2023 and this is still one of the best tutorials on KZfaq👍

Also be patient and never panic during the process. In my very first batch ever (in my kitchen in Kuwait), I am a mechanical engineer and thought I had everything organized and calculated perfectly, including heat transfer calcs. But imagine my surprise when I started my cooling phase and found that my "cold" tap water was 108F, and not the 85F that I had assumed (I knew it was warm from my showers, but not THAT warm!). My final temp was 95F at midnight (after using all the ice that I had prepared and even frozen peas bags and everything else in my freezer!), and I figured all my hard work was in vain, as I would never be able to get it cool enough in time to pitch yeast. Then I had a flash, I put an old tee shirt over my carboy, soaked it and put a room fan in front of it. I went to bed, got up 4 hours later, and had 68F! And this ended up being the best batch I have ever made! (Of course this judgment may have been a little influenced by being my first batch and being in a totally dry country! But, trust me, it was gooood!).

John Palmer not only understands brewing well, he is very good at imparting his knowledge. Nice video.

Excellent instructional video. Palmer is as articulate here as he is in his book. Best overview of mashing and batch sparging I've seen.

Great video. I have been brewing for years and still love videos like this. Some is validating my process and some is learning. Thanks for the time to create these vids. Keep them coming.

This was very helpful information for someone who is preparing for a first time all grain brewing. Thanks for taking the time to film this.

The legend himself. It's always fun to read the comments here. This is one of the first AG videos I watched when learning, and still find myself re-watching -- or reading "the" book, and still continue to learn something new. Cheers! -Ian

Having seen the disappearance of mild from the pubs in and around Nottingham. It hearten me to see Americans brewing this style.

That was the best video I've seen in explaining sparging and how it's done.

Thanks for this. There are many other "how to" videos on all-grain brewing but this is by far the best. Great info from someone that knows how to teach it, nicely shot, good sound and well edited. The others have some of these, but rarely all of these.

The best run through possible

Thanks for the brilliant website and videos! Great for us first-time brewers. Just bought your book on Amazon and am looking forward to going through it in detail...

Nice to see John Palmer hasn't forgotten about us home brewers with this video. Cheers

This is a seriously helpful video. Clearly presented various steps I needed to understand. Thank you.

Just looking into starting all grain and this video has explained so much compared to other videos I've seen cheers lads keep them coming

I appreciate you knowledge John. I must read how to brew once a week (bits and pieces). Getting into partial mashes and someday when I get out of my small apartment I can go full mash. You've really made it easier to understand. Thank you!

got your book and learned to brew 5 gal on stove nov '18. learning curve turned up tons as i grow to 30 gal HERMS elect system from Blichmann. thank you for sharing your knowledge sir.

What a great video for a newbie like me to see. Learned so much thanks guys

After having first read "how to brew" maybe 25 years or more ago it's nice to discover a video and put a face to the name! That looks like a great mild! Nice to see John appreciates the style too. I regularly brew two types of mild ales quite but more in the Victorian style.. 0.60 and 072 OG, or a summer beer and a winter jet fuel! boiled in copper, open fermented and without wort chillers or any fining additions, usually maris otter and a combination of black / crystal malts. The Kent Goldings are a must of course but I usually go with fuggles, might give it a go substituting the fuggles with progress but was told many years ago by an old timer that progress were a poor mans fuggles! :)

Great video, I have learnt a lot with John's book and videos.

great video! thanks for taking the time to put this up.

Drooling at the choices of grains at Northern Brewer! How cool it'd be to work there AND to be able to brew with John Palmer!

Thanks for passing on your knowledge. Happy 2020.

Thanks for the video. I used to brew back in the 90's from extract and it was pretty good New Castle clone but life happened and stopped doing it. I recently brewed a 5 gallon all grain batch for the first time, and I wasn't ready. (I didn't have spigot buckets or a false bottom) so everything was by hand. The beer was very forgiving so I got lucky. I learned alot here. I need some more equipment lol.

Great learning experience. Thank you!

This was very helpful. New grain Brewer doing 1 gal biab but soon to be purchasing some equipment for 5-6 gallon batches of all grain. Thank you.

Great walkthrough, thank you!

Great Vid. John's a great teacher. His book "How to Brew" is IMHO the best out there. I used it when I first starting brewing and haven't looked back since.

John Palmer is a legend - check out his book "how to brew"

Great videos. Learning so much from John Palmer after reading 'Water a comprehensive guide for brewer's'. O started off using DME and the boil but in the last 6 months started all grain brewing which didn't seem quite right. Now I know why thanks to John, great stuff, more of your knowledge please 😃

Thanks for the video and the book. Your book is great.

Great video! Helped a lot! Cheers!

What a great video, thanks guys

Thanks for the great batch sparging video, JP should do more of these videos lots of good info for learning homebrewers cheers!

Been a follower for years. I was surprised he did a youtube video.. thats awesome! great book, great video! thanks JP.

Great Video! Thanks so much!

This was a great demo. I'm doing all grain, but actually have never done a batch sparge. Looking at this demo, I'm willing to give it a try and it looks as if I'm just going to have to bit the bullet and upgrade my kettles. Thanks! Very helpful.

Hi, I'm watching this from Canterbury, Kent in the UK. Our lovely local hops, the East Kent Goldings you refer to at the start of the boil are what characterizes our local beers in Kent as being distinctly hoppy. Shepherd Neame in nearby Faversham typify this style. I used to brew all grain at home many years ago and I'm looking to take it up again. Great video and you guys have some lovely equipment that I'm jealous of! Well done over there for championing our style of beer and thanks for posting. It's inspiring me already.

Great job John Cheers

Love your book!

Good stuff. That looked like a great batch.

Great vid. thanks for putting it up.

Excellent video…..very informative

What a great video!

Great video john

What a great ad for northern brewer

The best brewer especially batch sparging. Brilliantly done 11:59

I am glad you mentioned extract kits. I just did a Brewers Best Double IPA. Holy crap! It was awesome. I am new at this, but some of the veterans in our club were blown away at how good it was. I added time to the boil for the hop additions for more hop flavor. It had some amazing body. The only suggestion given to me was to dry hop it for added aroma. Some of the veterans look down on extract kits. I was glad I was able to make them rethink their views. Thanks for the video.

Thanks Neo

If a picture is worth 1000 words, then a video must equal a million. Then when J.P. is on it, it goes TeraExponental. That man is awesome for Homebrewing. Being an extract guy, I never realized you stir & reset the grainbed with each sparge (I had this image in my head, I guess from fly-sparge pics, of carefully trying to preserve the original grainbed. And the calcium and pH discussions were very useful. Thanks gents!

Thanks man, I brewed an amber ale with extract and grain, carbonated in the bottle with priming sugar, it was okay. All grain is going to suit my taste much better, thanks.

It's great to see Oz from American Pie is keeping busy. ;) great video!

I plan on buying the book as soon as it's released.

Wow what a great calmness and what a thoroughly explained lesson. Thank you so much. I´m soon in for my THIRD batch ever :D (Actually I did a batch of extract beer in the nineties and I guess it scared me off and recently a friend got me to begin and I wonder "Why did´nt I do this earlier"? I recently did my first with some second hand gear and man it was pure chaos! But It´s "beer" in the fermenter!! The nice thing today is there is so much nice gear. Second thing I bought now was a 9 liter keg and a carbonation kit. Any day now I will buy another keg and some complementary things. Merry Christmas!!

The man the myth the legend

I never paid much attention to the water I used in terms of ph and alkalinity, etc. But I will now. Thanks for posting your brew. Very helpful. -cheers

This man is my hero

Best place to buy high quality home brew equipment and kits

Great video! John explains everything so calm and clear! I've a question though, when you are sending the bolied wort from the pot to the fermentor, there's a kind of temperature controller (a thermometer, in daily language). Can you give me the details of this instrument? can I buy one in metric units? Thanks!

Did my first all grain brew yesterday, made a SMASH with Marris otter and cascade

Man, awesome, so informative. Im going to watch this 10 times and take notes!

When batch sparging you don't need to mash out. Mash out is to raise the temp to stop conversion. With batch sparging you can start heating the first running as you drain and draining only takes a few minutes.

Great video! I didn't see you put in the yeast though, or did I miss that part?

Great video from one of the masters. I wonder what yeast he used though.

Great video. Thanks.

is that high temp tubing attached to the mash tun? looks just like racking tuning

What temp do you heat your sparge water to to get the second runnings around 168-170?

This guy is a brewmaster, speaks English properly and is really polite ¡great!

Very new to homebrewing myself and thinking of going all grain as I am doing partial mash/BIAB brews now after staring off with extracts. My first question is that after watching this and many other vids it seems with AG its very easy to convert to by just excluding extract from the ingredients? I do partial/BIAB but still add about 3-6lbs depending on recipe to my boil after mashing/steeping. Also, he mentioned the bad water here in TX, i've noticed a pH powder being used in some AG vids and was curious if a tablespoon per 5 gal as instructed will be enough or should I focus on salts, acids, etc or add in campden? Thanks

Dang.. I've been having all sorts of efficiency issues usin my new brewzilla lately.. What you said about a slow sparge may be the key... I've been mashing out for 10mins which has been meaning the sparge drains so quick I can barely keep up getting water from my HLT into it! Light bulb moment.. thanks mate!

Thanks John! I bought your book. You have answered a lot of my questions about home brewing, thank you for keeping everything simple

Hey thanks for the help. I've done 2 all grain brews now, trying to do lagers. they prob won't be drinkable!! But I guess i'll get better in the end!Hopefully :)

I am going to be jumping to all grain. Built my own cooler mashtun from videos on here. Buying a 10 gallon kettle from Amazon. This video helped with my anxiety a little. I have Florida well water. It has a ph of 8.6. Could I use acid malt instead of mash stabilizer and using powdered chemicals?

Great video, thanks!! Was that an extract packet in the background? Looked like 'Mangrove Jacks'?

John - do you ever do any demos / presentations etc. back in HOUGHTON, MICHIGAN? Come back to da U.P.!

cool I love chemestry

How high a temperature will those plastic coolers withstand? I've heard at high temps they tend to expand and buckle and stay that way, not that it matters. What do you think of the stainless steel jobs with injected foam insulation in them?

great video from the man! would love to know the oak method

excellent video very informative, sure beats those craigtube videos that are all over youtube

The most heat loss I've ever had was 2 degrees. When I started i always heard to heat 4-6 degrees above your strike temperature. I only lose 1-2 degrees. Not sure why.

more videos please.

re-watching this vid again, and just noticed that in the how to brew book, that i have also been rereading, John says to add the water to the grains, not the other way around (exact quote from the book , page 201 under starting the mash, paragraph 3 - mash in) but in the vid, its adding grains to the water... Im still learning, but which is it? does it make a difference? or it is for certain beers?

Ben Jerry: I can't seem to direct reply to you, but the reason Americans use pellet hops is simply that they are cheaper, and more readily available. When I go to a homebrew store, they may have a few varieties available in whole leaf or plugs, but the vast majority of their stock will be pellet. Even commercial brewers use pellets.

Was reading John's book and saw a photo... all I could think is, I swear I have seen him somewhere before...

Muy bien

A water chemistry would be excellent indeed. Especially with a water chemistry for dummies approach.

I'm just getting ready for my first all grain. When you put your 2nd batch water in, and stir. Do you keep the tap flowing into the boiler, or turn it off for a while to let the grains circulate and then rest again upon the filter?

It absolutely depends on the gravity you are looking for and the mash efficiency of your system. Play around with some online calculators and DEFINITELY start with some established recipes if you are new.

So, I'm trying to dip my toes in here at All Grain, the Mashing/Sparging stage is, in laymen's terms, sort of like doing a pour over or drip coffee, correct? I get the grains and what not in a consistent, warm bath and then filter and pour it back to let the grains settle and maintain flavor, and then empty it after a bit?

can anyone tell me what temp the brew pot is at when adding the hops?

Where can you get a 3 tier brewing rack

John, do you like your Top Tier? I ask because I like how it doesn't take up a lot of space. I have two Blichmann pots and one HLT made from a Gott Cooler. I am also going to make the Gott HLT electric soon. Thanks for all you have done for the Homebrew community.

What calculation software was used in this video? Anyone know?

Is the Temp for the sparge water the same?

Did the mash temp ever exceed 152F to cease conversion, prior to batch sparge, or during sparge? Perhaps when batch sparging you do not cease conversion?

Hey John,why run the chiller with no lid? I try and keep my kettle covered unless I have a heat source to make a up draft close to the kettle.. Great video,hope it inspires everyone to brew next day off work.

Is this the guy from Clerks?

The brew temp is "boiling." Basically, you want to start your hop addition schedule when you reach your boil. If you are doing a 60 minute boil, you typically will add your bittering hops as soon as the wort boils, and then start your boil timer.

I've got to ask about the mashout and the profile of the beer based on your conversion temperature. If you didn't mash out, there was no denature. If the boil kettle wasn't fired up, the liquid was allowed to cool below your target mash temperature. This essentially kept the conversions going down in the ranges that make a beer highly fermentable, as you had mentioned early in the video, right? I've wondered if this was true, considering I brew in the same style.

wow john just blew my mind i need to study harder