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.
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 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.
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 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)
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
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?
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?
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 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!
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.
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.
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
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.
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
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?
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
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!
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.
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
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 ?
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, 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?
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
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
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
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.
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
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
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?
