@@TheGingerBrewers the only thing it's missing is the forumla to work out how much water in a round container. Was disappointed to find out there is only a max level on the klarstein kettle - first brew today thou thanks to you guys inspiring me to just go for it
@@TheGingerBrewers made a willamette smash with golden promise pale ale. Was all good however only ended up with 19 ltr instead of 25ltr due to not calculating the boil off losses and grain losses correctly. Any drinkable beer is always a win
Cheers Rodrigo, one of the better brews we've done. Don't forget to have a couple of the cherry extract shots before you add it all to the brew. It really was very nice😋🍻
My first ever all grain brew day went really well. "Five Points Best Bitter" clone has gone down a treat and is as good as any ale I've had at a pub or festival. So glad I watched these videos and switched to all grain from kits, there's no comparison. Thanks again for the inspiring and entertaining videos and looking forward to your next brew day.
@@TheGingerBrewers Started a Dennis King Galaxy Delight on Friday and it's bubbling away nicely so hopefully it will be another winner. Just browsing TheMaltMiller store trying to figure out what my next one will be. Any recommendations are welcome.
@@metalmckie My only recommendation would be to brew what you enjoy brewing and when you have a decent stock challenge yourself with a more complicated brew. Oh, and in the summer brew a saison....
Hey Phil & Dan, Thx for the nice videos, i´ve watched them nearly all the last days. Abo is on! After the boiling, i strain the golden liquid trough a 200 Micron sieve. When the fermentation is done, i strain the beer again through this sieve into another Container. The bottleling starts than from this container for carbonization. You will get a much clearer Beer! Try it - you will love it! Greetings from Germany, stay safe and stay healthy!
@@TheGingerBrewers I use a filter like this:www.hobbybrauerversand.de/Monofilament-Filterbeutel-150l-Groesse-2-175-Liter before i use it, i sanitize it in Oxi and everything is fine. Than, the filter hangs in the Ferment Container, no great addition of oxygen at all this should be available in the UK to Brew on and have a nice Eve!
Loved this. Good fun and feel like all the important steps were shown. Makes it seem accessible, might think about getting the Klarstein, it could just about work in my appartment.
Cheers Bas. A great kettle for the price, the beers we are making are fantastic! Boiling for an hour creates a lot of steam so brew by a window or vent. We have another vid coming in the next few days where we brew a californian common...
@@TheGingerBrewers Luckily I have a large balcony! Might take some extra tubing to get the cooler working but nothing that can't be fixed with being overly headstrong. Looking forward to the California common video, should be an interesting fermentation video.
Really enjoying your videos, keep up the great work. I'm going to have to try this recipe, but I've got to stop watching these while at work. It's hard to not have brew while watching ;)
You guys inspired me! Just finished fermenting my first ever all grain brew which I feel has turned out well. I bottled it yesterday getting 17 litres. Not the 23 I was expecting but guessing this is down to trub loss and my generous gravity samples, I couldnt resist! Watching your videos gave me the confidence to crack on - I was genuinely worried about the entire process. Not any more, I thoroughly enjoyed myself and can’t wait to brew more!!
Thanks for the lovely comment and I'm glad that we were able to help you with your first all grain brew. It's all about the fun of the brewing process for Phil and myself (+the beers). There is always some liquid loss during the bottling processs with all the trub loss etc. I lost about 1.5 litres from a 19 litre brew yesterday. Keep up the good work and let us know how your brew turns out 👍.
@@TheGingerBrewers opened one today. I think I got lucky for my first ever brew. 2 finger white head, great lacing and medium bodied. Decent clarity and the taste... malty hoppy goodness. I can’t get over it, best feeling of satisfaction I’ve had in a long time.
@@TheGingerBrewers Thanks for the info, will check them out. What to brew is another dilemma, it will be our first ever brew on any system. So thinking if keeping it simple. Any suggestions?
@@evilginge8157 The best advice I could give would be to get the book "Beer craft" by Jon Finch. The recipes are really good but simple to follow. Then it just depends on what you like to drink. Good luck🍻
Hi lads! My Maischfest kettle has arrived. Can you do a video on how to set up/use it because I can't find. There's 2 timers and the instructions are simpler than me haha
Hey Sean, Fantastic! We can do a short video but to be honest don't use the timer for your first brews just time it manually. What is going to be your first brewday? Don't forget your sterilise everything that touches the wort after the boil... Let us know how you go 🍻
@@TheGingerBrewers I was thinking a standard British Beer to get things rolling. I'll be using one of the recipes you lads have made. How do you lads sterilise your bottles? At the moment I clean & rinse then dishwasher them but it weakens the glass.
Hey ginger brewers good to see you brewing again!! i have a question for the labels, how do you stick them on the bottles? do you have a special paper?
Hi, thanks for watching. We both have a normal printer at home and we both use pritstick (or equivalent). What is really great is they come straight off in water after a couple of seconds with no scrubbing. To design the labels I think we use different methods, I use Canva - it actually has beer label templates and the free version is great.
Love the videos, and looking forward to my first all-grain brew day with the klarstein. I read that you recirculate to maintain a constant temperature, just wondered if you have tried turning both element off once hitting mash temp target and insulating? Also, how often do you sir the mash?
Hey G, good luck with your first all grain brew. I had a couple of amber ale "all grain brew" bottles last night and honestly.... just as good as you buy in the shops. Take your time, sanitise well and enjoy the process. Insulating is a good idea, but we haven't gone down that road. If you do let us know how you find it. We stir the mash maybe once or twice and only the top third. Thanks for watching and commenting. Have a great brew day 🍻
Hey guys, love your content! You got me into brewing so I bought the exact same kettle as you!! Just a question with the kettle, when you are mashing for an hour do you find the temperature is a nightmare? I set mine to 65°c but sometimes when it heats up it shoots to about 75°c.
Hi Matthew, great to hear you went all in with the brewing and went for all grain. Yes, totally agree with you, out of the box it isn't "set and forget" system. A few things we found to keep that in the 63-67 degree range; 1. Make sure you recirculate often, at least every 10 minutes - that way you have a better chance of a more constant temperature throughout the mash. 2. We never use the 3000kw setting before the boil - we found that this will always cause an overshoot with the temperature. 3. The temperature where you have the kettle situated makes a big difference. i.e outside in the summer/ winter. Inside in a cold room or warm room. A word of caution, 75 degrees is around the temperature where different chemical processes take place so you really want to try and keep well below that whilst mashing in. Among other things, at this temperature the starch conversion into sugars stops. Above all, enjoy the process, don't stress about the temperature too much you will get better the more brews you do. And it does become a little addictive (the process not the alcohol I mean), I have an amber ale fermenting as I write this and Dan is already planning the next brew. We have produced some really nice beers (and some bad ones, but we won't talk about those), that I have been proud to share with family and friends. Cheers and enjoy🍻 PS Let me know what beers you have made and what were they like.
@@TheGingerBrewers thanks guys really appreciate it! I'm loving brewing! I have made a Timothy Taylor Landlord Clone which turned out perfectly and I currently have a Jennings Snecklifter Clone fermenting as we speak!! Love the channel guys. Keep up the great work!
@@TheGingerBrewers I bought the land lord from Love Brewing and the Jennings Snecklifter was a recipe I just found on Google. I always just search a beer I like then put all grain recipe
Hi Hemmann, not yet.... well, maybe a slight discolouring. I don't know if you let it it build up brew after brew as it is really difficult to get off. Save your sanitising fluid to do a final clean on your kettle when everything else is done. We are jealous of you 35l! 🍻
@@TheGingerBrewers unfortunately we have always the problem that it really burns. And then there is a overheating error and you need to empty everything and clean it.
Wow 9/10! Amazing. What's great is seeing this have production values as good as the big channels but without it losing any of the charm. But as soon as you start using Lo-Fi hip hop and saying "What we're doing today for _you guys_ is..." then I'm outta here! I'm just going to have a look at your Brains bitter video because I'm going to do a brew tomorrow where I brew 23 litres "concentrated" but then water down to 30 at the end, sort of like the big breweries do.... just had a look and I'll do that recipe later. With the vienna malt and dark grains I've got a chance of making a decent mild and that'll fit in great with the post-dilution idea. Crack on, drive.
Hi Count, liquoring back is certainly a good option to get those extra few pints. I can remember reading somewhere you need to reduce the liquid in the mash to ensure a good mash effiencywe've tried a few time but I think we need more practise to master this technique. If you haven't checked out our app it has a good calulator to help with predicting the desired volume and gravity reading. Good luck with the Brains brewday tomorrow.
@@TheGingerBrewers I'll be diluting post fermentation, so for making a 3.8% beer with 20 IBUs and fermenting 23 litres I need to make it just under 5% with 26 IBUs so brewing will be the same as normal. Turns out you have to boil the water to get rid of the oxygen. My logic behind it was that I've wanted to do a lower alcohol beer but it niggles a bit when you can brew a bigger beer for the same amount of work - this rids me of the mental anguish and I'll possibly look at a few more styles that I'd have just ignored - basically anything under 5%. Cheers.
Cheers for the app!, nice to have all the things in one place
Hi Shane, thanks for taking the time to comment. Dan is trying to make improvements all the time and add new features so have an explore.🍻🍻
@@TheGingerBrewers the only thing it's missing is the forumla to work out how much water in a round container. Was disappointed to find out there is only a max level on the klarstein kettle - first brew today thou thanks to you guys inspiring me to just go for it
@@shnwhtn How did the brew go Shane? What did you make?
@@TheGingerBrewers made a willamette smash with golden promise pale ale. Was all good however only ended up with 19 ltr instead of 25ltr due to not calculating the boil off losses and grain losses correctly. Any drinkable beer is always a win
Nice video! I will try this recipe soon.
Cheers Rodrigo, one of the better brews we've done. Don't forget to have a couple of the cherry extract shots before you add it all to the brew. It really was very nice😋🍻
@@TheGingerBrewers thank you. Of course I will have some cherry extract before. Hehhhehehe. 😁😁. I've just mashed it. It is now fermenting.
Love the videos keep them coming please ure a breath of fresh air on UA-cam
You are too kind - glad to have you on board...
My first ever all grain brew day went really well. "Five Points Best Bitter" clone has gone down a treat and is as good as any ale I've had at a pub or festival. So glad I watched these videos and switched to all grain from kits, there's no comparison. Thanks again for the inspiring and entertaining videos and looking forward to your next brew day.
That is awesome! We'll done on starting your all grain journey. What are you planning for your next brew day?
@@TheGingerBrewers Started a Dennis King Galaxy Delight on Friday and it's bubbling away nicely so hopefully it will be another winner. Just browsing TheMaltMiller store trying to figure out what my next one will be. Any recommendations are welcome.
@@metalmckie My only recommendation would be to brew what you enjoy brewing and when you have a decent stock challenge yourself with a more complicated brew. Oh, and in the summer brew a saison....
Hey Phil & Dan,
Thx for the nice videos, i´ve watched them nearly all the last days. Abo is on! After the boiling, i strain the golden liquid trough a 200 Micron sieve. When the fermentation is done, i strain the beer again through this sieve into another Container. The bottleling starts than from this container for carbonization. You will get a much clearer Beer! Try it - you will love it! Greetings from Germany, stay safe and stay healthy!
This sounds like a great idea, how do you prevent addition of oxygen when it passes through the sieve? What type of sieve is it?
@@TheGingerBrewers I use a filter like this:www.hobbybrauerversand.de/Monofilament-Filterbeutel-150l-Groesse-2-175-Liter
before i use it, i sanitize it in Oxi and everything is fine.
Than, the filter hangs in the Ferment Container, no great addition of oxygen at all
this should be available in the UK to
Brew on and have a nice Eve!
Hi Henning, I bottle an Amber ale yesterday. I also used a 200 micro sieve and the sieve had loads of trub in it. Thanks for the tip!
Loved this. Good fun and feel like all the important steps were shown. Makes it seem accessible, might think about getting the Klarstein, it could just about work in my appartment.
Cheers Bas. A great kettle for the price, the beers we are making are fantastic! Boiling for an hour creates a lot of steam so brew by a window or vent.
We have another vid coming in the next few days where we brew a californian common...
@@TheGingerBrewers Luckily I have a large balcony! Might take some extra tubing to get the cooler working but nothing that can't be fixed with being overly headstrong. Looking forward to the California common video, should be an interesting fermentation video.
@@bas933 A balcony, perfect. Brew with a view! 🍻
Really enjoying your videos, keep up the great work. I'm going to have to try this recipe, but I've got to stop watching these while at work. It's hard to not have brew while watching ;)
🤣🤣🤣🤣🤣🤣🤣 We don't take any responsibility for procrastination. Glad you are enjoying - thanks for the lovely comment.
Great video guys!
Cheers Gerwyn. It took so long to make the video all the beer has been drunk🤣🍻
You guys inspired me! Just finished fermenting my first ever all grain brew which I feel has turned out well. I bottled it yesterday getting 17 litres. Not the 23 I was expecting but guessing this is down to trub loss and my generous gravity samples, I couldnt resist! Watching your videos gave me the confidence to crack on - I was genuinely worried about the entire process. Not any more, I thoroughly enjoyed myself and can’t wait to brew more!!
Thanks for the lovely comment and I'm glad that we were able to help you with your first all grain brew. It's all about the fun of the brewing process for Phil and myself (+the beers). There is always some liquid loss during the bottling processs with all the trub loss etc. I lost about 1.5 litres from a 19 litre brew yesterday. Keep up the good work and let us know how your brew turns out 👍.
@@TheGingerBrewers opened one today. I think I got lucky for my first ever brew. 2 finger white head, great lacing and medium bodied. Decent clarity and the taste... malty hoppy goodness. I can’t get over it, best feeling of satisfaction I’ve had in a long time.
Well it can only get better from here - Gary player once said "the more I practice the luckier I get". Awesome job on the beer, my mouth is watering!
Hey, great videos, I have just bought the Klarstein and can't wait to get started. Where did you get your fermentor? Keep up the good work.
I get my gear from bigger juggs (I know right...) or get er brewed. What's going to be your first brew?
@@TheGingerBrewers Thanks for the info, will check them out. What to brew is another dilemma, it will be our first ever brew on any system. So thinking if keeping it simple. Any suggestions?
@@evilginge8157 The best advice I could give would be to get the book "Beer craft" by Jon Finch. The recipes are really good but simple to follow. Then it just depends on what you like to drink. Good luck🍻
legends
Ha ha... too kind.
Hi lads! My Maischfest kettle has arrived. Can you do a video on how to set up/use it because I can't find. There's 2 timers and the instructions are simpler than me haha
Hey Sean, Fantastic! We can do a short video but to be honest don't use the timer for your first brews just time it manually. What is going to be your first brewday? Don't forget your sterilise everything that touches the wort after the boil... Let us know how you go 🍻
@@TheGingerBrewers I was thinking a standard British Beer to get things rolling. I'll be using one of the recipes you lads have made.
How do you lads sterilise your bottles? At the moment I clean & rinse then dishwasher them but it weakens the glass.
Hey ginger brewers good to see you brewing again!! i have a question for the labels, how do you stick them on the bottles? do you have a special paper?
Hi, thanks for watching. We both have a normal printer at home and we both use pritstick (or equivalent). What is really great is they come straight off in water after a couple of seconds with no scrubbing. To design the labels I think we use different methods, I use Canva - it actually has beer label templates and the free version is great.
Love the videos, and looking forward to my first all-grain brew day with the klarstein.
I read that you recirculate to maintain a constant temperature, just wondered if you have tried turning both element off once hitting mash temp target and insulating?
Also, how often do you sir the mash?
Hey G, good luck with your first all grain brew. I had a couple of amber ale "all grain brew" bottles last night and honestly.... just as good as you buy in the shops.
Take your time, sanitise well and enjoy the process.
Insulating is a good idea, but we haven't gone down that road. If you do let us know how you find it.
We stir the mash maybe once or twice and only the top third.
Thanks for watching and commenting.
Have a great brew day 🍻
Hi, I've just bought the klarstein mash kettle and watching a few of your videos. For the grain basket, do you use a fine crushed malt?
Hey swamp donkey, we don't do our own crushing but, the finner you go the more vorauf (recirculation) in the mash process. Good luck🍻
@@TheGingerBrewers cheers guys
Hey guys, love your content! You got me into brewing so I bought the exact same kettle as you!!
Just a question with the kettle, when you are mashing for an hour do you find the temperature is a nightmare? I set mine to 65°c but sometimes when it heats up it shoots to about 75°c.
Hi Matthew, great to hear you went all in with the brewing and went for all grain. Yes, totally agree with you, out of the box it isn't "set and forget" system. A few things we found to keep that in the 63-67 degree range;
1. Make sure you recirculate often, at least every 10 minutes - that way you have a better chance of a more constant temperature throughout the mash.
2. We never use the 3000kw setting before the boil - we found that this will always cause an overshoot with the temperature.
3. The temperature where you have the kettle situated makes a big difference. i.e outside in the summer/ winter. Inside in a cold room or warm room.
A word of caution, 75 degrees is around the temperature where different chemical processes take place so you really want to try and keep well below that whilst mashing in. Among other things, at this temperature the starch conversion into sugars stops.
Above all, enjoy the process, don't stress about the temperature too much you will get better the more brews you do. And it does become a little addictive (the process not the alcohol I mean), I have an amber ale fermenting as I write this and Dan is already planning the next brew. We have produced some really nice beers (and some bad ones, but we won't talk about those), that I have been proud to share with family and friends.
Cheers and enjoy🍻
PS Let me know what beers you have made and what were they like.
@@TheGingerBrewers thanks guys really appreciate it!
I'm loving brewing! I have made a Timothy Taylor Landlord Clone which turned out perfectly and I currently have a Jennings Snecklifter Clone fermenting as we speak!!
Love the channel guys. Keep up the great work!
@@matthewtiplady4399 Excellent! Sounds like the temperature troubles don't affect the final outcome. Where are you getting your recipes from?
@@TheGingerBrewers I bought the land lord from Love Brewing and the Jennings Snecklifter was a recipe I just found on Google.
I always just search a beer I like then put all grain recipe
@@matthewtiplady4399 Great tip, is it ok with you if we make a video around this subject?
I'm using the same kettle but the 35L version, did you ever have problems, that the malt burnt on the ground?
Hi Hemmann, not yet.... well, maybe a slight discolouring. I don't know if you let it it build up brew after brew as it is really difficult to get off. Save your sanitising fluid to do a final clean on your kettle when everything else is done.
We are jealous of you 35l! 🍻
@@TheGingerBrewers unfortunately we have always the problem that it really burns. And then there is a overheating error and you need to empty everything and clean it.
Wow 9/10! Amazing.
What's great is seeing this have production values as good as the big channels but without it losing any of the charm. But as soon as you start using Lo-Fi hip hop and saying "What we're doing today for _you guys_ is..." then I'm outta here!
I'm just going to have a look at your Brains bitter video because I'm going to do a brew tomorrow where I brew 23 litres "concentrated" but then water down to 30 at the end, sort of like the big breweries do.... just had a look and I'll do that recipe later. With the vienna malt and dark grains I've got a chance of making a decent mild and that'll fit in great with the post-dilution idea.
Crack on, drive.
Hi Count, liquoring back is certainly a good option to get those extra few pints. I can remember reading somewhere you need to reduce the liquid in the mash to ensure a good mash effiencywe've tried a few time but I think we need more practise to master this technique. If you haven't checked out our app it has a good calulator to help with predicting the desired volume and gravity reading. Good luck with the Brains brewday tomorrow.
@@TheGingerBrewers I'll be diluting post fermentation, so for making a 3.8% beer with 20 IBUs and fermenting 23 litres I need to make it just under 5% with 26 IBUs so brewing will be the same as normal.
Turns out you have to boil the water to get rid of the oxygen.
My logic behind it was that I've wanted to do a lower alcohol beer but it niggles a bit when you can brew a bigger beer for the same amount of work - this rids me of the mental anguish and I'll possibly look at a few more styles that I'd have just ignored - basically anything under 5%.
Cheers.