Search found 2199 matches

by rtalbigr
Fri Jan 18, 2019 9:14 am
Forum: Novice Distillers
Topic: Triple distilled??????
Replies: 18
Views: 7174

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...
by rtalbigr
Sat Dec 01, 2018 5:48 am
Forum: Novice Distillers
Topic: The Importance of a Crystal Clear Wash
Replies: 64
Views: 10168

Re: The Importance of a Crystal Clear Wash

I always ran my strip run “dirty” and never had any problems.
by rtalbigr
Sun Mar 08, 2015 6:49 am
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: Supplementing Nutritionally Deficient ALL GRAIN Mashes
Replies: 70
Views: 4936

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
by rtalbigr
Sun Mar 08, 2015 6:43 am
Forum: Novice Distillers
Topic: Diastatic Power Explained
Replies: 18
Views: 3016

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
by rtalbigr
Tue Jan 20, 2015 1:14 pm
Forum: Novice Distillers
Topic: Boiling chips? Anyone use them?
Replies: 10
Views: 1020

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
by rtalbigr
Sun Jan 04, 2015 7:51 am
Forum: Mashing and Fermenting
Topic: Cracked corn conversion.
Replies: 5
Views: 728

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...
by rtalbigr
Tue Nov 25, 2014 1:36 pm
Forum: Off-Topic Discussion
Topic: Knee surgery December 3
Replies: 63
Views: 1734

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...
by rtalbigr
Fri Nov 07, 2014 1:40 pm
Forum: Grains
Topic: how fine is too fine?
Replies: 4
Views: 783

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
by rtalbigr
Sun Nov 02, 2014 5:48 am
Forum: Flavoring and Aging
Topic: Aging and oxidation
Replies: 17
Views: 1267

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 ...
by rtalbigr
Sat Nov 01, 2014 12:29 pm
Forum: Flavoring and Aging
Topic: Aging and oxidation
Replies: 17
Views: 1267

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
by rtalbigr
Tue Oct 14, 2014 12:51 pm
Forum: Mashing and Fermenting
Topic: It Slimed Me - Unmalted Barley Lube
Replies: 25
Views: 1504

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-...
by rtalbigr
Sat Oct 11, 2014 8:42 am
Forum: Mashing and Fermenting
Topic: Malt conversion temp
Replies: 30
Views: 4229

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...
by rtalbigr
Fri Oct 10, 2014 12:27 pm
Forum: Mashing and Fermenting
Topic: Malt conversion temp
Replies: 30
Views: 4229

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
by rtalbigr
Fri Sep 19, 2014 4:44 am
Forum: Flavoring and Aging
Topic: Premium Oak - Stuff that look like sawdust.
Replies: 3
Views: 535

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
by rtalbigr
Fri Sep 19, 2014 4:40 am
Forum: Mashing and Fermenting
Topic: Single Malt Cap
Replies: 6
Views: 579

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
by rtalbigr
Thu Sep 18, 2014 12:08 pm
Forum: Mashing and Fermenting
Topic: Gelatinization Temps for Unmalted Grains
Replies: 43
Views: 4563

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
by rtalbigr
Wed Sep 17, 2014 3:37 am
Forum: Novice Distillers
Topic: Single Malt - Triple Distill
Replies: 23
Views: 1498

Re: Single Malt - Triple Distill

I never triple my AGs. With good cuts a strip and spirit run does fine.

Big R
by rtalbigr
Sun Sep 14, 2014 5:27 am
Forum: Mashing and Fermenting
Topic: trouble with mashing
Replies: 7
Views: 568

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 ...
by rtalbigr
Mon Sep 08, 2014 4:49 am
Forum: Mashing and Fermenting
Topic: mashing
Replies: 13
Views: 907

Re: mashing

I fail to see where your problem is. You have an OG showing 7%. That's good for an AG.

Big R
by rtalbigr
Sun Sep 07, 2014 12:38 pm
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: Making the optimal yeast starter ...
Replies: 2
Views: 1198

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...
by rtalbigr
Thu Sep 04, 2014 12:23 pm
Forum: Recipe Development
Topic: Odin's Lazy Bastard Corn Likker
Replies: 67
Views: 8133

Re: Odin's Lazy Bastard Corn Likker

Thanks my friend. I may look into that.

Big R
by rtalbigr
Thu Sep 04, 2014 6:39 am
Forum: Recipe Development
Topic: Odin's Lazy Bastard Corn Likker
Replies: 67
Views: 8133

Re: Odin's Lazy Bastard Corn Likker

What is your source in the States?

Big R
by rtalbigr
Mon Sep 01, 2014 12:14 pm
Forum: Mashing and Fermenting
Topic: Un-malted wheat mash. Protein rest needed?
Replies: 18
Views: 2349

Re: Un-malted wheat mash. Protein rest needed?

For the future I might actually go up to 68 (155) and hold it there.
Keep in mind beta denatures @ 152 F. I never go over 148-150 F.

Big R
by rtalbigr
Sun Aug 31, 2014 12:10 pm
Forum: Mashing and Fermenting
Topic: PH-measurement & control
Replies: 95
Views: 7473

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...
by rtalbigr
Fri Aug 29, 2014 12:28 pm
Forum: Mashing and Fermenting
Topic: Un-malted wheat mash. Protein rest needed?
Replies: 18
Views: 2349

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, ...
by rtalbigr
Thu Aug 28, 2014 12:29 pm
Forum: Mashing and Fermenting
Topic: Un-malted wheat mash. Protein rest needed?
Replies: 18
Views: 2349

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
by rtalbigr
Wed Aug 27, 2014 12:55 pm
Forum: Mashing and Fermenting
Topic: Shelf life for crushed barley malt
Replies: 2
Views: 397

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
by rtalbigr
Wed Aug 27, 2014 12:52 pm
Forum: Mashing and Fermenting
Topic: PH-measurement & control
Replies: 95
Views: 7473

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...
by rtalbigr
Sun Aug 24, 2014 5:05 am
Forum: Mashing and Fermenting
Topic: PH-measurement & control
Replies: 95
Views: 7473

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 ...
by rtalbigr
Sat Aug 23, 2014 1:05 pm
Forum: Mashing and Fermenting
Topic: PH-measurement & control
Replies: 95
Views: 7473

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...