This is one of the best videos about all-grain brewing... and I have watched a lot and brewed beer for 2 years now! Really information packed video! You really nailed it with this one! God job! Great video, editing, music and information! As always! Keep up the great work!

Great video man! Keep making homebrew videos please

Great video. Thank you for sharing . it clears A lot to me now.

Thanks for the tip about where to get an oxygen cylinder!! I have been wondering that for a while, which has kept me from picking up an oxygen stone. Cheers!!

This is a very basic video intro to all-grain brewing. I'm not a biochemist, just a guy wanting to help out fellow home brewers. This is a great resource for those who want more advanced info: www.howtobrew.com

great thanks

my first kit was $99 but came with a lot, ive since moved to a robobrew which makes a hell of a nice beer, high efficiency over 84% every single beer. So I tend to get really nice beers as far as body, and as far as full fermentation.

@maltmode

6 жыл бұрын

Wow 84% is awesome! That's almost commercial brewery levels there.

@pilsplease7561

6 жыл бұрын

I know I still cant believe it sometimes, I have a pilsner fermenting right now that came out of it, with some luck ill hit the clarity of a professional pilsner if not I got a filtration system 20 micron so it will pull out all the particles but leave the yeast.

@pilsplease7561

6 жыл бұрын

I also have a ale going that was my recipe, I put it together in beersmith and decided to try my hands at custom recipes, and let me tell you best looking wort I had ever seen in my life when I took a hydrometer sample, was a bright coppery red I'm almost certain its going to be a really really really vibrant ale, might actually come out good enough that I may enter it in a competition after I share it with some of the guys at my homebrew club.

@maltmode

6 жыл бұрын

I like it, I like it a lot. Keep it all up!

@pilsplease7561

6 жыл бұрын

Yep, I will I'm eagerly waiting for the fermentation to complete its still going vigorously a nice big krausen on the beer and I can see quite a lot of churning of the yeast, it seems to really be happy and that's all that counts but I mean I put 200 billion yeast cells into a 5 gallon wort, its going to ferment like mad.

Do you have any videos where you carbonate with the yeast, as opposed to using forced CO2? Or, better yet, how long do you bottle condition if/when you do?

@maltmode

4 жыл бұрын

I wait til the beer is don fermenting, then for one gallon, I transfer the beer to another container, heat .45 oz of corn sugar with about 1/4 cup of water for 10 minutes, cool, mix into the transferred beer, and bottle from there. I let the bottles sit at room temp for about 10 days before drinking.

Trying to figure out how to go to all grain brewing. Would you recommend a brew in a bag system? I can't afford a mash tun right now, otherwise i'd do that

@maltmode

6 жыл бұрын

Yes, brew in a bag is a great intro to all-grain. I have actually never done one myself, but I want to soon.

@zachmayer3175

6 жыл бұрын

Barley and the Hops TV awesome. Thanks, man!!

Wrong dark malts do not do as you say, you treat your water to suite the mash PH, yes hard water does suite hard water and getting some of the hardness out is good for light beers but you still need to mash them all together if you want the beer to come out as you want.

@maltmode

7 жыл бұрын

Dark malts do actually lower pH some, but yes it is ideal to treat your water with salts if you have the opportunity to do so.

Does "the boil" get rid of the chlorine, as opposed boiling the water before the boil?

@maltmode

4 жыл бұрын

It does not. It needs to be boiled before hand.

@Abbynorml1979

4 жыл бұрын

@@maltmode awesome, thank you, interesting, just purchased a pH meter b/c of your videos.

Really!!! Bud Light

@maltmode

6 жыл бұрын

I'm aging them!

@alexrocks135

5 жыл бұрын

Barley and the Hops TV that’s no excuse 😡

Enzymes do not really convert starch to sugar. Enzymes soften starch when water is added, it is called liquefaction, not conversion. Starch is the container that holds and protects the sugar. Starch is a polysaccharide, various types of sugar are encased in the starch. Alpha is an enzyme which releases two types of sugar, sweet tasting, non fermenting sugar and simple sugar called glucose (saccharification). The sugar is released from simple starch called amylose. Alpha liquefies amylose at a 1-4 link resulting in the formation of two chains. The name changes, one chain is called the reducing end and the other chain is the non reducing end. The reducing end contains 1-4 links which Alpha continues to liquefy until there are no 1-4 links left and sweet tasting sugar is left. The non reducing end is glucose, a building block of life. The same action occurs when we chew bread. Chew a gob of bread using only saliva to moisten it. In 10 minutes the mass begins to taste sweet, at 20 minutes the action peaks. At 98.6 F Mom Nature says that Alpha releases inherent sugar from unmalted starch within 20 minutes. Alpha release sugar when the seed germinates in the ground and the temperature may be as low as 50F. Do not assume that Alpha is active only during high mash temperature. There is a method called cold brewing and cold brewed beer. Yeast can only use simple sugar for fuel such as glucose and glucose is used only for producing alcohol. There are other types of sugar responsible for producing ale. You mentioned Beta amylase. Beta is responsible for conversion. Beta converts glucose into the types of sugar that produce Ale. Beta chops off two glucose molecules and mixes the molecules with water and a disaccharide called maltose forms. Beta chops off three glucose molecules and forms a trisaccharide called maltotriose. They are not simple types of sugar and yeast cannot use the sugar as fuel. However, yeast contain enzymes. Yeast absorbs maltose through the cell walls and converts the maltose into glucose which is expelled through the cell walls and the glucose becomes fuel. It is called secondary fermentation due to second conversion. During the aging phase the same thing takes place with maltotriose and the beer naturally carbonates. Because the types of sugar do not exist in home made Ale second fermentation is generally skipped. The liquid laying on top of protein goop, mud and trub leaves primary after a couple of weeks, a sugar is added and the bottle or keg becomes a secondary fermentation tank and the average home brewer drinks green beer from a secondary fermentation vessel in another couple of weeks because the beer does not have stability and balance to properly age without deteriorating. High temperature mashing does not produce big body type beer, it produces sweet tasting, low alcohol beer. Body and sweet taste are not to be confused. Body is extracted from complex starch called amylo-pectin. The starch is located at each end of the kernel. The starch is heat resistant and it begins to burst and enter into solution at 169F. The mash temperatures that home brewers use is not high enough to rupture the starch, except during the time when mash out is performed and during sparge. The starch ruptures due to the high temperature, enzymes are denatured and starch carry over occurs. Mash out only works in the decoction method. When mash out and high temp sparge aren't used the starch is thrown out with the spent grain and the birds eat it. Basically, they are eating your money, more importantly, they are eating the starch that is part of Ale. A and B Limit dextrin which are tasteless, non fermenting types of sugar are responsible for body and the enzymatic action is called dextrinization. Since, the starch contains pectin another enzymatic action occurs called gelatinization. It is enzymatically impossible to produce Ale using single temperature infusion mashing. The method has never been used in the brewing world to produce an ounce of Ale. The method is used in the brewing industry as a method to test malt and home brewers use 1/3rd of a testing procedure along with the temperature used during the test to produce Ale. Home brewers have been convinced that single infusion produces Ale because malt is modern and high modified. A very believable statement when a person has limited knowledge and experience in brewing Ale. Malt became modern when the IOB was established and high modified malt is malt with low enzyme content. The malt failed brewers grade. The single infusion method is used by grain distillers and the temperature they use is 150F. The liquid that leaves the fermentation tank before going into the still is called wash or moonshiners beer for slang. Without realizing it home brewers use distillers malt and a distillers method to produce wash that some how becomes Ale when hops are added. The best part comes when ribbons are awarded by BJCP judges to those who produce the finest wash. When a diacetyl rest is performed speise is added and the beer is krausened. The precursor is still present after the rest takes place and it will cause diacetyl to return. The rest is only a blow out patch that adds a little more shelf life. It is better to correct the brewing process than to beat Lager yeast to death by utilizing a diacetyl rest. Diacetyl is due to poor brewing procedure, low quality, imbalanced, wort and yeast malfunction.

@maltmode

6 жыл бұрын

Looks like you have a good thesis to submit to U.C. Davis

Obligatory comment about the bud light box in your garage. lol

@maltmode

6 жыл бұрын

It's aging nicely!

I really dont understand why you are having such a hard time getting a higher efficiency.... Sorry for you

@maltmode

6 жыл бұрын

I do now. Crushing my own grain and holding my mash temps where they are supposed to be helped a lot.

@cricardol

6 жыл бұрын

Oh good. I must have been lucky with my brewstore