First AG Mash

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First AG Mash

Postby MaKa » Fri Dec 06, 2019 9:20 am

I did my first All Grain mash yesterday using the Brew in a Bag method. I am trying to see if there is any difference between the resultant alcohol between AG and a sugar wash. I had to do the mash in two runs as I don't have large enough equipment. It was a lot of hard work. I really appreciate the simplicity of a sugar wash now. Depending on the outcome of this run I may be investing in a decent 3 vessel system as moving liquid around without a pump is not fun.

I made a 50 litre wash using 20kg JW pilsner malt. I ended up with a SG of 1.064. I decided to boil and add enzymes back to the wort as I wont be able to distill this until mid Jan. This was the recommendation from the HB Store.

Given the low-ish SG is there any harm in adding sugar into the wort to bring up the potential ABV? Also I am using EC-1118 yeast, how hard can I push this yeast? Is there any harm in aiming for a 10% abv wash?
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Re: First AG Mash

Postby bluc » Fri Dec 06, 2019 9:32 am

It will def effect flavour especially if you want to compare to sugarhead whiskey..but having said that it wont "hurt" it...
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Re: First AG Mash

Postby Teddysad » Fri Dec 06, 2019 11:37 am

1.064 fermented dry will give you about 9.5% While EC1118 will easily handle this it is not the ideal yeast for all grain.
A whisk(e)y yeast or even a beer yeast such as US05 will produce nicer flavours.

Many of the scotch distilleries only ferment to 5 to 6%.

Sounds like you have got a pretty good conversion what do you believe the added enzymes and boiling will do?
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Re: First AG Mash

Postby Yonder » Fri Dec 06, 2019 3:44 pm

Your 1064 is just about perfect for an AG wash. You’re good to go there.
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Re: First AG Mash

Postby MaKa » Sat Dec 07, 2019 7:32 am

Thanks team, as I mentioned this is my first AG mash so it has been a learning curve.

I won't add any sugar to the ferment. From what has been mentioned I am assuming that I should be able to ferment this dry.

I was recommended by the HBS to boil the wort as I am not distilling this wash until I am home in mid Jan. Boiling the wort then resulted in me buying some enzymes. Maybe it was all a rouse to sell extra supplies by the HBS. The yeast was also recommended by the HBS as this is supposed to be a high alcohol tolerant and produce minimal flavour.

If this produces a spirit that makes be me feel the extra effort is worth the work then I will be sure to change the yeast and work on sourcing better equipment.
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Re: First AG Mash

Postby bluess57 » Sat Dec 07, 2019 10:49 am

re: EC1118 yeast, my observations and impressions (for what its worth) from using that yeast, is that it prefers (or more rigoruosly ferments) fruit based washes.
I've used it for TPW, Silvovitz (plum), weetbix WBAB etc.
It will obviously ferment a grain based wash, I just wouldn't pick it as a first preference.
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Re: First AG Mash

Postby wynnum1 » Sun Dec 08, 2019 9:20 pm

With the all grain did a batch of beer with coopers yeast from a previous brew that i saved the yeast and had stored in the fridge and with the extra quantity of yeast and by mistake pitching at higher temperature was a very quick ferment would look at reusing yeast or doing a starter have had 2 litre plastic coke bottle with sediment in fridge and if has no off tastes is OK to reuse but if store sediment in fridge even if have fermented out completely will pressurise if given time have left for weeks with no problems..
I think that yeast sediment stored in fridge favours yeast that tolerates lower temperatures and the yeast that does not like cold just goes dormant. If use a yeast meant for all grain that is going to give better flavour then a wine yeast that likes sugar.
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Re: First AG Mash

Postby coffe addict » Wed Dec 11, 2019 12:12 pm

Ec1118 is a bad choice as you want to create flavour, boiling and adding enzymes is alot of extra work for no advantage possibly even detrimental as during the cooling phase your wort is susceptible to infection.

I've had fermented mash sitting for months and no issues.
My best results are from good ale yeast and blending adjunct grains in with the base malt for added flavour.
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