All grain horse feed.

[Dnderhead]

I usely do a dubel convertion sence most of what git is corn or oats . both git thick. so I do 1 lb to the gallon convert then do use that wash to
cook a nother lb to the gllon and convert agin end up with two lb to the gal that should be about 1.055-1.58 sg == 8% alc

[blanikdog]

It was worse than terrible, muck, it was bloody disgusting. I left it overnight well wrapped with insulation. It never really got 'thick' which was what I expected. Maybe I was wrong expecting that?

My hydro is the same one I've used for decades so I doubt that was the problem. Anyway, it just didn't look or taste 'right'.

Yairssss, I will take note of the water next time. maybe I needed more as dunder says. He's usually correct.

Still, I can't complain, it's my first real stuff up and it may even yet finish up OK as a UJ style spirit.

I'll do better next time but I won't try cooking, just give it a long bath. I've still got plenty of grain to play with.

blanik

[muckanic]

It was worse than terrible, muck, it was bloody disgusting. I left it overnight well wrapped with insulation. It never really got 'thick' which was what I expected. Maybe I was wrong expecting that?

The usual deal is heat up cereals and the mash thickens. Add enzymes and it thins as the starch converts. It kind of sounds like your grain was not releasing its starch, despite being pre-steamed and then heated again to 65C. Weird. You should be able to make porridge out of it, unless it has been mislabelled. Try boiling up a test saucepan full.

[Dnderhead]

I just tride all oat "green" went down good but at 16opr dont thank I I I I will be drunking much. sort of miled and a little sweet.
some age, I thank will help, but got good posabilates a little oak not much, if in a barrel make it used. thank Ill have one more cant walk on two
will on four!

[Dnderhead]

O sh@# this stuff will never make it to the barrel, like drinking " cream ail " hard to make but well worth it! not for some one new to mashing.
wish it was spring whould make a barrel full.or more ,once I pop the bung cant keep any thing.last one, was like 8 year old tennessee whisky ?all gone in a week.
have to learn to shut up!! if I want any my self. did learn one thing, do not wright on barrel with crayon.color fades and cant read.

.

[punkin]

I got a couplea two litre bottles of all oats in the top of the cupboard with a stick in em. Thanks for the reminder, i'll get em down and have a look











WhatCanYaWriteOnBarrellsWithPunkin

[blanikdog]

I going to try filtering my 'disaster' mash today. I couldn't get hold of a stainless steel mesh thingy so I'll try a bit of fly wire about the siz of a tennis ball tied around the end of my siphon. Wish me luck.

I don't really care if ti works or not, I just can't wait to use my/our new parot called Al. I guess I'll be allowed to use it.

blanik

[tracker0945]

Blanik,
Try placing the end of your siphon tube into a stainless scrubber, then wrapping the fly wire around it, helps keep its shape and doesn't block up as easy.

Cheers.

Hope she lets Al out for a run.

[blanikdog]

What a bloody good idea, tracker. I was wondering how to keep the thing in some sort of un-collapsed shape. Al hasn't been for a walk yet but his big moment is coming. The sunshine has made him go a beautiful burnished tan. I'll have to keep the 30+ up so he doesn't get burnt.

graham

[blanikdog]

Thanks guys, I'll let y'all know how it goes.

It became vinegar, but the chooks love the flaked barley. Back to the drawing board, as they say.

blanik

[tracker0945]

BUGGER



Cheers.

[blanikdog]

Okey Dokey. It's a nice day today so I'm going to try again. I've got some nice oats to go with the barley, all steamed and rolled and ready to go.

I'm hoping that my new BIG fermenter will help me avoiding all the stuffing about I had to do with too small a fermenter. Didn't occur to me that the grain would rehydrate and expand.

So much for a university education.

blanik

[Dnderhead]

I fiend its best to start with 1 lb to the gallon, and work your way up. When you git that work out you can increase the grain. (you can always add sugar to raise the SG after conversion.

[blanikdog]

Thanks Dunder. I'm gonna do this if it kills me. Well, maybe not that extreme, but I used to jump out of airplanes.

blanik

[blanikdog]

I have some stuff called Improzyne. Would that be a suitable enzyme? I couldn't find anything on it on the web other than sales stuff. I'm hoping that someone in Aust may have tried it.

blanik

[Dnderhead]

check out "speedase" or "dry beer enzymes" i think its the same but packaged for beer brewing (used to make dry beer) From what I could read on the net its is what your looking for.???

[blanikdog]

Jesus Dunder, where would I be without you? It is a dry beer enzyme. Thanks once again.

blanik

[muckanic]

I have some stuff called Improzyne. Would that be a suitable enzyme?

If it's dry beer enzyme, it is the equivalent of beta or gluco amylase, and won't solve your degrees of extract problem. All it will do is make what is already extracted more fermentable. Ideally, you need to know whether your enzymes are cereal or fungal derived, and consequently what their temperature and pH requirements are. One trap to beware of is that whilst barley malt will settle out at approximately the right pH for mashing in soft water, that doesn't necessarily apply to an all unmalted grain wash.

[Dnderhead]

going back to look they are a mixture---







ABOUT THIS PRODUCT: (ENZ210) Diatase Enzyme converts starches and other complex carbohydrates into fermentable sugars. It can be used in either wine or beer, and in mashes that are to be distilled. It is also known as amylase, diataze, diazyme, diastatic enzyme and glucoamylase. Comes with detailed directions.

USE IN WINE: Starch can sometimes be a problem for certain types of wines. If all the starches are not converted into sugar during the fermentation the wine can end up having a permanent "starch haze". When making wine from fruits, the amount of starch is very minimal and can easily be converted into sugars by the yeast with no additional help, but when making wines from vegetables, grains and other such produce, starches can be an issue. For these wines 1/2 teaspoon of Diatase Enzyme should be added at the beginning of fermentation for every pound of starchy ingredient used.

USE IN BEER: Most beer recipes do not require the addition of Diatase Enzyme. This is because there is enough diastatic enzymes naturally in the recipe from base malted barleys such as Two Row and Six Row. A situation where Diatase would be beneficial is when significant amounts of starchy adjuncts are being used such as specialty barley grains, oats, rye, rice, corn, etc. and no base barley is being used. In these type of recipes 1/2 teaspoon of Diatase Enzyme should be added during the mashing process. The mash should be held at 140F. to 150F. for 45 minutes.

USE IN DISTILLING: When distilling a mash, the intention is to ferment as much alcohol as possible out of each pound of grain. Diatase Enzyme will aid this process by turning all the starches into alcohol producing sugars. For each pound of grain stir in 1/2 teaspoon of diatase at the beginning of fermentation

[blanikdog]

OK, a new mash is underway. I used 3kg of SR barley and 2kg of SR oats to c23 litres of water. Currently it's sitting at c75c and I'll leave it overnight and add my starter and enzyme (Improzyne). It looks and smells much better than my first stuff up, but I just cannot see how I will ever be able to get any liquid from it to distill. Just one big bowl of porridge. ????

Much more complex procedure that UJSM and DWWS so I hope - presuming it works this time - that it's really worth the effort.

Time will tell but as soon as I finish this lot I'll be back to DWWS to fill the larder.

blanik

[Dnderhead]

should thin out -settle to the bottom and look like the dog peed in your oat meal

[Hawke]

@ Dndr
I like to watch my corn mash ferment. It gets a liquid layer that starts out near the bottom and slowly works it's way to the top.

Blanick,
I use a filter bag I bought at the HB shop ATM. It is 24x36 inches, fine mesh. I'm able to pull it over the edge of my 12 gallon fermenter, then pour the mash into it from my 6 gallon. Takes a bit for it to drain, but get most of it. Probably not the best way to do larger batches though.

[Dnderhead]

Yes,, Iv think that aquarium whould be neat as a fermenter.

[blanikdog]

The saga continues. I thought I had some crystal malt and went ahead and gave the grain a hot bath, then found that I had dried malt. After a fifty kilometre trip to the nearest HB shop I discovered that he had none either. BLAST, I said!!!!

So now i'm hoping that all will be OK for a day or two until my mail order arrives.

Now I discover that I'm now a 'distiller' rank. Bloody hell, some distiller!!!!!!!!!
I suppose I can console myself by remembering that I make good sour dough bread.

blanik

[Dnderhead]

just keep it closed up.If you had co2 you could put a "blanket" over it

[blanikdog]

Well, that didn't work. By the time the postman got here the mash had a lovely white mould all over the cap and it smelt like vomit. I kept on with it though and added the crystal malt and gave it a whacking big stiring. Today I dumped it for the chooks - which are beginning to love my stuff ups - and started on my favourite..........RUM.

I needed a confidence boost and I always have success with rum and I'm just dying to use my new parot.

I'll have another go at the barley/oats whisky as soon as the chooks eat all this lot.

blanik

[Dnderhead]

why are you having so much trouble? I can make something out of burdock roots and horse pee,
guess I'm used to making something out of nothing. Had nothing as a kid and still
have most of that left. got a pot hammered out of copper roofing. tig welded together
a bunch of barrels assorted jars and jugs. did have to make a few updates I bought roller mill
(borrowed a hammer mill but the farmer sold out)had to buy some plastic drums (to use as fermenters )
and BOP (used mettle drums but they do not last long)

[Dnderhead]

Blanikdog what is this for? "though and added the (crystal malt) and gave it "

[blanikdog]

Dunno dunder, I've not had this problem before. I can't figure out what I'm doing wrong, yet! I can understand the first time but not this time??? It looked as though it was infected, maybe a wild yeast, although don't know if that could be the case. Yeast is yeast.

But, I will nail the problem.

Your rig sounds much like mine. A beer barrel, some copper pipe and a bit of old washing copper copper and a coil in a bucket. The fanciest bit of gear I have is the parot named Al.

The rum is bubbling along as it always does, so I can soon use Al for what he's meant for. That's made me happier.

blanik

[blanikdog]

Crystal malt is malted barley, I hope. On the other hand that may be where I went wrong.

blanik