Linny wrote:Stupid ME :angry-banghead: :angry-banghead: :angry-banghead: about to put this down ,,, only just realised i ordered the amounts for rye and barley back to front :laughing-rolling:
Lucky im doing a smaller batch , will have to get more rye LOL ... Hey Brendan ,,, i got heaps of barley :-D
MtnMoonshiner wrote: But, I've heard that if you malt rye incorrectly it can get a dangerous bacteria growing on it which is akin to LSD :puke-huge:
invisigoth wrote:MtnMoonshiner wrote: But, I've heard that if you malt rye incorrectly it can get a dangerous bacteria growing on it which is akin to LSD :puke-huge:
yeh that'd be ergot, a fungus. fun stuff! 8-}
WineGlass wrote:I put a batch down today.
Mtn Moonshiner, if you been making this stuff since you were a kid, you'd be a handy bloke to know in a fight, you must have muscles like Arnold. Stirrin this stuff is hard work.
After I put the corn in and stired it up, it went like thick, thick porrige. I re checked ammounts, found I was short on water. I added some more, but I think too much. When I put the malt on top, it did crack a little, but tended to sink more than crack. I think its ok, just didn't work like the recipie said. I waited till the malt that was still on top cracked a little, then on to the next bit.
Smells nice, I skipped the sugar, just so I can say its all grain 8-) (its getting on the colder months anyway) Made a starter and pitched it an hour ago, got a good strike I think, there is activity, so its looking good.
I'll report back in a week or two.
Linny wrote:Just ran a small batch now.. . Very clean :clap: very little heads and tails through the bubbler
WineGlass wrote:Yeah, I laughed too Jay.
Then I started to clean it. Not laughing anymore. Fuckin sticky shit.
WineGlass wrote:Yeah, I laughed too Jay.
Then I started to clean it. Not laughing anymore. Fuckin sticky shit.
MtnMoonshiner wrote:There are several ways from my school to tell whether or not it's ready to run through the still. Once the mash starts to ferment, it will form on top what we call a cap. That's the foamy, film that forms on top. Once the cap dissolves nearly all the way, it should be ready to run. However, you should taste a bit of the wash. It will taste similar to a corn flavored beer that you'd buy at a store, if it was something that was even sold. Taste it and you'll see what I mean. By the taste test, it should taste bitter and like it's got enough alcohol in it. This is normally something you have to be shown by someone else. But since you're in a completely different country, we'll have to do the best we can hahaha. Regardless, it should be ready to run in 4 to 6 days, depending on outside temperature and conditions
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