Aussiedistiller, Home Distilling, Moonshine, Home Brew

Yea peterc i reakon malted tastes better. But unmslted is still good :handgestures-thumbupleft:
Nzjohn sounds normal to me :handgestures-thumbupleft:

Thanks Bluc, yea just sussing this yeast out, the wash is 200ltr corn/barley/rye,
Hopefully it plays the game, it will be interesting to see the result in the barrel.
Just got to figure out an easy way to sparge it at the end. :scared-eek:

bluc wrote:Yea peterc i reakon malted tastes better. But unmslted is still good :handgestures-thumbupleft:
Nzjohn sounds normal to me :handgestures-thumbupleft:

I will get malted barley from the HBS. They have a wide variety: caramel amber, caramel aromatic, caramel munich, caramel pils, peated, pilsen malt, pale ale and so on. What should I choose?
No luck in finding any rye grains malted or not. Is rye that important? Can I use wheat instead?

virge wrote:

bluc wrote:Yea peterc i reakon malted tastes better. But unmslted is still good :handgestures-thumbupleft:
Nzjohn sounds normal to me :handgestures-thumbupleft:

I will get malted barley from the HBS. They have a wide variety: caramel amber, caramel aromatic, caramel munich, caramel pils, peated, pilsen malt, pale ale and so on. What should I choose?
No luck in finding any rye grains malted or not. Is rye that important? Can I use wheat instead?

What state are you in as there seems to be rye malt grain on sale either from N.Z or Germany.
What quantity of grain are you using as may be worth getting from a bulk buy as a 25 kg bag is going to be lot cheaper to buy.

virge wrote:

bluc wrote:Yea peterc i reakon malted tastes better. But unmslted is still good :handgestures-thumbupleft:
Nzjohn sounds normal to me :handgestures-thumbupleft:

I will get malted barley from the HBS. They have a wide variety: caramel amber, caramel aromatic, caramel munich, caramel pils, peated, pilsen malt, pale ale and so on. What should I choose?
No luck in finding any rye grains malted or not. Is rye that important? Can I use wheat instead?

Get a base malt. pilsner ale or pale. What are you aiming for whiskey or scotch or burbon?

corn pilsner rye 70/20/10 is a nice drop also nice if rye is swapped to wheat. 100% peated malt make a nice peated scotch and 100% base malt or 90/10 base malt rye makes a good whiskey. its all personell taste but may give you a starting point. Rye is a fairly strong flavour so keep that in mind. I have been using barret burston grain with good sucess. Not sure how much difference there is between them I normally grab what ever is cheap/on special.

wynnum1 wrote:

virge wrote:

bluc wrote:Yea peterc i reakon malted tastes better. But unmslted is still good :handgestures-thumbupleft:
Nzjohn sounds normal to me :handgestures-thumbupleft:

I will get malted barley from the HBS. They have a wide variety: caramel amber, caramel aromatic, caramel munich, caramel pils, peated, pilsen malt, pale ale and so on. What should I choose?
No luck in finding any rye grains malted or not. Is rye that important? Can I use wheat instead?

What state are you in as there seems to be rye malt grain on sale either from N.Z or Germany.
What quantity of grain are you using as may be worth getting from a bulk buy as a 25 kg bag is going to be lot cheaper to buy.

I am in South Africa. I can buy here cracked corn and whole barley from animal feed stores.
As it is the first time I will do grain alcohol, I would start with 2 x 50l fermenters. For me, this is possible because of the Angel yeast.

bluc wrote:

virge wrote:

bluc wrote:Yea peterc i reakon malted tastes better. But unmslted is still good :handgestures-thumbupleft:
Nzjohn sounds normal to me :handgestures-thumbupleft:

I will get malted barley from the HBS. They have a wide variety: caramel amber, caramel aromatic, caramel munich, caramel pils, peated, pilsen malt, pale ale and so on. What should I choose?
No luck in finding any rye grains malted or not. Is rye that important? Can I use wheat instead?

Get a base malt. pilsner ale or pale. What are you aiming for whiskey or scotch or burbon?

corn pilsner rye 70/20/10 is a nice drop also nice if rye is swapped to wheat. 100% peated malt make a nice peated scotch and 100% base malt or 90/10 base malt rye makes a good whiskey. its all personell taste but may give you a starting point. Rye is a fairly strong flavour so keep that in mind. I have been using barret burston grain with good sucess. Not sure how much difference there is between them I normally grab what ever is cheap/on special.

Thanks Bluc, I made up my mind. I will go for the first time with 2 x 50L buckets with cracked corn, pilsner malt and wheat malt70/20/10. How much usable alcohol after the cuts do you think I can get from a 50l ferment?
I suppose the stirring twice a day in the first 3 days is more for allowing the yeast and enzyme get between the grains and not for aeration.

I have been keeping 2l at 65% from 10kg grain. 40l liquid.

bluc wrote:I have been keeping 2l at 65% from 10kg grain. 40l liquid.

Did you run it through a pot still?
I want to distill mine with the 4 sections bubbler and adjust the reflux condenser at 80-85% alcohol to get some flavor out.

No a bubbler so get 1.5-6L at 89% 4plates and water back

Got it, thank you

Teddysad wrote:Blucx that is an interesting spike at 11.00 did you do anything to cause it?

Hi Teddysad, 10 days fermenting and only at 1.18 gravity, not a lot of action going on, tastes sour and iodine tests says no starch left,
Is it finished?
John Waipu

My angel yeast turned up on Friday, about 30 days from when I placed the order (much better than the 60-90 days suggested from the buyer!)

Need to free up a fermenter and find me some grain!!

Has anyone had a stalled ferment with this yeast?

No not yet that I have read here or anywhere else.. Did you get the right yeast?

Yes the Angel yeast for liquor making, yellow square at 9 o’clock, there’s still movement in the mash, just no obvious bubbles. Ph is 6.4, and no starch left. It’s only been 12 days after it finished the 3 day stirring. I guess just wait it out.
Used 250gms yeast for 60kg grain in 150ltr water.

Could well be done. Depending on wich instructions. Be interested in your results. Pretty thick mash :handgestures-thumbupleft:

Racked and sparked it, so will run it in a couple of days, will post the results :text-thankyoublue:

How did you sparge? I have only squeezed so far and wondering best way to sparge instead..

Not so sure it’s the best way to sparge, I have a 300mm dia commercial sieve decanted the mash through that, by a 1ltr scoop, let gravity drain most, while moving the grains around, then used water about a litre at a time, moved the grains around till they were dry and hosed more water in there, it took about 2 hours to do the 200ltr wash
I took a short video, but have not figured out how to upload them on this site.
Gin run today, TFFV through the carter head..