Cheers to home brewed beer we just subscribed after your video found us . We love to brew beer ,grow some hops,make mead and different wines and others on our channel , stay thirsty friend and brew good beer.

can't wait for the tasting video. cheers 😊🍻

Great video! I don't know if you all have ever had Rogue Ales Honey Kolsch, but it's some of the best beer I've had. I hope to be able to brew a close clone to that someday. I hope your beer you brewed here today turned out great. Cheers!

Great video! Loved that you took the time to show every step of the process. It should be helpful to anyone new to the Anvil Foundry. My set up is similar to yours except I just use the bag with a false bottom without the malt pipe. One less thing to clean.

GREAT JOB!!! When making ale and lager the higher the rest temperature is the quicker Alpha denatures and the beer will be sweeter tasting and lower in ABV. Starting out with a temperature at 156F is close to Pasteurization temperature and Alpha rapidly denatures until mash temperature reduces. Try step mashing. Step mashing produces pseudo, ale and lager and it is the brewing method Sierra Nevada uses and Weihenstephan uses for making Helles. Everything else that Weihenstephan makes is with the Hochkurz brewing method, which produces authentic, ale and lager. Start with a temperature at 140 to 145F, which is conversion temperature and rest the mash for 40 minutes at 140F, 20 minutes at 145F. After the conversion rest ends use boiling water to increase mash temperature rapidly to a higher saccharification temperature and rest the mash for 20 to 30 minutes. During conversion Beta converts simple sugar, glucose, which Alpha releases during liquefaction into fermentable, complex types of sugar maltose and maltotriose. Maltose and maltotriose are the types of sugar that make ale and lager, glucose only makes the alcohol. Now here's the thing, when conversion occurs, secondary fermentation takes place but certain types of home brew bread yeast cannot ferment certain types of complex sugar, they can only ferment simple sugar, glucose, bee poop, fructose, dextrose and sucrose, so secondary fermentation won't occur and the beer won't naturally carbonate with the maltotriose that forms during conversion. A spec sheet comes with yeast and the chemist will indicate on the spec sheet if the yeast can or cannot ferment certain types of complex sugar and he will advise a brewer not to use a rest temperature that forms certain types of fermentable, complex sugars. Home brew yeast is one of the reason why the conversion step is skipped in home brewing. The problem is that when conversion is skipped the beer is moonshiners beer regardless of the title on a recipe. Lager yeast will do the job and will work at ale temperatures. To make high octane home brew soak malt at 149, 150F for an hour. Alpha releases the highest volume of glucose in an hour at 149, 150F. Moonshiners use the temperatures for that reason. The more glucose the more alcohol. Single temperature infusion is the brewing method used by moonshiners because it is simple and quick. Low quality malt liquor takes more time to make than it takes to make single infusion beer. Weyermann and Gladfield produce under modified, malt, which is richer in enzyme content than the malt in the kit. The kit malt is high modified, high protein, malt. Before buying malt always refer to the malt spec sheet that comes with every bag of malt, they are online. Choose malt that has a Kolbach Index less than 40 and a percentage of protein less than 10 percent. Kolbach Index measures level of modification, SNR and S/T are also used for determining level of modification. The higher the level of modification the less suitable malt is for making ale and lager. The less protein in malt, the more sugar. When purchasing hops the percentage of Beta has to be listed on the package otherwise the quality of hops cannot be determined. The closer the Alpha and Beta percentages are the finer and more balanced hops are. The numbers should be within a decimal point, for instance, Vanguard hops with Alpha at 5.7%, Beta should be 5.6% and no less than 5%. If Beta isn't listed don't buy the hops or go online and see if the hop grower lists the percentage of Beta. Don't squish the bag. The grain bed acts like a filter and catches goop. Recirculating hot extract for a long period of time to reach and maintain mash temperature causes a condition called over sparge, which extracts tannin. Let's say that the pump recirculates .5 gallon per minute of hot extract for an hour through the grain bed. That is 30 gallons of hot extract flowing through a grain bed sized for a five or 10 gallon batch of beer, that is over sparge. Add the sparge water. Tannin extraction is a time, temperature, pH thing and that is why vorlauf is limited to 10 minutes using a small volume of extract. After you learn how to make ale and lager you will never need a recipe or brewing instructions again. E Caveat Emptor in home brew land.