I’ve tried corn meal once. Since I don’t distill on grain… it was difficult. The finer the ground grain is… the harder it is to drain and sparge. I prefer cracked corn. It’s not only cheap… but it’s the easiest to deal with. I generally only use 50% corn. The other 50% is malted barley and wheat. Occasionally I’ll use rye… but that is also difficult to mash easily. Best wishes.👍🥃
I have to admit that the prices on both my cracked corn and my malted grains have come down a little bit lately from their peak. I was getting worried the way prices were rising. It must be an election year if prices are dropping.🙄🤣🤣🤣🤣👍🥃
In my opinion… yes. You will have to strain the mash at some point. Unless you have a very sophisticated still and are capable of distilling on the grain. Using a blender will just turn it to mush.🤷♂️ I don’t tell others what to do… but that’s definitely not something that I would do.👍🥃
True… probably more like pigs, chickens and other random livestock. I heard recently in Scotland they set up a co op to process the various types of waste from distillation. Apparently they pelletize the most important parts. A couple of distilleries actually do this on site. The whiskey industry… believe it or not is attempting to go zero net carbon. Pretty interesting. Best wishes. 🤷♂️👍🥃
Also… I believe that they said the feed products create a source rich in Omega fatty acids. Perhaps leading to less stress on fisheries using fish as a main source. It is a pretty fascinating deep dive into the uses of distillation waste.👍🥃
I just bought a new 30 gallon stainless pot… In place of the 8 gallon mash pot I was using. That mixer is getting a workout lately. I’m going to try to make a video soon about it. Probably my next mash. Stay tuned and best wishes.👍🥃
Hello. I use approximately 3 kilogram of corn per gallon of water. But I also use 3 kilogram of malted grain per gallon of mash. I steep the corn at 85c for 1.5 hours. Lower the temperature to 68c for malted grains. Malted grains steep at 68 for 1 hour. Wait for mash to cool to 32c for yeast. Maintain 32c for 7 days.👍🥃
Politics isn’t particularly important or interesting to me. As far as foreshots and heads… a general rule is about 50ml per gallon of mash in the still. Methanol is always among the first compounds to vaporize. So those are easy to discard. Cuts are always sensory based… meaning smell and taste. But 50ml per gallon of mash is a safe starting point. It will also depend on what your mash is made of. Grain or fruit etc…. Use your senses… you’ll know what is good or bad.👍🥃
That mash looks amazing!
Thanks brother.
Keep shining and enjoy the journey.👍🥃
Nice set up Mick, I love your rig set up too 🦘
Thank you Garry👍🥃
Hey bud thank you for making this video. Have you ever tried corn flour??
I’ve tried corn meal once.
Since I don’t distill on grain… it was difficult.
The finer the ground grain is… the harder it is to drain and sparge.
I prefer cracked corn.
It’s not only cheap… but it’s the easiest to deal with.
I generally only use 50% corn.
The other 50% is malted barley and wheat.
Occasionally I’ll use rye… but that is also difficult to mash easily.
Best wishes.👍🥃
@@BillMcGirr thank you for responding and I can’t wait to try what I have learned from your videos
Hopefully you tried making your own distillate.
Let me know how it turned out.💪👍🥃
You got me when you said thanks Biden. 100% correct
I have to admit that the prices on both my cracked corn and my malted grains have come down a little bit lately from their peak.
I was getting worried the way prices were rising.
It must be an election year if prices are dropping.🙄🤣🤣🤣🤣👍🥃
Would I be incorrect to use a hand blender and just masserate everything
In my opinion… yes.
You will have to strain the mash at some point.
Unless you have a very sophisticated still and are capable of distilling on the grain.
Using a blender will just turn it to mush.🤷♂️
I don’t tell others what to do… but that’s definitely not something that I would do.👍🥃
Cows diets don't require corn daily ,Mother nature feeds cow's several months out of the year if you lucky.
True… probably more like pigs, chickens and other random livestock.
I heard recently in Scotland they set up a co op to process the various types of waste from distillation.
Apparently they pelletize the most important parts.
A couple of distilleries actually do this on site.
The whiskey industry… believe it or not is attempting to go zero net carbon.
Pretty interesting.
Best wishes.
🤷♂️👍🥃
Also… I believe that they said the feed products create a source rich in Omega fatty acids.
Perhaps leading to less stress on fisheries using fish as a main source.
It is a pretty fascinating deep dive into the uses of distillation waste.👍🥃
Good job Mick, I have the same mixer and it does a great job.
I just bought a new 30 gallon stainless pot…
In place of the 8 gallon mash pot I was using.
That mixer is getting a workout lately.
I’m going to try to make a video soon about it.
Probably my next mash.
Stay tuned and best wishes.👍🥃
@@BillMcGirr I’ll be sure to check it out.
hello How many hours do you cook or boil the corn? How much water is needed for each kilo of corn?
Hello.
I use approximately 3 kilogram of corn per gallon of water.
But I also use 3 kilogram of malted grain per gallon of mash.
I steep the corn at 85c for 1.5 hours.
Lower the temperature to 68c for malted grains.
Malted grains steep at 68 for 1 hour.
Wait for mash to cool to 32c for yeast.
Maintain 32c for 7 days.👍🥃
Are you democrat and do you talk how and why to discard foreshots to prevent methanol
Politics isn’t particularly important or interesting to me.
As far as foreshots and heads… a general rule is about 50ml per gallon of mash in the still.
Methanol is always among the first compounds to vaporize.
So those are easy to discard.
Cuts are always sensory based… meaning smell and taste.
But 50ml per gallon of mash is a safe starting point.
It will also depend on what your mash is made of.
Grain or fruit etc….
Use your senses… you’ll know what is good or bad.👍🥃