Larry, like these videos. I've brewed for many years, 20+, and am impressed by your knowledge and non-preachy approach.

Great Video, tying it all together. Thank for taking the time to post and put together. I know is a great time consuming event. Cheers friend....

This video is awesome and covers some great info about the boil and chilling process. The longer boils help deplete the DMS found in the wort prior to the boil for All-Grain only. With extract and partial mash you don't have to worry about long boils, only 60 minute. DMS adds a vegetable-like off-flavor to the beer as it gets warmer. Most ales mainly benefit from a 60 minute boil, but if you use pilsner malt you'll need to do a 90 minute boil because the pilsner mlt contains higher amounts of DMS. I also recommend boiling without a lid (I've seen some people boil with one, not a good idea). Furthermore, boiling with a lid adds danger to the boil because of boil overs. I love how you covered it with the lid while chilling to help limit exposure to open air contaminants. Hope you didn't mind some extra input for any curious minds passing along. Cheers friend.

@SmartyPints

8 жыл бұрын

Yeah I figured as much. You kept it simple, perfect for a newbie.

@jamiroquaiordie

5 жыл бұрын

newbie-brewer-curious-mind in here. thanks for your knowledge

@chedog27

2 жыл бұрын

You forgot to say that boilling with a lid is a really Bad idea because You need to volatilize the DMS.

Larry, you are the man.

Thanks Larry!!!

Love it, well done man!

Great detail on your sparge technique. I keep referring back to it.Can you come to my house and organize the tools & line the bottles up on the shelf?

I love beer

Best home brew videos! Can you let it cool naturally or do you need to plunge the temperature with the immersion cooler?

thank you so much for the videos! I'm now on my fourth brew, just tasted my first. It went really well thanks to what I learnt from you :) one question: do you start timing the boil from when the wort hits the rolling boil or from when you stay heating it? thanks:)

Thanks for your reply Larry but why am I getting bad flavours could it have to do with my grain too coarse if I adjusted my mill for a fininer crush would that solve my off flavours thanks

Great video. I have a question for you. How do you calculate evaporation during the boiling? How much water should I add to mash, then to boiling, to have, let's say a 5 gallon batch for the fermentation in the end. Cheers!

Thanks for your reply Larry I'm using glass carboy my flavour hasn't been great for a long time my cleaning is ott but like I said my grain seems to be half crushed like whole grains I'm lost for answers as to why and all I can say they used to be like mothers milk I'm lost for answers Larry if it's not the crush I haven't got a clue hope you can help

Hi Larry how important is it to have a good rolling boil mine don't have a very vigorous one and I'm not sure if that is causing off flavours on my oatmeal stout thanks also maybe my grain crush isn't fine enough any help would be much appreciated thanks

What happens to the hops after you're finished boiling? Do you filter them out of the wort, or do they get siphoned in to the carboy?

Hi Larry, i heard some people add water in the fermenter. I really don't understand this part. Exemple, in "how to brew" of Palmer, he said we can add water to reach the a target of beer we want... If i did a 4 gallons wort (so i have ferment sugar for 4 g.) and i had 2 gallons of water in the fermenter, i'm not diluting my sugar?

Thanks Larry could you please send me the link Ps am I right in thinking hard water ruins the flavour

Great video very informative. I ve been home brewing for some time now. I take the hot wort out of the hot pot and off the burner to cool it. it cools a lot faster. What do you think.

@daddynutz024

8 жыл бұрын

I use the cyphine hose to transfer it had hot liquor spill on foot not good. Thanks for the tip and the videos.

@daddynutz024

8 жыл бұрын

I also like the video were you used the oxygen to aerate the wort. Good stuff.

Hi Larry I think my problem is my water it's hard a lot of white gunk coming off my electric elements can you suggest anything I can do to solve it thanks

Larry, do you have boil the wort if you are not adding hops?

How many ounces of the hopes did put each time? How to count it? Thanks.

Just curious. Why do you add your bittering hops so late in the boil? Doesn't that cut down on the efficiency of the bitterness extraction?

I've got no idea what to add Larry for my oatmeal stout can you help

Larry, I would like to point out that some people are boiling for only 30 min in the modern method. Also, I noticed that most people are doing a really robust rolling boil. My new Klarstein Fullhorn has 2500W, which can be divided into 1600W and 900W since there are 2 power buttons which can be used together in tandem. It is suppose to be more economical once the target temperature has been reached to reduce the wattage consumption. Although, overall you get less water evaporation when using this technique, it's still an interesting theory over the method you are teaching in this video.

@BEERNBBQBYLARRY

Жыл бұрын

I've done shorter boils on occasion but tired of having to spend more money on every more costly hops to make up for the resulting drop in bitterness. I also used to do a really vigorous boil which wasted energy and water (which was an issue when I was volume constrained), but have seen/tasted no difference between that and a gentle rolling boil.

Do you account for the immersion chiller volume when measuring the post-boil volume? You took out the chiller and the volume dropped by ~0.5 gal.

@Audreys_art_channel

8 жыл бұрын

+BEER-N-BBQ by Larry. How do you calculate evaporation rate of the wort if you measure the final volume with the chiller in the wort?

What part of the world are you in and are your measurements imperial great videos by the way cheers

What is the size of the carboy at the end of the video? 6.5 gallons?

Larry, what size is that pot you boiling everything in for the kettle? Also what size of copper line is that for your chiller?

@dickfarmer3290

4 жыл бұрын

BEER-N-BBQ by Larry sounds about right. Short attention span, and i just discovered your channel. Keep up the good work. Really enjoy it so far

When you lay your auto-siphon into the kettle is it not picking up the sediment that has settled to the bottom?

@wildkeith

3 жыл бұрын

@@BEERNBBQBYLARRY Okay thanks, great job on the videos. I've learned a lot!

Larry another question. I started a SG at 1.036 and an OG of 1.044. What could I do better to increase the efficiency?

@majlich2505

7 жыл бұрын

DOH!..sorry. I used your American IPA Recipe. The target EST Pre-Boil SG is 1.047 and I had a 1.036. The Target EST OG is 1.055 and I had a OG reading of 1.044. The estimated Target efficiency was 70% and I had about 60% efficiency. All the liquid volumes were spot on to the spread sheet.

Good morning Larry have you ever heard the term top mashing where you add your dark grains later or if so what would be the benefits of it and have you ever tried it thanks

@BEERNBBQBYLARRY

2 жыл бұрын

First I've heard of it. I looked it up. It's a workaround some people use to help keep mash pH in the ideal range for mashing since highly kilned grains can lower pH especially if they are a large portion of the grain bill. Such grains do not require mashing (only steeping) since they have no diastatic power and the fermentable sugars have already been broken down by the roasting process. I don't see a need for it if you can already control pH via water chemistry, but I suppose it is a trick that could come in handy otherwise.

@jacktyrrell2050

2 жыл бұрын

@@BEERNBBQBYLARRYl thanks Larry I might just try it see what happens cheers have a nice day talk soon

Did you calculate volume with the added displacement of the immersion chiller?

@BEERNBBQBYLARRY

Жыл бұрын

My brewing spreadsheet accounts for displacement volumes of immersion chillers.

Hi Larry Jack tyrrell here again thanks for all your help and tips on my oatmeal stout Ps I've just been watching your video on home smoking and curing your bacon I must say it looks fantastic and I'd say it really tastes like the bacon we used to get many years ago well done to you I will be buying myself a smoker bbq very soon can you recommend anything that would suit as I think we need to be able to control temperature thanks again well done

@BEERNBBQBYLARRY

3 жыл бұрын

With a temperature controller, you can use a variety of charcoal grill types and brands to get steady temperatures, but I think the best combination is a ceramic kamado with a temperature controller especially if you live in colder climates.

just completed my first brew a couple days ago. I'm unsure if I'm calculating my alcohol content correctly. my O.G reading was 1.041 and my post boil reading was 1.051. Very similar to larry's results in this video. However from the calculators i've used online that would result in a 1.3% beer, this can't be right surely?

@caiminjacob2798

7 жыл бұрын

BEER-N-BBQ by Larry ah I see my error. Thanks for the reply and great videos by the way.

Hey Larry, You said after you whirl pool, you let it sit. For how long do you usually let it sit? I just tired whirlpooling, and let it sit for 15 minutes and it just left me with a mess of beer and sediment that sucked into my fermenter! thanks

@alexgilbert2725

6 жыл бұрын

That's excellent feedback. I love how you said, some times you just pour the trub in as well. It's good to know that since some times it's the only way to get that's last mixed gallon in

@Knuckles6twofour

5 жыл бұрын

@@BEERNBBQBYLARRY Why not add hops and other boil additions to a boil bag or hop container? Allows for a full extraction and you can simply pull the bag out.

Care to share the style of beer made in this video and malts used? Testing a beer drinker's memory here...

When you took the O.G did you sanitize the sample thief? You didnt tell your viewers to do that. What about your volume stick? was that sanitized? Or was the wort not yet cooled?

@spiff2268

8 жыл бұрын

After the boil sanitizing everything pretty much goes without saying.

Larry, I'm stumped on this one. I'm using an all malted red wheat with a caramel 60L. All my numbers where on point regarding my SG and OG for the first batch. My second batch same recipe, my SG and OG was the same; is that even possible? I can't find anyone or anything online to answer that question. I can't figure it out. I measured using a hydrometer about the same temperature and took into account the variance with temperature. I ruled out volume of the two batches because they were the same within .05 gal The amount of grains milled were the same and the weight was the same. The only thing that was different was the amount of hops used. I used .25oz less than the first batch because it was a tad too bitter, however they were from the same bag. What do you think could be missing?

@majlich2505

7 жыл бұрын

Great point! I think I forgot to stir when it cooled. Dang, the simplest things can cause some problems. Precision, precision, precision!

Unable to find the video Larry

All the measurements are very rough, you measure the liguid volume with the chiller still in it

Metric is best. Otherwise, really great video!

What do you get boiling for 75 minutes? what happen if you only boil for 30?

@grummmly

5 жыл бұрын

So: What about raw ales? (no boil at all) .

Lol when I saw that first hop edition I didn't know it was leaf. I thought it was pellets. I was thinking Jesus, this gonna be so bitter it'll take the top of your head off.

Класне вiдео, до того ж можна ще i англiйську мову вивчати!

Whatever happened to the flavor of real beer? I'm a hops grower,but not a huge fan of hops beer! Wayyyyyyyy too much hops! Ewwwwwwwww!😂😂😂😂

@smoldt88

5 жыл бұрын

@@BEERNBBQBYLARRY you should try my first ever homebrew then :) 2oz of hops in just under a gallon. dark malt extract. 8% abv. Im about the only one who can stand it. pretty gross

Good, easy to follow video. thanks for the help. accidentaly hit dislike. sorry

Wrong