Making beer with Grain Flour - Bag Squeezing Myth DEBUNKED

This video hits so many buttons for us! First we test the possibility of brewing with the grain flour we made with an industrial feed mill (linked below) - then we squeezed the daylights out of the bag to test whether there are off-flavors imparted from the squeeze!
What we brewed this on:
geni.us/oYBuYlU (Amazon)
Flour Mill!
geni.us/XeTdKb (Amazon)
The Brand we use:
3-Roller Monster Mill - geni.us/0700xf (Amazon)
2-Roller Monster Mill - geni.us/qwBiN (Amazon)
T-Shirts and Stuff: genusbrewing.com
Find us on Social Media:
Facebook.com/NuHomeBrew
GenusBrewing

[@MeFee100]

You guys achieved the hardest way to make polish pierogi. :D

[@blackstrobe83]

Thanks for bringing sack squeezing into the mainstream guys

[@GenusBrewing]

That's what we're all about :)

How to create a Newtonian fluid.

[@RuffEdgesBakery]

Fire truck! This vide was hilarious and helpful. I know it takes a lot to get viewers and commenters. I hope you guys keep it up.

[@GenusBrewing]

Thanks!

[@sdm47]

Adding the flour gradually would’ve helped a bit
Heating the water beforehand also would’ve helped matters

[@MrHayden123982]

Two videos in one day!! Looks like Christmas came early

[@GenusBrewing]

It's not till tomorrow...

[@brendenshaw1744]

Thanks

[@Evan-mh7it]

You guys should do a brew day vid/s with your larger setup, detailed transfers to brite tanks, carbonating etc, also, watching you handle that sack was seriously enlightening stuff, kudos.

[@CountDrunkula]

I've done a few more wheats with bread flour and I'll have to give that beta glucan rest a try. The biggest problem I've found is that the trub just won't settle as much in the fermenter with flour so especially with small batches you get hella losses. It's not really worth the effort if you're thinking of saving money, just do it for experimental fun.
Cheers guys.

[@GenusBrewing]

Impractical brewing for the sake of experimentation is about 90% of our brews these days :P

[@jeffbrislane5782]

Some people make beer from bread, you guys made bread from beer, you could bake that brick!

[@GenusBrewing]

Heck yea!

[@billrichardsjr]

Haircut time already! Lol! Great video guys!

[@GenusBrewing]

Logan's a Chia Pet

[@brewmountain5512]

great video guys, cheers

[@GenusBrewing]

Cheers!

[@StoneyardVineyards]

Squeezed my grain in the mas tun last brew , cheers

[@Rondeau7]

I would split the pulverized grain into 2 batches. Mash each batch one at a time. After both batches were mashed then combine the liquid and proceed to the boil. In order to prevent the grain from gumming up it needs to be minimized and suspended in more water. Too much grain and not enough water makes dough. A longer but simpler mashing would create a better beer.

[@GenusBrewing]

Good idea! We have a couple different things we are going to try the next time around to more closely mimic commercial brewing. Definitely looking forward to nailing the flour-beer style :)

[@markpearsall8886]

Blending the flour and water with a kitchen blender prior to adding to the heat might help? Worth a try IMHO.

[@GenusBrewing]

I can see trying that. Thanks for the idea!

[@ericamannea8148]

Looks like filtering saké mash

[@rafiki270]

I would mix flour with cold water first

[@davidj.kester7979]

you send the mill back

[@Tricky_Adventures]

Really like your videos, but the recent pile of immature humor I think detracts from your quality videos imo. Best Wishes in New Year.

[@GenusBrewing]

We appreciate the feedback! Cheers

[@susimessenger4020]

Please just be yourselves !!! Love watching your brew days guys!! Hello from Australia.