Simple and effective! I searched for hours and hours for a setup that doesn't cost a fortune. This video was that video. Thank you, and keep up the videos mate
I like how when you are transferring to your fermentation vessel, that little bug jumps into your fermentor at 17:42ish. Its running around the handle and stuff for a while and then he decides to go for a swim. I love 4k.
Good to see you back and to do a full brew day. Your responsible for getting me into this awesome hobby and spending all our money. Lol 20 months been AG now. Still adding to my set up all time lol. Now my pump has broke. 🙄 Started off Biab. Now I’ve got a basket. Looking forward to more videos Ben. Cheers 🍺
Nice. Great to see the diversity of brewing beer. We all have our own idea,s about how it should be.Nobody is wrong or right, as long as it tastes good.
18:40: That White Labs yeast packet is double bagged like that for a cool reason. They grow the yeast in the inner bag. By adding the yeast to the bag in a clean room and sealing it, there is almost no chance of contamination afterwards.
I'm about to start my first Brew-In-A-Bag batch and was looking for a simple and effective way to get that extra bit of sugars off the grain mash. Your method is just what I'm looking for. By using cold water to rinse your mash it allows for a good squeezing of the bag with less chance of burns. (I'll have to get a refractometer now so I can see just how much sugar is in the rinse.) Just enough detail in your presentation, Thanks. Skol
Curious - couldn't you put the hops in a small bag of the same material you put the grain in, and avoid the hop gunk? Or does that inhibit the hop flavouring?
Thumbs up for your videos - amazing how simple things look during your brewing process. One question though: Isn't there a possibility of contamination of the wort while being syphoned in the fermentor? First you cool down the pot in the tub (with pot valve being exposed to the water in the tub), then all the cooled wort gets syphoned through the same valve? Or do you maybe sanitize the valve before the syphoning? Cheers!
A tip for you take a credit card and set your rollers to that thickness for grinding. Not trying to be a ass just trying to help others. Even if you’re brewing in a bag it help make a more clearer beer. If not just brew with flour.
Whats a good recipe for around 20 litres of water and pale malts and how many pale malts. Already watched about the water conversion still dont get it.
Hello Ben, I'm a pretty new player in the grain brewing game. This means I haven't done one yet, heheh. You mentioned brew toad for recipes but I see they are not operational. Any ideas on where to go next?
What should i do about protien clumps? Do i need to skim them off or try to stir them in? I often cant keep a great head and wonder if thats my problem?
Thanks for the video! I’m pretty new to brewing. I’m brewing on a BIAB(asket) setup. Curious to know how you calculated the amount of strike water and sparge water? Thanks
How did it turn out? I'm thinking of trying the San Diego Super Yeast myself. I'm a pretty new brewer and doing BIAB too so I got a few good tips from this. Is there a reason you don't use an immersion chiller?
Hello, Congrats for your videos, very isntructive. Why not using "no chill" method this time ? Seems to me that a bath tub full of water is very little environment friendly ? Cheers !
Hey there. Great, GREAT video. I was wondering, what kind of burner are you using? I'm using a simple stove to heat up a 45L pan with +/- 25L of wort and it takes ages.
I use outdoor burners, higher throughput the better. EG right now I'm using this one: www.bcf.com.au/p/companion-megajet-burner/215772.html?cgid=BCF024015
Any reason why you switched from no-chill to the bathtub? Looking to start BIAB but on water restrictions, so curious if you're avoiding no-chill for a specific reason
+Shaun Eaves Nope, I sometimes chill, sometimes no chill, depends how I feel. Chilling is quicker and means I don't have to account for extra bitterness, but it can also be a pain :)
Great video, I’m completely new to brewing so it has been very helpful! One question: what specific fittings do you have on your kettle? I see there’s a little guard to block some of trub and a curved “tube-like” thing pointing toward the bottom of kettle. Can you tell me exactly what setup/pieces I need for that?
That's the trub shield and pickup tube that comes with the SS brew tech kettle. To be honest I wouldn't bother with it. Instead I'd get what I use on my other system: a simple stainless steel elbow fitting. Something like this www.amazon.com/gp/aw/d/B003GXF4K4/ref=mp_s_a_1_4/141-4914950-0684269?ie=UTF8&qid=1520320378&sr=1-4&refinements=p_n_feature_seven_browse-bin%3A5485702011&pi=AC_SX236_SY340_FMwebp_QL65&dpPl=1&dpID=513sZW0ZbmL&ref=plSrch With a standard hose Barb as well. Twist it towards the bottom of the pot and you're good to go.
Mash Hacks thank you for the advice! This may be a dumb question but what exactly does the standard hose barb look like? And I’m assuming with angling it towards the bottom, it prevents all the trub from going in your fermenter?
I recently made my first beer using cold sparge method, and I ended up with an OG 1034 (instead of 1055 specified in the recipe). I have to say that the average temperature during the mash was a little higher, but I don't know if that (or the cold sparge) was the problem.. what's your opinion?? Thanks in advance
Usually the problem is the how fine the malt was crushed. You might see small differences when the temp fluctuates, but mostly in the finished beer, not the OG. If the homebrew store crushed this for you, you can ask to have it crushed finer, alternatively, use this as a data point to know how much extra malt to use in future.
Cheers from Boston! As a newbie I found your videos very informative. I am starting out with a Spike 15 gallon electric BIAB but looking to do 3 gallon batches. So you don’t bother with PH,hardness and alkalinity? I plan on using an RO system along with spring water so chlorine or other chemicals are not an issue but most of the videos I have seen they all emphasize brewing salts. I like your way much better. Looking forward to more videos! Charlie
+83E Roastery treating your water with salts is a great way to improve your beers, and if you're using RO water it's a necessity. I don't get into it because I think beginners don't need to think about it yet. I'll have some videos in future about it though :) pH is a great one to think about too, that's probably step 1 after dialling in some decent beers.
Did you faced any problems with overnight cooling in boil pot ? In your earlier video you had done that but in this you cooled it down in bath tub, i am doing my first ever brew of cream ale right now as i write this comment and i have decided that i should cool down brew pot on ice slab.
Hey, maybe its stupid qution, but am new brewer :P, how much water did you start with? another thing i want really to understand how did u regulate the temperature of water? 6:40 you lett the mash for one hour but it keeps on 65 C? thank you :)
+Naughty Goat Farm you sure can, but use a small bag tied to the handle, making sure to keep it off the bottom/any heating elements. Take a look at "hop spiders" for great ideas. Personally I just throw them in :)
My first try with White Labs was a total failure as well. The trick is to make sure that it's warmed up properly before pitching. I gave it another shot on a batch last month, and got it bubbling within a couple hours. Love Safale too!
Thanks! Yep, you can add water during the boil if you're boiling off more than you thought, though do it before the last 5 mins of the boil to sanitize the new water/boil off any chlorine etc...
Hi there! Started brewing recently and your videos have been really helpfull. I use a small stainless steel pot (7L), so I only do really small batches. I was looking to upgrade to a bigger volume but I'm still not sure if I should go for a gas burner + a big pot or to an electric pot. What are your opinions on both setups? Do you recommend one over the other? Keep on the good work!
Cheers :) I have a few thoughts. My recommended batch size to upgrade to would be 20L, which means you should be looking at a 40L pot. Using a gas burner is the easier way to get the heat you need to reach a boil nice and quickly. If you choose to go the electric route, a single 2200W (designed for standard 10amp circuits) element will *barely* get you there, but it can be slow and annoying. If you have a 15amp circuit you can use a ~3600W element and you'll be fine. Basically Gas = easy, electric = more complex, but you don't run out of gas :) PS, electric advice based on Australian 240V 10A circuits, forgot you could be from somewhere else :)
I needed to add some Acidulated malt to my Belgian beer as the water was pretty hard and high pH. In Australia it's less important, but I would absolutely play around with reducing your pH. Also not just for mash, but sparge water as well.
Ah I see! I'm pretty slack and just leave them open inside my apartment. There's no bugs here to get in. If storing properly it's a good idea to use airtight buckets/containers :)
Hey mate, just curious on a couple of things.. When you add the campden, do you just crush & add? Also with biab, how important do you think the water to grain ratio is?.. Coz I'm 4 brews into all grain biab & realize I'm mashing in with about 1kg : 5 L. Should any issues arise from this.. Thanks for your expertise.
Hey Chris, My campden comes as a powder, but a tablet will dissolve just fine, especially since you use so little in such a large volume of water. Water to grain ratio isn't really a big deal when it comes to small batches. It might affect how quickly your mash converts (I've noticed this in 20L batches) but overall full volume mashes are fine too as long as you give it enough time (an hour should still be plenty).
Thanks Ben, I drink outta 50L kegs so have started big with a 70L Nano pot - Mash in with 50L & sparge 10-15L to achieve a 55L boil which ends up being about 49L into the FV. After 4 brews my numbers seem to work.. I was just a bit worried about the grain/water ratio but all good, I'll continue with my happy brewing. Cheers for the advise.
Szatanki I can’t say what HIS reason is, but I’ve seen this discussed on home brewing forums and there appears to be evidence there’s no real advantage to sparging with warm water versus cool or room temp. The outcomes don’t support the necessity of sparging with warm water. If I recall correctly, it was HomeBrewTalk. I’m going to try it.
@@danc3693 since you bring the wort to a boil after sparging, and cold water lowers the temp of the wort, it doesn't really save any time, but not everyone has the space/equipment to heat a separate vessel for the sparge water, a cold sparge does just fine, especially if you already have the heat on while sparging.
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Simple and effective! I searched for hours and hours for a setup that doesn't cost a fortune. This video was that video. Thank you, and keep up the videos mate
I like how when you are transferring to your fermentation vessel, that little bug jumps into your fermentor at 17:42ish. Its running around the handle and stuff for a while and then he decides to go for a swim. I love 4k.
lmao nice
aha!!!
Good to see you back and to do a full brew day.
Your responsible for getting me into this awesome hobby and spending all our money. Lol
20 months been AG now. Still adding to my set up all time lol.
Now my pump has broke. 🙄
Started off Biab. Now I’ve got a basket.
Looking forward to more videos Ben.
Cheers 🍺
Nice. Great to see the diversity of brewing beer. We all have our own idea,s about how it should be.Nobody is wrong or right, as long as it tastes good.
where did you get the custom caps from
Thanks for the high quality instructional vids! These helped with my set up and I’m going to put down my first all grain brew this weekend. Cheers!
How did you go Mark?
I love the 5 crates of Duvel! Cheers mate :)!
18:40: That White Labs yeast packet is double bagged like that for a cool reason. They grow the yeast in the inner bag. By adding the yeast to the bag in a clean room and sealing it, there is almost no chance of contamination afterwards.
Oh cool! That's great to know :)
Your batches are the same amount Im at when i think im almost out of beer...
for your hops packs man. make a small hole in the bottom for air to get in and flip it to cut off the "top" the crinkles would not make it stick well
Another top vid, love the bath chilling technique very simple but effective 👍
I'm about to start my first Brew-In-A-Bag batch and was looking for a simple and effective way to get that extra bit of sugars off the grain mash. Your method is just what I'm looking for.
By using cold water to rinse your mash it allows for a good squeezing of the bag with less chance of burns. (I'll have to get a refractometer now so I can see just how much sugar is in the rinse.)
Just enough detail in your presentation, Thanks. Skol
Make sure you mill finer than normal for extra points as well. Cheers :)
Love your videos man! Keep up the great wort :)
Curious - couldn't you put the hops in a small bag of the same material you put the grain in, and avoid the hop gunk? Or does that inhibit the hop flavouring?
Good video.
Thumbs up for your videos - amazing how simple things look during your brewing process.
One question though: Isn't there a possibility of contamination of the wort while being syphoned in the fermentor? First you cool down the pot in the tub (with pot valve being exposed to the water in the tub), then all the cooled wort gets syphoned through the same valve? Or do you maybe sanitize the valve before the syphoning?
Cheers!
Do you think rinsing the grains in warmer water - like 50C - would be better, or not worth it?
Great detailed video thanks. Did you turn the heat off completely for the whole mash once you got to 70 degrees?
Hi Mate , have you done any videos on Dry Hooping ?
Fantastic low shoulders approach to brewing. :) RDWHAHB everything will be fine
Awesome tutorial! How do you calculate strike water and the second one?
Try to brew at home.And I have learn a lot from this video.Thanks bro~
how long will it take till bottle time? great channel subbed -pawpaw
A tip for you take a credit card and set your rollers to that thickness for grinding. Not trying to be a ass just trying to help others. Even if you’re brewing in a bag it help make a more clearer beer. If not just brew with flour.
Whats a good recipe for around 20 litres of water and pale malts and how many pale malts. Already watched about the water conversion still dont get it.
Hello Ben, I'm a pretty new player in the grain brewing game. This means I haven't done one yet, heheh. You mentioned brew toad for recipes but I see they are not operational. Any ideas on where to go next?
Go byo.com , brewfather, brewsmith
What should i do about protien clumps? Do i need to skim them off or try to stir them in? I often cant keep a great head and wonder if thats my problem?
Good clip mate, easy to follow. If you don't have the syphon tube, could you just tip it in from the pot through a strainer?
Yeah, just don't burn yourself :)
do you ever use a glass carboy? hugs wheelchair larry
What kind of plant is on your balcony?
Thanks for the video! I’m pretty new to brewing. I’m brewing on a BIAB(asket) setup. Curious to know how you calculated the amount of strike water and sparge water? Thanks
How did it turn out? I'm thinking of trying the San Diego Super Yeast myself. I'm a pretty new brewer and doing BIAB too so I got a few good tips from this.
Is there a reason you don't use an immersion chiller?
Hello, Congrats for your videos, very isntructive. Why not using "no chill" method this time ? Seems to me that a bath tub full of water is very little environment friendly ? Cheers !
hey great video, is there another video for the process after this? the second fermentation, the sugar, the botteling?
Hey there. Great, GREAT video. I was wondering, what kind of burner are you using? I'm using a simple stove to heat up a 45L pan with +/- 25L of wort and it takes ages.
I use outdoor burners, higher throughput the better. EG right now I'm using this one: www.bcf.com.au/p/companion-megajet-burner/215772.html?cgid=BCF024015
@@mashhacks Thanks for the response. I'll look into it! Looks great. Keep up the good work!
What were the gravity readings ? Why didn't you show that Ben.
Any reason why you switched from no-chill to the bathtub? Looking to start BIAB but on water restrictions, so curious if you're avoiding no-chill for a specific reason
+Shaun Eaves Nope, I sometimes chill, sometimes no chill, depends how I feel. Chilling is quicker and means I don't have to account for extra bitterness, but it can also be a pain :)
Those grapes for wine?
Great video, trying AG brewing for the first time and trying to see when to test the beer for the gravity?
You need a cordless drill to grind and stir😊
Love all your videos! They've been really helpful!
Great video, I’m completely new to brewing so it has been very helpful! One question: what specific fittings do you have on your kettle? I see there’s a little guard to block some of trub and a curved “tube-like” thing pointing toward the bottom of kettle. Can you tell me exactly what setup/pieces I need for that?
That's the trub shield and pickup tube that comes with the SS brew tech kettle. To be honest I wouldn't bother with it. Instead I'd get what I use on my other system: a simple stainless steel elbow fitting. Something like this www.amazon.com/gp/aw/d/B003GXF4K4/ref=mp_s_a_1_4/141-4914950-0684269?ie=UTF8&qid=1520320378&sr=1-4&refinements=p_n_feature_seven_browse-bin%3A5485702011&pi=AC_SX236_SY340_FMwebp_QL65&dpPl=1&dpID=513sZW0ZbmL&ref=plSrch
With a standard hose Barb as well. Twist it towards the bottom of the pot and you're good to go.
Mash Hacks thank you for the advice! This may be a dumb question but what exactly does the standard hose barb look like? And I’m assuming with angling it towards the bottom, it prevents all the trub from going in your fermenter?
Great video! Thanks!! Question - stir after hops additions or no? Or doesn't it really matter?
Doesn't matter! The boil is vigorous enough to stir itself :)
Mmmmmm 🍻 reviews on RUclips!
Were are you personal caps from? I would love to have my own caps for howbrew !
Found the answer as a comment on the giveaway video : from www.bottlemark.com/
I recently made my first beer using cold sparge method, and I ended up with an OG 1034 (instead of 1055 specified in the recipe). I have to say that the average temperature during the mash was a little higher, but I don't know if that (or the cold sparge) was the problem.. what's your opinion?? Thanks in advance
Usually the problem is the how fine the malt was crushed. You might see small differences when the temp fluctuates, but mostly in the finished beer, not the OG. If the homebrew store crushed this for you, you can ask to have it crushed finer, alternatively, use this as a data point to know how much extra malt to use in future.
Mash Hacks really appreciate man, thanks!! We'll crush It finer next time!!!
Cheers from Boston! As a newbie I found your videos very informative. I am starting out with a Spike 15 gallon electric BIAB but looking to do 3 gallon batches. So you don’t bother with PH,hardness and alkalinity? I plan on using an RO system along with spring water so chlorine or other chemicals are not an issue but most of the videos I have seen they all emphasize brewing salts. I like your way much better. Looking forward to more videos!
Charlie
+83E Roastery treating your water with salts is a great way to improve your beers, and if you're using RO water it's a necessity. I don't get into it because I think beginners don't need to think about it yet. I'll have some videos in future about it though :) pH is a great one to think about too, that's probably step 1 after dialling in some decent beers.
Did you faced any problems with overnight cooling in boil pot ? In your earlier video you had done that but in this you cooled it down in bath tub, i am doing my first ever brew of cream ale right now as i write this comment and i have decided that i should cool down brew pot on ice slab.
idk where youre at, but fire on balconies is super illegal where Im at in Texas.
Hey, maybe its stupid qution, but am new brewer :P, how much water did you start with? another thing i want really to understand how did u regulate the temperature of water? 6:40 you lett the mash for one hour but it keeps on 65 C? thank you :)
why dont you use hop bags for the hop pellets?
Where is the final result?
What type of material is your infusion bag?
Hi there. Can you use a bag to boil the hops so you don't end up with them in the fermenter?
+Naughty Goat Farm you sure can, but use a small bag tied to the handle, making sure to keep it off the bottom/any heating elements. Take a look at "hop spiders" for great ideas. Personally I just throw them in :)
Love your Vids. Easy to follow thanks. Can you sparge with every recipe, even if they say just boil or only if the recipe states that?
+Richard Buchanan You can sparge with any all grain recipe, just watch your water volumes :)
My first white labs yeast was a failure. No activity after 24 hrs. Went with Safale us-05 and started bubbling right away.
May have been an older pack. You can't go wrong with us-05 though :)
My first try with White Labs was a total failure as well. The trick is to make sure that it's warmed up properly before pitching. I gave it another shot on a batch last month, and got it bubbling within a couple hours. Love Safale too!
Great video! If you boil off too much water, would you add water after the boil?
Thanks! Yep, you can add water during the boil if you're boiling off more than you thought, though do it before the last 5 mins of the boil to sanitize the new water/boil off any chlorine etc...
Hey thats a great video! How do i calculate the volume of water i need for a 19L batch?
have you tried using biab calculator? Google it :-)
Cool video! Might push me into BIAB!!
Hi there! Started brewing recently and your videos have been really helpfull. I use a small stainless steel pot (7L), so I only do really small batches. I was looking to upgrade to a bigger volume but I'm still not sure if I should go for a gas burner + a big pot or to an electric pot. What are your opinions on both setups? Do you recommend one over the other? Keep on the good work!
Cheers :) I have a few thoughts. My recommended batch size to upgrade to would be 20L, which means you should be looking at a 40L pot. Using a gas burner is the easier way to get the heat you need to reach a boil nice and quickly. If you choose to go the electric route, a single 2200W (designed for standard 10amp circuits) element will *barely* get you there, but it can be slow and annoying. If you have a 15amp circuit you can use a ~3600W element and you'll be fine. Basically Gas = easy, electric = more complex, but you don't run out of gas :) PS, electric advice based on Australian 240V 10A circuits, forgot you could be from somewhere else :)
Thanks for the advice. I'm from Portugal btw.
Do you adjust mash pH? I've been getting some astringency as of late and I'm thinking it's probably down to pH
I needed to add some Acidulated malt to my Belgian beer as the water was pretty hard and high pH. In Australia it's less important, but I would absolutely play around with reducing your pH. Also not just for mash, but sparge water as well.
Hi, How to you tightly close the base malt bag? is there a reusable strip?
+Ofer Zilber Not super tight, just enough for it to drain quickly. The whole bag is reusable :)
I meant the unmilled grains sack.. The 25kg one where I don't want bugs enjoying it before my beer does
Ah I see! I'm pretty slack and just leave them open inside my apartment. There's no bugs here to get in. If storing properly it's a good idea to use airtight buckets/containers :)
You .....skeep...last ....stage....where final beer for drink dear 😊
I need buy this things all so how??
Assuming you’ve tried gelatin clarification? Would love to see your process for that if so. And also use of a mash tun rather than BIAB.
Hey mate, just curious on a couple of things.. When you add the campden, do you just crush & add? Also with biab, how important do you think the water to grain ratio is?.. Coz I'm 4 brews into all grain biab & realize I'm mashing in with about 1kg : 5 L. Should any issues arise from this.. Thanks for your expertise.
Hey Chris, My campden comes as a powder, but a tablet will dissolve just fine, especially since you use so little in such a large volume of water. Water to grain ratio isn't really a big deal when it comes to small batches. It might affect how quickly your mash converts (I've noticed this in 20L batches) but overall full volume mashes are fine too as long as you give it enough time (an hour should still be plenty).
Thanks Ben, I drink outta 50L kegs so have started big with a 70L Nano pot - Mash in with 50L & sparge 10-15L to achieve a 55L boil which ends up being about 49L into the FV. After 4 brews my numbers seem to work.. I was just a bit worried about the grain/water ratio but all good, I'll continue with my happy brewing. Cheers for the advise.
Ideally your mash would have a thickness of about 3-5 L per kg grist. So you are still within normal mash thickness, albeit on the thinner end.
Hi could you post the recipe for this brew as I’m looking to start on 10 litre batches
Hey Derek, the website is down, but here's the BeerXML version: gist.github.com/bjcull/1a01364d12f67a5c25a03282c0f106a3
Im curious what your efficiency is brewing this method?
75-80% thanks to very fine milling.
Is there a benefit to a fine milling with BIAB?
You get better efficiency the finer you mill. Since we're using a bag, there's no chance of getting a stuck mash (when wort doesn't flow).
It looked like unsprouted grain in your hand, or did you use separate DME to turn it to sugars?? Thanks.
Why do you use the COLD SPARGE WATER instead of hot as everybody teaches to do so?
Szatanki I can’t say what HIS reason is, but I’ve seen this discussed on home brewing forums and there appears to be evidence there’s no real advantage to sparging with warm water versus cool or room temp. The outcomes don’t support the necessity of sparging with warm water. If I recall correctly, it was HomeBrewTalk. I’m going to try it.
@@danc3693 since you bring the wort to a boil after sparging, and cold water lowers the temp of the wort, it doesn't really save any time, but not everyone has the space/equipment to heat a separate vessel for the sparge water, a cold sparge does just fine, especially if you already have the heat on while sparging.
Also... How do you record your sessions? Go pro? Regular camera?
The recent videos are all on my Panasonic GH4. Great little camera :) Before that it was on a GoPro.
You can double all
Holy fuck what a massive waste of water, great video though buddy
This guy hand cranking his mill is giving me anxiety