Thanks Ken-great video. I used to brew many years ago - real old fashioned and lotsa bottles which was a hassle. However, times change. I got tongue cancer about 6 years ago-too much smoking and alcohol. But I love my beer? the ptoblem I have is that my taste buds are screwed and I am super sensitive to a lot of stuff. Consequently just about any alcohol including beer burns like shit and thats a problem. Kilkenny is about the only beer that does not cause me a problem. Guinness is tolerabable but other beers ive tried dont work. I dont know why but Kilkenny works for me... Obviously your video is of great interest. I will watch a lot of your vids get clued up. Thanks mate from Australia.
Hello from Texas! I liked your video. I looked for the video of the finished product but didn’t see one. I would have liked to have seen the color and a flavor review. Thanks for sharing. I think I’ll give it a try.
Good morning from Kansas City, Missouri! I just cloned your recipe from the Grainfather community site to brew this weekend so I have an Irish Red ready for St. Patrick's. I have a G30 and wanted to comment on my sparge technique. First off, I do this more out of "brewhouse efficiency"--possibly at the expense of beer quality--but it is on some days the difference between being able to brew and not. I milk cows and use the period of time at sparge to actually do the morning farm chores. This means I can't baby sit the Grainfather. So instead I extend the overflow tube out to it's maximum length and add ALL sparge water at one time (if it fits without overflowing). I DO NOT tell the GF that I have added all water. This gives me time to get everything outside done while the GF holds at 207F (97C). When I get back in, I 'finish sparge' and prepare for boil. I am usually done with the cows about the same time, but that trick to hold the temp gives me peace of mind that I won't have a boiled over mess when I come back.
So confused. Why not do the cows during mash and dump 170° water for the sparge into the raised grain basket? You could raise it to boil temps while the grain basket is draining. I'm mean who am I to say, yall won the superbowl, so something must be going right over there.😂
Excellent video as usual! Well done. Great to see the interview with WicklowWolf. Looking forward for a brewday video from their brew house. Time for a beer now. Cheers!
Thanks my man! Yeah great to have the interview with John from Wicklow Wolf.... love their beers! Would be a great brewday video with those guys. Cheers 🍻🤜🤛
Hey there! Yes I use Campden tabs to remove any chlorine and chloramine from my water: Add 1 campden tablet per 20 gallons of water, let sit for 20 minutes (works for both chlorine and chloramine) 👍
Hey Glenn how did this turn out ? I like a hoppy bear and partial to a Red Ale also. Going to give it a crack. On what day did you dry hop Citrus and how many days tks John
Hey John, Ive made this a couple of times now it's that good! I dry hop after fermentation has finished and leave them in for 4 to 5 days. I then cold crash and package 🤜🤛🍺🍺🍺
Cheers Tom, hope all's well bud! Keeping great here and lovin' life at da mo despite these crazy times! I've a few more vids in the pipeline and looking forward to more brewing 😄👍🍻
Great videos. Brewed this on G30 around October time. Live n n Scotland so water s pretty soft. I never add anything to the water until most recent brew last weekend. I’m a bit lazy and happy enough with the taste. Anyhow I found the recipe for G30 on the GF forum. It came out great but taste was slighter sweeter than I expected and smell was more toffee like. It smelled more like an American brown ale I have brewed before. Had one last night and still tasting great but I wanted it more grainy rye tasting. Will give it another go next Autumn.
I've actually just brewed this again, strange time of year I know but I do really like it and I've two full corny kegs in my fridge cold crashing at 2°C at the moment, hopefully ready for the weekend. Not sure how this batch turned out tho, looked a bit darker with more haze than my last batch 👍🤜🤛🍺🍺
I can't wait to make/try this beer! Question: Would a small addition of white wheat malt to this mash result in a head that would last a bit longer and make for additional legs? My last few brews have not kept a head for too long. Any other suggestions would be appreciated? Cheers.
It's a fantastic beer, absolutely you could try that for a bit more head retention but there could be other aspects causing issues with head retention 🤞👍🍻
Hey great vid! When you mentioned the temperatures, how do you do it? Good old fridge, probe attached to the fermenter? If so, where do you attach the probe? GF fermenter has isolation jacket. If you use glycol chiller, then all is clear, but i don't see one :) Asking caus can't decide if I should get one. Cheers mate!
Cheers Marcis, yeah for now the GF can do the step fermentation up untill cold crash. So for now, yes I'm using a fermentation fridge to cold crash. I'm considering converting the freezer into a glycol chiller and will post a video on that soon, just not 100% sure if the cooling pump will be suitable for temps below freezing. Cheers man! 🍻👍
Glenn excellent videos as always dude! I have not sparged with hot water in years & get around 80% effiency using cold water, you should try it out & check what the electricity cost is as your not heating the water but it does take a while longer to reach the boil. Keep them coming buddy
Hey J, thanks a million buddy, hope you're keeping well mate and brewing some awesome beers these days? Ya know what man, I've read a bit about cold sparge but never actually tried the process myself. I'm gonna look into a bit more as I've heard mixed reviews but excellent efficiency with the GF I believe. I'll try it someday and report back. Keep in touch bud 🤜🤛🍻
Excellent video as always. Need to see more content more often! Any chance of Red IPA (RIPA) video soon not many out there right now. Keep up the amazing work 👏🏼👏🏼👏🏼
Cheers Ben, yeah I plan to get my finger out this year with better scheduled content rather than posting ad-hoc. I do love a Red IPA and hope to showcase one later this year alright! My plan is for brewday vid then cooking with beer vid and back to brewday and so on....it will be a busy year! Cheers bud 🤜🤛🍻👍
Fantastic video! Love the malt conditioning notes.. how long do you typically wait before milling? I’ve noticed a bit more milled malt sticking to the drums of the mill with conditioned malt.
Hey, thanks very much for watching and taking the time to comment. I left mine for about 30-40mins before milling. I think once you get into milling you don't go back. Sometimes if you over spray or use too much water they can stick to your rollers.
Wee tip - change the orientation of your wort chiller next time that way any wort left in the CF chiller will naturally drain from the top down into your FV rather than back into the GF! Every little helps!
Hey Gavin, yeah I need to swap around the connections on the CF, I actually have cooled wort they way you mentioned but my chiller slides off the GF too easily. I need to extend the wort in host and swap both connections. Now that a few people have mentioned I need to sort it lol! 😉👍
@@TheBeardyManCraftBeers Just MacGyver something and you’ll be grand 😀 I’m really looking forward to the tasting video. I can sometimes find Irish Reds a bit ‘soapy’ but do really want to try and brew one. The rye addition makes sense and I can see it adding a nice spicy undertone. I’ll definitely consider a small tester batch once I hear the outcome plus the clarity you’re getting is very enviable! Another high quality video and I liked the interview interlude! Made all the sweeter as my mate lives in Bray and we visited Quincy way back in their first year. It’s great to see the WW guys going from strength to strength!
Cheers Unal! Yeah you just want to add 2% of the weight of the malt bill, in water, to the grain. I think I sprayed approx 95ml in total over batches.... works really well! 🍻👍😉
Cheers Liam, thanks so much! I've to setup the conical fermenter soon with a DIY glycol chiller (another YT project on da cards), but for now I'm just safely transferring to another smaller stainless fermenter which fits into my fermentation chamber and bringing it down to 2°C or there abouts. It's not ideal but it's worked really well 👍🍻
Brilliant video Glen. I reckon you do the best brewing videos on You Tube👍👍👍 I will brew this beer at some point as it’s a style I am not familiar with but it looks like my kind of beer.. I sparge in more or less the way you do Glen. However if I get a stuck soarge and I don’t want to wait hours I take the top filter plate off and stir the grains in the soarge water and it goes through slightly quicker. I don’t lose any mash efficiency with this at all infact it may even increase it slightly. Cheers Glen👍👍👍
Thanks so much, really appreciate it! Yeah my keg didn't last long on this one, it's an awesome recipe with the addition of the rye malt. If you haven't made it yet I recommend lowering the percentage of the roast a bit and increasing the rye to about 6% - my last version was a bit on the darker side of red....let me know how ya get on mate? 🤜🤛🍺🍺🍺
Glen, just ordered the grainfather from geterbrewed, a step up from my Bulldog brewer, which in fairness has been very good to me for the last few years, its the 30l one. I've watched all your videos but is there any tips or advice you've noticed since, thanks
Hey Tom, that's fantastic news and many thanks for commenting. A few pointers as follows: 1. Condition your malt before milling it as it makes a nice difference. 2. Keep away from the overflow pipe when mixing in the grain, I've hooked my paddle underneath it twice and knocked it off. 3. Always double check your filter is secure, I know a few brewers who have knocked it off (including myself). 4. In addition to the GF app, also check out the Brewfather app....it's good! 5. Get your hands on a wortometer 6. magic eraser sponges do a great job cleaning inside the GF body, I use one after every 5 brews to give it a good clean. 7. SC-90 Food safe Stainless Steel cleaner spray is fantastic for cleaning the outside body of the GF, highly recommend it! 8. Oxi Clean unscented (or similar) is a fantastic general cleaner for the GF after brewday. 9. Prime the pump before adding your grain, just turn it on for 10secs, clears any air pockets. I should probably do a tips section in an upcoming vid but If anyone else reading this list of general tips who has anything else to add just reply below thanks. Best of luck with the GF Tom 👍🍺
Thanks so much, really appreciate it, let me know what ya think of the other videos and if you've any questions, I'm always here at the end of a tasty home brew..... cheers 🍺🥳
. The quality of your videos is absolutely fantastic. It must take you fekin ages to edit. Fair play, very professional as usual. Keep up the good work Glenn 🍺🍺🍺😉👏
Thanks so much for the comments! Yeah it can take a fair bit of time to make some of this stuff look like one continuous shot on multiple cams when in fact I'm only using one cam with two lens. There's a lot involved, not sure I can keep it up tho 🍻👍
@@TheBeardyManCraftBeers understandable. I'm making very short low budget(ultra novice😂) videos and even those take up a lot of personal time. That's why it's awesome to see your content and the level of quality and time gone into them. Anyway cheers and good luck!
@@TheBeardyManCraftBeers Came in around 6.7% A little worried it finished high at 1.019. Left it in the fermenter for a month and couldn't get it any lower! Can't wait to see how yours turns out
Nice one, 6.7% is nice, what's expected FG? Yeah so I did a quick mid fermentation taste test earlier, it's da great thing about the Grainfather Conical, and it's tasty man! Love red ales and Red IPAs... keep me posted man 🍻
@@TheBeardyManCraftBeers Expected 1.014. I'd like a conical fermenter one day. Using a bucket. Today's actually 2 weeks in the bottle so I just popped the top and gave it a try. Its really good! I think 4 weeks in the fermenter took away the hop aroma but thats my only complaint. Its just an Irish red at this point but a good one
Hey John, hope all's well bud! I started off brewing extract kits before later jumping into all-grain on the Grainfather. I buy everything from www.thehomebrewcompany.ie - I recommend giving a few Beer Kits a go first, see their section 'Beer/Cider Kits' but just shout if you've any questions 👍🍺🙌
So.... I normally don’t say this.... but I’m pretty sure you finished the video at about 7 mins... maybe a tasting to add, but that first 7 mins was fire! I LOVE detail... but I almost feel like it would be sort of a second video. In fact this pretty much IS two videos. Quick summary and numbers 1-7mins. Long form detail and follow along, 7-34 mins. Outstanding editing and I can’t wait for the next. But maybe try a short form. I think you might get a kick in the algorithm. And general audience attention span.
Absolutely I will, he only lives a 10min drive from my house so I'll have him over during the summer (hopefully) for an outdoor brew off and after party 🍻🤜🤛😄🍻
We need to repeat it Definitely... also thinking about posting something myself... but have no experience in making video... won't be that class as Glen's ones. 🍻
Well done, per usual! Any chance you have those recipes up yet? I'm planning to brew 2 Irish Reds in the coming week and would like to give this one a shot!
@@TheBeardyManCraftBeers thanks a million, Glen! Much appreciated! I'll put it head to head and let you know how it stacks up. Very excited for this one!
Hey Gavin, have ya seen my last video, quick review at the end! It's an awesome recipe, a few other homebrewers brewed and they loved it! I loved it and will definitely brew again, go a not tad lighter on roasted malt tho!
I believe that distilled water is not recommended for all-grain brewing as certain vital minerals have been removed which can have adverse effects on the beer - healthy yeast and fermentation requires those minerals. Go filtered, RO or bottled. Failing that tap water is fine with correct Ph and chlorine removed 👍🍻
Cheers, yeah I know what your saying, but with my version the coil and the base are connected the other way so the chiller doesn't sit securely on the GF (I've tried) - I might try swap and connect them around the correct way someday!
@@TheBeardyManCraftBeers You just need to make the water lines come out from the other side of the chiller. Also: get a longer hose for wort in chiller. You will be able to sit the chiller anywhere else. Anyway...i love your videos man!
Dead right Augusto, I need to get it running the proper way, I loved the G70 chiller setup and need to get something similar sorted! How's brewing live yourself bud?
Absolutely, a few of us will be heading off on a summer camping trip in July which I'll be recording - it won't be a brew video, just a long awaited pissup 🪕🍻🍺🏕️
GREAT BREW DAY!!! I enjoyed watching the video. The wort looked GREAT!! I believe that Killian's Red was made with a type of malt called Red-X. The malt was available to homebrewers but I'm not sure if it is still available, I didn't look. A mash rest at 55, maybe, isn't required. It would depend on malt modification and Beta Glucan content in the malt if the rest is needed. Marris Otter is high modified, malt and maybe it contains a high, Beta Glucan content and the rest is needed to reduce mash viscosity. The malt is probably low in protein content, which is good. The less protein in malt, the more sugar. To produce ale under modified, low protein, malt is used. It would be good to obtain the malt spec sheet that comes with each bag of malt, which a brewer uses for determining the quality of malt before buying it. It is a good idea to become familiar with the numbers and acronyms listed on a malt spec sheet, that way, the highest quality, malt can be chosen. I believe that Gladfield's base malts are under modified. Under modified, malt is richer in enzyme content than high modified, malt. Malt spec sheets are online from each malthouse. When the homebrew was produced the high temperature rest at 65 rapidly, denatured Beta, curtailing conversion. Beta converts simple sugar, glucose, into fermentable, complex sugars, maltose and maltotriose, which are the types of sugar that produces ale and lager. When conversion occurs secondary fermentation takes place, due to maltose. Maltotriose is responsible for natural carbonation. Priming sugar and CO2 injection are unneeded steps when ale is produced. The rest temperature wasn't high enough to burst a type of hard, heat resistant, complex, starch called amylopectin, before Alpha denatured and the richest starch in malt was thrown away with the spent mash. Amylopectin makes up the tips of malt and contained in it are types of tasteless, nonfermenting sugars, called A and B limit dextrin. A and B limit dextrin provides body and mouthfeel in beer, along with, pectin. When the starch is thrown away beer overly dries and thins during fermentation and conditioning. Mash is boiled, as in, the Hochkurz brewing method to take advantage of amylopectin. Mash out isn't needed because after a high temperature rest at 72 for 25 minutes Alpha was long gone. If mash viscosity has to be reduced use water at 75. At 77 amylopectin begins to open up at the time when Alpha denatures, which causes starch carry over. Mash out is used in the decoction method, where starch carry over isn't a concern. A brewing system that recirculates hot mash liquid through a grain bed for prolonged periods of time causes a condition called over sparge, where tannin is extracted. Tannin extraction is a time, temperature, pH thing and that's why vorlauf is kept within 10 minutes. STAY SAFE. STAY PARCHED. STAY BREWING.
Many thanks Michael for taking the time to comment, some interesting points there and delighted you enjoyed the video! I had fun making this beer and video, although the end product came out darker and a bit more hazier than I was expecting on this one......but really tasty with the addition of the rye. Cheers 👍🍺
Thanks Ken-great video. I used to brew many years ago - real old fashioned and lotsa bottles which was a hassle. However, times change. I got tongue cancer about 6 years ago-too much smoking and alcohol. But I love my beer? the ptoblem I have is that my taste buds are screwed and I am super sensitive to a lot of stuff. Consequently just about any alcohol including beer burns like shit and thats a problem. Kilkenny is about the only beer that does not cause me a problem. Guinness is tolerabable but other beers ive tried dont work. I dont know why but Kilkenny works for me...
Obviously your video is of great interest. I will watch a lot of your vids get clued up. Thanks mate from Australia.
Hello from Texas! I liked your video. I looked for the video of the finished product but didn’t see one. I would have liked to have seen the color and a flavor review. Thanks for sharing. I think I’ll give it a try.
Good morning from Kansas City, Missouri! I just cloned your recipe from the Grainfather community site to brew this weekend so I have an Irish Red ready for St. Patrick's. I have a G30 and wanted to comment on my sparge technique. First off, I do this more out of "brewhouse efficiency"--possibly at the expense of beer quality--but it is on some days the difference between being able to brew and not. I milk cows and use the period of time at sparge to actually do the morning farm chores. This means I can't baby sit the Grainfather. So instead I extend the overflow tube out to it's maximum length and add ALL sparge water at one time (if it fits without overflowing). I DO NOT tell the GF that I have added all water. This gives me time to get everything outside done while the GF holds at 207F (97C). When I get back in, I 'finish sparge' and prepare for boil. I am usually done with the cows about the same time, but that trick to hold the temp gives me peace of mind that I won't have a boiled over mess when I come back.
Hello over there in Kansas City! Its a great recipe and a fab one for Paddy's Day too! Interesting technique, all working out well with that?
So confused. Why not do the cows during mash and dump 170° water for the sparge into the raised grain basket? You could raise it to boil temps while the grain basket is draining. I'm mean who am I to say, yall won the superbowl, so something must be going right over there.😂
Great video mate . Long video but I loved it all , plenty of work and effort gone in , cheers keep up the good work
Awesome video Glen. Loved it - so professional. Keep it up dude.
"Somebody, get that man a beer"
Cheers Ronan, thanks so much for watching and commenting! Someone got that man plenty of beers for brewday 😄🤜🤛👍🙌
So rad! Love the interview piece 🍻
Loved the video!
Good job - cheers
Excellent video as usual! Well done. Great to see the interview with WicklowWolf. Looking forward for a brewday video from their brew house. Time for a beer now. Cheers!
Thanks my man! Yeah great to have the interview with John from Wicklow Wolf.... love their beers! Would be a great brewday video with those guys. Cheers 🍻🤜🤛
10/10 would totally recommend this recipe! This is a really awesome beer! The taste and aroma are just great! Thanks a mil!
Brilliant, thanks so much for the feedback! Yes it is an awesome beer, I ran out of it only last week, I need to brew more - delighted ya liked it!
@@TheBeardyManCraftBeers Irish red ales are not supposed to be hoppy but rather malty
Great video once again! I think I'll brew a hoppy Irish red next too.
Cheers, I must share the recipe in the description, I do like Irish Red Ales! 🍻👍
Hi. May I ask about the tabs you add at the beginning? Are they used to contrast the chlorines or what? Thanks a lot. G
Hey there! Yes I use Campden tabs to remove any chlorine and chloramine from my water: Add 1 campden tablet per 20 gallons of water, let sit for 20 minutes (works for both chlorine and chloramine) 👍
Hey Glenn how did this turn out ? I like a hoppy bear and partial to a Red Ale also. Going to give it a crack. On what day did you dry hop Citrus and how many days tks John
Hey John, Ive made this a couple of times now it's that good! I dry hop after fermentation has finished and leave them in for 4 to 5 days. I then cold crash and package 🤜🤛🍺🍺🍺
@@TheBeardyManCraftBeers Thank you.
Another epic video! Really hoping some day to see your beers in the shops!
Cheers dude, we just need to get some crowd funding to get our brewery up and running 🤜🤛🍻😄
@@TheBeardyManCraftBeers I'll get right on it. Chief taster position is already filled ;)
Lovely stuff
Cheers Phil 🍻👍
Great video. Have to try that beer on my next brew day.
Cheers and many thanks for the comments, definitely give the beer a go and look out for some of their others! What ya planning for next brewday?
Ha, went to get water came back with beer, nice vid keep them coming
Ha, don't ever send me shopping! Thanks for watching and for the comments 🤜🤛👍🍻
Brilliant video as usual Glen, hope you're keeping well
Cheers Tom, hope all's well bud! Keeping great here and lovin' life at da mo despite these crazy times! I've a few more vids in the pipeline and looking forward to more brewing 😄👍🍻
Great videos. Brewed this on G30 around October time. Live n n Scotland so water s pretty soft. I never add anything to the water until most recent brew last weekend. I’m a bit lazy and happy enough with the taste. Anyhow I found the recipe for G30 on the GF forum. It came out great but taste was slighter sweeter than I expected and smell was more toffee like. It smelled more like an American brown ale I have brewed before. Had one last night and still tasting great but I wanted it more grainy rye tasting. Will give it another go next Autumn.
I've actually just brewed this again, strange time of year I know but I do really like it and I've two full corny kegs in my fridge cold crashing at 2°C at the moment, hopefully ready for the weekend. Not sure how this batch turned out tho, looked a bit darker with more haze than my last batch 👍🤜🤛🍺🍺
I can't wait to make/try this beer! Question: Would a small addition of white wheat malt to this mash result in a head that would last a bit longer and make for additional legs? My last few brews have not kept a head for too long. Any other suggestions would be appreciated? Cheers.
It's a fantastic beer, absolutely you could try that for a bit more head retention but there could be other aspects causing issues with head retention 🤞👍🍻
Great vid. I need one of those Grainfather Hoodies though.
I love my G70 hoodie, it's a favorite item of clothing at the mo 👍🙌🍻
@@TheBeardyManCraftBeers need one of these, where do they sell them?
Same I need a G70 Hoodie
Great vid!
Cheers fella 🤜🤛🍻👍
Hey great vid!
When you mentioned the temperatures, how do you do it? Good old fridge, probe attached to the fermenter? If so, where do you attach the probe? GF fermenter has isolation jacket. If you use glycol chiller, then all is clear, but i don't see one :) Asking caus can't decide if I should get one.
Cheers mate!
Cheers Marcis, yeah for now the GF can do the step fermentation up untill cold crash. So for now, yes I'm using a fermentation fridge to cold crash. I'm considering converting the freezer into a glycol chiller and will post a video on that soon, just not 100% sure if the cooling pump will be suitable for temps below freezing. Cheers man! 🍻👍
Glenn excellent videos as always dude! I have not sparged with hot water in years & get around 80% effiency using cold water, you should try it out & check what the electricity cost is as your not heating the water but it does take a while longer to reach the boil. Keep them coming buddy
Hey J, thanks a million buddy, hope you're keeping well mate and brewing some awesome beers these days? Ya know what man, I've read a bit about cold sparge but never actually tried the process myself. I'm gonna look into a bit more as I've heard mixed reviews but excellent efficiency with the GF I believe. I'll try it someday and report back. Keep in touch bud 🤜🤛🍻
Great video! Definitively gonna try this recipe next weekend! Prost!
Thanks very much, it's a lovely beer and recipe is now available in the description! Let me know how it works out. 🍻👍
Excellent video as always. Need to see more content more often! Any chance of Red IPA (RIPA) video soon not many out there right now. Keep up the amazing work 👏🏼👏🏼👏🏼
Cheers Ben, yeah I plan to get my finger out this year with better scheduled content rather than posting ad-hoc. I do love a Red IPA and hope to showcase one later this year alright! My plan is for brewday vid then cooking with beer vid and back to brewday and so on....it will be a busy year! Cheers bud 🤜🤛🍻👍
The receipe sounds amazing! Lookin forward to brew this soon. Have you put in the roasted barley from start on to the mash?
It's a really nice recipe, all malts in from the start yes 👍🍺
Great stuff dude 🍻
Cheers Mark and thanks again for the Wicklow Wolf connection bud👍🍻
Fantastic video! Love the malt conditioning notes.. how long do you typically wait before milling? I’ve noticed a bit more milled malt sticking to the drums of the mill with conditioned malt.
Hey, thanks very much for watching and taking the time to comment. I left mine for about 30-40mins before milling. I think once you get into milling you don't go back. Sometimes if you over spray or use too much water they can stick to your rollers.
Wee tip - change the orientation of your wort chiller next time that way any wort left in the CF chiller will naturally drain from the top down into your FV rather than back into the GF! Every little helps!
Hey Gavin, yeah I need to swap around the connections on the CF, I actually have cooled wort they way you mentioned but my chiller slides off the GF too easily. I need to extend the wort in host and swap both connections. Now that a few people have mentioned I need to sort it lol! 😉👍
@@TheBeardyManCraftBeers Just MacGyver something and you’ll be grand 😀 I’m really looking forward to the tasting video. I can sometimes find Irish Reds a bit ‘soapy’ but do really want to try and brew one. The rye addition makes sense and I can see it adding a nice spicy undertone. I’ll definitely consider a small tester batch once I hear the outcome plus the clarity you’re getting is very enviable! Another high quality video and I liked the interview interlude! Made all the sweeter as my mate lives in Bray and we visited Quincy way back in their first year. It’s great to see the WW guys going from strength to strength!
Great video. Moisting malt 2 percent with spray. 🤔 I will try that next time, thanks 👍🏻
Cheers Unal! Yeah you just want to add 2% of the weight of the malt bill, in water, to the grain. I think I sprayed approx 95ml in total over batches.... works really well! 🍻👍😉
Brilliant video as usual. How are you cold crashing in your Grainfather conical?
Cheers Liam, thanks so much! I've to setup the conical fermenter soon with a DIY glycol chiller (another YT project on da cards), but for now I'm just safely transferring to another smaller stainless fermenter which fits into my fermentation chamber and bringing it down to 2°C or there abouts. It's not ideal but it's worked really well 👍🍻
Brilliant video Glen. I reckon you do the best brewing videos on You Tube👍👍👍
I will brew this beer at some point as it’s a style I am not familiar with but it looks like my kind of beer..
I sparge in more or less the way you do Glen.
However if I get a stuck soarge and I don’t want to wait hours I take the top filter plate off and stir the grains in the soarge water and it goes through slightly quicker. I don’t lose any mash efficiency with this at all infact it may even increase it slightly.
Cheers Glen👍👍👍
Thanks so much, really appreciate it! Yeah my keg didn't last long on this one, it's an awesome recipe with the addition of the rye malt. If you haven't made it yet I recommend lowering the percentage of the roast a bit and increasing the rye to about 6% - my last version was a bit on the darker side of red....let me know how ya get on mate? 🤜🤛🍺🍺🍺
Glen, just ordered the grainfather from geterbrewed, a step up from my Bulldog brewer, which in fairness has been very good to me for the last few years, its the 30l one. I've watched all your videos but is there any tips or advice you've noticed since, thanks
Hey Tom, that's fantastic news and many thanks for commenting. A few pointers as follows:
1. Condition your malt before milling it as it makes a nice difference.
2. Keep away from the overflow pipe when mixing in the grain, I've hooked my paddle underneath it twice and knocked it off.
3. Always double check your filter is secure, I know a few brewers who have knocked it off (including myself).
4. In addition to the GF app, also check out the Brewfather app....it's good!
5. Get your hands on a wortometer
6. magic eraser sponges do a great job cleaning inside the GF body, I use one after every 5 brews to give it a good clean.
7. SC-90 Food safe Stainless Steel cleaner spray is fantastic for cleaning the outside body of the GF, highly recommend it!
8. Oxi Clean unscented (or similar) is a fantastic general cleaner for the GF after brewday.
9. Prime the pump before adding your grain, just turn it on for 10secs, clears any air pockets.
I should probably do a tips section in an upcoming vid but
If anyone else reading this list of general tips who has anything else to add just reply below thanks.
Best of luck with the GF Tom 👍🍺
@@TheBeardyManCraftBeers thanks Glen
New subscriber. I love the editing work in this video. Now I want to brew an irish red for march 17. Sláinte.
Thanks so much, really appreciate it, let me know what ya think of the other videos and if you've any questions, I'm always here at the end of a tasty home brew..... cheers 🍺🥳
@@TheBeardyManCraftBeers Glenn, what software do you use to edit your videos?
@@andyb8797 I use a mixture of Adobe Premiere and Adobe After Effects 👍
@@TheBeardyManCraftBeers Thanks Buddy
Which vacuum sealer is that one? Looks deadly!
My old one broke so I purchased the Aobosi Vacuum Sealer/5 in 1 Automatic Food Sealer
. The quality of your videos is absolutely fantastic. It must take you fekin ages to edit. Fair play, very professional as usual. Keep up the good work Glenn 🍺🍺🍺😉👏
Thanks so much for the comments! Yeah it can take a fair bit of time to make some of this stuff look like one continuous shot on multiple cams when in fact I'm only using one cam with two lens. There's a lot involved, not sure I can keep it up tho 🍻👍
@@TheBeardyManCraftBeers understandable. I'm making very short low budget(ultra novice😂) videos and even those take up a lot of personal time. That's why it's awesome to see your content and the level of quality and time gone into them. Anyway cheers and good luck!
I just bottled my hoppy red ale last week.. well its a red IPA but I suppose they are the same thing?
Oh I do love hoppy red IPAs too.... what was your ABV on that one?
@@TheBeardyManCraftBeers Came in around 6.7% A little worried it finished high at 1.019. Left it in the fermenter for a month and couldn't get it any lower! Can't wait to see how yours turns out
Nice one, 6.7% is nice, what's expected FG? Yeah so I did a quick mid fermentation taste test earlier, it's da great thing about the Grainfather Conical, and it's tasty man! Love red ales and Red IPAs... keep me posted man 🍻
@@TheBeardyManCraftBeers Expected 1.014. I'd like a conical fermenter one day. Using a bucket. Today's actually 2 weeks in the bottle so I just popped the top and gave it a try. Its really good! I think 4 weeks in the fermenter took away the hop aroma but thats my only complaint. Its just an Irish red at this point but a good one
You have inspired me to try home brewing. Where do you buy your ingredients from? I am in Ireland and haven’t a clue where to start looking.
Hey John, hope all's well bud! I started off brewing extract kits before later jumping into all-grain on the Grainfather. I buy everything from www.thehomebrewcompany.ie - I recommend giving a few Beer Kits a go first, see their section 'Beer/Cider Kits' but just shout if you've any questions 👍🍺🙌
@@TheBeardyManCraftBeers thank you! That should get me going.
So.... I normally don’t say this.... but I’m pretty sure you finished the video at about 7 mins... maybe a tasting to add, but that first 7 mins was fire!
I LOVE detail... but I almost feel like it would be sort of a second video. In fact this pretty much IS two videos. Quick summary and numbers 1-7mins. Long form detail and follow along, 7-34 mins.
Outstanding editing and I can’t wait for the next. But maybe try a short form. I think you might get a kick in the algorithm. And general audience attention span.
Will you ever do a collab with Przemek again? Stay safe, cheers, na zdrowie
Absolutely I will, he only lives a 10min drive from my house so I'll have him over during the summer (hopefully) for an outdoor brew off and after party 🍻🤜🤛😄🍻
@@TheBeardyManCraftBeers Cool, can't wait! Love how SMaSHed you guys got after such a long brew day. Thanks for making greats vids. 😎🍻
We need to repeat it Definitely... also thinking about posting something myself... but have no experience in making video... won't be that class as Glen's ones. 🍻
@@przemekw713 i dont mind Przemek, let us see your beautiful polish face! Either way, i will also accept a collab 😎🍻 na zdrowie stary krecie 😂
@@TedeTVs just wondering if we know each other 🧐
Well done, per usual! Any chance you have those recipes up yet? I'm planning to brew 2 Irish Reds in the coming week and would like to give this one a shot!
Hey Nextech, many thanks! Yeah I've added the recipe now to the description, let me know how it works out for ya 🍻👍
@@TheBeardyManCraftBeers thanks a million, Glen! Much appreciated! I'll put it head to head and let you know how it stacks up. Very excited for this one!
@@TheBeardyManCraftBeers Hoppy and Irish red mild ale don’t go together in my opinion
Thanks for that, I do like them, saw a couple of recipes and said I'd give it a twist
@@TheBeardyManCraftBeers Thanks one of my favourite type of beer out there
Howya Glen! Any updates on how this one turned out? I'm planning my next few brews and this is defo looking like a potential as my first red ale.
Hey Gavin, have ya seen my last video, quick review at the end! It's an awesome recipe, a few other homebrewers brewed and they loved it! I loved it and will definitely brew again, go a not tad lighter on roasted malt tho!
*go a tad lighter...
I’ll check it out cheers!
Can you use distilled water in the process?
I believe that distilled water is not recommended for all-grain brewing as certain vital minerals have been removed which can have adverse effects on the beer - healthy yeast and fermentation requires those minerals. Go filtered, RO or bottled. Failing that tap water is fine with correct Ph and chlorine removed 👍🍻
Thank you for that information, it was very helpful.
Your chiller is upside down. Wort from grainfather should travel down the spiral to the fermenter. Your pump will thank you
Cheers, yeah I know what your saying, but with my version the coil and the base are connected the other way so the chiller doesn't sit securely on the GF (I've tried) - I might try swap and connect them around the correct way someday!
@@TheBeardyManCraftBeers You just need to make the water lines come out from the other side of the chiller. Also: get a longer hose for wort in chiller. You will be able to sit the chiller anywhere else. Anyway...i love your videos man!
Dead right Augusto, I need to get it running the proper way, I loved the G70 chiller setup and need to get something similar sorted! How's brewing live yourself bud?
@@TheBeardyManCraftBeers Still love my G30...but i wanna go Brewtools way soon!
Can we have a session with Ronan Tatts again please?
Absolutely, a few of us will be heading off on a summer camping trip in July which I'll be recording - it won't be a brew video, just a long awaited pissup 🪕🍻🍺🏕️
GREAT BREW DAY!!! I enjoyed watching the video. The wort looked GREAT!! I believe that Killian's Red was made with a type of malt called Red-X. The malt was available to homebrewers but I'm not sure if it is still available, I didn't look.
A mash rest at 55, maybe, isn't required. It would depend on malt modification and Beta Glucan content in the malt if the rest is needed. Marris Otter is high modified, malt and maybe it contains a high, Beta Glucan content and the rest is needed to reduce mash viscosity. The malt is probably low in protein content, which is good. The less protein in malt, the more sugar. To produce ale under modified, low protein, malt is used. It would be good to obtain the malt spec sheet that comes with each bag of malt, which a brewer uses for determining the quality of malt before buying it. It is a good idea to become familiar with the numbers and acronyms listed on a malt spec sheet, that way, the highest quality, malt can be chosen. I believe that Gladfield's base malts are under modified. Under modified, malt is richer in enzyme content than high modified, malt. Malt spec sheets are online from each malthouse.
When the homebrew was produced the high temperature rest at 65 rapidly, denatured Beta, curtailing conversion. Beta converts simple sugar, glucose, into fermentable, complex sugars, maltose and maltotriose, which are the types of sugar that produces ale and lager. When conversion occurs secondary fermentation takes place, due to maltose. Maltotriose is responsible for natural carbonation. Priming sugar and CO2 injection are unneeded steps when ale is produced.
The rest temperature wasn't high enough to burst a type of hard, heat resistant, complex, starch called amylopectin, before Alpha denatured and the richest starch in malt was thrown away with the spent mash. Amylopectin makes up the tips of malt and contained in it are types of tasteless, nonfermenting sugars, called A and B limit dextrin. A and B limit dextrin provides body and mouthfeel in beer, along with, pectin. When the starch is thrown away beer overly dries and thins during fermentation and conditioning. Mash is boiled, as in, the Hochkurz brewing method to take advantage of amylopectin.
Mash out isn't needed because after a high temperature rest at 72 for 25 minutes Alpha was long gone. If mash viscosity has to be reduced use water at 75. At 77 amylopectin begins to open up at the time when Alpha denatures, which causes starch carry over. Mash out is used in the decoction method, where starch carry over isn't a concern.
A brewing system that recirculates hot mash liquid through a grain bed for prolonged periods of time causes a condition called over sparge, where tannin is extracted. Tannin extraction is a time, temperature, pH thing and that's why vorlauf is kept within 10 minutes.
STAY SAFE. STAY PARCHED. STAY BREWING.
Many thanks Michael for taking the time to comment, some interesting points there and delighted you enjoyed the video! I had fun making this beer and video, although the end product came out darker and a bit more hazier than I was expecting on this one......but really tasty with the addition of the rye. Cheers 👍🍺
And your beard is bigger than mine...