Honey Bear Bourbon

[der wo]

Been over a few hours and when I do an iodine test it's coming out black meaning no conversion.
I thought maybe I was pulling in some solids so made sure to grab strictly liquid but same effect.
Could it be the mash was too thick for the 2# pale malt to convert? If not, what am I missing and how do I fix from here?
I'm not new to beer or grain mashing though this is my first time with flaked maize.

2# pale malt is not much. But you also have 4# wheat malt and the amylase, right? This should be enough. Did the honey malt really loosen it up? Perhaps better you had used some of the other malts or the amylase powder for premashing.
Important is a good iodine test AFTER fermentation. Yes, then it's to late. But then you know if you have to change something for your next batch. Or calculate with OG and FG. Or strip down to 0%, then you also know how much alcohol your wash had. Do whatever to check the yield.

[Shiny Coke]

Thanks Fizzix and der wo. I went to bed last night down in the dumps and feeling sorry for myself. Can't remember if I did iodine tests last time (Fall of 2016) or not. Decided not to chill it and leave it in the garage to see if by some miracle it finished converting overnight. I'll pitch a good 1/3pound of yeast cake this am and see what happens.
I was wondering about the 2# of pale being enough but it was last time according to my notes along with the wheat and honey malt. I just doubled the recipe and added more flaked maize to 16.5# as the bag is 50# so thought it best to male it into 3 evenish batches. Was wondering if the mash was too thick and did cross my mind about too many particulates floating around to get a good sample. Oh well, we're here now so throw some yeast and see what happens!

[ShineonCrazyDiamond]

Are you going to at least take sg reading? That's the first thing you should do.

[Shiny Coke]

Never figured out how to take an SG with so much corn and shit in the buckets. Thought about it before pitching the yeast, lifted the bag out of one of the fermenting buckets and there was hardly enough liquid to sample from. Decided the hell with it and pitched 7grams of rehydrated yeast cake in 4 cups of water and some sugar. Took right off. Only problem is we're having a below seasonal cold front now and has been only 20-22C and low of 10-13C overnight. I've got them sitting in the garage and sitting on some extra elastomeric insulation so not to sit on the concrete slab. Have a nice cap on them now.

[magicjeep]

Gentlemen I started a batch 2 weeks ago today, started at 1.065 and now it's at 1.016. It's still bubbling, about once every 20 seconds. Should I let it keep going or should I run it. I used 2 pounds of oats in place of 2 pounds of corn and red star baker's yeast. Thanks.

[ShineonCrazyDiamond]

Let it go until it's done. It may not get much lower, depending on your mash in temp. But it could also just be degassing, and that is what is pushing the bubbles. Check it again this weekend.

[magicjeep]

Here's what I did 12# corn, 1# honey malt, 2# rolled oats, with 10 gallons boiling water in my mash tun cooler. They stayed in there about 13 hours, temp started at 190 and finished at 160. I cooled the mash to 150 and added 4# wheat and 2# barley and a tsp of amylase powder (because I was scared). I then let that sit for about 20 hours and cooled it to about 90 and added my yeast starter. It's been in the basement for two weeks, the mash temp is at 60 degrees F, should I put my heating pad under it to bring up the temp or let it go slow and low (if it's still going)?
Sorry for all the questions, this is my first all grain and this recipe sounds and smells delicious and I'm getting anxious to taste it. Again thanks for the help and the awesome recipe.
**Added** Roughly what is the yield on this?

[ShineonCrazyDiamond]

What type of yeast? If it's bakers, then yes, you should be fermenting in the 80s. Either way, I recommend putting some heat to it. Give it a strong finish.

[Full_moon]

Hi all, grains have arrived so I started my mash. I have been using this method for Jimbos all grain for awhile with good results so expect it will go well. Please critique my method. I followed the recipe grain bill and 6 gal water. I use pinto shines method of a BOP under my drill press spinning a propeller at low speed, sitting on a electric broiler. added 5 gal filtered water at tap temperature and milled corn. adjusted ph with some gypsum and some high temp. enzymes. mashed at 190F for 1 1/2 hr. reduce heat to 150F add malted grains and mash at 145 for an hour, also add 1 gal water. check ph.. most likely let it sit overnight. strain to fermenter add bakers yeast and ferment at 81F in my Ferm chamber till done. strips and then final run a lot slower. age on oak.
My problem is cooking the oak at 400F in the oven to get that good vanilla flavor from the charred oak.. wife had a tizzy the 1st time I did it, she didn't like the smell in the house. Thinking about a toaster oven or something. any suggestions? Really looking foreard to a finger or two on ice.


edit hit an OG 1.060 going to the fermenter tomorrow. Its 104F in my garage right now, dang it hot today,

[Full_moon]

Ok a follow up
this ferment is going gangbusters, already down to 1.018 in a little over 30 hrs. crazy. has anyone else experienced this fast fermentation. My plan is to leave it in the ferm..
chamber for at least 5 dAYS. wHAT DO YOU THINK? aNYONE TELL ME how to bake oak without an oven in the house please. Is a toaster oven doable before I put out the $ to buy one. talk to me.Full_moon

[fizzix]

Ok a follow up
this ferment is going gangbusters, already down to 1.018 in a little over 30 hrs. crazy. has anyone else experienced this fast fermentation. My plan is to leave it in the ferm..
chamber for at least 5 dAYS. wHAT DO YOU THINK? aNYONE TELL ME how to bake oak without an oven in the house please. Is a toaster oven doable before I put out the $ to buy one. talk to me.Full_moon

It is a fast ferment, but I've always let it sit for 5 or 6 days to go nice and dry.
Toaster ovens have been used. See here. Be ready to toast outside though. It WILL get smoky.

[Full_moon]

Fizzix

Thanks for the reply, I appreciate it. Looks like a toaster/convection oven will do just fine. My search didn't come up with all the info you just gave me. Woke up this morning and its down to 1.011 according to my TILT hydrometer

[Full_moon]

Report & Chart Settings: Timepoint SG Temp (°F) Color Beer
From Date: 7/7/2018 8:05:35 7/10/2018 6:08:49 1.008 82.0 RED HoNey bear
To Date: 7/10/2018 6:08:49 7/10/2018 5:53:49 1.008 82.0 RED HoNey bear
Time Frame: all 7/10/2018 5:38:49 1.008 82.0 RED HoNey bear
Temp. Units: Fahrenheit 7/10/2018 5:23:49 1.008 82.0 RED HoNey bear
Ferm. Units: SG 7/10/2018 5:08:50 1.007 82.0 RED HoNey bear
SG 7/10/2018 4:53:49 1.008 82.0 RED HoNey bear
Current: 1.008 7/10/2018 4:38:49 1.008 82.0 RED HoNey bear
Ferm. Rate (per day): -0.0203 7/10/2018 4:23:50 1.008 82.0 RED HoNey bear
Duration (days): 2.919 7/10/2018 4:08:50 1.007 82.0 RED HoNey bear
High: 1.074 7/10/2018 3:53:49 1.009 82.0 RED HoNey bear
Low: 1.007 7/10/2018 3:38:49 1.008 82.0 RED HoNey bear
Temp (°F) 7/10/2018 3:23:49 1.008 82.0 RED HoNey bear
Current: 82.0 7/10/2018 3:08:49 1.007 82.0 RED HoNey bear
Average: 81.9 7/10/2018 2:53:49 1.009 82.0 RED HoNey bear
Duration (days): 2.919 7/10/2018 2:38:52 1.009 82.0 RED HoNey bear
High: 95.5 7/10/2018 2:23:49 1.008 82.0 RED HoNey bear
Low: 80.0 7/10/2018 2:08:49 1.009 82.0 RED HoNey bear
Calculations 7/10/2018 1:53:49 1.008 82.0 RED HoNey bear
Apparent Attenuation: 90.48% 7/10/2018 1:38:49 1.009 82.0 RED HoNey bear
ABV: 8.73% 7/10/2018 1:23:49 1.010 82.0 RED HoNey bear
7/10/2018 1:08:49 1.009 82.0 RED HoNey bear
7/10/2018 0:53:49 1.010 82.0 RED HoNey bear
7/10/2018 0:38:49 1.008 82.0 RED HoNey bear
7/10/2018 0:23:49 1.009 82.0 RED HoNey bear
7/10/2018 0:08:49 1.008 82.0 RED HoNey bear
7/9/2018 23:53:50 1.008 82.0 RED HoNey bear
as you see it finished at 1.008. attenuation 90.48 % 3 days only. Gonna let it sit for another 2-3. what a fast ferm.

[Full_moon]

If anyone is interested
My last ferm actually finished at 1.003, a stripping run to 15% got me 9/10 of a gallon. gonna do 3 strips. then a run slow product run. started my 2nd batch and it going the same as my 1st. real fast.
7/15/2018 7:22:24 7/15/2018 16:37:24 1.050 82.0 RED Hbear
7/15/2018 16:37:24 7/15/2018 16:22:24 1.052 82.0 RED Hbear
all 7/15/2018 16:07:23 1.053 82.0 RED Hbear
Fahrenheit 7/15/2018 15:52:23 1.053 82.0 RED Hbear
SG 7/15/2018 15:37:23 1.053 82.0 RED Hbear
7/15/2018 15:22:23 1.054 82.0 RED Hbear
1.050 7/15/2018 15:07:23 1.054 82.0 RED Hbear
-0.0272 7/15/2018 14:52:24 1.055 82.0 RED Hbear
0.385 7/15/2018 14:37:23 1.058 82.0 RED Hbear
1.066 7/15/2018 14:22:24 1.058 82.0 RED Hbear
1.051 7/15/2018 14:07:23 1.057 82.0 RED Hbear
7/15/2018 13:52:23 1.060 82.0 RED Hbear
82.0 7/15/2018 13:37:23 1.059 82.0 RED Hbear
83.3 7/15/2018 13:22:23 1.061 82.0 RED Hbear
0.385 7/15/2018 13:07:23 1.063 82.0 RED Hbear
87.6 7/15/2018 12:37:23 1.062 82.0 RED Hbear
82.0 7/15/2018 12:22:24 1.061 82.0 RED Hbear
7/15/2018 12:07:24 1.064 82.0 RED Hbear
23.48% 7/15/2018 11:52:23 1.065 82.0 RED Hbear
2.04% 7/15/2018 11:37:24 1.065 82.0 RED Hbear

[OtisT]

Ok a follow up
this ferment is going gangbusters, already down to 1.018 in a little over 30 hrs. crazy. has anyone else experienced this fast fermentation. My plan is to leave it in the ferm..
chamber for at least 5 dAYS. wHAT DO YOU THINK? aNYONE TELL ME how to bake oak without an oven in the house please. Is a toaster oven doable before I put out the $ to buy one. talk to me.Full_moon

Hi Full_moon. I have a good alternative to using on oven for toasting that works for me. I use a hot plate with a heat sync on top that is made from 1/4” thick aluminum. Similar to this, a friend of mine uses his panini sandwich maker to the same affect. I heat it up to 400 F with the oak sitting on the flat metal, and call it a medium toast. In two hours the toast penetrates about 1/2”.

If you are doing sticks, you should toast on two sides. Maybe 1.25 to 1.5 hours per side for 3/4” thick stock.

There are some pictures of my hot plate setup at the end of my thread “Learning to Toast”.

Otis

[Full_moon]

Hi Otis

Great idea and I already have a hot plate, however I just popped for an Oster toaster convection oven from Wallmart. $40.00. I still night source some aluminum from our local metal salvage place a try it out.

Thanks Ron

[Almtngoat]

Damn you all to hell, I am sitting here drooling all over my self. This will be my first AG when I get my still. This is like waiting on Christmas for a little kid. Patience, Greg patience, dang it I hate waiting.

[Mrschmitt]

I am so sorry if this has been already asked, but I tried going through all of the pages of this post and can't seem to find my answer. I am going to use a medium grind corn meal for this recipe, but I'm curious if all of the other grains need to be milled or if they are just to be used whole?

Also, I will be using baker's yeast. How much do I need to add? Is this the yeast I should be using? What yeast is recommended?

Sorry for so many questions. Thanks so much,
Matt

[fizzix]

I am so sorry if this has been already asked, but I tried going through all of the pages of this post and can't seem to find my answer. I am going to use a medium grind corn meal for this recipe, but I'm curious if all of the other grains need to be milled or if they are just to be used whole?

Also, I will be using baker's yeast. How much do I need to add? Is this the yeast I should be using? What yeast is recommended?

Sorry for so many questions. Thanks so much,
Matt

Grind all your grains.
Bakers yeast is fine. It's cheap, so go 1/8 to 1/6 of a cup for 5 gallons.
Aerate the mash well right before you pitch the yeast.

[ShineonCrazyDiamond]

Thanks fizz

[hefezelle]

When done, chill the wort, add oyster shells (ph autopilot), and pitch yeast. Done.

Is there a consensus about the optimal amount of yeast to use in this recipe? I'd love to include an mount in the Tried & True Recipes pdf!

[ShineonCrazyDiamond]

Throw a medium to large handful at the bucket from 6.2 feet away, with a 23 degrees pitch. Whatever lands in the bucket, is the right amount.

[ShineonCrazyDiamond]

Seriously, it's hard to say, for me, that yeast is scalable. I mean, per 5 gallon bucket, I was putting in 1 table spoon of bakers. Cause I had the spoon there and it was easy. Do I really put 10 tbl spoons in a 50 gallon? Mmmm. Don't think so. Maybe sometimes half that. I just open the jar and dump some in, for 3 seconds of "Run Like Hell " that's playing in my head.

You went all wonky with that International System of Measurements, but I think you wrote it at a 20 gallons? Just say 3-4 tablespoons, which is 1/4 cup.

[Almtngoat]

SCD, do you get your specialty grains from Midwest supplies? By pale malt are you referring to barley? If so any one in particular? Midwest seems to have great selection at good prices.
Many thanks,
AMG

[fizzix]

While you asked for ShineonCrazy's voice, I can tell you I've tried all four of THESE (in the top 2 rows) without any preference as they all came out great.

[ShineonCrazyDiamond]

Yup, any pale will do. Actually, you could use regular 2 row and still do the original recipe justice. Pale malt is just 2 row that is ever so slightly toasted. Like, literally nothing but a hot afternoon toast. You may not even notice the difference. It was just what I used at the time this was written.

Be glad I didn't write it with Vienna malt. I got on a kick of that shortly after. You would have had to serve Honey Bear with a side of insulin

[hefezelle]

Just say 3-4 tablespoons, which is 1/4 cup.

Thanks, i'll use that guideline for the recipe!

[Full_moon]

I gotta say thank you shineoncrazydiamond. I just finished my 1st spirit run. Picked a middle jar, put some in a dixie cup with some good water to proof it a bit and it went down real nice. I thought it was going to be a winner when it was runnin. a finger under the parrot to taste and smell and it was good then.

I started my low wines at 30% and got real good ideas where the cuts were. Gonna sit the night and tomorrow will proof to 120 for aging. Might save some white. I started a new mash while it was runnin and cant wait for the stripping runs as I now have some feints to add

[Mack10]

Finally jumped on the HBB bandwagon. Scaled up for an 18 gallon batch and mashed in my BOP today.

Anxiously awaiting running it next week.

I am hoping to have enough ready when my name comes up on the waiting list at the semi local distillery to be able to fill a once used 5 gallon barrel.

Thanks for thinking out of the box SCD

[Ferthy]

Newbie question. I’m looking to break in to AG within the next couple months or so and going to give this recipe a try. My question is if any sort of extra enzyme is needed? I see SCD doesn’t list any in his original post but several people have talked about using in here. Unless my math is wrong the DPis just under 50 which would be high enough from what I read. Just wondering if I’m shooting myself in the foot without using any alpha or beta enzymes.