Irishman who never reads instructions and is too old and stupid to learn anything new. I have a G40 all-in-one system now but started way back on Coopers extract kits and slowly evolved into what you see here.
This channel is just my misadventures in homebrewing. I'm not here to teach you how to brew, that is all stuff you need to work out for yourself as that is where the fun is. I don't take things too seriously, a bit of brewing, a bit of craic and banter is all I want. Life is short and I enjoy my hobby. Amen.
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Hope the beer turns out ok. I have loads of dark malts I’ll never get through definitely can’t just go and order one thing. I really need to clean my taps more regularly. Took my quick disconnects apart on my closed transfer lines and they needed cleaning but then took the ones in the kegerator apart and they were sparkling clean. Martha loved hyper space mountain. We took Martha on the tower of terror when she was about 6 and we got some funny looks from people we didn’t know what it was like. Great to hear about your holiday nice one cheers 👍🍻
🎉🎉🍻smooth sailing!
🎉🎉🍻smooth sailing!
I bought a few kilos of flaked barley in 2022 to brew a Guinness clone, I still have the flaked barley... I did use some in a hazy in 2022 but I soon realised chit barley or wheat is better. Every now and then I look at that Guinness recipe then I brew something else!
10g ain’t the right pitch for hells yeast. You need to double for those lager yeasts.
@@AndrewLynch9 pitching at 17° then pressure fermenting, seems to work that way
The version I had was bangin!
@@theulsterexpat yeah that was ace, V2 was great too. I fear v3 will end up down the drain. Hoping for the best, expecting the worst 🤞
Maybe go 200g wheat blanc for the foam
@@AndrewLynch9 yeah always have a ton of that in store. Might try playing about with the mash temps and see if I can do something on that side.
time is normally a great healer
@@garyballared2077 I think with this one, the fresh hops might be masking the funk. I'm still not entirely sure even now.
i have been trying to not drink in the week for 40 years lol
@@garyballared2077 it's much harder when you've got beer on tap within easy reach. I think if the keezer was in the house it might be the end of me altogether.
That door is definitely burntish orange/brownish maybe ( I’m colour blind ) I like it, I had some sladec hops sent to me in a crossmyloof order and used them in a bohemian pilsner and loved them 👍that looks absolutely beautiful indeed. Looking forward to hearing a bit more about your holiday cheers 👍🍻
I think I must be dyslexic as I can remember having the tin of Chestnut paint in my hand in the shop then somehow I came home with Hazelnut 🤷🤦
The colour of your garage is autumn sunset whereas the paint you have bought is autumn sunrise - a common mistake. Actually the weird thing in this video is that the door colour looks almost exactly the same colour as the wort during the boil! The end product sounds the dogs bollocks though! Well done. Cheers triple B. 🍻
I should have taken a pic when the first coat went on and it looked more orange than brown. I've since done a third coat and it looks worse than after #2
Great work on producing a stunning VL mate. So nice having that extra maltiness without it going overboard. Cheers 🍻
Yes bang on, love that Vienna malt flavour. I need to make more of these.
@@tubedinoz yeah it's really good, just has a bit more than a normal pilsner. Love this
The smile creeping over your face after your first sip says it all mate, I'm hoping to brew a lager soon and have been given a pack of Lubelski Hope I get somewhere near your Joy. Well brewed Sir \_/
It's mellowed/lagered a bit since but when I first had a pint out of the pressure fv, it had this amazing spicy taste like saaz on steroids. I'd like to recreate that for the lagered version if possible. It's a fine line though and it may ruin the beer in the long run.
Not being a lager drinker I think I'd be more than happy drinking this. I quite like the low carbonation and nice subtle flavours. Nice quaffer for the garden that mate👍🍺
Yeah definitely a garden quaffer although I need to be quick as it seems the sunny bits are limited to 30 minutes or less at the moment.
@@BigBananaBrewing 😂😂
Great brewing! Looks nice! 🍻
It's a winner 👍
Another success from the banana brewery! 🍻
@@thomash3716 yes it is a decent brew 👍
love Vienna lager. Cheers 😀 👍 🍻
Same here, this is great 💙👍
I hear that when Ivan Toney brews he doesn’t even look at the hops he is putting in. Just reaches into his hop drawer and uses whatever comes out. Madness! Haven’t used kveik for a while now. Last time I did it was some that Rusty gave me and the beer came out a bit “funky”. Think he might have fobbed me off with some of his toenails! Lovely sounding seasioable brews there Triple B. Great for the football. Cheers 🍻
Fun video to watch. I sometimes wonder if we added gelatine to kveik lagers would they clear up the same way as traditional lagers would. Making me thirsty watching the tasting element of the video but I'm working tonight booooooo. An interesting observation about the body on the Oslo beer, how do you think that happened? Funny how the brew day was shorts and Tshirt and the tasting we can hear the rain battering down in the background 😂 Your final summary is how I always feel about kveik, doing it the proper way is nicer, but using kveik does make a great beer in its own right. Cheers
Great G2G experiment mate, interesting final thoughts with the body and the effect the kviek has on the nelson. Cheers \_/
Great video again. If you ferment under pressure at ambient temps do you cold crash at the end? Cheers!
@@G-townbrewer yes I always crash especially for lagers with dry hops. I consider the crash part of the conditioning process. Depending on situation I can crash a lager for a week. Hazy beers probably just one day.
Interesting how the yeasts can change the flavours so much between the beers. Ps don't complain about the warm weather 😂😂
@@SlurpyDave254 ha yes with hindsight, this was probably the good old days of summer for that one week back in May 😂
I love a pilsner going mad for them at the moment what great experiment. You are the master of grain to glass videos fantastic entertaining and informative again. Cheers 👍🍻
@@BrewabitRick I have an amber lager in the keg at the minute that is spectacular. The pressure fermenter is great for these types of beers.
I love a side by side and I am mightily relieved the Oslo worked. I'm thinking, please don't ruin his beer as you've mentioned this brew and using the Oslo in a few vids. They both looked great and interesting to hear the difference between them. That bigger body and mouthfeel thing often seems to happen with kveik. I am going to be using the Hells yeast for the first time this coming week. Planning a pilsner under 4%, one under pressure with Hells and the other one no pressure and with Clipper as I can do your temp ramp up with both and keep the clipper within range. The hops will be Citra (ploughing through the 5kg 😂) and late and dry hop additions of Zappa.
@@woodbinefandango a lager with clipper? That will be interesting, more haze bomb though. Oslo worked a treat, was fermented out in no time. Have more left so will try it again at a lower temp and see if I can get a cleaner result.
@@BigBananaBrewing I've used pils as a base malt in a few session pales and it works well. Was assuming clipper is similar to saturated which I've used it for ales too and that does clear out but maybe cliper is a bit different, you've got me thinking now but the mash is currently on so it's happening. Oh and it's going to be a 30 min boil too so maybe I am being over optimistic. Don't think I've ever used a kveik strain at lower ale temps. I think Midtbust has a 28c pitch rate but I've always fermented in the 30's. I'll let you be the ginuea pig for that one 😁 You should harvest some too. I don't know how true to the original the current commercial Oslo strains are but I got this dried from Tamas (yeasterbunny) years ago.
Watching this in NI trying to remember when it was warm and contemplating putting the heat on IN JULY!!
@@Brewbutts It was May! Summer comes earlier every year. Will probably be 30° in September at this rate
Epic video mate. Loved the football story😢. Those beers sound and look great, good job. Cheers.😎👍
@@finnroohomebrewing1846 such a ramble that was, not even sure how I got on to the subject 😂
What are the wheels you have under your G40? Cheers Davey
@@daveyup100 it's a round heavy weight dolly trolley that the G40 sits on. It can take the weight of full 45 litres and allows me to move around the garage
@@BigBananaBrewing Cheers man do you remember where you got it or the brand?
@@daveyup100 yes, pretty sure it's this one www.diy.com/departments/diall-rubber-topped-dolly-200kg-capacity-tr25/1530943_BQ.prd
Cheers, that's motivated me to get my six nations stout 2025 brewed. Still not sure about kveik. A wee bit of patience and an appropriate yeast to get what you want....
@@andybaird7003 the kveik is handy at this time of the year where (sometimes) we get the hot weather. Not quite as good as lager yeast in a pils but does the job.
Interesting indeed! If you do this again - what would happen if you use the kveik at 27-28 C... ? My experience is that the kveik strains comes out a lot cleaner at that temp. Cheers 🍻
@@thomash3716 yeah that's a shout. It started outside the fridge but then ended up in the fridge at the 30+ temps. Will try again at some point though, really liked it 👍
Great side by side,I’m brewing my stout as I watch, and I’m using kvieik as well,🍻
@@CaptainBailey4007 Hope it turns out for you. In Paris at the minute and had a Guinness last night and it was delicious. I definitely want to get a dark beer on when I get back home after that.
Take care, Enjoy your Holiday. Nice brews from Alan Cheers \_/
@@CreweWolfCraft can't say I'm particularly excited to go but no doubt as soon as the kids get there I'll come round. That and a pint of Kronenbourg.
I do like your rants! Anyway, I always film on my phone, but I do have a gopro, what do you use for sound etc? I always found it a bit meh for this sort of filming...
@@audleybrewco I have all manor of microphones but only really use the mic on camera these days. Suppose it depends how far away you are. I turn up and down the audio on my editing software anyway so it seems balanced. Cause it was the phone this time I had to crank it up by an extra 5db.
Great video 👍🏼🍻 I’ll be brewing a stout this weekend, smooth sailing!
@@CaptainBailey4007 I'd think it would be bit warm for stout at this time of the year round your way cap
Kegged my coconut clipper stout yesterday 500g last 10 then 500g dry hop tasted good in the hydrometer jar ( absolutely inspired by your good self) Just been to Disneyland Paris last month it was absolutely FANTASTIC after spending a week in centre parks Paris👍easy bus service from any place around Disneyland 👍not sure if you’ve seen it but did a vid while I was away? Happy holidays cheers 👍🍻
@@BrewabitRick not seen it yet but will check it out later (after the football 😂).
Coconut Porter looked in good fettle...yeah 6% too much for me...when down the pub I'm happy slurping 3.5 to 4.5% ale. Try n stay awake when England play tonight Steve😂
@@SlurpyDave254 jeezo they left it late. I still can't work out how that embarrassment of riches can be so terrible.
I'm with you....end up with a keezer full of 6% beers, and they sit there....4% gone so much sooner
@@philcole2131 the 6% beer was very good, in fact so good I drank too much too quickly 😵💫. The future is 4%
Great video dude...keeping up the good fight on brewing vids !!!
@@DrunkDelilahBrewery Try to anyway, still not done any editing yet 😬
Nice Have a nice weekend. Cheers
@@geir.mathello cheers
Crazy recipe numbers, I couldn’t take my eyes off the perfectly straight lines in your lawn that’s some skill. I love your dark malt sparge technique it’s genius ( you’ve done it before with your black IPA 👍) I love that black heart. A tooth ache and muffled beer brilliant 😂🤪beer looked lovely shame about the bitterness. Looking forward to seeing V2 cheers 👍🍻
The dark sparge is usually after a cold steep, not sure if I'd done dry grain before. Still can't remember. The keg has kicked already so it wasn't ruined by the bitterness at least.
When we’re at LCBF we need to sit at a table (not at the event - somewhere with “normal” people) and discuss stupid recipes. “62 - I mean 62! What were they thinking?!” And then just look at the people around us as we all gafaw at the thought of mashing at 62. They’ll all be thinking - who are these bunch of saddos?! Were you adding in a rooster sound effect there during the mash-in?
Probably 62 to ferment down that 880g of crystal - I mean 880 GRAMS!!! 🤣
Omg 5am Saint was one of my favourite beers back in the day. I always remembered it as a "red ale," though, maybe that was just the can it came in. I am adamant that first wort, and zero minute hops are negligible difference. No experiments done just my own thoughts! Interested to see V2 thought. Get er drunk. 😊😊
Thinking maybe that first wort and centennial combination was to blame. The hops definitely have a little more harshness than previous years. Stick to Columbus from here on.
Meh beer shame looks okay in the glass, the constant bitterness would be a problem, time is a healer they say but not for that.... interesting if you teak it next time got to be an improvement
As the weeks went on I started to like it and didn't really notice the bitterness as much. There is a beer in there somewhere.
Haha. More 5pm than 5am. Love it. Still looks like a great drop, even though it's not quite what you were expecting. Cheers mate 🍻
Never brewed with Nelson as not a white wine fan, Still that said It looks good and sounds lovely so you never know. Cheers Big B \_/
I seem to remember one of the criticisms of the DIY dog when it came out was how totally off the recipes seemed. Guessing they used some janky software to scale down the recipes and it had pre-chat GPT type hallucination when spitting out the recipes and they just said “meh ship it”. Tracks with what we now know of them. That being said I remember that beer being pretty good. Hoppy amber just not a style you find that much anymore. It’s semi popular still in the Midwest US, I usually see various ambers on when I am back in Michigan. I think red x is the way to go, no doubt.
Yeah red x is so much better and easier than using all that crystal and dark grain. Have a ton of citra to get through as well so at some point it and red x will be battling.
Yeah, I've tried this but with little success. Assumed it was a typo on the early hop additions and added 12g instead of 2g etc. Know what you mean about the lasting bitterness and not helped by over-carbonation in the bottle. Close to ditching the batch but I soldiered through it... Cheers.
This one has good drinkability and is not totally ruined so at least that is something. Still not sure about the recipe they put in the book. I was wondering about the 62° mash and can only think it is because of all that caramalt they dumped in. Still seems bonkers.
Does seem a bit of a mixed bag this brew...looks good though...defo worth tweaking it for next time Steve👍🍺
Have to say it is very easy to drink as I found out last night watching Scotland get thrashed by Germany in the Euros. Definitely needs improving but at least I have a starting point
Sounds like hope burn from the 150g dry hop addition. I'm not up on it but I made a beer for a friend and he wanted hops for Africa and bitterness. I experienced hop burn and it wasn't my cup of tea. He quite liked it but I wasn't happy. I didn't dry hop but a lot in the boil and flameout. Interesting about the yeast over us05. Us05 is my go to for everything and I haven't tried the California common yeast. Anyway great video. Cheers mate😎👍
I'm going to do this again and the dry hop v flameout is something I intend to rejig along with switching some hops and malt. Re-writing the whole thing basically 😂
beer looks great! Cheers 👍 😀 🍻
Even better after a month in the keg! 🍻
Are they old Coca Cola kegs? What size thread ball lock post did you use as I’ve a couple of old Cocoa Cola AEB kegs I’m looking to convert & can’t work out what size thread I need lol