Time to change things up for me on ujssmm

[MuleKicker]

time to change things up for me. just corn is too plain, so i ordered whiskey yeast w/ AG, 5lbs of crushed barley malt, 5 lbs flaked rye, from brewhaus. and im gonna mix that all with 10 lbs corn and 10lbs sugar in a 15 gal fermenter. i got a lb of AG too, so i can add back to following generations, as im thinking heat of distillation kills it. someone correct me if im wrong. im thinking the barley malt will also help with some conversion. i know that im only in for about 6.5%, but im trying to keep % low, and hoping for better conversion with the malt and AG. i have high hopes for this batch, should be here later this week.
*fingers crossed*

[WalkingWolf]

MK -- me tinks ya gonna be pleased with ya choice. Folks drinkin my liquor prefer the mixed grains over the straight corn. I find the mix grain finished up a little lighter in color than straight corn but the flavor is all there.

good luck dude

[Mud Mechanik]

I see a new recipe coming soon, MKSSM , keep us posted on the results and I will try it next. MM

[kiwistiller]

Good on ya mule, Mixed grain UJSM is the mutt's nuts. I ended up settling on something like 50% corn, 20% barley malt, 20% wheat and 10% rye. It certainly adds a lot of complexity over just plain corn!

[Kentucky shinner]

Sounds like a hell of an idea to me. Go MK.
Let us know how she works out for ya

[MuleKicker]

Good on ya mule, Mixed grain UJSM is the mutt's nuts. I ended up settling on something like 50% corn, 20% barley malt, 20% wheat and 10% rye. It certainly adds a lot of complexity over just plain corn!

Do you notice anymore conversion using the malt, compared to none at all? I suppose it may be hard to judge. Then malt has to work somewhat, even without heating. Im wondering if AG might be a little redundant with the malt, but what the hell. Ian smiley gave Gert strands Whisky yeast a hell of a thumbs up, so im giving it a try as well. I plan on 50/25/25. No wheat....yet anyway.

I just ordered the stuff today. As far as getting it done. Its getting cold out, gotta get ready for winter, cut wood and all. Dont know when im gonna get it done, just figgered it would never get done if i never had the supplies.

[kiwistiller]

Yeah, I got a bit more yeild. not loads though. Think it was punkin who started talking about adding barley malt to UJSM to get closer to bourbon, way back when. The main reason for me was taste, not yeild.

[MuleKicker]

The main reason for me was taste, not yeild.

A big +1. The increase in yeild is great. But if it tastes like shit, it dont matter.

So here is another question. I have been getting a little funky taste carrying over into my drink. Im pretty sure its cause i aint clearing my wash good enough. So when you rack off the grain into another container to settle for a couple days or so, do you just cover your grain with a little water and wait to finish the strip to get some backset to start the next gen ferment?

[WalkingWolf]

I'll save a gallon of backset in the fridge for this purpose.

If I'm running the next day I'll mix 1 kg sugar with 4 L water and this will keep'm happy for a couple days.

[kiwistiller]

I cover with water and put it under airlock.

[MuleKicker]

I figgered puttin some water on it would keep yeast happy for a couple days. Ive heard backset dont stay good fer long, My garage fridge took a shit this summer, aint got it replaced yet. the old lady would have my ass if i slipped it in the fridge.
Just gotta make time now. I really want to get this shit done this fall. Might need a heat blanket to get her done though. No way in hell im getting a fermenter in the house.

[ScottishBoy]

Yeah, I got a bit more yeild. not loads though. Think it was punkin who started talking about adding barley malt to UJSM to get closer to bourbon, way back when. The main reason for me was taste, not yeild.

I have been using a 40/40/20 mix of wheat, bran and corn that seems to work well once its rested on some nice charred maple..with just a stick of charred apple. Yum! I usually add about a cup of light barley malt for flavor and it carries over quite nicely.