George you do a great job of explaining things. Being new to the distilling hobby, you have been a great resource of information. You have a great way of putting the science into layman's terms. Thank you and look forward to your next video.
Thank you for truly understanding my question that I tried to ask on the phone (about rye flour). I know this video is for all, yet it has direct meaning for me. You are very understanding and patience. Thank you for your passion and effort to keep this craft alive.
George! Thank you for your contributions to the science community! 🙏 I've used what you've taught me and successfully created a CannaBananaMash using cannabis leaves and banana peels!!! I'm saving up for a flux distiller right now and cant wait to incorporate this into my *Ecoponic Method*!!! The implications for the cannabis industry are astounding! Not only can our plants benefit from the CO2 created by our mash but we can use ethenol for extractions, sterilization, and so much more!!! Thank you again sir! I'll forever trace the roots of my Ecoponic Method to your RUclips channel!
I've seen a few of your videos and they are very wonderful in explaining the whole processes. I was planning to dilute, filter and flavor ethanol produced in a sugar factory. My worry is how can I prepare the filtration column. What are the sequences which I should follow in preparing the filtration column and what are the materials I should use so that I could come up with a good quality drink free of impurities and hangover? In addition, do I need to re-distill the ethanol or can I just go with the dilution, filtration and flavoring?
Another Grand Slam Homer George. Have you ever tried beano the enzymes work at room temperature so you can use it during fermentation. I always have full conversion before the yeast finish and it adds the sugar slowly so the yeast doesn't get overloaded. I use two or three pills per five gallons
first off George we all miss ur great videos. but I've got a question. I'm new to the all grain distilling my first batch of straight corn was great. I made a premash of crack corn and wheat and my alpha analyze then waited a few days and added that to my boiling water cooked it for a hr then added my 2 row crushed malt. smelled taste great had a reading of 1.050 low but I gotta start somewhere. waited to cool my mash and pitched my yeast. (Daddy) which I used a starter. mash went well for a few hrs was making a good progress that's 5 days ago and I've got nothing Workin been in shop at 75° Any thoughts. or something I've missed
Can you tell me if there is a difference between cracked rye and flaked rye? Also, is sugar a necessary ingredient when solely using rye grain (with Alpha amylase), or would you recommend using just the rye grain?
Need more information on Alpha amylase for distilling corn . Where can you buy or order it I looked it up and there is like a 100 different kind and name brands.
I just purchased a bag of steam flake barley, it's the only thing I can get my hands on without heading a few hours away to a brewers supply store. So with that said my question is can I go through the malting process to make my own malted barley, my thought is that with it being steamed it won't malt? Anyone have any advice for me on the steamed flake barley I'm trying to malt?
Another great wonderful and informative video George, preciate it and everything you do! Can't wait to see the next one, I just might have a recipe for you to anther video for if you're interested?
I'd love to see you break down some cannabis leaf or hemp hearts on your channel to help share this knowledge! None of it contains THC so it's completely legal! A beta amylase/alpha amylase break down and ferment would be SWEET!!!
hey george enjoying your videos. i'm new to the hobby of brewing and i've been try to use 2lbs sweet potato (beauregard is the variety) to convert the starches from about 3ilbs of corn. i blended the soft corn and boiled it for some time then when the temperature dropped to aroung 150F i added the peel and blended sweet potato slurry and maintained that temp for some time. My iodine tests show that theres still quite a bit of starch. i'm wondering whether this particular variety of sweet potato lacks diastatic power
So I'm malting my own corn. When I go to cook my mash do i still need to cook my corn at 190 or do I treat it like a regular malted grain and just steep it at 150-155?
Would you use the same amount of malted corn called for in a recipe that assumes your using corn meal ? And would you still use the enzyme? The sprouted corn should have its own enzymes right ?
Another excellent video George! How full do you fill your 3 gallon Mighty Mini with approximately? Is one 5 gallon recipe enough to run two batches? Thank you.
Yes. The still is a 3 gallon capacity and has head room built in so a 3 gallon batch fits perfectly. You could distill less so 2.5, 2. or even 1.5 gallons distill the same.
It's not really on topic but I didn't see a closer for for my question. Has anyone ever used powered coconut water in their mash? It's a plant sugar right? Any idea what it would do? I ask as it's sold at Wal-Mart cheap lol and I'm an experimenter
Fantastic video George. Would it be possible to have a video showing how to make an all wheat mash for Vodka? I am a bit overwhelmed with information when it comes to all grain, PH, Enzymes, temperature, etc. Hope you can do one. Thank you.
Hi George, thx for the great info! Question: u I have some malted 6-row that I had crushed about 24 days ago (refrigerated)I have heard that you should not use it in a mash for converting starches past 30 days. Is this true? After 30 days could I just use a bit more to account for loss of effectiveness or trash it? Should I freeze until I can use it?
Your 6 row will be fine. I am assuming that it was stored in a bag. If so it is still good. There is no 30 day rule for grains if they are kept sealed in a bag. George
Hi George! I'm writing from Brazil! I have a doubt about using enzymes. I'm trying to make schnapps with tropical fruits, but I can't find what kind of enzyme I need to use, to get a better fermentation. Can you help me?!?!? Br luiz
i've had two mashes that failed to convert the starch to sugar. the first one i think might have been my fault and put the malted barley in while the temp was close to 160. but this one i did today i was very careful to observe proper temperatures, still didn't convert. i bought malted barley on ebay, the package says ground malted barley, but it isn't ground; i'm wondering if this is malted barley or just plain barley. how can i tell? what else might i be doing wrong? is there anything i can do with amylase enzyme at this point down to about 100 degrees.
+Douglas Reynolds If you have amylase enzyme you can add it to the mash and then heat it back up to 155 slowly. Let it sit at 155 for at least an hour and it will convert. The malted barley may or may not be the correct malted barley. If it is 2 Row or 6 Row it should be fine but if it is malted barley (20L or higher) it will have no enzyme in it to convert starches. The "L" indicates lovibond or color and runs from 10-800. If a barley is malted and then put in a kiln to caramelize the sugars it will destroy the enzymes. Maltsters do this to add a unique flavor to grains for beers. So to answer your question; not just any malted barley will do. Make sure it is straight malted or malted less than 10L. I hope this helps. George
George, Is it possible to convert the starches in feed corn to fermentable sugars using amylase enzyme? I have ample access to rural products in my area and it would be more economical for me to brew with it. Currently, I use table sugar for fermentation and feed corn as an adjunct. The liquer is palatable; however, after watching most of your videos and reading some of the books you recommend, I believe the recipe could be improved upon. Any advice is helpful. Also, great video! Can't wait to see what else you put on the channel!
+Andrew Westmill Yes. You will notice an increase in ABV when you convert the starches. It sounds like up to this point with just corn and sugar all you have been fermenting is the sugar since the corn is starch until you convert it. Feed corn will work and is an excellent source of starches. Just remember that you get out of it what you put into it. Meaning, some people use sweet feed or similar products and without proper attention all they gain is the sugars from the molasses in the feed or the additional sugar they add. In my opinion, feed is for the animals and will work, higher grade grains and such are best but you do have access to rural products so I say go for it. George
Sweet corn is a variety if corn that has used its amylase to convert the resident starch to sugars. That's where it gets its sweetness from. There is no real diastaic power to sweet corn. George
I am getting ready to do the Washington rye. Could you suggest that a distillers yeast? I want it to be ready for a buddy that's coming up from Arkansas and I'll be in George Washington stomping grounds. Real close to his boyhood home. and birth place
George I am watching your video about using a medium in a reflex stills, my still has 4 thumpers before the wash reaches the condenser , I was wordering if I could add the copper scrubber inside mt thumpers to catch the vapers. will it catch the vapers at that point of the distilling process ?
That all depends on where in the thumper you have them. I've heard of this before but have not tried. I would imagine anywhere in the valor path would work fine. George
The torpedo is a pre-condensing chamber inside the column. all of them are assembled the same way. If you look inside with a flashlight you can see it. George
Hi, i have a question i am a little bit lost. It´s about the enzymes. I have some pills of enzymes. But i don´t know how much i use, i cannot find a scale or table. itch pill have 125000 units Rorer, 80mg Vitamin C, 50mg Papaina. Can you help me about the Rorer scale? how much units i need to use by Kg or soo. Thank's
Okay. You call it vitamin C but it is not vitamins. What type of enzymes are they? Papin enzyme is natural and breaks down proteins in meats. What can I help you with?
@@BarleyandHopsBrewing i will try to explain better, sorry my english, i am portuguese. the pills i have, the composition per pill is; 80mg vitamin C 50mg papain 46mg bromelaina, this one is the enzyme and the power in rorer scale is 115000 unites.
@@BarleyandHopsBrewing One Rorer unit of proelitic activity corresponds to the amount of enzyme that causes hydrolysis of a standard casein substrate at pH 7 and 25 ° C to give a 1x10 ^ -5 per minute reaction change at 200 nm absorption. That´s what i found, but i don´t understand at all. lol but they convert the starch very well.
I tried to call you last week and it said your number isn’t accepting calls from my number. I’ve never been rude to you and in fact have always expressed my admiration for you.
Barley and Hops Brewing ok George but ..... you’ve already answered my question in a couple back episodes I have not seen yet . But I will send ya an email from now on. Thanks man.
My friend, starch does not convert into sugar. Starch is the container that holds and protects sugar. All that Alpha does is softens starch (liquefaction) and releases glucose (saccharification) from amylose which is simple starch. There are numbered links in the amylose starch chain and when Alpha liquefies the link saccharification occurs. When that happens the chain is cut and one part of the chain is the reducing end which contains more numbered links that Alpha continues to liquefy. The other chain is the nonreducing end called glucose. Alpha continues to liquefy the numbered links until none are left. The sugar released from the reducing end is sweet tasting, nonfermenting sugar. Alpha is responsible for liquefaction, saccharification and dextrinization. When dextrinization occurs A and B limit dextrin are released by Alpha. However, the starch containing limit dextrin, amylopectin, is thrown out with spent mash because the temperatures used with infusion mashing methods are not high enough to cause the starch to burst and enter into solution before Alpha denatures. Amylopectin is the richest starch in malt, it is hard, heat resistant, complex starch. The starch are small white particles throughout the spent mash. Limit dextrin is responsible for body. It is tasteless, nonfermenting sugar. Beta is responsible for conversion, optimum temperature, 145F. Beta converts glucose released by Alpha into complex sugar, maltose and maltotriose. During secondary fermentation yeast absorbs maltose through the cell wall and an enzyme within yeast converts maltose back into glucose and the sugar becomes fuel. During conditioning yeast converts maltotriose into glucose and natural carbonation occurs. About 6 row malt. Due to the high protein content of 6 row protein haze is a given. Crispness of six row? Well, starch is starch, whether it's 2 row or 6 row starch. Crispness is a characteristic caused by temperature and enzymatic action. A certain temperature rest creates crisp and dry beer. When malt protein levels are high, 10 to 16%, sugar content is low. Since, high protein malt contains less sugar Alpha has less work to do, diastatic power in a nutshell. High modified two row malt is distillers grade malt and the only enzyme that survives is Alpha. For that reason single temperature infusion is used with high modified malt which eliminates the need for secondary fermentation. Mash is rested at 150F in the grain distillation business because Alpha cranks out bunches of glucose which yeast rips through during primary fermentation. The temperature is above optimum for Beta which limits conversion and eliminates second fermentation which is required when ale and lager are produced. There's a spec sheet that comes with every bag of malt and it's not a bad idea to become familiar with the acronyms and numbers listed on the sheet. The reason for the sheet has to do with malt being very inconsistent and without the sheet it is impossible to recommend using a type of malt or chemical in a recipe. Before a customer buys malt a spec sheet should be handed to the buyer which is used to ensure that the malt will produce the product the customer expects to produce. Some of the things listed on a spec sheet are the level of modification as Kolbach or SNR number, malt pH, color, extract efficiency, gravity, FAN, beta glucan, saccharification length of time and sometimes length of time for conversion to occur. You kinda need to know about that stuff before making ale, lager and maybe whiskey. Fine malts to use for making whiskey are Marris Otter, Halcyon and Golden Promise. The malt was originally used for making whiskey until homebrewing was invented. There are a few companies producing Marris Otter but one in particular is producing low protein Marris Otter around 8% which means it contains a bunch of sugar. The malt is over modified but there's enough remaining Alpha to cause saccharification. Adjuncts won't work with the malt and starch carry over will occur if adjuncts are added. To produce ale and lager with high modified malt enzymes are added. Pioneer Malting in upstate NY is producing very good 6 row, 2 row distillers grade and 2 row brewers grade malt. If you want to go exotic Skagit Malting in Washington produces malt from heirloom European barley.
Mike, Thanks so much for the explanation. I know this and appreciate your knowledge and willingness to share. In the end saying that amylase convert starch to fermentable sugars is correct and a very short way of saying all you said in your comment. Points well taken and I don;t mean to offend. George
I think the reason my comment didn’t come up right away is that there very well have been multiple comments all at once but it did come through a bit later so ........ my mistake for jumping the gun.
Ok, just one time, I got it, mash will not turn to vinegar. Please stop telling us that, I think I’ve heard it at least 9 times now in different videos. I love the channel and the information, but let’s please move past the vinegar issue.
Bla, bla, bla. Do you ever get to the point? Have you heard of editing? I have tried watching several of your videos and frankly i cant for the life of me find in your videos that you ever cover what your title is about..
![CENTRAL CEE - GEN Z LUV [VERTICAL VIDEO]](http://i.ytimg.com/vi/VIbidJm9q34/mqdefault.jpg)
George you are a truly star when it's come to explaining a complexed topics in a approachable way. Thank you for for your effort! Happy distilling.
2:58 "It's pretty idiot proof"
I laugh for longer than I should 🤣🤣🤣
One of your best videos yet George. Thank you so much👍
George, great video as always hit the nail on the head great information.
George you do a great job of explaining things. Being new to the distilling hobby, you have been a great resource of information. You have a great way of putting the science into layman's terms. Thank you and look forward to your next video.
Thank you for truly understanding my question that I tried to ask on the phone (about rye flour). I know this video is for all, yet it has direct meaning for me. You are very understanding and patience. Thank you for your passion and effort to keep this craft alive.
Thanks George for the WEALTH of information--- your the go to Guy!
George you are wonderful ,remembering my professor 40 years ago.Thanks
Great video, Thank you George... All way's looking forward to the next one... Happy Mashing...
6:44 is when he really starts the video
George! Thank you for your contributions to the science community! 🙏
I've used what you've taught me and successfully created a CannaBananaMash using cannabis leaves and banana peels!!! I'm saving up for a flux distiller right now and cant wait to incorporate this into my *Ecoponic Method*!!!
The implications for the cannabis industry are astounding! Not only can our plants benefit from the CO2 created by our mash but we can use ethenol for extractions, sterilization, and so much more!!! Thank you again sir! I'll forever trace the roots of my Ecoponic Method to your RUclips channel!
Thanks for another informative video..appreciate you.
Great presentation George thanks
Thank you George!!
mr. george i just want to say thank you for all the knowledge you with us ive learned alot from you freddie sutton thats right SUTTON
Great videos thank you!
great video George ,some good info in there buddy
Thank you George.
Love watching your videos! Do a new one on the Turbo500? Received mine and want to watch a newer video for set up and running! :)
I've seen a few of your videos and they are very wonderful in explaining the whole processes. I was planning to dilute, filter and flavor ethanol produced in a sugar factory. My worry is how can I prepare the filtration column. What are the sequences which I should follow in preparing the filtration column and what are the materials I should use so that I could come up with a good quality drink free of impurities and hangover? In addition, do I need to re-distill the ethanol or can I just go with the dilution, filtration and flavoring?
grains sure are a beautiful thing
Another Grand Slam Homer George. Have you ever tried beano the enzymes work at room temperature so you can use it during fermentation. I always have full conversion before the yeast finish and it adds the sugar slowly so the yeast doesn't get overloaded. I use two or three pills per five gallons
first off George we all miss ur great videos. but I've got a question. I'm new to the all grain distilling my first batch of straight corn was great. I made a premash of crack corn and wheat and my alpha analyze then waited a few days and added that to my boiling water cooked it for a hr then added my 2 row crushed malt. smelled taste great had a reading of 1.050 low but I gotta start somewhere. waited to cool my mash and pitched my yeast. (Daddy) which I used a starter. mash went well for a few hrs was making a good progress that's 5 days ago and I've got nothing Workin been in shop at 75° Any thoughts. or something I've missed
Can you tell me if there is a difference between cracked rye and flaked rye? Also, is sugar a necessary ingredient when solely using rye grain (with Alpha amylase), or would you recommend using just the rye grain?
Hey george when i use amylase powder do i haveto keep the 155 degrees to all the 90 minutes? or can the temperature slow down?
Is the amylase enzyme powder like the stuff you purchase on the internet effective in converting starches to simple sugars?
How much 2 row or 6 row malt is required to convert a pound of maize or other adjunct?
very informative, any opinion on steam rolled barley uses
I have about 10 pounds of sprouted wheat. Will this work to convert corn starch or will I still need amylase?
What do you have to do to oatmeal to use it in a brew, or is it not recommended?
Need more information on Alpha amylase for distilling corn . Where can you buy or order it I looked it up and there is like a 100 different kind and name brands.
I just purchased a bag of steam flake barley, it's the only thing I can get my hands on without heading a few hours away to a brewers supply store. So with that said my question is can I go through the malting process to make my own malted barley, my thought is that with it being steamed it won't malt? Anyone have any advice for me on the steamed flake barley I'm trying to malt?
How much diastatic power does Malted Corn have?
Another great wonderful and informative video George, preciate it and everything you do!
Can't wait to see the next one, I just might have a recipe for you to anther video for if you're interested?
+MrGattor33 Just let me know and I will add it to the list .
Thanks
George
+Barley and Hops
Will do, I will shoot it to you via email.
What happens if I put turbo carbon in my sugar mash
I'd love to see you break down some cannabis leaf or hemp hearts on your channel to help share this knowledge! None of it contains THC so it's completely legal!
A beta amylase/alpha amylase break down and ferment would be SWEET!!!
Why not or can a person use amylase powder instead of a grain to convert the starches in the flake rye or corn?
hey george enjoying your videos. i'm new to the hobby of brewing and i've been try to use 2lbs sweet potato (beauregard is the variety) to convert the starches from about 3ilbs of corn. i blended the soft corn and boiled it for some time then when the temperature dropped to aroung 150F i added the peel and blended sweet potato slurry and maintained that temp for some time. My iodine tests show that theres still quite a bit of starch. i'm wondering whether this particular variety of sweet potato lacks diastatic power
+wormytom You are correct, sweet potatoes have no diatatic power. They are full of starch. You'll need a grain or some enzyme to convert it.
George
i had read in a few sources that sweet potatoes do contain amylase but after having tried it for myself there is none. Thanks for the response
So I'm malting my own corn. When I go to cook my mash do i still need to cook my corn at 190 or do I treat it like a regular malted grain and just steep it at 150-155?
Just steep at 155
Would you use the same amount of malted corn called for in a recipe that assumes your using corn meal ? And would you still use the enzyme? The sprouted corn should have its own enzymes right ?
Another excellent video George! How full do you fill your 3 gallon Mighty Mini with approximately? Is one 5 gallon recipe enough to run two batches? Thank you.
Yes. The still is a 3 gallon capacity and has head room built in so a 3 gallon batch fits perfectly. You could distill less so 2.5, 2. or even 1.5 gallons distill the same.
Can you get the same effects from amalayse from barley?
Have you ever used oats or porridge as a mash,thanks.
It's not really on topic but I didn't see a closer for for my question. Has anyone ever used powered coconut water in their mash? It's a plant sugar right? Any idea what it would do? I ask as it's sold at Wal-Mart cheap lol and I'm an experimenter
Give it a try and let us know.
George
Fantastic video George. Would it be possible to have a video showing how to make an all wheat mash for Vodka? I am a bit overwhelmed with information when it comes to all grain, PH, Enzymes, temperature, etc. Hope you can do one. Thank you.
I'll try ti fit it in.
George
Thank you. You are awesome. I can't wait to see it.
Hi George, thx for the great info! Question: u
I have some malted 6-row that I had crushed about 24 days ago (refrigerated)I have heard that you should not use it in a mash for converting starches past 30 days. Is this true? After 30 days could I just use a bit more to account for loss of effectiveness or trash it? Should I freeze until I can use it?
Your 6 row will be fine. I am assuming that it was stored in a bag. If so it is still good. There is no 30 day rule for grains if they are kept sealed in a bag.
George
Barley and Hops Brewing ok thanks I know that uncrushed has long shelf life but yes the crushed has been in a bag refrigerated
It will be fine.
George
Hi George!
I'm writing from Brazil!
I have a doubt about using enzymes. I'm trying to make schnapps with tropical fruits, but I can't find what kind of enzyme I need to use, to get a better fermentation.
Can you help me?!?!?
Br luiz
Luiz Fernando Mraz , David randall here I'm in Mexico can you give me a recipe to make pineapple schnapps please www.mangomoonshining.com
Have you ever talked about boiling chips?
i've had two mashes that failed to convert the starch to sugar. the first one i think might have been my fault and put the malted barley in while the temp was close to 160. but this one i did today i was very careful to observe proper temperatures, still didn't convert. i bought malted barley on ebay, the package says ground malted barley, but it isn't ground; i'm wondering if this is malted barley or just plain barley. how can i tell? what else might i be doing wrong? is there anything i can do with amylase enzyme at this point down to about 100 degrees.
+Douglas Reynolds If you have amylase enzyme you can add it to the mash and then heat it back up to 155 slowly. Let it sit at 155 for at least an hour and it will convert.
The malted barley may or may not be the correct malted barley. If it is 2 Row or 6 Row it should be fine but if it is malted barley (20L or higher) it will have no enzyme in it to convert starches. The "L" indicates lovibond or color and runs from 10-800. If a barley is malted and then put in a kiln to caramelize the sugars it will destroy the enzymes. Maltsters do this to add a unique flavor to grains for beers. So to answer your question; not just any malted barley will do. Make sure it is straight malted or malted less than 10L. I hope this helps.
George
+Douglas Reynolds You can always give me a call if you have questions. 254-681-1760
George,
Is it possible to convert the starches in feed corn to fermentable sugars using amylase enzyme? I have ample access to rural products in my area and it would be more economical for me to brew with it. Currently, I use table sugar for fermentation and feed corn as an adjunct. The liquer is palatable; however, after watching most of your videos and reading some of the books you recommend, I believe the recipe could be improved upon. Any advice is helpful.
Also, great video! Can't wait to see what else you put on the channel!
+Andrew Westmill Yes. You will notice an increase in ABV when you convert the starches. It sounds like up to this point with just corn and sugar all you have been fermenting is the sugar since the corn is starch until you convert it. Feed corn will work and is an excellent source of starches. Just remember that you get out of it what you put into it. Meaning, some people use sweet feed or similar products and without proper attention all they gain is the sugars from the molasses in the feed or the additional sugar they add. In my opinion, feed is for the animals and will work, higher grade grains and such are best but you do have access to rural products so I say go for it.
George
+Barley and Hops Awesome, thanks George!
+Andrew Westmill Anytime
I like your videos there good knowledge, please tell me the diastolic power of sweet corn when malted idk it cant find on google. Great biology
Sweet corn is a variety if corn that has used its amylase to convert the resident starch to sugars. That's where it gets its sweetness from. There is no real diastaic power to sweet corn.
George
@@BarleyandHopsBrewing Ok Thanks anyway
Non-porous aquarium substrate works well in lieu of the rings or marbles.
I am getting ready to do the Washington rye. Could you suggest that a distillers yeast? I want it to be ready for a buddy that's coming up from Arkansas and I'll be in George Washington stomping grounds. Real close to his boyhood home. and birth place
+James Allen You can use a turbo yeast but it comes out a little better with D.A.D.Y distillers yeast.
George
George , can I use the medium in my thumper ? or should I use it before then ?
Not sure what you are asking here. Can you be a bit more specific?
George
George I am watching your video about using a medium in a reflex stills, my still has 4 thumpers before the wash reaches the condenser , I was wordering if I could add the copper scrubber inside mt thumpers to catch the vapers. will it catch the vapers at that point of the distilling process ?
That all depends on where in the thumper you have them. I've heard of this before but have not tried. I would imagine anywhere in the valor path would work fine.
George
Thanks George ! your chanell is the best one i have seen on youtube ! Thanks for all your great shows, Michael
insted of starches and enzymes coukldnet you use plain sugar
Damn It i miss ya man
What is the torpedo you mentioned?
The torpedo is a pre-condensing chamber inside the column. all of them are assembled the same way. If you look inside with a flashlight you can see it.
George
Hi, i have a question i am a little bit lost.
It´s about the enzymes. I have some pills of enzymes.
But i don´t know how much i use, i cannot find a scale or table.
itch pill have 125000 units Rorer, 80mg Vitamin C, 50mg Papaina.
Can you help me about the Rorer scale? how much units i need to use by Kg or soo.
Thank's
Sorry, I have no idea about this or why you are using vitamins.
@@BarleyandHopsBrewing are not vitamines, are enzymes
Okay. You call it vitamin C but it is not vitamins. What type of enzymes are they?
Papin enzyme is natural and breaks down proteins in meats.
What can I help you with?
@@BarleyandHopsBrewing i will try to explain better, sorry my english, i am portuguese.
the pills i have, the composition per pill is;
80mg vitamin C
50mg papain
46mg bromelaina, this one is the enzyme and the power in rorer scale is 115000 unites.
@@BarleyandHopsBrewing One Rorer unit of proelitic activity corresponds to the amount of enzyme that causes hydrolysis of a standard casein substrate at pH 7 and 25 ° C to give a 1x10 ^ -5 per minute reaction change at 200 nm absorption.
That´s what i found, but i don´t understand at all. lol
but they convert the starch very well.
I tried to call you last week and it said your number isn’t accepting calls from my number. I’ve never been rude to you and in fact have always expressed my admiration for you.
Not sure what the problem is. Shoot me an email and I will call you.
Barley and Hops Brewing ok George but ..... you’ve already answered my question in a couple back episodes I have not seen yet . But I will send ya an email from now on. Thanks man.
I have so many questions and kind of lost
You can always call if you need to
May have to call you George I am still a little confused... 😕
+Bryan Stewart Feel free to cal whenever you want. If I am not too busy we can talk. I would really like to explain it better if possible.
George
My friend, starch does not convert into sugar. Starch is the container that holds and protects sugar. All that Alpha does is softens starch (liquefaction) and releases glucose (saccharification) from amylose which is simple starch. There are numbered links in the amylose starch chain and when Alpha liquefies the link saccharification occurs. When that happens the chain is cut and one part of the chain is the reducing end which contains more numbered links that Alpha continues to liquefy. The other chain is the nonreducing end called glucose. Alpha continues to liquefy the numbered links until none are left. The sugar released from the reducing end is sweet tasting, nonfermenting sugar. Alpha is responsible for liquefaction, saccharification and dextrinization. When dextrinization occurs A and B limit dextrin are released by Alpha. However, the starch containing limit dextrin, amylopectin, is thrown out with spent mash because the temperatures used with infusion mashing methods are not high enough to cause the starch to burst and enter into solution before Alpha denatures. Amylopectin is the richest starch in malt, it is hard, heat resistant, complex starch. The starch are small white particles throughout the spent mash. Limit dextrin is responsible for body. It is tasteless, nonfermenting sugar. Beta is responsible for conversion, optimum temperature, 145F. Beta converts glucose released by Alpha into complex sugar, maltose and maltotriose. During secondary fermentation yeast absorbs maltose through the cell wall and an enzyme within yeast converts maltose back into glucose and the sugar becomes fuel. During conditioning yeast converts maltotriose into glucose and natural carbonation occurs.
About 6 row malt. Due to the high protein content of 6 row protein haze is a given. Crispness of six row? Well, starch is starch, whether it's 2 row or 6 row starch. Crispness is a characteristic caused by temperature and enzymatic action. A certain temperature rest creates crisp and dry beer. When malt protein levels are high, 10 to 16%, sugar content is low. Since, high protein malt contains less sugar Alpha has less work to do, diastatic power in a nutshell. High modified two row malt is distillers grade malt and the only enzyme that survives is Alpha. For that reason single temperature infusion is used with high modified malt which eliminates the need for secondary fermentation. Mash is rested at 150F in the grain distillation business because Alpha cranks out bunches of glucose which yeast rips through during primary fermentation. The temperature is above optimum for Beta which limits conversion and eliminates second fermentation which is required when ale and lager are produced.
There's a spec sheet that comes with every bag of malt and it's not a bad idea to become familiar with the acronyms and numbers listed on the sheet. The reason for the sheet has to do with malt being very inconsistent and without the sheet it is impossible to recommend using a type of malt or chemical in a recipe. Before a customer buys malt a spec sheet should be handed to the buyer which is used to ensure that the malt will produce the product the customer expects to produce. Some of the things listed on a spec sheet are the level of modification as Kolbach or SNR number, malt pH, color, extract efficiency, gravity, FAN, beta glucan, saccharification length of time and sometimes length of time for conversion to occur. You kinda need to know about that stuff before making ale, lager and maybe whiskey.
Fine malts to use for making whiskey are Marris Otter, Halcyon and Golden Promise. The malt was originally used for making whiskey until homebrewing was invented. There are a few companies producing Marris Otter but one in particular is producing low protein Marris Otter around 8% which means it contains a bunch of sugar. The malt is over modified but there's enough remaining Alpha to cause saccharification. Adjuncts won't work with the malt and starch carry over will occur if adjuncts are added. To produce ale and lager with high modified malt enzymes are added. Pioneer Malting in upstate NY is producing very good 6 row, 2 row distillers grade and 2 row brewers grade malt. If you want to go exotic Skagit Malting in Washington produces malt from heirloom European barley.
Mike, Thanks so much for the explanation. I know this and appreciate your knowledge and willingness to share. In the end saying that amylase convert starch to fermentable sugars is correct and a very short way of saying all you said in your comment.
Points well taken and I don;t mean to offend.
George
Now it won’t allow me to post a comment.....
I think the reason my comment didn’t come up right away is that there very well have been multiple comments all at once but it did come through a bit later so ........ my mistake for jumping the gun.
Ok, just one time, I got it, mash will not turn to vinegar. Please stop telling us that, I think I’ve heard it at least 9 times now in different videos. I love the channel and the information, but let’s please move past the vinegar issue.
Bla, bla, bla. Do you ever get to the point? Have you heard of editing? I have tried watching several of your videos and frankly i cant for the life of me find in your videos that you ever cover what your title is about..
George I need your help please let me know how to contact you