Kyle watcha doin?
we need to sanitize all the crap
we're gonna be using equipment we washed
the bottles with PBW okay high
temperature setting in the dishwasher
definitely don't want to use soap correct
I think what we're gonna do is we've got
this bottling bucket here we're gonna
sanitize it with some star san and
then I think we should probably just
make our mix in the bucket definitely
whatever you put in here is what we
bottle yeah okay
make sure I just got
lucky cuz we were screwing with this
earlier
make sure your nozzles closed on your
bottling bucket before you go dumpin'
five gallons of liquid in it
It'd be a real bummer
It'd be a real bummer if it wasn't
professional brewers yeah
aren't these dudes professional brewers? They *censor* up every batch somehow
These guys honestly have no idea what they're doing compared to other real brew pros
I'll find out how to brew someplace else this
guy's an idiot hasn't got a clue
If I was a professional brewer I would probably be working at a brewery
*laughs* let's just start with that
what we determined after we stopped
filming yesterday is that 33% to 66%
was the magic ratio so it's 1/3 to 2/3
okay we need like three and a third
gallon of saison in here and then we'll
top it off to five
these stainless auto siphons are really really
nice nice thing is we're doing a sour
bottling and you can take all the
gaskets out and everything and you can
put that in the oven and heat it up to kill everything if
you wanted to they're very nice
Wa wa what if what about this thought
Um...
probably doesn't matter
nevermind
it was a good thought guys
I love that story Emmet
I love that story *Emmet laughs*
Oh wow all our yeast dropped down
Oh that's good
Still got that pellicle though
definitely has a pellicle
So the pellicle probably came from the bacteria in the log beer that we brewed several months back
we'll link to that below
we think that it was transferred
to this beer via the chiller we'll make
sure to clean it really well before the
next brew day
You're gonna keep that off the bottom a little bit
it is off
and how much we shootin' for?
3 and a third
There she rolls
oh yeah, ok cool
*whisper* what do you see Kyle?
I can literally see myself in there
one gallon it's not
a metaphor my reflection is visible
on top of the beer yeah real close to three oh we're there
oh we're over it oh god oh sweet baby Jesus
I'm gonna put the lid back on this
and just set it to the side
We're gonna throw the rest of that in a keg
When was the last time you bottled beer?
Ok yeah this is probably important for us to note
I thought about this yesterday it's been
12 years since I've bottled a beer
yeah and I only did it a couple times
yeah and I didn't know what I was doing to begin with yeah so the chances
that we're gonna do this right unless
you know exactly what to do
Kyle: Is slim to none
Emmet: the last time I bottled a beer was probably 2002 okay so we're gonna
we're gonna *censor* this up yeah I bottled my first two batches and then I immediately went
out and bought a keg yeah exactly just cuz of the
time investment
oh, goin' basket up
Yeah dude, I'm gonna go basket up just to get that height
Get that height man
some people soak their corks some people don't
I figure why not
you enjoy cork soaking right yeah
Kyle you seem like a guy who would uh soak his corks
Cork soakers are born not made
we did do some research before this
today and it seemed like people were
washing sanitizing and then like putting
them on a bottle rack to sort of dry a
little bit yeah we do not have a bottle
rack so we're just gonna dunk some
bottles and yeah roll with it it'll be fine
yeah
to do this the bottling part you'll need
a bottler bottle pusher thing cork
pusher capper I think they call it a
Portuguese bottle corker corker
capper I don't know we need some
corks and then you also need if you're
using belgian bottles like we are some of these
little wire cages yep
and then the last thing we have here
some carbonation tablets and carbonation
drops it's just sugar yeah so that's
this is what the yeast is gonna eat in
order to make the co2 to carbonate
the beer and I've never used these
I always made like the sugar solution
where like there's calculators online
where you add pressure to the bucket
yeah oh you know what dude we skipped a step
what's that dude we need to add our sour beer
let's not get ahead of ourselves
so we're yeah we're gonna we're
gonna top this off five gallons
almost at 4
Gettin' progressively darker
Yeah
*gargling sound*
Jesus criminy
Acting like it's empty
Yeah
You think it's just clogged?
No
I just remembered why I just remembered
I think I think I just figured out
why because if you look at this it's not
yeast and it's clear right I was
anticipating the yeast rising up
Did you cut the dipstick tube?
I cut the dipstick tube that's what I did
Ah you know what I might even put a two and a
half gallon dipstick in it oh that makes
sense
well let's just do this let's look at it
that's a sweet cloud of CO2 yeah CO2 cloud to dissipate
We'll siphon it
Yeah, you only live once
Cool, professional brewers
again just want to iterriterat
Illiterate?
Illiterate? irrit iri whats the fucks that word?
*kyle laughs*
how many bongs has this guy smoked before the video? Surely you could find someone more professional
They always look extremely high when brewing
Are they both high?
Reiterate? Reiterate
Jesus, what you want to do is illiterate
Oh yeah, nope, yeah there's plenty of beer in there
It's all relative to the size of you're dipstick
But typically you've been pulling that much off and then refilling it with fresh beer
so makes sense
about 4.8 right now 
cool
alright four point nine cool
I think we're at 5
Dude I can just see the YouTube comments
About this little scenario right here
What, what the fuck are these guys doin *laughs*
These guys aren't pro brewers
These guys are definitely not pro brewers
Alright cool
So we got 5 g's
I guess we do have a bottle rack it's just, the dishwasher
two of these and a 22 ounce bottle is
good for two
I'm guessing because it doesn't say on the
package I'm guessing like medium average
carbonation two and a half volumes
okay
750 milliliters is slightly larger than a
22 ounce bottle
okay alright so it would be slightly
under based on that math
okay assuming that the saison ferments
down to the same ending gravity as the sour
there would be like a half point of
gravity difference okay which is a
quarter volume of co2 difference
I'm just gonna do the normal amount
For the
for what they're saying for sugar that's for 22
ounces 22 ounces putting a little less
sugar in we'll make up for it with the
fermentables that are left in the
saison correct okay
So we've done the
test and we're gonna do another
round here
You ready?
And the sugar's in there?
Yeah sugar's in there
Cage it up
Bend it up
Bottled sour saison
How many more to go?
It's been 12, 12 days
12 to 13
you should have brought a roller
Got like more in this area right here
We should get something like a lint roller up in this joint
we need to hire someone specifically just
to remove cat hair from you before we get started on these videos
I'll just get a, like lint brush
We should put that on Craigslist and see if we get any replies
dude are you excited? I'm excited
I'm excited
I uh...
What do you think about these labels?
I think you did a fantastic job
Got I bought these labels on just label
paper on Amazon and it's printed on
our printer so this is young 
It's young, beer like this will definitely change
significantly over time but we don't
have the luxury time we have the
Internets to feed yeah no we'll save
we'll save a bunch of these bottles for
later we're just going to open one for
tasting hopefully it's carbed it's been
12 days we've got the that Norwegian two
kinds of Norwegian Kveik, quick, kvike, quicke, quick
but you can say it in two ways kveik and kveik
yeast in the solera oh you do yeah
okay so
We'll see
real multicultural
experience here
and there's a bunch of brett and other bugs
Brett and all other kinds of stuff so it should
be carbed up there's definitely sediment
at the bottom of the bottles
Well that's good
We left these at room temp probably should mention
yeah while they're while they're bottle conditioning
So the yeast can do its thing and carbonate em'
then we pop this
guy in the fridge to cool it down we did we did put this
I ran that in too tight?
Little, went a little deep on that one
Oh God you can
Tempted to just use my teeth
Do it
Oh man
Oh god
Alright, Plan B
Plan B is just, break the cork and pop it in
So far this tasting's going pretty well
Like 6 minutes in
We haven't even tasted a beer *laughs*
I feel like it moved there
Oh no, no!
God damnit *laughs*
sweet success
Popped good
Jesus Christ so I'm not super
familiar with these corks can you not just ram a regular wine bottle opener in there?
Technically these should pop out
They should just pop out
yeah I think this one might have just
been a little deep
Our intention was to only go no more than 50
percent in right but we have to get it
far enough in to be able to get the bottle cage down 
I wonder if you could do the top rung
and that cage that bottle cage did come with this
bottle
We'll be corrected
I'm sure someone will, yeah
Tell us
Correct us with some sort of shitty comment on our
YouTube channel
all right man ready 
yeah sounded like it had a good decent pop
There was a good pop in there yeah
There was a good pop
Oh yeah there we go
Emmet: Definitely a little carbonation
Kyle: There we go
smells like a sour beer colors look a little better too
mine my pour had a litte bit more head on it
got a little more vigorous maybe
But this is young extremely yeah it smells really good
it does, smells really nice
I'm getting a, sour beer aroma
Yeah you know when you smell La Folie
It smells like any sour beer at that point
All right, going down
Carbonated
Yeah
and it tastes great
It is really nice
Yeah
Dang, that's good
It's got a really nice mouth feel
yeah and then at the end it kind of the
sourness acidity kind of cuts through
Yeah what flavors are you picking up?
Kyle: Oh I don't know a lot of stuff
Emmet: I'm getting sour
Really
Yeah
Once it warms up a little bit
Yeah it's pretty cold
It is pretty chilly
Feel like there's definitely some Brett funkyness
For sure not like overwhelming but a little bit
tiny bit and then like the initial
Solera
was like really heavy there's chocolate
rye in there chocolate and there's pomegranate and chocolate and solera
and that's been muted out a lot
yeah it's all kind of just
blended together at this point
it's pretty cohesive yeah it's sort of
like just a really nice blend of a lot
of different flavours nothing really
stands out just a little little sweet
and then a little sour and a nice mouthfeel
and really refreshing
if I was to ever use stone fruit as a
descriptor like this would be the time
just just general stone fruit kind of yeah
mixture but but tart like tart stone
fruit if I had to say something fancy
man that's
a really good hell yeah love it that's
great
yeah and I've already given a couple of
these bottles away to people as early
Christmas gifts and like people are just
super stoked to
drink it they look really cool also if
you're just watching this video there
are two other videos in this series on
brewing this beer so check
those out the link is in the description
there's tons of good info on Milk the Funk too
oh yeah really kind of nerd out like
that's the go-to resource we're just havin' fun
with what we're doing with it yeah it's
not the correct way only way yeah it's our way yeah cool all right well cheers cheers
man yeah super stoked thanks for watching check out
our website clawhammersupply.com
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That's what they say right I think that's what they say
That's what the kids say
That's what the, that's what Jake Paul's saying
Is that his name?
Yeah
Ron Paul is that what he's saying
Paul Reuben pretty sure
