i watched this five months ago when i first started all-grain brewing. i have since than used this information to ncontinually increase my efficiency. thank-you so very much.
Have done a ton of reading on this subject and this one video was more helpful, intuitive, and easier to understand than any book to date. Great series so far!! Thanks for taking the time.
Bobby, its in no way a boring video. It still remains the best explanation on TH-cam that I have found and I come back every six months just to revise the principles. Keep up the good work!
Thank you for this! Highly informative and very interesting topic and you hit it from all sides. I found this extremely helpful and I look forward to learning more from what you're providing all of us on brewing.
Your alpha and beta amylase models were amazing! I never quite understood how they worked and their differences until I saw this video. Keep up the great work!
Great information! I wasn't happy just accepting that we mash in the low 150s. I always wanted to know more about the brewing process and the "whys". This video answered a lot of my questions, and some I didn't even think to ask. I think I am a much better homebrewer for having watched this and other videos you've done. Thanks!
Great video. I learned a great deal and now have a much better understanding of why we do what we do with the different mashing techniques. Thanks Bobby!
Mind blown.... knowledge.... brain expanded.... rahhhh.... dahhhh.... smart now. Thank you. Seriously. I've been reading John Palmer How to Brew and at times it doesn't fully explain. This really helped to fill in the blanks. Walter White lives!!!
Bobby, cheers from South Jersey! I'm a fairly new brewer with a fast pace of learning. Your videos are a great supplement to the reading and are really firming up my understanding. Great work and keep it coming!
Totally excellent video. I've read my brewing books over and over but you explain it so clearly and the visuals help a tun (pun intended, lol). Your brewing series so far is a total must-see. Nas zdroviya!!
brew researching for months now as the hobby consumes.......your video has hit the cerebral G-spot. Such a great break-down of information and understanding of the process from the ground up. Thanks BobbyFromNJ! appreciate your knowledge sharing. Cheers from Canada!
Nice job with the visual aids. You are very talented when it comes to teaching - it comes through in all of your videos. I look forward to the next installment!
I watched this video back on 2011 when you released it and the description of the Amylase enzyme activity is STILL one of the best that I've come across. Just shared it with my homebrew club, 12 years later.
@@BobbyFromNJ I refuse to accept that I aged as quickly as you did during those 12 years.. ;-) I think on the West Coast time works at 1/2 speed vs. the East Coast, so it only counts as 6 years for me.
Great video man! I think I'm a total beer geek, because this was not boring at all, and very easy to follow with the visuals! I knew the result of what my mash's did a different temperatures, but know I now why! Cheers! Nick
Hey man, I don't know why you'd apologize for going long or say that we don't really need to know this... I've just learned more about beer and making beer in this series than I have in 100 other videos that just say, "do this/do that". Great info, and thanks for the visual aids there for learners like myself! I really appreciate these vids.
Great video Bobby. I had always appreciated the nice mouthfeel to the Lagunitas IPA . Something I had not been able to recreate in my brews. Of course I was mashing in the low 150s (this helps me understand the relationships). Thanks for taking the time to put this together!
Wow, amazing information!! great video, came across this by chance, going back to start at episode 1 now! smart guy, thanks for explaining this so well!
Bobby, the question that brought me to this video, is how to get a sweeter beer with great mouthfeel and maltiness. Not because I want to brew an IPA, but because I just want something like a Coors, but sweeter and even easier to drink(and still want 5% ABV or better). I'm thinking that your video confirmed that I want to mash at a higher temperature. The next question is ferment temperature and yeast. I love biology, and your information on the enzymes was awesome! Cheers!
Hey Bobby- Great video series for someone like me who is a novice. I've got a little more equipment to get, but I'll be all-grain brewing in a month. The vids are extremely helpful.
You are a genius! I would say - very good teacher. Thank you! I love this video and it was so interesting that it felt short. It could easly be much longer :-) Absolutely fantastic and... nice background.
Yes, I'm mostly Polish with about an 1/8 each German and Dutch. I like to vary my toast proclamation between Prost, Cheers and Na Zdrowie because I'm an equal opportunity drinker. I remember hanging out with my first generation Polish relatives as they did shots of Spirytus (192 proof Vodka) to celebrate birthdays and Na Zdrowie stuck with me even though I don't speak the language at all.
@BobbyFromNJ That is an awesome resource... Thank you. I totally understand about the subjective nature and ranges vs hard values... But this is just what I needed. One of the ones I really want to understand better is the Hercules Double IPA by Great Divide. I have read that other peoples requests for details have been rejected, but I haven't tried yet. I have heard other breweries that gave all but step by step instructions away when asked. I have thought about testing a flat one... but... :)
That's basically correct. The more you mash at the lower end of the range (140-150F), the greater share of the sugars you make will be fermentable. The more you mash at 150-160F, the more you're shifting the balance to sugars that won't get fermented, and will still be in the final beer.
Thanks for the vid Bobby. I am digging your way of speaking/presenting , and it works well with my mind. I have read the book by john palmer, and this section really put me to sleep. I have been out of the beer game for a while, with a couple of flop batches that had me discouraged. I am still interested in the hobby, which is why I kept my setup. I have on the Herms builds that POL did on hombrewtalk. I might try another batch this winter. Houston is hot!
Im no expert... Yet. But you did a great job explaining a tough subject. I had to listen to your video twice to REALLY understand. Im still wondering why some recipies call for a protein rest with no unmalted grain. time to do a little research. thanks again for making us all lil smarter
@BobbyFromNJ - Yeah, I don't necessarily care to clone commercial brews but, it's a great insight to the intellectual and physical process that the big boys use. Cheers, man! Dig your vids and helpful posts on HBT!
Thanks for the video! I'd love to see an unedited version. I know you had to cut out some rambling to maintain good flow but there are usually some great nuggets of information lost in there too!
hey bobby, thanks for the info glad someone put it in an understandable way. thanks for breaking all the sugar lingo down for us. when can we expect ep 4?
Great Video. I've learned more in the last 20 minutes than I have in months worth of watching other videos. (Not that all of everyones videos need to provide this much of the how and why. But, I for one, especially appreciate videos like this. Thank you very much. One question that I have been wondering. How can I determine what ideal final gravities are for a specific beer style. Are there charts that show typical final gravities for different commercially available beers or beer styles?
Thank you for such thorough explanation!! One question about adding cereals - would adding roasted oat flakes require gelatinization? I love oat-meal ales and want to brew them myself.
@DickyBenfield Ideal FG is subjective, but the best place to start is the BJCP guidelines. Of course, each style has a pretty wide range of acceptable values. You'd also be surprised what the brewery would be willing to tell you if you email them. Worst case, you can let a commercial beer go flat and test it with a hydrometer, but that's alcohol abuse.
@andrewt248 Thanks Andrew, I'm familiar with Can You Brew It but I haven't listened to many of them. I had read in passing about their IPA and the generally unusual high mash temp.
I think Lagunitas mashes most of their brews up around 160˚F. This is based on recorded conversations with the brewmaster on the Brewing Network's Jamil Show (Can You Brew It) where they have a dialog with commercial brewers in an attempt to fabricate clone recipes.
Hey Bobby, I dunno if you still are answering questions here, but am I to understand that beta amylase attaches on only 1 strand on the starch and not on the other branches, or can it work on any branch? Also, are you saying at a mash temp of 154F for example, alpha can come in and cut a long strand that then doesn't have the "3 molecules from the branch point" limitation? Is that what you mean by it being more accessible to beta after an alpha cleaves off a branch? I hope that makes sense!
so if i understand you: mash att low temp you get more sugars that can ferment to alcohal and if you mash at higher temp you get a more sweet and less fermeted bber? or did i understad you wrong?
One question. Does this work backwards? I dough n at a high temp, 155, but since I’m using a cheap cooler as a mash tun, the temp will drop significantly throughout the mash, down to 150, 148 at the end. Will I get the best of both worlds. Or do you have to start low and then go high for the science to kick in. 🍻
If you start high enough above beta denaturing temps, you will start reducing beta amylase and then when the temp falls, alpha activity will slow down as all reactions do at cooler temps. Conversion will still happen but slower.
Great vid! I also read John Palmer's book, having a visual aid really helped! However, can someone help me clear a couple of things up? Am I right in thinking that malt doesn't need to be gelatinised during the protein rest, and it will still loosen up the starches if I strike at 115-135F? I ask because I'm trying figure why my wort was cloudy. I used a recipe with a single temp infusion, but I was using Munton's lager malt. Would lager malt require a protein rest because it's less modified?
Bobby, I hear you say Na Zdrowie! in your toast at the end. Others using Prosit or Cheers. Are you Polish at all? My wife is completely Polish and we've been saying it for years :)
Such a great video that every homebrewer should watch. Great visual demonstration to explain amylase activity.
i watched this five months ago when i first started all-grain brewing. i have since than used this information to ncontinually increase my efficiency. thank-you so very much.
You’re an amazing instructor . This is awesome . Everything is so clear and easy to understand . That wooden bead rules
I've watched this a dozen times at least... one of the best explanations of this process - thank you!
C4Marshall thanks buddy.
Have done a ton of reading on this subject and this one video was more helpful, intuitive, and easier to understand than any book to date. Great series so far!! Thanks for taking the time.
Bobby, its in no way a boring video. It still remains the best explanation on TH-cam that I have found and I come back every six months just to revise the principles. Keep up the good work!
You are by far the most intelligent person I've ever met from New Jersey.
Thank you for this!
Highly informative and very interesting topic and you hit it from all sides. I found this extremely helpful and I look forward to learning more from what you're providing all of us on brewing.
Excellent class of organic chemistry. Thanks, Bobby.
best explanation of the entire net, dude should have a brewing school.
That's a great way to explain the enzymatic activities that are taking place in the mash.
Awesome video!
Your alpha and beta amylase models were amazing! I never quite understood how they worked and their differences until I saw this video. Keep up the great work!
Great information! I wasn't happy just accepting that we mash in the low 150s. I always wanted to know more about the brewing process and the "whys". This video answered a lot of my questions, and some I didn't even think to ask. I think I am a much better homebrewer for having watched this and other videos you've done. Thanks!
Great video. I learned a great deal and now have a much better understanding of why we do what we do with the different mashing techniques. Thanks Bobby!
Mind blown.... knowledge.... brain expanded.... rahhhh.... dahhhh.... smart now. Thank you. Seriously. I've been reading John Palmer How to Brew and at times it doesn't fully explain. This really helped to fill in the blanks. Walter White lives!!!
Bobby, cheers from South Jersey! I'm a fairly new brewer with a fast pace of learning. Your videos are a great supplement to the reading and are really firming up my understanding. Great work and keep it coming!
That was awesome! Thought I understood Alpha and Beta until now! Thanks for this very informative video!
Totally excellent video. I've read my brewing books over and over but you explain it so clearly and the visuals help a tun (pun intended, lol). Your brewing series so far is a total must-see. Nas zdroviya!!
brew researching for months now as the hobby consumes.......your video has hit the cerebral G-spot. Such a great break-down of information and understanding of the process from the ground up. Thanks BobbyFromNJ! appreciate your knowledge sharing. Cheers from Canada!
Relatively Boring? Maybe I'm just a nerd, but I found this incredibly fascinating!!!
Nice job with the visual aids. You are very talented when it comes to teaching - it comes through in all of your videos. I look forward to the next installment!
I watched this video back on 2011 when you released it and the description of the Amylase enzyme activity is STILL one of the best that I've come across. Just shared it with my homebrew club, 12 years later.
Thanks, but I refuse to accept this was 12 years ago.
@@BobbyFromNJ I refuse to accept that I aged as quickly as you did during those 12 years.. ;-) I think on the West Coast time works at 1/2 speed vs. the East Coast, so it only counts as 6 years for me.
Great video man! I think I'm a total beer geek, because this was not boring at all, and very easy to follow with the visuals!
I knew the result of what my mash's did a different temperatures, but know I now why!
Cheers! Nick
Excellent material! Finally someone did a great video on this subject!!!
Fascinating. Thank you for sharing your knowledge, and putting in the time to create professional videos.
Hey man, I don't know why you'd apologize for going long or say that we don't really need to know this... I've just learned more about beer and making beer in this series than I have in 100 other videos that just say, "do this/do that". Great info, and thanks for the visual aids there for learners like myself! I really appreciate these vids.
Really enjoyed learning more about the science behind mashing.
Great video and not boring at all. I found it very informative and know it will help in my brewing. thanks
Thanks for taking the time to make the video series, it will help alot of us.
Just as informative, but loads more useful than Khan Academy. What a pro.
Brilliant video. Great detail perfect for my on going education on beer brewing. Top man 👍
Excellent video. Excellent. Thanks for putting this out there.
Great video! Keep them coming. I find the information very helpful in understanding brewing and how it will help me.
hey Bobby,
This is one of the most informative series that I have seen on youtube. Keep up the good work. Cant wait for the next one.
Great job!!! thanks for the info. I took 32 weeks of micro in college, and I just love this stuff!!!!
Great video Bobby. I had always appreciated the nice mouthfeel to the Lagunitas IPA . Something I had not been able to recreate in my brews. Of course I was mashing in the low 150s (this helps me understand the relationships).
Thanks for taking the time to put this together!
Wow, amazing information!! great video, came across this by chance, going back to start at episode 1 now! smart guy, thanks for explaining this so well!
Outstanding content. I have learned exactly how the process works. Thank you for this extremely informative video, cheers!
Thanks Tom, I'm glad the content is still hanging in there.
Bobby, the question that brought me to this video, is how to get a sweeter beer with great mouthfeel and maltiness. Not because I want to brew an IPA, but because I just want something like a Coors, but sweeter and even easier to drink(and still want 5% ABV or better). I'm thinking that your video confirmed that I want to mash at a higher temperature. The next question is ferment temperature and yeast.
I love biology, and your information on the enzymes was awesome! Cheers!
Not boring, you rule. Thanks for the explanation!
Just to add my accolade, brilliantly explained such to make simple to understand. Thanks
I just stumbled across this. Its pretty awesome. Hats off to you.
Absolutely phenomenal video. Very, very well done.
Excellent series. Looking forward to Episode 4.
Awesome video! Very informative and enlightening.
Hey Bobby-
Great video series for someone like me who is a novice. I've got a little more equipment to get, but I'll be all-grain brewing in a month. The vids are extremely helpful.
You are a genius! I would say - very good teacher. Thank you!
I love this video and it was so interesting that it felt short. It could easly be much longer :-)
Absolutely fantastic and... nice background.
thank you that took all the guess work out of making a good mash and conversion of starch/sugars to alcohol
Still one of the best explanations.
amazing.. thanks so much.. u really made me understand how mashing works .. perfect for a layman brewery owner like me :))
Still solid gold this video!!! Thanks
As usual total class thanks bobby for sharing ur knowledge with us cheers
This video is fantastic! Learned so much! Cheers man!
Thanks so much for the video! I really wanted to get an understanding of the science of the mash temperatures.
Great video! You're getting out fantastic knowledge.
Thanks, great info and well put.
Excellent video, thanks a lot
Thanks for the video. Very well done!
Yes, I'm mostly Polish with about an 1/8 each German and Dutch. I like to vary my toast proclamation between Prost, Cheers and Na Zdrowie because I'm an equal opportunity drinker. I remember hanging out with my first generation Polish relatives as they did shots of Spirytus (192 proof Vodka) to celebrate birthdays and Na Zdrowie stuck with me even though I don't speak the language at all.
Thanks for watching and commenting!
brilliant video, learned a lot of stuff...thankyou
Thanks for making this! It was really helpful. It'd be cool if you did one like this on strains of yest and fermentation temperatures. Thanks again!
not boring at all. Great didatics :)
great educational video. thanks heaps
You are the best!
That was really good video !.. thanks for the great info.
Excellent video sir!! Very Alton Brown-like in the science explained. All you needed were a couple of sock puppets :(
@BobbyFromNJ
That is an awesome resource... Thank you. I totally understand about the subjective nature and ranges vs hard values... But this is just what I needed. One of the ones I really want to understand better is the Hercules Double IPA by Great Divide. I have read that other peoples requests for details have been rejected, but I haven't tried yet. I have heard other breweries that gave all but step by step instructions away when asked. I have thought about testing a flat one... but... :)
Excellent!
wow great video, tons of info - thank you!
Thank you! Very good and usefull video
That's basically correct. The more you mash at the lower end of the range (140-150F), the greater share of the sugars you make will be fermentable. The more you mash at 150-160F, the more you're shifting the balance to sugars that won't get fermented, and will still be in the final beer.
Thanks for the vid Bobby. I am digging your way of speaking/presenting , and it works well with my mind. I have read the book by john palmer, and this section really put me to sleep. I have been out of the beer game for a while, with a couple of flop batches that had me discouraged. I am still interested in the hobby, which is why I kept my setup. I have on the Herms builds that POL did on hombrewtalk. I might try another batch this winter. Houston is hot!
Great video thanks!
Thanks this is a big help.
Im no expert... Yet. But you did a great job explaining a tough subject. I had to listen to your video twice to REALLY understand. Im still wondering why some recipies call for a protein rest with no unmalted grain. time to do a little research. thanks again for making us all lil smarter
@BobbyFromNJ - Yeah, I don't necessarily care to clone commercial brews but, it's a great insight to the intellectual and physical process that the big boys use. Cheers, man! Dig your vids and helpful posts on HBT!
Thanks for the video! I'd love to see an unedited version. I know you had to cut out some rambling to maintain good flow but there are usually some great nuggets of information lost in there too!
hey bobby, thanks for the info glad someone put it in an understandable way. thanks for breaking all the sugar lingo down for us. when can we expect ep 4?
Great Video. I've learned more in the last 20 minutes than I have in months worth of watching other videos. (Not that all of everyones videos need to provide this much of the how and why. But, I for one, especially appreciate videos like this. Thank you very much.
One question that I have been wondering. How can I determine what ideal final gravities are for a specific beer style. Are there charts that show typical final gravities for different commercially available beers or beer styles?
thank you so much ! very usefull !
@nppeders Yup, 60 gallons of Lambic which is ultimately going to be a Framboise. It's 2 months young right now though.
Thank you for such thorough explanation!!
One question about adding cereals - would adding roasted oat flakes require gelatinization? I love oat-meal ales and want to brew them myself.
@DickyBenfield
Ideal FG is subjective, but the best place to start is the BJCP guidelines. Of course, each style has a pretty wide range of acceptable values. You'd also be surprised what the brewery would be willing to tell you if you email them. Worst case, you can let a commercial beer go flat and test it with a hydrometer, but that's alcohol abuse.
@andrewt248
Thanks Andrew, I'm familiar with Can You Brew It but I haven't listened to many of them. I had read in passing about their IPA and the generally unusual high mash temp.
Great vid. gonna post a link to friends at the irish craft brewery website. really good stuff.
Dude, sweet barrel in the background. I just found your channel and subbed. Any videos on barrel aging?
Not at all boring! When is the next in the series coming out? Well done!
I wish I'd watched this years ago
What part of NJ? I'm outskirts of AC! Reppin' NJ , gotta love it
I think Lagunitas mashes most of their brews up around 160˚F. This is based on recorded conversations with the brewmaster on the Brewing Network's Jamil Show (Can You Brew It) where they have a dialog with commercial brewers in an attempt to fabricate clone recipes.
Za zdrowie 👍🏻🍻
Hey Bobby, I dunno if you still are answering questions here, but am I to understand that beta amylase attaches on only 1 strand on the starch and not on the other branches, or can it work on any branch? Also, are you saying at a mash temp of 154F for example, alpha can come in and cut a long strand that then doesn't have the "3 molecules from the branch point" limitation? Is that what you mean by it being more accessible to beta after an alpha cleaves off a branch? I hope that makes sense!
continued...
I'd really like to know what a final gravity is for something like a Hercules Double IPA or something along those lines...
Thanks again
@CTBeerguy
Just don't forget to crank the bitterness to keep it from tasting too sweet.
so if i understand you: mash att low temp you get more sugars that can ferment to alcohal and if you mash at higher temp you get a more sweet and less fermeted bber? or did i understad you wrong?
One question. Does this work backwards? I dough n at a high temp, 155, but since I’m using a cheap cooler as a mash tun, the temp will drop significantly throughout the mash, down to 150, 148 at the end. Will I get the best of both worlds. Or do you have to start low and then go high for the science to kick in. 🍻
If you start high enough above beta denaturing temps, you will start reducing beta amylase and then when the temp falls, alpha activity will slow down as all reactions do at cooler temps. Conversion will still happen but slower.
Great vid! I also read John Palmer's book, having a visual aid really helped!
However, can someone help me clear a couple of things up? Am I right in thinking that malt doesn't need to be gelatinised during the protein rest, and it will still loosen up the starches if I strike at 115-135F?
I ask because I'm trying figure why my wort was cloudy. I used a recipe with a single temp infusion, but I was using Munton's lager malt. Would lager malt require a protein rest because it's less modified?
What's in the Barrel? Something funky I'm assuming.
Bobby, I hear you say Na Zdrowie! in your toast at the end. Others using Prosit or Cheers. Are you Polish at all?
My wife is completely Polish and we've been saying it for years :)