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Beer Making, Part 1: The Mash

Doughing, mashing, and heating the sparge water. Options for cold storage and yeast propogation.

Duration : 0:3:21


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This entry was posted on Saturday, November 15th, 2008 at 12:35 pm and is filed under beer making. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

25 Responses to “Beer Making, Part 1: The Mash”

  1. You forgot about …
    You forgot about your strike temp, but I do like your lager cooler

  2. Directed at Akerris
    Directed at Akerris

  3. Well where is your …
    Well where is your how to video Probrewer?
    Did you go to school at the Siebel Institute?
    Your probably just a punkass kid.

  4. directed at Akerris …
    directed at Akerris of course.

  5. Sorry man, you’re …
    Sorry man, you’re so uninformed. Malt bags? Sanitized? Preboil items need no sanitizing whatsoever. Malt bags are for people who don’t want to make dedicated tuns with fixed separation mediums. You’re clearly a noob extract brewer. If not.. you’re playing one on TV.

  6. It is a wooden …
    It is a wooden paddle. And it works just fine as long as you don’t stick it into the cooled wort. Anything pre-boil is OK.

  7. was that a wooden …
    was that a wooden spoon :O !!!!

  8. I like it John. You …
    I like it John. You don’t have to have fancy brew sculptures and computer controlled temperature monitors to make good beer.

    RDWHAHB
    Kevin

  9. For temperature …
    For temperature control–during seasons when I need it.

  10. why are you …
    why are you fermenting in your “cold storage room”?

  11. Once the beer cools …
    Once the beer cools, I don’t expose it to the air, and I ferment inside in a closed glass fermenter. Now I get where you are coming from–yes, if I were brewing on a 30bbl system, I’d be a bit more careful. Homebrewing allows for some poetic license that a pro wouldn’t have. I go for quality, not quantity.

  12. Dude leaving all …
    Dude leaving all that stuff outside for the wild yeast to have a feild day with can’t be good. By the way I’ve finished my beer internship and will hopefully be working under Maryland’s best brewer. If your setup works then fine, but it might explain any abrasive flavors with your beer.

  13. where do you get …
    where do you get malt barley?

  14. The only thing that …
    The only thing that needs to be “sanitized” is everything that touches the beer after it has cooled. Get educated, brother!

  15. ghetto tastic, no …
    ghetto tastic, no way his set up is sanitized enough. He should really be using malt bags too. Quantity not quality i guess.

  16. Its sweet my tap …
    Its sweet my tap water comes out at 150!!

    Very nice, I can only dream.

  17. Nice in setup …
    Nice in setup dude. I like.

  18. Well, the kettle …
    Well, the kettle allows me to monitor the heat a little better. If you’re just adding hot water, you have to get the infusion to hit the right temperature. As long as you hit your mark, and the mash stays the same temp for the prescribed amount of time, then the cooler would be OK.

  19. So you use a kettle …
    So you use a kettle as the mash tun? Would you say that’s just as efficient as a cooler mash tun?

  20. thanks for the …
    thanks for the video. It is nice of you to take the time to share your knowledge

  21. Nope, wasn’t me. …
    Nope, wasn’t me. But as long as the spoon doesn’t touch cooled wort or the inside of a fermentation vessel, it wouldn’t have to be sanitized.

  22. Did you pop into …
    Did you pop into the lake elsinore lowes looking for a way to sanitize that wooden spoon the other week? Or was it some other wood lover??

    Cheers!

  23. I probably lost …
    I probably lost them. Eventually I do put them on, but at the beginning of fermentation, they can blow off a lot of gas and krausen.

  24. Is there a specific …
    Is there a specific reason that you don’t have the tops on your airlocks? Just curious.

  25. Very Cook John! We …
    Very Cook John! We have a local brewery where I live. It’s cool to get involved in the chemistry of food. Very neat stuff! Thanks for teaching! Makes me want to make a bach myself!

    Jello

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