This video is brought to you by Skillshare.
What's up guys salut? Welcome back to the
supermarket brewing a challenge in which we try to make beer using only what we can source in a
Supermarket in your average supermarket. So in episode one, we managed to find somehow
replacement for hops malt yeast
but also a big tank and also
Supplies to make an airlock now as much as I enjoy theory. It's time to get practical and start brewing
So this place is the upper floor of a pub and we are using it as our laboratory to make
actually beer
right
Do you think we got everything we need?
Yes, definitely that was a very successful shop
Do you want some some milk with your tea? -Course I do
Cause this is a very British thing to do to start
You, you have to plan an operation with a cup of tea
No, but no sane person on this planet will start. -Wait. -Yeah, I'm starting to have a posh English accent.
I wish all good luck.
Great success
Now in the previous episode we saw that beer could be reduced to its core elements like water yeast malt
Hops following the same pattern brewing beer can also be reduced to its four
fundamental
actions mash boil cool ferment
Start? - Let's do it
Mash
Right so in there we've got 4.5 liters of water that we are trying to bring at
50 degrees Celsius at which we will add cereals to it and try to keep that temperature at 50 degrees Celsius for
- 15 minutes for this. - 15 minutes? Ok, and then what's next?
- And then we bring it up to about 67 degrees
And hold that for 20 minutes - Right
So the spirit is that we are gonna use this bag as a tea bag basically
- Yeah, it's call the boil-in-the-bag process
90 grams of shredded wheat - Man, I cannot believe we are adding this to make beer, shredded wheat
- I mean, it's low in salt. It's low in saturated fat. No added sugar
- You know that if we actually managed to make beer with this we might break the internet.
- You reckon? Definitely
So at the right temperature in
goes our bag and
we submerge it. 15 minutes from now
- We're starting to get that cloudy water, right?
What's leaking out? - I presume it's starch
- So it's basically feeding..
It's food for for for yeast afterwards no? - Exactly that. So out comes the bag
Let it drip for a tiny bit
- I can't believe we are making beer
- And then we've got the malt extract more gorgeous gloopy stuff
- Can I taste it? - Yeah, 'course you can
- It's sweet. - It's pure like caramely sugar
- Honey vibe to it, but probably because of the colour and the consistency - Definitely
A lot of Brewers have their lucky mash paddles so you can't get these in supermarkets
You can just use a spoon
At the moment we are just discussing to see how much grapefruit we need to add to the batch
- How bitter do you want a table beer to be? Because I'm not sure I want it to be that bitter - Not very
- It's not very.. Ah it's quite bitter
- Okay. Well, maybe we treat this exactly like hops
so we'll put in a
Tiny bit of the start to extract the bitterness and a load of it at the end to extract the aroma
- Superb, I like this, like this, deal
Boil
It's a rolling boil. - It's a rolling boil so in it goes, I'll start the time. Go!
- And now have to wait right now - 45 minutes - 45 minutes, all right
What time is it? It's beer o'clock
Anyway, it's beer o'clock. We should celebrate
Sponsor time: Skillshare is an online learning community for creators with thousands of classes in design business
And of course cooking, I love learning
I love improving myself and Skillshare just fuels both my creativity and my curiosity by allowing me to learn new skills
At the moment. I'm following two classes. The first one is really related to what we are doing at the moment
A course on beer brewing which focuses on
creativity and it really helped me figuring out all the different flavor profiles of beer beer is just
Fascinating. The second class that I'm following at the moment has to do with a future project of mine fresh pasta
There are loads of details you really want to know when it comes to fresh pasta
I found this course to be very helpful on this subject
Skillshare has a premium membership which at less than 10 bucks a month is I think very
affordable for what you're getting
unlimited access to all the classes and all the
Communities that are just right for you
If you want to give it a try use the link in the description box down below and you get two months of free trial
Thank you Skillshare for sponsoring this video
Cheers! -So what's this one?
- This is colonel - Just a colonel pale ale
- There's a saying it takes a lot of great beer to make beer
- If our beer just get 8% close to this. - Yeah, 8? - 8% close to this, I would be happy.
-We'll send Devin from the colonel a Bottle and go
Is this 8 percent as good as your beer? - He's a very polite man
But I don't know how polite he'll be about that
- There's limits to it
- So obviously at the supermarket earlier on we couldn't find hops. What are hops anyway?
- Hops are just a flower first used in beer because it was a preservative so they were used to stop beer from spoiling and what
They slowly learn is that it was actually adding lots of bitterness and other flavors to the beer. -Cause beer is just a bitter
Beverage. -Yeah, definitely the source of defining things of beers. I just got bitterness to it. -Okay, we need some bitterness
- Yeah - And we also need some flavors, right?
So what I'm gonna do right now is to quickly toast these coriander seeds just to awaken the flavor
Wow!!
Have a sniff? - Oh yeah
That's beautiful that's one of the best smelling bags I've ever smelled
Coriander seeds, orange peels, Grapefruit anything else? -And 2 lemongrass, we'll get all the oils out of that and then we'll start to cool it down again fermenter prepped
So that's 15 minutes starting now. Yeah
So
There still is the caramely soft toasted aromas from from malt, but now we've got that bright
Fresh nose on on it. You want to have a sniff?
I really do
You can't quite recognize what's really come to the fore
You want a bit of malt a bit of grapefruit for a bit of orange a bit of this
That's when you know, you've made a great beer
So I'm gonna remember this like for when we taste it, "that's when you know, you've made a great beer"
Four milliliters of bleach per liter. -Just close your eyes and use the force - A tad short
Bit much now, this is just basically science. All right science
But let's drop everything we need to sanitize it okay
Cool I'm gonna get this off the heat and dilute it with two and a half liters of cold water
We put at least 3 bay leaves in there - We put 3 in, yeah [Laughs]
So we need to get down to the temperature than these can act at so currently it's still way too hot at 55
So, this is what we need to recreate. It's called an airlock, thanks. Thanks, Jenny
Basically, you fill that up with water and when air is coming through
This tube because of fermentation going through the water and then going out which means that air can go out
but less
Exactly. Nothing can come in just grab on top of this stick a straw in there and we put this cap on top we cover
All this with water. We make a few holes. So that's where the air bubbles out. I think so amazing
Yeah
It should work we've got science on our side, let's see if we got the ghosts as well. Okay one
Next step
Ferment so next into the fermenter and in with the yeast
More bubbles we get here at you start the better. Why did you think that I did that in the first place?
You say stop and I stop right, cause I can't see sh*t.
All right
This is looking good is much darker than I thought it's gonna be so much darker
This is the very first time that I'm brewing beer the very first time and it's in the F**king plastic bottle
You're a man knows yeast intimately should we create a solution
yes before we should okay, but we need to wait for this to come down to 28 before we drop it in
-21
21 degrees is all right, okay
We just added yeast to it. - It's done. Yeah, it's a lot of effort for some slightly murky liquid but
Don't you dare call this beer, murky liquid. -The yeast is pitched
All you have to do is pop our amazing makeshift airlock onto it
Okay, ready?
So you're gonna leave this ferment in the fridge or
At room temperature? -Room temperature between 20 and 23 degrees for seven to ten days until it stops bubbling
Let's have a beer? -Let's have a pint guys. Let's do it
cheers guys -Cheers
Hey, how are you Johnny? It's good to see you. Hello. No to bad.
So everything went 100% to plan with the beer, we've got a really healthy fermentation - Good
Got some carbonation in the bottle and then I tried it
at some point, we got an infection.
Basically that's sucks. Oh
It's it's just it's
just
I mean, what do they expect in the first place? I can't possibly try to bypass the whole brewing industry
Without getting you know, gently kicked in the nuts. This definitely doesn't mean that I'm gonna stop there
No, I'm gonna investigate 'cause progress will be made there. There's no other option there. Anyways, I'm gonna stay like this for a week
I will catch up with you next time. In the meantime: Take care. Bye bye. Salut.