EP2 Grains and Mashing - Brewing All Grain Primer Series

[mikescooling]

This was great!!! lots of good info, thanks!!!

[Time4Another1]

great intro to Diastatic power

[mattyblues101]

Great lesson..thank bobby

[steelcurtainism]

your passion inspires me. thanks. we will cheers one day.

[tyrohne]

Great primer! Open source brewing FTW!!

[liorrr1991]

GJ! It helped me a lot! tnx man!

[NJrockPD]

Thanks for the knowledge and great Job on the video. Keep doing NJ proud.

[jbsg01]

Great video, what a wealth of knowledge!

[ruthlsss]

Good video

I am a new home brewer that is wanting to do all grain. thanks for the info.

Keep it up

[bpreston14]

hey bobby, great channel. got 3 all grain brews under my belt, and i'm finding myself very intrigued by the chemistry of brewing. however, i find it a little confusing that that degrees lintner and degrees lovibond are both measured in L. my question is, how are we supposed to know the true diastatic power of grains, when the L on the front of the package of malted grains is lovibond (which measures color??). briess only provides the DP for base malts.

[kennapop3]

I've never made instant beer and while I've made an assortment of extract and partial mash brews my first all grain brew did have the addition of 2# of corn sugar and just because my sparge was so basic I added some dme as well. Anyway here's my question. If i wanted to construct a mash tun capable of holding 30+ pounds of grain and I wanted 1.5 quarts of water to each pound of grain what size cooler would I use. Chad 

[BobbyFromNJ]

@kennapop3

About 70 quarts.

[werral]

wow, great video...keep them coming :)

[volcomsnowjake13]

I've been brewing for about a year and a half... I've watched and incredible amount of how to vids and brewing 101s....but this is by far the best and most informative yet not over the top confusing videos I have seen... thank you good sir and I am so glad I subscribed...!

[BobbyFromNJ]

Yes user bobby_m

[peligro28]

Hey Bobby,

Are you on homebrew talk?

[Flabyboy]

Saw G Love and Special Sauce live in Milwaukee in 1994. Good stuff. Thanks for the AG primer. Making my first batch this weekend and feel more comfortable getting into after reading and watching your stuff. thanks

[NOLANICK1780]

Hey Bobby great video. one question....when you figured out the DP of 53 in your example, should there be a number we shoot for. Thanks

[Jerkicus]

you are a complete novice please stop misinforming people

[BobbyFromNJ]

@Jerkicus

That's some really great constructive criticism. I'd love to see a response video explaining some of the key things I got wrong.

[ipscgm]

@BobbyFromNJ

Thanks for the great videos Bobby. Well done. Looking fwd to Part3!

[peligro28]

@Jerkicus Yeah, that's quite the thing to say!! I hope your joking, lets see a response video expert!

[IUHeinz57]

Bobby,  could you tell me do you always do a single fermenter or do you also do a secondary. Also do you ever use a conical fermenter and if so can you describe how you use it. Thanks for all your videos and keep up the great work!

[Squinchyy]

Very good video, helped me allot to understand how the mash works, looking forward for EP3

[kondornh]

Excellent video. Very informative. I like knowing why things are happening rather than just blindly following a recipe. I am educating myself now about all grain brewing and am in the process of putting together a simple system. I look forward to being able to make my first all grain batch. Thank you for your help

RD

[uglybob6666]

This is exactly the kind of info that I want to know, thanks for doing this!

[wml4928790]

Hey Bobby just wanted to stop by and say congratulations on the baby. Hope you guys are all doing well. Take care buddy.

[bmeyer44]

when can we expect part 3?

new baby probably keeping ya busy daddy!

Anyway, when you get the time to video, I'll be anxious to see the next in the series.

Thanks Bobby

[BobbyFromNJ]

@bmeyer44

You're not kidding about being busy. Actually it's a combination of the baby and other family stuff but I hope to get to the next video by this weekend. I also just tackled an electrical service upgrade myself so that I can start building an electric brewery and buy a welder. Ooooooo!

[yaap10]

Top class info bobby,giving allgrain my first lash tomorrow and was wondering about the difference other than flavour between caramalts,Munich malts, thanks again and keep up the good work

[jzmennone2]

Yeah - nice shirt! Where'd you get that T?

[BobbyFromNJ]

@jzmennone2 re: shirt

It was actually a gift so I have no idea!

[jcglezen1]

Bobby - I recently switched to AG and have made some good beers, but lacked this type of depth of understanding. Thanks for sharing this info.

[loggerlance]

Nice Tshirt

[tlazaroff]

Nice job, I'm learning a lot, but wasn't a lot of this covered in Ep1?

[BobbyFromNJ]

@tlazaroff

I don't think so but maybe I'm crazy. Does anyone else think I repeated content?

[tlazaroff]

@BobbyFromNJ You know, I think I just watched it twice and forgot that I had already watched it. :)

[jmtrott]

Bobby, thanks for taking the time to do this. Your direct presentation style is great. Looking forward to further posts as usual.

[mr2nique]

I am loving this primer. I can't wait for the more vids in the series. Keep up the good work.

-BobbyFromCA

[BobbyFromNJ]

Cont'd...

2. If you were to mash a ton of crystal60 at 155F, and added abunch of amlase enzyme powder, would it all convert to get a high OG due to the powder?

A: Yes, amylase powder will convert grains/malts (and other starchy additions...pumpkin?) with zero diastatic power provided either the grain is "flaked" or held at gelatinization temp. Frankly, I never saw the need for amylase powder when it's so easy to add a bit of 2 or 6-row malt to the bill.

[BobbyFromNJ]

Rec'd this via PM, but thought they were good Qs Regarding "amylase powder". 1..add a bunch to a container with a crushed grains and cold water, would it convert even though the cold water?

A: Not very well. I didn't mention it in the video, but the mash temp of about 150 is also the "gelatinization" temp of barley which makes the starch accessible to the enzyme. Think of it as a more physical breakdown of the starch while the enzymes deal with it in a more chemical nature.

[CraigTube]

Man, as long as you're giving us this great information, you can ramble on as long as you want. People who want to move to all grain should start right here.

[homebrewbuff]

Hanging in until the end ??? Rambling ??? are you joking that is one of the most informative videos on YT I have watched in years!! Not only informative but perfect analogies and examples that put very high level brewing information for a lot of people into simple to understand logic. I will be replaying through this video many times over the next few days. Keep up the great videos and info cant wait for the rest of the series!

[jturie]

@homebrewbuff +1 I have now watched this video 3 times. It is easily the best discussion of more advanced brewing I have ever seen on YT, and probably one of the best videos I have watched on YT period. Can't wait for the next one.

Congratulations on the baby!!!

[jasen688]

Bobby- In the malting process with the Caramel & Crystal malts if the starches are already converted to sugars, do you assume that these grains have no starches left for the amylase to act on. Or is the amylase still needed to finish the breakdown of the caramel malts starches. Hope the question makes sense, I am having a hard time wording it. - Jasen

[BobbyFromNJ]

@jasen688

I understand the question. From what I understand, while cara malts are in-hull mashed, they are kiln dried before it's converted all the way. That should leave some starch that mashing would convert. If you steep a pound in a gallon of water, you might get an SG of 1.08 out of it. The same pound if mashed with a 1/2 pound of 2row might give you 1.030 (plus whatever the 2row contributes).

This is one reason mini-mash is better than extract/steeping grains.

[BobbyFromNJ]

@jasen688

We talked a little about residual starches in cara malts in earlier comments and I recently talked to John Palmer about this. He said that there is no starch left in any cara malts and any additional yield you'd get from mashing it is mostly due to the lautering/sparging that occurs in all grain brewing. I stand corrected, and it makes a lot of sense.

[jasen688]

@BobbyFromNJ

Thanks for further researching my question. I looked into it further and found your comments conflicting to my own findings as well as my LHBS. Thanks You very much and we are all looking forward to more videos. Jasen

[MedicinalStocky]

Great video wish I had subbed earlier to catch the whole series.

[tomroeder]

Very good...lots of info.  Lots of useful info!!! I want more!!

[jasen688]

Great Educational Video!!!! Thank You

[steeljan]

Thank you very much for this. You were right on your last video when you said you thought a video series would be more helpful than only reading about it. Enjoyed this very much. Congratulations on your new baby, my best to you and your family. Cheers!

[BobbyFromNJ]

@steeljan

Thanks. Oh, and by the way, I rendered the raw MOV output of the zi8 to WMV in WLMM, then did all the editing in sony vegas. It's not the most user friendly process, but it works. I like WLMM for it's price and simplicity, but it's pretty crippled with no multitracking.

[steeljan]

@BobbyFromNJ I'm glad that WLMM is at least helping you out. Yes, it's quite frustrating at times, only 1 additional audio track, can't narrate straight into it, no picture in the picture, etc. But I think I get more than I paid for it. ;-) Thanks again.

[TakeSomeAdvice]

NICE!! This is the first video on Youtube that teaches the fundamentals behind all grain brewing!

[Dakota1Rules]

Congratulations!

[bmeyer44]

actually, your baby has the same birthday as my daughter!!! 

[jturie]

Great job. Not boring or rambly at all. Looking forward to the discussion on mash temps vs beer style.

[MrSweetWort]

Thanks for the info Bobby! I really appreciate you taking the time to take us to class. This is SUPER useful information for anyone who is interested in all grain brewing. This is even useful for extract brewers to hear the science behind how wort is produced. Thanks a bunch! Cheers to good beer!

[Tantrum777]

sweet vid man I learned a lot.

[bmeyer44]

nice vid!!!

[bmeyer44]

any baby yet?

[BobbyFromNJ]

@bmeyer44

Yes, the baby was born on 8/3! Don't worry, the video was made and edited earlier. I didn't leave my wife and kid in the hospital while I was thinking about brewing.

[bmeyer44]

@BobbyFromNJ I knew you wouldn't leave mama and baby!

little girl? little boy? details bobby!!! LOL

[bmeyer44]

@bmeyer44 oh and I'm not a stalker or anything else....just a mamma and grandma!

[jakecpunut]

Awesome! This is very interesting and not only helps me understand where I am currently in my brewing ventures, but when it comes to making my own recipes, this will be a great help!

[Dakota1Rules]

Great job!

[johnbleek]

Im that into brewing anymore, but SHIT this was interesting to watch! Thank you very very much Bobby!

[difflock77]

will dun i like it ......keep it up