Can you share or point me in the direction for the full 5 gal batch recipe?

@TheApartmentBrewer

4 жыл бұрын

Quickly scaling up my beersmith recipe gave me this: 20 lb 2 Row 1.75 lb Black Barley 14 oz chocolate malt 14 oz Special B 10 oz Caramunich 10 oz Crystal 120 1.6 oz Northern brewer 60 min 1 oz Northern Brewer 30 min 1 oz EKG 15 min 0.7 oz Northern Brewer 15 min 1 oz EKG 5 min Hope you have enough room!

@andrewpropst787

4 жыл бұрын

TheApartmentBrewer Awesome thanks!! Great job with your videos!

@andrewpropst787

4 жыл бұрын

@@TheApartmentBrewer One question for clarification. Are you using the Caramunich I, II or III? Thanks Again!!

@TheApartmentBrewer

4 жыл бұрын

@@andrewpropst787 my homebrew shop doesnt specify actually. I would assume whichever is the most common. 1?

I brewed a Russian Imperial Stout earlier this year. Planning on sampling it for Christmas! I used oak shavings in the secondary storage part of the brewing process.

Russian Imperials are my favorite style, would love to take a swing at this sometime

Really enjoyed the video (and the tastings in subsequent videos, as well). I'm planning on doing my first imperial stout soon and am stoked to see you get such great results; huge motivation as I start my batch!

@TheApartmentBrewer

4 жыл бұрын

Awesome! Im glad you enjoyed it!

Thanks for the video and recipe. I just brewed this and am planning to age for six months until the Australian winter!

Really appreciate your time to explain the process in layman terms it helps the beginner and novice to understan9d the process as it unfold

@TheApartmentBrewer

4 жыл бұрын

Glad you found it useful! Cheers!

I've had a few homebrews tonight. Been wanting to brew a RIS for almost two years and as I was drinking a Dunkel and thought I would look up homebrewing Dunkel. After watching this and your Dunkel video. You mate have got a new sub and a new follower on Instagram. Keep up the good brews. Cheers Christopher

@TheApartmentBrewer

4 жыл бұрын

Cheers and thanks for the sub! I I'm glad you found it useful, and happy brewing! I tasted the RIS a few days ago and it is very good!

This is a style I very much would like to brew. I did a huge barley wine several years ago (~12% ABV) that I aged for nine months with some bourbon soaked oak. A few things I learned form that experience: 1. I too get impatient and want to try it early. Resist that temptation; it's well worth it in the end. 2. Save half of it and just let it age for several more months. I aged the second half of my barley wine for a another year and it was FAR better than the first half since the flavors really matured during that extra long aging. 3. See point #1! Your RIS is a beer that will only get better with time. Keep up the great work; you're publishing really great videos!

@TheApartmentBrewer

4 жыл бұрын

This is all 100% true, that sounds like an outstanding beer! Patience is not my strong suit so I tend to be very bad at aging bottles. This is precisely why I left this brew in a fermenter instead. It's getting close to a time that I can bottle this monster though, and I am very excited.

@homecraftbrewing941

4 жыл бұрын

Did you bulk age the second half?

@ChutesBrewing

4 жыл бұрын

@@homecraftbrewing941 No, they aged in their own bottles. The next time I brew one, I intend on bulk aging, probably in a small oak barrel for some extra funness.

Hope to see you with this imperial stout in hand this winter. Great brewday Cheers Steve

@TheApartmentBrewer

5 жыл бұрын

Hell yeah, I'll be sure to put a few bottles away for you

@Rico7Point5

5 жыл бұрын

The base brew in one, and a adjunct brew in the other

Great Video Steve... I really like the way you explain everything and show exactly what you're doing... Helps to understand the brewing process so much better. My girlfriend and I have a dark beer review channel called "Gumbo Mudd" and we will definitely recommend your channel... Great Job!

@TheApartmentBrewer

4 жыл бұрын

Thanks! I appreciate it!

That grain build was H U G E !

I actually tried a RIS 2 weeks ago, it’s my 6th brew to date so I’m not expecting greatness but who knows! Buggered up water volume calculations along with an under powered stove led me to get 6L at 1.075 instead of 4L at ~ 1.100 1.110 and I dumped some left overt S-04 in the second, US-05 in the main one. I was gonna condition and bottle age but I hear priming is different with strong beers so I might just taste each one and combine in a gallon jug fillet to the top and dump the rest, will still get 8 pints so not to bad. Planning on aging 4 months. Great vid and on to the tasting part !

Thanks for your great work! Can you tell me the strike water quantity and temperature..? Thanks!

RIS my kind of beer, what was the water to grain raito that you used in the mash, this is the part I always get wrong.

Have you ever done it cold steep for your stout beer

Oatmeal in the mash? I've found giving it a short cook on its own in boiling water will gelitanize it for conversion. My last batch left raw oatmeal at the end. Maybe you are doing something different. Love the "Apartment" part of brewing. you are making the most of it!

@TheApartmentBrewer

5 жыл бұрын

Although there wasn't any oatmeal in this brew it did seem to have an impact on the gravity for the NEIPA I brewed the other day. I'll have to consider that

Really good video, I've been too worried about efficiency to tackle a recipe this big with my setup (but working on something closer to your RIMS video setup now). What did you do for secondary? Add any extra oxygen, or just rack into a different carboy with an airlock and let it sit at ambient? Definitely keen to try this recipe (if I can figure out how to fit it in with my fermenters)

@TheApartmentBrewer

4 жыл бұрын

I transferred over to dual 3 gal fermenters for secondary. Unfortunately this meant I had to leave some beer behind. But that kept the oxygen exposure limited. I did leave it at room temperature for aging but I probably could have kept it at cellar temp and it would have been even better

Hey Thanks for this video, I've always wanted to make one of these as they are my absolute favorite. plan on making this next week but I have a few questions: is your 4 gallons of water imperial or US gallons? also did you add yeast before having it site for 6 months? also for bottling I was thinking a cup or so of dextrose but not sure if you have any recommendations. I love all your videos! thinking the quad is on my list as well. Would love to see e a Belgian Wit.

@TheApartmentBrewer

4 жыл бұрын

Thanks for the comments! To answer your questions: the volume is 4 US gallons. Yeast is added during primary fermentation, aging didn't require additional yeast in my case. I cant recall how much bottling sugar I used but I dont think it was near a full cup. There are calculators online that will help you out with that. Thanks for watching and I will be doing a Belgian wit later this year! Cheers!

@nicolaspierredion

4 жыл бұрын

TheApartmentBrewer awesome thanks for the reply. Other question, your recipe said 2TSP yeast nutrient, I think in the video it said Table spoons, do you remember which it was by chance? Excited about the Belgian Wit! Happy brewing and stay safe!

@TheApartmentBrewer

4 жыл бұрын

Teaspoons!

Nice! When you transfer directly onto the yeast cake do you need to add any additional yeast?

@TheApartmentBrewer

5 жыл бұрын

Nope, no extra yeast needed

I’m curious how much water you used to get the 4 gallons of wort per batch? Maybe I missed that part

would dilution be a better option?

nice! whats the music you used?

I´ll try to brew this one, but I´m new to these kind of special malts... do all of them have to be crushed??

@TheApartmentBrewer

3 жыл бұрын

For the most part, yes. However anything that is in flaked form (flaked barley, flaked wheat, etc) doesn't need to be run through the mill and can go straight into the mash as is

@rogeliomoreno1441

3 жыл бұрын

@@TheApartmentBrewer Thanks!

Can you clarify: was the "1.5 lb black barley" a "black malt (aka black patent)", or a "roasted barley". Going on the "stout" style, I'd assume "roasted barley 550L", but wanted to be sure...

Man u need to get a refractometer by the size of your samples for measuring the OG, nothing left to drink :). Btw they are not expensive anymore. Like ur vids though, just some feedback on what to invest in.

@TheApartmentBrewer

5 жыл бұрын

I'll have to check that out. Would be nice to have the extra precision, but I'm not sure how I would work it into my videos. Unfortunately at least a full glasses' worth of beer goes into these samples

@Hannes_Lind

5 жыл бұрын

Check out Dr.Hans Brewery he uses one regulary and puts photo of the OG in the vids.

@jafarym77

5 жыл бұрын

Yes, refractometer and digital ph meter will make your brew days much easier.

Dude cartridge you want to talk about science memorial day is coming up we love the the king of random. I miss Grand

I can't find again where you said it in the video - what were your fermentation temperatures for primary and secondary? Thanks a lot!

@TheApartmentBrewer

3 жыл бұрын

I think I stayed around 65-68 F for this brew, and then while aging I left it at room temp, but it would probably be even better if it was aged at cellar temps

@matthewmclean6571

3 жыл бұрын

Thanks! I just came across your channel and really appreciate the full brew day videos. By the way, what do you use for yeast nutrient? I'm brewing an RIS this weekend and taking some tips from your videos.

@TheApartmentBrewer

3 жыл бұрын

Awesome! I'm happy you enjoy the long videos. I will typically use Fermax yeast nutrient. Good luck with the brew!

@matthewmclean6571

3 жыл бұрын

​@@TheApartmentBrewer Thanks a lot. The imperial stout brew went pretty well! I was wondering - have you ever tried dunk sparging? I'm new to BIAB, but I tried dunk sparging with my last two batches and I got insane efficiency, way higher than I ever got in a cooler-style mash tun. Although, I haven't tasted the final products yet, so I don't know if I am getting tannins or not.

@TheApartmentBrewer

3 жыл бұрын

Happy to hear the brew went well for you! Cant say I've heard of that sparging method. How does it work?

I brewed a 4gal batch for the same reason u did. I am aging it in a keg with a few psi of co2 because of the extra head pace. Do u see any problems aging a stout like that?

@TheApartmentBrewer

2 жыл бұрын

Nothing wrong with that at all. That's how I aged the RIS I did the year after this one

@Rubio_Eric

2 жыл бұрын

@@TheApartmentBrewer awesome

You say that you made 2 batches with this. Was the grain build split in half or is it doubled?

@TheApartmentBrewer

2 жыл бұрын

I used the same grain bill each time I brewed

@user-gi5ck7oi2q

2 жыл бұрын

Thanks

So your recipe is for a four gallon batch that you calculated from a 5 gallon batch recipe, do you have the 5 gallon batch recipe still?

@TheApartmentBrewer

4 жыл бұрын

You should be able to scale it all up linearly. Just multiply everything by 1.2 and then adjust accordingly for your own equipment and brewing methods. If you use beersmith there is a tool that does batch scaling well.

How much did that grain bill cost you? That was insane

@TheApartmentBrewer

2 жыл бұрын

Is been a while so I'm not sure off the top of my head. It was more than usual though!

Was that grain bill PER BATCH or was it split between both batches? Favorite style of beer - CHEERS!

@TheApartmentBrewer

4 жыл бұрын

Cheers! Yes that grain bill was per batch.

Great video but a couple of points. If you do have to have music, fade it out when you are speaking because on more than one occasion it completely drowned out your words. Also if you are going to put text on the screen, leave it there for more than couple of seconds to give people time to read and understand it.

@TheApartmentBrewer

3 жыл бұрын

100% agree. This is one of my older videos, and I definitely had a lot to learn with editing at the time. Hope you enjoyed the video though!

is dilution not an option

Did this go to bottling?

@TheApartmentBrewer

4 жыл бұрын

Yes the tasting is in a separate video, a few months later.

OK......really had to strain to hear what you were saying. VERY difficult over the *weird-ass* music! Music isn't necessary for people that want to learn. Trust me, we won't be bored in the lulls of dialogue.