Cheers m8, in a few weeks/months I'll buy a similar setup. One thing thoug, I see you sanitize the brewkettle, but why ? The thing will heat up to 100°C, it will actually sanitize itself. And an extra question, since I still have options of different chilling methods, I wonder how long it takes with your chiller to reach 21/22°C.

Crazy moves

No hop spider this time? :)

Loved it

Love this bro

Loved the vid Andy

3:16 I recommend putting the plastic cap on the overflow pipe before sparging because it looks like some water is going down it

Loving your work, Andy

Love your effort and this beautiful video but WHY? :) This can be more with %4 :)) Please make more videos. Thank you :)

Glad I found your channel! Subbed.

Andy how did you find the new bottom filter? My brewster pump blocked on last brewday with the original bottom plate. Also interesting to see your liquor amount, I agree completely. Anything under 15L produces a stuck mash

Awesome vid! Any idea on electric usage? Keen, but paranoid about price of leccy

Did you realize that you are meant to use the full 2500W only to achieve the desired target temperature, then you are meant to change the heating dial to a lower wattage setting for more economical electricity consumption. The rolling boil where typically a large amount of water evaporates is not actually necessary. Once you hit the target temperature, you only need the minimum amount of heat that it takes to maintain the thermometer at 100C, not the maximum setting.

Nice simple instructions brilliant. Great video would love to see some more like this. Thank you 👍

Great to see you back Andy. Have you seen the new filter released for the Beacon

what are you using to log the SG like that?

Nice clean video, no horrid music, just great info, subscribed immediately, please do more hints, tips and how to get the best out of your beacon.

May I ask where you purchased it from, it looks like a great piece of kit. Saved, liked and subscribed

Would love to know where you found that spinning sparge arm, keep up the good brew videos! :-)

Thumbs up because only one malt was used and for fly sparging. Next time, before purchasing malt use the malt spec sheet that comes with every bag of malt, they are online. Without it you have no idea if the malt is capable of producing ale and lager. There are a bunch of chemical acronyms and numbers on a malt spec sheet that are used in brewing for determining the quality of malt. That is an interesting way to produce lager especially when the high temperature that was used during the rest denatures low temperature activated enzymes that produce ale and lager. Single temperature infusion and temperatures at 65, 66 are used by moonshiners for making beer called moonshiners beer that is meant for distillation. The brewing instructions/recipe from John Finch produced, American, home brew style, moonshiners beer. John doesn't know how to produce lager, John received training on how to make moonshiners beer and you are in the same boat, otherwise, you wouldn't have used the recipe. To produce pseudo, ale and lager, the step mash method is used, and the brewing system would need to be capable of step mashing and reaching each step within 10 minutes without recirculating hot extract through the grain bed for increasing mash temperature or for maintaining mash temperature because prolonged recirculation of hot extract causes over sparge, which extracts tannin. That is the reason why vorlauf is kept within 10 minutes using a small volume of extract. Single temperature infusion is used in moonshining because it is the simplest brewing method out there that is capable of producing extract that contains a large volume of simple sugar, glucose, which is responsible for primary fermentation and ABV, within one hour, so they didn't get caught, and the beer was produced with inexpensive, high modified, high protein, malt and adjuncts. Higher quality, under modified, low protein, malt is used for producing ale and lager. A malt spec sheet lets a moonshiner and an ale and lager brewer know which malt is which. Since, making moonshiners beer only requires the step where Alpha releases glucose from simple starch, the brewing method skips three key steps that are used for producing ale and lager. The moonshiners brewing method skips, conversion, dextrinization and gelatinization because the steps are unnecessary in moonshining. Chemically and enzymatically, single temperature infusion cannot produce ale and lager due to the way enzymes function and chemical precipitation, which makes strike and target temperature useless for producing the beer. In mash resting at 65, 66, Alpha releases the highest amount of glucose from starch within one hour, that is the reason why a moonshiner uses the temperature, but the high temperature rapidly denatures Beta, which is the enzyme responsible for conversion at 60. Due to the types of complex sugar that form during conversion and from what occurs afterward Beta is purposely denatured in moonshining. During conversion Beta turns glucose that is released by Alpha during liquefaction, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose provides only ABV. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. Beer doesn't need to be artificially carbonated with priming sugar or CO2 injection when conversion occurs. Artificial carbonation forms quickly dissipating, soda pop fizz in beer. The dextrinization and gelatinization steps, which are skipped in moonshining form body and mouthfeel in ale and lager. There is a type of starch in malt called amylopectin. Amylopectin is hard, heat resistant, complex starch that makes up the tips of malt and it is the richest starch in malt. Contained in amylopectin are tasteless, nonfermenting types of sugar, called limit dextrin, and pectin. Pectin is cellular glue that holds everything in beer together during conditioning and storage. Limit dextrin, pectin and a particular type of protein form body and mouthfeel in ale and lager. In home brew, starch carry over, Beta Glucan and protein goop, which any one of, reduces the quality and shelf life of the final product provides body and mouthfeel. An issue with the moonshiners brewing method and with home brew recipes is that the recommended rest temperatures aren't high enough to cause heat resistant, amylopectin to burst where it enters into the mash liquid before Alpha denatures and the rich starch is left in the spent mash, which is sold in moonshining for making baking ingredients, maltodextrin. In home brewing, the starch is used for compost or animal feed. Crushing the starch into flour overloads Alpha, which causes starch carry over. To take advantage of amylopectin mash is boiled. When mash boils amylopectin bursts and rapidly enters into the mash liquid. The boiling mash is added back into the main mash resting at a low temperature to preserve enzymes, mash temperature increases, and Alpha goes to work liquefying the amylopectin causing dextrinization and gelatinization to occur. Ale and lager are produced from dextrinous extract not from extract that contains mainly glucose and depending on the rest temperature, more or less, sweet tasting, nonfermenting types of sugar and sludge. In 1960, the triple decoction brewing method was replaced with the Hochkurz double decoction brewing method in breweries that produced ale and lager, over 60 years later, home brewers are still using the same ingredients and brewing method that moonshiners used 100 years ago during Prohibition. That is outstanding progress! Chalk it up to the advertisers that invented CAMRA and renamed moonshiners beer and Prohibition beer Real Ale, and came up with stories, recipes and contests to set the hook.

Did you lose the bung as well?😂

You use the same pump of equipment to do the whirpool? The equipment has a lateral output for the whirpool? The results as good?

Hi Andy, did you used an external pump for sparge water? It´s 40L total volume? Whats the boil off with this equipment? My doubt is if it´s possible to do 25L final at the fermenter. Thank you!

No need to sanitize anything pre-boil man! Anyway, thanks for the vid

Great video Andy. On the Brewster how do you deal with changes to the heater power, do you reduce the power once you get to Strike, same again once you get to the boil?

Awesome brew

Very nice and thorough guide, well done. I miss the part about yeast but very useful none the less :)

I just bought one of these too and getting ready to do my first brew. Was surprised by the 7l of dead space below the grain basket though. Noticed on your recipe that it said to use 15l for the mash and you used 18l - was that because of the dead space? How did you calculate the amount of strike water you needed?

Do you have instructions or a video of how you made your spare arm as it's 1 of the best I've seen

where did you get the sparring arm from please - love the video

Thanks for posting this video Andy, been looking at all in one systems and this one appears to be very good value. Always good to see it used in a practical demonstration

Thanks Andy, Looking to get myself one. Please put up finished results and what you think. Great video.

Nice one dude, not sure I would sanitize the boiler myself but won't do any harm :)

Cheers friend we just subscribed after finding your video , we home brew beer grow hops make mead and wines , stay thirsty and brew on .

complex process Andy, not sure i could do that by myself! look forward to learning more

Can taste it from here, looking forward to the bottling

Amazing - thank you for all your hard work and great cinema direction.

How much was it

Lol the kitty on the table

Nice!were u get the set?:)

awesome work guys!!

An excellent skier, definitely going to be in the next olympics! :)