George is the best.... we have missed you the last few years... it's great to see you're back... (This video is old... But George is back with great new videos) But I just want to mention bourbon can be made anywhere in the USA ... not just Kentucky!
Gorge. The “every one loves shop teacher “ that has forgotten more about this than most of us will ever know-- invoked still it my favorite “I’m learning this sh!$ with you” guy. I love this channel 😊
Hi Gorge! Love the channel. I wanted to clarify for all the viewers that in order to label your whiskey as “bourbon” you DON’T have to be brewed in KY. Bourbon can be made anywhere within the continental U.S. as long as you meet the 51% Corn threshold & introduce the liquid to NEW Oak that has been charred!
George... in my humble opinion... this is your best video that I have been privileged to watch so far... I really gained a tremendous amount of needed knowledge on fermentation here! Thank you!
Just talked to you George, going to take your advise. I am amazed you answered after only 3 rings, thats great. My next mash I am going to try an all grain mash. Your vids have given me the confidence to give it a try, you are the professor of pot-stills, the Doctor of distilling. the master of mash. the warlock of washes, the guru of grain....you get the point. Happy distilling from Wayne from Canada.
About the fear of you tube discontinuing this distilling content. Both Barley and Hops and Still it are legitimate viewing platforms for up and coming distillers, working toward becoming legitimate licenced distillers. I have learnt a lot from you tube. There are lots of new micro distillery’s starting up all over the world. A lot of these distillery’s, there early interest and roots will be imbedded in you tube channels like Barley and hops and Still it . You tube was the spark that has ignited a passion. In New Zealand where it is easy to do distilling legally as a hobby. In most country’s you can apply for and get licences to distil spirits pay the taxes and sell. Also you may not sell any!Just meet the government requirements. Every body has to find there preferred learning platform. You have no control over the intent of the viewer. If I remember correctly. Barley and hops has a licence to distil fuel alcohol. What flavour you run your mower on is irrelevant. If you get that licence or not. To research and learn how, is part of the journey. My daughter is currently doing a diploma. Some of the required viewing is on You tube You can study university courses on RU-vid. So why not how to distil?
George - GREAT VIDEO! Now a question - if the malted barley adds 130 excess DP/lb/gal, why would it not be calculated as (130 DP/lb/gal) / (5 gal) = 26 DP/lb total for the 5gal batch? Am I thinking incorrectly?
Great stuff George 😊. I'm thinking if one grinding cylinder was loaded with a stout spring ? So it could move a bit, Your grinder would work on all grain. Adjust tension of the spring with a piece of all thread. Great content 👍. God Bless y'all
Ok big fan. You're the best out there fora beginner. Question i have a bunch of malted wheat can I use this to get amylase to break corn starch to sugar also?
Hello, love your channel !!! I have a question Sir. What is the length ( height) neccessary to run a 1/2 inch copper tubing from the lid of my pot still ,before I bend it down to my condensation bucket.
Rye takes 30 Linter to consume itself how much Lintner does flaked corn require? Is there a chart somewhere that has the Lintner scale for various grains and cereals for consumption?
I was thinking about doing a all oat mash but theres not much info on using oats. Do you have any videos about that? Or can i just treat oats like corn? Oh I'm talking about whole or steel cut oats not the precooked flakes or rolled
George, love your vids you explain thing at my level. Would you consider doing a tutorial on bubble plates at some point? Even better, get your tools out and make one 🙏🏻 then I can learn from your mistakes 😁
Hi George, I'm trying to o get the same result as you for GP can you tell me where I'm going wrong for the corn 7.8÷5×33=51.48 and for the Rye 10÷5×25=50 Total GP 101.5
George, your videos are most informative as well as entertaining, thank you for sharing your knowledge and your passion. Could you please show the math involved in coming up with the 8.1 ppg from the 2.8 pounds of corn. I'm not a math whiz and have been pulling out what hair I have left, trying to follow correctly. Many thanks!
7.8 lb minus 5 = 2.8 lb corn left over 1 lb corn = 33 gp/lb/gal so in this case 5 gallons with 5 lb would equal 33 gp. 2.8 lbs would = 41.1 gp for one gallon divide 41.1 by 5 gallons and that leaves 8.1 gp/lb/gal. add the 33 gp to 8.1 gp and that = total 41.1 gp in 5 gallons.
@@WaBowHunter2 , thanks Don for asking this question on the calculation. I was struggling over this one. Here is what I came up with. Rye: 10 # divided by 5 gal = 2 # per gal times 25 ppg = 50 ppg. Corn: 7.8 # divided by 5 gal = 1.56 # per gal times 33 ppg = 51.48 ppg Total= 50 + 51.48 = 101.48 George, awesome videos sir. Keep it up.
@@BarleyandHopsBrewing I'm still struggling her to understand where you came up with the 8.1......:( I'm no Math whiz...... I understand why 33 is 33. Just not what equation you should use to get the 8.1.
George - if the malted barley adds 130 excess DP/lb/gal, why would it not be calculated as (130 DP/lb/gal) / (5 gal) = 26 DP/lb total for the 5gal batch? Am I thinking incorrectly?
There are online calculators for this at www.brewersfriend.com/brewhouse-efficiency/ and www.brewersfriend.com/allgrain-ogfg/ 7.8 lbs of flaked corn, 1 lb 6 row barley and 10 lbs malted rye for a 5 gallon wort and a target gravity of 1.093 yields, Gravity at 100% Efficiency: 1.143 - max Gravity at 75% Efficiency: 1.107 Brew House Efficiency: 65.03% Points / Pound / Gallon (ppg): 24.7 If George could get a conversion efficiency of 75% then he would get the following potential results, Estimated Pre Boil OG: 1.083 Estimated Original Gravity: 1.107 Estimated Final Gravity: 1.030 Estimated Alcohol By Volume: 10.14% Assuming a pre-boil wort of 6.5 gals, a final wort of 5 gals converted at 75% efficiency and then fermented with a standard Yeast Alcohol Tolerance of 72%.
I’m with you there. Using his terminology, points from the corn should be 51.48. Trying to get the same numbers. I’m sure it’s doesn’t make a hill of beans difference.
Does anyone have a copy of or know where I can get a copy of a chart listing the diastatic power of ALL grains? The only ones I can find only talk about malts. I want a comprehensive list so I can confirm my diastatic power. Thanks in advance!
@@BarleyandHopsBrewing I am a BIG fan of step mashing... not only does one get all of those additionally helpful enzymes, but I personally find it much easier to "sneak" up on 154 F than to try to hit it directly without over shooting the mark... I guess I just get in too much of a hurry when I try to bust straight there... lol!
Hi George I'm new to this and I'm sure anyone can answer this. The corn being 33 gp and doing a 5 gallon batch, where did the initial 5 lb of corn amount come from. Is it a standard starting equation 1gallon per lb of corn?
Rob Johnson- I had the same question, so I went to John Palmer's chart. The chart is "Table 9 - Typical Malt Yields in Points/Pound/Gallon". George stated that this is Points Per Gallon. It's really Points Per Pound in a Gallon of Mash. So, George's math is correct. The important part is that it's the amount of Malt and not the amount of Mash. George, please correct me if I'm wrong.
Not a big fan of Google or RU-vid anymore George with their political leanings. (same company) We need something better. I'd visit your website if you kept all of your videos there. I'd suggest keeping copies of everything if you aren't already. Your information is invaluable to many of us. I've learned a great deal from you and have had great success.
A little different subject.. Clearing the wash..Has anyone ever tried running + and - DC current (separately of course) to clarify. Even two tanks and switch polarity. I anyone knows, its you. Thanks
help me please someone help me please could i do say 60 percent cracked corn and do 25 percent malted rye and 15 percent 6-row barley . lol im new to this been doing research and leaves me with more questions but made brandy few times and came out good i used my homemade wine and one i infused a berry flavor after distilling it which im no expert lol and the other is aging in some oak wood chips in mason jars and thats easy but maybe cause im new to whiskey and bourbon it seems to be more science to it i would think its ok to add two products that turn starches to sugars i think maybe might be better but again i never made could someone help me on this dont want to drop the ball on this any feed back please and thank u
Can an electric blender work to crush the grain? If not we're can this grain crusher be purchased at? To avoid the noise are they designed with a hand crank?
I recommend going online to 'Adventures In Homebrewing' and find the 'Cereal Killer Grain Mill' it's a great mill and the price is right. It comes with a hand crank so you can choose hand cranking or using a drill. There are other brands if you want to shop around.
You will make flour using a blender. You would be better off with a pillowcase and a hammer or rolling pin. You just want to gently crush/crack it, not pulverize it.
Correct most bourbon is currently made in Kentucky. However bourbon was first made here in the US in Pittsburgh Pennsylvania Believe it or not. Check out Wigle whiskey‘s in Pittsburgh PA
@@BarleyandHopsBrewing flaked corn is already 90% starch converted, does hydrolyzing help get it higher than that? Sorry for the questions, my brain isn't getting the hydrolyzing part.
@@bsbru88 Not sure I agree with you. I have never seen any flaked product that has been converted already. It is however gelatinized already so any cooking time is reduced. Hydrolyzing is nothing more than creating a mash from the flaked product. This step releases the starch content from the flakes. Then by using amylase those starches are converted. George
@@BarleyandHopsBrewing Yes but the flaking process has already released the starch from the kernel (that's what gelatinizing does, it also removes the germ, oil and most of the protein). Thus the flakes only need to be hydrated and warmed to around 145-155 F so that the amylase enzymes can do the conversion.
@@slelliott14 yes I understand that corn has zero DP. I was wondering how do you know how much DP is needed to convert the starches in the corn to sugar.
@shadow4280 - Sorry but I'm with you. Love the work this and the other channels are doing but this is the one question I can't seem to work out. Awesome! there is 205 DP left over - I can now add an infinite volume of pre-gelatanised corn and all its starch will be converted to sugar??? Surely there is a DP to volume ratio necessary for this to be effective? Can anyone help me and shadow to understand this?
Unrelated to the topic but... Almost everything has sugar in it... I was thinking of doing something unique, like a shamrock & clover type of mash with barley.... Dunno if it's ever been done or could be done. Have you ever heard of such a thing?
Interesting idea! We make haylage out of clover and the surger helps ferment it. Although, it might not have high enough sugar contact to make it worth it in the long run, $...
@@bradthesing That's so cool! ☘️ Im thinking the shamrock and clover and barley would have a real earthy, springtime kind of taste. Yeah I figured that the sugar content to help ferment would be pretty high. But I figure that'd be some really interesting brew.
Bourbon has to be 51 percent corn malted barley and rye it has to be made in America and aged for I think 2 or maybe 4 years in new charred oak cask. I’m pretty sure that is the only demands the gov has for it to be called bourbon. Could be wrong but bourbon is kinda my expertise
@@garyhale9268 that’s not completely accurate most historians say that the name bourbon comes from bourbon street in New Orleans because that was where the distribution for whisky was located
George- I'm seriously confused by the math to estimate the Pre Boil Gravity. My calculation of your recipe came out different than yours. My process is Pounds of Malt * Typical PPG = Total potential extract points. So, for your recipe- (7.8*33) + (10*25)=507.4. Estimated Pre Boil Gravity = 1.057. Which means your going to need to add some sugar to get to 1.090. Maybe my process is completely wrong.
George- I think I figured out why I'm confused. My process gives Pre Boil Gravity and not OG for fermentation. This is too hard... Sorry for the confusion.
Using the calculator at www.brewersfriend.com/allgrain-ogfg/ with George's grain bill I get, Estimated Pre Boil OG: 1.083 Estimated Original Gravity: 1.107 Estimated Final Gravity: 1.030 Estimated Alcohol By Volume: 10.14% Assuming a pre-boil wort of 6.5 gals, a final wort of 5 gals converted at 75% efficiency and then fermented with a standard Yeast Alcohol Tolerance of 72%.
Honesty George i think you have a tad too much rye in your batch. I know you do. For example your close too 8 pounds corn and 10 pounds rye. You should only use 4 pounds rye. You can put malted corn with it use 4 pounds of that and be better off
Hii jorge ...u r best but...you talking too much ...and yours practical is to shot ....u r doing so much time pass ....you are alone ..why do this so many taking .... Important topics discuss but mostly boring .....😏 But u r really good ....😊👌 Avoid too much taking .....
