The guy who taught so many the science of home brewing is back. I still watch all his videos just to make sure I didn’t miss anything. This is awesome.
It is so great to see you again George! You're awesome brother. I cut my teeth watching your early videos. Thank you for giving so much of yourself to this community.
perfect video, not everybody takes the time to explain it this clearly for that amount of time. Most just say, measure it, add the yeast and wait. Love the "oldfashion teacher" vibe you got there. Toucht me everything I know in your old videos, now i just enjoy the videos, and confirm what i learned. Fun fact, i use alcotec turboyeast from the first time i started distilling. It never dissapointed me. keep filming, i'll keep watching
Hi George. Just to let you know l have watched all your vids in the past ant used your great tips very cusses fully. Thank's a bunch! However this new series is l feel your best work yet. You seem to be enjoying it even more than before. And so am l. Happy distilling. Malkuta from the UK
Ive progressed a lot in 7 years! I just want to say thank you for everything in the past you made that got me out of the green days hahaha anyways im soooooooo glad your back George!!!! 🎉🎉🎉❤ love to see it
Need some help doing a birdwatchers and it's kinda like slimy gravity was 1.086 it's 4.5 gallon of water 8lb Suger and a 8 oz can of tomato paste and dady
It's a good thing you realized your mistake in not using Star-San...I was just about to unleash my army of autist commenters to flood this comment section with that obvious life-and-death mistake....whew! Good job. /s
Damn glad to see you back! Your videos are the reason I started distilling. Started with a 4” 6 flute MileHi still I wanted you run. I appreciate your easy to follow guidance.
IMO, I would never recommend using any turbo yeast. Rushing the fermentation always brings out bad flavors. If you can't wait a week or two for a fermentation, this isn't a hobby for you.
Love it man. I watched all your videos and knew everything. Didn’t practice the craft and now I’m back to remember what I forgot and now learning more again. Thanks
Speaking of molasses, I'm curious as to if I'm getting an accurate gravity reading with the extra viscosity in a wash? I guess I could do a before and after to get a datapoint
Thank you for going through the whole process in detail in this series. Since your pH was low, couldn't a little addition of baking soda rise it to the desired level, or is there a reason not to use baking soda here?
Most important information of the day... KEEP IT SIMPLE! So many people try to make their process more difficult than it need to be. You end up mucking things up. Thanks again George. As always brilliant work!
Geoge do you have a video on your cooler with ac unit recirculation build. I like the way it is compact and portable (kinda). I have an old premix soda fountain with a cooler that creates an ice block water bath for the cooling of the soda as it passes through on its way to the tap. Would bet it would work for keeping the column condenser cool enough but maybe to cool actually. Anyway I have been doing a lot of watching of your video's.
Just like everyone else on here, so glad to see you back George. I know many people like me worried about you and we are so relieved and happy to see you back again. I’ve followed your videos and constructed the PID controllers with totally successful batch after batch. I give to family and friends just like home cooking food. Everyone loves the products I produce following your lessons. I’m going to enjoy watching your new videos just like I enjoy and learn from your old videos. Welcome back George
I have a thought George, and I want to share it with you and the fans. If you're making..for example..a whiskey mash like I am and want to get the ABV up a little higher because you ended up making some process adjustments that required splitting the batch into two 30L vessels. I decided to add 1G of water with 2Lbs of disolved/inverted sugar after the initial fermentation stopped to each vessel to make the 30L marks. So the question is: Is it better to ferment in steps as opposed to trying to do it all at once? Does it make for a better fermentation environment?
stupid or good question What would make the Ph drop to the high 3's in a sugar wash. I had it all set up right this time. Gravity 1.090 Ph 5.2 in a 5 gal wash. Pitched yeast at 100deg.(DADY) and used nutrients too. It had nice activity to start but then just stopped. Could it be the water is bad? Or contamination before I started. I used pbx and to finish gave it all a light spray of starsan. They have changed what they are putting in it. there is a lot of mineral sediment too. Let me know your idea's or thoughts on this. I'm thinking to go and buy some spring water from wegmans up here. thanx and hope to hear back
George, little sparkie tip. Take a scape piece of wood a little longer than your hydrometer and cut a “V” grove down the middle, then lay your hydrometer in it and it won’t roll off the table. Between that and having two hydrometers you’ll never break one. Glad you’re back. Respect from the PNW
George I have a question about 2" bubble plates, it only has one Bubbler and a bunch of little holes on the plate. My question about the one Bubbler, is it a bubble cap or downcomer? I love your videos and glad to have you back.
I’ve been having issues with infected mashes. I still distill them and they come out fine, but it would be great if I could get it to stop. I sterilize everything but it keeps happening with my grain fermentations.
I was wondering if you are going to start the store up again? Even just online. Or would that be too much of a hassle. I was trying to find the coffee mug with your world famous logo on it. 😁
I had it available/ It was a hard descision to make - many people have/use turbo so I defaulted to using it as a demonstration of the many options that all work. Aside from that, it is a personal choice. I know that some swear by turbo and others swear-off turbo.
Totally a personal choice. Stirring doesn't hurt but does increase the chance to introduce a bug or two into your mash. Leaving it alone can add a day or so to the process. I just shake it whenever I walk by the fermenter. This seems to satisfy my curiosity and also gives me something to do (smile).
Hi George welcome back? I have often heard you say a ferment product can be longe term stored because the alcohol is a good preservative. Does that remain true if you move it or change containers?
