Great honest review gents that’s echoed by other trusted brewers who have tested the S40. All of them have raised the same issues Volume, Temp controller, Basket legs & Value. I use the Klarstein 35 litre for volume brewing with an external pump and love it. The S40 is definitely just its less effective fatter cousin.
GREAT WORK ON THE BEER!!! There's no need for mashing for 1.5 hours with Marris malt, or any high modified, to over modified, malt because the malt is less rich in enzyme content than under modified, malt, and the high temperature, 65, 66, denatures Alpha within one hour. Depending on whose Marris malt you bought, there is one malthouse that produces low protein, Marris malt, maybe Crisp. Low protein, malt contains more starch/sugar. The diastatic power of the malt is probably on the low side, and Alpha would be hard pressed to work for 1.5 hours at the high temperature. Also, at 65, 66, Alpha releases the highest amount of glucose from starch within one hour, after Alpha denatures, nothing more happens. The temperatures, 65, 66, and the brewing method are used in grain distillation for producing extract that contains mainly, glucose. The more glucose, the more alcohol. The brewing method skips three steps that are used for producing ale and lager, conversion, dextrinization, and gelatinization. Chemically and enzymatically, the single temperature infusion method cannot produce ale, due to the way enzymes function, and chemical precipitation. The high temperatures used with the brewing method denatures low temperature activated enzymes that produce ale and lager because the enzymes get in the way in grain distillation, Beta in particular. Beta is responsible for conversion, which occurs around 60 to 63. During conversion, Beta turns simple sugar, glucose, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose makes the alcohol. When conversion occurs, secondary fermentation takes place, and beer doesn't require priming sugar or CO2 injection for carbonation. Maltotriose is responsible for natural carbonation in ale and lager. When the home brew was made, the richest starch in malt, called amylopectin, was thrown away with the spent mash, paid for. Amylopectin is hard, heat resistant, complex starch that makes up the tips of malt, and contained in the starch are the ingredients that provides body and mouthfeel in ale. Limit dextrin, and pectin are the ingredients. The reason the starch is thrown away in the home brew method has to do with rest temperatures. Rest temperatures aren't high enough to burst the heat resistant, starch, where it would enter into the mash liquid, before Alpha denatures. In grain distillation, the starch is sold. To take advantage of amylopectin, the decoction method is used, which produces authentic, ale and lager. When mash boils, amylopectin rapidly enters into the mash liquid. The boiling mash is added back into the main mash, which is resting at a low temperature to preserve enzymes, mash temperature increases, and Alpha liquefies the amylopectin causing dextrinization and gelatinization to occur. The finest ales and lagers are produced form dextrinous extract. In home made beer, starch carry over, Beta Glucan, and protein sludge provides body and mouthfeel. Under modified, low protein, malt is used in the step mash method, and in the decoction method. Weyermann and Gladfield produce under modified, low protein, malt. Since, high modified and under modified, malt are on the market, for a brewer to know the difference because one malt is better for making whiskey, and one produces ale and lager, a malt spec sheet comes with every bag of malt, they are online. Listed on a malt spec sheet are level of malt modification, percentage of protein, and a few other chemical acronyms and numbers, which a brewer uses for determining the quality of malt, before purchasing malt. It's not a bad idea to learn about malt, and enzymes. 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 hot extract flows through a grain bed sized for a 20 to 40 ltr batch of beer, 90 ltr of extract flows through the grain bed in 1.5 hours, that is over sparge. Add to that, the sparge water, and mash out time if mash out is used, which is unnecessary in the infusion brewing method. Tannin extraction is a time, temperature, pH thing, and that is why vorlauf is kept within 10 minutes. STAY PARCHED. STAY TERRIBLY PARCHED.
Great video chaps as always. I can see why the grain basket issue would be problematic. I have a Klarstein machine which I have found to be great, it allows you to fully pull the grain basket out of the machine itself and sits on top of a removable stainless steel ring so none of the basket is submerged. Maybe they need to supply you with something similar !?
Great video, what size is your brewdevil in comparison Dave? Still looking at the jump to AIO and from your honest review it sounds like a 50L brewdevil could be a better option to fill 2 corny kegs 🍻
Hi Dave, I'm trying to decide which all in one system to buy. Do you prefer your Brew Devil or this new Grainfather? Looked a bit tricky lifting that grain basket out?
Looking to start getting in to all grain. I am after a all in one kettle/masher. Looking to spend £200-300 Pound on one what would you suggest. Many thanks Gareth
I think you may need to increase your budget a bit,you'll get a machine for some where between 300 and 400,brew devil, brew monk,are basically the same machine,there brewzilla around the same,I use a brew devil and I don't have any problems 🍻 cheers 🍻
Grandfather!!! Wicked good reviews and chat, mate! Love your channel. Check out our new show also for weekly beer episode reviews, facts and shenanigans. We'd love to have you on as a guest to drink some beer and punch my brother Tommy in the face one of these days. Cheers!
Great honest review gents that’s echoed by other trusted brewers who have tested the S40. All of them have raised the same issues Volume, Temp controller, Basket legs & Value.
I use the Klarstein 35 litre for volume brewing with an external pump and love it. The S40 is definitely just its less effective fatter cousin.
GREAT WORK ON THE BEER!!!
There's no need for mashing for 1.5 hours with Marris malt, or any high modified, to over modified, malt because the malt is less rich in enzyme content than under modified, malt, and the high temperature, 65, 66, denatures Alpha within one hour. Depending on whose Marris malt you bought, there is one malthouse that produces low protein, Marris malt, maybe Crisp. Low protein, malt contains more starch/sugar. The diastatic power of the malt is probably on the low side, and Alpha would be hard pressed to work for 1.5 hours at the high temperature. Also, at 65, 66, Alpha releases the highest amount of glucose from starch within one hour, after Alpha denatures, nothing more happens. The temperatures, 65, 66, and the brewing method are used in grain distillation for producing extract that contains mainly, glucose. The more glucose, the more alcohol. The brewing method skips three steps that are used for producing ale and lager, conversion, dextrinization, and gelatinization. Chemically and enzymatically, the single temperature infusion method cannot produce ale, due to the way enzymes function, and chemical precipitation.
The high temperatures used with the brewing method denatures low temperature activated enzymes that produce ale and lager because the enzymes get in the way in grain distillation, Beta in particular. Beta is responsible for conversion, which occurs around 60 to 63. During conversion, Beta turns simple sugar, glucose, into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose makes the alcohol. When conversion occurs, secondary fermentation takes place, and beer doesn't require priming sugar or CO2 injection for carbonation. Maltotriose is responsible for natural carbonation in ale and lager.
When the home brew was made, the richest starch in malt, called amylopectin, was thrown away with the spent mash, paid for. Amylopectin is hard, heat resistant, complex starch that makes up the tips of malt, and contained in the starch are the ingredients that provides body and mouthfeel in ale. Limit dextrin, and pectin are the ingredients. The reason the starch is thrown away in the home brew method has to do with rest temperatures. Rest temperatures aren't high enough to burst the heat resistant, starch, where it would enter into the mash liquid, before Alpha denatures. In grain distillation, the starch is sold. To take advantage of amylopectin, the decoction method is used, which produces authentic, ale and lager. When mash boils, amylopectin rapidly enters into the mash liquid. The boiling mash is added back into the main mash, which is resting at a low temperature to preserve enzymes, mash temperature increases, and Alpha liquefies the amylopectin causing dextrinization and gelatinization to occur. The finest ales and lagers are produced form dextrinous extract. In home made beer, starch carry over, Beta Glucan, and protein sludge provides body and mouthfeel.
Under modified, low protein, malt is used in the step mash method, and in the decoction method. Weyermann and Gladfield produce under modified, low protein, malt. Since, high modified and under modified, malt are on the market, for a brewer to know the difference because one malt is better for making whiskey, and one produces ale and lager, a malt spec sheet comes with every bag of malt, they are online. Listed on a malt spec sheet are level of malt modification, percentage of protein, and a few other chemical acronyms and numbers, which a brewer uses for determining the quality of malt, before purchasing malt. It's not a bad idea to learn about malt, and enzymes.
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 hot extract flows through a grain bed sized for a 20 to 40 ltr batch of beer, 90 ltr of extract flows through the grain bed in 1.5 hours, that is over sparge. Add to that, the sparge water, and mash out time if mash out is used, which is unnecessary in the infusion brewing method. Tannin extraction is a time, temperature, pH thing, and that is why vorlauf is kept within 10 minutes.
STAY PARCHED. STAY TERRIBLY PARCHED.
Bell-end.
Great video chaps as always. I can see why the grain basket issue would be problematic. I have a Klarstein machine which I have found to be great, it allows you to fully pull the grain basket out of the machine itself and sits on top of a removable stainless steel ring so none of the basket is submerged. Maybe they need to supply you with something similar !?
I just bought the S40. Thank you for this video. I picked up at least 4 great tips! Thanks so much eh!
Cheers 👍 🍻
Just about to make the jump into an all in one system so found this very helpful
Great honest review that’s what I like to see. Nice one cheers 👍🍻
Excellent video and an honest review. Well done guys. Cheers!
Great video, what size is your brewdevil in comparison Dave? Still looking at the jump to AIO and from your honest review it sounds like a 50L brewdevil could be a better option to fill 2 corny kegs 🍻
Hi
my brew devil holds 32liters
Great for 23 liter and 19liters finished wort
I agree I think the 50l brewdevil would a better option
Good one that.
Hi Dave, I'm trying to decide which all in one system to buy. Do you prefer your Brew Devil or this new Grainfather? Looked a bit tricky lifting that grain basket out?
Honestly unless your going to do big brews,the brew devil is way better
@@beerkitreviewspartridge1083 thanks mate 👍
Looking to start getting in to all grain. I am after a all in one kettle/masher. Looking to spend £200-300 Pound on one what would you suggest. Many thanks Gareth
I think you may need to increase your budget a bit,you'll get a machine for some where between 300 and 400,brew devil, brew monk,are basically the same machine,there brewzilla around the same,I use a brew devil and I don't have any problems
🍻 cheers 🍻
did it do a good rollling boil with that much liquid in? you did not show any viddy of that!
Hi there yes I did a rolling boil,with the set at 103
How about brew a slightly stronger batch and water down a touch in the FV :)
Grandfather!!! Wicked good reviews and chat, mate! Love your channel. Check out our new show also for weekly beer episode reviews, facts and shenanigans. We'd love to have you on as a guest to drink some beer and punch my brother Tommy in the face one of these days. Cheers!