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We're brewing another beer
mm-hmm
Its been a while since we've brewed a beer together
Yeah it has too long too long one might say
I agree
We're doing something different
We're gonna do an extract
beer today we're gonna ferment
with the log again the old reliable log
yeah so if you haven't checked out the
first log video make sure to check that
out we're not gonna add any hops to this
because we want it to be a little bit
more sour and the hops will limit the
ability for the lacto to make it sour
so basically there are three methods of
brewing beer extract partial mash and
all grain today we're going to be doing
a partial mash because we're using some
grains and some extract so here we have
1 pound of grain it's made up of crystal 60
melanoidin, aromatic, and chocolate
malt we're gonna basically get our
colors and some flavours from the grains
and these would be like the specialty
malts in an all grain beer and then this
would be like your 2 row in a traditional
gotcha so we're using our brewing kit
just because it makes things a lot
easier so we got three gallons of water
in the kettle heated to 152
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So I'm going to just drop this teabag let's
call it of grains into our three gallons of water
30 minutes of steeping
add this stuff maybe for 10 minutes boom
You know the pros of brewing malt extract is
smaller initial investment
less room for error so if you're a
newbie and you're just like I want to
brew a good beer and I want to make sure
it's good and not take any risks also
time-saving obviously cuz were only
doing it in an hour
Totally
so I mean those
are three pretty big benefits yeah
It's not as cool it's not as cool
You can't you're not gonna impress too many girls
being like not gonna impress any chicks no
I mean if I came on and was like hey Rachel I brewed an extract beer
I dumped some extract into water today
Yeah
I'm very talented
Would you be into that?
I mean that's fine
Yeah I agree with that it's fine
It is whatever you're into
One of the main limitations would be
just like styles you can't brew every style
yeah you can't get super
creative on this it's just kind of a
basic way to do it
yeah so if you haven't brewed extract or
it's been a while there's a couple
variations of the extract so you got
your liquid malt extract which is what
we're using today
mm-hmm
and we're using what
golden light and a little bit of amber malt
Kind of want to taste it
Do it
Ooh you could put that in some tea honestly
That would be good in tea
Man
That's really good
Yeah it's not bad at all
I mean it's a bit lighter
That is a little bit lighter
But...
Definitely tastes different
almost like a little bit more of a straight honey vibe
mm-hmm
Yeah
So we're done steeping our grains in our mini mash
we'll just call it that so I'm gonna remove the grain bag
and just let the last little
You can probably give it a little squeeze too
Yeah I'm gonna give it a little I'm gonna give it a little squeeze
ooh so satisfying
So we have our little concentrate here
and now we're going to add the malt extract
♪ laid back pop beat ♪
how fancy
oooh
oooh look at that
So now we're just adding the second extract it's the CBW Golden Light
We're good to go
So I poured both of my malt extracts into the wort
and I just want to make
sure they're dissolved because they are
It's like dissolving honey in hot water
Since we're not doing a boil we're gonna heat this up to 172 to pasteurize it
So the great thing about an easy brew day like we had today
is you have so much free time to work on your hobbies
for example bongo playing
So as you can see there's plenty of time to work on
extracurricular activities while you're
waiting for your water to heat up
So we're up to a hundred and seventy-two
degrees and our wort is now pasteurized
so we're going to turn the heat element
off
and get this into a bucket
so we're going to add two gallons of
cold water to our wort
Oh yeah she's a foamer
she's a foamer so I'm gonna Star San this temperature gauge
and then...
dunk er' in
She's pretty warm
What do we want it down to?
60s
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well Rachael we took a little break we
did after adding the water we were still
a little bit high
temperature wise
temperature wise not mentally
*laughs* we're still a little bit...
We weren't smokin' the weed
little bit high
We literally just threw it in the chest freezer for a couple hours while we ran errands did some work
and it's chilled down to high 60s
so we're gonna add the yeast we're gonna
just go ahead and aerate it again
Alright...
Woah
Woah, we got a squirter! *laughs*
Alright...
And then we're gonna do the same thing we did last time
just a bag full of sanitized tri clamps
you want to go ahead and put the log in and I'm just gonna
put this over the log to keep it submerged
Oh I see we're drowning it
We're drowning it
He only gave us a couple rules
and the main one was just
make sure the log stays submerged
okay that makes sense
otherwise you can get mold
I was like why are you ok
good night sweet log sweet dreams
If you want to airlock up
so that was probably
the easiest brew day
high five!
We're gonna ferment this at 66 degrees
after three days
we'll remove the log
and let fermentation continue for two to three
weeks
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Rachael!
Emmet!
Cheers! Cheers!
We brewed this, a while ago
Rachael: Yeah like a month ago
Emmet: It's been a while
at least
It's in the keg
It is
Let's drink it
Okay! What are we calling this Emmet?
Well, it's a brown beer fermented with a log
What do you think?
Kyle's brown log
Kyle's brown log that's what we're calling it
Perfect Perfect
Smell, what do you think of the smell?
A little bit like nutty
Earthy, earthy
I don't really get too much maybe a little cocoa
or something but
Tiny bit
Tiny bit
Emmet: Earthyness is
Rachael: More earthy
probably like the only thing that like descriptor I can come up with
Not too bitter smelling
nnn-nnn
No bitterness no hops
since there's no hops there's no bitterness that makes sense
It's not super complex but it's drinkable
I could crush a few of these I
think you know I mean but for you that's not as
Rachael: You really crush most things
Emmet: Doesn't really say much
Yeah my standards are
No *laughs*
not the highest
For me I have pretty high standards I could drink like
One of these
Yeah
It's kind of sweet
It is sweet and I think this finished
around 1.010 which is pretty much
where all of our beers finish yeah but the
perceived sweetness on this is like way
sweeter than beer is
It's really sweet
I don't know if that's due to the extract
and the hops would have would tone that down a little bit I think so
It's just not balanced in that regard
definitely get some yeast character
coming through lil kind of spicy a
little bit it's not offensive it's not
great it's nowhere near as good as
obviously that the first log beer yeah
it'll get drank yeah best way to put it
main reason I wanted to brew the beer
was to save the yeast there's another
video that will come out shortly where
we wash the yeast and harvest the yeast so we
will have these going forward so thanks
for watching yeah this is fun yeah
good to see you guys
Cheers Emmet alright happy Friday
Oh thank god
