Nice video. I was looking into getting a G30 and this video really helped me understand how it all worked. My only question is, how exactly did you go about sanitizing the wort chiller? Did you just pour some sanitizing solution through it? Or put it in a bucket of sanitizer or something? Thanks!
Hey mate, Whenever I have finished with my brew day, I run sanitizer through the whole system including the chiller. Whenever I start, I add an extra couple litres of water, bring it up to mash in temp (around 60 or 70' and flush the chiller with hot water. If you want to, some people simply sanitise it by running boiling wort through it for a minute or two. Help that helps, enjoy your new toy. Cheersnbeers, Stu
One of the easiest ways to sanitise the wort chiller is to circulate the wort through it while the wort is still hot, then after a couple of minutes turn on the cooling water. Hope that helps!
GREAT BREW DAY, but how was ale produced when the high temperature rest denatured low temperature activated enzymes that produce ale, Beta in particular? Beta is responsible for conversion, which occurs around 60 to 63. The single temperature infusion method is used in grain distillation, and it is intended for producing extract that contains the highest amount of simple sugar, glucose, which is responsible for primary fermentation, and ABV, by using the simplest, and quickest, brewing method, with inexpensive, high modified, malt, and that's it. Chemically, and enzymatically, the brewing method cannot produce ale, due to the way enzymes work, and chemical precipitation. The time was spent on making American, home brew style, moonshiners beer, instead of producing ale. To produce pseudo, ale and lager, the brewing system would have to be capable of step mashing, and under modified, low protein, malt would have to be used.
That's such bullshit. With current, modified and highly specialised malts, conversion can happen in 30-40 minutes easily. Also beta amylse is active enough up to 65 and only gets denatured at 70. The G30's probe is near the bottom, where wort is hottest, so it's safe to assume a lot of beta amylase didn't denture through this mash. Even then you get alpha amylase, which can still produce sugars - just unfermentable ones. Which is why it would be pointless from a distillers point of view. Also if you think that ale yeast added to wort filled with grain sugars don't create ale, I don't know what to tell you.
Really good demo thanks
a great vid and a massive help to me cheers and thank you
No problem 👍
Nice video. I was looking into getting a G30 and this video really helped me understand how it all worked. My only question is, how exactly did you go about sanitizing the wort chiller? Did you just pour some sanitizing solution through it? Or put it in a bucket of sanitizer or something? Thanks!
Hey mate,
Whenever I have finished with my brew day, I run sanitizer through the whole system including the chiller. Whenever I start, I add an extra couple litres of water, bring it up to mash in temp (around 60 or 70' and flush the chiller with hot water. If you want to, some people simply sanitise it by running boiling wort through it for a minute or two.
Help that helps, enjoy your new toy.
Cheersnbeers,
Stu
One of the easiest ways to sanitise the wort chiller is to circulate the wort through it while the wort is still hot, then after a couple of minutes turn on the cooling water. Hope that helps!
GREAT BREW DAY, but how was ale produced when the high temperature rest denatured low temperature activated enzymes that produce ale, Beta in particular? Beta is responsible for conversion, which occurs around 60 to 63.
The single temperature infusion method is used in grain distillation, and it is intended for producing extract that contains the highest amount of simple sugar, glucose, which is responsible for primary fermentation, and ABV, by using the simplest, and quickest, brewing method, with inexpensive, high modified, malt, and that's it. Chemically, and enzymatically, the brewing method cannot produce ale, due to the way enzymes work, and chemical precipitation. The time was spent on making American, home brew style, moonshiners beer, instead of producing ale.
To produce pseudo, ale and lager, the brewing system would have to be capable of step mashing, and under modified, low protein, malt would have to be used.
Tell someone who gives a sh-t !!
That's such bullshit. With current, modified and highly specialised malts, conversion can happen in 30-40 minutes easily. Also beta amylse is active enough up to 65 and only gets denatured at 70. The G30's probe is near the bottom, where wort is hottest, so it's safe to assume a lot of beta amylase didn't denture through this mash.
Even then you get alpha amylase, which can still produce sugars - just unfermentable ones. Which is why it would be pointless from a distillers point of view.
Also if you think that ale yeast added to wort filled with grain sugars don't create ale, I don't know what to tell you.