Wow! This is the best video I've seen for explaining the all grain process. You do a great job of explaining it and making it easy to understand the actual process. Your videos have a very professional quality to them, I can tell you've taken the time make quality How-To videos, Thanks! I also really like your AG setup, simple and effective. When I move on to all grain I think I'm gonna model my system after yours.
Hey Joe, Thanks so much for putting this video together. Yours videos are what first made me realize the all grain brewing was affordable and easier than I thought. I learned a ton of information from you and just wanted to say how much I appreciate you.
Joe, I watched this video years ago before my first all grain batch. I have now been brewing professionally for 3.5 years and am working towards opening my own brewery. Thanks a ton for such a great video.
Love all your video's, Joe! Very helpful stuff. My buddy Dan is fortunate enough to be joining you this weekend for a brew session, i am jealous! Seriously, keep up the good work.
@903casey I kind of cobbled it together with fittings and tubing. Essentially, it is a tube inside a tube: the inner tubing moves the wort from the boil pot to the fermenter, and the outer tube passes cold water over the inner tube in the opposite direction.
JoePolvino many thanks for posting this video. Strait go the point and highly informative. Quite new to brewing but after having done a few martial extracts now I'm ready to take on the AG challenge ! Getting a lot of ideas from your video bud, grateful for that !
Very refreshing to listen to a rehearsed narrative. Most "How to" videos on youtube are full of so many "um, like, and and uh's" that its almost impossible to watch. Not to mention the heavy breathing that comes through. So hi-five on your calm, collected, informative, and most importantly, well rehearsed videos. Cheers
@seemull The mash tun has a slotted copper manifold, and this keeps the grain husks and particles out of the boil pot. I let the grains cool overnight, and then just dump them in into a garbage bag and put it in the trash.
@joshm886 I use clear hoses rated for temperature and pressure. You can find them at the hardware store on a roll or in a coil. I bought a few hose connectors with barbed ends and secured with hose clamps.
@JoePolvino Hi joe thanks for this video. It has been so much help now that im switching to all grain. I have aquired 2 kegs and a mash tun. Working on getting setup like yours. I was going to ask how you have your mash tun and boil kettle hooked up to the pump. Is there anyway you might be able to do a viedo on your brew setup alittle more indepth?? It would be alot of help. Just hard seeing the fitings on this video. Thanks so much!
Hi Joe! Great video and very informative. I am new to the whole brewing process and am trying to get it hammered down on how to do it. I may have missed it in the video, but how did you get the wort to the boil pot without the grains transferring with it? Did you use a brew bag inside the insulated jug or what? Also what do you do with the grains after you use them? Thanks again!
Hey joe, this was very informational, I'm still building my keggle and mash tun so I haven't started brewing all grain yet but I'm very excited. Thanks for the great videos! Also, I'm guessing you work at a hospital based on the container for your yeast and your asepto or "sterile turkey baister" I love the repurposing! I'm a surgical tech myself so I'm hoping I can keep my batch free from contamination lol.
@brian052484 I normally use tap water, unless it is a very light beer, in which case I'll use those 5 gallon bottled water jugs you get at the supermarket. Reason: my water is chlorinated, and the flavor sometimes comes through on lighter beers.
The grain is mixed with hot water in the mash tune? Do you pronounce the word spun, spoon? The demonstration is humorous but it holds very little in the way of educational value when it comes to producing a world class style of beer like Pale Ale is. Aren't the hops added at the beginning of the boil known as bittering hops? The single infusion method is a testing method used by a maltster. The method is used for determining total sugar content and enzymatic action of malt. There are three temperatures which are used during testing. During testing three separate batches of grain are soaked in hot water. The three temperature which are used during testing have become the temperatures found in every recipe for home made beer. The temperature used during the demonstration 153F is the temperature which is used for determining total sugar content of malt. After the malt is tested the resultant liquid is reduced to syrup and it is sold to Bakers. In 1978, Bakers Malt became Brewers Malt which was sold in home brew shops at four times the cost of the same malt found in the baking section of a market. The other person that uses the single infusion method is a moonshiner. The moonshiner uses the method because it is quick and easy and complete fermentation occurs in three to seven days and there is no need for a secondary fermentation vessel to be used. Whether, it is Ale or Lager being produced a lot of art and science is involved. In the method demonstrated there is little of either. There is no difference in the brewing methods used for producing Ale and Lager, except for the type of yeast used and fermentation temperature. Home made beer makers have been convinced that world class styles of beer, which Pale Ale is can be produced by merely dumping hot water on malt and by waiting around for an hour for something to happen. Malt is tested for a reason, after the tests are performed a malt data sheet is generated and the sheet comes with every sack of malt. However, most home brewers do not know that it exists and neither does the HBS, but a brewmaster knows that one exists and he uses it. Since, a home brewer doesn't use a data sheet, the reason can only be that the malt that is purchased must contain magical power and the magical power is imparted to the brewer giving the brewer wizardry to make single temperature infusion and single rest period method work when producing world class styles of beer. You see Joe, a person may not know the difference between a hay wagon and a Benz. Due to ignorance, the person can be easily convinced that a hay wagon is a Benz. The person can be given instructions on building a hay wagon and all the while he is building it he believes that he is building a Benz. That's kind of where you are at when it comes to producing beer. Then, comes the day when the person learns that there is a big difference between a hay wagon and a Benz and on that day he comes to realize the fool that he is. The liquid produced during the demonstration is known as moonshiners beer. The product is a couple of rungs above jail house beer and a rung beneath malt liquor. The only time and place when Pale Ale was produced was during the time when Pale Ale was printed on the instruction sheet. The mention that the demonstration is useful to the seasoned home brewer and the novice is not really true. There is no "great detail" within the demonstration. There is no mention of mash pH nor any mention of why and how test temperatures of 152/153F can produce Pale Ale. A maltose/maltotriose rest temperature was not used. There was no concession made to liquefy amylo-pectin in order for dextrinization to occur, nor was there a step used to change protein structure. The demonstration shows that you have limited experience with brewing procedures and very limited knowledge about what it takes to produce a world class style of beer such as Pale Ale.
Wow! This is the best video I've seen for explaining the all grain process. You do a great job of explaining it and making it easy to understand the actual process. Your videos have a very professional quality to them, I can tell you've taken the time make quality How-To videos, Thanks!
I also really like your AG setup, simple and effective. When I move on to all grain I think I'm gonna model my system after yours.
Hey Joe,
Thanks so much for putting this video together. Yours videos are what first made me realize the all grain brewing was affordable and easier than I thought. I learned a ton of information from you and just wanted to say how much I appreciate you.
Thanks! When you make your first batch, let us all know how it went, and more importantly, how it tastes!
Joe, I watched this video years ago before my first all grain batch. I have now been brewing professionally for 3.5 years and am working towards opening my own brewery. Thanks a ton for such a great video.
Love all your video's, Joe! Very helpful stuff. My buddy Dan is fortunate enough to be joining you this weekend for a brew session, i am jealous! Seriously, keep up the good work.
Thanks Joe - you are one of my brewing heroes! I watched this a long time ago, great to see that you have updated it. Cheers!
Great video, an example of a conscientious and thorough brewer.
@903casey I kind of cobbled it together with fittings and tubing. Essentially, it is a tube inside a tube: the inner tubing moves the wort from the boil pot to the fermenter, and the outer tube passes cold water over the inner tube in the opposite direction.
Made this about 6 weeks ago Just tried it last night this recipe is EXCELLENT
Hi Joe
Thanks for posting this bid, it made stupid sense of my overload of information and got me brewing.
JoePolvino many thanks for posting this video. Strait go the point and highly informative. Quite new to brewing but after having done a few martial extracts now I'm ready to take on the AG challenge ! Getting a lot of ideas from your video bud, grateful for that !
@AnotherRandomFellow It is a March pump, obtained from Northern Brewer. You can use pretty much any size cooler, as long as it fits all your grain!
Very refreshing to listen to a rehearsed narrative. Most "How to" videos on youtube are full of so many "um, like, and and uh's" that its almost impossible to watch. Not to mention the heavy breathing that comes through. So hi-five on your calm, collected, informative, and most importantly, well rehearsed videos. Cheers
@seemull The mash tun has a slotted copper manifold, and this keeps the grain husks and particles out of the boil pot. I let the grains cool overnight, and then just dump them in into a garbage bag and put it in the trash.
@joshm886 I use clear hoses rated for temperature and pressure. You can find them at the hardware store on a roll or in a coil. I bought a few hose connectors with barbed ends and secured with hose clamps.
@JoePolvino Hi joe thanks for this video. It has been so much help now that im switching to all grain. I have aquired 2 kegs and a mash tun. Working on getting setup like yours. I was going to ask how you have your mash tun and boil kettle hooked up to the pump. Is there anyway you might be able to do a viedo on your brew setup alittle more indepth?? It would be alot of help. Just hard seeing the fitings on this video. Thanks so much!
Hi Joe! Great video and very informative. I am new to the whole brewing process and am trying to get it hammered down on how to do it. I may have missed it in the video, but how did you get the wort to the boil pot without the grains transferring with it? Did you use a brew bag inside the insulated jug or what? Also what do you do with the grains after you use them? Thanks again!
Hey joe, this was very informational, I'm still building my keggle and mash tun so I haven't started brewing all grain yet but I'm very excited. Thanks for the great videos! Also, I'm guessing you work at a hospital based on the container for your yeast and your asepto or "sterile turkey baister" I love the repurposing! I'm a surgical tech myself so I'm hoping I can keep my batch free from contamination lol.
@bull61175 Glad you liked it. One of my standard ales.
Hi Joe,
This is great, what pump do you use? and could I use an Igloo 50 quartz cooler instead of your coleman?
Hey Joe, could you provide specifics on which grains you use (brands/colors)? I'm adding this recipe to beersmith
@brian052484 I normally use tap water, unless it is a very light beer, in which case I'll use those 5 gallon bottled water jugs you get at the supermarket. Reason: my water is chlorinated, and the flavor sometimes comes through on lighter beers.
@kylecan5 Thanks! Take plenty of pics a you put your system together, and share it on youtube. Lots of people are looking for ideas.
JoePolvino mash tun is as it's spelt not toon.
Got it at Ontario Recycling, link is in the description.
LOL, this is something put together over many years, don't need to be "rich" or anything!
How about some views for themrhelperguy
Hi I'm super rich, and this is how I brew beer at home
The grain is mixed with hot water in the mash tune? Do you pronounce the word spun, spoon? The demonstration is humorous but it holds very little in the way of educational value when it comes to producing a world class style of beer like Pale Ale is. Aren't the hops added at the beginning of the boil known as bittering hops? The single infusion method is a testing method used by a maltster. The method is used for determining total sugar content and enzymatic action of malt. There are three temperatures which are used during testing. During testing three separate batches of grain are soaked in hot water. The three temperature which are used during testing have become the temperatures found in every recipe for home made beer. The temperature used during the demonstration 153F is the temperature which is used for determining total sugar content of malt. After the malt is tested the resultant liquid is reduced to syrup and it is sold to Bakers. In 1978, Bakers Malt became Brewers Malt which was sold in home brew shops at four times the cost of the same malt found in the baking section of a market. The other person that uses the single infusion method is a moonshiner. The moonshiner uses the method because it is quick and easy and complete fermentation occurs in three to seven days and there is no need for a secondary fermentation vessel to be used. Whether, it is Ale or Lager being produced a lot of art and science is involved. In the method demonstrated there is little of either. There is no difference in the brewing methods used for producing Ale and Lager, except for the type of yeast used and fermentation temperature. Home made beer makers have been convinced that world class styles of beer, which Pale Ale is can be produced by merely dumping hot water on malt and by waiting around for an hour for something to happen.
Malt is tested for a reason, after the tests are performed a malt data sheet is generated and the sheet comes with every sack of malt. However, most home brewers do not know that it exists and neither does the HBS, but a brewmaster knows that one exists and he uses it. Since, a home brewer doesn't use a data sheet, the reason can only be that the malt that is purchased must contain magical power and the magical power is imparted to the brewer giving the brewer wizardry to make single temperature infusion and single rest period method work when producing world class styles of beer. You see Joe, a person may not know the difference between a hay wagon and a Benz. Due to ignorance, the person can be easily convinced that a hay wagon is a Benz. The person can be given instructions on building a hay wagon and all the while he is building it he believes that he is building a Benz. That's kind of where you are at when it comes to producing beer. Then, comes the day when the person learns that there is a big difference between a hay wagon and a Benz and on that day he comes to realize the fool that he is. The liquid produced during the demonstration is known as moonshiners beer. The product is a couple of rungs above jail house beer and a rung beneath malt liquor. The only time and place when Pale Ale was produced was during the time when Pale Ale was printed on the instruction sheet. The mention that the demonstration is useful to the seasoned home brewer and the novice is not really true. There is no "great detail" within the demonstration. There is no mention of mash pH nor any mention of why and how test temperatures of 152/153F can produce Pale Ale. A maltose/maltotriose rest temperature was not used. There was no concession made to liquefy amylo-pectin in order for dextrinization to occur, nor was there a step used to change protein structure. The demonstration shows that you have limited experience with brewing procedures and very limited knowledge about what it takes to produce a world class style of beer such as Pale Ale.
LOL, drink some beer and it will all be good!
It's ok if your super rich. I'm cool with rich people! haha