Definitely found myself craving lighter lagers these days as SoCal can't decide what season it is. Sounds like a delicious beer! Stoked to see how it comes out.
I need to show my wife your channel... maybe she'll get more involved with the home brewing if she sees another woman brewing better than I do, lol. She likes real beer but just kinda leaves me to it. I'd love to get her more involved in it though. Glad I found you! I've been out of it for four years (our boys were pretty little and I couldn't do a good brew day with two of them) and was refreshing my memory.
What is the purpose of the last mash step for 10 minutes at 75.5 degC ? At this temperature, the enzyme activity of alpha amylase is close to zero (beta amylase activity is even closer to zero) The first mash step at 59 degC makes sense as this is close to the optimum temperature for Beta amylase to work on and start breaking down the starch. The second mash step at 69 degC is right in between the optimum temperature for beta-amylase and alpha-amylase. This also makes sense as this will start activating the alpha amylase enzyme whilst keeping the beta-amylase enzyme active as well. It's the centre of the "Brewers window" so it a typical temperature used for single step infusion mashing.
Mornin'. I'm a bit jealous of your wort chiller. Although brewing over here in the UK means we normally need to raise the wort temperature, this summer we lost a batch of Oatmeal stout due to a heatwave and using the wrong yeast. Keep on putting the content out and including the outtakes. Your outtakes are like our brewdays 🤣🍻
Have you thought of putting a stainless steel 90* elbow attachment on your hose to connect to the lid? It might help keep the hose from kinking. I don’t own a claw hammer system myself but seeing you adjust the hose when recirculating in this video gave me the idea. Just a thought.
I'm just curious, I've been brewing 1 gallon batches and looking to upgrade equipment to do 5 gallon batches, so seeing your setup I was wondering why you were pumping the liquid during the boil. I assume during the mash was to "autosparge" but please correct me if I'm wrong. Any advice on least expensive way to upgrade is appreciated.
Great video, Sarah. When timing your step mashes, do you wait to ramp up to you next temp before starting the timer or does the time include the temp up? I mash in a cooler so step mashed are tricky for me.
I’m no expert, I’ve never done an all grain mash, but a couple of observations: Don’t you need to chill the wort as quickly as possible and not leave it to cool overnight? And, if you add extra water after the boil shouldn’t that water be boiled so you aren’t adding bacteria in? Love your presentation style though, I’ve subscribed 👍
I love to homebrew and enjoy anyone who likes the same. Nothing more satisfying than something you made 🍻
You should have at least one million subscribers. Thank you 👍👍👍👍👍
Bloopers man, 😂😂 I always laugh out loud. Thank You Sarah for including them.
Definitely found myself craving lighter lagers these days as SoCal can't decide what season it is. Sounds like a delicious beer! Stoked to see how it comes out.
for some reason I've been craving them too, even with snow on the ground in NYC!
I need to show my wife your channel... maybe she'll get more involved with the home brewing if she sees another woman brewing better than I do, lol. She likes real beer but just kinda leaves me to it. I'd love to get her more involved in it though. Glad I found you! I've been out of it for four years (our boys were pretty little and I couldn't do a good brew day with two of them) and was refreshing my memory.
OMG the end!! If that was me I would be freaking out on camera and throwing f-bombs. Way to keep it together! :)
Great video! It's so great to see you design, make and taste a recipe. Your channel is fun and educational. Rock on!!!
You have all the cool tools! Someday I hope to have a setup similar to that. Keep up the great content!
What is the purpose of the last mash step for 10 minutes at 75.5 degC ?
At this temperature, the enzyme activity of alpha amylase is close to zero (beta amylase activity is even closer to zero)
The first mash step at 59 degC makes sense as this is close to the optimum temperature for Beta amylase to work on and start breaking down the starch.
The second mash step at 69 degC is right in between the optimum temperature for beta-amylase and alpha-amylase. This also makes sense as this will start activating the alpha amylase enzyme whilst keeping the beta-amylase enzyme active as well. It's the centre of the "Brewers window" so it a typical temperature used for single step infusion mashing.
Mornin'. I'm a bit jealous of your wort chiller. Although brewing over here in the UK means we normally need to raise the wort temperature, this summer we lost a batch of Oatmeal stout due to a heatwave and using the wrong yeast. Keep on putting the content out and including the outtakes. Your outtakes are like our brewdays 🤣🍻
Sounds great! Love this! Cheers!
Have you thought of putting a stainless steel 90* elbow attachment on your hose to connect to the lid? It might help keep the hose from kinking. I don’t own a claw hammer system myself but seeing you adjust the hose when recirculating in this video gave me the idea. Just a thought.
I'm just curious, I've been brewing 1 gallon batches and looking to upgrade equipment to do 5 gallon batches, so seeing your setup I was wondering why you were pumping the liquid during the boil. I assume during the mash was to "autosparge" but please correct me if I'm wrong. Any advice on least expensive way to upgrade is appreciated.
Cooles video 📹👍💯
Great video, Sarah. When timing your step mashes, do you wait to ramp up to you next temp before starting the timer or does the time include the temp up? I mash in a cooler so step mashed are tricky for me.
Nice Vid Sarah - Darn Bloopers eh` Oh Well .
I’m no expert, I’ve never done an all grain mash, but a couple of observations:
Don’t you need to chill the wort as quickly as possible and not leave it to cool overnight?
And, if you add extra water after the boil shouldn’t that water be boiled so you aren’t adding bacteria in?
Love your presentation style though, I’ve subscribed 👍
Does your control board allow you to set the ramp time when raising temp or is that just about how long it takes?
In every brew day you must sacrifice a little wort to the Goddess of beer, aka the floor.
What controller is that? Love the channel :)
Hello, please can you advise what that tablet was you added with the hops? What does it do? Thank you for your videos. 😁
Whirlfloc tablet. It's essentially Irish moss in tablet form. It's a fining agent and helps with beer clarity.
Is there a reason why you didn't spare?
If you're looking for something clean, light and drinkable, and a bit 'lager like' I'd recommend a Kőlsch. When will we be seeing your new brew room?
No sparge?
Nope. It's a BIAB so full volume used from the start
Nice🙌🙌 Russian for you!!!,👍👍👍🍺🍺🍺🍻🍻🍻🍻
Without cooling the wort down you’ll get a build up of DMS leading to off flavors.... wort needs to be chilled ASAP .
Yeah, I was wondering why she waited so long on that..
ill boil for 90mins too tbh