Aussiedistiller, Home Distilling, Moonshine, Home Brew

Just ordered some of this yeast. Hopefully turns up this year! Very keen to give it a crack

I've not done a batch of anything for a while...

This sounds really interesting - I've ordered two packs to play with and get back into it!

Andrew wrote:Just a little update on us selling this yeast.
The factory is happy for us to buy and the price would be fairly reasonable but.....
And its a big but, we need to buy 50 cartons that's 20 packs per carton so 1000 packs or 500kg of this wonder yeast.
Im not sure what the shelf life is but Im guessing that we would end up chucking at least half away.
So, sorry, looks like we wont be going ahead with this unfortunately.
Cheers
Andrew

Will the factory sell a mixed 1000 packs or 500kg of yeast that would cut the cost and make more saleable.

My barley is close to finished the malting process, im thinking tomorrow might be the day to "mince" it up and let those little yeasties at it. :laughing-rolling:

Looks awesome how are you malting? Small batchs or bulk on floor?

25kg this time around. Doing it in 2 rubbish bins with little holes drilled in the bottom to let the excess water drain. Started with 1 bin 3/4 full and now im up to 2 bins 2/3 full, just with the grain swelling and all the roots ect.

Hi Dan,

By doing this batch “green”, I assume that you won’t be drying it at all? Will it end up going straight into the fermenter after being munched up?

Yeah Les, thats the plan. Its just a way of getting around all the work with drying and kilning the grain, hopefully it works. :handgestures-thumbupleft:

It will be interesting to see how the flavour differs from the unmalted barley. Do you think the chances for infection will increase because of the grains exposure to moisture for a few days? Sorry about the dum questions. Working with malted grains, mashing etc is new to me so the knowledge level is really low.

Lesgold wrote:Do you think the chances for infection will increase because of the grains exposure to moisture for a few days? Sorry about the dum questions.

That is my main concern as the kilning would normally sanitize the grain.
I did have the thought of boiling it in some water for 15 minutes or so before i mash it up. Obviously in a bag or strainer to keep off the bottom and prevent scorching.

Don’t boil it before mash or you will nuke the enzymes.

If your worries about infection boil after mashing.

Edit: just realized this is the angel thread, not sure why your bothering malting it.... :-B

Sam. wrote:Don’t boil it before mash or you will nuke the enzymes.

If your worries about infection boil after mashing.

Edit: just realized this is the angel thread, not sure why your bothering malting it.... :-B

Just malting it because i can.. just an experiment really. 8-}
Ended up just mincing it up with a meat mincer... was slow going but did a superb job.

The ferment all mashed up took on a really white milky look... it wasn't just white froth on top.

Keep it going Dan. If it doesn’t work out, heat it up, add some milk and sugar and breaky porridge is done. :laughing-rolling: :laughing-rolling: :laughing-rolling:

When making mashes for lambic sytle sour beers a lot of unmalted wheat is used to make a very milky "turbid mash". I'm sure that the enzymes in the yeast will have no trouble with that.

dans.brew wrote:My barley is close to finished the malting process, im thinking tomorrow might be the day to "mince" it up and let those little yeasties at it. :laughing-rolling:

Screenshot_20200704-163219_Gallery.jpg

Hey Dan, Thats a great chitted barely, Did you start to germinate it ?
I am starting to malt again. (If I can get some barley) I have just revamped my malting machine to turn the barley a bit slower when germinating.
I got some barely to try, but unfortunately it's been treated with nd. I presume thats herbicide, so I cannot use it.
I am putting together and old camping washing machine, that will fit into a fridge, so I can look at steeping in the warmer months.
I can only do 8 kgs at a time. (Because that swells to around 12.9 kg once its steep to 44% moisture).

Please keep us posted on the result of your barley experiment. Cheers

ps I can see you did germinate it as a closer look at the photo I can see the Acrospire.

Thanks Ned. :handgestures-thumbupleft:
Can you expand on treated with nd?
My malt was probably a bit overdone actually, but was pretty happy with it. Really got to watch it towards the end and be ready to stop the germ process.
Stuck my nose in the drum this morn when i gave it a good mix and the yeast was def doing its thing already.. sniffed a tad too hard and got a very good whif. :laughing-rolling:

dans.brew wrote:Thanks Ned. :handgestures-thumbupleft:
Can you expand on treated with nd?
My malt was probably a bit overdone actually, but was pretty happy with it. Really got to watch it towards the end and be ready to stop the germ process.
Stuck my nose in the drum this morn when i gave it a good mix and the yeast was def doing its thing already.. sniffed a tad too hard and got a very good whif. :laughing-rolling:

No he did not elaborate, just said it was nd and listed on the drum not to use for malting. I am going to check with him next time I see him.

The ferment sounds great. It might be the way to go with an Allgrain. From what I have read unmalted grain can give a lighter style of whiskey, (I think thats using 50 malted and 50 unmalted) but considering you have steep and started the germ process, it will be interesting as you get the endosperm to be soft and and chalky Cheers

Mashed up the other half of my green malt tonight , but this time i added 5kg of Rye malt... smelt beautiful as i was mixing it.
Going to be interesting to see what flavours come from these 2 ferments as they have quite a unique milky taste and consistency.

Final spirit run using Angel yeast today, Sundae Chocolate bourbon. I'm going to take a break from distilling for a few weeks.

Anyone got their package yet? and have we have any further test done