Wellsy wrote:Hey big rig I have some of this BWKO that has been on 5 star dominos for 12 months, med toast American and heavy toast American. I had 20 to 25 grams in 3 litres. Both taste great but the colour has not come through and is very like. I have previously used French taste is good and colour super rich. I just have a stripping run to go and I will be putting 30 litres away for 12 to 18 months. I will use 210 grams and have decided to mix it all up. It will be 90 heavy and 90 medium toast American for a more traditional bourbon taste and 30 French to givye the colour I like. I hope that helps
BigRig wrote:You have essentially made macwhiskey with a variation on the flavour grains. It is a single generation so is packed with flavour from the start.
Its not a sour mash without any backset but doesnt need to be. I think you will be fine
BigRig wrote:Wellsy wrote:Hey big rig I have some of this BWKO that has been on 5 star dominos for 12 months, med toast American and heavy toast American. I had 20 to 25 grams in 3 litres. Both taste great but the colour has not come through and is very like. I have previously used French taste is good and colour super rich. I just have a stripping run to go and I will be putting 30 litres away for 12 to 18 months. I will use 210 grams and have decided to mix it all up. It will be 90 heavy and 90 medium toast American for a more traditional bourbon taste and 30 French to givye the colour I like. I hope that helps
Update - 5 weeks ago I put a 20L keg to bed with 140 grams american (50/50 - med / heavy) plus a 5L demi with same ratios. The colour is very dark and is awesome on the nose so i had to sample. Wow this stuff is nice already, kicking myself for not having tried it earlier actually.
Another winner from the T&T library.
RC Al wrote:The powdery stuff is most likely lacto, bubbles i dunno, was the foam fizzing? Just the krausen?
Hawkeye wrote:Sorry if I’ve missed it in this very long thread, but has anyone made this or a version of this using the yellow label angel yeast?
Cheers
I usually dump the lot into 20L boiling water to soften the grains and invert the sugar, leave it for a couple of hours, stir it up good and dump it in the fermenter then top up to 30L with cold water and add about a quarter cup of yeast.
Professor Green wrote:Answer is in the recipe post!I usually dump the lot into 20L boiling water to soften the grains and invert the sugar, leave it for a couple of hours, stir it up good and dump it in the fermenter then top up to 30L with cold water and add about a quarter cup of yeast.
Professor Green wrote:I see.
Those quantities would be for one 30 litre fermenter.
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