FERMENTATION PITCHING YEAST

[@ceasarsghost8597]

The guy who taught so many the science of home brewing is back. I still watch all his videos just to make sure I didn’t miss anything. This is awesome.

[@justinsgarage1125]

Same. I’ve watched and rewatched the old “101”’videos several times from years ago. I always find something I missed or forgotten.

[@Katierios8]

You have been missed Sir! So glad to see you back!

[@raydziubla5590]

It is so great to see you again George! You're awesome brother. I cut my teeth watching your early videos. Thank you for giving so much of yourself to this community.

[@PeterHarvey-hr3ju]

Thank you so much for your return, we have missed your insight into a fascinating hobby.

[@wldtrky38]

Sunday morning with George, good stuff ! Happy Distilling !

[@donnieallen5639]

I learn something new with every video George puts out.

[@Generalleeawesome]

nothing but good information here! good morning my friend!

[@williamfleenor8574]

Just like everyone else on here, so glad to see you back George. I know many people like me worried about you and we are so relieved and happy to see you back again. I’ve followed your videos and constructed the PID controllers with totally successful batch after batch. I give to family and friends just like home cooking food. Everyone loves the products I produce following your lessons. I’m going to enjoy watching your new videos just like I enjoy and learn from your old videos. Welcome back George

[@d.marchinko1873]

Never gets old watching your videos , thanks for coming back George .

[@ScottBryant-wi7gb]

Thanks for the new content. I look forward to each one.

[@user-ho9cz9lo9f]

Hi George. Just to let you know l have watched all your vids in the past ant used your great tips very cusses fully. Thank's a bunch! However this new series is l feel your best work yet. You seem to be enjoying it even more than before. And so am l. Happy distilling. Malkuta from the UK

[@anthonytstank6743]

Glad your back. You always bring a smile to my face. You keep talking and I'll keep watching.

[@eyetok_alot]

perfect video, not everybody takes the time to explain it this clearly for that amount of time. Most just say, measure it, add the yeast and wait. Love the "oldfashion teacher" vibe you got there. Toucht me everything I know in your old videos, now i just enjoy the videos, and confirm what i learned. Fun fact, i use alcotec turboyeast from the first time i started distilling. It never dissapointed me. keep filming, i'll keep watching

[@wilhelmhelgaseth3605]

Great to see you again sir,😊

[@ohravenous1]

Most important information of the day... KEEP IT SIMPLE! So many people try to make their process more difficult than it need to be. You end up mucking things up. Thanks again George. As always brilliant work!

[@kingmaybus8409]

Ive progressed a lot in 7 years! I just want to say thank you for everything in the past you made that got me out of the green days hahaha anyways im soooooooo glad your back George!!!! 🎉🎉🎉❤ love to see it

[@johnjohansenjohnj9028]

George, little sparkie tip. Take a scape piece of wood a little longer than your hydrometer and cut a “V” grove down the middle, then lay your hydrometer in it and it won’t roll off the table. Between that and having two hydrometers you’ll never break one. Glad you’re back. Respect from the PNW

[@georgeduncan227]

Excellent.

[@ScottNutt-n9y]

Loving all the great content George!

[@willmarona-jn9wc]

Thanks!! This latest run of videos are great! Just about everything you’ll need to know

[@gagentrj]

Thank you George.

[@dannydowell9979]

Damn glad to see you back! Your videos are the reason I started distilling. Started with a 4” 6 flute MileHi still I wanted you run. I appreciate your easy to follow guidance.

[@jameshill8548]

Great to see you back. I have watched so many while you were on hiatus. What an education, thank you!!!

[@clydeharless899]

These are full of great information. I'm watching them again to correct a few bad habits I developed over time. Keep up the great work.

[@philiptruitt]

Thank you, George!

[@lemhocking1065]

one of your best there George Thank you

[@JamesJohnson-ee5ij]

Just wanted to say hello again and wish you blessings and good health and luck........

[@chrisbgarrett]

Love it man. I watched all your videos and knew everything. Didn’t practice the craft and now I’m back to remember what I forgot and now learning more again. Thanks

[@frank64409]

Geoge, it's so good to see you back.

[@dragonb5758]

Thanks George!!

[@redoorn]

Even more great information. Thanks, George. :-D

[@Buster-Sharp]

I'm a science fan and it isn't until I find Prophesier Shine that I learn what PH, stands for. I salute you sir and Jessy for leading me to you

[@johnnytoy5487]

Purchase a 1.6 L water distiller, ran my first batch through it. Ran it down until 80 proof then stopped. 😋😋😋 SO GOOD.👍

[@TigerPat_9180]

Really Enjoyed Your Video , Thanks ! 🐯🤠

[@RunIt615]

Good stuff

[@snudilicious]

Hi George love your work been watching for a while, done my research and plan to have a go.

[@jawsparkyfourfive]

You crack me up, I'm so glad you're back ! I'm ready to start distilling again because of your expertise, ty

[@ermiaahmadi]

great content❤

[@mikemcguire8351]

Great content.

[@top6ear]

Been waiting for this video. Hard to find good info regarding the alpha amylase

[@TheWolfyDaddy]

Thank you for going through the whole process in detail in this series. Since your pH was low, couldn't a little addition of baking soda rise it to the desired level, or is there a reason not to use baking soda here?

[@johnford2884]

George, Lots of folks preach against turbo yeast.they say only use it if you want to produce fuel.

[@GlenKowalchuk]

So good to see you George 😂

[@mrkultra1655]

Thanks George

[@vincecallagher7636]

Thanx George.

[@toddbiskupiak4984]

This sugar/water level brings you back to a couple of videos done in the past with canning jars and levels of abv.

[@rogerwilco59]

George I have a question about 2" bubble plates, it only has one Bubbler and a bunch of little holes on the plate. My question about the one Bubbler, is it a bubble cap or downcomer? I love your videos and glad to have you back.

[@joec7275]

Geoge do you have a video on your cooler with ac unit recirculation build. I like the way it is compact and portable (kinda). I have an old premix soda fountain with a cooler that creates an ice block water bath for the cooling of the soda as it passes through on its way to the tap. Would bet it would work for keeping the column condenser cool enough but maybe to cool actually. Anyway I have been doing a lot of watching of your video's.

[@Whitelightening04]

Speaking of molasses, I'm curious as to if I'm getting an accurate gravity reading with the extra viscosity in a wash? I guess I could do a before and after to get a datapoint

[@garysnyder6020]

Very glad you are back. Awesome video. Noted that you said Red Star with a Nutrient was your favorite and then used Turbo. ????

[@georgeduncan227]

I had it available/ It was a hard descision to make - many people have/use turbo so I defaulted to using it as a demonstration of the many options that all work. Aside from that, it is a personal choice. I know that some swear by turbo and others swear-off turbo.

[@jimsims9422]

Thanks George.

[@NickleJ]

Thanks 👍

[@a3970010]

I have a thought George, and I want to share it with you and the fans. If you're making..for example..a whiskey mash like I am and want to get the ABV up a little higher because you ended up making some process adjustments that required splitting the batch into two 30L vessels. I decided to add 1G of water with 2Lbs of disolved/inverted sugar after the initial fermentation stopped to each vessel to make the 30L marks. So the question is: Is it better to ferment in steps as opposed to trying to do it all at once? Does it make for a better fermentation environment?

[@IUOE_66]

Hey George, Is it worth using amylase in every mash or should it only be reserved for something more starchy such as your corn mash?

[@johnking6718]

I was wondering if you are going to start the store up again? Even just online. Or would that be too much of a hassle. I was trying to find the coffee mug with your world famous logo on it. 😁

[@georgearneth2766]

stupid or good question What would make the Ph drop to the high 3's in a sugar wash. I had it all set up right this time. Gravity 1.090 Ph 5.2 in a 5 gal wash. Pitched yeast at 100deg.(DADY) and used nutrients too. It had nice activity to start but then just stopped. Could it be the water is bad? Or contamination before I started. I used pbx and to finish gave it all a light spray of starsan. They have changed what they are putting in it. there is a lot of mineral sediment too. Let me know your idea's or thoughts on this. I'm thinking to go and buy some spring water from wegmans up here. thanx and hope to hear back

[@KennyWilson-ns9uf]

If you get contaminated mash can you skim off the bad and still use the mash or throw it away ?

[@petep5003]

youre the man george

[@Jeremy-km4dj]

will you be using your pid? have to relearn to use mine

[@matthewstoner765]

Need some help doing a birdwatchers and it's kinda like slimy gravity was 1.086 it's 4.5 gallon of water 8lb Suger and a 8 oz can of tomato paste and dady

[@shotgunfringe]

I’ve been having issues with infected mashes. I still distill them and they come out fine, but it would be great if I could get it to stop. I sterilize everything but it keeps happening with my grain fermentations.

[@scottmarks9704]

Hi George I need some help buddy! My PID not performing as it should I need an expert opinion. What ya say?

[@onetwistedfisherman2648]

Can you strain the grain out of your mash before you pitch your yeast

[@Amazingverticalgardeningideas]

Hi George welcome back? I have often heard you say a ferment product can be longe term stored because the alcohol is a good preservative. Does that remain true if you move it or change containers?

[@georgeduncan227]

Yes, if you are just careful about it. Make sure you clean and sterilize the new container just to be safe.

[@Amazingverticalgardeningideas]

@@georgeduncan227 thank you George I trust your advice.

[@user-shag]

Hi George, is there any benefit to stirring the sugar wash from time to time during fermentation?

[@georgeduncan227]

Totally a personal choice. Stirring doesn't hurt but does increase the chance to introduce a bug or two into your mash. Leaving it alone can add a day or so to the process. I just shake it whenever I walk by the fermenter. This seems to satisfy my curiosity and also gives me something to do (smile).

[@nelsonsm50]

[@u812green7]

Corn 🌽 Beer 😉😉

[@raz636man]

Can you add too much yeast?

[@leighco9]

I may (do) not understand everything, but I'm having fun trying.

[@tedr35]

It's a good thing you realized your mistake in not using Star-San...I was just about to unleash my army of autist commenters to flood this comment section with that obvious life-and-death mistake....whew! Good job. /s

[@RewStein4039]

Question... if you're only trying to get 8 to 12 percent. Why are you using distiller yeast? Normal yeast takes 2weeks but you're saying that you'll wait out distiller yeast anyways for 2weeks.

[@JonLarson-dy9bx]

I just watched your latest video and you didn’t use angel yeast, are you no longer using it

[@georgeduncan227]

I have access to many brands and use them all. Just chose turbo this time.

[@skyhookspirits]

IMO, I would never recommend using any turbo yeast. Rushing the fermentation always brings out bad flavors. If you can't wait a week or two for a fermentation, this isn't a hobby for you.

[@normalizedaudio2481]

You can catch from the air.

[@jbwagonmaker8887]

What is the name of your theme song

[@georgeduncan227]

kentucky moonshine by george tucker

[@nl25c]

I wonder if he still takes emails

[@georgeduncan227]

I do my best

[@BESHYSBEES]

Hope you’re well G