All grain fingers crossed

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.
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pgnet
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All grain fingers crossed

Post by pgnet »

I'll admit this one kinda got away from me. :crazy:
4 lb malted rye
2lb 7row
3lb corn meal
1lb rolled oats
2tsp Amy
I got a new 5 gal. drink cooler with a spigot and got a lil motivated. So I got it all cleaned and put a Biab in there.
I heated up 4 gal of water to 160f
Put the corn meal in the bag added about 3gal.
Had a hell of a time stirring cause the dam bag kept getting loose. So I tossed a spoon of amylase in there and it helped a bit.
Since I had some liquid again I put the rye in too.
Of course rye being um rye it turned to goo. What to do?
Phone rang. My bride wanted conversation. And more water was heating.
Screw it . added the 7row and oats and 155f water and put a lid on it.
I'm tired and poured a couple fingers of my corn rye that worked out nicely last time.
In my defense I never tried this method. I'm 16 hours into my day. I have a bad case of " wtf" after my work day. :moresarcasm:
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pgnet
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Re: All grain fingers crossed

Post by pgnet »

Think it'll convert in a day or two?
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juana_b
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Re: All grain fingers crossed

Post by juana_b »

Got any yellow label?
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pgnet
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Re: All grain fingers crossed

Post by pgnet »

Just Dady and champagne
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juana_b
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Re: All grain fingers crossed

Post by juana_b »

Iodine test?
Whats the OG?
“Awards are merely the badges of mediocrity.”
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pgnet
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Re: All grain fingers crossed

Post by pgnet »

I'll check in the morning
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pgnet
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Re: All grain fingers crossed

Post by pgnet »

I ordered some iodine be here in a day or so
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subbrew
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Re: All grain fingers crossed

Post by subbrew »

At 155 you are a little hot for the malted grains, may end up with some unfermentables i.e. long chain sugars. If you have some gluco amylase it will help break those down. Other concern is the corn will not gel at 160, needs at least 180 and better yet boiling. So you are mostly just getting flavor and not fermentables out of the corn.

Should be tasty but I suspect your mash abv will be lower than expected.
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pgnet
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Re: All grain fingers crossed

Post by pgnet »

Thanks sub brew, pretty much what I expected. By the time I put the malts in it was down to 140.
Ok guys chime in. I could heat it all up then down again and use enzymes or add sugar the way it is. Then pitch. Thoughts?
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pgnet
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Re: All grain fingers crossed

Post by pgnet »

juana_b wrote: ↑Mon Mar 13, 2023 5:30 pm Iodine test?
Whats the OG?
Too soon for iodine test at that point. Btw tell me about yellow label please.
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Twisted Brick
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Re: All grain fingers crossed

Post by Twisted Brick »

.
Maybe these will help...

homedistiller yellow label yeast
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pgnet
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Re: All grain fingers crossed

Post by pgnet »

Twisted Brick wrote: ↑Tue Mar 14, 2023 11:43 am .
Maybe these will help...

homedistiller yellow label yeast
Thanks. Def ordering this stuff.
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pgnet
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Re: All grain fingers crossed

Post by pgnet »

Just checked on the mash. Still warm and pretty watery. Sg read 8 brix. 1.03. Rather low for all that grain I think. I need a plan B.
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subbrew
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Re: All grain fingers crossed

Post by subbrew »

pgnet wrote: ↑Tue Mar 14, 2023 1:23 pm . I need a plan B.
I would add 5 lb of sugar, pitch the yeast and let it run. Won't be exactly what you had in mind but I bet it comes out good.
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pgnet
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Re: All grain fingers crossed

Post by pgnet »

Well I dove right in. I wrestled the Biab and liquid into my pot and kicked the heat up to 140 ish for a couple hours. Then booted it up to 160ish for another hour.
Wrestled it all back into the tun. Put a lid on it .
I'll take readings tomorrow.
It got a lot sweeter. Much less mucky. If the Sg is still too low , well I'll fix it.
It bugs me it went this way because I know better.
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pgnet
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Re: All grain fingers crossed

Post by pgnet »

subbrew wrote: ↑Tue Mar 14, 2023 4:06 pm
pgnet wrote: ↑Tue Mar 14, 2023 1:23 pm . I need a plan B.
I would add 5 lb of sugar, pitch the yeast and let it run. Won't be exactly what you had in mind but I bet it comes out good.
I'll likely do just that. Safe bet. So glad y'all are here. It's like neighbors. Thanks
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pgnet
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Re: All grain fingers crossed

Post by pgnet »

subbrew wrote: ↑Tue Mar 14, 2023 4:06 pm
pgnet wrote: ↑Tue Mar 14, 2023 1:23 pm . I need a plan B.
I would add 5 lb of sugar, pitch the yeast and let it run. Won't be exactly what you had in mind but I bet it comes out good.
I pulled most of the liquid off and sparged the grain with a couple gallon of hot water. About 140f. Added about 2lb sugar and got a Sg of 1.1
Pitched Dady and champagne yeast in a big cooler. Btw I put the Biab in there as well. Go big or go home. Update when I got something. Thanks again.
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squigglefunk
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Re: All grain fingers crossed

Post by squigglefunk »

pgnet wrote: ↑Wed Mar 15, 2023 5:15 pmSg of 1.1
:shock:
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squigglefunk
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Re: All grain fingers crossed

Post by squigglefunk »

pgnet wrote: ↑Tue Mar 14, 2023 5:19 pm I know better.
:?
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pgnet
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Re: All grain fingers crossed

Post by pgnet »

shes bubbling.
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sadie33
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Re: All grain fingers crossed

Post by sadie33 »

pgnet wrote: ↑Thu Mar 16, 2023 11:48 am shes bubbling.
that's good :thumbup:
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Saltbush Bill
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Re: All grain fingers crossed

Post by Saltbush Bill »

Bubbling through the airlock now is ok.......but will it still be bubbling tomorrow.........fizzing on the surface of the mash or wash is a much better indicator.
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pgnet
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Re: All grain fingers crossed

Post by pgnet »

Saltbush Bill wrote: ↑Sat Mar 18, 2023 12:16 am Bubbling through the airlock now is ok.......but will it still be bubbling tomorrow.........fizzing on the surface of the mash or wash is a much better indicator.
shes active alright.
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pgnet
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Re: All grain fingers crossed

Post by pgnet »

Tuesday night and there a lot going on in there. Waiting for the fat lady to sing.
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