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I used to not really care and have ran some real cloudy wash through my still. Now I am patient and just let the whole mess settle for at least week but longer is better and even the most cloudy stuff really clears just takes time.

Hey Morehu, giver a try. I do this scaled up recipe on autopilot now, did several runs over the past winter and put up about 20 gallons of assorted bourbons. 50 lbs cornmeal, 20 lbs malt, 30 gal water per below. US05 yeast. Gives me 25gal for the still at 10%. 2+ gallons for the bbl at 62% All grai...

greggn wrote: ↑Mon Nov 07, 2022 3:23 pm

ddizzle22 wrote: ↑Mon Nov 07, 2022 6:55 am
I normally get the breiss but sounds like that isn't soft.

What are you looking for that the Briess isn't delivering ?

I've heard soft red wheat is the goto for the wheated bourbon and I've only used the hard red. Which theirs is from reaching out.

Good time of the year to malt your own. Stop by your local feed store and pick up a sack for less than $20. Plenty of threads here on malting, it is pretty straight forward. Yeah I've seen that maybe I'll dive into it and take a look lol. Was trying to keep it little more simple I guess. Red hard s...

Where is everyone getting red soft wheat malt? I am looking for 50lb bags and I've found red wheat malt but doesn't specify if hard or soft. I normally get the breiss but sounds like that isn't soft. Any leads seems like shipping is the real killer.

Well just did a mash of this with pretty decent success I think. 30gallon at 1.064. Hopefully she finishes out good and can have a nice amount of wheated goodness.

Another successful mash in one day. Froze a 5 gallon bucket of water but it didn't fully freeze but that and wort chiller help drastically cool. Sitting around 1.064 SG. So not bad at all. Iodine test was good. Closed up and we will see how this jimbos wheat finishes up.

Standard half barrel kegs are 15.5 gallons. If you're filling them to the point you can touch the water with your fingers, it would be a safe bet that you're in the 14.5 to 15 gallon range so that would be around 45 gallons for 3 fills. Yeah that is my thought I usually try to fill until my finger ...

Wednesday 6pm. 80 Hours from mashing (44 hours from pitch) Ph - 3.3 Temp - 100 Sg - 1.046 1.03 after refracto conversion calc Thursday 6pm. 104 Hours from mashing (68 hours from pitch) Ph - 3.35 Temp - 94 Sg - 1.043 1.025 after refracto conversion calc Hydrometer - 1.029 So, the activity has cut ba...

CSST is also a good choice for a immersion chiller. A buddy and I have a 1.5 bbl home brew set up and use it as a herms coil, and a temperature controlled chill coil inside of a 60 gallon plastic conical fermenter. I know this is old. But can you use the CSST this coated in yellow just for a chiller?

Definitely looking to get some stuff from them.

Man been out of it for quite sometime. Finally did a spirit run of around 11gal or so at 40% and got a great amount of of hearts collected. Going to age on charred oak spirals and see how it does. The white is great as is.

I need to my ass in gear and free up a day to do a spirit run. I have roughly 10gallons of low wines to spirit run but need to find sometime. This recipe is by far the best and I haven't even aged in a barrel yet.

Well super excited got my first successful AG pretty much completed. Just clearing now and then striping runs. Have 30 gal fermented out started out at 1060 finished at 1000. I did a version of this with high temp enzymes and found that to work best. My 30g has a lacto infection but excited to see h...

With my 5500w element I can do 2 full keg boiler charges in 2.5hrs. I have my keg insulated and I've noticed it definitely helps on the next charge. Electric is definitely the way to do. This method is awesome and if you keep good notes can replicate it everytime. I am using HT enzymes now with my m...

OK, just did my evaluation of "clean" vs "dirty" wash. My clean wash was the clean portion of the two right-most carboys in the pic below. The "dirty" was the dregs of the two carboys, plus the third. This was filtered through a BIAB bag. Both runs came out at 26% ABV ...

Dizzle, as mentioned, and as I'm sure 8ball and Deplorable will agree. If you run the thicker stuff just be sure not to leave any time for it settle in the boiler. Get the heat on. Yeah man I did exactly as you had said and got it heating right away. I think my next mash I will have alot more clear...

8Ball wrote: ↑Wed Mar 24, 2021 8:54 am This is just me, but everything that makes it past the 5G paint strainer bag using a mop squeezer goes into my boiler. I do keep some of the clear off the top for the spirit run. Works out good for me.

Are you using propane or electric? That's my thoughts is strip all the crap and then spirit.

I've left buckets to clear for up to 3 weeks. It's up to you. What's the rush? Edit to add; you fermented 30 gallons and only got 15 gallons back? Or you have half the volume that needs to clear and 15 gallons of clear? Personally I'd let it clear until it's as clear as the top half you racked off,...

I just used mop ringer with 5gal paint strainer and was left after a 30g mash with around 15g of milky wash. How long does it usually take to clear this amount? After squeezing I used pond pump and moved to 5g buckets. I ran some of it not so milky and my camco wavy low density heating element didn'...

I had it on a moving dolly so not directly on floor and then a pillow below that and the floor. I thought that might be a problem.

Hey d, glad to see you made it here. I wish I have the foresight sometimes to remember to advise people to try all grain the first time in the summer. I have had many all grains finish between 1.02 and 1.03. Every time it was in the winter. So much so that I have changed my entire distilling cycle ...

Once I finally perfect your HBB I definitely want to try this as well. Thanks for sharing.

It's possible didn't get full conversion but I did do iodine test and it came back good. I'm thinking same thing might just be trapped co2. I think it's probably done honestly just worried running with that much sugar might be a problem. However my keg is electric so might not be that much of of iss...

What kind of yeast of yeast did you use and at what pitch rate? Are you using a refractometer for gravity readings? The honey malt will give you that sweet taste even in a finished ferment. Hey thanks so I used daddy yeast. Had a nice solid cap that fell after about 5days. I am using a hydrometer t...

Warm it and keep it warm. Mid-80’s is best. You could gently stir it to get the yeast up from the bottom. But don’t stir it vigorously, just gently. At this point, the fermentation will be slower than when it was at high Krausen. So, don’t expect a big, frothy head on top. If you see a “swirling” i...

Tried my hand at my first all grain mash. Did Honey Bear Bourbon. My starting OG was 1.06. First couple days were great but burnt up an aquarium heater so Temps dropped. My cap dropped. Did a SG reading and was 1.03. Grabbed another heater and just couldn't heat the mash because of the amount of gra...

Doesn't look like will finish out past 1.03 been a few days and not dropping. I did have a faulty aquarium heater and I'm almost thinking maybe got too hot and killed off yeast so threw in more to see if would drop a little more. If not will run it and chalk up as learning experience on first all gr...

Dizzle, for your interest. Results of squeezing my 55g batch of easy large batch mash of HBB. ~40g liquid and 3 bucket of decently dry grain mulch. PXL_20210307_194756498_copy_600x800.jpg PXL_20210307_194200023_copy_639x600.jpg Wow that's awesome man I have 30g almost done and will he doing similar...

Keep your temps up. Usually around 1.03 I can get a stall (especially in the winter) if it gets too cold. Same for any ferment, really. Seems to be going still its indoors in basement. Holding right around 80f. I will turn it up a bit but I think just taking a little longer then I expected. Smells ...