Todays Brew is..

[bluc]

How much grain do you normally use per l final volume?
Iodine can be had by betadine liquid or idophor sanitizer. They reakon if you put couple drops wort on to some chalk then drop or two iodine you get a better reading, as snall bits grain can hold starch, when chalk is used it absorbs the liquid so grain solids can interfere.

I see you use beersmith. Any idea why when i add grits or flaked corn it does not increase gravity reading within beersmith?

[EziTasting]

Lowie,
You're probably not asking me, but I would check for conversion! Every person that does any AG seems to be checking so seems to me like a good idea. Can't see it hurting your beer!?!?

Our tuns are converted urns, with false bottoms to stop the burning. The only hose we have is for dumping the sort into the FV. We squeezed the hose shut to collect some of the sort ontol and then we release to 'blow' the hose thru... not sure if this is of any help to you?!?

[Lowie]

How much grain do you normally use per l final volume?
Iodine can be had by betadine liquid or idophor sanitizer. They reakon if you put couple drops wort on to some chalk then drop or two iodine you get a better reading, as snall bits grain can hold starch, when chalk is used it absorbs the liquid so grain solids can interfere.

I see you use beersmith. Any idea why when i add grits or flaked corn it does not increase gravity reading within beersmith?

I work on around 14L for 4.5kgs (3.1L/1kg) for the mash. Final volume usually around 20L-21L after boiling.

Not sure about your gravity reading when you add flaked corn - I haven't tried that, but I will now and get back to you.

[bluc]

I was thinking 9kg per 30l final volume and 2.5l per kg mash thickness so seems my thinking is fairly close. I want to learn to mash thick 1.25l per kg is possible apparently.
Thanks for taking a look at beersmith :handgestures-thumbupleft:

[TasSpirits]

Wheat and Rye Whisky :handgestures-thumbupleft:

[bayshine]

300 lt mac rum :handgestures-thumbupleft:

[warramungas]

300 lt mac rum :handgestures-thumbupleft:

Well fruitcakes!!!! Should keep your stocks up and your time poor!

Edit: Whoops. You've got a six inch column. Piece of the proverbial.

[bayshine]

300 lt mac rum :handgestures-thumbupleft:

Well fruitcakes!!!! Should keep your stocks up and your time poor!

Edit: Whoops. You've got a six inch column. Piece of the proverbial.

Yep only a days work to run that through :D

[Dig Brinker]

Citrus wash I put on tastes like lemon vinigar :handgestures-thumbdown: I assume it's due to the preservative in the OJ, was hoping the lemon would overpower it but alas... on a positive, got a shite load of lemons and will have a crack a bit closer to the original recipe for lemon vodka, after I dump contents of fermenter 8-}

[orcy]

Got an empty keg in the keggetator so im putting down an experimental pommegranet and apple graff. I usually use sour cherry nectar, but the pom juice was cheap thos week so gonna give it a go.

200l of wbab still fermenting for next week.

[bluc]

Big batch corn whiskey gen 4 :-B

[EziTasting]

Bit excited but the plan for tomorrow is to run the first AG over our 4 plates in a single run, and (power permitting) do another AG of the second grain we have to do another 'Single Malt'...

We have 3 different malts but we don't know their flavour, so we're doing them one at a time first before we start to mix them together... wonder if that still makes them a "Single Malt"?!? :D
It's only malted Barley...

[bluc]

Once they are mixed its not single malt. Single malt means just that only one type of malt. I have the grain to attempt choc scotch again (the first sugarhead was popular). This time will be 1/3rd peated and am gunna halve the choc malt, and this time the choc is classed as an adjunct in my recipe. Itching to try out the new mash tun :handgestures-thumbupleft:

[TasSpirits]

Not quite correct, taken from Wikipedia, have the same thing in one of my books, cant cut and paste though.

Single malt whisky is malt whisky from a single distillery, that is, whisky distilled from fermented mash made exclusively with malted grain (usually barley), as distinguished from unmalted grain.

Single malts are typically associated with single malt Scotch, though they are also produced in various other countries.[1] Under Scotch Whisky Regulations, a "Single Malt Scotch Whisky" must be made exclusively from malted barley (although the addition of E150A caramel colouring is allowed), must be distilled using pot stills at a single distillery, and must be aged for at least three years in oak casks of a capacity not exceeding 700 litres (150 imperial gallons; 180 US gallons).[2][3] While the Scotch model is usually copied internationally, these constraints may not apply to whisky marketed as single malt that is produced elsewhere. For example, there is no definition of the term single with relation to whisky in the law of the United States, and some American whiskey advertised as single malt whisky is produced from malted rye rather than malted barley.[4]

[EziTasting]

Pharque!!! No wonder we drink!! :teasing-tease: lol

...Itching to try out the new mash tun :handgestures-thumbupleft:

Got any pics?

[bluc]

Cool tas i always thought the grain had to be all the same batch. Ie one field batch number..

[bluc]

Pharque!!! No wonder we drink!! :teasing-tease: lol

...Itching to try out the new mash tun :handgestures-thumbupleft:

Got any pics?

https://www.aussiedistiller.com.au/viewtopic.php?f=24&t=10995 :handgestures-thumbupleft:

[TasSpirits]

Cool tas i always thought the grain had to be all the same batch. Ie one field batch number..

I spent a bit of time looking into it after trying some Single Grain Whisky, I had always assumed that Single Malt was exactly that, turns out its not. :handgestures-thumbupleft:

[bluc]

So single malt means all grain in the bill is malted..?

[TasSpirits]

So single malt means all grain in the bill is malted..?

That's right and its from a single distillery. :-B