CLEARING YOUR MASH - TIPS AND DEMONSTRATION

[@KYLE-jm6tr]

Thak you so much for taking the time to educate us on home distilling. I love your videos. Thank you for showing me the ropes. Look forward to a new video or a farewell sign off

[@X1Rules]

Man you should start your own paid online courses with this enormous helpful amount of knowledge !!! Thanks very much hero.

[@kimmole1096]

dont s'pose many people read these comments, but i gotta say, George is THE MAN! these videos have been a fantastic source of information for me in my journey through designing and building my still. Now I'm up and running, and I'm still gaining knowledge courtesy of George. If i could die knowing I'd given so much help to so many people, I'd die a happy man. THANKS AGAIN GEORGE.

[@BarleyandHopsBrewing]

Thanks for the comment George

[@chuckdontknowdoya6100]

A lot more people read the comments then you think a lot of people share good ideas here.

[@christianmyers3253]

my favorite teacher on the art of making spirits!

[@glenna3434]

Once again, homebrewing experience and knowledge applies to better distilling. Cheers George.

[@StillIt]

Congrats on the 70k ! That's freaking cool!

[@BarleyandHopsBrewing]

Thanks mate! George

[@shivendrasharma9205]

Because it's lockdown in many countries and liquor shops are closed. Respect for you both gentlemen. Congratulations Sir.🙏

[@capitaldd5840]

Almost 80K now....🥃

[@MadmanInUkraine]

111k now!

[@jakehanneman6956]

Look at him now, 115k! Congrats George you deserve it.

[@onstr]

Me. It was me in the back shaking my head. I'm slow, but I'm learning! You're an excellent teacher, George, thank you.

[@frank64409]

Perfect information! Just what I needed. Thank you, George. When are you coming back? I can't tell you how much you are missed.

[@jerryhoover4698]

I still refer to your videos. Miss you and thank you for making them.

[@lukejosselyn7706]

Thank you for your wisdom George 😊 Yourself + Jesse & Bearded have given me the push to jump into home distilling & I'm loving it so far. So many things to learn but the videos from all 3 of you + the collaborations are so informative & also very, very enjoyable to watch. Again, thank you for your wisdom 😊 Congrats on 70k as well 👍🏻

[@BarleyandHopsBrewing]

Wonderful!

[@wldtrky38]

Perfect timing George. Thanks for the tips and alternatives ! Stay Safe and Stay Healthy Sir 👍

[@jccrews5991]

Man I've learned so much from you and I highly appreciate it. Jc from mechanicsville Virginia...

[@staalefo]

I love how you are breaking the 4th wall with your videos. Better and better every time.

[@BarleyandHopsBrewing]

Glad you like them!

[@johnlesmeister7983]

Thank you, George. You are an amazing wealth of knowledge, and your teaching technique is amazing. You're always my "go to" when I have questions. Thank you, sir!

[@yooperjoe5655]

Happy Easter George, thanks for all the vids, you have helped me out a lot in the last couple years. many thanks and best wishes from the Upper Peninsula of Michigan

[@jansearle5088]

George! Your forgetting the clarifier many brewers use, BIO-FINE! It`s a liquid & little goes a long way. I use 1tsp/5 gals. It works in 24-48 hours for your mash or wash. I`ve used all the clarifiers & BIO-FINE is the best!

[@BarleyandHopsBrewing]

Great point! I missed that one. Thanks

[@frostshakerrobinson2525]

Thanks Jan. I'm making my very first batch of pear brandy. (My first batch of anything) I'm only on day 3 of fermentation & it's still doing its job! So I thought I'd get a head start on the clearing education. I looked into Bio-fine because of your comment. I think I'm going to go that route. Any tips or tricks you can provide would be much appreciated for this newbie.

[@Paora42]

Excellent advice thanks George. Love watching your content.

[@BarleyandHopsBrewing]

Much appreciated

[@valleyboys7498]

Some good ole turbo clear really did make our finished product better.

[@nunya___]

18:25 George says "I hope that clarifies that." on video about clearing mash. 😉

[@madmickgarage]

Thanks George for another great show. You answered my question on liquid carbon in your live broadcast. Should do that again. One viewer had a question on being unable to control the temperature, that was badly worded and hard to understand the actual question. Temp rise as yeast starts to activate is normal, but I think he/she was worried about it.. Mick from Australia..

[@BarleyandHopsBrewing]

Great suggestion!

[@KB-uv7xo]

Turbo clear is my personal preference. Costs a bit more but hasn’t done me wrong yet. Thanks for the discussion.

[@3RTracing]

Love the videos and am becoming a fermenter and distiller myself. And absolutely support your scientific and "geeky" approach. It is a science and the major distillers DO have chemists on their staff. BUT is there some way I can see a list of your videos in the order I should watch them in? I started with a couple that were in parts, but now am overwhelmed with all the choices. Where is the chronological list?? Thanks

[@TechGorilla1987]

RE: the gelatin - the cold water process is known as 'blooming' the gelatin. The boiling water melts the bloomed gelatin. Blooming is just hydration and softening of the gelatin crystals/sheets.

[@tomfile3131]

Thanks for the "clarification" George !

[@FoolOfATuque]

I add Irish moss to my boil when making wort for beer, but will try the kieselsol/chitosan when doing the mash/wash when I start distilling.

[@davidchristophersen2779]

I'm the student in front row glued to ever word George is saying. Wish you could do a class in person, I would be the first in line to show up.

[@ColtFlynne]

Perfect! I'm going to use Jell-o from now on!!! I didn't watch the rest of the video but I'm sure it will all go smooth. Thanks George

[@U812GREEN]

Off gassing isn't super important unless you are clarifying a grain mash that has a lot of particles in suspension. Beer in most cases your going to carbonate anyway. But off gassing wine is a very important step before bottling it improves the flavor. Your finished fermented wine will off gas its self over about a two week period with your airlock still keeping it safe, but only after you rack it off the trub so it doesn't pickup off flavors. #HappyDistilling

[@thekhiman1]

A cheap source of bentonite clay is unscented natural clay cat litter. If you put it in the blender for about a minute you can create an extremely fine powder which is a great fineing agent. Do not use used cat litter. Do not use your wife's good blender.

[@АлександрЗаволженский-э5о]

Don't use a blender. Pour 0.5l boil water in a jar, add one tablespoon bentonite and mixed it. After 10-15 minutes pour it to your mash and mixed it. It's works for 18-20 liters mash

[@bobtheelectrician6692]

BE KIND to your PIPES. Bentonite works well, but don't pour the residue of your clarification down the drain. If the remnants of the slurry dry out, they can solidify and mess up your drain and/or septic system.

[@eddie2269]

Thank you George!!!!

[@BarleyandHopsBrewing]

My pleasure

[@dixonjames4177]

Thanks for this George I was just researching this this morning and now you have made it clearer!!

[@BarleyandHopsBrewing]

Glad it was helpful!

[@adamw2785]

Guaranteed that Sparkalloid is either Carageenan or Irish Moss, or a mix of both. Carageenan is derived from sea weed, and irish moss is a type of sea weed.

[@GarnettM]

Hi George, I've found on plastic carboys after using Diesol & Chitosan at the very last do a Tapping around the carboy to settle the agents stuck on the side lots will fall amazing, I'm gonna try gelatin next time I think.

[@cranebeg]

I love this dude! High energy and positive.

[@BarleyandHopsBrewing]

I appreciate that!

[@pouryamohajeri1365]

Perfect demonstrations thank you ♥️

[@dominicmogridge3920]

sound advice my friend.thanks for sharing your knowledge and skills.just a novice,but the dog and I have been happy with results.my other friends have complimented too.if you were a doctor I'd say you have a fantastic bedside manner,but I'm changing that to a fantastic still side manner.stay lucky.a hundred thousand thanks from mad dog and zen the dog.off grid,west cork,republic of ireland

[@chuckdontknowdoya6100]

Congratulations on 70k George and thanks for teaching an old dog new tricks. Your pid controller arrived safe and sound this afternoon and will go to work first thing tomorrow morning thank you sir. #HappyDistilling

[@BarleyandHopsBrewing]

Thanks 👍

[@daleriff]

Awesome video George i learn so much from you

[@BarleyandHopsBrewing]

Thanks 👍

[@mogwaii5669]

With it being spring, don't forget that your Spent grains and yeast make great compost for the garden...

[@mantistoboggen9842]

Better yet livestock feed.Chickens,pigs, cows.Or wild birds will eat it.

[@barrybritt2210]

have you tried irish moss used by most homebrewers?

[@DiegoRodriguez-pr1bf]

George I use irish moss or whirfloc when brewing beer. Will either of these work or do they require the boil to become effective?

[@BarleyandHopsBrewing]

They are most effective in the boil. Sorry

[@superdupermax]

can use wine preservation vacuum pump. fits over the little air vent thingy ya put on the big glass fermenting bottle. a dozen or 2 pumps drops the pressure inside the bottle and all co2 comes out.

[@TechGorilla1987]

@1:49 "...but i'm gettin' off track here..." That, sir, is exactly why I tune in (and sometimes use FF) :D

[@bringhers]

What you use forsanitation in your sorayer?

[@icewaterslim7260]

Wonder if Gelatin works to prevent scorching on water heater elements as good as does Kieselsol and Chitosan

[@ligma69877]

thanks a lot george!

[@BarleyandHopsBrewing]

My pleasure!

[@bryanjohnston6676]

Could I use protofloc to clear a wash? I use that when brewing my beer to help clarify the mash

[@bestofjp]

I love when you get off track!

[@bringhers]

What you use in your sprayer? To sanitaise

[@skydiveer1]

George, it appears the Chitosan you are using a liquid. I have found loads of powder, but not a lot of luck finding the liquid like you are using it, do you have a favorite place to buy yours that you can share? Thanks

[@TechGorilla1987]

www.amazon.com/LQ-Chitosan-1-LITER/dp/B0064O9EZI/ref=sr_1_1?dchild=1&keywords=chitosan+liquid&qid=1587618976&sr=8-1

[@vtbn53]

I thought for a while there you were going to forget cold crashing but you nailed it, I would like to add though, that I have found it the only practical method to use when fermenting large quantities (ie 120L). Of course it is still infuriatingly slow as I can only do it in small batches do to lack of freezer space, but at least it works.

[@mikedarby1989]

Thanks George. Stay safe!

[@94Discovery]

Can you use a centrifuge to clear it ?

[@35southkiwi16]

For me, your best one yet! Thanks.

[@BarleyandHopsBrewing]

Wow, thanks!

[@staalefo]

In regards of the pot still and making alcohol for the hand sanitizer. If you distilled it, then diluted it with water down to 40%/80 proof and then distilled it again. Wouldn't you get a higher result because the second distilling is cleaner and "easier for the still" to separate? I reckon it could be run at lower temperatures as well, in order to control the separation even more.

[@karlosss1868]

No... For the most part, the still merely seperates the alcohol from the water. Your suggestion however would produce a very slightly cleaner tasting alcohol (from double distilling) but alcohol per volume would remain the same.

[@BarleyandHopsBrewing]

Exactly what Kalosss offered. If you are producing 80 proof; to cut it ad run it again will not increase the proof by any real measurable level but will clean up your run more.

[@theviewfromthepanopticon1852]

One fining agent you have noy mentioned there George....probably due to your base being in Texas USA though is Irish Moss...a seaweed product used in the same way as gelatine in the food industry as a thickening agent as well as the ale and beer industry as a fining agent.

[@GAMMAboards]

What about egg shells?

[@charliespann3967]

Great videos, I really enjoy them. I have a problem with going to your online store. Thanks

[@arealcanadian419]

I’ve been told not to clarify a rum wash, what’s your thoughts?

[@BarleyandHopsBrewing]

Rum is made with molasses so solid particulates are not as big an issue as with other mashes. It is up to you. Flavor remains whether you clear or not. Only challenge in not clearing is the potential for some (very little) solids like yeast and by products burning on your element or in the bottom of the kettle. Probably not enough to worry about but still a chance George

[@TechGorilla1987]

@@BarleyandHopsBrewing I made my wash with sugar, molasses, dark Karo and a little bit of palm sugar. I am considering just doing a cheese cloth filtration to the still vs clarifying after reading this... Hmm..

[@Uncle.J.32]

Great video, if I reuse the grain for a sour mash can I use these products or will they ruin my mash for other ferments?

[@chenowth4seater]

George, Have you ever used Aluminum Sulfate to clear a mash? I have a ton of that stuff.

[@3dmotormaker]

I don't worry too much about having a clear wash. I don't ferment solids so it's mostly just yeast - I always do a stripping run, followed by the 'production' run - never had any issues. My still has a element in the wash.

[@deeham21]

What's a stripping run? I just did a cloudy sugar wash myself and so far it seems fine. No dirty smelly tones. Quite surprised

[@Liesl_Cigarboxguitar]

Excellent information 💁‍♀️ 👍 I'm making my first wash, I have only made fruit wines before, until I made a successful gallon of rice wine. Now I'm a lot more interested in starch brews Thank you my friend, subscribe button smashed ! 💯🌻

[@djohnson4465]

but hat outcome do you get if you only use one and not the other?

[@napper1496]

Anyone else like me done about 8 distillations and no more lol. A case of been there, done it,ticked it off bucket list

[@LarryaproudU.S.citizen]

I do not understand the use of hand sanitizers. They make my normally dry skin crack and bleed. I use Irish spring hand soap or dove dish soap then pure coconut oil prior to using nitrate gloves when handling my brewing equipment. Isn't that good enough? BTW thank you for all your useful information.

[@firefly6396]

I was wondering if it was possible to run my siphoned mash through multiple coffee filters to get any particles that were collected during the syphoning process and in one of your earlier videos you had mentioned that the simplest way to degass a mash is to transfer to another bucket does this still apply and is the mash degassed during a syphoning process. I like your channel and I will subscribe I found your channel through your video on thump kegs.

[@karlosss1868]

Great info George.... Many thanks Do you hve a suggested temp to try for cold crashing?

[@BarleyandHopsBrewing]

48 F or less. No lower than 38.

[@karlosss1868]

@@BarleyandHopsBrewing - Thanks for your reply George. Stay safe.

[@bradkurilla700]

Hi George, is there any allergy issues with kieselsol and chitosan because of shellfish allergies?

[@derekyates7045]

I dont know if i missed you say it or not. What about pectic enzyme for mash or sugar wash? New to this

[@michaelfaulkner386]

So this is the same as the racking process in wine making ? When the mash stops fermenting let sit 2 weeks, rack and sit until clear then distill ? Thanks

[@clydeharless899]

I take it that the Wash as it is, is NOT brought to a boil and run through a "hot Break" prior to cooling for the addition of the yeast. Sorry, I'm just a home beer brewer and haven't pulled the trigger yet on distillation

[@allisonoleary6695]

Yours looks so perfect, George! Mine looks like a jar of (insert name of viscous liquid that KZbin would undoubtedly censor) 😅😩

[@mayamachine]

I've been thinking I might try using a double boiler to distill to avoid buring.

[@mahdihozhabri]

Thanks a lot George. That was amazing tip for me since I've no access to turbo cleaner in my country😔 I've got some questions. In case of degassing the wash, what's your opinion about using an air pomp. Like aquarium accessory to create Oxygen bubbles and degassing the CO2. Is it useful way?I'm little unsure about that idea cause I consider about leading Acetobacters in wine fermentation or any other useless subtracts on air adding on wash. My another question is, would you please give us some clues about using Campden tablets (potassium or sodium metabisulfite) in wine after fermentation to prevent Acetobacter? Since always, happy distillation🌹🥂

[@richardlafford1397]

I use a small aquarium filter pump to circulate my wash and that effectively degasses the wash.

[@mahdihozhabri]

@morse Thank you Morse. I didn't get what you mean by Oxidation. BTW, I'm Iranian.

[@mahdihozhabri]

@@richardlafford1397 Thank you. Do you use it all the fermentation progress? Or just after the fermentation ends up?

[@mahdihozhabri]

@morse I appreciate my friend🙏 Same wish for you and all the world. Actually I've beaten the illness for two weeks and I'm better now. Do not worry about the Virus, just be careful and stay at home to be safe. We Iranian people, always welcome the foreigner guests🙏

[@richardlafford1397]

@@mahdihozhabri Good question. I used to use it for the full ferment but could smell ethanol in the shop where I process and so decided that I might be losing some ethanol. Now I use it for the first day and then stop. After the ferment is complete I turn the pump back on for 24 hrs. or so to degas. Works very well. A few more days to let the yeast settle and the wash is ready for the still. I can usually complete a wash in 7 - 10 days including clearing.

[@Orbacron]

George, do you have a video of you demonstrating how to re-run moonshine or any recipe to make the higher proof liquor(everclear)? I can't seem to find many videos on this topic..

[@gregreppas9084]

With the lack of information you are probably going to hot and too fast. Common problem

[@capitaldd5840]

I can't seem to get good results from the turbo clear. It will settle down to about the 6inch mark from the bottom.(although i haven't really degassed it prior to adding the turbo clear - never heard that too before). Unfortunately I have just been letting it settle out through gravity..... Great info George, keep up the good work. Stay safe... 🥃

[@andriyzezyulin765]

George, you are awesome! I am new to distilling (I am pondering on buing a still to transform some not so good wines that I have made into something better, life after life right?) But I wanted to share how I clear my wine (applicable to mash I guess). I do use kiesesol and chitosan but after 2 -3 days. I put my wine outside in winter or spring or in the fridge. So, in the low temperatures the clarifier forms a much compacter lees and reduces the lost of my wine or mash or wash.... just my 2 cents

[@MrSebac132]

My experience with using gelatine on sugar wash wasn't too great actually it made very little difference. Supposedly it is the lack of tannins that doesn't combine well with gelatine. People using gelatine to clear up mead had similar experiences. In my experience best way is kiselsol (SiO2) and chitosan, betonite also works but is slower and results are not as good. The biggest issue I have is finding chitosan to purchase.

[@donalddooley209]

Great information about clearing what about a pot still and a thumper I get about 175/185 most times

[@BarleyandHopsBrewing]

That is awesome!

[@unclereeko8447]

Any Aussies out there ? Do you know where to get Chitosan and Kieselsol. Doesn't seem to be locally available.

[@letsgetsteve]

Where do you get your big bottle of chitosan? I'm having a hard time. Thanks for the awesome videos!

[@virgilmccabe2828]

Google is your friend

[@ddckecalcddc100]

can you use a 1 or .5 micron water filteration sock to do this?

[@audioawesome9527]

So i wanted to ask about egg white fining. I know that it is usually used for wine. Can a person use egg whites to fine a sugar wash? Or better question ( becasue i have heard your answer before,....) so what would be the potential problems of using an egg white fine on a sugar wash?

[@sajagraja6361]

Can we use it in pineapple + sugars fermentation which is intended to be consumed as beer.

[@allgeneralrecords589]

Can I just filter it?

[@anishwilfred7469]

Does charcoal filtering the mash any good?

[@deezynutz4742]

I have never personally been able to tell taste wise whether or not I clear it.

[@captainpegs0740]

Will gelatin clarify juice concentrate wine and fruit wines for making brandy?

[@yarkobroda]

What effect do the various fining agents have on the yeast? Does the turbo clear kill the yeast? Can I still harvest the yeast afterwards?

[@danielebner6070]

How much gelatin for 5 gallons?

[@758Dino]

Is Super-Kleer K.C. ok to use?

[@BarleyandHopsBrewing]

yes

[@brettuleja4461]

Sorry about the typos!

[@tgh223]

i use 55 gallon barrel this would get expensive wouldnt it

[@spikelove9533]

Maybe I'm not understand something, but doesnt the wash come out clear when your finished fermenting? I degas by pouring it back and forth between a couple of buckets a few times. Ok lol I made the comment before I watched the entire vid I use the gravity method I do a mash then I use generations after so I dont put anything in the grains to pollute them. I get 2 benefits 1 amazing flavor profiles from each generation 2 I dont add yeast after the 1st generation I let the dormant yeast come back. I also get a fermintation well below 0 from generation 2 on

[@brettuleja4461]

Hi George, Can’t you help me with this question.. I made a bread fruit mash Thirty gallons of it. My first and second run of about eight gallons each product a great Vodka. I than got busy over the holidays and didn’t get back to the mash for a couple months and.my ABV dropped to about 3% from 16% what do you thing happened.. did the angles get a bit thirsty? Our temp her is around 80 degrees and it was in a Rubbermaid trash can with a loose lid.What do you think? Oh great video!

[@BarleyandHopsBrewing]

Now I finally found your question. Not sure how you determined that drop. Please explain. Sounds a little strange to me. ABV should not drop that rapidly so I would be interested to know how you determined that. Feel free to email to explain, This may be a long conversation. George

[@billyclark7341]

George I heard that when your mash is ready the longer you wait to run it the more Alcohol you lose,true or false, thankyou for an answer

[@BarleyandHopsBrewing]

This is not possible. Alcohol does not disappear.

[@billyclark7341]

@@BarleyandHopsBrewing thanks George for answering my question, Happy Brewing.

[@surfingsumner]

Hi George, really enjoying your content. One question, using fining agents can you wash yeast and still use afterwards or do want to remove yeast the do a fining run? Cheers Steve

[@kyle6307]

George, second attempt at cooking Corn Mash this weekend without success, I followed all steps in your #8 Beginners Guide which was fairly basic. Where I may have screwed up is letting the Mash sit overnight to allow the temp to drop to 90 (or below) degrees adding Yeast at 88 degrees the following morning. My second mistake may have been mixing the Mash after adding Yeast with a drill motor/paint impeller attachment, any suggestions and what is the probability that the Yeast (BSG Fermax) is inactive ??