Cool to see you using Escarpment Labs yeast from up here in Canada. I know Mike from brew-dudes previously expressed concerns with yeast health in the North East and I suggested escarpment as Guelph is much closer to the Boston area than the other yeast labs and might travel better.

I brewed this and it's really good! I took your advice at the end to help dry it a bit and make it a little less sweet and I thought it turned out very balanced. I used what was available to me at my HBS: 80% Pale Ale Malt (Great Western) 10% Carared (Weyermann) 10% Special Roast (Briess) Mashed at 150 Increased sulfates Same hop schedule Yeast: WLP001 (with starter) and pressure fermented at 10 PSI.

Escarpment labs is my local go to here just North of Guelph! Love to see such a great result using it!

just bought some of this yeast to play with. Love seeing some Canadian ingredients in a video!

A Great Beer Style 🍺 always Welcome! I like the RedX addition

I made an amber ale for the SB too! It didn’t turn out. I got a brine like character. Thankfully it was not my only beer made. Unfortunately my team lost even though they so deserved to win.

For me, this kind of beer is the heart of craft/homebrewing. Good stuff, and as always, an enjoyable episode!

As a father of two, overnight mash is the way to go!! Cheers and great video as always

Love a good amber ale!!! Great style to start with but hard to perfect! Cheers Steve 🍻

Got me thinking about a red ale for fall!

Add some rye on your next run. 1 lb to replace 1 of the 2 row, some Cara-rye and some chocolate rye.

Got one on tap, 6%; used 300g of fathead & tangerine dream in the wirlpool, no dry hop, Turned out great, used Nottingham under pressure, got that lovely red colour.

God bless you I just saw your 2023 recap video congratulations on the girl im currently in the boil step of a Mexican lager you teach very informative videos quick question did you go to brewing school or anything you are over the top informative on every aspect of brewing I only started brewing at the beginning of the year you were a big influence to me and my journey god bless you and your family hope all is well cheers!!!!!

Great video, Steve! Good to hear that the beer turned out delicious!

Planning to do a red ale in the next brew...i can Image this one is similar so very interesting points in this vid, cheers

Before I even start the video, I'm fired up for this one!

Good to see you rebrew Amber Ale!! I referenced your older vid before brewing my first amber couple months ago. Cheers man!

Nice one! Didn't know escarpment made dry yeast. Love their selection and being from up north i hand good access to them. I just kegged a Maibock for that same feel you described. That bridge beer before spring. Should hit the spot! Cheers!

Sounds like a very yummy project, which I might take a crack on! Cheers, Steve.

RedX is great. I made a little extract ipa with redx as the "specialty grain". Flavor is as you describe.

Another good one. Well done, sir

Love a good amber ale. This sounds tasty! Cheers!

Phenomenal appearance for an amber! Good work dude. I've had good luck with amber malt for my red brews as well.

I recently got exactly the same color and clarity from a totally different grain bill, but don't mind me, I'm just a noob small scale homebrewer who only learned how to brew from YT. Cheers!!!

Every time I do an overnight mash, I end up with better efficiency than the standard 1hr mash. One thing I do though is hold off on the darker malts until the morning in order to keep the balance of flavours the same.

It's been a while since I've watched anything on you tube, had to start with one of your vids. Excellent as always. Interesting with the over night mash. I'll be looking into that, for time saving / usage not really the efficiency. But... The efficiency - what you said about the single yeast pack explains an Irish red I made. It had silly efficiency and doesn't taste at all clean. It's ... OK, but not good. I pitched a single pack and yeah, I'm probably experiencing off flavours and just didn't realise it. I likened it to a Belgium ale but I don't really like that style. Just a bit weird when you expect one thing and very definitely get another. Anyway either a robust starter or 2 packs of yeast next time (although I rarely have more than one pack just on hand). Thanks for the tips - cheers and this ones for you 🍻

Beautiful beer! Looks delicious. Great video as usual🍻

I've had higher than expected pre boil OG from using Rahr malt. I always have an American Wheat on tap that is usually brewed with Bestmalz pilsner, however I decided to give Rahr a try and ended up with a higher mash efficiency, went from 81% to 88%. Turns out Rahr Pils has a higher diastatic power compared to Bestmalz pilsner. Keep in mind that's the only change I made. Same mash profile 65°C for 1 hour, 75°C mash out for 15 minutes, sparged with 75°C water, same water profile, same pH.

Overnight mash used to sound like a bad idea without temp ctrl. With it, seems like a good deal. Have you thought about power consumption to keep it warm? Just a thought but the convenience of an hour saved can be helpful. Especially with kids. I hear you there. Just kegged an english IPA. 5% classic english hops. This was dumped onto an english mild yeast cake, some was poured off of that. Very tasty. Clean and more attenuated. mild ale with windsor dry was 1.020. yeast cake ipa was at 1.015. I added more nutrient and mashed a few degrees lower. and temp ctrl. Many changes but for the better. It's tastes a good bit dryer and less viscous.

After having my kid, and with my system (Anvil) I really needed to do Overnight mashes.. I have done step mashes too lol, you just either do an even split or just do the first step before going to bed then pump it up. Last time I did 3 steps and basically set two alarms woke up and changed the temp. I want to try and do Hefe and start it at the Ferulic acid then set the power down real low and set it to it's final step and see what happens.. Cheers, this looks good and something I think I'll add to my beers to brew. Love an old school Hoppy Amber ale. There are a handful of commercial examples out here on the shelves.

Love the T-Shirt!

You lost me at "Beloved Bills...geez" 😂😂. Love my Amber.

Nice one! I’m making an Amber tomorrow. My grain bill looks a lot like the one you used in the older video…Was it 4 years ago? I’ve got 76.5% Maris otter, and 7.6% each of Crystal 50, Gladfield Supernova, and Munich, plus a

That beer looks and sounds daaaaamn tasty! Love the hop bill as well, Centennial is probably one of the most underrated hops out there. Also it's remarkable bright, I usually find most yeast not drop out as fast, especially if it's not harvested and repitched. Did you add any finings?

I like Amber and use Chinook and Cascade. Never have tried to dry hop nor have a SG as high. Interesting use to get the deeper red as I have been using Crystal 60 and CaraRed. Might have to use the grains you did and compare...

Would almost wonder if overnight mashing for those of us who can keep that consistent temp, would make sense all the time just to get max efficiency out of the grains! Which have only gone up in price like everything else! Can't wait to see if these results continue...

Love me a good Amber! I'm wondering if Escarpment House Ale yeast is simply re-packaged BRY-97? I doubt they would admit it with a likely 'NDA'. Both are made is Austria by Lalbrew. Escarpment also has a direct business partnership with Lalbrew.

Not disappointed. I'm going to have to get into an overnight mash. It is just really hard to find the time in 1 day.

That flavour profile sounds amazing! I wonder if you swapped out the Columbus for Amarillo to up the orange flavour if this wouldn't be a great Christmas beer; especially at 7% lol!

Literally just packaged up some of my AAA that has the same hop bill but swapped Columbus with simcoe

Looks like that might sit well on the Beer Engine mate. Cheers Steve.

wonder if that overnight mash would be good for a NEIPA. I'm going to give it a go. The tree house IPA i brewed was way under on the numbers due to stuck mash and sparge. Pretty much maxed out brewzilla with the grain. I reckon if i did overnight mash numbers would definitely would be better.

Great videos man! I'm curious which yeast nutrient you are using in all of your beers. I know you always say yeast nutrient but I'm curious which brand you prefer/are using? Thank you!

Let's Go Buffalo!

Thinking of your trip to Treehouse, what would you recommend as far as a trip from an out of stater to Treehouse? Would you spend more than a day at any of their locations? Would you recommend the original location or visit one of their other ones? Thanks for your videos

New Apartment Brewer Video let’s fuckin gooooooooooooooo

NICE MAN!!!!!! 😎👍🏻👍🏻🍺🍺🍺

Great video! How do you like this red ale compared to your previous Red X red ale? Also I see you ditched the plate chiller and got whirlpool arm from Clawhammer. How do you like the switch? Do you notice a difference in your beers?

Detroit should have been in the Superbowl, just saying. Give us a chance for once!

Any idea energy usage of holding the temp overnight? Expensive power on the left coast

Hi there!… long time listener first time caller from Perth WA that’s Perth western Australia.. love your channel and so very rewarding and knowledgeable videos. Just purchased a few of your tees and stickers for my brew shack.😊 would like to ask a question in regards to brewing an American IPA according to the bjcp and using new world hops .I’ve brewed a fantastic beer using a base recipe I’ve toyed with from the Brewfather library and over the last 12 months adjusted and tinkered to my likes and drinkablity…in your own opinion, how would the American market/ community react to a A IPA bittered with Nz pacific gem and dry hopped with the likes of rakau, superdelic and mosaic. Also with a whirlpool addition of rakau and mosaic. Have an IBU of 60 19.3 EBC. Would love any feedback and suggestions. Entering this beer in a local home brew contest as my first. Love the channel and belated congratulations on being a father!..from a father! 👍

hey steve is this yeast being sold on the market? ive never seen it. maybe a private company

Bells amber is still very tasty. Hadn't had it much in the past. Recently had it and it hits. Not sweet, rich, lightly hoppy. Strong american amber i guess is arrogant bastard. Very good when fresh recently.

Really nice Red ale! 🍺 Do you think the overnight mash added 10% to the OG? Did the dry hop drop the FG down another point or two? Do you VDK test for this kind of process? (dry hop still warm, yeast active medium contact time.).

So I have the same brewing system. When doing the overnight mash, do you have your recirculation going throughout the night as well? Or do you just maintain the temp on the system? I used to do this with my Grainfather (RIP) but haven’t attempted it with the Clawhammer.

Is there any way to do an overnight mash with a neoprene jacket on the kettle and not leave it powered? I understand that this isn't exactly ideal but I'm really curious to know if it's possible and if it's detrimental at all

I use a LP gas fired system, don’t want to mash overnight, should I mash for 60 or 120 min? Thanks Steve.

How would you rank escarpment, omega, white labs, and wyeast?

What's the benefit/ reason for mashing overnight, as opposed to the typical 60 or 90 minutes?

Overnight mash sounds great, but I find the bazooka on the bottom of my mash kettle gets blocked therefore meaning the pump stops working. This means I'd be worried leaving it over night. Any advice?

Hey ey ey ey! Let's go Buffalo! There's always next year right? 😅

I've overdown the carmel/toasted malts before. It was a boont amber clone. 10% c40 %10 c80. way too much. heavy, rich, toasted.

Could that mouth feel also be coming from the over night mash?

Go Bills

why do you use this over-night mash technique?

7%?!

What happened to this style? The market is so saturated with IPA’s nowadays. I feel like craft beer is much more accessible now than it was 15 years ago. Now I can find craft beer in gas stations and grocery stores, and that’s awesome. But the diversity of styles has gone away. Now if you want anything other than an IPA you have to go directly to the brewery, or to a specialty beer store.

I’m sorry what? Please leave Massachusetts lol

That beer looks great. Nice to hear you’re a Bills fan. From Western NY, Go Bills!!