What'd ya'll make today?

[RC Al]

Bradster, which choc malt did you use?
Ive tried choc wheat and choc barley, i found both to be very dominating

[Bradster68]

Bradster, which choc malt did you use?
Ive tried choc wheat and choc barley, i found both to be very dominating

Actually. This was a 50lb bag of granola that was oats and chocolate. It was free so I thought I'd give it a whirl. Converted the oats like normal.I'm not sure it's a actual whiskey as there is sugar in there.
But it's fun to play around

[RC Al]

Coolo, try a lb or two of actual choc malt in something, its pretty full on

[Bradster68]

Coolo, try a lb or two of actual choc malt in something, its pretty full on

My supplier was out last time I was there.im 3 hours away and don't go there much.. But will definitely be trying it out

[Rrmuf]

2 new batches of SBB fermenting as of yesterday. I used the dunder from the first batch and it is going like a rocket! Started more slowly because I missed on the starting temp (too low) but with a bit of fermenter heat, it picked up quickly. The one issue I had: once I loaded one fermenter, the spigot connection was loose causing a slow drip of molasses wash.....Not my finest moment to dive in to tighten it up from the inside. 8-( All good now though AND a little bit wiser.

[Deplorable]

Mashing 32.5# of corn, 2.5# of Caramel Malt, 5# each of Red wheat, White wheat, and barley malts.

[Steve Broady]

I stripped 6 gallons of apple brandy sugarhead. Completely filled two 1 gallon carboys, and I stopped with 3% coming off the spout because I ran out of room. First impressions are that this stuff will be good!

[Zeotropic]

I am doing the spirit run on my first batch of all molasses rum. It smells really good.

[Deplorable]

Pitched yeast on yesterday's mash, and stripped my previous ferment.

[tombombadil]

Started the second purple barley mash.
50#s purple barley
20#s 6 row barley malt
2 packs Voss yeast
30 gallons of water

I'm really just trying to work through the rest of it to make space in my garage.

I'm not sure if I'll save it for a barrel fill or make some oak sticks for it and leave it in glass.

[AmAcDaGreat]

Nothing today, but here’s what I’ve started fermenting in the past week or so:

11/19/22

• 7lb popcorn malt
• 3lb cherry & rum barrel smoked malted dent corn
• 4gal water
• 2tbsp Angel yellow label

11/25/22

• 10lb long grain white rice
• 4gal water
• 2tbsp Angel yellow label

[NZChris]

Ten small Ash Cheeses. They will be ripe in time for Xmas.

[Canuckwoods]

I ran 6 gallons of stripped bourbon to go on oak and diluted and bottled 7-1/2 sour mash.

[squigglefunk]

what I made today/this weekend:

ran two full stripping runs and a spirit run of all corn using enzymes to convert. looks like I'll get about 2 gals of hearts to put on oak, stuff is yum yum, full on corn flavor.

used about 12 gals of hot backset from the last stripping run, added 72 lbs of sugar, stirred well and added back to the 55 gal fermenter that I had scooped off about half the spent grain, filled about 1/2 way with with cold water. The backset brought it back up to about 90 degrees, filled to the top, SG of about 1.075 or so for the sugar head run. it's bubbling away nicely again. Smells/tastes really good! the backset is full of flavor. I will have a nice run of corn shine in a week or so, so I can keep my hands off the all corn for a year or two! thinking of experimenting with running a "detuned" column for a "one and done" run... see what happens.

[Deplorable]

what I made today/this weekend:

ran two full stripping runs and a spirit run of all corn using enzymes to convert. looks like I'll get about 2 gals of hearts to put on oak, stuff is yum yum, full on corn flavor.

used about 12 gals of hot backset from the last stripping run, added 72 lbs of sugar, stirred well and added back to the 55 gal fermenter that I had scooped off about half the spent grain, filled about 1/2 way with with cold water. The backset brought it back up to about 90 degrees, filled to the top, SG of about 1.075 or so for the sugar head run. it's bubbling away nicely again. Smells/tastes really good! the backset is full of flavor. I will have a nice run of corn shine in a week or so, so I can keep my hands off the all corn for a year or two! thinking of experimenting with running a "detuned" column for a "one and done" run... see what happens.

My 5 gallon barrel of enzyme converted corn is just over a year old and it's getting pretty good. The gallon I did on toasted cherrywood is really good. I blended a bottle of that and my single malt at 50/50 and it's delicious.

[BlueSasquatch]

Working on my Rice Whiskey Mash tonight.

Cooked 5# of rice (Calrose Rice 70% Milled), bit of a mess. Tried to steam, but ended up just boiling it, tossed it in a bucket, once cooled, added a bag of Koji and a packet of Yeast. (20 oz Japanese White Koji, Liquid Yeast WY4134 Sake Yeast - Wyeast)

Been sitting in a mini-fridge held at 86F for about 7 days now. Going to cook another 5# of rice and dump it in.

Really unsure of how I'm gonna get liquid out of this bucket of glue at the end. Wondering if I won't have to add water to thin it out, before pulling the grain. Hopeful the fermenting process thins things out some. Will see. Maybe a false bottom added to the keg, and the grains in a brew-bag is gonna have to win out. Gonna let it ferment for another 2-3 weeks before getting to that point.

[higgins]

Doing a bourbon mash today. 25/5/3 (lbs) Cornmeal/Ryemeal/Malt. I expect about 14 gallons @ 1.067, or about 8.8% ABV.

I'm going to reduce my corn cooking time to 2 hours (from 3) to see what effect it has on my extraction efficiency. This will be the first of 3 or 4 mashes to get a full 14 gal of low wines.

Stripping will have to wait till I get my new boiler made. 1/2 bbl keg with bottom drain, 1 1/2" TC port for heater element, 4" TC ferrule on side of top for access to cleaning (or fill port), 2" TC ferrule on center top to mount riser/column. I'm contemplating adding a return port to recirculate the low wines during the spirit run - thinking it will even out the temperature stratification in the boiler to reduce smearing. If I do that I'll definitely use soft copper tubing with flare connections to the SS pump and back.

[Rrmuf]

Today, I moved my SBB Molasses washes to secondaries to settle down for a couple days, and I started a couple TFFV ferments because I am almost out of Gin!

[Bradster68]

Ran my last 5 gallons of pure juiced apples.
Strip run. Got a little over 2 gallons to spirit run now from 10 gallons.

[Steve Broady]

Ran my last 5 gallons of pure juiced apples.
Strip run. Got a little over 2 gallons to spirit run now from 10 gallons.

Interesting. I got about 2 gallons of low wines from each of my two 5 gallon apple ferments. But then again, I collected down to the point that I could barely measure any alcohol coming off the spout, looking for that sweet water that I’ve found once before with apples.

[Bradster68]

Ran my last 5 gallons of pure juiced apples.
Strip run. Got a little over 2 gallons to spirit run now from 10 gallons.

Interesting. I got about 2 gallons of low wines from each of my two 5 gallon apple ferments. But then again, I collected down to the point that I could barely measure any alcohol coming off the spout, looking for that sweet water that I’ve found once before with apples.

Same. My Alcoholmeter almost shot outta the tube I collected so low . Imma age mine on used brandy oak.

[Bradster68]

Running a spirit run on a corn barley rye AG.
Update, 5lbs malted barley 5lbs malted rye and 2lbs corn meal. Actually very sweet off the tip. Added some charred oak. See you in 6 months for an update.

[Bradster68]

Spirit running my 2 gallons of apple brandy.

[Rrmuf]

Done stripping my two SBB Mollasses washes. Looks like Ive got 20l of low wines from the three washes.

[Bradster68]

Done stripping my two SBB Mollasses washes. Looks like Ive got 20l of low wines from the three washes.

Nice. You should geta good amount to age from that. I find I wasn't adding enough oak.
I now use the 1x1x6 inch for each litre.
Some charred some not. Time will tell which I prefer

[6 Row Joe]

I put a pound of flaked rye in with my UJSSM. It gives it a extra spicy dimension and only get's better with a spirit run. Even the white dog is good at 140 proof.

[NZChris]

Cheddar style cheese that should be ready for next Xmas, not this one.

[Rrmuf]

Nice. You should geta good amount to age from that. I find I wasn't adding enough oak.
I now use the 1x1x6 inch for each litre.
Some charred some not. Time will tell which I prefer

We'll see! Thanks for the guidance on the oak.

[Bradster68]

Cheddar style cheese that should be ready for next Xmas, not this one.

Wow Chris. Is there anything you don't make.

[Bradster68]

Last night I made a bourbon 70 corn 16 barley 14 wheat.trying a makers mark type.