RECIPE DEVELOPMENT AND ANALYSIS

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

[barbarajacobsen]

You are fantastic at teaching for layman and advanced stiller. I greatly appreciate you!

[terrybaldwin]

Once again, Your experience and knowledge shines through...
Thanks for all you do...

[thefattymcgee]

George because of teachers like you I've always loved science no matter how awful I've been with math, thank you.

[evfarry]

Welcome Back George! You were sorely missed. You are a rare and treasured teacher.

[JulieVerduijn]

the timing is perfect. i've been trying to figure out how to calaculate recipies. this is very very helpfull thank you

[happyhillbilly]

I think you got off course in yer calculations. if there is 140 diastatic power in a pound of barley that leaves 110 points extra that should convert 3 pounds of corn easily! I always use the “rule of thumb” of three parts corn to 1 part barley.

[mikemay]

Merry Christmas George, So glad you’re back and sharing your knowledge.

[OwlCreekHS]

Absolutely enjoy when you do this kind of teaching, taking such a complex topic and making it where a simple guy like me can understand the process. I look forward to starting to do a better job developing my recipes. Thanks for all you do George.

[timflynn]

Always a joy to learn from you George. It never hurts to go over the fundamentals. Any problems I have had always go back to some fundamental; rinse and repeat!

[TigerPat_]

Really Enjoyed Your Video, Thanks ! 🐯🤠

[anthonyking]

Made a sugar mash the other day, guessed at amount of sugar in 5 gallons, trying for 7#, probably was closer to 8# or more. Stuck right off the bat, but i " split it" by putting it in 10 gallon container and added about 3 more gallon of water. Took right off!!! Thanks George!!!!

[markluxton]

I designed and ran a reflux still over 30 years back. My wort was always close to 30%, using a super yeast, and yeast nutrients. My methods were very different. Generally got to about 75% ABV, though I could push it to 80%; single run ;-)

[EpicValleysStill]

Thank you George. Another knowledge bomb

[ohravenous]

Again a wonderful lesson how important numbers are to a doing a consistently good job and getting a predictable outcome . Tighten those numbers and get a stellar product every time. When l tell the boys about the process l really stress how important the numbers are. Thanks as always George l wouldn't be me without you! Seasons blessing from Appalachia!

[garrymcgaw]

Great tips Sir and have a Merry Xmas to you and yours 🌲.

[timhoward]

This made so much FINALLY make sense. Thank you!

[jjleda]

I'm starting this tonight. Can't wait to distill it

[nigelwhite]

I think that's answered a problem I'm convinced I've had for years but do you know what the diastetc power of the amylase powder would be as that would be handy for the calculations cheers and merry Christmas to you and the family

[OVRCOME]

Gah I missed seeing George on my timeline! Great video George!! I would say that there is one last step on your list. Maintaining the correct temperature during fermentation. Especially this time of year! Temperature during fermentation is something that I don’t think is discussed enough in this hobby! Cheers.

[bradkinder]

George - You mention in the video that you are using flaked corn to skip the steps of grinding and cooking the corn for gelatinizing. Are you grinding the 2 row malted barley?