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Hi BTB, this is the recipe I used (obviously metric units since I am Norwegian, but that shouldn't be a showstopper) 0.34 kg Caramel/Crystal malt – 60L 0.34 kg Rye malt 1 kg Munich malt – 12.5L 1 kg Wheat malt 6.25 kg Pale Malt 0.73 kg Invert sugar (added a few days into the...

Thanks for the feedback. Guess I have a long way to go before becoming a certified hillbilly :mug:

No plans as of today, but I will notify when it happens. Cannot promise to wear the Klockwork outfit though :mug:

https://www.youtube.com/watch?v=2ieEpySh0iQ&feature=em-upload_owner Enjoy folks!

Airing 27.05.16 2100 CEST at Mong Productions. Feel free to subscribe to our channel and be notified about future movies. https://www.youtube.com/watch?v=2ieEpySh0iQ Disclaimer: Although a central element in this movie is beer brewing, some of the information value has been deliberately...

Coming in a few months: Mongster

It has a sweet taste (obviously from all the sugars from the malts), and a warming feeling (from the temperature as well as the Jack). I first watched them folks from Brewingtv doing this.

It is full electric indeed. Nowadays I see mostly Teslas and Nissal Leafs on the roads, but when I bought it back in 2008, it was something of a novelty.

I reckon that Charlene, Darlene and Jolene got lost in the woods. They aren't too skilled in navigation.

1. Correct 2. He was a part of the first film crew, and this time he got promoted to skull sweather bearer and chief production assistant.

I reckon that dark crystal and caramunich type 1 were the main contributors.

If I'll make a new batch of Mongbilly B, I would use half the amount of Cachaca raisins. Finding the sweet spot when dealing with beer and booze is tricky, and I myself consider it cheating adding booze directly into the beer. Of course this makes it harder to hit bullseye, but it's nonetheless...

Well howdy folks! Ever wondered how to brew a Hillbilly beer? You're about to find out..:cross: All feedback welcomed, including criticism (the Mongster is thick-skinned)

Mongster will be back with a new video, maybe already tomorrow. Stay tuned :rockin:

Interesting. Looks like there are several schools of thought on this topic. I think I will do an experiment next time I brew hefe: make a split-batch with quite different fermenting conditions and see which one comes out best (hmm..might be a suitable topic for a future brewing movie..) -m-

I think I obtained the ester-maximising information from this link: http://beersmith.com/blog/2012/03/07/esters-in-beer-brewing/

Howdy folks. I don’t know how popular Hefeweizen is in the US, but it is quite popular in Europe. I’ve been brewing several batches of it, always hunting for those pleasant banana/bready aromas (I call it the Ompa factor). However, I am still not satisfied with the results (decent weissbier...

Found these recipes at Brooklyn Brewshop: http://brooklynbrewshop.com/themash/9-spent-grain-cookie-recipes/ Looking pretty tasty..

Actually I used to be a blood donor :-)

@chopandbrew Very cool that you are continuing to make great brewing stuff after brewingtv! I've subscribed to your blog. You and your crew are welcome to Oslo.