All Grain Homebrewing from Grain to Glass, part 2

[joshm886]

Great video joe, I am in the process of making a boil keggle and was wondering how you had your drain setup. Anyway you might be able to post a pic of it? I just got a plate chiller and they are very sensitive with hop particles. Looking for a good way to whirlpool/ and leave most of that in the keggle.

[Amac47]

Excellent video...what is the recipe for your iodine spray pls.

[JoePolvino]

@Amac47 I just add enough to resemble weak tea. I have since switched to Star San: very easy to use, and well proven.

[bagpiperhipple]

so if I were to buy a keg like that but didn't have CO2 could I just add the sugar to the keg then seal it for a few weeks and also get carbonation the same way?

[jakimwilk1]

@bagpiperhipple You could, but then you may have to deal with the sediment from your priming sugar in the bottom of the keg.

[jakimwilk1]

@jakimwilk1 Then you would still need additional pressure to pump the beer from the keg and out of the tap. CO2 I think is pretty necessary with a keg.

[jat27733]

why take a gravity reading at 1 week if you are going to ferment for 4 weeks? Isnt this just another contamination risk?

[JoePolvino]

@jat27733 To see if fermentation is proceeding, stuck, or finished. Just use a sanitized baster or syringe.

[atvogel]

I really enjoyed your two part series on making all grain ales. You are extraordinary!

[JoePolvino]

@atvogel Thanks! I enjoy making them.

[redrider736]

One if not the best start to finish videos out there. chrisknight000 had a great video series as well . Cheers

[kylecan5]

@redrider736 Agreed, I thank you again Joe for the very well planned and easy to follow tutorials. They help allot and make all grain seem not so daunting.

[bigaides]

Enjoyed the video. Fired up to do another batch!

[megajoel1983]

great videos!!!

I love winter brewing.

[MrMrtiki]

I like how you done this -I think i`ll give it a go your way .

[Tellico1]

Joe, 2nd time I watched this, you sure do know how to keep it Simple. Great job, gonna use your recipe

[trueisnotfalse]

I've brewed plenty of extract batches and have been wanting to get into all grain. Thanks for posting this.

[rocknrollpriest]

This guys cool, I'd love to see him drunk =)

[Traveller1612]

this video makes me thirsty.....

:-)

[k6fq]

Joe, I'm a newbie doing my homework before the test (first brew). The procedure I didn't see was adding some corn sugar before bottling like my directions say to do. That's what starts the process in each bottle to give it CO2 from the yeast breaking down the sugar. I suppose your method of using grains rather than a store bought kit is different? Thanks!

[spartanktm]

@k6fq You add the sugar to carbonate your beer. That step was skipped in this video because the beer was put in kegs and carbonated with CO2. After adding the sugar to your beer (I like 1 1/4 cups per 5 Canadian gallons) let the beer sit for 2 weeks to become carbonated.

[JoePolvino]

@spartanktm 100% true! You answered this recurring question perfectly...maybe I'll include that point in another video.

[beerbrewingfordummie]

among the best full grain brewing videos I have seen.

[id300129]

Joe Polvino, you are a scholar and a gentlemen.

[fixyourmind]

@id300129

...and there aren't many of us left!

[camman20032]

Oops guess I should've paid closer attention, just noticed you posted the source of the fermenter in the video, thanks!

[schlomofucklestein]

Great Video...

[camman20032]

Great video Joe, I've watched it several times and even now that I've been all grain brewing for a few months, I refer back to your videos since they are so complete, nice job. I have only one question; what is the container you are using for fermenting? I use glass carboys and the open ended plastic containers in your video look like they would be much easier to work with, but they look nicer than the standard "bucket" because of the screw top.

[TheJoeGrosso]

Awesome video Joe. Very good at narrating as well. Thanks for this. By the way, the 2 "dislikes" on this page must be employees of Anheuser Busch and are scared the homebrewer will eventually be take over the world!!!!!

[JoePolvino]

@TheJoeGrosso LOL! I have nothing against AB beers, I just don't drink them on purpose.

[TheTorado1]

@JoePolvino Is that a preference, or do you not like them.

[Imguystevens]

I have a question about the hydrometer gravity reading. when you first collected the wart before you fermented, your gravity reading was right on target. What happens if its too low or too high? If you didn't get much sugar out of your boil? how do you fix this? and what would you do if your temperature was too hot going into the fermenting stage? I'm just starting to learn about home brewing, so I appreciate our knowledge... and patients:)

[JoePolvino]

@Imguystevens There are many schools of thought. If your gravity is too high, some people add water to dilute it. If it is too low, some people boil up and cool some liquid or dry malt extract, and then add that. Both affect the flavor and alcohol content.

My approach is to just let it be and enjoy it as is. Sometimes little "mistakes" like this end up being the best beers you'll ever make!

[black1010]

Very, very nice job... I was looking to see what was involved with "all grain" brewing vs. using "extracts" and this showed me exactly what I was looking for. I also got some good ideas how to improve upon my old "turkey deep fryer" burner, stainless brew pot, plastic primary fermenter, and glass carboy secondary fermenter, set up! Great job, again!

[Tellico1]

One of the Best as well as simple to understand all grain brewing videos I have seen on here. Great Job

[JoePolvino]

@Tellico1 Very little. The long primary fermentation provides time for most stuff to fall to the bottom, and transferring to the keg siphons from a half in off the bottom. Any sediment that makes it through comes out in the first few ounces of the first pour, and then that's it!

[katz217]

Good video.. Does keg get sediment in glass?

[566550]

Thanks for making these videos. Great series, very helpful.

[JoePolvino]

@566550 Appreciate the comments, thanks!

[qland1]

Nice all grain brewing video. Great job!!

[JoePolvino]

@qland1 Thanks!

[Jazzwayze]

Well Joe,

I don't follow the why of the 'cooling' process. I never do that. I let the wort cool naturally. I brew a few different types of beer, (Based on favourite 'real ale' brands I buy in the pub). And I haven't had a bad result, since my earliest days. I guess my equipment is crude in comparison to yours. I just have the thermo-controlled boiler. Everything else is done in net sacks! I sparge with hot water, using a watering can! And yes I do 'dry-hop'. Yumm, yumm!

Cheers Joe.

John

[JoePolvino]

@Jazzwayze The reason I like to chill quickly is so that I can get the yeast in quickly to get a foothold.

[BEERandBODY]

Drinking BEER = LOSING Fat !! It's True !! Science Proven, check it out:

beerandbody(dot)com

Beer Consumers will absolutely LOVE this!

[robbiesoho]

Hey Joe, another question (ha). Would you still suggest a longer primary fermentation if you were brewing with extracts?

[djdevelope32]

Thanks for the idea. Recirculate cold water for chilling with a pump. I hate wasting water.

[Logmania]

Thanks Joe, great videos - I have a three tier system but I'm going to order a march pump and set it up like yours - looks like a simple way to go.

[knikanderrr]

I also use a prolonged primary fermentation only, exactly for the same reasons. Plus I suspect it's not a good idea to secondary in a plastic fermenter because they never seal 100% from outside air.

[JoePolvino]

@knikanderrr Yes, I secondary in glass, but only when the beer really calls for it (e.g., lagers, or big beers). Other than that, I have found that 3-4 weeks in primary is usually good enough. I may go shorter with lighter beers if they finish early, but I'm still looking at another 2 weeks in the keg to carbonate.

[DRGLEATON]

Joe,

Great job! Thank you for sharing this.My son and I have brewed several batches, mostly IPAs.

We are looking to get more involved.

How did you make your spage and boil pot?

Looks like small commercial kegs?

Thanks,

Greg

[JoePolvino]

@DRGLEATON All grain brewing is a lot of fun, a family activity! The sparge and boil pots were made from scrap half kegs with the tops cut off and SS nipples welded in the side near the bottoms. There are a few youtube videos that show different ways to do this.

[Novarugby10]

Great video!! I'm about to begin my adventures in All-Grain brewing, have seen a few videos and read quite a bit in books, this has been the most informative so far. Thanks for the insight! One question though, is there a significant difference in letting your keg sit at 12 psi for two weeks rather than applying the immediate 30 psi? I'm setting up my kegerator this weekend, and would love to know how to get the best results. Again thank you very much!

[JoePolvino]

@Novarugby10 There are differences. If you let it sit for 2 weeks at 12 psi, you'll get clearer beer and consistent carbonation. You can force carbonate (lots of people do it), but there is more chance for variability in carbonation.

[tacconelli6]

Very informative videos. Thank you very much for sharing your process, equipment and knowledge.

[JoePolvino]

@tacconelli6 Thanks!

[kazz330]

Great video Joe, you must work at a hospital! I love your use of Saline/Sterile water bottles for your starter and your antisepto bulb syringe for your sample!

[Seeves1982]

Hey I really liked your fermenter. Where did you get it? Does it have a rubber seal to make it air tight or does the combination of threads and co2 excaping create a sanitary area inside? Also you said you prefer single stage fermentation... I've read that contaminates can come into the beer actually through the plastic because the plastic can breath over a period of time.

[JoePolvino]

@Seeves1982 The fermenter is food grade, and the lid has a silicone gasket. Before and after each use, I clean it with homemade PBW, and sanitize it. Never had an off flavor.

[wvujaw]

Great video, thats a niceset up hopefully I can get to that point one day.

[danoffj]

awesome video joe. very informative and educational. it was interesting that you dont feel its necessary to rack to the second fermentor. any elaboration?

[JoePolvino]

@danoffj For most beers, I feel it is unnecessary. The extra time in the primary does not harm, and it is one less step. Try it some time and see if you notice any difference, good or bad.

[DeathtoALL991]

Why did it take 2 weeks to carbonate your beer? I thought using CO2 to carbonate only took 2-3 days to carbonate.

[JoePolvino]

@DeathtoALL991 You can force carbonate if you apply high pressure (like 30 psi) and shake the keg for 5 minutes. Then you can chill it and set the pressure to 12 psi. I find it easier to just set it at 12 psi and put it in the fridge for 2 weeks. It settles so it is clear, and the carbonation level is perfect.

[Tmanarl]

Cool videos. Very informative. I'm still doing partial mash brewing but I'll have to start piecing together an all-grain brewery!

[freshbreaker]

Did you force carbonate with CO2? or use corn sugar?

[JoePolvino]

@freshbreaker I just carbonate with CO2. Some people do add priming sugar, but this creates more yeast and sediment.

[iliacht5]

Joe, I think that taking gravity readings becomes corrupted the moment the first alcohol is released into the solution. The more the alcohol the more off the chart it gets. Just an opinion.

For the end of the fermentation in my experience is when you put your ear to the barrel and it is not bubling any more. Well, that goes for preparing spirits. But I think up to that point the go the same.

[ricanpriest]

Joe, on the counter flow chiller which encases the copper tubing, are you using silicone or vinyl, because i was going to use PEX however it isn't as flexible. The problem i'm having is that i'm not sure if a can connect vinyl or silicone to a pvc connecter that is 1/2".

[JoePolvino]

@ricanpriest I'm using silicone tubing for the outside tubing on the chiller. If you use silicone, you should be able to find brass barb connectors that fit the tubing.

[ForPropertyInvestors]

What did it cost to make the brew excluding the kit set up cost and how many litters does it make?

[gregtheroux1]

Unreal video... I'm very tempted to get my first all grain going now... Can you do smaller batches? And if so what calculation program do you use? Is there a way to carbonate it like you do then bottle it after? I know that's alot of work but the old lady doesn't like the idea of having a keg in the fridge..

I've seen other methods where they just soak the grain in a large tea bag...and mix on powdered or liquid malts... What do you think about... Haven't four anybody saying which is better an

[noxagol]

@gregtheroux1 When you bottle, you add what is called 'priming sugar', which is simply dextrose. You add this to some water, boil it, then add it to your fermented beer. You then bottle it. I recommend an auto-siphon and a wine thief/bottle needle. Then you bottle an cap your beer. The yeast in the beer then ferments further after it is bottled since you added more sugar to the mix. Since the bottle is capped, the CO2 cannot escape, so it dissolves into your beer and carbonates it.

[JoePolvino]

@gregtheroux1 You can certainly make smaller batches, but 5 US gallons is pretty much standard. As far as programs, I don't use any...just a pencil, paper, and calculator. The soak you refer to is a technique for extract brewing, where you use adjunct grains. With this method, you soak the crushed grain in hot water to extract the color and some flavor. It is different from mashing in that very little sugar is extracted.

[dbd1964]

Hi Joe Great video and love your set-up! I read somewhere that one reason for a secondary is to remove the beer from the gunk/yeast on the bottom as it could introduce off flavors. Have you ever had any problem like that? As far as your metal framing, converted kegs, do you have alot of experience welding, medal working? I've found that in trying to make my own set up for not alot of money, I learn new skills to build with. I wonder if that is common among among home brewers? :) cheers!

[JoePolvino]

@dbd1964 That off-flavor is caused when yeast autolyzes (the yeast consumes its own membrane and releases other compounds) and adds these flavors to the beer. Some brewers suggest transferring after a few weeks, but I've let mine go for a month with no issue. I have a relative who did the welding. You can use pretty much anything to make the rack. I've seen some made from metal shelving.

[slackerlack]

Are you using a quick disconnect between the counter flow chiller and ball valve on the brew pot? If so, where did you get the parts for that quick disconnect? I cannot find anything for this.

[JoePolvino]

@slackerlack I just use an ordinary garden hose connector. I know some people use fancy disconnects, but I chose the simple method.

[ukepossessed]

I like the Tracepak used as a support. It's nice how medical supplies and brewing go hand in hand. I'm building a set up exactly like yours. Thanks for confirming my idea and the quality of your video.

[MrMrtiki]

Ok i just checked my Mr beer brew I think it went skunky followed it by the letter to I`ll bottle it & wait another week ,I sterilized the barrel with the stuff they sent took the same care as my wine let you know: thanks for the comeback. HAPPY NEW YEAR !!

[Pats4lf28]

Joe, Great video. Well done. A great guide for all grain brewing.

[MrMrtiki]

Hi Joe you have a very nice set up I`m nowhere near advanced as this my wife just bought me a Mr beer kit for Christmas so I thought I`d look around for some advice I really like your documentary on brewing ;I do make wines that turn out very well I was just curious why you used a peroxide instead of Lemeta bysulfate for sanitizing I do like the one touch germ killer but what do you think on rinsing with water can this re intruduce an organism to my fermenter .:: Subbed U

[JoePolvino]

@MrMrtiki Actually, I use diluted iodine from a spray bottle. I use it because it is very inexpensive and very effective. If there was a problem with this method of sanitizing, I'd have switched to another option long ago.

[bradyalderin]

Joe, how do you carbonize your cornelius keg?

[JoePolvino]

@bradyalderin Carbonation comes from putting 12 lbs of CO2 pressure on the uncarbonated beer. After about 2 weeks at 35 degrees, the beer is perfectly carbonated. It's kind of the opposite of shaking an open bottle of pop, which releases CO2 into the atmosphere due to the fact that the liquid holds CO2 that wants to escape to lower pressure. In the keg, the "atmosphere" has more pressure than the gas in the beer, so it gets "pushed" into the beer.

[baileykat1]

hey joe i really enjoyed the level of professionalism in your videos. great for those who are a little unsure of the process for all-grain, you are really concise. i hope to see more on all the different beers you enjoy. your are the bill nye of youtube brewing videos! thanks

[ehjones]

Do you add anything at kegging time (such as sugar) to help with the carbonation/conditioning?

[mainestratman]

Great videos, Joe. Good, professional presentation and you prefaced everything you said with "what works for me" or "you can do it like this", instead of more definitive "this is the only way to do it".

Again, a great job, and the end product looked pretty tasty. :-)

[JoePolvino]

@mainestratman Thanks! I hope others will post their experiences as well.

[LowOutput]

Hi, Joe. Great video.. .I'm enjoying the series. What is the approximate volume of the water in your siphoning hose? I just wonder how that extra water affects the final product.

[JoePolvino]

@LowOutput The amount of water in the siphoning hose is irrelevant. In fact, I always discard the first liquid coming through the siphon until I see beer color running. Then I take a sample of that for gravity and tasting before allowing it to go into the keg.

[badassboltz]

Joe, how much water are you starting with in your hot liquer tank? I tried my first batch of all grain last weekend and started with 9 gallons of water. Heated the water and put close to 4 gallons(11 pounds of grain) in the mash tun. Added another 2 gallons with 10 minutes left in the mash @ a higher temp per receipe. So i had only 3 gallons left to sparge and only ended up with 4 gallons in my boil kettle.

[JoePolvino]

@badassboltz My HLT usually takes around 8-9 gallons to make beer. The trick is to watch your sparge rate and mash tun volume during sparging. When you're about a gallon shy of 7 gallons in the boil pot, stop adding water to the mash tun and pump/transfer the remaining wort into the boil pot. This takes some experience to get it right, but your goal should be to collect about 2 gallons more than you want to put into the fermenter (since you'll have boil and transfer losses).

[makoshark76]

cool video man ! i love it ! have a cuestion it;s there a way to make money ? like sale the beer ? in a small bar ?

[JoePolvino]

@makoshark76 I wish! Unfortunately, our government sees the creation and selling of alcohol as a source of income (and God knows they need More Money!), and effectively punishes people for having the desire to share the joy with others and turn a profit. And New York State, always looking to satisfy its taxpayers with superior services and freedom, puts punishing restrictions on how beer is distributed from manufacturer to retailers and bars.

[jbolte1976]

Joe, These are fantastic videos! I've been pondering going to all grain brewing from extract and partial grain batches. You've made me fill more confident in making the transition. Thanks again!!

[PSUinDC]

Joe, I did a few batches of extract brewing many years ago, but lost the equipment in a move. I was thinking of going back to brewing and only ever read about all-grain brewing, but never saw it in action. You make it look so easy, and make me excited to get a setup going now that I own a house (brewing in a small apartment kitchen is brutal). Thanks so much for the great video!

[JoePolvino]

@PSUinDC Be sure to post a video of your experiences! I'm sure people would love to see other ways people are making beer.

[pneugass]

How nice of you to share what it took you years of trial and error! Be nice to share a glass or two. I'm an American ex-pat living on the Gold Coast in Australia and made a 10%ABV at a place called YouBrew-It. Although from extract it's a beautiful Trippel IPA. I added extra hops made into a tea just before canning! youtube.com/watch?v=kHaf0-f6mi­0

[aria51phil]

Well done Joe! I hope to learn the trade myself some day! The beer looks great! Feel free to invite us to the next keg party! HAHAHA! HAVAGOODAY!!!

[bliekp]

BTW, I do use primary and secondary fermentation. I transfer after about 75% of the sugars are fermented, usually this takes 4-7 days. I do this because of getting rid of the dead yeast cells, which do give a carton like taste...

Also, somebody else asked below... but don't you prima with sugar in the keg??? I do bottles so far. We live in too small a house to do kegging unfortunately!

Take care and happy brewing! Cheers!

[bull61175]

@bliekp When kegging you don't have to use priming sugar the C02 force carbinates the beer

[bliekp]

Great video Joe! I don't have the nifty setup you have, no space. I just brew in our kitchen using a big pan :). Also, I use a spiral cooler, just as good as the one you use I guess.

What I like most about your video is your calmness, your clear voice. This is important, and you explain it very very well and clearly. I saw too many vids with macho idiots brewing ;).

Great stuff and cheers!

[ksek09]

Thank you Joe Polvino, You have now added 1 more hobby that sucks out the life of my wallet. Haha.

A newbie question, If I were to start homebrewing, I don't know if you have tasted Japanese beer (Sapporo), and it has a sweet after-taste. May I ask what ingredient would give it the sweet after-taste?

[216252lou]

cool video thanks for the effort to put it together .

[phabphour76]

Hey Joe, do you need to prime it before putting it in the keg or does the gas do the priming? What if I could not fit it in the fridge just yet...do I need to prime it and how long would it stay fresh in the keg?. Thanks Just starting

[gorak142]

Joe, Does the need to be completely taken apart to clean and before/after each use. I just ordered a pin-lock keg system, and was curious as to if I can just run PBW then sanitizer through the lines and be fine, or if I will have to take apart the fittings and sanitize those separately.

[JoePolvino]

@gorak142: I do take my kegs apart every time. I soak the beverage tubing, fittings, picnic tap, and stainless tubing in homemade PBW (2 parts oxy clean free + 1 part TSP substitute) for 15 minutes, then rinse really well, sanitize with iodine spray, and rinse once. I'd rather err on the side of caution rather than blow a whole batch on dirty keg. Never had a problem yet.

[hdstreetbob2009]

You've inspired me to do more than the basic brewing. Now to convince my wife.

[ntc562979]

Thanks for the great tutorial very useful

[lovebumper2121]

this video was the most informative i seen to date,,it showed and answered all my questions,,i currently make kit beer, with grain malt corn sugar,,it makes a great berr that really all that matters

[Triethylborane]

nice video, concise and hits all the points.

[VictoryCough]

Great video. I brewed a couple extract batches a few years ago, but have always been intimidated by all grain. I think I am going to go ahead and go for it!

[firegiver]

Great video, thank you for making it and sharing! Hope to make some soon

[1bugriz1]

nice dude! time to heat up during winter LOLS!

[contrascout]

Hey, Thanks for the video. I'm on my fifth beer, and I really wanted to start from scratch. You've taken a lot of mystery out of it. Cheers.

[livetoshredhella]

legit set up man, great basic no bs run through on the process

[72ozsteak]

Joe, nice piece of video work. Why don't you prime your keg using sugar rather than artificial CO2?

[chasbags]

This is an excellent instructional video by JoePolvino. I have been AG (British beers of course!) brewing for about 6 months albeit with very basic equipment but great success. Seeing this video takes a lot of the mystery out of the process as many of the books go too much in depth concerniing the chemistry of the brewing process and ignore the practical aspects. Nice one Joe!

[hoppinglion01]

That was excellent. I am going to do a few hybrid extract brews until I can get the equipment together for all-grain. Thank you.

[FaustieMo]

very well done

[TheChopper1000]

Thanks for the great tutorial! This video doesn't look like something the part time home brewer would produce. Great job, It looks like you have years of experience. My question is the equipment in the video fabricated or can they be purchased on line as is? .....Once again, Great job and great looking product! Thanks!

[JoePolvino]

I designed it and my BIL welded it. You can use pretty much anything to get the pots and tun at the proper relative height. I've seen everything from metal shelving, to cement blocks, to wood with grill grates. Just plan it out and make it sturdy and fireproof.

[boogie1904]

thanks for all the tips. ive been doing partial mash brews cause i dont have room for all that cool stuff you got! haha. but im looking forward to trying an all grain brew. thanks again!

[Jvallent]

Awesome walkthrough Joe. I had a disaster with my first attempt at all grain, but this video lets me see where I went wrong and I look forward to doing another batch.

[jriddleiv]

hey joe, nice video!!! i am an intermediate homebrewer and have been using extract but i am anxious to start the all grain brewing. thanks for the very informative video!!

[jsysgrj]

Joe, Nice Job on the videos. I was wondering if you can share a more detailed description of your counter flow chiller.

I would like to make one but need to know what sizes for the fittings and the demensions for the pipe and hose.

Thanks in advance.

BeerGrills "Man vs. Beer"

[JoePolvino]

I'll try to put a video together. In the meantime, sketch out a plan and then next time you're in a hardware store, start looking at the fittings and see how they can come together. You can even find plans online. The 2 most important factors are tube length (for adequate heat exchange) and tap water temperature. The colder the better...a challenge in warmer climates.

[Goldbloodd]

I am new to the Homebrewing scene and have been learning a great deal of info on how to brew beer and i have noticed that some Homebrewers have used the method of primeing the bottles with suger when they are bottleing a batch of beer, i assume its for carbination reasons and or flavor. Is it neccessary to use the primeing sugar when your keging a batch of beer?

[JoePolvino]

The priming sugar (or dry malt extract) is used to create carbonation by feeding the yeast and then closing the bottle so the CO2 goes back into the beer. With kegging, the pressurized gas does this, so there is not need to add any sugar to beer as it is kegged.

[Angelachristinewalk]

Great tutorial. Thank you, I will be watching this repeatedly as I build my AG gear and prepare for my first all grain brew.

[e93bausch]

Great set of vids, thanks for taking the time to make them. My first batch, from a kit, not grain is in bottles as I type this. The wait is killing me.

Looking forward to seeing your next set of videos.

[SuperSchwing]

Joe,

Really awesome set of videos - I've been a homebrewing using kit's for some time now but always thought mashing was alot more difficult than you've explained it to be - I'm now intent to give it a burl, cheers mate! :)

[jawilco]

Joe,

Thanks. This is the most thorough and concise videos on grain brewing that I have seen to date.

You take the scary out of brewing.

[JoePolvino]

Thank you! I plan on making another video which takes into account all the suggestions made by viewers. I hope you report back with the results your brewing efforts.

[zuchinnicat]

Awesome job, just a few comments - 60 min hop addition is primarily for bittering not flavor. Where you say stir post boil to form a hop cone in the middle, you really need a pretty good wirlpool going and even then it is tough to get a cone in a keggle with more than a couple ounces of hops. Lastly the hydrometer is calibrated for use at a specific temperature. Your readings need to be adjusted for temperature to be accurate but you know from experience that you are in the ball park.

[JoePolvino]

Yes, I didn't want to confuse new brewers with too much technical data, but what you say is certainly correct.

[brewyourown4life]

great vid series, i agree that longer in the fermentor is much easier, mine stay in the fermentor 3-4 weeks and never had any off flavors

[statianpirate]

1058 to 1014

so what was the final ABV of the beer ?

4,4 % ?

Btw, great vids Joe.

[sandhollowneko]

What ever the reason I'm just glad you put this back up. Both parts to this are awesomely made. Good job =^.^=

[BobbyFromNJ]

Joe, I'm sure I've said it before but your videos are great. Your process very closely matches my own and none of the points you make are suspect. Everything is clearly explained without getting too wordy or technical (something I struggle with in my vids all the time). Great job. Make some more!!

[JoePolvino]

The previous version of this video had some copyrighted music, so this new version replaces it. Sorry, all old comments are lost.

[jpleck]

@JoePolvino

They should have just asked for a beer and let you keep the music!

[asbestosboy]

better late than never I guess