Moderator: Site Moderator
Totally agree with this...corn tastes sweet and with the vanilla and caramel flavors added in oak...yumm. And rye will indeed add a "sharp sourdough" flavor to the spirit (intensity dependent on percentage of rye in the grain bill). It can be "peppery" or "slightly bitter" tasting.HDNB wrote:...i find corn distillates sweet, actually most distillates a bit sweet if they are done right (imho)...aging on oak is definitely going to sweeten it up...I had a 100% rye white that had a big flavour...
+1. Yet more corroboration of noticeable character in bourbon recipes. I like the addition of oats to a bourbon as well, because it "softens the sharp edges" otherwise noted in the flavor, especially if you use rye malt in your grain bill. All the flavors fit well together...seamusm53 wrote:...Corn mash/distillate (at least with my taste buds) is always slightly sweet. As a result I can always recognize the signature flavor of bourbon and most every liquor with a significant corn percentage of the grain bill. Of course ageing in toasted/charred wood does add sugars and other flavors...
Full_moon wrote:Thanks so much for your advice, I truly appreciate it. I guess I am on par for what I am making and I have a much deeper insight now.
The addition of oats to my recipe sound like its something to try. What percentage would work well.
I must admit, when asked for OG and FG, after many batches I know I will get an OG of around 1.060 and a a complete fermentation from just knowing if I do this amount of grain at this temperature in this much water a certain amount of time and when opening the fermenter after the airlock stops if it looks right, smells right and tastes right it is done. sure not saying this is the way to do it, heck no, but it has been so repeatable for me that I have become a little complacent.
Im sure Popcorn Sutton would not know what a hydrometer looked like.
I do have a new toy I have used on my last brewday, a Blue moon clone. Its called the TILT hydrometer. It floates in the wort and gives you a hydrometer and temperature reading, bluetoothed to a tablet or phone. Really cool, so now My complacent attitude is solved.
Full_moon wrote:Its called the TILT hydrometer. It floates in the wort and gives you a hydrometer and temperature reading, bluetoothed to a tablet or phone.
der wo wrote: So why not simply wait and only measure directly before stripping? A 120$ electronic bluetooth hydrometer is wasted money.
cuginosgrizzo wrote:I find it has greater value to monitor it from my own cell, even when I am at work. And I can see when it is done even it I am away from home, so I can come back an run it (or bottle it if it is beer).
cuginosgrizzo wrote:der wo wrote: So why not simply wait and only measure directly before stripping? A 120$ electronic bluetooth hydrometer is wasted money.
Please let me disagree, sir. Hmmm, an Italian for dinner, yummy!
I find that it has great value to measure the SG of the worth without opening the bucket. I don't have to open it too. But why measure during the fermentation? Wait until it stops fermenting. Then you will have to run it regardless what the FG is. I find it has greater value to monitor it from my own cell, even when I am at work. And I can see when it is done even it I am away from home, so I can come back an run it (or bottle it if it is beer). So you will book an earlier flight, when the ferment is done? Or try to arrive home from work one hour earlier? And I can keep and historical detailed track record of all my ferments. Why do you want records except the OG and the FG?
I am one that can monitor the temperature of all the rooms in the hous and set the heating elements in each room from the cell, wherever I am. Or I can drive my TV, Home Cinema, Sourround Ampli, burglar alarm or A/C from said cell phone from anywhere. Maybe these are not vital features but they are cool and worth what I spent for them!
My car has tire pressure sensors, burnout light sensors...are those wasted money also, since you can measure it yourself or check the lights? Not all sensors and automation is wasted money. Here if any an airlock sensor would be more useful.
c'mon der wo, get a life
Ok, everyone gets a different life. Take my post as arguments against, but of course everyone is allowed to see it otherwise.
That was yummy...
piperdave wrote:At some point the tablet/phone has to be in bluetooth range. If the phone/tablet is in your pocket and you are 20 miles from home what does the bluetooth do?
From the TILT Website:
Hello fellow brewers! Here's how I (Noah) post my specific gravity and temperature reading from the Brewometer to my Google Sheets.
The Brewometer iOS and Android app lets you post your data to the cloud. You will need two things to constantly send data to the cloud:
1. A personal google/gmail account (we do not manage cloud data).
2. A dedicated smartphone or tablet to leave plugged in/charging near your fermenter.
EDIT:This is straying from the original topic. Sorry.
Users browsing this forum: No registered users and 6 guests