I really want to step up to the next level still. I've been using my 1 gallon Air Still since Fathers Day this year, it's been fun and I've made some decent drink. But I'm ready to try Scotch type whiskey, going to be tough in the air still. It's going to happen anyway, lol, I've got 30 lbs of Golden Promise and 10 lbs of heavy peated malt, and 6 gallons of water that's been sitting for 2 days... Time to start heating that water. 😉 I'm STILL trying to decide on the next STILL. Leaning towards either a Grainfather, T-500, or 1 of the nice Milk Can stills from Mile High. Space and storage space is a concern, so 8 gallon size is going to be my max. Thanks for all these new uploads George !! Merry Christmas Y'all.
Another very informative video George Thank You I really appreciate your help. I found Jack Daniels grain bill and thought I would post it here. 80% Corn 12% Rye 8% Barley they ferment on the grain to 10-12 abv
Great Video series. I am a minimalist where it comes to equipment, but what i have functions, even if its a bit more work (which makes the final product more rewarding IMO). Can you recommend a specific, resonantly priced digital thermometer with a remote read-out (wired or not) ? I currently use a submersible glass thermometer , but I'm tired of .getting my hands gooey getting it out and then having to clean it to read it.. Thanks again for the vids.
Thanks, George, I am really enjoying this series. With the straining basket with big holes, how did you cut the screen so it covers both the bottom and the sides? I have the exact same basket and want to try this: bags are tedious, hard to clean etc. I like the idea of using some “sacrificial” peated barley at 180 F to capture more peat flavor. It’s hard to get peated flavor to come out of the still, it seems to “hide” in the tails and you have to blend it back in. I hope this works for you.
So is there a decent list of what I’d need somewhere online of how to go from “I have nothing” to “I can make decent shine” without regretting the purchases later and without hating the low end stuff?
Hi George, weird question. I know the temp range that alpha amylase and beta amylase work best in but.... What would happen to alpha amylase if you added it at a higher temp... say 180F? As the temp in the mash drops over time naturally would it begin converting when the temp was right (say 156F)? Or, would adding the amylase at the higher temp denature it and cause it to not convert at all. Im asking because if a brewer can just add at the higher temp and have it still work as it drops and reaches temp then thats one less target to sweat hitting while brewing. Thanks for all you do!
Really enjoy your videos but I have a question. Is your technique of raising the mash temperature to 180 designed to force much of the protein to drop out of solution so you don't need to literally boil the wort after you sparge it? Is the 180 F temperature high enough to create a protein "break"? I ask because I would have thought if you the protein is still in the wort won't that cause the fermented wash to froth and foam inside the still and so rise right up into the column and travel through the condenser?
Why is your ABV aim-point so low (13%) in your mash? You have pointed that out in several of your videos. Why are you not boosting that ABV with sugar to a much higher ABV? Does the higher gravity affect the taste of the end-product in a negative way?
Hey George, Are you using an induction cooker under the 5 gal. pot in this video? Thanks for all the information brother. Happy Distilling. #educationisknowledge #knowledgeispower Power provides Information; Information leads to Education, Education breeds Wisdom; Wisdom is Liberation "Sir Francis Bacon" Thanks again Brother!
I feel the need to call you out on one of your incorrect statements, your analytics are very wrong, I'm sure for many of us the attention span is about 8-9 hours. It's a simple unit conversion mistake lol. Please keep up the great videos. It is such a great educational experience
He won't touch sweet feed. One its low grade corn no amylase so no good starch or sugar. Only real sugar is in yhe molasses pellets. Sorry I hope I got this right
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Thank you for everything George
Still tracking. Thanks for being back. Still the greatest. Teacher!.
Thank you George for your time. Have a fun and safe holiday from Phoenix Arizona ;
Two thumbs-up George
Thanks George!
I don't know how much you drink but I think you are a smart and perceptive person. Love all of your content!
I do so love your vids george thank you for the info.
Your the man George I've learned much from your channel thank you. Keep up the work.
Merry Christmas
Happy Distilling
George
Love your vidoes..longer the better
Sweet series. Thanks
Thank you!
Thank you professor!
I really want to step up to the next level still. I've been using my 1 gallon Air Still since Fathers Day this year, it's been fun and I've made some decent drink. But I'm ready to try Scotch type whiskey, going to be tough in the air still. It's going to happen anyway, lol, I've got 30 lbs of Golden Promise and 10 lbs of heavy peated malt, and 6 gallons of water that's been sitting for 2 days... Time to start heating that water. 😉 I'm STILL trying to decide on the next STILL. Leaning towards either a Grainfather, T-500, or 1 of the nice Milk Can stills from Mile High. Space and storage space is a concern, so 8 gallon size is going to be my max. Thanks for all these new uploads George !! Merry Christmas Y'all.
is final gravity going to change any by adding gluco amylase?
Another very informative video George Thank You I really appreciate your help.
I found Jack Daniels grain bill and thought I would post it here.
80% Corn 12% Rye 8% Barley they ferment on the grain to 10-12 abv
Great Video series. I am a minimalist where it comes to equipment, but what i have functions, even if its a bit more work (which makes the final product more rewarding IMO). Can you recommend a specific, resonantly priced digital thermometer with a remote read-out (wired or not) ? I currently use a submersible glass thermometer , but I'm tired of .getting my hands gooey getting it out and then having to clean it to read it.. Thanks again for the vids.
Thanks, George, I am really enjoying this series. With the straining basket with big holes, how did you cut the screen so it covers both the bottom and the sides? I have the exact same basket and want to try this: bags are tedious, hard to clean etc.
I like the idea of using some “sacrificial” peated barley at 180 F to capture more peat flavor. It’s hard to get peated flavor to come out of the still, it seems to “hide” in the tails and you have to blend it back in. I hope this works for you.
Cut a large oval and push the screen down in the center. You will end up with two folds on opposite sides. It fits like a glove.
what is the name of the song that is played at the beginning of the video ?
What was the black liquid you were dropping into the mash and why?
Where do you purchase corn barley from ?
So is there a decent list of what I’d need somewhere online of how to go from “I have nothing” to “I can make decent shine” without regretting the purchases later and without hating the low end stuff?
Hey. How about using a PID for the Turbo500? Since it's full on all the time.
Great video, what single electric burner do you use?
Hi George, weird question. I know the temp range that alpha amylase and beta amylase work best in but.... What would happen to alpha amylase if you added it at a higher temp... say 180F? As the temp in the mash drops over time naturally would it begin converting when the temp was right (say 156F)? Or, would adding the amylase at the higher temp denature it and cause it to not convert at all.
Im asking because if a brewer can just add at the higher temp and have it still work as it drops and reaches temp then thats one less target to sweat hitting while brewing.
Thanks for all you do!
That would denature the amylase.
Really enjoy your videos but I have a question. Is your technique of raising the mash temperature to 180 designed to force much of the protein to drop out of solution so you don't need to literally boil the wort after you sparge it? Is the 180 F temperature high enough to create a protein "break"? I ask because I would have thought if you the protein is still in the wort won't that cause the fermented wash to froth and foam inside the still and so rise right up into the column and travel through the condenser?
You can do the decoction method and add the grains in the beginning during heat up.
Why is your ABV aim-point so low (13%) in your mash? You have pointed that out in several of your videos. Why are you not boosting that ABV with sugar to a much higher ABV? Does the higher gravity affect the taste of the end-product in a negative way?
6:50 You think my drunk attention span is 10 minutes, I have a burn on my forehead from watching Star Trek while distilling.
LOL
That was funny!
Hey George, Are you using an induction cooker under the 5 gal. pot in this video? Thanks for all the information brother. Happy Distilling. #educationisknowledge #knowledgeispower Power provides Information; Information leads to Education, Education breeds Wisdom; Wisdom is Liberation "Sir Francis Bacon" Thanks again Brother!
looks like ass butt it works love these videos George no bullshit just straight up talk :-)
I feel the need to call you out on one of your incorrect statements, your analytics are very wrong, I'm sure for many of us the attention span is about 8-9 hours. It's a simple unit conversion mistake lol. Please keep up the great videos. It is such a great educational experience
Please post the name of the song I have been unable to find it. Thanks.
Send me an email and I will send you the MP3
Can you make an all grain sweet feed mash please.
He won't touch sweet feed. One its low grade corn no amylase so no good starch or sugar. Only real sugar is in yhe molasses pellets. Sorry I hope I got this right
Sorry laughing on tomato paste. Ummm duh remove the can.
Which song is in the opening 0:04 ?
Send email and I will send you the MP3 of the whole song
"It looks like ass, but it'll work."
That white table is screaming for some extra support. I feel sorry for him.
Emergency Rations... gallon container of Cheese Puff Balls on lower shelf!
lol