Search found 65 matches

by plaztikjezuz
Sat May 03, 2014 10:14 pm
Forum: Novice Distillers
Topic: Tracking my latest UJSSM run
Replies: 47
Views: 2297

Re: Tracking my latest UJSSM run

tens of thousands of hobby distillers must be wrong. 2 posts up you mention you sell yeast, of course you don't like bread yeast. Yea I work in a homebrew shop. Yea, I give people advice on how to make tasty beverages from decades of homebrweing and professional experience. I also want to point out...
by plaztikjezuz
Wed Apr 23, 2014 3:11 pm
Forum: Mashing, fermenting, flavoring and aging related hardware
Topic: New Grain Mill
Replies: 13
Views: 2209

Re: New Grain Mill

I just completed a motorized mill build with a monster mill 2, the 2.0 version. It has 2" rollers and adjusts up to .160, a pretty wide spacing. Takes care of whole corn no problem, I did have to adjust the spacing smaller for the second run. I think with a third run I could have had corn powder. L...
by plaztikjezuz
Wed Apr 23, 2014 2:42 pm
Forum: Novice Distillers
Topic: Tracking my latest UJSSM run
Replies: 47
Views: 2297

Re: Tracking my latest UJSSM run

I also suggest using wine yeast over bread yeast. dried wine yeast is not much more and ferments cleaner and to a lower gravity. Taste better, bread yeast is flat and lifeless. Ummm...no. I think you have that completely backwards. tp Nope. I have done my fair share of yeast tests and since bread y...
by plaztikjezuz
Mon Mar 31, 2014 7:14 am
Forum: Recipe Development
Topic: american scotch
Replies: 25
Views: 2021

Re: american scotch

Scotch is basically beer distilled, but to make beer you boil the wort 60 to 90 min. to eliminate most of the sulfur compounds, and add hops. Of course you don't want hops in a scotch wort. Why not boil the wort to make scotch thereby eliminating the sulfurs before distillation? One nice thing a bo...
by plaztikjezuz
Mon Mar 24, 2014 7:11 pm
Forum: Novice Distillers
Topic: Tracking my latest UJSSM run
Replies: 47
Views: 2297

Re: Tracking my latest UJSSM run

you should never have to add yeast to continue generations. If buildup is becoming an issue simply scoop some out and dispose of it. Not a problem. Same as spent corn, simply scoop it out. I think the above washing post was a misunderstanding. Washing and saving yeast is way too much to go thru for...
by plaztikjezuz
Sun Mar 23, 2014 5:51 pm
Forum: Novice Distillers
Topic: Tracking my latest UJSSM run
Replies: 47
Views: 2297

Re: Tracking my latest UJSSM run

After gen 6 my last time around, I had a huge glob of dead yeast mixed with the corn. How does one get to gen 24 without having a half-bucket of dead yeast? Do you remove dead yeast periodically? If so, how? You would wash the yeast. Then make a yeast starter. **Make sure you wash/clean and sanitiz...
by plaztikjezuz
Fri Mar 21, 2014 9:47 pm
Forum: Recipe Development
Topic: B-Bon
Replies: 13
Views: 801

Re: B-Bon

Hey plaztik, fellow homebrewer and bourbon lover here. May want to try White Labs bourbon yeast. I believe it's WLPO70. Have had good results, 1.060 mash finishing around 1.000. I will. I want to try all of those speciality yeast. I used the English ale because I had a nice pint sized slug of it in...
by plaztikjezuz
Fri Mar 21, 2014 9:23 pm
Forum: Recipe Development
Topic: B-Bon
Replies: 13
Views: 801

Re: B-Bon

Ahh. I see you didnt count the rice hulls and i did. I guess that the rice hulls are used as a floculant type deal. Never used them. I did not count the rice hulls because they are solely used as a filter media. The first time I did an all grain bourbon mash I had a stuck sparge from hell so I used...
by plaztikjezuz
Thu Mar 20, 2014 6:22 am
Forum: Recipe Development
Topic: B-Bon
Replies: 13
Views: 801

Re: B-Bon

pfshine wrote:Not quite bourbon. It needs to be at least 51% corn to take that name yours looks to be around 48ish. But im sure its gonna taste great.
When I plug it into Beersmith or Pro Mash it says there is 51.8% corn in the grist.
Not sure how you got 48%, but, my two brewing programs say 51.8%.
by plaztikjezuz
Tue Mar 18, 2014 5:30 pm
Forum: Recipe Development
Topic: B-Bon
Replies: 13
Views: 801

Re: B-Bon

Low attenuation could be the yeast or could be due to mashing. For example mashing at beer brewing temps (155°F) will produce more unfermentable sugars which will raise your fg. I am very familiar with how to mash, been brewing beer since 1992, and I have worked professionally as a brewer. How ever...
by plaztikjezuz
Mon Mar 17, 2014 5:38 pm
Forum: Recipe Development
Topic: B-Bon
Replies: 13
Views: 801

Re: B-Bon

Ran this today. Had an OG of 1.061 and a FG of 1.015 I guess using the White Labs English Ale yeast did not do me any favors with attenuation. But it tasted pretty good in the fermenter. I am hoping for the same after extracting and aging. I got about 33 oz of usable stuff once diluted down to 58% a...
by plaztikjezuz
Sun Mar 16, 2014 11:10 am
Forum: Mashing, fermenting, flavoring and aging related hardware
Topic: Grain Mill
Replies: 28
Views: 3650

Re: Grain Mill

PP, I saw yours as I did a lot a research before deciding on the mill and how I was going to assemble it. I also thought about using a cut off leg from a pair of pants as a shoot similar to what Harry did as well, but on one of the brew sites I saw how they set the bucket right up at the top of the...
by plaztikjezuz
Fri Mar 14, 2014 5:58 am
Forum: Recipe Development
Topic: Apple Schnapps Concept
Replies: 40
Views: 1930

Re: Apple Schnapps Concept

Following this closely. Love the idea of making an all natural dessert schnapps. Nice work Brendon. How about fresh pressing some aromatic varieties of apples, filtering the cider through some coffee filters and using that for dilution? Youll get the flavors and some all natural fructose sweetness....
by plaztikjezuz
Thu Mar 13, 2014 6:04 pm
Forum: Recipe Development
Topic: B-Bon
Replies: 13
Views: 801

B-Bon

I got to make a new bourbon wash at work today. This time my mash tun worked and I had a really good flow. I think the difference is before I added the corn dry to the cooler and then hit it wit the strike water. This time I mixed all the grains up in a bucket then added them to the hot water in the...
by plaztikjezuz
Tue Mar 11, 2014 7:28 am
Forum: Recipe Development
Topic: american scotch
Replies: 25
Views: 2021

Re: american scotch

Also, Drambuie is a liqueur which has some form of a sugar syrup added to make it thick and syrupy...it is a whisky flavoured liqueur. I misquoted myself. I meant Chivas Regal, not Drambuie. I could not think of the name, Hunter S Thompson kept popping in to my head, not sure how I got Drambuie out...
by plaztikjezuz
Mon Mar 10, 2014 8:38 pm
Forum: Recipe Development
Topic: american scotch
Replies: 25
Views: 2021

Re: american scotch

You also wouldn't have to malt all the grain if you were chasing a light Scotch. We buy peated distilling malt here, and I just use it at 5% of the grain bill with the other 95% un-peated malted barley... Also, if you are after something a little unique in terms of an 'American scotch', Tuthilltown...
by plaztikjezuz
Mon Mar 10, 2014 8:32 pm
Forum: Recipe Development
Topic: american scotch
Replies: 25
Views: 2021

Re: american scotch

No it doesn't, but I think most Scotch producers use at least some peat smoked malt, even to a light degree. I am not an expert. I have read a little. My take away was that producers like the Glen Levit use only one malt. Single malt scotch. Producers like Drambuie get whiskey from many producers a...
by plaztikjezuz
Sun Mar 09, 2014 8:09 am
Forum: Recipe Development
Topic: american scotch
Replies: 25
Views: 2021

Re: american scotch

rockchucker22 wrote:Are you trying for a Scotch flavor? If so you need to smoke your malt with peat. If your just shooting for a barley whiskey a general rule of thumb is 2 lbs of grain per gal of water.
Not all Scotch has a smoky flavor.
I generally find the Scotches from the Islay's are very peaty.
by plaztikjezuz
Tue Mar 04, 2014 11:02 pm
Forum: Mashing, fermenting, flavoring and aging related hardware
Topic: New Grain Mill
Replies: 13
Views: 2209

Re: New Grain Mill

I have the monster mill 2 and also purchased it because I didn't want to go cheap! Monster Mill 2 will crush/crack corn? I have a Barley Crusher for my barley, but I have been told by the manufacturer, not to run unmalted grains through it because it will damage the mill. I have an old school coron...
by plaztikjezuz
Tue Mar 04, 2014 10:40 pm
Forum: Grains
Topic: Malt Recommendations for Scotch?
Replies: 51
Views: 11287

Re: Malt Recommendations for Scotch?

the cheapest light or base malt you can fiend, the same for malt extracts. you will need to smoke the grain , or add smoke flavoring to git scotch. Not all Scotch is smoky. The Glen Levit come off to me at least as not smoky. I have had some from the Isleys that were like drinking bonfire. But they...
by plaztikjezuz
Tue Mar 04, 2014 10:31 pm
Forum: Recipe Development
Topic: Apple Schnapps Concept
Replies: 40
Views: 1930

Re: Apple Schnapps Concept

If you made a starter with dry yeast you are not using it right. The only time you make a starter from dry yeast is if it is expired (and a few years expired) or of you saved some slurry from a previous fermentation and need a bigger population of yeast. Otherwise making a starter from dry yeast wi...
by plaztikjezuz
Tue Mar 04, 2014 10:21 pm
Forum: Recipe Development
Topic: Apple Schnapps Concept
Replies: 40
Views: 1930

Re: Apple Schnapps Concept

If you made a starter with dry yeast you are not using it right. The only time you make a starter from dry yeast is if it is expired (and a few years expired) or of you saved some slurry from a previous fermentation and need a bigger population of yeast. Otherwise making a starter from dry yeast wi...
by plaztikjezuz
Mon Mar 03, 2014 8:16 pm
Forum: Recipe Development
Topic: Apple Schnapps Concept
Replies: 40
Views: 1930

Re: Apple Schnapps Concept

Well alright, alright, alright! We have a false alarm...went down and checked the fermenters this morning, and they are firing after 24 hours! :clap: They are pumping with the expected few bubbles every few seconds, just had the longest lag time that I had seen, and that's with a strong starter...i...
by plaztikjezuz
Mon Mar 03, 2014 7:12 pm
Forum: Sugar
Topic: Beet sugar vs cane sugar
Replies: 28
Views: 6624

Re: Beet sugar vs cane sugar

I have been told not to use beet sugar because they spray the sugar beets with a sulphur solution to keep them from rotting while processing.

I have been told this why you do not see a Michigan sugar beet based rum.
by plaztikjezuz
Mon Mar 03, 2014 4:41 pm
Forum: Sugar
Topic: Maple Syrup?
Replies: 3
Views: 1698

Re: Maple Syrup?

I have not but the guy I work for is producing a maple syrup spirit made from fermented maple syrup. Smells like pancakes with a hint of vanilla and cinnamon. The maple come through the aroma really nice. But it tastes more like a dark rum with cinnamon and vanilla as the major flavor, but there is ...
by plaztikjezuz
Mon Feb 10, 2014 5:22 pm
Forum: Mashing and Fermenting
Topic: How to separate the grains from the wash
Replies: 27
Views: 2642

Re: How to separate the grains from the wash

I like Five Star's products. I had a fermentation issue? Stopped at 1.023 (OG 1.057). She had plenty of yeast, was 75 degrees, I was feeding it nutrient. There was amylase in the mash and fresh in the fermenter. I tasted the beer and it was not sweet. Nor was it sour. I thought it was pretty balance...
by plaztikjezuz
Sun Feb 02, 2014 9:13 am
Forum: Mashing and Fermenting
Topic: How to separate the grains from the wash
Replies: 27
Views: 2642

Re: How to separate the grains from the wash

Wow, that's a sad story. Sounds like Mason may have had some failings running his business and met up with some characters that decided to cut him out of the picture. That's a shame. From my understanding Mr Mason owned the majority of the companies shares so it would have been hard for the investo...
by plaztikjezuz
Thu Jan 30, 2014 10:49 pm
Forum: Mashing and Fermenting
Topic: How to separate the grains from the wash
Replies: 27
Views: 2642

Re: How to separate the grains from the wash

Yup, That's some nice equipment. Why do you suppose the went out a business? These pretty much give the details. MBC was a fun place. http://www.lansingstatejournal.com/article/20120617/NEWS01/306170084/Michigan-Brewing-Co-s-rise-demise" onclick="window.open(this.href);return false;" rel="nofollow ...
by plaztikjezuz
Thu Jan 30, 2014 9:51 pm
Forum: Mashing and Fermenting
Topic: How to separate the grains from the wash
Replies: 27
Views: 2642

Re: How to separate the grains from the wash

Ya, if I had they're equipment I might be singing a different tune. I use a 5500 watt ultra low internal element. But I can't distill on the grain either. Yea they have some nice equipment. This is not where I worked, but they have the equipment, and many of the employees from where I worked. The p...
by plaztikjezuz
Thu Jan 30, 2014 9:47 pm
Forum: Mashing and Fermenting
Topic: How to separate the grains from the wash
Replies: 27
Views: 2642

Re: How to separate the grains from the wash

Squeezing is definitely a pita no mater when you do it. I squeeze the grain after mashing. That makes for a cleaner ferment. Trying to squeeze after fermentation just seemed to introduce yeast and Diacetal flavors. You could call that complexity... Thats what they do in the wine world. ummm... butt...