How to Brew All-Grain Beer - Part 2 - Ben's Homebrew

[aikidojoe1]

u ever drink the protein u skim off? its actullay good like a malt milkshake

[agentCLE]

what if you skip vorlof?



[nastyphoenix]

What does efficiency mean? Is that how much sugar you get from the grain?

[MrKillovision]

How do you calculate efficiency? Also this was filmed in Portland wasn't it? thanks for the vid!

[coronet]

Helluva setup! At flame out and getting worth through the chiller plate, are you stirring to let air in?

[benshomebrew]

@coronet

No, I'm not stirring. I just let the wort run through the chiller and aerate it when it hits the fermenter.

[licquyd]

How change you check the efficiency

[BriErBrauEr]

hi ben, thanks for your advice, my question is about the maturation of beer in barrels, this can be done? does not affect the beer? sorry! my english is so bad! but i practice every day!, good luck

[benshomebrew]

@BriErBrauEr

There are different beers that are more suited for long term aging. A lot of higher alcoholic beer is better for aging.

[deadsaid]

how much water do you start with? i know for me to do a 5.5 gal batch i start with 8.5 gals. once again i am blown away with your set up.

[benshomebrew]

@deadsaid

I don't know. I just eyeball it anymore. I usually fill up the HLT to about 12 gallons, heat that up, dough in until I see that my mash is the consistency that I want it and go from there. Then I'll sparge until I collect the total preboil volume that I want. I'd say a total of 16 gallons or so.

[benshomebrew]

@deadsaid

I start with 8 gallons for dough in, and another 8 for sparging, enough to collect 12 gallons of wort for the boil.

[airscrew1]

Very good video. I'm on my second bottle of Fullers Golden Pride. 8.5% and loving this. Tell me why you skim off the hot break? I've never done this in 20 years, what benefit does it give the beer?

[benshomebrew]

@airscrew1

It's not necessary, but I think it helps in preventing boil overs by allowing the heat to release through the top instead of having a barrier of hot break on top acting as an insulation. That's why many boil overs happen.

Fuller's Golden Pride is very good. Gotta get me some of that again soon! Glad you enjoyed the video.

[benshomebrew]

@airscrew1

You don't have to, but I do it because it gets more particulate out of the wort and fermenter with the final product.

[JustWonderingHowToDo]

Is that a 50 liter keg you are using? I was wondering what the powerinput of the propane burner needs to be to get 50 liters to a roling boil. Is 8 kW (27500 BTU/h)enough?

[benshomebrew]

@JustWonderingHowToDo

It's 15.5 gallons or 115L. I use 50,000 btu burners to heat it up and those work just fine. I don't think 27k is going to be enough for you.

[benshomebrew]

@JustWonderingHowToDo

I use 50k burners and they do the job for me.

[d123p61]

Hops look great ordered some for this fall hope mine look as good in a couple years. Good video , Cheers

[fireball1552]

your going to get hotside oxygen pickup

[benshomebrew]

I think it's overly exaggerated, especially on the homebrewing level. I stir the hell out of my mash and have never had HSA. Even collecting the wort before boil the way I do . . never had issues with HSA.

[fireball1552]

you are getting it, this easy way to fix it with your system is too let the wort ride the side of the vessel instead of letting it splash. i do this for a living.

[benshomebrew]

@fireball1552

Thanks for the tip. I'll do that in the future.

[kozydogg]

Those hops are fuckin sweet!!

[benshomebrew]

@kozydogg

Yeah, they are killer, too bad I moved from that house and left them all there. Oh well, I'm growing new ones!

[digi3e]

thanks, never thought about tinfoil.