Even I learnt something from this Video

[BeerBrewerTrain]

This video is a start to finish 3 tier system brew, i havent brewed for quite some time. I was bored the other day and thought id watch some brewing videos well if you need a refresher or you wanna learn some new tips give this series Volume 1-8 a try.

 

[BeerBrewerTrain]

Give this a bump cant believe nobody has watched this

Noobs listen up ive watch tons of first brew tutorials how to brew just out of bordom this one can take you from zero to a brew in one batch.....

 

[Hopalong]

Noobs listen up..LOLOLzzzzzzzzzz..

Instead of purchasing a swizzle stick for stirring mash buy a Home Depot/Loews spackle stirrer.

There wasn't a drop of ale made during the vid only something hoppy.
Due to the make up of malt and how enzymes work with starch and sugar it is chemically and enzymatically impossible to make ale and lager by soaking malt in hot water at a single temperature in an hour.
The conversion rest was omitted when the beer was made. The wort won't contain maltose and maltotriose which are complex types of sugar needed in ale and lager. Beta makes maltose and maltotriose out of glucose during conversion. Secondary fermentation is needed when conversion occurs but secondary fermentation is a no-no in homebrewing. A conversion rest is omitted in recipes for two reasons. Beta is beat to death in fully modified malt and secondary fermentation adds two weeks extra on the brewing process.
Dextrinization didn't occur during the brewing session because amylo-pectin a type of starch that contains A and B limit dextrin is heat resistant. The starch enters into solution at 169F and during infusion brewing the temperature isn't high enough to cause the starch to enter into solution before Alpha denatures. The starch is thrown out with the spent mash. It is the small, white pieces noticeable in spent mash. Amylo-pectin is complex starch that makes up the tips of grain and the richest starch in malt. A and B limit dextrin are tasteless, nonfermenting types of sugar responsible for body and mouthfeel. Without the sugar beer thins.

Beersmitty calculated 150F which is a perfect rest temperature to make Prohibition style beer because at 150F Alpha produces a bunch of glucose and less sweet tasting, nonfermenting types of sugar and yeast loves glucose and the more the better for ABV. A rest temperature of 150F is used for grain distillation.
When a recipe recommends modern, fully modified malt, single infusion, only primary fermentation and adding priming sugar the brewer following the recipe produces Prohibition style beer that was sold by moonshiners because they use malt.

To make authentic homebrew Prohibition style beer use malt syrup. To make all grain Prohibition style beer use fully modified malt and single infusion.
Noobs listen up.....LOLOLOLzzzzap..
Check out the recipes on Weyermann Malt website and purchase their malt. Any questions about brewing ask them, they're very helpful.
Since, time is time, why not spend the hours it takes to make Prohibition style beer to make authentic ale and lager? Actually, to make real authentic ale and lager the decoction method is used because when mash is boiled amylo-pectin enters into solution and dextrinization occurs when the boiling mash is added back into the tun and continues until Alpha denatures. ​

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