We don't make mistakes in brewing. We just have happy accidents. Lol

I love these guys!!! I made my first homebrews watching these videos 10 years ago and now I found them again searching for mead ideas. It's like i'm back in time 👏👏👏

@basicbrewing

Жыл бұрын

Welcome back!🍻

Thank you for this happy accident. I will be making this braggot and many more like this soon. Again, your guy's interaction with each other is the best. Keep up the great videos. Prost!

Thanks for the laughs! Entertaining as always.

I made one just today! Had some left over grains, hops, spices and yeast from a Saison I made. So I whipped up a one gallon batch. Only had 1lb of grain so the gravity was really low (1.004) before I added the honey. Added 2lbs and got it up to 1.074. Looking forward to the results. .35 points of gravity per lb per gallon.😉

@basicbrewing

4 жыл бұрын

David Martin Nice 🍻

I like these guys!

"Pulled inappropriately" Haha nice.

Hope you guys will be at HomebrewCon next weekend.

The difference in the grain flavor James points out to stout-like toastiness, is the very character of Munich malt, from its unique way of gaining Maillard reaction products of color and flavor, distinct from the high-end kilned and roasted malts, such as caramel, or chocolate malt :) A common comparison between those two are bread crust and a toast - the former getting the required temperatures while still wet, and the later in dry conditions.

I'm letting it sit for six months, but opening one bottle each month. Just opened the 3rd one and it only gets better. My girlfriend even asked if I added plums. It's the most expensive recipe I've brewed so far, but very whorthy.

You could make this a no-boil extract recipe kit.

honey works well in lots beers ..cheers

Any thoughts on what other style of beer would lend itself to this recipe?

What are your thoughts on short meads? I've been doing a lot of those lately - 5lbs honey, I've done one with heather tips, one with raspberries, and one with peaches, WLP550, and I carbonate them. They come out bone dry and absolutely delicious. I'm brewing a beer tomorrow, and if I have time left over I'm going to do another heather one and a cherry one.

@basicbrewing

6 жыл бұрын

Sounds tasty! - James

If going for a braggot where you want more body would you mash for grains at a higher temp for more unfermentable sugars then use the honey for primary fermentation sugar?

@basicbrewing

6 жыл бұрын

That should work. You can also add some crystal malts to add body. - James

Is that any way to run a business? Reminds me "when I was a boy" and working at a pizza restaurant, when we got hungry we would make a "mistake" and, of course, have to eat it. :-) Thanks!

I finally got to make your Barley Wine, followed you recipe almost to a tee, scaled it up to a full 5 gallons. Had a starting gravity of 1.100 and a final of 1.008, so feeling good. I dissolved 5 oz of corn sugar in a couple cups of boiling water and let it cool before adding and lightly stirring in. Two weeks have passed and they still have not carbonated a single bit. My plan was to leave them out in my unfinished basement, up on a table, probably around 65*F for a couple weeks, verify carbonation and then I was going to store them away in the cellar until next fall. Any suggestions? I bottled and capped a cream ale the very next day, it is sitting right next to the barley wine on the table and it is fully carbonated. Not sure what to do next. Many thanks for any information and have a great day.

@basicbrewing

2 жыл бұрын

You might want to warm up a little more and give more time. You can also add a few grains of Cask and Bottle Conditioning Yeast to each bottle and recap.

As a beekeeper with loads of extra honey on hand I think I will give this a try. I personally know nothing about brewing but it seems like it would be fun. I wonder if dark honey would change the flavor or color in any way? Glad I found this video.

@basicbrewing

5 жыл бұрын

Being a dark beer, I'm not sure if the dark honey would change the color, but the beer would be influenced by the flavor. Let us know how it goes. - James

@dgnkpr2

5 жыл бұрын

Extra honey? Is there such a thing?

Hi guys, how much yeast did you pitch? Love the channel by the way keep em coming. Love from Australia!

@basicbrewing

4 жыл бұрын

adzzi1 I believe Steve used one packet of Nottingham.

Have you guys ever made an extract beer using cider instead of water? If not would you give it a shot?

@basicbrewing

5 жыл бұрын

We haven't, but depending on the amount of each cider and extract, it should work. - James

I’ve made a few meads at home and want to try making this recipe, it sounds great! I missed what the crystal was you used though. If someone could tell me that would be great! This will be the first beer I try making from scratch

@basicbrewing

5 жыл бұрын

14 oz of 10L crystal. - James

@basicbrewing

5 жыл бұрын

Click on this link for the recipe. Scroll down to see "Dark Munich Barleywine:" bit.ly/2JSWhQB

@joelchrysler6238

5 жыл бұрын

@@basicbrewing sweet thanks for the reply!

A link to your web site would be very helpful.

@basicbrewing

6 жыл бұрын

Charles Chapman Good suggestion. Done.

Newbie question here. What would happen if you used bottled beer and honey. Would it ferment?

@basicbrewing

5 жыл бұрын

Probably. Let us know if you try. - James

With so much hops, it has something around 130 IBUs, is that right?

@basicbrewing

5 жыл бұрын

No. It has 1 oz Green Bullet at 60 minutes, 0.5 oz Challenger at 30 minutes and 0.5 oz Challenger at flameout. Recipe at stevesbrewshop.com/pages/cherry-mead (scroll down). - James

If it has honey in it...bottle and forget for as long as you can stand it. Pretty safe rule of thumb.

OR making a MEAD right Steve

You Mispuller, you!!!