Pictures of "toasted" and "charred" oak

[Husker]

Can someone post pics of the level of toasting for oak strips, please?

I have tried at 350°F on the grill, for 2 hours, and what I ended up with was mosly strips of charcoal (very light weight, and black all the way through), and just a few which were browned on the edges, but appeared to be toasted.

I put 6 1/2" by 1/2" by 6" strips of the black, and 2 of the "charred" into some 65% UJSM (2L in a 4L jug). I froze, heated, froze, heated, etc, and shook about daily. What I ended up with was a very nice reddish brown, with a strong smoky flavor. My dad thought it tasted like a good quality scotch, and I agree with him. For me, it is a little on the smoky side, but has a DAMN smooth, good flavor. I was surprised, as I only aged this for about 5-6 weeks.

I would love to see some pics of what people call their charred and toasted wood. I have 2 4L jugs aging right now. In one of them, I re-used what was in the 2L batch, plus added a new stick of the brown toasted, and 2 sticks of the black charred. In the other 4L, I added a little less content (about what I had in the original 2L batch). I plan on a little less shaking of these (I will shake some, but not shake the hell out of it). Will probably blend it all when I am done. I still have about 8 gallons of low wines to run a 2nd time (then there will be some tails re-run, and head re-runs, but they will be kept separate). I am getting about 1.6L of product out of a gallon of low wines (plus some fores, heads and tails). So I should get 3 more 4L jugs of product, plus a jug or so, of fores/tails product.

I figure 6 gallons of whisky (bourbon/scotch) should carry me for a while Now off to making some rum over the winter.

I wonder on rum, if there is any benefit to a sour mash type process? (i.e. backsetting the next runs).

H.

[level Joe]

Husker

I wonder on rum, if there is any benefit to a sour mash type process? (i.e. backsetting the next runs).

H.

Do a search on "dunder".

P.S. Sorry cant help with the pictures, I'm way to new to toasting oak to try and give advice.

[Hackers]

Don't do them on the grill, wrap them in tin foil and bake in the oven at 250 for 2-3 hours. I think you will notice the difference

[Tater]

I do mine on charcoal.I use 1in x 1in x 6 in pices of whiteoak.Let charcoal turn white spred it till its a flat surface.using tongs place strips tight together in a line.I only charr 2 sides of my wood letting pices where they are touching together only toast.I char till wood looks like gator hide.I dont let them burn with a flame. If it does start flaming I remove put out and put back. This has worked well for me.

[possum]

Husker...On Rum, YES.
I like deep flavor rum.
I add backset, and add the new wash to the lees(yeast bed ) of the previous wash.
I use about 1gallon blackstrap molassis
5-7 lbs sugar
1 lemon
gallon of backset
for a 6 gallon wash

My yeast varies, I was using distillers yeast, and whitelabs high grav yeast, but got some bakers yeast lately for $3 a pound, and am using that presently.