That likely only depends on your conversion.
SCD's Crow Bourbon
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Re: SCD's Crow Bourbon
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Re: SCD's Crow Bourbon
OK. Now I feel like a newbie. What do you mean by depends on conversion? I understabd that as it relates to comparing to cracked corn, but not asofar as comparing flaked vs corn meal?
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Re: SCD's Crow Bourbon
The smaller the grind, the better conversion you will get and the faster it will gel.
Flaked will gell faster that cracked but still requires more time at high temperature than meal has been my understanding.
If you want to maximize conversion, use meal, if you want to save a few cents per bottle of product, use flaked and let it cook longer before you let the temp fall and add your malts.
I used corn meal, because well, I'm more lazy than broke, and meal seemed the easiest to work with.
Flaked will gell faster that cracked but still requires more time at high temperature than meal has been my understanding.
If you want to maximize conversion, use meal, if you want to save a few cents per bottle of product, use flaked and let it cook longer before you let the temp fall and add your malts.
I used corn meal, because well, I'm more lazy than broke, and meal seemed the easiest to work with.
Fear and ridicule are the tactics of weak-minded cowards and tyrants who have no other leadership talent from which to draw in order to persuade.
Re: SCD's Crow Bourbon
Ok. Got it! Thanks!Deplorable wrote: ↑Tue Jan 05, 2021 8:34 am The smaller the grind, the better conversion you will get and the faster it will gel.
Flaked will gell faster that cracked but still requires more time at high temperature than meal has been my understanding.
If you want to maximize conversion, use meal, if you want to save a few cents per bottle of product, use flaked and let it cook longer before you let the temp fall and add your malts.
I used corn meal, because well, I'm more lazy than broke, and meal seemed the easiest to work with.
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Re: SCD's Crow Bourbon
I am also interested in this question.rubberduck71 wrote: ↑Sat Oct 24, 2020 2:27 pmPretty much followed your 5 gallon recipe above! Poured 212F water in my 10 gal mash tun w/ the corn (flaked maize to be specific) & oats. Then the malted grains when it got to 150F.ShineonCrazyDiamond wrote: ↑Sat Oct 24, 2020 5:47 am What tempature, and how long did you cook the corn for?
It's bubbling away happily after adding DAP & DADY. So it'll just be a lower ABV mash when done.
Do you strip & spirit? And would this recipe be a good candidate for the 1.5 technique to enhance the flavor profile???
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Re: SCD's Crow Bourbon
I always strip and spirit, but of course any good flavor recipe would benefit from a 1.5 run. If you like it.
I specifically don't give run instructions in any of my recipes becuase it is such a personal choice, with so many options. The recipe is there for variety and enjoyment, but beyond that, that is what the rest of the forum is for. Everyone's gotta find their own preference on how to run their still.
I specifically don't give run instructions in any of my recipes becuase it is such a personal choice, with so many options. The recipe is there for variety and enjoyment, but beyond that, that is what the rest of the forum is for. Everyone's gotta find their own preference on how to run their still.
"Come on you stranger, you legend, you martyr, and shine!
You reached for the secret too soon, you cried for the moon.
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Re: SCD's Crow Bourbon
I think I stripped a little to hard/fast and without experience I ended up with corn oil floating on the top of my low wines. With some help in another thread (Thank you, StillerBoy), I ran the low wines through some cotton material shat was similar in texture to a wool felt. That caught the oil and the low wines looked a lot better. I also cleaned the pot still because the oil was noticeable and didn't smell good. In running some water to steam clean the still, I found a leak. Not good. So I fixed the leak and then had to really clean the still after soldering. Went through the cleaning protocols which actually worked out because it gave me more practice running the leibig properly and I finally got to run the spirit run this weekend.
I'm new so probably not the best judge of a formula. That said, in my short distilling career this is obviously the best stuff I have distilled. Not even close. I took a conservative cut and will be keeping some hearts white and aging the rest in glass with a few pieces of barrel stave that I toasted. Will char a few sides before they go in. This is probably just a lack of experience thing, but the transitions from heads to hearts to tails was the clearest it has been for me so far. Could be the recipe, could be the lack of huffing and my learning curve.
White has a nice flavor with a spicy/peppery finish from the rye. I am looking forward to tasting white/oaked side by side in 6 months after some more than just airing out aging. Might be a fun thing to do for the 4th of July.
I'm new so probably not the best judge of a formula. That said, in my short distilling career this is obviously the best stuff I have distilled. Not even close. I took a conservative cut and will be keeping some hearts white and aging the rest in glass with a few pieces of barrel stave that I toasted. Will char a few sides before they go in. This is probably just a lack of experience thing, but the transitions from heads to hearts to tails was the clearest it has been for me so far. Could be the recipe, could be the lack of huffing and my learning curve.
White has a nice flavor with a spicy/peppery finish from the rye. I am looking forward to tasting white/oaked side by side in 6 months after some more than just airing out aging. Might be a fun thing to do for the 4th of July.
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Re: SCD's Crow Bourbon
Hard and fast is how you're supposed to conduct stripping runs. Tails and oils are produced at all kinds of temperatures (and ABV's) as mentioned in another thread here. I typically fill up my vessel holding low wines almost to the top. The oils/floaties migrate to the top and are easy to wick off with a paper towel or clean cloth.
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Re: SCD's Crow Bourbon
Why remove oils in the low wines? Heck, every strip run, I purposely throw a tablespoon of lard in the keg to get oils in there. Helps with surface tension and reduces puke effect.
"Come on you stranger, you legend, you martyr, and shine!
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Re: SCD's Crow Bourbon
Maybe I screwed up. This looked like a scorched brown oil slick. Reminded me of fryer oil that got too hot. It had also left a nasty smelling oil in my pot still head and leibig. I ran through this fabric that seemed to catch most of it.
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Re: SCD's Crow Bourbon
Looks like it could be a bit ‘o puke?
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Re: SCD's Crow Bourbon
Could be. I'm still pretty green. This weekend's spirit run was the best I've driven the still.Twisted Brick wrote:Looks like it could be a bit ‘o puke?
There was some in all 3 strips but it seemed the worst in the third which had the least amount in the boiler, probably a little under 10 gallons. I stripped right into a carboy and didnt notice anything until I saw a thread about corn oil droplets in a spirit. I went and looked at the low wines and saw a slick on top of each one. Thats when I noticed the all the copper in the pot had some greasy yuck on it too. It did not smell good.
Wood is still floating but the liquor has already taken on some color.
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Re: SCD's Crow Bourbon
Toasting up 4 lbs of oats as I type this! House smells good already...
Plan is to make 3x5 gal batches of this with some Angel Yeast (no boil/no mash stuff!). Strip 2 of them and then add to 3rd bucket for a 1.5 spirit run.
I'll report back when done...
Duck
Plan is to make 3x5 gal batches of this with some Angel Yeast (no boil/no mash stuff!). Strip 2 of them and then add to 3rd bucket for a 1.5 spirit run.
I'll report back when done...
Duck
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Re: SCD's Crow Bourbon
@SCD Next time, warn a guy would ya? I finally got around to squeezin my 25 gallons of CROW. Holy f'ing hell man, Quaker oats are a damn gluey mess. Hard as hell to squeeze. Took all damn day to get all the goodness back from that grain. Ive got 23 gallons clearing for stripping runs.
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Re: SCD's Crow Bourbon
Good to know, Deplorable. If I ever make this (or anything else with oats) I consider myself forewarned. Maybe even consider step-mashing and fermenting the oats by themselves and wrestle squeezing them separately from the corn.
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Re: SCD's Crow Bourbon
Hey, there's a thought!Twisted Brick wrote: ↑Sun Jan 24, 2021 8:18 pmGood to know, Deplorable. If I ever make this (or anything else with oats) I consider myself forewarned. Maybe even consider step-mashing and fermenting the oats by themselves and wrestle squeezing them separately from the corn.
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Re: SCD's Crow Bourbon
Yeah, one of the reasons I use rolled oats from tractor supply.
I used quaker once, don't particularly remember problems squeezing, it's such a small amount of oats. Maybe less noticeable on larger scales. Try some rice hulls in the future. Will help squeezing if ya need it.
I used quaker once, don't particularly remember problems squeezing, it's such a small amount of oats. Maybe less noticeable on larger scales. Try some rice hulls in the future. Will help squeezing if ya need it.
"Come on you stranger, you legend, you martyr, and shine!
You reached for the secret too soon, you cried for the moon.
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Re: SCD's Crow Bourbon
If you really feel the need to use them steam rolled oats like Quaker use an equal amount of grist oat berries. Squeezing juice outa porridge is about as much fun as ya third green apple and not a shit can in sight. You can do a full step mash paying diligence to ya glutanase rest but if ya don't have glucoamalase ya still gonna have more fun than the first settlers
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Re: SCD's Crow Bourbon
Hi, I am going to try this as my FIRST AG attempt, but any advice as to how the mashing might go in a Brewzilla ? I inherited one and my only concerns about using it is related to the gooey corn gumming up the works. Any advice here?
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Re: SCD's Crow Bourbon
Yeah, I could definitely see the benefit of the extra hulls from the rolled oats, but felt that buying a 50# bag for this wasn't warranted. Lesson learned for sure. It was like trying to squeeze water out of a pot of oatmeal. The Quaker oats seamed to be completely dissolved into just a paste gluing the ground grains together.ShineonCrazyDiamond wrote: ↑Mon Jan 25, 2021 3:32 am Yeah, one of the reasons I use rolled oats from tractor supply.
I used quaker once, don't particularly remember problems squeezing, it's such a small amount of oats. Maybe less noticeable on larger scales. Try some rice hulls in the future. Will help squeezing if ya need it.
Fear and ridicule are the tactics of weak-minded cowards and tyrants who have no other leadership talent from which to draw in order to persuade.
Re: SCD's Crow Bourbon
ShineonCrazyDiamond, any idea what the ph of your water is?
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Re: SCD's Crow Bourbon
I would NOT recommend using the built in pump if your unit has one.
Also I have a Gas One SS pot that came with a false bottom. A fine mesh BIAB sitting on top of that works fairly well for straining!
Have 1 fermenter going with normal malting/enzymed method going alongside another using that Angel Yeast. I will report back on which ferments out first.
Duck
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Re: SCD's Crow Bourbon
It does. So thanks for that: I won't!rubberduck71 wrote: ↑Mon Jan 25, 2021 10:49 am
I would NOT recommend using the built in pump if your unit has one.
Also I have a Gas One SS pot that came with a false bottom. A fine mesh BIAB sitting on top of that works fairly well for straining!
Have 1 fermenter going with normal malting/enzymed method going alongside another using that Angel Yeast. I will report back on which ferments out first.
Duck
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Re: SCD's Crow Bourbon
I recommend honey bear for your first. Without oats. Give you an idea with normal grains like beer, but with the experience of dealing with just corn first.
"Come on you stranger, you legend, you martyr, and shine!
You reached for the secret too soon, you cried for the moon.
Shine on you crazy diamond."
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Re: SCD's Crow Bourbon
I used Quarker large oat flake for my 4 batches, and never experience any issues mashing or squeezing this recipe.. no different than doing the HBB one..ShineonCrazyDiamond wrote: ↑Mon Jan 25, 2021 3:32 am I used quaker once, don't particularly remember problems squeezing, it's such a small amount of oats.
Those who are having issues are not following the recipe I would say..
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Re: SCD's Crow Bourbon
Well, we all know what happens when you "assume"...StillerBoy wrote: ↑Mon Jan 25, 2021 3:39 pmI used Quarker large oat flake for my 4 batches, and never experience any issues mashing or squeezing this recipe.. no different than doing the HBB one..ShineonCrazyDiamond wrote: ↑Mon Jan 25, 2021 3:32 am I used quaker once, don't particularly remember problems squeezing, it's such a small amount of oats.
Those who are having issues are not following the recipe I would say..
Mars
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Re: SCD's Crow Bourbon
OK. I went this way and fermented on the grain. Done it seems (SG 1.000 and unchanged in last day). I am leaving alot of liquid locked into the corn sludge. Is that normal? Almost 30% of the volume that went into the fermenter.
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Re: SCD's Crow Bourbon
Yes it's normal. You can get almost 100% liquid back when you squeeze. Go get a 1 or 5 gallon paint strainer bag from Hd/ lowes. Fill it half way with sludge, then squeeze and twist. This is how we all started off. You will eventually get a mop wringer, or wish you had. Down the line there are other options, but for now, go get your $.80 bag, and research strainers.
"Come on you stranger, you legend, you martyr, and shine!
You reached for the secret too soon, you cried for the moon.
Shine on you crazy diamond."
You reached for the secret too soon, you cried for the moon.
Shine on you crazy diamond."