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Really helpful I was kegging first time today and freaked out after I put in the fridge and the gauge went down by half! Super helpful thank you! 🍻

there's no good reason to put malt in the cereal cooker, you're just denaturing the enzymes before the starch is gelatinized. grind the unmalted grain to a coarse flour, cook into a thick porridge (rolling boil for 10 minutes, starting from ambient temp water), put it in the tun, add cold water to bring the temp down and dough in around 125F for a bit, then raise the temp up to a Sach rest (I use decoction, but you can use direct heat or a rims/herms setup). I've only made 4 all-malt beers in my life, virtually all my recipes are 60% +/- unmalted adjunct (I take my mash DP down to around 35 Lintner). I'm not paying malt prices for malt that has had the enzymes denatured by roasting; at least not when you can just roast unmalted grain to have the same flavor (other than caramel/crystal malt, which I detest, and don't use) to have the same flavor, without damaging enzymatic package I'm paying for in the malt. Added bonus is that unmalted grain can be bought for $5-8 per BUSHEL (while it's a volumetric measure, it averages around 50lbs in the grains we're interested in) from farms (and it's considerably more shelf-stable than malt). Also, because the grainbill is not as heavily modified by malting, have more FAN for the yeast, and ou tend to have better foam characteristics in most beers. My 6% American Lager recipe: (5.25 gal in fermenter (5gal bucket, which are actually close to 5.75 in actual volume)): 5 LBS Pilsner malt (Viking) *usually less If I have Pale 6 row, which I don't currently* 0.75 LBS Hard Red Wheat Malt *subbed out for unmalted wheat if I have 6 row* 7 LBS Corn (toast 2 lbs of it to around 65 Lovibond if you want an amber lager) .35 LBS Unmalted wheat 2.8 oz Beet sugar (added in the last 10 minutes of the boil) Cook your unmalted grain as described above (takes about 20 min total) Dough in with cold water and malt (125ish degrees F) for 20 minutes with 11 minutes left, pull the first decoction (about a third of the mash (focusing on getting mostly grain, majority of the enzymes are in the water at that point), boil it for roughly 8 minutes (till the end of the step) add it back to the mash, which should get you up to 138-145 F, hold for 30 minutes, pull second decoction with 13 minutes left in rest boil that decoction for roughly 10 minutes (till the end of the step) add to mash, which should get you up in the high 150's, hold for 15 minutes (while you're heating your sparge water) time between start and sparging is around 85-90 minutes, sparging/ getting up to a boil takes around 15-20 minutes +/- 30 minute boil 29 IBU coming from first wort hopping (throw the hops in and hit the burner once you get about an inch in the bottom of the kettle) whirlpool additions after wort is cooled to 170-160F Dry hop at high krausen, Fermented with SafLager S-189 3.75 SRM if using a RIMs system, closer to 5 SRM if using double decoction (Like I do) move to keg to spund as Krausen starts to recede (7-10 days if fermenting at 55-65 degrees) Spund until pressure stabilizes, hold at a diacetyl rest for about a week Lager for at least 30 days

I like the small footprint and low power consumption. But jeez, only 160w?? I have a lingering concern about the performance of this chiller. 3 liter tank seems awfully small.

Excellent overview!

Have you posted your review vid yet? Would like to hear about your experience. I need to use it on more than 1 time to say much, but I was expecting tighter temp control during fermentation.

Good suggestion to put the fermenter on its side to install the white washers. They gave me trouble as the fit is surprisingly not great and it leaked on me.

I just used this GC2 for the first time. I was surprised by the variation in temp during fermentation. Perhaps this is my need to learn about glycol chillers. The chiller cooled my wort down from 70 (cooled out of the kettle) to 66 (my recipe pitch temp) as expected. but the fermentation temp rose to +70 before the chiller kicked on the next day. This is not the tight control of fermentation I was expecting. I understand it works in a range, I was just expecting a smaller range of temps.

Is it possible to use a co2 regulator for pure nitro. I know the pressure gauges on the regulators max out at different pressures (co2 vs nitro) but if you an adapter is it still safe to use? I’m just worried that the co2 reg won’t hold the pressure of the nitro

Hi, I want to start a small project selling nitro coffee, and I wanted to know if I used a 20 liter nitrogen gas bottle, a 9 liter barrel, and a 40 pressure pump. How long does a nitrogen gas bottle last? Do I keep the nitrogen gas bottle open after pumping it into the barrel, and should I leave the nitro coffee for a while? Can you provide it directly? Thank you

I got a nib mini freezer €120 with a 10L jerrycan in it. 2 holes for the hoses. And a €30 inkbird controller with aquarium pump. Why would I spend €800 fot that? Or €1200 for the GG4. Gf are nuts.

great video. thanks for making this

Great video and timely. I just kegged my first all grain last night. I put the tank in the fridge and this morning the volume dropped a lot. Oh crap a leak, but maybe not. However my psi also dropped a lot from 11psi to about maybe 3-4. Does that indicate a leak? Thanks

Super helpful video for my first time using a CO2 tank. Thank you!

Nice PB brewery sticker! I didnt think it was from what I thought it was (leadville brewery that covid killed) but it totally is.. And your in denver so makes sense

GEVW Championship

Where are the next videos in the series? I can't find them on your channel

Such a great video. So clear, concise, and helpful. Well done :)

Great stuff just got mine.

Do these have a 5 gallon mark on the 6 gallon keg

can i use co2 regulator on %70 nitro %30 CO2 mixed gas? i found a component for regulator to set on nitro cylinder.

What should you set your regulator at sea level 🤔

Cool grain room

The mead you made is Vikings Blod mead. Vikings blood is a bit different and more a cherry mead. Either way it looks yummy, been wanting to make a batch myself.

*** BUYER BEWARE *** If your G40/S40 craps out, like my G40 did on it's 6th brew, GF WILL NOT REPLACE YOUR FAULTY UNIT UNDER WARRANTY!!!!!! Don't buy into this hype, this company doesn't give a crap about you as a consumer. They are currently trying to fix it while it sits on my kitchen floor... not sure osmosis is what's required here... *** BUYER BEWARE ***

Old video but... if you have a keg that has kicked in your kegerator save it. Make a gas to gas jumper and use the CO2 that remains in the kicked keg to push the sanitizer out of your new, clean keg. That saves your from using gas from your CO2 tank to push sanitizer. To save even more use the CO2 that is now in your new keg to pressurize your fermenter. Use another jumper from your new keg gas line hooked to the top of your fermenter. Gravity is already your friend but now you eliminate that air contacting your beer from the open airlock and you are getting 1 or 2 PSI helping to speed up your transfer.

Is the rest temperature secret? Many home brew recipes recommend temperatures that are high enough to denature low temperature activated enzymes that produce ale and lager, and temperatures that are too low to utilize the richest starch in malt called amylopectin, which ends up thrown away with the spent mash, paid for. To produce pseudo, ale and lager the step mash method is used. The single temperature infusion method is the brewing method that moonshiners used during Prohibition for producing moonshiners beer that was meant for distillation. Moonshiners' beer and Prohibition beer became Real Ale when advertisers invented CAMRA. Chemically and enzymatically, single temperature infusion cannot produce ale and lager due to the way enzymes function and chemical precipitation, which makes strike and target temperature pretty much useless for producing the beer. Moonshiners used single temperature infusion because it is the simplest brewing method out there capable of producing extract that contains a very high volume of simple sugar, glucose within one hour, so they didn't get caught. Moonshiners used inexpensive, high modified, malt for producing the beer and they soaked the malt at 149, 150F because at the temperatures Alpha releases the most glucose from simple starch within one hour and the more glucose, the more alcohol. The high temperatures denature low temperature activated enzymes that produce ale and lager, Beta in particular. Beta is responsible for conversion which is unnecessary in moonshining and due to the types of complex sugars that form during conversion and from what occurs afterward, Beta is purposely denatured in moonshining. During conversion Beta turns simple sugar, glucose, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose provides only ABV. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. Beer doesn't need to be artificially carbonated with priming sugar or CO2 injection when conversion occurs. Artificial carbonation forms quickly dissipating, soda pop fizz in beer. Take a look at the malt spec sheet for Fawcett's Golden Promise malt, click on ASBC, that is the malt testing agency used in America and become familiar with the chemical acronyms and numbers listed on the spec sheet. Malt spec sheets are online. From the data listed on the malt spec sheet what led you to choose the malt for producing ale? Ale and lager malt can be high modified, to over modified, high protein, malt or it can be higher quality, under modified, low protein, malt. Both types of malt are on the market and both bags are stamped Brewers Malt. A malt spec sheets lets a moonshiner and an ale and lager brewer know which malt is which. Modification (SNR) and protein content are important numbers listed on a malt spec sheet because the higher the numbers the crappier the malt is for producing ale and lager. In a recipe that recommends single temperature infusion, more than likely, the malt is high modified, to over modified, malt. A recipe that doesn't list the malthouse that produced the base malt is worthless because a malt spec sheet cannot be obtained. The percentage of Beta needs to be listed on a container of hops. Without it the quality of hops cannot be determined. The amount of hot extract that flows through a grain bed for maintaining and increasing mash temperature needs to be considered because over sparge occurs when a high volume of hot extract per minute flows through a grain bed for prolonged periods of time, which extracts tannin. Add to that, the high temperature and time used during mash out and the sparge water at a very high temperature at 180F. Tannin extraction is a time, temperature, pH thing and that is why vorlauf is kept within 10 minutes using a small volume of extract. Mash out is unnecessary in the infusion method. The step is used sometimes in the decoction method because the brewing method preserves enzymes.

do you mill the corn?

I'm interested in your video but the sound quality is really bad. Thought to ponder

The thermostat is inside the controller cabinet. What you have there is the temperature probe (usually a PTD or thermocouple of some kind)

Thanks for the video. I have used Cosmic Punch in a hazy pale ale. I liked the taste and it has kept its haze well over a couple weeks. I will use Cosmic Punch again.

Hey there, Nice video. Thanks for posting it. Curious why the Cosmic version had more bitter taste up front. Do you think the final pH was lower than the other? I’ve experienced where some yeast will lower pH more, like Voss, that totally caught me off guard and turns out, after reading reviews from others, they compensate for this with a higher mash pH. I bet you could treat the boil with a bit of baking soda to compensate, instead (need to try this myself, yet). Have a good one!

thanks for sharing, Tom. Looking forward to the tasting! Cheers 🤓🍻

Is the counterflow chiller the same as the G70?

Awesome video, thanks for posting. What are your thoughts on the internal pump? Is is serviceable if something goes wrong?

Hello. Is the bottom sloped like a conical base? Thanks for the video!

Get a Brewtools B40 3200W and is modular. This G40 is not worth €1300 euro and has no modular parts.

I'm going to buy one to replace my water heater.

71b in mead does really well down near 60

Great 👍

Love this. Time to make some mead!

good video

Nice job!

Awesome. I literally just made a blue corn lager Tuesday with cornmeal. Hope I get similar results with the color!

Looking good Tom!

Definitivamente muy mexicano

Is the corn to hard to run through the grain mills? Just curious as why it can't be milled on site.

Color looks awesome!!!

The color from that is amazing, nice one fellas!

Looks killer! I totally need to try that corn out!

be Great to see how you get on with this