all right while we're waiting for Ross to show
up we're gonna fill the kettle start
getting it heated up we're adding 7.62
gallons of water to the kettle
Set that and then just
turn the heat on wait for Ross and then
we'll start grindin' grains and get to
this brew day
so it's the beginning of the brew day
what you doin' Ross we're brewin' some beer
gee wiz Emmet we're gonna get our yeast out of the
fridge and get it up to room temp
before we pitch it okay fella awesome
yeah let's see what's in the fridge
Look at that sizzlin' steaks and creamy cakes
let's get *laughs*
Pure Pitch! Yeah, California Ale Yeast WLP001
Original issue
It'll be pretty clean
Real clean
We're gonna ferment it a little lower try and keep those fruity esters at bay
Yeah we're looking for smoke for malt
This is grain that we're dealing with here
gee willikers
Alright Ross
All right Emmet we're back we're back man it's been a minute how are you doin'
good new office new space yeah new digs the house looks great it's gettin' there
mm-hmm what are we doing
Uuh smoked porter smoked porter
fall is in the air falls
in the air we kind of inspired it off the
Alaskan Smoked Porter yeah I've never
had it
did a bunch of research and reading on
it should be decent amount of smoke in
here and nice dark malt so
I don't know it's a porter yeah dark malts right on
dark and smoky
Emmet: Should be good
Ross: dark and dirty
smoked malt three pounds
I think we're using beechwood mmm-hmm
it's decent sized grain bill mmm-hmm
let's get crushing man let's do it
let's mill these grains
so we're mashing
at 154 today 154
pump in pump out
And I get a lot of questions Ross
If you look at the hoses
mm-hmm obviously there's a lot of air in
there yeah and these are not self
priming pumps which is why we have the
pump on the floor so the liquid will push down
to prime your pump the best thing to do
is hook everything up like we had it
but then take it off your lid and then
just hold it into your kettle until all
the air is purged out pump on
And then I'll open the ball valve because that's needed
Alright so you can see now the line has no air in it
it's blowing out
Mm-hmm and then just simply turn off the pump
Pop your spray valve on
and now you just have a little bit of
air in the lines and it easily pumps it
right through
now you get your nice
spray pattern
and clean your pump and clean your pump clean your pump
a one hour masharoo mm-hmm
So I'm just gonna put an hour on my phone
Put an hour on the clock it's an hour and 30 seconds it'll be ok bonus
So, while that's happenin'
I don't know
dogs like Porter oh yeah in my
experience dogs like stouts and dogs
like Porters if you're giving a dog beer
give em' something nice
You give em' something nice usually lower that's those lower alcohol by volume
I feel like Porter's in my mind are
always a little higher than stouts yeah
stouts you get those like dry like four percent low four percent
What are we shootin' for
do you think for our Porter here it's
gonna be decent decent amount of grains
yeah smoke from grain you kind of love it
or you hate it it's sort of like peat
with like scotch and or the lack of that
with your Bourbons you can smoke pretty
much any grain
I'll smoke anything once
Yeah uhh
November, December, January, February if you're
pairing it with food I think you'd want
to match that flavor intensity
Somethin' big roast your meat and roast your
grains smoke your meat smoke your grains
smoking these meats here we have just
applied the sweet baby ray's sweet baby
ray's maybe throw some sweet baby
ray's on the ribs and we'll take it from there
I like our little chats here yeah man
In the saison video we couldn't
take a pH rating cuz our probe broke I'm
assuming it happened when we moved so I
bought a new probe but looks like we
settled in 5.3 which is perfect we want
to be between five point two five point
four and if you're first getting into
brewing maybe brew a darker beer that'll help buffer getting your pH without really having
to screw around with it too much
so like I said we didn't add anything
to adjust the pH just some brewing salts
to kind of get our numbers where we wanted them
kill the pump kill the pump boom
off
and then I'll just pop the valve yeah I'm gonna
pop the lid open let it soak down soak down
Does that soak down?
And then close the ball
valve pull the basket bring it to a boil
get these hooks in standard brew day
That's the cure for what ails your right there
What does it smell like?
Mmmm, I'm not gettin' a lot of smoke on this but
whose to say I'm getting that fresh baked
bread malty mom's kitchen mom's
spaghetti
so we're just gonna bring up to 100% of power
uh-huh start bringing our wort up to a
boil and we'll let the basket drain I don't know
10 minutes let all that sweet wort come
out and then we'll put the lid on
and get it to a boil yeah let's do it do it
So if you tilt it like that you get a little more
Yeah just a little more comin' out
bring er to a boil
you can save this wort put
it back in the kettle I calculated this
brew day without saving it I think we
could all just sort of crowd in here and
sort of cram in and if I just crouched
over you and didn't really assist in the
process at all I think that would really
help you out
Here that beeping? I here that beeping
that's one of the nice features
about our controller yeah so listen to
that set the high alarm for a little bit
below boil that way
it'll alert you that you're close to a
boil
so if you just hit the set button that will kill
the the beep bingo and now we are really
close to our boil oh yeah and now we can
kind of just hang around the kettle and
once it's up to a boil breathe it in
make sure we don't boil over so
*phone ringing*
Rudy I'll call you back here in a minute
so we got some Chinooks yeah that's
gonna be our 60 minute bittering addition and then East Kent Goldings
I believe is our 15 minute edition
okay so we're gonna do three quarters of
an ounce of Chinook
all right for our bittering addition
so Chinook as I understand it are
actually like the progeny of Goldings hops
okay so like Golding hops are a
traditional English hop varietal
and I think that lends itself to this porter that we're brewing english style beer
English hops but then Chinook is
sort of like the heartier sort of
American hybrid of traditional English
Goldings
okay .75 yeah 60 minute addition of
Chinook
Dude wow look at that
Goldings Goldings there we go
yeah 15 minutes we'll start chilling
buckets are tainted buckets are tainted
log beer has infiltrated everything
haha so we're gonna use one of our car
plastic carboys great we've built a
time machine here look at it it travels
through time at the speed of time
that's
all I've got on the subject
power off
water in water out water out we're gonna
create an open-loop system from the
bathroom to the backyard
takes a village
Kettle out
Pump in
tuckaroo tuckaroo
Valve open
Pump on
valve open pump on water on
there we go an ounce of Star-San
and then we'll take that wastewater and fill-up
efficiency yeah man
now we're gonna chill I don't know mid-sixties
yeah ferment it at 60s for like ten days
what's our temp at 113 113 we'll let it
roll that's steam room temp right there
not room temp what's hot tub temp
114 like 104 oh wow 114 you'd be really
hot you'd be very hot in a hot tub in that
probably gonna be just a touch under ten seventy
okay yeah
oh gosh there he goes
ru ro raggy
ru ro Remmet
water off
Emmet: Water off
Water off
okay pump off
don't forget to
close your valve
boop
reopen valve pump on
pump off we got a cool little foam buddy
hanging out up top oh yeah we're yeah
this is great man something full
carboy a beer this is when you lift the
carboy up you're gonna want to do it by
yourself and lift with your back when
you can you're gonna want to bend over at the
hips and then just jerk with your lumbar
Package number one
Package number two
Change the way we yeast
Change the way we live
Change the way we treat each other
*deep voices*
Oh that's yeah that's what we're lookin' for
wooow
Wooo
palpate your yeast people
*whistles we woo*
That's like we hit all our numbers that's...
Yeah man that went well
Hopefully we'll be drinking it by
bingo Thanksgiving
no that's next that's
Emmet: a week
Ross: God what day is it?
Yeah Thanksgiving is in less
than a week oh dude
I forgot about it I got to figure out black friday
I feel like black out Friday I feel like I lost a month jesus
cheers emmet porter for the holidays
yeah
bangerang smoked porter
yeah creamy
definitely creamy mm-hmm full-bodied
milkshaky head very much so yeah can't
see through it
got it up to the klieg light right there
yeah I remember we were talking about
that during the brew day we were gonna
it was gonna be pretty darn dark
it's that SRM 500
Emmet: Yeah the was it the Black Patent I believe
Ross: That SRM 300
That black patent yeah that'll do it
so probably out of the porter style
maybe on the color but I mean
flavor-wise I think it's right on I
think we're right there I think it's spot on
Yeah that's 20% smoked malt yeah just enough
smoke I mean it definitely comes across
think if you went a little lower you might
not even get it that much I think the
smoke and the bitterness go together
really well
that like you get that bitter note and
then you get the smoke on top of it
and it's just a dark beer for a cold
evening man yeah it's really nice
beer of the day
yeah it is I mean one of these
it's a meal man it's or it's dessert
seven point something percent I mean
it's it doesn't taste boozy mm-hmm
I'm a fan man great job yeah you too man
skol skol
Merry Christmas and a Happy New Year
