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Right on, brother. Glad it's still working for you. The white is one of my favorites, the barrel is coming along just famously as well

Has anyone used 1118 yeast with this recipe?


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Nahhhh

I'm starting the run of the infected HBB sugar head, it's at 3 months old now, I just need my 55 gal fermenter back so I can pursue other adventures.

I didn't use any of the grains, just the clear liquid on the top and only got around 10 gallon. I'm hoping to retrieve 3/4 gallon of keeper but I'll see what comes off and how it tastes, smells and looks.

SCD, you mentioned running a wash that was 9 months old. Did you use the grains or just the beer? for me it's too late because I'm heating up now but for future reference I'd like to know.
Got my fingers crossed hoping for a decent drink

I forgot to mention, the ferment had a strange oder. Not a funky or disgusting but odd.
the fores are just now coming thru and the smell is in them as well. I'll see if they clear up in the heads and hearts.
If it doesn't I'm cutting my loss! I don't want to waste propane for a lost cause.
I would explain the smell but I've never smelled anything like it. It doesn't smell like fores and heads at all right now.
obviously there's booze in it but WTF????
Hopefully it'll clear up and be normal.

Well I cried like a little bitch. lol
At the end of the heads and the smell is diminishing, now see if the hearts are cleaned up and get some early tails too.

Shine0n wrote:
SCD, you mentioned running a wash that was 9 months old. Did you use the grains or just the beer? for me it's too late because I'm heating up now but for future reference I'd like to know.

Well that was back when I was doing UJ. It was like a 3rd or 4th generation, and I just had to much going on. 9 months later I siphoned of the clear and it was the smoothest sugar hear I ever had. In the end, it was free of any sugar bite and had some nice complexities.

You're lucky to have an all grain like that! Enjoy!

Edit* I just realized it was the sugar head that was sitting. Sweet! Also, I have had thick infections, I get down in there and still squeeze those bastards

yeah, this one turned out fantastic to say the least.
So complex, smooth, and best of all... NO SUGAR BITE!!!

I don't know exactly what the infection was but damn I want to do it again, next HBB will be followed up with a sugar head and let sit again.
Wow the things you learn here, good stuff.

The smell of the ferment was off putting but thanks to some who say if it don't smell like vomit... RUN IT!

Shine0n

Question with recipe, I have some peated barley would you substitute or add it in as the recipe stands? Looking at no more than pound.

Would someone mind scaling this recipe to a 30 gal fermenter?

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Doesn't have your SAMSUNG-SM-G900A a calculator?

I'm out running around and don't want to take the time to calc.. Going by beer shop later either way.

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I wrote it at 5 gallons for the sake of the beginner, even though I do 50 gallons.

I would say time 6, so,

36 lbs corn meal
3 lbs honey malt
6 lbs of red, white, wheat
6 lbs pale malt

ShineonCrazyDiamond wrote:I wrote it at 5 gallons for the sake of the beginner, even though I do 50 gallons.

I would say time 6, so,

36 lbs corn meal
3 lbs honey malt
6 lbs of red, white, wheat
6 lbs pale malt

Thank you!

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Tinner22 wrote:Question with recipe, I have some peated barley would you substitute or add it in as the recipe stands? Looking at no more than pound.

Either or would be fine. I personally would just sub the peated malt for the pale malt, but adding it would be fine and would bump your sg up a few points.

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LukeDuke & JoeyZR1,

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Shine0n wrote:yeah, this one turned out fantastic to say the least.
So complex, smooth, and best of all... NO SUGAR BITE!!!

I don't know exactly what the infection was but damn I want to do it again, next HBB will be followed up with a sugar head and let sit again.
Wow the things you learn here, good stuff.

The smell of the ferment was off putting but thanks to some who say if it don't smell like vomit... RUN IT!

Shine0n

My old book says butyric often follows when lacto runs out.

SUgar head on top of an HBB AG then ? How, if at all does the taste compare with the original ?

[Edit - was looking on this thread about 3 months ago for your starting proyocol, but couldn't find it - did you post it at the time or were you too busy ?]

Pikey wrote:SUgar head on top of an HBB AG then ? How, if at all does the taste compare with the original ?

I've done a few times spent grain sugarheads. Generally there are two different occasions for such a sugarhead:

1. Draff sugarhead (fermenting the lautered grains with sugar and water after mashing): A bit harsh and spicy. Needs the sweetness of oak. Not much grain or malt flavor. But with the oak it develops character. Of course only possible if you ferment off the grain.

2. Backset sugarhead: Very smooth, mature, clean, but not boring. Not much grain or malt flavor. Both whiskey and vodka turns out very well.

Pikey, I fd up the hbb so inorder to keep it I just added sugar to it instead of buying more malted grains. I ran the first of it when it finished then it sat for 3 months and had a Wicked infection, made me nervous as the smell was off putting but once the heads came it disappeared and boy oh boy is that stuff good

The taste is similar but has the sugar bite. It's still fn good though and makes great apple pie. I decided to oak it for a year and check next 4th of july.

Shine0n wrote:The taste is similar but has the sugar bite.

...or perhaps the bite of the unfermented starches/dextrins? I am not sure, the added sugar is to blame for. Sugar is sugar.

der wo wrote:

Pikey wrote:SUgar head on top of an HBB AG then ? How, if at all does the taste compare with the original ?

I've done a few times spent grain sugarheads. Generally there are two different occasions for such a sugarhead:

1. Draff sugarhead (fermenting the lautered grains with sugar and water after mashing): A bit harsh and spicy. Needs the sweetness of oak. Not much grain or malt flavor. But with the oak it develops character. Of course only possible if you ferment off the grain.

2. Backset sugarhead: Very smooth, mature, clean, but not boring. Not much grain or malt flavor. Both whiskey and vodka turns out very well.

Hows about fermenting ON the grain, then doing the sugarhead with the grain and backset - much like a sourmash ? - ever try that maybe for more than One generation ?

Pikey wrote:

der wo wrote:

Pikey wrote:SUgar head on top of an HBB AG then ? How, if at all does the taste compare with the original ?

I've done a few times spent grain sugarheads. Generally there are two different occasions for such a sugarhead:

1. Draff sugarhead (fermenting the lautered grains with sugar and water after mashing): A bit harsh and spicy. Needs the sweetness of oak. Not much grain or malt flavor. But with the oak it develops character. Of course only possible if you ferment off the grain.

2. Backset sugarhead: Very smooth, mature, clean, but not boring. Not much grain or malt flavor. Both whiskey and vodka turns out very well.

Hows about fermenting ON the grain, then doing the sugarhead with the grain and backset - much like a sourmash ? - ever try that maybe for more than One generation ?

Yes. If you lauter after fermentation, this will be the preferred method probably.
Because I either ferment and distill on the grain (Bourbon and Rye) or I lauter before fermentation (Malt Whisky), I have never done that.

Room for some experimentation there then perhaps

Pikey wrote: Hows about fermenting ON the grain, then doing the sugarhead with the grain and backset - much like a sourmash ? - ever try that maybe for more than One generation ?

Hi Pikey I have done exactly that with my 100% peated barley scotch whisky. I fermented on the grain and then made a sugarhead (I called it uncle scrooge) with the spent grains and the backset from the whisky stripping run. Found lots of peat and grain taste on the resulting whisky. A little harsher than the AG, but the charachter is very close, and after one year aging on used wood, it turns out very well.

Pikey wrote:
SUgar head on top of an HBB AG then ? How, if at all does the taste compare with the original ?

Hi. I've done a few sugar heads using my HBB grains. Unlike der wu's comment, I fermented on the grain before turning into a sugar head. After some conversations this weekend with some stilling peers, I think I will try my next batch off grain but I was not unhappy doing it on grain.

In the sugar head, I do detect some of the gran scents, but there is no mistaking that it is a sugar head. It's got that sugar wash "bite" to it. Oak takes care of this nicely.

I recently did a molasses/sugar head on HBB grains, and processed it like a rum. It was a fun experiment I called Bourbrum, and I posted it in Recipe Development if you want to take a look. A bit convoluted, but I think it turned out nice. I used HBB backset and feints in the process. Definitely lots of nice and distinct smells/tastes. Tastes more like a rum, but has some grain notes and other flavors.

Started my first batch of this wonder drink I hear so much about,
mashed 10gal in a 16 gallon cooler, added my malts at 2pm yesterday and this morning she was still at 110º and looking beautiful.
After a cool down with my frozen Turkey Hill Iced Tea technique, got a SG of 1.065, I broke it into two five gallon batches - Red Star Bread in one, 1118 in the other,
just to see what becomes of each.

Fermenting on grain as I enjoy making sugarheads after my bourbon runs.

Will keep you posted on my progress.

1.065 on the head . Seems to be very consistent across everyone doing this. I've seen a couple small bumps that were easily fixed, but other than that, everyone seems to be hitting it. Good job!

Thanks for checking in.

Just a quick note - the Red Star bread yeast is going crazy 2hrs in. Nothing yet on the 1118.