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Help me out here your controller SV is set to 212 for a rolling boil but I didn't see your PV go above 210, yet you still achieve a rolling boil. What altitude are you brewing at and did you autotune before your brewday?

Are you using a 1/4 line for the beer?

Thanks so much for sharing! Great videos...

one thing I caught and Im not sure if you misspoke was the input for the condenser should be on the bottom inlet and out the top. That way you can insure your condenser is full instead of just flowing thru.

Super

I welded ports triclamp ports in the bottom of all 3 of my Flex+'s. Super glad I did it. I can now use them for sparge vessels, giving them 180 degree rinse right before fermenting in them. Inserting the element from the bottom ensures that temp stratification cannot happen as the element is vertical heating the entire vessel. Cheers.

What do you think about racking into the cans from the fermenter without carbonating first. Adding carb drops or the sort to the cans then letting it naturally carbonate?

Very interesting and demystify the process! Thx mate!

P r o m o S M 😆

What are the changes for the current gen3 modell? How is the fill level consistency for bottle filling?

Great video, some good tips in there!

This is the first video I've seen with a condenser that appears more of a straight flow (given it is so thin) with cooler water flowing around it. I assume because it is normally for use in the alcohol still. Is this type of condenser efficient enough compared to others made from a coil of copper in larger pool of water or even the glass type that are still coiled within the glass? I am assuming that there is no coil within your thin condenser simply because of the size. Please correct me if I am wrong as a metal condenser such as that seems more practical than a large copper coil in a bucker or a glass one - as I'm preferring to use for oil distillation. And from a quick glance on Aliexpress better value as they have a stainless steel version of the same. Cheers.

I didn't know you play guitar

You can let the heat on with the bag and grains filled in? Doesn't this burn the bag?

Clawhsmmer is knowm for a guy, who is very popular not showing his sack beards on YT.

Hi Ryan, sorry one more question on this, so you you still ferment in one fermenter for IPA's and Lagers? Maybe different time lengths?

Can I do this in my water distiller?

Hi Ryan, about the oxygen transfer again. About how long do you let the beer ferment, only using one fermentor, before racking to the keg. I know there is different requirements, gravity readings, style of beer etc. Any info will help.

Good review and I'm Looking to buy one. Cheers.

Great video and process; had a stuck transfer today with a heavy dry hopped IPA. Probably look at getting the inline filter; what's the one you're using? Cheers!

If you wanted to have a closed transfer from primary to secondary how would you do it? Or is from secondary to keg the most important to do?

Great video.

Awesome video! Would love to see an Anvil foundry brew day as you cycle through the all-in-ones.

Greetings from Australia! Don't be afraid to undo the bottom cover to remove then dismantle the pump head. I've had the 35L version for 4 years and done it a few times. Nice detailed video Ryan..

If I get this straight, you can can right from a fermenting keg? I would normaly ad sugar to build up CO2 before canning, but I could delete this step right? By purging, you could basicly serve the can right away, after chilling it , right? Same as using a beergun

Have you ever canned straight off it?

great video. I would put the wench head on your ceiling mount so that you can pull down to lift the basket. Cheers 😀 👍 🍻

Man, I am loving your videos! Just got some homebrew stuff for myself for Christmas and am binging all your content. Found you through Elementary Brewing's channel.

Great videos. What RO system do you have?

What is the mat/pad that you have your kettle sitting on? I assume this keeps the table top from becoming a burn hazard.

Great video Ryan. I had to lower my table and add a hoist for big brews

Nice!!! That system looks sweet!!! Cheers dude 🍻

Nice video! When can we see the finished product?

Any concern for oxygen coming in through the PRV with it open like that? I've always been paranoid about doing it that way.

why the heck did i not think to purge the line with beer instead of purge with CO2 then hook it up. lol

So you use this as an airlock as well? I take it you have removed your blowoff valve and now just use this?

what size gas line fits to the duofiller 3/8 to 1/4 barb fitting? 5/16 gas line wont fit 1/4 barb right??

If I'm only doing 5g batches. For kegging. But maybe gonna can a beer here and there. Would you say duofiller or duofiller mono??

I needed this video a outlet of years ago when I started full grain brewing. Great information along with the intelligent comments. Always learning.

Quality content! Thanks for sharing your knowledge!

Just to clear up the science behind why we oxygenate the wort, because apparently there's a lot of misinformation out there. Brewers don't aerate to help yeast withstand pressure, because yeast just already don't care about pressure. They can survive up to nearly 32,000 psi, and morphologically are unaffected under around 7,200 psi. Brewers oxygenate the wort for yeast cell health. Basically so the yeast grow up nice and strong. Weak yeast can cause poor attenuation, cause off flavors, etc etc etc. 8-10 ppm is the magic number. Anything under that and you risk poor yeast health. Anyway, just wanted to clear that up. Happy brewing!

Man the real MVP in this video is that glass table top

Sweet set up!!! I need to get up there to brew again!!! Cheers dude 🍻

I've been using it for a few months now. I am on the 65l Gen 4 though. Great video!

Thia guy needs to help me pick out my equipment lol

Pretty sure UA-cam is jacking with your channel for some reason. I’ve been subscribed since @ElementaryBrewingCo highlighted your channel and have all notifications turned on but I never see your videos drop. Weird

Are the advantages of the dual over single just in time saved in setting up the next can while the other one is filling? Or do you see other advantages in the dual?

It's honestly a sick setup. I want one. lol But why is there not a Big Pop brewing discount code?

A winch for making beer, that is hilarious!! When you are not making single temperature infusion, American home brew style, moonshiners beer do you use it for removing motors? You were fleeced. You purchase crap because you have no idea how ale and lager are produced. The brewing method that you use has been used for centuries by moonshiners. Unless, you own a magic wand you will never produce a drop of ale or lager with single temperature infusion and a gadget with a button on it. A BS artist in home brew land said that making ale is easy as making mac and cheese. He is a real cheese wiz. He has absolutely no idea how ale and lager are produced, he is a BS artist salesman who makes money off of honest and trusting people that believes his BS. E Caveat Emptor. I hate to tell you this, there is nothing in your movie of any value when it comes to making ale and lager because you have never received any education or training on how to make the beer. The brewing method and the malt that you use are used by moonshiners for making moonshiners beer which is distilled. Beer made from single temperature infusion is the lowest quality beer that can be made from malt. When moonshiners beer is bottled it is paupers beer with hops. Back in the day moonshiners sold extract to brewers that made beer with it, which they sold to paupers and bums that lived in the slums of England. Instead of hops they used herbs and spice to keep cost down. Home brew holiday and specialty beer are authentic, paupers beer because of the herbs and spice that are used to make the beer. It takes more work to make Malt Liquor because a two step, two temperature, brewing method is used. Malt Liquor is higher in quality than home brew made with one step and one temperature. There are only two brewing methods that make ale and lager. The step mash method produces pseudo, ale and lager. The decoction method produces authentic, ale and lager. Unless, the brewing gadget is capable of step mashing, or the decoction method it is useless for making ale and lager. When you brew beer you skip conversion, dextrinization and gelatinization just like a moonshiner. The steps are not needed for making moonshine and since home brewing came from moonshining you skip the steps. To determine ABV, attenuation, and efficiency a special device is used that costs more than your basket and bucket brewing gadget.There is no way to determine those things with any accuracy with a hydrometer, a refractogizmonic or a formula. Do you believe that a brew master will give anyone their recipes? If you believe it, there is land for sale on the planet Zyclor going for 10 cents an acre. Brew masters do not need recipes, anyway, they are a given. I'm not talking about home brewers that turned into craft brewers that call themselves brew masters. They use the home brew method with bigger pots and pans. They enjoy blathering out how they make beer because they think it makes them look smart. Dumb schmucks. They would lose their jobs in an ale and lager brewery because of their big mouth. Junior, starch convert into nothing. It is called liquefaction, not conversion. During liquefaction Alpha liquefies the 1-4 links in the amylose starch chain and when that happens two chains form. The chains are called the reducing end and nonreducing end. The reducing end basically contains sweet tasting, nonfermenting types of sugar. The nonreducing end is glucose, which makes alcohol. The more glucose, the more alcohol. Does conversion occur when we eat starch? What is the temperature of our body? Who told you to soak malt at a temperature close to Pasteurization temperature? What do you know of in nature that lives at 151F? You do not get it and you never will as long as you read books written by marketers that are about making homemade paupers beer. BJCP ass clowns that have absolutely no education or training in producing ale and lager add to the scam when they hand out medals and ribbons to a sap that makes paupers beer that he believes is ale and lager. That is even more hilarious than the winch thing. By using 151F you denatured Beta the same way that a moonshiner does. The conversion step isn't needed for making moonshine, it gets in the way. During conversion, which takes place at 140 to 145F, Beta converts the glucose that Alpha releases during liquefaction into fermentable, complex types of sugar. When conversion occurs, secondary fermentation takes place. Now, a problem pops up in home brew land. Most home brew bread yeast cannot ferment certain types of fermentable, complex sugars that form during conversion and that is why conversion is skipped in home brew land. A spec sheet comes with yeast which home brewers do not know exists, it is kept out of home brew land by marketers. The chemist that makes yeast indicates on the spec sheet if yeast ferments complex types of fermentable sugars that produce ale and lager. When conversion is skipped the beer is moonshiners beer regardless of the title on a recipe.If you skipped conversion you wasted your time and produced 100 batches of paupers beer. Outstanding waste of time and money! At this point in your home brew career you have no idea how to buy malt, you buy whatever a salesman places on a BS recipe. Similar to yeast, a spec sheet comes with every bag of malt, they are online, but it is unheard of in home brew land, marketers keep it a secret. They do not know there is a malt spec sheet, anyway. The acronyms and numbers on a malt spec sheet are used by moonshiners and ale and lager brewers for determining the quality of malt. Moonshiners use high modified, to over modified, high protein, malt, whereas, an ale and lager brewer uses high quality, under modified, low protein, malt. Both types of malt are in bags stamped Brewers Malt, ale, lager, whatever. Just because a bag of malt is stamped Brewers Malt, ale, do not assume the malt will make ale. Modification and protein content are listed on a malt spec sheet if they are not listed do not buy the malt, it is distillers malt. You will not know anything about the info on a malt spec sheet because there is nothing about a malt spec sheet in home brew literature for you to learn from. You have no idea why mash out is used or how it works. There is absolutely no reason to use a mash out step with single infusion because the high temperature rest denatures all enzymes within an hour. Mash out causes problems because of starch carry over. You see junior, there is not only simple starch, amylose, in malt, there is also complex starch in malt called amylopectin, which you trash with the spent mash every time you make moonshiners beer, it is the starch that chickens and birds eat. They know what is good. Amylopectin is the richest starch in malt and it begins to burst at mash out temperature at the time when the high temperature denatures Alpha, which causes starch carry over. The person that recommends mash out is a dolt and dullard. Mash out is sometimes used with the decoction method where the main mash is kept at a low temperature to preserve enzymes and where mash is boiled which rapidly bursts amylopectin. When the boiling mash is added back into the main mash resting at a low temperature Alpha liquefies the starch and A and B limit dextrin form. Amylopectin contains the ingredients that forms body and mouthfeel. To replace the starch that is thrown out with the spent mash recipes recommend specialty malt, which is malt that does not pass brewers grade standards. Before home brew land was invented the malt was mixed with good grain and sent to feed lots. It is crappy malt that can be rancid and loaded with protein sludge and Beta Glucan, which reduces the quality and shelf life of beer. Flaked stuff is just as bad. A brewing gadget that recirculates hot extract through a grain bed for an hour extracts tannin. A brewing gadget that sprays hot extract into mash causes hot side oxidation.

Awesome dude! Great stuff.