Aussiedistiller, Home Distilling, Moonshine, Home Brew

Heated up 40l water to 35c. Busted up 10kg barley and added it to water added 50g yeast and gave it real good stir. Then wrapped it in a blanket. Will stir twice day for 3 days as directed fingers crossed. Dan 2.8l at 86% is awesome :handgestures-thumbupleft: do you know how many litres wort you reclaimed?

Bluc,

Was that malted barley or just feed grade stuff? Results looking good guys. Anyone trying multi generations? How’s this stuff tasting? I know it’s only early yet but this is looking really good so far. Keep the posts coming. Some speed ageing or putting some on chips might be in order. There are a lot of us out there who are impatiently waiting for invites to the first tasting session. Got to get some of this yeast and join the band wagon.

Unmalted lesgold. I did some unmalted grain burbon last year that is getting good now has been in barrel 10mnths.(not with this yeast)
So thought I would try a whiskey without corn :handgestures-thumbupleft: malted would also work and give you more trafitional taste..

bluc wrote:do you know how many litres wort you reclaimed?

I managed to squeeze 45 ltrs from the corn... didnt take too long really. I was expecting it to be worse. I didnt have the corn ground to complete flour though which helped.
What temp are you fermenting yours at bluc?

I did not take a temp today started at about 30. Real cold here yesterday though max it got to was 13. so may need to warm it up. I am getting a bubble about every 2 secs through airlock so is working. Crazy easy way to do all grain :handgestures-thumbupleft:

I ran mine at 25 degs.. only cause my spare temp controller is stuck at that temp. It seem to chug along nicely at that temp, but i was curious if things may go a bit quicker a tad warmer.

Lesgold wrote:How’s this stuff tasting?

Had a bit of a taste test last night and it tasted very drinkable. :obscene-drinkingdrunk:
Got a bit of work to do on oak, but it def had the same AG base flavour or body to it like what i got from my AG barley mash done the traditional way.
It should come up real nice once the corn flavour really comes through.
Hope that makes sense and answers your question.

Thanks Dan. Wasn’t really looking forward to making the next step into AG because of the cost, equipment and time required. Early results from Teddysad and the rest of you who are playing has encouraged me to jump in and try it out. Ordered some yeast a couple of days ago. Looks as though cost will end up similar to sugar washes which is unreal. Keep the info rolling in.

Best way to see if it works for you is give it a crack. Even if it doesn't tick all the boxes for others, it may do all the right things for you.
The more of us to use it and in different ways/recipes the more we can learn off each other. :handgestures-thumbupleft:

I just took a SG ample from each: oats is 1.004 and covered in a pellicle and smelling fruity sweet, tastes good and sour. The cracked corn is 1.002 and is also sour. I took a sip of each, no vomit or anything, so I'll strip them over the next 2 days. They've been fermenting in my not sealed tubs in my garage at around 32C.

Going well so far, better efficiency than my last round. I think that the stirring several times a day really helped :handgestures-thumbupleft:

Nice beerswimmer... how long did they take to ferment?

5 days!

I have my ispindle sitting in mine I will post a shot of the chart when it finishs. Logs gravity and temp and calculates abv. Not sure if abv will be accurate, though temp and gravity will be :handgestures-thumbupleft: thats what it looks like after 2 days will post another when it finishs.

Blucx that is an interesting spike at 11.00 did you do anything to cause it?

Most likely when I stirred it. Same as first big spike :handgestures-thumbupleft:

Anyone tried a sour mash yet? :-B

bluc wrote:Anyone tried a sour mash yet? :-B

I did on my last one. I do 4 ferments per batch, the last 2 ferments of the last batch had 20% or so backset. My new batch I'm doing will have around 20% backset in the last 3 ferments. I just didn't have any old backset to start the first. I'll be stripping it out today.

I add the backset after the ferment has stopped and let it sit for 24hrs before I strip. No PH issues that way, even though I always add a mesh bag of seashells. Haven't had a stalled wash due to PH using shells.

Hi beerswimmer.

Are you keeping any of the trub from the previous ferment or are you just starting from scratch again With each generation? Would be interested to hear about the flavours you are getting by adding backset at the end of the ferment.

I start over for each ferment with fresh yeast for the enzymes. I can't really say what using backset brings out, hopefully more flavor and a bit of sourness.

bluc wrote:Most likely when I stirred it. Same as first big spike :handgestures-thumbupleft:

That is what I guessed and makes sense. I Stir daily for first 3 days

My Angel yeast ended up rocking up unexpectedly.

At this point in time all I'm interested is efficiency so I've got a couple of tests going on using corn. One being gelatinised and one not.

Test 1:
3800 grams of water
1000 grams of corn (run through corona mill 3 times)
1 gram of Angel (pitched @ 35c)
Method: Corn added to hot water, yeast pitched once at 35c.


Test 2:
3800 grams of water
1000 grams of corn (run through corona mill 3 times)
1 gram of Angel (pitched @ 35c)
Method: Corn gelatinised @ 90c for 90 minutes. Yeast pitched once at 35c.

Theoretical maximum OG potential on this is around 1070 (Being 70% starches from weight of corn). I know with Sebstar and this grind of corn (I'd prefer a flour, but this is still chunky, best I can do with the corona) I'd hit around 1050/1060.

So will be testing for ABV of the mash once completed, which will hopefully be 7%+. This should hopefully give me a good idea of what the conversion efficiency was.