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When I toured Jamieson Distillery I asked the tour guide about ratio of malted to unmalted barley. He admitted 55 % malted to 45 % unmalted was very close to their mash bill. Mid shelf drop but great when you get a good aged bottle from a older keg!

Here we go in 2020. Perhaps we need to char some politicians and make scotch! It is hard to believe that you guys are still reading this series of posts. Stay the course. You will find the holy grail of liquids if you follow this one.

Well it is neat to sit in Fungal on Medeira Island off Portugal escaping from our igloo in Canada to read this. Thanks for posting. Your chips will bite you if you are not careful. Six sticks per gallon is the key. Patience my new friend is the key!i also know in time that straight hearts is not as ...

Well Christmas Greetings all you serious aging distillers. Thanks for keeping this post alive. I hope that you all have improved products from reading this long thread.

I would not use a chainsaw to make sticks. My cut off saw removes any saw area that the chainsaw has been near after the logs have been cut. I leave the cut boards outside in the elements for at least a year to weather and get ready. Bow saw would be great tool to use. Funny to see this still active...

Buy a stainless steel container like they sell for olive oil in Italy and add the real Canadian white charred oak, six sticks per gallon and let it rip. Open it up for oxygen when you can and remove the oak or look at doing it around 2 years in the game. Once it is out things stop but that is not ba...

I agree.Time is your friend if you have it. Honey bear is on the list! I have been brewing since 1971 so not much aging time left! Enjoy the journey and do not discount the wait. It pays off to let the oak do it's thing at all ABV's. I start at 63 ABV and 6 months later go to 53 ABv and finally go t...

I age 18-22 months before I cut down with RO water to 43% ABV or 86 proof.
I also add home smoked peat barley with peat from Ireland and 2 row malted malt when I do wheat germ. It will give you a great sipper while you are aging the good stuff. Well done!

In case you have a killer recipe. Please post it! Or send me a Private message post. Thanks

I should get samples to do quality control! Thanks!

It is good to see so many fans using my method to get good vanilla flavours and better mouthfeel using white oak without getting the end grain harshness. It is almost like using a wooden barrel!!
Thanks for your supportive comments. Brew on and age wisely!

Why not bake your own bread with a tested recipe from a bakery or hobby baker? Am I missing something here? If you have a tested recipe, please post it.Thanks

Merry Christmas fellow OAKERS! Patience and time are still the keys to tasting magic liquids!!!

I used to have a part time catering business and started out roasting pigs and branched off into smoked turkeys in a barrel, Sides and quarters of beef and rainbow trout with roast potatoes etc. This is why I picked this avatar and somehow a glass of whisky got near the head when I served it! Fittin...

Any household screen will work if you cold smoke. Don't be afraid to stir when you mist with RO water. Do not use treated city water. Just make sure you have holes for the smoke to go through the layers and allow contact area. I throttle down the exit smoke stack to let the smoke linger longer. It t...

I use a bandsaw to cut the peat into strips. 3/4 x 3/4 x 4 inches or how wide your peat is. My peat was also born in Ireland. I use a cast iron smoker container with a lid with slits in it and a propane burner to keep the heat down, I spritz the malt with a laundry sprayer using RO water. I spritz e...

What a super idea. Reminds me of a filter I used to use for maple syrup!

When I was at Jameson's distillery in Ireland the guide checked for me and their mix is closer to 55% malted barley to 45% raw barley for their recipe! It converts fine at this ratio.

Smoked malt. I smoke my own two row malt with peat from Ireland. I trade white oak from Canada for peat. A win-win.our oak grows 1/10th of an inch per year so ideal for aging sticks. I use 20 percent for my batches and the result tames down in 12months on oak. Glenlivet style results. I put smoked b...

I torrify barley all the time by misting it with water in laundry sprayer about 1 -2 oz per 5 pounds and then hot air pop it at 2 ounces at a time. I hold popper covered until I hear it popping then let it flow out the chute. On barley the result is a white puffed grain seed only along the split but...

When I visited Jamieson's Distillery in Ireland the tour guide found out for me that their mash was 55 % malted and 45% unmalted barley if that helps you with conversion question and a good start if you want to try to duplicate anything commercial.

Good to see you guys still looking at my discovery. End grain is not your friend aging wise. Hard to believe this topic is still active, Age on!!!

I have been at Jamieson's and the distiller there said 55 percent 2 row malted barley to 45 percent regular barley is pretty close to what you want for a clone.

I am surprised this post is still active. I have made a new change that works for me. The first time I use these sticks I cut them to 1/2 x1/2 x6 inches long, char and use them 6 per gallon. The next time I use them 19 months later, I cut to the profile shown by cutting in 1/8 th inch with the table...

It will age faster. Good recipe to use while you are waiting for barley to age properly. Sort of fills the gap!! It is great after 13 months.

I now use the Mapp torch rather than toaster oven as i feel it is more like the barrel guys do when they char the inside of real barrels. The major difference is I now use charred sticks once in a batch. After done 19 months later, I cut profile 1/8 inch deep in centre of each side on table saw. Cha...

100 kg = approx. 220 lbs. Put corn in 5 lb. bags at 2o sec. each = less than 20 minutes total. Not a bad trade off for this problem in my opinion!

Why not microwave corn with a glass of water present? The water will the the bulk of the energy from microwaves and if any eggs present or weavils are present, the eggs will burst and the weavils will die.

Rubber Duck. Could you write a short "How To process and freeze yeast?" Thanks

New update twist. I now cut sticks 1/2 or 9/16 x 9/16 x 6-7 inches long and charr. Use them in a batch. (at least 3 months at 63% ABV, 2 months at 53% ABV and remaining time {13 months} at 43% ABV.) I taste as process starts 12 months total to check taste profile. Mouth feel increases with time!!! A...