totally interested in seeing more g30 brews and tips as you use it

@UlrichBeinert

3 жыл бұрын

Thanks for your interest! I'll make sure to do that! Glad to get some feedback. :-)

Great video. I’ve been brewing BIAB on a propane burner for a few years but have been wanted to go electric. The grainfather seems like a great option rather than outfitting my current kettle with heating element and controllers. Your video kind of convinced me and was a great example of how a brew day would look. I am subscribing and look forward to more g30 videos!

@UlrichBeinert

2 жыл бұрын

Thanks for the compliment! I post videos about so many different things, this is motivation to do more about brewing. ☺️

Thanks for the video, very informative.

@UlrichBeinert

2 жыл бұрын

Thank you!

hey Ulrich! did you ever make more videos using this machine. My brewing partner and I always put this video on when brewing so we dont miss a step :D Thanks to you our beer keeps coming out great! keep at it ! would love to see more videos.

Having my first G30 brew today! Thank you for this helpful video

@UlrichBeinert

2 жыл бұрын

Awesome! I'm happy if I could help you in any way with the video. I had a tough winter and didn't brew until last week... How did your first brew go?

@BlackDukeNukem

2 жыл бұрын

The beer turned out great! But mt advice to anyone new to the Grainfather...the new rolled-edge false bottoms perform terribly. Stick with the silicone ring version. I almost had an overflow Lol cheers

@UlrichBeinert

Жыл бұрын

Thanks for your feedback!

Tip for the pumpfilter; turn it around so that the rubber lid is stuck to the temperature probe, and; use a hose clamp to make sure the whole filter assembly remains on (even if you bump it).

@UlrichBeinert

Жыл бұрын

Thanks so much! In fact, I wanted to mention this in the video, don't know why I didn't. Great tip!

Thanks for this content. The Grainfather seems like a pretty sweet system. Looks like cleaning/sanitizing would be relatively quick compared to more traditional brew methods.

@UlrichBeinert

2 жыл бұрын

You're welcome! It really is well thought through, I just wish I could get more wort out into the fermenter, you always lose 1-2 quarts the way the pump is installed. Cleaning is indeed fast, though with practice I am pretty fast with a pot setup (I do have a very large professional-grade sink for cleaning, though, which helps...)

Nailed it ! Ive been tryig to decide which brew system to use and watched several you tube productions claiming to show me which system is best. This is the best slearest demonstration ive seen so well done. I am starting to do my brewing in spain and I am considering the glycol chiller. I wonder if you think the counter flow chiller might be enough cooling for the system or shoud I go straight to an expensive semi pro glycol unit. My concern I suppose is the temperature of cold water I can get in my supply i spain...its a bit warm

@UlrichBeinert

3 жыл бұрын

Thank you very much for your feedback! :-) A clear, concise and useful demonstration is exactly what I intended so I appreciate your compliment. I can't answer your question directly, not knowing the temperature of your water and the flow rate ... my water is about 20°C (a bit less in winter), and I don't need to open the tap all the way to get a wort-out temperature of 25°C. If you're okay with getting only 30...35°C, I'd say any water supply (e.g. room temperature) will get you where you want to go. I believe the chiller is very efficient.

Great video! Sorry if this a dumb question but how is there a risk of knocking off the rubber plug on the filter when it’s below the bottom plate?

Excellent video and super useful. Straight to the point and no filler. Are you making one for the App?

@UlrichBeinert

Жыл бұрын

Thanks so much, Peter! I've had plans to make one for the wortometer first, and then I could make one for the app, too. So many different projects, though, and I haven't got around to it yet.

Good

@UlrichBeinert

3 жыл бұрын

Thanks, man!

Great video and I just subscribed to your channel. I also have the G30 and brewed 7 batches on it thus far. I did notice the orientation of the counterflow chiller is flipped from what I have been doing. I have the hot wort entering chiller at the top and noticed you had the hot wort entering the bottom with cold water inlet up top. Does it make a difference in how the counterflow chiller is oriented on top of the G30? Thanks

@gunnarbech

2 жыл бұрын

I dont think it matters. What matters is, that the wort and cooling water move in opposite direction, which, as far as I can see, is the only possibillity with the GF-chiller if you use the blue tube for kold water in and red for hot water out.

@UlrichBeinert

2 жыл бұрын

A few people have noticed this, I actually never considered it! I tried it the other way around on the last brew, doesn't seem to make a difference. In any case, it's highly efficient!

Awesome brew Day! There are basics for making home made beer, and there are basics for producing ale and lager. An entirely different brewing method is used for producing ale and lager. The single temperature brewing method is used in grain distillation and produces distillers beer, which contains mostly, glucose, and depending on the temperature, more or less, sweet tasting, nonfermenting types of sugar. Chemically and enzymatically, the brewing method cannot produce ale and lager, due to the way enzymes work, and chemical precipitation. The brewing method skips three steps that are used for producing ale, conversion, dextrinization, and gelatinization. The high temperature rest at 67 (153F) rapidly denatures low temperature activated enzymes that produce ale and lager, Beta in particular. Beta is responsible for conversion, which occurs around 60 to 63 (140 to 145F). During conversion, Beta turns simple sugar, glucose, which Alpha releases from simple starch during liquefaction, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the types of sugar that produces ale and lager, glucose makes the alcohol. When conversion occurs, secondary fermentation takes place, due to maltose. An enzyme in yeast converts maltose back into glucose during secondary fermentation. Maltotriose is responsible for natural carbonation in ale and lager. Priming sugar and CO2 injection aren't needed for carbonation. Artificial carbonation produces soda pop fizz. Dextrinization and gelatinization didn't occur because the starch that is connected with the actions, called amylopectin, was thrown away with the spent mash. Amylopectin is hard, heat resistant, complex starch that makes up the tips of malt. The temperature used when the home made beer was produced wasn't high enough to burst the heat resistant, starch, where it enters into the mash liquid, before Alpha denatures, and that is why the starch was thrown away. Amylopectin is the richest starch in malt, and contained in the starch are the ingredients, limit dextrin, and pectin, which provides body and mouthfeel in ale and lager. In homebrew, starch carry over, Beta Glucan, and protein goop provides body and mouthfeel. To take advantage of amylopectin mash is boiled, as in the decoction method. When the boiling mash is added back into the main mash, Alpha liquefies amylopectin, and dextrinization, and gelatinization occur. Before purchasing malt it is better to use the malt spec sheet that comes with every bag of malt, they are online from every malthouse. A brewer uses a malt spec sheet for determining the quality of malt, before purchasing malt because there are two types of malt on the market, which are high modified, high protein, malt, and under modified, low protein, malt. The difference between the malt is that high modified, high protein, malt is more suitable in grain distillation, and under modified, low protein, malt is more suitable for producing ale because the malt is much richer in enzyme content, and in starch/sugar content than high modified, high protein, malt. A malt spec provides a brewer with E Caveat Emptor. Listed on a malt spec sheet are level of malt modification (Kolbach, S/T, SNR), percentage of protein, and several other chemical acronyms and numbers that define the quality of malt. According to the malt spec sheet for Crisp, Marris pale ale malt, the malt is high modified to over modified, 43 to 48 Kolbach (EBC). Under modified, malt is 40 Kolbach and lower. The interesting feature about Crisp, pale ale malt is the protein content, which is 10 percent, and less. Most home brew malt is 12 to 16 percent protein. The diastatic power of the malt is on the low side, which is due to the high starch content in the malt, and high modification. Weyermann and Gladfield produces under modified, low protein, malt. A brewing system that recirculates a large volume of hot extract through a grain bed for a long period of time for maintaining temperature may cause over sparge, which extracts tannin. Let's say, 1 ltr per minute hot extract recirculates for one hour, that adds up to 60 ltr of extract flowing through a grain bed sized for a 20 to 30 ltr batch of beer, that is over sparge. Add on the time it takes for mash to reach mash out temperature, the ten minute rest, and sparge water. Tannin extraction is a time, temperature, pH thing, and that is why vorlauf is kept within 10 minutes. Mash out is sometimes used in the decoction method, where enzymes are preserved by keeping the main mash at a low temperature. In the infusion method, mash out is a waste of time because enzymes denature during the one hour, high temperature rest. The starch test proved that starch liquefied. At 78 (172F), amylopectin opens up and enters into the mash liquid after enzymes denature causing starch carry over. A white saucer works the best for a starch test. A sample will vary in color from yellow/orange to deep red/mahogany and the colors are easier to see against a white background. The various colors depend on the type of sugar in the extract.

@UlrichBeinert

Жыл бұрын

Interesting background information, thank you.

Hi Ulrich. Good vid. Question - What was the volume of the wort that went into the fermenter. I know it was 7 gallons before the boil. Curious how much was lost.

@UlrichBeinert

Жыл бұрын

Hi Gary, thanks so much. I'm so sorry I missed your comment, hope this answer now will still help you. The 7 gallons was the entire amount of water, but some of it remains in the malt after lautering. The boil volume was about 5.5 gallons and in the end, I filled about 5 gallons of beer into bottles/a small keg.

Grain dust work for making the silicone seals slide too

@UlrichBeinert

2 жыл бұрын

Thanks!

Cheers we just found your video and subscribed , we love to home brew beer grow hops make meads and wines on our channel and others , stay thirsty friends .

@UlrichBeinert

3 жыл бұрын

Thanks so much, I'll have to check out your channel too!

Hi Ulrich , i was looking to start brewing i am a complete beginner. would you recommend this for a novice? thank you in advance

@UlrichBeinert

2 жыл бұрын

Hi Kev, I believe it is well suited for a beginner. However, it costs a bit of money and I think it's helpful to understand the basics of brewing before going for an all-in-one solution (that is: mash, lautering, boil...). I'd probably recommend either join someone near you for a brew day or get a small (4 liter / 1 gallon) brew kit that you can use with a pot you already have at home and a few (much less expensive) accessories. Where are you located? In the US, I'd look at "Satchel Kits", in Germany for example "Besserbrauer".

to say it was your first time using it it had a big dent in the mash basket and the bottom was dirty over the element, so did you buy it second hand or was it lent to you?

@UlrichBeinert

2 жыл бұрын

Yeah, I got it from a friend who had it sitting all nasty in his garage. Really sad story and I spent the better part of an afternoon polishing it up. Aside from the dent, it's back in top working condition and doing an excellent job in its second life!

Great video, but were you just stood on your hob 😳😂?

@UlrichBeinert

Жыл бұрын

Thanks so much, yeah I did! It's all pretty solid in my kitchen.

Nice video, but you have the counterflow chiller upside down

@UlrichBeinert

3 жыл бұрын

Haha, thanks so much for your feedback! I didn't realize that with the chiller. I was under the impression I couldn't attach the wort-in hose to the pump outlet if I had it on top. Will check this next time I brew (hopefully soon).

When is more clips coming?

@UlrichBeinert

2 жыл бұрын

I had a tough winter and brewed for the first time in six months last week, but I hope to make more videos in a few weeks.

It seems highly unlikely that you reach pitch temp by just circulating the wort that quickly into the FV

@UlrichBeinert

2 жыл бұрын

Why? With the counterflow chiller, you are actively cooling the wort. You can adjust the water flow to reach your desired out temperature. I've got the wortometer now and I'll do a video review on my next brew with the G30 to show you what the out temperatures are.

It would be a lot easier if you put the unit on the ground :)

@UlrichBeinert

3 жыл бұрын

Thank you for your feedback. I usually do this and mentioned the reason for not doing it in the video. ;-)

50g @ 90 mins would be a no no for me, id deffo rather add that 50g to the whirlpool

@UlrichBeinert

2 жыл бұрын

Thanks for the feedback!