whisky all grain

[EziTasting]

weeeell, after last weeks disaster (stuck sparge & growing mould instead of making a wort) - Ima going to have another go...

This time I will add the right equipment and some additional sterilisation to the process!

It has been pointed out that, without a false bottom, my draineage is severely affected, so, as I still don't have said false floor, I am going to attempt to drain the Tun once it leaves it ... which is either going to be a massive failure or a success ... since the last was a failure, it can't get any worse :handgestures-thumbupleft:

Fingers crossed!

[ThePaterPiper]

What about trying BIAB ezy? I am going to use one of those fly mesh covers with the weights in the corners that the missus puts on the outside table until I build my false floor. That way you can lift the bag a bit while it drains, put it back down and sparge if you want.

[EziTasting]

We’ve done BIAB up till now, but this is in an Eski-Tun is far larger (60L-ish opposed to 30L) and I wasn’t able to find a BIAB big enough... :D BUT I didn’t think of using one of those!! :clap:

[ThePaterPiper]

Yeah, we are doing the esky thing too. Necessity is the mother of invention

[wynnum1]

We’ve done BIAB up till now, but this is in an Eski-Tun is far larger (60L-ish opposed to 30L) and I wasn’t able to find a BIAB big enough... :D BUT I didn’t think of using one of those!! :clap:

I just did the biab in batches using a jug to transfer to a bag in a large pot helps to have a few large pots.

[bluc]

How did you get on ezi?

[EziTasting]

Haha still scrubbing out the ‘mouldy’ smell!!

Hoping I don’t have to disassemble it all!! Boiling some napysan in the Eski and will sterelise it after I get back at lunch time...

Then shyte will get real!

[bluc]

Personally after mould would dissasemble everything and clean clean clean.. :handgestures-thumbupleft:

[EziTasting]

Roger.

[bluc]

Any progress?

[EziTasting]

:D
Was just thinking about posting... after disassembling and scrubbing everything I’ve reassembled it all and sterelised the equipment. I didn’t have enough grain left for the full 15Kg so I added the Rye meal we had let after trying the Appalachian Moonshine...

Tonight’s Grain Bill
(The kitchen scales don’t go over 4Kgs so had to measure everything in two goes)

Barret Burstin Pale Malt 3332g+1752g = 4589g total
Weyermann Munich T1 Malt 3706g+224g = 3930g total
Weyermann Pilzner Malt 3363g+1584g = 4947g total

= 13,466g overall grain - 15,000 target grain =1534g Rye meal (went over this but forgot to write it down)

Grain temp is 34*C
Strike water temp needs to be 71*C
Mash target temp 65*C
Mash actual temp 68*C...

Mixed it thoroughly with a drill and paint mixer (rye was in the Eski-Tun (ET) from the start as I was concerned that it clumps so it got mix extremely well!) added the grist (1.2mm) once all the water had been added.
Stirred the mash for a good 10 mins to ensure proper hydration and suspension.

I plan on leaving it until 10PM tonight (WST) take a gravity reading to see what I get before straining it into the FV...

Fingers crossed...

So

[markus]

How did it go?

[bluc]

:text-+1: my third lot is still droping curently on 1.008 :handgestures-thumbupleft:

[EziTasting]

:angry-banghead: :angry-banghead: :angry-banghead: Can't seem to get this stuff to flow out of the ET :angry-banghead: :angry-banghead: :angry-banghead:

Got me pharqued whats going on... ~x( ~x( even without anything obstructing the drain and the ET on a slight slant to improve the off-flow NOTHING... I'm ready to scream!

Bluc's been pointing me at a false floor and I'm keen but theres nothing in our size and the initial price I got for customer job was, well, too rude to mention...

LOL, this was supposed to make this part more enjoyable and, to some extent, less work but it hasn't quite turned out that way. You got laugh! better make some "good shit!"

Anyway, Sg came up at 1.085, just got keep squeezing the goodness out of the grain!

Bluc, hoping the sugar-head on the grain will come up a treat ... do you use white sugar or raw/brown? I seem to have a surplus raw sugar on hand...

[bluc]

Either would work i would think, I use white. I thought a 30cm false bottom would drop straight in a 60l igloo cooler :think: 1.085 is rocking is that fermenter or tun gravity?

[EziTasting]

Either would work i would think, I use white. I thought a 30cm false bottom would drop straight in a 60l igloo cooler :think: 1.085 is rocking is that fermenter or tun gravity?

Tun gravity. Sparging is going to be interesting prospect for me... but its been sitting outside all day so I'm going to boil this wash! DOn't want anything funny going on.... that would be a serious waste, not to mention make me rather emotional!



just had a search, iBrew sell a few false bottoms, perhaps I need to get one that slightly bigger than the base of our ET and the trim it to fit ... see, our base isn't round! It's get this flat section that protrudes into the internal area of the cooler... hence some of my frustrations...

[ThePaterPiper]

What type of tap do you have on your tun EZY? I am surprised you are having so much trouble. We got a lot of grain spill into the tun when the bag tore, and after a short time the grain settled and became a sort of filter, but didn’t actually restrict the flow too badly. It really does appear as though we were kissed on the dick by a fairy with our first mash.

[EziTasting]

It’s a 20mm pipe out and a 20mm ball valve... I thought the same that it would just hush out... apparently not.

The urns we use have half that size and it tricked out of those... I’m missing something ... just not 100% sure what!


Just took the pre-sparge SG and it’s @ 20*C (had it in the fridge) and it came in at 1.096... :D

[ThePaterPiper]

Awesomeness :dance:

[ThePaterPiper]

Could it be that with the higher flow rate, there is more energy in the flow, compacting the grain more firmly. Are you slowly opening the ball valve or just swinging her open? I remember reading somewhere that when sparging you should start off slow and gradually build up the rate of flow so that the grain bed doesn’t compact too tight.