Brew Day with Mike from Beer Masters | Grainfather G30 

Great vid loved beer masters but an interesting choice of presenter James Blunt but anyhoo really enjoyed it. Love the idea of everything on wheels saving space 👍great video again absolutely back cataloging can’t get enough of the channel 👍🍻

I love the explosion at the end 😂😂

You made home brew style, moonshiners beer that was renamed ale by marketers. Single temperature infusion is the simplest and quickest brewing method on the planet and that is why moonshiners use the brewing method. Moonshiners soak malt at 65, 66 because at the temperature an enzyme releases the highest volume of glucose in an hour and not very much sweet tasting, nonfermenting types of simple sugars from simple starch, amylose. Moonshiners don't drink the beer because the extract is chemically imbalanced and contains dry wall, laxative, road salt, yeast nutrient, etc.. Moonshiners distill the beer and leave all of the chemicals, sludge, protein and Beta Glucan goop that the brewing method produces, in the still. Back in the day moonshiners sold some of the extract to brewers that produced paupers beer. The brewers didn't use hops to keep cost low, instead they used herbs and spices. Specialty beer, winter warmers and holiday beer came from paupers beer. It seems that the low quality beer has become very popular in home brewing. Enzymes turn lovely starches into lovely sugars? Are you sure about that? What are the names of the enzymes that accomplish the magic and what are the names of the lovely sugars? There are two types of starch in malt simple and complex, which type of lovely starch is turned into lovely sugars by enzymes? Starch is a polysaccharide which means there are different sugars wrapped up in the starch. Conversion has nothing to do with starch. Here is the way it works pilgrims. Enzymes softens and liquefies simple starch, amylose at a 1-4 link in the starch chain. When that happens two chains form. The chains are called the reducing end and the nonreducing end. The chains are made by liquefaction, not conversion. The reducing end contains 1-4 links and Alpha continues to liquefy the links until all of the links have been liquefied or when Alpha denatures. The higher the rest temperature the quicker Alpha denatures and the reducing end is longer and the beer will be sweeter and lower in ABV. The nonreducing end that forms is highly fermentable, simple sugar, glucose. The more glucose the more alcohol. To lessen the amount of sweet tasting, nonfermenting types of sugar that form during liquefaction moonshiners use 65, 66. The only thing that can be controlled during brewing is how much glucose versus how much sweet sugar forms by raising or lowering mash temperature. That is extremely, complicated science stuff. LOLOLOL!! What is really hilarious is there are thousands of recipes for making moonshiners beer with a brewing method that only does one thing, liquefies simple starch in an hour. Find a recipe for malt liquor in home brew land. Malt liquor is low quality beer compared to ale and lager and cheaper to buy. Notice in the recipe that a two temperature step mash method is used with high modified, malt, which is the same malt that you soak in hot water at one temperature for making ale. How can it be that it takes a more time consuming and more complex brewing method for making low quality, malt liquor, but you use single infusion, the simplest brewing method on the planet, and somehow make ale? Crisp's Maris malt is high modified, to over modified, malt. The Pils malt, who knows? You didn't mention the malthouse that made the malt. The name of the malthouse needs to be listed on a recipe so that a brewer can obtain the malt spec sheet, which is used for determining the quality of malt before malt is purchased. When the malthouse isn't listed the recipe is worthless because a spec sheet cannot be obtained. Do you buy stuff that you put in your belly without knowing who made the stuff? You don't need to worry about conversion, anyway, because at 65, 66, the enzyme that is responsible for conversion rapidly denatures. The enzyme is Beta and it activates at 60 to 63. During conversion Beta converts the glucose that Alpha releases during liquefaction because Alpha has to be active for conversion to occur. Beta converts simple sugar, glucose, that Alpha releases, into fermentable, complex types of sugar, maltose and maltotriose, which are the types of sugar that produce ale and lager, glucose only makes alcohol. Moonshiners skip the conversion step because it gets in their way and because you were taught how to make home brew style, moonshiners beer, not ale or lager, you skip the step, too. The reason why moonshiners purposely denature Beta is because they don't need fermentable, complex types of sugar to make moonshine. When conversion occurs, secondary fermentation takes place and there is no need for a moonshiner to purchase a secondary fermenter, rack the beer into the fermenter, risking infection, and waiting for secondary fermentation to occur when an enzyme in yeast converts complex sugar back into glucose that was already in the extract. Another reason why conversion is skipped in home brew land has to do with certain types of home brew bread yeast because the yeast cannot ferment, fermentable, complex sugars. A spec sheet comes with yeast at least it is supposed to. When you pilgrims purchase yeast is there a spec sheet with it? When yeast can only ferment simple sugar the chemist lets the brewer know by mentioning it on the spec sheet and the chemist recommends not to use a temperature that activates enzymes that form fermentable, complex types of sugar. The beer will turn out overly, sweet and FG will be higher than expected. Similar to a malt spec sheet that comes with every bag of grain, the spec sheet for yeast is unknown in the magical kingdom of home brew land. When conversion is skipped the beer is moonshiners beer regardless of the title on a recipe. Complex starch called amylopectin was thrown out with the spent mash. Amylopectin is the richest starch in malt, it makes up the tips of malt and it is hard, heat resistant, complex starch that contains the ingredients that forms body and mouthfeel in ale and lager, A and B limit dextrin, which are tasteless, nonfermenting types of complex sugar. Albuminous protein and pectin are the other ingredients. Amylopectin begins to open up at 76, 77, and enter into the mash liquid but enzymes denature rapidly at the temperature and starch carry over occurs. To take advantage of amylopectin mash is boiled. When the boiling mash is added back into the main mash Alpha liquefies the starch and dextrinization and gelatinization occur, not conversion. To take the place of the rich starch that was already paid for when the malt was purchased recipes recommend purchasing specialty malt making the cash register dials spin faster. To make pseudo, ale and lager the step mash method is used. The decoction method produces authentic, ale and lager. Home brewing is just what it is, making homemade beer that marketers and salesmen renamed ale and lager when they invented CAMRA. Then, they invented stories, recipes, styles of beer, and contests to set the hook. Recipes and brewing instructions aren't needed in ale and lager brewing.