🤣🤣🤣🤣 God love you George! I know it's frustrating for you with people always asking you to do there math for them, but I have to be honest. I was laughing through out the video, thinking you know somebody is going to ask you to do it. Maybe they shouldn't be making alcohol, if you don't have the brain cells to do the math, you definitely don't need to kill any more!!! Lol 🤣🤣🤣🤣
dunno if you guys cares but if you guys are bored like me during the covid times then you can stream all the new movies and series on Instaflixxer. I've been binge watching with my girlfriend for the last couple of days :)
Man, if there is anyone that cannot follow what you are doing, they must be asleep or otherwise not paying attention. Or they just want you to do their thinking for them. You ability to break down a sequence into its component parts and bring clarity to the subject is outstanding. Have you ever considered teaching teachers on how to teach? You tell us what you are going to tell us, you tell us, and then you tell us what you told us. It works though! Great job!
Thank you so much I look at that gravity hydrometer and it's a mystery you have made it clear how to use it and answer my questions for development of mash bill 👍🏿
Fantastic segment, always wanted better info on developing grain bill, especially the ratio of water to grain, ie how much grain and sugar total in five gallon segments.
Newbie here, George I am not afraid. I am doing the flavoring thing at the present with pure spirit and enjoying the WOW !!!. Done my first pot still run and made Feijoa Snaps a combination still and flavor combo, WOW !!!! Now I want to do the grain thing. Can you give me a hand with this math problem that I am having, called a GRAIN BILL ???? .....................Just kidding !!!!!!
Giday Gorge. I just had a peek at your video. Thank you for explaining the Way that the maths is done. to get the gravity points for each of the grain types. Gorge. Would you no where I could find a Grain table for all types of Grain, Thanks again. Gorge for all your Great Videos .
when you are figuring your anticipated gravity points, is it based on 5 gallons of water.... or a finished VOLUME of 5 gallons? I ask, because I made a sugar wash expecting about 90 gravity points, but I just dissolved the sugar in about 4 gallons and then topped it off to 5 gallons when done... Thanks, George! You are my hero.
You can also use a refractometer to measure the sugar in your mash. Wine makers use them in the field to check grapes for sugar content apparently. I use it for measure my wort during the boil. Very small sample size needed to pull a reading with a refractometer. I have a digital refractometer from Milwaukee instruments. Note that a refractometer is only used before fermentation. Once alcohol is present they don't work.
How do you account for brew house efficiency? Are you assuming 100% efficiency? I usually run at about 70-75% when I do all grain. Thanks for making this video!! Very good info!
This was very informative and easy to understand...cheers for that. But... those conversions arent guaranteed if someones mash efficiency is bad. You've done videos on mashing before so you've already explained how it works but it might help to do the same mash recipe the right way and also with common mistakes and see where you end up. In the best case scenario, you end up around 1.090 but if the strike temp is off or if the time is off or if the mash vessel cools down too quickly it will differ. A lower SG can be fixed with sugar but if someone is trying to be a purist and stay all grain it cant be fixed.
WOW. You got me. I must make a few assumptions when I do these. I do expect people to do it right and if they don't it just won't work out. Nothing is guaranteed when it comes to distilling. There are way too many variables involved to ever make a guarantee. Thanks for pointing this out for us. George
Can you recommend any literature I can look into to know what grains are what. Like when I have a recipe that requires barley. What are differences if I used malted, straight or flaked flaked. And what do I need to do differently depending on what I use
George I may have fallen asleep. If I use 1 St 4oz of Six Row 1 St 1oz Wheat 1/2 St Rice 1/4 Bushel of Corn lb 3oz Rice 9 oz Rye 10 Pecks of Water Mashed at 388 Kelvin Distilled at 175 Proof How long rounded to the nearest Fortnight can I stay drunk for?
Hey George! I’m looking for any videos or resources on the topic of: how to figure out how much water I need for a particular grain bill for a particular batch size. Do you have any videos or resources I’m overlooking? Thanks in advance!
I use 60% peated malted barley and 40% pale ale malted barley for my Islay style single malt. I age it in Bourbon barrel chips with a few medium toasted oak chips. I have had rave reviews on this. It definitely allows the peat through, but not overwhelming.
Hi George, big fan, love all the videos and information you share, you've been very helpful. One mistake you've said in multiple videos is that Bourbon is required to be made in Kentucky. That's incorrect, Bourbon is not required to be made in Kentucky. It's only locality requirement is it must be made in the United States. There are other requirements to be called Bourbon, but that's for another day.
Another great video that just makes me want to get this going right away. Thanks so much for your help with my questions about my Chinese still and heating element, George ! I made my first clear shine, it came out good and really enjoyed every step of the process. Couple of quick questions 1) You are using 6-row barley. Is this the same as 6-row malt (or is this barley that has not been malted). 2) Is it possible/easy to keep to the required temp for making the mash using a gas cooktop instead of electric ? 3) Do you have any suggestions on how to protect the exposed electric connectors/wires on the heating element ? I found a piece of pvc pipe that somewhat fits over the end of the element and covers the exposed connectors, but it seems like it got too hot and started melting when I used it for the first time.
6 row barley can be either malted or not. Make sure before you use it. Yes a gas stove can be used. And finally, I use a PVC pipe on the outside of my element and have never had a problem with it. It is a coupling about 3 inches long with a cap on the end (I drilled a hole to insert the wires). George
@@BarleyandHopsBrewing Thanks for the detailed answers, George ! Do you have all the grains for this recipe in stock in the store ? I might swing by this afternoon. Also, I'm wondering if I can use the pot of my Chinese still with the heating element and PID controller to bring and keep the mash up to temperature or would that not be advisable ?
Picked up all the grains from the store today and using the Chinese still as a mash tun. Working very welll. And you were absolutely correct about using PVC pipes to cover the electrical connectors on the heating element. In my case, when I looked closer it was not actually the PVC pipe that had melted, but instead if was the insulation covering the electrical wire itself. I've adjusted my design based on your last video and it's working perfpectly now. Wish I could upload a picture here :). Thanks so much for getting me into a new hobby ! (my wife might not agree with that last statement ;-))
Hello George i am interested in knowing at what temperature do i need to brew malted red wheat, also do i need to add any enzyme to or not thank you in advance
Hi from NZ George, i have a hydrometer/proof and trail hydrometer question, i know your rolling you eyes here we go again ;) once i have a distilled product occasionally i add sugar in the case of a rum. I’ll often age at a higher proof and sometimes infuse with other botanicals. Is there anyway to calculate abv once I’ve thrown the proof and trail hydrometer out with sugar?
A George, I find your tutorial videos good. I hope you pick this comment up, here in the UK 5 gallons = 22.7 litres in the US, your arithmetic say's 5 gallons = 19 litres ? No offence indented, UK fluid measurement is more then then the US, awaiting your reply. Thanks for the video's Dave Rees. South Wales UK.
Not to throw a monkey wrench in the works but you also need to consider mash efficiency. At 83% efficiency BeerSmith calculates a starting gravity of 1.077 for 7.5# peated, 2# flaked corn and 5# 6-row.
The real fun, is trying to impart flavor via specialty malts. Like: if I want a caramel, chocolate dark fruit flavor with a clear product w/o using extracts or adding those items to the boiler nor maceration and pot stilling it again. Using Chocolate, Crystal and Special B malts.
adiefender in a couple of weeks I’m going to try to ferment a water down organic chocolate syrup and see what I come up with when I run it. I’ll post the results.
Barley and Hops Brewing hi, eventually got through to the company that produces additives for grains, they told me that it stops enzymes and any yeast growth, so basically a preservative acid for high moisture grain, leaving the grain only useful for animal feeding!
George, can you please explain why 1.090 is the goal for your mash? At what point do you have to worry about the grain to water ratio (too much like porridge? And how do you decide how much water you can save to rinse the grains. I feel like a lot of fermentable sugars are left behind in the grains. Always on the hunt for higher efficiency! Thank you for all you do.
That is my own goal. It works out to around 13% which I find easiest and more dependable to work with. I have found that shooting for higher ABV in the mash tends to sacrifice much of its benefits.
This is a question I had in the back of my mind also but as read through the different comments, I now understand George's logic of diminishing returns on final product with higher ppg. I find reinforcement of information and different ways George teaches subject matter.
so sugar to water is the same as one pound to one gallon = 30gp all grain for 20 gals would be 40 lbs corn 20 lbs malted barley but you could go 20 lbs corn 20 lbs barley 20 lbs of sugar = a 1090 GPPG for 20 gallons of water? a one gal batch is one gal of water to any combination in 3:1 ratio grain to water or grain sugar water combination.. 3 grain sugar combo to : 1 water, am I doing this right? 3:1 based on any item by the lb equals 1090 gp? I had to take my shoes off
OH GREAT, THANX A LOT,, I can never watch M A S H again, without thinking about where did they keep the yeast, ferment er, and how did they get supplys to run a still !!---lol
Can't legally call it "Scotch" but most of us can't legally make it, anyway, so mine is called "Martian Single malt". If you don't have two hydrometers, you don't have any.
Umm. Bourbon does NOT have to be made in Kentucky. Many companies make bourbons is in all different States. Is the laws of bourbon Include being 51% corn, Cannot come off the still hotter than 140, Must be aged in a fresh brand American white oak barrel, Cannot be put into that barrel any hotter than 120, And cannot have any added flavor. May have originated in Kentucky, It can be made anywhere.
2 row and 6 row function basically the same the 6 row just has a higher level of enzymes to convert the sugars. If you did this recipe with 2 row instead of 6 row it wouldn't differ that much overall. The 6 row does help when using adjuncts that aren't malted barley, such as corn or oats or whatever, but you could add amalayze enzyme instead.
Matt, you totally missed the humor here. This was a comment directed at my comment in the video about the one guy sleeping in the back who will probably call me about the very thing I am talking about. His comment was tongue and cheek...
@@mattf9096 but you were right to point out the difference in diastatic power, it could be a factor if you have more corn or peated malt. So you turned my little joke into a learning moment and that's always a good thing. Cheers!
I'm sorry George, but I'm an engineer, and your math eludes me! How did we get from 7.5 to 5? How does 90 relate to 1.090? Now, what does 2.5 have to do with anything?? Sorry. No help here at all. I have X types of grains, with Z PPG values, and Y amount of water, how much of any of those grains do I use? This does not answer that simple equation.
3 года назад
The Scots dropped the "e" from Whiskey. Your definition of Scotch was moot. "Scotch Whiskey" is oxymoronic.
