Відео

We need to come up with a Jar of Destiny tshirt. I would buy that. Maybe something like "Screw the magic 8 Ball I live by the Jar of Destiny!" Something like. "The Jar of Destiny, Arbiter of Fate!"

Dudes, today is my brew day. Hair of the Weiner Wheat already in the fermenter. Used local raw red wheat and an old school cereal mash. Now I'm on to a basic pale ale.

Mike, I agree with you on the challenge of many Belgian yeast strains. Maybe you've thought of a split batch with two, or more, different yeast strains (for the sake of science)?!?! Love the Jar! Cheers!

Nice beer choices guys, good luck to both of you. Cheers.

Belgian pale ale is a wonderful style. Had the great fortune to be in Antwerp many times and DeKoninck was always my go to beverage.Can't wait for the results. Thanks Dudes!

Leffe is a blond ale. Pale ale is supposed to be less phenolic, with less yeast character. Both are exciting! Love the jar!

BJCP 2021 7c = Altbier, not kellerbier (that was the 2015 edition). Love Altbier, suggest you go with the 2021 rather than the 2015 definition - very distinct style and a well offered choice from the jar!

Views to likes Ratio is 30%. Guess that’s a vote to keep going. 🇦🇺🍻

I think a pale kellerbier is just an immature/young Helles or Pils. Not really a distinct beer style as such.

....I love it when guests tell me I added water to my beer

Hi. How many beers with one CO2 cartridge? Thanks.

Great video as usual. Keep it up! As a relatively new homebrewer, it's super entertaining and informative.

Hey Mike, since you used spring water, did you use any lactic acid in the mash or sparge? I don't have a PH meter.

corn doesn't taste "corn-ey" when used in brewing, even when used as a large portion of the grainbill... it has almost no flavor contribution (other than a faint "graininess"). What you are detecting is DMS (Yuengling "traditional" has a fair bit of it, in my experience). I use 55% whole corn (germ and all) in my adjunct lagers, and you do not smell or taste "corn" (they're just really light in body and flavor). You get more flavor when you roast the corn first; but that's from the roasting, not the corn itself. Busch Lite is also made with corn... and you don't taste or smell corn. I also think it's a common thing to "know" something has corn in it... and then "taste" corn.

I will not 'Smash that like button', it'll ruin my mouse! I will however gently press, just once, that little thumbs up thingy. I hope this compromise is acceptable :)

Man, one or five of those sounds real good when it’s 96 degrees here. Looks like you’ve got some nice head retention on that baby as well. Nice job Mike!

John’s a thirsty dude, that’s how I drink light lagers too

I'm going to start from the beginning and work my way to 2024. Pretty much holds up 100% (except John got the URL wrong my brew dash dooods)

Reminds me of Steinbeck’s Doc, in Cannery Row; “There is nothing in the world like the first taste of beer.”

Gotta ask, are you using any ascorbic acid or any other antioxidants like sodium metabisulfite during your mash?

you doooods are crushing it. keep on brewin'

There was a time in the American home brew/craft beer scene where "fizzy yellow lager" was scorned. But all of that has changed as almost every craft brewery in America brews a light lager or Mexican style lager including, Stone Brewing. Why? Because you can't go to the beach on a hot and drink 8.4% IPAs all day. It's a poor business model. Probably 95% + of all beer brewed in the world is light colored lager and many are darn good (just ask the Germans, Czechs, etc.) because that's what people drink. While I don't brew "lite" calorie lagers I brew light colored lagers and ales for summer. Thanks Dudes!

Love it! Agree with Mike on that “first sip” taste of American light lager. There is a time and a beer for everything!

Maris Otter for me is the ideal malt base for my big beers. It's more efficient than Chevallier but still wonderfully characterful base for making a rich malty ale.

Apple is known to have off flavors. Running it through a copper tube or putting a copper wire in it for a few days will neutralize the flavor. Also adding sugar or a non-fermentable sweetener will also make it go away.

Lutra comes out closer to a kolsch then a lager. I definitely prefer and have had my best lagers with 34/70. Novalager is ok but if i was going to use a yeast from their range it's diamond.

Praise ye ole jar of destinies, restorer of lost breweries. Thy cup soon runneth over again..... Can I get an amen?

Haven't brewed that style in couple years. So good

Nice ! thank you

Love your show! I play with this on all kinds of beers for fun. A regular pale ale kicked up with this approach is fantastic. I will even do it with a single bottle. Throw it in the freezer and keep an eye on it, once it has some good ice going I pull it out and pour it leaving the ice behind. The ice wants to plug it sometimes and I just put it in a small strainer upside down over a glass and prop it up to drip/pour out. haven't had a bottle burst yet 😀

No old fridge to ferment cooler? I got my neighbours fridge free.

best one yet!

The jar of resurrection!

I live in the Bay Area and it was indeed good news that Anchor will now be sold in mixed 6 packs with Chobani Yogurt! All kidding aside that has always been a homebrew favorite style. Might have been my first style, can't remember. It's the first beer I brew every year on my calendar. Thanks Dudes! Cheers

I have a home-brew recipe I got from one of the anchor steam brewers back in the day. Tasty style and beer! Cheers

A half pound of victory or biscuit malt adds a little bit of a toasty flavor to a California common. Now brew an American brown ale and see if Pete’s Wicked Ale will be brought back.

Praise the jar, restorer of closed breweries!

I’ve never really tried to make one of these, unless maybe it was back in the 90’s. Suddenly I’m recalling a recipe from one of the Papazian books. I have this phrase coming to mind: “‘The Sun Has Left Us On Time’ Steam Beer”, followed by a blurb that mentions Thomas Edison. I don’t recall the beer though, so maybe the recipe is just adjacent to some other page I visited a lot…whatever, I appreciated the video and I’m intrigued to start thinking about having a crack at making a California Common. I’m curious how critical is the yeast strain for the style. I know there are some specific liquid strains available and maybe the local lab (Bluestone, based in Melbourne Australia) even has one. But also, maybe not; they don’t have a huge catalogue. As I recall, it is a lager yeast fermented on the warm side. Do you think something like W34/70 or even Novalager would do the job sufficiently well, or would those be too bland? Is there a particular quality contributed by the yeast that is crucial to the style? Is there a dry yeast you’d recommend? Thanks for the video!

that beer they present is oxidized

Cool video. I love saison but prefer the belgian saison style vs french style. The french yeast seem to fall short for me on the flavor I want. That cellar science looks like its a french style saison yeast.

Well done again guys for opening my mind to some new hop varieties to try.

WOW every video just keeps getting better and better!

Truly exquisite! Keep it up guys! 🎉🎉🎉

Wow some fascinating beer

can not wait to brew this one! thanks

I love Rakau. All dank apricot and stonefruit 😃 keep up the good work lads, all the best from the home of NZ hops.

Sounds like a good beer

“We need to drink more to figure this out” that should be the answer to every question in life

Always good stuff guys 👍

Great vid as always guys. Do you guys do anything special when cold crashing your beers? I’m just about to start cold crashing for the first time and looking for any hints and tips and things to avoid. I’ve got a basic fermenter so was a little worried about oxygen ingress when cold crashing. Cheers.