>> This episode of the Modern Rogue
brought to you by Hullo Pillow!
>> Go to hullopillow.com/rogue
and try it risk free
for 60 nights.
>> Spoiler alert,
you're not going to send it back.
>> You're not.
>> You're just going
to hug it every night,
and you'll go [snoring]
I love you Hullo Pillow!
>> Do it, there's no shame, feels good.
That sounded weird.
May I?
>> Sure, sir.
[speaking foreign language]
[laughing]
[giggling]
>> Do some of your [bleeping] Brian.
[laughing]
>> Hey I need a volunteer
from the audience.
[laughing]
Oh my gosh, Jason Murphy,
it's finally happening.
We are meeting with Chad Ramey.
>> Yes.
>> We are going to learn
how to brew beer!
>> Hello.
>> Is this pretty much
something you've dreamed of
since you were 21?
>> You know what?
Like five years ago we
sold a beer brewing kit,
and it felt like the playschool thing.
I can't tell you a
single thing that I did.
I just know that beer came
out the other end. [laughing]
And so I'm so excited to actually process
all the different aspects of it.
>> This looks a little
bit more complicated
than the Easy-Bake Oven.
Chad, where do we start?
>> The first thing's first is
you have go to get your kit, right?
We're going to be looking at the
extract brewing method today.
There's some more complicated
ways we can do it,
but this is a good one to start with.
>> Chad says, let's go out into the field
and get our wheat. [laughing]
>> It's like we begin by sowing.
[laughing]
Till the fields!
[laughing]
>> I'm sorry, continue.
>> You're joking,
but we have seeds over here--
>> Oh my God! [laughing]
>> So let's go.
>> Just for a minimum setup,
how much money are we spendin'?
>> I believe the 150-$200
range will get you
a prepackaged kit.
>> OK.
>> You can go a little cheaper
if you already have a pot
to boil in, buckets, things to measure.
>> Equipment for measuring, for volumes,
for weights, and masses,
a big bucket, a thing to boil stuff in.
I guess everything else
is ingredients, right?
>> Yes, for the most part.
So with any beer, you have
malt, hops, water and yeast.
Those are the four main ingredients,
as the beers I've spoken to
you guys about at length.
>> Sure.
>> Sure.
Chad?
[laughing]
>> That's for later, man!
[laughing]
>> CHAD: This is Texas, may I remind you?
No that has to be the hops, right?
>> Right, right.
>> Oh.
>> And you can see they're vacuum sealed.
[laughing]
Yeah.
>> Hey, well let's dive in.
>> Yeah, OK.
So the first up, you're right, water.
I generally use tap water
for most of my brewing.
You can also use RO water as well.
So that's water with
pretty much everything
stripped out of it.
We have good water here in Austin.
So yeah, let's fill it up.
If one of you guys wants
to hold this hose here.
>> You can be the hose holder.
>> You'll notice,
that's a white hose too.
If you're working in your garage,
oftentimes you have the green hose.
Well this one's actually made
for drinking water, for RVs.
So those green hoses can pick up flavor.
If you're brewing a light
beer, you can taste that.
>> Yeah, it's like man,
my childhood--
>> Very specific flavor--
>> Yeah.
>> Of drinking water
from the hose.
>> Or I always think
about it with squirt guns.
>> Oh yeah!
>> That's summertime childhood.
>> Yeah.
>> In fact,
I might do that on purpose
to make a beer! [laughing]
>> I think it's also mononucleosis
actually.
[laughing]
>> We're filling it how high?
>> We're doing
a three gallon batch today.
But we're going to go ahead
and fill up to four gallons.
>> OK.
>> The reason for that is,
we're going to boil it for a while, right?
And when you boil it,
it evaporates.
>> Got it.
>> You're going to lose some water.
One good rule about water for brewing is,
taste it before you brew with it.
If it doesn't taste good, it's
not going to make good beer.
>> OK.
>> Just make sure it tastes good.
What we're going to do
first is add in an agent
that's going to help
eliminate that chloramine.
So it's actually in this bag here.
So this is potassium metabisulfite.
We're looking at getting .01 grams
for the three gallons that we're using.
>> Great.
>> And that's
pretty darn close, this is something
that's not going to
give you any off flavors
if you overshoot just a touch.
Here, we're looking at getting 3.2 grams
of this calcium chloride.
This calcium chloride,
it acts as something
just to kind of smooth out
the finish on the beer,
makes it a little smoother.
>> Would it be harmful
for me to just taste it?
>> I've never done it,
but you can probably,
>> Oh really?
>> Yeah.
[laughing]
>> I don't know.
Let me know how it tastes.
>> This will not be the last time
that that happens, by the way.
>> You could feel, it gets warm.
You could feel a
reaction, it's exothermic.
>> You have blisters on
your lips now. [laughing]
>> Actually I do because
we did the fire eating.
[laughing]
>> And then this last one,
we're just doing two grams of the gypsum.
And this kind of helps
bring out the hop character.
So the one thing we didn't
actually mention today,
is what are we brewing, right?
>> That's a good question.
>> Yeah.
>> Hey I have a question,
what are we brewing?
>> Beer?
[laughing]
>> So there's a lot of different
beer styles out there, right?
And today we're going to do a hoppy wheat.
So the style you could call
it, like American wheat ale.
>> Oh, right on.
What brand would this be comparable to?
>> It's going to actually
be close to a brewery
up in Indiana, 3 Floyds, Gumballhead,
it's been around for a while.
>> Oh very specific.
>> Yeah.
>> OK.
>> Do we mix this up, or
do we shout curses at it?
How does this work?
>> Yeah so go ahead, why not?
We'll give it a little spin here.
>> All right, looks pretty dissolved.
>> Yeah, good enough.
So we're going to transfer that
over to the boil kettle now.
>> Now important question,
is this stainless steel
or aluminum?
>> Ha!
[8 bit game music]
Whoa!
Wait.
That was a moment.
>> Well this is stainless steel, actually.
[relieved exhale]
Aluminum will work too
if you have one of those.
The only thing you want to be careful for
is don't scratch it up inside.
After it oxidizes, it kind of has
a little protective layer on it.
>> Oh, so it'll start to rust.
>> Yeah.
>> Yeah.
>> And it'll give you metallic off flavors
in your beer as well.
>> Oh.
>> The idea here, is
we're going to bring it up
to 160 degrees fahrenheit.
>> OK.
>> It's going to take a little
bit, 15, 20 minutes to get there.
Before we add this malt extract,
we are actually going to steep
some specialty grains in there.
Today we're steeping the Crystal 20.
>> That doesn't sound elicit at all.
[laughing]
We're going to be steeping
some Crystal 20 in your garage!
>> [laughing] What is this son?
Oh officer, it's just a little Crystal 20.
>> Yeah!
>> He's like,
I'm going to need you to
step out of the vehicle.
>> [laughing] And this
isn't going to cause anyone
to ask any questions at all.
[laughing]
>> If one of you wouldn't mind.
>> Yes, sir.
>> Hold open that bag.
So this is a paint strainer bag.
We're going to want to tie it off as well
unless we want to hold
on to it for 15 minutes.
>> Yeah, no.
So 15 whole minutes of steepage.
>> Yeah, we want to get some extract.
>> Do you want to agitate it at all?
Do I just drip this in?
>> Yeah just drop it in.
We'll push it down with the spoon.
>> Yeah, it's so satisfying.
>> There you go.
>> Like a tea steepin'.
[alarm beeping]
>> And that's 15 minutes.
>> So at this point, what?
I just reach down with
my hand and pull it out?
>> That's going to be pretty hot.
[laughing]
So depends how temperature
tolerant you are.
Yeah, have fun.
[laughing]
>> All right.
I'm just sort of wedging
this, there we go.
Uh, uh--
>> Probably grab the top there.
>> There you go.
So you don't want to squeeze
it after you pull it out.
>> OK.
>> Super hot?
>> Number one, it's going to be hot.
But also, that'll extract
tannins from the grain as well.
>> So right now we got mostly flavor.
And tannins are what,
that bitter kind of thing?
>> Kind of bitter, but
astringency is what it's known as.
So kind of a mouth puckering dry,
after you take a sip, on the finish.
All right, well if one of you guys
wants to do the striker.
>> Oh, we're boiling now?
>> Turn her back on.
Yeah so the idea now is, we were at 160.
So we want to get it warmer again.
We want to get closer to boil.
>> But not quite boiling?
>> Well, we want it to boil.
And then we're going to take it off,
and that's when we add in the extract.
>> Got it.
>> Hold off on that for now,
that'll help it dissolve better.
All right guys, it's boiling!
>> Yeah, so I guess we
what, back off the heat
so we're just under boiling?
>> Seems like a open toed--
>> I'll go ahead.
>> One person job.
>> Yeah.
Don't want to coordinate a disaster here.
So we'll set it down there for now.
And it's time to add our extract in.
And this is a Bavarian wheat extract.
So it actually has half
wheat and half pilsner malt.
Pilsner, which is a barley.
>> OK.
>> In there, so we scaled that down.
So we're going to add in four pounds.
>> So we got to measure precisely?
Or is this another one
>> So this is three.
We can eyeball?
>> And this is one, pre-measured.
So we're good to go.
So you can definitely get the aroma now,
right?
>> Yeah!
>> It smells a little
different. Yeah, kind of bready.
>> Man that looks pretty well blended.
>> Yeah.
>> Yeah, well.
[laughing]
I don't want to brag!
>> Professional blender!
[laughing]
OK, so we'll set this back over.
Lift it up.
>> OK,
so what are we doing now?
Are we going to cook this again?
>> We're going to add
our first addition of hops.
This hop here is known as Bravo.
Kind of like grapes or other things,
there's a lot of different
types of hops, right?
Different characteristics from them.
And Bravo is a hop that, it
doesn't give you a lot of flavor
or aroma, it's actually
mostly used for bittering.
>> Hmm!
>> So the first hop addition
that you put into your boil,
it'll be in that boil pot
usually for 60 minutes.
And the idea is, most of the
aroma, or flavor compounds
will have boiled off at that point.
But, the bittering agent, the iso-acid,
the alpha acids will remain.
And being that they boil for 60 minutes
means that you get a good level
of bitterness out of them.
So we are looking at only
0.3 ounces of these Bravos.
>> Oh, so a little goes a long way!
>> So a little bit.
It's a little bit less
bitter than a pale ale.
It'll still be perceivable.
If you want to do the honors.
You can toss--
>> Oh!
>> Yeah! [laughing]
>> Give it a whiff,
give it a whiff.
>> Christmas.
>> Oh man, that's good.
>> Pungent.
>> That is good!
>> So you can look at it two ways.
First you can boil it off
to hit your target volume.
>> Which, in our case, we
started with four gallons
and we want to theoretically
be at three gallons.
>> Get three gallons, right.
And the second would be to hit
your target starting gravity.
>> That's how later we're going to measure
the amount of alcohol is the difference
in the specific gravity from the before
to the after fermentation?
>> Yes.
Essentially it's a measurement
of the sugar content of the solution.
>> Got it.
>> And to your point,
if you look at how much
sugar you started with,
and how much you finish
with, you can figure out
how much ethanol that yeast produced.
>> Got it.
>> Right.
>> OK so yeah I could see
what you're talking
about about boiling over.
Just want to hit that sweet spot.
>> Right, and one thing to note too
is that when you add the hops in there,
there's a lot of nucleation
points in those pellets.
That will sometimes cause a boil over.
If you want to grab the spoon,
one thing I like to do as well is,
I don't know if you can see on the top,
but some of those hop particles--
>> Oh, sorry.
>> Are up there in the foam.
So I just like to give it
a stir around the edge,
knock those back into the solution
so that they are actually doing their job.
Well that's looking good.
Per our recipe, we still need
to add some more hops, right?
So some for flavor and aroma.
>> OK!
>> More hops.
>> So yes, we have some here.
So this one is normally used,
yeah at the end of the boil
to get those special characters out of it.
>> OK.
>> Got it.
>> So Amarillo is the
hop we're using today.
We're wanting to add
one ounce of this guy.
>> I usually put
Pineapple Express in mine.
But, whatever.
[laughing]
But it actually does look
more like rabbit food
or something.
>> There we go.
>> Oh perfect, nailed it!
One ounce on the nose.
>> Boom!
OK, so give that a whiff.
>> Yeah smell that.
>> That's going to smell a lot different--
>> Whoo!
>> Yeah!
[laughing]
Smells a bit
like Pineapple Express!
[laughing]
All right, so just drop this in?
>> Yeah, go ahead.
>> Do we do any stirring?
>> If it does anything funky we can stir.
But yeah just try not to--
>> I know what happened--
>> Splash too much.
>> In Brian's brain when he smelled that.
It was mm, IPA.
[laughing]
>> Yes that's exactly
what happened! [laughing]
>> Right now I'm going
to take a little sample
out of there too, just a little wort.
>> Oh yeah, wort is what we've made.
>> This is wort.
>> Yeah.
>> Right.
>> Wort is the sauce
that becomes the food for the
yeast that becomes the beer.
>> OK
>> The idea is,
in a few minutes when that is cooled down,
we will use this fancy
device here, a refractometer.
>> I've never seen this thing before.
It looks like an eyepiece.
It looks like some kind of blue prism
and maybe a light diffuser,
is that what that is?
>> Where do you put the Kyber crystal?
[laughing]
>> Well so the idea is,
different concentrations
of sugar water will refract
light going through it
at a different angle.
>> Oh!
>> So that's how this device works.
You take a sample of room temperature wort
and you put it on the glass here,
between there and the lid.
>> Oh!
>> Close it, point it at a light source,
and there's a little level in there.
And you can read the sugar concentration.
While we let that sample cool down,
it's a little warm right now.
We can add in the last few
things that we need to.
The first of which is this yeast nutrient.
This is the vitamins,
the food for the yeast
that helps them grow.
>> Got it.
This is not the yeast itself,
this is just more extra good
stuff to make the yeast happy.
>> Right.
>> And what ratio
do we want of this?
>> So I usually do about
two teaspoons of this.
So we'll grab this here.
This is half teaspoons.
We'll do four of these.
So we'll go ahead and flip this.
>> CHAD: OK here, I'm going to hit record.
>> OK.
>> OK.
>> Put this on here.
>> Oh you barely put, just
a thin layer in there.
OK so here.
>> Now if you look.
>> CHAD: If we go in,
oh it looks so scientific.
>> BRIAN: Just shy of 15.
>> Huh!
>> We were aiming for about 14.
Eh, that'll be fine.
What that means is there's
a little more sugar in there
than we anticipated.
>> OK.
>> That'll just mean it's going
to be a little bigger beer,
more ABV.
>> Oh got it,
it means that there'll be more alcohol.
Because however much sugar there is,
we can anticipate that much
alcohol later on down the road.
>> Right.
Two more things that we need to do.
We are going to chill it down eventually.
So we're going to use this wort chiller.
You run water through this.
And as it's circulating
through the copper in there,
it's extracting the heat.
We still have two more things to do
before we kill the heat.
The first is, we want to
put in some Whirlfloc.
This is that fining agent
we spoke about earlier
that helps the beer be a little clearer.
So the last thing that we're
looking to do is our final...
hop addition.
>> More hops!
>> Yeah and since these are being put in
right at the end of the process,
you're not getting much
bitterness from them.
So what we can do now
is start chilling it.
And while we're chilling it,
we can kind of go into sanitation.
So one of the things now
that, we're probably still warm enough
that it wouldn't make a difference,
but anything that you're putting
into there at this point,
you risk potentially
infecting your beer with.
So it's always good to
keep things sanitized.
We are at 150.
All right guys!
>> How we lookin'?
>> We are as cold as
we're going to get now.
With this warm, Texas tap water.
>> Yeah, right! [laughing]
>> So,
we are done with this guy.
Let's go ahead, if one of you
all wants to grab that side,
we can move it up to the table here.
OK.
So, we've already gone
ahead and rinsed and cleaned
this car boy.
So this is a glass fermentation vessel.
>> I'm sorry, what did you call it again?
>> A car boy!
>> A car boy?
>> Not a truck boy, but a car boy.
>> Gotcha, OK.
[laughing]
>> So yeah it's just a giant glass vessel.
While you're doing this you
have two different things
you can do because once
you have the wort in there,
you know we were giving it
those nutrients earlier, the vitamins?
Well another thing they need
early on in this process.
[bubbling]
Oh excuse me,
[laughing]
is oxygen as well.
So what I...
have with me over here, is
actually an oxygen tank.
>> Now wait a minute!
I thought you didn't want oxygen?
>> So it's kind of
counter intuitive, right?
Because oxygen is a spoilage
factor for finished beer.
But for fresh wort and yeasties--
>> But the yeast, because the
yeast are going to poop out CO2,
that means that they're aerobic,
which means they need oxygen.
>> Need oxygen.
>> Wow, OK.
>> Right.
We'll give it a quick spritz here.
And I run that about,
I think it's an eighth liter
per minute, that's the rate.
And about 30 seconds is what I usually do.
We're almost there, right?
We have the wort in there,
but we need to add some yeast now.
And in this case, for this beer,
we're using an English ale yeast.
It's not going to be quite
as clean as American yeast.
It'll give you a little fruity esters
which should go great in this beer.
I already premeasured this
water, it's about 90 degrees.
And so what we're doing now
is rehydrating the yeast.
Since you can see here
it was nice and dry,
kind of granular.
And what this does is kind of prevent it
from getting shocked
into a sugar solution.
Just this nice water bath.
I think we're good.
It looks like a nice milky consistency.
So I don't know if one of you
guys wants to do the honors?
>> You want to do the honors sir?
>> If you do it nice and slow through, oh!
[laughing]
Perfect.
>> So now it begins, right?
>> Yeah, so now fermentation.
So in my case, I don't know
if you can see behind me here?
But I have a fermentation fridge.
So that's something that I adapted
with a temperature controller to keep it
at whatever temp I want.
>> Oh that's great.
So the more precise you
could be the temperature,
the more reliable your
output brew is going to be.
>> Yeah! Because yeast
are very temperamental.
You ferment them too cold,
and they'll just give up after a while.
Too hot, you'll get higher
fusel alcohols, off flavors,
things you don't really want in your beer.
>> Next step is we put
it for, what, two weeks?
>> Yeah, generally about two weeks.
And what people will do, is they'll take
a hydrometer measurement after that,
make sure it's hit the final gravity
that they were expecting.
Couple days later, they can do it again,
make sure it hasn't changed anymore.
>> And the purpose of
this is to, I guess know
whether or not you've
hit the alcohol-by-volume
that you want?
>> One of the reasons
you want to make sure
that it's done fermenting,
is if you put it in
those bottles too soon,
you may get what's called a bottle bomb.
So too much carbonation, the
glass can't stand it, boom!
It explodes.
>> OK.
>> This is the Modern Rogue.
>> Yeah. [laughing]
>> So that's what we're trying to avoid
by taking a couple
measurements towards the end,
making sure it's finished.
But yeah, the next steps
are, two weeks from now,
we would transfer it to a bottling bucket,
mix it with some sugar.
Fill up bottles individually, cap them off,
and wait, maybe another week
or two, should be good to go.
>> Dude, let's get to fermentin'.
>> Yeah.
>> And, [snapping] time travel.
>> And while we were time
traveling, Chad, what did we miss?
>> Well about two and a half months.
>> Two and a half months in which
he told them bedtime stories,
he hugged them every night.
He said don't worry,
someday you're going to be
a big, beautiful beer!
>> So what did you do to
this beer while we were away?
>> Well, Brian covered it.
[laughing]
>> OK weird, yeah, great.
>> If you remember,
we left it in that big glass
jar, car boy situation,
and we put it in that fermentation fridge.
I'm curious, I will open
that door once a day
and just look in there,
see what's happening.
>> What kind of disasters
are you looking for?
I assume, if there's glowing
green fungus or something,
[laughing]
that's an obvious sign--
>> Call Kurt Russel to
bring his flamethrower.
>> Exactly.
>> Well you know,
you want to make sure that
something's happening, right?
That the yeast is working.
And what's nice about those glass vessels
is you can see in them.
So you'll see a lot of bubbling
and what they call the krausen at the top.
It's this thick, creamy,
bubbly layer of foam
that floats on top.
>> So I would guess
that as long as you're seeing action,
for lack of a better word,
some kind of bubbling up
or whatever, you're like,
yeast, you're doing your job.
But then they what?
We talked about before, they
fill everything with CO2
and then it gets infused in the liquid?
>> Yeah it does.
It's eating all of that
sugar in there, right?
And eventually there's not
going to be any sugar left.
>> Right.
>> Or not much left
and the yeast doesn't want anymore.
So it starts settling out.
You'll start to see the
foam or whatever come down,
settle down, and it stops churning.
And it kind of settles out.
>> Is there a perfect
moment to have a beer?
>> Sure, there's kind of a window, right?
It depends on the style.
So our beer was kind of a
pale ale, so more hoppy.
And those beers are best fresh.
So within about two weeks, right?
For like an ale, you want
to bottle it, and drink it,
and usually it's ready to go.
I'd say, between a two month
window, somewhere around there
is generally that point of
freshness for this style.
>> Got it.
So we're right at the last minute!
>> Yeah.
>> "Modern Rogue" style!
>> That's right! [laughing]
>> Like, oh, hello,
are we about to miss the best opportunity?
We're here just in time.
All right, so I guess we taste!
>> Ooh. This is where we have to remember
what the beerists taught us.
>> Oh, I wasn't listening!
[laughing]
Luckily there's a video,
don't worry about it.
The visual elements for
cloudiness, the aroma.
>> Particulation.
>> Yes!
>> Yeah, yeah, yeah,
if there are floaters in there.
>> We want to let that foam come up
so that we're able to
appreciate the aromatics of it.
And what type of beer did we make?
>> Gumballhead was the name,
but it's like a pale ale
with some wheat in it.
>> It has what in it?
>> Some wheat.
>> Oh! [laughing]
[laughing]
>> I heard something
very different!
>> Yeah, I was like--
>> Man these crazy times we live in!
>> Are we about to get demonetized?
[laughing]
>> This is one of those moments
where the nature of the glass matters
because we're able to smell
all the aromatics in there.
You want to let the foaminess dissipate.
And then oh my God, we made this!
This is a beer we made!
>> Yeah.
>> Toast, toast, toast.
>> Oh here, no, this is you.
>> OK, OK, cheers!
[acoustic R&B music]
>> I mean it tastes like my favorite IPA.
It's amazing.
>> Really?
>> Awesome.
>> It's got
that right amount of bite in it.
Wow, this is way good!
It's something you're not going
to guzzle down all at once.
It's got a little bit of a potent kick.
Dude, I feel like we just
stole fire from the gods.
Chad, where could everybody
follow your adventures?
>> Sure I have an Instagram.
So you can find me @chadhomebrews.
>> And you can find Brian
probably in your garage.
He knows where you live.
>> Literally.
>> Oh he does.
>> I'll crawl all the way
in here with all of the beers.
>> Going to be a problem now--
>> It's going to be great.
>> Is what it's going to be.
>> Make me more of it!
[laughing]
>> I didn't know it was free!
[imitating ravenous eating]
All right, I can't get this
thought out of my head.
>> Oh boy.
>> What if you added
to the mash in the beer, the
buckwheat from a Hullo Pillow?
>> Oh!
It'll make you even sleepier!
>> Yeah! We could call it--
>> Got it, Hullo Hops.
>> Hullo Hops!
>> Mm hmm.
>> You're welcome Hullo Pillo--
We should explain for
those who don't know,
Hullo Pillow is our favorite pillow
in the entire freaking planet.
>> And it's loaded with buckwheat husks.
And you wouldn't think that
that would be comfortable right?
>> Oh no.
>> It so is.
>> It really is, it sounds weird.
But first advantage, when
you're laying on a pillow,
and one side gets warm, you flip it over,
never have to do that.
It's breathing, air
flows through the thing.
Second of all, I sleep with headphones,
and they always hurt against my head.
So instead I just sort
of make a little pocket,
and I lay down, everything's
super comfortable.
Third, it is heavy and malleable.
I sometimes lay it on
my chest and it's like
I just get pressed to
sleep, which is weird,
but don't judge me!
And last of all, you wouldn't
think this is a benefit.
Those buckwheat husks
make like a white noise
have you noticed that?
>> Yes! I was going to say that!
It sounds like the ocean!
>> Like holding a seashell
up to your ear!
>> That's what it is.
It's so soothing.
It's like, oh, I'm going
to shuffle a little bit
just so I can hear that soothing
sound of the ocean there.
>> So we got a few samples.
There's one that I have at home in my bed.
But I put the other one here
at the Modern Rogue world headquarters,
and we've had a few guests.
And two of them had said
"So, what's that pillow
"that you got?" [laughing]
And I'm like hullopillow.com/rogue!
>> Yes, and right now you
can try it for 60 nights,
risk free, send it back
if you don't like it.
But you're going to like it.
>> You're going to like it.
Plus also if you buy multiple units,
you get $20 off per
unit, totally worth it.
Just outfit your whole freakin' house.
>> Yes, go to
hullopillow.com/rogue right now
and keep us in business.
I guess you also have to buy the...
>> Buy it.
>> You could go there,
and just look at it.
>> Yeah.
You got to try it.
>> What was the name
of the beer?
>> Oh Hullo Hops.
>> Hullo Hops.
>> Yeah, love it.
Yeah don't steal it.
>> Eh, steal it.
>> Or pay us.
>> Yeah...
>> I guess
that's not stealing it.
>> The good news is, if you steal from us,
you'll sleep well afterwards, [laughing]
because you have a
Hullo Pillow. [laughing]
Holy cow, you wonderful, wonderful Rogues.
One million subscribers, and
we owe it all to you guys!
You guys are the best thing in our lives.
Thank you, thank you, thank you.
If you're diggin' this content,
don't forget about the
"Scam Nation" channel,
it's 800 episodes all about
the scoundrel side of things.
We have a subreddit and of course,
our beautiful, beautiful patrons.
Oh! Love you guys.
