Thanks George! I was confused about when and how to add the enzyme. I read a LOT of articles on it but they didn't really let me know exactly what I wanted but you did. I got lucky and added the enzyme at just the right temp before watching your videos and it sat just the right amount of time while I watched your videos that when I did the iodine test it looked spot on! Thanks for all you do for the community.
Hey George, I’ve got a couple questions: -what ph meter do you use -What yeast do you use -where do you buy your grains - what is your favorite mash bill for a classic bourbon or wheated whiskey? Thank you for the great content. Love the videos and looking forward to more soon!
So many questions. I use a regular digital PH meter. Nothing special. I use D.A.D.Y. I buy grains on line when necessary Favorite mash bill is the most simple grain bill (corn, rye,barley)
Great video George I've been using corn for a few years now and I prefer to ferment on the grain when it's ready I pour through a screen bag and then put the bag in a mop ringer I bought at Harbor Freight just for this and squeeze every drop out until I have a dry brick of grain. Thank you for all the great information and please keep them coming. Don't be afraid to subscribe I've been a member for years and no one has broken down my door and remember to hit the bell so you know a new video is here plus easy access to the library is great I watched them all at least three time and still go back to refresh my brain when I try something new. Keep them coming brother.
If your not going to use the left over corn for a sour mash or to feed the chickens you can use it to make a pack bait for carp fishing , thats what I have done and it catches fish
The difference I perceive is about the same as comparing a strait sugar wash and a first run UJSSM no sower. Both are sugar wash. But one has sat on corn. Dos not necessarily impair flavor depending on pot still or column. I have never put the same mash next to one another on the same still. So may only be a perception.
Made my first wash. To be honest while dealing with the what I thought was a god awful huge solid mass of cornbread mush, my bag kept popping lose, I was thinking there’s no way this barleys going to have an effect more likely make it stiffer. I was amazed lol
Hey mate grate video and very informative, just wondering if when it’s time to add your sugar if you add it to the corn directly and rinse it with the water or if you add it to the mash directly. Thanks
Hi George, Thanks for all your knowledge and sharing!! Happy Thanksgiving also. Being a beginner and this being a beginners guide you leave me hanging at the end saying , all we need to do now is add some yeast or something else, but do not say how much of what type to add. Can you clarify the process of starting the fermentation?
Hi George I noticed you didn’t do any aeration- some people pour the mash back and forth in incorporate air. Is this because you aren’t fermenting solids or why is that or is that? Also what would you use if your pH were too acidic? Thanks for all your awesome videos and explanations!
Can you use something like the turbo yeast or the pure distillers yeast once the wash is ready? Also is there a video showing you reusing the corn as a sour mash? And if I used the corn as a sour mash, how much extra corn would I need on top of the already washed corn?
Awesome video, George! You left me wondering why your Specific Gravity of 5 lbs of corn in 4 gallons of water mashed to only 29 gravity points or 1.029 SG. Flaked corn has a PPG (points per pound per gallon) of 33 assuming an efficiency of 85%. You explained this in a previous video (yes, I was listening!). Math: 5 lbs corn x 33 gravity points / 4 gallons is 41 points or 1.041 SG. You got 1.029 in the video. I wonder if your mash water was too acidic. Your starch test was a light violet not a pale yellow like the wort, making me wonder if you did not get quite all of the conversion you were hoping for. Mash pH should be around 5.2 for good conversion. The beauty of adding sugar is that you can easily correct for a low mash conversion efficiency, making your process foolproof for the average hobbyist. The purists out there may quibble with using sugar to boost gravity since it cannot be done in a commercial distillery making corn whiskey. Your series has been the best resource I have ever seen for home distilling. You should write a book! Thanks for all you do to support the craft.
@@BarleyandHopsBrewing Could it also be explained by the fact that you rinsed your mash, thus adding more water . By the way, I also think you should write a book !
I have tried breaking down the storage of quinoa with some great difficulty still not coming up with the viscosity or sugar levels temperature good for the enzyme and enough time to eat it to convert to sugars still twice now and no luck Any tips or maybe a new video soon was doing more of a replacement of corn and use quinoa with barley and rye
George, I’m a total beginner, have my first mash fermenting. Your videos have been great, thanks. I noticed your heating element looked very nice and large enough to hold big pots. Can you tell me what type it is?
George, what are your thoughts on adding some rice hulls to the corn to help with sparging? I have no data, but feel it may improve the extraction of the sugars by preventing a stuck mash. The hulls wouldn't add any fermentable nor flavor.
George IF the Ph were off what would you have done? Any insight into how to raise and lower Ph at the early stages as well as later stages would be greatly appreciated. Thank you!
If the ph is hi like 6.0 add simple citric acid in small amounts till the acid level gets into the 5.2-5.4 range . If it’s too acid say 4.0 add simple baking soda ( not powder ) till the numbers move into the 5.2 range
George great series... enjoying it immensely. 2 questions if I may. 1. What heating unit do you use? It looks digital... is it easy to find? 2. Do you just place your thermometer in the mash? Is it a special thermometer? I’d really appreciate your advice on this. Thank you very much for all your valuable information and experience.😊👍
I have seen George use a Induction Cooktop.. becarful of the weight. use whatever you have stove top. propane. wood. however wood makes your pot black, WHEN distilling be extra carful with open flames. #2 I use a candy thermometer in the mash. happy distilling
Wondering... Instead of using Flaked Corn where all of the enzymes have been rendered denatured by the flaking process... What are your thoughts on using sweet corn taken directly from the cob and crushed? Would there be enough amylase present in the "raw" grain to effectively convert the starch to fermentable sugars; or would 2-row barley or powdered amylase still be required?
Hi George! I'm a huge fan! I have a Q. I have a 5gal bucket that I can't get activity out of the airlock. I had an reading over 1.090 and activated the yeast prior to adding it. Should I give it time? What could be wrong?
Sounds like you have a leak in the seal of your bucket , if after a couple of days you check the SG of the ferment and it’s less than your starting SG it’s fermenting 👍🏻
Hey George, where in the pot are you taking a reading? I was following this today and with my pot I had a large temp difference from the liquid outside the strainer and the grains within the brew bag. Thanks in advance!
Hey George, in earlier videos where your making mashes, you’ve heated your mash water 10° or so above 155°F and added the flaked corn, saying that the temperature will drop to your target mash-in temperature by the time you stir in all the corn. Then you add 2 row and/or amylase to start the conversion. This is the first time I’ve seen you add the flaked product and “cook” it for a while at around 200°F and afterwards having to drop the temperature so that you can add enzymes. Any reason for this change? Does “cooking” the flaked corn for a while add to the flavor profile or something? Thanks for all you’re doing for the community!
Barley and Hops Brewing - yes I get that. I guess my question was, is there a reason you changed your method or was it just to demonstrate that there are multiple methods?
What was the purpose of cooking the flaked corn at temperatures above 200° F and for so long? Food graded flaked corn is already gelatinized, has it's germ, bran and most of its proteins removed. It does not need to be cooked. You can hydrate it at the temperature range of normal alpha-amlyase (i.e., non-thermophylic bacteria derived). Also, not too be too picky, but the term we use to describe enzymes that have been damaged by excess heat or anything else is that they have become "denatured". Inoculated is something else entirely.
snappingbear I was wondering the same thing about the flaked corn. Preference? Efficiency? Instructional? Just seems he could have saved a whole lot of time to just mash solely at the conversation temps.
George, I bough cracked corn and ground it myself. Cooked this for 90 minutes at 170 so as not to scorch, and never got to the thickness consistency of the corn in this video. Any idea what the root cause may be? I used 2 pounds of ground cracked corn in 1 gallon of water.
hey at the end of the video when u did the acidity test u said if it was off u would add tomato paste, what does that do? and wouldnt it change the taiste?and btw on a side man, love the videos. you should have bin a teacher, seriously. im currently making wine (sort of, not just grapes used) but i REALLY want to make some wiskey soon and your videos are great. keep it up man
George where did you find that pot ? I've been looking around at some of the local restaurant supply stores in my area with no luck...thanks Your videos are fantastic
@@Terryray123 Thanks for the link. This is the one I might get www.restaurantsupply.com/winco-sst-24-24-qt-premium-stainless-steel-induction-ready-stock-pot-with-cover
If I use the 2 Rowe barley, do I add that at the 155 degrees like you do with the alpha amalades? Also how long do you let it sit once you add the 2 Rowe or amalades ?
With all due respect to George and his knowledge on his videos I have followed this recipe four times now and it makes a great product but it is VERY HARD to use this product especially when it comes to the sparge/rinse. I have a hard time getting it to rinse out of the brewers bag its very difficult to use
Beer making supply stores sell yeast nutrient (uric acid) and yeast energizer (vitamin B complex). With all other conditions met, either one, or both will help assure a strong fermentation.
Hi I'm new to this hobby...When you add the sugar are you pouring it in to your corn when your rinsing or are you pouring it in the mash itself?? Thank you in advance
One thing about fermenting on the grain is if you got hogs ,watching them try to walk Is quite funny ,I always thought it increased flavor is this true or is it just preference
So i got a question, i recently bought a 50lb bag of whole corn, now i heard that I need to take 19lbs and place it in a burlap sack and place it in water to soak for 10 days. after the 10 days i am to allow the corn that sprouted to dry. After dry i can then break it up as cracked milled corn. Do you have any suggestions or do i have to do all these steps. Can I just start cracking the corn?
10 day to long soak couple of days spread out over table sprinkle with warm water every day till sprouts get quater inch long clean off sprouts grind its ready
Goerge im confused in this video you only added five pounds of sugar but in an earlier video back in june you added more sugar and suggested adding 15 pounds of corn grain per 5 gallons , please explain
George...can't you skip the 190 degree for an hour step with flaked corn...and just go the 155 degree step when you add the barley (or amylase) for an hour?
Just one more thing. I ferment both on and of the grain. Both have there place. Just like the pot still verses column. When ever I ferment on the grain. I find that as the mash is in contact with the grain longer it has a affect of intensifying the character of the spirit.
Foot loose Camping, I have done fermentation both on grain and off, and can’t really tell the difference in the taste of the spirit. Since there is some small additional conversion of the mash when you leave the grains in while cooling down to 140 F, it may affect the gravity a little. It really boils down to personal preference and how good a taster you are. Thanks for the comment.
I also distill on the grain and find that it does improve the flavor profile you just have to take your time and be the turtle not the rabbit when you cook.
Nice to see someone who loves what they do...thanks for all you do for us with interest in the hobby.
Great tutorial. Very simple and indicative!
Thanks George! I was confused about when and how to add the enzyme. I read a LOT of articles on it but they didn't really let me know exactly what I wanted but you did.
I got lucky and added the enzyme at just the right temp before watching your videos and it sat just the right amount of time while I watched your videos that when I did the iodine test it looked spot on! Thanks for all you do for the community.
Glad it was helpful!
@@BarleyandHopsBrewing is it ok to run my mash two times to make it stronger?
We are following your videos here in Brazil, congratulations !!! Excellent didactic content !!!
Hey George,
I’ve got a couple questions:
-what ph meter do you use
-What yeast do you use
-where do you buy your grains
- what is your favorite mash bill for a classic bourbon or wheated whiskey?
Thank you for the great content. Love the videos and looking forward to more soon!
So many questions.
I use a regular digital PH meter. Nothing special.
I use D.A.D.Y.
I buy grains on line when necessary
Favorite mash bill is the most simple grain bill (corn, rye,barley)
Great video George I've been using corn for a few years now and I prefer to ferment on the grain when it's ready I pour through a screen bag and then put the bag in a mop ringer I bought at Harbor Freight just for this and squeeze every drop out until I have a dry brick of grain. Thank you for all the great information and please keep them coming. Don't be afraid to subscribe I've been a member for years and no one has broken down my door and remember to hit the bell so you know a new video is here plus easy access to the library is great I watched them all at least three time and still go back to refresh my brain when I try something new. Keep them coming brother.
Forgot to add that I always add extra corn starch half a cup per five gallons to my corn to boost abv without messing up my flavor.
WOW. This is a great idea. I never thought about a mop bucket for squeezing grains. Simply amazing
The hard part is keeping it away from the wife.
How long do you recommend to leave the mash ferment for after I’ve put it through a colander? Also I should be putting the lid on my fermenting tub?
@@llrconstruction7606 for me it is always 10 to 14 days for a 10% abv "TILL IT'S DONE" like allways happy distilling
If your not going to use the left over corn for a sour mash or to feed the chickens you can use it to make a pack bait for carp fishing , thats what I have done and it catches fish
I watch this channel like elderly women watch the Golden girls.🙄🤣🥃👍
Thank you for being a friend!
The difference I perceive is about the same as comparing a strait sugar wash and a first run UJSSM no sower. Both are
sugar wash. But one has sat on corn. Dos not necessarily impair flavor depending on pot still or column. I have never put the same mash next to one another on the same still. So may only be a perception.
Great video thank you so much
Made my first wash. To be honest while dealing with the what I thought was a god awful huge solid mass of cornbread mush, my bag kept popping lose, I was thinking there’s no way this barleys going to have an effect more likely make it stiffer. I was amazed lol
That HEB sugar bag looks sooo familiar... oh, yeah! I'm in TX, too!
I have to know where you got that thermometer and hot plate. Looks fantastic. Great video btw thank you for the comprehensive info.
Hey mate grate video and very informative, just wondering if when it’s time to add your sugar if you add it to the corn directly and rinse it with the water or if you add it to the mash directly. Thanks
thank you George!!
Hi George, Thanks for all your knowledge and sharing!! Happy Thanksgiving also. Being a beginner and this being a beginners guide you leave me hanging at the end saying , all we need to do now is add some yeast or something else, but do not say how much of what type to add. Can you clarify the process of starting the fermentation?
Hi George I noticed you didn’t do any aeration- some people pour the mash back and forth in incorporate air. Is this because you aren’t fermenting solids or why is that or is that? Also what would you use if your pH were too acidic? Thanks for all your awesome videos and explanations!
Can you use something like the turbo yeast or the pure distillers yeast once the wash is ready? Also is there a video showing you reusing the corn as a sour mash? And if I used the corn as a sour mash, how much extra corn would I need on top of the already washed corn?
Thanks George 🤙
Can you do a video on a 5 gallon mash of flaked corn 2 row and rye?
Awesome video, George! You left me wondering why your Specific Gravity of 5 lbs of corn in 4 gallons of water mashed to only 29 gravity points or 1.029 SG. Flaked corn has a PPG (points per pound per gallon) of 33 assuming an efficiency of 85%. You explained this in a previous video (yes, I was listening!). Math: 5 lbs corn x 33 gravity points / 4 gallons is 41 points or 1.041 SG. You got 1.029 in the video.
I wonder if your mash water was too acidic. Your starch test was a light violet not a pale yellow like the wort, making me wonder if you did not get quite all of the conversion you were hoping for. Mash pH should be around 5.2 for good conversion.
The beauty of adding sugar is that you can easily correct for a low mash conversion efficiency, making your process foolproof for the average hobbyist. The purists out there may quibble with using sugar to boost gravity since it cannot be done in a commercial distillery making corn whiskey.
Your series has been the best resource I have ever seen for home distilling. You should write a book!
Thanks for all you do to support the craft.
Low efficiency on my part
Honest question, is low efficiency that bad of a thing? Can you get different/more subtle flavors by going in at 10% as opposed to 20%?
@@BarleyandHopsBrewing Could it also be explained by the fact that you rinsed your mash, thus adding more water . By the way, I also think you should write a book !
@@BarleyandHopsBrewing thats what you said
@barleyandhopsbrewing after we finish and strain the corn, can we then use that water to add our 6row or any other malts at that point..?
good job thank you love
I have tried breaking down the storage of quinoa with some great difficulty still not coming up with the viscosity or sugar levels temperature good for the enzyme and enough time to eat it to convert to sugars still twice now and no luck Any tips or maybe a new video soon was doing more of a replacement of corn and use quinoa with barley and rye
George is a mad scientist
U da man I/m makin a corn/barley/rye .Mid way would u ever give the mash a mixin ? Thanks
George, I’m a total beginner, have my first mash fermenting. Your videos have been great, thanks. I noticed your heating element looked very nice and large enough to hold big pots. Can you tell me what type it is?
When you use 2 roll malted barley, instead of the enzymes, do you add it when you add your corn, or later?
Which yeast do you suggest for corn wash? I never tried but some says bakers does fine.
George what about using Rolled Barley?. Is it good as regular Barley??
Just wondering what is a good temp to try and keep the mash why it's working
Why did you sparge after you added the alpha amylase? Would it increase your mash efficiency if you had sparged before adding amlyase?
George, what are your thoughts on adding some rice hulls to the corn to help with sparging? I have no data, but feel it may improve the extraction of the sugars by preventing a stuck mash. The hulls wouldn't add any fermentable nor flavor.
Very good use of rice hulls
Would it be worth it to use a fruit or cider press to sparge it? Like squeeze add water squeeze add water till it runs clear?
George IF the Ph were off what would you have done? Any insight into how to raise and lower Ph at the early stages as well as later stages would be greatly appreciated. Thank you!
If the ph is hi like 6.0 add simple citric acid in small amounts till the acid level gets into the 5.2-5.4 range . If it’s too acid say 4.0 add simple baking soda ( not powder ) till the numbers move into the 5.2 range
Did you add the sugar straight into the the mash water, or, did you put it into the mesh bag?
Do I stir the yeast in, or just sprinkle it on top for the fermentation process?
I saw when you said that you had already added some sugar. Did you put it directly into the liquid underneath the strainer?
George great series... enjoying it immensely.
2 questions if I may.
1. What heating unit do you use?
It looks digital... is it easy to find?
2. Do you just place your thermometer in the mash?
Is it a special thermometer?
I’d really appreciate your advice on this.
Thank you very much for all your valuable information and experience.😊👍
I have seen George use a Induction Cooktop.. becarful of the weight. use whatever you have stove top. propane. wood. however wood makes your pot black, WHEN distilling be extra carful with open flames. #2 I use a candy thermometer in the mash. happy distilling
What make and model is the hot plate he is using
Is there a benefit to removing the"waste" corn before fermentation vs letting it all ferment together?
where can i buy a bag like that for the grains
George did you add the sugar on top and rinsed with water or poured it into the pot?
Wondering... Instead of using Flaked Corn where all of the enzymes have been rendered denatured by the flaking process... What are your thoughts on using sweet corn taken directly from the cob and crushed? Would there be enough amylase present in the "raw" grain to effectively convert the starch to fermentable sugars; or would 2-row barley or powdered amylase still be required?
You still need to introduce some kind of amylase.
Hope we can get this legal on the federal level soon. 🤬 feds rules!
what would use to raize and lower the ph
What do you use to adjust the PH?
George, do you have a place to buy 2in copper pipe in central Tx? All I can find are 10ft piece for well over $120!
Great tutorial as always. Keep your bubblers bubbling and ATF off your porch.
reminds me of red green
@@Njennings42 haha, a little duck-tape go's a long way.
Hi George! I'm a huge fan! I have a Q. I have a 5gal bucket that I can't get activity out of the airlock. I had an reading over 1.090 and activated the yeast prior to adding it. Should I give it time? What could be wrong?
Sounds like you have a leak in the seal of your bucket , if after a couple of days you check the SG of the ferment and it’s less than your starting SG it’s fermenting 👍🏻
Hey George, where in the pot are you taking a reading? I was following this today and with my pot I had a large temp difference from the liquid outside the strainer and the grains within the brew bag. Thanks in advance!
Hey George, in earlier videos where your making mashes, you’ve heated your mash water 10° or so above 155°F and added the flaked corn, saying that the temperature will drop to your target mash-in temperature by the time you stir in all the corn. Then you add 2 row and/or amylase to start the conversion. This is the first time I’ve seen you add the flaked product and “cook” it for a while at around 200°F and afterwards having to drop the temperature so that you can add enzymes. Any reason for this change? Does “cooking” the flaked corn for a while add to the flavor profile or something? Thanks for all you’re doing for the community!
Method. There are hundreds of ways to do this. Some methods are easier than others. Process is the same
Barley and Hops Brewing - yes I get that. I guess my question was, is there a reason you changed your method or was it just to demonstrate that there are multiple methods?
Does anyone know what the temperature was when George added the corn?
What was the purpose of cooking the flaked corn at temperatures above 200° F and for so long? Food graded flaked corn is already gelatinized, has it's germ, bran and most of its proteins removed. It does not need to be cooked. You can hydrate it at the temperature range of normal alpha-amlyase (i.e., non-thermophylic bacteria derived).
Also, not too be too picky, but the term we use to describe enzymes that have been damaged by excess heat or anything else is that they have become "denatured". Inoculated is something else entirely.
snappingbear I was wondering the same thing about the flaked corn. Preference? Efficiency? Instructional? Just seems he could have saved a whole lot of time to just mash solely at the conversation temps.
George, I bough cracked corn and ground it myself. Cooked this for 90 minutes at 170 so as not to scorch, and never got to the thickness consistency of the corn in this video. Any idea what the root cause may be? I used 2 pounds of ground cracked corn in 1 gallon of water.
George what is a cleaning run? Just bought that $155 Chinese 8 gallon still. Should I give it a cleaning run?
hey at the end of the video when u did the acidity test u said if it was off u would add tomato paste, what does that do? and wouldnt it change the taiste?and btw on a side man, love the videos. you should have bin a teacher, seriously. im currently making wine (sort of, not just grapes used) but i REALLY want to make some wiskey soon and your videos are great. keep it up man
what temp do u pitch 2 row barley
Can you or should you use cracked corn
Have you done a video on malting cracked corn?
George where did you find that pot ? I've been looking around at some of the local restaurant supply stores in my area with no luck...thanks Your videos are fantastic
Yes I second that question, trying to find a large induction compatible pot. Does the nuwave hold up well to all that weight?
Restaurantsupply.com is wear i look stuff before I buy it for the navy. Also look for a 16 to 20qt pot
The nuwave holds up very well. I bought this for $50 at a kitchen store at the outlet mall in Austin Texas.
@@Terryray123 Thanks for the link. This is the one I might get www.restaurantsupply.com/winco-sst-24-24-qt-premium-stainless-steel-induction-ready-stock-pot-with-cover
If I use the 2 Rowe barley, do I add that at the 155 degrees like you do with the alpha amalades? Also how long do you let it sit once you add the 2 Rowe or amalades ?
He always lets it sit for 90 minutes
What is the hot plate brand?
With all due respect to George and his knowledge on his videos I have followed this recipe four times now and it makes a great product but it is VERY HARD to use this product especially when it comes to the sparge/rinse. I have a hard time getting it to rinse out of the brewers bag its very difficult to use
how much yeast do you put in once it cools down and what kind of corn did you use - trying to follow these videos and just am not hearing him say this
Maybe i missed a video but how much yeast was used?
I feed my leftover grains to my chickens!
Thank you nice video !! where can I buy yeast nutrient ?
Beer making supply stores sell yeast nutrient (uric acid) and yeast energizer (vitamin B complex). With all other conditions met, either one, or both will help assure a strong fermentation.
Hi I'm new to this hobby...When you add the sugar are you pouring it in to your corn when your rinsing or are you pouring it in the mash itself?? Thank you in advance
Did you get an answer to when to add the sugar?
When did you add the sugar in ????
Does it add a flavor to the end product?
Yes
Hmm, wondering if only adding alpha amylase and not beta amylase as well could affect your gravity, since malted barley has both... thoughts?
By Beta amylase I mean flock-amylase that you see in home brew stores.
Glucoamylase, sorry.
What brand of iodine are you using
283 likes and 0 dislikes let's keep it that way👍🏻
Eli King
One asshat has entered the conversation.🤣👍
How do you change the PH?
One thing about fermenting on the grain is if you got hogs ,watching them try to walk Is quite funny ,I always thought it increased flavor is this true or is it just preference
What is the can of tomato paste for you might add in the fermentation process???
You can use instead of yeast nutrient
What would the potential abv have been if fermented dry without adding the sugar?
Near 5 %
@@BarleyandHopsBrewing cool. Thanks! Love your videos.
What if you put the kojgo on the corn instead of a sour mash?
Hmmmmm. Not sure
So i got a question, i recently bought a 50lb bag of whole corn, now i heard that I need to take 19lbs and place it in a burlap sack and place it in water to soak for 10 days. after the 10 days i am to allow the corn that sprouted to dry. After dry i can then break it up as cracked milled corn. Do you have any suggestions or do i have to do all these steps. Can I just start cracking the corn?
10 day to long soak couple of days spread out over table sprinkle with warm water every day till sprouts get quater inch long clean off sprouts grind its ready
Happy distilling!
The squirrels in my back yard have liver problems now from me tossing out that corn and grains after fermenting
What I heard (since I've never made any) you can reuse the mash for sourmash.
I'm from Ontario Canada,, where is the place to look for bulk grains,corn,rye so on?
Look online for nearby grain stores or home brew shops/suppliers. Shipping can be expensive, so if you can pick it up, you'll save some $$$.
What capacity is this pot ?
Goerge im confused in this video you only added five pounds of sugar but in an earlier video back in june you added more sugar and suggested adding 15 pounds of corn grain per 5 gallons , please explain
BSG website says their alpha amylase is optimal at 125-144 degrees. Why 155?
What is the target ph on the corn wash?
5.2
Why didnt use the water to cool down?
You used cane sugar, could you use corn sugar?
Either one works, but since corn sugar is not as "sweet" as cane sugar, you'll have to use more corn sugar to arrive at the same gravity reading.
You Sir, are an Ascended Zen Master! :) ... not to be confused with an ass'ended zen master. :)
Why do you not hear to 180 to kill bacteria before cooling?
Use a fruit press to squeeze most of the liquid out of the mash bag.
George...can't you skip the 190 degree for an hour step with flaked corn...and just go the 155 degree step when you add the barley (or amylase) for an hour?
Yep, flaked grains are already hydrolized/gelatinized.
How is 1.029 potentially 9.5% abv? Did I miss a step or something
Hi George
Where can I buy the same pot?
And how do you call it?
Thanks for all of the wonderful content! Do you ever lauter / recirc? Or is it fine to just jump straight to sparging?
your gonna have some drunk chickens running around if you feed them that lol!
Not really - hasn't fermented yet.
Forgot to mention what temp should I add yeast?
Right around 90F
i bought iodine and to my suprize it was clear nor a dark color like yours
Oops. Wrong kind
Just one more thing. I ferment both on and of the grain. Both have there place. Just like the pot still verses column. When ever I ferment on the grain. I find that as the mash is in contact with the grain longer it has a affect of intensifying the character of the spirit.
Foot loose Camping, I have done fermentation both on grain and off, and can’t really tell the difference in the taste of the spirit. Since there is some small additional conversion of the mash when you leave the grains in while cooling down to 140 F, it may affect the gravity a little. It really boils down to personal preference and how good a taster you are. Thanks for the comment.
I also distill on the grain and find that it does improve the flavor profile you just have to take your time and be the turtle not the rabbit when you cook.