Great video, quick question….so for a 10 gallon batch I use 15 gallons of water and 30lbs of grains….how much water needed for the pre soak of unmalted grains? Say 22 lbs of unmalted grains
if I wanted to end up with 5 gallons of wash (fermenting on grain) how much water would I want to start with? Gonna do a straight corn shine just like you did here and I'm gonna use amylase instead of malt grain.
How big of a batch or mash could you make on that hot plate? Does the size of the pot limit you or the weight. If it is weight could you put some spacers around the plate to hold most of the weight and do lareger batches? Or is it better just to use a propane cooker? Thanks for the video. I am just trying to learn and see what equipment I can start with.
Although, I watched Popcorn Sutton make moonshine, I know nothing about it. I know a little bit about malt, and the way enzymes work. I'm not sure why you chose Briess Honey Malt, it is melanoidin malt, the malt doesn't contain Alpha. The malt is a specialty malt used in home brewing. The malt spec sheet for Briess Honey Malt doesn't list diastatic power because there is none. Malt needs to have enough diastatic power to cause liquefaction and saccharification to occur in itself, and in adjuncts. The spec sheet for the corn indicates extract efficiency is low, 40%. Protein content N/A. S/T, which is level of modification N/A. Alpha Amylase N/A. Since, the malt and corn do not contain Alpha, I'm not sure what caused liquefaction and saccharification to occur. When adjuncts are used with malt that is low in diastatic power, 6 row malt is added because the malt is high in diastatic power. You have liquefaction, saccharification, and conversion slightly confused. This is the way it works. Alpha is responsible for liquefaction and saccharification, which occurs when the enzyme liquefies a 1-4 link in the amylose starch chain. When Alpha slices the starch chain, two chains form, and the name changes. The one chain is called the reducing end, basically, the chain contains sweet tasting, nonfermenting types of sugar. The other chain is called the nonreducing end, which is simple sugar, glucose. The only purpose of Alpha is to release glucose from starch. Glucose is responsible for primary fermentation, and ABV. Glucose is also one of three building blocks of life. At 149, 150F, Alpha releases the highest amount of glucose from starch within one hour. The high temperature rapidly denatures Beta. Beta is the enzyme responsible for conversion, which has nothing to do with starch. During conversion, Beta turns simple sugar, glucose, into fermentable, complex types of sugar, maltose and maltotriose. Conversion occurs around 140 to 145F. Unless, the sugars are used for flavoring, a conversion rest makes no sense because when conversion occurs, secondary fermentation takes place. During secondary fermentation an enzyme in yeast converts maltose back into glucose, which takes more time. At 160F, Alpha denatures within 20 minutes, and nothing more goes on. I'm not sure the starch test proved starch wasn't present. Usually, Iodine is added into a sample that is free of husk, etc.. Depending on the percentage of Iodine in drug store Iodine, it may not need to be watered down. Brewers Iodine contains much more Iodine and it has to be watered down. The high OG came from starch carry over, and protein sludge.
If u going for 10 gal of Mash, u use 15 gal water, do u use 3lbs corn for the 15 gal or the 10 gal but your working with 15 gal. Or, 3lbs per gal for 15 gal water=10 gal mash. 10 gal water + 5 gal + 45 lbs Corn + 30% Barley, Or 10 gal water + 5 gal +30 lbs corn + 30% Barley?
Depends on the amount of mash needed to fill the pot. 3 lbs per gallon of water. Make sure to add some volume to your recipe to account for loss from the grain soaking it up.
Hey man,I watch alot of your stuff and I just want to say that your videos are waaay more helpful and I dont see any "self promotion " in your videos
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Good stuff man. 🍻
Hey just found these videos. My question is how much yeast do you use? I am planning on doing this to a scale of 7 gallons of water. Thanks
Great video, quick question….so for a 10 gallon batch I use 15 gallons of water and 30lbs of grains….how much water needed for the pre soak of unmalted grains? Say 22 lbs of unmalted grains
Will liquid malt extract work?
if I wanted to end up with 5 gallons of wash (fermenting on grain) how much water would I want to start with? Gonna do a straight corn shine just like you did here and I'm gonna use amylase instead of malt grain.
How big of a batch or mash could you make on that hot plate? Does the size of the pot limit you or the weight. If it is weight could you put some spacers around the plate to hold most of the weight and do lareger batches? Or is it better just to use a propane cooker? Thanks for the video. I am just trying to learn and see what equipment I can start with.
Did you stir the whole time off camera?
Although, I watched Popcorn Sutton make moonshine, I know nothing about it. I know a little bit about malt, and the way enzymes work. I'm not sure why you chose Briess Honey Malt, it is melanoidin malt, the malt doesn't contain Alpha. The malt is a specialty malt used in home brewing. The malt spec sheet for Briess Honey Malt doesn't list diastatic power because there is none. Malt needs to have enough diastatic power to cause liquefaction and saccharification to occur in itself, and in adjuncts. The spec sheet for the corn indicates extract efficiency is low, 40%. Protein content N/A. S/T, which is level of modification N/A. Alpha Amylase N/A. Since, the malt and corn do not contain Alpha, I'm not sure what caused liquefaction and saccharification to occur. When adjuncts are used with malt that is low in diastatic power, 6 row malt is added because the malt is high in diastatic power.
You have liquefaction, saccharification, and conversion slightly confused. This is the way it works. Alpha is responsible for liquefaction and saccharification, which occurs when the enzyme liquefies a 1-4 link in the amylose starch chain. When Alpha slices the starch chain, two chains form, and the name changes. The one chain is called the reducing end, basically, the chain contains sweet tasting, nonfermenting types of sugar. The other chain is called the nonreducing end, which is simple sugar, glucose. The only purpose of Alpha is to release glucose from starch. Glucose is responsible for primary fermentation, and ABV. Glucose is also one of three building blocks of life. At 149, 150F, Alpha releases the highest amount of glucose from starch within one hour. The high temperature rapidly denatures Beta. Beta is the enzyme responsible for conversion, which has nothing to do with starch. During conversion, Beta turns simple sugar, glucose, into fermentable, complex types of sugar, maltose and maltotriose. Conversion occurs around 140 to 145F. Unless, the sugars are used for flavoring, a conversion rest makes no sense because when conversion occurs, secondary fermentation takes place. During secondary fermentation an enzyme in yeast converts maltose back into glucose, which takes more time.
At 160F, Alpha denatures within 20 minutes, and nothing more goes on.
I'm not sure the starch test proved starch wasn't present. Usually, Iodine is added into a sample that is free of husk, etc.. Depending on the percentage of Iodine in drug store Iodine, it may not need to be watered down. Brewers Iodine contains much more Iodine and it has to be watered down.
The high OG came from starch carry over, and protein sludge.
Great infor0mation. Isn't this a step mash? You can be on my team, if we pick sides......damn, I vote Republican
If u going for 10 gal of Mash, u use 15 gal water, do u use 3lbs corn for the 15 gal or the 10 gal but your working with 15 gal.
Or, 3lbs per gal for 15 gal water=10 gal mash.
10 gal water + 5 gal + 45 lbs Corn + 30% Barley,
Or
10 gal water + 5 gal +30 lbs corn + 30% Barley?
How much water do you add?
Depends on the amount of mash needed to fill the pot. 3 lbs per gallon of water. Make sure to add some volume to your recipe to account for loss from the grain soaking it up.
please show a pic of what the mash should look like prior to adding yeast. I had little liquid the mash.
please control those dogs...