I sent him an email asking how much copper tubing I should use....and he replied the next day and gave me all kinds of information on what I should be using and what to do....he is a wealth of knowledge!
Another Grand slam home run George great information. I always add extra corn starch to my AG. mashes I also add 1500 mg of beano to every 15 gallons of mash after it cools to convert the starches to sugar at room temperature it gives me a continuous conversion as it ferments so I don't have a really high brix reading at the start my brix reading usually doesn't start to drop for three or four days this way an I have been able to reach 25 abv this way without any bad bad fussel favors. Keep up the great videos my friend.
George, thank you for updating your videos. I would like to request that you cover other, less common grains (sorghum, rice, etc) as well as the protein rest in your process and how to know which grains require it. Also maybe briefly discuss converting grocery store flours and cereals like Malt-o-meal. Tips on what to look for and what to avoid. 👍👍👍
If you are distilling, there is no need to do a protein rest. I can't speak for beers, but if you are talking about sorghum or rice for a sake, mijiu, or cheongju/makgeolli style drink, there is also no protein rest because the yeast/bacterial starter excretes enzymes that break down those proteins into amino acids.
Way back in 1988, I was working on a project for a college electronics class, I was having trouble figuring a part out, I go to the professor and he said: "KISS". When I inquired as to what he meant, he said: KISS - Keep It Simple Stupid. This was a great video even experienced people can go back to as a reminder.
George Another good video. I try to watch what I can. Every time it improves my knowledge of this craft. Have you created a video explaining the gelatinization process required(?) of corn or cracked corn. The step before adding the enzyme amylase? I looked, but saying that, it's not unusual for me to lose and look for the car keys I'm holding in my hand.
As always, thank you so much for the great explanation. Is there commercially produced sprouted corn product. I heard about something called sweet feed. I assume it is a animal feed but, don’t know anything else about it.
great vids george, i am wondering why dont they let the grain keep sprouting and converting the entire starch into sugar and then be left with a grain that is ready to go for fermentation instead of having to use a malting rest process when making beer or mash for spirit?
I know this is older but new viewers should understand that not all malted grains have diastatic power because they have been toasted / heated to influence the flavor and body of the mash. ie; crystal caramalt or most dark colored malts . There are "mash calculators " available online that can be used to determine whether your custom recipe will convert, if you have enough diastatic power in other words. These are fantastic sources of info when developing a new all grain recipe. If you are willing to use sugar to make the alcohol, then you can forget about the calculator and still pitch whatever grain etc., you want for flavor and body and not even bother with enzymes & still make something special .
George, thank you so much for all your help and your information packed videos. QUESTION! can I use a steam rolled FEED? It's 100% corn, but it has a lot of power dust in it from the milling. What do you think? Thank you! Frank
Hmmm. Not sure. Sorry but if I cannot stand by a product I won't guess. Give it a try and see what happens. Worse thing that could happen is it fails but at least you'll know. George
Is it possible to malt all of your grain/cereals for your wash? would it affect the abv or flavor? thinking of making a wheat and rye wash, but I'm not sure how much of the grains needs to be malted.
i heard old timers did not use additional yeast for making there mash but simply used malted barley to naturally act as yeast, is it true that malted barley also contain the yeast needed for fermenting?
can amilasi be "harvested" from a germinated potato? and the germinated potato used in place of molten barley to convert corn starches? (in my opinion yes)
So, if I'm understanding correctly, I should mix up my usual 5 gallon batch of Uncle Jesse's recipe, and well before I pitch yeast in, I should throw in roughly 1.5 teaspoons (based on your math in the vid of about one third of a teaspoon per gallon) of the amylase enzyme powder at 155 degrees, and let it stand for an hour and a half. Is it fine to have my sugar in already, or do I need to wait until after the 90 minute 'steep' of corn and amylase before i add any sugar?
Hello, I am working on a project where I'm trying to convert rotten potatoes into bio ethanol. I tried adding amylase to the mashed potatoes but nothing worked. Also I want to know if this project is economically viable on a larger scale. I would really appreciate if you can guide me. Looking forward to hearing from you.
It is alpha. Beta is resident in grains and not produced in other forms. Gluco is a form that works best at fermentation temperatures and helps break down complex sugars in the mash.
sure would have been nice having teachers in school with your enthusiasm in explaining things. anyway, this video and another with the corn flakes and frosted flakes got me to thinking in my job (corrections in a jail) when inmates are saving breads (most time say to eat later) can that be turned into alcohol with water or does something else need to be added? we got rid of the kool aid mix stuff, no soda's or packets of sugar can be gotten. occasionally find some stuff being made but it's rare. thanks.
Not at all. Just adding water will not convert the carbohydrates to fermentable sugars. They need a source of amylase from somewhere in order to convert it and then they would need a yeast source to ferment it. Now, there is amylase in saliva (yes! spit). There are several recipes that call for someone to chew a substance and spit it into a container. There are actually parties, in third world countries, where people come together to share in this ritual. Your body produce a form of amylase to break down food for use as an energy source. That is another topic all by itself. George
@@BarleyandHopsBrewing thanks for the info, now since you mentioned some of the things, sounds familiar from some other topics. I will have to look at the list of items that can be bought through the jail system if have money on thier account, various food items. Incarcerated person's get very creative in many things. Trying to stay ahead of the game gets tough. Look forward to another of your videos.
Hi ya George, What do you consider the better option, corn or sweet feed for a still like the Chinese still that you posted a little bit back? being as that still is reflux, we are not going for taste it seems, as that taste can mostly be done by a pot still. A bit lower proof than the reflex yet more taste. As we are not going for taste on reflux. what would have more starch pound for pound? corn or sweet feed?
can starch be broken down from boiling alone?I'm possibly not asking the right question.more spicifically,boiling the grain without malting being enough to perform a starch conversion
George or anyone else, I want to use a raspberry pi as a pid for my still, I’ve set one up facial recognition on one of my raspberry pi, can it be done. Thanks, your videos are great
Hi. So I cant get any normal grains to make some sanitizer with. Sugar is available, but my local asian store has rows upon row of pulses and stuff I have never ever heard of before. And its cheap as chips, contains a lot of starch. So, I am guessing I would have to convert to sugar. But has anyone done it. Im talking lentils etc
I sent him an email asking how much copper tubing I should use....and he replied the next day and gave me all kinds of information on what I should be using and what to do....he is a wealth of knowledge!
That Advice to heat up to 155F and turn the heat off for 90 minutes to do the conversion [minute 16] is the most valuable minute of this video.
Another OUTSTANDING video. Thank you, George.
Welcome back! You are absolutely correct, sometimes one just has to do fresh videos about past subjects to freshen up the basics.
Great! Watched all your videos. Multiple times on some. This REALLY breaks it down to the basics. So informative! Thank you, George!!
Another Grand slam home run George great information. I always add extra corn starch to my AG. mashes I also add 1500 mg of beano to every 15 gallons of mash after it cools to convert the starches to sugar at room temperature it gives me a continuous conversion as it ferments so I don't have a really high brix reading at the start my brix reading usually doesn't start to drop for three or four days this way an I have been able to reach 25 abv this way without any bad bad fussel favors. Keep up the great videos my friend.
Brilliant video, George and perfect timing for my AG adventure.
George thank you very much I quite enjoyed it
You are so cool man. The way you explain stuff just makes sense. Can’t thank you enough. Merry Christmas to you and you family.
Thanks George for all those infos
Great information. It is hard to search older videos sometimes can't wait for the next one. Thanks for all you do.
As always George thanks, Great video
Very clearly explained and easy to understand. George you are a great educator. Thanks for your video's.
Great video. Answered a some great questions I have been trying to understand. Thanks
Great information, thanks.
Thanks George. Cool info 👍
George, thank you for updating your videos.
I would like to request that you cover other, less common grains (sorghum, rice, etc) as well as the protein rest in your process and how to know which grains require it.
Also maybe briefly discuss converting grocery store flours and cereals like Malt-o-meal. Tips on what to look for and what to avoid.
👍👍👍
If you are distilling, there is no need to do a protein rest. I can't speak for beers, but if you are talking about sorghum or rice for a sake, mijiu, or cheongju/makgeolli style drink, there is also no protein rest because the yeast/bacterial starter excretes enzymes that break down those proteins into amino acids.
Fantastic 👍🏼, thank you.
What an awesome video
excellent congratulations, regards from Colombia.
Fantastic
Dang man thanks so much!
Way back in 1988, I was working on a project for a college electronics class, I was having trouble figuring a part out, I go to the professor and he said: "KISS". When I inquired as to what he meant, he said: KISS - Keep It Simple Stupid. This was a great video even experienced people can go back to as a reminder.
George Another good video. I try to watch what I can. Every time it improves my knowledge of this craft. Have you created a video explaining the gelatinization process required(?) of corn or cracked corn. The step before adding the enzyme amylase? I looked, but saying that, it's not unusual for me to lose and look for the car keys I'm holding in my hand.
Great video . Cheers mate 👍
Suddenly... I feel empowered - thanks George!!👍🍻😁
Awesome refresher course on the most important stuff:-)
🙏🙏🙏Thank so much big brother
Thank you
Tx a lot. I have been interested in a semi-industrial ethanol production method. I did not know how cheaply amylase could be had.
thank you
Thanks
As always, thank you so much for the great explanation. Is there commercially produced sprouted corn product. I heard about something called sweet feed. I assume it is a animal feed but, don’t know anything else about it.
funny, i nearly fell asleep! I will ask you a few questions thru email! Many thanks, Duncan!
This was great. Can you address perhaps the troubleshooting if you're left with a mash that's for some reason not converting and what to do?
Two reasons: incorrect temperature, or incorrect pH.
Very interesting, thank you.
Perhaps a dumb question. After malting the grain, how long is it viable, please?
great vids george, i am wondering why dont they let the grain keep sprouting and converting the entire starch into sugar and then be left with a grain that is ready to go for fermentation instead of having to use a malting rest process when making beer or mash for spirit?
I know this is older but new viewers should understand that not all malted grains have diastatic power because they have been toasted / heated to influence the flavor and body of the mash.
ie; crystal caramalt or most dark colored malts .
There are "mash calculators " available online that can be used to determine whether your custom recipe will convert, if you have enough diastatic power in other words. These are fantastic sources of info when developing a new all grain recipe.
If you are willing to use sugar to make the alcohol, then you can forget about the calculator and still pitch whatever grain etc., you want for flavor and body and not even bother with enzymes & still make something special .
George, thank you so much for all your help and your information packed videos. QUESTION! can I use a steam rolled FEED? It's 100% corn, but it has a lot of power dust in it from the milling. What do you think? Thank you! Frank
Hmmm. Not sure. Sorry but if I cannot stand by a product I won't guess.
Give it a try and see what happens. Worse thing that could happen is it fails but at least you'll know.
George
I would like to know what are your thoughts on using beano to convert starch at a lower temperature?
Do you think i should use copper packing in a pot still if so wats the pros and cons stainless steel pot witk a copper 2in coleum
Is it possible to malt all of your grain/cereals for your wash? would it affect the abv or flavor? thinking of making a wheat and rye wash, but I'm not sure how much of the grains needs to be malted.
Thanks for the video George, was this for me....lol. Lesson learned (the hard way)...Flaked barley IS NOT the same as malted barley, ughh
Not directly. It was after several, several phone calls about similar issues.
i heard old timers did not use additional yeast for making there mash but simply used malted barley to naturally act as yeast, is it true that malted barley also contain the yeast needed for fermenting?
Any special storage required for amylase enzymes?
can amilasi be "harvested" from a germinated potato? and the germinated potato used in place of molten barley to convert corn starches? (in my opinion yes)
So, if I'm understanding correctly, I should mix up my usual 5 gallon batch of Uncle Jesse's recipe, and well before I pitch yeast in, I should throw in roughly 1.5 teaspoons (based on your math in the vid of about one third of a teaspoon per gallon) of the amylase enzyme powder at 155 degrees, and let it stand for an hour and a half. Is it fine to have my sugar in already, or do I need to wait until after the 90 minute 'steep' of corn and amylase before i add any sugar?
Wait until the conversion is done before adding sugar. Otherwise you will not be able to test your conversion.
George
Hello,
I am working on a project where I'm trying to convert rotten potatoes into bio ethanol. I tried adding amylase to the mashed potatoes but nothing worked. Also I want to know if this project is economically viable on a larger scale.
I would really appreciate if you can guide me. Looking forward to hearing from you.
Hey George. Maybe I missed it, but what version of Amylase is used? Alpha, Beta or Gluco? What's the differences?
It is alpha.
Beta is resident in grains and not produced in other forms.
Gluco is a form that works best at fermentation temperatures and helps break down complex sugars in the mash.
sorry if I missed it but does 6r barley contain both alpha and beta amylase?
sure would have been nice having teachers in school with your enthusiasm in explaining things. anyway, this video and another with the corn flakes and frosted flakes got me to thinking in my job (corrections in a jail) when inmates are saving breads (most time say to eat later) can that be turned into alcohol with water or does something else need to be added? we got rid of the kool aid mix stuff, no soda's or packets of sugar can be gotten. occasionally find some stuff being made but it's rare. thanks.
Not at all. Just adding water will not convert the carbohydrates to fermentable sugars. They need a source of amylase from somewhere in order to convert it and then they would need a yeast source to ferment it.
Now, there is amylase in saliva (yes! spit). There are several recipes that call for someone to chew a substance and spit it into a container. There are actually parties, in third world countries, where people come together to share in this ritual. Your body produce a form of amylase to break down food for use as an energy source. That is another topic all by itself.
George
@@BarleyandHopsBrewing thanks for the info, now since you mentioned some of the things, sounds familiar from some other topics. I will have to look at the list of items that can be bought through the jail system if have money on thier account, various food items. Incarcerated person's get very creative in many things. Trying to stay ahead of the game gets tough. Look forward to another of your videos.
Hi ya George, What do you consider the better option, corn or sweet feed for a still like the Chinese still that you posted a little bit back? being as that still is reflux, we are not going for taste it seems, as that taste can mostly be done by a pot still. A bit lower proof than the reflex yet more taste. As we are not going for taste on reflux. what would have more starch pound for pound? corn or sweet feed?
I would never use sweet feed.
George
Why use any corn since flavors will be lost in a reflux? Just use sugar. Keep it simple. You'll get a neutral spirit..vodka.
@@rocketsroc You don't lose all the flavors just an big part of it. Sweet feed has vitamins and minerals that you don't wont in you product.
Hi George if you wonted to up the sugar in your corn. What do you thank about adding corn starch instead of corn or table sugar.
I seen in another post that corn starch wont work.
can starch be broken down from boiling alone?I'm possibly not asking the right question.more spicifically,boiling the grain without malting being enough to perform a starch conversion
Sir, can we convert casava starch using amalase?
What happened if your starch never converted did i use to much amylase
I used 2row barley and a teaspoon of amalase powder.
George...what will happen if i add amalyze to a box of Cornstarch? Will that all be turned to fermentable sugar?
No. Corn starch is too complex for amylase
George, can I do the same thing with potatoes?
Yes
George or anyone else, I want to use a raspberry pi as a pid for my still, I’ve set one up facial recognition on one of my raspberry pi, can it be done. Thanks, your videos are great
Yes it can. I am working (slowly) on the same thing
I'm working on a controller using an arduino looks promising
Look this guy up: www.opensourcedistilling.com
Does the barley add flavor compared to amilayse?
For beer it does. In a mash it is not so prevalent
#Happydistilling
Can this be done with cornmeal
Yes but it is messy
Jimmy cracked corn, but I don't care !
Hi. So I cant get any normal grains to make some sanitizer with. Sugar is available, but my local asian store has rows upon row of pulses and stuff I have never ever heard of before. And its cheap as chips, contains a lot of starch. So, I am guessing I would have to convert to sugar. But has anyone done it. Im talking lentils etc
I think that's a female piece of grain lol or maybe I been on the boat too long!
Another OUTSTANDING video. Thank you, George.