Відео

You really screwed up with the chain hoist.

Would ramping it up to 30c be better for a diacetyl rest?

Thanks 🙏 blue moon is my favorite beer and I’d love to make my own

What temp was your sparge water in Fahrenheit? You mention a 60 min mash, but the recipe shows 90 min

It looks like you have offset M10 casters that are not recommeded by the manual, you want center aligned casters that are not off set.

Was kinda hoping you told us how to make it. Like temps, and when to add stuff. Thanks for nothing.

Great set up. I have also just started the 'purged Corney" transfers, seems to make a difference. I add a connector to the gas post while filling to purge the CO2,no need to manually burp the keg this way. The OYL-071 is amazing, always finishes in less than 3 days.Nice clean fermentation. thanks for the video

love all the money in the brew system and you still use a picnic tap lol ! i do the same !

Thanks for a very nice presentation! I am considering purchasing one myself, although from a price point of view it is hardly worth it. I have a tip for you (and others) = I never buy the massively expensive optional wheels for my brew gear, Instead I buy an "off the shelf" platform with wheels (like the ones movers use) that have a slightly larger footprint = everything gets very sturdy, moveable and yet can be lifted off when washed filled with mash etc :)

Great video, thank you. I like the " side by side" comparisons in your videos! Keep them coming.

Any issues with the coriander in the pump? I'm not sure if I should use a hop sock or not.

Nice brewshed, pal. I'm currently planning my next 'development' and looking for ideas/good practice. May I ask you for the model number of your chest freezer, please? It's exactly the size that I'm after!

I just had my first glass. It was definitely more juicy than the original. I upped the sulphate to 2:1 from a usual hazy profile, seems to balance the sweetness nicely 👍

I really like the co2 trick with the keg. Thanks for the tip

Great video I've been looking at this kit for a future brew 👍 would you recommend one of those kegland keg fill stopper ? Do the work well?

How much money do you have invested into making 5/6 gallons of beer?

It's really good to see the step by step processes, good video, thanks :)

You've got a great set up there! Am I right in thinking you pitched two lots of yeast? Was this for a 19L batch? If so, what was the reason behind the double pitch? Just for a cleaner, speedier ferment?

Wicked setup mate! Questions; 1. How do you temp control on your fermenter without a glycol/heat element? 2. Is that the Logik 142L freezer? I wanted to build a keezer using that freezer, but wanted to understand if it can fit 3x 19L cornys? I see you have 2 taps only, is that due to choice or space? Keep up the good work man!

Excellent piece of kit! I wish more fermenters had the external glycol jacket. Have you tried 20-30l batches in It?

so your using the malt millers name in your title to hopefuly boost your veiws lol

Nice head retention on your homebrew

It's great in the can is Soundwave. As an AG brewer that only does kits from MM, Dark Rock, GEB etc etc. I am terrible at water chemistry and only treat with Campden and pure brew. How do you dial in the kit for your water?

Great video mate

I recommend getting a plastic or wooden spoon if you wanna scrape the bottom

Great review, at this rate you will need a bigger brewing shed 🤣👏

Thanks Ben another great video. I missed the bit in the instructions about the hole in the gasket for the pressure gauge🤭 . Did you test your wetting pressure on the carb stone? I forgot to measure mine before starting the first fermentation

How is the brewing shed going, are you still brewing?

nice setup......and great vid......cheers..

Witbier* ;)

Nice video it left me hanging with one question how was the beer?

Great video. And welcome to the Brewtools family. 👍

That is quite an interesting brewing method for producing lager especially when the recipe recommends a temperature at 65, 66, which denatures low temperature activated enzymes that produce ale and lager. Home brewers are taught the single temperature infusion method, which is used in moonshining for producing moonshiners beer meant for distillation. The brewing method has no connection with brewing ale and lager. Chemically and enzymatically, single temperature infusion cannot produce ale and lager due to the way enzymes function and chemical precipitation, which makes strike and target temperature useless for producing the beer. Moonshiners use single temperature infusion because it is the simplest brewing method out there capable of producing extract that contains a high volume of simple sugar, glucose, which is responsible for primary fermentation and ABV, within one hour, so they didn't get caught. Moonshiners add yeast nutrient to hasten fermentation, so they didn't get caught and because of the high concentration of glucose in the wort. To produce pseudo ale and lager the step mash method is used with high quality, under modified, low protein, malt. When the moonshiners beer was made two temperatures were used but the rest at 66 was for saccharification and the higher temperature most likely didn't do anything. Mash out is unnecessary in the infusion method and only used sometimes in the decoction method, where low temperatures are used to preserves enzymes. The proteolytic rest and the conversion rest were skipped. In moonshining, rest temperatures at 65, 66 are used because Alpha releases the most glucose from starch within one hour at the temperatures and the more glucose, the more alcohol. Since only the liquefaction step, which releases glucose is needed in moonshining certain enzymes are purposely denatured because they get in the way, Beta in particular. Beta is responsible for conversion, which occurs at 60. Due to the complex types of sugar that form during conversion and from what occurs afterward, Beta is purposely denatured in moonshining. During conversion, Beta turns simple sugar, glucose that Alpha releases from simple starch during liquefaction into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose only provides ABV. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. Beer doesn't need to be artificially carbonated with priming sugar or CO2 injection when conversion occurs. Artificial carbonation forms quickly dissipating, soda pop fizz in beer. The dextrinization and gelatinization steps that form body and mouthfeel in ale and lager are skipped in home brewing because the steps are skipped in moonshining. When the moonshiners beer was made the rest temperature at 66 wasn't high enough to burst, hard, heat resistant, complex starch, called amylopectin, where the starch enters into the mash liquid, before Alpha denatures and the starch was thrown out with the spent mash, paid for. In moonshining the starch is sold and maltodextrin is made from it. The tips of malt are amylopectin, which is the richest starch in malt. Contained in amylopectin are tasteless, nonfermenting types of sugar, called limit dextrin, and pectin. Pectin is cellular glue that holds everything in beer together during conditioning and storage. Limit dextrin, pectin and a particular type of protein form body and mouthfeel in ale and lager. In homemade beer, starch carry over, Beta Glucan and protein goop provides body and mouthfeel. To take advantage of amylopectin mash is boiled. When the boiling mash is added back into the main mash resting at a low temperature to preserve enzymes, mash temperature increases, and Alpha goes to work liquefying the amylopectin that rapidly burst when the mash was boiling, causing dextrinization and gelatinization to occur. Ale and lager are produced from dextrinous extract not from extract that contains mainly glucose and depending on the rest temperature, more or less, sweet tasting, nonfermenting types of sugar and sludge. Before a recipe comes a malt spec sheet, which malthouses provide with every bag of malt, they are online. Malthouses provide a malt spec sheet because they produce two types of malt, high modified, high protein, malt and higher quality, under modified, low protein, malt. Ale and lager malt can be high modified, high protein, malt or it can be under modified, low protein, malt. Both types of malt are on the market and both bags are stamped Brewers Malt. To let a moonshiner and an ale and lager brewer know which malt is which, malthouses provide malt spec sheets. Modification and protein content are important numbers listed on a malt spec sheet because the higher the numbers the crappier the malt is for producing ale and lager. Look up the malt spec sheet for the malt that you purchased. From the data on the spec sheet, what led you to believe that the malt is capable of producing ale and lager without the addition of enzymes? The Vienna malt only listed three numbers on the malt spec sheet, from that I wouldn't purchase the malt, and the Vienna malt was the highest amount of malt recommended in the recipe. In ale and lager brewing recipes are a given, they aren't needed, only a malt spec sheet is needed. A brewing system that recirculates hot extract through a grain bed for increasing mash temperature or maintaining mash temperature causes over sparge, which extracts tannin. Tannin extraction is a time, temperature, pH thing and that is the reason why vorlauf is kept within 10 minutes using a small volume of extract. You need to figure out how much hot extract per minute recirculates because it is very possible that during the 50 or so minutes that hot extract was recirculating during saccharification, not including the extra time and high temperature used for mash out and the sparge water, it is possible that 50 to 60 liters of hot extract flowed through a grain bed sized for a 23 liter batch of beer, that is over sparge. In 1960, the triple decoction brewing method was replaced with the Hochkurz double decoction brewing method in breweries that produced ale and lager, over 60 years later, home brewers are still using the same ingredients and brewing method that moonshiners used 100 years ago during Prohibition for producing moonshiners beer meant for distillation. Outstanding progress! Chalk it up to the advertisers that invented CAMRA and renamed moonshiners beer and Prohibition beer, Real Ale, and came up with stories, recipes and contests to set the hook.

🤭 Promo>SM!!!

Love your set-up. Great vid, cheers.

Great video, what a brilliant setup 👏

Nice brew! Liked 👍👍👍🍻

Would like to know how it was tasting carbed however your colour looks better. More traditional colour for a wheat

Very interesting. How did the final beer taste?

Interesting and well presented vid.Thanks for the information and style notes.

Love the Blue Moon beautiful beer, may give it a go. Looking forward to another tasting vid when it's fully ready ( if your planning to do a vid ) nice one cheers 👍🍻

I stopped using the grain cover a long time ago. It's just in the way if I want to stir. The reason the machine is built this way is to relieve the pressure on the malt bed + keeping a better circulation so the temp will be more stable. This can work just fine as long as the grains are not crushed too fine. and one can always add rice hulls if something does get stuck.

Dont you think it would be interesting if you add some white wheat malt?

I enjoyed watching the video very much. The fermenter and chiller are awesome. The beer should be fairly high octane because at 65, 66C Alpha releases the highest volume of glucose as possible from starch within an hour. The more glucose, the more alcohol. Glucose is responsible for primary fermentation and ABV. The brewing instruction were based on the way that distillers beer is produced, where Alpha and glucose are only needed for making the beer. The brewing method skips three steps that are needed for producing ale. The steps that are skipped are, conversion, dextrinization and gelatinization. The high temperature rest denatured Beta, which curtailed conversion. Beta converts simple sugar, glucose, into complex types of sugar, maltose and maltotriose, which are the types of sugar that produces ale and lager. When conversion occurs secondary fermentation takes place. If the brewing system uses recirculation of hot mash liquid through the grain bed for prolonged periods of time a condition called over sparge occurs, where tannin is extracted. Tannin extraction is a time, temperature, pH thing and that's why vorlauf is kept within 10 minutes. It is better to use boiling water infusions for maintaining mash temperature and to stir the mash instead of recirculating hot mash liquid through the filter bed. To produce cleaner extract skim off hot break as it forms and continue to remove hot break until it drastically reduces and when that happens, add hops. Boil for an 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. With the brewing system and the way that the extract is removed from it, it would be better to let the wort rest for a few hours after it is cooled and rack the wort off of the gunk, take a gravity reading, aerate and dump in yeast. If the brewing system is capable of handling leaf hops they'd be better to use than pellets because when leaf hops settle to the bottom of the boiler they act as a wort filter. To learn how ale and lager are produced start out with DeClercks books because an entirely different brewing method than the homebrew method is used for producing ale, along with under modified, low protein, malt. Under modified, malt is richer in enzyme content than high modified, malt and low protein, malt contains more sugar. Modification and percentage of protein are two important numbers that are listed on a malt spec sheet, which a brewer uses for determining the quality of malt before buying the malt. Malt spec sheets are online from each malthouse. Weyermann floor malt is under modified and low in protein. Modification, (EBC data) 40 Kolbach and lower, percentage of protein, 10 percent and lower. Crisp's pale ale malt is low in protein and high modified to over modified, 42 to 52 Kolbach. Because of the high modification an Alpha-Beta enzyme would need to be added into the mash for conversion to fully occur. To take advantage of rich, under modified, malt, at the least, a step mash method should be used with rests at 63, 67 and 70 for 20 minutes each. The brewing method and temperatures will produce a baseline, pseudo ale and lager. The mid and upper temperatures can vary depending on the style of beer. When the brewing method is used, liquefaction, saccharification and conversion occurs. The Hochkurz brewing method is an improvement over step mashing because the mash is boiled two times. The brewing method produces very clean and stabile extract and almost authentic ale and lager. The triple decoction method produces authentic ale and lager. When the brewing methods are used, liquefaction, saccharification, conversion, dextrinization and gelatinization occurs. Dextrinization and gelatinization are responsible for the body and mouthfeel in beer. STAY SAFE. STAY THIRSTY. STAY BREWING.

Where is the follow up video?

Nice one your video quality is great and your obviously very good at editing , I like it 👍🍻

Great vid , never brewed with bananas before. Be interesting to see the results, may be banana brewing soon nice one cheers 👍🍻

Good day, Watts Brewing. fairly solid video. thank. :)

Great video again! I am waiting for the outcome!

If your tap water is high in alkalinity it will be good for darker beers (like this one). The acidity in the dark grains will bring your mash pH into the desired range. Conversely, with something like Ashbeck bottled water, you’ll run the risk of knocking your mash pH too far in the acid range (it’s much better suited to pale beers), assuming no mineral adjustments.