George has instantly become my brewing instructor... these classes of his are terrific.

@Sunny-jz3dy

Жыл бұрын

I'm with you! I love it!

George thank you for everything you share. My grandpa and I have always talked about distilling our family recipe "Moon Drop" from the prohibition era. But all of our talks were with a secret location and clean cool creek water in mind. Afterall that was how his grandfather produced the first batch of our sacred Moon Drop. Im grateful I came across your videos because with your help and knowledge I was able to create a copper reflux still that gained the permission to run this family spirit. A recipe almost lost in the tailshots of time will continue pouring hearts a little longer. Thank you sir.

@thepoorguitarist7494

3 жыл бұрын

"lost in the tailshots of time" is probably one of the most beautiful lines I've ever read. Glad you got up and going with a family recipe, and hope you're having fun making it.

@ahilley45

3 жыл бұрын

Thank u gorge

i pull 11 to 13 percent from flichmens active dry yeast consistently for a year now. but i love your videos

I am 70 years old Gary . Just now learning ~ not of , but about distilling. For what ever reason Popcorn Sutton is a legend. He must have made wonderful shine because I have not seen anything from him that teaches me how to make shine. George on the other hand is teaching me the intricacies of not only how but why and how come. If I ever am able to produce something good enough to be called shine George is who I can thank. My opinion George deserves the title of Master distiller and he is definitely a legend for all those he has helped. Thanks George!

THE MAN AS ALWAYS! Please keep helping Spread the Knowlege! Need More People like You George 👍

@Quiethings

4 жыл бұрын

I.AM.YEAST

@HungLikeScrat

3 жыл бұрын

We need less people like him cause they spread a ton of misinformation.

Bread yeast and most others can go to %20 if you give it the nutrients. It carries over alot of flavor too. This guy has alot of knowledge but he's also a salesman

I brewed beer 30 years ago and want to get back into the hobby. The videos of yours that I've seen are great and I thought I'd run through this beginners series. I want to thank you for the effort you have put into these educational presentations. And, when I saw that this installment dropped on November 11, I also felt compelled to thank you for your service.

Walter White teaching us kids chemistry !

@Torino88247

3 жыл бұрын

Love the comment ....rogl

@johnm.515

3 жыл бұрын

@@Torino88247 Breaking Beer

@markwells8631

Жыл бұрын

Heck yeah!!! Lmao, if only he knew, it's only the beginning

Man I'm loving these. Started brewing nearly 20 years ago. Just got back into it last year. Moved into all grain and now thinking about a still for xmas... These videos are great. You provide clear interesting content and run through the 3 or 4 different terms for the same thing which is invaluable. I hate hearing one name and researching it just to find it's another common term. Keep rolling

Thank you George for your continued teachings. as a newbie i watch everything i can. i can always pickup on a little nugget of knowledge each time. looking forward to more lessons. basic yeast 101 checked off the list.. You had to be a teacher at some point in your life. your presentations are well thought out and you are well spoken. Thanks again and keep up the awesome job.

Allways good info. Much appreciated

In Australia i have found yeast to be expensive, i started using bread yeast for beer, cider and wine as its only AU$2 - AU$3 for 500 grams at Coles or Woolworths and seems to work well in our hot climate. WARNING: don't over use it, half a teaspoon should be enough if you do a starter with it. Over use can leave your beer, cider and wine with a yeasty taste and lots of sediment as it tends to reproduce rapidly, and you may need to run your brew though a filter even after crashing it in a cold freezer. Hope this make sense, happy brewing :)

@niccigericke1234

4 жыл бұрын

Seeing as you guys are closer to Asia, you should try Angel yeast. The one that comes in the white packet. I use it for brewing and bread and it's really great for both. It's so worth it and it's not expensive as far as I know. Pleeeeeaaaaase try it! you won't regret it.

@restfulplace3273

4 жыл бұрын

Interesting. The bread yeast is interesting. Now I’m curious what ratios yeast / water / sugar are desirable, also what temperature ranges are ideal

@saadalzahrani5874

2 жыл бұрын

Half a teaspoon for how many liters ?

@saadalzahrani5874

2 жыл бұрын

@@niccigericke1234 i will try it and i’ll be glad if u shared ur recipe

Just getting into making home made cider, by far your videos have not only been the most helpful but also the most informative. I can not thank you enough!!

thank you for this. your old video on yeast is one of my favorites "oldie goldie" hits.

Another awesome video George,I thought I knew everything there was to know about yeast ,but there's always things that a person can learn if he or she opens there ears , tyvm 🙏, Bobby, VA

Steve Jobs was a great man for inventing this hand held device for which we communicate with and much more . Behind him I gotta place George for all these wonderful videos. Thank You .

@BarleyandHopsBrewing

4 жыл бұрын

WOW

@lilymcalister1825

3 жыл бұрын

Amen!!

George, Thanks for sharing your Knowledge!

Bread yeast is rockin for me in Birdwatchers right now. Started at 1.082 been going strong for a week.

Thank you!! Excellent conversation!!

Thanks again for another great video.

I greatly appreciate your videos . Very swell done and instructive. Thank you very much for taking the time to do this .

This is one of thee best videos!! Thank you George, for sharing your knowledge!! I haven't even made my first run yet and I'm hooked!! Lol!! Its really nice to understand the process, the how and why things do and dont "do what they do." Happy distilling!!🌷

What an excellent popularizer !! I learn because you make it simple!! Thank you sooo much!! Continue your great work!!

What an awesome video

I have been watching your beginning videos tonight for a few hours and you have helped a lot to understand this. Thank you very much.

@BarleyandHopsBrewing

3 жыл бұрын

Glad to help

Good vid thank you sir..

Another great one. Thank you George. Keeping it simple and helping all us beginners!!! I'm learning so much and feeling more and more confident.

@BarleyandHopsBrewing

3 жыл бұрын

Great to hear!

Thank you George for sharing your knowledge....You are my favorite professor!

The love this guy has for what he does makes me respect him.

Great video George! Another fantastic video professor!

George, another great video, thanks so much for the enlightenment on yeast!

This has become my number one channel! I want to Thank you again for doing this!

THANKS GEORGE! very nice work, awesome narrative

keep up the good work George, your knowledge and experience is much appreciated!

Thanks for the informative video.

Excellent video

Thank you for making home brewing exciting, I love to learn listening to someone who is truly passionate about the science of brewing. Ty

Thanks for your knowledge .been watching as many videos as I can !, tremendous help.

Fantastic video, thank you so much for answering many of my questions about yeast!!

George, thanks for this really informative video. I've just re-watched it because all of my usual sources for bulk pack Red Star DADY yeast magically went "out of stock" within about 1 day. This used to be plentiful, readily available, and reasonably priced. Living in rural northwest Canada, I buy many supplies online. I can't easily hop in the truck and drive to a retailer for just that item. Even if I did, "non-essential" retailers are closed as a "precaution. I've gradually built up my rig using your instruction videos, doing it somewhat "on the installment plan" being retired and on a fixed income. Your videos have really helped me in figuring out ways of making a workable setup using components I can find, and your "Beginner's Guide" videos are ones I go back to just to be sure I haven't missed a step. I've not got your experience. Everything you've taught works. However, right now in western Canada, there's apparently no bulk DADY yeast to be had. A month ago, there were about 2 dozen suppliers offering a pound of good quality DADY yeast for about the price you mention. Now, DADY is an endangered species. The price of a single batch envelope of either Turbo yeast or wine yeast (if it can be found) will buy a nice prime rib dinner for two with all the trimmings at a fine dining place in the city. More fool me for not having extra bulk packs of DADY in the shop. I'm all rigged up - even built a new PID controller - but missing this essential ingredient. So, for those in the same kind of location/supply situation, a cautionary tale. Eventually, we'll return to rational buying and selling. However, with the current lesson in mind, my next project will be how to save my yeast from one batch to another. Thanks for all of your great videos George.

Thank you George appreciate all the time you put into these and info. you share.

Liked it very much Sir

Brilliant, thank you for your knowledge.

Great information

Really great information, thank you 👍

Thanks doctor, as usual another great tape.

Great video George! Very informative.

Thak you so much for taking the time to educate us on home distilling. I love your videos. Thank you for showing me the ropes. Look forward to a new video or a farewell sign off

Thank you.. I am getting Educated by watching your videos..

Awesome video. I've learned so much with this channel.

Great info! Getting ready to start this hobby!

great channel

Awesome!!!!!

Great show...thanks.

George, you’re the best and most inspiring and informative person on the internet, I respect and appreciate you all the way from Tasmania (bottom of the world) Cheers Jim

I regularly use bread yeast for sugar washes, It goes dry at 11% in 3-4 days.

@backyardalchemy1223

4 жыл бұрын

Ya right!

@morse2279

4 жыл бұрын

I use Bread Yeast in FFV recipe which is @ 8% and once it reaches 1.005 start feeding it with 1kg of Sugar every time it drops to 1.005 till it gets to 14%.

@mnkybndit

4 жыл бұрын

@@morse2279interesting. Why do you do it incrementally? Have you noticed a difference doing it that way instead of putting it all in at the start?

@morse2279

4 жыл бұрын

@@mnkybndit I am just being gentle with the Yeast as too much Sugar can damage/stress/kill them. Its a technique from Brewing where you can get Yeast to go beyond the point they normally would, but I have heard of people making 14% Meads straight off with Baking Yeast. It also ensures I dont get any Sugars left in the Wash should the Yeast start to struggle. Not tried all at once for the above reasons, but the results I get from the Wash are excellent.

Thank you sir! I can’t say Thank you enough.

good general coverage, thank you

I just wanted to say again, THANKS GEORGE! these videos if viewed, reviewed, and studied, are like a college course on distilling. I got my degree, and it starts at 169 for 10 mins. LOL

Happy Distill'n, Another Masterful Video, thanks for putting the time and effort in, it is much appreciated!

Found you from Bearded & Bored. Still pretty new to brewing, but know enough to make a few things. I like your simple but highly detailed teaching approach to explaining it all.

Love your videos!!! Learning a LOT!

It's C virus madness. I just bought every item on your list. Thank Ya Man!!!

Gorge my man you're my teacher I learned a lot about distillation

Your the best like learning what you teach🍻

Thank you!!! I started Beekeeping and had excess honey, then fell into mead making. This is perfectly presented for a beginner like me.

@robmack151

2 жыл бұрын

This is a great great site... I love it! If you want to learn how to naturally make mead, using "Bee Bread" found in the hive... look up "Doug and Stacy off grid living" .. they have an excellent series on their switch to natural apiaries and "how to make mead". I think you'll enjoy it. Happy Brewing

I love the way you sort out fact from fairytale. Pleasure to watch.

you rock. a ton of info.making a change from beer to spirits. your videos are a big help

Great explanation you are great thank you the Netherlands

Very comprehensive, love the history.

@BarleyandHopsBrewing

4 жыл бұрын

Glad you enjoyed it

Nice 👍🏼 information, thanks 🍻

do yourself a favor and watch at 1.5x speed. Thank you for your education Barley and Hops , you are both knowledgeable and likeable.

Love your videos man! All makes sense now👍

I've been watching your videos and this is the one that hooked me into subscribing

I Want say. thank you for the info . It is a pleasure learning from you.

Love your work. And the old engineering axiom for redundant capacity " if you have one, you've got none. If you have two you'll always have one." 😊 Keep it coming mate.

YOU WILL BE MISSES George! I pray that you are successful and happy in everything you do!

Thanks Goerge....been distilling for years used hoemade stills...always lots of leakage...so Im now In the market to buy a new still..your channel is awesome...even learning new stuff Thanks from JR in Timmins Ontario Canada

Yuo're great explaining

Awesome 👏🏼 and much needed yeast tutorial !!!! Cut right through the Bull I love IT!!! Thank youuuuu 👍

Very well explained in a simple and practical way. Kudos❤👍

This guy is a great educator

love your work George but I think you undersell the bakers yeast by a fair measure, even on the home distillers forum that you quote for info on the regular they rate it higher buy quite a bit

George, thank you for sharing your hard earned knowledge and expertise so freely with everyone. Each of your videos answers multiple questions I had and multiple questions I didn’t even know to have. In this video, you mention your secret turbo yeast recipe which did bring up one question that I hope you won’t mind answering. You say that you use DADY, Yeast nutrient (mentioning Fermax specifically), and diammonium phosphate. Checking the Fermax yeast nutrient ingredient list, however, I see that diammonium phosphate is already an ingredient in their mixture. Would you mind elaborating on the reason for adding that extra bit of diammonium phosphate separately? Thank you!

Damnit George...still in my recommended video's...you know your stuff! Thanks man!

Don't know why some people claim bakers yeast makes only 3 percent... I get at least 10 percent every time with no nutrient or anything like that

@lll8638

3 жыл бұрын

I've gotten close to 15% with nutrient

George...you're awesome. You are my new sensei. ❤

Thank you. I found this very informative. I never knew that there were so many different type of years. I use the SL094v( I think it is) for my Cider. I am so new to this hobby that I’ve been watching all of your videos and at some point I want to try distilling (if my wife allows me the expense of getting a still” I am getting ready to watch your next video. Thank you so much. These videos really help.

George I called you answered and you answered my questions thank you.

My brother in law is actually German as says that LAGER in German does not mean or is not a term for "let set", Lager means STOREROOM or WAREHOUSE in German, the place they used to keep the beer at lower temperatures.

Thank you, Sir!!! FINALLY, a true beginner's guide to equipment, terminology, and techniques. Although I have made wine in the past, there are some finer points I was ignorant of. Past this point, the FB groups lose me completely, in spite of claiming to cover basics. You are a scholar, obviously, and a gentleman for your easy-to-understand sharing of what we want to learn. 👍😎

Good man! thank you.

Thanks for sharing your extensive knowledge, you do it in an interesting way and I've learned a lot from you, cheers from downunder.

Another home run George couple of years ago I bought a oxygen concentrator at a yard sale and a stainless steel air stone from a brew shop so before I add my yeast I give my mash 7 liters an hour for 2 hours then I add my yeast not only does it mix everything really well I haven't had a stuck fermentation since. Thanks for sharing your knowledge with us brother I always manage to learn something new from you.

Thanks you are awesome

You’re the best George!

this man is awesome

I live in Israel and people in my village make Arak (a clear spirit that is supposed to taste like Black licorice) made from old grape casting. I have been teaching these people to lower their temperature and run slower to get higher alcohol levels and better taste. Everyone bottles wine here and the old grape castings are full of good usable alcohol making ingredients to make excellent spirits. I got my basic knowledge from science classes in ninth grade making alcohol from cabbage and sugar. Now I purchased a Chinese still and I want to make sugar mash because vodka is taxed heavily and the least expensive bottle will cost $15 dollars for a fifth. Your episodes have been invaluable! You showed a PH meter how and where do I get the same meter? Thank you for the time and effort you put into these classes you give. I have learned so much more already and I am waiting for my new 50 liter still to arrive.

Great video - thanks for posting. Kinda wished I had watched this video a month ago. I used the Fleishmans bread yeast. I read somewhere along the line..it was a good cheap safe alternative. It was my first run of anything so I wanted It to be safe. It didn't work out so well. I think I made many mistakes along the way.. 1Tablespoon yeast +4lbs of sugar +3gallons of water. I may have cooked it on too low a temp - 150 In a pot still . I was getting vapor and it was condensing so I thought everything was ok. I think my next batch will be with the turbo yeast + 8pounds of sugar in a 5gallon carboy. That seems to be the proven method. Then boil it around 175degrees. Great video...much appreciated

@HungLikeScrat

3 жыл бұрын

You don't add the yeast until your wort is below 110°, otherwise you just severely crippled or killed your yeast.

Thanks George.