Mashing Equipment

Fittings, parrots, packing, tooling and so on.

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tugboatbilly
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Joined: Sat Dec 31, 2016 1:44 am

Mashing Equipment

Post by tugboatbilly »

So basically I'm thinking out loud and looking for some feedback. One of my favorites is Rye and I use flaked Rye to make my mashes, typically using a mash bag when steeping my grains. A couple weeks ago I experimented with an oatmeal whisky recipe in which the flaked oatmeal is fermented using the SMOP method. Instead of using amalyse I used 6 row barley. The problem laid when I went to transfer the wash into the pot......it was basically porridge! What a pain in the ass extracting the liquid, I tried several techniques and finally ended up with enough to fire up the still and surprisingly ended up with a decent yield of high proof whisky.

So what I'm getting at is does anyone use a press or any other equipment to extract as much wash liquid from flaked ingredient? Am I out of my mind, wasting my time......making things more difficult than need be?

Ideas, suggestions......thoughts??
Opdog
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Re: Mashing Equipment

Post by Opdog »

There are tons of threads on this:

http://homedistiller.org/forum/viewtopi ... =3&t=43030 - general discussion
http://homedistiller.org/forum/viewtopi ... =2&t=53089 - particular tô mop wringers
http://homedistiller.org/forum/viewtopi ... =3&t=45527 - a lautering style approach

My experience with rye is that it tends to be a slimy mess. I use a big brew bag and suspend it over my fermenter, then squeeze the life out of it. It is a bit like milking a cow. There really is no shortcut to getting the liquid out of the grain. It takes time and patience. Both of which I lack, so if you find a better way, please share!
I've stopped fighting my inner demons. We are on the same side now.
tugboatbilly
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Posts: 28
Joined: Sat Dec 31, 2016 1:44 am

Re: Mashing Equipment

Post by tugboatbilly »

Thanks Opdog, much appreciated!
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