Home Distiller

Hey all. I've been distilling about a year and have made Irish Pot Still whiskey, which calls for straining out the grains and distilling just the wort. I've had great success. Now I plan to make a rye. Would it be advisable to strain out the solids before fermenting or before doing a stripping run? It certainly makes for easier cleaning. Thoughts on making a rye or bourbon while straining grains out of the mash and fermenting just the wort?

Don't even utter the words "rye" and "strain" in the same sentence until you've read all about beta-glucans and the techniques to deal with them.

I'm talkonig about lautering the mash, basically. The author of learntomoonshine.com said it works well for his spirits. Since it works for Irish postsill whiskey (which is 50/50 malted and unmalted barley, why wouldn't it work for rye?

Can you suggest some reading on beta-glucans?

Brian Boru wrote: ↑Tue Jun 09, 2020 2:42 pm Can you suggest some reading on beta-glucans?

http://homebrewtechniques.com/mashing/w ... ta-glucan/
https://beerandbrewing.com/dictionary/1nO559RwFD/
https://www.homebrewersassociation.org/ ... pic=2241.0
https://www.homebrewtalk.com/threads/pu ... st.330509/

Just a “tip of the iceberg”. Spend some time reading...
ss

still_stirrin wrote: ↑Tue Jun 09, 2020 2:57 pm

Brian Boru wrote: ↑Tue Jun 09, 2020 2:42 pm Can you suggest some reading on beta-glucans?

http://homebrewtechniques.com/mashing/w ... ta-glucan/
https://beerandbrewing.com/dictionary/1nO559RwFD/
https://www.homebrewersassociation.org/ ... pic=2241.0
https://www.homebrewtalk.com/threads/pu ... st.330509/

Just a “tip of the iceberg”. Spend some time reading...
ss

Many thanks, SS. It seems with Malted Rye, there shouldn't be much trouble. I plan to mash at about 155 F, then add amylase enzyme and hold at that temp for another hour. Wouldn't that do the trick?

You will read about this but rye is a slimy, messy grain, similar to corn. (Those enzymes you are reading about help tame the slime). You Definitely need to strain your ferment and only distill liquid (no solids). A possible exception to this would be if you are steam stripping. I don’t have an opinion of whether you strain before or after fermentation. I don’t think that matters much.

If using an electric element, only distill clear liquid if you can swing it because rye is so slimy you can easily scorch it when stripping if you have any solids or even just cloudy beer. If you need to run cloudy, don’t let it sit in your boiler for any amount of time before running it. Letting it sit will allow solids to fall and collect on your element and potentially scorch.

Otis

Thanks Otis! So what I need now are some tips on taming the rye slime.

still_stirrin wrote: ↑Tue Jun 09, 2020 2:57 pm

Brian Boru wrote: ↑Tue Jun 09, 2020 2:42 pm Can you suggest some reading on beta-glucans?

http://homebrewtechniques.com/mashing/w ... ta-glucan/
https://beerandbrewing.com/dictionary/1nO559RwFD/
https://www.homebrewersassociation.org/ ... pic=2241.0
https://www.homebrewtalk.com/threads/pu ... st.330509/

Just a “tip of the iceberg”. Spend some time reading...
ss

The 'tips' are there for the taking and can be found using HD Search and Google Search. still_stirrin has certainly pointed you in the right direction. Search HD for rye threads, mashing rye, fermenting on-grain, glucan rests, and steam-stripping.

OK, gents. I've read uote a bit. If beta glucanase enzymes deactiviate rapidly above 122 F and I plan to mash in the 150s F, then why do I need to rest in the 104 F range?

Wait, I think I got it. Beta glucanase enzymes break down the glucans. Sooo... I need to start the mash at about 115 F or so for maybe an hour to break down the glucans. Then raise it to 155 F for saccarification. Do I have this right?

Ya, that's the idea. I had a hard time with malted rye, scorched two batches before I gave up.

Using a step mash was going to be my next attempt but I got a deal on a bunch of corn so I started working through that instead.

Give it a shot and report back!

Brian Boru wrote: ↑Tue Jun 09, 2020 6:02 pm Wait, I think I got it. Beta glucanase enzymes break down the glucans. Sooo... I need to start the mash at about 115 F or so for maybe an hour to break down the glucans. Then raise it to 155 F for saccarification. Do I have this right?

Blink! The light comes on...finally!

155f is too hot.
Best way to learn about rye is to run it!

Best way to lean about running on or off grain is to do it both ways and see which you prefer!

Most everything else has already been said.

Jump in!!

still_stirrin wrote: ↑Tue Jun 09, 2020 6:25 pm

Brian Boru wrote: ↑Tue Jun 09, 2020 6:02 pm Wait, I think I got it. Beta glucanase enzymes break down the glucans. Sooo... I need to start the mash at about 115 F or so for maybe an hour to break down the glucans. Then raise it to 155 F for saccarification. Do I have this right?

Blink! The light comes on...finally!

Ha! Thanks man. You could have just referred me to you own reply on the Rye Whiskey mash thread from may 23. Good stuff, though. What temp do you use for saccarafication? Bryan Davis's book "How to Make Whiskey" said 152-155 for rye. He owns Lost Spirits Distillery in California. I've had his peated single malt. Quite good!

115f is the protein rest. You'll want to do that...

Edit... Beta glucans rest, not protein rest. Two different temps.