Daren brews an all grain batch of beer and downs a few commercial brews while he’s at it!! Sit back, relax and have a homebrew during this episode of Drinking with Daren!!
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Great video bro, makes me wanna make the leap to all grain
@nathelm I LOVE Great bears, and Beers too!! Im right there with ya bro!
I just started brewing and I am on my 6th partial mash and I can’t wait to go all grain. My problem is not having enouggh beer. I can appreciate great bears such as Stone’s Ruination, Manzanitas Gillespie Brown (I’m from San Diego) but I want to drink my own!!! I know I am not alone so CHEERS!
great vid man!
nice video man…you fuckin rock !
very modest! thanks for the insight!
Damn son, mad stirring
@cbrandom Hey baby cock, why don’t you shut the fuck up. This guy isn’t the pretentious, elitist, egotistical, fuckin’ dog turd, that usually does this type of thing. He’s cool and down to earth, do your thing Deren. Fuck your mother cbrandom because I’m done.
If the hair on your chin is longer than the hair on your head., you’re kind of a douche.. just saying..
@jdinri If he didnt mash so thick, he wouldnt have had to stir so friggin long.
Dude awsome vids!! I’m getting back into all grain here in lil old Minot, ND and I am the only all grainer.
Thanks Darren! I Jumped directly into all grain with the Blichmann Top Tier. I had so much to learn! your videos were very helpful! My first brew was a Wheat with Orange peel and coriander. It was a little sour after 2-3 weeks. By week 4 it won over Blue moon! Next, the Blonde ale Kicks ass! Nice work Bro! Keep brewing!
Dude you look like me…
you’re an idiot! lol
still stirring……
does this channel still exist? darren are you still making vids? i use to like watching this shit, but havent seen anything new in days…
Washington State!! Ya!
You know you want all that heat escaping during you unbelievably long stirring adventure?
Hotside aeration only happens with 6 row malt. With 2 row malt it doesnt figure. Least thats my story and I’m sticking to it!
Where did you get the porno soundtrack from ???
@axoll lol, so much stirring. Though I do stir my mash every 15 minutes after I dough-in.
I heard that adding oxygen during a hot phase oxidises the sugars so that the yeast cannot work so well during the fermentation process. You have to be careful until you have cooled the wort.
dude your brew looks awesome!
yes, but I wonder if Barry is asking about introducing a greater amount of oxygen during the enzymatic conversion. I wouldn’t think it makes a difference, however. I think any oxygenation issues occur during fermentation, leading to cardboard tastes, etc. sound right?
all oxygen is lost through the 60 – 90 min boil.