Picked up 100# Bobs Red Mill Cornmeal today
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- nerdybrewer
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Re: Picked up 100# Bobs Red Mill Cornmeal today
If the temp probe stands up straight when you put it in the mash that's the right consistency isn't it?
God I'm a mess. My arms ache, my back aches, I'm covered in dry and wet globs of goo, I don't know if I'm doing any of this right.
This is that phase new mothers go through in labor where they are losing their minds and you, the father, are expected to snap them out of it.
Shiners need a partner for times like this.
God I'm a mess. My arms ache, my back aches, I'm covered in dry and wet globs of goo, I don't know if I'm doing any of this right.
This is that phase new mothers go through in labor where they are losing their minds and you, the father, are expected to snap them out of it.
Shiners need a partner for times like this.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
- rgreen2002
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Re: Picked up 100# Bobs Red Mill Cornmeal today
nerdybrewer wrote:If the temp probe stands up straight when you put it in the mash that's the right consistency isn't it?
God I'm a mess. My arms ache, my back aches, I'm covered in dry and wet globs of goo, I don't know if I'm doing any of this right.
This is that phase new mothers go through in labor where they are losing their minds and you, the father, are expected to snap them out of it.
Shiners need a partner for times like this.
I think I have said about a hundred time after going AG...dammit I need a still hand!
You hard work will come through in the flavor 6 months from now... keep at it nb!
HD Glossary - Open this
A little spoon feeding *For New & Novice Distillers - start here
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"In theory there is no difference between theory and practice. In practice there is."
A little spoon feeding *For New & Novice Distillers - start here
BEST WAY TO GET ANSWERS FROM HOME DISTILLER
"In theory there is no difference between theory and practice. In practice there is."
- nerdybrewer
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Re: Picked up 100# Bobs Red Mill Cornmeal today
Thank you.rgreen2002 wrote:nerdybrewer wrote:If the temp probe stands up straight when you put it in the mash that's the right consistency isn't it?
God I'm a mess. My arms ache, my back aches, I'm covered in dry and wet globs of goo, I don't know if I'm doing any of this right.
This is that phase new mothers go through in labor where they are losing their minds and you, the father, are expected to snap them out of it.
Shiners need a partner for times like this.
I think I have said about a hundred time after going AG...dammit I need a still hand!
You hard work will come through in the flavor 6 months from now... keep at it nb!
Working on the second 50 Lbs grain now, this will be it for today I will have to turn in after this one.
A still hand would be wonderful, wonder which of my children would love to learn this art?
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
- nerdybrewer
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Re: Picked up 100# Bobs Red Mill Cornmeal today
Second batch of 50 Lbs grain is resting somewhere between 140F - 150F with the LT enzymes.
God I hope this turns out good.
I'll get it in the fermentation vessel tonight and pitch yeast before bed.
It's been a long day.
God I hope this turns out good.
I'll get it in the fermentation vessel tonight and pitch yeast before bed.
It's been a long day.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
- nerdybrewer
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Re: Picked up 100# Bobs Red Mill Cornmeal today
In the first of the two 25 gallon batches I added corn to water and mixed then put in oats and wheat.
For the second batch I first added wheat to the hot water then oats, mixed thoroughly and then added high temp enzyme at about 185F and continued mixing.
Then I added the corn and while mixing added more HT enzyme.
Then I put in my wort chiller and brought the temp down to about 155F, removed and cleaned the chiller then waited until the temperature reached 148F and added low temp enzyme.
Kept mixing and then covered and left it to rest.
Last time I checked it was still sitting at 146F.
I'll go back out in half an hour and see where it's at, gotta get to bed sometime tonight though!
For the second batch I first added wheat to the hot water then oats, mixed thoroughly and then added high temp enzyme at about 185F and continued mixing.
Then I added the corn and while mixing added more HT enzyme.
Then I put in my wort chiller and brought the temp down to about 155F, removed and cleaned the chiller then waited until the temperature reached 148F and added low temp enzyme.
Kept mixing and then covered and left it to rest.
Last time I checked it was still sitting at 146F.
I'll go back out in half an hour and see where it's at, gotta get to bed sometime tonight though!
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
- Oldvine Zin
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Re: Picked up 100# Bobs Red Mill Cornmeal today
Seems a little too thick to me, on my mashes the corn falls apart after adding the hi-temp enzymes. Also a drill stand will save your arms and backnerdybrewer wrote:If the temp probe stands up straight when you put it in the mash that's the right consistency isn't it?
God I'm a mess. My arms ache, my back aches, I'm covered in dry and wet globs of goo, I don't know if I'm doing any of this right.
Did the addition of enzyme shread the grains? If not maybe they are past their effective date??
OVZ
- nerdybrewer
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Re: Picked up 100# Bobs Red Mill Cornmeal today
Not really sure what "shread the grains" means?Oldvine Zin wrote:Seems a little too thick to me, on my mashes the corn falls apart after adding the hi-temp enzymes. Also a drill stand will save your arms and backnerdybrewer wrote:If the temp probe stands up straight when you put it in the mash that's the right consistency isn't it?
God I'm a mess. My arms ache, my back aches, I'm covered in dry and wet globs of goo, I don't know if I'm doing any of this right.
Did the addition of enzyme shread the grains? If not maybe they are past their effective date??
OVZ
When mixing I got a good vortex going on, I was thinking maybe I just had too much grain in not enough water.
After it sits with the low temp enzyme it tastes very sweet so I know I'm converting starches to sugars.
Not sure how much of anything though. This is my first time using enzymes.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
- Oldvine Zin
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Re: Picked up 100# Bobs Red Mill Cornmeal today
With the drill turned off you can see lots of activity,the bugs shredding through the grain, at this point I notice the mash turning back to liquid.nerdybrewer wrote:
Not really sure what "shread the grains" means?
OVZ
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Re: Picked up 100# Bobs Red Mill Cornmeal today
I'm thinking that with my mix of ground crimped oats, flaked white wheat and corn meal I have a thicker porridge than what you might expect.Oldvine Zin wrote:With the drill turned off you can see lots of activity,the bugs shredding through the grain, at this point I notice the mash turning back to liquid.nerdybrewer wrote:
Not really sure what "shread the grains" means?
OVZ
Also I had 20 gallons water and 50 Lbs grain for a total of 25 gallons mash per batch, pretty thick.
I just have to hope it's right, at least it tastes sweet.
Still sitting at 145F so I'm going to check it in the morning.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
- Oldvine Zin
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Re: Picked up 100# Bobs Red Mill Cornmeal today
Like to hear what your refractometer reads in the morning (prob too thick to take a gravity reading)nerdybrewer wrote:
I just have to hope it's right, at least it tastes sweet.
Still sitting at 145F so I'm going to check it in the morning.
OVZ
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Re: Picked up 100# Bobs Red Mill Cornmeal today
Definitetly too thick for a hydrometer.Oldvine Zin wrote:Like to hear what your refractometer reads in the morning (prob too thick to take a gravity reading)nerdybrewer wrote:
I just have to hope it's right, at least it tastes sweet.
Still sitting at 145F so I'm going to check it in the morning.
OVZ
I'll try and get some liquid on the refractometer and let you know.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
- nerdybrewer
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Re: Picked up 100# Bobs Red Mill Cornmeal today
My refractometer says 20 Brix.Oldvine Zin wrote:Like to hear what your refractometer reads in the morning (prob too thick to take a gravity reading)nerdybrewer wrote:
I just have to hope it's right, at least it tastes sweet.
Still sitting at 145F so I'm going to check it in the morning.
OVZ
I transferred the mash to my fermentation vessel.
There's liquid on top, I take that as a good sign.
What do you think about adding water to bring it down to about 15 Brix?
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
- rgreen2002
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Re: Picked up 100# Bobs Red Mill Cornmeal today
NB....I usually add the sebstar (HT enzyme) early. I steam mash and throw it in as it starts to get warm (maybe about 120F). Sebstar only has a high inactivation temp (95C) so it will still work at lower temps...just slower. Activity will increase as temp rises. What this does for me is that I never really get porridge with corn...stays smooth throughout mashing. YMMV.
I would also consider cooking corn first since it takes the most amount of heat to gelatinize and then add other grains. Adding the grains after cooking the corn will help lower temps more rapidly as well. I modified my corona mill with a grindstone so my cracked corn is pulverized - not quite meal but pretty powdery so I assume your meal would be similar.
Liquid on the top is a good thing and that is where you should draw your SG reading from btw. I usually try to calculate my SG before I start at http://www.brewersfriend.com/homebrew/r ... alculator/" onclick="window.open(this.href);return false;" rel="nofollow Its a nice little calculator that lets me guesstimate my grains and water. As far as watering it down... I would probably just let it go as it is.... but that's just me. 20 Brix is about 1.08(-ish....) not too bad IMHO.
I would also consider cooking corn first since it takes the most amount of heat to gelatinize and then add other grains. Adding the grains after cooking the corn will help lower temps more rapidly as well. I modified my corona mill with a grindstone so my cracked corn is pulverized - not quite meal but pretty powdery so I assume your meal would be similar.
Liquid on the top is a good thing and that is where you should draw your SG reading from btw. I usually try to calculate my SG before I start at http://www.brewersfriend.com/homebrew/r ... alculator/" onclick="window.open(this.href);return false;" rel="nofollow Its a nice little calculator that lets me guesstimate my grains and water. As far as watering it down... I would probably just let it go as it is.... but that's just me. 20 Brix is about 1.08(-ish....) not too bad IMHO.
HD Glossary - Open this
A little spoon feeding *For New & Novice Distillers - start here
BEST WAY TO GET ANSWERS FROM HOME DISTILLER
"In theory there is no difference between theory and practice. In practice there is."
A little spoon feeding *For New & Novice Distillers - start here
BEST WAY TO GET ANSWERS FROM HOME DISTILLER
"In theory there is no difference between theory and practice. In practice there is."
- nerdybrewer
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Re: Picked up 100# Bobs Red Mill Cornmeal today
Thanks, I did the corn first on the first batch then last on the second.rgreen2002 wrote:NB....I usually add the sebstar (HT enzyme) early. I steam mash and throw it in as it starts to get warm (maybe about 120F). Sebstar only has a high inactivation temp (95C) so it will still work at lower temps...just slower. Activity will increase as temp rises. What this does for me is that I never really get porridge with corn...stays smooth throughout mashing. YMMV.
I would also consider cooking corn first since it takes the most amount of heat to gelatinize and then add other grains. Adding the grains after cooking the corn will help lower temps more rapidly as well. I modified my corona mill with a grindstone so my cracked corn is pulverized - not quite meal but pretty powdery so I assume your meal would be similar.
Liquid on the top is a good thing and that is where you should draw your SG reading from btw. I usually try to calculate my SG before I start at http://www.brewersfriend.com/homebrew/r ... alculator/" onclick="window.open(this.href);return false;" rel="nofollow Its a nice little calculator that lets me guesstimate my grains and water. As far as watering it down... I would probably just let it go as it is.... but that's just me. 20 Brix is about 1.08(-ish....) not too bad IMHO.
Your explanation of why doing corn first makes sense to me, I'll do it that way next time.
I was afraid I was going to find a huge solid clump of corn in my big ole pot this morning and was pleased to find it was liquid.
Thick runny sweet liquid.
Temperature still too high for yeast, I'll pitch when it hits 80F.
Yeah - 1.08 SG is higher than I expected.
I'm thinking that adding water to get it to 1.06 would be easier on the yeast and also tilt the liquid / solid ratio more in my favor to make filtering out the grains easier once fermentation is finished.
However I'm in newbie territory here, I've made all grain beers plenty but never had anything this thick and chunky to deal with before.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
- MichiganCornhusker
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Re: Picked up 100# Bobs Red Mill Cornmeal today
My whiskey mashes usually end up around SG 1.08 and I add bags of ice to bring it down to 1.065, and cool quickly at the same time. That way I can pitch yeast ASAP and get things under way.
If you think you got messy with this batch, try running your mixer in a bucket full of potatoes sometime!
Good luck, you got a good whiskey going there.
If you think you got messy with this batch, try running your mixer in a bucket full of potatoes sometime!
Good luck, you got a good whiskey going there.
Shouting and shooting, I can't let them catch me...
- nerdybrewer
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Re: Picked up 100# Bobs Red Mill Cornmeal today
Thanks for the encouragement MCH!MichiganCornhusker wrote:My whiskey mashes usually end up around SG 1.08 and I add bags of ice to bring it down to 1.065, and cool quickly at the same time. That way I can pitch yeast ASAP and get things under way.
If you think you got messy with this batch, try running your mixer in a bucket full of potatoes sometime!
Good luck, you got a good whiskey going there.
So, mashed potatoes huh? I like to add cream, butter, salt & pepper and maybe mash in some garlic.
Oh - you mean 'mashing potatoes' as in converting their starches to fermentables.
That does not sound like a lot of fun, sounds messy for sure!
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
Re: Picked up 100# Bobs Red Mill Cornmeal today
Not to drift too far off topic but your description sounds more like a porn shoot than a day of mashing... All except the labor part, which of course could be an unexpected result of a porn shoot...nerdybrewer wrote:If the temp probe stands up straight when you put it in the mash that's the right consistency isn't it?
God I'm a mess. My arms ache, my back aches, I'm covered in dry and wet globs of goo, I don't know if I'm doing any of this right.
This is that phase new mothers go through in labor where they are losing their minds and you, the father, are expected to snap them out of it.
Shiners need a partner for times like this.
- nerdybrewer
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Re: Picked up 100# Bobs Red Mill Cornmeal today
Rad you crack me up!rad14701 wrote:Not to drift too far off topic but your description sounds more like a porn shoot than a day of mashing... All except the labor part, which of course could be an unexpected result of a porn shoot...nerdybrewer wrote:If the temp probe stands up straight when you put it in the mash that's the right consistency isn't it?
God I'm a mess. My arms ache, my back aches, I'm covered in dry and wet globs of goo, I don't know if I'm doing any of this right.
This is that phase new mothers go through in labor where they are losing their minds and you, the father, are expected to snap them out of it.
Shiners need a partner for times like this.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
- nerdybrewer
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Re: Picked up 100# Bobs Red Mill Cornmeal today
Just an update.
This has been a big learning experience.
Some of you know that's not great news.
First I burned the top layer of really thick grain & hulls that were floating on top.
Since that layer was so thick the heat didn't transfer into the liquid below and it reached outdoors temperature (55F).
My aquarium heater nearly caught the stuff on on top on fire, so how's smoked corn going to taste in the end product?
I scraped off the top floating stuff and discarded it.
After this I switched to a heating pad taped to the outside of the container then we had a power outage.
This failed to heat things up at all.
Now I've got the thing insulated and am hoping the heating pad warms it up to the point I can pitch more yeast.
Going to go with a huge bakers yeast bomb like I do with my rum ferments.
It will be a miracle if I get whiskey out of this batch.
This has been a big learning experience.
Some of you know that's not great news.
First I burned the top layer of really thick grain & hulls that were floating on top.
Since that layer was so thick the heat didn't transfer into the liquid below and it reached outdoors temperature (55F).
My aquarium heater nearly caught the stuff on on top on fire, so how's smoked corn going to taste in the end product?
I scraped off the top floating stuff and discarded it.
After this I switched to a heating pad taped to the outside of the container then we had a power outage.
This failed to heat things up at all.
Now I've got the thing insulated and am hoping the heating pad warms it up to the point I can pitch more yeast.
Going to go with a huge bakers yeast bomb like I do with my rum ferments.
It will be a miracle if I get whiskey out of this batch.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
- nerdybrewer
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Re: Picked up 100# Bobs Red Mill Cornmeal today
After an hour it was up to 57F.
I boiled up some water and stirred it in until it reached 81F.
Added a big yeast bomb.
Now we will see what happens. Hope I didn't royally screw this batch up, now I know some things to do better next time.
I boiled up some water and stirred it in until it reached 81F.
Added a big yeast bomb.
Now we will see what happens. Hope I didn't royally screw this batch up, now I know some things to do better next time.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
- nerdybrewer
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Re: Picked up 100# Bobs Red Mill Cornmeal today
I had to go out of town for 5 days, when I left the temperature was 80F and it smelled yeasty in the shed.
This morning the temperature in the fermenter is 67F - I think my controller doesn't like to work for long periods and goes a little nuts after a while.
I plugged the heating pad directly to the outlet and added more insulation, maybe things will warm back up now.
The good news is there was an alcohol smell when I walked into the shed.
The mash has clear liquid on top, no more floating grain bed.
I checked the Brix and it's down to about 3 now - was 20 when I started but I diluted with boiling water at one point.
There's no way to know what I've got until I run it, but I'm going to warm it back up and let it continue for a few days to see if it will ferment out.
I'm encouraged by the good smell and the clear(ish) liquid I see in the fermenter.
This morning the temperature in the fermenter is 67F - I think my controller doesn't like to work for long periods and goes a little nuts after a while.
I plugged the heating pad directly to the outlet and added more insulation, maybe things will warm back up now.
The good news is there was an alcohol smell when I walked into the shed.
The mash has clear liquid on top, no more floating grain bed.
I checked the Brix and it's down to about 3 now - was 20 when I started but I diluted with boiling water at one point.
There's no way to know what I've got until I run it, but I'm going to warm it back up and let it continue for a few days to see if it will ferment out.
I'm encouraged by the good smell and the clear(ish) liquid I see in the fermenter.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
Re: Picked up 100# Bobs Red Mill Cornmeal today
Good smell is a good sign.
- nerdybrewer
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Re: Picked up 100# Bobs Red Mill Cornmeal today
This has been a challenging ferment.
The latest is that the new temperature probe I bought has decided that room temperature is 118F and my hand closed around it is 134F
Of course when I took a look late last night I freaked and unplugged all heating from it.
Today after work it read 115F in the fermenter and when I opened it up I found it was not warm at all.
So I grabbed my brix meter and found it read 6! Up from 3 it said last week.
I rinsed it with distilled water and tried again.
It read 5. I rinsed and repeated, it read 4.
I gave up on it.
Then I went back to the trusty hydrometer, since there's clear liquid on top I got some and checked it with that tool
Got a reading of 1.000
So the brix meter is hosed, I know it has a calibration screw but it is turned all the way.
Pure water is reading 3 on it. I know I can subtract from one of the other readings but that still doesn't equal 1.000 on the hydrometer.
Anyway I'll let it settle until the weekend.
The latest is that the new temperature probe I bought has decided that room temperature is 118F and my hand closed around it is 134F
Of course when I took a look late last night I freaked and unplugged all heating from it.
Today after work it read 115F in the fermenter and when I opened it up I found it was not warm at all.
So I grabbed my brix meter and found it read 6! Up from 3 it said last week.
I rinsed it with distilled water and tried again.
It read 5. I rinsed and repeated, it read 4.
I gave up on it.
Then I went back to the trusty hydrometer, since there's clear liquid on top I got some and checked it with that tool
Got a reading of 1.000
So the brix meter is hosed, I know it has a calibration screw but it is turned all the way.
Pure water is reading 3 on it. I know I can subtract from one of the other readings but that still doesn't equal 1.000 on the hydrometer.
Anyway I'll let it settle until the weekend.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
- Oldvine Zin
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Re: Picked up 100# Bobs Red Mill Cornmeal today
You are doing the alc correction calcs on the refractometer ?
OVZ
OVZ
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Re: Picked up 100# Bobs Red Mill Cornmeal today
Hah - nope, forgot about that... Thanks for the reminder!Oldvine Zin wrote:You are doing the alc correction calcs on the refractometer ?
OVZ
Edit - just ran the calculator and it's spot on at 1.000 so at least that's working!
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
- nerdybrewer
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Re: Picked up 100# Bobs Red Mill Cornmeal today
It sat in the fermenter and there's a lot of clear on top, just pumped it into the boiler and the temperature is rising.
I have a new thermometer and a new alcoholomometer so now I should be set!
Hate that sound and feeling when you step on your glass instruments right? Me too!
I have a new thermometer and a new alcoholomometer so now I should be set!
Hate that sound and feeling when you step on your glass instruments right? Me too!
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
- nerdybrewer
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Re: Picked up 100# Bobs Red Mill Cornmeal today
My first stripping run produced about 3 gallons low wines.
Wow this stuff is awesome, and unique (as in I could never reproduce this due to lucky accidents along the way).
Can't wait to do my spirit run and put this bad boy in a barrel.
Wow this stuff is awesome, and unique (as in I could never reproduce this due to lucky accidents along the way).
Can't wait to do my spirit run and put this bad boy in a barrel.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
- Oldvine Zin
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- Location: Pacific Northwest
Re: Picked up 100# Bobs Red Mill Cornmeal today
You might be on to something.... Wonder if you could repeat the same result in a more controlled manner
OVZ
OVZ
- nerdybrewer
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- Location: Pacific Northwest
Re: Picked up 100# Bobs Red Mill Cornmeal today
I certainly couldn't get more random!Oldvine Zin wrote:You might be on to something.... Wonder if you could repeat the same result in a more controlled manner
OVZ
I have been thinking about that, and the main thing that I believe added to the flavor was the smoking of the grains.
That should not be difficult to replicate at all, I have a smoker with a 450 watt electric element.
Add some wetted down grains and put some racks of grain in there and leave it a few hours.
This would no doubt produce a bit more refinement in the end product but that might not be a bad thing.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
- nerdybrewer
- Site Donor
- Posts: 1642
- Joined: Thu Jan 23, 2014 3:00 pm
- Location: Pacific Northwest
Re: Picked up 100# Bobs Red Mill Cornmeal today
I got to the bottom of the fermenter today, broke out the underlayment and my 25 gallon brew pot.
It is straining out slowly, but I don't have a lot else to do while I'm watching my still run.
My plan is to add what I get from this filtering out of the porridge to the spirit run for a 1.5 run.
I figure I'll get great flavor that way.
This is going to be pretty good whiskey!
It is straining out slowly, but I don't have a lot else to do while I'm watching my still run.
My plan is to add what I get from this filtering out of the porridge to the spirit run for a 1.5 run.
I figure I'll get great flavor that way.
This is going to be pretty good whiskey!
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.