it even better!
@ManOfTheWildWoods
2 жыл бұрын
Awesome Conan shirt!
@nathanbaldwin4495
2 жыл бұрын
I too once woke up on a porch with no pants on! And I have a red beard!
@ClawhammerSupply
2 жыл бұрын
Emmet’s burner account has finally been exposed!
@happyhourk12
2 жыл бұрын
Having been to the Abbaye Notre-Dame de Scourmont for a conference of Abbots with my former abbot maybe 10 years ago when I was a junior (I was his helper/luggage guy for the trip )….I can say that TRUE monk made and table reserved beer is amazing.
@TocsTheWanderer
2 жыл бұрын
Nice thing about Ohio, you can legally brew beers and wines up 21% abv.
@CUDA1970Terry
2 жыл бұрын
Seems to be missing coffee, chocolate and chilies. THAT would top off that nice dark brew.
@aperturedj3783
2 жыл бұрын
Missed an opportunity to say “Barley Legal” …I’ll see myself out now.
@martinerhard8447
2 жыл бұрын
We recently got up to 46%!!! We made what we call Eisbock in germany using liquid nitrogen
@kevinmcewen1760
2 жыл бұрын
First video of yours I’ve seen and it’s a lot of fun. Thanks for sharing your passion
@JMontrellStark
2 жыл бұрын
When you guys use words and phrases like "it might", " we hope" or "probably" you promote the concept of... well, I hate to say it but "just do it". By doing, we learn. By making mistakes, we learn. Learn the rules like a pro and break them like an artist/craftsman. THANKS!
@camperdav
Жыл бұрын
4:26 - These days, there is about a 3 month difference been between conspiracy theory and conspiracy fact. My theory is that punchy brew just made your beards grown at a rate of an inch/ gallon. ... and, ... why is it called specific gravity when it's measuring density by the buoyancy of the measuring stick/device? ... shouldn't it be called specific density ..? Just sayin'
@noahcarver6072
Жыл бұрын
This was pretty interesting. You are some wild and crazy guys.
@AwakeAtTheWheel
2 жыл бұрын
The monastery beers in Germany were the absolute best! And that’s saying something when compared to other German beers. Not sure how they stack up against their Belgian counterparts.
@glennismade
2 жыл бұрын
There is no legal limit on ABV for anything in the UK. (technically you can't sell pure ethanol without a specific license. But that's not really a thing). We have some pretty well known breweries that put out 10%+ beers on the regular. Brewdog from Scotland frequently put out 15%+ beers just to mess with the alcohol regulators and excise boards. its kinda funny honestly. They put out a 21% beer a few years ago after being winged at by anti-alcohol groups for encouraging binge drinking due to their 18% double imperial porter Nuclear Penguin. So they made a stronger one.. haha which I find brilliant. the most I've ever been able to get out of a home brew is 12%, but that's purely down to physical limitations of my brew set-up I think. SO its interesting, as most craft brew bars/pubs have beers easily sitting in the 9%+ range and no-one bats an eye. the alcohol laws in the US are complicated...
@Fyrwulf
Жыл бұрын
26 pounds of malt and four pounds of Candi Syrup should have had you north of 18%. It's weird that you only achieved 13%.
@iknomorethanu
2 жыл бұрын
Love Belgium Quads. D-180 is candy.
@wldtrky38
2 жыл бұрын
"More alcohol is more fun" 👍👍 Yep 😁
@danytalloen
Жыл бұрын
I just hope there is no corn sugar in there, otherwise you should NOT call it a Belgian beer... we kind of not use corn sugar over here in Belgium. Oh and most people do have heard of Belgium, at least educated people have :(
@deckerhand12
Жыл бұрын
The only place I have heard don’t squeeze the bag was from Mr. Beer company. They also don’t mind insulting there customers. So I stopped use them along time ago
@jwize386
Жыл бұрын
Have you ever heard of Buckfast Abbey? Its about 15 miles down the road for me and the monks there do wonderful work and have been doing so for over a hundred years. Grab a bottle of Bucky I promise you will not regret it.
@stanleydenning
2 жыл бұрын
D-180. Nothing but a gimmick. Date sugar, OK. But Beet sugar is a cheap version of the real thing. Cane sugar.
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