This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
Пікірлер: 127
@brucekrisko43644 жыл бұрын
Thanks George, I've finally got it (the math) thanks to this video. Now I can mash with confidence . You're the best instructor in this hobby!
@marknichols58275 жыл бұрын
I don't care how many mashes I've done it never hurts to hear the math again. Thanks again George
@dfriendly19664 жыл бұрын
Crystal clear explanation of recipe calculation. Simple. Concise. Beautiful. Thanks George. Your friend d.
@BeardedBored5 жыл бұрын
Man, I've got to study or I'm never going to pass the quiz:-) Great vid George!
@kareemcain61743 жыл бұрын
dunno if you guys cares but if you guys are bored like me during the covid times then you can stream all the new movies and series on Instaflixxer. I've been binge watching with my girlfriend for the last couple of days :)
@brixtondamian26383 жыл бұрын
@Kareem Cain Definitely, I've been watching on Instaflixxer for months myself :D
@TroubleMagnet05 жыл бұрын
🤣🤣🤣🤣 God love you George! I know it's frustrating for you with people always asking you to do there math for them, but I have to be honest. I was laughing through out the video, thinking you know somebody is going to ask you to do it. Maybe they shouldn't be making alcohol, if you don't have the brain cells to do the math, you definitely don't need to kill any more!!! Lol 🤣🤣🤣🤣
@Succumbed2Rum6 ай бұрын
Totally opened my eyes, George! Thank you for providing such a clear and concise explanation!
@chuckdontknowdoya61005 жыл бұрын
Another great video George thanks for taking the time to help us all.
@timflynn32182 жыл бұрын
Man, if there is anyone that cannot follow what you are doing, they must be asleep or otherwise not paying attention. Or they just want you to do their thinking for them. You ability to break down a sequence into its component parts and bring clarity to the subject is outstanding. Have you ever considered teaching teachers on how to teach? You tell us what you are going to tell us, you tell us, and then you tell us what you told us. It works though! Great job!
@CascaFugioLonginus5 жыл бұрын
Fantastic segment, always wanted better info on developing grain bill, especially the ratio of water to grain, ie how much grain and sugar total in five gallon segments.
@missile15065 жыл бұрын
This is just the video I needed. Thanks for your wonderful insights, George!
@hookedonjeep15 жыл бұрын
Awesome information George!!! Thanks again!!!
@hondo27572 жыл бұрын
Thank you so much I look at that gravity hydrometer and it's a mystery you have made it clear how to use it and answer my questions for development of mash bill 👍🏿
@cadetw465 жыл бұрын
Great video George. Can't wait to try out the math on a grain bill.
@robstjw5 жыл бұрын
Brilliant, George! Epic info as usual! Thanks!
@ALICEFREAK135 жыл бұрын
how beautiful it is, when science and art come together
@jabird2125 жыл бұрын
I really enjoyed your interactivity with the mathematics.
@dickopolka27335 жыл бұрын
Great video George. With your help we can say “nothing to this math!”
@silver-hy6mi4 жыл бұрын
The good Lord said to me, that knowledge should be shared through a written message! George you better write that book!!!!!
@BarleyandHopsBrewing4 жыл бұрын
Planning it now. This community will get be rewarded and be first to know when it is done.
@silver-hy6mi4 жыл бұрын
May I could get a sign book and one of the 1st 10. So glad you are going to take it on!
@dennisstahl76215 жыл бұрын
Excellent! Thank you!
@ramrodfishingoutdoors81555 жыл бұрын
That’s good stuff George I don’t care what anybody says ! 👍👍🤠🇺🇸
@ronswanson82474 жыл бұрын
when you are figuring your anticipated gravity points, is it based on 5 gallons of water.... or a finished VOLUME of 5 gallons? I ask, because I made a sugar wash expecting about 90 gravity points, but I just dissolved the sugar in about 4 gallons and then topped it off to 5 gallons when done... Thanks, George! You are my hero.
@mattf90965 жыл бұрын
This was very informative and easy to understand...cheers for that. But... those conversions arent guaranteed if someones mash efficiency is bad. You've done videos on mashing before so you've already explained how it works but it might help to do the same mash recipe the right way and also with common mistakes and see where you end up. In the best case scenario, you end up around 1.090 but if the strike temp is off or if the time is off or if the mash vessel cools down too quickly it will differ. A lower SG can be fixed with sugar but if someone is trying to be a purist and stay all grain it cant be fixed.
@BarleyandHopsBrewing5 жыл бұрын
WOW. You got me. I must make a few assumptions when I do these. I do expect people to do it right and if they don't it just won't work out. Nothing is guaranteed when it comes to distilling. There are way too many variables involved to ever make a guarantee. Thanks for pointing this out for us. George
@shadow42805 жыл бұрын
I can't wait to see how this turns out!
@Terryray1235 жыл бұрын
Lets do this military style if your sleeping in the back stand up.
@wesleyhankins73943 жыл бұрын
You talked me into it, your videos are fun and informative.
@FoolOfATuque4 жыл бұрын
You can also use a refractometer to measure the sugar in your mash. Wine makers use them in the field to check grapes for sugar content apparently. I use it for measure my wort during the boil. Very small sample size needed to pull a reading with a refractometer. I have a digital refractometer from Milwaukee instruments. Note that a refractometer is only used before fermentation. Once alcohol is present they don't work.
@davidmorris65392 жыл бұрын
Giday Gorge. I just had a peek at your video. Thank you for explaining the Way that the maths is done. to get the gravity points for each of the grain types. Gorge. Would you no where I could find a Grain table for all types of Grain, Thanks again. Gorge for all your Great Videos .
@timfranklin83525 жыл бұрын
once again awesome George
@stillworksandbrewing5 жыл бұрын
nice job explaining
@raimonstappat35415 жыл бұрын
Amazing ,interesting Video! You should open up an distilling school..thankx for your work!
@homermayo49675 жыл бұрын
Great job George I have learned a ton from you
@oscardelahey9607Ай бұрын
What a great pedagogue you are ! Bless you buddy 🙂
@anthonygood92745 жыл бұрын
You have the patience of a saint
@kenwalker42034 жыл бұрын
Thank you so much George this video is so helpful Happy Distilling
@joeyadams47945 жыл бұрын
Great vid Mr George.
@theomnipresent15 жыл бұрын
Looked forward to this video all day, now I'm looking forward to mashing in!
@spencerherrick939211 ай бұрын
George, thanks for the video. What are you assuming (can be hypothetical) that the DP of the 6 row is?
@spencerherrick939211 ай бұрын
Hey George! I’m looking for any videos or resources on the topic of: how to figure out how much water I need for a particular grain bill for a particular batch size. Do you have any videos or resources I’m overlooking? Thanks in advance!
@tootallno4 жыл бұрын
In Scotland they write Whisky, America uses whiskey
@wiseguysoutdoors29545 жыл бұрын
I use 60% peated malted barley and 40% pale ale malted barley for my Islay style single malt. I age it in Bourbon barrel chips with a few medium toasted oak chips. I have had rave reviews on this. It definitely allows the peat through, but not overwhelming.
@wiseguysoutdoors29545 жыл бұрын
I meant 3 row and not the pale ale malted barley.
@smartypants50363 жыл бұрын
Newbie here, George I am not afraid. I am doing the flavoring thing at the present with pure spirit and enjoying the WOW !!!. Done my first pot still run and made Feijoa Snaps a combination still and flavor combo, WOW !!!! Now I want to do the grain thing. Can you give me a hand with this math problem that I am having, called a GRAIN BILL ???? .....................Just kidding !!!!!!
@Cbosugobux3 жыл бұрын
How do you account for brew house efficiency? Are you assuming 100% efficiency? I usually run at about 70-75% when I do all grain. Thanks for making this video!! Very good info!
@dimash2445 жыл бұрын
thanks for explaining, I feel like i do get it now :)
@stucker3195 жыл бұрын
Hi George, big fan, love all the videos and information you share, you've been very helpful. One mistake you've said in multiple videos is that Bourbon is required to be made in Kentucky. That's incorrect, Bourbon is not required to be made in Kentucky. It's only locality requirement is it must be made in the United States. There are other requirements to be called Bourbon, but that's for another day.
@BarleyandHopsBrewing5 жыл бұрын
Thanks. I appreciate the correction
@mikenorris49662 жыл бұрын
Bourbon can be made anywhere but to be labeled Bourbon it has to be made in Kentucky. So George is right
@vossierebel2 жыл бұрын
Thanks George... my one and only hydrometer rolled ... yes... just as you predicted!!🤣🍻😱
@svanveer5 жыл бұрын
Another great video that just makes me want to get this going right away. Thanks so much for your help with my questions about my Chinese still and heating element, George ! I made my first clear shine, it came out good and really enjoyed every step of the process. Couple of quick questions 1) You are using 6-row barley. Is this the same as 6-row malt (or is this barley that has not been malted). 2) Is it possible/easy to keep to the required temp for making the mash using a gas cooktop instead of electric ? 3) Do you have any suggestions on how to protect the exposed electric connectors/wires on the heating element ? I found a piece of pvc pipe that somewhat fits over the end of the element and covers the exposed connectors, but it seems like it got too hot and started melting when I used it for the first time.
@BarleyandHopsBrewing5 жыл бұрын
6 row barley can be either malted or not. Make sure before you use it. Yes a gas stove can be used. And finally, I use a PVC pipe on the outside of my element and have never had a problem with it. It is a coupling about 3 inches long with a cap on the end (I drilled a hole to insert the wires). George
@svanveer5 жыл бұрын
@@BarleyandHopsBrewing Thanks for the detailed answers, George ! Do you have all the grains for this recipe in stock in the store ? I might swing by this afternoon. Also, I'm wondering if I can use the pot of my Chinese still with the heating element and PID controller to bring and keep the mash up to temperature or would that not be advisable ?
@svanveer5 жыл бұрын
Picked up all the grains from the store today and using the Chinese still as a mash tun. Working very welll. And you were absolutely correct about using PVC pipes to cover the electrical connectors on the heating element. In my case, when I looked closer it was not actually the PVC pipe that had melted, but instead if was the insulation covering the electrical wire itself. I've adjusted my design based on your last video and it's working perfpectly now. Wish I could upload a picture here :). Thanks so much for getting me into a new hobby ! (my wife might not agree with that last statement ;-))
@kymelefsen52764 жыл бұрын
Fantastic advice cheers mate
@tomchristensen2914 Жыл бұрын
Can you recommend any literature I can look into to know what grains are what. Like when I have a recipe that requires barley. What are differences if I used malted, straight or flaked flaked. And what do I need to do differently depending on what I use
@robertartibise59985 жыл бұрын
Wow, great topic. Thanks George. Can you let me know what peat level your using ? Is it light, medium or heavy?
@BarleyandHopsBrewing5 жыл бұрын
Light
@robertartibise59985 жыл бұрын
@@BarleyandHopsBrewing thanks
@BarleyandHopsBrewing5 жыл бұрын
Anytime
@jurieccilliers5 жыл бұрын
Great Scotch!
@adamkurschner5 жыл бұрын
George, can you please explain why 1.090 is the goal for your mash? At what point do you have to worry about the grain to water ratio (too much like porridge? And how do you decide how much water you can save to rinse the grains. I feel like a lot of fermentable sugars are left behind in the grains. Always on the hunt for higher efficiency! Thank you for all you do.
@BarleyandHopsBrewing5 жыл бұрын
That is my own goal. It works out to around 13% which I find easiest and more dependable to work with. I have found that shooting for higher ABV in the mash tends to sacrifice much of its benefits.
@adamkurschner5 жыл бұрын
Thank you
@BarleyandHopsBrewing5 жыл бұрын
Anytime
@4mikesutube5 жыл бұрын
This is a question I had in the back of my mind also but as read through the different comments, I now understand George's logic of diminishing returns on final product with higher ppg. I find reinforcement of information and different ways George teaches subject matter.
@BarleyandHopsBrewing5 жыл бұрын
Thanks
@robertlaube5742 ай бұрын
Thank you , thank you. Amazing how good I am at math now that I have interests that require it, hahahaha.
@peterwiley27805 жыл бұрын
Not to throw a monkey wrench in the works but you also need to consider mash efficiency. At 83% efficiency BeerSmith calculates a starting gravity of 1.077 for 7.5# peated, 2# flaked corn and 5# 6-row.
@BarleyandHopsBrewing5 жыл бұрын
All figures are for 85% efficiency
@chuckhenderson47655 жыл бұрын
Yay someone else that knows what " Guzintas" are !!!
@bakhossassine79683 жыл бұрын
Hello George i am interested in knowing at what temperature do i need to brew malted red wheat, also do i need to add any enzyme to or not thank you in advance
@adiefender5 жыл бұрын
The real fun, is trying to impart flavor via specialty malts. Like: if I want a caramel, chocolate dark fruit flavor with a clear product w/o using extracts or adding those items to the boiler nor maceration and pot stilling it again. Using Chocolate, Crystal and Special B malts.
@blindguy635 жыл бұрын
adiefender in a couple of weeks I’m going to try to ferment a water down organic chocolate syrup and see what I come up with when I run it. I’ll post the results.
@dfriendly19664 жыл бұрын
Define crystals please.
@Ripply7745 жыл бұрын
Hi from NZ George, i have a hydrometer/proof and trail hydrometer question, i know your rolling you eyes here we go again ;) once i have a distilled product occasionally i add sugar in the case of a rum. I’ll often age at a higher proof and sometimes infuse with other botanicals. Is there anyway to calculate abv once I’ve thrown the proof and trail hydrometer out with sugar?
@Ripply7745 жыл бұрын
I watch almost every video, have found unparalleled inspiration and information in them😁 thanks for doing what you do!
@stevenhair61565 жыл бұрын
He is describing Murphy's law for sure! When they say the luck of the Irish, they never say GOOD luck, do they?
@kevinrich53125 жыл бұрын
Steven Hair I was thinking the same thing 😄
@ericcampbell88812 жыл бұрын
so sugar to water is the same as one pound to one gallon = 30gp all grain for 20 gals would be 40 lbs corn 20 lbs malted barley but you could go 20 lbs corn 20 lbs barley 20 lbs of sugar = a 1090 GPPG for 20 gallons of water? a one gal batch is one gal of water to any combination in 3:1 ratio grain to water or grain sugar water combination.. 3 grain sugar combo to : 1 water, am I doing this right? 3:1 based on any item by the lb equals 1090 gp? I had to take my shoes off
@ericcampbell88812 жыл бұрын
if you used 3 lbs sugar to one gal water...the reading should be 1090gp
@ericcampbell88812 жыл бұрын
1 lb if sugar to 1 gal of water should be 1030gp
@daverees9863 жыл бұрын
A George, I find your tutorial videos good. I hope you pick this comment up, here in the UK 5 gallons = 22.7 litres in the US, your arithmetic say's 5 gallons = 19 litres ? No offence indented, UK fluid measurement is more then then the US, awaiting your reply. Thanks for the video's Dave Rees. South Wales UK.
@christurner17915 жыл бұрын
Doesn't 'just throwing in extra 6-Row' at the end, mess up the %/ratio of products that you were aiming for to begin with?
@martybernier93135 жыл бұрын
Papa said, always buy two. One to use and one to loose.
@U812GREEN5 жыл бұрын
All grain mash is all about the diastatic power
@JimBaiii4 жыл бұрын
Hi george, does it matter if the grain is treated? All i can get out here in northern ireland is grain treated with “propcorn” acid
@BarleyandHopsBrewing4 жыл бұрын
Not sure. Hope someone else can chime in and help out here.
@JimBaiii4 жыл бұрын
Barley and Hops Brewing hi, eventually got through to the company that produces additives for grains, they told me that it stops enzymes and any yeast growth, so basically a preservative acid for high moisture grain, leaving the grain only useful for animal feeding!
@scubasmitty51355 жыл бұрын
OH GREAT, THANX A LOT,, I can never watch M A S H again, without thinking about where did they keep the yeast, ferment er, and how did they get supplys to run a still !!---lol
@Teddysad4 жыл бұрын
I guess the camp bakery was a good start
@mikecoonhunter1015 жыл бұрын
It the us it’s classified as a malt whiskey cause are government is lazy on things like that. Nice video tho
@davebox5884 жыл бұрын
It's scotch WHISKY, no 'e'.
@Denver_Risley5 жыл бұрын
Can't legally call it "Scotch" but most of us can't legally make it, anyway, so mine is called "Martian Single malt". If you don't have two hydrometers, you don't have any.
@BarleyandHopsBrewing5 жыл бұрын
Very well said. Mine is G-scotch George
@blindguy635 жыл бұрын
Barley and Hops Brewing coming soon to a watering hole near you: Blind Man’s Swamp Scotch!
@U812GREEN5 жыл бұрын
If you order one your old meter will break
@wmtarr8862 жыл бұрын
it would be so much simpler if you just used metric, you know it makes sense :)
@BeerWineandShine2 жыл бұрын
Umm. Bourbon does NOT have to be made in Kentucky. Many companies make bourbons is in all different States. Is the laws of bourbon Include being 51% corn, Cannot come off the still hotter than 140, Must be aged in a fresh brand American white oak barrel, Cannot be put into that barrel any hotter than 120, And cannot have any added flavor. May have originated in Kentucky, It can be made anywhere.
@TheFriarHenderson3 жыл бұрын
By George I finally got it, ....hang on, I had it. Bugger lost it it, back to the beginning of the video.........again.
@fourdeadinohio83035 жыл бұрын
got to say this about scotch it tastes like a cross of dirty ash trays and window cleaner....lol
@raritansailor83052 жыл бұрын
I'm sorry George, but I'm an engineer, and your math eludes me! How did we get from 7.5 to 5? How does 90 relate to 1.090? Now, what does 2.5 have to do with anything?? Sorry. No help here at all. I have X types of grains, with Z PPG values, and Y amount of water, how much of any of those grains do I use? This does not answer that simple equation.
@charlesdean15424 жыл бұрын
Fall asleep
@OutDoorsMan13425 жыл бұрын
Hey hate to tell you but you made a mistake strait up , Scotch whisky not whiskey ey is Irish just a heads up
@BarleyandHopsBrewing5 жыл бұрын
Okay
@BarleyandHopsBrewing5 жыл бұрын
I goth that one backwards. Dang it!
@charlesedwards23485 жыл бұрын
It really doesn't matter lol
@OutDoorsMan13425 жыл бұрын
Nah it don't matter to us but it could start a war between Scotland and Ireland lol
@charlesedwards23485 жыл бұрын
That would be a war were no one would win. Just imagine it... remember the Bourbon fire like a month ago- that but worse. 😥
@carolekandakji11122 жыл бұрын
and must be aged min of 3 years
@SyBernot5 жыл бұрын
What if instead of 2 lbs of 6 row you used 6 lbs of 2 row? (Asking for the guy in the back)
@BarleyandHopsBrewing5 жыл бұрын
You know it. He's asleep for sure. I am waiting on his call.
@mattf90965 жыл бұрын
2 row and 6 row function basically the same the 6 row just has a higher level of enzymes to convert the sugars. If you did this recipe with 2 row instead of 6 row it wouldn't differ that much overall. The 6 row does help when using adjuncts that aren't malted barley, such as corn or oats or whatever, but you could add amalayze enzyme instead.
@BarleyandHopsBrewing5 жыл бұрын
Matt, you totally missed the humor here. This was a comment directed at my comment in the video about the one guy sleeping in the back who will probably call me about the very thing I am talking about. His comment was tongue and cheek...
@mattf90965 жыл бұрын
@@BarleyandHopsBrewing haha yeah I did miss that. You got me lol
@SyBernot5 жыл бұрын
@@mattf9096 but you were right to point out the difference in diastatic power, it could be a factor if you have more corn or peated malt. So you turned my little joke into a learning moment and that's always a good thing. Cheers!
3 жыл бұрын
The Scots dropped the "e" from Whiskey. Your definition of Scotch was moot. "Scotch Whiskey" is oxymoronic.