ShineonCrazyDiamond wrote:Just finished making a chocolate and caramel malt bourbon. Sundae Bourbon. Will run next week
img20160131_204233.jpg
Will be looking forward to how this turns out. Specialty malts can be very interesting.
what was your recipe?
looking good there shine
.
Thanks buddy
I cooked 1/2 pound of chocolate wheat and 1/2 pound of caramel malt (60l or something like that) with 5lbs corn meal per 5 gallon batch. Then mashed in at 156 or so with 3 lbs malt for the conversion. I think it was 2lb 6 row and 1lb pale malt. It might have been the other way around, but it was 3 lbs total of the mix of the 2. Got to 1.062 or so with less than 2lb per gallon. Tossed 4 tbl bakers per 5 gallon right on top, was bubbling within 30 seconds of pitching.
First time running the recipe. Will let you know how the white comes out. Looking for a darker, warming flavor. The honey was bright and crisp. Good summer sipping. The chocolate would be a fireside bourbon for the winter. Mmmmm.
"Come on you stranger, you legend, you martyr, and shine!
You reached for the secret too soon, you cried for the moon.
Shine on you crazy diamond."
ShineonCrazyDiamond wrote:Just finished making a chocolate and caramel malt bourbon. Sundae Bourbon. Will run next week
img20160131_204233.jpg
Will be looking forward to how this turns out. Specialty malts can be very interesting.
what was your recipe?
looking good there shine
.
Thanks buddy
I cooked 1/2 pound of chocolate wheat and 1/2 pound of caramel malt (60l or something like that) with 5lbs corn meal per 5 gallon batch. Then mashed in at 156 or so with 3 lbs malt for the conversion. I think it was 2lb 6 row and 1lb pale malt. It might have been the other way around, but it was 3 lbs total of the mix of the 2. Got to 1.062 or so with less than 2lb per gallon. Tossed 4 tbl bakers per 5 gallon right on top, was bubbling within 30 seconds of pitching.
First time running the recipe. Will let you know how the white comes out. Looking for a darker, warming flavor. The honey was bright and crisp. Good summer sipping. The chocolate would be a fireside bourbon for the winter. Mmmmm.
that all sounds really good. the all grain is the shit right?
the recipe sounds perfect. save some for me for our next get together whenever that is. how are you going to age it? ever use preused oak for a lighter spirit?
when you mashed in with the malt did it drop below 150? my goal is to land at 148/149 and hold as long as a can.
A second generation UJ. Ready to strip on Saturday. Also will be putting a level switch in my pot still boiler on Sunday though Superbowl may interfer. I am also experimenting with some cracked corn infused in some spirit run sugar wash aging on charred bourbon barrel 62% ABV.
Doing an all heads reflux run of 5 gals of UJSSM. A little skeptical, but we'll see whether I get anything good out of it. Been sittin here all frikin day. Started at 10 am and it is now 6:30 pm. I am still at 93% ABV. Been outta heads since after fourth jar. Will let it air and check it tomorrow. Also got a booners started today. Just did the ulra ferm at 148 and closed up the gott cooler for the night. Started a new 25 gal UJSSM yesterday. Just sittin here killin time.
Glad you guys are here.....gonna fix me a drink.
Added: Now after 8 Pm and still runnin. Still pullin 93%. Jeeze, I'm ready for bed.
Last edited by GrassHopper on Wed Feb 03, 2016 7:19 pm, edited 1 time in total.
Bushman wrote:Just finished fermenting an all Rye (second generation).
Are you using a posted protocol for the recipe/mash/ferment/strip?
I'm about to do an all-rye myself, and I've read some tales of warning on here. Seems like there is danger of scorch, and I know that I have had trouble with it in the past scorching.
This time I'm planing to use enzymes to hopefully reduce viscosity, especially the SebFlo to help with the rye.
I'm thinking about doing an all rye malt, and also an all unmalted rye to be able to compare and blend.
Shouting and shooting, I can't let them catch me...
Bushman wrote:Just finished fermenting an all Rye (second generation).
Are you using a posted protocol for the recipe/mash/ferment/strip?
I'm about to do an all-rye myself, and I've read some tales of warning on here. Seems like there is danger of scorch, and I know that I have had trouble with it in the past scorching.
This time I'm planing to use enzymes to hopefully reduce viscosity, especially the SebFlo to help with the rye.
I'm thinking about doing an all rye malt, and also an all unmalted rye to be able to compare and blend.
please post results on the sebflo, the last couple of hi-ryes ive tried have been a bitch, and i have been thinking sebflo is the next try....before concedeing defeat...or building a steam jacket.
The dog is running up and down the fenceline. The cat is running around on a nip toy high. Girlfriend is running her mouth about the solder burn on the coffee table. I considering running away from home!!
But why is the rum gone? Capt Jack Sparrow
Drinking Rum before 9:00am makes you a pirate, not an alcoholic
RumDummyDrunk wrote:The dog is running up and down the fenceline. The cat is running around on a nip toy high. Girlfriend is running her mouth about the solder burn on the coffee table. I considering running away from home!!
Step into my world. Three kids, a dead beat brother in law, and a wife that always has a chip on her shoulder.
Your world would sound like a symphony.
Shine making and woodwork is my refuge.
"Making likker with a hydrometer and thermometer is like measuring the length of a 2x4 with a clock"
I've got five gallons of gin ready to go and I just finished boiling up the same amount of a Uncle Jesses batch...just waiting for some of this rain to stop
They say, "you are what you eat"... Then I'm fast, easy and cheap!
Sorry jut got back to the thread. I modified Jimbo's single malt AG recipe using malted rye instead of barley. Also changed the proportions to fit my fermentation vessels.
rager wrote:
that all sounds really good. the all grain is the shit right?
the recipe sounds perfect. save some for me for our next get together whenever that is. how are you going to age it? ever use preused oak for a lighter spirit?
when you mashed in with the malt did it drop below 150? my goal is to land at 148/149 and hold as long as a can.
cheers
.
Yeah, totally. I don't know if it will be ready for S3 squared, will only be 4 months. But definitely for a Jedfest or a West Virginia fall meet up. I will for sure have this and my Honey Bear to bring.
"Come on you stranger, you legend, you martyr, and shine!
You reached for the secret too soon, you cried for the moon.
Shine on you crazy diamond."
I also have these that are eating away at my patience. Everyday they look richer and smell better.
One is a mixed berry (straw, black, rasp, and blue) on its way to becoming panty dropper.
the other is a cranberry orange.
"Making likker with a hydrometer and thermometer is like measuring the length of a 2x4 with a clock"
Vinegar and water. I'm doing a cleaning run on the new steamer. Things pissin scanky water like a horse. I'm runnin full till on 4500 watts. And it will improve after insulation.
welcome aboard some of us are ornery old coots but if you do a lot of
reading and don't ask stupid questions you'll be alright most are
big help
Dunder
Starting a 30 gallon SF ferment in the AM tomorrow. Using DADY & DAP for the first time.Lots of users here doing it so I thought I'd give it a go.Is it gonna go hawg wild ???
New SF as well for me as I've only used Producers Pride (TSC) in the past which seems to be getting harder to find for some of the folks here.
Nice, FMH, I just fired up 30 gallons of SF this afternoon with a new feed as well. I used some 20-20-20 orchid food and ec-1118 because it was the only yeast in the house, but it sounds like it should work out alright. I also threw in a gallon of gen 6 UJ backset that I had in the freezer.
Can you make yeast too happy?
I just checked the temp one last time for the day, and it's started climbing already, so far so good.
I just finished mashing up an experimental batch of bourbon with some specialty malts. Roasted barley, Special B malt and Chocolate malt along with corn meal and 2row. If it turns out decent, I'll post up the recipe.
Rain some wine through the other day and got some brandy that isn't that good so I'm flavoring all of it.
Got 4 experiments going now.
[img]http://images.tapatalk-cdn.com/16/03/06 ... 7b65a8.jpg[/img]
From left to right:
-Apple pie with cinnamon and vanilla (gonna add brown sugar later)
-raspberry lemonade
-nuking some charred cherry
-garlic pepper (one toe of garlic, two chilli peppers, a pinch of smoked tobasco, a bay leaf and a splash of liquid smoke)
"Making likker with a hydrometer and thermometer is like measuring the length of a 2x4 with a clock"
Once more into the breech ! Mentoring a new member , Strip run dave . We set 2 44 gallon batches of gen 1 UJ 3 weeks back and started stripping yesterday . A few stolen hearts are going down quite well this evening .
If you ain't the lead dog in the team , the scenery never changes . Ga Flatwoods made my avatar and I want to thank him for that .
Don't drink water , fish fornicate in it .
raketemensch wrote: I used some 20-20-20 orchid food and .
Can you make yeast too happy?
Will be using a Pugi bomb at the beginning of my ferment tomorrow with the addition of DADY during the ferment. Also have been reading a bit about yeast energizers but not much here about them or are posters using different wording ???
Maybe I should put this question in the yeast section.
raketemensch wrote:Damn, 88 gallons fermenting right out of the gate? That's some serious business right there.
Straight out of the gate : this ain't no damned Business ! This is a hobby and drinkin is a hobby of mine . I can only distill a few months out of the year and if I don't get enough made to tide me over I got to waste my money at the 'jar store' for shit I would rather not drink . This ain't 'right out of the gate',
neither . I been doin this for a while using what I leaned here and am passing that wisdom forward one on one to a newbie on his way to building his second rig . I've posted numerous times about my setup and how I run as well as many fuckups I've made . Little research here might ease your butthurt if that is what you are expressing .
If you ain't the lead dog in the team , the scenery never changes . Ga Flatwoods made my avatar and I want to thank him for that .
Don't drink water , fish fornicate in it .
Don't thing it was an anal ailment, months is my interpretation of another's words so take it with a grain of salt, it sounded more like.....wow that's pretty good for someone who is fairly young to the hobby to be getting into....mind you, with your experience behind him butch, he is well on his way to being a great hobbyist!
