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I didnt cook them, kinda going for an easy barley recipe much like yourself.

I did something of a similar goal about a month ago with the thought of sour mashing to get all of the good out of the grain over a long period of time(UJSM method). I did 70% barley, 20% corn, 10% wheat. I got the same horrid smell you did and quit after one batch. Just because I knew I should try,...

Do a cleaning run? Flux leftover if you didnt, I dont know just a guess. An expert will be along shortly I'm sure.

Yes, check ot the tried and true. Plenty of good recipes in there

I use about 1/2 cup. You will have to add nutrients if you aren't using turbo.

You can use a half packet of that by the way. Probably better off if you do. In the tried and true section, Rads All Bran ferments rather quickly, 4-5 days with bakers yeast.

Theres a thread on the best way tio use turbos, if you must, somewhere around here. Ferment time? Hard to tell without knowing your temp, or ph. Bakers works great, most around here use exclusively just that.

Sounds good, just seems easier to do all bran

Stagger, you dont post on another board under the same handle, do you?

Forgot tio add, I also add 1/3 cup lemon juice per 5#s. Dont remember where I got that number, but it works for me.

Just follow rads instruction early on in this thread, 1 part sugar, 1 part water in a pot. I heat them up together and just stir till it dissolves. Turn heat on high as you stir, once it starts boiling bring the heat back to a simmer and let it do so for 30 min, stirring occasionally. Done.

I ran the recipe just as it's told a few times and loved it. I'm doing a variation of it now with some oatmeal and corn flour and every variation has been the smoothest I've had straight out of the still. I'm on 5gen of UJSM and I think I'm just gonna use that primarily for my fruit liquoers because...

Welcoe Joe!
Good to see you on here, glad things are going well. For anyone interested, Joe and his partner are having some Q and A's at the cigar bar on tuesdays right next tio their distillery. I'm gonna try to check it out soon. You guys decided on a hard opening date yet?

What I gained out of that article and this topic leads me the same direction: some bubbling, say 2-3 days seems beneficial at getting you through the first month of aging faster, but anymore and you take all the good congeners out as well. So I'm thinking 3-days bubbling and then long term aging on ...

blind drunk wrote:

Hope we haven't beaten another horse to death.

No such thing as a dead horse on HD. Our horses are different here, the more you beat them, the more alive they become. Keep flogging, boys.

Haha, got that right! Some tough horses around here!

I've got the same thing going on, UJSM is a perfect bourbon color, all bran damn near went black.

Reading in huskers thread, saw RD and Rad mention things are changing as far as the legality of our hobby. Any new news anybody is hearing? Any predictions? Maybe we could get a pool going

Reading up on kamut, that seems like an interesting candidate.

Besides corn, barley (2 and6,row), rye, red and white wheat, and millet what are some additional supplements tio whiskies? Just looking for new ideas

Maybe backset is what you were referring to. The spent mash left in the boiler after a run.

Whats wrong with that? I dont keep much from runs as I get better at making c cuts. Its a good product, i like it.

You didnt add the distillate directly to the next fermentation did you? Or did you mean youre going to add it before the next run (in the boiler).

So I decided to let my father tried it, its damn near black and he said it tastes like Makers without the headsy flavors and a has a much quicker finish. Preeeettty damn good, if I must say so myself. If you haven't tried these and get the opportunity, do it. Mind you I was aging a pint so thats why...

Yessir, you are correct, my apologies.

I agree with the guys above, but knowing how much easier a sugar wash is and how people who dont distill can't tell when a goooood sugat head is just that, you could give this a go. 4#s cracked corn, 2#s barley, 1# rye and 8#s inverted sugar. Pour the hot inverted sugar on the grain and fill ferment...

Anybody ever try blending mashes of different vessels into one run? Example, I have aUJSM and a barley sour mash, after fermentation, blending them before running. Just curious if its been tried as blending mashes would bring up 1000 results on the search function.

On the bright side, there are plenty of dead yeast for the new batch to feed on

Its so easy to do, why not? Just dont let it sit in the solution ttoo long, or you will be buying a new fitting!

Flour paste is just water and flour mixed to a thick consistency. I use it for my lid, I dont even clamp it, the weight holds it down and I use plenty of paste. Thee is really nothing else suitable for this application, as frustrating as it may be tio have to clean it every time you run, especially ...

I wonder if thats where they get Crown Reserve? Actually making cuts? Looked through several bourbon distillers websites last night and only one mentioned heads/tails and they were the only ones I noticed to have a pot still, Woodford Reserve. Whether they really make cuts, I doubt it, but they ment...