Mr P's first All Grain Wheat Whiskey.

[Odin]

Seems you are progressing Mr. P. Maybe slower than expected, but - from my experience - it's a steep learning curve we are in, trying our first AG's.

Odin.-

[rtalbigr]

When I started doin AG's I struggled a lot. I guess you could say that's what made it so interesting. What am I doin wrong, how can I improve, lots of research. It just made it much more interesting than doin a sugar head, and success is then much more rewarding. Thing is I'm still learnin, there's always something different to try.

Big R

[Prairiepiss]

Exactly Big R. I'm hooked. So much more to play with. So much more to learn. So much more fun to be had.

[rockchucker22]

Exactly Big R. I'm hooked. So much more to play with. So much more to learn. So much more fun to be had.

Have you ordered enzymes yet? It truly helps if there is any conversion problems. I love ag it's just a lot of work.

[Prairiepiss]

I have a bottle of alpha. But the local brewshop doesn't have beta. I keep forgetting to pick up beano. I need to order some beta. So I am prepared. Good advice Rock.

[Prairiepiss]

Pitched the Crosby & Bakers DADY this morning. All I did was rehydrate it it 105 f RO water. It started foaming after 15 min without sugar. So I pitched it. Wort temp was 81 f. Came home checked it to find a nice cap bubbling away. Temps up to 83 f now. But it seams to be happy and so am I.

I love it when a plan comes together!

[rockchucker22]

Looks great!

[rtalbigr]

Congrats PP! Believe you me, I understand your anticipation and anxiety.

Big R

[Fastill]

Pitched the Crosby & Bakers DADY this morning. All I did was rehydrate it it 105 f RO water. It started foaming after 15 min without sugar. So I pitched it. Wort temp was 81 f. Came home checked it to find a nice cap bubbling away. Temps up to 83 f now. But it seams to be happy and so am I.

I love it when a plan comes together!

That my friend is a beautiful kreusen!! I love doing allgrain!

[Prairiepiss]

Thanks guys. And thanks to all those that have helped me figure this out. I'm not anywhere near done with the learning curve. But the light just got brighter.

I'm liking this so much I have decided what my next build will be. I'm thinking a grain mill. A roller mill to be exact. I have some stainless thick walled pipe that will make some nice rollers. I just haven't been happy with the way the brewshop has been milling my wheat malt. I would say both times 40% to 50% of the grain was not crushed. As in whole kernels. So I have been running them through the blender real quick to bust the whole ones up. But they just throw it in the mill. Don't adjust it to what type of grain they are milling. Plus I can get whole grain a lot cheaper in bulk. So I think a mill is defiantly in my future. And I'm not paying $300 for one. When I can build one for next to nothing with scrap we have laying around the shop at work. I will save that money for one or two of them fancy fermenters Big R has everyone wanting to buy.

This weekends project is to finish up the Mash / Lauter tun. Got the pieces and parts for the manifold. Need some spray foam for the lid. And I will be set.

[NcHooch]

I wonder if you'd get some benefit from a stepped mash, with a protien rest at 125 ... then a rest at 140 and final at 155 .....or somethin like that ....
might ferment down further than 1.01. Wheat beer is typically cloudy with protiens & complex sugars (non-fermenatables) present after fermentation...
I dont like wheat beer at all, but wheat whiskey I find pretty tasty,
Good luck

[Prairiepiss]

I will see how this one works out. But I will look at the step mashing. And read up on wheat a little better. Before I try actual cooking whole grains. That's what I will try next. Maybe I will figure all that out? Or not? But I will have fun doing it.