Search found 2198 matches
- Fri Jan 18, 2019 9:14 am
- Forum: Novice Distillers
- Topic: Triple distilled??????
- Replies: 18
- Views: 9456
Re: Triple distilled??????
Odin stated the situation precisely.( he just wanted to clean things up and hardly (if at all) made any cuts on the third run but merely wanted to go for a lighter taste.) But that is just my take on it. I’m still around Odin, just out on the far edges. When I retired I decided I wanted to persue ot...
- Sat Dec 01, 2018 5:48 am
- Forum: Novice Distillers
- Topic: The Importance of a Crystal Clear Wash
- Replies: 66
- Views: 16954
Re: The Importance of a Crystal Clear Wash
I always ran my strip run “dirty” and never had any problems.
- Sun Mar 08, 2015 6:49 am
- Forum: Yeasts, Enzymes, Fungi, Nutrients
- Topic: Supplementing Nutritionally Deficient ALL GRAIN Mashes
- Replies: 70
- Views: 7913
Re: Supplementing Nutritionally Deficient ALL GRAIN Mashes
To all my AG's I add gypsum, Epsom salts, zinc, and a multi vit. The yeast do great.
Big R
Big R
- Sun Mar 08, 2015 6:43 am
- Forum: Novice Distillers
- Topic: Diastatic Power Explained
- Replies: 18
- Views: 6343
Re: Diastatic Power Explained
The wheat malt is listed as German. For some reason German malts typically have a lower DP. Take rye, for example, German rye malt is usually around 60 while Canadian is usually over 100. It may be due to climate or their malting process. I don't know.
Big R
Big R
- Tue Jan 20, 2015 1:14 pm
- Forum: Novice Distillers
- Topic: Boiling chips? Anyone use them?
- Replies: 10
- Views: 1903
Re: Boiling chips? Anyone use them?
I use, for lack of better description, flat marbles for boiling chips. I have enough to completely cover the bottom of my pot. They break up the boil bubble so it is smaller and less intense.
Big R
Big R
- Sun Jan 04, 2015 7:51 am
- Forum: Mashing and Fermenting
- Topic: Cracked corn conversion.
- Replies: 5
- Views: 1260
Re: Cracked corn conversion.
Typical saccrification with beta amylase occurs at 130-150 F: ideal temps at 145-148 F. 90% of saccrification of available starches occurs within the first 15 minutes with malt DP of at least 30 average; note that it is available starches, which can be a chore with hard corn. The finer the grind the...
- Tue Nov 25, 2014 1:36 pm
- Forum: Off-Topic Discussion
- Topic: Knee surgery December 3
- Replies: 63
- Views: 3629
Re: Knee surgery December 3
Jimbo - I was bone to bone in both knees. I know the misery you are experiencing. I had replacement surgery seven years ago and it was one of the best things I have ever done. The surgery and rehab is absolutely horrible but once ya get past that.... life is good again. The products they got out the...
- Fri Nov 07, 2014 1:40 pm
- Forum: Grains
- Topic: how fine is too fine?
- Replies: 4
- Views: 1085
Re: how fine is too fine?
I have a roller mill, but I use my blender. I have found that the finer grind generally raises the OG by at least a point.
Big R
Big R
- Sun Nov 02, 2014 5:48 am
- Forum: Flavoring and Aging
- Topic: Aging and oxidation
- Replies: 17
- Views: 2375
Re: Aging and oxidation
Personally I would love to take an old barrel apart and put it back together. Maybe not a 53 gal one to start but it might be easier. Honestly I would say there are some tricks to be learned on how to do it. JMO but I don't see why an older used barrel would not be better than a new one or just as ...
- Sat Nov 01, 2014 12:29 pm
- Forum: Flavoring and Aging
- Topic: Aging and oxidation
- Replies: 17
- Views: 2375
Re: Aging and oxidation
I have been adding oak sticks to my barrels for a long time. I have taken barrels apart and refurbished, but it's a real pain in the ass. Just adding some toasted/charred sticks is a lot easier and very effective for aging.
Big R
Big R
- Tue Oct 14, 2014 12:51 pm
- Forum: Mashing and Fermenting
- Topic: It Slimed Me - Unmalted Barley Lube
- Replies: 29
- Views: 3413
Re: It Slimed Me - Unmalted Barley Lube
I have had the same thing happen. The only difference was I did use malted barley for saccrification. In my experience it is peculiar to steam rolled barley; I have not had it occur with anything else. It distills just fine, didn't have any problems. After spirit runs the taste is typical for an un-...
- Sat Oct 11, 2014 8:42 am
- Forum: Mashing and Fermenting
- Topic: Malt conversion temp
- Replies: 30
- Views: 6859
Re: Malt conversion temp
So, starch is starch is starch, same starch in oats as corn as barley, cool. Another question: how long are the enzymes available? I know they will denature at high temps, but once they start chomping is there a time limit? Say I do a 100% barley malt mash for 1 hour and iodine shows all is convert...
- Fri Oct 10, 2014 12:27 pm
- Forum: Mashing and Fermenting
- Topic: Malt conversion temp
- Replies: 30
- Views: 6859
Re: Malt conversion temp
I whole-heartedly agree with Jimbo. My experience with un-malted grains are the same as his. They need to be cooked at temps that will denature the enzymes.
Big R
Big R
- Fri Sep 19, 2014 4:44 am
- Forum: Flavoring and Aging
- Topic: Premium Oak - Stuff that look like sawdust.
- Replies: 3
- Views: 872
Re: Premium Oak - Stuff that look like sawdust.
I think that stuff is primarily for wines like merlot. Don't think it will do much for agin' whiskey.
Big R
Big R
- Fri Sep 19, 2014 4:40 am
- Forum: Mashing and Fermenting
- Topic: Single Malt Cap
- Replies: 6
- Views: 952
Re: Single Malt Cap
I mostly separate off the grain before I ferment, but not always. When I do ferment on grain I just leave it alone. If you're gonna get an infection you're gonna get one. Punchin' down the cap don't change nothin' in my opinion.
Big R
Big R
- Thu Sep 18, 2014 12:08 pm
- Forum: Mashing and Fermenting
- Topic: Gelatinization Temps for Unmalted Grains
- Replies: 43
- Views: 7227
Re: Gelatinization Temps for Unmalted Grains
In my experience, corn is the only one ya really gotta cook. I haven't used unmalted wheat, but I have barley and oats, and both do fine at mashing temps. But if I'm doing a bourbon and have any other unmalted grains I go ahead and cook them with the corn.
Big R
Big R
- Wed Sep 17, 2014 3:37 am
- Forum: Novice Distillers
- Topic: Single Malt - Triple Distill
- Replies: 26
- Views: 3103
Re: Single Malt - Triple Distill
I never triple my AGs. With good cuts a strip and spirit run does fine.
Big R
Big R
- Sun Sep 14, 2014 5:27 am
- Forum: Mashing and Fermenting
- Topic: trouble with mashing
- Replies: 7
- Views: 985
Re: trouble with mashing
Your pH is a little low. For mashing your goal pH is 5.2-5.4. So that may be a small problem. Temps in mashing are real important. If you're 10 degrees low then the enzymes are not working at peak efficiency so it's possible you're not getting complete saccrification. For a good beta rest 148-152 F ...
- Mon Sep 08, 2014 4:49 am
- Forum: Mashing and Fermenting
- Topic: mashing
- Replies: 13
- Views: 1527
Re: mashing
I fail to see where your problem is. You have an OG showing 7%. That's good for an AG.
Big R
Big R
- Sun Sep 07, 2014 12:38 pm
- Forum: Yeasts, Enzymes, Fungi, Nutrients
- Topic: Making the optimal yeast starter ...
- Replies: 2
- Views: 1568
Re: Making the optimal yeast starter ...
My practices in my wine making are somewhat different from my whiskeys. I am much more concerned with sanitation for one thing. As related to the yeast I have never tested the pH of any of my wine musts, although they are all rather tart so I imagine the pH would be around 4.5-5.0. I ferment at a mu...
- Thu Sep 04, 2014 12:23 pm
- Forum: Recipe Development
- Topic: Odin's Lazy Bastard Corn Likker
- Replies: 67
- Views: 11832
Re: Odin's Lazy Bastard Corn Likker
Thanks my friend. I may look into that.
Big R
Big R
- Thu Sep 04, 2014 6:39 am
- Forum: Recipe Development
- Topic: Odin's Lazy Bastard Corn Likker
- Replies: 67
- Views: 11832
Re: Odin's Lazy Bastard Corn Likker
What is your source in the States?
Big R
Big R
- Mon Sep 01, 2014 12:14 pm
- Forum: Mashing and Fermenting
- Topic: Un-malted wheat mash. Protein rest needed?
- Replies: 18
- Views: 3668
Re: Un-malted wheat mash. Protein rest needed?
Keep in mind beta denatures @ 152 F. I never go over 148-150 F.For the future I might actually go up to 68 (155) and hold it there.
Big R
- Sun Aug 31, 2014 12:10 pm
- Forum: Mashing and Fermenting
- Topic: PH-measurement & control
- Replies: 95
- Views: 11725
Re: PH-measurement & control
The yeast product CO2 combines w/ water forming carbonic acid. So when there is a lot of CO2 being released you are going to get more carbonic acid. Also, the air lock will create some pressure within the fermentation vessel. Pressure helps in the formation of carbonic acid. When I start a ferment I...
- Fri Aug 29, 2014 12:28 pm
- Forum: Mashing and Fermenting
- Topic: Un-malted wheat mash. Protein rest needed?
- Replies: 18
- Views: 3668
Re: Un-malted wheat mash. Protein rest needed?
There are other enzymes in malted grains besides the diastatic enzymes, such as beta glucanase, peptidase, and protease, hense the advantage of step mashing. When I mash wheat I always do a glucan rest (99-113 F), a protien rest (113-131 F), along with the beta rest. As far as squeezing the grains, ...
- Thu Aug 28, 2014 12:29 pm
- Forum: Mashing and Fermenting
- Topic: Un-malted wheat mash. Protein rest needed?
- Replies: 18
- Views: 3668
Re: Un-malted wheat mash. Protein rest needed?
Cook your corn in a couple gal. of h2o. Cool it down with the rest of your h2o and then add your wheat and 2-row. Wheat will gel sufficiently at beta temps so w/the 2-row ya won't have to contend with the "gumminess."
Big R
Big R
- Wed Aug 27, 2014 12:55 pm
- Forum: Mashing and Fermenting
- Topic: Shelf life for crushed barley malt
- Replies: 2
- Views: 634
Re: Shelf life for crushed barley malt
I've had crushed malt sit for a lot longer than that w/o any problem.
Big R
Big R
- Wed Aug 27, 2014 12:52 pm
- Forum: Mashing and Fermenting
- Topic: PH-measurement & control
- Replies: 95
- Views: 11725
Re: PH-measurement & control
Odin - I eventually (sometimes my brain gets stuck) figured out that when I do use backset (and even sometimes w/o) that I needed to adjust my pH Before I started fermenting. If the pH is 6 or higher I have never had problems with the ferment. I'm not surprised that your ferment dropped down to 3. I...
- Sun Aug 24, 2014 5:05 am
- Forum: Mashing and Fermenting
- Topic: PH-measurement & control
- Replies: 95
- Views: 11725
Re: PH-measurement & control
I have found pH test strips to be rather inaccurate. I have an inexpensive meter that I use when making some of my cheeses and I want to ferment the cheese to a specific pH before I press and salt or stretch the cheese. I rarely use it for mashing. Meters can be a little picky. Ya gotta keep 'em in ...
- Sat Aug 23, 2014 1:05 pm
- Forum: Mashing and Fermenting
- Topic: PH-measurement & control
- Replies: 95
- Views: 11725
Re: PH-measurement & control
Odin, Mostly I don't bother anymore with trying to monitor my pH unless some problem pops up. I have found it completely unnecessary. Dropping the pH down to 5.2 for mashing only was causing problems with ferments because the pH would drop even more during fermentation slowing and sometimes stalling...