I love coming back to these older guys and seeing beardless Jessie lol Another very helpful and kick ass video mate thank you for all you do!
@johnwadsworth5946
6 жыл бұрын
Good video. If, however, one is interested in maximizing sugar production one might consider doing two steps in what home brewers call step mashing. That involves raising the temperature of the mash (water-malted grain mixture) to several different temperatures, one at a time, so that all of the enzymes kick in, each in their order. For sugar production, the first of the two most important steps involves raising the temperature to between 130-150 degrees Farenheit (or 54-66 degrees Celsius) to kick in the Beta Amylase - and then let it sit (or "rest"). The optimum temperature for a Beta Amylase rest is about 148 degrees Farenheit (64 C). Then, after the Beta A rest, raise the temperature to between 150-160 F (66-71 C) to get the Alpha Amylase working. The optimal temperature for the Alpha Amylase is 158 F (70 C). These are the two enzymes mostly responsible for converting starches into sugars. Be careful not to exceed the temperature ranges for each of these enzymes. A temperature of 160 degrees Farenheit (71 C) will destroy Beta Amylase. The same is true of Alpha Amylase at 170 degrees Farenheit (77 C). You can get both enzymes to work at temperatures between 158 - 159 Farenheit (66-70 C) if you can hold it there long enough and accurately enough. Or, failing that, you can work in the reverse direction with your handy-dandy bags of pre-packaged powdered Alpha and Beta Amylase. Raise the temperature to the optimal temperature for Alpha Amylase (as indicated above) and put in the amount of A Amylase as directed. Then, let the mash cool to the optimal temperature for B Amylase and do the same for it. Shame, though, that doing it that way will cost more and deprive you of the use of the natural Alpha and Beta Amylase enzymes in malted grain. Have fun!!
@StillIt
6 жыл бұрын
This man knows his AG! Thanks for dropping the info here mate :)
@Lord-Brett-Sinclair
5 жыл бұрын
John Wadsworth followed that.
@carloayars2175
4 жыл бұрын
Great post John, BUT home brewers don't usually work with corn nearly as much as distillers do. Corn changes things pretty drastically. If you step mash up, you kill off (denature) the enzymes needed to gel the corn as the corn needs much higher temps then malted grains (40 F+). If you follow your step method as described with 148F for Beta and 159F for Alpha you really haven't reached the point where the corn starts to really gel. So by the time you raise the temp to 185F or so to gel the corn you have denatured your beta & alpha enzymes. Now there are a couple of different ways to handle this. First is just to start with near boiling strike water and add your corn (with no enzymes) and let it get super thick and hard to work with and not worry about it until temps drop to 160F. Second is to use a high temp enzyme such as Sebstar HTL with is optimal at 185F. So pretty much as soon as you add your corn to the strike water you are at your optimal temp. Just adjust pH to 5.5 and add your HTL which will thin out the mash like magic in front of your eyes. Third you can add some sacrificial malt which will denature quickly at these high temps but will start to thin out the mash. Basically you use only as much as needed to keep the mash mixable (but thick) saving the bulk of the malt for later while at 185F-ish. Forth is to sort of "step mash", in that you add the corn to the strike water as it's being heated at around 160F and add some malt while it's at a temp it's effective in. This helps to keep the corn thinner when you get to temp for full gel. You only use a bit of malt as it will denature at high temp. I'm partial to not using enzymes and just gel the corn and leave it thick to the point of still stirring but hard to do. If need be throw a handful of malt in and mix and it will thin out the corn a bit but the enzymes will denature quickly. But a handful per 10 gallons usually does the trick. If you're mix is 15% malt then a handful here or there isn't going to make a lot of difference but that handful or two thrown in at high temp will help to thing things out. Let temps drop and add in any other non malted grains (rye, wheat, oats, etc) at 160F and keep mixing. At 155F add more (1/2) of your malt and keep mixing to let the Alpha enzymes do their thing cutting big chunks into smaller pieces. Let temps drop to 150 and adjust pH to 5.2 which should be a bit lower then when you added "alpha" enzymes malts or enzymes (5.6). At 149F add your remaining malts and/or enzymes. The "beta" enzymes will now break down what's left after the alpha chopped up the big pieces. Beta or Gluco enzymes are much more effective on the way down in temp after Alpha enzymes have already carved up the starches. The Gluco will add little to the overall OG if you dosed Alpha correctly and some home distillers skip them. Depending on the malts used you may want to do a "side batch" of malted rye or oats as they can add a lot of proteins and gum up the batch. A protein rest on these malts can be quite useful to allow lautering and easy sparging if that is something you want to do. My point is that you can ask 10 people how to malt grains and get different answers that all work even for the same base recipe of grains. But each will require a different process and may produce a different tasting "beer". People should experiment with different methods to find out what's best for them and their equipment (ie bag, lauter tun) to remove grains after ferment or before or to run grains in the wash (dirty) depending on the still. Each will distill differently with a different taste and profile. None right or wrong, just different. Track you time and costs of products used to see what you "true" cost per gallon of wart/mash is. Try different methods and find what works best for you, your equipment and your materiel.
@HauptJager
6 жыл бұрын
I liked the string visuals, that was spot on. I would like to see you do a "sweet feed" some time. Its very popular with the moonshiners I know. Some do a "mash" to convert the sugars, but most don't they just use the feed for flavor.
@StillIt
6 жыл бұрын
Cheers mate. Yeah its on the cards for sure my man!
@floydjamison6959
6 жыл бұрын
Over the past several years I have read this several times and I am familiar with the concept, HOWEVER, the newbie needs to hear it until It eventually becomes something you just know, understand and take for granted. Also, at first, understanding the importance of Alpha Amylase vs Beta Amylase is the critical part. The rest of the enzyme chemistry can come later. I like the flaked/gelatinized grains that are universally available now. Makes the process quite a bit easier. Great Job Jesse.
@johntadlock693
3 жыл бұрын
Jess, George is the ultimate how too guy. But you are the ultimate why too guy. Glad to see you two and B&B working together and sharing lanes. Logger John.
@nateashe3140
6 жыл бұрын
Outstanding! I was trying to remember when I jumped into all-grain, and all the pain I went through trying to grok the process, and I decided that you did an excellent job of... cutting (sorry) through all the scary words and science talk. I now understand mashing, but still stick with a lauter tun made from a cooler and toilet supply line hose braid, and only batch sparge. Anyway, you taught well, and those that are new will just have to ask questions until it clicks. I'm not sure that there's any shortcut around that. Prost, brother!
@StillIt
6 жыл бұрын
Yeah it was a pretty full on thing to get into when you first start it aye? I agree the only real way to learn it is to get stuck in and get some experience.
@mikemcdonald1311
5 жыл бұрын
To get a better understanding of how "malt" works to convert starches into sugars is.... A seed as it gets moist and warm it matures and begins to break down it's starches and covert them into sugars so it can begin growing. So what we do is stop the germinating process right before it begins to break down its own starches. When we add them to a mash of desired temperature the malt concerts itself and a little bit extra (corn starches) into fermentable sugars.
@justsomeguy8951
6 жыл бұрын
I all ways learn something from your videos. I was one of them that had to rewind it to make sure I got what you were saying lol. Not forget to make that video 😂🍻
@StillIt
6 жыл бұрын
haha, nice man! Glad you found it helpful 🥃😃
@barrybrum
6 жыл бұрын
Great video. I'm grateful for the time and effort you put into your videos. Still It is a trustworthy channel for beginners and experienced alike. Cheers, Brum
@StillIt
5 жыл бұрын
Thanks mate, appreciate it! 🥃
@hiltonizzett777
6 жыл бұрын
If anyone knows about heat treating steel you will know that you need to take the steel to a certain temperature, hold it, take it to another temperature , hold it again, and so on until you have the desired effect. The same goes for mashing for whisky. Within 30 mins of adding water to get your 63-64 deg temperature you must have that wort out of the tun and cooled. The reason is that beta amylase will denature at 64 deg in 60 mins. You need to retain some beta A for the fermentation process as it breaks down the long chains sugars into meltose. Alpha amylase is random but produces mostly long chain sugars which are unfermentable. You can wash out the draf with 75 deg water, drain and cool and add to the wash. You can do a third washout with 90 deg water and retain this for your next mash as it will have a little sugar still. If you follow this method you will double your alcohol yield. Go to hhhdistill.com and look at the blog about this.
@dan8402
6 жыл бұрын
Simple take your grains corn etc and make porridge 🥣 After that between 160 and 140 F the enzymes eat lunch! Once it doesn’t burn you pitch your yeast! 😃 Easy!
@94hayster
6 жыл бұрын
For anyone new to all grain don't overthink it, it's literally just heating water and adding grain to get fermentable sugars. The easiest method is probably BIAG (Brew In A Bag) where you just need a large pot and a mesh bag large enough to hold your grain and a thermometer.
@dannyrose6319
3 жыл бұрын
Hi J. Corn, barley & rye. Produces the best whiskey. Add coco powder in the thumper and bang best whiskey ever x 👍🏻👍🏻
@BeerByTheNumbers
6 жыл бұрын
Mash all the grains! Great video as always, love a good mash. Cheers!
@StillIt
6 жыл бұрын
ALLLLLLLL OF THEM!
@Phantom-vv6ew
6 жыл бұрын
Thank you for the video watched the Irish grain mash recipe made the same one will be going throw the proses with you love peated malt mash 👊
@StillIt
6 жыл бұрын
AWESOME! I am pretty keen to hear what you think of it and get some tasting notes from you. Its always more fun to run recipes together. 👊
@chuckdontknowdoya6100
4 жыл бұрын
Hears my tip I bought a mop squeezer at Harbor Freight hook it on the side of your bucket and squeeze your grain bag into a hard dry brick to get every last drop.
@BeardedBored
6 жыл бұрын
Dude, this was a great way to break it all down. Nice work! BTW, what's with the naked face? I can see skin, LoL:-)>
@StillIt
6 жыл бұрын
Yeah, its an atrocity huh!?!?!??! haha
@joshuawiley7200
2 жыл бұрын
A lot has changed since 2018 for your channel. Congrats! you definitely earned it! Say, have you ever done a heads up taste comparison between an all grain natural yeast mash VS a sugar shine that has had flaked corn added for flavor and uses a commercial yeast? I am curious how drastically different the flavor profile would be in the finished product. It seems to me that one is preferred over the other for the sake of saving time but I would imagine it has to compromise the taste/feel a bit. Thanks
@MrBarasinski
6 жыл бұрын
Beard on..Beard off..make up your mind!..My ocd is triggering....hmmm...cool video as always...keep em comming Jessie :-)
@StillIt
6 жыл бұрын
hahahahah And now I know how to get you triggered!
@NetworkGeek280
5 жыл бұрын
Mash out by increasing temperature to 78C for 10 minutes then sparging the grains will help with efficiency. Wort boil post mash is only required for pasteurization. Bringing to boil past the hot break should be sufficient. I'd argue denaturing is not required though.
@jacksheppard2687
6 жыл бұрын
Hey Jessy, always enjoyable watching and learning. Just a shame we can go e still in the UK😔, so that I can put the theory into practice. IV been watching your vlogs since the start and you have certainly given me a few tips along the way, for brewing beer and to use oak sticks in my bottles of whisky, I thought needed some extra time in wood. Cheers mate, keep up the kick ass work.
@StillIt
6 жыл бұрын
haaaayyyyyy thanks my man. I appreciate it :)
@michaelsmith1675
6 жыл бұрын
I prefer to do a double decoction mash for my washes really helps bring out notes of the grains
@StillIt
6 жыл бұрын
Yeah nice man. I actually did that on the little test batch for the peated Irish. But decided it was going to take WAY to much fire power to do it on the big one haha.
@jimfryar1
Жыл бұрын
What’s a double decoction?
@billposton2878
6 жыл бұрын
Great video as usual. Being illegal to distill in the US. I nerd out while having a bourbon or scotch knowing how its made.
@StillIt
6 жыл бұрын
Nice man. So how do you whisky?
@billposton2878
6 жыл бұрын
@@StillIt Magnificently! Even if I don't have Facebook to be officially in tribe. I'm considering starting YT channel. Would you mind if I wore my Still It shirt?. It will be whiskey tasting channel.
@StillIt
6 жыл бұрын
Ayyyyeeeeeeee. Thought so haha. Hell yeah go for it man! And make sure you flick me a email when you have a video up so I can check it out.
@billposton2878
6 жыл бұрын
@@StillIt Thank you Sir! You are truly a gentleman and a scholar..and as you know there are very few of us left.
@steffenbrygg7907
6 жыл бұрын
Alpha amylase = cleaves, Beta amylase = does one and one. In homebrewing some will go into alpha temperatur range after beta phase, to get some alpha activity (Hochkurz mash) Afaik the distillers enzymes works at different temperatures, maybe a all grain 80-90% corn bourbon series could show/explain that.
@StillIt
6 жыл бұрын
This man knows his AG! Yeah mate good idea on the vid 🥃
@dustinsinwald6301
2 жыл бұрын
Is it ok to sparge the corn off for sugars after cooking, remove corn, and then adding barley/rye right to the mash to finish the cook without the corn?
@kennethmay5624
5 жыл бұрын
A++ Great vid
@JavierMedinaImagery
6 жыл бұрын
I thought you were doing a magic trick at 0:29 for us ;)
@StillIt
6 жыл бұрын
Hahaha it IS MAGIC!
@the_whiskeyshaman
6 жыл бұрын
Grain to glass 101 Jesse doing a clinic thanks for the info.
@StillIt
6 жыл бұрын
HAHAHA yeah dude ;)
@charlesbrown9567
6 жыл бұрын
Only 1 question, Whats is a eye deer. Just kidding. Love Yours info, about two try all grain, Thanks for They info.
@StillIt
6 жыл бұрын
Awesome man hope it goes well! Check back in with a debrief for everyone.
@turksvy01
6 жыл бұрын
Yeast basics, it farts bubbles into beer and poops alcohol.
@StillIt
6 жыл бұрын
You make it sound SOOOO tasty! haha
@BigEdsGuns
6 жыл бұрын
FIFY: Yeasties Piss Alcohol and Fart CO2. When yeast get stressed, they Shit into your ferment! Which produces off flavors, low yield, or LONG fermentation time.
@troywest9751
6 жыл бұрын
Hey dude just to let you know that KZitem is not sending out notifications to tell people that you made your new video
@StillIt
6 жыл бұрын
Ah really? Do you have the subscribe and Bell turned on? Even so sometimes hey won't send it. Videos come out every week on the same day but! I may need to set up a mail list remind or something. Thanks KS for the heads up :)
@dack4545
3 жыл бұрын
Couldn't you just put some Horlicks Malt, or Nestlé Malt into the Mash while your cooking the corn or barley or whatever?, or after its cooled down, however it's done hmmm?
@martinjackson8964
5 жыл бұрын
Hi Jessie For a 25lt fermenter with an all grain mash what % of alcohol could you expect (ISG)? Can you get enough sugars without adding any store bought sugar? I have been adding 8kg of sugar as well to mine. Cheers Martin
@TheHotEndChannel
6 жыл бұрын
Without a mill is a food processor OK or will it turn to a flour shit pile? (malted same brand as you have)
@StillIt
6 жыл бұрын
Yeah nice man. Are you going to strain with a bag? Or are you lautering it in a three vessel set up? If bag you should be ok if its your only option. Dont get to trigger happy though ;)
@StillIt
6 жыл бұрын
Also, be prepared for wrath if the kitchen is not your domain hahahah (depending on the amount you are going to be doing etc)
@StillIt
6 жыл бұрын
Also also . . . .I checked your channel out. Awesome! If anyone is into 3d Printing go check it out!
@olywhan
5 жыл бұрын
just got 96% dextrose 4% amylase mix is that all i need to put in a cracked corn mash and at what temperature?
@benjamindejonge3624
4 жыл бұрын
What makes that meaty whiskey flavor like JB style
@MrWillyfred
6 жыл бұрын
Question. And I apologize if I missed this. If you’re adding sugar (corn sugar) to your grain mash for distilling, is it still necessary to convert the starches to sugar?
@simonbond6510
6 жыл бұрын
No, that process has all been done in production of sugar. Would prob add it after mashing other grains, then you can check gravity reading after mash.
@MrWillyfred
6 жыл бұрын
So the only reason to take the time to convert the grain starches to sugar is if you DONT plan on adding extra sugar?
@StillIt
6 жыл бұрын
If you want to use grain and have the sugar converted you need to mash. This is a little confusing because recipes like UJSSM DONT do this. They just use the grain/corn as flavouring. So yeah if you want to make a all grain mash you can then bump up the gravity by adding some sugar as well. Thats basicly exactly what I ended up doing with the bastard whisky 😜
@MrWillyfred
6 жыл бұрын
Still It - Thanks! I find mashing the grains to be a pain in the ass.
@StillIt
6 жыл бұрын
Hahahaha fair enough man. It definitely is a labour of love.
@Winther83
6 жыл бұрын
Have you planned on making Waragi? been binge watching your channel and though about how waragi could develop with the "dunder" treatment. one uses Alpha Amylase to get more sugar from the bananas. :)
@StillIt
6 жыл бұрын
Nope, never heard of it my man. Is it basically distilled banana wine? I did try something similar to that in Hawaii. Some rather drunk, possibly nutty local gave me a swig out of a unmarked brown bottle hahaha
@Winther83
6 жыл бұрын
Yeah pretty much just banana wine, pretty sure he gave you something homemade haven't seen any Waragi in the shelves.:D But after seeing your Rum series i though Waragi might benefit from that type of treatment or be a interesting experiment, know it is a lot of work so i wont be sad if you don't. :) Would try myself but live in Sweden were even just owning the wash can get you in trouble, though you have inspired me to try and make a change looking through some data and will try and make a case for legalisation of distilling as a hobby.
@Winther83
6 жыл бұрын
Well did an opinion poll about legalisation in a Swedish beer-brewing forum and apparently it seems to be a sensitive subject many "sounds fun" and others "you are starting the apocalypse you monster!". so... know any companies in new Zealand that need a Technician in Metallurgy and Material Technology Engineering so i can move there. :D
@chrisdaniel132
6 жыл бұрын
Banana moonshine
@thomasedwin1
5 жыл бұрын
You are using enzymes to break down long starch molecules into simple sugar molecules that the yeast can easily eat to produce alcohol and carbon dioxide as waist products, It is not necessary to convert starches to sugars for fermentation when there is plenty of different sugars commercially available. So all you have to do is figure out how much sugar your yeast can eat, make a solution of sugar and water and let your yeast have at it.It will save you a lot of work and energy to just use sugar. You can add other ingredients and grains for flavor if you want to and produce something just as good as all grain mash.
@benstearns5805
6 жыл бұрын
Does anyone here know what temp or how long to gelentize / cook corn before mashing?
@StillIt
6 жыл бұрын
One of the crew just dropped a gelatinization chart in the comments here
@antonialuther6683
3 жыл бұрын
the brew require ma toes
@djscottdog1
6 жыл бұрын
Nice thumbnail
@StillIt
6 жыл бұрын
Thanks mate . . . . unless that was sarcastic haha
@donzapet
2 жыл бұрын
Could we not set aside all the talking and get down to step-by-step whiskey mashing?
@StillIt
2 жыл бұрын
Dunno what you were expecting but I'm thinking I need to make a "how to use the search function and read titles" vid 🤷♂️
@donzapet
2 жыл бұрын
@@StillIt Not sure on that idea. Please bear with a newby. I notice most presenters talk way too much. As a trade teacher I learned less is more. I called it the KISS method. "Keep it simple stupid" I'm obviously the laat 2 words in this methodology, but that's no reflection on your good videos. Would appreciate as straight forward a video showing each phase as it is done without too many acronyms and scientific verbage if you can. Thanks
@StillIt
2 жыл бұрын
@@donzapet Fair point mate. To be honest it's kind hard to tell the difference between someone trolling and a genuine viewer making a suggestion. Especially when someone offers "constructive crit" on a video that is 3 years old. Il give it to you straight. This hoby is not straight forward haha. You can either have a simple step by step instructions for what I am specifically doing. But you're going to have to be cool with the fact that your specific situation is going to make the specifics and outcomes different. Or you can have much more depth on each step giving more theory on the "why". Your not going to get both. Ever. It's just not going to work like that. If your looking for more basic stuff to get your beak wet I would suggest the "safety net" series. That will get you started pretty easily. Then move onto more from there
@donzapet
2 жыл бұрын
@@StillIt All good I completely understand. I've just started in the whuskey brewing world, bought a Guten 70L Nanobrewery and while it's proving challenging to whittle down the unnecessary info to what I need to start my first all grain madh (heavily peated malted barly, setting up my grain cracker clean my nee fermenters, containers for sparging it's soo interesting. Any advice, tricks of the trade would be very highly appreciated. 🤓
@Bamaboompa
6 жыл бұрын
Constructive Criticism my friend. This was HORRIBLE! Yes it’s a difficult subject and easy to stand there and wander far afield. IMO use your white board to outline steps to create a Bourbon mash. You covered a LOT of ground ! Once one creates a Whiskey mash, a single grain Whisky is even more simple. Cheers 😎
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