This is a great companion video to Joshua’s video. You did a great job of filling in the blanks for people who are looking to learn more from that vid.

There are so many (right) ways of brewing beer, fermenting and dispensing! It's all about what rocks your boat. Like Joshua said, it's about what makes you proud :)

The Vampire Weekend poster gets an instant like from me!! 🤙

Fermentation Friday was a great series and it led me to full on Brewtube before trying homebrewing myself!! Beer, kefir, hot sauce, sourdough, other veggies, I'm forgetting several but it went on for I think a couple months? I didn't start with his recipe and went to all extract kits first before partial mash and BIAB but it did get me thinking about brewing and the ability to control flavors in beer as in cooking.

saisons don't get enough love

Thank you Fabrizio, thank you Joshua and thank you Peter! I first saw his vid and thought it was impossible for me to home brew but then I got into mead and eventually tried 3 batches of brown ale. Now I know I can home brew so tomorrow I’m trying this Saison, scaled down to 1 gallon and using Belle Saison yeast. Wanting to watch the vid again for the 6th time to make sur I get it I found your vid, I said to myself a pro will surely know if this is a viable recipe so here I am, reassured and now knowing a new brew channel !!

Love Fermentation Friday!! Joshua has now taught me to make a kicking Kimchi, and now, a Belgian Farmhouse Saison.

Mac Demarco home brew videos are my jam

Great video mate. Just waiting for my stuff to come, and i will be brewint my own alcohol this weekend! Startinf with mead as it looks easier and should be a good practice - dropped you a sub 😊

Just got my first two hop plants from two old unusual swedish varities. So now I want to learn to make beer so I can have a use for them when they grow big :)

Loved that vid Peter....Get back to making vids about brewing as I love your posting style

Surprised you didn't rip him for pronouncing Wyeast as "W" Yeast

Also very smart of him going for the French saison from wyeast and not the Belgian one because the latter is famous for stalling when it isnt warm enough.

great tips! I had inconsitent beer and carbonation so this should help. I used a kit, with malt extract and sugar, maybe ill use corn sugar next time

What do you think about using water and a tube as an airlock?

Spent the entire video saying to sanitize everything. Forgot to sanitize the tulip glass lol

This is good content and clear advice.For the algorithm my dude.

Yo yo Peter! Thanks for doing this review. As someone who has never brewed before it helps to have an unbiased review of Joshua's beer. You earned a sub from me. Maybe you could answer for me, if you calculate the correct volume and adjust the sugar accordingly, instead of bottling, can you use mason jars or growlers?

I got into brewing and boy its super stressful haha. Any tips to make a amber ale that has a victoria mouthfeel and with a belgian wheat ale smoothness

Cheers to awesome beer that’s why we brew our own stay thirsty

Not sure about corn sugar. Prefer a clean, natural beer. Thanks for sharing though.

Wait... am I supposed to snqp chill for better secondary fermentation? I thought that was just a clarity thing.

Hey Peter. Speaking of fermentation and temperature, when do heat wraps and fridges for fermentation come into play? I guess the question is what types of beer require something when it can't be room temperature during fermentation?

When I first started brewing I had a siphon with a bottling wand on the end of it, love kegging now lol

Ayyy Vampire Weekend poster. Love it

There's only supposed to be one beer person named Peter... One of us is going to have to change our name...

GREAT VIDEO!!! Great topics were gone over and explained, well. I enjoyed watching the video very much. Homebrewing instructions are based on the way that two types of beer that were popular during Prohibition were produced, Prohibition beer, which was made from malt syrup available in markets, and beer that moonshiners sold, which is made from high modified, malt, and with single temperature infusion. Both, brewing methods produce extract that contains mainly glucose, and depending on the rest temperature in all grain brewing, more or less, sweet tasting, nonfermenting, types of sugar. Glucose is responsible for primary fermentation and ABV, the more glucose, the more alcohol. At 150F Alpha releases the highest volume of glucose, as possible, from amylose within one hour. To make high octane soak low protein, malt at 150F, (65, 66C) for one hour. The single temperature infusion brewing method, chemically and enzymatically, cannot produce ale and lager, due to the way that enzymes function and chemical precipitation. The high temperatures used with the brewing method denatures low temperature activated enzymes that are needed for producing ale and lager, Beta in particular. Enzymes are purposely denatured in grain distillation because they get in the way. When enzymes are activated, the length of the brew day increases, the fermentation cycle extends, and extra equipment is required. The types of complex, sugar that Beta forms, maltose and maltotriose, aren't needed for producing whiskey. Complex, heat resistant, starch, amylopectin, which is the richest starch in malt, contains A and B limit dextrin and pectin. A and B limit dextrin and pectin provide body and mouthfeel in beer. The starch is discarded when the infusion brewing method is used because the temperatures aren't high enough to burst the starch, where it enters into the mash liquid, before Alpha denatures, and the starch is thrown away with the spent mash. When the starch is thrown away, beer, overly dries and thins during fermentation and conditioning.

I brewed for the first time this weekend and I used primarily spring water, pre boil and before adding the yeast. Is that frowned upon? I should use distilled water from now on?

Who gives a fuck about an Oxford Comma? (Great video thanks for the tips!)

Is it important to aerate the batch? By my experience without aeration the batch made Hydrogen Sulfide cause the yeast was stress.

What are your views on dunk sparging?

I like this guy

can this recipe be scaled down for small batch?

Got eem

Sparge vs. twist and squeeze the bag 🤷‍♀️

What about vampire, Man?

Hey Braj

I struggle drinking saisons because all i seem to taste is an old timey 5cent bubblegum flavor and it is super gross to me. I am assuming its the belgian yeast that does that, does the french saison yeast have that same bubblegum flavor? Really would like to get into simple farmhouse ales, but absolutely cannot stand that bubblegum!