Another fantastic video George! The cool thing about this hobby is; you gain a little bit of knowledge, and you just want to go deeper and deeper! I love being a home distilling official geek! Thank you sir!
Thank you for your service,, your just a awesome person,,, an being from a distillin family,, your insight into this craft never disappoints,,, keep up the good work george,,😎
Another way to crack the kernels open is , I put em in a gallon zip lock and let the air out and then I use a rolling pin with a bit of leaning weight. It minimizes the mess and you can do 2-3 pounds at once.
Another outstanding and informative video! Your skill as a distiller is only rivaled by your skill as a teacher. Thanks again for putting so much hard work into a video. We all appreciate it!
A Jim Beam whiskey warehouse has been burning for four days now. They make over 30 different brand names of whiskey. Over 50 million dollars worth of product is said to be lost. Jim Beam on the shelves is going to be very valuable soon. Great video, I hope to make whiskey one day. I have learned a great deal from you. Thank you.
Outstanding video! I am sooo glad I subscribed to your channel. I watch every single one and my distilling skillset is the better for it. Thanks so much!
Thank you for your service sir, 35 years is a commitment that is not see now days. As a disabled veteran I can appreciate your sacrifices for sure. Thanks so much for your videos and help by answering my dumb questions, I malted 10 lbs of popcorn after watching bearded and bored videos, because I have had such poor luck with analyse enzymes not working, I think the stuff I got was either to old or I used to much corn per gallon of water, either way, I decided to try an all 10 lbmalted corn, 2 lb malted barley and 10 lb sugar in a small 10 gallon mash and see if that works or gives me the corn flavor I am trying to get. This video is a huge help, so thanks again for all you do and share with us, i.for one appreciate it very much.
Well, so much for the old adage; "In a hundred years, who's gonna care..?" Apparently someone did. I don't feel like George needed to clear that up, but he sure does take ownership of correcting himself. Thanks George!
Dang, only just seen this vid. I went thru the whole drama of trying to crack/flake corn for distilling a while back. In the end I adapted/motorised a grain mill that had optional augers for corn so I could mill it to the level I wanted, does anything from cracked corn to polenta to corn flour. Slower than a malt crusher or one of the agricultural feed mill-crackers but it makes the product I need consistently each time. Happy Distlling fella! 😊
Nice of you to admit your mistakes, George. You have me totally captivated watching your videos. I'd like to see you on Moonshiners! I think it would be a blast of a show!
looking forward to your future book , 35 years thats commitment, even more respect for you although i already held you in high regard due to who you are
Fantastic video, George your knowledge is absolutely is amazing. Have you ever thought about putting into a book? That way the knowledge you have will be passed on for generations! My father fort in the WW1 towards the very end in the light horse !
Hey George, there are three people on you tube that I listen to n regarding to making alcohol yourself NO 1 and it a toss up between Bearded & Bored and Jessie in NZ (Still it) And I’m gald that your finally giving out metric and imperial measurements. You need to know anything about the art of home distilling, just watch George, Jessie (still it NZ) or Beared & Bored all three great guys and great Chanel’s to watch/subscribe. Craig...
Most excellent Craig. Jesse, bearded and bored and I are friends from three different places and communicate with each other. Would like to get us all together for a video. We'll see if we can make that happen
Love the videos George! In another popcorn video you did a protein rest at 130 for half an hour and you skip that on this run. Is that just for the purposes of this test? Would you still recommend the protein rest for corn?
Holy cow Batman! You just knocked over that bag of grain right after talking about how mistakes are just data points for learning or something like that. YOU KNOCKED IT OVER ON PURPOSE! I see what you did there, nice!!!!
I once put some of the wine I was making in one of those little wooden barrels on the counter. (If you ever make it south of the border, you've got to get one). I had forgotten about that wine, it had evaporated to about half a wine glass or so. It was black berry wine (plenty on the fall in the northwest). Let me tell you, I could have paid high dollars for a bottle of that.
Hi George, great video. Could you share the steps on how to malt the popcorn kernels from start till they are shoots and dried. Would be truly helpful.
Ashima arora As he says at the beginning... Go to Bearded and bored channel on RU-vid... Look for a video called... How to malt corn for brewing and distilling.👍
I love your presentations! The science is important, but the down home approach, along with everything hand written, is really my way to learn and enjoy. Remember PBS back in the 70's and 80's? Just like that. Btw, not to be a stickler, but 1 lb. is about 454 g. What you had written on the white board was the grams equivalent to a 1/2 lb. All the best to you sir!
Made my first batch with my new cheap still and you boys were right nothing compares to a run you make yourself😅 I told my wife I wish I would've known how to do this 30 years ago but shereminded me that if I had I would probably be dead lol
Thanks for the shout out George. At 30:55 I was holding my breath! "Come on popcorn, don't let me down!" LoL:-) Great video with tons of solid data to use in the future. I've gotten a pretty similar result for the popcorn myself. My best was 1.024. I think the regular feed corn just has a ton more starch for conversion in it than the popcorn. BTW, I found out the hard way that many corn varieties needs a specialty grinder that can accommodate the size. Too rich for my wallet, so I use my food processor, too.
In all fairness I think your pop corn and the regular corn are the same. As you see on the video I explain that I just didn't crush it down enough so I guess I started at a 30% deficit with the pop corn.
@@BarleyandHopsBrewing I can see your point. I'll do some looking to see if I can work out a better way to grind it. I'd love to get better numbers if I can. Thanks George!
@@BeardedBored I just recently got into home brewing and a guy from our local Homebrew store contest made a beer with 2 lbs of popcorn in it. he ran it through an air popper to convert it then added that to his mash. would that work as well for what your doing instead of malting?
Thank you for another great video. That still looks awesome! Will you be selling them? Now I have to go do a run of sugar that your video helped me fix. The fermentation got stuck and I learned from you to use tomato paste as a nutrient! Worked great and now is ready to run! Thank you again and thank you for your service. (one vet to another)
@@BarleyandHopsBrewing what is your informed opinion of this stilwww.ebay.com/itm/20L-3-Pots-5Gal-Alcohol-Distiller-Moonshine-Still-Boiler-Stainless-Steel-Copper/172931451358?hash=item28438489de:g:ElAAAOSwiAlZ5TMY
Hey George great video! I've made my own wine before but I'm about to try and make some 🌙 shine as a beginner it's a lot of info to take in. What would you say is the easiest mash recipe for a beginner?
Great presentation - may need to make myself some of that sprouted popping corn. (NB: Amylase is one of the main enzymes present in saliva. if you put some flour in your mouth it initially tastes powdery and bland, but if you wait a while the amylase in our saliva breaks it down into sugars like maltose. I am not suggesting that we spit into our mash if we dont have any amylase present - although if you can generate enough spit, it may just work)
Just noticed my original reply was missing. You are correct. Human saliva has amylase in it. There are several cultures around the world that use saliva to convert starch before fermenting. Peru has a spiritual drink made in this way. George
so when germination start on said seed or what not .. you say stop and dry ..then make it in to say crack cord style .. so can you just crush or crack said seed while it being wet per-say instead of dry to stop said germination ? does that make sense?
It can be used without completely drying. You have to dry enough to stop the sprouting process though. The hard part is getting rid of all the roots and sprouts when wet.
Hey George...No problem with the date issue. But I understand you were a Sgt, Major and demand for excellence is paramount. I too am a retired vet. Mustanged thru the ranks from 1972 to 1997 (USCG reg. and reserve...and some time in the Army Nat. Guard). But we share in common a passion for the art of brewing/distilling and I owe a lot to my civilian career because of it. I was once challenged to see if I could make damaged corn work. It was moisture/mold and afflitoxin contaminated. Our company decided against it. Any thoughts you have about using contaminated feed-stocks would be interesting. And one last thing, I really like the way you interchange metric measurements with U.S. standards. When I worked at NASA we were required to do that (after we screwed up the Mars polar cap landing around 2000 - 2001).
Hey George, I've actually been working on something related to this. In fact, today, I was looking to buy a boot-load of yellow dent, but everything I found online was priced WAY above what I'd expect a 50 lb bag of basic yellow dent to cost, generally around $75. Now, I know I could just use basic sweet corn or white corn, they're just types of yellow dent themselves, but I was wondering if there was a special type of yellow dent that would justify those sky-high prices?
@@BarleyandHopsBrewing yeah, but it also represents the vast majority of corn that is produced in this nation. You see a generic corn field, odds are that is yellow dent. I just wasn't sure if there was a special variety that I was seeing that was even better than regular old yellow dent. I'll probably just go to tractor supply.
Will the malted corn produce a different flavor than regular corn with amylase enzyme added to it? I wasn’t sure if the malting process produced different flavors in the corn or if it was basically the same as corn with amylase
O yes thank you for your service George whew hew Mountain Dew I would mow your grass for free have made lots of beer and wine but you have talk me in to buying a still wish me luck and thanks for the awesome videos
We should call you Professor George. The best step by step explanation of mashing corn ever. You go against the conventional wisdom of boiling the cracked corn to fully gelatinize it before cooling and adding the barley malt which saves a step and some hassle but your starch test shows some starch still present (slightly darker than the malted corn). Also, do you and Bearded think that your lower gravity with malted corn is due to insufficient grinding or does the corn just have lower diastatic power? Thanks for the video, Professor!
Oops, got it backwards, George, the cracked corn and barley malt sample had a little more starch remaining, not the malted popcorn. Yet the SG of the popcorn was lower. Interesting. Maybe the barley malt percentage in your mash bill needed to be a little higher.
i watched a video made by a brewer doing a all grain (what ever they call it) he used a pot on the stove to heat his grains/water to 160 then he simply put it in his oven for a hour at 160 to convert the starches to sugar. i tried this in a 4 gal. stock pot with 14lbs. of frozen sweet corn using alpha amylase. worked like a champ. it cuts out using the water cooler.
Soak your malted corn in water for a day to soften it. It will be easier on your food processor and will be easier to get the size of chop that you're looking for without getting all the powder.
@@BarleyandHopsBrewing I wasn't trying to be awkward or anything, I'm just fairly new to this and trying to understand what's going on! :) Really enjoying your videos, thanks :)
