Irish Stout is no longer just a dark beer made from roasting malts and barl… Read Full Bio ↴Irish Stout is no longer just a dark beer made from roasting malts and barley. Now it is also a band--a couple friends who love drinking songs as much as they love drinking. We don't care about politics, religion, or being the most-traditional band in the world. Our sound is sharp, unique, and designed for hours of good old-fashioned song as you drink the night away.

So if you're looking for traditional "Celtic music", leave now. We're gonna show you the FUN, RAUCOUS side of Celtic music. The type of music that might get your toes tapping, your beer splashing, your hearts racing, your eyes laughing, your thoughts crafting, your body thrashing, and your voice cracking from too much singing. Yeah. We know what you want to hear. Because we want to hear it too!

Haul Away Joe
Irish Stout Lyrics

We have lyrics for 'Haul Away Joe' by these artists:

Almanac Singers When I was a little lad And so my mother told…
Bounding Main When I was a little lad my mother often told…
Burl Ives Burl Ives - Haul Away, Joe When I was a little…
Cobblestones Hey don't yer see that black cloud a-risin'? '…
El Pony Pisador When I was a little lad and so my mommy…
Evans and Doherty Darling it's late and I wanna go home Won't you walk…
Fiddler's Green When I was a little boy, well so my mother…
Mark Anthony Thompson That if I did not kiss the girls my lips…
Na Fianna When I was a little boy, so my mother told…

Okee Dokee Brothers Goodbye and don't you cry I'm going to Louisiana Way, haul…
Pierce Campbell When I was a little lad And so my mother told…
Port Isaac's Fisherman's Friends When I was just a little lad, Or so me…
The Almanac Singers When I was a little lad And so my mother told…
The Clancy Brothers When I was a little boy, so my mother told…
The Fisherman's Friends When I was a little lad or so my mammy…
The Irish Rovers When I was a little boy So my mother told me We…
The Longest Johns When I was just a little lad or so me…
The Men of the Robert Shaw Chorale Way, haul away, we'll haul away the lowland Way, haul away,…

The Okee Dokee Brothers Goodbye and don’t ya cry I’m goin’ to Loui’siana Way haul …

The lyrics are frequently found in the comments by searching or by filtering for lyric videos

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Comments from YouTube:

terpsichoreankid

12y

And thank you very much for such kind words! It's definitely tricky, but I love doing it--so you can bet more videos will be coming soon. Cheers!

terpsichoreankid

13y

@wilson32294 Thanks for the kind words on my vids--I really appreciate it! All grain really isn't too hard as long as you familiarize yourself with what all you need to do a couple of times beforehand. It's a lot more time consuming and labor intensive, but all the brews I've done thus far have turned out quite awesome. My tun was a birthday gift, but came from a friend who made it himself. I however modded the interior completely (spigot, braid, etc)--so it's more my design than his. Cheers!

Leif Larson

12y

one other thing, please don't stop making videos! very enjoyable to watch, i really appreciate you doing it. i can't imagine filming while brewing, definitely takes some skill.

Tom Ahearn

13y

Very informative as usual, Joe. I've been looking forward to seeing how an all-grain is done...and knew you wouldn't disappoint. Nice work.

terpsichoreankid

13y

@CraigTube Thank you Craig! Coming from you, that is quite a compliment! This video was quite a challenge--between my first HD camera and editing as well as trying to cover all the bases with AG, it was definitely a challenge. And then to have my propane burner go out of me--it was a lesson in good brewing etiquette. No matter what you do--as long as you have fun and can think on your feet, all will be good. Cheers Craig!

keitharoo1962

11y

Joe, thank you so much for all your brewing videos. My wife and I have learned a lot and our brews have been turning out great! Around here, brew day is also referred to as "Joe Says" day. Thanks again!

terpsichoreankid

11y

Haha--that's awesome! It's an honor to be part of your brew days! Cheers!

tvtoms

13y

Great stuff, Joe. Thanks for the long detailed brew video! Very helpful stuff, I'm sure many will benefit from it. I'm not ready to make the leap yet, but I'm sure now that I can do all grain when the time comes.

terpsichoreankid

12y

Yeah--that's totally who I was playing up! LOL After posting the video and listening to myself I realized he was Scottish (hence the whole Scottish vacations bit), but I figured what the hell--we'll just leave it! :-) Thanks for watching--and definitely enjoy moving into all grain! It's very cool and you can tweak literally everything at that point. Cheers!

terpsichoreankid

12y

Very cool--well done! Playing with ingredients and crafting your own recipes is certainly rewarding. I have done several of my own and always love how they turn out. I've never tried working with peppers though--although just a few weeks ago I had my first pepper infused beer and it was quite tasty. Well done on thinking outside the box man! Cheers!

terpsichoreankid

13y

@dcostell Thanks Dan! That was my goal with this one--to show that it is pretty easy to do, and to give some hints and tips to keep in mind. I'm planning on doing several more AG and a few extract series this year too--all including a full walk through so that if I missed anything in one video, I will have it down in another! Cheers!

zcs04192011

12y

i love your vids joe! you inspired me to get into brewing and I'm really excited to announce that i've started creating my own recipes. i recently concocted a very strong beer that i dubbed screaming banshee. it is a great brew for those of us who like a stouter beer than most. in a stroke of inspiration i added a few peppers to my mash tub and they added a very subtly note of heat that offset the ginger nicely. thanks for inspiring me to go the extra mile and create my own recipes!

Leif

12y

Man I've always loved your videos. Just wanted to say you do a great job and your videos are very entertaining.

Rodnik609

12y

Hey Joe, I'm just starting out with brewing and it is awesome. I always find myself watching your videos. They are great. Keep up the good work dude!

Garry Spencer

13y

Great video! I just tasted my first all grain batch last week after about 8 extract batches and it turned out so much better. I will probably only do all grain most of the time now. I have never tried the dry yeast packets because I have always used the liquid yeast with a yeast starter and it has worked well for me. I might have to give the dry yeast a try sometime to see the flavor difference. I look forward to more brewing videos, keep it up!

MoneyCrespin

11y

I think this is my favorite so far of your brewing videos (like em all) but this one stands out!

Will Ellington

11y

thoroughly enjoyed this. found this from looking around how to make a kegerator..45 minutes later im rdy to all grain. good vibe and informative..thank you for taking the time to put this together. a lone southern east coaster appreciates it. this is what its all about...happy brewing!

terpsichoreankid

13y

S-04 is a crazy yeast, incredibly fast! I have used it a lot. I exclusively use Fermentis yeast. In fact, I only use S-04 and S-05 for my brews. One thing I don't like in a beer is much yeast character, so I like the clean fermenting yeasts. Generally, fermenting at the cooler end of the appropriate scale for the yeast will yield a cleaner ferment. I got stung by Nottingham yeast and have not used it since. Safale is good stuff! No starter required, how great is that!? Good video!!! tomroeder

Liam

11y

That vid was fantastic. Made everything seem simpler then I was making it out to be in my mind. Thanks!

andre25121968

13y

Hi Joe,thanks for sharing how you did this brew!!!highly appereciated!!!

Phrankie Loewpehz

13y

This was a great video. Loved it. The best one i've seen so far. excelent and perfect detail.

jordanaug81

11y

Great video very detailed and easy to follow, I will be brewing an all grain bourbon coffee stout very soon and found this very helpful. Great idea using the cooler as a mash tun.

terpsichoreankid

12y

The digital thermometer I have in this video I THINK I got at Target... It's actually a baking thermometer--goes up to 400 F or something insane like that... :-) Regarding my all grain setup, I made it entirely myself. I'm planning on doing a parts walkthrough here in the near future--so stay tuned!

terpsichoreankid

13y

@WLiOnline Awesome! I'm wicked happy to hear your first brew session went well--and can't wait to hear how it tastes! :-) Cheers James!

geffthebricky

11y

Hello Joe, thanks for posting some great videos. You have inspired me to take the leap into all grain brewing, a lot of other videos seem to make the process look very complicated with a lot of expensive equipment. Got hold of a large electric boiler and cool box and have not looked back, it really is worth the extra effort and the beer has turned out great.Thanks again, Geoff. UK

terpsichoreankid

13y

@steeljan You bet--it smelled awesome the whole way through. I absolutely love the aroma dark roasted grains give off. I'll definitely need a blow off tube (and a lid to accommodate one actually) if I wind up doing AG with the Safale S-04 again. I can't believe how aggressive it was! One of the quickest fermentations I've had. I naturally sampled the brew when putting it into the keg a day or so ago, and I think it's going to be quite good... Should have a tasting up soon!

spacetoast99

11y

great video. homebrew is like the most interesting thing ever to me right now. cant wait to get the chance to try it for myself sometime. I always wondered why i dont see many other people strain the beer when they go into their fermenter buckets. and i liked the music too haha. reminded me of danny elfman. dont see why so many people hate on him lol

terpsichoreankid

13y

@MaximAvs Well, I really love the full flavors all-grain can make, but I also really love how extract kits are so much quicker... All grain is nice if I have a full day to devote to brewing--which is always a great, fun, relaxing day--but sometimes it becomes really stressful trying to get all the brewing and cleaning crammed in before I am able to do anything else. So I guess I like them both, but for completely different reasons!

N Helm

12y

Joe, great videos. I was nervous about going into all grain but after seeing your videos you make it look easy. So, without further adeux (Ithink that's how its spelled) I jumped right in and now on my 4th batch. Thannks and good job!!

terpsichoreankid

12y

It's true! I typically don't use them because I don't have any lids that are drilled out that big, so I'd have to sacrifice one to the lid gods and only use blow off tubing with it moving forward. I've also not had many clogged airlocks in my days, so haven't really felt the need to have one. Though--it would have been a good idea to at least have something in place! LOL

steeljan

13y

Good vid Joe. Looks like that one needed a blow-off tube! Sure wish we could all have smelled the mash tun and brew kettle -- such wonderful aromas when doing homebrew. Cheers!

Doug C.

13y

Thank you for all the helpful videos you've been posting.

terpsichoreankid

13y

@annagilda1 Thanks! I'm definitely loving it--not too much left of it sadly... The S-04 wound up being pretty awesome--no off flavors, very well attenuated, and nice and clean when it settled out. I'll definitely be using it again in future batches. Cheers!

Whippy

13y

Hi Joe, nice video as usual. What were your thoughts on the Safale S04? I personally like the flavor of it a lot but always end up with a bit higher final gravity than I expect when using the yeast. If you like this one, I HIGHLY suggest also trying the Safale S05. It is a cleaner tasting yeast, but floculates extremely well and just plows through any sugars you want to feed it :o)

terpsichoreankid

13y

@iveygate Thanks! I've always loved the Midwest kits--both for their price as well as their quality. I have yet to get a Midwest kit that I didn't like. Their grains are always top notch and packaged really well. All the extracts are really good too--fresh and packaged really well. Can't say I have a compliant! :-) Cheers!

terpsichoreankid

12y

Sweet deal man--I'll have to keep that in mind for my next AG. I've always fallen to the side of caution with sparge temps, but your rationale makes good sense. Thanks for the knowledge! Cheers!

terpsichoreankid

11y

It all depends on what size batches and styles of beer you plan to do. A smaller cooler will work well if you're doing regular gravity beers, grain bills around 10-13 pounds--that will work perfectly. You'd need a larger tun if you are doing imperial batches (grain bills of over 20 pounds) or if you're doing 10 or 15 gallon batches. Build the tun based upon what styles of beer you plan to use it for! Cheers!

Mike C

10y

Hi Joe...I just started home brewing about two years. Still doing extract w/ grain. I plan to go to grain sometime soon. I seen a few of your videos. enjoyed them very much.

terpsichoreankid

12y

I typically heat it up to 170 and just sparge from there. It does drop a few degrees over a little while, but not so much that I really worry about it. :-)

E Woods

13y

Great video.I'm looking to all grain soon and this was a great video. Thanks man

terpsichoreankid

13y

@mixedbrewing I'm not really worried about it--I just always do it. It doesn't take but a couple minutes and I just like the peace of mind knowing everything is as clean and sanitized as it can possibly be right from the start.

agentPLINY

12y

Hello Joe, great videos! I noticed you mentioned blow-off tubes in your beginner's series. However, I've never seen you use one. How come? This one would have been a perfect candidate. There are a bunch of videos here on youtube showing clogged airlocks that caused explosive results. hehehe

Jonny O' Brewmaster

12y

thanks!! I actually found one on ebay that is pretty nice. I look forward to that walk through video cause im ready to start all grain brewing

Jonny O' Brewmaster

12y

Hey Joe, have you ever tried using a flower pot to sparge? I haven't tried it but it sounds like it would work great.

Zac Q

11y

Hey there Joe, thank you for your awesome brewing videos. I am building a mash ton and was wondering, what size cooler do you use for your mash tun? I have heard 50 quart is what you want, then others say 50 is too big and the 36 quart is more beneficial. Again thanks, and I love your goofy/nerdy videos.

PhiTheta319

12y

I have heard of using it in super high gravity beers ie 20% or higher when using WL099 yeast. It is used to break down residual sugars into more fermentable sugars. BYO did a write up a few years ago where 20 gallons of wort was reduced to 5 gallons, then canned in mason jars for storage. a large starter was made and everytime fermentation ceased a new jar was added to the fermenter, a dose of oxygen, and crushed beano as well, this was repeated until a 23% beer was reached. Hope this helps.

mixedbrewing

13y

Cool video man. I'm just wondering why you are so worried about sanitizing before the boil. I would understand if you found an apple with fuzzy mold all over it in your cooler, but the boil kills any bacteria that might have been in the mash. :)

terpsichoreankid

13y

@tomroeder Thanks! Yeah--this has to be one of the fastest fermentations I have ever seen. I'm excited to give this one a taste too--looking forward to seeing what the yeast does to it. If it's as clean as you mention--I'm going to be a very happy camper. Cheers!

terpsichoreankid

11y

Strike water is the water you initially dough in with. You can put boiling water in to adjust your mash temp--it won't raise the whole thing above the 'danger zone' unless you're add way too much.

terpsichoreankid

13y

@mackinnon182 Awesome! Yeah--I'm excited to finally be giving this yeast a try--I've heard great things so am really looking forward to the tasting. Cheers! You won't have to wait long for that to be ready! I reckon that yeast will burn through all your sugars within 4 or 5 days :) also it sinks in your brew like a brick! Good video from: mackinnon182

mrhezloop

13y

Hi Joe just looking at that mash tun of yours. did you make it yourself? if so what make and model is the cooler (did you make a video of building it). i want to start making all grain by the summer. really liked the video and it's already got me excited for the weekend as im making a hobgoblin clone extract kit. keep up the good work. Cheers.

terpsichoreankid

13y

@kcweazle Awesome--definitely give dry yeast a try. I almost always follow the manufacturers directions of rehydrating vs. putting right in your wort, and have always had great results with them. I like the liquid yeasts, but they wind up being so expensive, it just doesn't work for me... Cheers!

nimalcibus

12y

Great videos sir, you have helped out tremendously! Have you heard of people using Beano in there brews to make a low carb batch?

hddm3

12y

great easy to follow. thanks so much. cant wait to try it

Josh R

11y

hey Joe i just wanted to say, cool videos! I was just wondering about the sample of the wort you conducted the iodine test on. My question is, did u add the sample into the brew kettle or did u get rid of it? Keep up the great videos!

stankhat

13y

Good video, Joe. Great for those looking to get into the hobby. Have you checked out beersmith brewing software?

Andrew du Toit

11y

Hey dude thank I really enjoyed watching your vid. I think I might try your recipe in my next brew. Loved your act in the beginning. Cheers.

Kent Kodes

12y

Oh, and great vid. Good overview of the process. I'd say your sanitation before the boil is good but unnecessary as everything is going to be boiled for an hour anyway. And good for you for fly sparging by hand, I'd never have the patience to do that myself. I just drain the first runnings and then add half my sparge water at 190F for 5 minutes, drain that and repeat. Kind of an English/batch hybrid. Oh, and I always use the calculator from Brew365.com, I've hit every mash to the degree. :)

Kent Kodes

12y

Nah, it actually increases efficiency in my experience, and it doesn't raise the grain bed above 170F so the tannins don't really get released into solution. I don't do a mash out, so even if I do a full single-batch sparge at 190F it doesn't get hot enough to cause any danger. Besides, pH is more important at that level. In truth, I actually lose a couple of degrees transferring my sparge water at 190F to another 5-gallon cooler/HLT, but mid-180s has been my minimum and it's been great.

terpsichoreankid

13y

@dmbhawker Awesome!!! Definitely give it a go--it's a bit more complicated, but it definitely has yet to fail me. I've found the biggest commitment is the extra time involved--it's not uncommon for me to take a whole day to brew a good batch of beer. But if you've got the time, it makes really awesome beer. Cheers! And best of luck!

phantomshTTer

13y

You gotta watch your calculated strike temps, some of those calculators figure assuming you've already preheated your mash tun. I always preheat mine before I mash in.

Anna Takken

13y

Awesome Video, I hope it came out lovely, what did you think of the S04? I love using it in a stout.

chorpuscicero

great vid, love to see your progress and your improv

terpsichoreankid

+chorpuscicero Thank you very much! Cheers!

terpsichoreankid

12y

Thanks! No--I have never heard of that method before... I've never really been concerned about doing low carb beers, so never thought to look into it!

terpsichoreankid

13y

@bmeyer44 Hahaha--that's awesome. I love dogs so much--it's hilarious the things they get into! When I was cleaning out this batch, my dog wound up getting his nose into the mash tun... And being only 18 pounds himself, the amount he ate was pretty impressive. :-D

terpsichoreankid

13y

@dannypo Thanks for the great advice! I wind up sanitizing my mash tun out of needing some peace of mind, but I do agree that it is not necessary, especially if you are quick to get it into the boil kettle. I wound up not rehydrating the Safale S-04 because the package instructions said to just sprinkle into the wort. I use Nottingham quite a bit, and they definitely do require rehydration. I usually default to what the manufacturer recommends when using dry yeasts. Cheers!

terpsichoreankid

13y

@akirikku Thank you!!! This is a wonderful compliment. This video in particular took quite a while to really get right--it's my first HD video, as well as utilizing a longer format that the others--I found it tricky to edit and keep interesting all the while keeping all the needed information in there. Thanks again, and Cheers! You and your son should do a batch of root beer! :-)

MaximAvs

13y

Joe, Now that you have done a couple of all grain batches, which do you enjoy more, all grain or extract (partial or full)? Sean

terpsichoreankid

12y

Naaaaah--it's really not that bad at all! I also batch sparge--just depends on what I'm doing. Cheers--and thank you for watching and for your support! :-)

terpsichoreankid

13y

@grahamlong Awesome!!! Yeah--the fermentation on this one was insane--multiple blow outs and TONS of foam. I bet it's going to taste awesome though! Cheers! Great video, Just added the Saaz hops and Irish Moss :-) That looks like you'll have a great brew there nice one! I was going to say before the shots at the end of the video, Safale S04 goes like an absolute steam train!!! from: grahamlong

terpsichoreankid

13y

@crazybrody06 Thanks! Yeah--the process is a lot longer and much more labor intensive--but if you've got the time, you know the beer will be awesome and it's a pretty fun day at the end of it. Though when your propane burner runs out... that's a big ol' pain in the butt! Cheers!

terpsichoreankid

13y

@whippy107 This is the first time I've actually used it, and I haven't yet done the tasting... LOL I need to get to that! From what it smelled like, and how the batch behaved overall, I think it will be pretty good!

terpsichoreankid

11y

You can use sanitizer/vodka/water in your airlock all pretty much to the safe effect. Sometimes vigorous fermentations will cause a 'blow out' where basically the krausen blows literally out the airlock. It's not a problem if you take care of it quickly. After sparging, you should have your full boil quantity (with all grain it's about 7 gallons or so depending on your setup) so no water is used to top up the fermenter. Use a calculator to determine your various volumes--it will be much easier!

terpsichoreankid

13y

@grahamlong Thanks!!! Sounds like you've got a great brew going on there! :-) Cheers! I'm so glad you've put this up Joe, I've just added the first addition hops (Hallertau) to my first AG pilsner/lager. My 4th AG in total, the smell is great. I'm going to enjoy this video while my brew is boiling away. All the very best!!! from: grahamlong

Jonny O' Brewmaster

12y

Hey Joe, new subscriber here and I love your videos! Just a couple quick questions for you...First, where did you get that thermometer? I have looked on ebay and most of them only go up to 158 degrees. Second, I am looking into starting to do all grain brew and have my cooler picked out but was wondering if you bought the attachment for the hose or if you made that whole setup. Thanks!!

clockworkaccordion

12y

Excellent video, very easy to follow, gives me the confidence to move up to All Grain from Extract. By the way, the wee skit at the beginning, was that RayMcCooney from Little Britain? he Scots, not Irish. A bit of fun nonetheless.

drawdy10

13y

More of this series!!!!!! Do a Double IPA next...

terpsichoreankid

11y

Thank you! You're one of the few people who actually got it! (I get a ton of hate mail about this video LOL)

terpsichoreankid

13y

@threeque Awesome--thanks for watching! And I'm wicked happy to hear someone else knows of Little Britain--so, so good! Cheers! Just finished watching it. One of the best all grain vid's I have seen. Great job. threeque We watched Little Brittan too! Very good! threeque

Richard Benfield

13y

great video. looks like a vigerous ferment, maybe enough to need a blow off tube instead of a regular air lock? Anyway, again, great video...

Alexander Montelbano

10y

Great Video!! next time you make a dark colored beer, to show clarity to the viewers, run the liquid word down the side of the glass pitcher during your vorlof

terpsichoreankid

13y

@Runenaldo Yeah--it has been sort of a hit and miss until I got it right style of putting it together. There is a brass spigot, extender, washers and rubber gasket for spacing/sealing, and then on the inside is another nut that clamps the whole thing together. This allows the exposed threads to hook up to the stainless steel braid with no room to spare--so it all fits together perfectly. I wish I had the exact part numbers and sizes for you! It involved many trips to the hardware store... LOL

terpsichoreankid

11y

:-) Gotta love brewery helpers!

Leif Larson

12y

hey Joe, it seems like you and I have very similar systems, but I had a question for you. How do you keep your sparge water at around 168-170? I normally fill up an entire 5.5 gallon old kettle that I have, and after a few minutes the temperature will be higher or lower than this range by a few degrees which is kind of annoying. I have an electric stove which kind of sucks, because I bet gas is quicker to adjust (which I believe you have from your previous videos). What do you do?

terpsichoreankid

12y

Nope--never even heard of that method before! I always use a colander or batch sparge and it always works great.

acasta

13y

Looks good mate, i recently made an Oatmeal Stout, it needs about another 3 weeks in the bottle. If only i had kegs! I noticed you sanitized your Tun which seemed like a waste as your going to be boiling the wort anyway, so its really not necessary as the boiling kills off any potential infection. I also noticed that you used your strike water pre-heat your tun. A kettle full of boiling water can be used too and you wont loose any heat to the cooler like you did.

Alan P_

8y↑1

Great video, especially the intro :D
Btw, you don't have to sanitise things prior to boiling... you did that during mashing and it's not needed :) they have to be clean of course but not sanitised.. only after boiling ;)

Joseph Williams

8y↑1

+Alan Higgins Thanks Alan! Yep, I've addressed that in a few previous comments. This video was made a long time ago, and I ditched sanitizing the mash tun pretty much right after this video was done... You live and you learn! LOL

terpsichoreankid

13y

@james92y It's not a necessity--but it can help if you're using tap water like I do. If you're using pure bottled water, there should be no need for it--as it will likely be perfect for brewing right from the start. You can always use stabilizers and other water treatment salts to alter your water chemistry to pull different characteristics out in your mash--but for the most part, I have never heard of anyone having trouble when using pure bottled water. Cheers!

Doug C.

13y

I forgot to include a question! :-) I've got several batches under my belt now and I would like to try 'all-grain'. I'm looking for a mash tun on the cheap but the best I can come up with is a 5 gallon rubbermaid watercooler. Is that big enough or do I need something as large as the one you're using? Thanks again!

Vidmaze82

haha, funny intro. love all your videos. keep brewing! cheers!

terpsichoreankid

+mezzadam1123 Thanks! Cheers!

mac john

11y

beano contains an amylase that converts the majority of the sugars to simple sugars so they can be fermented. you wont get a great tasting beer but decent alc content.

Gwar7

13y

FUNK YEAH!!!!!!!!! That was awesome!!!!! I've seen a few of you vids before ( and they were good) but this one hits more home for real. I just became a Daddy to a lovely bier brewing( I hope) boy!!!! My misses likes bier but I was so busy before he was born so I did a vanillie cinnamon mead quick and easy and some thing that I can drink with him down the road. So I forgot to make the Stout for her knowing she was planning on breast freeding, Stouts help with milk production! U ROCK and thanks!

terpsichoreankid

13y

@jmoney7728 Yeah--170 is a darn good mark--almost every AG batch I have done has been right around there. I sanitize my mash tun mostly out of paranoia--you're fine to not bother, as long as your tun is clean. I sanitize it just for one more step of safety, as the converting sugars will be in touch with it and all--however, since it is sitting at 152-154, a lot of bacterias can't even live at that temp--so all in all, it's probably overkill on my part. :-) Cheers!

James Sanders

13y

Hey Joe, How important is the PH stabilizer ? Do i need it if i'm using bottled water ?

terpsichoreankid

13y

@acasta Yeah--I really clean out and sanitize my mash tun, even if it is a bit of overkill. I just like to know that as the mash is converting that it's in the cleanest environment it can be. (just my paranoia coming through I suppose!) But that is a great idea--to warm the tun up with some preliminary hot water before even putting the strike water in. That would definitely keep my temps up--and it's only a couple of degrees I missed this go round, so that might have fixed it. Cheers!

duckmanco04

12y

Hand fly sparging?!!? You sir, are out of your mind. Kidding of course, but batch sparging, even at the slight loss of efficiency works plenty well. Great videos, super in depth, and good luck with the shop.

terpsichoreankid

12y

It is an aluminum kettle actually--stainless is better but is far more expensive. As long as you boil it full of water for a good while before you actually use it for brewing, you'll be fine. Sort of have to break in aluminum. Cheers!

Hungry Khaos

12y

hey thanks joe! i started a brewing channel since i got into the whole homebrew thing just like you! maybe you could check it out if you get a chance since i know your really busy with the store. the channel name is Hkstudioinc

terpsichoreankid

13y

@Juice0fTheBarley Good point Juice--thanks for sharing! Yeah--it would be better for me to do a hydrometer or refractometer reading to actually prove I've got some good conversion going on--but for the most part, the iodine test is enough of a test for me. I know from past brews that as long as I get the temperature right, then the conversion will most definitely happen. Cheers!

terpsichoreankid

11y

Sparge volume and temperature is dependent upon your recipe and initial mash water volumes--but a good rule of thumb is 1.5 quarts per pound of grain. I typically never do a mash out, and it would be hard for me to do it correctly and none of my recipes call for it. I suppose you could call my batch sparge a sort of mash out, as it is typically right around 170F. And yep--dependent upon dough-in and mash-out volumes, it will affect how much sparging you need to do.

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