The only thing I don't love about this thing is the recirculation going through the top of the lid. the next version needs a port in the side of the kettle like the grainfather.
very nice,glad to see you have a youtube channel,i live in Alberta and i been ordering from you for 5 years.my only problem with this is no sight glass,being able to see the amount of liguid is so important,otherwise a nice unit..i have a 5 year old brewers edge mash and boil which i added a sight glass to it
How tight is the ball valve deal? I could not get mine very tight even with a wrench so the valve part or spicket can rotate. Is that ok? I don't want a leak. Also how do you hook up the wart chiller?
Hi, for some reason they designed it so the ball valve doesn't get tight. I was skeptical but have had no issues with it leaking in over 20 brew days. You will need to purchase additional tubing for the wort chiller along with a fitting to connect it to your water source. Cheers
If the brewing system is designed for single temperature infusion a magic wand will need to be included with the system to turn beer made from single temperature infusion into ale and lager. It is chemically and enzymatically impossible to produce ale and lager with single temperature infusion due to the way enzyme's function and chemical precipitation. Strike and target temperature are useless for producing ale and lager. Step mashing produces pseudo, ale and lager. The brewing system will have to be capable of step mashing and reaching each rest temperature within 10 minutes without recirculating hot extract through the grain bed, which causes over sparge and tannin extraction. Otherwise, the brewing system will produce, low quality, single temperature infusion, home brew style, moonshiners beer, which takes only one step and one temperature to produce. In the single temperature infusion method, conversion, dextrinization and gelatinization are skipped because the steps aren't needed for producing moonshiners beer. Beta is the enzyme responsible for conversion and the high temperatures recommended in home brew recipes denatures Beta. Conversion occurs at 60. When conversion occurs, secondary fermentation takes place. Moonshiners don't need any of that stuff to happen, that is why they skip the step. When conversion is skipped the beer is moonshiners beer regardless of the title on a recipe. If the malt recommended with the brewing system is modern, high modified, high protein, malt, the deal is sealed, the malt is used in grain distillation. Higher quality, under modified, low protein, malt is used for producing ale and lager. To take advantage of the high quality, malt, the step mash method and the decoction method are used. To soak the more expensive, malt at a single temperature is a waste of money and good malt. Inexpensive, high modified, malt will produce the same beer, glucose is glucose. The problem is that it takes more than simple sugar, glucose, and the sweet tasting, nonfermenting types of sugar that Alpha releases from simple starch, amylose, to produce ale and lager. When you sell malt do you have malt spec sheets available? Malthouses provide malt spec sheets with every bag of malt, which are used by brewers for determining the quality of malt before malt is purchased. Malthouses produce two types of malt, malt that makes ale and malt that doesn't. Both types of malt are in bags stamped Brewers Malt, ale, lager, whatever, and the only way for a grain distiller who uses high modified, malt and an ale brewer who uses under modified, malt, know which malt is which in a bag is by the data on a malt spec sheet. Without a malt spec sheet, a brewer has no way of knowing if the malt that you recommend is capable of producing ale and lager without the addition of enzymes. The higher the modification and protein content are in malt, the less suitable the malt is for producing ale and lager. Malt, KI 40 and lower is under modified. Low protein malt contains less than 10 percent protein. Both numbers are listed on a malt spec sheet along with a few other numbers. Recipes and brewing instruction aren't needed when a person knows how to produce ale and lager only a malt spec sheet is needed. Recipes are sales flyers. A recipe that doesn't list the name of the malthouse that produced the base malt is worthless because a malt spec sheet cannot be obtained without knowing who made the malt. Weyermann and Gladfield produce under modified, low protein, malt. Crisp's Maris Finest malt is an example of high modified, to over modified, malt, but the malt is low in protein. Although, modification is high, the malt contains enough enzymes to liquefy the high volume of starch. The lower the protein content in malt the more starch/sugar. For single temperature infusion, low protein, malt should be used. Modification is important but less of a concern when single infusion is used. The malt needs to contain only enough enzymes to liquefy simple starch and release glucose, which makes alcohol.
Every RUclips video in the world should have Brad pop up in the corner and imitate yeast genocide. That made my day…
I think you might be on to something...
The only thing I don't love about this thing is the recirculation going through the top of the lid. the next version needs a port in the side of the kettle like the grainfather.
very nice,glad to see you have a youtube channel,i live in Alberta and i been ordering from you for 5 years.my only problem with this is no sight glass,being able to see the amount of liguid is so important,otherwise a nice unit..i have a 5 year old brewers edge mash and boil which i added a sight glass to it
Cheers!
Looks really good quality
Thanks! Our camera man/video editor puts in a lot of work to make us look god!
Hey did you ever need to reconfigure the pump orientation? I noticed in the manual it shows you how but it doesn’t say if it’s necessary
Hey, never looked into this. What purpose is there to change the pump orientation? Cheers
So it allows the wort to flow out the drain even if the pump becomes blocked. I decided to do it - will let you know how it goes! @@graintoglass
@@acolbourne17 Interesting I'll look into it.
How big is the cooling coil tubing? From where can I get garden connects that do not melt 🎆
The immersion chiller tubing is 1/2". We sell brass garden hose fittings and they haven't had any issues.
How tight is the ball valve deal? I could not get mine very tight even with a wrench so the valve part or spicket can rotate. Is that ok? I don't want a leak. Also how do you hook up the wart chiller?
Hi, for some reason they designed it so the ball valve doesn't get tight. I was skeptical but have had no issues with it leaking in over 20 brew days. You will need to purchase additional tubing for the wort chiller along with a fitting to connect it to your water source. Cheers
Is it just me, or are people using silicon and silicone interchangeably now?
If the brewing system is designed for single temperature infusion a magic wand will need to be included with the system to turn beer made from single temperature infusion into ale and lager. It is chemically and enzymatically impossible to produce ale and lager with single temperature infusion due to the way enzyme's function and chemical precipitation. Strike and target temperature are useless for producing ale and lager.
Step mashing produces pseudo, ale and lager. The brewing system will have to be capable of step mashing and reaching each rest temperature within 10 minutes without recirculating hot extract through the grain bed, which causes over sparge and tannin extraction. Otherwise, the brewing system will produce, low quality, single temperature infusion, home brew style, moonshiners beer, which takes only one step and one temperature to produce. In the single temperature infusion method, conversion, dextrinization and gelatinization are skipped because the steps aren't needed for producing moonshiners beer. Beta is the enzyme responsible for conversion and the high temperatures recommended in home brew recipes denatures Beta. Conversion occurs at 60. When conversion occurs, secondary fermentation takes place. Moonshiners don't need any of that stuff to happen, that is why they skip the step. When conversion is skipped the beer is moonshiners beer regardless of the title on a recipe.
If the malt recommended with the brewing system is modern, high modified, high protein, malt, the deal is sealed, the malt is used in grain distillation. Higher quality, under modified, low protein, malt is used for producing ale and lager. To take advantage of the high quality, malt, the step mash method and the decoction method are used. To soak the more expensive, malt at a single temperature is a waste of money and good malt. Inexpensive, high modified, malt will produce the same beer, glucose is glucose. The problem is that it takes more than simple sugar, glucose, and the sweet tasting, nonfermenting types of sugar that Alpha releases from simple starch, amylose, to produce ale and lager.
When you sell malt do you have malt spec sheets available? Malthouses provide malt spec sheets with every bag of malt, which are used by brewers for determining the quality of malt before malt is purchased.
Malthouses produce two types of malt, malt that makes ale and malt that doesn't. Both types of malt are in bags stamped Brewers Malt, ale, lager, whatever, and the only way for a grain distiller who uses high modified, malt and an ale brewer who uses under modified, malt, know which malt is which in a bag is by the data on a malt spec sheet. Without a malt spec sheet, a brewer has no way of knowing if the malt that you recommend is capable of producing ale and lager without the addition of enzymes. The higher the modification and protein content are in malt, the less suitable the malt is for producing ale and lager. Malt, KI 40 and lower is under modified. Low protein malt contains less than 10 percent protein. Both numbers are listed on a malt spec sheet along with a few other numbers.
Recipes and brewing instruction aren't needed when a person knows how to produce ale and lager only a malt spec sheet is needed. Recipes are sales flyers. A recipe that doesn't list the name of the malthouse that produced the base malt is worthless because a malt spec sheet cannot be obtained without knowing who made the malt.
Weyermann and Gladfield produce under modified, low protein, malt. Crisp's Maris Finest malt is an example of high modified, to over modified, malt, but the malt is low in protein. Although, modification is high, the malt contains enough enzymes to liquefy the high volume of starch. The lower the protein content in malt the more starch/sugar. For single temperature infusion, low protein, malt should be used.
Modification is important but less of a concern when single infusion is used. The malt needs to contain only enough enzymes to liquefy simple starch and release glucose, which makes alcohol.
Ignore the bell-end above.