Excellent instructional video. Palmer is as articulate here as he is in his book. Best overview of mashing and batch sparging I've seen.
@kenfitz3
11 жыл бұрын
I am glad you mentioned extract kits. I just did a Brewers Best Double IPA. Holy crap! It was awesome. I am new at this, but some of the veterans in our club were blown away at how good it was. I added time to the boil for the hop additions for more hop flavor. It had some amazing body. The only suggestion given to me was to dry hop it for added aroma. Some of the veterans look down on extract kits. I was glad I was able to make them rethink their views. Thanks for the video.
@ewetoob22
11 жыл бұрын
Thanks for the video and the book. Your book is great.
@StratBeer
9 жыл бұрын
Great job John Cheers
@mattbarden8330
10 жыл бұрын
It's great to see Oz from American Pie is keeping busy. ;) great video!
@thehyperactivesloth
11 жыл бұрын
great video! thanks for taking the time to put this up.
@griffweb
10 жыл бұрын
Great Video! Thanks so much!
@johndunlop8081
7 жыл бұрын
Also be patient and never panic during the process. In my very first batch ever (in my kitchen in Kuwait), I am a mechanical engineer and thought I had everything organized and calculated perfectly, including heat transfer calcs. But imagine my surprise when I started my cooling phase and found that my "cold" tap water was 108F, and not the 85F that I had assumed (I knew it was warm from my showers, but not THAT warm!). My final temp was 95F at midnight (after using all the ice that I had prepared and even frozen peas bags and everything else in my freezer!), and I figured all my hard work was in vain, as I would never be able to get it cool enough in time to pitch yeast. Then I had a flash, I put an old tee shirt over my carboy, soaked it and put a room fan in front of it. I went to bed, got up 4 hours later, and had 68F! And this ended up being the best batch I have ever made! (Of course this judgment may have been a little influenced by being my first batch and being in a totally dry country! But, trust me, it was gooood!).
@MrJshsedgwick
3 жыл бұрын
That's a fun story, I have my first batch going right now, 5 days old. 5 gallons of a kit called st paul porter. Very dark and smelled amazing on brew day. 5 more weeks though before I can open a bottle of it, can't wait to see how my first comes out.
@ExpiredFreedom
2 жыл бұрын
awesome story man, brewing adventures are always full of surprises. I also had a very interesting apartment home brew experience where my buddies immersion chiller leaked all over and it was my buddies apartment,and we were a lil drunk lmao. I kept warning him saying it's too much water leaking but he didn't listen, next thing ya know I hear his girlfriend yellin his name soo mad 😂 (they're engaged now lmao) but yeah we had to soak up the water with towels, wring it into their bathtub and repeat, this was also at like 11 pm and we were still cooling down our boil 😂😂😂
@SgtClueLs
12 жыл бұрын
Any reason why the boil was so 'soft'? I thought the more agressive and bigger the rolls in the boil increases clarity?
@Majnun74
9 жыл бұрын
Very helpful. I already see 3 or 4 things I did incorrectly with an all-grain (Biere de Garde) brew last weekend.
@ahunt2117
10 жыл бұрын
This guy is the Walter White of beer making!!
@rcannin
12 жыл бұрын
I've got to ask about the mashout and the profile of the beer based on your conversion temperature. If you didn't mash out, there was no denature. If the boil kettle wasn't fired up, the liquid was allowed to cool below your target mash temperature. This essentially kept the conversions going down in the ranges that make a beer highly fermentable, as you had mentioned early in the video, right? I've wondered if this was true, considering I brew in the same style.
@tuckfrump7709
7 жыл бұрын
Did the mash temp ever exceed 152F to cease conversion, prior to batch sparge, or during sparge? Perhaps when batch sparging you do not cease conversion?
@dornkrull22
9 жыл бұрын
Hey John,why run the chiller with no lid? I try and keep my kettle covered unless I have a heat source to make a up draft close to the kettle.. Great video,hope it inspires everyone to brew next day off work.
@Bryanicus
9 жыл бұрын
greg grider Keeping the lid on can allow any remaining volatiles, i.e. DMS, to condense on the lid and drip back into the wort. Leaving the lid off allows these unwanted chemicals to escape, but also exposes the wort to air-borne contaminants. It's a trade-off, but I think a fast chilling process with an uncovered kettle is the best route.
@dpe74
9 жыл бұрын
also will allow beer to cool faster I'm sure
@pr0nstarz
11 жыл бұрын
Wyeast 1275 Thames Valley or White Labs WLP022 Essex Ale recipe is in the description.
@drop2807
11 жыл бұрын
So , no mash out with continuous either right ?
@1supkillsbats1
11 жыл бұрын
can anyone tell me what temp the brew pot is at when adding the hops?
@joesheetmetalmastertinsmit1655
7 жыл бұрын
I LOVE YOU!
@ElBosquee
5 жыл бұрын
How can I replace that Special Roast malt he talks about in 5:45
@thomasnix1948
10 жыл бұрын
How to revoke rust from castiron
@atroche1978
8 жыл бұрын
Question regarding those igloo mash tuns. Do they leak out any chemicals into the wort? Thanks.
@Cam5FC
8 жыл бұрын
+Bert T. No, you should be fine as long as you make sure its BPA free and you maintain your liquid temps below to the max recommendation. I got mine from Home Depot (rubbermaid brand). Just cracked open a Winter Warmer beer in my first batch using it and there were no off-putting flavors. Beer turned out great.
@atroche1978
8 жыл бұрын
+Cam5FC Thanks. It'll definitely be a while before I move to full grain or even partial given the fact that I'm only on my 4th extract. But eventually.
@PaulTomlinson
8 жыл бұрын
Is there a general formula for determining how much sparge water is needed for poundage of grain depending on beer type or ABV? Will be brewing a Fraziskaner clone this weekend and hoping to nail it right the first time. Will be enjoying my latest chocolate milk stout while looking cool in my brew shirt. www.amazon.com/gp/product/B01BG9OP6S?%2AVersion%2A=1&%2Aentries%2A=0
@mrtony8836
10 жыл бұрын
I'm lost
@rayunseitig6367
9 жыл бұрын
ok, tasting beer on skype, there's a thought.
@yun3010
9 жыл бұрын
Let the water sit for 48 hours that will take care of chlorine. No point in buying those tablets
@nischalvasant4751
8 жыл бұрын
+Tomato soup Chlorine will evaporate, chloramine will not
@froththegrothy
10 жыл бұрын
John Palmer is a legend - check out his book "how to brew"
@p3brews736
3 жыл бұрын
that's the 1st book i read. thank you JP
@eyechubcunt3322
8 жыл бұрын
Having seen the disappearance of mild from the pubs in and around Nottingham. It hearten me to see Americans brewing this style.
@TheMentalblockrock
8 жыл бұрын
+eyechubcunt You can get mild in micropubs in the UK. AND, try the geordie mild kit. It's done in only three weeks.
@davidharman4078
10 жыл бұрын
John Palmer not only understands brewing well, he is very good at imparting his knowledge. Nice video.
@BreweryShow
9 жыл бұрын
The legend himself. It's always fun to read the comments here. This is one of the first AG videos I watched when learning, and still find myself re-watching -- or reading "the" book, and still continue to learn something new. Cheers! -Ian
@joshjones1793
9 жыл бұрын
Brewery Show Yeah I watch this video a lot for little subtle details in technique. And also to see the awesome wall of grains that he's just chewing on nonchalantly.
@benbinks2012
Жыл бұрын
2023 and this is still one of the best tutorials on KZitem👍
@isaaclawson3126
10 жыл бұрын
Thanks for the video. I used to brew back in the 90's from extract and it was pretty good New Castle clone but life happened and stopped doing it. I recently brewed a 5 gallon all grain batch for the first time, and I wasn't ready. (I didn't have spigot buckets or a false bottom) so everything was by hand. The beer was very forgiving so I got lucky. I learned alot here. I need some more equipment lol.
@13sublimerocks
9 жыл бұрын
Is this the guy from Clerks?
@joshjones1793
9 жыл бұрын
Walter LaFleur I like to refer to him as the Kevin Smith of homebrewing.
@matts6419
9 жыл бұрын
Lol a Mashup between Dante from clerks and Julien from trailer park boys!
@TheCompleteGuitarist
6 жыл бұрын
No . . . this is .... ''The Man''
@davidallen4174
Жыл бұрын
No metal spoons in a plastic cooler if you don't want to scratch sides and create places for bacteria to hide.
@davidallen4174
Жыл бұрын
Sorry, doesn't matter before the boil.
@n2n8sda
2 жыл бұрын
After having first read "how to brew" maybe 25 years or more ago it's nice to discover a video and put a face to the name! That looks like a great mild! Nice to see John appreciates the style too. I regularly brew two types of mild ales quite but more in the Victorian style.. 0.60 and 072 OG, or a summer beer and a winter jet fuel! boiled in copper, open fermented and without wort chillers or any fining additions, usually maris otter and a combination of black / crystal malts. The Kent Goldings are a must of course but I usually go with fuggles, might give it a go substituting the fuggles with progress but was told many years ago by an old timer that progress were a poor mans fuggles! :)
@NorthernBrewerTV
2 жыл бұрын
You had us at open-fermented mild. I bet it's a thing of beauty.
@PlatinumStudios
3 жыл бұрын
Did you ever pitch the yeast? What kind did you use? Didn't see it in the video
@NorthernBrewerTV
3 жыл бұрын
This video was shot some time again, so the details are fuzzy. (We've had a homebrew or two since then.) But, we believe it was Wyeast 1275 Thames Valley Ale. www.northernbrewer.com/products/wyeast-thames-valley-ale
@JustinHoMi
2 жыл бұрын
Just like his book, he explains things out of order lol. He has a lot of knowledge, but I’ve never felt like he was good at explaining things. The fourth edition of the book is definitely better than the third though.
@ianlaker9161
8 жыл бұрын
Hi, I'm watching this from Canterbury, Kent in the UK. Our lovely local hops, the East Kent Goldings you refer to at the start of the boil are what characterizes our local beers in Kent as being distinctly hoppy. Shepherd Neame in nearby Faversham typify this style. I used to brew all grain at home many years ago and I'm looking to take it up again. Great video and you guys have some lovely equipment that I'm jealous of! Well done over there for championing our style of beer and thanks for posting. It's inspiring me already.
@Food_D
8 жыл бұрын
Was chatting online to a friend from Texas and he mentioned those hops too. They seem like a good place to start for serious efforts - I'm just obtaining the equipment together now. Videos like this help, but also show what a mountain there is to climb to do it properly!
@MrTroydawn
6 жыл бұрын
Ian.... My Family roots are in Timsbury , Romsey Shire, and We have a pub there....The Malthouse Inn....Been in the Family for generations. I remember Uncle Pip telling me stories of walking to Kent, Which was a long journey just to get some of those East Kent Goldings for the brew....... Thank you for recalling those stories...!!
@poisonpotato1
5 жыл бұрын
The man the myth the legend
@h22lude31
11 жыл бұрын
When batch sparging you don't need to mash out. Mash out is to raise the temp to stop conversion. With batch sparging you can start heating the first running as you drain and draining only takes a few minutes.
@crabapple1776
11 жыл бұрын
It absolutely depends on the gravity you are looking for and the mash efficiency of your system. Play around with some online calculators and DEFINITELY start with some established recipes if you are new.
@p3brews736
3 жыл бұрын
got your book and learned to brew 5 gal on stove nov '18. learning curve turned up tons as i grow to 30 gal HERMS elect system from Blichmann. thank you for sharing your knowledge sir.
@theghostofsw6276
9 ай бұрын
Whoa.......hold on now, Brewer;s Friend has the calcium level (for a pilsen light lager) at "7".....am I gonna buggar up my beer by having that low a calcium level? Anyone? Thanks.
@Jose-hq5gv
3 жыл бұрын
Did my first all grain brew yesterday, made a SMASH with Marris otter and cascade
@NorthernBrewerTV
3 жыл бұрын
Awesome! What kind of system or equipment did you use?
@Jose-hq5gv
3 жыл бұрын
@@NorthernBrewerTV Pretty low tech equipment, just a big pot and brew in a bag set up. Seems to have got the job done though 🤞
@cervezaartesanaldeguadalaj4457
Жыл бұрын
Muy bien
@davidsilvers6480
4 жыл бұрын
The term Mild has nothing to do with ABV it is purely a descriptive term for the style of Beer. It has a MILD taste it is not bitter. Porter and Stout are also descriptive terms for styles of beer. ABV has nothing to do with the style of beer.
@tazsnuts99
4 жыл бұрын
Best place to buy high quality home brew equipment and kits
@NorthernBrewerTV
4 жыл бұрын
Thanks so much. We always try our best!
@branvinifilms
Жыл бұрын
Great walkthrough, thank you!
@davidt8546
2 жыл бұрын
What a great video for a newbie like me to see. Learned so much thanks guys
@hughjanus1870
3 жыл бұрын
This guy looks like the dude off of Clerks
@NorthernBrewerTV
3 жыл бұрын
"I'm not even supposed to be brewing today!"
@identityisrelative
11 жыл бұрын
Incorrect. When sodium/potassium metabisulfite reacts with the chlorine in the source water, the chlorine becomes chloride, and the sulfite become sulfate. This reaction doesn't take very long, either. Also, this guy literally wrote the book on how to brew. (See "How To Brew" by John J. Palmer)
@FabianSerlik
10 жыл бұрын
Great video! John explains everything so calm and clear! I've a question though, when you are sending the bolied wort from the pot to the fermentor, there's a kind of temperature controller (a thermometer, in daily language). Can you give me the details of this instrument? can I buy one in metric units? Thanks!
@dornkrull22
9 жыл бұрын
to you mean thermometer on the fermentor,or do u mean a temp controller for your fermentation temperture control?
@uqox
11 жыл бұрын
This was a great demo. I'm doing all grain, but actually have never done a batch sparge. Looking at this demo, I'm willing to give it a try and it looks as if I'm just going to have to bit the bullet and upgrade my kettles. Thanks! Very helpful.
@musicbymark
4 жыл бұрын
John - do you ever do any demos / presentations etc. back in HOUGHTON, MICHIGAN? Come back to da U.P.!
@devlosirrus
11 жыл бұрын
Man, he wasn't even supposed to be here today!
@theballstreetburnsal
12 жыл бұрын
am i the only person that hears the terrible yet subtle feedback like high pitched squeek in the background. its like nails on a chalk board. i know it is not my speakers.
@SashHughes
9 жыл бұрын
Thanks for the brilliant website and videos! Great for us first-time brewers. Just bought your book on Amazon and am looking forward to going through it in detail...
@murphydogprod
6 жыл бұрын
Great video. I have been brewing for years and still love videos like this. Some is validating my process and some is learning. Thanks for the time to create these vids. Keep them coming.
@omarsdroog
12 жыл бұрын
Thanks for this. There are many other "how to" videos on all-grain brewing but this is by far the best. Great info from someone that knows how to teach it, nicely shot, good sound and well edited. The others have some of these, but rarely all of these.
@chrisnewton9788
3 жыл бұрын
Great videos. Learning so much from John Palmer after reading 'Water a comprehensive guide for brewer's'. O started off using DME and the boil but in the last 6 months started all grain brewing which didn't seem quite right. Now I know why thanks to John, great stuff, more of your knowledge please 😃
@NorthernBrewerTV
3 жыл бұрын
Great to hear! Thanks for checking it out and letting us know.
@don8498
10 ай бұрын
The best run through possible
@djmarcc89
11 жыл бұрын
Just looking into starting all grain and this video has explained so much compared to other videos I've seen cheers lads keep them coming
@brettvanderbrook
10 жыл бұрын
Ben Jerry: I can't seem to direct reply to you, but the reason Americans use pellet hops is simply that they are cheaper, and more readily available. When I go to a homebrew store, they may have a few varieties available in whole leaf or plugs, but the vast majority of their stock will be pellet. Even commercial brewers use pellets.
@rogerschulz8721
3 жыл бұрын
Was reading John's book and saw a photo... all I could think is, I swear I have seen him somewhere before...
@NorthernBrewerTV
3 жыл бұрын
It's like "Where's Palmer?"
@MrTedwilson
12 жыл бұрын
Nice to see John Palmer hasn't forgotten about us home brewers with this video. Cheers
@michaelford8494
3 жыл бұрын
do you still add the tablets to get rid of the chlorine in the sparge water?
@NorthernBrewerTV
3 жыл бұрын
If you are concerned about your water at all it is a good idea to add the Campden Tablets to all water that's going to be used for mashing, sparging, topping off, etc.
@thebrewbrotha8401
8 жыл бұрын
Very new to homebrewing myself and thinking of going all grain as I am doing partial mash/BIAB brews now after staring off with extracts. My first question is that after watching this and many other vids it seems with AG its very easy to convert to by just excluding extract from the ingredients? I do partial/BIAB but still add about 3-6lbs depending on recipe to my boil after mashing/steeping. Also, he mentioned the bad water here in TX, i've noticed a pH powder being used in some AG vids and was curious if a tablespoon per 5 gal as instructed will be enough or should I focus on salts, acids, etc or add in campden? Thanks
@ARCSTREAMS
5 жыл бұрын
so they dont use base malt? why bother with the 60 min rest at 158F then? are they looking to steep or also to convert? because the grains they are using have no DP
@austinmelbourne5085
5 жыл бұрын
I am going to be jumping to all grain. Built my own cooler mashtun from videos on here. Buying a 10 gallon kettle from Amazon. This video helped with my anxiety a little. I have Florida well water. It has a ph of 8.6. Could I use acid malt instead of mash stabilizer and using powdered chemicals?
@320jetstream
7 ай бұрын
Excellent video…..very informative
@nzt0mt0m
12 жыл бұрын
Hey guys, Could you please post the recipe up if you can please
@calebmacgray4588
2 ай бұрын
What a great video, thanks guys
@jonkileshi6993
3 жыл бұрын
The woozy fountain finallly memorise because liquid undeniably blink failing a wasteful government. slim, purring ice
@robertpaluska6354
2 жыл бұрын
What temperature is your second sparge?
@garylayton5719
10 жыл бұрын
How did you oxygenate the beer?
@dornkrull22
9 жыл бұрын
Gary Layton I use a disposable oxy welders tank and a stainles steel oxy stone for 60 seconds to oxygenate
@runnerprairie
10 жыл бұрын
Can someone explain why he adds the grain to the water and the reverse like he tells you to do in his book "How to brew"? From what I remember I thought he specifically said not to add the grain to water.
@davinci8448
6 ай бұрын
a lot of information. hard to follow honestly.
@ifthebeltiscrackedor
3 жыл бұрын
Wow what a great calmness and what a thoroughly explained lesson. Thank you so much. I´m soon in for my THIRD batch ever :D (Actually I did a batch of extract beer in the nineties and I guess it scared me off and recently a friend got me to begin and I wonder "Why did´nt I do this earlier"? I recently did my first with some second hand gear and man it was pure chaos! But It´s "beer" in the fermenter!! The nice thing today is there is so much nice gear. Second thing I bought now was a 9 liter keg and a carbonation kit. Any day now I will buy another keg and some complementary things. Merry Christmas!!
@wallytornquist4092
3 жыл бұрын
How high a temperature will those plastic coolers withstand? I've heard at high temps they tend to expand and buckle and stay that way, not that it matters. What do you think of the stainless steel jobs with injected foam insulation in them?
@Epiphalactic
5 жыл бұрын
This was very helpful. New grain Brewer doing 1 gal biab but soon to be purchasing some equipment for 5-6 gallon batches of all grain. Thank you.
@JoshOB21
5 жыл бұрын
Dang.. I've been having all sorts of efficiency issues usin my new brewzilla lately.. What you said about a slow sparge may be the key... I've been mashing out for 10mins which has been meaning the sparge drains so quick I can barely keep up getting water from my HLT into it! Light bulb moment.. thanks mate!
@hibmoh879
5 жыл бұрын
لو انهم عندنا في السعودية كان تلاقي السناب الأمني يصور اغراضهم ههههههههه
@415marge
11 жыл бұрын
10 ppm SULFITE - not sulFATE. get it right palmer.
@sportster16301
12 жыл бұрын
Great video from one of the masters. I wonder what yeast he used though.
@MASTER-SHAKE
5 ай бұрын
If you’re a newcomer and are looking to learn from this video, be prepared to pause 100 times and google what all these things mean lol
@clagadin71
6 жыл бұрын
re-watching this vid again, and just noticed that in the how to brew book, that i have also been rereading, John says to add the water to the grains, not the other way around (exact quote from the book , page 201 under starting the mash, paragraph 3 - mash in) but in the vid, its adding grains to the water... Im still learning, but which is it? does it make a difference? or it is for certain beers?
@dylangaming537
6 жыл бұрын
grains to the water, otherwise you could develop dough balls
@markarvieux2449
5 жыл бұрын
@@dylangaming537 stirring constantly of course. Either way if you don't have a person or system mixing for you, you run that risk.
@choketheface
10 жыл бұрын
Julian from trailer park boys teaches some skills.
@clugokillscluco
10 жыл бұрын
Haha, I was thinking Dante from Clerks.
@ready4pullback
9 жыл бұрын
Julian: "Ricky, I told you to check the PH before adding the sparge water! Now this beer is fucked!" Ricky: "Look Julian, I know yer just showin off all yer fancy book learnin, but I only got my grade 10. How was I s'post to know the water here was all climb. Look, don't worry, I added a little hash to it so whoever drinks it will just be too stoned to care!" Bubbles: "Ricky, you didn't actually put hash in the beer we're brewing for this competition, did you?" Ricky: "Bubs, everybody's always talking about beer having a good head, and this hash is about as heady as it gets, its fuckin awesome! We're gonna be famous boys! Fuck, here comes Randy and Mr. Lahey!" I can already see how this episode plays out, hahahaha
@ivarkronick4335
9 жыл бұрын
ready4pullback pH
@colinsturrock2337
9 жыл бұрын
hahaha yes. so perfect
@jamesritter
5 жыл бұрын
ahhhhhhha ahahahahahahahahhaha!!! :)
@RyanGribble
11 жыл бұрын
What a great ad for northern brewer
@knarfzxc
12 жыл бұрын
Near the beginning John mentioned Beersmith.
@sareinhart
9 жыл бұрын
Great video. Thanks.
@mrnigeljohn
11 жыл бұрын
I'm just getting ready for my first all grain. When you put your 2nd batch water in, and stir. Do you keep the tap flowing into the boiler, or turn it off for a while to let the grains circulate and then rest again upon the filter?
@L0ts0fPiggies
10 жыл бұрын
Thanks man, I brewed an amber ale with extract and grain, carbonated in the bottle with priming sugar, it was okay. All grain is going to suit my taste much better, thanks.
@NBABUCKS1
12 жыл бұрын
Wish I had someone to clean up after me when I brew!
@beerman1957
12 жыл бұрын
John, do you like your Top Tier? I ask because I like how it doesn't take up a lot of space. I have two Blichmann pots and one HLT made from a Gott Cooler. I am also going to make the Gott HLT electric soon. Thanks for all you have done for the Homebrew community.
@DavidGardner-j3w
Жыл бұрын
The best brewer especially batch sparging. Brilliantly done 11:59
@verrico1183
11 жыл бұрын
One thing that confuses me is the amount of water that is added it's seems that nothing is measured from the amount he put in the mash to the amount used to sparge does it not matter?
@ZwienerZ
10 жыл бұрын
The most heat loss I've ever had was 2 degrees. When I started i always heard to heat 4-6 degrees above your strike temperature. I only lose 1-2 degrees. Not sure why.
@Rtollinchi
6 жыл бұрын
What temp do you heat your sparge water to to get the second runnings around 168-170?
@JulieMikalson
11 жыл бұрын
Boiling temp. Watch the clock - and recipe - for Hop additions if you are not creating your own recipe. 80 min, 30 and 10 mins before end of boil are typical times.
@eeynotserp
11 жыл бұрын
John talks about cleanliness and how very important it is which is extremely accurate and true. Watch the Cockroach crawling across the bottom of the wall at 19:26. Not sure how clean a place is that doesn't include pest control.
@MDV1982
3 жыл бұрын
Still waiting for that online tasting session.....
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