I like how they focus this video to the viewer who already brews extract. This is our promotion video from backyard brewer to brewmaster. Great video guys. Thanks for being to the point, and not wasting my time like the other videos on KZbin that are 30 plus minutes long. Subscribed.
@sethargabright5 жыл бұрын
I've always been intimidated by all-grain brewing but this video makes it look really approachable. Thanks for laying it out so well! Once I get the space for it, I'm definitely going to refer back to this.
@johnjschultz5414 Жыл бұрын
Just started doing partial mash again after an 8 year hiatus. I'm looking to start doing all grain for the 3rd or 4th batch. This is a great video: thanks for producing it.
@BrewingTV Жыл бұрын
Most excellent. Thanks!
@VoodooRogue9 жыл бұрын
I've been brewing all grain for a while now, and this actually gave me a few ideas and pointers, too. Great video!
@tomschulte21387 жыл бұрын
To anyone willing to watch this video AT LEAST 3X, they should find most if not all of their questions answered. I've watched several ''whole-grain' brewing videos on ''youtube.com. This one is right at the top - not rushed and with good audible quality.
@coppertop18758 жыл бұрын
The most important thing to remember folks, is to never stop brewing.
@fizeekpoaster8 жыл бұрын
Amen.
@ShawnGreyling8 жыл бұрын
cheers
@flcnfghtr7 жыл бұрын
well, if you stopped brewing, you'd run out of beer...
@MoskiHomebrew7 жыл бұрын
Agreed!
@mrburns8116 жыл бұрын
Hi, i brew an ale but i was moving from California to Nevada and it was fermented for 65 days i bottled last week, don't sure if is gonna get some carbonation, therefore the beer smells great :)
@haydenhollenbaugh39589 жыл бұрын
Extremely helpful video. I have been waiting for one of these from northern Brewer for awhile. Thanks
@cosmonauta20016 жыл бұрын
Just great! Cheers from Brazil!
@rayfuller85175 жыл бұрын
Good video! Succinct and to-the-point.
@TheCouzOnline5 жыл бұрын
THANK YOU! Maybe i've been searching incorrectly, but it has been so hard to find a video like this to show step by step what all these words mean (vorlauf, sparge, ect.)
@elizabethglassner93978 жыл бұрын
Hello, Mr. Segall. Thank you for the tips.
@ross36739 жыл бұрын
A nice and easy way to get into all grain brewing without having to spend big money on extra pots and burners. Great video!
@FrankCrow9 жыл бұрын
I'm brewing my first all-grain batch this Saturday (day after tomorrow). I've got all stainless steel kettles and mash tun. Also have quick disconnects and a pump! My brew kettle is 15gal but my mash tun is only 10gal. One of these days, I might upgrade so that I can do 10gal batches.
@jcomp219 жыл бұрын
LOVE you guys. You guys are the best. This helped so much.
@TheOldMadeira9 жыл бұрын
Great Video! Thanks- ready for my first All Grain!
@WreckedBrewery9 жыл бұрын
Good How-To video. Cheers!
@toothpik007 жыл бұрын
Great video.
@justinmarks93719 жыл бұрын
Fantastic video, i love watching them Cheers
@FUFYSAB8 жыл бұрын
Awesome video! Thanks for the easy to understand breakdown! Cheers
@christineroark67408 жыл бұрын
Love this video-- thank you!
@moogybannahilstopaflingon68037 жыл бұрын
In Russia, we derail grain train into large hydro electric dam during summer month. With army tank we PIT manoeuvre bakers supply truck into same damn after train crashed. Very important not long time to get truck follow train. After one month we launch house boat, invite all friend aboard and drink while swimming until vessel run aground on empty dam bottom. Is very good summer and do every each year. Is best beer yes...
@scottsperling99197 жыл бұрын
Moogy best comment on the internet
@spank73746 жыл бұрын
Что ты написал? You a Idiot?
@davebox5884 жыл бұрын
Great idea, but doesn't that mean towards the end of Summer you're drinking your own piss?
@nathelm4 жыл бұрын
Dam, that's good beer.
@DoomLatveria4 жыл бұрын
I have never heard such legendary shenanigans. Add this to the bucket list.
@imnille39898 ай бұрын
Cool Audio takes
@nzbeerbabe8018 жыл бұрын
awesome video
@voltronsupremeFood7 жыл бұрын
great video
@mitchellul7 жыл бұрын
give that man a microphone
@sahti-jussi24493 жыл бұрын
I watched for 4 seconds and made the same notice
@4thReichProductions8 жыл бұрын
I dont use a hot liquor tank. I just do single infusion mashes. I bought my mash tun like this from Midwest like 8-9 years ago it was only $120. I think they want way to much for something that is just a modified igloo cooler
@goldgulfcoastdesignericsho86286 жыл бұрын
I love my FF MT & HLT works great!
@bajajimy076 жыл бұрын
What size boil kettle do you use? Do you have the ten gallon coolers?
@BetweenTheCricksFarm3 жыл бұрын
Should you start with extract brewing first or just jump right in with all grain?
@Hun_Uinaq Жыл бұрын
Why would you want your original gravity to be 1.008 to 1.012? That sounds more like final gravity to me. My typical original gravity is anywhere from 1.040 to 1.070 depending on what style I am making.
@davidanderson47295 жыл бұрын
Questions: 1) Why does his piece of paper say Strike water temp 174 at 3:29, yet at 3:53 he says to not exceed 168. 2) How much water is in hot liquor tank? 3) How much water is used in mash out?
@chozomonkey4 жыл бұрын
1. Because transferring water and adding grains tends to drop the water temperature by about 10 degrees. 2. Depends on the size of the batch you're doing. There are sparge calculators online you can check out - insert your grain bill info, mash water, and total size of the brew, and it will tell you how much you need to sparge with. 3. Again, depends on the size of the batch. From the looks of it, he's doing a 10 gal batch and adding one or two galls of near boiling water. Just enough to heat the batch up more. Hope that's helpful.
@faustoarias94703 жыл бұрын
Are those tables the kettles are on?
@SkyfallBrews_India10 ай бұрын
Does it not require a food grade sealant? I dont have a O ring? And it seems to be leaking inside the thermacol of cooler.
@logan877812 жыл бұрын
So is there a video for people who have never brewed before?
@killtime351 Жыл бұрын
So the top one doesn't have a false bottom? that's just filled with hot water? the middle one is the one with the false bottom?
@nunnlife7 жыл бұрын
What are those wooden circular structures called that you are using for your tier system?
@RollinBoulders7 жыл бұрын
Old cable reels. You could probably find some for free if you tried hard enough.
@davebox5884 жыл бұрын
I'm new to this so please excuse if this is a stupid question. Why do you need a cooler coil? Is there anything wrong with getting to the boil stage one afternoon, then continuing the next morning when it's cooler?
@SabresRock61489 жыл бұрын
Just bought this kit. What's with the clamps on the tubing connecting the bulkhead and false bottom?
@user-pj3yd2po9j3 жыл бұрын
question? doesnt the 160 deg water being poured into the mash tun get nasty chemicals released into the mash? i mean its plastic?? please explain why it wouldnt thanks
@mattparsons38059 жыл бұрын
i do brew in a bag i have a 8.9gal brew kettle now. eventually i will get a couple 15gal coolers and boil kettle and do it the true all grain way lol
@jamiethacker6759 жыл бұрын
Matt Parsons I would think that if the goal was to "advertise" easy all grain brewing, BIAB would be the way to go always! Minimal equipment additions, but then again, I don't know that Northern Brewer sells the fancy BIAB bags yet.
@wolfshankland87194 жыл бұрын
How do you know how much water to use for mashout?
@BrewingTV4 жыл бұрын
In the cooler system, unfortunately, there is no cut-and-dry answer. You need enough near-boiling water to raise to the desired temperature - usually around 170F - for mashout. Add a little water at a time, stir well, and keep going until you hit mashout temp. If you end up doing your mashes in a kettle-style mash tun, you can simply add low flame to heat and stir mash gently to heat.
@domenicomonteleone30553 жыл бұрын
@@BrewingTV amazing video and the work that was done i follow you 💯 from 🇨🇦 #YSW have a wonderful Friday morning bye 👋 from #YSW
@ניראדרי-נ7ד8 жыл бұрын
can i get please a link for the part that you coneceted to the false bottom?
@23XEscoTownX195 жыл бұрын
So which tubing goes in the mash tun and which goes in the hot liquor tank? because the instructions inside says the opposite of how its hooked up on the video? Anyone know?
@AllanDee5 жыл бұрын
At 4:40, what is the point of destroying the enzymes to halt starch conversion if you're just going to sparge off the wort and start boiling the wort anyway? Why not just do a partial mash with some of the hot liquor, drain and then sparge with fresh water at mash out temperature then head straight to boiling?
@SourDiesel695 жыл бұрын
So you can do 10 gallon batches with the fermenters favorite/northern brewer hot liquor tank/mash tun combo?
@maclafm12527 жыл бұрын
At what temp should the hot liquor be? You just said "warm water". Is that near boiling? 100 deg? Or does it not make that big of a difference?
@theaceofspades396 жыл бұрын
Bierlee depends on your desired strike temp (initial temp when mashing) you want the strike water to be a little hotter than your desired temp to make up for the fact that the room temp grain and cooler will cool down the water a bit
@davidanderson47295 жыл бұрын
at 4:17 he says it should be 175.
@Bukaj.Alawrak9 жыл бұрын
I want ask about outdoor propane burner that is probably Bayou BG14. What is gas consumption per hour at this burner ? I was searching this info but they write only 0-30psi presure but how long the just one bottle of gas?
@spider94ls5 жыл бұрын
Hello i have one question. I have 100l fermenter and my equipment is 35l capacity. Can i make 1x35l and after couple hours one more 1x35l and put in same fermenter?
@unagiandroe5 жыл бұрын
How do you determine the volume of (1) the water in the hot liquor tank used for sparging and (2) water added during mash out?
@Xerphinal5 жыл бұрын
for sparge is typically 1/2 gal per lb. not sure on mash out, i leave about 3 gal in kettle and just add some until temp is reached.
@BornAgainJeeper9 жыл бұрын
Love everything you guys do...just started some cider and wine making, looking to get into a simple wheat beer in the future, and will likely use you for at least part of my supplies (have a decent local to keep in business as well)...Ever heard of Scratch Brewing? Its a few of out local guys, no bottles yet, but the have built a beer disney land in the hills of southern illinois....largely using local ingredients and foraged ingredients...check them out NB (no i don't work for them just a major fan)
@quentinsylwester6356 жыл бұрын
Will a 50’ immersion chiller with whirlpool still struggle to cool 10 gal?
@martyonthebeach8 жыл бұрын
Very good explication! Visual is good. About the info, i have two questions: -You said "the strike water (174 F) have to be at 10-15 F up of the mash temperature (150F). I don't understand that part, 174-150= 24... Not suppose to be 10-15 up? -How are you determine the mashout and the sparge water for 18lbs grains?. If you want to collect 10G of beer and you have at the beginning 2G evaporation and 5.8G than the mashout and sparge is 4.2G (12 G of water total)?
@Awoit7 жыл бұрын
The grain is cooler than the strike water. When it mixes with the 174F (because it is cooler) the mash temp becomes 150.
@tranceuniverse6 жыл бұрын
Rate in equals rate out. 1 quart per minute. Is there a setting on the valves that indicate this? How do i determine this?
@stalionnnnn16 жыл бұрын
What is the opinion on the Robobrew 3?
@jorgeespinosa85509 жыл бұрын
excusme I have a question I try to made my own brew sculpture and I ant to use steel 430 insted of steel 304 or 316 which iste avantage or disadvantage of usingthis steel? or is bête to se bronze or brass?
@a77ack698 жыл бұрын
amazing video guys, really enlightening on the basics of the process, there is a doubt i do have though and that is, how do you chill the wort once you have boiled in the hops in a 10gal batch. is it it important that it be quick?
@jschinis20108 жыл бұрын
+a77ack69 I haven't done a full boil of that size yet, but typically you'd want to have a plate or immersion chiller to bring the temperature down quickly. You do want to do it somewhat quickly as this reduces the chance of infection once the wort is below 170 degrees Farenheit.
@truckerenoch88244 жыл бұрын
Your penmanship is *really* close to mine! The 8's and lowercase g's are almost identical to mine. Yours is slightly more legible than mine though. Did you take a lot of notes in college? Any medical training?
@Peachy368012 жыл бұрын
Can anyone tell me what the average home brewer would do with 10 gallons . I assume you would keg that because its alot of bottles.
@BrewingTV2 жыл бұрын
Most brewers would keg this in two five-gallon corny kegs.
@TheTypoMatser7 жыл бұрын
Arent you the guy that helped Andy from How to make everything?
@maxwellmontgomery34217 жыл бұрын
Is mashing an oxygen-sensative process? The first time I treid this, I got a lot of off-taste and I think it was because I exposed the mash too much during mashout and sparging. I also poured the strike water into the the mash tun rather than siphon, which could have created more oxygen in my strike water.
@extraspecialinterest6 жыл бұрын
Yeast need oxygen. You want to introduce a significant amount of oxygen before you ferment. You run into oxidation problems (off flavors) later in the process after the wort has already been fermented (i.e. transfering fermented wort to a secondary fermenter or bottling bucket).
@Noah-be5rj5 жыл бұрын
@@extraspecialinterest Although you are right for the most part, yeast doesn't need oxygen.
@stalionnnnn17 жыл бұрын
Where can you buy grain that you mill at home?
@Hotflop20117 жыл бұрын
stalionnnnn1 the internet
@awaitingrelease7 жыл бұрын
stalionnnnn1 go to a farmer's market or ask around, or a local cattle feed store if you want bulk. Easiest place would be a brew shop.
@denissgorjacovs34518 жыл бұрын
I have recently decided to brew a 40% vol wash in a 1 litre bottle how much sugar and yeast would i need ? help appreciated.
@prankster15905 жыл бұрын
What do you even mean. 40% wash? Whats that. You mean sparging with 4 litrs of water for a 10 liter batch? Or like a 40 plato/balling sMash. Dont know if thats possible but 120 grams of sugar in 1 liter water gives 36 GU. 4 GU is 1 plato so you need 120*(40 plato/9 plato)=533 grams of sugar for a 1 liter batch and a SG of 1.160. I think your yeast is gonna implode of osmotic pressure or something.
@12kenpachi4 жыл бұрын
Never understood why people say “to make sure enzymes are denatured.” Yes the heat will denature them and halt conversion but why would one want to do that? Dextrins for mouthfeel? There are better ways to do that.
@rsmb99 Жыл бұрын
I think the phrase "hot liquor tank" is a misnomer because it holds only hot sparge water (not liquor).
@XxdjforrestxX9 жыл бұрын
I miss Michael Dawson and the gang T.T
@blibloblab9 жыл бұрын
+Forrest Culviner word.
@hc87144 жыл бұрын
5 years later, how many of us still doing multi kettle?
@goodolarchie6 жыл бұрын
The reason why "Never Stop Brewing" is totally true is that equipment can go bad if unused, especially if neglected in storage and exposed to moisture, bacteria, etc. Regularly used, regularly disinfected equipment == happy equipment!
@anealkumar49726 жыл бұрын
i can't understand the adding of water ,you added water twice the water quantity you added is not clear
@xFaithkeeperx6 жыл бұрын
You should also show that you need to sanitize every part you will be using to brew your beer. Or else their could be off flavors & create bacteria.
@davidrajecki6 жыл бұрын
xFaithkeeperx Not yet. That is after you have chilled your wort.
@ilsopravvissuto68604 жыл бұрын
Wow
@alexbennett57247 жыл бұрын
Shit looks hard
@musicbymark5 жыл бұрын
Post a video making an M-43 clone & you'll get lots of hits! :-)
@Mike7O7O6 жыл бұрын
Still confused! :/
@34official786 жыл бұрын
Too much echo 😢
@blueridgevantage85646 жыл бұрын
Microphone..... looked like it might have been some good info. Had to skip though. Audio is more important than image quality
@dirtyblond23325 жыл бұрын
Way too much work when BIAB wins me ribbons.... Really dont see why anyone still brews this way. Old and outdated.
@LBCCMVP5 жыл бұрын
As I've experimented through extract, BIAB & tried mashing, even a triple mash, there are certain nuances that arise. The yeast activity of the triple mash was unreal. Mouth feel, look, taste and flavor would all be somewhat different and get more refined as I mashed. Maybe the judges of those ribbons just think your hot. Cheers.
@soapenthusiast88746 жыл бұрын
The visuals throughout this video were really helpful in portraying the setup for this home brewery. How well do you think these candles would look in a small home brewery? www.naturesgardencandles.com/index.php?page=seek&id%5Bm%5D=pattern&id%5Bq%5D=beer
@2020-p2z2 жыл бұрын
All those units look like an absolute nightmare to work with. As an engineer, it hurts my teeth to see American units used for precision scientific endeavours.