2/29/2024 0 Comments Beersmith 3 wine tannins![]() Sunday I'll combine the two stripping runs and do a spirit run. My OG was 1.065.Īssuming the current batch ferments out in the next day or two, I'm going to cold-crash it, and then strip it on Saturday. I did it as one big mash and had better mash efficiency. This time I went with 30% peated malt (I wanted to try 50/50, but back it down to 30% after tasting during the stripping run). I have a second batch fermenting since Sunday. I collected 6.5 liters with an average of 40% ABV. I also picked up a few pointers about how far to take the stripping run. Since my ABV was lower than in our corn whiskey runs, I was a little freaked out by the temps during the stripping run, but I spent sometime searching and reading a few threads here, and y'all helped me understand why it was different from a higher ABV wash. Still had a lot of yeast in suspension, so I just took my time heating the still and did not have any scorching problems. I went from mashing one weekend to a stripping run the next. ![]() and finished right at 1.000 for about 8% ABV. I used Prestige WD and it fermented out very fast. I had a lot of efficiency issues with my mash so my OG was 1.060. I've watch a few episodes of Single Malt TV and I want to try the methos of using the "third water" (sparge) to use for the next mash, so I did two mashes that day. The first batch was 12 gallons of 2 row and peated malt at a 85/15 ratio. I used Beersmith to help me formulate the recipe, and the biggest decision was how much peated malt do I want to try. But each of us have been all grain brewers for quite a while, so the mashing process is familiar.Īfter a few rounds of corn whiskey, I decided I wanted try a single malt. I just started with a couple of friends about 6 months ago. I'm doing a single malt, too. I'm kind of new at this hobby. Dry is good, them complex unfermentable dextrins that are great for mouthfeel and sweetness in a beer dont do distillers any good at all. A 1/2 barrel still, like you prolly use for beer, just with out the top cut out, and a simple 2" column and leibig condenser, all relatively easy builds.Įdit: PS, since youre a brewer Im sure youre aware of beta and alpha amylase, and favoring beta for drier beers by mashing lower temp, 140's. ![]() If youre making whiskies keep your still simple. But after ferment they squeeze out fine with a strainer bag. Oats and Wheat make a tasty drop, but they dont like to be lautered either, too sticky. Adds 1 step for dealing with the stuborn ass corn. Anyway, after you master single malts Bourbons are a heap of fun. If you like it smokey throw a few pounds of peat smoked in there, or even some cherry smoked (available at my LHBS) but be careful with the cherry smoked, its really strong. ![]() I ferment on the grain for a few reasons, better utilization, better flavors (subjective opinion), and no stuck sparges for 100% wheat malts or sticky raw grains,oats, wheat, corn etc. You can choose to lauter it or ferment on the grain. Single malts are easiest, especially coming at it from a brewer. Im a brewer too, and ya it was weird fermenting on the grain at first. ![]()
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