Search found 50 matches

by JonB
Tue Jan 31, 2012 5:49 am
Forum: Mashing, fermenting, flavoring and aging related hardware
Topic: torque rating for mash stirrer?
Replies: 10
Views: 1202

Re: torque rating for mash stirrer?

I just use a big spoon and stir about every 15 min. Very easy and low tech. Particularly with corn, the mash won't burn. Just be sure to monitor pressure on the pressure cooker and have a safety release valve that points away from you.
by JonB
Mon Jan 30, 2012 3:12 pm
Forum: Mashing, fermenting, flavoring and aging related hardware
Topic: torque rating for mash stirrer?
Replies: 10
Views: 1202

Re: torque rating for mash stirrer?

Have you considered using steam to cook your grains instead? I am a convert from using a stirrer.
by JonB
Mon Jan 30, 2012 3:07 pm
Forum: Mashing, fermenting, flavoring and aging related hardware
Topic: barrel question
Replies: 4
Views: 474

Re: barrel question

Interesting. I wonder then in a nice long soak in 120 proof would be useful to leach out the tannins and allow for cleaner aging. Even a soak in port or sherry like.they do with scotch perhaps.
by JonB
Mon Jan 30, 2012 6:19 am
Forum: Mashing, fermenting, flavoring and aging related hardware
Topic: barrel question
Replies: 4
Views: 474

barrel question

I have a barrel previously used for a few batches of whisky, that I would like to reuse. My thought was to rechar the inside. However while disassembling the barrel I noticed that the ends (heads) were raw oak. Aren't the heads usually toasted as well?. I'd like to try to age some bourbon in these.
by JonB
Fri Oct 21, 2011 5:03 am
Forum: Off-Topic Discussion
Topic: Commercial distilling practices
Replies: 21
Views: 1481

Re: Commercial distilling practices

Just a comment on the original post. I saw the same show the other night and found a few inconsistencies. First the yeast they use was as black as coffee. Never have seen this unless this is a starter that was using heavily toasted grains. But why? Second they said the dawg goes into the barrel at 1...
by JonB
Fri Apr 08, 2011 9:36 am
Forum: Novice Distillers
Topic: Heavy tannins and egg whites
Replies: 10
Views: 627

Heavy tannins and egg whites

I was reading a wine related article which mentioned how using egg whites can attract tannins and drop them out of suspension. Using the same process, I wonder if this would work for a bourbon that was over oaked last year. My obvious concern is that the alchohol (80 proof) would prevent the egg whi...
by JonB
Fri Apr 08, 2011 9:30 am
Forum: Novice Distillers
Topic: Bourbon aging not as I expected
Replies: 24
Views: 3089

Re: Bourbon aging not as I expected

Wow - 1 month makes a heck of a difference. What was low oak is now heavy oak. Not terrible but it is very noticable. I hope that it settles down now that its out of the barrel and in glass.
by JonB
Fri Mar 11, 2011 2:39 pm
Forum: Novice Distillers
Topic: Bourbon aging not as I expected
Replies: 24
Views: 3089

Re: Bourbon aging not as I expected

Got another small batch of bourbon that has aged for a few months in a 3 gal used whiskey barrel (with quite a bit of head space in the barrel). I pulled out a sample and it has this really interesting butterscotch and peaches smell - very unique. The taste isn't as smooth as I would like, but it is...
by JonB
Wed Dec 29, 2010 12:34 pm
Forum: Novice Distillers
Topic: Bourbon aging not as I expected
Replies: 24
Views: 3089

Re: Bourbon aging not as I expected

oh - just saw your response. :D

Barrell is $94 with $20 shipping. Seems kinda steep to be used for 2-3 months, though I guess I could reuse the barrel for other projects.
by JonB
Wed Dec 29, 2010 12:30 pm
Forum: Novice Distillers
Topic: Bourbon aging not as I expected
Replies: 24
Views: 3089

Re: Bourbon aging not as I expected

Interesting....

So let me ask the question another way. If it was your hooch, how would you try aging this - barrel, charred sticks in a carboy, small charred oak spirals in a carboy, other?

Thanks for your feedback.
by JonB
Wed Dec 29, 2010 9:11 am
Forum: Novice Distillers
Topic: Bourbon aging not as I expected
Replies: 24
Views: 3089

Re: Bourbon aging not as I expected

Interesting.

So it sound like basically a small barrell won't do much else for me than oak slivers or cubes in a glass carboy. What would you do if u were in my shoes?
by JonB
Wed Dec 29, 2010 6:53 am
Forum: Novice Distillers
Topic: Bourbon aging not as I expected
Replies: 24
Views: 3089

Re: Bourbon aging not as I expected

Got close to 2 gal of dawg and I'm hoping to make some nice sippin bourbon with it. I've gotten to this point 3 times before, but I always screw it up with the aging. My last attempt (described below) used charred oak spirals that I kept in the carboy too long. It was great at making tannins, but ru...
by JonB
Thu Apr 29, 2010 7:50 am
Forum: Novice Distillers
Topic: Bourbon aging not as I expected
Replies: 24
Views: 3089

Re: Bourbon aging not as I expected

Well you guys are right again. I tasted my hooch again - both cut and uncut - and clearly get some astringent properties. I'm hoping that when its mixed with something else (vermouth?) it won't be as harsh. I removed the old spiral and put in a new one. With some luck, the new carbon will help take ...
by JonB
Tue Apr 27, 2010 10:17 am
Forum: Novice Distillers
Topic: Bourbon aging not as I expected
Replies: 24
Views: 3089

Re: Bourbon aging not as I expected

That unfortunately makes a lot of sense. I'll have to taste it again with the tannin piece in mind.

If you are correct, it would mean that my many months of cooking, mashing, stripping, and aging were ruined - sh*t!!! :( :( :(
by JonB
Tue Apr 27, 2010 8:23 am
Forum: Novice Distillers
Topic: Bourbon aging not as I expected
Replies: 24
Views: 3089

Re: Bourbon aging not as I expected

Thanks everyone for the feedback. Yep thats the oak spiral I'm using, though I cut one (using a third) because 1 spiral is recommended for 6 gallons. Why would the charred spirals need to be removed after 6 months? I could see that with the toasted spirals, but not with the charred. I definitely did...
by JonB
Mon Apr 26, 2010 5:55 pm
Forum: Novice Distillers
Topic: Bourbon aging not as I expected
Replies: 24
Views: 3089

Bourbon aging not as I expected

We had about a gallon of bourbon that we are aging in a glass carboy containing a piece of charred oak spiral to similate barrel aging. Cuts after the 2nd distill matched what I've read via Ian Smiley's book and this site. The booze was then tempered to 125 proof when we started aging back in July 2...
by JonB
Fri Jan 08, 2010 1:54 pm
Forum: Novice Forum Graveyard
Topic: Better mashing techniques?
Replies: 3
Views: 1517

Better mashing techniques?

I had a quick question re: Mashing of corn/rye that I thought I'd put out to the mentors. Recipe: water= 5 gallons grain = 5 lbs cracked corn, 1.5 lbs of flaked rye, 1/2 lb of flaked wheat After boiling my 5 gallons of mash (for 1 1/2 to 2 hrs) and cooling it to about 153F, I add in about 1 lb of cr...
by JonB
Mon Nov 02, 2009 1:42 pm
Forum: Novice Distillers
Topic: Corn Mash - flavor and yield improvements?
Replies: 11
Views: 1535

Re: Corn Mash - flavor and yield improvements?

Right - I understand racking after fermentation, but this issue is before yeast has been added. I have noticed that chilling it thickens the protein. Then again, it settles out while waiting for the chill to take hold -("Cause and Effect" or "Effect and Cause"?). What I think I need is a conical fer...
by JonB
Wed Oct 28, 2009 5:21 am
Forum: Novice Distillers
Topic: Corn Mash - flavor and yield improvements?
Replies: 11
Views: 1535

Re: Corn Mash - flavor and yield improvements?

IMG_2036.JPG Here is an example of what I'm describing. (Ignore the beer bottle) Can I filter this or use whirfloc tablets to coagulate this and then rack out the nectar? I also seem to have more of this now that my mashing efficiency has increased. But I'm also wondering if all that (automated) st...
by JonB
Tue Oct 27, 2009 12:47 pm
Forum: Novice Distillers
Topic: Corn Mash - flavor and yield improvements?
Replies: 11
Views: 1535

Re: Corn Mash - flavor and yield improvements?

I've noticed it on my last few attempts. My earlier attempts had many other issues, so I'll dismiss them from this observation.

If I can get a photo I'll post it.
by JonB
Tue Oct 27, 2009 10:00 am
Forum: Novice Distillers
Topic: single batch or mixed dog - that is my question
Replies: 2
Views: 409

single batch or mixed dog - that is my question

My recipe calls for 70% corn 20% rye (and 10% malted barley). We're using flaked rye and cracked corn. But it dawned on us that we are getting better efficiency with the rye than the corn, so our real ratio is probably much different. To fix this, we were thinking of mashing/stripping corn and rye s...
by JonB
Tue Oct 27, 2009 9:51 am
Forum: Novice Distillers
Topic: Corn Mash - flavor and yield improvements?
Replies: 11
Views: 1535

Re: Corn Mash - flavor and yield improvements?

We made some improvements to our mashing. For starters, we are now using a "mud" paddle mixer hooked to a drill to ensure that the mask does not burn. Also added a handful of malt during heat up, so we don't end up with glue. The mash boils for about 90 minutes and seems to be perfect. So we think w...
by JonB
Tue Jul 14, 2009 6:31 pm
Forum: Novice Forum Graveyard
Topic: Lots of work for so little/final tips on aging
Replies: 11
Views: 563

Re: Lots of work for so little/final tips on aging

Interesting.... We were good with the mashing (cracking the grains smaller, soaking overnight, and stirring the boil for 90 min), except we were using 9 lbs total to 5 gal of water. We'll go thinner next time. We then cooled to 150F, then added more malted barley (Vienna malt - though come to think ...
by JonB
Tue Jul 14, 2009 3:19 am
Forum: Novice Forum Graveyard
Topic: Lots of work for so little/final tips on aging
Replies: 11
Views: 563

Re: Lots of work for so little/final tips on aging

Thanks for all the replies. I was thinking that perhaps the ferment just isn't done, and that explains the low yield. I read that the ferment shouldn't go past 96 hrs or the secondary fermentation begins which will impart off flavors. So we would mash on Sunday, (and pitch that night), then strip on...
by JonB
Mon Jul 13, 2009 6:31 pm
Forum: Flavoring and Aging
Topic: Everything you need to know about oak alternatives.
Replies: 146
Views: 77926

Re: Everything you need to know about oak alternatives.

Thought of another question re: oak chip alternatives. I stumbled upon a link (from this site) where they sell oak spirals, and claim that this is much more efficient that oak strips or chips. I was sold on this until I read BarrelCreators post on the burn profile. Does anyone have any opinion or ex...
by JonB
Mon Jul 13, 2009 6:26 pm
Forum: Novice Forum Graveyard
Topic: Lots of work for so little/final tips on aging
Replies: 11
Views: 563

Lots of work for so little/final tips on aging

Just finished helping a buddy with a bourbon run. We started out with a 50lb bag of cracked corn, and ended up with only 1/2 gallon of potable spirits (with final cuts of 80 thru 62). Sure there were many mistakes in the mashing process, but even so I would have thought that with all that work there...
by JonB
Mon Jul 13, 2009 6:08 pm
Forum: Flavoring and Aging
Topic: Everything you need to know about oak alternatives.
Replies: 146
Views: 77926

Re: Everything you need to know about oak alternatives.

Toasted chips are great for wine or with a product with less than 14% abv. Anything greater will leech out the tannins in a matter of days and will make your product black and tasting like oak tree in a bottle. What you want is the carbon in the oak to filter your spirits. And behind the carbon is t...
by JonB
Thu Apr 09, 2009 9:21 am
Forum: Novice Forum Graveyard
Topic: First stripping run of sour mash question
Replies: 17
Views: 1522

Re: First stripping run of sour mash question

ok just after I posted this I found another similar post - but more questions...... Response from Uncle Jessie: you mean blue flecks in your distillate? if so you're running too hot/fast. *** My Response: Isn't that what you do to a stripping run? What is too hot - the mash or the condensed distilla...
by JonB
Thu Apr 09, 2009 9:15 am
Forum: Novice Forum Graveyard
Topic: First stripping run of sour mash question
Replies: 17
Views: 1522

Re: First stripping run of sour mash question

definitely no dog sh*t smell. the cheese smell was on a 20L mash that was rendered down to about 1L of low wines. The smell is still there but now more subtle - definitely not as pungent. The taste seems fine though. I'm sure after blending with my other low wines and aging in oak it'll be fine. I m...
by JonB
Wed Apr 08, 2009 11:49 am
Forum: Novice Forum Graveyard
Topic: First stripping run of sour mash question
Replies: 17
Views: 1522

Re: First stripping run of sour mash question

I've seen this myself. We had a corn mash that was fermented with a mix of yeasts that started to smell kind of like cheese. When it was stripped, the product started to smell a bit like cheese too (mostly in the tails though). :| Proper sanitation was followed, so I chocked this up to the yeast. Ma...