CORN MASH PART 2

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

[coltonsharp]

I appreciate all the information and hard work you have put in to making these videos. it has really helped me learn and grow in this craft.

[michealmouse]

Once again Thanks. Every time I watch your Chanel. I learn something New. You keep adding little extras that keep me coming back. I believe I have a very good understanding of distilling. You continually remind me that I still do not know everything. Thankyou

[mattcero]

I think this is one of your best videos George. The 4 types of corn spoke volumes! Growing up in IN I thought I knew it all about corn sir. The pictures of starch growing keeps this in my mind's eye for sure. The amount of talking and showing is in perfect balance in your videos George. Keep up the good work shipmate.

[joshreynolds]

Thanks George ! Don't know what I would do without your expertise !!

[jaysmith-zsgr]

Geaux George Geaux 👍 You are one of very few. Greatly Appreciate every time. Do you sale a DVD little record collection., With your Blue's Guitar....

[steveseaman]

Very informative Dr George. Love your channel.

[devosr.]

Thanks George, as always you are like a bucket of knowledge every time I watch!

[douglasspaulding]

You’re a rock star? Playing around with our hobby. Resources and weights, degrees so far getting better, Thanks Have a China football. Just a beginner.

[billnelson]

Wow! I learned so much on this show! When I see people asking questions on other boards, I just post a link to one of your videos for all they needtoknow. Thank you Sir!

[JohnSmith-lggr]

Most comprehensive video yet, George. Great job.

[spikelove]

Those slides were way dope! And that was a great mash good job ! I still do my mash the old fashioned way in a big pot. Thanks for another great vid !

[allanholiday]

Great info! Love your exceptional explanations.

[tomevans]

Awesome videos George! Really well done! Thanks!

[footloosecamping]

Keep up the good work.
Thanks. p.s Your channel has it just right

[robertfontaine]

I am here for my lessons. Thanks again

[rogersilva]

George I like your videos that's the most informing videos on the air and you tasted it and it was sweet and you said that it was ready I seen the Moonshiners taste there Mash and it was Sour and they said it was ready so I'm wondering how can you tell when it's ready to run I'm watching all the time I'm a great fan of yours

[abrad]

Hey George, there is something called steam rolled corn which is for cattle I guess makes it easier for the cows to digest. I used it and it worked like flaked corn in preparation

[OSCARE]

Thanks from france 🇫🇷 I can’t believe what you have taught me just something else 👍

[travismohr]

Just wanted to pass on a little info, from watching multiple videos of your I have almost completed my first sticky run.

I changed up a process of yours a little bit to tailor to my time restraints. First off I used 16 lbs if organic medium crushed corn meal and 4 lbs of 2 row malted barley. I added my corn in at 120deg and slowly brought the temp up to 185deg. From this point I let it set for 5 min and then added cold water. When I reach 155deg I added the barley and stirred religiously for 90min. Strained my wash (super messy and sticky) and checked my gravity points, I was at 1.052 to my surprise. Thank god it was that high, by now it was midnight and was very limited on sugars. I added raw sugar, Caro syrup and 4 lbs of white sugar, 1.092 on the money. Thanks for all your help!

[PaulSmith-jrqe]

I note in your description of corn varieties you don't mention sweet corn, this may be a Uk name for one of the varieties already described but could clear this up.
excellent video by the way you seem to have a gift for keeping the information intelligible for all.