Love that its not a short. Waveform podcast crew just yesterday spoke about that some of them want shorts to be 90sec😆

dude if I ever get sent back in time I cannot WAIT to tell them that "actually, it's tiny invisible creatures that poop out the bubbles!" They will love me in the past

I made a block party ale kit from Northern Brewer last night for the first time. What i calculated should have taken 2 hours turned into 4 hours with all the cleaning, sanitizing, and the time it took my wort to GET TO temperature. Still, i had a good time doing it and my son helped me with a couple steps; win, win!

That reminds me i need To Make Another Beer Soon🍻

Stirland Favourite Drink

Good afternoon, Brian. This is a question that I hope you can answer. If I took a quarter pound of Allulose and dissolved it in a quart of distilled water, could I measure what allulose adds for back sweetening? Also, does the allulose effect the pH amount?

Hi Brian and Derica, I have tried on of yours mead recipe: - 3 pound of honey, - raisins and orange peel - bread yeast and it started with an OG of 1086. The fermentation seams to have stopped and the current FG is 1000 (I will measure it in a week to confirm). Since all the honey sweetness was 'devoured' I will have to add more honey to it. My fear is that it will re-ferment again. I would like to know what are your suggestions to stop any re-fermentation after adding the honey? If I put it in the fridge is enought? Thanks

Not sure why this listed as a video and not a short....

Hey Brian? Do you have a link to a "recipe builder", be it a calculator or a chart I can print? Something like, say I want a 14% mead, how much honey do I need? Wine? How much sugar should I add if juice OG is X to get to Y? I constantly forget the points per lb per gallon thing and spend too long looking it up again. And something that covers all "normal" fermentables would be amazing. As a basic chart or a calculator. If you don't know of one...maybe make one? PLEEEZ? LOL

It would be interesting to make a bottle fail on purpose, educational purposes of course, to see it happen. What it takes, intensity and so on. Also try to make a brew oxidized or get moldy, just to see how easy or hard it is to make happen. You hear about this stuff, it's like a ghost.

you should do yerba mate wine, we drink alot of in syria