starting something new.

[mtnwalker2]

I am very honored and pleased to be here. So very timely also, as i am just starting something new.

Just bought some of this years crop, feed grain, white Proso millet. Ian Smiley says in his book, this makes the best whiskey of all grains. I have searched every forum, posted inquiries, and so far no results.

So, now stepping into the outer limits. Started a mod. of UJSM today. Used 9.5# of grain, and same of sugar. Pitched distillers yeast/AG.

Grain is so small, I had to reduce the rollar mill setting twice to get a crush, and maybe should have done it even more.

Pitched yeast at 34°C and its danceing in only an hour. The Cha Cha Cha for us old timers.

Hopeing this weekend to do a thin mash, and then an all grain mash. Will backset on the first and see what happens in comparison.

Will keep you in touch, but would greatly appreciate any knowledgeable advice, even if just pondering.

After I test the results of this brew, I would then like to experiment with mixtures of grains, or mixtures after the distilling. I like the last idea the best. I have rye berries, wheat berries, 6 row barley grain, whole oat grain and oat berries.

Haveing fun experimenting, but would like to cut corners. if any wisdom provided.

jp