Every so often I get to feeling all energetic and stuff and feel like I want to give all grain whiskey a try and since I will have close to a month off beginning in a couple days I am once again thinking in that direction.
The thing is I have no idea when I got this grain. I know I must have had a brew shop grind the malt and I remember testing my 50 year old grain mill on corn and possibly wheat but don't know when.
Looking up when I bought the grain mill it looks like I bought it around the first of April 2019 (that seems like such a long time ago) I must have bought the malt after that date so at the most it would make it at a year and a half old. Everything looks perfectly fine and usable but I have no idea how long malt may be effective for.
So, now I'm kind of looking for suggestions on how to proceed. My normal process is always to make enough to make at least 3 stripping runs and a spirit run. I feel that requires at least 30 gallons but prefer 36 or even 40 so I know the amount I have on hand isn't enough. I don't really have access to a brew shop locally any more although I think there is one in Tacoma, which isn't too far but I don't like going in there and buying nothing but a crap load of malt and a couple packets of yeast.
Additional supplies I have on hand are 26 lbs of wheat, somewhere
but I kind of prefer to keep that back as survival food, and I think I have around 10 lbs of red corn. I've been thinking about using oats and can pick them up pretty cheap at a place I buy a lot of food that really caters to restaurants but is open to the public and there is a tractor supply not too far away. I know a lot of you whiskey people have started using enzymes, where are you buying them?
