You two also explain things so well. Hope to see you back on here making content. One of the best resources for homebrewers

hey guys, im actually a german brewer and honestly im kinda confused by your resting temps and times. compared to traditional stepmashing temps here in germany, ur temps are way to low and ur timing is off a bit too. i'll leave u guys a traditional german meshprogram, that u can try. mesh-in at 40-45°C (104-113°F) 1.rest 50°C/122°F for 10-20 min. (this rest is for breaking up proteins, so i advice to hold this rest as short as possible, or u will lose ur foam. with a high quality malt u can skip this rest and mesh in at 60°C/140°F) 2.rest 62°C/143°F 40-45 min (optimum rest for the beta-amylasis, producing maltose) 3.rest 72°C/161°F 20-30 min (optimum rest for the alpha-amylasis, choping up the rest of the starch into sugars, ensuring a cleaner looking beer, amongst other things. u can test for starch with an iodine-solution and continue the rest until u test negative) mesh-out at 78°C/172°F (stay under 175°F, until u're ready to boil) i hope this was helpfull or somewhat interresting to read for u. keep brewing ;)

I love seeing these kinds of experiments. It seems like having good ingredients, good water, healthy yeast, and good sanitation are the non-negotiables. But at the homebrew scale, so many other things can be tweaked endlessly and barely produce a noticeable change in the finished product. I was really intimidated before I switched to all-grain a few years ago because I kept reading about things like step mashes, water profiles, and autolysis. Turns out, once I got temperature control sorted, I can make really good beer without worrying about most of that stuff.

You guys are doing great work! Thank you again for your support in the Homebrew community and beyond!

@GenusBrewing

4 жыл бұрын

Cheers! We appreciate the support :)

Great video! Thanks for the doing the experiment and sharing the results.

Thanks, guys! Sweet vid. Have been wanting to make a pilsner soon.

Super informative and great test. Cheers!

Nice video thank you for the info. I plan to brew a märzen beer next. I was thinking I do it with step mash because I thought it will give some complex flavours. But now I decided to do it on the less time consuming way. Cheers!

If I could give two thumbs up, I would. Reviewing old clips to get back where I was last year

Awesome comparison! Thanks for sharing :-) You have another subscriber. Cheers

That is the greatest cheers I think I’ve ever seen on film.

Another good video - thanks for sharing your knowledge. If you're looking for future material, I would like to see your views on hop tea vs dry hopping.

Great stuff guys!! :D I would really like to see a new side-by-side like this with just everything as base level as they can. As much of a 'basic' grain with a higher enzyme content and all that what u said could bring up the differences. Cause all these theories are so in depth, that I would love to see practical test to back them up and see what can they do.. :)

I really only step mash my saisons or IPA and stouts if they include a lot of adjuncts like wheat or oats. But I would be curious to see you do a side by side again including Decoction mash vs single infusion, especially for a pale lager. Maybe try a Helles for it as there isn't a lot of hop character to hide any slight differences.

This is good info for beginner all grain brewer like myself, when you look at some recipes it can be quite daunting when you see instructions saying to step mash, just over complicates things.

Great video! I step mash on my anvil and also find those beers too thin. I've gone down to only step mashing wheat, but I'm thinking of cutting it out on my next hefe because it needs more body. What modern commonly used grains do you think would a step mash benefit?

Nice!

Nice comparison.

I believe the thin quality is due to the extended acid rest. It would also be interesting to know your water profile.

Thanks

i do a single infusion for my pils at 148F for 90 mins and pull a 1 qt/lb decoction and boil it for 10 mins and add it back, iDK if it makes a difference maybe a little maillard reaction adds some golden color and some depth to the malt but i do love that it extends brewday and lets me do what i love for longer \m/

Have you ever tried decoction mashing (double or triple) for pilsner style lager? Would be nice to see it compared too. Most of Czech brewers see it as the only way for pilsner beer.

Can you either do a blind fold test or a triangle test?

@nsgrossman

3 жыл бұрын

Would love to see if these observations hold up to a triangle test.

So my takeaway from this video is that you can combine brewing with drunken karaoke, nice!

When you guys sparge do you just fill the kettle and then drain the basket? I always sparge the raised grain basket after it drains...I guess thinking I'm rinsing the grains of the last bits of sugar clinging for dear life. But not having to have my sparge kettle super high off the ground would be a win.

I think it might be a matter of scale. On a small home brew scale doing a step mash may not make that much of a difference. On a larger scale for a brewery for large amounts of grain, a step mash may be required for that large of a quantity.

I'm doing a step-mash Maibock today.

do you guys ever steep a small amount of grain to taste it?

Any chance for a melanoidin malt vs decoction mash?

As a new brewer I've found many of my beers tasting thin. I wondered if it could be improved by step mash or decoction or just improving my overall brewing process. I moved up to an anvil foundry so I am hoping my mash will gain efficiency.

@johnauld1268

4 жыл бұрын

I have one all grain to my name and it's too thin. Getting the mash temperature in the right range will be the focus of my next test lot. The goal is the leave enough un-fermentable sugar to get the malt flavour and body I like in traditional English beers. The video below explains things well, but I have linked to the time showing the temperature diagram. kzread.info/dash/bejne/ZJp_zaqmndG1h5s.html&t=342

Should have been a blind test - more accurate

Why not do ablind triangle test like the brülosophy guys? Since bias might play a significant role.

i think when you step mash and actually scoop grain out of the tun and into a boil kettle you will get those maillard reaction that produce the richness of malt and fullness of body.

@Vykk_Draygo

3 жыл бұрын

That would be a decoction mash. Cool process.

Genus Brewing I thought I remembered a prior video where you guys said a Mash Out at 170 degrees was unnecessary. Can you clarify for me? Thanks

@GenusBrewing

4 жыл бұрын

We said we dont use it for the enzyme denaturing like people say - but in vertical mash tuns like this the lower viscosity at the higher temp can help flow-through and make for an easier sparge.

@DiegoRodriguez-pr1bf

4 жыл бұрын

@@GenusBrewing You guys are at another level! That really helps. So much depends on your system and process. Now I can make a decision based on the appropriateness in relation to my system. I do small 3 gal. batches and use BIAB. I have a large kettle and instead of sparging I just bump up the grain bill a tad. For small batches the cost is nominal and I can consistently hit my OG target. Then I don't need to have sparge water ready. I was doing a Mash Out at 170 degrees, but after your video I decided to eliminate this step. It shortens the Brew Day and it's one less thing to monitor. Salud!

What was the ph on both?

Nice intro 😂

Is it possible to screw up the hops addition because of alcohol impairment?

@GenusBrewing

3 жыл бұрын

Likely

@whofarted9376

3 жыл бұрын

@@GenusBrewing that's what I though. My problem is I'm usually impaired before I start. I spill sticky wort all over the floor; and then the ants come. Those little b-tards crawl up my legs and bite me. Because I'm so drunk by this time I usually don't notice. When I do notice ( about flame out time) I panic and flayle around on the floor; usually kicking over my mash tun and scorching my crotch. While 2nd degree burns on my genitals is unfortunate. I'm usually so depressed because because of those ants ruining my life. (none of this is true)

What about triple decoction?

@GenusBrewing

4 жыл бұрын

I think we'll have to do another side by side for that! We actually are about to tap a beer that is triple decocted (dunkelweiss)

J palmer's recipes suggest single step mash only.