whisky all grain

all about mashing and fermenting grains

Re: whisky all grain

Postby bluc » Wed May 16, 2018 2:31 pm

2l exactly at 65% from 3rd lot :handgestures-thumbupleft:
Ezi do you use the same yeast in the sugarhead? Is it better than lowans Thinking of moving away from lowans..
Last edited by bluc on Wed May 16, 2018 2:31 pm, edited 1 time in total.
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Re: whisky all grain

Postby EziTasting » Wed May 16, 2018 6:56 pm

bluc wrote:2l exactly at 65% from 3rd lot :handgestures-thumbupleft:
Ezi do you use the same yeast in the sugarhead? Is it better than lowans Thinking of moving away from lowans..


I did this time, yes.

I feel that each of the recipes that I’ve done has on underlying flavour which I put down to lowans yeast... it’s not a bad taste but it makes my neutral, CFW, rum and first couple of AGs all seem to have a similar taste.
Since you to EC1118 & the American Whisky yeast I get very different and, to me, cleaner flavours!

My opinion!
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Re: whisky all grain

Postby bluc » Wed May 16, 2018 7:21 pm

Yea finding the same prob time for me to up my game..I know big diff from all grain and sugarhead but thought it was due to all grain, prob is the yeast.
I might take docs advice on the neutral yeast
By uvaferm..
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Re: whisky all grain

Postby coffe addict » Thu May 17, 2018 8:32 am

My last two barley mashes have been using us05 the smell is so much better both as wash and coming off the still. I can't say how much of that is due to the yeast and how much is due to a process change that I've adopted at the same time. Possibly a bit of both but there's a big improvement. Now just need to wait a yr to see how much difference the end product gets lol.
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Re: whisky all grain

Postby EziTasting » Thu May 17, 2018 6:42 pm

coffe addict wrote:My last two barley mashes have been using us05 the smell is so much better both as wash and coming off the still. I can't say how much of that is due to the yeast and how much is due to a process change that I've adopted at the same time. Possibly a bit of both but there's a big improvement. Now just need to wait a yr to see how much difference the end product gets lol.



Haha just repeat the process with Bakers yeast and you'll find out reeeeeaaalll fast! :doh:
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Re: whisky all grain

Postby coffe addict » Fri May 18, 2018 12:22 am

Haha too true ezi but I also can just have another drink and be content with improved whisky with out ever knowing how much is due to the yeast :laughing-rolling:
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Re: whisky all grain

Postby Minijcw » Fri May 25, 2018 1:51 pm

After a good result in making the mash it all fell apart on the first stripping run. I had more foam than a cafe at peak morning trade. I even thought my boiler was stuffed because it was not making the usual heating up sounds.
I used butter until i ran our of it and then i loaded it up with some olive oil. All of which did SFA.

To get the gear out in the end i ran in it 2 X 10L runs in a 30L boiler. I made the change half way through the run when the puking just got too bad.

I am a little gun shy to do the next mash. Just wanted to check if you guys are having same issues with foam and what you do about it.
If you are not having foam ups what am i missing in the mash process.
Cheers.
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Re: whisky all grain

Postby bluc » Fri May 25, 2018 2:01 pm

Yes all grain is very well known for wanting to puke. Hopefully you dont get flavour carry over from butter oil.. bring it up to temp gently or boil it hard then turn off for 10-15mins then heat back up helps to apparently..
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Re: whisky all grain

Postby Minijcw » Fri May 25, 2018 7:07 pm

Thanks mate i will give it a slower heat up next time and see what happens.
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Re: whisky all grain

Postby EziTasting » Fri May 25, 2018 11:29 pm

Being a lazy person, I run my boiler the same way each time! When it pukes, kill the power, then as it settles turn it back on... it all settles down after that.

It’s unfermentable sugars that do it.
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Re: whisky all grain

Postby woodduck » Sat May 26, 2018 7:52 am

EziTasting wrote:Being a lazy person, I run my boiler the same way each time! When it pukes, kill the power, then as it settles turn it back on... it all settles down after that.

It’s unfermentable sugars that do it.


I'm even lazier, I just use a thumper :laughing-rolling:
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Re: whisky all grain

Postby EziTasting » Sat May 26, 2018 7:54 am

Love your work, Wooddy!
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