Brewers Edge Review

[@palermtown]

Love the New Speedway Boogie in the background. Nice set up

[@elexmankc3027]

Nice video! This is on my list as I’m just getting into all-grain brewing via BIAB and an induction burner. Getting my processes in order before investing into these gadgets for now. I love what I see though!

[@_stars_at_nite_7184]

Just bought one of these on sale. Trying to learn all I can before I get the guys over for a brew day. Good call on the ball valve strainer. I’ll have to pick one of those up. Cheers and happy brewing!🍻

[@JohnnyBoy1982]

Thanks for the review! I think I'm going to splurge and grab myself one of these. On a side note - another solution that would help stop the hops clogging is a hop hopper spider. I typically add my hops in muslin bags to make it easier with my current setup, but I think I'm going to order one from amazon to go with this system (only $20)

[@truepyro28]

Sweet I'm in Western,wa. Very good review bud. I currently biab and seen this for sale at my local brew store and have been wanting to pick one up. Brew on!

[@toyhutt]

Great video! I just picked one up today

[@patf03]

I got it for 249 ...not 2 bad

[@davidrogers6262]

Thanks for the review! Very informative. I'll probably go to brewer's edge for it's space saving and affordability.

[@hackattack7811]

Over all how do you like this system? I'm in the hunt for one but am undecided on which one. Have you had any issues since you got it?

[@ericharvey1837]

I just picked up this same unit and plan to brew my first batch next week. I seem to be finding conflicting info on how much water per lb. of grain to use during the mash to get the best efficiency, and was wondering if you could share with me how much you used. Any advice or info you could offer would be greatly appreciated. Loved the video! Thanks!

[@memyself898]

It really depends how thick you want your mash.i find with these all in 1 units a thinner mash works well as it makes recirculation a lot easier. Use like 1.5 quarts of water per lb of grain and you should be fine.

[@PursuitForPeace]

Whats the internal drain filter piece called?

[@memyself898]

Bazooka tube.

[@PursuitForPeace]

TSP?

[@frc928]

Trisodiumphosphate, you can get it in the paint section of home depot.

[@michaeljames3509]

At 154F Beta denatures. Beta is responsible for conversion. Beta converts glucose that Alpha releases from amylose during liquefaction and saccharification, into complex types of sugar, maltose and maltotriose, which are the types of sugar that produces ale and lager. When conversion occurs, secondary fermentation takes place. During secondary fermentation an enzyme in yeast converts maltose back into glucose. Beer doesn't need to be primed with sugar or injected with CO2 to carbonate, when conversion occurs. Beer naturally carbonates during conditioning due to maltotriose. Natural carbonation is much finer than bubbles made from artificial means. Conversion, dextrinization and gelatinization didn't occur when the beer was made. Without the steps ale and lager cannot be produced. The single temperature infusion method and high modified malt are used in grain distillation. The beer is called distillers beer, the slang term is moonshiners beer. To produce ale and lager with the homebrew method, malt would need to contain magical properties in order for low temperature activated enzymes to work during a single, high temperature rest without denaturing, which is impossible. It is chemically and enzymatically impossible to produce ale and lager by soaking malt at one temperature. Strike and target temperature are useless for producing ale and lager due to the way that enzymes work. The homebrew method produces chemically imbalanced, sugar imbalanced, unstable, extract and when yeast is added off flavors develop during fermentation and conditioning. Homebrew is artificially carbonated and pounded down when the beer is green, before the beer deteriorates. Shelf life of homebrew is short due to low quality extract. An entirely different brewing method and under modified, low protein, malt are used for producing ale and lager. Modification and protein content are two important numbers listed on a malt spec sheet. A malt spec sheet comes with each bag of malt and it is used for determining the quality of malt before it is purchased. Weyermann floor malt and Gladfield's American Malt are under modified. Under modified malt is much richer in enzyme content than high modified, malt. The less protein in malt, the more sugar. To take advantage of brewers grade, malt, at the least, a step mash method should be used, which produces pseudo ale and lager. To take full advantage of the rich malt a triple decoction method is used, which produces authentic ale and lager. To soak the expensive malt at one temperature produces distillers beer. Click on Gladfield's website and find American Malt, the spec sheet for the malt is on the page. Part way down on the spec sheet is Kolbach. The Kolbach number indicates level of modification. Malt, 40 Kolbach and lower is under modified. Malt should contain less than 10 percent protein. Homebrew malt is 42 to 46 Kolbach and 12 to 16 percent protein. The higher the Kolbach number and protein content the less suitable the malt is for producing ale and lager. The malt contains mainly Alpha and it is deficient in enzymes that produces ale and lager, making the malt more suitable for producing whiskey than for producing ale and lager. A recipe that recommends two row, pale malt is similar to asking a person to purchase a two door car without offering any specs. There's a type of hard, heat resistant, complex starch in malt called amylopectin. Amylopectin makes up the tips of malt and it is the richest starch in malt. The starch contains A and B limit dextrin which are tasteless, nonfermenting, types of sugar responsible for body and mouthfeel in beer. The temperatures used for making homebrew aren't high enough to burst the starch before Alpha denatures and the richest starch in malt is thrown out with the spent mash. To take advantage of amylopectin mash is boiled as in the decoction method. When Alpha liquefies amylopectin, dextrinization and gelatinization occurs. The only time dextrinization occurs in the homebrew method happens when amylose contains a 1-6 link in the starch chain, which is extremely, rare. A distiller sells the starch and maltodextrin is made from it. Skim off hot break as it forms and continue to remove hot break until it drastically reduces, before adding hops. Less hops are needed because the extract is cleaner. Skim off second break, as well. Purchase hops that have the Alpha and Beta percentages on the container. Without knowing the percentage of Beta, the quality of the hops cannot be determined. The Alpha and Beta numbers should be within a decimal point of each other. The closer the numbers, the finer and more balanced the hops. Since, time is time, why spend time on making low quality, distillers beer, when the time can be spent on producing ale and lager? That way you'd be honest when telling someone that the bottle or keg contains ale. To learn how ale and lager are produced start with deClerks books, the books cost about 175 bucks. The best books are Wulf's 1958 and 1959 journals, the books cost about 2000 bucks for each year. Abstracts from the IOB are free, online. In the 19th century the IOB made malt, modern. The IOB invented the malt spec sheet. In the 20th century a bunch of salesmen invented CAMRA and they renamed distillers beer and Prohibition beer, real ale.