Really need a brewfather link or recipe in comments!!! Channels like this have huge potential but miss out on the basics, such as this. You either gotta keep the video very short (and thus I could watch it again for the recipe quickly) or just write it down like most people do. Long videos with no recipe in text *encourage* people to not brew this themselves.
4psi is all I could get in my fermenter. You can pressure up to just below 15psi, it's not a myth. Let's say that 14.5psi will be your max but works using less, the whole idea is that when you ferment isobaric it won't need diacetyl rest, cheers thanks for watching 👍
Great video. First time I have seen your channel but have subbed. If you counterpressure transfer, especially if you carb more in the FV, consider adding 4-5PSI of back pressure in the target vessel. Cuts down on foam and CO2 coming out of solution. Solid work, sir!
Nice looking beer, and yep Pilsner Urquell has some dyacetyl in it also just a touch its been brewed this way for years and is world famous. Well done on yours, cheers Mike. 🍻🍻
That is quite an interesting brewing method for producing Pils especially when the rest temperature at 65 denatures low temperature activated enzymes that produce ale and lager. To produce pseudo, ale and lager the step mash method is used with high quality, under modified, low protein, malt. Home brewers are taught the single temperature infusion method, which is the same brewing method that moonshiners use for producing beer called moonshiners beer meant for distillation. The brewing method has no connection with brewing ale and lager. Chemically and enzymatically, single temperature infusion cannot produce ale and lager due to the way enzymes function and chemical precipitation, which makes strike and target temperature useless for producing the beer. The recipe produces American, home brew style, moonshiners beer. The single temperature infusion method and temperatures at 65, 66 are used by moonshiners because it is the simplest brewing method out there capable of producing extract that contains a large volume of simple sugar, glucose, which is responsible for primary fermentation and ABV, within one hour, so they didn't get caught. They made the beer with inexpensive, high modified, high protein, malt and adjuncts and soaked the malt at 65, 66 because at the temperatures' Alpha releases the highest amount of glucose from simple starch within one hour and the more glucose the more alcohol. At the same time certain enzymes that are needed for producing ale and lager rapidly denature. Since, the moonshiners method only uses the step that releases glucose, the brewing method skips three key steps that are used for producing ale and lager. The moonshiners method skips, conversion, dextrinization and gelatinization because the steps are unnecessary. At 65, Beta rapidly denatures. Beta is responsible for conversion, which occurs at 60. Due to the types of complex sugar that form during conversion and from what happens afterward, Beta is purposely denatured in moonshining. During conversion, Beta turns simple sugar, glucose that Alpha releases from simple starch during liquefaction, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose provides only ABV. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. Beer doesn't need to be artificially carbonated with priming sugar or CO2 when conversion occurs. Artificial carbonation forms quickly dissipating, soda pop fizz in beer. The dextrinization and gelatinization steps that are skipped in moonshining form the body and mouthfeel in ale and lager. The issue with home brew recipes is that the recommended temperatures aren't high enough to do anything with the complex starch that contains the ingredients that form body and mouthfeel, and the starch is thrown out with the spent mash, paid for. In moonshining the starch is sold and maltodextrin is made from it. The tips of malt are made of hard, heat resistant, complex starch, called amylopectin and it is the richest starch in malt. Contained in amylopectin are tasteless, nonfermenting types of sugar, called limit dextrin, and pectin. Pectin is cellular glue that hold everything in beer together during conditioning and storage. Limit dextrin, pectin, and a particular type of protein form body and mouthfeel in ale and lager. In homemade beer, starch carry over, Beta Glucan and protein goop provides body and mouthfeel, which also reduce the quality and shelf life of the final product. To take advantage of amylopectin mash is boiled. When the boiling mash is added back into the main mash resting at a low temperature to preserve enzymes, mash temperature increases, and Alpha goes to work liquefying the amylopectin causing dextrinization and gelatinization to occur. Pils is produced from dextrinous extract not from extract that contains mostly highly fermentable, glucose and depending on the rest temperature, more or less, sweet tasting, nonfermenting types of sugar and sludge. Before a recipe comes a malt spec sheet because without it a brewer has no idea if the recommended malt is capable of producing ale and lager. Malt spec sheets are online from every malthouse, and they provide a malt spec sheet with every bag of malt. Malthouse produce two types of malt, high modified, high protein, malt and higher quality, under modified, low protein, malt. Both types of malt are on the market and both bags are stamped Brewers Malt. To let a moonshiner and an ale and lager brewer know which malt is which, malthouse provide a malt spec sheet. Modification and protein content are important numbers listed on a malt spec sheet because the higher the number the crappier the malt is for producing ale and lager. In a recipe that recommends single temperature infusion, more than likely, the malt is high modified, to over modified, high protein, malt. Obtain the malt spec sheet for Superior Pils malt and from the data on the malt spec sheet what led you to believe that the malt will produce ale and lager without the addition of enzymes? The malt spec sheet is missing some numbers and from that I wouldn't purchase the malt and the malt is high in protein. Modification isn't listed so I would say the malt is high modified, to over modified, malt more suitable for grain distillation. Weyermann and Gladfield produce under modified, low protein, malt. Mash out is unnecessary in the infusion method, sometimes it is used in the decoction method, where enzymes are preserved. At 75 amylopectin begins to open up at the time Alpha denatures and starch carry over occurs. It's probably best to cease with the step, besides Alpha is long gone after one hour at 65, 66, and denatures quicker at higher rest temperatures. In 1960, the triple decoction brewing method was replaced with the Hochkurz double decoction brewing method in breweries that produced ale and lager, over 60 years later, home brewers are still using the same ingredients and brewing method that moonshiners used 100 years ago during Prohibition for producing moonshiners beer meant for distilling. That is outstanding progress! Chalk that one up to the advertisers that invented CAMRA and renamed moonshiners beer and Prohibition syrup beer, Real Ale, and came up with stories, recipes and contests to set the hook.
Really need a brewfather link or recipe in comments!!! Channels like this have huge potential but miss out on the basics, such as this. You either gotta keep the video very short (and thus I could watch it again for the recipe quickly) or just write it down like most people do. Long videos with no recipe in text *encourage* people to not brew this themselves.
Hi! Great video! That requires a lot of hops, is this a 10gal recipe?
15 gal
@@ClandestinoBrewinghanks i finally brewed it today, i messed up it will be bit under 4% abv, and i ferment with us05 ill provide feedback later
You pressure fermented at 4 PSI? I am new to pressure brewing, but I thought you had to pressurize Lagers to 14.5 PSI? Myth?
4psi is all I could get in my fermenter. You can pressure up to just below 15psi, it's not a myth. Let's say that 14.5psi will be your max but works using less, the whole idea is that when you ferment isobaric it won't need diacetyl rest, cheers thanks for watching 👍
@@ClandestinoBrewing Thanks very much - learning all I can about this - never done a lager, but pressure looks to remove most of the obstacles.
@@jcinsaniac just use the ol' 34/70 will do a nice good lager even if fermented in an open fermenter at 70 all the way
LOOKS GOOD MATE.
what's the point , ? if you can see tru it , it's not beer
How many liters of water should be added per kg of barley?
The Joe Satriani like music at 1220 is superb. It's now wrong to make the same beer! The yeast comparison is a super idea.
i've seen your videos in the past but never realized you're in Canada, always like seeing Canadian based homebrewers on youtube
Great video. First time I have seen your channel but have subbed. If you counterpressure transfer, especially if you carb more in the FV, consider adding 4-5PSI of back pressure in the target vessel. Cuts down on foam and CO2 coming out of solution. Solid work, sir!
Thank you for the tip and for the subscribed, cheers
Nice looking beer, and yep Pilsner Urquell has some dyacetyl in it also just a touch its been brewed this way for years and is world famous. Well done on yours, cheers Mike. 🍻🍻
I just found your channel after many years watching homebrewing videos. I love it and you're Canadian which makes it even better. LET'S DO IT.
Cheers bro, and thanks for watching 👍
regards from Brasil! 🚀🚀🚀🚀
Great video as always!
Hardyards Brewers are correct, Pilsner Urquell has dyacetyl in it but very small amounts, and they open ferment their beer.
Looks good!
Great video. I'll have to try and brew a pilsner. One of the beers I haven't brewed yet. Cheers!
I love your videos man! Keep em coming!!
That is quite an interesting brewing method for producing Pils especially when the rest temperature at 65 denatures low temperature activated enzymes that produce ale and lager. To produce pseudo, ale and lager the step mash method is used with high quality, under modified, low protein, malt.
Home brewers are taught the single temperature infusion method, which is the same brewing method that moonshiners use for producing beer called moonshiners beer meant for distillation. The brewing method has no connection with brewing ale and lager. Chemically and enzymatically, single temperature infusion cannot produce ale and lager due to the way enzymes function and chemical precipitation, which makes strike and target temperature useless for producing the beer. The recipe produces American, home brew style, moonshiners beer.
The single temperature infusion method and temperatures at 65, 66 are used by moonshiners because it is the simplest brewing method out there capable of producing extract that contains a large volume of simple sugar, glucose, which is responsible for primary fermentation and ABV, within one hour, so they didn't get caught. They made the beer with inexpensive, high modified, high protein, malt and adjuncts and soaked the malt at 65, 66 because at the temperatures' Alpha releases the highest amount of glucose from simple starch within one hour and the more glucose the more alcohol. At the same time certain enzymes that are needed for producing ale and lager rapidly denature.
Since, the moonshiners method only uses the step that releases glucose, the brewing method skips three key steps that are used for producing ale and lager. The moonshiners method skips, conversion, dextrinization and gelatinization because the steps are unnecessary.
At 65, Beta rapidly denatures. Beta is responsible for conversion, which occurs at 60. Due to the types of complex sugar that form during conversion and from what happens afterward, Beta is purposely denatured in moonshining. During conversion, Beta turns simple sugar, glucose that Alpha releases from simple starch during liquefaction, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose provides only ABV. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. Beer doesn't need to be artificially carbonated with priming sugar or CO2 when conversion occurs. Artificial carbonation forms quickly dissipating, soda pop fizz in beer.
The dextrinization and gelatinization steps that are skipped in moonshining form the body and mouthfeel in ale and lager. The issue with home brew recipes is that the recommended temperatures aren't high enough to do anything with the complex starch that contains the ingredients that form body and mouthfeel, and the starch is thrown out with the spent mash, paid for. In moonshining the starch is sold and maltodextrin is made from it. The tips of malt are made of hard, heat resistant, complex starch, called amylopectin and it is the richest starch in malt. Contained in amylopectin are tasteless, nonfermenting types of sugar, called limit dextrin, and pectin. Pectin is cellular glue that hold everything in beer together during conditioning and storage. Limit dextrin, pectin, and a particular type of protein form body and mouthfeel in ale and lager. In homemade beer, starch carry over, Beta Glucan and protein goop provides body and mouthfeel, which also reduce the quality and shelf life of the final product. To take advantage of amylopectin mash is boiled. When the boiling mash is added back into the main mash resting at a low temperature to preserve enzymes, mash temperature increases, and Alpha goes to work liquefying the amylopectin causing dextrinization and gelatinization to occur. Pils is produced from dextrinous extract not from extract that contains mostly highly fermentable, glucose and depending on the rest temperature, more or less, sweet tasting, nonfermenting types of sugar and sludge.
Before a recipe comes a malt spec sheet because without it a brewer has no idea if the recommended malt is capable of producing ale and lager. Malt spec sheets are online from every malthouse, and they provide a malt spec sheet with every bag of malt. Malthouse produce two types of malt, high modified, high protein, malt and higher quality, under modified, low protein, malt. Both types of malt are on the market and both bags are stamped Brewers Malt. To let a moonshiner and an ale and lager brewer know which malt is which, malthouse provide a malt spec sheet. Modification and protein content are important numbers listed on a malt spec sheet because the higher the number the crappier the malt is for producing ale and lager. In a recipe that recommends single temperature infusion, more than likely, the malt is high modified, to over modified, high protein, malt. Obtain the malt spec sheet for Superior Pils malt and from the data on the malt spec sheet what led you to believe that the malt will produce ale and lager without the addition of enzymes? The malt spec sheet is missing some numbers and from that I wouldn't purchase the malt and the malt is high in protein. Modification isn't listed so I would say the malt is high modified, to over modified, malt more suitable for grain distillation. Weyermann and Gladfield produce under modified, low protein, malt.
Mash out is unnecessary in the infusion method, sometimes it is used in the decoction method, where enzymes are preserved. At 75 amylopectin begins to open up at the time Alpha denatures and starch carry over occurs. It's probably best to cease with the step, besides Alpha is long gone after one hour at 65, 66, and denatures quicker at higher rest temperatures.
In 1960, the triple decoction brewing method was replaced with the Hochkurz double decoction brewing method in breweries that produced ale and lager, over 60 years later, home brewers are still using the same ingredients and brewing method that moonshiners used 100 years ago during Prohibition for producing moonshiners beer meant for distilling. That is outstanding progress! Chalk that one up to the advertisers that invented CAMRA and renamed moonshiners beer and Prohibition syrup beer, Real Ale, and came up with stories, recipes and contests to set the hook.
Dude you need to read the Kunze. Half of what you say is not correct