MASHING & GRAIN HANDLING! How To: Microbrewery!!

Beer Brewery Grain Delivery System and Malt Handling. Pneumatic Grain Transfer of Malted Barley Grist. Microbrewery Mash Tun Doughing In with Grist Hydrator. Mash Tun Enzymes and Biochemistry. Homebrewer to Masterbrewer, Welcome!

[@KeenanandCamillaofficial]

Thank you for your videos!! Currently taking an online course where reading about this stuff made no sense until watching your content. You explain everything very well! Thanks from Canada!

[@brianmyers4645]

"sucrose😲". had me rollin😂. great vids brah!🍻

[@digitalAgentRE]

Great video. at the end of the sentences there is a technique called down swinging. It is a powerful difference to your upswing sentences. When you swing up and the end of your descriptions it always sounds like you are asking a question... hence "are you reading my comment?, or are you reading my comment. Nice pneumatic grains too!

[@herculesmoutas5540]

Great work!! We use the same mill crusher. Are you happy with that machine? Ours has lost the roller alignment and sometimes it happens to find uncrushed grains in the mash.

[@robbwollney6079]

Great set of videos; very helpful!! How many times a week do you typically brew? Does your brewpub traffic seem to be seasonal? Keep up the great work!

[@joerexroad]

I haven't seen a video on hopping. Did I miss that or could you make one of those?

[@CerveceroChapin]

Awesome! now you can make a video showing the vorlauf and lauter process.

[@brewerylife3596]

Spot on!

[@valtonpichette562]

Congrats, this is stream rolling. Since you are getting inundated with requests for videos, how about a question? Where are your beers distributed? I really want to try some. I also love Montana. You may have given me another reason for a road trip.

[@brewerylife3596]

Haha, Thanks for the question. I'm not trying to promote my beer on this channel just beer education. But if you were around the Missoula area im sure you could find a can or two, Glacier National Park this summer as well. I still need 1.5 - 2 more yrs to get my beer to where Ill Finally be happy, Cheers!

[@alexandersporn2657]

Hey! I love your videos. Could you make a video on yeast pitching and yeast recovery/transfer. Great work and big thank you!

[@brewerylife3596]

Cheers! I will be making yeast videos soon.

[@fukuhouse]

Hello, I am new to this field. I wonder how you control the water temperature in your mash tun. like the equipment you use ( I saw there was a temperature control penal)

[@riftins100]

Love your channel !! I have a question : how do you mix your mash in the mash tun without a mixer?

[@brewerylife3596]

Thanks! With a paddle. Paddle mixing is fine for brewhouses 15bbl and under. Over 15bbl, rakes are recommend or better yet a mash mixer/ lauter tun combo, Cheers

[@georgetaylor7688]

Jasper, Where can I find info on the NuCon Pneumatic grain transfer system? Thanks for all your great info.

[@brewerylife3596]

Pneu-con is the name of the company.

[@georgetaylor7688]

Thanks.

[@orlandomaldonado5980]

I am so glad I found your channel. Keep up the good work! Do you reuse yeast? If so, could you do a video of say yeast care, and how to perform viability test? Oh and what is your brewery name?Cheers!

[@brewerylife3596]

Thanks! Yes, I reuse yeast and am planning to do some lab/yeast vids when Im done with brewhouse operations. I try not to advertise my brewery and want the focus of this channel to be on beer rather than promotion. I'm sure if you look hard enough it'll be pretty easy to find, Cheers!

[@adammarcus8562]

I tried to search for Newcon pneumatic grain handling and couldn't find it. I'm guessing I got the name wrong but that is what it sounded like you said. Do you have company info or contact info for your conveyor? All great videos by the way!!! Keep them coming!

[@brewerylife3596]

+Adam Marcus Thanks for the comment! You were so close. Pneu-con is the name of the company. Great people to work with, highly recommended.

[@williamsmith1741]

What are the benefits of a pneumatic system vs. a tubular drag system?

[@andreypopov9758]

Nice informative video again. Keep sharing. You mentioned you prefer grist to water ratio of between 2.6-3.0. That means 1 part grist to 2.6 parts water, correct?

[@brewerylife3596]

Yes, Calculating mash water volume to add with a 2.75 ratio example: Metric: (10kg grist) x 2.75L/kg = 27.5L mash water U.S: (10lbs grist x 2.75) / (8.32lb/gal) = 3.3gal mash water "bbl of water weighs 258lbs"

[@litoquayle283]

Hi from PANAMA, You need to open a instagram account!! And post some pic and short videos!! Cheers 🍻

[@brewerylife3596]

PANAMA! Thanks for the tip Lito! I have connected with brewers better on youtube than I ever did on all other social media platforms. But maybe I need to re-open my fb and instagram accounts for Brewerylife now that I have youtube... cheers!

[@SERVISONE]

Good video dude! Let me ask you this. You said you mash in for 40-45 min at 152 degree mash temp. If you were mashing in a 148 degree temp would you let the mash sit for a longer period of time?

[@brewerylife3596]

Thanks man! No, I don't. A lower mash temp does dissolve the starch slower and I have seen a rise in Initial Plato readings when extending mash times, 30 mins to 90mins will get another 0.2P. However another hour on my day is not worth the cost of malt to get me another 0.2P. Most Starch Gelatinization can happen between 140F and 167F. From what I have experienced I can mash in at 150F for 45mins and my Final Gravity can be 1.7P (1.007), as "dry" as I need to go. In thin mash conditions survival of B-Amylase has been shown: 158F Survived for 7mins 150F Survived for 30mins 145F Survived for 60mins 135F Survived for 90+mins Hopefully I hit on some points you were thinking about. Cheers!

[@SERVISONE]

Awesome thank you, you have given me much more info than I could have anticipated! Much appreciated! I ask cuz when I use Beer Smith for designing recipes, it recommends a longer mash rest for lower mash temps. For example, mash at 148 degrees for 75-90 min vs 152 degree for 45-60 min! I figured it takes longer for the enzymes to convert starches to sugar at lower temps! So I was curious how long you rest your mash at lower temps in a pro setting! Peace!

[@Pazey1]

My brewery is only around 500ltr for the mash tun how long would you pre heat your vessel and how would you know you have done it enough? And have you ever tried putting down like you said to cover the filter and then put in grains dry and pumped water from under the grains I heared it works well. Cheers!

[@brewerylife3596]

Daz, the preheat is a quick process. I run 85C water through the sprayball for 5 second bursts 3 times. If the water that drains from the MT between bursts is hot then you're all good and ready for foundation water. I have tried dumping bags of grain into the MT while adding mash water. Never have tried adding all the grain then mash water. It is an interesting idea and im sure it would work. One problem with having so much grain and so little water will be the formation of dough balls. It may take more effort to stir and completely hydrate the mash, if not lower efficiency would be expected. Dust is always a problem when not using an enclosed grist hydrator. Hope this helped, Cheers!

[@Pazey1]

Ok thanks for that, From what I have seen underletting back in the days was very popular and reduced the number of dough balls so I'm very interested to try it out not many do that way over here indeed. Yeah the dust from both the grain mill and dumping it in dry is a concern for me I will be wearing a mask and having a fan blowing for sure cant wait to start now!