If you enjoyed this video, I've started putting others out. They're a bit more professional (meaning not shot on an iPhone 4). ua-cam.com/video/HzUZU75t6mQ/v-deo.html ua-cam.com/video/jWqfk5LPC00/v-deo.html
No. I've heard that the majority of enzymatic action takes place in the first 15 minutes, but I would think that 5 minutes wouldn't be enough time to fully saturate the grain and begin conversion.
Awesome video man you know your stuff ...Just curious I haven't seen anyone dump the dark malts 5 min before end of mash is it because you didn't use a stablizer or is your water high in pH already
I'm glad you like the video!I like to put roast barley and black patent malt in the mash as late as possible to avoid any harsh astringency. The pH could also get a bit low to get a good extraction, but I'm not as worried about that since I could easily balance that out with chalk, gypsum, and CaCl. Cheers!
You did a great job on the video. I wish I had a video like this when I started brewing.
champ, thanks
Loved it. All the best from Scotland
A good informative video. cheers from New england USA
Great vid Justin, you should make more!
very informative video, thanks for uploading!
If you enjoyed this video, I've started putting others out. They're a bit more professional (meaning not shot on an iPhone 4). ua-cam.com/video/HzUZU75t6mQ/v-deo.html ua-cam.com/video/jWqfk5LPC00/v-deo.html
Nice job. I enjoyed the video.
Only one video. That was really well done. Please make more brew videos sir.
Just added a new video. This one is for you, Mr. McDuff! Cheers and thanks for watching.
Nice job. cheers
How much water did you start with and how much did you sparge with? Great video good insight thank you
Thanks for the positive feedback! I mashed in with about 3.5 gallons and sparge with another 3.5 - 4 gallons until I hit my desired starting gravity.
Will only a 5 min mash give enough time for the enzymes to do their stuff?
No. I've heard that the majority of enzymatic action takes place in the first 15 minutes, but I would think that 5 minutes wouldn't be enough time to fully saturate the grain and begin conversion.
Awesome video man you know your stuff ...Just curious I haven't seen anyone dump the dark malts 5 min before end of mash is it because you didn't use a stablizer or is your water high in pH already
I'm glad you like the video!I like to put roast barley and black patent malt in the mash as late as possible to avoid any harsh astringency. The pH could also get a bit low to get a good extraction, but I'm not as worried about that since I could easily balance that out with chalk, gypsum, and CaCl. Cheers!
Not the proteins turn into sugar by the enzyme, but the amids.
You need a lighting guy to light your set
Noice.