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Hi Guys just discovered your videos after just buying the G70 myself. I think the mod you have done to the top plate (the filter) where did you purchase that from, i have not seen anything like it and looks a brilliant idea. Also that stout looks fantastic, you say you left on nitro mix for 9 days what psi and what temperature roughly did you leave it at please. Keep up the great videos.💪

Just picked up one of these filters in an accessory pack so thankful for the info in your video, thanks.

great video, I ended up purchasing this bad boy, but I note in a subsequent video you had a clamp to stop the top plate collapsing? any ideas what specific sized clamp you used? many thanks!!

You should call the sour version “Vader Sour”. 🤣

Hey there guy's, how is the brew shed coming along? Is it ready for brewing yet? I am keen to see how that has turned out.

Another great vid fellas! Just fermenting a Vanilla Maple stout at the moment! Interested to hear how the raspberry turns out. Cheers Sheddies Brewing

Cheers fellas! Interesting to see how the philly sour goes! I think I could see the cascading effect... not 100% sure though...🤣

Nice video boys

How come only 360p highest quality?

Brilliant keep it up lads loving the vids regards from the uk 🇬🇧

Looks nice! Great id like to try something simulair now

Someone pulled a fast one on you guys and gave you a recipe and told you to use a brewing method that are spot on for producing American, home brew style, moonshiners' beer. To turn the beer into ale a magic wand is needed. It is chemically and enzymatically impossible to produce ale and lager by soaking malt at a single temperature due to the way enzyme's function and chemical precipitation and because of that strike and target temperature are useless for producing ale. It takes two steps to make malt liquor. To produce pseudo, ale and lager the step mash method is used with, high quality, under modified, low protein, malt. At 65, liquefaction occurs within one hour, it is quick, and that is one of the reasons why moonshiners use the temperature. Another reason why the temperature is used in moonshining is that Alpha releases the highest volume of glucose from starch within an hour. The more glucose, the more alcohol. Another reason why moonshiners' use 65, 66 is that the high temperatures rapidly denature the low temperature activated enzymes that produce ale and lager, Beta in particular because the enzymes get in the way. Beta is responsible for conversion, which occurs at 60. During conversion, Beta turns the glucose that Alpha releases during liquefaction into fermentable, complex sugars, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose makes the ABV. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. The conversion step isn't used in moonshining because there is already a high volume of glucose in the extract and there is no need to turn the simple sugar into complex sugar and wait for another conversion to occur during secondary fermentation when an enzyme in yeast converts maltose back into glucose. When the conversion step is skipped the final product is moonshiners' beer. Who told you to spray sanitizer on hot break? That is hilarious!! And about the whackiest thing that can be done to extract and wort next to don't fear the foam. Hot break should be skimmed off as it forms and after it stops forming, hops are added. The extract is cleaner and less hops are needed, however, the protein sludge in hot break forms body and mouthfeel in home brew and when it is removed the beer is thinner. The heat resistant, complex starch that contains the ingredients that forms body and mouthfeel in ale and lager, called amylopectin, was thrown out with the spent mash because the temperature wasn't high enough to burst the heat resistant, starch where it enters into the mash liquid before Alpha denatures. Amylopectin makes up the tips of malt and it is the richest, starch in malt. Moonshiners sell the rich, starch and maltodextrin is made from it. Mash is boiled to take advantage of amylopectin. When Alpha liquefies amylopectin, dextrinization and gelatinization occur. Ale and lager are produced from dextrinous extract not from extract containing mainly, highly fermentable, glucose, and depending on how high the temperature is above 66, more or less, sweet tasting, nonfermenting types of sugar, carried over starch, Beta Glucan and protein sludge. A brewing system that recirculates hot extract through a grain bed for a long period of time for maintaining or increasing mash temperature causes a condition called over sparge, which extracts tannin. Tannin extraction is a time, temperature, pH thing and that is why vorlauf is kept within 10 minutes using a small volume of extract. Since malthouses produce high modified, high protein, malt and higher quality, under modified, low protein, malt, they provide a malt spec sheet with every bag of malt. The chemical acronyms and numbers listed on a malt spec sheet are used in brewing for determining the quality of malt before malt is purchased. Both types of malt are in bags stamped Brewers Malt and to let a moonshiner that uses high modified, high protein, malt and an ale and lager brewer who uses higher quality, under modified, low protein, malt, know which malt is which in a bag, malthouses provide malt spec sheets. Malt spec sheets are online. Without a malt spec sheet you have no way of knowing if the malt that you buy is capable of producing ale and lager without the addition of enzymes. If you guys enjoy producing moonshiners beer Crisps Maris malt would be a good choice, although, the malt is high modified, to over modified, it is low in protein, which means the malt contains a lot of starch/sugar.

How many packets of Verdant did you use?

Great to see you boys back on the tubes... 💪

Cheers! Happy to see updates from you!

Thanks to your video I realized that I'm not mashing completely right :) I always leave the grain stopper on the overflow pipe... My mash efficiency has always been fine and the wort has never overflown. So I'm wondering what does the overflow pipe do exactly. You mention that the overflow pipe is there do avoid that the element at the bottom of the grainfather does not run dry, can you please develop on that? What element are you talking about?

on the arm you mentioned i leave the valve open, lift and rest the lid on the padded bit of the arm, stop the pump obviously and then lift the hose out of the wort and itll syphon out and drop to top level of the wort which is lower than that arm/valve, either that or wrap a towel round the valve and when you lift the arm out itll dribble into the the towel and not down the side of the gf

The only thing I wanted to know was how you got the power cords into the fridge. You totally skipped that.

Thanks for the great idea with the overflow filter! And the Beer looks fantastic! Greetings from Salzburg

Where have you guys gone?

Thanks for the video, maybe getting another filter and swapping it out during the mash might help avoid the clogged screen .

as a swede who has this kind of beer as a tradition. u made it good!

Very impressive! Congrats. But you should finalize the shed build and start brewing.

Great vid guys. I had the pleasure of receiving one from Boel and absolutely love it. I now sell them in my store. I believe they are a must have bit of equipment If you bottle a few to go out with, so easy. Cheers

Great review guys have been thinking of the Boel Itap myself, as you guys are aware the tapcooler or the average counter pressure fillers can be far messy and this looks very fool proof and will keep our partners all happy when its time to bottle a few Thanks for taking the time to review that for us youtubers

Great video as always guys. Very informative..

Used this for the first time today. Great addition to the Grainfather

Check your signal messages mate...lol

What if you situate the recirc arm and hose to aim at the filter itself so that when wort is recirculating it washes the side, at least one side or spot, of the filter maintaining good flow through the mesh. Id be interested to know if you have tried that or if you try it. Please tell me if that solves the particle build up issue. I'm curious.

home brewer from nz really enjoy your vids guys keep them coming

Cheers guys - it was a very well made beer indeed. Would happily drink those on a warm arvo! Might brew it this Christmas!

Top job guys!🍻

I've come across your channel via Stass, glad I did, you've a great approach.

Mouth watering! Are you still putting up the Brewfather recipe links?

Thanks for the video, I also have a series x and am considering going for the same setup. Do you have any feedback after using the system for some time? Is it working well or is the clearance causing any issues? Cheers

pH adjustment as an improvement to make the flavours pop ?

Hi, thanks for the video. Since using it more have you noticed it lift itself from the amount of wort on the top plate? Mine keeps shifting during the mash. Wondering how best to stop this? Thanks

Looks great - might have to add it to my list! Just recently got the equipment for lager fermentation - and we're headed into the Summer up north so seems like a good time!

Good job! Looks on spec. Love that font as well is that all Tri-clamp? +1 for the red hue by the way!

Nice video boys, might have to give it a go myself!

AWESOME BREW DAY!!! The beer looked GREAT!! I wish that I could have sampled it!! The only issue with the single temperature infusion method is that the brewing method produces a type of beer that was popular during Prohibition, moonshiners beer. Single temperature infusion skips conversion, dextrinization and gelatinization. The brewing method, chemically and enzymatically, cannot produce ale and lager, due to the way that enzymes function and chemical precipitation. The high temperature rest denatures low temperature activated enzymes that are needed for producing ale and lager, Beta in particular, which makes strike and target temperature not so useful for producing the beer. Beta is responsible for conversion at 60 to 63. During conversion, Beta, converts simple sugar, glucose, released when Alpha liquefies amylose, into fermentable, complex, types of sugar, maltose and maltotriose, which are the types of sugar that produces ale and lager. When conversion occurs, secondary fermentation takes place, due to maltose. Maltotriose is responsible for natural carbonation. When conversion occurs beer doesn't need priming sugar or CO2 injection to carbonate. The conversion step lengthens the brewing process and an extra fermenter is needed. Dextrinization and gelatinization are skipped in the infusion method because a type of heat resistant, complex, starch, called amylopectin, is thrown away with the spent mash. The rest temperatures used in infusion brewing, single temperature infusion and step mashing, aren't high enough to burst the heat resistant, starch, where it enters into the mash liquid, before Alpha denatures, and that's why the starch is thrown away. Dextrinization and gelatinization are responsible for body and mouthfeel in beer, provided by A and B limit dextrin, which are tasteless, nonfermenting, types of sugar and pectin. Amylopectin makes up the tips of malt and it is the richest starch in malt. To take advantage of amylopectin, the Hochkurz and triple decoction brewing methods are used. When the decoctions are boiling, amylopectin, rapidly, enters into the mash liquid. The boiling decoctions are added back into the main mash, where Alpha liquefies the starch, and dextrinization and gelatinization takes place. Boiling mash produces a chemically balanced, sugar balanced, very stabile, extract. To work with the steps takes a lot of time, and a decoction boiler. Joe's Munich malt is high modified to over modified, malt, EBC analysis, 44 to 52 Kolbach. Gladfield's American malt is under modified, malt, 38 Kolbach, which is good. The Baird malt is slightly under modified to over modified, 40 to 46 Kolbach and high in protein. The higher, the Kolbach number and the higher, the protein content, the less suitable the malt is for producing ale and lager. Weyermann's floor malt is an example of under modified, low protein, malt. Gladfield's brewers malts are mostly, under modified. Their Organic Pils malt is very good malt, it would be great malt for producing fine ale, lager and Pils. Under modified, malt, is richer in enzyme content than high modified, malt, and the less protein in malt, the more sugar. Marris Otter is high modified to over modified, malt. When buying Marris Otter, there is a certain malthouse, I'm not sure which one, that produces Marris malt that contains eight to 10 percent protein, that would be the best Marris malt to buy because of the high, sugar content. The malt is over modified and if corn or rice are added, some six row, malt or strong, two row, malt would need to be added to complete liquefaction/saccharification. Marris Otter, Halcyon and Golden Promise are produced primarily for grain distillation. Modification and protein content are listed on the malt spec sheet that comes with each bag of malt. A Brewer uses a malt spec sheet for determining the quality of malt before buying malt. Malt spec sheets are online from each malthouse. A brewing system that recirculates hot extract through a grain bed for prolonged periods of time causes a condition called over sparge to occur, which extracts tannin. Tannin extraction is a time, temperature, pH thing, and that is why vorlauf is kept within 10 minutes. Tannin extraction occurs when a large volume of hot extract at a high flow rate passes through a grain bed. When a brewing system recirculates 4 LPM of hot extract through a grain bed, for 30 minutes, it is equivalent to sparging a grain bed with 120L of hot water within 30 minutes. Sparging is stopped when the gravity of the run off drops to 1010 to reduce the risk of tannin extraction. The gravity would be reached long before 120L of water would be sparged through a grain bed made from 5 to 10 Kilo's of malt. STAY SAFE. STAY PARCHED. STAY BREWING.

What a top looking beer guys. Well brewed!🍻

Such a great beer to get stuck into if you want to try a darker, malty lager. Nice job fellas. Love the burnt toffee colour!

Love the videos. On your keg setup where u taste the beers, how do u keep the line chilled in the font assembly?

Awesome job mate! What size system are you looking at? Might of missed it, but are you running off 15amps or more?

The PID's are fun to put in. I took my time with them and got to them to fit nice and neat. I would have like to have gotten a bigger box like yours though, but I got all mine stuff to fit.

Nice! All electric brewing wired by a genius. Looking forward to the brewing.

Looking good boys!🍻

Good to see you back boys

10/10. That build looks unreal. Well Done