PeeGee wrote:Always use anti-foam in boiler.
Will this stop puking???
toyoda wrote:My A/G pukes pretty well.
I have lately let it keep on going till it fills the bottom plate then turn it off to settle for a while before turning it back on.
I think there is a protein break at some stage and it just stops altogether but it can take a while.
Toyoda
PeeGee wrote:Have increased size of AG mashing.
Now 12.5 kg of Pilsner malt
mashing with 32L of water at 74C
Initial run off was 21.5L at 1.092SG
sparging with 25L at 75C
Final Volume at 46L
ISG 1.055+
IS this reasonable?
Having a problem with Puking. Deciding that will increase milling to reduce flourin mash.
Also watch and note when puking starts and reduce heat.
also less volume in boiler.
Always use anti-foam in boiler.
Will this stop puking???
dans.brew wrote:Welcome PeeGee :greetings-waveyellow:
Sounds like your AG mashing is going pretty well so far.
Hows it tasting so far?
I find the flavour very nice straight off the still let alone after aging for a bit.
I'm currently working on malting enough barley to have a crack at another couple mashes... only i might add a bit of homemade specialty malt this time.
PeeGee wrote: I have been using the Still Spirits Whisky yeast but I understand that this is no longer available.
Any suggestions for a replacement.
I have recently started using Safspirit M-1. I have been really happy with the results. I have been able to ferment dry down to 1.000. Ferments fairly vigorous so I tend to leave some head room. Works well with Single Malt type whisky.
PeeGee wrote:
I will try this yeast as it would be an alternative to the one I was using that is no longer on the market (SS Whisky Yeast).
Do many people use bakers yeast for AG whisky?
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