Cheers to great beers that’s why we home brew our own on our channel . We just subscribed after finding your video , we also grow hops make mead and wines . Stay thirsty friend and brew on .
Single infusion or step mash? When you recirculate, I'm wondering if there is a possible issue about the oxidation, what do you think? I thought that the recirculation manifold should be nearer of the grains.. I would also be curious to see the Vorlauf piece... For homebrewer, SS Brewtech has 3 different pieces(spray ball --> sparge / recirc manifold-->step mash / Re-Circ Bulkhead-->Vorlauf) , is it the same for a Microbrewery? Thanks Jasper, an other amazing video !!
Thanks for the questions. Single infusion 99% unless your are: advertising a traditional brewing system, if the malt is highly under modified, using other cereal grains rather than malted barley. Hot Side Aeration is nothing to worry about in my option. Nearly all of the hot side oxygen comes from the grist and then mash water not from vorlauf or transfer. If you are not purging your milled grist with nitrogen and using completely de-aerated water to mash in, then Hot Side Oxidation is nothing you should worry about either. However, being gentle with the wort and beer is a good habit. I showed the vorlauf in this video, but also check the Brewhouse video to see top of mash tun valves. It has Vorlauf, Sparge, Sprayball, Hydrator. Hope this helps, Cheers!
Does the direction of rotation of the whirlpool matter? Systems I've seen are counter clockwise but I noticed you stirring clockwise. Also can you cool while you whirlpool or will that interfere with the process? It's basically like centrifuging right? Thanks for another great video
Glad you enjoyed it! No, the direction does not matter, whatever way is easier or dictated by the WP tangential outlet. Test this by putting coffee grounds in water, spin the wide based cups both directions and see if the grounds end up in the bottoms middle after a while. Yes, you can cool the wort during WP. WPing is pretty much the same as centrifuging but a whirlpool only settles particles that will settle with gravity. Where as a centrifuge makes a lot "stronger gravity" so will separate many more particles. Cheers!
Did you make a video on sparge? I wonder how the flow speed changing in a profesional brewery. Homebrew recommend the speed of 1 gal in 5 min. How do you sparge now with those big volumes?
This video shows sparge. The speed starts slow and is raised throughout the process. Sparge volume is a calculated number and once wort separation begins 90mins to fill kettle is a good goal. All equipment is different (mash tun vs lauter tun, ect.) There is no substitute for experience on specific brewing systems. Hope this helps, Cheers!
So 90 min is a good target. This mean that 5bbl batch and 20bbl batch will be done in the same period of time just different flow and pipes diameter, right? Sorry if it's a bit dumb question. Thank you
Reiterated mash is interesting, I have never seen it done before.when I finish my boil time I switch off the kettle elements, paddle the wort to a slow spin and rest for 10 min. Then I start re circulating through the heat exchanger back into the top of the kettle. it takes another 10 min for the wort to drop down to transfer temp then send to the fv. the wort in my kettle is about 65C and takes 30-40 min to transfer so I use this temp and time to steep more hops at lower temp.any thoughts on steeping hops at lower temp at the end of boil? worth the effort or wasting time?ollie
Steeping hops after boil is worth the effort. You will get a lot of hop flavor and some aroma out of them, but very little if any hop bitterness. These hop additions are generally called whirlpool hop additions. I would recommend steeping the hops in your kettle as you transfer through your heat exchanger.
I like the idea of a 60C Hop Stand. You will have to test if its a waste or not, sensory science is subjective. Make sure you do not dry hop this beer and after fermentation drives off aroma, does the final beer have pronounced hop aroma? It takes me longer to go from boil to 65C by running it back in kettle, larger volume? A separate whirlpool vessel could make this easier, and paying attention to water recovery from HX and Dirty HX/clogging. By far the best way for hop aroma is dry hopping, but this makes yeast handling more difficult. I personally feel like a clear/filtered beer with a huge hop aroma that was not dry hopped or hop oiled is one of the hardest/impossible beers to produce. Keep experimenting my friend, and share your results. Cheers!
Brewery Life to do hop stands at lower temps I generally will whirlpool then start my runoff through HX into either my kettle or a grant with the hops. I have done 80c and 65c both with different but good results. 65c produces more grassy flavors and less of the hop flavors. I prefer to do my whirlpool additions or hop stands 80c and above. After the lower temp hop stand whirlpool as usual then run through HX to pitching temps
Best brewing series on youtube.. Cheers!!
Thanks Billy. Don't set the bar too high for me.. Cheers!
Billy, true it is. Nobody else has shown so much in such detail.
@@brewerylife3596 GOAT
Cheers to great beers that’s why we home brew our own on our channel . We just subscribed after finding your video , we also grow hops make mead and wines . Stay thirsty friend and brew on .
Have to agree with other comments this is far and away the best series of videos on brewing on the internet. Well done
Thank you
Thank you
it's great to understand how a professional microbrewery works. Thanks for the great content, Jasper!
Cheers!
Nice job putting these videos together, Jasper. I look forward to many more! Cheers.
Thanks Mike, Ill do a few more, Cheers.
Great stuff! Subscribed.
Here is a quick tip from an American in Germany: vorlauf is a pronounced for-lauf
Great job guys .... Just wondering how big these boilers are?...
fantastic video thanks!
helpful videos.....nice explanation on boiling
you are living my dream amigo !!!
Nice video, you do it again! Waiting for more! Cheers!
Thanks!
Your brewery looks awesome. It must take hours to polish all that steel :-)
Any chance we could get a kettle sour video at some stage? Please and thank you, great channel.
Thanks! 1st sour suggestion, Cheers!
Great video Jasper. Thank you for that. Could you tell me how you decide how much sparging water you use? Greetings from the Netherlands!
Hey good love the videos, what sanitizer do you use on the couplers?
Do you normally transfer (in) sparge water as you transfer (out) vorlaufed 'first mash'?
Can you show me the direct fire of the mashtun?
Hi, are you the wort project designer?
Single infusion or step mash? When you recirculate, I'm wondering if there is a possible issue about the oxidation, what do you think? I thought that the recirculation manifold should be nearer of the grains.. I would also be curious to see the Vorlauf piece...
For homebrewer, SS Brewtech has 3 different pieces(spray ball --> sparge / recirc manifold-->step mash / Re-Circ Bulkhead-->Vorlauf) , is it the same for a Microbrewery? Thanks Jasper, an other amazing video !!
Thanks for the questions.
Single infusion 99% unless your are: advertising a traditional brewing system, if the malt is highly under modified, using other cereal grains rather than malted barley.
Hot Side Aeration is nothing to worry about in my option. Nearly all of the hot side oxygen comes from the grist and then mash water not from vorlauf or transfer. If you are not purging your milled grist with nitrogen and using completely de-aerated water to mash in, then Hot Side Oxidation is nothing you should worry about either. However, being gentle with the wort and beer is a good habit.
I showed the vorlauf in this video, but also check the Brewhouse video to see top of mash tun valves. It has Vorlauf, Sparge, Sprayball, Hydrator.
Hope this helps, Cheers!
Does the direction of rotation of the whirlpool matter? Systems I've seen are counter clockwise but I noticed you stirring clockwise.
Also can you cool while you whirlpool or will that interfere with the process? It's basically like centrifuging right?
Thanks for another great video
Glad you enjoyed it! No, the direction does not matter, whatever way is easier or dictated by the WP tangential outlet. Test this by putting coffee grounds in water, spin the wide based cups both directions and see if the grounds end up in the bottoms middle after a while.
Yes, you can cool the wort during WP. WPing is pretty much the same as centrifuging but a whirlpool only settles particles that will settle with gravity. Where as a centrifuge makes a lot "stronger gravity" so will separate many more particles. Cheers!
Did you make a video on sparge? I wonder how the flow speed changing in a profesional brewery. Homebrew recommend the speed of 1 gal in 5 min. How do you sparge now with those big volumes?
This video shows sparge. The speed starts slow and is raised throughout the process. Sparge volume is a calculated number and once wort separation begins 90mins to fill kettle is a good goal. All equipment is different (mash tun vs lauter tun, ect.) There is no substitute for experience on specific brewing systems. Hope this helps, Cheers!
So 90 min is a good target. This mean that 5bbl batch and 20bbl batch will be done in the same period of time just different flow and pipes diameter, right? Sorry if it's a bit dumb question. Thank you
+Andrey Popov No worries, that's exactly right. Bigger systems have bigger dimensions with larger flowrates.
hop utilization
Reiterated mash is interesting, I have never seen it done before.when I finish my boil time I switch off the kettle elements, paddle the wort to a slow spin and rest for 10 min. Then I start re circulating through the heat exchanger back into the top of the kettle. it takes another 10 min for the wort to drop down to transfer temp then send to the fv. the wort in my kettle is about 65C and takes 30-40 min to transfer so I use this temp and time to steep more hops at lower temp.any thoughts on steeping hops at lower temp at the end of boil? worth the effort or wasting time?ollie
Steeping hops after boil is worth the effort. You will get a lot of hop flavor and some aroma out of them, but very little if any hop bitterness. These hop additions are generally called whirlpool hop additions. I would recommend steeping the hops in your kettle as you transfer through your heat exchanger.
I like the idea of a 60C Hop Stand. You will have to test if its a waste or not, sensory science is subjective. Make sure you do not dry hop this beer and after fermentation drives off aroma, does the final beer have pronounced hop aroma? It takes me longer to go from boil to 65C by running it back in kettle, larger volume? A separate whirlpool vessel could make this easier, and paying attention to water recovery from HX and Dirty HX/clogging. By far the best way for hop aroma is dry hopping, but this makes yeast handling more difficult. I personally feel like a clear/filtered beer with a huge hop aroma that was not dry hopped or hop oiled is one of the hardest/impossible beers to produce. Keep experimenting my friend, and share your results. Cheers!
Brewery Life to do hop stands at lower temps I generally will whirlpool then start my runoff through HX into either my kettle or a grant with the hops. I have done 80c and 65c both with different but good results. 65c produces more grassy flavors and less of the hop flavors. I prefer to do my whirlpool additions or hop stands 80c and above. After the lower temp hop stand whirlpool as usual then run through HX to pitching temps
Thanks Zachary, Great info!
Hi Jasper, how many minutes do you whirpool with the pump and how many you let it rest?
Hi Gustavo, 3min pump/paddle and 20min rest.
Thanks, ill send you some pictures of my brewery in argentina
Please do, Congrats on the brewery!