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In know someone who used agave nectar and added brown sugar to get the ABV up. His result was pretty good. I want to try the pure agave though. I'm a blanco guy. I want the agave spirit flavor. I'll let my pot still and single malts speak through the wood.

I was thinking that might be the case. I plan to use saccharomyces cerevisiae yeast and add a LAB at the end. I might try a 7:1 dilution to get higher ABV and see what happens. I'll add some yeast nutrient and get a yeast starter going before pitching.

Thanks! You did, although you added some cooked agave which I assume adds some fermentable sugars. I talked to the guy at 21Missions and they suggest 9:1 dilution for a wash with an ABV of 5%. I generally shoot for 8-9%. Is there any reason not to go with a wash that starts around 15 Brix?

Someone else suggested 21 Missions agave syrup. What is the brix of the nectar? Did you dilute with water before fermenting your wash?

Wait, I think I got it. Beta glucanase enzymes break down the glucans. Sooo... I need to start the mash at about 115 F or so for maybe an hour to break down the glucans. Then raise it to 155 F for saccarification. Do I have this right? Blink! The light comes on...finally! :idea: Ha! Thanks man. You...

Wait, I think I got it. Beta glucanase enzymes break down the glucans. Sooo... I need to start the mash at about 115 F or so for maybe an hour to break down the glucans. Then raise it to 155 F for saccarification. Do I have this right?

OK, gents. I've read uote a bit. If beta glucanase enzymes deactiviate rapidly above 122 F and I plan to mash in the 150s F, then why do I need to rest in the 104 F range?

Thanks Otis! So what I need now are some tips on taming the rye slime.

Can you suggest some reading on beta-glucans? http://homebrewtechniques.com/mashing/what-is-beta-glucan/ https://beerandbrewing.com/dictionary/1nO559RwFD/ https://www.homebrewersassociation.org/forum/index.php?topic=2241.0 https://www.homebrewtalk.com/threads/purpose-of-a-beta-glucan-rest.330509/ J...

Can you suggest some reading on beta-glucans?

I'm talkonig about lautering the mash, basically. The author of learntomoonshine.com said it works well for his spirits. Since it works for Irish postsill whiskey (which is 50/50 malted and unmalted barley, why wouldn't it work for rye?

Hey all. I've been distilling about a year and have made Irish Pot Still whiskey, which calls for straining out the grains and distilling just the wort. I've had great success. Now I plan to make a rye. Would it be advisable to strain out the solids before fermenting or before doing a stripping run?...

I now see Alchemist's post. I think it is the way to go.

If anyone is still viewing this thread, help! How much sugar did you add to the wash? Does the agave syrup not have enough sugar?

If you put a yogurt or cheese culture into a barley wort along with yeast, I've heard you can get nice flavors. I'm trying it soon and will let you know.

Has anyone tried triple distillation to get Irish pot still style whiskey? My question is this. After a spirit run, I might have 50-60 ABV spirit. You can't distill that without risk of fire. So would you add wort/water and do a triple distillation?

How do you like that still? I'm looking at this one: https://www.clawhammersupply.com/produc ... gJfxfD_BwE" onclick="window.open(this.href);return false;" rel="nofollow

Zapata - I will PM you as I dont want to take away any further from this thread. In respect to JBC I am not going to hijack this tread, it is gone off track already - over and out. Lets get back to smoking grains. I am dead keen to see how JBC gets on and what the experts have to say on it. Great s...

Realizing this forum is several years old, boiling wort will kill off lacto. I've read different opinion on whether they affect final flavor. But it doesn't really matter. You could add lacto culture or even yogurt culture early in fermentation to get some of the flavors you want. I like boiling bec...

http://shop.honeyville.com/pearled-barley.html $42 for 50# and $4.99 flat rate shipping. Is that Pearled barley unmalted? Regulate ole plain barley. Not malted. And they sell flaked barley for $49/50# bag Sounds like I can use Pearled or flaked barley and get the desired result. ANy preference for ...

What do you use for unmalted barley? How about this: https://wineandhop.com/products/flaked-barley-25-lb-bag-of-grain" onclick="window.open(this.href);return false;" rel="nofollow Reasonable price for a 25 lb. sack. Pre-gelatinized and flaked, ready for your mash tun. Oughta wor...

thecroweater wrote:For sure, a lot of cereal grain specifically for seed is what we call pickled here. That it is coated in a dust that prevents pests and fungus, you can't eat it but I'm sure that would be specified on the sack of it was treated.

What do you use for unmalted barley?

Can you use flaked barley? It is unmalted and available in homebrew shops everywhere. Certainly. Enzymes to convert the starch should be sufficient from the malted barley portion of your grain bill. I don't trust seed barley. I did go to a feed store and they sell Bowers barley, which I read is not...

Snackson wrote:http://shop.honeyville.com/pearled-barley.html

$42 for 50# and $4.99 flat rate shipping.

Is that Pearled barley unmalted?

Great. Many thanks!

Will I get the same amount of sugar from flaked barley as unmalted barley? In other words, can I make a straight substitution? A couple people up above say that you cannot because there are no enzymes for conversion. I'm not sure, but I would guess that there isn't much difference. But if you don't...

Will I get the same amount of sugar from flaked barley as unmalted barley? In other words, can I make a straight substitution? A couple people up above say that you cannot because there are no enzymes for conversion.

Perhaps I should pose the question this way. How can I get the irish pot still flavors if unmalted barley berries are so tough to find?

Thanks HDNB. I figured as much. In short, the only way to get the flavor notes from unmalted barley to make a true 50/50 potstill whiskey would be to find a farmer or maybe substitute Pearl malted barley?

Greetings, folks. I'm new to distilling and want to make Irish whiskey. To recap, can I use flaked barley the same way I'd use malted barley to make the wort for Irish whiskey?

Thanks,
BB