Every Brewing Mash Rest (Steps) And What They Do - Temperatures in All Grain Brewing 

We're getting better at it! We definitely are trying to learn to include both.

Genus Brewing you’re doing great. Keep up the great videos.

Yeah second that one, even in post just adding the text to the screen is super helpful!

I tried to add C temps to most of the overlays, but I agree we can work on mentioning them verbally. Since we roll through these vids off the top of our heads a lot we often just forget to learn the Celcius conversions first so we can mention them both. We'll try to get both temps next time!

@Tim's Home Brewing me too

@@GenusBrewing Thanks for the reply! I saw you have celcius on some spaces. Alreay thanks for those. I still think you make awesome videos and you know what you're talking about. I work in a brewery rooted in the 80's and we do very old fashioned mashing. Starting at 36, then 45, then 52, 62, 68, 73 and then mashing out at 78 (that's all celcius ofcourse :D). When i brew at home I more often than not do a one step mash at around 69 degrees celcius. I've not found many differences in either body, sweetness or foam stability. I was very excited to see your video about this topic because i know you guys know your stuff. That's why I'm also very interested in Peter's 'bluuhhh' (complicated) story to get more to the bottom of this. Cheers and please keep making awesome videos!

Cheers! We appreciate it!

Cheers! We appreciate you watching and commenting!

Thanks for watching!

Cheers! Love the global support :)

Sounds like a lot of people are interested in that! Logan and I will probably just need to try to break it down so it's still entertaining!

@@GenusBrewing I am sure what ever you do will be amasing. Cheers from Denmark :D

We'll work on it! That's very common feedback - and we should have started earlier. Gotta break the habit of only thinking in Fahrenheit!

Not to knock whatever part of the planet you inhabit, or your lovely country, I don’t want Celsius at all. We tried going metric almost 50 years ago, and I would have been fine with it, but we caved and went back. I’m too old to change now. I remember in school the effort and toil put into it. Unless you’re in a technical career such as medicine or maybe engineering...? , no one here uses the metric system and I certain don’t want to. Although I feel a kinship with you cuz we both brew, I don’t give a single shit about ever going metric. However, I still send you love and good wishes!

@@DontStopBrent the Internet, or World Wide Web, is a global platform. Likewise, youtube content is global. The Earth has a population of 7.046 billion, 95%% of the world uses the metric system. I’m asking that both figures be used when discussing approximate measurements, I don’t know how or why this offends you, nor do I care to be told.

Yep! I worded that super weird. We actually do run hot water through a heat exchanger in our mash to mimic the effect of a jacketed mash tun on the commercial scale, but it's definitely not a proper HERMS :p I'll make sure to clarify that when we talk about ways to step mash :)

Cheers! I usually go by grain bed temp, or split the difference between though. Going a bit longer in a protein or Sacch rest should change the beer much though.

With full volume mashes there are a couple of factors at play - one is the mash pH which will be higher in a full volume mash - so that has to be accounted for. As a general rule though, you should spend slightly longer in a full volume mash than at a 1.25qt/lb mash

There's a reason I have 3 kids ;)

This one can get a bit complicated since I change based on what I want in my final beer, but as an average I go with: Acid Rest - 15-20min @109F (I don't always do an Acid Rest) Protein Rest - 30-40min @130F Sacch Rest - 60+ minutes @148F Mash Out - @ 165ish

What I usually go with is: Acid Rest - 15-20min Protein Rest - 30-40min Sacch Rest - 60+ minutes

Cheers! I think we'll try to break that into multiple videos so it doesn't feel like a lecture!

3 months :]

Slightly less than 3 months What I usually go with is: Acid Rest - 15-20min Protein Rest - 30-40min Sacch Rest - 60+ minutes There are also times I do an overnight mash and use a system that allows me to slowly rise through the different steps.

8:45am pst for this week! We'll prolly keep it there for a couple weeks and try to get feed back on what time works best for everyone.

@@GenusBrewing Works for me. 10:45 am, I will have my morning drink with you guys.

So at 154 B amylase degredation isn't too bad, but stir vigorously to try to get that temp down just a touch. If I way undershoot, i'll generally give it 30-45 minutes at the lower temp (143ish lets say) and then run out some wort, boil it, and add it back to try to hit a higher mash temp. At 158-160 B amylase degredation is really fast so you can expect a thicker beer. Best practice at that temperature is to stir intermittently and plan on a longer mash time.

Yes to that Genus Brewing. Also, I have used decoction mashes to raise the temp in a cooler setup. Basically take a gallon of the mash/wort mixture out of the tun and put it in a stock pot. Bring it to 152° F and hold for 15 minutes for the sach rest. Then bring it to a boil and add it back to the tun. I’ve found that it takes a medium gravity beer from 142° to 152°. An extra bit of beta amylase rest won’t hurt much while the decoction is cooking. Just don’t boil it for too long: could make some funky/astringent flavors.

@@GenusBrewing OK, Well, it's good to know that my instincts are right...that's what I usually do, THANKS...always learn good stuff from you!

@@JoeGraves24 Sounds good - I am doing BIAB single vessel, so my system (and therefore what I can do) is somewhat limited. I have been using a sous vide probe to maintain mashes, but I need to add recirculation to eliminate hot spots...of course, if I do this, I've basically built a DIY robobrew.

@@JoeGraves24 Thanks much. I do BIAB single vessel and I've been experimenting with a sous vide probe to manage temps, but I've found that I really need reciculation to manage hot spots. If I add that, I've built a DIY robobrew. Roger on the "don't boil it too long or you get funky flavors"...been there, done that!

We'll probably have to break that down into multiple videos so it doesn't feel like a lecture!

What we'll probably try to do is break it down in to more focused shorter videos so that each step is covered rather than trying to run it into one video. Trying to pace so as not to be too long and still be informative can sometimes make the video muddled :p

@@GenusBrewing Haha brlliant... all the rests broken down in detailed versions.. I'm a sucker for details.. cheers

Yep! I worded that super weird (not a proper HERMS) but that is actually something we do to mimic the effect of a jacketed mash tun you'd see on the commercial scale.

Genus Brewing right on! Do you mechanically agitate the grain bed (similar to a mash rake) while using the herms variation you describe? Also- what are your thoughts on infusing the mash with steam instead of just recirculating (near) boiling water? I imagine it would be much more energy efficient. You’d have to calculate for the thinning of the mash as the steam condenses - though I’d be willing to bet the additional water would be negligible

Might be in our cards in the near future - currently we use a 10" Housing for our smaller batches, but I've been thinking of getting a plate filter just so I can step down in size without multiple housings or transfers.

Right!

I blame my schooling! We'll try to include both in future vids. Give an inch and they'll take a mile! (I wanted to find a joke to work that in but my brain is broken...)

@@GenusBrewing yeah just use metric. Imperial doesn't even make any sense. Water boils at 100°c...

If you're old enough to drink, you're old enough to figure it out.

@@wanderer4125 beat it beatnik

Funny thing is that the metric system has been adopted in the states since the 1950’s! Celsius is far superior and easier to understand (as is the metric system in general). But, we do love our imperial numbers…