George, I love you man for all the knowledge you've given me. You remind me of my 8th grade science teacher Mr. Flowe. Whenever I got distracted or wasn't paying attention he would always snap me back into reality but in a nice funny way. That literally happened twice during this video.. lmao!
George, I love your videos. If you're someone like me who loves to geek out over the science of brewing this channel is really the place to be. I have learned so much over the years watching your videos. Keep up the good work.
Great conclusion for a very complex subject, distillation contains so many moving parts its easy to lose focus. I been following you for awhile and recently your focus on the mash has started evolving, including more beer brewing components. The mash process you follow has certainly grown more complex and reflects the inclusion of additional steps in the mash which is good. As my journey proceeded I too compared the mashing differences between beer and spirits wondering why no one was using the two processes you recorded today. I follow most distillers on the social platforms and this was a pleasant surprise, at least I am no longer feel l am the only one to use these methods, avoid sweet feed and target 90.
Another lesson learned thank you Sir. Love all your videos George please don't ever consider stopping. I find with corn meal it is best to add it to cold water to keep it from lumping up and its a lot cheaper at bakery supply stores where I also buy my dextrose usually cheaper then cane sugar and I don't have to invert it. Thank You for your Service to our Great Country.
Hi George, thanks for explaining the 3 step process for using cracked corn. Did a batch up yesterday in my robobrew, yes I make beer to,lol, came up with 1.022 sg. I brought the sg up to 1.90 with dextrose and its now doing its magic. Can’t wait to run it. Thanks from Canada
I don't understand how my grandad with no education whatsoever could sit down and make the best moonshine that you have ever drank every time because it is getting complicated to me but I am going to learn it as long as you keep with the videos thank you sir
Trying out cracked corn for the first time!!! Just introduced 2lbs of 6 Row malted barley. Anxious to see what my final gravity wil be!! Thank you for explaining the 3 stages necessary George!!! Happy distilling
@@tgh223 Because that's exactly what your video instructed to do. You advised 190 actually for flaked then work down, then you changed it to only 155 during Saccharification for 60-90 mins HOLD time. Then you started off saying this was a 10 lb corn to 10 gallon water then in last couple mins of video said "5 gallons of water" so now it's all very confusing.
coarsely grinding the corn and not simmering it for about 20 minutes only usually gets me 50% efficiency. If you grin the corn to a rough flour, simmer in plenty of water for 20 min (insulated Mash tun+ boiling water), and pull a large decoction, I've been able to regularly get in the high 80's with a large % of adjunct (in lautered, boiled beer). In my experience, step mashing really only does something useful if you are making beer (it allows you to control fermentibility and mouthfeel). Nice thing about Mashing for distillate is that you just mash at 140-150 for 60 minutes and then let it free fall down to pitching temps, top off to final volume with warm water, and you can pitch a diastaticus yeast and it will continue to convert to sugar during the fermentation. Belle-Saison typically can take a beer down below 1.010 even up to 15% ABV (provided its a healthy pitch) - maximum abv per lbs of grain. you can go even further if you pitch a distillers type yeast in with some heavy syrup (mmm... molasses) towards the end of fermentation to get it up to 20%. 8 gal 8 lbs 6-row malt 14 lbs corn 14 lbs rye 4.5 lbs molasses (midway through ferment) Pitch Belle-Saison, ferment it hot (garage in summer) cost around $30, minus fuel 2 gal @ 55 Age with light-med toasted oak, and about 5-8 large hop cones. (hypothetically... of course)
That is a difficult process without the proper equipment so the acid rest and protein rest do the job as best we can. This does prepare and increase conversion efficiency. George
@@BarleyandHopsBrewing OK cool. I usually gelatinize, but if I can use this as an alternative that'll make brew day go quicker for sure:-) Thanks for another great series!
@@BeardedBored I thought gelatinizing was a step in this video that was missed. I tried all 4 rest periods yesterday with cracked corn. Acid rest 104 20 min, protien rest 130 20 min, gelatinizing rest 185 80 min, back down to saccarification rest to 153 then pitched barley and rest for 90 min. My question is, are all of these rest not needed?
George, I'm trying to understand your calculations. First, you used 10 lbs. of corn in 10 gal. of water. You put 5 lbs. in each 19 liter kettle which I assume you added 5 gals. of water to each (unless you only filled each with 2.5 gal which I would think would be awfully thick). Then you added 2 lbs. of 6-Row (divided 1 lb. into each kettle). Now your gravity reading is 1.020 which will be the same for a sample of either kettle. We know from John Palmer's table that the 6-Row Typical PPG is 30. Working backwards to solve for the PPG of the cracked corn would be taking your reading of 1.020 as 200 pts. 2 lbs. of 6-Row (2*30=60). 200-60=140. Therefore, 10 lbs of cracked corn has a PPG of 14. This makes sense since the PPG of flaked corn is 33. What are your thoughts?
Hi George, another awesome video! I'm trying this out on cracked corn, but I'm going to use amylase. I want to see if the data is comparable to two, or six row malt. Happy Distill'n!
What that starch test tells us is, that there are unfermentable carbohydrates in the mash as the iodine test went brown and not clear. The addition of glucoamylaze in the mash while fermenting would convert the dextrin to glucose and yield more product when distilled.
George, Everytime I watch one of your videos in this case two, I learn something new. Keep up the great work!!! I do have one question though. I've seen other recipes where they boil the the cracked corn is there any purpose for that step? Looking forward to your reply. Take Care
I believe it is a short cut to the resting process. I've seen this as well but no one has ever explained the process well enough or tested it as we do.
@@BarleyandHopsBrewing I *believe* the boiling process is used to break down more complex sugars (such as starches, maltose and sucrose) into simple(r) sugars like glucose and (I think) dextrose(? probably wrong here, could have dextrose and sucrose crossed-up). We boil the wort in brewing for about an hour as the heat energy introduced in the boiling will break the chemical bonds in the sugars. Simple sugars are much easier for the yeast to eat.
BTW -- the boiling process shouldn't increase your gravity except through the evaporation of water through the boiling process. LOL, again, I'm pretty sure of that. I may be wrong.
Perhaps I am mistaken, but it seems to me that because so little sugar is extracted from the corn, for most people the corn is mostly just a flavoring agent and sugar is the main component of their mash. So, if this is true, couldn't you just add the corn to the mash without the steps to convert the starches? It seems like a long process for very little gain if the flavors and aromas of the corn can be extracted without all that work. What am I missing?
I just recently tuned in have been binge-watching I'm tempted to drop 3 Grand on a Stihl I'm surprised to see all the sold out I said to my girlfriend and not cheap ones might be a valuable commodity in the future as a matter of fact I'm sure of it
FYI Cracked corn needs to be gelatized to release the starch for conversion. This should be performed at 80 to 90 degrees C. also corn needs no acid or protein rest. Just a helpful note to ensure you get the most for your time and effort
What do you do with it after it hits 195 F ? Do you get back down to 150 ish and use amylase, perhaps a 2 row or something other? Does it really offer any flavor worth messing with?
I watched this to see if I was doing anything wrong, turns out that my results were very close to his, but I'm for sure going to take this advice and see if I gain a few gravity points.
Given the 1 lb of 6 row should yield 30 gravity points in one gallon, why wouldn’t that be included as 30/5 = 6 points in 5 gallons? Then the cracked corn is 20 points? Or was the cracked corn only 14 points, since the hydrometer measured 1020 and that was based on the barley and the corn?
Update!! Just finished the mash with cracked corn. I am more than happy with how it turned out!!! Again, thank you George for explaining the 3 step process, which I followed, to make this happen!!! I collected a sample and cooled it to 70° so my hydrometer reading may not be 100% accurate but my gravity is 1.130 in a 5 gallon mash!! I used 12 lbs of table sugar instead of 10 lbs (because not all of it is fermentable) so I'm sure that boosted it a bit. Happy distilling everyone!!
12 pounds of sugar in 5 gallons = 1.11 SG. You didn't convert your corn! What you made is a corn flavored sugar wash. That is not what George is showing you. Next time try it without adding any sugar and see what your SG is. You can add the sugar at any time but get a good reading from converting your corn FIRST!
So if 1lb of cracked corn per gallon is 1.020 specific gravity, and you just wanted to use the cracked corn, could you just use approx. 4.5lbs per gallon to get to your desired specific gravity? Since the corn is so cheap, would that work, or would there be too much corn in the water to work with? I'd like to stay away from the sugar addition, if at all possible, using the cracked corn.
When using the T500 to boil, how are you regulating the temperature? Are you just turning it off after it gets to where you want it? And are you placing a thermometer in it to monitor the temperature?
George, can you consistanly rely on any cracked corn 1# per gallon at 1.020? Maybe a good idea to run a batch to test your supply? Also if you used alpha amylase, how much would you use? By the way I have watched these two videos 3 times to take notes,
hi Mr. can you lead me to the place to get flake corn? every time i google or search it , comes up corn flakes. lol. could you please let me know where to get it. oh and here in mo. our governor just passed into law mo. can now make bourbon. cool. closer to getting it legal every place. but i would like to find flake corn to bypass those steps i never knew about, my granny just let it malt, she called it sour so no one would mess with it,, lol love ya sarge i look forward to your videos and i now have 4 friends cooking too. and every one uses your knowledge and great videos to learn. we all are big fans of you and bearded an board and jessie too. true honest folks ,keep going and we will support you all .again thank you from an old navy vet to you .
In the past...I had normally put 1 gallon of malted 6row barley, 2 pounds of malted rye.....,25 pounds white corn ground on a stone to almost like grits..30 pounds sugar....my question is ..is that enough 6 row to properly convert 25lbs of corn Thanks
At what point is the yeast added? Are there any step by step recipe/instructions available? Also, after this process do you let it ferment for a week or so before distilling? Sorry for the bombardment. Thanks in advance, I really appreciate the information.
Good Sunday Morning George, Thanks for another informative video. I have not tried this particular process for cracked corn. In part 1 you allude to gelatinizing the corn at 180-190f degrees but in this process you never talk about the gelatinization of the crack corn. I thought you have to gelatinize to allow the starch to be available? By doing this particular process of acid rest then protein rest and then saccharification rest, does method not require the gelatinization process of the cracked corn? Always enjoy learning more about the craft and how you present it to the community. Kind regards
As always love your videos.doing a gelitnization of cracked corn will give you some really thick mash in about an hour if you keep it in the boiling temp range with 5 lbs to 5 gallons, and an even thicker mash when you let it cool to 150~150. 1.25 lbs of 6 row is my magic math number to magcicaly make the water come back.
@@BarleyandHopsBrewing My bad, you did say this process was for hydrolizing and I mis-interpreted. So now I have a question on the differences of hydrolizing vs gelenatizing. Which method of processing cracked corn would give a higher gravity points or would both end up @ 1.020 like your video? I have always used the gelenatizing method for cracked corn. Your step method of hydrolizing the crack corn was the first time I heard or read. Obviously there is more than one way to skin a cat or convert starches into sugars. Just wondering if one gets better g-points with a particular mashing method. Just thinking of you maybe doing a video demo-ing and explaining the differences and results of the two processes. I am sure others in the community may be interested. Very cool science. Thanks for the feedback George and as you say Happy Distilling my friend!
@@jasonkennedy1773 yes I do the gelenatizing method for crack corn and it does amaze me how the barley turns the thick corn porridge back into a liquid state in a matter of minutes after adding. Love George's videos. I have learned so much over the past year and continue to learning a bit more after each video he does.
@@4mikesutube You'd probably find that gelatinizing the corn (keeping it at 80-90 degrees celsius before going back down to saccharification temp) would increase the amount of extracted starches. This would give a higher efficiency and yield. But by how much i'm not sure (i'm guessing you would be on par with the flaked corn). But it is yet another step, and the mash will get very thick with higher risks of scorching heater element etc). But i agree it would be interesting to have a side-by-side comparison and see whether the extra effort is worth it in terms of yield.
I know you mentioned barley to covert the startch to sugar i have powder amylase enzyme and was wondering if i can follow this same process acid rest protein rest and sac rest and if so at what temperature would i introduce the amylase enzyme powder ? Introduce amylase enzyme temperature?
I left my cracked corn in my mash while it was fermenting . What is the best way to remove the corn before desolation? Will the corn suck up a lot of alcohol? Should I have removed the corn before adding the yeast?
What if we use Kveik Voss yeast, ferment at 37°C in two days to 1.014 drain it and add wine yeast to finish it, which won't take very long from 1.014 to 1.000 or 0.990 another couple days. And re use the yeasts )
George, love your videos. Now you're always saying how the distillient will not taste like the flavor you mash with. But it will carry on the characteristics of the flavor. So if you make a corn liquor you should be able to soak some canned corn in it to add a corn flavoring. What do you think?
Why is it with flaked corn and barley you hit 180 but with cracked corn you don't? I would think that because the cracked corn is dry and hard we would have to cook it longer. But I am very new at this so I'm curious
All i run is 100% Cracked Corn and Sugar. Ive taken a Gravity reading before adding sugar and i got 0 Gravity. Obviously All im running is a Sugar Mash with Corn flavor. This next run im going to add 4 Row Malted Barley to see what my Gravity will be? U say your getting a SG .020 with 1lb Corn no additives ( Malt Barley), or is this reading with the Malt?
Didn't need to. The purpose of cooling quickly is to reduce the environment for outside contamination and when I add the yeast it will populate fast enough to squeeze out anything else.
@@BarleyandHopsBrewing Thank you George! I was worried that the bags might add possible contaminates from handling/surface contacts, but it appears I wasn't giving the yeasts enough credit!
Your videos are great George, but it seems like you OVER COMPLICATE things with all the science. Great for different brewing like beers, brandys etc. But for making a good tasting shine, you make it hard for backwood folks to understand completely. Anyways great video 👍🏼
Boy I sure miss George's videos. But I am thankful he has already created such a wealth of information for us... Cheers George.
George, I love you man for all the knowledge you've given me. You remind me of my 8th grade science teacher Mr. Flowe. Whenever I got distracted or wasn't paying attention he would always snap me back into reality but in a nice funny way. That literally happened twice during this video.. lmao!
couldn't have said that better
George, I love your videos. If you're someone like me who loves to geek out over the science of brewing this channel is really the place to be. I have learned so much over the years watching your videos. Keep up the good work.
Great conclusion for a very complex subject, distillation contains so many moving parts its easy to lose focus. I been following you for awhile and recently your focus on the mash has started evolving, including more beer brewing components. The mash process you follow has certainly grown more complex and reflects the inclusion of additional steps in the mash which is good. As my journey proceeded I too compared the mashing differences between beer and spirits wondering why no one was using the two processes you recorded today. I follow most distillers on the social platforms and this was a pleasant surprise, at least I am no longer feel l am the only one to use these methods, avoid sweet feed and target 90.
Love the science and process 👍
Another lesson learned thank you Sir. Love all your videos George please don't ever consider stopping. I find with corn meal it is best to add it to cold water to keep it from lumping up and its a lot cheaper at bakery supply stores where I also buy my dextrose usually cheaper then cane sugar and I don't have to invert it.
Thank You for your Service to our Great Country.
knowledge is always good, ty for sharing
Hi George, thanks for explaining the 3 step process for using cracked corn. Did a batch up yesterday in my robobrew, yes I make beer to,lol, came up with 1.022 sg. I brought the sg up to 1.90 with dextrose and its now doing its magic. Can’t wait to run it. Thanks from Canada
After watching a few of your videos I now calculate the data points before starting a batch. No more guesses at potential ABV.
Thanks, George! Keep the tutorials coming!
Nailed it again! Thanks Professor George!
Thanks again!
Thanks for the deep dive into the cheap stuff. It's nice to know how much of the cheap stuff is required to get sufficient sugar in the mash.
Thanks for the shout out to us homebrewers!
My friend is have watched every video and will continue to watch until you decide to stop keep up the good work
Great video. Learning lots!
Thanks again George keep it up can't wait to see the next one
I don't understand how my grandad with no education whatsoever could sit down and make the best moonshine that you have ever drank every time because it is getting complicated to me but I am going to learn it as long as you keep with the videos thank you sir
The rapid cooling strategy sounds like a means of avoiding opportunistic infection in your mash
Glad to see somebody finally agrees with me about sweet feed....keep up the good work George!
i learned a lot today, thank you
Trying out cracked corn for the first time!!! Just introduced 2lbs of 6 Row malted barley. Anxious to see what my final gravity wil be!! Thank you for explaining the 3 stages necessary George!!! Happy distilling
You got this!
@@BarleyandHopsBrewing why do u go to 180 on flaked corn but only 155 on cracked corn
@@tgh223 Because that's exactly what your video instructed to do. You advised 190 actually for flaked then work down, then you changed it to only 155 during Saccharification for 60-90 mins HOLD time. Then you started off saying this was a 10 lb corn to 10 gallon water then in last couple mins of video said "5 gallons of water" so now it's all very confusing.
Education is know how thanks ✌ 👍
coarsely grinding the corn and not simmering it for about 20 minutes only usually gets me 50% efficiency. If you grin the corn to a rough flour, simmer in plenty of water for 20 min (insulated Mash tun+ boiling water), and pull a large decoction, I've been able to regularly get in the high 80's with a large % of adjunct (in lautered, boiled beer). In my experience, step mashing really only does something useful if you are making beer (it allows you to control fermentibility and mouthfeel). Nice thing about Mashing for distillate is that you just mash at 140-150 for 60 minutes and then let it free fall down to pitching temps, top off to final volume with warm water, and you can pitch a diastaticus yeast and it will continue to convert to sugar during the fermentation. Belle-Saison typically can take a beer down below 1.010 even up to 15% ABV (provided its a healthy pitch) - maximum abv per lbs of grain. you can go even further if you pitch a distillers type yeast in with some heavy syrup (mmm... molasses) towards the end of fermentation to get it up to 20%.
8 gal
8 lbs 6-row malt
14 lbs corn
14 lbs rye
4.5 lbs molasses (midway through ferment)
Pitch Belle-Saison, ferment it hot (garage in summer)
cost around $30, minus fuel
2 gal @ 55
Age with light-med toasted oak, and about 5-8 large hop cones.
(hypothetically... of course)
Man that makes it easy I'd like to make me some now...
😖😫 I've been watching this channel for at least the last 3 hours, and JUST had an epiphany:- I HAVEN'T BEEN HITTING THE LIKE BUTTON!🤯
Wow. Glad you found it.
George
I use the LIKE button as a marker for myself so I know that I have watched the video and not fallen asleep with Autoplay on.
If you gelatinize the cracked corn first, would that increase your conversion efficiency?
Bearded & Bored thanks
That is a difficult process without the proper equipment so the acid rest and protein rest do the job as best we can. This does prepare and increase conversion efficiency.
George
@@BarleyandHopsBrewing OK cool. I usually gelatinize, but if I can use this as an alternative that'll make brew day go quicker for sure:-) Thanks for another great series!
@@BeardedBored I thought gelatinizing was a step in this video that was missed. I tried all 4 rest periods yesterday with cracked corn. Acid rest 104 20 min, protien rest 130 20 min, gelatinizing rest 185 80 min, back down to saccarification rest to 153 then pitched barley and rest for 90 min. My question is, are all of these rest not needed?
George, I'm trying to understand your calculations. First, you used 10 lbs. of corn in 10 gal. of water. You put 5 lbs. in each 19 liter kettle which I assume you added 5 gals. of water to each (unless you only filled each with 2.5 gal which I would think would be awfully thick). Then you added 2 lbs. of 6-Row (divided 1 lb. into each kettle). Now your gravity reading is 1.020 which will be the same for a sample of either kettle. We know from John Palmer's table that the 6-Row Typical PPG is 30. Working backwards to solve for the PPG of the cracked corn would be taking your reading of 1.020 as 200 pts. 2 lbs. of 6-Row (2*30=60). 200-60=140. Therefore, 10 lbs of cracked corn has a PPG of 14. This makes sense since the PPG of flaked corn is 33. What are your thoughts?
19 liters is 5 Gallons. Two of these equal 10 gallons.
@@BarleyandHopsBrewing Yes. That's why I used 10 gallons for my calculations.
Hi George, another awesome video! I'm trying this out on cracked corn, but I'm going to use amylase. I want to see if the data is comparable to two, or six row malt. Happy Distill'n!
the floor in your " Man Cave " is gorgeous!!!
What that starch test tells us is, that there are unfermentable carbohydrates in the mash as the iodine test went brown and not clear. The addition of glucoamylaze in the mash while fermenting would convert the dextrin to glucose and yield more product when distilled.
Just did this but I didn't mill the cracked Corn. I ended up with a specific gravity reading of 1.023 for 1 pound of corn in 1 gallon of water.
George, Everytime I watch one of your videos in this case two, I learn something new. Keep up the great work!!! I do have one question though. I've seen other recipes where they boil the the cracked corn is there any purpose for that step?
Looking forward to your reply. Take Care
I believe it is a short cut to the resting process. I've seen this as well but no one has ever explained the process well enough or tested it as we do.
@@BarleyandHopsBrewing I *believe* the boiling process is used to break down more complex sugars (such as starches, maltose and sucrose) into simple(r) sugars like glucose and (I think) dextrose(? probably wrong here, could have dextrose and sucrose crossed-up). We boil the wort in brewing for about an hour as the heat energy introduced in the boiling will break the chemical bonds in the sugars. Simple sugars are much easier for the yeast to eat.
BTW -- the boiling process shouldn't increase your gravity except through the evaporation of water through the boiling process. LOL, again, I'm pretty sure of that. I may be wrong.
Perhaps I am mistaken, but it seems to me that because so little sugar is extracted from the corn, for most people the corn is mostly just a flavoring agent and sugar is the main component of their mash. So, if this is true, couldn't you just add the corn to the mash without the steps to convert the starches? It seems like a long process for very little gain if the flavors and aromas of the corn can be extracted without all that work. What am I missing?
I have been making ujssm which is a no boil method , and you get good corn flavour
I just recently tuned in have been binge-watching I'm tempted to drop 3 Grand on a Stihl I'm surprised to see all the sold out I said to my girlfriend and not cheap ones might be a valuable commodity in the future as a matter of fact I'm sure of it
Hey George, if you are using regular amalayze, do you put it in at the beginning of stage three just like 2 row?
Much appreciated George. Thank you Sir 👍👍 I need to find a mill, lol.
www.amazon.com/gp/product/B07L93NR9V/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
Wouldn’t the malted barley affect the final gravity points?
What about using corn syrup ???
Awsome
FYI Cracked corn needs to be gelatized to release the starch for conversion. This should be performed at 80 to 90 degrees C. also corn needs no acid or protein rest. Just a helpful note to ensure you get the most for your time and effort
What do you do with it after it hits 195 F ? Do you get back down to 150 ish and use amylase, perhaps a 2 row or something other? Does it really offer any flavor worth messing with?
I watched this to see if I was doing anything wrong, turns out that my results were very close to his, but I'm for sure going to take this advice and see if I gain a few gravity points.
Given the 1 lb of 6 row should yield 30 gravity points in one gallon, why wouldn’t that be included as 30/5 = 6 points in 5 gallons? Then the cracked corn is 20 points? Or was the cracked corn only 14 points, since the hydrometer measured 1020 and that was based on the barley and the corn?
I’m trying to understand how your protein rest worked without enzymes? Why would you not add the amylase or the malted Grain at the dough in stage?
Update!! Just finished the mash with cracked corn. I am more than happy with how it turned out!!! Again, thank you George for explaining the 3 step process, which I followed, to make this happen!!! I collected a sample and cooled it to 70° so my hydrometer reading may not be 100% accurate but my gravity is 1.130 in a 5 gallon mash!! I used 12 lbs of table sugar instead of 10 lbs (because not all of it is fermentable) so I'm sure that boosted it a bit. Happy distilling everyone!!
12 pounds of sugar in 5 gallons = 1.11 SG. You didn't convert your corn! What you made is a corn flavored sugar wash. That is not what George is showing you.
Next time try it without adding any sugar and see what your SG is. You can add the sugar at any time but get a good reading from converting your corn FIRST!
So if 1lb of cracked corn per gallon is 1.020 specific gravity, and you just wanted to use the cracked corn, could you just use approx. 4.5lbs per gallon to get to your desired specific gravity? Since the corn is so cheap, would that work, or would there be too much corn in the water to work with? I'd like to stay away from the sugar addition, if at all possible, using the cracked corn.
You could but would it not be better to use a combination of cracked and flaked corn so you don't soak up as much water?
When using the T500 to boil, how are you regulating the temperature? Are you just turning it off after it gets to where you want it? And are you placing a thermometer in it to monitor the temperature?
Yes for every ones of these. Kind of old school method
Thank you sir!!
George have you ever done a mash with oats before ?
yes. same process as flaked corn
George, can you consistanly rely on any cracked corn 1# per gallon at 1.020? Maybe a good idea to run a batch to test your supply? Also if you used alpha amylase, how much would you use? By the way I have watched these two videos 3 times to take notes,
hi Mr. can you lead me to the place to get flake corn? every time i google or search it , comes up corn flakes. lol. could you please let me know where to get it. oh and here in mo. our governor just passed into law mo. can now make bourbon. cool. closer to getting it legal every place. but i would like to find flake corn to bypass those steps i never knew about, my granny just let it malt, she called it sour so no one would mess with it,, lol love ya sarge i look forward to your videos and i now have 4 friends cooking too. and every one uses your knowledge and great videos to learn. we all are big fans of you and bearded an board and jessie too. true honest folks ,keep going and we will support you all .again thank you from an old navy vet to you .
www.amazon.com/Brewmaster-AJ10E-Flaked-Corn-Maize/dp/B074D9YMVW/ref=sr_1_1?keywords=flaked+corn&qid=1563452299&s=gateway&sr=8-1
In the past...I had normally put 1 gallon of malted 6row barley, 2 pounds of malted rye.....,25 pounds white corn ground on a stone to almost like grits..30 pounds sugar....my question is ..is that enough 6 row to properly convert 25lbs of corn
Thanks
At what point is the yeast added? Are there any step by step recipe/instructions available? Also, after this process do you let it ferment for a week or so before distilling? Sorry for the bombardment. Thanks in advance, I really appreciate the information.
Good Sunday Morning George,
Thanks for another informative video.
I have not tried this particular process for cracked corn.
In part 1 you allude to gelatinizing the corn at 180-190f degrees but in this process you never talk about the gelatinization of the crack corn. I thought you have to gelatinize to allow the starch to be available?
By doing this particular process of acid rest then protein rest and then saccharification rest, does method not require the gelatinization process of the cracked corn?
Always enjoy learning more about the craft and how you present it to the community.
Kind regards
the process I alluded to was hydrolizing not gelantinizing.
The acid rest and protein rest are what comes closest to gelatinizing.
George
As always love your videos.doing a gelitnization of cracked corn will give you some really thick mash in about an hour if you keep it in the boiling temp range with 5 lbs to 5 gallons, and an even thicker mash when you let it cool to 150~150. 1.25 lbs of 6 row is my magic math number to magcicaly make the water come back.
@@BarleyandHopsBrewing
My bad, you did say this process was for hydrolizing and I mis-interpreted.
So now I have a question on the differences of hydrolizing vs gelenatizing.
Which method of processing cracked corn would give a higher gravity points or would both end up @ 1.020 like your video? I have always used the gelenatizing method for cracked corn.
Your step method of hydrolizing the crack corn was the first time I heard or read. Obviously there is more than one way to skin a cat or convert starches into sugars. Just wondering if one gets better g-points with a particular mashing method.
Just thinking of you maybe doing a video demo-ing and explaining the differences and results of the two processes. I am sure others in the community may be interested.
Very cool science.
Thanks for the feedback George and as you say Happy Distilling my friend!
@@jasonkennedy1773 yes I do the gelenatizing method for crack corn and it does amaze me how the barley turns the thick corn porridge back into a liquid state in a matter of minutes after adding.
Love George's videos. I have learned so much over the past year and continue to learning a bit more after each video he does.
@@4mikesutube You'd probably find that gelatinizing the corn (keeping it at 80-90 degrees celsius before going back down to saccharification temp) would increase the amount of extracted starches. This would give a higher efficiency and yield. But by how much i'm not sure (i'm guessing you would be on par with the flaked corn). But it is yet another step, and the mash will get very thick with higher risks of scorching heater element etc). But i agree it would be interesting to have a side-by-side comparison and see whether the extra effort is worth it in terms of yield.
I know you mentioned barley to covert the startch to sugar i have powder amylase enzyme and was wondering if i can follow this same process acid rest protein rest and sac rest and if so at what temperature would i introduce the amylase enzyme powder ? Introduce amylase enzyme temperature?
I left my cracked corn in my mash while it was fermenting . What is the best way to remove the corn before desolation? Will the corn suck up a lot of alcohol? Should I have removed the corn before adding the yeast?
Are there any benefits to the flavors by pressurizing the grains
👍
Love it!! Great Information!! Keep making the great videos. Also, Have you ever tried making a sweet tea vodka.. something like a Deep Eddy knock off?
Not yet
Can you tie 2 15.5 gal kegs together and run at the same time on a 2" column
George, dose cracked corn benefit from sparging?
What if we use Kveik Voss yeast, ferment at 37°C in two days to 1.014 drain it and add wine yeast to finish it, which won't take very long from 1.014 to 1.000 or 0.990 another couple days. And re use the yeasts )
How can we mill the cracked corn... without a mill?
George can I use malted corn instead of malted barley to convert
I have a cheap 8gal still kit, the thumper does not have a long tube on the inlet does this matter
Thank you
Bill
George, love your videos. Now you're always saying how the distillient will not taste like the flavor you mash with. But it will carry on the characteristics of the flavor. So if you make a corn liquor you should be able to soak some canned corn in it to add a corn flavoring. What do you think?
I guess I missed the conclusion of this one, what happened?
Why is it with flaked corn and barley you hit 180 but with cracked corn you don't? I would think that because the cracked corn is dry and hard we would have to cook it longer. But I am very new at this so I'm curious
On the sacchrification rest is that maintaining 155 degrees throughout or is that bring up to 155 and add the enzyme and turn heat off?
Could you do the same process with bananas/plantains because i know they are mostly starches
thank you
All i run is 100% Cracked Corn and Sugar.
Ive taken a Gravity reading before adding sugar and i got 0 Gravity.
Obviously All im running is a Sugar Mash with Corn flavor.
This next run im going to add 4 Row Malted Barley to see what my Gravity will be?
U say your getting a SG .020 with 1lb Corn no additives ( Malt Barley), or is this reading with the Malt?
where do i get flack corn and 6 row barley at? iim learning a lot from you
do you ever use "povodine-Iodine "?
is it the same ? For some reason regular iodine is hard to find here
can we request a remake of "baby step bourbon" using the graindfather or similar system ?
biab baby bourbon
Any difference in white corn or yellow corn?
is flake close to store bought corn meal?
very close but not the same
Hey George, did you StarSan your gallon ziploc bags of ice before adding them to the mash? Would it be a good idea/necessary? Why or why not?
Didn't need to. The purpose of cooling quickly is to reduce the environment for outside contamination and when I add the yeast it will populate fast enough to squeeze out anything else.
@@BarleyandHopsBrewing Thank you George! I was worried that the bags might add possible contaminates from handling/surface contacts, but it appears I wasn't giving the yeasts enough credit!
George did you play in the movie the shooter with mark walburg lol.
Can I just use alpha and beta amylase instead of using the malted barley?
Yes. Alpha and Beta(Gluco)amylase will replace the need for any base malt grain.
great details on simple steps, but sloppy during critical steps.....still pretty good though
great info George
So if I were to use amilase powder instead of the 6 row barley, how much should I pitch in there?
As the store bought amilase does not say alpha nor beta, at what temperature should I pitch it in?
Hey I finally found it lol. Sorry george
You forgot the word, Jimmy
I believe bacteria have a hard time living in a hyperoncotic environment
So 10 lb to 1 lb or 10 to 5 l am so confused
Deer corn???
You can use deer corn, but works best ground up
👍🏼
shucks, i keep thinkn of how jimmy cracked corn and i just dont care....
LAMO
Jimmy cracked corn and I don’t care
Sweet, booze, yay
you are a machine
Your videos are great George, but it seems like you OVER COMPLICATE things with all the science. Great for different brewing like beers, brandys etc. But for making a good tasting shine, you make it hard for backwood folks to understand completely. Anyways great video 👍🏼
Gwar Richmond watch it again and write down the recipe in a way that YOU understand.
I use this method in my work every day and it works quite well.