i added a sight glass to mine,which is awesome and also since i bought my mash and boil 3 years ago before the built in pump i bought a pump after one year of use
During the rest at 153F Beta denatured, rapidly. Beta is responsible for conversion, 140F. Beta converts glucose into maltose and maltotriose, which are the types of sugar for producing ale and lager. When conversion occurs, secondary fermentation takes place because yeast works on maltose, differently, than it works on glucose. An enzyme within yeast converts maltose back into glucose during secondary fermentation. When conversion occurs, beer doesn't need priming sugar or CO2 injection to carbonate, beer naturally carbonates during conditioning, due to maltotriose. Natural carbonation is much finer than bubbles made from artificial means. The conversion rest is skipped in recipes because high modified, malt, depending on level of modification, would need an Alpha-Beta enzyme mixture added to the malt for conversion to occur, an extra step is added onto the brewing process, another fermenter is required, and the fermentation cycle is extended a week to two weeks. Also, the extra time increases the risk of infection and oxidation. Dextrinization and gelatinization steps are skipped in homebrewing, as well. The starch that is responsible for dextrinization and gelatinization is thrown away with the spent mash because the temperatures used in homebrewing aren't high enough to burst the starch before Alpha denatures. Amylopectin is hard, heat resistant, complex starch that makes up the tips of malt, it is the richest starch in malt. The starch contains A and B limit dextrin, which are tasteless, nonfermenting, types of sugar responsible for body and mouthfeel in beer. To take advantage of the rich starch mash is boiled as in the decoction method. When Alpha liquefies amylopectin, dextrinization and gelatinization occurs. The only time dextrinization occurs in the infusion method happens when amylose contains a 1-6 link in the starch chain, which is extremely, rare. The finest beer is produced from dextrinous extract. When beer is missing the sugars it dries and thins out during fermentation and conditioning. 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. Weyermann floor malt and Gladfield's American Malt are under modified. Protein content should be less than 10 percent, the less protein, the more sugar in malt. Modification and protein content are two important numbers listed on a malt spec sheet. A malt spec sheet comes with each bag of malt and it is used for determining the quality of malt before it is purchased. To view a malt spec sheet click on Gladfield's website and find American Malt, the spec sheet for the malt is on the page. Part way down on the spec sheet is Kolbach. The Kolbach number indicates level of modification, S/T and SNR, also, indicates level of modification. I use the EBC column because I understand the acronyms and numbers that they use. Malt, 40 Kolbach and lower is under modified. To take advantage of the rich malt, at the least, a three temperature step mash method should be used, which produces pseudo ale and lager. To take full advantage of the malt a triple decoction method is used, which produces authentic ale and lager. Stay safe. Stay parched.
Take those rubber feet off the screws. thore are just there for shipping purposes. When they are off it is even more stable when you pull the grain tube.
Question: the still lid was a separate purchase, correct? I assume so since it wasn’t packed inside the M&B box and my unit did not come with one. My Mash & Boil with pump arrived last week and I hope to be brewing the first time in 8 or 9 days. Based on what I’ve read in reviews and forums, I purchased a Wilser BIAB to fit the M&B malt pipe. It is a perfect fit for just $22.00. Thanks for the good review!
@@brewmasterjerry7874 I personally wish i got one with the pump but you can easily add one. I use one of the $ 25 beige ones from Amazon and it works great.
I ordered the Brewery Edge with the pump last week. It will be here next week from Amazon. After years of on the stove brewing, I thought it would be nice to leave it to the electric Mash and Boil. I research the heck out of all of the ones out there, and this brand convinced me after watching videos and good reviews.
Cheers to great beers friend thats why we brew our own . Brew on
i added a sight glass to mine,which is awesome and also since i bought my mash and boil 3 years ago before the built in pump i bought a pump after one year of use
Hwich sight glass did you use?
During the rest at 153F Beta denatured, rapidly. Beta is responsible for conversion, 140F. Beta converts glucose into maltose and maltotriose, which are the types of sugar for producing ale and lager. When conversion occurs, secondary fermentation takes place because yeast works on maltose, differently, than it works on glucose. An enzyme within yeast converts maltose back into glucose during secondary fermentation. When conversion occurs, beer doesn't need priming sugar or CO2 injection to carbonate, beer naturally carbonates during conditioning, due to maltotriose. Natural carbonation is much finer than bubbles made from artificial means. The conversion rest is skipped in recipes because high modified, malt, depending on level of modification, would need an Alpha-Beta enzyme mixture added to the malt for conversion to occur, an extra step is added onto the brewing process, another fermenter is required, and the fermentation cycle is extended a week to two weeks. Also, the extra time increases the risk of infection and oxidation.
Dextrinization and gelatinization steps are skipped in homebrewing, as well. The starch that is responsible for dextrinization and gelatinization is thrown away with the spent mash because the temperatures used in homebrewing aren't high enough to burst the starch before Alpha denatures. Amylopectin is hard, heat resistant, complex starch that makes up the tips of malt, it is the richest starch in malt. The starch contains A and B limit dextrin, which are tasteless, nonfermenting, types of sugar responsible for body and mouthfeel in beer. To take advantage of the rich starch mash is boiled as in the decoction method. When Alpha liquefies amylopectin, dextrinization and gelatinization occurs. The only time dextrinization occurs in the infusion method happens when amylose contains a 1-6 link in the starch chain, which is extremely, rare. The finest beer is produced from dextrinous extract. When beer is missing the sugars it dries and thins out during fermentation and conditioning.
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. Weyermann floor malt and Gladfield's American Malt are under modified. Protein content should be less than 10 percent, the less protein, the more sugar in malt. Modification and protein content are two important numbers listed on a malt spec sheet. A malt spec sheet comes with each bag of malt and it is used for determining the quality of malt before it is purchased. To view a malt spec sheet click on Gladfield's website and find American Malt, the spec sheet for the malt is on the page. Part way down on the spec sheet is Kolbach. The Kolbach number indicates level of modification, S/T and SNR, also, indicates level of modification. I use the EBC column because I understand the acronyms and numbers that they use. Malt, 40 Kolbach and lower is under modified. To take advantage of the rich malt, at the least, a three temperature step mash method should be used, which produces pseudo ale and lager. To take full advantage of the malt a triple decoction method is used, which produces authentic ale and lager.
Stay safe. Stay parched.
Take those rubber feet off the screws. thore are just there for shipping purposes. When they are off it is even more stable when you pull the grain tube.
Question: the still lid was a separate purchase, correct? I assume so since it wasn’t packed inside the M&B box and my unit did not come with one. My Mash & Boil with pump arrived last week and I hope to be brewing the first time in 8 or 9 days. Based on what I’ve read in reviews and forums, I purchased a Wilser BIAB to fit the M&B malt pipe. It is a perfect fit for just $22.00. Thanks for the good review!
Correct. The still lid , or distilling lid, is a separate purchase. Super helpful in fermenting right in the M&B or working with other projects.
@@brewmasterjerry7874 I used mine to run my recirculation / sparge arm through.
I really want to buy one, but don't know if I should get one with the built in pump, or one without and a separate pump. Any thoughts?
I personally would recommend one without a pump. You can spend less money and get a more versatile pump for your home brewery.
@@brewmasterjerry7874 I personally wish i got one with the pump but you can easily add one. I use one of the $ 25 beige ones from Amazon and it works great.
Do you recommend buying one of these? I'm on the fence I want an all in one but afraid to pull the trigger
It's so tempting.
I am so happy with my purchase! I love the ability to brew indoors and efficiently.
I ordered the Brewery Edge with the pump last week. It will be here next week from Amazon. After years of on the stove brewing, I thought it would be nice to leave it to the electric Mash and Boil. I research the heck out of all of the ones out there, and this brand convinced me after watching videos and good reviews.
Isn't 90 Fahrenheit bit warm for fermentation?
That is the range that kveik yeast likes....so for the yeast strand....it is right on target.
@@brewmasterjerry7874 Whoa! I learned something new today. That's a nifty setup you got there. Thanks for sharing.
@@brewmasterjerry7874 kvaik is so awesome!!