In this video, I am returning to my simple, $200 Electric Brew in a Bag (BIAB) setup to brew an Autumn classic: Märzen Oktoberfest. Just like other videos as of late, I’ll be showing the process step by step, as more of a brew along with me approach. This is one of the best examples I’ve put together yet, and it is probably truest to style, in that it uses no caramel or dark malts at all.
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Recipe on Brewfather: https://share.brewfather.app/bupv2yzfneW7U0

Recipe for 5 gallons (19 L) , your efficiency may vary:

“Dr Strangebrew, or How I Learned to Stop Worrying and Love the Warm-Fermented Lager”

6.0% ABV 21 IBU

6 lb Weyermann Floor-Malted Bohemian Pilsner Malt (45.3%)
5 lb BestMalz BEST Munich Malt (37.7%)
2 lb Weyermann Dark Munich (15.1%)
0.25 lb Weyermann Melanoidin Malt (1.9%)

Mash: Hochkurz step mash with protein rest
-131 F (55 C) for 10 min
-146 F (63 C) for 30 min
-158 F (70 C) for 30 min

Water (ppm): Ca 35, Mg 3, Na 0, Cl 48, SO4 31, HCO3 0
Add to 7.5 gal (28 L) RO water: 3g CaCl2, 1g Epsom (MgSO4), 1g Gypsum (CaSO4)

60 min boil:
First Wort Hops: 1 oz (28g) Tettnang (4.8% AA) (18 IBU)
30 min: 0.25 oz (7g) Tettnang (4.8% AA) (3 IBU)

OG: 1.056

Yeast: White Labs WLP860 Munich Lager (Dry)

Ferment at 65 F (18 C) for 7-10 days, package, add optional finings, carbonate and lager for 2+ weeks.

FG: 1.011
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0:00 Intro and welcome
0:23 Beer description and approach
1:29 Water – Walkthrough on brewday
2:43 Equipment – Walkthrough on brewday
3:43 Malts and Mash – Walkthrough on brewday
10:07 Hops and Boil – Walkthrough on brewday
13:51 Yeast, Knockout and Transfer – Walkthrough on brewday
16:05 Wrap-up and yeast pitch – Walkthrough on brewday
18:00 Fermentation guidance
19:54 Tips for success
23:00 Alternative yeast options
24:33 Fermentation follow-up
25:11 Pour and tasting notes
31:07 Potential Improvements
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don’t just take my word for it, do your research before you decide to buy.
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Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp

#oktoberfest #marzen #festbier #digiboil #biab #lager #howtobrew #budget #homebrew #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #biab #allgrain

Brewing 1 Litre of Farm Orchard Cider for 5p! (Extreme Budget Homebrew)
Can you brew a fresh, crisp 4.5% ABV orchard cider for literally 5 pence a liter? Let’s put basic supermarket bread yeast and foraged farm apples to the ultimate budget test!

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In this episode, Pete takes 300g of foraged farm apples, 30g of sugar, and 1/4 tsp of standard store-bought bread yeast to prove that great craft cider doesn’t need expensive equipment or fancy wine yeasts!

In this video, we cover:
• The 5p Per Litre Breakdown: Foraged free apples (0p) + 30g sugar (3p) + 1g bread yeast (2p).
• Pulp Blending & Aeration: Chopping and blitzing fresh apples in a 1L PET bottle.
• Gravity Arc Tracking: Moving from 1.042 OG down to a bone-dry 1.000 FG floor.
• Dilution & Volume Precision: Adjusting with 200ml water to guarantee a full 1.0L yield at 4.5% ABV.
• Cold Crash & Tasting Notes: Serving a crisp, apple-forward scrumpy cider before heading out to the golf course!

EXPLORE THE RAINFORD VINEYARD PROJECT:
Want to see what happens when we scale up from kitchen lab brews to a full 10,000-vine independent commercial wine estate? Subscribe to our sister channel here:
https://www.youtube.com/channel/UCuoHNSYM4LMcnkQvrrb6_6A

If you love crisp, ultra-budget farm ciders, hit that LIKE button, COMMENT below your thoughts on using bread yeast, and SUBSCRIBE so you don’t miss our upcoming 0p FREE brew!

#Cider #Homebrewing #BreadYeast #BudgetBrewing #ForagedFood #FarmCider #RainfordsBrewLab #DIYCider #5pCider #Scrumpy
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Equipment & Consumables I Use

Disclosure: As an Amazon Associate, I earn from qualifying purchases. (This means I may earn a small commission at no extra cost to you if you click the links and make a purchase.)

Cameras
Canon PowerShot V10 Vlogging Starter Kit https://amzn.to/3K3ozMB
Gopro Hero 4K https://amzn.to/4nWNLCb
Samsung Galaxy S24 Ultra https://amzn.to/4pkrIH0

Sanitisation
ChemSan Self Foaming No Rinse Sanitiser 1 litre https://amzn.to/48iGh86
Starsan 16 oz https://amzn.to/3JCEMs4
Milton Tablets https://amzn.to/4oKvoll

Brewing Equipment
Glass Demijohn 5L with 2 Piece Airlock and Bung https://amzn.to/3K9D9SJ
Home Brew Hydrometer with 100ml Sampling Jar https://amzn.to/4r3NxvV
Mixing Spoon https://amzn.to/3JTzqZu
Auto Siphon Racking Cane https://amzn.to/3WXdDTH
TOPINCN Homebrew CO2 Injector https://amzn.to/4a6fqgL
2 Pack Handy Airlock (Silent) with Bung https://amzn.to/49pltNi
50W Heat Mat with Thermostat https://amzn.to/4oQribm
KitchenCraft Baster https://amzn.to/3K2OKmt

Consumables
Mangrove Jacks Cider Yeast https://amzn.to/3X3cDNP
Lalvin EC-1118 10 pack https://amzn.to/49TUCcf
Youngs Dried Active Yeast 100g https://amzn.to/3X1lEXC
Young’s yeast nutrient 100g https://amzn.to/3LMMvUT
Youngs Pectolase 400g https://amzn.to/49HH2sH
Wine Tannin 50g Youngs x 3 https://amzn.to/3XxkmDQ
Bentonite – 250 Gram Tub https://amzn.to/3JTBMaM

Health, Safety & Legal Disclaimers

Health Warning:

This video is for viewers of legal drinking age only (18+ in the UK).

Drink Responsibly: Government guidelines recommend not regularly exceeding 14 units of alcohol per week. For support, visit Drinkaware.co.uk.

Pregnancy Warning: Alcohol consumption during pregnancy can cause lifelong harm to the baby.

Safety & Liability Disclaimer:

Sanitation: When using fresh fruit, ensure they are washed and all equipment is thoroughly sanitized to avoid wild yeast spoilage or bacteria.

Personal Responsibility: These methods represent my personal process at Rainford’s Brew Lab. Follow these steps at your own risk. I am not liable for any outcomes or injuries resulting from home brewing.

Learn how to make homemade kombucha with a SCOBY! Today I’m sharing my easy, step-by-step kombucha recipe for beginners, from brewing sweet black tea and fermenting with a SCOBY to flavoring kombucha with fruit juice and creating natural carbonation!

I love learning traditional homemaking skills and making things from scratch in our cozy cottage kitchen. Homemade kombucha is a fermented tea made with a SCOBY (Symbiotic Culture of Bacteria and Yeast). Once you have an established SCOBY, you can continue brewing batch after batch of this refreshing drink right at home!

If you’ve wondered how to make kombucha, how long to ferment kombucha, or how to make fizzy flavored kombucha, I’m walking you through the entire process!

HOMEMADE KOMBUCHA RECIPE

Ingredients:

* 12 cups water
* 8 organic black tea bags
* 1 cup organic cane sugar or white granulated sugar
* 1 healthy kombucha SCOBY
* 2 cups plain, mature, unflavored kombucha (starter tea)

Supplies:

* Large glass brewing jar (at least 1 gallon)
* Pot for brewing tea
* Tightly woven cloth or coffee filter
* Rubber band
* Clean, pressure-rated fermentation bottles
* Pure fruit juice (optional)

STEP 1: BREW YOUR SWEET TEA

Heat 12 cups of water to boiling and transfer into jar for brewing. Steep 8 organic black tea bags for approximately 10–15 minutes. Remove the tea bags and stir in 1 cup of sugar until completely dissolved.

The sugar feeds the yeast and bacteria during kombucha fermentation!

STEP 2: COOL YOUR TEA

Allow the sweetened tea to cool completely to room temperature before adding your SCOBY. Hot tea can damage the living culture. 75-85F

STEP 3: ADD YOUR SCOBY

Add 2 cups of mature, unflavored starter kombucha and gently place your SCOBY into the jar.

The starter tea helps acidify the mixture for fermentation.

Your SCOBY may float, sink, or sit sideways. That’s perfectly normal!

STEP 4: FIRST FERMENTATION (7–14 DAYS)

Cover your jar with a tightly woven cloth or coffee filter and secure it with a rubber band.

Place somewhere warm, away from direct sunlight, ideally around 75–80°F.

Allow to ferment approximately 7–14 days. Warmer temperatures generally speed up fermentation, while cooler temperatures slow it down.

After about 7 days, begin tasting with a clean utensil. The longer it ferments, the less sweet and more tangy it becomes.

STEP 5: SAVE YOUR SCOBY

Once your kombucha reaches your preferred flavor, remove your SCOBY and save approximately 2 cups of plain finished kombucha.

Use both to start your next batch of homemade kombucha!

STEP 6: FLAVOR WITH FRUIT JUICE

Now for the fun part! You can drink your kombucha plain or make delicious fruit-flavored kombucha.

I like using approximately:

* 3/4 finished kombucha
* 1/4 pure fruit juice

For example, for 32 ounces:

* 24 oz finished kombucha
* 8 oz pure fruit juice

Try grape, apple, pineapple, cherry, mango, peach, or mixed berry juice!

Pure fruit juice without added sugar works because its natural sugars can help create carbonation during the second fermentation.

STEP 7: SECOND FERMENTATION (1–3 DAYS)

Pour your flavored kombucha into clean bottles specifically rated for carbonated beverages, leaving 1 inch at the top.

Seal according to the bottle manufacturer’s instructions and leave at room temperature for approximately 1–3 days to develop natural carbonation.

The yeast consumes sugars and produces carbon dioxide, creating those wonderful fizzy bubbles!

Some batches may take longer depending on temperature, sugar content, and yeast activity.

Important: Pressure can build quickly! Use only pressure-rated fermentation bottles, monitor carbonation carefully, and never rely on time alone to determine whether a bottle is safe to open.

STEP 8: REFRIGERATE & ENJOY!

Once carbonated, refrigerate thoroughly before carefully opening over a sink, pointing the bottle away from yourself and others.

Enjoy your homemade fizzy, fruit-flavored kombucha!

KOMBUCHA SAFETY TIPS:
Always use clean equipment, sufficiently acidic starter tea, and a healthy SCOBY. Finished kombucha is commonly kept around pH 2.5–4.2. Discard the entire batch if you notice fuzzy mold or spoilage. Homemade kombucha may contain alcohol, and carbonation can create significant bottle pressure. People who need to avoid unpasteurized drinks should consult their healthcare provider.

Join me as I share our everyday life in East Tennessee, creating beautiful English cottage gardens, DIY home renovations, cozy cottage decorating, homemade recipes, traditional homemaking, gardening, and family life!

Whether you enjoy cooking, learning new homemaking skills, fermented foods, cottage gardening, or simply finding inspiration for a beautiful home and meaningful everyday life, I’d love for you to subscribe!

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#HowToMakeKombucha #HomemadeKombucha #KombuchaForBeginners #SCOBY #KombuchaRecipe #FermentedTea #Homemaking #CottageLiving

So I asked ChatGPT if we can make a Belgian style wit beer at home and now I’m ready. Let see how it turns out

This isnt a tutorial and I have no responsibility of how it turns out

Homemade apple cider vinegar recipe

Apple cider vinegar has been treasured for centuries as a natural remedy. It can support digestion, balance blood sugar, boost gut health, and even strengthen immunity.

I think it’s amazing all of the homemade remedies coming into season right now as we transition into fall and winter!

Fermented honey garlic, fire cider, apple cider vinegar, honey onion syrup, elderberry syrup….

Nature knows what we need!

Unfortunately most of the apple cider vinegar bottles on store shelves aren’t giving you those natural benefits.

This seems to be the case with most things at the store, sadly.

Commercial ACV is often heated and filtered, which means the very enzymes, probiotics, and the “mother” that make it so powerful are stripped away. What’s left is a clear, lifeless liquid that looks nice on a shelf but doesn’t carry the same vitality.

Homemade apple cider vinegar, on the other hand, is alive. It’s raw, cloudy, and brimming with natural goodness.

Best of all, you can make it right at home from the scraps you’d usually toss….turning waste into a wonderful, versatile remedy for your kitchen, cleaning cabinet, and medicine chest.

Homestead ACV Recipe
Fill a clean jar with apple cores and peels.

Dissolve 1–2 tablespoons of raw honey or sugar per cup of water and pour over scraps until covered.

Keep scraps submerged, cover with a breathable cloth, and store in a dark spot. Stir daily.

After 2–3 weeks, strain out scraps. Let the liquid sit another 3–4 weeks until tangy and strong.

Bottle and use, it lasts indefinitely!

I use a fermentation clear weight to keep the scraps submerged, but not always necessary. You just want the scraps submerged so mold doesn’t grow!

Seriously….this is the easiest homemade remedy ever. You could even call local orchards and ask if they have scrap apples they aren’t selling and get a good deal.

Now is the time to do that has the orchards are in full swing and I get my best deals on produce right now!

#homesteadlife #homesteadinglife

Zibo Cohen is the leading manufacturer of wide mouth glass carboys.

What happens when a homebrew recipe gets scaled up and brewed on a commercial brewery?

In this episode I’m back at Maverick Brew Co. for something a little different — a full collaboration brewday with Hoddy, brewing Hop Shed, our 4% Golden Ale, on Maverick’s commercial kit.

The recipe is deliberately simple: Simpsons Extra Pale malt with a little torrefied wheat, allowing the hops to do the talking. We use Amarillo and US Cascade, layered through the boil before a substantial whirlpool addition, aiming for a crisp, refreshing Golden Ale with plenty of orange, citrus and classic Cascade character.

But this video is about much more than simply following the recipe. Hoddy talks me through the realities of brewing commercially as we discuss mash thickness, sparging, brewhouse efficiency, pH, water treatment, step mashing, yeast, hop quality, cask beer, running a brewery and all those little practical lessons that you only really learn by brewing batch after batch.

And yes — I get properly put to work digging out the mash tun!

Once the beer is ready, we head out to taste Hop Shed on cask in a real pub and find out whether our collaboration has actually produced the beer we were hoping for.

A huge thank you to Hoddy and everyone at Maverick for letting me loose in the brewhouse. I learnt an enormous amount and thoroughly enjoyed the day.

If you enjoy the longer, conversational brewday format and the technical brewing chat, I think you’ll enjoy this one.

Frothing Ale!

Hop Shed – Golden Ale
ABV: 4.0%
Malt: Simpsons Extra Pale & Torrefied Wheat
Hops: Amarillo, US Cascade & Magnum
Yeast: Clean American/Chico strain
IBU: 38

recommended channel for similar brewdays is @adammakesbeer

Hoddy’s Maverick Channel @MaverickBrewCo

#Homebrewing #GoldenAle #Brewday #CraftBeer #MaverickBrewing #WheatlowBrewery #Beer #Brewing