Home Distiller

I have been doing small batches of 12-15 gallons for the past few years. Since I have upgraded to a 26 gallon boiler, I decided to upgrade my wash, too.
M buddy used to own a beer supply store that he recently shut down. So, he gave me a 55 gallon food grade drum, and around 150lbs of flaked corn and malted barely.
I haven't ever made a 55 gallon wash before so I kinda just played it by ear. Tonight, I used 20lbs of flaked corn, 15 lbs of barely, 100 lbs of sugar, and 11 packets of EC-116 yeast ( my local store was out of my EC-118). I was surprised though, only gave me a SG of 1.065. I was hoping or higher. Oh well, I'll see how she does.

How much water did you add? Did you get the sugar all dissolved? Because you are right it should have been higher?

Prairiepiss wrote:How much water did you add? Did you get the sugar all dissolved? Because you are right it should have been higher?

Prob put 50 gallons of water and I did melt the sugar in my crawfish pot first. I am wondering if all the grain floating on the surface interfered with my measurement. I just put the SG hydrometer in the barrel, I didn't take any was out and put it in a beaker to measure it.

Yes the floaties will throw it off.

Bump.

I'd like to do what your doing one day, coon-ass.
I got some popcorn, just waiting now.

Hmmmm....something interesting has happened. I made this a few days ago and had found the SG to be 1.065. Just went out there and now the SG is 1.09. That is where I originally had hoped it would be. Now, it has been a bit chilly here, roughly 70 during the day and down to 40 at night. So, it will take the yeast longer to ferment (its in my garage) But any ideas as to why my SG was so much lower when I first made it? Any chance the 35 lbs of grain has converted to some sugar and increased it or is it more likely that the "mash" has settled down a bit and there isn't as much grain free floating. However, there is a grain cap now. But I measured just the liquid this time. Thoughts?

keep the temp between 75F and 77F , 76F without variation would be best. j/k
I am guessing you meant kv1116, which by the way is a good mead yeast.

40F - 70F is kilroy

After you added everything to the fermenter. You didn't het it mixed up good. The sugar water you cooked would have been heavy and stayed on the bottom. Then any water you added would have been on top. With a little mixing from pouring it in. So it is finally getting distributed throughout the wash.

I was thinking that same thing. Must have been a thermolayer (as us bass fishermen know about) where the differing water temps create two layers.
I am glad to know my SG is where I thought it should be.

KY1792 wrote:keep the temp between 75F and 77F , 76F without variation would be best. j/k
I am guessing you meant kv1116, which by the way is a good mead yeast.

40F - 70F is kilroy

KY, since it is outside and I have no temp control, I have a great idea. Just come sit in it for a while each day and I am sure your body temp will regulate it.

Coon-ass wrote:KY, since it is outside and I have no temp control, I have a great idea. Just come sit in it for a while each day and I am sure your body temp will regulate it.

My Rhode Island Reds do that, but me don't, cool ass eggs is all I get.

My Rhode Island Reds do that, but me don't, cool ass eggs is all I get.

KK_chicken_hug.jpg

Hum why did that pic remind me of the chicken Man from the movie Devil's Rejects.