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So. ..the forum got spread out a bit from the "aging in glass" topic.
My question: if I age in mason jars, how much oak and for how long?
I understand the angles need some. I would too, if I was in that business.

I'm hearing a little of both. Some have gooey rye malt mash and some don't. Some have scorched it and some haven't. Ok. More water, less grain? Also, I'm using a propane heater. Works great. Able to keep the heat adjusted. Wrong tool?

This is most definitely malted. My recipe: 6 gallon spring water 12# malted rye 2 Tbsp BA 2 Tbsp GA 2 Tbsp yeast Adding the enzymes helps with the syrupy, dare I say slimy consistency, but not enough for me to not worry about scorching. So I added 1,5 gallons of water to wort, am about to finish 1st...

Thank you all!
Will try to avoid being " that guy".

Hi all
Is your typical 100% malted rye mash fairly thick, almost syrupy, after mashing?
Will it damage the flavor by adding water to the mash wort prior to 1st distilling? To help avoid burning,
Thanks

RYE!!! Upgrades yes. Always. Y'all are here for that. Went from 4 gallon pot to 8. Easy. Easier. But, Rye mash.,,,? I mean 100% malted rye mash? Thick stuff. Add some water to 1st run? Don't wanna burn it.

Hi all, With a 4 gallon pot still, a few books and awhile ago, I started my voyage. I've since upgraded my gear and experience, but not without the inevitable learning curves. And with no knowledge, until recently, that much of my education could have been balanced with your forums. Searching for &q...