This guy should have a podcast or something. He’s great at going in depth on topics without losing his train of thought. Just a concise progression without ever getting off track. When I try and teach things to people I end up going out on a tangent lol.

Should be on a mandatory “must watch” list for home brewers. Outstanding!

This is by far the best, easy to understand video for formulating a beer recipe I have seen in 20 years. Thank you, I was amazed at the amount of information. Thanks Don.

Good info. Best watched at speed setting 1.25

Great video. I like how you cover many of the bases without getting too deep into details. There's still enough details for an hour long video ;)

Very clear explanation of the process and ingredients. Excellent descriptions of some of the more nuanced aspects of brewing as well. 👌🏻

first story about the right beer. Professionally. Thanks.

Really good video, thanks for putting the time and effort into that. It's not easy going into that much depth without getting seriously nerdy but you managed to pull it off. Props! Can you do some more videos on how you started your brewery? Really trying to weigh up the options and how to actually get your beer out there.

Great stuff! Will be putting some of this into practise on my next brew day hopefully this week...

Great video! Packed full of info. I saved it for future reference. Thanks!

This video provides an excellent overview of the recipe formulation process as well as the tools needed and how the recipe is put into practice in a commercial brewery. Matt's expansive knowledge, coupled with his articulate communication style makes understanding a complex subject, with lots of interdependencies easy to understand and apply to the home brewery. I have bookmarked this video and will definitely be watching it more than once! Great job putting this together and producing it. Paul

I found the video really inspirational. If Matt were teaching another subject other than brewing he would still be inspirational because he does his homework on the subject and has the capacity to retain knowledge and impart it in a confident manner. I have yet to make my first pint of beer so perhaps this video is beyond me for the moment, but everyone has to start start somewhere. Thanks for the upload.

Great Video.. No fluff, just great information start to finish

this guy def knows his stuff, thanks for the video

This is the best brewing video on KZfaq by a mile. Thank you brewing android jk

great video...hits all the subjects ...Thanks !

Very well organized content and clear presentation, super watchable!

Great video, helped me a lot before my first brew. thanks

This guy explains things very well

Great video. Many thanks! 🙏

Thank you for sharing this video, really informative !

Thank you for this video buddy. I’ve learnt loads.

This guy has about as much charisma as a hand grenade. A lot of good information though so props to that!

Wicked video! Keep em coming!! We should have you on our show one of these days!

for once a good information! Thank you!

I appreciate the sharing of knowledge. Thanks for this!

30:11 - Just a bit of pedantry here - I think you said "vine" here but hops form bines, the difference being that bines use little hairs to grab and twist, vines actually grow and climb from the stem

Yes GREAT video.

Really great video!

Outstanding! Learned a bunch. Thank you.

Heyyy, shouting out us cold boys up here in maine! :) Absolutely right on the cold, 8th of december and its only 24 degrees outside as im typing this :)

Big Cheers Matt , great stuff just need the gear ? Haha loved it Thank you. .

Great video!

honestly one of the best videos I've seen in this subject area. One thing I'm struggling with is scaling from homebrew to microbrewery recipe - especially in term of hops; as i've read that hop utlization increases with large batch systems. How do you figure it out when first producing a batch in a new brewery? Do the equipment suppliers give you a best estimate percentage for their brew system? Is it just expected that a new brewery will need to run a few full size test batches to get the recipe right and therefore you need to factor in that wastage into the budget?

this guy loves beer this is awesome

What a great video!

Very interesting `you talk about it with a passion

This guy is good. He should teach a brewing class at a CC here in NJ.

thank you

Would using cone hops be better for flavoring and just use pelts for bitterness. A more fresher taste on the flavoring?

Question have you ever drank a Meister Brau??

You have taken the Engineering process into brewing. Great job.

BeerSmith between LOL and SC2, great video btw.

Well done enjoyed you video top marks 😊👍

That's amazing...

A spec sheet comes with each bag of malt and the sheet should be used before buying malt and before creating recipes because malt is inconsistent. The info on the sheet ties in with topics motioned during the vid. High modified malt is pretty beat to death for making ale due to modification 42 to 46 Kolbach and high protein 12 to 16%. The higher the Kolbach number the malt becomes less rich in enzyme content. The higher the protein, basically, less sugar content. Kolbach, SNR and protein are listed on a spec sheet. A protein rest is performed in a small volume of mash, the entire volume of mash is not rested. The beer becomes insipid when the entire volume of mash is rested at low temperature. Crystal malt can be rancid. When the malt is rancid it does the reverse of what it is supposed to do. The pH of beer is too low for dry hopping to work. Staling occurs immediately when hops are added to beer in a keg and in a secondary vessel. That's why Randall's are made. First wort hops reduces hot break, that's it. A handful of crushed black malt does the same thing. When hot break is reduced less hops are needed. It is best to skim off hot break as it forms and add bittering hops after the hot break ceases to form and skim off the sludge from the second break. The wort will be cleaner, hop character sticks better and less hops are needed. The wider the span between the Alpha, Beta numbers the more imbalanced the hop is. You mentioned that various temperatures are used during mashing to activate enzymes that form different types of sugar, but then you said that single temperature infusion within a temperature range of 148 to 156F makes ale and lager, it seems like the ducks don't line up. Does the method that utilizes several temperatures produce higher quality beer than single temperature infusion beer? If there is a difference in quality which one can be called ale and lager? If we use a Beta rest would we need to purchase a secondary fermentation vessel and add a couple of more weeks onto the brewing process? If we use a Beta rest would we need to add priming sugar and CO2 for carbonation? Why is it that a recipe recommends to purchase a certain base malt but omits the Beta rest? Is the recipe recommending that a person should buy malt that lacks Beta amylase? If we do not use a Beta rest which is the time when conversion occurs is the final product ale and lager? When you mentioned the decoction method where mash is boiled a few times. Does a certain type of hard, heat resistant, complex starch enter into solution when mash is boiled and during dextrinization Alpha releases limit dextrin from the starch? Isn't limit dextrin responsible for body and mouthfeel? Why is the starch noticeable in spent mash from infusion brewing methods? It seems unwise to throw away starch that was paid for and needed. Recipes omit boiling the mash and since the starch is thrown away, is that the reason flaked grains which are supposed to add body and mouthfeel are added to a recipe? It seems to make more sense to use the starch already in malt to make beer with instead of purchasing high fiber ingredients that nothing is done with except for a soaking in hot water.

Good stuff mate - cheers

Thanks.

Any recommended books to read before buying and starting a home brew set up?

Awesome video, loads of info. Thanks! HIT THE LIKES PEOPLE!!

Very nice 👍

very smart!

Ive a bucket of fermenting sugar. I is clever

i'm from Belgium! what is you favorite beer from here? and why?

28:51 what happend to the sound

Awesome

thanks for interesting video. friend here.

There are areas of the world where hop is not allowed in beer brewing what can u use instead

What’s the different between 2row and pale malt..

Were all his recipes he showed at end of video scaled to 20 gallon batches or higher?

This video has a ton of great information no doubt, but this is the kind of thing that new home brewers will watch and turn what should be a simple and fun process into something complicated and daunting. I work at a homebrew shop and I constantly have people new to the craft coming in overly focused on details that are beyond their level. I need to reel them back in to focusing on the most basic principles and keeping it simple initially. Theres no sense in fiddling with water pH and step mashing if you haven't gotten your sanitation and carbonation practices down. Even more basic, theres no sense in breaking the bank on great equipment before you make a drinkable extract batch with a pot and a plastic bucket. Most of this information only applies to advanced home brewers who have made the journey from kits to clones to really wanting to be the best they can be. If Joe 1st batch thinks that he needs to know all this to homebrew hes likely to get discouraged very early on or at worst never start at all.

I’m brand new to home brewing. So new I don’t even have a set up yet. My question is this: When he’s talking about a 60 minute addition or a 20 minute addition is he talking about 20(or 60 or whatever) minutes into the process or left in the process?

What is the difference between biotransformation and dry hopping?

This is a good video but often you talk about mouthfeel/body without discussion of how caramel malt and other non-fermentables effect mouthfeel. I have made more than one stout that I have mashed at a relatively low temp because I knew the the body would be provided by the non-fermentables in the mash. Don't get me wrong, this is a good and in-depth discussion but I feel like you could have addressed this even if only tangentially.

Good experience

Hackettstown?? Seriously?? How did I not know about this place???

I am simple... I see starcraft, I like

Beer man beer

For Aiur!

Holy shit this guy is the Einstein of booze

I fell asleep, now here I am

ihop

class MyPackage < Formula def install ...oh, hol' up...

Hello fellow scientific artist.

And I thought brewing beer sounded easy lol

Aaaaaaaaaahhhhh.

After 21 minutes.....Im just going to go to the store and buy it

.......

Uuyyyyyy

Yang pilih allah like.

0:11 xx

Appreciate the effort but damn lol 😴🥱😵

😴😴

The chubby dredger nearly suggest because fox reassembly march atop a sophisticated swan. disillusioned, secretive oval

the best brewers are family recipes, I have been brewing beers alcohols for 25 yrs and these are recipes that are passed down, most legal, some questionable

I don't think he knows what he's talking about because he is saying uh so much and having no emotion.i think this comes off as an American prisoner in north Korea, and he's giving a forced confession

I dont need your resume dude...get on with the brewing...

Is my is my mother goose club out.

Ingat.... Ada allah....

Great video!

Great video!