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145 thoughts on “2 clear william hill

  1. Would’ve given the video another like, but didn’t wanna break the cccccccCombo

  2. Science-y bit: Brewers yeast and bread yeast are different strains of the same species of yeast.

    1. I learned this the hard way as I’m mildly allergic to that species of yeast.

  3. A couple of things so far: Im using my big stock pot with the removable strainer, and that is making things way easier. This is almost identical to the process I use to brew yogurt, which is hilarious to me. And these grains smell so delicious, Im wondering if I can use the leftovers to make cereal. I just left my bucket to ferment in the same dank, dark under-stairs area where I grow mushrooms. Its getting real hobbity in here.

    1. So Im calling this batch Old Gray Tank, because I didnt have anything the right weave to filter with except my sleep shirt. But I washed it first! It tastes like bread tbh but it does the job. I totally recommend. I spent about $8 on grains and used no special equipment and it came out just fine. I might have to buy a hydrometer next time, because this feels like a lottttt of alcohol for beer so Im going in blind. Its a good time, though!

  4. This is fantastic. I make mead (9 months old or older) and I can’t wait until I have a chance to make this. 😂😍❤️

  5. Lautering (?) sounds like a pour-over coffee technique.

    I may have to try this… as soon as I can talk my partner into letting me prune his juniper for it.

  6. I would love to invite you for a Viking beer drinking beside a fire!<3 Gonna follow and start making it, cheers.

  7. I have to try this, it looks so good — and easy. I prefer the darker beers and ales, they have a better flavor. Guinness Dark is definitely a good modern choice. 😀 I love that you used bakers yeast. And, speaking of Finland, I would love to see you do a video about the Rus Vikings and how they differ from the Norwegian/Swedish/Danish Vikings. I think it would be a very interesting subject. Is such a video a possibility for you? Thank you for all of the time and effort you put into your videos. They are a ray of sunlight in our currently cloudy world. Have a great week.

  8. This was quite interesting. Im not a brewer, just a grateful consumer! BTW I thought about you today. A friend gave me music for a Welsh lullaby called Suo Gan. Dont hate me, Jimmy — I cravenly abandoned the Welsh and found an English translation. The Welsh just looked too scary! Maybe one day Ill find the courage to give it a go.

    1. @Joan Hall I dont think its even in the top ten for a native English speaker. Its really quite simple once you get the letters down 🙂

      Oh, its no trouble. I can easily fling it at the end or start of a video, or whip up a quick song vid. Ill work on it for you this week! Im happy to do it to encourage the use of my lovely language!

    2. @The Welsh Viking My first reaction is Oh, I couldnt dream of putting you to that much trouble, but if I do that, then Im depriving others here of hearing you sing it in Welsh!! So, yes, I would be quite grateful. If I can figure out the Welsh (isnt Welsh supposed to be the hardest language on earth?) and figure out a nice little harp accompaniment, I could put it up on my Youtube channel. Then I could tell everyone that you helped me figure it out. I do appreciate this so much. In college I was taught that the earth will open and swallow you into a black pit if you sing a song in anything other than its original language, LOL!

    3. Would it help if I sang it in Welsh on here with subtitles? Im happy to encourage the use of the original language. Suo Gan is such a lovely little song!

    1. Bless you! I do have a ko-fi, but there’s never any pressure. It means a lot to have you here watching videos 🙂

  9. Love the channel , thanks to the algorithms It came up on my home page. All very informative and very watchable. I really should invest in some beer making equipment!

  10. The romans were quite impressed by barrrels when they got to Germany.

  11. Thanks for the information and love the rants. Love the history you add to your videos and the added pictures of the wood barrel of juniper branches. Even though you used spruce I am sure it was great 3 day booze. 🍺
    Thanks for all the hard work you do to present these videos.

  12. Time to get some sahti! If its anything close to gotlandsdricke, I want more of it in my life. Gotlandsdricke is the best there is.

  13. Searching web for old world beer and ale how tops and where they came from. Found this dude. Got caught up in video. Now a subscriber. Very cool…

  14. My eldest daughter spent a couple of years calling me Captain Ranty. Its a skill 😉
    Ive passed this video on to Finnish friends for them to savour. (The h in Sahti is more like the beginning of Hello or Hi)

  15. I wonder if after you made this you could mull it to keep it for longer and make it safer to drink

  16. i have tried this before…i had a finnish girlfriend years ago…her family made this stuff.
    they used a gruit to give bitterness…juniper with a dash of henbane…it was rocketfuel….and then some….they would all sit around by the edge of a lake…cooking over a fire….drinking this stuff….singing and dancing.
    this ale goes down like nectar….they used a lot of honey to boost it…double fermentation.
    the yeast they used was a natural high alcohol …the smell of the wort as they cooked it….that smell will be in my nostrils till i die.
    they used fresh lake water….if not careful it can go to vinegar…..once settled it was pretty much guzzled….i used to love going over there….they knew how to show hospitality
    ….they would have something like 30 gallons of it …they used to ask when we were coming and made sure we never went thirsty…one time…i overheard in english…..ooo…we better make more…wulf likes it!…i did laugh….they knew i was sitting next to Kaija at the time
    Great times…great folc and i miss them
    Skal
    Wulf

  17. Me: pouring grain in a bucket and praying to Odin earns instant like. 🤣

    Also me: I DONT EVEN LIKE BEER; WHY DO I NOW WANT TO MAKE THIS

    1. I will add “Bury Nik Boisvert with me” to the Queen of your chosen nation’s will for you. I will make this happen!

    2. good enough to be buried with…whoever she was. Someone portant. Queen. Is how I wish to be described posthumously 😂

    1. @The Welsh Vikingat least one local brand of granola uses grains left over from brewing.

  18. You keep reminding me how much I want to experiment with brewing… and I barely even drink ever! Gotta ask tho, its been bugging me. On the top shelf behind you, four in from the viewers left… is that the 1st Harry Potter in Latin?

  19. This was a fun watch, thank you! Ive only ever had one experience with sahti: my friend made a batch that went horribly wrong. BUT Im glad you had more success with it!

  20. Loved this!
    I really want to faff about with making the heather ale from the legend about the father and son from [wherever] protecting their secret recipe from [choose your raiding king].
    Its folklore, but Im curious if its really possible to brew something (with techniques from, at least, the time and place where we start to hear the story being told) that Id be willing to get into a mild scuffle over.
    .
    .
    .
    P.S. I cannot work out how to DM so I will use subtle code instead:
    There may or may not be a couple of juniper trees in the place that rhymes with Braigmillar Bastle Bark.
    Look for the area of pine and birch. (And anyone going: definitely double-check the ID in case Im wrong, and also DEFINITELY check your ID so nobody mixes it up with all the yew over there.)

    1. Oh wow, thank you so much for the tip! NOBODY GO! IT’S MINE FOR SAHTI!

      You can totally make ale with heather! I did it last year, and they make Fraoch with it, hence the name (cognate with Welsh Grug).

  21. Ales, perhaps not coincidentally, were brewed in the home, in small batches as they have to be. They were also sold from the home by women, hence ale-wives, the precursors of ale houses(which actually were houses….just houses that sold ale in their main room) and taverns. However as the use of hops became more popular this shifted. BEER, as opposed to ale, can be brewed in much larger quantities, and because it kept better, could travel, and keep far longer. This meant there was a chance to make more money out of it and that’s when more and more men started to brew, and eventually took over the craft. Funny that. Oh and the running water thru the mash I was always told was called “sparging”? Maybe that’s an English term specifically? Dunno. Oh and to borrow a phrase from “CS Brewing”…..”yeast don’t read”, so if you don’t tell your bread yeast that it’s bread yeast, you should be good ;)…..yeast is yeast, and bread yeast is as good as a wild yeast, or you could buy ale yeast(it’s just a selected yeast that works best in “ale” conditions) if you wanted.And you can tell it’s good due to the fact that the grin gets bigger the lower the level goes in the glass lol…..did the Finns come for you? Lol

  22. Well, ive read that the vikings werent pretty good making the strong beer. Only mead.the sahti is powerful though. Ive had it many times. But ive subscribed, good channel. Sahti is like mid beer and mead.

  23. Did you sanitize the spruce branches? did you just like…. dip them into the sanitizing solution?

    1. @The Welsh Viking haha gotcha! clearly any less-than-entirely clean they were didnt mess it up so thats alright then

    2. Oh no! I gave them a good douse with boiling water though, so hopefully they were clean enough for government work

  24. Gently tap the subscribe button?
    HAH!
    Of course y,y

    I tried Tasting Historys mead recipe with chestnut honey and I was really surprised at how its done already after a week.

  25. You said sahti a lot better than I have heard any foreigner say it. Good job 😁👍

  26. Haha, Finns are always cracking jokes about the absurdity of the European Commissions protection list, so I think its fine to just casually call it sahti, no matter where its made. Its the freedom of making your own beer at home thats most important! xD

  27. Educative — and enjoyable! Well done fella. The background music also sounded a little eerie and mysterious! 🍻👏👍😀

  28. *Likes it before even watching because there is Finnish in the name*
    You cant find dried juniper berries where you buy spices?
    And yes, a box to send you stuff! then we can send you juniper berries so you can do it the right way next time 😀

    1. @The Welsh Viking Aaah, yea I can imagine that!
      Well then we shall send you juniper branches instead!
      They are everywhere where I live xD

    2. Aaah the berries I have. The branches are the challenge!

      Roger that. I shall set one up asap!

    1. @The Welsh Viking Ok, i never really knew what it was. it showed up on yhe equipment list for dnd 2nd edition.

    2. Not really, no. Small beer is usually around 1-3% abv, and this is 6.5%!

  29. Yeah, the earliest mention does not equal to the exact date it was first invented 😉

    1. No, but it does mean I can’t claim it was mentioned earlier. Wink

  30. Fascinating video — thank you for that — I do love that your enthusiasm for the sahti increased with the number of sips you took (giggle)

  31. I haven’t liked the taste of any beer I’ve ever tried but I still really want to make this! I see I’m far from the only one so answer truthfully, did you put a spell on us Jimmy??

  32. I am watching this at 3:30am while looking up the names attached to the 1776 commission. The interesting times curse is stinky like old fish.

  33. You dont have the exact measures you used handy perchance? I just want to make sure I dont miss calculate the ingredients.

  34. This is very interesting. Ive only made beer once in a very modern way with a beer kit. I might have to try this. I cant use rye because Im allergic to rye beer. Just beer though, I can eat rye bread no problem. Its a mystery to me why when its made into beer it gives me hives.

  35. Loved how you pronounced Hefeweizen…and the video, even I do not drink alcohol. But I might try to do this for friends…

  36. Such a fun way to live out history. My mom makes wine, so I really enjoyed this. Will you try this again if you find some juniper?

  37. Suomi mainittu!

    Btw my grandpa makes sahti every year for yule. Its great! My recommendation is that the less you move sahti around the better it tastes. And you should give the yeast more time to settle because otherwise you can feel that in your stomach 😂

    1. Ooh thanks for the tip! One day I’ll come over and try real sahti! Darn covid stopping me from making the videos I want!

  38. Quite interesting! I havent done any home brewing in about a decade, and it never went that well, but now Im tempted to try it again.

  39. Hey this is off topic, but I would love to hear your take on some of the Viking style music out there. Specifically Wardruna. Ive been using them for lullabies and let me tell you those are some good dreams.

  40. Well thanks Jimmy… you made me dig up my brewing gear again from the attic. The yeasty farty machine is up and running again in the living room.

  41. I wonder if dried juniper berries added to the mash would have provided the flavor profile of the original recipe?

  42. I dont even like beer, but I do enjoy the nice cosy content. Also Im fascinated by the welsh language 🙂

  43. TIL: the meaning of half the title of a Turisas song 😂 Ive only been wondering for the last decade

  44. Next you need to try to find a proper translation on the beer brewing spell. Brewing in finnish is panna, which means to press, likely eluding to the filtration process, but also means vigorous love making. So congratulations, you have now made love to beer.

  45. Why do I want to make this? I cant drink alcohol 🙁 looks fun to brew it!

  46. Great video very interesting, and I love how pleased with yourself and your beer making

  47. Dont they make gin in Scotland? You could see if you can find where they get their juniper berries. Because juniper has a very distinct flavor and it might also make a huge difference for the sahti-style ale. Ive never had sahti, because I have celiac. I feel like a bad Finn 🙁

    1. @The Welsh Viking Well this pandemic will end at some point and youll surely have an opportunity to make a new batch! And maybe even come over for a visit and try some of the sahti we have here. I mean this cant last forever… can it? Anyway, great video once again!

    2. Oh no! So sorry, I know celiac can be tough.

      Yes! And right now I can’t leave the city otherwise I just got wind of a supplier of juniper branches I could have used, and they mostly supply distilleries!

  48. …putting grain into a bucket and praying to Odin.
    -Me in college trying to cook.

  49. My beer making son will be having his 40th in May. Ill be brewing this medieval raw ale for him , compliments of this channel. Thanks, Jimmy.

    1. Oh how wonderful! Please do let me know how it goes and good luck! 😀 Tip from a Finn: store at 0-12 degrees celsius when ready, to prevent souring. I may have not quite managed this from the get-go and its starting to show! :S

  50. Love this channel. You learn so much from Jimmy and the hands on historical research is a joy to watch.

    Please support and gently caress that subscribe button 😉

  51. Oh. When you said juniper I was fully expecting the berries but NOPE

  52. Oh my goodness, the Welsh bit sounded like *something something* tits off I. am. dying. xD
    Heipparallaa (very unmanly form of hello) from Finland!

  53. The smile got wider and wider at the end…yeah…we were all at that place XD

  54. Alcohol= yeast poop… I’m pretty sure the beer I’m drinking almost came out my nose I laughed so hard…. on another note, I make my great-grandmother’s peach brandy recipe almost every year and we’ve only ever used bread yeast. Works just fine but we’re hoping to experiment with wine yeast soon

  55. Thank you for pointing out what the note was for — I was going out of my mind trying to figure out what was up. On the beer-ale — I wonder if the Vikings drank it at 6.5% — is that a lot? Im not much of a beer drinker — so Im not sure. Winters would have been much more merry for the fellows at least if everyone was drunk on their Sahti.

    1. They may well have, at least for religious festivals and special occasions!

  56. Damnit Jimmy. I need to start keeping a kitchen to do list. I also need to check if the tree in my yard is juniper…

  57. I would like to point out that modern beer should also be consumed fresh and only take a couple of days to a couple of weeks to make. There are a lot of beer that are even still fermenting in the bottle ( most have a low fermentation or are de carbonized a bit before being put in bottles to prevent pressure issues). Beer is not like many other alcoholic beverages and doesnt take years before you can taste your work.

    1. It kind of depends on the beer, a lot of barrel aged beers are much more complex, amd some stouts and porters develop excellent flavours after storage.

  58. Interesting video but then your letting the beer talk , Im tempted to have ago myself,
    Finish beer ,I always do its part of my culture ,
    I wonder about the origins of beer terminology, words like wort and malt , if the brits have been brewing, brewing theres another daft word ,since forever are these Anglo Saxon in origin or norse?

  59. The “off camera” remarks mumbled at the end of your video presentations are absolutely mirthful, zany, whimsical wacky fun.

    On this video you should have kept the camera running while you enjoyed this full bodied ale until you hit the bottom of the bottle just to see how enjoyable the video would turn. 😂

    1. 😂😂😂 on a side note, a DNA test provides evidence of 49% Western European, 47% Scandinavian, and 3 % Eastern European and 1% Middle Eastern. My ancestors in 1726 came to America and they were Alsatians from Schwobsheim near the Rhine River. I guess maybe some Saxons or Danes came down the Rhine in their Long Boats seeking rich farm land. I have evidence that up until the early 1930’s my ancestors here in America were still speaking German, as well as French and English, and the world political situation in the 30s caused the suppression of our Native German language and a part of our rich cultural heritage was lost. However the discovery of such high percentage of Scandinavian DNA was quite an interesting surprise and leads us to speculate our heritage and how it evolved.

      Looking forward to more Interesting Videos as I enjoy catching up and getting educated on a bit of interesting historical “stuff” concerning the recent realization of an important part of my DNA and heritage. 👍🏻

  60. Fantastic 🙂 small question, I know this isnt your specialty, but isnt there evidence that bread was developed as a byproduct to beer making? Rather than bread being developed first?

    1. From my dim and distant memories I think leavened bread might have been an accident through the introduction of beer yeast into dough? Don’t quote me though!

  61. Me: I dont even Luke beer, why am I even watching this?
    Also me: Cause its Jimmy and his videos are always interesting and I might learn something new. Like how to make beer.
    Thanks Jimmy!

  62. We finns really like our rye and rye products. Just minor correction, we started growing rye allready in about year 500 bce so waaaay BEFORE viking times LOL.

  63. On bespoke they have cheap little barrels for drinks that are cute and pretty cool looking honestly

  64. As a matter of fact, bread used to be made from sourdough starter until the 17th century, when bakers started to add brewing yeast to their leaven. In the mid-19th century, bread made from yeast as the sole leavening agent were introduced to western Europe via Vienna, after its development in Poland.
    The two strains of yeast have since been selected for different characteristics, but both belong to the species Saccharomyces cerevisiae.

  65. I find your rants oddly comforting in this uncertain world, it must be the accent. Your emphasis on the lack of germ theory and what constitutes clean water makes a lot of sense.

  66. Side note: I dont think too many Finns at that era wouldve poured grain in the bucket and prayed Odin. They wouldve poured the grain in the bucket and prayed either Ukko, Osmotar or Pellonpekko. Ukko is the leading deity in Finnish Pantheon. Osmotar is The smith of ale, the ruler of beer making. Pellonpekko is god of agriculture, fertility and, of course, beer.

  67. Continue with the polite rants. They are really enjoyable, educated and sometimes sassy.
    I am from Finland but have no idea what Sahti is. That could either be because I speak Swedish (Finland is a biligual country) and we call it something else is Swedish. Or because I do not drink alcohol and have no idea about any of this stuff. (I do not even know the difference between ale and beer. In my mind there is just strong or less strong alcohol) Probably the latter.
    And the rye, we love rye here. There is a story of when people from here move to Sweden to work, one of the things they bought when coming back home or visting was rye bread, because Swedes do not have proper rye bread in the eyes of someone who has been brought up here. Using juniper in different ways (like when smoking fish) for taste is also quite common here, so it makes lot of sense for me that they used that… aand because it grows everywhere around here.

  68. Very interesting! Everything including you being sanitized sounds appropriate for this year. Nice yeast only! Glad your neighbors didnt run off with your hallway beer. Putting stuff in a pot and praying to Odin sounds a lot like my wine making. I always love your content. Cheers!

  69. Wish I could send you some juniper and berries. Have a huge tree (not a bush) here. Meanwhile, maybe we will try some of your ale. Cheers!

  70. 11:28
    Existential crisis over beer.
    Very relatable.
    Tho you look a bit like a snail. :/
    With those eyes.
    16:30
    *What AM I doing?…*
    22:27
    *Ouh.*
    23:22
    Welp

  71. I also feel like I must add a personal opinion: if the yeast isn’t alive, it’s not worth drinking.

    I never kill of my yeast, like many do.

    I’ve got a 7 year old mead that has probably only stopped fermenting because it hit critical mass of alcohol and either stopped the yeast naturally or killed it all off.

    1. @The Welsh Viking if we open it and try it I will tell you how it goes. 😂

    2. @The Welsh Viking lol! Thank you!

      it is! We keep meaning to open it for “house-iversary” and then forgetting.

      This year will make five years so maybe we could open it around that time, during fire nights, and take some time off to get proper sacked. (Sacked, drunk off of mead, in reference to when they were either made or carried around in leather sacks. I’m not sure if it’s an actual thing or just folk etymology but I use it because it sums up what mead does to you. The sugar-alcohol roller coaster is legit)

  72. holding temp at 70C is what is known as a slow pasturisation. Yup its sterile.These days milk is flash boiled but cheese milk is done slower at 68C over a long period.

    1. Thats really interesting, I didnt know different products milks were processed differentlt! Thanks!

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