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I don't know if it is backwards, just trying different way and different things to boost my yield. I like to ferment on the grain when making All Grain Bourbon it tends to have more flavor . I am not into sugar washes and all that other stuff, it's a hobby so I like to keep it old school. So rather ...

Ok, need to clarify better. I ferment on the grain and when the fermenting starts to slow of finish I stain it all thru the false bottom of my mash tun, what is left is alcohol impregnated grain that I have been washing out rather than feeding the local squirrels. Sometimes I rinse with backset othe...

Prairiepiss, Since I boil my grain (Corn) for an hour or longer I worry about loosing the alcohol to evaporation and the effect it might have on my yeast. Just letting some of us out there on what is being left behind if we don't sparge or wash the grain.

No, it's a 11 gal batch, just using the carboy as a reference and yes I know it's called sparging ,I'm not a brewer.
I was just surprised by how much alcohol is left behind if you do not wash the grain.
I have been leaving about a 1/3rd of the alcohol behind

Thought I would get the class opinion on this. :sarcasm: We all have way of separating the grain from the wash, recently I have bought a mash tune with a false bottom to run my grain thru. Once I get a good grain bed I just let it filter down with no squeezing or pressure and have been getting only ...

I have not read the NCHooch thread as of yet, but will check it out. For me being new to this I find I get a higher yield by boiling and letting the temp come down on its own, it appears to release more starches. I have a thicker walled mash tun that I just pick up rather than a thin wall turkey fry...

Man you guys are tough :moresarcasm Now I posted this post for the other newbies out their like myself that gets lost in all the math of this hobby and just want to have fun with it and have a understanding of basic principals and enzyme reaction's. This is science, just not rocket science. I tried ...

OK, After reading a lot of review and recipes on this board, a lot of you out their seem to make this more difficult than it really is.This recipe is very similar to a GW recipe and I thought I would share it with the rest of the class. It is very easy to do and I have had great success with this on...

All I use these days with my AG is US-05, I think it puts out a nice flavor, but pricy to buy, The picture is a %50 cracked corn/%40 malted red wheat/%10 2 row. This is my typical recipe or I'll swap out the red wheat for rye. I cannot always control my environment temperature and this time of year ...

Hey man great Post, need more like these :clap: , I have been doing a lot of AG recipes and had pretty good success, better success when using all malted grains than with non malted.I had one question and a problem that has always arise: When straining the grain after fermentation as you do or did o...

IMG_20131223_192106 (1) (Small).jpg Here is a flaked wheat, flaked rye and 2 row recipe I have going now that I just squeezed and stained to a secondary fermenter(6.5 gal) after starting with (8 gal) I will add my backset after it clears this time, also gonna try some turbo clear to see how that wo...

Mitchy: It all started with one fermenter after I strained and squeezed out the solids (I ferment on the grains). What was in the bottle on the right is what was left in the fermenter after I rackedthe bottle on the left off. I then strained the liquid again that is in the right carboy and put that ...

It is only one mash, I have the grain bill & recipe posted at the top. I boiled all the water & gypsum, added all the grain at the same time and let that seep for a few hours till it got down to 152F picked my 2 row and it thinned out very nicely, when it got down to 80F I picked 2 table spo...

Thanks for the reply, I set it out in the snow for 2 days after racking, could not get it to strain thru a coffee filter, I hate to pitch it. Are you talking bentonite or turbo clear?

DSCN3212 (Small).JPG I was bored with fermenting using sugar base mash and have started experimenting using All Grain washes. My first attempt came out rather well using malted red wheat, malted rye and US 05, I have that resting on oak. This new batch was: 7.5lb cracked corn 7.5lb ground sweet fee...

I just finished up a recipe similar to this, but instead I used 3/4 malted red wheat & 1/4 malted rye in a 10 gallon batch and finished the rest off with a 7 gallon gumball run. I was a little nerves at first, but since I have completed UJSM,SW and apple brandy, I figured I was ready to take the...

I took Jimbo's advice and here is my" Apple Jack Recipe" or "Brandy". I took a bushel of Apples assorted mixture (no Granny's)Since I did not have access to a press and using a drywall mixing spade made a mess, I decided to go old school on them with a cypress post and a bucket. ...

Thanks Jimbo for the advise, How much water would one use on a bushel before pitching in the yeast?

I am gonna make another batch once this one clears and I take step by step picks. I was wondering if anybody added cinnamon or other flavor enhancers after distilling Like someone said on here "it's science, just not rocket science."

I see quite a few posts on Apple Pie, but nothing on Apple Jack. Here it's apple picking time and one can get bushels of apples for under $8.00 :thumbup: I am making a batch as we speak and it has been in the fermenter for 9 days and still bubbling away. I tried Tatar method with a power drill and a...

Most recommend bakers yeast. I to had the smell problem too, but what I ran it, it sure tasted good and the 2nd generation that much better. I now have it aging on pigroasters charcoal strips and tasting even better with age. Gonna try 3rd or 4th this time around. Question: has anybody tried using a...

Just finished up my 2nd generation SF, man is that good, way better than the first run. I was very consevitive on my cuts, I did it low and slow and it really paid off. 1st pint came off at 140 ABV and took it down to 75 ABV and took the tails down to 40ABV. Think I'll save the backset for when I go...

I was disappointed to on my first run of SF.I dumped everything back into my 2nd generation and man what a difference in taste and product

Newbie here was wondering, I ran my first batch of SF did not take a beginning reading thought I was going to just stip it and use for the next run. Mix 4" SF/ 6lb Sugar/6gal water. I ran approx 4 gals of .097 finish wine in a potstill with a roll of copper loosly packed in the head. Took off t...

My post said nothing about about cuts, only about running temp of a still. Should it be ran at a certian tempeture range? Is the temp regulated by solely thru the output the condensor? I understand that different stills run different than others and if one doesn't have a temp gauage, then one would ...

Thanks for the info A'll

:moresarcasm:Greetings, First post here so go easy on me. Can someone shed some light on this question of mine and yes I tried to do my "homework" first, but "still" could not find the answer. If one is running a still head temp is at 172.5(f) for optimum performance, how do the ...