BoomTown wrote:
Which brings us to this weeks challenge. I'm still getting an Original Gravity reading of 1030 range. I'm striving for an SG of 1065. So on my last batch, I finally added sugar to the mash to lift the OG for 1034 to 1065. I'd really like to get to 1065 with the grains alone. QUESTION: How is that possible?
Boom
Given your grain/water recipe is adequate and your yeast is healthy, It's possible through better efficiency in your mash process. There are so many variables..it usually takes some practice to get the most out of it. There are lots of suggestions, methods, advice on this subject in the mashing/fermentation forum. Personally I've found field corn a tough nut to crack. It usually absorbs a LOT of water if you try to soak it, and just cooking it straight through and mashing it doesn't usually get the full potential of starches out of it. So, some sort of pre-soaking method prior to cooking worked better but you have to adjust the water along the way. Dnder has lots of experience with this (as do some other members of the forum). Basically, you need to treat field corn like cooking dried beans. But, how much starch you get out of your grain, is going to determine how much is available to convert to sugars. So, this is one important aspect of the process....getting your grains properly gelantized.
Another aspect/variable would be the mashing temp range you use. If it's too thick (consistency)...it's not going to convert as well. So, sometimes...pre-malting makes sense. Different grains have different issues..ie., Rye tends to be very gelatinous and sometimes requires "gluten rests" at various temps to keep it from turning into to "snot". So, temp is another variable here that can make a difference.
My personal experience: There are many here with much more experience than I have mashing all sorts of grain...but my own personal experience having done a bit, is that I never was able to achieve over 1.040 or so using cracked corn. And I used several different corn sources just to be sure it wasn't the corn and several different methods. It was definitely "me". The best result I've gotten has been using flaked corn (pre-gelanitinized) and using a version of NChooch's NC Bourbon recipe. I documented my experiment here:
http://homedistiller.org/forum/viewtopi ... =3&t=23475 I can consistently get back around 5.5 gals at 1.062-1.065 range with this method. (repeated many times). The drawback to the method is ...straining the wort off at the end is labor intensive and requires squeezing the bag. Only the first 1/2 of it will drain off..after that..you are left lifting and squeezing the bag until you get the rest. But, it's the best results I've personally been able to achieve.
rtalbigr who has lots of mashing experience has a detailed step-by-step no boil method here
http://homedistiller.org/forum/viewtopi ... =3&t=24312 And of course we have our own resident Dnderpedia who has a lifetime of experience...probably forgot more than most of us will ever know. (just look up any of Dnder's posts on the subject). There are many others here who have successful mashing methods that work for them achieving the results you are looking for. But, if you ask most people...what changed that got them there.....it's mostly "practice". There are so many variables...it's hard enough to just get through the basic entire process. Once you get that down...you start refining it by studying up on different variables. As you refine the process...you'll figure out the things that you need to tune to get the most out of what you are doing.
But, I would also say...there is nothing wrong with a 1.030-1.040 range. Particularly for your first few times!! It will get better as your learn more, practice more. More importantly, it doesn't pay to get greedy here. The biggest chunk of problems we read about everyday...are people trying to push ferments too hard..which never results in good things. Quality over quantity. A 1.030 to 1.045 properly mashed is MUCH preferable to a higher SG that tastes like crap. Lower SG's will stress your yeast less, giving healthy good tasting ferments that will translate into good tasting whiskey. Higher OG grain bills...means more grain to water..and this is what complicates the mashing process as well.
Lastly, the purpose of the starch test with iodine is not to clear the liquid. (maybe I'm misreading what you wrote—"though still can't clear the starch test with iodine like I read about.". You have to "start" with a clear sample of liquid off the top of your mash. If you get "any" grains or matter in it...it will throw the test off and the iodine will read starch and turn dark. If your mash does not have a pool of clear liquid on the top at the end of your mashing process...then something else is wrong. You should be able to easily scoop a small spoon full of clear liquid from the top. Once you have that...just a tiny drop of iodine in it...will tell the tale. If it stays orange/red ...you are good! If it turns dark (black) then you still have starches. Now, if you still have starches from your mash process...you can leave it longer ...and see if it comes around. If it doesn't...then you've got other issues earlier in the process to look at as to why you aren't getting more full conversion of starches to sugars.
As I said before...I'm no expert. But, hopefully this will get you pointed in the right direction. There are plenty of members here who have a LOT of experience with getting the most out of mashing, etc. I would definitely move your queries over to the mashing/fermentation forum where you'll find plenty of reading, methods, and conversation on the topic. And keep practicing.
) going with a all grain is more difficult and a lot more work (and wasted materials if you mess it up). 
Good luck, I like bourbon.
but also some people were careful to include that they had let the mash 'clear' for a couple of days. 
While it wasn't totally 'clear', it was obviously much cleaner than even the earlier cycle. And then I poured all into Lil Pauncho (that's what I call my still because by the time he's all wrapped up in his HotWater Heater blankets, and the $8 cotten blanket from Mexico, all he needs is a Sombrero and he looks like he's taking a siesta by the wall). The batch was about 20 L, and I was surprised at how much quicker Puncho's run started. Apparently, removing the suspended solids allowed the chemical separation to happen quicker (45 min vrs 65 min)- maybe because it is less dense as a mass? Or I had a higher ABV than last time?
....I've moved the goal posts fover here. Maybe setting the bar a little higher? I've been striving to make a bourbon, and I believe I've made some significant progress....at least I've a couple of gallons of some pretty aceptable drinking stuff...(of course I'm talking about putting it into my VW, of course I am....) but....it aint quite there yet.
about what some of the OTs are calling this 'vanella' taste, though I think of itas more liqurish.
2 parts Corn, 1 wheat, and 1 part Rye? Keep in mind too that my goal is to avoid using sugar if I can get a high enough ABV in an AG mash.