Aussiedistiller, Home Distilling, Moonshine, Home Brew

Damn nice colour there Sam :handgestures-thumbupleft:
I'll keep me eye out for the Postie :mrgreen:

Looks the goods Sam :handgestures-thumbupleft:

That's my immediate goal, and getting the stuff run very soon!

13 Months no touch?? :wtf:




........Respect.........

Woodsy71 wrote:13 Months no touch?? :wtf:




........Respect.........

:laughing-rolling: it started as 20L in a 25L barrel and I reckon there would have been about 10L all up left in there, I have been sampling :handgestures-thumbupleft:

sam_and_liv wrote:

Woodsy71 wrote:13 Months no touch?? :wtf:




........Respect.........

:laughing-rolling: it started as 20L in a 25L barrel and I reckon there would have been about 10L all up left in there, I have been sampling :handgestures-thumbupleft:

lols it all starts off with the good intention of letting it age, and i'll be strong but from the first sample shot it's all down hill from there, not a bad effort to end up with as much as you did... :handgestures-thumbupleft:

Question. Is the Coopers light malt extract. The same as the light dry malt extract.

Furynfear wrote:Question. Is the Coopers light malt extract. The same as the light dry malt extract.

Use the goo, it's easier to dissolve, the powder makes a nice brick unless you are careful :handgestures-thumbupleft:

I've used dry before many times in beers. So not afraid to use it. Would bring down the costs to for making this. Question would I need to boil it before hand or just drop it into the fermenter

Furynfear wrote:I've used dry before many times in beers. So not afraid to use it. Would bring down the costs to for making this. Question would I need to boil it before hand or just drop it into the fermenter

No need to boil mate but like I alluded in big quantities it can be a prick to dissolve properly ;-)

Is there a mash gravity that we are after. For the barley

Furynfear wrote:Is there a mash gravity that we are after. For the barley

In this recipe the grain is really just a token effort for gravity points, these will be made up with the cans of goo, you just want the flavour from the peat smoked barley :handgestures-thumbupleft:

R-sole wrote:I'd be talking to Roy about a price on a 20l cube of LME in that case :handgestures-thumbupleft:

Who is Roy and how can I get in contact with him? :think:

Cheers,

Mech.

TheMechwarrior wrote:

R-sole wrote:I'd be talking to Roy about a price on a 20l cube of LME in that case :handgestures-thumbupleft:

Who is Roy and how can I get in contact with him? :think:

Cheers,

Mech.

R-sole wrote:

Goldie wrote: Roy at my local HBS actually cans his own branded LME so he will be my first port of call.

I'd be talking to Roy about a price on a 20l cube of LME in that case :handgestures-thumbupleft:

Unless you live near Goldie in Perth old mate Roy might not be able to help you out 8-}

But someone near you may, from a HBS or maybe if you have a U-Brew-it or something similar close by :handgestures-thumbupleft:

Thanks mate,

I'll check around Ye Olde Van Diemen's Land and I'll report back to you my results.

Cheers,

Mech.

So if there is no mash gravity. Instead of 2kg for 30mins u could do 1kg at 60 to 90 minutes. Would bring good down cost again. + SAME effect.

Got my 1st batch fermenting. Used 4.5kg dme instead of lme. When I put the boiling water into the fermenter I through the dme in then. Disovled good. It's bubbling away like a maniac.

Since I'm gonna be doing batch after batch. Has anyone just poured there wash straight over the old yeast. Obviously once cooled down. I cant see why u couldn't do it. Would save cleaning up and work like a charm.

My local HBS doesn't stock Coopers and the Black Rock is $11/kg

I can get 28kg of the following for $5.70/kg:

Amber
Lager
Wheat

Would one of these be suitable?

Cheers,

Mech.

I would use amber to stay close to the original recipe :handgestures-thumbupleft:

Thanks Sam,

I decided not to be a tight ass and to just buy the Black Rock Malt Extract Light.
I couldn't find anywhere with the Bairds peated malt in stock so I grabbed this: https://nationalhomebrew.com.au/beer/gr ... moked-malt

All,

In addition to the original recipe I'd like to try a second 60L ferment of an Irish twist on this:
(I already have oak soaking in Sherry waiting for this)

Brief recipe as follows:
3kg of rolled oats
1.5kg LME - Wheat
7.5kg LME - Light/Pilsner

Questions:
1. Should I increase either of the oats/wheat components?
2. Any other thoughts/suggestions?

Main references as follows:
Fine Scotch Whisky - http://www.aussiedistiller.com.au/viewt ... =32&t=1638

I've followed a number of Irish Whisky threads in here such as:
Crow: Single Malt Oat Whiskey - http://www.aussiedistiller.com.au/viewt ... ats#p87584

Since I'm new to mashing I'll be following this guide here:
Quick question on mashing the oats, will I need to add some malted barley grain to assist with the conversion?
The newbies guide to mashing. viewtopic.php?f=12&t=3572#p59823

Nervous about my first proper mash coming up, but looking forward to it.

Cheers,

Mech.

TheMechwarrior wrote:Thanks Sam,

I decided not to be a tight ass and to just buy the Black Rock Malt Extract Light.
I couldn't find anywhere with the Bairds peated malt in stock so I grabbed this: https://nationalhomebrew.com.au/beer/gr ... moked-malt

This is not peat smoked malt... and will give you a VERY different flavour.