Brew Dudes Homebrewing Blog

Brew Dudes Q&A Session – Summer 2024

On August 21, 2024

At Brew Dudes, we’re all about community and sharing knowledge, so this week, Mike and I decided to dedicate an entire video to answering questions from our viewers. We’ve been getting tons of comments, emails, and questions, and it felt like the perfect time to dive into them.

It’s a great way to chat directly with our audience, especially when the brewing schedule slows down a bit, and it’s always a fun exercise to see what’s on everyone’s mind. Whether it’s about brewing techniques, ingredient choices, or equipment preferences, we’re here to help. So, let’s get into it!

Let’s answer some questions!

One of the most common topics that popped up in the comments was about water chemistry. Specifically, many of you wanted to know if we have a standard water profile that we target for our beers. The answer? It depends on the style and where the water is sourced. Mike and I both typically use store-bought spring water due to its softness, which allows us to adjust minerals according to the beer style we’re brewing.

For hoppy beers, we’ll add gypsum to accentuate the hop bitterness, while for malt-forward beers, we might lean more towards calcium chloride to enhance the malt character. We also touched on other techniques, like whether or not we acidify our sparge water or add ascorbic acid to prevent oxidation. These are advanced topics, but the key takeaway is that understanding and adjusting your water chemistry can really elevate your brew.

Reflecting on the Journey & the Jar of Destiny

As we wrapped up the session, it was great to reflect on how far we’ve come and the impact our videos have had on the brewing community. A special shoutout goes to our famous “Jar of Destiny,” which has become a beloved part of our channel. It’s always exciting—and sometimes nerve-wracking—to see which beer style we’ll pull out of the jar next, knowing that whatever it is, we’re committed to brewing it. The jar has been a fantastic way to keep our brewing adventures spontaneous and challenging.

To all of you who continue to engage with us, whether by praising the jar or sending in thoughtful questions, thank you! Your participation is what makes this journey so rewarding. So, keep those comments coming, and let’s continue to brew on!

Base Malt Comparison: Root Shoot vs. Rahr 2-Row

By John Krochune

On August 14, 2024

In Malts, Videos

When it comes to brewing, the choice of base malt can have a significant impact on the final product, even in subtle ways. In this experiment, we decided to test two different base malts: Root Shoot Genie Pale Ale Malt and the more widely-used Rahr 2-Row.

The idea was simple—create a single malt and single hop beer, using Chinook hops, to see how much of a difference the base malt really makes. It wasn’t about finding a “better” malt, but rather exploring the nuances that each malt can bring to a brew. After all, we’ve done plenty of comparisons focusing on hops, so why not give malt the spotlight this time?

Brewing Process

For this comparison, we kept the process straightforward. We brewed two one-gallon batches, each using two pounds of malt. The only variable between the two batches was the base malt: one used the Root Shoot Genie Pale Ale Malt, and the other used Rahr 2-Row. The hops were kept consistent, with a 60-minute bittering charge from Yakima Chief Chinook hops, split evenly between the two batches. US-05 dry yeast was used to ferment both beers, and we used spring water to keep everything as controlled as possible.

The goal here wasn’t to determine if one malt was definitively superior, but to explore the subtle differences each could impart. Root Shoot’s Genie Pale Ale Malt is crafted in Colorado, and it’s a bit of a specialty malt, while Rahr 2-Row is a reliable workhorse used by brewers everywhere. By brewing these side by side, we could get a sense of what these malts bring to the table, especially when paired with the robust, pithy bitterness of Chinook hops.

Our Malt Comparison Thoughts

Tasting the two beers side by side revealed some interesting contrasts. The Root Shoot Genie Pale Ale Malt delivered a beer that was slightly darker and had a richer body, with a flavor that was more complex and slightly more dynamic than the Rahr 2-Row. There was a hint of honey-like sweetness on the nose, which added a touch of elegance to the overall profile. On the other hand, the Rahr 2-Row produced a beer that was lighter in both color and body, with a more straightforward, grainy taste. It was a solid, no-nonsense beer, but it lacked the subtle character that the Genie Pale Ale Malt brought to the table.

In conclusion, while both beers were enjoyable, the Root Shoot malt added a level of complexity that made the beer more intriguing. If you’re looking to add a bit more depth to your brew, especially in a single malt and single hop scenario, exploring a craft malt like Root Shoot’s Genie Pale Ale might be worth the extra investment. It’s a reminder that even small changes in ingredients can lead to meaningful differences in your final product.

Brew ON!

Evergreen Hops SMaSH Review and Tasting

By John Krochune

On August 7, 2024

In Hops, Videos

These Brew Dudes present a SMaSH beer to learn more about Evergreen hops. Sometimes, the name is a descriptor. We were wondering if the variety lived up to its label. Would our minds be made up before we tasted the beer? Would we already think that this hop brought pine aromas and flavors without our analysis? Watch and find out!

Stay evergreen

Brewing Process & Initial Thoughts

The brewing process for this Evergreen SMaSH was straightforward. We split the 28.3 grams of hops between four key points: 60 minutes, 15 minutes, flame-out, and dry-hopping three days into fermentation. This method ensures that we capture the full range of what the hop has to offer.

From the start, the aroma of the wort was intriguing, but as the beer fermented and matured, it became clear that this hop had more complexity than we initially anticipated. When the beer was cold, it presented a surprisingly strong, bitter presence that was unlike any of the other SMaSH beers we’ve brewed recently. As the beer warmed, the flavors became more pronounced, revealing a pithy, vegetal, and almost herbal character that was both unique and challenging to describe. We picked up on notes of white peach, watermelon rind, and an unmistakable geranium-like aroma, with a green, pungent, and somewhat off-putting taste profile.

Our Take on Evergreen Hops

After spending some time with this beer, we both agreed that Evergreen hops are not what we expected. The flavor profile was far from the piney, citrus-forward experience we were hoping for. Instead, it delivered a mix of earthy, herbal, and somewhat strange flavors that left us puzzled. However, the hop’s complexity isn’t without its merits. We discussed how it might work well in a more robust beer style, like an imperial stout with chocolate and cayenne or even a mint stout, where its strong, green character could be balanced by other bold ingredients.

In the end, while this experiment didn’t produce a beer we’d rush to brew again, it gave us valuable insights into how Evergreen hops might be used in more creative, boundary-pushing brews. For those looking to explore new hop varieties, Evergreen might be worth a try—just be prepared for a flavor journey that’s anything but conventional.

Brew On!

American Pale Ale Experiment – Part 2

By John Krochune

On July 31, 2024

In Experiments, Videos, Yeast

As promised, here’s part 2 of this particular experiment. Last week, we tasted one version of this American Pale Ale. The ale features Simcoe, Amarillo, and Citra hops with a touch of Nugget for bitterness.

This week, Mike revealed that he actually brewed 3 beers with one key difference: the yeast. He wanted to see how different yeast strains would influence the final product and we examined them all. This post will take you through the brewing process and our tasting notes on these intriguing variations.

More Experiment Details

For this experiment, consistency was crucial. Mike brewed a 10-gallon batch of wort and split it evenly into three fermenters. Each fermenter was inoculated with a different yeast strain. The original yeast we used was Fermentis US-05, which we use all the time in our beers. The second yeast was Cellar Science Cali, known for its ability to brighten and enhance hop flavors. The third was Apex Cultures San Diego, a relatively new strain in the homebrewing scene.

We maintained the same temperature and fermentation conditions for all three batches, ensuring that any differences in the final beers would be due to the yeast alone. No dry hopping was done to keep the focus on the primary fermentation and how each yeast strain interacted with the hops and malt.

Tastings

Fermentis US-05: We knew this beer from last week. It is our baseline, providing a familiar and reliable profile. The beer had a balanced bitterness and a subtle hop aroma. It was a solid, enjoyable beer but lacked the brightness and complexity we were hoping to achieve.

Cellar Science Cali: This yeast strain took the beer to another level. The hop aroma was significantly more pronounced, with bright citrus notes dominating the nose. The taste followed suit, delivering a vibrant, citrusy flavor with hints of candied orange peel. The malt profile was slightly subdued, allowing the hops to shine, making it a more intriguing and refreshing beer.

Apex Cultures San Diego: This one was the wild card. It fell somewhere between the other two in terms of hop expression, with a more pronounced bitterness that lingered on the palate. The citrus notes were present but not as distinct as in the Cali strain. However, it did provide a more complex and layered flavor profile, making it an interesting variation to explore further.

Final Thoughts

This experiment reinforced the idea that yeast plays a crucial role in the final flavor of a beer. While the Fermentis US-05 provided a dependable and well-rounded beer, the Cellar Science Cali stood out with its ability to enhance hop flavors and brighten the overall profile. The Apex Cultures San Diego offered a unique twist with its increased bitterness and complexity.

If you’re a homebrewer looking to tweak a recipe or breathe new life into a familiar brew, consider experimenting with different yeast strains. A simple yeast switch can transform your beer in unexpected and delightful ways.

For us, the Cellar Science Cali was the clear winner, and we’ll definitely be using it in future brews. Hopefully, we can share more of them with you soon.

Brew ON!

American Pale Ale Experiment – Part 1

By John Krochune

On July 24, 2024

In Experiments, Recipes, Videos

Mike shares his latest endeavor – a hoppy American pale ale experiment. Cutting to the chase, this post is part one of a two-part series where we’ll dive into the recipe, taste, and evaluate the hops. In the next installment, we might do a comparison with a special twist.

He has brewed a lot of light lagers lately, but it’s time to return to something a bit more hop-forward. So, let’s explore the recipe and process behind this refreshing summer beer.

What is Mike trying to unlock here?

American Pale Ale Recipe

Here’s what Mike put together:

Grains:
87% Briess Brewer’s Malt
7% Carapils malt
5% Munich malt 10°L

Hops:
1 oz (28g) Nugget at 60 minutes
1 oz (28g) Amarillo at 15 minutes
1 oz (28g) Simcoe at 15 minutes
15 minute Whirlpool addition of Cascade and Amarillo at 175-180°F (79-82°C)

Yeast: 1 packet of Fermentis US-05

Process:
Mash at 150°F
Mash-out at 168°F (75.6°C) for 10 minutes
Boil for 60 minutes
Fermented at 2 weeks at room temperatures

Results:
Original Gravity (OG): 1.056
Final Gravity (FG): 1.010
ABV: Approximately 6%

Tasting Notes and Thoughts

First off, the beer has a pleasant aroma though it lacked the intense citrus brightness we hoped for. The Nugget hops contributed a grassy, rather than resiny, bitterness. The flavor was enjoyable but not as vibrant as expected. Despite using Amarillo and Cascade in the whirlpool, the hop character wasn’t bright and citrusy.

The beer’s color came out beautifully, a darker gold with consistent foam and nice lacing on the glass. It’s a super drinkable beer, but we were left wanting a bit more hop brightness. The US-05 yeast performed well, allowing the malt and hops to shine without interference. While this batch may not have hit all the notes we were aiming for, it’s still a solid and balanced American pale ale.

Stay tuned for part two of the American pale ale experiment. He may be using different hops or perhaps a new yeast strain to see if we can enhance that hop character.

BREW ON!