Okay guys before we start this video
I just wanted to let you know that I released a fridge magnet with a greasy yet inspirational quote on it. It's
Don't be the same be BUTTER. I'm gonna old French dad. Anyway, it's only gonna be available for a month
I'll post a link in the description box down below now back to the video
What's up guys salut, welcome back to the supermarket beer challenge series. In the last episode if you remember well
we had an infection in our brewing batch.
Just a bunch of f*ing amateurs
In this challenge
We allowed ourselves only to use both ingredients and equipments that we can only source in a standard
Average supermarket, that's very funny. That's very funny what I am frustrated
how do you want me to be like I went all the way to London brewed for for a day and a half and then I'm
just back here knowing that the batch we made is ruined
I feel bad
Let's just put myself back together and try and find the course of infection
I'm gonna investigate bad man
Salut Alex
We got an infection
We need to
demystify what our beer infection actually was it's got an infection of
lactobacillus lacto bacteria
You might be familiar with these as they are very common when you're making for example
Sourdough, kimchi or yogurt and in which case they are very helpful. They are the origin of that
slightly sour tangy flavor, but in our case, it's just
Unwanted it's not actually dangerous for us, but it's bad for the beer that infection process is just not
Reversible to come just disinfect a beer that has been infected which doesn't mean that we're gonna give up far from it
The million dollar question at the moment is
What has gone wrong? We've got ingredients that could be faulty. We've got
processes that could be faulty and we've got equipments that
Could be faulty
Plenty suspects let's just review them one by one. So if you're talking about ingredients
That can't be water. It has been commercially sealed and same goes for yeast. We did not use any
Traditional hops we use an alternative for it. Hops are known to have that antimicrobial
activity, so that could be this one. Mold was commercially sealed so it can't be mold. We boiled the shit out of cereals
afterwards so that can't be. Both of these happen before or right on the boiling stage which basically killed all
Bacteria now cooling things not fast enough could potentially help bacteria grow
we left things to cool at room temperature now with fermenting plenty things could have gone wrong around the
Fermenting process but I don't think the process itself is a problems. I don't think we did
Such a good job in sanitizing and to be honest
I don't even think that our solution our sanitizing agent was like that great basically
I'm not questioning the tank, which is a
commercially sealed bottle of water
But I might be questioning the airlock
We need to conduct these experiments in parallel because each one of these takes about a week
I'm going to split the labor between Johnny and I so
These are the potential cause of infection that I see if it's one of them good
We have a chance to maybe solve it. But if it's not one of these
It's the end of the story. Yeah
Anyway, let's just start
Right. So this is how it's gonna work. First of all, I'm going to clear the air
I'm gonna make a new airlock a solid one
If you remember the design we made in the pub it basically looked very much like this
commercially available
Airlock that that's sold by Kilner so the only difference to be honest
It was that our airlock was opaque. So you couldn't see things happening inside. That's just preventing us from
Validating that the airlock works. So I'm gonna make another one
One that you can basically see through
You just need to imagine that I'm a big
bacterial colony bubbling like manic
It works let's make a batch using that brand new airlock
So it's been a few days since I made that experiment with the new airlock I still got an infection basically it's not
The
airlock
Hey Alex, so I've got another batch on the go. So I just got some lovely fruity hops
You can throw in and see if they have an antibacterial effect
So two of these in there and then we're going to watch that temperature drop off real real fast
And so just bottled batch two and it is infected
So
We know for sure now. It's not related to the airlock not related hops
It's not related to the cooling method so that only leaves us with one option if it's not sanitizing
The whole experiment would be a fail that's why I don't like science that much
Hey, man. Hello. what's up?
Ah Non
What's this face for what's this face for?
So one of them wasn't infected
It was the one we used proper sanitizer
So we have a batch
So we have one bottle because I didn't any batches
that's a start.That's a start.
The whole methodical approach worked. Yeah, we figured out what the problem is
I am really pretty relieved. As you can see I am in pub now. That's the pub where I was
I am thirsty man.
I shouldn't
Probably celebrate too quickly cuz we still get much work to do but but it's it's a good start now
Things
should get better
It is possible that the things will get better.
We have a clean batch. We have a clean batch.
By the power of science and a bit of luck the
sanitizing agent is the one
That was faulty in the first place. Anyways, I I never liked bleach in the first place
I think it's imparting a bad flavor to the beer
So I'm glad before we jump and just use the Brewers standard, which is Star San. It is
Something that came from you guys in the first episode somebody in the comments. He has been using Milton
Baby tablet safe for babies and mom if we fully wanna go on
Supermarket beer challenge, then. This could be the savior. Let's make a batch using this one and we'll decide afterwards
Done
Johnny I just wanted to share this with you mate the Milton experiment went well
That's amazing. Absolutely amazing.
So you got tow batches that worked
That's a lot of beer to be tasted
That's amazing. I am so glad.
So that's great all I need to do right now is to bottle them
Sugar and water
It's very fizzy
So that is the bottling done I'm glad I got this step out of the way
Now the thing I know for sure is that our batch is not infected problem. Now, there's always one
I don't know if our beer is gonna taste
Good
that
That's a sporl problem. That's a sporl problem. This is something I can only verify by tasting the beer which can't happen
Next week now the beer needs a bit more time to age to develop a bit more flavors
To be honest. The fate is not in my hand no more
I I did the best that I could what if our beer tastes like Oh or even worse
I'm just resisting the urge right now to open the fridge and just drink it drink it
No, I I can't do that
I can't do. I mean if you want to stay updated about the outcome of this crazy and famous adventure
I can only suggest you to subscribe to the channel. And also if you liked the project just share this video everywhere
It's always helping me big time. So I will catch up with you next time. Take care. Bye bye salut