My mouth was watering as you were tasting your product. Ran my barley and pecan smoked wheat that I had mentioned to you. Turned out very well. It is resting right now. Will cut and put on oak in the next day or so. Always enjoy your vids.
Love the videos! New to your channel but it looks like you K ow your stuff! I love the term you used, foreheads! Totally going to use that from now on! Also every time I hear your background music I think I'm listening to the into from Firefly and I have to do a double take! Thanks!
Hi Randy, love your channel !! Question - I will be distilling 2 - 6 gallon batches identical to your bourbon recipe. You are using the taller column exactly as we have. If you were to use a thumper, would you use reflux or try and keep the temperature down and minimize the use of reflux?? Thank you Richard
Hi Richard, in my opinion when distilling a bourbon or whiskey you want small amounts of reflux so flavor comes thru and yes you will get some reflux just because the use of a column most of the time I dont use a thumper unless i want to infuse a type of flavor hope this helps cheers randy
if you want to try some different smoking chips try Cabela. i bought a verity pack of BBQ chips consisting of apple cherry peach and maple. at one time i had 22 different combinations of chips smoked and non smoked. some got alittle funky but some were great.
I tried those and found they were kind of dirty. You can burn them and it leaves the dirt behind but don't soak them in anything you want to drink. Go to a specialty wood store and buy a board to cut up. cut it up fine and roast chips in oven for 1 hour at 400 deg f
@@brianmckibben2300 i used the biggest pieces in the chips. toasted in the oven at different temps. most about 350~450 for a hour. it chars them with out the ash. then rinsed in water
Another option for the oak etc, My local butcher has chunks of used barrels (mostly from wine) for smoking meat, much cheaper to by those bags and size down with a hatchet. I scored a bag from a port barrel not long ago, that adds a nice touch once toasted.
Nicely done video, Randy! Do you normally proof down before you add the oak chips? Also, I see you attached your reflux condenser and used rasching rings but did you run in full reflux or “pot still”?
Hi George yes i proof down before adding chips found it works good for me had reflux on for height valves turned off and ran in pot still mode and yes used rashing rings Cheers!!
Randy, I appreciate the details in the videos. I am new to distilling and want to get into it mainly for bourbon and have a few questions. 1. How did the batch with the roasted corn turn out taste wise? 2. When you prepared your mash, you used 3 gallons of boiling water to start the corn mash part before you added the other grains. How did you end up with 6 gallons of mash in the end? Did you just add extra water? Thanks for the help.
Hi Carl, First i would say Bourbon is my favorite The roasted corn bourbon is the best that i have ever made and going to make more and will not change it one bit Yes start that way after you add other grains and let conversion take place I will batch sparge the grains in the mash tun into the fermenter until I collect 6 gallons Cheers Randy
@@stillworksandbrewing Thanks for the quick answer Randy. I did forget to ask one other thing, are you using DADY yeast or do you use something more specific for Bourbon?
@@stillworksandbrewing So 1200W. That's good to know. I'm trying to figure out what the best ramp up power is for different washes so this is helpful. Thanks!
Hi Randy I was wondering if you’ve ever done simple sugar wash and if so how much sugar did you use and how much yeast I’m using 5 gallon fermentation buckets how much would you use for that thanks
@@Flametamer145 Hi Hank I start some small cuts 1/2 pints then move up to full pints till near tails and go back to 1/2 pints and taste all keep what I think is good mix, proof down
@@stillworksandbrewing I would love to see more time spent on the details of collecting with temperature adjustments along the way (and why you make em) and abv levels as you go. I know it'll be different for each of us but always good to have a reference point. Keep up the great work!
Super video Randy, this looks so tasty, nice video work...
Thanks so much
Little bit of the foreheads coming off.... LOL Cracked me up.(8:20) These are great vids.. Pt1 and Pt2 is my next mash up. Thanks
Rock on!
Great Video Randy! I liked the way you filmed the video also.
Cheer's,
Austin
Thanks 👍
My mouth was watering as you were tasting your product.
Ran my barley and pecan smoked wheat that I had mentioned to you. Turned out very well.
It is resting right now. Will cut and put on oak in the next day or so.
Always enjoy your vids.
Sounds great! cheers!!
Wow this is a killer recipe Thank you Sir 😋🍺👍💯🇺🇲🍺
Just finished the apple brandy from bearded and bored and your bourbon 2.0 will be my first grain mash, thx for all the videos randy your the man
Love the videos! New to your channel but it looks like you K ow your stuff! I love the term you used, foreheads! Totally going to use that from now on! Also every time I hear your background music I think I'm listening to the into from Firefly and I have to do a double take! Thanks!
Welcome aboard!
stary super film
Hi Randy, love your channel !!
Question - I will be distilling 2 - 6 gallon batches identical to your bourbon recipe. You are using the taller column exactly as we have.
If you were to use a thumper, would you use reflux or try and keep the temperature down and minimize the use of reflux??
Thank you
Richard
Hi Richard, in my opinion when distilling a bourbon or whiskey you want small amounts of reflux so flavor comes thru and yes you will get some reflux just because the use of a column most of the time I dont use a thumper unless i want to infuse a type of flavor hope this helps cheers randy
Good video
Thx Randy! I have a question, you have electric pot? What is the " I got my pw m switch---heating cell" Does the box control for the burner?
the PWM switch only controls the heating element
if you want to try some different smoking chips try Cabela. i bought a verity pack of BBQ chips consisting of apple cherry peach and maple. at one time i had 22 different combinations of chips smoked and non smoked. some got alittle funky but some were great.
I tried those and found they were kind of dirty. You can burn them and it leaves the dirt behind but don't soak them in anything you want to drink. Go to a specialty wood store and buy a board to cut up. cut it up fine and roast chips in oven for 1 hour at 400 deg f
@@brianmckibben2300 i used the biggest pieces in the chips. toasted in the oven at different temps. most about 350~450 for a hour. it chars them with out the ash. then rinsed in water
Thanks for info Cheers!!
Thanks
Thanks!!
hey randy, the 2 row barly - is it malted? i think you are fantastic by the way.god bless and kind regards sir
Yes, it is
I would love to have a parts list of the still you are using in this run
Great video as always Randy, just a quick one, wondering where you got the temperature gauge for the top of the column? Sláinte🇮🇪
Hi Kevin glad to hear from you I got gauge at Milehighdistilling But i have seen it other places too Cheers!!
@@stillworksandbrewing Thanks again☘️
Hey Randy, was this just a single distillation w/ a quart of feints from a previous run? Also, where do you get your oak chips from?
Thanks!
Yes and yes and I get my chips from my local homebrew shop
Another option for the oak etc,
My local butcher has chunks of used barrels (mostly from wine) for smoking meat, much cheaper to by those bags and size down with a hatchet.
I scored a bag from a port barrel not long ago, that adds a nice touch once toasted.
@@mrbrown3546 Cool thanks for idea Cheers!!
Nicely done video, Randy! Do you normally proof down before you add the oak chips? Also, I see you attached your reflux condenser and used rasching rings but did you run in full reflux or “pot still”?
Hi George yes i proof down before adding chips found it works good for me had reflux on for height valves turned off and ran in pot still mode and yes used rashing rings Cheers!!
Randy, I appreciate the details in the videos. I am new to distilling and want to get into it mainly for bourbon and have a few questions.
1. How did the batch with the roasted corn turn out taste wise?
2. When you prepared your mash, you used 3 gallons of boiling water to start the corn mash part before you added the other grains. How did you end up with 6 gallons of mash in the end? Did you just add extra water?
Thanks for the help.
Hi Carl,
First i would say Bourbon is my favorite
The roasted corn bourbon is the best that i have ever made and going to make more and will not change it one bit
Yes start that way after you add other grains and let conversion take place I will batch sparge the grains in the mash tun into the fermenter until I collect 6 gallons
Cheers Randy
@@stillworksandbrewing Thanks for the quick answer Randy. I did forget to ask one other thing, are you using DADY yeast or do you use something more specific for Bourbon?
I use daddy yeast
What is your heating element size and about what % do you think you are at when heating up so you don't scorch?
I use 120v and I go by AMPS heating up about 10 amps Cheers!!
@@stillworksandbrewing So 1200W. That's good to know. I'm trying to figure out what the best ramp up power is for different washes so this is helpful. Thanks!
I use 48 hour turbo yeast to
I have not tried turbo yeast
@@stillworksandbrewing it’s really good yeast 20%abv in5 1/4 gallons of h20 good temp range
Hi Randy I was wondering if you’ve ever done simple sugar wash and if so how much sugar did you use and how much yeast I’m using 5 gallon fermentation buckets how much would you use for that thanks
Hi Hap as a rule of thumb 3#per gallon will be 1.090 hope this helps Cheers!!
And have used DADY yeast but next time I think I’m going to ec1118 have heard that it finishes cleaner
Thanks Randy your info is always very helpful I appreciate it
At 4:26 what are those white pellets u are adding?
ration rings made of ceramic they help with distill process
Hmm why reflux this, shouldn't you pot still it??
Hi Mike I did have the precondencer on for column hight but no cooling water to it
What were the white pieces you were pouring into column
That is ceramic radon rings used to give some reflux action
@stillworksandbrewing ok cool. Just getting the hang of my pot still with thumper... haven't even thought of trying a column yet
What rule do you use foe fores and heads. U said 6oz on this one
As a ruel of thumg I collect 4 - 6 oz. if it any fruit I go closer to the 6 oz. and I use a 6 gallon mash
@@stillworksandbrewing total?? and keep the rest till tails?
@@Flametamer145 Hi Hank I start some small cuts 1/2 pints then move up to full pints till near tails and go back to 1/2 pints and taste all keep what I think is good mix, proof down
maybe next time I will spend more time on that part think that might help?
@@stillworksandbrewing I would love to see more time spent on the details of collecting with temperature adjustments along the way (and why you make em) and abv levels as you go. I know it'll be different for each of us but always good to have a reference point. Keep up the great work!
the repetative back ground music is anoying