Aussiedistiller, Home Distilling, Moonshine, Home Brew

A couple of mashes underway. Done with hot water then cooled. One with Angel, the other is a different brand


https://youtu.be/PRixR_jlb7s


https://youtu.be/pgeONapfick

Thanks for sharing your experiences teddy

bluc wrote: Have only done the 70/20/10 ratio thinking it maybe a bit heavy on the rye it has a strong flavour..

Hey @Bluc,

Amateur question based on your 15kg to 40l ratio. Is this a percentage of total weight ie 10.5 kg corn, 3 kg Barley and 1.5 kg Rye..... Or is it like a traditional mash and based on available sugars as a percentage :think:

Thanks,

Clinton

Weight of grain mate :handgestures-thumbupleft:

Teddysad wrote:A couple of mashes underway. Done with hot water then cooled. One with Angel, the other is a different brand


https://youtu.be/PRixR_jlb7s


https://youtu.be/pgeONapfick

Gidday Teddy
How did the comparison go mate, were the results similar or do one yeast seem to do better than the other
Thanks

Actually the non Angel one was faster by several days.
Other than that no difference

Will be interesting to see if there is any noticeable flavour over time

after my efforts with yesterdays corn based whiskey i decided to test this method.
KISS.
3 kg distillers malt milled
3 x 750gm bags of woolies macro 5-grain porridge (oats,triticale,barley,rye & brown rice, all grains rolled)
1 x 750gm bag of rolled oats (because woolies only had 3 x bags of 5-grain)

22L of filterd water heated up to 35C in brewzilla (15 mins)
water put into fermenter, PH adjusted from 7.3 to 5.3 with citric acid)
all the grains thrown in, stirred well.
35gms of yellow angel hydrated and added.
no nutrients added.
i hop bag with oyster shells added, to buffer any PH crashes.
into the fermenter fridge set at 30C
can't get any simpler, probably less than 1 hour.
fingers crossed

Hey guys apologies if you have worked this out already but I have always been impatient and only ever let my wash settle out overnight. This batch I let settle for. Couple of days and it has made a huge difference to the taste straight of the still. Previously I always had a slight off taste that cleared over time. Today however I could and have drunken it straight from the cuts jars. Give an extra days settling to your process and see if it makes a difference

Ask coffee addict about the off taste of scorched corn ay :shifty:

Wellsy wrote:Hey guys apologies if you have worked this out already but I have always been impatient and only ever let my wash settle out overnight. This batch I let settle for. Couple of days and it has made a huge difference to the taste straight of the still. Previously I always had a slight off taste that cleared over time. Today however I could and have drunken it straight from the cuts jars. Give an extra days settling to your process and see if it makes a difference

This hobby will definitely reward those with patience.

Let your wash settle, run your still slow, let your cuts air and let your spirits age.

@bluc are you still using this for AG or have you moved back to traditional mashing ?

Does the 15kg grain plus 40L water leave much head space in a 60L fermenter ? Assuming the displacement of the grain would see the level got to 55L.

Are you still adding the 2nd yeast in with the angel yeast ?

Are you still using the wringer (&  biab??) to squeeze or have you got a better method now ?

Yep still using it and loving it. Souring the mash fixed any problem with flavour

I am using a biab and my hands to squeeze. I am still contemplating using steam or buying a shop press from supacheap
. The bucket I had sucked.

Your about right with volume. I had enough headroom 60l fermenter never ran over.

Didnt notice difference with second yeast.

bluc wrote:Yep still using it and loving it. Souring the mash fixed any problem with flavour

I am using a biab and my hands to squeeze. I am still contemplating using steam or buying a shop press from supacheap
. The bucket I had sucked.

Your about right with volume. I had enough headroom 60l fermenter never ran over.

Didnt notice difference with second yeast.

Awesome, i stumbled upon a pack yesterday locally so jumped on it, a little exxy but dont have to wait 6months for it to turn up.

Sorry for the noob question but i have never done an AG before.

Do you scoop the grain off the yeast cake and squeeze (and use straight away) or tip the lot in and squeeze then let the yeast settle a day or 2 for racking ?

I know the answer will be whatever suits me but i am looking for members actual preferred method and hopefully the reason.

i put my 1st down yesterday and its going crazy. Super excited.

I let it settle 3-4days before running.

BigRig wrote:I put my 1st down yesterday and its going crazy. Super excited.

7 days and its plenty sour with no vomit taste or infection. Hydrometer is sitting at 1.000.

I will rack it on the weekend and let it settle for a week.

:happy-partydance:

bluc wrote::happy-partydance:

interesting watch

https://www.youtube.com/watch?v=gnzPyFjSSPo

BigRig wrote:

BigRig wrote:I put my 1st down yesterday and its going crazy. Super excited.

7 days and its plenty sour with no vomit taste or infection. Hydrometer is sitting at 1.000.

I will rack it on the weekend and let it settle for a week.

My 1st racking technique sucked. I got 32L.

It got heavy so i now have a pulley and a sieve.