PREPARING FOR FERMENTATION GRAVITY POINTS

[@mR_LoPeZ86]

Glad to have you back sir

[@ajkurp5919]

George! Still the O.G. of brewing channels. Glad you're back.

[@ScottBryant-wi7gb]

So much bad news and confusion on You Tube this morning in my feed, I am so happy to have your new video pop up. Thanks for sharing new content with us!

[@mattkanaby974]

Welcome back Sir

[@adambruley5242]

George.... Your Back! 🎉🎉🎉 You have been missed my friend

[@bryanderian8276]

It's great again to c u back.. I can watch new videos as well as reruns...super interesting speaker as well.thx from pa.

[@brianspear1220]

Love all the information you give us great to have you back

[@gagentrj]

Thank you George I enjoy being taught by you. May the Lord bless you!

[@JamesJohnson-ee5ij]

As always nice work brother....be well and blessings

[@Tim1967-o7j]

Hello my Brother. Glad to see you again. Super happy just to hear you.

[@TigerPat_9180]

Really Enjoyed Your Video , Thanks ! 🐯🤠

[@randallvanover7843]

So glad you are back George! It is like an ole friend just moved back to town!

[@FinnBearOfficial]

Hello from Finland George! Kippis! 🍻

[@curtisrobbins3460]

Thanks Gorge for coming back......we love you and your hard work... it makes us all better

[@bryannaquin3933]

Glad your back thanks for all you do

[@redoorn]

That was some great info Thanks, George

[@kevinmclarty-t6n]

Glad you are back. Looking forward to seeing more from you.

[@wiseguysoutdoors2954]

Loving the series, my friend!!

[@thisguy9638]

So nice waking up on my day off and the first video I come across is yours. Thanks, as always

[@chrisplakas7578]

This man has taught me so much thanks George !

[@georgearneth2766]

there is one major thing that is great. You can watch these over and over. Im thick in the skull and thats why my dad always called me a testa spessa. lol but i am. thanks Geo

[@95731]

Glad to see you back George!

[@coopw101]

Slow down George i'm still trying to clean my copper. Awesome to see ya again i missed that opening tune.

[@philiptruitt]

Thank you, George!

[@bcharabujawdeh9482]

greetings from Lebanon :)

[@brianwhite4595]

What is you bumper music? It kinda sounds like you migh be singing after too much quality assurance. You are the best thing on KZbin, ever.

[@timlaplante8398]

Hey thanks for getting back in. You got me into this and have learned alot from the videos

[@dereckchildres9601]

Good Morning friend

[@ohravenous1]

Doing my best clog dance in a bout of happiness \o/. Thank you George! Keep repeating please! All the numbers and the 3 legged stool ... including all the temps are ingrained in my mind. Those numbers like ph and temps are the most important things about the process. You can't go over the numbers too much!

[@BarleyandHopsBrewing]

Great. This explains why I repeat so often.

[@sholtgreve]

Thanks George! Another great lesson.

[@Shayniak]

Love your videos George!! Thanks for all the information and knowledge you share to help people like myself get into the hobby

[@GrayFoxAdventures]

Thank you George . You are a great teacher

[@Abbynorml1979]

so true!! If you have extras, they don't break! 9:00

[@basevol9646]

Thanks, George!! I needed that.

[@ابوحيدرة-ط2د]

❤❤❤❤❤❤❤❤❤

[@jasonmyersOU812]

Thank you very much for going back over the gravity and measurements portion of the process. I still need to pick up a hydrometer but now I have a good idea of what to do with it once I get it. Great work as always Buddy.

[@billrussell6917]

Welcome back my friend! Sure did miss you!

[@tonybloker5227]

👍👍👍

[@dannylee9138]

George you would be a awesome distilling professor

[@OutlawSpirits]

Good morning, shiners!!!!

[@manicmedic6409]

Another great video!!

[@Greedman456]

9:00 where you talk about the double hydrometers it hit the nail in the head. I did buy two when i started and the first day i did a reading i droped the fermentation one right after the reading when i tried to put it back in its container hahaha. Now i dont have the extra and im always handling it like a newborn:)

[@BarleyandHopsBrewing]

It may not last long. I'd get another just to be safe 🙂

[@joesamrae]

U the real OG George

[@T-Bone0671]

I'm relearning and refamiliarizing with some of the nuances that I've kind forgotten. Thanks again George

[@BarleyandHopsBrewing]

Join the club...me too. While taping I found that I missed some really key points and felt embarassed by how much we tend to overlook (as simple as it can be) the simple points that make so much difference in great vs only good runs.

[@wldtrky38]

Hydrometers, have 2 of each, without a doubt, lol. Ask me how I know... Thanks Grorge, Happy Distilling !

[@MarkBurns-bm8ii]

Great to see you back George. Missed you. Mean it. Hey what happen to cookin corn in the cloth bag like your video of George Washington rye whiskey? What keeps corn material from sinking through platform and scorching?

[@Skampia]

Miss you so much. Thanks for everything

[@HodgyE5]

Thank you for the great course. I am glad to see you again and glad you are doing well.

[@BarleyandHopsBrewing]

Thanks

[@IrieFabs]

I am fairly new to the hobby and so happy that you continue making videos. Greetings from Germany

[@richardbrown852]

Thanks George! I break a lot more proof and trails than I do potentiometers.... I wonder why? :o)

[@tomblankendaal3228]

Normally there's a button where you can buy a KZbinr a coffee. I think George should have a button were we could buy him a white board marker.

[@BarleyandHopsBrewing]

😂

[@johnjohansenjohnj9028]

Or a drink of our finest

[@drtyjmko]

Thank you very much you helped me a lot!

[@tbassbaseball]

Thanks George. I have been distilling for a number of years a using a 5 gallon Copper Still and my Potential ABV reading before fermenting is usually around 1.080 with final gravity after a 7-10 day fermentation is usually around 1.000 so I get a final wash of about 10% to put through the Still. I have been creating my wash without using a false bottom in the mash tun so I have to sit and separate liquids and solids using a tureen and a wooden spoon just making big circles and pushing all the wash out. When I make beer however, I use a false bottom so I have one (albeit not as raised up as yours) also I do my beer wort in an igloo cooler as opposed to a steel pot for corn wash. Would using a false bottom increase my fermentable sugar output while decreasing the time it takes? I also have noticed that the last few runs have been only coming out of the still at about 160 as opposed to close to 170 in previous runs with a similarity of final gravity. Any ideas of why that might be? Thanks!

[@harrymontgomery5268]

He)lo from Tacoma Washington State

[@burnair1608]

Welcome back George! You had me worried. Have always loved your videos been watching them for over three years, getting snake bit watching them. I also watch Jesse and Phil, Randy and a couple of others. Your channel is more educational and has more information. I have two questions. What does grain on and grain off get you pros and cons other than scorching but can you grain off after fermenting and get the same results? Question two ABV, I have read, sugar makes your product hot and have too much bite would adding more corn and 2 row barley raise your ABV instead of adding raw sugar? I would like to make something high in proof but smooth with a lot of taste. I have put together a Hybrid pot still from Mile Hi that I can also use two reflex bubble plates but I realize they strip flavor or so I have been told so I will reserve they for stripping runs. I also have a 3" x 12" copper column with a 3" Whisky Helmet and all Copper Top neck and copper arm and shotgun condenser. Thinking down the road maybe adding in a 3 gallon thumper made from a all stainless Corny Keg. Then I can add some mash in the thumper to add more flavor? Going with all electric PWM with Digitrol temp feedback with one 4500 watt BrewBuilt™ SlingBlade Electric Heating Element (240V) and a 3500 watt Denord, Tri-clamp Ripple Heating Element with three wire locking plug setup for my 16 gal pot .I got a strong leg on one side of the stool I think :) I fibbed where should I put my Helmet right on top of the pot or top of the column and big side up or funnel to the top? I can;t find that information anywhere. In the process of building my equipment holding rack and going to clean and run a sugar wash to start off with as mash builds are a bit pricey for a newbie! My goal is to make something that will go down like water sit there for three minutes and then warm me up and make me Goofy without tasting like grain cleaner. Oh I also have a sight glass section and a 3" Copper Dephlegmator.

[@BarleyandHopsBrewing]

I have found that there is no difference on/off grain if you have extracted all the fermentable sugars from the grain (or at least as much as possible). This is reaaaly a personal choice and in many cases those who try tend to gravitate to off grain out of experience. There are still others who will not and that is okay. You are correct, too much sugar can make it a little hot. The addition of 4lb or so should have little effect on that. The more sugar you use the better chance it will come out (as you call) hot. More corn and barley could have produced a higher OG but I ws a little limited because I only a little corn left and wanted to use it up. Your comment is a very good one and demonstrates/proves commercial processes where 8-11% ABV is their goal with no additional sugar being added. Great point! George

[@vincecallagher7636]

Thanx george

[@kevinhoban4416]

Could you tell me the name of the song that you play at the beginning Come All Ye Moonshiners I'd like to hear the whole song and know who sung it if you can let me know thank you glad you're back missed your videos

[@BarleyandHopsBrewing]

Type in "kentucky moonshine" by George Tucker into google or youtube. The whole song is there.

[@rocketsroc]

George, I was once taught that in writing or speaking there is a formula: First tell them what you are going to tell them, then tell them, and finally tell them again what you previously told them.

[@apachebone7591]

I was going to order the Stillman X but things got wild over there. If they don't come back online soon I'll probably just get the MileHi dual pro.

[@BarleyandHopsBrewing]

Understand

[@allenhilley]

How would it do if put brown shuger in massion jar thumper before the run corn mash

[@krispycrittersonthegrill3611]

It's ok to sparge with room temp water George. I normally use water around 160f

[@BarleyandHopsBrewing]

Definately, it actually helps cool the wort a little prior to pitching yeast although I wouldn't use ice water.

[@garywood8449]

Happy Distilling George!

[@BarleyandHopsBrewing]

Same to you. George

[@rldays9179]

I like to think of them as a hydrometer and an alcometer. So I use the Hydrometer to check my SG in the fermentation and I use my Alcometer to check my alcohol content while distilling. It makes more sense in my head than a proof and trail hydrometer and a triple-scale beer and wine hydrometer... what? How about my Hydrometer and my Alcometer. Done. But having said that. I love your explanations going into detail. But then I'm a brewnerd.

[@joncalcote6073]

George, I have a small confusion. I am only in a learning stage and haven't attempted anything yet but I was under the assumption that when you spare your grains, you then remove them. However after You sparged them it appears that they are at the bottom of your glass fermenters. And then you have to clarify. I am just looking for some clarification on that specific process. Thank you in advance for your teaching. Lots of us appreciate it

[@cryptkeeper4727]

Happy to see you back George. Love your videos.

[@martinhale7357]

Is there ever anyone you could refer to as an expert. Always room for learning new things and improving your processes

[@underwaterspottersofkentuc7171]

4 legged stool when you add George to the mix!

[@joshroby3217]

Need the 3 inch plug,cap for top of my column ,where temp goes through it

[@the_whiskeyshaman]

Good stuff.

[@joeerskine3920]

I don't need a valentine but I'd take a drunk uncle!

[@kevin_ninja_jones2363]

I have a question I was watching a video on a rum wash and they were talking about 17% sugars in the wash. What is 17% sugar salution in Pacific gravity I wasn't sure if they are saying alcohol potential or the liquid is 17% sugar and what that means I did a little googling and I couldn't find it im sure I'm not looking in the right area of the Internet lol

[@nigelwhite1483]

What's your take on invert sugar bearded and Jessie swear about it

[@BarleyandHopsBrewing]

This is a great addition to the brewing/distilling library. It is an additional step but does provide more glucose vs sucrose which really boosts fermentation since yeast will always go after glucose first and fatten up.

[@skidogg113]

Lol the infamous white board..😂

[@BarleyandHopsBrewing]

Yeah! brings back fond memories

[@CraigImboden-w1k]

I am trying to clear 40 gallons of mash using Kiesoesol and Chitosan and not having much luck. I fermented mash to completion, waited a day or so and then degassed using a paint mixer on a drill. I then added (what I think ) was the right amount of Kiesoesol and waited and hours or so before stirring in (what I think) was the right amount of Chitosan. After 48 hours I have not seen any difference in the clarity of the Mash. I am trying to figure out what I did wrong here…. I simply multiplied the amount on the instructions 8x1/4 oz for Kiesoesol and 40 oz of Chitosan . Help please.

[@BarleyandHopsBrewing]

Relied via email. George

[@rldays9179]

What do you call GPPPPG in Australia? GPPKPL?

[@BarleyandHopsBrewing]

Well, that's a good one. I guess you do/could. The process is the same, the measurements are not. By the way, I prefer metric. Much easier to figure in your head.

[@Jeremy-km4dj]

hi George have you ever thought about writing a book

[@BarleyandHopsBrewing]

I have but just can't seem to sit down and do it.

[@rjfussell]

I bought a 3 pac and two were defective

[@gbs7144]

All of your markers dried up while you were gone. 😊

[@BarleyandHopsBrewing]

Imagine that. I have yet to find a good source that stay active - on many videos I have used new markers that dried up while using them. This is frustrating. I used a permamnent marker once with no problem ---until I tried to erase it (LOL)

[@aubreyowen5146]

Repetition equals retention

[@brianbirmingham1458]

hello all

[@BarleyandHopsBrewing]

Howdy Happy distilling George

[@stress.intonation4546]

Hi, why do u always make hard to explain bout the washes? Please just make it easy for us who use air still device. Thanks

[@festerallday]

I'm a bit frustrated at the tone of your last video and the lack of updates on this video. Last vid said you couldn't understand why people get confused about starch conversion. But then you tested the wash and the grain separately and showed that one was positive and one negative. Then just said you'll let it sit to finish converting. That is what gets us so confused and frustrated because you made it seem that it will fully finish converting all starch into sugar. After much searching and lots of reading I've found that the grain will never fully convert and will always test positive. But the liquid is the part you want to test to ensure your conversion takes place, ignore the grain. Don't let solids get into the sample you're testing or you may get a false positive. These are the reasons why we get lost during those steps. And you only served to make me more confused by only explaining part of it and then saying that it's simple to do. It seemed very condescending considering it was an incomplete how-to

[@BarleyandHopsBrewing]

Point well taken. Sorry if I confused anyone. You are correct, the grain is not the focus, the liquid is the focus and I should correct that. Will do very soon. Happy distilling George

[@festerallday]

@@BarleyandHopsBrewing Much Mahalo. Sorry about the curt comment. I didn't realize how long it was. I shouldn't comment while half asleep.