sour mashing

copperhead · Post by **copperhead** » Thu Jul 20, 2006 6:24 am

I just ran my fourth run useing a cooked version of uj recipe.this really is a great method.just want to say thanks to those who have help me out.I have mashed back for a fith run.how manY times can I mash useing the same backing and grain?discarding the spent ofcource i have been useing malted corn and cracked corn and oats.I finley found a
feed store to order barley for me.It will come in saterday.Ill have to do my on malting thow i want to make a burbun. can I ues the backings from the sour mash or do i need to start freah.

TheMidnightRider · Post by **TheMidnightRider** » Thu Jul 20, 2006 4:27 pm

u might want to try a different section of the forum. either Recipes or Mash Ferment Distill.

Good Luck!

Post by **Grayson_Stewart** » Thu Jul 20, 2006 4:30 pm

Moved it for you.

copperhead · Post by **copperhead** » Thu Jul 20, 2006 5:19 pm

thanks grayson

Thu Jul 20, 2006 5:44 pm

I just ran my fourth run useing a cooked version of uj recipe.this really is a great method.just want to say thanks to those who have help me out.I have mashed back for a fith run.how manY times can I mash useing the same backing and grain?discarding the spent ofcource i have been useing malted corn and cracked corn and oats.I finley found a
feed store to order barley for me.It will come in saterday.Ill have to do my on malting thow i want to make a burbun. can I ues the backings from the sour mash or do i need to start freah.

You can keep that mash going as long as you'd like, just through some fresh grains in there when you pull the spent stuff out.
I'd use the backins you got going for the new mash even if you are starting with fresh grain. It will add alot of flavor.

copperhead · Post by **copperhead** » Fri Jul 21, 2006 3:55 am

thanks lhcb i really like the sour mashing method even with just the corn and oats. it makes a good drink. when my barley comes going start a bacth for the barrel. hope to make somethig close to a good burbon.if theres anything extra that you guys do to make burbon smoother or taste better I would apercate the info. I ant made anything with barley yet so i think ill make a few pratice runs before I chunk it in the keg.

Fri Jul 21, 2006 11:27 am

I have my first barley mash going also. Should be ready to run early next week. It smells real good. I can hardly wait.

Uncle Remus · Post by **Uncle Remus** » Fri Jul 21, 2006 5:02 pm

I'm a big fan of barley...to me it has a much better and smoother taste than corn, although corn barley whiskey is very nice too.....oh bloody hell it's all good

copperhead · Post by **copperhead** » Fri Jul 21, 2006 5:44 pm

uncle Remus do you malt your barley is their any special tricks to it i have had really good luck malting corn so farI'v been playing around with rye corn and oats. I think i'm going to try a few practice runs with barley malt rye and corn when i get the flavor down going to spring for a barrel.

Uncle Remus · Post by **Uncle Remus** » Fri Jul 21, 2006 6:05 pm

No I've never malted barley. I buy my malt for a local microbrewery. I tried to malt corn once and never had too much luck.

copperhead · Post by **copperhead** » Sat Jul 22, 2006 3:19 pm

lhbc is that an all grain barley bacth or did you add sugar.I ant tryed an all grain yet but I think I will with the barley if I can get it to malt may try toasting some. in a small batch to see what what kinda yeild I can get first.let us know how yours turns out.I have a 5 gal milk can think I'm going to make it a pot still.for sprit run and experments.

Sat Jul 22, 2006 4:38 pm

It's corn, sugar, and barley. I used less sugar than usual and threw in a couple pounds of cracked malted 6-row. A homebrewer friend gave me the barley to try out. I've been wanting to try an all grain mash, just haven't gotten around to it. If this stuff turns out as good as it smells right now, I'll be picking up more barley real quick. Maybe do an all grain mash with the sour back ins from this run.

copperhead · Post by **copperhead** » Sun Jul 23, 2006 10:25 am

barley is really hard to get here I finley got a feed store to oder me a 50lb bag. but its un malted i'm hoping i can do the malting myself.Ican get malted from the net but shipping is more than the grain if i could get backing i would open a brew shop,someone here is trying to open a titty bar. but the prichers are going ape sh''t maybe if it gets through a brew shop want be far off. this county and state was built with moonshine.times have sure changed sence the old days.

possum · Post by **possum** » Sun Jul 23, 2006 1:00 pm

Time on the charred wood seems to be the key.In 1 month (with lots of charred chips+ chunks) the color is nice and deep, but the flavor takes a few more months to improve. The difference between 1 month and 6 is not much (visually) but the flavor changes alot. You are using a barrel I belive, but when I use chips, I do stuff to get the oxygen to the spirit...bottle to bottle transfer with lots of aeration.