Thanks George you have advanced my distilling journey from 6 months experience to the knowledge of someone that’s been distilling all their life I can’t thank you enough p.s. I’m a little lazy doing all this sparging stuff so I’ve purchased a 100L jacketed boiler hahaha cheers.
George you are the most dedicated and the most helpful person i have ever come across in the distilling community. so i tilt my Akubra hat to you and say a big G,day thank you for all your videos and help. what a try Gentleman you are
I lost a million videos about home distilling George you're the man I'm a 4 49-year-old Kentucky boy and heard stories of my grandma and grandpa making moonshine to keep from starving to death all my life got me a little steal off Amazon been listening to you just for the last month and a week had the most fun I had with my clothes on thank you George keep up the good work you're the man
For those that haven’t seen it, Anvil Brewing makes a great all in one called the Foundry. It’s a more affordable all in one, I love mine! The t500 will fit on the lid. With a 2in triclamp bulkhead you can attach any 2in column like the mighty mini.
I Love your Videos George, Many thanks for your time making them. I understand so much more about Brewing because of You, Merry Christmas From England.
OMG!! THIS is the kewlest George!! I (believe it or not) I was thinking the other day, damn, I hope I dont ever lose my vision completely!! I don't think I could ever do this if I did! Hats off to you George!! What a FANTASTIC idea!! To make it so people who cant see can do this!! You amaze me, and I say this from the bottom of my heart, you are amazing!! Going on now and continuing to learn from "Dr. Still"...lol, I mean YOU!! Take care and, happy distilling!!
Great video as always, George. I maintain that sparging or rinsing the grains is unnecessary in distilling. Example: 12 lbs of barley malt in 4.5 gallons of water at the right pH will give you a theoretical gravity of 1.093. If you mash correctly you can plan on a gravity of 1.085 which is 91% efficiency with no sparging. Sparging adds water which lowers wort gravity (brewers then increase gravity during the boil) and the resulting fermented wash is larger in volume and takes longer to heat up and distill. The Brew in a Bag (BIAB) method is a proven technique and it is no sparge. The Grainfather uses a malt pipe basket to hold the grain instead of a bag but it does not require that you add sparge water to get all the sugar out of the grain. Like you always say, there are lots of right ways to do the right thing in this great hobby. Thanks for showing us your way.
I'm already an experienced brew,wine and shine guy. So I've shared your vids with friends of mine that were interested in this hobby and they to are up and running, crawling, starting. You know what I mean. Thanks George and Merry Christmas!!! 👍😄 Hooah!
My buddy has the grainfather and he makes beer and has just startted to try rum. I just have the T500 and do sugar washes but want to get into corn mashes etc. He was sparging with his grainfather and also adding water. My thought is; If you reintroduce the wash into the grain to wash out the sugars, you are also putting the sugars back in, which doesnt seem to make sense since you have to top up with water afterwards anyway and you don't want the sugars you have already pulled from the grain going back into the grain. I would prefer to use hot clean water to sparge so I know all the sugars I have collected are still in my wash and not back in the grain and I am adding the water that is needed anyway and whatever is coming out is all new sugars and not just the same sugars that had already been pulled out. But then I havent tested this yet. For all I know the wash at the bottom may have a lower SG and by putting it back through may raise it.
Been looking this over. Not all that expensive to get started. In a SHTF scenario though it's a bit more difficult, but I think I have the heat and water worked out. In the times that seem almost certainly coming the man with a still may well be the most popular guy in town. (And the best protected.)
Very educational George I enjoy your video's tremendously but just wondered about the gallon size, are you talking U S galls which I believe is smaller than the U K gallons I am familiar with . Great work and thanks for all your help.
Merry Christmas George! I'm so surprised how live this is. I found your channel a few weeks ago, I only have a year in this and 6 runs under my belt but you truly make this an exciting hobby. I think im getting the larger vevor "football" unit for xmas I'm trying to educate myself about heater elements and thinking of an idea trying to run duel gin baskets before the condenser. If any of you guys have something to contribute i would appreciate any advice. Again, Merry Christmas everyone and Thank you so much George you truly are a genius.
George....... I did the rookie thing a couple weeks ago and used 3 pounds sugar/ gal. of water. It’s been going on two weeks and the hydrometer tells me it’s still only half done. There is vague activity in the air lock and I have dosed it a couple times with a mixture of yeast nutrient and energizer. It’s at a crawl now and hasn’t gotten any closer to 1.00 ( done mark) My question is: since i used 3 lbs. / gal ...... is that the issue? I was thinking of splitting the batch in half and adding water to acquire max of 2 lbs. / gal ratio. Would you advise this or what ideas may you have? I’ve already made a different batch using your recommended 2/1 ratio and it certainly seems the proper proportions. Bob , South Dakota
Merry Christmas George Your videos are so good and informative I would really like it if you could do one on water chemistry and how to adjust it for brewing. My water is soft high in alkaline and the ph is high too .I have been learning how to adjust it and lower ph . I think water is such a big part of brewing and a lot of people don't know much about it and why there getting tannins and off flavors or even the different between hard and soft water. Keep up the good work and thanks again for being such a great teacher /guru you've taken my hobby to the next level and then some .
Merry Christmas!!! you are a teaching machine George! my likker has vastly improved since starting watching you. bought "Moonshine" by Matthew Rowley last week and what a great book! my 3x6 sheet of copper comes tomrow and i have everything else gathered up to use my first few days of xmas vacation to build my own copper still! would b great to do cleaning run and first run on xmas day. keepem comin George!
@@BarleyandHopsBrewing thanks for the reply, I have followed you for quite some time now. Learning more then I need too,, for doing what I do." Distilling alchohol from washing cannabis flower, both CBS, and the for edibles and vaporizing oils and have learned more then enough to be efficiently productive, thanks too you sir. I've built a couple stills now, a 3gl pressure cooker pot, and a small rice cooker style. I got 200 lbs of corn yesterday and traveling two hrs today for yeast and sugar. Something keeps digging in my mind, now dont laugh. But I'm curious if you can use macaroni and spaghetti noodles for a mash? I've cooked for a few spaghetti dinners for a local church and was thinking I must have wasted 500 gallons of holy spirits down the drain. I'm hoping that's not the case. But if so, I'd like too makeup for my ignorance and make my mark on the walls of the spirit world. Thanks in advance and looking forward to hearing your thoughts. 🤟😇
@@BarleyandHopsBrewing Kewl! I figured it was just a day dreamers brain fart... but man, it sure seems like the answer to clearing wash... I'm looking Forward to your results. Good luck my friend!
Good day sir, thinkyoung on getting my first 50 liter still to make my own whiskey, and bourbons would love to know what kind and what amounts of ingredients I should go for.
I have a Vevor still. I am trying to figure out how to actually work it to distill water. They raised the price by double on the gallons of water in the store. I've already spent about $200 on the still also it's been sitting for a whole year without being used, I'm so mad because nobody has videos on how to use it for water, and I look at each one of the comments sections and there's a whole new language that I don't even know talking about sparge and others things that are foreign to me. If anyone knows where I can find more information about the vevor still, drop a link bc I'm only seeing beginners guess with it. I'm now going to expand my search beyond TH-cam, thanks.
Nice video as always. I talked to you on the phone a while ago before I started collecting equipment and you were a great help. One thing I haven’t seen you do a video on that I would like to see is making a sour mash. Repeatedly you have mentioned that you could use your spent grains to start a sour mash but I haven seen you do one.
Hi George.… I have been experimenting with a liquid alpha-amylase enzyme called "sebstar htl" don't know if you have see it? its claims it came tolerate temps up to 90c, so I found I can cook more grain per gallon of water and it will not turn to a super thick paste but will keep it a soupy state and easier to work with thru cooking phase. I will still thro in some 6 row at 155-160 temp mark but I like the sebstar for the higher temp range. you can go to their site and read the pdf for it.
So just to be clear, no matter which method used, the grains will eventually start floating once all or most of the ferment-able sugars have been leached into the water?
Not so much floating but you will be able to see a difference in the body of the grain bed. It will look lighter and less bulky. It is hard to explain but easy to see once you pay attention to it.
Hey George. You might want to check and make sure YT is not messing with you. I subscribed and hit the notification bell several weeks ago and I have not received a single notification from you. I just happened to run across this video.
Funny cause we were just talking about the robobrew and grainfather George haha. Im still going to send you my extra Robobrew v3 as a thank you Christmas present for helping me from when you first started making videos.
George you are great thanks I’m new by 1 wk. I made a mash with corn, rye and barley and used 48 hr turbo yeast. After 2 days quit bubbling and after 5 moved to glass jug. It’s been 2 days still very cloudy. I’m worried fermentation did not complete. First reading 1.09 second 1.02. Wanted to distill today any thoughts.
Hi. I've been watching you for a minute. And I got into the distilling to try to make something of my own. Sorry this is it about this video. I have a question. Can you please. Give a little better view of the Chinese pot still. I have one and need a little bit more tips on how to run it. Thank you very much and have a marry Christmas.
ive been usi ng one for se veral months. bought it as beginners still. buy the book Moonshine by matthew b rowely and build a copper still from the very clear instructions. that being said what kinda issues r u havng?
Thanks George you have advanced my distilling journey from 6 months experience to the knowledge of someone that’s been distilling all their life I can’t thank you enough p.s. I’m a little lazy doing all this sparging stuff so I’ve purchased a 100L jacketed boiler hahaha cheers.
George you are the most dedicated and the most helpful person i have ever come across in the distilling community. so i tilt my Akubra hat to you and say a big G,day thank you for all your videos and help. what a try Gentleman you are
Back in again...11 years since riding a stil...
G,
you sir, take us to a much higher level of quality...
Stellar work,
Thanks!
Thank you George!!! You sir are a good man
George, you are the man! You have answered so many questions and cleared up confusion. You are a GOD. Merry Christmas
Merry Christmas to you
Happy distilling
George
i want to thank you Geoge your the best teacher ive ever had sending love sir
Merry Christmas! This rabbit hole of learning never ends!!!
I lost a million videos about home distilling George you're the man I'm a 4 49-year-old Kentucky boy and heard stories of my grandma and grandpa making moonshine to keep from starving to death all my life got me a little steal off Amazon been listening to you just for the last month and a week had the most fun I had with my clothes on thank you George keep up the good work you're the man
you make entertaining and informative videos! i have a lot of catching up to do watching them as i only just found your channel. can't wait. cheers
Thanks George, Truly appreciate you efforts in sharing your knowledge with us. I have learned alot from your videos
Can you use corn barley and brown sugar and what would you come out with
@@guyswanda5991 you can. maybe a rum type. let us know
For those that haven’t seen it, Anvil Brewing makes a great all in one called the Foundry. It’s a more affordable all in one, I love mine! The t500 will fit on the lid. With a 2in triclamp bulkhead you can attach any 2in column like the mighty mini.
Your videos made my very first time trying this out successful!
Merry Christmas to you
Happy distilling
George
From South Africa, great job George keep it up! Love watching your videos and learning all about distilling. All the best for the new year.
Giday George. Thanks for your great information.
Always sumthing to
Enjoy finding out
Good stuff George. I'm going to try using my cider press to recover the last bits next time just to see what I can salvage.
I Love your Videos George, Many thanks for your time making them.
I understand so much more about Brewing because of You, Merry Christmas From England.
Merry Christmas George and thanks for all your help and videos
I'm loving this series George, from Down under :)
Merry Christmas to you
Happy distilling
George
Your videos are amazing! Thank you!
Just want to say thank you! You are a brilliant man! Thanks for teaching us!
Thanks George!
Just comment because I love George and you tube needs to give him love.
OMG!! THIS is the kewlest George!! I (believe it or not) I was thinking the other day, damn, I hope I dont ever lose my vision completely!! I don't think I could ever do this if I did! Hats off to you George!! What a FANTASTIC idea!! To make it so people who cant see can do this!! You amaze me, and I say this from the bottom of my heart, you are amazing!! Going on now and continuing to learn from "Dr. Still"...lol, I mean YOU!! Take care and, happy distilling!!
Very cool on the audible 👍👍 Watching the rest of the video as I type 😁 Thanks George. Merry Christmas ! Edit: Good stuff George, as always 😉
Merry Christmas to you
Happy distilling
George
Thanks again George!
Merry Christmas to you
Happy distilling
George
Great video!
Great video as always, George. I maintain that sparging or rinsing the grains is unnecessary in distilling. Example: 12 lbs of barley malt in 4.5 gallons of water at the right pH will give you a theoretical gravity of 1.093. If you mash correctly you can plan on a gravity of 1.085 which is 91% efficiency with no sparging. Sparging adds water which lowers wort gravity (brewers then increase gravity during the boil) and the resulting fermented wash is larger in volume and takes longer to heat up and distill. The Brew in a Bag (BIAB) method is a proven technique and it is no sparge. The Grainfather uses a malt pipe basket to hold the grain instead of a bag but it does not require that you add sparge water to get all the sugar out of the grain.
Like you always say, there are lots of right ways to do the right thing in this great hobby. Thanks for showing us your way.
Awesome
Merry Christmas to you
Happy distilling
George
I'm already an experienced brew,wine and shine guy. So I've shared your vids with friends of mine that were interested in this hobby and they to are up and running, crawling, starting. You know what I mean. Thanks George and Merry Christmas!!! 👍😄 Hooah!
Merry Christmas to you
Happy distilling
George
My buddy has the grainfather and he makes beer and has just startted to try rum. I just have the T500 and do sugar washes but want to get into corn mashes etc. He was sparging with his grainfather and also adding water.
My thought is; If you reintroduce the wash into the grain to wash out the sugars, you are also putting the sugars back in, which doesnt seem to make sense since you have to top up with water afterwards anyway and you don't want the sugars you have already pulled from the grain going back into the grain. I would prefer to use hot clean water to sparge so I know all the sugars I have collected are still in my wash and not back in the grain and I am adding the water that is needed anyway and whatever is coming out is all new sugars and not just the same sugars that had already been pulled out.
But then I havent tested this yet. For all I know the wash at the bottom may have a lower SG and by putting it back through may raise it.
The rice hulls are a must in my mash!!!
Rice hulls are also great for home made fireworks.( :
Thanks, George. Merry Christmas! Patiently waiting for the next video.
Merry Christmas to you
Happy distilling
George
Been looking this over. Not all that expensive to get started. In a SHTF scenario though it's a bit more difficult, but I think I have the heat and water worked out. In the times that seem almost certainly coming the man with a still may well be the most popular guy in town. (And the best protected.)
Very educational George I enjoy your video's tremendously but just wondered about the gallon size, are you talking U S galls which I believe is smaller than the U K gallons I am familiar with . Great work and thanks for all your help.
You should look at the anvil foundry as a mash tool. With the pump $469
Merry Christmas George! I'm so surprised how live this is. I found your channel a few weeks ago, I only have a year in this and 6 runs under my belt but you truly make this an exciting hobby. I think im getting the larger vevor "football" unit for xmas I'm trying to educate myself about heater elements and thinking of an idea trying to run duel gin baskets before the condenser. If any of you guys have something to contribute i would appreciate any advice. Again, Merry Christmas everyone and Thank you so much George you truly are a genius.
George....... I did the rookie thing a couple weeks ago and used 3 pounds sugar/ gal. of water.
It’s been going on two weeks and the hydrometer tells me it’s still only half done. There is vague activity in the air lock and I have dosed it a couple times with a mixture of yeast nutrient and energizer.
It’s at a crawl now and hasn’t gotten any closer to 1.00 ( done mark)
My question is: since i used 3 lbs. / gal ...... is that the issue? I was thinking of splitting the batch in half and adding water to acquire max of 2 lbs. / gal ratio. Would you advise this or what ideas may you have?
I’ve already made a different batch using your recommended 2/1 ratio and it certainly seems the proper proportions.
Bob , South Dakota
such a great channel
Thanks George, Merry Christmas! You are always very helpful. I love watching. Cheers WARDOG SPIRITS.
Merry Christmas to you
Happy distilling
George
Professor George!
Merry Christmas George
Your videos are so good and informative I would really like it if you could do one on water chemistry and how to adjust it for brewing. My water is soft high in alkaline and the ph is high too .I have been learning how to adjust it and lower ph .
I think water is such a big part of brewing and a lot of people don't know much about it and why there getting tannins and off flavors or even the different between hard and soft water.
Keep up the good work and thanks again for being such a great teacher /guru you've taken my hobby to the next level and then some .
Merry Christmas George! Great video as always
Merry Christmas
Happy Distilling
George
Merry Christmas to y´all. cheers
Merry Christmas to you
Happy distilling
George
Another great video from Santa George Merry Christmas and a Very Happy Healthy New Year.
Merry Christmas to you
Happy distilling
George
I love the help for the blind, in deaf so its cool.
Like watching. Have learned alot but still learning. What type of iodine do you use ?
this is great series :) I do eBIAB for beer in keggle, 55lb of 2 row is on sale for 39$ :) will try and make single malt
Merry Christmas George ! Thanks !!
Merry Christmas
Happy Distilling
George
Merry Christmas!!! you are a teaching machine George! my likker has vastly improved since starting watching you. bought "Moonshine" by Matthew Rowley last week and what a great book! my 3x6 sheet of copper comes tomrow and i have everything else gathered up to use my first few days of xmas vacation to build my own copper still! would b great to do cleaning run and first run on xmas day. keepem comin George!
Merry Christmas
Happy Distilling
George
And a happy holiday season too you my man!
Thank you for you're advice and insights so much.
It's very appreciated..
Merry Christmas to you
Happy distilling
George
@@BarleyandHopsBrewing thanks for the reply, I have followed you for quite some time now. Learning more then I need too,, for doing what I do." Distilling alchohol from washing cannabis flower, both CBS, and the for edibles and vaporizing oils and have learned more then enough to be efficiently productive, thanks too you sir. I've built a couple stills now, a 3gl pressure cooker pot, and a small rice cooker style. I got 200 lbs of corn yesterday and traveling two hrs today for yeast and sugar. Something keeps digging in my mind, now dont laugh. But I'm curious if you can use macaroni and spaghetti noodles for a mash? I've cooked for a few spaghetti dinners for a local church and was thinking I must have wasted 500 gallons of holy spirits down the drain. I'm hoping that's not the case. But if so, I'd like too makeup for my ignorance and make my mark on the walls of the spirit world. Thanks in advance and looking forward to hearing your thoughts.
🤟😇
@@mikebullard1797 I am going to try that.
@@BarleyandHopsBrewing Kewl! I figured it was just a day dreamers brain fart... but man, it sure seems like the answer to clearing wash... I'm looking
Forward to your results.
Good luck my friend!
2:50 Don’t fart while you’re having a dream!
Never ever trust that fart
Could you have or have you ever tried to press the liquid out.
Hey George
Hello
Have you ever tried angel yellow labelled yeast?...ps I need one ov your pids 😀
Good day sir, thinkyoung on getting my first 50 liter still to make my own whiskey, and bourbons would love to know what kind and what amounts of ingredients I should go for.
check older videos for recipes... lots of information on this channel
@@dimash244 thanks I will check some of them out.
hey!
is there any cheap/good electronic alco meters?
thanks for sharing,man!
Merry Christmas George
I have a Vevor still. I am trying to figure out how to actually work it to distill water. They raised the price by double on the gallons of water in the store. I've already spent about $200 on the still also it's been sitting for a whole year without being used, I'm so mad because nobody has videos on how to use it for water, and I look at each one of the comments sections and there's a whole new language that I don't even know talking about sparge and others things that are foreign to me.
If anyone knows where I can find more information about the vevor still, drop a link bc I'm only seeing beginners guess with it. I'm now going to expand my search beyond TH-cam, thanks.
Would it benefit a lot to compress the grains after sparring in order to get the remaining liquid?
I really hope you find a solution that works. That's a great idea. Lmk when you're ready for patent, I'm a CAD Designer.
Awesome. Thanks
Nice video as always. I talked to you on the phone a while ago before I started collecting equipment and you were a great help. One thing I haven’t seen you do a video on that I would like to see is making a sour mash. Repeatedly you have mentioned that you could use your spent grains to start a sour mash but I haven seen you do one.
It is coming
George can you please put the recipe for rum back on your site
Hi George.… I have been experimenting with a liquid alpha-amylase enzyme called "sebstar htl" don't know if you have see it? its claims it came tolerate temps up to 90c, so I found I can cook more grain per gallon of water and it will not turn to a super thick paste but will keep it a soupy state and easier to work with thru cooking phase. I will still thro in some 6 row at 155-160 temp mark but I like the sebstar for the higher temp range. you can go to their site and read the pdf for it.
I am aware of that and think it is a great idea.
So just to be clear, no matter which method used, the grains will eventually start floating once all or most of the ferment-able sugars have been leached into the water?
Not so much floating but you will be able to see a difference in the body of the grain bed. It will look lighter and less bulky. It is hard to explain but easy to see once you pay attention to it.
Thank you
Yes it is George yes it is
Hey George. You might want to check and make sure YT is not messing with you. I subscribed and hit the notification bell several weeks ago and I have not received a single notification from you. I just happened to run across this video.
Funny cause we were just talking about the robobrew and grainfather George haha. Im still going to send you my extra Robobrew v3 as a thank you Christmas present for helping me from when you first started making videos.
WOW I am honored.
Merry Christmas to you
Happy distilling
George
Boom
WOW. That was quick
Thanks for checking in with us. Hope you enjoy this series.
George
I got my first small still but I’m scared to make brandy from wine cause I don’t want people to get sick 😩
😊
George I'm looking for a wheated recipe can you give me some direction to start looking?
George you are great thanks I’m new by 1 wk. I made a mash with corn, rye and barley and used 48 hr turbo yeast. After 2 days quit bubbling and after 5 moved to glass jug. It’s been 2 days still very cloudy. I’m worried fermentation did not complete. First reading 1.09 second 1.02. Wanted to distill today any thoughts.
Run it. The mash will never be crystal clear unless it is just sugar. The corn, rye and barley leaves it with a cloudy color but the solids do settle.
Barley and Hops Brewing thanks very much
HAPPY NEW YEAR
Could you run your grain through a salad spinner/centrifuge type of thing?
You're the Walt (breaking bad) of likker.
Merry Christmas George to you and your family..
Merry Christmas
Happy Distilling
George
I have heard that homebrew causes hair loss. Your opinion?
BS
Hi. I've been watching you for a minute. And I got into the distilling to try to make something of my own. Sorry this is it about this video. I have a question. Can you please. Give a little better view of the Chinese pot still. I have one and need a little bit more tips on how to run it. Thank you very much and have a marry Christmas.
ive been usi ng one for se veral months. bought it as beginners still. buy the book Moonshine by matthew b rowely and build a copper still from the very clear instructions. that being said what kinda issues r u havng?
Hey George great vid. Any chance you could repost the gw rye recipe?
It's in the library just do a search for it if you subscribe it's a lot easier
Can I add beer to my wash? I have seen you do it with wine but can it be done with beer? Cheers. I get a lot of free beer in my profession 😅
Hops in beer does not distill well at all.
I’ve got some advice too, don’t eat yellow snow! Lol
Do you always get your PH down around 5.0 for everything?
Yes
Can you make a Mash with a Crockpot?
👩🌾
Yeah but the chickens are gonna be happy
🤯
3x3 sheet of copper not 3x6 lol
I live in killeen, are you still in buisness?
I sold the store years ago. I think they closed about a week ago.
Sleeping pills and Laxitive HA ha ha ha
Yeah. That sucks
Merry Christmas George
Merry Christmas to you
Happy distilling
George
Merry Christmas George
Merry Christmas George
Merry Christmas to you
Happy distilling
George