Aussiedistiller, Home Distilling, Moonshine, Home Brew

bluc wrote:Wondering tas did you sparge squeeze or ferment on the grain?

:text-+1:

Just read this whole thread and am keen for a try, what did you do tas?

Be interesting to see what I get from this next wash
Basically 5 th jen uncle jessies this time I added 10 kg malted barley that was cooked in 4 jen wash
If the way its bubbling is any thing to go by it will be good :handgestures-thumbupleft:

OzzyChef wrote:

bluc wrote:Wondering tas did you sparge squeeze or ferment on the grain?

:text-+1:

Just read this whole thread and am keen for a try, what did you do tas?

I gelatinized the corn as it was, added enzyme to cold water as per pintoshines instructions, chucked in the corn and bought it up to 88' held it there for 90 mins, put some more cold water in to bring the temp down to 66' added Irish distillers malt and let it do its thing for 2 hours before I managed to get back to it. Drained the malt pipe then sparged with 6L of 75' water. If I had ground the corn I think my yield would have been a little better, this way was piss easy, its bubbling away with Malt Whisky Yeast. The plan is to strip until I have 35-40L of low wines, run it through the bubbler then age on AO that has been sitting in UJSSM then replace those with FO that has been soaking in Olorosso :handgestures-thumbupleft:

The strip from the first lot had quite a interesting taste, a bit sour. Mashing 2nd lot now, as there was a bit of room left in the mash tun I thought I would up the amount of grain to 4.5kg cracked corn and 2.5kg malt. :handgestures-thumbupleft:

How did you get on with second lot tas did you use same method? What was your sg?

bluc wrote:How did you get on with second lot tas did you use same method? What was your sg?

Same method, left it mashing at 65' for a bit longer cause I was running the still. SG was 1.070, 1 thing I have noticed is that it does not ferment anywhere as fast as a Single Malt mash. :think:

Thats awesome if you can grab 1.07 and can sparge the cracked corn then i cant wait to give it another go

bluc wrote:Thats awesome if you can grab 1.07 and can sparge the cracked corn then i cant wait to give it another go

The distillers malt I am using has a higher DP than a standard beer malt, combined with the enzymes this is what is probably giving me a high SG, just something to think about. :handgestures-thumbupleft:

TasSpirits wrote:

bluc wrote:Thats awesome if you can grab 1.07 and can sparge the cracked corn then i cant wait to give it another go

The distillers malt I am using has a higher DP than a standard beer malt, combined with the enzymes this is what is probably giving me a high SG, just something to think about. :handgestures-thumbupleft:

Where do you get that? Do you know by chance the DP of it and all important how does the taste compare? ( malt carry over)

crow wrote:

TasSpirits wrote:

bluc wrote:Thats awesome if you can grab 1.07 and can sparge the cracked corn then i cant wait to give it another go

The distillers malt I am using has a higher DP than a standard beer malt, combined with the enzymes this is what is probably giving me a high SG, just something to think about. :handgestures-thumbupleft:

Where do you get that? Do you know by chance the DP of it and all important how does the taste compare? ( malt carry over)

I got the Irish distillers malt from my local HBS, I cant remember the DP, Ill dig it out tomorrow, the Malt certainly comes across in the strip, once Ive stripped more ill do a spirit run and se what it tastes like. :handgestures-thumbupleft:

crow wrote:

TasSpirits wrote:

bluc wrote:Thats awesome if you can grab 1.07 and can sparge the cracked corn then i cant wait to give it another go

The distillers malt I am using has a higher DP than a standard beer malt, combined with the enzymes this is what is probably giving me a high SG, just something to think about. :handgestures-thumbupleft:

Where do you get that? Do you know by chance the DP of it and all important how does the taste compare? ( malt carry over)

The DP is 250wk as is the Irish stout malt Ive got :handgestures-thumbupleft:

Are you going to triple still it too?

Psykamaholik wrote:Are you going to triple still it too?

Pot still 3 times :handgestures-thumbupleft:

Just got another 45L @ 1.065 on the go :D

Just checked my last mash, down to 990, will be stripping it tomorrow night, looks like it will be a bit better than expected :happy-partydance: the other have stopped at about 1.000. :handgestures-thumbupleft:

stout malt huh, never tried that, I bet it's a big diff compared to a "normal" base malt

Swedish Pride wrote:stout malt huh, never tried that, I bet it's a big diff compared to a "normal" base malt

It looks like normal Malt, just has a high DP like a Distillers Malt. :handgestures-thumbupleft:

Right ok, thought it was malt you use to brew stout, that is far from normal malt, really strong toast on it to get the black stout colour/flavour

I ran the first spirit run this morning, made rough cuts, took out the heads and the tails from 30%, doing the 2nd spirit run now. After the first cuts I was left with 26L @ 35%, slow spirit run through the bubbler in pot mode, then on to Heavy toast American oak that has been in UJSSM for the last 6 months, hopefully this will be similar to Irish Whiskey :pray:

After cuts I kept 6L @ 65%, 2L are on medium toast American oak that has been in UJSSM for 6 months, 2L on heavy toast that has been in CFW for 6 months and the last 2L on medium toast that has been in Penfolds special reserve Port for close to 18 months. The Distiller's privilege is amazingly smooth, with hints of honey and caramel. I pot stilled this through the bubbler without the RC going, still painfully slow, but I think the extra reflux has made a big difference. Next lot will be Malt Barley and Micronized Barley. :handgestures-thumbupleft: