The visualisation was amazing. Im a biotech student with a course in enzymology, and this helped a lot to understand the simple process of where it cleaves.
Eureka!! 5:54 into the video and I understand something I have been struggling to get for the past year. Thanks George. This video came to me as a suggestion, I searched up and down for the information you gave me on RUclips and Google, and it never let me to this video. But I never doubted that George had the answer.
George your the best teacher. Thank you 🙏 for making your knowledge available to the masses for free , you may not see this as a great contribution to humanity but I do.
Love your videos and would like to see them go to a higher level. I've been using bacterial amylase from Artisan Resources LLC for 6 months and love it using cracked corn.
Well I guess this explains why slow or long malted corn or any grain for that matter is better for spirits. I've been cooking my own single maltfor many many years and I have typically malted my own grains basically barley wheat and cornand I have noticed that especially with the corn a long malt or slow melt some people call it where you let it grow out very long is beneficial to alcohol yield. I'm hypothesizing that the enzymes formed later in the growth are the beta amylase
Thank you! I'm trying to use a DME Stout kit after going on keto. I was thinking of making a "Chocolate Malt coffee 'wine'" and I've been trying to figure out how to get the dextrins out to reduce the overall carbs as much as possible.
Great video, I just had trouble following your Fahrenheit numbers. Most of us use Celsius so if you could say both or hold up a table with both that would help me follow.
Question. What’s the highest percent of alcohol can you successfully achieve using this product ? Can I get a 12 percent range if I used enough grains ? Also if I just get grains from the feed mill in town, do I have to run my grain through a grain mill before ?
Great explanation, I am working with this amylases in alcohol factory. What quality of whiskey will be if I use liquid termoalpha amylase and betaamylase instead of barley malt to do saharisation of starch? Is there in malt some flavour or it is just for making a fermentable sugars from starch?
@@BarleyandHopsBrewing Mr George, I am going to produce alcohol by distillation of old bread products, do I need alpha amylase before the yeast or Beta amylase too?
You did not mention another enzyme call beta-gluconase that breaks down the slimyness of the beta-glucans in oats & rye that make filtering the wort difficult. Most people think that slime is the starch, but that only part of the source of the high viscosity.
Hi George, I picked some Alpha Amylase from my local brew shop but they did not carry the Glucose Amylase. Since I was doing an all grain mash, Corn, Rye and Barley I just used the Alpha Amylase as an enzyme kicker, along with the distiller malted barley and it converted fine using the Iodine test. My question is if I would have added the Beta Amylase (130F), would I have increased my conversion to sugar? How much does the Beta help with the final conversion? My wash end up at a 14% wash potential ABV, which made me happy, but as I learn the craft, I am trying to understand the different interactions during the process. So far what I have read, I have not found the answer. Again George, thanks so much for sharing your wealth of knowledge and look forward to more of your videos. I see you are in long sleeves in your recent videos, so it must be getting chilly out there in the heart of Texas. Stay warm my friend and kind regards, Mike
A little chilly here. The beta amylase has very little to no effect on a small batch. unless you are working with a few hundred gallons beta amylase is not necessary. George
@@BarleyandHopsBrewing George to the rescue again. Thanks mate. I just had a similar experience to Michael in this thread. I thought i stuffed my mash up by not adding glucoamylase ( i just completed forgot to be honest). I only added alpha amylase, so I've been searching the web to see if i actually needed to use both alpha amylase & glucoamylase. I'm only doing 30 litres so happy days. Thanks for sharing all your knowledge & time George, all the best.
Hi George, from France, I have question : is there any altenative to amylase ? For example by "cooking" the mash at higher temperature ? Does hydrolyse of starch may be replaced by another technique (other than adding malted stuff ) Many thanks
I want to mash with an exogenous enzyme with an activity of 1045 U/g. How do I determine the quantity needed to mash a 70 g of sorghum grain (67% starch content)?
I have a question, though I don't want to email/call as there are a few voices within the community who say you're taking a break from RUclips/brewing/distilling etc.. With that said, I will put my question up here and if you ever return/see this, I'd love to know - Is there any way to use the naturally occurring Alpha Amylase in Mango/Banana/Sweet Potato to break down the starch in a corn/wheat mash? Enjoy your time to yourself, George, hope all is well, take care!
I have heard different temp recommendations on glucose amalyse some say 149⁰ 140⁰ room temperature are there different is it beta amalyse they are referring to
Hi George. Are you sure that Gluco works best at room temperature? I read in many places that Gluco works best at 140 degrees F. I only ask because I am about to venture into my first mash.
Petty much any non-roasted "pale" or light colored malted grain. A lovibond number is assigned to grains which is really just a color scale. The higher the number the darker the color. The lovibond number should be under 10 for decent diastatic power (conversion ability or amount of enzyme). Commonly used malts for base malts are 2-row, 6-row, and pale malts to name a few.
"HOST" does the Gluco in the name of Gluca Amalayse , mean that there is a sugar molecule c6h12o6 in the enzyme itself???, reason i ask is because glucose feeds cancer. Maybe it's possible i have no idea what I am talking about and the Gluco just means that the for Gluco Amalayse does Not have a sugar molecule and it just means that this form will break down Glucose. Please lmk Regards, Myke
Does that mean I can go to the supermarket buy a bag of plain quakers equivalent rolled oats, then mill them to a flour and heat them on the stove with alpha amylase for 20m cool them and proceed to ferment them ?
Hey i got a question, in your exemple with the paper as the starch did you take in consideration the a-1-4 and a-1-6 linkages? because i heard alpha amylase does not work around a-1-6 linkages, but break the molecule chains of amylose and amylopectin by their center to let the beta amylase take care of the extremities and somehow cut the dextrin the alpha amylase left behind. In your exemple, it looked like the alpha amylase "chopped" near to extremities, so was it just to explain the whole "big chopper" thing or..? That's the only point of the video i'm a bit confused about.. Otherwise, great video and great explanations!
i guess using beta on its own will not work, you need to use alphat first right? also if you use 6 row malted barley will this have both or only alpha?
hi . thanks for your response. water in here have chloride for killing bacteria and. .. how can I take your saying in video in writing if I use barely malt instead of enzyme how much? if i use enzyme how much for ten kilo corn? Thank you very much.
+Farhad Tafreshi 10 Kilos of corn would be 22 LBS so you would use 2 teaspoons of amylase ensyme or 2.2 LBS (1 kilo) of malted grain. Chloride in your water should not be a problem. Chlorine is another story. If it is high in chlorine allow an open bucket to sit overnight and the chlorine will leave on its own. George
hi . thanks for your video. my English is bad. I have questions beta enzyme or gloco with beta amylase are different? next question alfa amylase has two kinds bacterial and akind another I don't know the name. which kind must use. the water has cl the cl What effect in mash and fermentation? Thank you very much
+Farhad Tafreshi I'll give this a try. Beta amylase cannot be made so a replacement product that is equivalent to that is gluco amylase. So in actuality they are the same thing. With grains the alpha and beta amylase is natural without grain we use commercial alpha amylase and gluco amylase to do the same thing. I am not sure about the bacterial content and normally don't concern myself with it. What is CL? I am confused. George
I got a question George. Been a long time old fashioned guy always malting corn and let’s face it, it’s a pain and takes a long time thinking about getting into the amalyse game and was curious. Do I need both or can I just get by with the Alpha at 155 for 90 min or do I need to add beta when it’s 90 after using the alpha for a better conversion process or is it a night and day difference using both instead of just the alpha. Thank you ! Have a great day.
Alpha is critical. Beta would be added at fermenting temperature and while it ferments. The overall benefits from a small batch are not perceptible. Most people skip the beta for this reason without any detrimental affects to their mash. George
hi, great video.. for a while now ive suffered from raised amylyse levels, ive noticed more fat gain and flat muscle..is there anything i can do to get my levels back in range?
You will need some form of the amylase enzyme if you are trying to convert starches to sugars. If you are using malted grain it is already resident but if not you will need to add it. Corn is not normally malted unless you sprout it yourself. George
Gluco amylase would help a bit but in a five-ten gallon batch it is not so apparent. The campaign yeast is a little better than wine yeast and much better than bread yeast but not as good as distillers yeast. Your yield is dependent on your fermentable sugars and your fermentation process. George
hi.l act what you say.. but in end of fermentation the alcohol is two or three percent. I don't know what I must to do.i have no hope. Please help me. I product with starch and enzymes my fermentation is very poor
+Farhad Tafreshi I must assume that you are measuring using a hydrometer. If so, your final reading will be a low % on the scale. The hydrometer works backwards; the first reading you take (before you pitch yeast) is always high- it is a measure of potential alcohol. After fermentation you take the second reading and then subtract that from the first reading. This leaves you with your alcohol by volume. Hope this makes sense. It does work backwards and is counter intuitive. Also, make sure you are using the proper yeast, If you use bakers yeast you will always struggle with ABV, George
Extremely informative, thanks for the video! I presume this can use to breakdown any starches for example from oats and barley etc?. I have been playing with distilling out of the Cayman Islands so these things are impossible to come buy here. Could recommend anywhere both enzymes could be ordered from? thanks for the vid!
Yes, the enzymes will break down any starches to fermentable sugars. We have these available for $2.00 each and is enough to last quite some time. Send me an address and I can work up shipping for you. Send email to george.duncan76@gmail.com George
That is a good one. I can put together the simplest of processes like a true beginner episode. Sounds good, I'll get to work on it. I know I'll get a little hate mail over it because the experienced folks will chime in but that's okay I get hate mail all the time from all over and it hasn't stopped me yet. Thanks for the nudge. I needed it. George
I know. EVERYthing I see and read on brewing gets overly complex very quickly. HEY! I really don't CARE how much SOMEONE knows, I need a simple step-by-step instruction. Pick a recipe, film it one step at a time just giving the pertinent information involved in each step and use terminology thats simple AND consistent: i.e. DON'T CALL A BAG OF CORN AN ADJUNCT! IT'S A BAG OF CORN! Tell us when and at what temp. to use the alpha and beta amylase without all the technical jargon. Just the temp and how much. JUST THE FACTS,MA'AM. Again, I can appreciate your expertise later, but to get started I need a simple recipe stated simply from beginning to end. I don't CARE at this point how much you know.
The visualisation was amazing. Im a biotech student with a course in enzymology, and this helped a lot to understand the simple process of where it cleaves.
i do get a little smarter everytime i watch one of your video,s keep it up george
Eureka!! 5:54 into the video and I understand something I have been struggling to get for the past year. Thanks George. This video came to me as a suggestion, I searched up and down for the information you gave me on RUclips and Google, and it never let me to this video. But I never doubted that George had the answer.
George your the best teacher. Thank you 🙏 for making your knowledge available to the masses for free , you may not see this as a great contribution to humanity but I do.
Holy cow do I appreciate your videos learning stuff every day.
Hey George, Your video really helped me understand and saved me hours of additional research. THANK YOU!
George, I can’t thank you enough!! Outstanding video!! Please keep it up!
Thanks for your explanations- You are a national treasure!
254? Had no idea ya'll were in Central Tx. Cheers sir. Thank you for this one.
Love your videos and would like to see them go to a higher level. I've been using bacterial amylase from Artisan Resources LLC for 6 months and love it using cracked corn.
Thanks George!
Well I guess this explains why slow or long malted corn or any grain for that matter is better for spirits. I've been cooking my own single maltfor many many years and I have typically malted my own grains basically barley wheat and cornand I have noticed that especially with the corn a long malt or slow melt some people call it where you let it grow out very long is beneficial to alcohol yield. I'm hypothesizing that the enzymes formed later in the growth are the beta amylase
Thank you! I'm trying to use a DME Stout kit after going on keto. I was thinking of making a "Chocolate Malt coffee 'wine'" and I've been trying to figure out how to get the dextrins out to reduce the overall carbs as much as possible.
I'm in the same boat! I want to try to brew no carb beer
Very good video. Thank you
very very good imformation,, thanks George
God bless you sir
Miss you!
Superb
Thank you George!!
Perfect! Thanks George!
Thank you thank you thank you🙃
Is there any benefit to adding Glucoamylase to a malted barley wash ? Or does it even convert down to that finite level?
Great video, I just had trouble following your Fahrenheit numbers. Most of us use Celsius so if you could say both or hold up a table with both that would help me follow.
Just use your phone.
Question. What’s the highest percent of alcohol can you successfully achieve using this product ? Can I get a 12 percent range if I used enough grains ? Also if I just get grains from the feed mill in town, do I have to run my grain through a grain mill before ?
Really cool😘
Great explanation, I am working with this amylases in alcohol factory.
What quality of whiskey will be if I use liquid termoalpha amylase and betaamylase instead of barley malt to do saharisation of starch? Is there in malt some flavour or it is just for making a fermentable sugars from starch?
Perfect explanation!
+Lysle Roe Thanks, we do the best we can.
George
@@BarleyandHopsBrewing Mr George, I am going to produce alcohol by distillation of old bread products, do I need alpha amylase before the yeast or Beta amylase too?
@@BarleyandHopsBrewing can I contact on facebook? Or Email?
You did not mention another enzyme call beta-gluconase that breaks down the slimyness of the beta-glucans in oats & rye that make filtering the wort difficult. Most people think that slime is the starch, but that only part of the source of the high viscosity.
Hi George,
I picked some Alpha Amylase from my local brew shop but they did not carry the Glucose Amylase. Since I was doing an all grain mash, Corn, Rye and Barley I just used the Alpha Amylase as an enzyme kicker, along with the distiller malted barley and it converted fine using the Iodine test. My question is if I would have added the Beta Amylase (130F), would I have increased my conversion to sugar? How much does the Beta help with the final conversion? My wash end up at a 14% wash potential ABV, which made me happy, but as I learn the craft, I am trying to understand the different interactions during the process. So far what I have read, I have not found the answer.
Again George, thanks so much for sharing your wealth of knowledge and look forward to more of your videos. I see you are in long sleeves in your recent videos, so it must be getting chilly out there in the heart of Texas.
Stay warm my friend and kind regards,
Mike
A little chilly here. The beta amylase has very little to no effect on a small batch. unless you are working with a few hundred gallons beta amylase is not necessary.
George
@@BarleyandHopsBrewing George to the rescue again. Thanks mate. I just had a similar experience to Michael in this thread. I thought i stuffed my mash up by not adding glucoamylase ( i just completed forgot to be honest). I only added alpha amylase, so I've been searching the web to see if i actually needed to use both alpha amylase & glucoamylase. I'm only doing 30 litres so happy days. Thanks for sharing all your knowledge & time George, all the best.
Modern highly modified malts have an 85% conversion rate at ~15 minutes. Plenty of DP in modern malts.
what would happen with an addition of too much amylase? great visual w paper!!
Does gluco amylase improve gravity points? can this be measured ?
You mention using the Glucoamylase when you pitch your yeast, what about adding my nutrients (Fermax) when I use Redstar?
Hi George, from France, I have question : is there any altenative to amylase ? For example by "cooking" the mash at higher temperature ? Does hydrolyse of starch may be replaced by another technique (other than adding malted stuff ) Many thanks
@2:20 he mentions using grains (2-row malted barley for example)
Have you ever messed with using Beano for it's enzymes to convert starches?
Thanks George. Correct me if I am wrong. I can use a crushed raw grains and amylase without the need for malting, to make my mash.
This is what I came here to discover as well
I want to mash with an exogenous enzyme with an activity of 1045 U/g. How do I determine the quantity needed to mash a 70 g of sorghum grain (67% starch content)?
I have a question, though I don't want to email/call as there are a few voices within the community who say you're taking a break from RUclips/brewing/distilling etc.. With that said, I will put my question up here and if you ever return/see this, I'd love to know -
Is there any way to use the naturally occurring Alpha Amylase in Mango/Banana/Sweet Potato to break down the starch in a corn/wheat mash?
Enjoy your time to yourself, George, hope all is well, take care!
Where can I find beta and glucose amylase? My local brew shops don't carry it.
I have heard different temp recommendations on glucose amalyse some say 149⁰ 140⁰ room temperature are there different is it beta amalyse they are referring to
first I had questions and now I have answers create instructional video. 😄
I was going to sprout some corn but if they r something easier I want in
Genius
What is the perfect pH for amylase
Hi George. Are you sure that Gluco works best at room temperature? I read in many places that Gluco works best at 140 degrees F. I only ask because I am about to venture into my first mash.
You are talking about Beta amylase and yes, that enzymes works at 140 degrees F. Gluco goes in with the yeast at fermenting temp.
George
what is the "base grain" that you get Beta amylase from? malted grain(germinated)??
Petty much any non-roasted "pale" or light colored malted grain. A lovibond number is assigned to grains which is really just a color scale. The higher the number the darker the color. The lovibond number should be under 10 for decent diastatic power (conversion ability or amount of enzyme). Commonly used malts for base malts are 2-row, 6-row, and pale malts to name a few.
JoeScar412 Thanks ... i´ll make some malt from the barley or wheat i have then.
George what do you use DAP for in brewing
what is the difference between base grain or adjuncts? and what would a good gelatinizing cook temp be?
"HOST" does the Gluco in the name of Gluca Amalayse , mean that there is a sugar molecule c6h12o6 in the enzyme itself???, reason i ask is because glucose feeds cancer. Maybe it's possible i have no idea what I am talking about and the Gluco just means that the for Gluco Amalayse does Not have a sugar molecule and it just means that this form will break down Glucose. Please lmk Regards, Myke
Does that mean I can go to the supermarket buy a bag of plain quakers equivalent rolled oats, then mill them to a flour and heat them on the stove with alpha amylase for 20m cool them and proceed to ferment them ?
so the gluco is going to change your gravity? wouldnt you want to take another reading before pitching yeast?
Anyone else finding themselves pushing your limits trying new methods simply to watch his videos 😂
Can I add the beta at the temperature lower than 150 degrees?
Can I make spiret with alfa amylase
Hey i got a question, in your exemple with the paper as the starch did you take in consideration the a-1-4 and a-1-6 linkages? because i heard alpha amylase does not work around a-1-6 linkages, but break the molecule chains of amylose and amylopectin by their center to let the beta amylase take care of the extremities and somehow cut the dextrin the alpha amylase left behind. In your exemple, it looked like the alpha amylase "chopped" near to extremities, so was it just to explain the whole "big chopper" thing or..? That's the only point of the video i'm a bit confused about.. Otherwise, great video and great explanations!
You got it. Just an overview of the process.
George
Where can I get a sample of Alpha Beta amylase wanna do a trial for our Biscuits manufacturing.
i guess using beta on its own will not work, you need to use alphat first right? also if you use 6 row malted barley will this have both or only alpha?
Hi George can I just use beta to cut process
hi . thanks for your response. water in here have chloride for killing bacteria and. ..
how can I take your saying in video in writing
if I use barely malt instead of enzyme how much? if i use enzyme how much for ten kilo corn?
Thank you very much.
+Farhad Tafreshi 10 Kilos of corn would be 22 LBS so you would use 2 teaspoons of amylase ensyme or 2.2 LBS (1 kilo) of malted grain.
Chloride in your water should not be a problem. Chlorine is another story. If it is high in chlorine allow an open bucket to sit overnight and the chlorine will leave on its own.
George
what's the best way to make them at home
hi . thanks for your video. my English is bad.
I have questions
beta enzyme or gloco with beta amylase are different?
next question alfa amylase has two kinds bacterial and akind another I don't know the name. which kind must use.
the water has cl
the cl What effect in mash and fermentation?
Thank you very much
+Farhad Tafreshi I'll give this a try. Beta amylase cannot be made so a replacement product that is equivalent to that is gluco amylase. So in actuality they are the same thing. With grains the alpha and beta amylase is natural without grain we use commercial alpha amylase and gluco amylase to do the same thing.
I am not sure about the bacterial content and normally don't concern myself with it.
What is CL? I am confused.
George
Amylase Enzyme Formula made by BSG. is it alpha or both. ?
+Kenneth G It is Alpha.
George
How does amylase work in the body then if alpha amylase requires temps of 140-160? The body does not temperatures near that high.
different type of amylase.
how much should you add to a 3 gallon Batch
I got a question George. Been a long time old fashioned guy always malting corn and let’s face it, it’s a pain and takes a long time thinking about getting into the amalyse game and was curious. Do I need both or can I just get by with the Alpha at 155 for 90 min or do I need to add beta when it’s 90 after using the alpha for a better conversion process or is it a night and day difference using both instead of just the alpha. Thank you ! Have a great day.
Alpha is critical. Beta would be added at fermenting temperature and while it ferments. The overall benefits from a small batch are not perceptible. Most people skip the beta for this reason without any detrimental affects to their mash.
George
@@BarleyandHopsBrewing Will amalayse convert cornmeal? if so when and what temp do i add it?
@@JD1976 He covered all that in the video
hi, great video.. for a while now ive suffered from raised amylyse levels, ive noticed more fat gain and flat muscle..is there anything i can do to get my levels back in range?
we're can we get the analyses inzime at can u get it in a grocery store or order it
You can get it at any brew shop or on line. Grocery store do not carry this.
Do you have to use amaylase or just yeast for corn mash or any mash
You will need some form of the amylase enzyme if you are trying to convert starches to sugars. If you are using malted grain it is already resident but if not you will need to add it. Corn is not normally malted unless you sprout it yourself.
George
Does sprouted corn have Amylase? If so, will it suffice in place of an additive?
It sure does. No need to use anything else if you sprout the corn.
George
Wonderful news! My sister-in-law gave us 100 lbs., of Blue Hopi corn on the stalk. Time to start soaking :)
could you make a moonshine mash from cornstarch, malt, amalyse enzyme, and yeast? and if so would you have to convert the cornstarch to a sugar first?
You can but the results are not as good as we would expect.
George
Barley and Hops Brewing thank you
would I get a better yield if I added gloco enzyme and substituted champagne yeast for the regular yeast?
Gluco amylase would help a bit but in a five-ten gallon batch it is not so apparent. The campaign yeast is a little better than wine yeast and much better than bread yeast but not as good as distillers yeast.
Your yield is dependent on your fermentable sugars and your fermentation process.
George
Barley and Hops Brewing thank you again
Why use that stuff instead use natural amylase from mangos I'm not afraid of having a low yield but better quality
George how do i know if i have one or the other amylase,, i do not see what kind i have on my pkg it just says amylase???
+Ray Fuselier It is more than likely Alpha amylase. If it were Beta it would be marked as Gluco-Amylase.
Hope this helps
George
hi.l act what you say..
but in end of fermentation
the alcohol is two or three percent. I don't know what I must to do.i have no hope.
Please help me.
I product with starch and enzymes
my fermentation is very poor
+Farhad Tafreshi I must assume that you are measuring using a hydrometer. If so, your final reading will be a low % on the scale. The hydrometer works backwards; the first reading you take (before you pitch yeast) is always high- it is a measure of potential alcohol. After fermentation you take the second reading and then subtract that from the first reading. This leaves you with your alcohol by volume. Hope this makes sense. It does work backwards and is counter intuitive. Also, make sure you are using the proper yeast, If you use bakers yeast you will always struggle with ABV,
George
Extremely informative, thanks for the video! I presume this can use to breakdown any starches for example from oats and barley etc?. I have been playing with distilling out of the Cayman Islands so these things are impossible to come buy here. Could recommend anywhere both enzymes could be ordered from?
thanks for the vid!
Yes, the enzymes will break down any starches to fermentable sugars. We have these available for $2.00 each and is enough to last quite some time.
Send me an address and I can work up shipping for you.
Send email to george.duncan76@gmail.com
George
how about a step by step procedure on how you make moonshine from start to finish?
That is a good one. I can put together the simplest of processes like a true beginner episode. Sounds good, I'll get to work on it. I know I'll get a little hate mail over it because the experienced folks will chime in but that's okay I get hate mail all the time from all over and it hasn't stopped me yet.
Thanks for the nudge. I needed it.
George
Thank you sir, let them hate, i haven't seen anyone else do this!
George the work you do is fantastic! Keep going!
We plan to keep it up until we dispel all the rumors and bad information out there.
George
I know. EVERYthing I see and read on brewing gets overly complex very quickly. HEY! I really don't CARE how much SOMEONE knows, I need a simple step-by-step instruction. Pick a recipe, film it one step at a time just giving the pertinent information involved in each step and use terminology thats simple AND consistent: i.e. DON'T CALL A BAG OF CORN AN ADJUNCT! IT'S A BAG OF CORN! Tell us when and at what temp. to use the alpha and beta amylase without all the technical jargon. Just the temp and how much. JUST THE FACTS,MA'AM. Again, I can appreciate your expertise later, but to get started I need a simple recipe stated simply from beginning to end. I don't CARE at this point how much you know.
So what is the stuff you buy on ebay that's called just plain AMYLASE ENZYME?
It's alpha.
So you need Alpha & Beta both together at the same time when you mash your gains?
What is the proper way to store Amylase?
No specific requirements. Store it as you would any spice or canned food.
@@BarleyandHopsBrewing thank you
What would this industry do without George
@Barley and Hops Brewing how can i contact to Mr George? Maybe via Email or facebook?
So just add junk
What does this mean? I am a little confused.
Thanks George!