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The bottom section refuses to release and it certainly isn’t coming out as easily as yours did. 😢

Excellent... what is the diameter of the hole you made? thanks

AWESOME JOB ON THE BEER!!! If the malt is available, try out Weyermann's Pils floor malt. The malt is under modified and low in protein. Under modified, malt is richer in enzyme content than high modified, malt and low protein, malt contains more sugar. About mash temperature. At a rest temperature of 150F, Alpha, releases the highest volume of glucose, as possible, from starch within one hour. The more glucose, the more alcohol. Glucose is responsible for primary fermentation and ABV. The higher the mash temperature, sweeter tasting, lower ABV beer is produced. The higher the rest temperature, less glucose forms and more sweet tasting, nonfermenting types of sugar form. Also, the higher the rest temperature, the quicker Alpha denatures. Beta rapidly denatures at 152F. Beta is responsible for conversion at 140 to 145F. During conversion, Beta converts simple sugar, glucose, into fermentable, complex sugars, maltose and maltotriose, which are needed for making ale. When conversion occurs secondary fermentation takes place, due to maltose. Maltotriose is responsible for natural carbonation. Priming sugar and CO2 injection aren't needed for carbonating beer. A type of hard, heat resistant, complex starch, called amylopectin, contains tasteless, nonfermenting types of sugar that provides body and mouthfeel in beer, called A and B limit dextrin. When the beer was produced the rest temperature wasn't high enough to cause the heat resistant, starch to burst and enter into the mash liquid before Alpha denatured and the starch was thrown away with the spent mash. Amylopectin makes up the tips of malt and it is the richest starch in malt. When the starch is thrown away, beer, overly dries and thins during fermentation and conditioning. Mash is boiled, as in, the Hochkurz brewing method to take advantage of the starch. To produce cleaner extract, skim off hot break as it forms and continue to remove break material until it drastically, reduces, and when that happens, add hops. Boil the wort for at least one hour skimming off second break as it forms. Less hops are needed and hop utilization improves when the extract is clean. The less goop and sludge carried over into fermentation, the better. About hops. The percentage of Alpha and the percentage of Beta should be within a decimal point. The closer the numbers are, the finer and more balanced, the hops. STAY SAFE. STAY PARCHED. STAY BREWING.

Nice job!

Cheers we just subscribed after finding your video , we brew beer make mead and wine grow some hops . Stop by and sub back friend if you can and stay thirsty