Search found 1320 matches

by firewater69
Sun Mar 02, 2014 6:49 am
Forum: Grains
Topic: Been Experimenting With Different Malts- Victory Malt
Replies: 11
Views: 1436

Re: Been Experimenting With Different Malts- Victory Malt

I find Maris Otter less than six months old is best for distilling. Getting that is tough around here. Oddly enough I an sitting on 100lbs of warminster floor malted maris otter as we speak... A guy backed out on a group grain buy so I pitched in. I love maris otter, my brother just did a smash bre...
by firewater69
Sat Mar 01, 2014 6:10 pm
Forum: Grains
Topic: Been Experimenting With Different Malts- Victory Malt
Replies: 11
Views: 1436

Re: Been Experimenting With Different Malts- Victory Malt

I just kegged a beer that was 50/50 2 row/Munich. If it wasn't such a wonderful beer I'd distill it but...... My brewing season starts in the spring when it's warm enough to spend time in the garage. I plan on splitting some brews between beer and whisky. Have you tried citra hops yet? they are rea...
by firewater69
Sat Mar 01, 2014 12:12 pm
Forum: Grains
Topic: Been Experimenting With Different Malts- Victory Malt
Replies: 11
Views: 1436

Re: Been Experimenting With Different Malts- Victory Malt

Monty671 wrote:I hope to see more about the experiments.

Would like to hear your impressions of each.
This could help in future recipes.

Monty
I use specialty malts in some of my recipes & really like them. you can make a complex flavored whiskey, but don't over do it.
by firewater69
Fri Feb 28, 2014 3:02 pm
Forum: Flavoring and Aging
Topic: black cherry wood
Replies: 8
Views: 719

Re: black cherry wood

Im gonna try some pecan on a batch of barley, wheat and oat that im running tonight.
by firewater69
Fri Feb 28, 2014 8:17 am
Forum: Flavoring and Aging
Topic: black cherry wood
Replies: 8
Views: 719

Re: black cherry wood

Just to update,the cherry wood is very nice i also like the cherry & red oak together. i know there are a lot of noses turned up at red oak, but the key is not to leave it on the oak too long and i only lightly toast it. to each thier own :D
by firewater69
Thu Feb 27, 2014 8:55 pm
Forum: Mashing and Fermenting
Topic: Taming that old demon corn?
Replies: 33
Views: 1943

Re: Taming that old demon corn?

Oats are light on flavor, but really smooth everything out. I use oats in almost all of my AG's. Put it on you bucket list to try, it's a must. I use crimped oats in my ag mashes too, i tried rolled oats once but not worth the hassle of clogging my mashtun. ive got a barley,oat & wheat mash ready t...
by firewater69
Fri Feb 21, 2014 1:58 pm
Forum: Mashing and Fermenting
Topic: What'd ya'll make today?
Replies: 4950
Views: 329735

Re: What'd ya'll make today?

I can't wait to get off work. Im doing an all grain, 50% 2 row,25% wheat & 25% crimped oats. While sippin on my latest batch.
by firewater69
Wed Feb 19, 2014 10:41 am
Forum: Flavoring and Aging
Topic: black cherry wood
Replies: 8
Views: 719

Re: black cherry wood

ya just avoid the leaves and twigs. I did allot of research on this when making choke cherry wine. This was before the internet so I had to use one of those book things. The research ive done led me to believe the same. i grew up on a dairy farm and knew about twigs and leaves, but still glad tater...
by firewater69
Wed Feb 19, 2014 5:27 am
Forum: Flavoring and Aging
Topic: black cherry wood
Replies: 8
Views: 719

Re: black cherry wood

I know that wilted leaves are poisonous to livestock,when consumed it makes hydrogen cyanide,as do the seeds when crushed. the wood has been used for cooking and smoking meat. i will look into it more. thanks Tater.
by firewater69
Tue Feb 18, 2014 9:23 pm
Forum: Mashing and Fermenting
Topic: Is the release of starch from corn dependent on malt?
Replies: 27
Views: 2470

Re: Is the release of starch from corn dependent on malt?

I cook my corn @ 180 for an hour or so then dump it in my mashtun, after it cools to 150 i add my barley and the rest of my hot water & let it. set for 90 minutes then drain the wort.
by firewater69
Tue Feb 18, 2014 8:51 pm
Forum: Off-Topic Discussion
Topic: 15 years, 15 months, 15 weeks, 15 days, 30 years
Replies: 32
Views: 994

Re: 15 years, 15 months, 15 weeks, 15 days, 30 years

Heres to you & your old man, i feel the same way about my grandfather. i had a close call with my dad last year. so bottoms up!
by firewater69
Tue Feb 18, 2014 8:38 pm
Forum: Flavoring and Aging
Topic: black cherry wood
Replies: 8
Views: 719

black cherry wood

I put a qt of 120pr on some black (choke) cherry wood. after 3 days it already has a nice color & the flavor is really good imho. i just took this jar out of the freezer, so it looks a little frosty.
0218142232.jpg
by firewater69
Fri Feb 14, 2014 7:52 pm
Forum: Mashing and Fermenting
Topic: What'd ya'll make today?
Replies: 4950
Views: 329735

Re: What'd ya'll make today?

Im runnin a 5 gal batch of my rebel yell whiskey. crackef corn, crimped oats & barley, with 3 lbs of raw cane sugar, i usually use molasses but thought i'd try somthing different. my first qt was 160 pr & tasty
by firewater69
Thu Feb 13, 2014 9:04 pm
Forum: Recipe Development
Topic: Banana Experiment - Opinions Welcomed
Replies: 14
Views: 964

Re: Banana Experiment - Opinions Welcomed

I used pectic enzyme in my wash, it helped break the slurry down. i also usef the peels as well. some good nanner flavor in em.
by firewater69
Thu Feb 13, 2014 7:40 am
Forum: Flavoring and Aging
Topic: Red oak experiment
Replies: 45
Views: 4039

Re: Red oak experiment

Wow,a luthier too? I would love to hang out in your shop. i have wanted a hand crafted 5 string bass for years, just never could come up with the cash. I make selfbows & flintknap my arrowheafs, but that doesn't require the skill level of making an instrument.
by firewater69
Wed Feb 12, 2014 8:38 pm
Forum: Flavoring and Aging
Topic: Red oak experiment
Replies: 45
Views: 4039

Re: Red oak experiment

One of my friends brought me some cherry wood. i've got it cut and toasted some, im gonna try it on a batch with some red oak that im running this weekend. i'll let ya'll know how it taste.
by firewater69
Wed Feb 12, 2014 9:41 am
Forum: Recipe Development
Topic: Oatmeal All Grain Mash
Replies: 9
Views: 3525

Re: Oatmeal All Grain Mash

Please let us know how it turns out Jimbo. i havent use any rye yet. what % of the bill would you suggest for a hint of rye to come through?
by firewater69
Wed Feb 12, 2014 7:20 am
Forum: Recipe Development
Topic: Oatmeal All Grain Mash
Replies: 9
Views: 3525

Re: Oatmeal All Grain Mash

I like using crimped oats, they still have the husk on, that makes for less of a mess. but you do need to cook these, unlike rolled oats. And yes it makes a fine drop.
by firewater69
Tue Feb 11, 2014 8:18 pm
Forum: Mashing and Fermenting
Topic: English Chocolate Malt
Replies: 5
Views: 657

Re: English Chocolate Malt

Good info to know, thanks.
by firewater69
Tue Feb 11, 2014 5:20 pm
Forum: Mashing and Fermenting
Topic: English Chocolate Malt
Replies: 5
Views: 657

Re: English Chocolate Malt

I recently used some chocolate but it was only 2.8% of the grain bill. any morre would have been too much. the rest was 2 row, crimped oats,& munich. very tasty.
by firewater69
Tue Feb 11, 2014 8:51 am
Forum: Flavoring and Aging
Topic: Red oak experiment
Replies: 45
Views: 4039

Re: Red oak experiment

I envy you Scout, it would be awesome to make my own barrels, unfortunatley i dont have the time or experience to do so. i'll just have to stick to my gallon glass jars.
by firewater69
Mon Feb 10, 2014 8:55 pm
Forum: Flavoring and Aging
Topic: Red oak experiment
Replies: 45
Views: 4039

Re: Red oak experiment

I dont get the bitterness, i did an irish style whiskey, barley & oats. has a really nice flavor, i cant wait to see what father time does for it.
IMG_20140210_224449.jpg
by firewater69
Sun Feb 09, 2014 2:16 pm
Forum: Recipe Development
Topic: Adding corn to brewing software
Replies: 7
Views: 469

Re: Adding corn to brewing software

I cook the living shit out of corn, about 180 for 1.5 hrs. then dumpit in my mashtun. i then add my barley when the temp gets to 145 or so and the rest of the water. I dont ferment on the grain like most do, i guess this is due to my ag beer experiance, i am going to try a batch on the grain when th...
by firewater69
Sat Feb 08, 2014 3:17 pm
Forum: ** Welcome Center **
Topic: forum newbie
Replies: 4
Views: 178

Re: forum newbie

Here is a pic of my still
0208141156.jpg
by firewater69
Thu Feb 06, 2014 10:35 am
Forum: Flavoring and Aging
Topic: Red oak experiment
Replies: 45
Views: 4039

Re: Red oak experiment

I only toast my red oak,never charred.
by firewater69
Wed Feb 05, 2014 7:43 pm
Forum: ** Welcome Center **
Topic: forum newbie
Replies: 4
Views: 178

Re: forum newbie

Thanks for the warm welcome guys, this forum is truly a treasure of info. i found the home site a year or so when i was building my still, its a 20 gallon. s.s. kettle with a 2" x 48" copper column. there are some changes i plan to make on it soon, but i'm pretty proud of it. I make mostly whisky bu...
by firewater69
Wed Feb 05, 2014 5:12 pm
Forum: Flavoring and Aging
Topic: Red oak experiment
Replies: 45
Views: 4039

Re: Red oak experiment

I gettin ready to run a small batch,i'll give the choke cherry a try on a little of it. i'll let ya'll know hoe it comes out.
by firewater69
Wed Feb 05, 2014 1:40 pm
Forum: Flavoring and Aging
Topic: Red oak experiment
Replies: 45
Views: 4039

Re: Red oak experiment

I would like to try some cherry with the red oak, we have alot of wild cherry here( some call it choke cherry). Does anyone have any thoughts on it?
by firewater69
Wed Feb 05, 2014 11:02 am
Forum: ** Welcome Center **
Topic: forum newbie
Replies: 4
Views: 178

forum newbie

Hello to all, i want to start by saying i love this forum, i've been lurking for a while, and learned alot from the experiance that is here. i have been making wine & a.g. beer for several years but have only been distilling for about a year. i look forward to learning more & sharing my 2cents if it...
by firewater69
Wed Feb 05, 2014 10:40 am
Forum: Flavoring and Aging
Topic: Red oak experiment
Replies: 45
Views: 4039

Re: Red oak experiment

Hello to all, i am new to the forum. been distilling for about a year, & making a.g. beer for many years. i just had to chime in,as i have aged several batches on red oak mostly due to the fact that we don't have much white oak in my neck of the woods. i love the red oak & apple wood is really good ...