Cheers Matt, thanks for watching

Cheers and thanks for watching!

Surprisingly smooth! Good luck in your experiments! I wish I lived closer. Cheers mate

Thats awesome, hope everything went smoothly mate, let me know how it turns out, cheers!

by default, refractometers are built for simpler sugar readings (such as glucose, frutose), not maltose or maltotriose, which are more numerous in beer. because of that, your refractometer readings will always be a little off from densimeter readings, which measure the true density (kg/L). after calibrating both for pure water, you can read both for the same wort and get a constant (around 1.02 to 1.06) to multiply every refractometer reading and correct it.

Thanks mate, Cheers!

Cheers Cam!

Glad it was helpful! Less water is traditional but hard, more water makes things easier and still makes a difference. Cheers!

Thanks for watching, cheers!

Thanks for watching, cheers!

Cheers mate!

Awesome, thank you! Cheers!

Thanks for watching Tom, cheers!

Thanks for watching Matt, Cheers!

I fully expected it to be painful but it went smoothly, I guess it was kind of fun, the fun may wear off doing a triple decoction though hahaha Cheers!

Glad to hear that hahaha Cheers mate!

It sure makes brew day easier! Cheers

Do eeeettttt you know you want too, 5 decoction steps :)

@@HomeBrewNetwork I've taken some of the wort out post mash, boiled it down to get more colour and depth out of the malt. Would that be the same or do you need to boil some of the grain?

@@StassBrewing It probably does bring some of the qualities but for decoction and the apparent further extraction of starches etc it really needs to be mostly grain, also the idea is to leave the active enzymes behind in the liquid while boiling the grains. I mean with grains these days theres probably plenty of enzymes anyway.

Glad to hear it! Yeast nutrient, its one of those things, nice fresh grain and yeast and you probably dont need it at all, but it never hurts to use it, a pinch is good for a starter. PVPP is just another clearing agent, some use it after ferment but it can help in the boil too, for clearing and reducing astringency just to name a few. When you see commercial clearing agents umm like shit cant think of their names, but most are a mixture of pvpp (polyclar) and Whirlfloc, so if I have both on hand I just put a bit of both in. Cheers!

hahaha was much easier on the induction plate than I thought, will do again for sure. Cheers Michael!

@@HomeBrewNetwork finally tasted the triple dekoktion pilsener ... Turned out great .. did a side by side tasting with pilsener urquell ... Color almost the same ... Taste compareable ... So the triple dekoktion payed off .. hope you will also try it out with pilsener malt only and saazer hops ... Cooking the water and adding lots of destilled water worked great gor me ... Next time i will get te water from the mühlviertel which has a similar waterprofile like pilsen ... Planning to visit pilsen and the brewery since it it not far away from my location

@@geekUGH2 Yep a triple decoc is on the list for sure, thanks for the update! Cheers

If you do it right, which is very easy, months, I know people that have left them 6 months or more. Cheers!

I dont think it does surprisingly, it didnt seem to for me, and I did do some research and people dont seem to have any issues. Cheers!

I will have shortly, cheers mate!

Awesome cant wait mate! Cheers

You're right though, but a mash step video is a whole other video to itself, this video was long enough, I didnt really talk about the temp steps because they were both in the mash range, so just a low and high. I also kind of think that the decoction step and the fact its a modern modified malt that doing a rest for head retention or enzymes or further starch extraction isnt really needed. Dont get me wrong one day I'll do a 3 step just for "fun" and tradition hahaha

@@HomeBrewNetwork All good I got it Gavo, there is not time to go through all stages :). These days malts are well modified like you said. Even those Pilsner malts from Joe White or Weyermann (not Bohemian floor malted grain) are able to go with multi step infusion but that Bohemian 2nd row is a bastard for sugar efficiency coz it's been killned or malted on very low temp and can make up high level of DMS due boilng and chilling. Decoction is old school brewing stuff and probably still for this Czech Pilsner malt the best procedure. But not necessarily if chilling will go fast from 100C below 80C fast. Remember I told you that 3x decoction is going to be a challenge HEHEHEHE.. but good fun for sure :-D. I will have to modify my cooling system coz of that mentioned DMS and will do triple decoct. too soon. You have done good job mate, cheers!

@@kacerhomebeerbrewing Yep i really wanted to chill it, but just couldnt happen.. I read something once, it was a study somewhere and it said that the DMS which of course was a problem in unmodified malts. was possibly due to something in the soil or environment in Europe as the malts grown there had much higher precursors for DMS ummm what are they called, cant remember SMS or something.. and most malts grown anywhere else didnt have the same high amounts. Was just a study and a theory.

@@HomeBrewNetwork OK Gav, that precursor you probably mean is SMM (S methyl...something) you're right and happening due malting actually during germination step. Not sure if it came from sort of soil but Pilsner Malt generally is malted with low temperature at the edge of kilning which is done only in Czech Pilsner Urquell Malt (Hvozdeni) these days. You have used Weyermann Premium Pilsner which has better modification than the Bohemian (Czech) floor malted barley and actually this sort of malting process is done by warmer air and not really kilning (baking). The Weyermann's making this Malt too exactly as per PU Brewery or Malting and that's the reason to do 90 minutes boiling and fast chilling not to increase DMS between 100C - 80C critical temp. You should be ok with Pilsner you used. That Czech Pilsner malt is basically lighter thanks to this crazy malting procedure than Joe W. Pilsner or Weyer. Premium Pilsner and has to be brewed with decoction steps otherwise the results would be horrible. I brewed most of the time Joe White's export pilsner with infusion steps as per my recipe and no drama at all. Weyermann premium is the same with no drama but we have to be aware with the Bohemian Malt. I got bag here and don't trust my chilling system to be enough fast so will have to make more immersion coils into the boil after hop addition. The rest of the other Malts like Munich, Vienna, Maris Otter, Pale ale etc been kilned and better modified and DMS is not that big issue. Are you with me so far Gavo? We can have a chat about that on what ever messenger if you like. I don't want to scare your subscribers with those deeper details :-D :-D. Cheers bro!

Yes, but you'll usually find an option to add them to sparge or boil. The reason is I have a large HLT and getting the last few litres out isnt easy, so I overfill what I need. If i treat that water the left overs cant be used for another beer, or if I did would make calculations a pain. Just much easier to add yo the boil. Cheers!

Agreed! Cheers and thanks for watching!

You would think so, but it doesnt, not enough to notice it anyway, nothing bad. Cheers!

It's said the sugars hold in tannins which is why correct sparge water is important.

I'd give it more time in the bottles, are you using enough carbing sugars? Also you mat find they serve better if you can have them in the fridge for a couple days before drinking. Cheers!

@@HomeBrewNetwork Thanks. I probably need no leave them longer in bottle. It's not easy lol.

It just doesn't need it, its still being kept warm, and having the pump going is just another thing that could possibly go wrong, especially since you've messed the grain to water ratio, you might run dry or whatever. If you want to keep it going sure you can!

I will get to that! Cheers!

The ends of the tube are 1/2" so they will fit whatever 1/2" male fitting you throw at it, the most important bit is this, this will connect to your pipe on the side www.kegland.com.au/ss-camlock-type-f-male-x-1-2inch-bsp-male.html?cmid=U1VxL0FMYmxTRzA9&afid=NHRQa2ViaTBnT0k9&ats=V2dpVFFYTmszWDA9

And you could put just this on the other end, it really depends what you want www.kegland.com.au/13mm-hosebarb-1-2-inch-male-bsp.html?cmid=U1VxL0FMYmxTRzA9&afid=NHRQa2ViaTBnT0k9&ats=V2dpVFFYTmszWDA9

Awesome. Thanks mate. Love the vids!!!

@@chewy_beef5143 Thanks very much Roel, Cheers!

Low ph for euro pilsners is common, 4.7pH. Just helps give it a traditional taste. Cheers

@@HomeBrewNetwork wow never knew that always learning cheers for that.

@@HomeBrewNetwork Gash, I was under the impression that 5.2 was low for Pilsner mash. 4.7 seems a bit agressive. How is your attenuation with these starting pH levels?

@@tomekwiraszka7312 It was a bit of an experiment after talking to some brewers at my LHBS I suspect I may of lost some efficiency, it would be typical too, but its very hard to judge how much since it was a decoction mash, and I didn't have a basic control batch to compare too. Attenuation went as expected again hard to judge because of the decoction but everything fermented fine. A more typical approach would be keep mash at 5.2 and then adjust in the boil or even fermenter if you wanted it lower. Lagers are typically low in pH for a nice dry body where as for stouts and NEIPAs where you want body and the all new "pillowyness" a higher pH will work much better. pillowyness lol I had heard people say that lol

Yes, what I would do next time is about 5mins before I'd add the decoction back, i'd have just the 500w element on, turn recirc off and set the brewzilla/robobrew to the next step mash temp 68-69 so then when I mix in the decoction and start the pump the wort in the bottom being pumped up is the right temp. Cheers!

There is a tasting somewhere on my channel, I'm on holidays and just on my phone, no time to find it. My latest video goes over some facts again. Cheers kzfaq.info/get/bejne/mN6SfqSnr7HJhps.html

I use grain bags, or if I cant find my grain bags I use paint strainer bags. Grain bags I get from any home brew shop, kegland, Grain and grape etc.. Paint strainer bags from Bunnings hardware. Cheers!

15mins of me stirring a pot isnt very exciting. well about 20mins adding the time to boil. The channel needs the patreon support to continue, otherwise its just not worth my time, I love it, but my family needs to survive and to do that we need money.. Running a youtube channel like this takes many days a week, couple of days of filming, at least another day of editing each week, usually more, I'm not on the pension or dole. I'm just a stay at home Dad mate. Cheers!

To be honest you're the only person that has asked for it or about it. So its no where but on my hard drive at the moment

not at all!This was fermented at 13c which is the middle of this lager yeasts range (12c-15c) It was pitched slightly warm as is recommened and I raised it at the end for the diacetyl rest and to finish off. I could of pushed temps since it was under pressure but I didn't... Its a true bottom fermenting lager yeast. Not all lagers need to brewed at 9c or whatever... Cheers! fermentis.com/en/fermentation-solutions/you-create-beer/saflager-s-189/

mash typically 80-82 sometimes more, Brewhouse about 76. but to be really honest its no way to judge a system. Wanna talk, let me know, Cheers!

and you'll get way more eff in a single vessel system than a 3v usually.

He used digital folding thermometer.

a low mash ph is usual for a traditional pilsner, its just a another step to a more authentic German/euro pils. Cheers!

@@HomeBrewNetwork My understanding of the German approach was relatively mid-high end of the mash pH scale 5.3-5.4-5.5 (to optimise enzymes / fermentability etc) and then subsequent kettle corrections for the boil are made using sour wort (sauergut). Czech Pils might be a different matter - given Urquell favour a high finishing gravity 1.015-ish, residual diacetyl etc.

I was advised years ago about dropping pH, and I'd forgot, after my pilsner unreal video I was at my local HB shop they said they do theirs in high 4s and I was messaged numerous times through youtube by traditional brewers that it should be under 5 close to 4.7. So I tried it on this one. Always tons of different ideas and suggestions from all over world, Cheers!

I'm a little confused, but Cheers Dave! hahaha

Get on it :) Cheers mate!