First Rye mash. Well mostly rye.

[Bradster68]

Made my first rye mash. But wanted to throw in some biscuit malt I had.I used 13lbs grain in 6 gallon of water.
12lbs rye malt 1lb biscuit malt.
I'm think I may have been a little heavy on my ratio. Iv seen now some say keep it to about 1-1/3 to 1-1/2 lbs per gallon. For obvious viscosity reasons I totally understand why now. Did my standard glucan reast at 110 for 45 min. Then up to 145 for 4 hour's. Got good conversion. My OG was 1.062 and 8 days later totally dry at .99 which surprised me because this is my first AG that finished totally dry.. I used bakers this time but next will be an ale yeast. I wanna compare the 2 for myself.
I don't check ph too much anymore because they seem to stay in check with my well water. (Artesian style).
Had some very interesting smells. Not bad ones but strong heavy smelling. If that makes sense?
Squeezed today and it's clearing. So I'll run as soon as it's clear.
I'm mostly curious if this is in the fridge can I still get an infection as it clears?
I'll keep a close eye for sure as I'm excited for my first mostly rye whiskey.

[Sonofliberty75]

Made my first rye mash. But wanted to throw in some biscuit malt I had.I used 13lbs grain in 6 gallon of water.
12lbs rye 1lb biscuit malt.
I'm think I may have been a little heavy on my ratio. Iv seen now some say keep it to about 1-1/3 to 1-1/2 lbs per gallon. For obvious viscosity reasons I totally understand why now. My OG was 1.062 and 7 days later totally dry at .99 ( which surprised me). I used bakers this time but next will be an ale yeast. I wanna compare the 2 for myself.
I don't check ph too much anymore because they seem to stay in check with my well water. (Artesian style).
Had some very interesting smells. Not bad ones but strong heavy smelling. If that makes sense?
Squeezed today and it's clearing. So I'll run as soon as it's clear.
I'm mostly curious if this is in the fridge can I still get an infection as it clears?
I'll keep a close eye for sure as I'm excited for my first mostly rye whiskey.

Good job! If you want to reduce viscosity try step mashing,works good!

[Bradster68]

Made my first rye mash. But wanted to throw in some biscuit malt I had.I used 13lbs grain in 6 gallon of water.
12lbs rye 1lb biscuit malt.
I'm think I may have been a little heavy on my ratio. Iv seen now some say keep it to about 1-1/3 to 1-1/2 lbs per gallon. For obvious viscosity reasons I totally understand why now. My OG was 1.062 and 7 days later totally dry at .99 ( which surprised me). I used bakers this time but next will be an ale yeast. I wanna compare the 2 for myself.
I don't check ph too much anymore because they seem to stay in check with my well water. (Artesian style).
Had some very interesting smells. Not bad ones but strong heavy smelling. If that makes sense?
Squeezed today and it's clearing. So I'll run as soon as it's clear.
I'm mostly curious if this is in the fridge can I still get an infection as it clears?
I'll keep a close eye for sure as I'm excited for my first mostly rye whiskey.

Good job! If you want to reduce viscosity try step mashing,works good!

Iv read 8balls post on step mashing. After experiencing the cement like porridge first hand I'll definitely be trying it next time. I also used my enzymes which did help a little,but wow

[Sonofliberty75]

Yeah I know the feeling haha I recently step mashed a malted rye mash and it was great, I do have viscoseb just in case, but it is possible to mash rye

[6 Row Joe]

Rye mash can be a handful.

[Ben]

I'm mostly curious if this is in the fridge can I still get an infection as it clears?

Sure, but don't worry about it. I do my rye ferment with infected yeast (in fact I do most of my distillations with infected yeasts), lacto, brett, pedio, they are all delicious after distilling (and with distilling levels of sanitation they are pretty much unavoidable), they also take quite a while to contribute much flavor. The only bacteria you really need to be concerned with is acetobacter (makes vinegar) and it can't take hold without oxygen. O2 is real bad in your distillers beer period, as long as you aren't aging beer that you have introduced o2 into you should be fine.

Yes rye can smell real funky. My strip runs usually smell pretty offensive (88% rye mash bill) but the spirit runs are unbelievable... lots of really pleasant things start to come off when you start separating the fractions.

Congrats on getting through first rye, once you figure it out it's not that bad to work with.

[Bradster68]

I'm mostly curious if this is in the fridge can I still get an infection as it clears?

Sure, but don't worry about it. I do my rye ferment with infected yeast (in fact I do most of my distillations with infected yeasts), lacto, brett, pedio, they are all delicious after distilling (and with distilling levels of sanitation they are pretty much unavoidable), they also take quite a while to contribute much flavor. The only bacteria you really need to be concerned with is acetobacter (makes vinegar) and it can't take hold without oxygen. O2 is real bad in your distillers beer period, as long as you aren't aging beer that you have introduced o2 into you should be fine.

Yes rye can smell real funky. My strip runs usually smell pretty offensive (88% rye mash bill) but the spirit runs are unbelievable... lots of really pleasant things start to come off when you start separating the fractions.

Congrats on getting through first rye, once you figure it out it's not that bad to work with.

Thanks so much Ben. That's the info I was hopeing someone would point me to.I'll take a deeper look into the infections you mentioned and try to educate myself more on those. Also I'm guessing your infections are introduced by you and not some random accident.
And it nice to know the funky smells are normal.
I'll be stripping and spirit run as soon as it clears.
Thanks again for your response.

[Ben]

Also I'm guessing your infections are introduced by you and not some random accident.

Totally random, "natural". I repitch the same yeast over and over, other stuff builds up over time.

viewtopic.php?t=63689&hilit=show+us+your+infection

[Bradster68]

Also I'm guessing your infections are introduced by you and not some random accident.

Totally random, "natural". I repitch the same yeast over and over, other stuff builds up over time.

viewtopic.php?t=63689&hilit=show+us+your+infection

I would have never guessed. I think my apple ferment was beginning to start something. After fermentation was done I let it sit for 3 weeks before distilling it. It was starting to get some white specs on top,no bad smell but I was worried so I ran it right away. Iv also been reading about beer making and the whole infection thing. Actually pretty common in certain beer styles. I'll keep reading and maybe experiment with one when I feel more educated on the subject. You definitely had quite the coverage on your pic.
Very interesting stuff Ben