Search found 94 matches

by crtbc
Sun Aug 25, 2013 9:29 pm
Forum: My First .....
Topic: First all grain, purest version
Replies: 14
Views: 815

Re: First all grain, purest version

ok so maybe I dont want to go whole purist..... I got an ending SG of 1.050.... just shy of 6.5%...cooling down now then will pitch yeast for lock down tonight That didn't take long...lol :moresarcasm: to be fair, im not turned off by an all grain, but so much time for so little return, especially ...
by crtbc
Sun Aug 25, 2013 8:14 pm
Forum: My First .....
Topic: First all grain, purest version
Replies: 14
Views: 815

Re: First all grain, purest version

it was cloudy....been having a hard time since the boil to get it down to pitching temp... I plan on leaving it overnight in the sink to cool down while still in the fermenting vat (5 gal bucket) will most likely pitch yeast in the morning either way, my first all grain under my belt, still very exc...
by crtbc
Sun Aug 25, 2013 4:38 pm
Forum: My First .....
Topic: First all grain, purest version
Replies: 14
Views: 815

Re: First all grain, purest version

ok so maybe I dont want to go whole purist..... I got an ending SG of 1.050.... just shy of 6.5%...cooling down now then will pitch yeast for lock down tonight
by crtbc
Sun Aug 25, 2013 4:13 pm
Forum: My First .....
Topic: First all grain, purest version
Replies: 14
Views: 815

Re: First all grain, purest version

waited 1.5 hours, then "sparged" (used a paint strainer and mannually massaged the liquid out of the grains... I have 5 gallons of usable wash.. have to cool it down before finding out the SG... I saved 1 cup to do that and oput it in the fridge to find out quicker.... now I have it back in the pot ...
by crtbc
Sun Aug 25, 2013 3:09 pm
Forum: My First .....
Topic: First all grain, purest version
Replies: 14
Views: 815

Re: First all grain, purest version

midwest shinner wrote:And you shouldn't have added the malt in til the temp got down to about 160°f
I waited till it got to 150 degrees before adding the malted grains
by crtbc
Sun Aug 25, 2013 2:17 pm
Forum: My First .....
Topic: First all grain, purest version
Replies: 14
Views: 815

First all grain, purest version

First all grain after "a couple" sugar head rums, and sugar hear whiskies (sweet feed and UJSSM) decided to make an all grain from the reported grain bill of jack D... 80%corn, 12"rye malt, 8% 6 row malt equates to 13# cracked corn, 2 pounds rye malt and 1.5# 6 row malt and 7 gallons water Just got ...
by crtbc
Tue Aug 20, 2013 6:46 am
Forum: Grains
Topic: newbie help first time all grain
Replies: 7
Views: 928

Re: newbie help first time all grain

ok so if I make the rye a malt, and maybe as an extra decrease the corn by 10% and add 5% to both the rye and barley, making it 70/30 does my "cooking" method seem correct (will it convert) or is there something I need to change?

Thanks
by crtbc
Mon Aug 19, 2013 10:49 pm
Forum: Grains
Topic: newbie help first time all grain
Replies: 7
Views: 928

newbie help first time all grain

So I want to follow a recipe I found 80% corn (cracked feed store variety), 12% rye (dunno where to source yet), 8% malt (will need to be 2 row) 3 pounds grain to 1 gallon water pour in 10 liters of room temperature water, and mix it with the grain. The first water mixed with the grain MUST NOT BE H...
by crtbc
Fri Aug 16, 2013 6:04 pm
Forum: Mashing and Fermenting
Topic: long/short term storage
Replies: 4
Views: 632

Re: long/short term storage

what about all the corn?? Doesnt the corn in the recipe add flavor since it hasnt been changed/added/subtracted since the very first ferment
by crtbc
Fri Aug 16, 2013 3:31 pm
Forum: Mashing and Fermenting
Topic: long/short term storage
Replies: 4
Views: 632

long/short term storage

So lets say that you are on your 9th generation of UJSSM and it it just getting really good, and you have to move/stop fermenting for a while. you dont want to start over from scratch when you can start up again so what is the best course of action here... btw... hypothetically this is all in a 25 g...
by crtbc
Tue Aug 13, 2013 9:07 pm
Forum: Novice Distillers
Topic: better fa lvor
Replies: 1
Views: 278

better fa lvor

Which would result in better end result flavor....

stripping run dow to 20ish percent then resulting in a gross total percentage of 40% which you then spirit run

or

stripping run down to 30-40 percent then dilute down to 40% gross with backset for the spirit run

thanx
by crtbc
Wed Jul 10, 2013 5:58 pm
Forum: Novice Distillers
Topic: polishing
Replies: 2
Views: 392

Re: polishing

yes, thats what activated carbon polishing does :-) wineo's sugar wash but has "off" tastes (so says the gf, not me) so trying to clean it up for her... was pot stilled and taken off on very tight cuts of only hearts
by crtbc
Tue Jul 09, 2013 9:17 pm
Forum: Novice Distillers
Topic: polishing
Replies: 2
Views: 392

polishing

So I saw the recipe for polishing product as 1 cup of activated carbon with 1 gallon of 40% spirits.... my question is, do you let it sit for the week or two or do you intermitantly mix it around

Thanks
by crtbc
Sun Jun 16, 2013 4:49 pm
Forum: Novice Distillers
Topic: once used oak
Replies: 1
Views: 255

once used oak

When Irish distilleries are making single malt Irish whiskeys..and they buy once used American bourbon barrels

do they take off the original char and rechar the barrels,

Also
Do they retoast them

Thanks
by crtbc
Sat Jun 08, 2013 5:20 pm
Forum: Pot Distillation/Thumper and Design
Topic: proof to high
Replies: 15
Views: 1204

Re: proof to high

Ok ok i know i can add water...but legally speaking as uncle Jesse has pointed out in the tried and true with ujssm whiskey isn't whiskey unless coming out is less then 80% So i guess i just remove most of the up column packing and collect 80 and below then...sorry to ask what apparently seemed like...
by crtbc
Sat Jun 08, 2013 10:13 am
Forum: Pot Distillation/Thumper and Design
Topic: proof to high
Replies: 15
Views: 1204

proof to high

So erything was going God and then you change one thing and newbie mistake think that every thing has remained the same...get rid of the fores at 600mls for a 15 gallon wash start..collect down to 20 ish% (now with the pot still, there is a two inch diameter up column then the liebig, the liebig has...
by crtbc
Mon Dec 24, 2012 9:56 pm
Forum: Novice Distillers
Topic: Fermenting in the cold...cures
Replies: 3
Views: 311

Re: Fermenting in the cold...cures

please describe for me this lift box aparatus

another thing that got me thinkin from the waterbed heater is flexwatt tape, used to keep reptile tanks warm from the bottom... with some foam under that...hmm... trying to stay the cheap route
by crtbc
Mon Dec 24, 2012 9:09 pm
Forum: Novice Distillers
Topic: Fermenting in the cold...cures
Replies: 3
Views: 311

Fermenting in the cold...cures

So where i live it gets down to around 45 night and 65ish day right now and I am having problems with long ferments.... I have to ferment in the garage or the misses gets angry, I am dealing with a 20 gallon drum and am looking for advice on how to shorten up the ferments... I assume heating the mas...
by crtbc
Thu Dec 20, 2012 9:47 pm
Forum: Novice Distillers
Topic: Define me a true sour mash
Replies: 6
Views: 421

Re: Define me a true sour mash

I will look for this recipe but does the last comment mean we actually dont know what the actual major distillers do as far as sour mash, or that there is no real description of what a legal definition of sour mash MUST CONTAIN?
by crtbc
Thu Dec 20, 2012 3:16 pm
Forum: Novice Distillers
Topic: Define me a true sour mash
Replies: 6
Views: 421

Define me a true sour mash

So lets say that you have for simplicity, 4 cups of corn and 4 cups of water that make up your wash/mash (and I am going to dumb this down so there are no confusing multiple terms) a true sour mash by law is 25% sour mash Do you: Ferment 4 cups of new corn + 1 cup spent corn (corn that has already b...
by crtbc
Mon Dec 17, 2012 1:23 pm
Forum: Novice Distillers
Topic: Foreshots... why do we seperate
Replies: 6
Views: 670

Foreshots... why do we seperate

Just thinking and looking at ujssm recipe and it says for novices to collect from 80-70% maybe a little into the 60's if bold... and that is what is drinkable.... We are also told we need to get rid of the first 200mL / 5 gallons wash as fores.... sicne it contains methanol etc... well with that thi...
by crtbc
Thu Dec 06, 2012 8:05 pm
Forum: Tried and True Recipes
Topic: uncle jesse's simple sour mash method
Replies: 4328
Views: 749342

Re: uncle jesse's simple sour mash method

Second Fermentation Now is the time to make sure you have removed and replaced any spent corn kernels, which float to the top of the fermenter. You only need to do this if you plan on a continual ferment, that is, past 7 or 8 fermentations at which point your corn would otherwise be expended. Cover ...
by crtbc
Fri Nov 30, 2012 12:12 pm
Forum: Novice Distillers
Topic: Triple distilled??????
Replies: 18
Views: 6967

Re: Triple distilled??????

now heres where my newbie spoiledness starts... I saw on another website that someone posted using precentages on how to do a triple distill but now that website is down and I don't know if it's comeiong back up... so can someone give me a heads up on what you would recommend running down on the pre...
by crtbc
Fri Nov 30, 2012 12:07 pm
Forum: Mashing and Fermenting
Topic: true mashing vs sugar heading
Replies: 12
Views: 3572

Re: true mashing vs sugar heading

So I have looked into DME and LME and cant afford that LOL... it would cost me $300 just for the DME of 100#... that just aint happening so I wil be looking into ujssm and I am definately interested in running an AG single grain single malt whiskey.... I have previously ran a sweet feed and now want...
by crtbc
Thu Nov 29, 2012 3:21 pm
Forum: Mashing and Fermenting
Topic: true mashing vs sugar heading
Replies: 12
Views: 3572

Re: true mashing vs sugar heading

So how much DME or LME would I have to add for say 48 gallons of ferment at say 8-10%... or do I just keep disolving until the SG hydrometer tells me desired potential alcohol (got an idea of how much that would be??)

Thanks
by crtbc
Sat Nov 17, 2012 11:46 am
Forum: Mashing and Fermenting
Topic: true mashing vs sugar heading
Replies: 12
Views: 3572

true mashing vs sugar heading

So i am contemplating making my very first single malt ..but just out of curiosity.. is there an actual taste difference in the end product with taking a single malted barley, heating it extracting the sugars etc then fermenting it vs taking gounds that arent really mashed, adding a whole bunch of s...
by crtbc
Tue Oct 02, 2012 12:41 pm
Forum: Flavoring and Aging
Topic: flavoring while boiling
Replies: 3
Views: 499

Re: flavoring while boiling

So if I were to flavor after the spirit run... what would you recommend to get the flavor characteristics of say grape smirnoff...1L likker to 1/4 can grape juice concentrate??? or is there actually additives that are still clear but allow you a grape flavor

Thanks
by crtbc
Sun Sep 23, 2012 7:28 pm
Forum: Flavoring and Aging
Topic: flavoring while boiling
Replies: 3
Views: 499

flavoring while boiling

So if I make a neutal, like wineo's sugar wash" and I make enough for 4 sprit runs with a full size keg...what would yall recommend I use if, on each spirit run, I wanted to create a different flavor,v say grape, raspberry, orange, and reg neutral...... I know that I can buy grape juic concentrate, ...
by crtbc
Wed Jul 11, 2012 9:33 am
Forum: Grains
Topic: malted vs unmalted
Replies: 3
Views: 814

malted vs unmalted

I am thinking of doing an all single malt barley only ferment I have been loking around and the parent website says to use unmalted and malted barley It seems many of the main distillers (belvenie single malt, and I think redbreast) use 100% malted barley would there be any difference in finished pr...
by crtbc
Wed Jul 11, 2012 8:25 am
Forum: Sugar
Topic: Sources
Replies: 1
Views: 346

Sources

I have no problem with finding 5 gallon buckets of blackstrap with propionic acid but I am DONE! with clarifying that crap to get rid of it and now want preservative free stuff so I can just dump it and run it Can you post up what preservative free mollassus (cost effective bulk) you are using and w...