What is everyone drinking?

[AB-Rad]

An amazing single malt whisky. Hammer Malt, Golden Graham malted barley. Aged in an oak barrel. OH yeah...

What is a golden Graham malted barley and can you please put up the recipe for me.

It is the malt I used to make the whisky. Sold by Hammer Malt.

40 pounds Golden Graham malted barley in 16 gallons X 2 fermenters. BIAB.
2 1/2 pounds rolled oats per 16 gal
Yellow label yeast as per directions

When ferment stops. Rack off the liquid and lightly squeeze out the grain. Cold crash.

That is a lot of grain and I did another ferment adding flaked corn and sugar on top of the barley and oats in the BIAB from both fermenters. Yellow label in the trub took care of that as well.

Combined all three and did pot still strip / spirit runs. Aged in barrel.

Because I use yellow label I don’t rely on the malt enzymes. Add water to grains to get 32*c and pitch.

Thanks might have to try that

[Saltbush Bill]

Because I use yellow label I don’t rely on the malt enzymes. Add water to grains to get 32*c and pitch.

Whole lotta people still don't seem to be seeing the difference.

[shadylane]

5:13am and I'm drinking brandy made in 1993 from wild plums.
Everybody else has called it a night, but I'm not done yet.

Bubba said "while picking the plums, a drop of blood on the thorns, for every drop of brandy.
I figure that's an exaggeration, but anyone who has walked through a wild plum thicket knows it's not too far from the truth.

[EricTheRed]

5:13am and I'm drinking brandy made in 1993 from wild plums.
Everybody else has called it a night, but I'm not done yet.

Good on ya!
Enjoy

[shadylane]

Ya caught me editing while drunk.

[Bradster68]

Some SBBs rum I lightly charred some oak for this one. It's 9 months old and wow it's getting very smooth. Abv is about 45ish. The stuff on no char I'm waiting the year for.
Bill

Edit. I have to steal some to sample.

[Saltbush Bill]

5:13am and I'm drinking brandy made in 1993 from wild plums

It must have been the moon or something Shady, I tied one on last night to, Still not feeling great late Monday afternoon.

[NZChris]

2019 Absinthe. It's no longer green, but it is very nice.

[Dancing4dan]

Because I use yellow label I don’t rely on the malt enzymes. Add water to grains to get 32*c and pitch.

Whole lotta people still don't seem to be seeing the difference.

Lol. I can set up do a “mash” and have a ferment ready to go in less time than it takes my wife to cook dinner. And water from the tap it to hot so cold water has to be added to get correct temp.

[Bradster68]

A homemade blackberry cider(carbonated).
I may have to steal some of these cause I made it for my wife.

No matter what that pic will not rotate ride side up

[shadylane]

No matter what that pic will not rotate ride side up

How close are Ya to the equator?

[Bradster68]

No matter what that pic will not rotate ride side up

How close are Ya to the equator?

Lmao. Too far


I hear ya can get a crooked neck looking at these

[Bradster68]

Back in November I got like 50lbs of chocolate covered oats for free. I ended up experimenting by cooking them to 145ish added some enzymes and let them ferment. When all was said and done I ended up with about 5 to 6 litres of product.
Well time has passed( 4 months now).
And I have to say Wow. It is really smoothing out. The bite is all but gone and has a very creamy taste. No one can tell its chocolate and guess its a Carmel syrup of some kind.
The 50lb bags come for free and I will definitely be making this again. Something tasty to sip on while the real stuff ages

[Swamptrout]

Lest we forget. Anzac Day rum and milk

[jonnys_spirit]

Research!

Cheers,
J

[Stonecutter]

99F6A480-9365-4402-A3EC-0CEC7285D081.jpeg

Research!

Cheers,
J

Nice view
Saw a commercial for that while watching baseball the other day.
How is it Jonnys?

[jonnys_spirit]

99F6A480-9365-4402-A3EC-0CEC7285D081.jpeg

Research!

Cheers,
J

Nice view
Saw a commercial for that while watching baseball the other day.
How is it Jonnys?

I like it Stoney Sorta like a mellow peaty scotch of the agave’s and the view ain’t too bad either neat in a short wide glass and I might even lightly rim it with a bruised lime peel for the third serving…

Cheers,
J

[Stonecutter]

Well cheers then! I’m with Bushmills and Moosehead tonight.

[JustinNZ]

Started pizza night with a pint of UJSSM and Coke. Don’t misread that…

But, I might move to a lightly-oaked Rhubarb Brandy and Coke next. Maybe.

[Bradster68]

Treated myself to a bottle of knobcreek Kentucky bourbon.
SS is correct. I think the makers mark has alot more heads in their product.
This is much smoother

[Twisted Brick]

Treated myself to a bottle of knobcreek Kentucky bourbon.
SS is correct. I think the makers mark has alot more heads in their product.
This is much smoother

Certainly doesn't hurt that the Knobcreek is 100pf either. Tasty pour!

[Deplorable]

It's a wine tasting weekend in western Washington for us this weekend. I like wine, but for what we have spent so far this weekend I could have purchased several hundred pounds of grain and a barrel or two.

[Brutal]

5:13am and I'm drinking brandy made in 1993 from wild plums.
Everybody else has called it a night, but I'm not done yet.

Bubba said "while picking the plums, a drop of blood on the thorns, for every drop of brandy.
I figure that's an exaggeration, but anyone who has walked through a wild plum thicket knows it's not too far from the truth.

I think of you often Mr. Lane. My life has gotten too high output. I just never stop now. I miss discussing mashing and running with you Sir. I miss the process and the pure home made hearts too. I will be back. It will probably take me another year or two. I would have loved to have been up at 5 am digging out that old bottle with you buddy.

[Bradster68]

Treated myself to a bottle of knobcreek Kentucky bourbon.
SS is correct. I think the makers mark has alot more heads in their product.
This is much smoother

Certainly doesn't hurt that the Knobcreek is 100pf either. Tasty pour!

There goes this willpower thing again

[SaltyStaves]

My first Rum just turned 7.

[Saltbush Bill]

Nice job on keeping it that long
How does it taste?

[SaltyStaves]

Nice job on keeping it that long
How does it taste?

It tastes like an amateur did the cuts and used heavily charred oak Getting the slightest hint of toothpaste (tails).

I tend to only sample it once a year and it is very up and down from one year to the next. If I had bottled it last year, it would have been quite drinkable, but I don't think I'll ever get around to doing that. I'll just keep it on the oak and let it go as a reminder of where I started.

[NZChris]

My version of Mezcal de Pechuga, but using my grape brandy rather than mezcal. Like the drink I got the inspiration from, it includes seasonal local fruits. Run in a small pot at about two times essence strength it needs to be blended with something to tone it down. This sample is blended with my own oaked brandies from 2015 & 2018, so even though it is only a few days old, it is very yummy and has some of the attributes of age.

[Saltbush Bill]

It tastes like an amateur did the cuts and used heavily charred oak

Ive never liked charred oak in Rum......keep the char for whiskies I think.

I'll just keep it on the oak and let it go as a reminder of where I started.

Its always good to have a reminder of where it all started.

[JustinNZ]

Rhourban and Coke. Half UJSSM and half lightly-oaked rhubarb brandy. Bloody good, to be perfectly Francis. Don’t like the brandy much on its own but together it’s Bonnie and Clyde but with a happier ending.