Oat,Wheat,Rye Whiskey/whisky

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Re: Oat,Wheat,Rye Whiskey/whisky

Postby StillerBoy » Thu Mar 28, 2019 12:26 pm

Blackbeard wrote:I've not done anything with enzymes before, can anyone elaborate on what I need to use please?

If you were to take the time to read the thread properly, you would see that there is a post (up above some 6 or 7 post) on the liquid enzymes..

Please take the time read, not be so quick asking questions which have already answered..

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Re: Oat,Wheat,Rye Whiskey/whisky

Postby OtisT » Thu Mar 28, 2019 1:30 pm

Blackbeard wrote:I've not done anything with enzymes before, can anyone elaborate on what I need to use please?

I use “SEBStar HTL” as my high temp enzyme. My local stores don’t carry it and I ordered in-line. I believe a 4 oz bottle will last ya for about 120 gallons of ferment (from memory, so check the label).

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Re: Oat,Wheat,Rye Whiskey/whisky

Postby Twisted Brick » Thu Mar 28, 2019 5:27 pm

I too, use SebStar HTL and SEBAmyl GL and love 'em. Easy to use and effective on AG mashes.

There are guidelines for use, including dosage, temp range and pH.

You can find them here: Enzymash.com
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Re: Oat,Wheat,Rye Whiskey/whisky

Postby still_chillin » Mon Apr 08, 2019 9:14 pm

I learned a very hard lesson this weekend while running this recipe... I have been a bit lazy cleaning the tower on my pot still. Some kind of funk had built up. It wasn't noticeable while running, but after airing the whisky out for a day, it developed a very bad odor. I went to smell my column and it had the same nasty smell and medicinal taste.
Anyhow, I let the whisky air for a couple of days. It is still medicinal tasting, but the funky smell is gone. I also ran it very slow (a drop every second) since I only wanted one run. No flavor or body came over at all.
Well, at least I have the sugar piggyback finishing up. I've cleaned the still and hope for better results. Lesson learned.
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Re: Oat,Wheat,Rye Whiskey/whisky

Postby dukethebeagle120 » Fri Apr 12, 2019 2:10 am

I also recently did this recipe
Its good
The only thing is i got a husky type taste a bit
Like the dry husk from corn
I used whole feed oats
It taste like the husk a bit
But with some time it is going away
I never used whole oats before
Btw its smooth and silky
But yes all the above
its better to think like a fool but keep your mouth shut,then to open ur mouth and have it confirmed
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Re: Oat,Wheat,Rye Whiskey/whisky

Postby Daniel Baker » Mon Apr 15, 2019 2:42 pm

Is there any reason to start the mash at 180 F and let it cool down to hit the rest points? I'm planning on a BIAB multi-step mash. I would like to rest at 113–118 F (beta-glucanase/protein rest), then 140–149 (lower saccharization temp favors fermentable sugars over non-fermentable sugars for a better yield). I have added some 2-row malted barley as a source of enzymes.

This seems to me like it should work well, but I've never mashed an all-adjunct (from a beer brewer's point of view) grain bill. Is there any reason why this wouldn't work?
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