MASHING AN ALL GRAIN CORN AND RYE MIXTURE PART 2

This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.

[@paulsons4287]

thank you so so much. been trying to tell my friends the how to on this. you are way much better they are watching.

[@thomthejuggalo]

Thanks George. Great video as always.

[@kymelefsen5276]

Love your videos mate very informative and entertaining. Keep up the fantastic work I'm learning everyday. Take care

[@coopw101]

That was awesome. Looks easy to. Thanks George.

[@georgerothfuss9576]

another great teaching show! I really enjoy your personality and style of teaching. one idea would add to the information in the written area below the video where it says show more the names of authors and their publication referenced in your work and make it easy for users to go to that site for review as you suggest

[@showme....6043]

Another great educational video as always. I am about to try this myself. I am used to adding sugar so I am a little nervous about not adding any. I am going to trust the system and just follow what i just saw. Thank you for all you do. It really is appreciated.

[@jasongannon7676]

Fun video and very helpful at this time

[@davidmorris6539]

Thank you, George, All way's a great video to watch you working, We all hope you are keeping happy and we'll. Hope to see you back on your channel sooner than later. Miss you 😢

[@williamelliott]

Great video George

[@philiptruitt]

Thank you George!

[@stillworksandbrewing]

thanks George

[@gristlevonraben]

Very awesome

[@trichard5106]

Thanks !!

[@ROYB79]

I miss you George. Hope to see you make a new video soon and share your knowledgeable.

[@aminasworld8524]

الله يعطيك الصحة 🌹👍🌺🌺🌺🥀🌳🌲🌹🌹👍🌺🌺🌺🌺🌹🌹🌹🌹👍🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺

[@ryanbarnes1278]

Love your videos. Just wondering if that is a regular urn or a specific digiboil type? If you could let me know the brand of it I would be very great full. I’m guessing the heating coil is covered?

[@robertbeliveau1692]

Hey George, I seem to remember in an episode either you or Still It were talking about the fact that if you made a batch of whiskey out of an all grain recipe, and say we took the final product and “ blended “ it with say Scotch or Bourbon , couldn’t you officially,legally call it a scotch or bourbon as long as you called it a blended scotch or blended Kentucky Bourbon??? I believe it was in one of your videos from a couple months ago. I think you were also explaining how , through the blending of say, a 10 year old whiskey , with lesser aged whiskey it would legally qualify the mixed spirits to be proclaimed “ 10 year old whiskey “ as long as the word blend was added ? Anyway , I wanted to put that out there for those who may not know about that way of sharing the years of aging when blended with younger batches. Happy Distilling !!! And thanks again George !!!! You are a wealth of knowledge !!!

[@carloayars2175]

You can only make a blended Scotch in Scotland. No other country can make a Scotch whisky. In Scotland, they are not allowed to sell Scotch Whiskey if not in the bottle to another country. So when distillers purchase Scotch whiskey by the tote for blending they use a method called "tea spooning" where they will add a single tea spoon of another whiskey so it's not a single malt anymore, not that it matters to the blender. If you are US based, purchase some Scotch whisky by the tote and blend it with your own whiskey you have a specialty product that needs approval as it's no longer an American Whiskey. What you'll have is a "Blended Whisk(e)y" made from distillate from Scotland and the USA but you can't label it Scotch Whisky nor American Whiskey since it's neither. BTW, distillers in the USA are not allowed to empty bottles. As a home distiller not bound by rules you can make or called it anything you want! LOL You could for example pick up a bottle of Laphroaig 10 year old and add an ounce or two of this to your own malted whiskey to get some of the peat flavor in your own "blend" without dealing with peat or smoking your grains. You could use 10% Laphroaig, 40% Johnnie Walker black and 50% your own malted whisky and have a really good spirit that's about 50% cheaper. Blending commercial whiskey in with your own stretches the commercial stuff, can double your supply of drinkable whiskey and allows you to experiment with blends to get the taste you're looking for. If Scottish distilleries can purchase whiskey from each other to blend it only makes sense for home distillers to do the same unless your focus is just producing the cheapest spirits possible which is a bit narrow minded. :) You can do the same with your Bourbon as well. Mix in 25% Wild Turkey 101 to your 75% home made or what ever proportions make it drinkable sooner. You can blend several different bourbons as well and make a "blended bourbon". Do what ever you want with any booze you have in the house. :)

[@TheMullisJ]

Great video George, as always! Can you share the recipe of the aged spirit that you pulled out of the barrel? That sounds delicious!

[@BarleyandHopsBrewing]

Wish I could remember what it was. I'll look through records to see if I can find it.

[@paulsons4287]

keep it up please

[@shaunbarber4652]

George, do you have the recipe for the Saddle Mans Cur that you barrel aged ?

[@dennislnbrewing]

1. Do you use a false bottom in your cooler to separate the grains? I was thinking if I added rice hulls I could just use my false bottom and sparge like a beer. Maybe I don't need rice hulls. 2. Do you just dump from your cookpot into the cooler for the mash in? Why not just mash in the cooking vessel? Heat loss? 3. Why not ferment on the grain? I make a lot of beer so I never thought of fermenting on the grain but some people do and I just don't understand what benefit that provides.

[@robertjr1254]

What's your take on the Jim Beam fire? Some calculated at 40 bucks a gallon and how many barrels were in there, it's a 90 million dollar loss. Guess we will see

[@mickk9440]

when you mentioned a teaspoon, to bringing down water ph to 5.2, you didn't mention what you used to do that with.

[@Dfurman100]

George do you have an opinion on aireation after aging?

[@EternalWarrior1988]

Very jealous right here in Aus.

[@paulcarder8032]

What is the weight of all the grains? How do you maintain temperature for 90 minutes in the plastic bucket? Thanks!

[@78misfits]

Can you put the yeast in with the grains?

[@scubasmitty5135]

good idea george rothfuss, that would help..ME anyway,

[@steveschultz7579]

Can you use hole cernals of corn?

[@blindguy63]

Another great video George, this will definitely help me with my gnashing process. By the way: where do you buy your barrels, and what style do you prefer? Thanks for all you do to help us George!

[@BarleyandHopsBrewing]

I normally go to barrels online.com The have good prices and good quality small barrels. George

[@blindguy63]

Barley and Hops Brewing thanks George. I believe they have options such as ring material. What would you go with: black steel, brass, and I forget the other option?

[@BarleyandHopsBrewing]

I really like the black but the regular steel is okay too. All of the brass ones I had snapped after a year or so. George

[@ericwildrick5749]

What did you use to get your PH down to 5?

[@davidsonralph]

How much water are you using to cook flaked corn?

[@aarontavcar4579]

Hi George, great video cant wait for the follow up. Question, did you mix the rye in an big esky or just a large pot?

[@BarleyandHopsBrewing]

The rye was added to the 10 gallon cooler at ~160F with the corn already in there.

[@aarontavcar4579]

@@BarleyandHopsBrewing thanks for that and thanks for getting back so quick. It's great to be subscribed to your channel and watching someone who actually cares and takes time to reply.

[@charlessiems5100]

Where is a good place to get supplies, like mash buckets and grains?

[@JohnnyBGood-bl9tx]

How much for one of those bottles chief?

[@geraldbaxter321]

Spurging is alot of work. Can't say I had the right equipment. Good lord. I got a 11% 5 gal. So end result was amazing. But I'm tired. Gonna get somthing betyer. Cuz I worked my tail off

[@JesusisJesus]

George, is that boiler from from a Turbo 500? I just got one last week and it does not have a termostat adjustment. It has a on/off switch, and in the centre underneath there is another button which either acts at a tilt switch or a "Boil Dry" / Overload Protection. It is also supposed to have a built-in 125'c thermal cut-out. Also, It came with the condenser column pre-packed with stainless rashing rings in the bottom and Copper ones in the top half of the column. All I had to do was turn it upside down, unscrew the LARGE nut off the bottom, and then put the hole lid on the bottom, line up the hole and bung the *"NUT"* on the inside of the lid and it's done. One problem i've encountered though, is that the water blows past the condenser outlet where you push in the thermocouple for the temperature gauge. Have I done something wrong with this part, left something out, or is this a common fault? I have VERY CAREFULLY wrapped it in Aluminium foil and slid it back into it's hole, then tied a wire "twist-tie" around the top and tie it to the water-fuel output spout. Do you have any clues on what I can do here?

[@BarleyandHopsBrewing]

Slow down the water flow and it will not push past the probe. This is normal. It does have a cut out switch and the button on the bottom is a reset.

[@JesusisJesus]

@@BarleyandHopsBrewing If I run the water slower it won't sit in the 50-65 degree range. I might just put a dab of Silicon on it to hold it in place and seal.

[@raimonstappat3541]

Hello George. Did you stir the Mash in the converting time? Or only let it alone for that 90 min? By the way, you are a great teacher. Thank You for doing all of these videos. 👌👍

[@BarleyandHopsBrewing]

Never stirred it during conversion. It works either way. George

[@dimash244]

Here first!

[@jmboulware]

A teaspoon of what?

[@advanced-electronic]

Does anybody tell you that the sound disappears at 4:19 when you tell us we don't have to watch you stir.. Maybe you could add captions. I kind of know what you are doing with the iodine to check and see if the starches converted, but the rest isn't easy to understand

[@tr1pl333]

What are you using to adjust the PH? A citric acid or something like that?

[@WildernessMedic]

Fucking seriously. Talk about adjusting the pH for five minutes and only say .8 teaspoons of an unknown substance.

[@martybernier9313]

You could have used Big Blue to cook the mash, yes? Thinking a way to reduce the amount of equipment for the total process. Great video.

[@BarleyandHopsBrewing]

Great idea. That didn't come to me when I was doing this but I will next time. Thanks George

[@shanewilliams247]

What's big blue?

[@martybernier9313]

@@shanewilliams247 Big Blue is the name of the still George built in a few videos awhile back. Subscribe to his channel and you can see plenty of great content on home distilling.

[@rayw8177]

While watching got to thinking with all grains, what about rolled oats with or for a mash?

[@JesusisJesus]

Look it up on the PDF Book he mentioned in the first part of this series: kzbin.info/www/bejne/jobTio1_dq19d8k The book is called How To Brew - By John Palmer

[@frank64409]

Of all the times I have NEVER seen George separate the solids (gran) from the liquid.

[@charlesedwards2348]

George... your mic is picking up your heart beat

[@god910]

I literally read this comment just as it started. Haha

[@spencerherrick9392]

George, what did you add to bring the pH down?

[@SMPisciuneri]

George awesome video. I’d also like to know if possible mate 👍

[@winstonalpha1286]

Hi George....quick question if you have time please.....when using a white sugar wash for spirits. Should you be worried about methanol ? Or is a sugar wash just ethanol ? Thank you.....ps. enjoy all your videos and the depth you take them to. Very informative for many people.

[@BarleyandHopsBrewing]

In many instances methanol will be very, very small. Please - just toss the first 2 ounces

[@winstonalpha1286]

@@BarleyandHopsBrewing thank you for the hasty reply George....very much appreciated

[@missile1506]

Do you keep the grains in while fermenting, or do you filter first, and then ferment? Thanks for the videos.

[@BarleyandHopsBrewing]

I usually ferment off the grain. Sometimes I ferment on the grains. It all depends on what I am doing.

[@missile1506]

@@BarleyandHopsBrewing what would you do for a rye mash?

[@BarleyandHopsBrewing]

Off

[@timgreene6679]

Seems like a lot of grain for a 5 gallon mash? Does the grain soak up some of the mash and you’re using more than 5 gallons?

[@BarleyandHopsBrewing]

It does soak up water. You will need to add more trough the rinsing process.

[@freddieray6660]

Do you sprout your barley to release usable amylase or is the amylase already available in barley ?

[@BarleyandHopsBrewing]

When you buy malted barley that process has already been done for you. No need to sprout it unless it is unmalted.

[@edwardk3]

I thought this was a rye?

[@comsigns]

.8 tsp of what?

[@DiegoRodriguez-pr1bf]

Hi George, what did you use to lower the pH?

[@BarleyandHopsBrewing]

Citric acid

[@Johngaltsghost]

Hi George great video! I notice that often in these recipes gypsum is added. What is the sweet spot in pH that you are going for and why? I assume it benefits the amylase process...thanks!

[@oojimmyflip]

I think the alcohol is making you confused that Man Cave has a sink for washing up, I dont know any man that likes washing dirty dishes lol. great video buy the way thanks George.

[@PyroRob69]

With this much rye, would this whiskey have more of a rye character, or does it still have the corn flavor?

[@BarleyandHopsBrewing]

Can you describe what corn taste like?

[@PyroRob69]

My experience with corn is it tends to be fairly sweet, where as rye gives a bit of pepper on the back of the tongue.

[@philsmith3842]

What is the name of your intro song?

[@kdcyyz]

Kentucky Moonshiner By George Tucker kzbin.info/www/bejne/Y3LFf6t_a9GWbZY

[@jerryblankenship9969]

George did you put yeast in

[@BarleyandHopsBrewing]

Yes

[@johnstondigital]

Does the rye and barley have to be crushed to convert?

[@BarleyandHopsBrewing]

Yes.

[@johnstondigital]

@@BarleyandHopsBrewing I watched part 2 first.... silly me ;-)

[@JesusisJesus]

Also George, You mis-spelt the word Mixture in the title which causes KZbin to noe be able to sequence the videos correctly. I watched Part 2 before Part 1 because I guess it goes by the title in Alphabetical Order, and Misture comes before Mixture when computer sorted alphabetically....

[@BarleyandHopsBrewing]

Thanks. I just fixed that. Missed it on my own. Appreciate the heads up George

[@thomasmcdermott1245]

What did you use to bring down the ph

[@Rubberduck-tx2bh]

Citric acid, just a teaspoon

[@thomasmcdermott1245]

Thanks now my issue is I’m making a decent tasting shine but I can’t get it over 130 proof what am I doing wrong also when flavoring do you need to add a sugar syrup to help bring out the flavors

[@jerryblankenship9969]

when do you add your suger in

[@BarleyandHopsBrewing]

After converting starches.

[@jamessoave7812]

I struggled with the amount of strike water I'd need in order to mash all the grains for George Washington Rye / OG 1.090, eventually I calculated 6gal Today I found a nice chart @ beerandwinejournal.com/wp-content/uploads/2013/10/Screen-shot-2013-10-29-at-1.31.02-PM.png. I added it to my master doc / spreadsheet. Hope it helps.

[@tomspreacker4489]

@James thanks for posting. I have been struggling as well. If I am using the exact grain bill in George's video would I calculate the strike water based on the corn weight only or the total grain. I am nervous that too much water up front will dilute the mash to the point that the enzymes don’t work well. Can your share your calculation results that have worked for you?

[@thedavedot]

You said add a teaspoon...a teaspoon of what? You never did say.

[@chuckhenderson4765]

spelling mistake " Explained" is spelled incorrectly

[@BarleyandHopsBrewing]

Thanks

[@michaelkimbrell4514]

Sound has dropped

[@BarleyandHopsBrewing]

I had some technical difficulties I have since overcome.

[@damarmar1001]

LOL I hope the taste of almonds isn't from cyanide.

[@jimkalla2527]

Lost your voice half way through this video

[@kennethludwick612]

Your really need to stop Celsius and liters