New to distillation, or simply new to the HD forums.
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Hello! Nice to meet everyone, have been pouring over your post and great information in the forums. Going to give this a try
A little about me, I have been making Wine for 20 years, Beer for 7 years so I have a great grasp on the making of things like this.
I want to make an all grain for the first try.
My question is, is it important to keep the grain in the mash during the fermentation process?
Welcome Likker_Head,
Your experience with beer and wine will be an asset. But, you've heard the saying "you need to learn to walk before you run"?
That advice has been echoed over and over here, even to those who have your background. I would suggest doing a lot of reading here before making decisions.
In answer to your specific question: "My question is, is it important to keep the grain in the mash during the fermentation process?"
Yes and no, some ferment on the grain, some don't. You will have to search for the reasons pro and con.
Start your journey here:
New distillers: viewtopic.php?f=15&t=52975#p7271807
How to Search this forum viewtopic.php?f=35&t=10331
I have definitely been reading a tun over the past few months. I think I will make my first just like making wort for beer. It will take a little more work but I do think I will get the same results and not have to filter the wash at the end, kinda just changing around the order of the process. I will even crash cool and rack to secondary and let warm back up before the run!
Likker_Head wrote:
My question is, is it important to keep the grain in the mash during the fermentation process?
Welcome! Like GrassHopper said there are pros and cons to fermenting on the grain. Personally I feel I get more flavor leaving the grain in the ferment. Try it out both ways and figure out which you prefer!
Likker_Head wrote:
My question is, is it important to keep the grain in the mash during the fermentation process?
Welcome! Like GrassHopper said there are pros and cons to fermenting on the grain. Personally I feel I get more flavor leaving the grain in the ferment. Try it out both ways and figure out which you prefer!
Will do!
GrassHopper wrote:So, it sounds as if you have a still already. You didn't mention that. Glad you have been reading. Best of luck, be safe.
Monkeyman88 wrote:Is it malted rye? If not, then there is no point in heating and straining. If it is, then add more and skip the sugar.
Yes it is Briess Rye Malt I wanted to add the sugar to keep cost down and also control the OG
Monkeyman88 wrote:Also. I would recommend using a different yeast. Preferably one made for whiskey/beer as opposed to the EC-1118 which is more for fruit.
Ok. Adding sugar is up to you, but I would recommend not. Adding sugar can give it a "bite" that AG does not have.
I would use that yeast as I use bakers for everything but fruit. In saying that, I have not used rye so cannot comment on how it will go. Someone else may chime in.
Tip: have a look in the tried and true recipe section at some of the AG recipes and see what yeasts they are using.
got my first one under my belt Sunday. Went very smoothly. Had 4 gallons of just water, sugar and yeast on 5 days. let the first 60ml go to the gods, then collected a full pint at 110 proof
and had to stop because was out of time, could have got more. Oh well! No off flavors or bite. just plain old shine. Cant wait for the next batch!
Last edited by Likker_Head on Tue Jan 26, 2016 1:52 pm, edited 1 time in total.
question. Since I feel like I didn't squeeze out all the juice from this run, I left in my pot and putt back in to my fridge and have kept it at 40F since Sunday after the first run. Can I now add my next 4 gallons of new UN-run mash to the already run and run it again?
Just run as normal and pull off the first 50ml-100ml for the Fusel?
Yes you can do that. It might dilute your fresh wash a little, so your ABV might be lower. In the future you might want to post these questions in the thread that's related.( this would be good in novices)
The Lalvine (lallemond) EC1118 yeast is an excellent yeast for making bourbon. it will ferment up to 15% ABV with no problem ( although you only really need 8-10 %) and has the added qualities of having a BROAD range of fermenting temperature (50-80 deg. F) Plus a VERY low SO2 production. No, I do not own stock in the company, but I wish I did. I am a big fan. It is a VERY forgiving strain and brings out nice qualities in an AG mash.
I would love to hear back from you if you decide to give it a try. Good luck and happy distilling!
I may disagree with what you have to say, but I will defend to the death, your right to say it."
I originally used to use 1118, but ended up going with good ol' bakers yeast on everything except fruit (brandy). The 1118 just lacks something in AG that bakers or a good Ale yeast provides.
Welcome and enjoy the journey!
Btw, hope you did all your cleaning and sac runs on the still before running anything through that you drank.
Edit: I've always done either AG or sugarhead with regular sugar. If you try regular sugar instead of dextrose with the same recipe ever, be sure to post results. I've heard dextrose is smoother, but by how much . . . it's a little pricey in my area compared to cheap sugar, or to corn with liquid enzymes (even sugar isn't as cheap as booner's recipe, and it's better than any sugarhead!).
