Grainfather Brew No.2: Síoda Stout. Brewed and bottled.

Leaky Abstraction brews our first stout in the Grainfather: Síoda.
Spot the mysterious reappearing paddle at • Grainfather Brew No.2:... !
This is not an instructional video!
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sery good

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The American Stout is, actually, homemade, American style, moonshiners beer. Homebrewing instructions and the equipment involved with homebrewing are based on producing two types of low quality, beer that were produced during Prohibition, not on the way that ale and lager are produced. The two types of beer that were produced during Prohibition was the beer that moonshiners sold, which is produced with high modified, malt and with one temperature, and Prohibition beer, which is produced from malt syrup available in markets. Prohibition beer is an authentic style of beer, moonshiners beer isn't.
Since, all grain homebrewing is based on making single temperature infusion, moonshiners beer, when the homemade beer was produced, three steps that are required for producing ale and lager, were skipped. Conversion, dextrinization and gelatinization were skipped. The steps are skipped because the brewing process lengthens, an extra fermenter and more brewing equipment are required, higher quality, more expensive, brewers grade, malt, is needed, and training, beyond, the very limited training that a homebrew receives, is required, in order to make the steps work.
The high temperature rest used to make the homebrew denatured low temperature activated enzymes that are needed for producing ale and lager, Beta in particular, which makes strike and target temperature, and certain brewing gadgets, useless, for making ale. Beta is responsible for conversion at 60 to 63. During conversion, Beta converts simple sugar, glucose, that Alpha releases from amylose during liquefaction, into fermentable, 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, due to maltose. Maltotriose is responsible for natural carbonation. Beer doesn't need sugar or CO2 injection to carbonate when conversion occurs. A moonshiner purposely denatures Beta because the enzyme gets in the way.
By following a recipe that produces moonshiners beer, you managed to throw away the richest, starch in malt, called amylopectin. Amylopectin makes up the tips of malt and it is heat resistant, complex, starch. Homebrewers throw away the starch because the temperatures that are used for making moonshiners beer aren't high enough to burst the heat resistant, starch, where it enters into the mash liquid, before Alpha, denatures, and the starch is thrown out, although, paid for. A grain distiller sells the rich, starch, and baking ingredients are made from the starch. Homebrewers are taught how to make fertilizer out of the starch. Amylopectin contains A and B limit dextrin, which are tasteless, nonfermenting, types of sugar and pectin. Limit dextrin and pectin provide the body and mouthfeel in beer. When amylopectin is thrown away, beer, overly dries and thins during fermentation and conditioning. It is one of the reasons why homebrew is artificially carbonated and drank, green, from boiler to belly in three or four weeks. The main reason why homebrew is drank green is due to the extract that the homebrew method produces. The extract is chemically imbalanced, sugar imbalanced and unstable, which produces beer with very limited, shelf life.
An entirely different brewing method and under modified, low protein malt are used for producing ale and lager. Under modified, malt is richer in enzyme content than high modified, malt and malt, low in protein contains more sugar. Modification and protein content are two very important numbers that are listed on a malt spec sheet that comes with each bag of malt. A brewer uses a malt spec sheet for determining the quality of malt before buying the malt. Malt spec sheets are online from each malthouse. It isn't a bad idea to become familiar with the chemical acronyms and numbers listed on a malt spec sheet because without an understanding of the info, there is, absolutely, no way that you can determine, whether, the malt that you buy is better for making whiskey with or more suitable for producing ale and lager. Do not assume that an HBS salesman or that a homebrew recipe writer knows that a malt spec sheet exists or knows why it is used, malt spec sheets are omitted in homebrewing, due to marketers recommending and selling cheap, high modified, malt. The brewing instruction recommended single temperature infusion, which cannot produce ale or lager, and no mention of the malthouse that produced the malt, is an indication that someone doesn't know that a malt spec sheet exists or knows how to produce ale.
A brewing system that recirculates hot extract through a grain bed for prolonged periods of time, such as, for one hour, causes a condition called over sparge to occur, which extracts tannin. Tannin extraction is a time, temperature, pH thing and that's why vorlauf is kept within 10 minutes. If one GPM of hot extract is recirculated through a grain bed for one hour, that contains five or six kilo's of malt, 60 gallons of hot extract passes through the grain bed and tannin is extracted. At no time during brewing up a five or six kilo's of malt will 60 gallons of sparge water be needed.
If the brewing gizmonic isn't capable of three temperature step mashing with reaching each temperature step within 10 minutes, the gizmonic cannot produce pseudo, ale and lager. I doubt that the brewing system is capable of producing pseudo, ale and lager. If that's the case, you are stuck with an expensive device, only, capable of producing low quality, moonshiners beer, regardless, of what the recipe names the beer.
To learn how to produce ale and lager start out with DeClerks books. Abstracts from the IOB are free, online, and interesting to read. In the 19th century the IOB invented the malt spec sheet and made malt, modern. In the 20th century a bunch of advertisers having no idea how to produce ale and lager, invented CAMRA, and they renamed moonshiners beer and Prohibition beer, real ale, and that's why home brewers believe that they produce ale, and never produce a drop.

[@lechkowalski89]

I got rid of the whole valve-ball thing and replaced it with a camlock, much more efficient! ua-cam.com/video/rDgL7IUhmNg/v-deo.html&ab_channel=DavidHeathHomebrew