Which badmo to use?

[300bosup]

Getting ready to put some UJSSM in a badmo. I have an ex bourbon char 2 and a new white american heavy toast char 1. This will be my first time using a barrel. Looking for opinions on which one will complement the UJSSM the best

[Deplorable]

Id put the UJ in the ex bourbon, and make a batch of CROW or HBB for the new wood.

[300bosup]

That sounds like a reasonable plan. I would love to try the CROW recipe but I am nervous about it. Haven’t done an AG yet and I hear rye can be difficult

[still_stirrin]

… I would love to try the CROW recipe but I am nervous about it. Haven’t done an AG yet and I hear rye can be difficult…

How about a “COWB” recipe instead?

The malted barley is nice at 15-25% of the grainbill and will give you good enzymes for the corn. If you malt the wheat (easy to do) it will add a nice milk-like sweetness and compliments the corn’s sweetness very well. I like to use flaked “quick oats” from the grocery store because you can mash them right with the malted barley and malted wheat. The oats (flaked) helps with “flavor smoothing” as well as adds to the mouthfeel in the spirit. I use 10-15% oats and wheat (each) in my recipes.

If you can master the cob or cowb grains, you’ll learn a lot about mashing which will help you when you do try to mash with rye (malted or raw).
ss

[Deplorable]

Malted rye isn't hard to deal with if you plan ahead and have an additional pot.
I do a separate stove top mash of the rye while the corn is gelling and the temp is dropping. I dough the milled rye into room temperature water and bring the temperature up to 110°F and hold it for 30 to 45 minutes. When the corn mash has dropped to 145° I bring the rye mash temperature up to 145 and add in the rye and my other milled malts be it wheat or Barley and hold the temperature until I've got full conversion.

[Twisted Brick]

Malted rye isn't hard to deal with if you plan ahead and have an additional pot.
I do a separate stove top mash of the rye while the corn is gelling and the temp is dropping. I dough the milled rye into room temperature water and bring the temperature up to 110°F and hold it for 30 to 45 minutes. When the corn mash has dropped to 145° I bring the rye mash temperature up to 145 and add in the rye and my other milled malts be it wheat or Barley and hold the temperature until I've got full conversion.

I agree, this is a straightforward and effective process for calming rye, although the percentage (~10%) in SOCD's grain bill is low. The keys to getting complete conversion of all your grains in a timely basis is achieving a consistent medium-fine grind and having enough DP whether through malts or exogenous enzymes.

[6 Row Joe]

Hey I thought we were talking about which Bad Mo barrel to use! LMAO

[jonnys_spirit]

Hey I thought we were talking about which Bad Mo barrel to use! LMAO

Use both? That's why OP got two?

Really though, you might consider a partial fill on each until you make more then xfer the remainder of the UJ into one or the other..

Cheers,
jonny