Do not use hot water off the tap like this!!! Hot water heaters produce water that should not be consumed!!! Anyone who works with hot water heaters will tell you this. Take a look inside an old hot water tank and you will see!!
Great video mate. Here’s a bit of useful info for you . If you used metric you would find the calculation of your water so much easier. Using your number of 3.83 gallons. If you convert this to litres you get 14.498 litres. But here’s the beauty of the metric system. Water has a density of 1gram per milliliter(ml) (or cubic centimeter cc). So in short 14.498 liters of water weighs 14.498 kilos close enough to 14.5 kilos. Just weigh the water. Keep up the great work it was very informative thanks.
Nice video bro. Did you say that the water for sparging need to have water chemistry? Also, a good way to eliminate dough balls is it get yourself a 24" whisk. ;)
I am responding in 2021. And I hope by now we all understand that IPA's by nature are not "sessionable" Sessionable means you can sit and drink a lot over a long period of time, and by definition that means something light in flavor profile as well as alcohol. IPA's are neither light in flavor nor light in alcohol. Those are my way way late two cents.
When it comes to a Session IPA, I agree with you that the flavor profile isn't really light enough to technically be sessionable. I think it's focused on alcohol content - I think we have all tried to drink a few too many 7%+ IPA's... a nice 5% is more sessionable for sure!
Brew extract will have you feeling like a champ in a week, this all grain is where boys become men. After some videos I felt like I wasn’t gonna get the beginning but you managed to speak in a way I would get it thanks.
How did you know your temperatures from Tony’s recipe. I don’t see mash temperature or strike temp in the recipe. Do you always try to hit a strike temp of 160 degrees?
Great Video , However i have just completely wasted a ton of gran due to the conversion to metric not working correctly on the brew session screen. The strike temperature conversion was 13'C off
I do regular brewing, some. This seems to be so complex, so many steps! I appreciate the work you put into it and it seems pretty well done. At times, the mic loses your voice but for the most part okay.
Gud evng sir, your video is very clear and subjects compare with other videos. I am from India. I don't know fluent English. Please add subtitles and explanation. Ingredients list and procedure please write in description. Please sir
Awesome video man thank you! Question: I’m about to try all grain for the first time, but I’m using an electric setup. after making my initial mash, I lift up an internal pot that elevates my grains above the kettle. I would then sparge. Do I need to Vorlauf between these processes, after both are done. Or not at all because a screen catches the grain? Thank you
Hi mate l have been trying to get my head around tackling an all grain brew for many months now and every one l seen makes it sound complicated. You explain it fantastically. Can l ask a question regarding your water tank you built. Can you post a link as l can't find it anywhere. I have looked on Amazon too and can't see it either? Regards Dave
if so here are the links www.brewinternational.com/complete-12-stainless-steel-false-bottom-with-weldless-valve-for-rubbermaid-coolers/#product-reviews
Nice video. I love the way you include those little mistakes like burning your hand on the faucet and accidentally freezing the wort you withdrew for the hydrometer reading - it shows a human touch and shows beginners that even experienced brewers can drop the ball but still turn out great beer.
Never figured out where the washing machine water fit into brewing. Good idea though, use the water & pump of the washing machine to do a continuous sparge!
My man, thank you very much for making this video and clarifying all of my questions. I am new at whole grain brewing and found your video to be very helpful. I will start my batch next week adn will let you know how it turns out.. Thanks again my friend.
Amylase is not a yeast and doesnt eat anything. It's an enzyme - also known as a catalyst. The amylase enzyme is also present in human saliva and breaks down complex carbohydrates such as starch into simple sugars. This starts the digestive process. If you place some ordinary flour into your mouth, it will soon begin to taste sweet due to the amylase action on the starch. Starch is a very long polymer type molecule comprised of glucose units. Cellulose is identical to starch but with one chemical group arranged differently along the polymer molecule. For a fixed polymer chain length Cellulose and Starch have identical molecule weights. So the amylase enzymes are chemicals that act as catalysts - they are neither consumed or produced by the "Starch to Sugar" reaction but aid or initiate this reaction. There is an optimum temperature associated with this enzymatic reaction. If you go too high you can de-activate or denature the enzymes and they will stop acting as catalysts so the Starch to Sugar reaction will cease. If you carry out your mashing step at a much lower temperature, the starch conversion into sugar can take many hours or even days. This is why the mash temperature is increased but not exceeding the denaturing temperature of the enzyme. Beer making is probably the most complex of beverage manufacture. There is usually over 800 different chemicals in the final beer product that contribute to flavour and aroma. There is also, carbonation levels, mouth feel, texture etc. Wine and spirit manufacture is less complicated than beer generally, but they are beverage making forms of art and science in themselves. enjoy
Thanks for the video Jason, I really enjoyed it. One thing if I may : measure the original gravity (O.G.) after the boil is completed and the wort is cooled. This way you won't burn yourself. When fermentation is complete, remeasure the final gravity ( F.G. ). The difference times .131 will give you your alcohol by volume
Greatest video I have seen thus far. I still cannot find any info if I can use old food storage un malted grains to brew with as I need to use them somehow. I read I can offset my malted barley with 30% of it as the long chain sugars will take longer to convert so that made me wonder. Can I just use more grain and longer fermentation to make all whole grain work? I might test this very soon.
A great video but I would love to see measurements in litres as I live in Ireland thanks so how many litres of water would you use for a ten gallon batch Irish gallons using 22 lbs grain
