whisky all grain

[markus]

10 kilos into 47.5 litres of strike water
And sparged with about 10-12 litres

[ThePaterPiper]

Left out final volume was 45l. Will stick to 45l final volume and 3l/kg from now on.

Nice figures bluc. Glad to see you got the better of it mate. :handgestures-thumbupleft:

[bluc]

:handgestures-thumbupleft: good work markus

[bluc]

Left out final volume was 45l. Will stick to 45l final volume and 3l/kg from now on.

Nice figures bluc. Glad to see you got the better of it mate. :handgestures-thumbupleft:

I think it was the slow sparge that did the trick..

[ThePaterPiper]

We are all learning through this, that’s what I love about this forum. Appreciate your efforts all! :handgestures-thumbupleft: :handgestures-thumbupleft: :handgestures-thumbupleft:

[markus]

That’s what’s great about this hobby. Always learning.
Making fine whisky is like cracking a code.
Which grain to use
What yeast to use
What temp to ferment at
How long to leave ferment after finished
What still to run through
Where to make cuts
What oak to use
:angry-banghead: I’m sure there are plenty more but I’ve been drinking :razz:

[bluc]

:laughing-rolling:

[bluc]

What would lacto do to scotch whiskey? I know some sour mash distillers are not bothered by it. Some actually promote it. Any idea what it does to a non sour mash(i think I may be infected but innoculated with a healthy starter anyway).

[EziTasting]

My last batch had an infection (just part of the learning) and I was also worried so I boiled it!

5 pots worth... just to make sure the infection didn’t interfere with the fermentation...

You’d think I would have checked the pH while at it, wouldn’t you!?!? :angry-banghead:

[bluc]

:laughing-rolling: yea you would think i would check it also but Noooo :laughing-rolling: I will let it play out then we will know..

[bluc]

Some lite reading on lacto in whiskey http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1988.tb04563.x/pdf

[markus]

Interesting read :-B
Thanks bluc

[EziTasting]

Some lite reading on lacto in whiskey http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1988.tb04563.x/pdf

Ok just got home from work ... what’s your interpretation on this “light” reading?

After delivering 6.375 ton of water by hand (water bottles, you fool! :hand:) I’m a little vague on the uptake ... b-(

[bluc]

Not sure have to re read but my brain still hurts from first time I tried :laughing-rolling:
I think the consesus is the bacteria is on the grain regardless, either boil the wort after sparging(pasterize it which also kills enzymes) or crash cool and get fermentation happening fast, hopefully the yeast will beat the bacteria to the sugar..I think I need a boil kettle :angry-banghead:

[pat_00]

I just finished my first 50l whiskey mash:

30% Bairds Heavily Peated
60% Pilsner
10% Munich

I would have used Marris Otter instead of the Pilsner/Munich combo, but it's what I had. I have a feeling Pilsner might lack some maltiness by itself. I boiled for about 30mins and added yeast nutrient and cleared with whirfloc.

I'm a total noob to distilling, but coming from an AG background I'm surprised that people don't boil. I can only imagine how bad the wort would foam up in a still with all those proteins in tact.

I'll be doing another batch this weekend to make up 100l to be stripped. I'd expect about 30l for the final spirit run, would that be about right?

[bluc]

What mash thickness do you go for?whats your brewing setup? Do you use herms or rims? Do you do step or single temp mash? How much grain is used in what volume wort :-B :D That reciepe sounds tasty..

[bluc]

Depends on wash abv. I get about 8-9l low wines from 43ish litres with my washs so far..

[EziTasting]

What mash thickness do you go for?whats your brewing setup? Do you use herms or rims? Do you do step or single temp mash? How much grain is used in what volume wort :-B :D That reciepe sounds tasty..

breathe!

just breathe!

:laughing-rolling:

@ pat_00:- yes, but what Bluc said!

[bluc]

:D

[EziTasting]

just peeked into the fermenter in my Kitchen, tasted almost exactly like beer ... not sticky on my fingers and the current gravity reads 1.012ish... using our calculators here thats 9.546% :dance:

Guess who's a happy little piggy now!!! :D