This is the quote - I haven't read it yet. As an aside I have this little thing where I judge youtube videos that are meant to be tutorials on how fast you can play them and still understand them and take in the info. This one is fine at 1.75 times normal - wow, that some slow delivery.
"If Stella is Lager, Lager was not produced during the vid. It is chemically and enzymatically impossible to produce lager using single temperature infusion, ale, too. Use Weyermann floor malt next time. The malt is under modified and low protein, step mash it at the least. To produce authentic ale and lager the decoction method is required. Single temperature infusion beer is known as moonshiners beer outside the homebrew hobby. CAMRA renamed it ale and wrote romantic stories about the stuff. I noticed that marketers have created new styles of beer like saisson and barnyard beer, more stories. To make ale and lager. Step 1. Using Weyermann light or dark floor malt crush 1/3 of the grain bill into a kettle. Crush the remaining malt into a mash tun, not into an MLT. An MLT makes brewing ale and lager difficult. Step 2. Add 50F RO water at 1 qt/lb into each vessel. A thicker mash preserves enzymes. Use no chemicals, there are enough chemicals in malt to take up years of your time learning about and to learn about that stuff requires very expensive journals and training. You know not what you do when you add chemicals. Unless you are using distilled water for brewing or work in a malthouse testing malt, cease using them. Dumping in chemicals causes wort to become chemically imbalanced in the wort boiler and when yeast is added the off flavors associated with infusion method homebrew are created during fermentation. Rest both volumes of mash for at least three hours, overnight is better. It's the correct way overnight mashing is performed. Alpha begins softening starch the way nature intended. Test pH, it should be at least 5.8 and maybe slightly lower. If pH is above 5.8 add sauer malz. Step 3. First decoction. Begin heating the 1/3 batch to 122 and no higher than 125F. This is the only time when an albuminus protein rest will be performed. Rest the decoction for 20 minutes. When the rest is performed in the entire volume of mash the beer becomes insipid. Step 4. Heat the decoction to 155F and rest the mash for 20 to 30 minutes and perform a starch test with iodine. If starch is present, not to worry. The rest will release enough sweet tasting, nonfermenting sugar for the entire batch and some glucose for yeast. The mash will darken during saccharification. A temperature as high as 162F can be used depending on the type of beer. Step 5. Begin boiling the decoction and boil for at least an hour without scorching. Skim off hot break as it forms. When mash is boiled complex starch bursts. The starch contains limit dextrin, sugar responsible for body. Infusion method temps aren't high enough to burst the starch before Alpha denatures. The starch is thrown away with infusion spent mash, it's the small white particles noticeable throughout spent mash. You paid for the starch and it is better to put the sugar into wort instead of the compost pile. Besides, ale and lager need the sugar. Step 6. Add the boiling decoction into the mash tun to raise the temperature to 95 and no higher than 100F. Use boing or cool RO water if necessary. Test Ph and reduce to 5.5 with sauer malz if necessary. Fire the tun to maintain temperature. Mash pH will reduce during the next step. Step 7. Second decoction. When mash temp is stabile remove another 1/3 volume of mash, use the pint a pound thing, it's close enough. Begin heating the decoction to140F and rest the mash for 20 minutes. Beta will activate and conversion begins. Beta converts glucose that Alpha is releasing at the same time into complex sugar, maltose and maltotriose. Some dextrinization will take place, as well. Step 8. Boil the decoction for 30 minutes without scorching. Skim off hot break as it forms. Mash viscosity reduces as protein gum boils away and more complex starch bursts. Step 9. Return the boiling decoction back into the main mash to raise the temperature to 130 and no higher than 135F. Again, use boiling or cool RO water if necessary. Fire the tun to maintain close temperature. During the rest an enzyme works on fibrous beta glucan which helps with sparge by preventing stuck mash. Glucose is also being released which yeast love. Step 10. Third decoction. When mash temp is stabile test pH for records and remove 1/3 volume of mash and raise temp to boiling. Boil the decoction for 20 minutes. Skim off hot break. Step 11. Return the boiling decoction back into the main mash to raise temperature to 145F. Add boiling or cool RO water and fire the tun to maintain very close temperature. Rest the main mash for 20 minutes. Beta activates and conversion at a higher temperature occurs. Dextrinization is occurring and Alpha changes gears releasing limit dextrin and some glucose. Step 12. Fire the tun and increase main mash temperature to 154F and rest the mash for 20 minutes. After 20 minutes crank the heat to 162F and rest the mash for 10 minutes. Alpha is working on complex starch releasing A and B limit dextrin which are tasteless, nonfermenting types of sugar. We made the sweet tasting, nonfermenting sugar in the first decoction. Step 13. Transfer the main mash into the lautertun without slopping the mash into the tun. Hot side aeration is only a myth in moonshiners beer. Do not slop malt into hot aerated water. Do not slop hot extract into a grant. Underlet the mash as it is added. Stir the mash a few times and wait. A layer of mud will form on top of the filter and when the liquid above the mud is clear vorlauf slowly and try not to disturb the mud. By the way, mud can be tan or gray in color. When mud is tan sparge is easy. When it's gray the filter has to be channeled. Gray mud is water repellant. It happens, but Mom Nature gives a warning sign early on and the brewer adjusts the brewing process to correct the issue. Step 14. Begin fly sparging. The run off should be very clear and a sample should have small whitish looking rods/particles floating in it. When the bottom of the boiler is covered with extract stop the run off and fire the boiler bringing the extract to boiling. When the extract is boiling add a very small amount of hops and slowly pump in extract without stopping the boil. The hops reduce surface tension and less hot break forms Skim off hot break as it forms in the boiler. Cease sparge when extract gravity falls to 1012, pump the remaining extract into the boiler. When hot break ceases to form or reduces add bittering hops and skim off second break. Finings will not be needed. Step 15. Run the wort through a hop back and chill it. Rest the wort for a few hours and rack the wort off the trub. Aerate, pitch yeast. Primary fermentation seven to ten days. Rack into a secondary fermenter for two weeks. During second fermentation yeast converts complex sugar back into glucose which becomes fuel. Gravity reduces close to expected FG. Rack the beer into a keg without adding priming sugar or CO2, the beer will naturally carbonate during condition because yeast converts maltotriose into glucose which becomes fuel and the CO2 expelled is carbonation. Natural carbonation is much finer than soda pop fizz from artificial carbonation. During conditioning the beer clears and gravity falls to expected FG. OG 1045 to 1948, four months conditioning, 1048 to 1053 six months, 1053 to 1058 six to nine months, IPA, Pils nine to 12 months."
