Y'all are some tallent and these videos remain as valuable these days as they were back in the day. Thank you for your documentaries. I appreciate them.
George, for those of us who can follow directions, I sure wish you would do a few of your favorite washes with notes about the character and flavors to expect. Could be another co-lab with Bearded...
My three favorite teachers of the craft. You guys always have informative videos that I learn from every time. Bummer about the audio interference, it made this video hard to catch everything that was said.
All that's missing is the campfire I subscribe to all three and have been with George the longest nice to see you all come together and talk about our favorite subject.
What is the yeast you are referencing, I have not heard of it before and not even sure how to spell it.... is that vague enough? I think Jesse referenced it as Norwegian and made up of several wild strains. I love playing with yeast and would like to get my hands on it. Thanks guys.
I found it!!! Kveik: For generations, Norwegian brewers have been quietly passing down the yeast that ferment their unique, characterful farmhouse ales between family and friends. But now that a few yeast labs have begun collecting, propagating and selling the yeast, American brewers are catching on to what’s been known in Norway for centuries: This stuff can make some fantastic beer. draftmag.com/kveik-the-hottest-new-centuries-old-beer-yeast-youve-never-heard-of/ Rob
The three of you guys together are great! I wonder if there is a way for the three of you to get together on a video call or an audio conference call every 6 or 12 months. The synergy is great!!!
Bearded, I'm happy to see you using a "cereal" mash. I too have used a box of bran flakes with a little crushed white wheat. Great flavor! I found the ffv recipe on the "home distillers forum and just tweaked it a hair with adding 1 lb of crushed white wheat. Definitely not your run of the mill vodka. I thoroughly enjoyed the collaboration. Sorry Jessie was feeling the"jet lag" but you made some great points on what percentage abv we should be striving for. George, as always, your mastery of the craft and the way you present it to us "newbies" has really given us a shot at being successful. I can't wait to see more from all of you! Cheers guys!
Very cool ! I've been waiting for this !! Thanks Guys! 🍻 I'm going to grab a glass of my favorite home made corn and relax. Was a LONG night making my first wheat whiskey 😁 I'm hoping it will be worth it, LOL. Thanks again Y'all 👍👍
I love the discussion. I would like eventually to hear more about the mash. As a whole grain brewer, I would use grains -no hops- but the rest of the process seems the same except for distilling the finished wort.
You're coming in with a great head start. The main thing to remember is it's better to mash at lower temps to maximize fermentable sugars. Unlike many beer styles, you generally want a mash to ferment out dry.
Ok, my question is do you believe that all of the flavor is created in the mash and the art of distilling is developing a great process to capture the flavor? Essentially, all the flavor comes from the mash and the process of distilling is capturing that flavor, not creating it.
I think it's a bit of both. You can't turn plain sugar wash into delicious whiskey, but you can turn a great mash into a mediocre whiskey if you're not careful. You can really benefit yourself by learning as much as you can about both parts of the process.
awesome job guys. i have learned sooooo much over the last few months. my first run was a success Thanks to you George and now I'm working techniques from Jess (cuts). Also gotta shout out to Larry at shineology. Wish he was part of your crew as well. looking forward to more videos. my question would be a discussion on what is a stripping run vs spirit rum as far at temperature to run the still, packing, and column length. Or don't wast your time. Thanks to all of you
Nice! I was just watching your last video when you said were going to up load this. Would be nice to see one your wheat vodkas from start to finish if possible George? Jetlag Jesse.. I know the pain mate. Keep pushing through.
Next time guys don't plug the audio equipment into the same electrical circuit as the fan or lighting. I'm believing that's the problem with your audio. I'm not a distill expert but I am a audio guy. That could be the problem
I've been interested in distilling since around 2002, but back then the info was scarce. I started making wine around 5 years ago (I've never been a wine drinker but my 20% fruit ferment is nice 😉). I made my 1st kit beer 2-3 years ago and have done several since. Then I found George... I watched and watched and watched some more, lol. My wife got me an air still for Fathers Day and I haven't looked back ! George informed us about Still It and Bearded, now I watch you ALL !!! Without a mentor like George, I'd still be on fruit and fruit juice. Thanks to ALL 3 OF YOU for sharing your knowledge and setting the hook DEEP 😁
@@BeardedBored Its been an interesting journey, and I still consider myself a beginner. Great to have the resources we have today. I prob should spend more time on the message boards, my time is kind of limited as I am taking care of Mom as she rolls thru her 80's , and my 17 yr old daughter...sigh...teenagers 😉
Y'all are some tallent and these videos remain as valuable these days as they were back in the day. Thank you for your documentaries. I appreciate them.
Nice rambling discussion. 👍👍👍👍🖖
Absolute pleasure to be able hang with you team!
Love that the there of you are on the same screen together. Thanks for helping to make my UA-cam dream come true!
Same here brother:-)
Bummer on the audio -- Try closed captioning -- it'll help. These guys are great!
George, for those of us who can follow directions, I sure wish you would do a few of your favorite washes with notes about the character and flavors to expect. Could be another co-lab with Bearded...
My three favorite teachers of the craft. You guys always have informative videos that I learn from every time.
Bummer about the audio interference, it made this video hard to catch everything that was said.
i would like to see you all do an all rice mash.. without using a koji
Makes a good neutral flavored product from a pot still. Great base spirit for gin.
All that's missing is the campfire I subscribe to all three and have been with George the longest nice to see you all come together and talk about our favorite subject.
Camp fire next time!
Ahh, you're right! Needed a campfire:-)
Cannot have a decent get together in The South without setting something on fire
Thank you all for the great info cheers mate and happy distilling
Love the video
thank you so much love it
Man, those cicada are loud
What is the yeast you are referencing, I have not heard of it before and not even sure how to spell it.... is that vague enough? I think Jesse referenced it as Norwegian and made up of several wild strains. I love playing with yeast and would like to get my hands on it. Thanks guys.
I found it!!!
Kveik: For generations, Norwegian brewers have been quietly passing down the yeast that ferment their unique, characterful farmhouse ales between family and friends. But now that a few yeast labs have begun collecting, propagating and selling the yeast, American brewers are catching on to what’s been known in Norway for centuries: This stuff can make some fantastic beer.
draftmag.com/kveik-the-hottest-new-centuries-old-beer-yeast-youve-never-heard-of/
Rob
I’m sorry, couldn’t watch with the audio issue.
The three of you guys together are great! I wonder if there is a way for the three of you to get together on a video call or an audio conference call every 6 or 12 months. The synergy is great!!!
Was really excited to see its video, I enjoy all of your individual channels, just couldn't take the humming static. Good luck to all
It's fun to you guys together, I hope there is some good content coming up. Thanks!
Oops, It's fun to see you guys together.
The trifecta of knowledge! Great to see you guys come together and share a good chat! Blaze on!
Love the discussion, guys!!
Thanks guys!
I Thought, Jesse. Lived in New Zealand ?
Dang that audio interference is fierce
I thought it was from insects.
I ended up turning the sound down low enough to hear their voices but also turned captions on.
Damn guys open a beer!
I wish I could sit down and talk with you three!
😎 I had the best time with you guys! 🍺
The three of you are amazing! Loving the banter! Looking forward to hopefully more ahead.
@@1MIC2GO We've got a lot of great stuff coming!
Bearded,
I'm happy to see you using a "cereal" mash. I too have used a box of bran flakes with a little crushed white wheat. Great flavor! I found the ffv recipe on the "home distillers forum and just tweaked it a hair with adding 1 lb of crushed white wheat. Definitely not your run of the mill vodka. I thoroughly enjoyed the collaboration. Sorry Jessie was feeling the"jet lag" but you made some great points on what percentage abv we should be striving for. George, as always, your mastery of the craft and the way you present it to us "newbies" has really given us a shot at being successful. I can't wait to see more from all of you!
Cheers guys!
Put headphones on, no problem understanding them. I guess I am used to the sound. Our state bird is the mosquito!!! 😀
Very cool ! I've been waiting for this !! Thanks Guys! 🍻 I'm going to grab a glass of my favorite home made corn and relax. Was a LONG night making my first wheat whiskey 😁 I'm hoping it will be worth it, LOL. Thanks again Y'all 👍👍
Long nights are definitely part of this hobby. Coffee pot starts brewing when the still starts heating:-)
@@BeardedBored That's a fact Man, no doubt about it. Coffee is part of the recipe 😉
You guys are great very informative discussion audio was lame but you fairwarned us
Audio is too bad.
I love the discussion. I would like eventually to hear more about the mash. As a whole grain brewer, I would use grains -no hops- but the rest of the process seems the same except for distilling the finished wort.
You're coming in with a great head start. The main thing to remember is it's better to mash at lower temps to maximize fermentable sugars. Unlike many beer styles, you generally want a mash to ferment out dry.
Great video ..terrible audio ..poor jesse looks like hes still on nz time .. keep up the good work you 3 you help lessen our mistakes..
Ah! My A Squad!
Ok, my question is do you believe that all of the flavor is created in the mash and the art of distilling is developing a great process to capture the flavor? Essentially, all the flavor comes from the mash and the process of distilling is capturing that flavor, not creating it.
I think so really. It's deciding what you want to keep or not. I guess the one acception to that would be esterification for something like rum
I think it's a bit of both. You can't turn plain sugar wash into delicious whiskey, but you can turn a great mash into a mediocre whiskey if you're not careful. You can really benefit yourself by learning as much as you can about both parts of the process.
awesome job guys. i have learned sooooo much over the last few months. my first run was a success Thanks to you George and now I'm working techniques from Jess (cuts). Also gotta shout out to Larry at shineology. Wish he was part of your crew as well. looking forward to more videos.
my question would be a discussion on what is a stripping run vs spirit rum as far at temperature to run the still, packing, and column length. Or don't wast your time.
Thanks to all of you
I love Larry's channels. Hope we get to meet up someday!
Going to grab my favorite bourbon and thoroughly enjoy this... Cheers
Nice! I was just watching your last video when you said were going to up load this. Would be nice to see one your wheat vodkas from start to finish if possible George? Jetlag Jesse.. I know the pain mate. Keep pushing through.
Thank goodness we do not do things the same way. If we did. We would still be riding around in horse and cart. If that!
Bummer I can't even understand them at times.
Next time guys don't plug the audio equipment into the same electrical circuit as the fan or lighting. I'm believing that's the problem with your audio. I'm not a distill expert but I am a audio guy. That could be the problem
Yeah I'm guessing you may be right mate
Oof that audio. This is what robots hear when they are on acid.
This is what people on acid hear when they think they're robots
3 of my favourite channels! Love it! Cheers from the Netherlands
horrible audio, couldn't hear shit.
Would’ve loved to have watched - but damn man, not with that noise interference!
I've been interested in distilling since around 2002, but back then the info was scarce. I started making wine around 5 years ago (I've never been a wine drinker but my 20% fruit ferment is nice 😉). I made my 1st kit beer 2-3 years ago and have done several since. Then I found George... I watched and watched and watched some more, lol. My wife got me an air still for Fathers Day and I haven't looked back ! George informed us about Still It and Bearded, now I watch you ALL !!! Without a mentor like George, I'd still be on fruit and fruit juice. Thanks to ALL 3 OF YOU for sharing your knowledge and setting the hook DEEP 😁
You are hooked now my man!
My path into the hobby was pretty similar. So glad I get to be part of this community:-)
@@StillIt No doubt about it 😁
@@BeardedBored Its been an interesting journey, and I still consider myself a beginner. Great to have the resources we have today. I prob should spend more time on the message boards, my time is kind of limited as I am taking care of Mom as she rolls thru her 80's , and my 17 yr old daughter...sigh...teenagers 😉
@@wldtrky38 At some point in the evening Jesse said something to the effect that we're always beginners because there is always new stuff to learn.
should have invited me for comic re-leaf....lol