You make it look so easy. I'm still pump less and only have a mash tun and an electric boiler. We batch sparge by heating two large pots of water on the kitchen stove top. Dreams can come true though.
This is a lovely set up you have here. I favour this over one of those Braumeister or Grainfather brew sets. I still prefer to use propane as I get a lot of power cuts where I live.
Love this video... so full of great information. Actually I am modeling my brew stand/setup after yours. Great job. I do have one question however... what kind of labels are you using for the pots? Great idea BTW. Thx
Nice set up and apparatus, very scientific. I suppose no one bothers to roast germinated barley malt o convert grain starches to sugar during malting, for the fermet step.
Ray Unseitig The barley is already malted before purchase, but the option of using roasted (darker) malts is up to the guy writing the recipe, or the grain dictated by the style. Starches are converted to sugars during the malting process
Ray Unseitig roasting germinated barley to create sugars is called crystal malt. its optional but most people convert their sugars by mashing. you can do iy your way as well but no mashing will be needed and you may only have to steep your grains but you are going to lose some flavor by doing it this way.
+supercarbuilder Would you share some of the specs of our brew stand or maybe even some pics? About to start butting metal and tacking mine together this weekend but I'm torn over a few things, seeing your stand made me want to change a few things.
Inadequate footwear and clothing for safe operation of this equipment. The Gas copper lines underneath the table are exposed and easily damaged or knocked during normal operation (potential gas leak)
It is impossible to produce anything except for home made beer by utilizing a single temperature, single rest brewing method. It takes a different method and knowledge of brewing to produce real Ale, or for that matter, any type of a world class style of beer. The method used during the vid is a method used by the IOB and EBC when they are testing malt. The temperatures which home brewers have been led to believe produces beer are testing temperatures. The temperature used in the procedure was above conversion temperature. Can you explain how conversion occurred when the temperature was at the point which denatures Beta? Beta is responsible for conversion. Starch converts to nothing. Beta converts simple sugar called glucose which is contained in the non-reducing end which is formed after Alpha liquefies simple starch called amylose at a 1-4 link. Glucose is converted into complex types of sugar called maltose and malto-triose by Beta. There is a reason for malt being called malt. During the brewing procedure nothing was done with complex starch called amylo-pectin, except at the wrong time and the time was during mash out. Mash out came from the decoction method, a method where by mash is boiled and amylo-pectin bursts and enters into solution way before enzymes become denatured. Mash out causes trouble when used with the single method. The action which took place during mash out at 168F caused amylo-pectin to burst and enter into solution, enzymes were denatured and the starch ended up in the bottle. The stability and quality of the final product suffered. Due to an absences of complex starch in solution and since it could not be liquefied by enzymes, the beer will lack body. Gelatinization of the mash did not occur, nor did dextrinization take place. A and B limit dextrin are responsible for producing body and they form at dextrinization temperature after gelatinization takes place. The liquid produced during the vid was laden with glucose and an imbalance of sugar occurred. For that reason most home brewers do not use a second fermenting vessel, as there is no need for one when the single method is employed. When a true brewing method is used, along with the correct temperature and pH optimum for the enzyme in action a second fermenting vessel is needed. The reason for the vessel being called a second fermentation vessel has to do with complex types of sugar which are formed during the maltose rest, which was not used. A type of second conversion takes place during second ferment. Maltose is absorbed by yeast and it expels glucose through its cell walls. The glucose is used for fuel by yeast during second fermentation and the gravity decreases. During the aging cycle, yeast absorbs malto-triose and expels glucose, thereby, creating natural carbonation. During second ferment and during aging the beer is void of oxygen. The oxidizer is contained within the molecular structure of the complex sugar. When beer is brewed in the correct fashion there is no need to prime nor to artificially carbonate it. It's not a bad idea to use a malt data sheet, it comes with the malt that you used. Most home brewers do not know of its existence, a brew master does. It is the sheet of paper used to determine malt quality. There is important info on the sheet. The only reason for malt to be tested is to produce a data sheet. Do not assume that modern malt is wonderful as home brewers have been led to believe it is. In order for the malt to work as home brewers have been led to believe that it works, the malt would have to be perfect in order for all of the enzymes to work harmoniously at one temperature, and that type of malt does not exist on the planet. There is good malt and not so good malt and both can end up in an HBS. It is very possible that the malt used during the procedure would have been rejected by a brew master. Modern, high modified malt has low enzyme content and high protein malt has less sugar content. The only criteria for home brew malt is that it contains Alpha. Alpha is responsible for saccharification and saccharification occurs within 20 minutes and not in 60 minutes or longer. When it takes 60 minutes for saccharification to occur the malt is slack or mash pH is so out of whack, enzymes are stunned. The time it takes for saccharification to occur is indicated on a data sheet, along with pH, Kolbach, protein level and a couple of other numbers.
Um thanks for the science lesson but you can make outstanding beer on a much more basic set up than this. Sanitation and healthy yeast are the two keys to produce great beer for the home brewer.
I use a single step infusion mash every time on my rig. The beer I make is as good as anything you can get at the store. TBH, brewing great beer is not that complex.
Interesting commentary but I respectfully disagree with your conclusions on single step mashes. I've done multi-step mashes , decoction mashes and every other thing you can imagine. But when I owned my microbrewery I won dozens of awards including a world beer cup using a single step, single temperature mash. My experience has taught me the importance of yeast treatment, fermentation profiles and avoidance of cold side aeration.
Michael James Hi I’m interested in your comment can you tell where you have learned this information....book or schooling? I would like a good reading of this myself....Thanks
amazing set up! I am truly inspired! I will use this as a guide throughout my learning process.
Respect! I like your process. Inspiring to strive for better homebrew and beyond. Cheers and brew on.
That's a nice setup you have there,23 gal at a time,outstanding.
Great brew day. I love the setup. Awesome video. Cheers
You make it look so easy. I'm still pump less and only have a mash tun and an electric boiler. We batch sparge by heating two large pots of water on the kitchen stove top. Dreams can come true though.
Very nice video, and explanation of HERMS.
Wow great set up!
This is a lovely set up you have here. I favour this over one of those Braumeister or Grainfather brew sets. I still prefer to use propane as I get a lot of power cuts where I live.
Really nice system
Midwest for sure. I can attest.
Love this video... so full of great information. Actually I am modeling my brew stand/setup after yours. Great job. I do have one question however... what kind of labels are you using for the pots? Great idea BTW. Thx
Very nice setup! What type of hose connectors are you using?
Hey dude, great vid, built my own based on your system. Cheers.
hi, amazing setup, what are the dimension of your chiller, and how much it takes to get the right cold temperature?
Nice set up and apparatus, very scientific. I suppose no one bothers to roast germinated barley malt o convert grain starches to sugar during malting, for the fermet step.
Ray Unseitig The barley is already malted before purchase, but the option of using roasted (darker) malts is up to the guy writing the recipe, or the grain dictated by the style. Starches are converted to sugars during the malting process
Ray Unseitig roasting germinated barley to create sugars is called crystal malt. its optional but most people convert their sugars by mashing. you can do iy your way as well but no mashing will be needed and you may only have to steep your grains but you are going to lose some flavor by doing it this way.
+supercarbuilder Would you share some of the specs of our brew stand or maybe even some pics? About to start butting metal and tacking mine together this weekend but I'm torn over a few things, seeing your stand made me want to change a few things.
New Holland Brewing! Are you in the Grand Rapids-Holland area?
What size are those Kettles??
Thanks!!
can you post the parts list ?
Did you make the grain mill, can you tell me how you made your mill set-up? Thanks!
Hello Friend! 500 liter brewery, which manufacturer did you recommend?
how much propane do you use or how many brews can you get out of a bottle?
are those blichman kettles?, I thought they were electric?
Looked like they are bulkhead connectors
How do I build this system? Do you have plans?
Eric Decker i second that notion. i would also like to know the plans.
+Eric Decker there is this wonderful thing call the internet.
+Dan B Where you can get all the snark you want 24 hours a day.
Sorry but that's looks like a lot of oxidation before the kettle. I hope it works out but watch out
HI
Inadequate footwear and clothing for safe operation of this equipment. The Gas copper lines underneath the table are exposed and easily damaged or knocked during normal operation (potential gas leak)
It is impossible to produce anything except for home made beer by utilizing a single temperature, single rest brewing method. It takes a different method and knowledge of brewing to produce real Ale, or for that matter, any type of a world class style of beer. The method used during the vid is a method used by the IOB and EBC when they are testing malt. The temperatures which home brewers have been led to believe produces beer are testing temperatures.
The temperature used in the procedure was above conversion temperature. Can you explain how conversion occurred when the temperature was at the point which denatures Beta? Beta is responsible for conversion. Starch converts to nothing. Beta converts simple sugar called glucose which is contained in the non-reducing end which is formed after Alpha liquefies simple starch called amylose at a 1-4 link. Glucose is converted into complex types of sugar called maltose and malto-triose by Beta. There is a reason for malt being called malt.
During the brewing procedure nothing was done with complex starch called amylo-pectin, except at the wrong time and the time was during mash out. Mash out came from the decoction method, a method where by mash is boiled and amylo-pectin bursts and enters into solution way before enzymes become denatured. Mash out causes trouble when used with the single method. The action which took place during mash out at 168F caused amylo-pectin to burst and enter into solution, enzymes were denatured and the starch ended up in the bottle. The stability and quality of the final product suffered. Due to an absences of complex starch in solution and since it could not be liquefied by enzymes, the beer will lack body. Gelatinization of the mash did not occur, nor did dextrinization take place. A and B limit dextrin are responsible for producing body and they form at dextrinization temperature after gelatinization takes place.
The liquid produced during the vid was laden with glucose and an imbalance of sugar occurred. For that reason most home brewers do not use a second fermenting vessel, as there is no need for one when the single method is employed. When a true brewing method is used, along with the correct temperature and pH optimum for the enzyme in action a second fermenting vessel is needed. The reason for the vessel being called a second fermentation vessel has to do with complex types of sugar which are formed during the maltose rest, which was not used. A type of second conversion takes place during second ferment. Maltose is absorbed by yeast and it expels glucose through its cell walls. The glucose is used for fuel by yeast during second fermentation and the gravity decreases. During the aging cycle, yeast absorbs malto-triose and expels glucose, thereby, creating natural carbonation. During second ferment and during aging the beer is void of oxygen. The oxidizer is contained within the molecular structure of the complex sugar. When beer is brewed in the correct fashion there is no need to prime nor to artificially carbonate it.
It's not a bad idea to use a malt data sheet, it comes with the malt that you used. Most home brewers do not know of its existence, a brew master does. It is the sheet of paper used to determine malt quality. There is important info on the sheet. The only reason for malt to be tested is to produce a data sheet. Do not assume that modern malt is wonderful as home brewers have been led to believe it is. In order for the malt to work as home brewers have been led to believe that it works, the malt would have to be perfect in order for all of the enzymes to work harmoniously at one temperature, and that type of malt does not exist on the planet. There is good malt and not so good malt and both can end up in an HBS. It is very possible that the malt used during the procedure would have been rejected by a brew master. Modern, high modified malt has low enzyme content and high protein malt has less sugar content. The only criteria for home brew malt is that it contains Alpha. Alpha is responsible for saccharification and saccharification occurs within 20 minutes and not in 60 minutes or longer. When it takes 60 minutes for saccharification to occur the malt is slack or mash pH is so out of whack, enzymes are stunned. The time it takes for saccharification to occur is indicated on a data sheet, along with pH, Kolbach, protein level and a couple of other numbers.
Um thanks for the science lesson but you can make outstanding beer on a much more basic set up than this. Sanitation and healthy yeast are the two keys to produce great beer for the home brewer.
Ad yet what he made would be better than most things from the store.... HUH.. must be why bud and the rest of them taste so shit
I use a single step infusion mash every time on my rig. The beer I make is as good as anything you can get at the store. TBH, brewing great beer is not that complex.
Interesting commentary but I respectfully disagree with your conclusions on single step mashes. I've done multi-step mashes , decoction mashes and every other thing you can imagine. But when I owned my microbrewery I won dozens of awards including a world beer cup using a single step, single temperature mash. My experience has taught me the importance of yeast treatment, fermentation profiles and avoidance of cold side aeration.
Michael James Hi I’m interested in your comment can you tell where you have learned this information....book or schooling? I would like a good reading of this myself....Thanks