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So what is the official recipe as it stands now? With the backset?

I'll get the rest of them read dont worry.

I am not claiming to be an expert after all these years of store bought whisk. But after two weeks of ujsm on oak sticks. I am set for life. I took a pice of 1x4 and cut it into 3/8 strips. I put 36 sticks in the oven at 400 and pulled 12 out ever hour. Here is the key. Take one litre mason jars and...

I just drained my fermenter on my latest run. What I noticed was that I was leaving almost a gallon of mash in with my corn because I was only siphoning it off to the top of my corn, add that to the 25% or 1 gallon of backset and I think I was getting into too much backset/mash and not enough fresh....

I have run 4 gen now. I took my heads, hearts, and tails from my first run and dumped it into my still with my mash. Every run I collect everything over 120 proof and blend it to 125% so I can age it on oak in 1 liter jars. I take everything under 120 and dump it in my still with each mash. I run my...

Can the PH be adjusted back at this point? or is it better to just restart a new batch?

I just added 1 kg of red river cereal to my 3rd gen ujssm fermentor. I am hoping it adds a bit more wheat tastes to my brew. I was looking at the Kashi as well, there are alot of good grain cereal blends out there, especially in the all natural sections of the grocery store.

I am sipping on some whisk now, and toasting some 3/8x1x4 pieces of white oak in the oven right now. I am toasting 36 pieces at 200c I took 12 out after an hour, 12 out after 2 hours and the final 12 will be in there for the full 3 hours. My plan is to make 12 one litre jars ranging from 40, 45 and ...