All Grain Homebrewing from Grain to Glass, part 2

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Part 2: This video series describes in great detail an entire all-grain homebrewing process. Beginners as well as seasoned brewers will hopefully learn something about homebrewing from this video. All feedback, good and bad, is welcome.

The fermenter was purchased here:

Channel: Howto & Style
Uploaded: March 9, 2008 at 9:18 pm
Author: JoePolvino

Length: 00:09:00
Rating: 4.98
Views: 11794

Tags: beer brewing brew homebrew allgrain all-grain ferment polvino beermaking wort yeast keg mash

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Video Comments:
kawaliga (December 29, 2008 at 4:09 pm)
Again very well done! This has been one of the best videos I have seen on this subject. You showed, explained, and demonstrated your equipment very well as well as the process to make beer. Thank you very much!
ceo4cet (December 25, 2008 at 10:53 am)
Joe,
I really enjoyed your video... It is full of information which is direct to the point.
Thanks for your time..
doggreen (December 20, 2008 at 1:57 am)
Thanks for the video! I look forward to AG brewing in the future :-)
kesakhan (December 2, 2008 at 12:32 am)
I'm an extract brewer and with it ive had a fair bit of success, I've tried an all grain brew once before and messed it up something shocking, however you have convinced me to give it another go. This is a very informative video (and i think ive watched probably all of the all grain videos on here :-))thank you very much. Off to my local brew shop to get the ingredents

Aaron
bcj451 (November 23, 2008 at 4:20 pm)
Thanks..well done video.
mrnlr (November 23, 2008 at 11:45 am)
So after fermentation, you siphoned beer straight into the keg using just the co2 used to purge o2 out? No priming sugar is needed to carbonate? I'm not quite sure how carbonation is acquired by kegging.
JoePolvino (November 24, 2008 at 7:52 am)
When exposed to pressurized CO2 inside the keg, the beer will absorb the gas into solution. The amount of gas it can absorb is dependent upon the temperature, pressure, and time. Carbonation levels adequate for most styles of beer can be achieved with pressure around 12 psi at fridge temperature for 2 weeks.
kc7fys (October 27, 2008 at 9:46 am)
I've watched parts one and half of this one. This video would be a good training video for people using your setup at your house. It also applies to brewing in general--but I hope to see detailed rundowns on how the equipment is constructed to help unpack the procedures that you have become conversant in with your own equipment.
JoePolvino (December 30, 2008 at 7:58 am)
My hope is that people will learn about the process, but not get hung up thinking that my way is the only way that works. There are probably a million different ways to achieve the same result, and I leave it up to the viewer to find their own solutions. I may end up making another video that focuses on the hardware, just to explain the thought processes I went through.
kc7fys (December 30, 2008 at 8:47 am)
Excellent idea. My comments were meant constructively, and I would have your setup if I had the wherewithal.