Great overview mate! I've completed 2 brews on the G40 now and my comments are very similar to yours. I'm starting to play with grain absorption and water to grist ratio to see how that effects efficiency. Can confirm that hop filter is great. Both brews I did had nearly 400g hops in the boil with no issues. Cheers!
Yeah I saw your first video with the big whirlpool addition. I am going to tackle a 20L 10% Imperial Stout this Friday. Will age some in port barrel and bottle the rest for next winter.
GREAT BREW DAY!!! No doubt the beer will be great!! I'd love to bang down 3 or 7 liters. I'm not sure that ale can be produced by soaking malt in hot water at a single temperature. The single temperature infusion method is used in grain distillation, and produces distillers beer, which contains mainly glucose. To make ale requires more types of sugar than simple sugar, and sweet tasting, non fermenting types of sugar. When the home brew was made, three steps that are used for producing ale were skipped, conversion, dextrinization, and gelatinization, which aren't needed in grain distillation. The recipe recommends 65. At 65, 66, Alpha releases the highest volume of simple sugar, glucose, from starch within one hour. The more glucose, the more alcohol. The temperature is used in grain distillation for that reason. The high temperature rest rapidly denatures low temperature activated enzymes that produces ale and lager, Beta in particular. Beta is purposely denatured in grain distillation because of what the enzyme does. Beta is responsible for conversion. During conversion (60-63) Beta converts glucose, which Alpha releases during liquefaction, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produces ale and lager, glucose makes the alcohol. When conversion occurs, secondary fermentation takes place, which lengthens the brewing process. During secondary fermentation an enzyme in yeast converts maltose back into glucose. Conversion isn't needed in grain distillation because there is no sense in waiting for Beta to turn highly fermentable, glucose, into complex sugar that is turned back into glucose. To increase the body and mouthfeel in beer boil some of the mash and use the boiling mash to increase main mash temperature. When mash boils, a heat resistant, complex starch, called amylopectin rapidly bursts and enters into the mash liquid. When the main mash temperature increases, Alpha liquefies the amylopectin, and dextrinization and gelatinization occur. Amylopectin contains A and B limit dextrin, which are tasteless, nonfermenting types of sugar, and pectin. Limit dextrin and pectin provides body and mouthfeel in ale. In home brew, starch carry over, Beta Glucan, and protein goop provides body and mouthfeel. The finest ales and lagers are produced from dextrinous extract. A brewing system that recirculates a high volume of hot extract through a grain bed for a long period of time causes over sparge, which extracts tannin. When 1 ltr per minute of hot extract flows through a grain bed for one hour, 60 ltr of extract passes through a grain bed sized for a 20 to 40 ltr batch of homebrew, that is over sparge. Add to that, the time it takes for mash to reach mash out temperature, the 10 minute rest, and sparge water. Tannin extraction is a time temperature, pH thing, and that is why vorlauf is kept within 10 minutes. STAY PARCHED. STAY EXTREMELY PARCHED.
Thanks for sharing. I so want to get one of these, but that boil? Here in Australia I’d have to get a 15amp socket fitted, which I’m sure would cost heaps. Cheers mate.
is the pump in g40 more powerfull than g30 ? and if so is the difference big or just so barely noticable ? specially when hops filled the filter ? Thank you :)
My G40 crapped out over a week ago on my 6th brew... GF are assessing my broken unit by osmosis and refuse to replace it under warranty... buyer beware.
Interesting video. Good to see the G40 tested with a large grain bill. Think I'm convinced to buy one now as I like higher abv beers.
Been following this bloke for years, he’s the real deal! Well done Kingy
Great review. Looks like a great product.
Great overview mate! I've completed 2 brews on the G40 now and my comments are very similar to yours. I'm starting to play with grain absorption and water to grist ratio to see how that effects efficiency. Can confirm that hop filter is great. Both brews I did had nearly 400g hops in the boil with no issues. Cheers!
Yeah I saw your first video with the big whirlpool addition. I am going to tackle a 20L 10% Imperial Stout this Friday. Will age some in port barrel and bottle the rest for next winter.
@@thecraftbeerking8733 cheers buddy. Imp stout sounds awesome!!! Think that might be my next brew too. Big and dark and strong!!
GREAT BREW DAY!!! No doubt the beer will be great!! I'd love to bang down 3 or 7 liters.
I'm not sure that ale can be produced by soaking malt in hot water at a single temperature. The single temperature infusion method is used in grain distillation, and produces distillers beer, which contains mainly glucose. To make ale requires more types of sugar than simple sugar, and sweet tasting, non fermenting types of sugar. When the home brew was made, three steps that are used for producing ale were skipped, conversion, dextrinization, and gelatinization, which aren't needed in grain distillation.
The recipe recommends 65. At 65, 66, Alpha releases the highest volume of simple sugar, glucose, from starch within one hour. The more glucose, the more alcohol. The temperature is used in grain distillation for that reason. The high temperature rest rapidly denatures low temperature activated enzymes that produces ale and lager, Beta in particular. Beta is purposely denatured in grain distillation because of what the enzyme does. Beta is responsible for conversion. During conversion (60-63) Beta converts glucose, which Alpha releases during liquefaction, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produces ale and lager, glucose makes the alcohol. When conversion occurs, secondary fermentation takes place, which lengthens the brewing process. During secondary fermentation an enzyme in yeast converts maltose back into glucose. Conversion isn't needed in grain distillation because there is no sense in waiting for Beta to turn highly fermentable, glucose, into complex sugar that is turned back into glucose.
To increase the body and mouthfeel in beer boil some of the mash and use the boiling mash to increase main mash temperature.
When mash boils, a heat resistant, complex starch, called amylopectin rapidly bursts and enters into the mash liquid. When the main mash temperature increases, Alpha liquefies the amylopectin, and dextrinization and gelatinization occur. Amylopectin contains A and B limit dextrin, which are tasteless, nonfermenting types of sugar, and pectin. Limit dextrin and pectin provides body and mouthfeel in ale. In home brew, starch carry over, Beta Glucan, and protein goop provides body and mouthfeel. The finest ales and lagers are produced from dextrinous extract.
A brewing system that recirculates a high volume of hot extract through a grain bed for a long period of time causes over sparge, which extracts tannin. When 1 ltr per minute of hot extract flows through a grain bed for one hour, 60 ltr of extract passes through a grain bed sized for a 20 to 40 ltr batch of homebrew, that is over sparge. Add to that, the time it takes for mash to reach mash out temperature, the 10 minute rest, and sparge water. Tannin extraction is a time temperature, pH thing, and that is why vorlauf is kept within 10 minutes.
STAY PARCHED. STAY EXTREMELY PARCHED.
I was led to believe that todays malts are highly modified so we don't need all those rests anymore.
Thanks for sharing. I so want to get one of these, but that boil? Here in Australia I’d have to get a 15amp socket fitted, which I’m sure would cost heaps. Cheers mate.
Tx for sharing!!!
Cheers
Is this your only video? Or do you have more content?
This is my only video for now. But if you want to suggest more content, feel free
Good insight, tempted myself.
In the UK the G40 is £400 more than the G30.
Would you say it's worth the extra money?
Cheers, David.👍🍺
Absolutely. The less parts alone is worth it.
is the pump in g40 more powerfull than g30 ? and if so is the difference big or just so barely noticable ? specially when hops filled the filter ?
Thank you :)
Not sure if it’s more powerful but works really well with the new filter. The flow rate on the recirc in the mash was great.
Great vid are you running 15 or 10 amp power lead
Just running 10amp
My G40 crapped out over a week ago on my 6th brew... GF are assessing my broken unit by osmosis and refuse to replace it under warranty... buyer beware.
If you want to see the correspondence from GF support I'm happy to share!
terrible sound