Many like to post about a first successful ferment (or first all grain mash), or first still built/bought or first good run of the still. Tell us about all of these great times here.
Pics are VERY welcome, we drool over pretty copper
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Sorry for the sideways photo. Still getting used to this.
1st serious attempt at a sour mash, and I’m pretty happy with it. Won’t win any awards, but huge amount of satisfaction just pouring a couple of fingers over ice, and sharing it with Mrs Grumbles while listening to a couple of records.
Total grain bill split over 5 ferments/strips was
25kg cracked corn
5kg 2 Row Pale
3.5kg Wheat Malt
1.5kg Rye
Made using Jimbo’s no boil method with enzymes and Lowans yeast.
Jstroke wrote: ↑Sat Jun 18, 2022 2:17 pm
Very nice. How long has it been sitting
Thanks! Nowhere near long enough! Only about 3 Months. The barrel is only little one, so I think it might over oak before it hits its peak. All good learning though.
GrumbleStill wrote: ↑Sun Jun 19, 2022 11:22 pm
The barrel is only little one, so I think it might over oak before it hits its peak. All good learning though.
I have a tiny 2 L barrel and I give the spirit about three months in there and then transfer to glass and age with about half the oak I normally would, so about 1 domino per two litres. This way I get to rotate a bit of stuff around
" you can pick your nose and you can pick your friends; but you can't always wipe your friends off on your saddle" sage advice from Kinky Friedman
