Hey mate, Aaron here. Great to see you put the cash to great use, looks like a great final recipe!! Can’t wait to see your spirit run, the flavours I got from mine blew my mind, and after blending....wow!! A question I would love to ask about all grain.... how are you going to combat your still puking when you go for a stripping run ( apart from just heating slowly and carefully, leaving good head room and mist spray...) are you going to do anything to try and control it..... yes I did learn the hard way on my first batch.....
Do you watch the whiskey tribe? They did a video on Irish whiskey through the years and talked about how they used to make whiskey. According to them, and they seem pretty knowledgeable, Irish whiskey used to be a lot more like scotch. Complete with peat smoke. Sometime after WW2, when they started exporting a lot of whiskey to the US, they changed it up to appeal to the American market. If you aren’t familiar with them, I think you’d get a lot from them.
I dont really have any interest in stilling my own alcohol, honestly I don't even drink any alcohol whatsoever. But your personality and videos keep me watching 100%! Been watching your videos all night! Such an awesome person!
For separating beyond the biab filter try a sieve and a vibrating sander. Make sure to rack so the excess yeast falls to the bottom and doesnt add off flavors. If you have a column, you can boil on the grain.
I am considering an all grain, single malt run. Just a 6 gallon mash, I've got 10 lbs of Golden Promise malt and a pile of HEAVY PEATED. Will be tough not adding sugar though, lol. Thanks Man, I appreciate all the help even if I AM a year behind 😉
Fermenting on the grain is how I do my corn mash now. It’s easy to get everything out, I use an aquarium pump (400gph is just what I had laying around, but you could use any size), and a paint strainer on the end of the hose to catch the solids the pump pushes through. There’s always a little left in the bottom because the grains soaks up some of it, but I do sour mashes anyway so it’s not a big deal. Never had a problem doing this with flaked grains either, you may have to reach in and scrape the grain off of the screen when it gets low enough that the pump ends up in your grain bed at the bottom of the fermenter.
Hi Jesse Your mix sounds good to me. I am playing with the recipe I gave you a while back but it is sort of a sour mash scotch. I did not ferment on the grain but after distilling with no stripping runs all leftover liquids went back into fermenter with more corn sugar and yeast for my 2nd generation. It was good. Now I am about to distill the 3rd generation. Used safale o4 and o5 and bread yeast. Don't know how far I will go. Taste will tell. I used an anti foam agent to help prevent puking......and it works great. Cheers Norm
There are two reasons why your refractometer gives you a measurement which does not correspond to the measurement of the hydrometer: 1) You should apply a correction factor, normally 1,04 (you divide the Brix value that you read from your refractometer by 1,04, and then you convert into gravity points) because the refractometer is calibrated for a transparent water-sugar solution, your wort is not transparent and is water-sugar-proteins etc. 2) You should use your refractometer with sun light. An artificial light will probably give you a skewed reading.
Would be interesting to hear your opinion on using enzymes and unmalted barley (or other grains like wheat etc) vs all malt vs just enough malt for conversion. Also some experiments with home roasting some grain and how those flavours come across into the spirit would be awesome! Thanks for a great channel!
Yep for sure man. Roasted barley is very different to malted barley (depending on the definitions you use). But heating it at all changes the flavour profile dramatically. Have a look at how many specialty brewers grains there are! So raw + enzymes will taste diff for sure. Not necessarily better or worse. Just different! And yeah I'd love to mess around with that eventually.
Thanks for the videos. Definitely gonna jump on the patreon soon! I'll probably do it from my podcast handle. I'm currently working on a "gluten free" whiskey. Been malting rice at home myself and using that and some corn in the mash. The diastetic power of rice is crap so I add enzymes. The malted rice is super interesting tho!
Hey bro, greetings from South Canty. Just built myself a pot still to go on my brewzilla, low volume stuff. got my first tpw on with kviek voss. how do you think it will taste with a neutral, its moving along but not as fast as i thought as its done in 3 days with beer, guess its just got to work a bit harder with the higher abv. keen to try something like this out. do you think i could mash and ferment in the same vessel (keggle)
Question about distilling On grain vs. Off. You say you're concerned about how you're going to strain it at the end, but isn't it easier to strain a less dense liquid once it's fermented versus when it's thick at the start?
Nice video. I am aiming at making multi-grain whiskey with oats, spelt and emmer. I wonder whether I should stick to rye malt as a base (American style) or rather barley (Irish style)? Barley sounds more round and tasty than rye - what do you think Jessie?
Hi, loving all the videos and content and considering getting into the hobby soon for this purpose. But I never did all grain mashing (more into wine atm). Could you explain what's different about mashing for all grain whiskey vs beer and whether or not one should have experience in all grain beer mashing before whiskey mashing? Thanks!
Hey Jesse are you going to do a sugar head (gumball head) with the grain and yeast leftovers? Be great to get a flavour comparison between the two... see if it's worth the effort of AG?
Really excited to see how this run goes I've definitely been looking forward to you doing an all grain mash. I know that since you are wanting to do a malt whiskey this go round my question isnt applicable to this mash. but when you were doing the bastard whiskey or ujssm I was wondering why you didnt use alpha and beta amalaze to convert more natural sugar in the mash. Does it have a negative impact on the final product or do you find the temperature requirements for the amalayze to be more trouble than it's worth.
The bastard was a proper mash with sugar added. And the idea of the UJ is to just be super simple. You can add enzymes but unless you have some special enzymes you can't just add it to the fermenter.
Still It thanks for the quick response I'll keep that in mind I've just noticed that barely and Hops is really fond of the amalayze and I haven't really seen many other channels discussing it. Love your channel keep it going for sure
Love your channel, tip from me, try making brandy from pears or peaches, It will blow your mind(not to be aged within by wood).If you make plum brandy and age it a bit you will see that no whiskey can match it.Thanks for the great content,in Croatia we are extremely good in fruit brandy making but in whiskey completely oblivious so thanks for info👍
Jessie love the videos, I'm getting ready to do a 6.5 gallon all grain, when starting the mash. Do I start with less than 6.5 gallons when making the mash and add enough water to make 6.5 gallons during sparging or start with more to account for absorption? Hope that makes sense
Hows it mate, if you mean for this specific example I fermented on the grain. So no sparge at all. But if you mean in general the short answer is really "it depends" or "its up to you. Let me know what recipe you are wanting to make, with a link. Will see if I can help out :)
@@StillIt 13lbs corn 3lbs rye malt 1lbs crystal malt 6.5 gallon water Daddy yeast I'm used to 1 gallon fruit wine, so I usually start out with almost 2 gallons to compensate for the displacement of fruit and when I rack it I am left with a gallon of wine. Just trying to see the same overall principle is similar with grains. Cause my thought process led me to think I would add my grains to 4.5 gallons and then sparge with 2 gallons leaving me with 6.5 gallons in the fermenter. I understand the process, when I make my mash I dont want to end up filling my keg up halfway
Wooh! The ones I've been waiting for :) I've got a bunch of questions because my 2 all grain batches(with gladfield malts) have come up out with really unusual, not so good smells and less than ideal alcohol volumes. I know in this one you are try to ferment on the grain but of course you'll have to filter that all off somehow - What's the best way to mash in and get those grains out while still getting the most flavour out of the grain? I found the BIAB method is really really messy and difficult to manage but I'm interested to see how you are planning to overcome this. (Is it by fermenting on the grains?) The most informative thing for me would be to see the details for the mash-in because I've had a hard time with that. Finding yeast types is a doozy too - there are a ton of them out there and everyone recommends something different eh? Haven't seen much on Patreon lately but i'm on the lowest tier so I think i'll have to look at upping tiers when I can to see what's happening :) Great video Jesse!
Since the wash contains only malted barley, unmalted barley and oats, wouldn’t it be basically a pot still wash ? And yes, I’m aware of the fact that the oat content is 7.35 % what is over the legal limit of 5% oats but at least I feel that this definition would suit it better
Amazing video! Thank you! I was wondering, if I was to try for something like an Isley style, could I use all peated barley for the grain bill, or wold it have to be cut with something else? Thanks a bunch!
Nah totally legit question. I came from beer too. And this stuff terrified me! Couple of things. 1- distillers tend to pitch a bit load of yeast. So it out compeats most other things 2- we don't have to worry about bottle bombs, or infection making something more and more weird or funky 3- often souring and infection actually adds to a spirit. Supposedly. . . There is a cool article kicking around talking about the distillery specific lacto giving those distilleries their "house" flavour in Scotland. Not pitched lactobacillus, just stuff built up in pipes etc. Once you have eased into that have a google of "much pit," or dunder pit haha
I'm thinking if I leave it for a little while it will get funky all by itself. There should be a decent amount of wild bugs from that grain still there.
true, think that is how it sour naturally in whiskey distilleries. Was my beer brewing head that was thinking. pitch a handfull of un-mashed grains then :p
I use peat-smoked barley every damn time. I LOOOOOVE the smell of it when mixed with hot water and corn. I imagine sipping a fine whiskey in Tom Seleck's horse stable. That's just what the smell invokes. It's not shameful.
My beer brewing experience tells me that leaving a mash to convert for that period of time is asking for an infection. I've always been under the impression you need to get it fermenting asap
Yup, this had wild yeast as well in it for sure by the end. But then I boiler the crap out if it in the still and of course distilling will leave almost every thing behind. Don't have to worry about bottle bombs or continued fermentation in the keg with spirits :)
Yeah I hear you, a lot of the off flavours from beer tend to add flavour to spirits from what I can tell. Its still something I am experimenting with. I was a brewer for years before I ever started distilling. So trust me I know where you are coming from mate. This one did get especially funky. But it now has a very unique flavor as a spirit.
Is flaked barley traditionnal in irish whiskey? I thought you could just use raw barley with malt and do a single infusion mash. If you did, do you need to do an additionnal rest step?
Good video btw! Over 50kg of grains! Thats insane! I brew small batches of beer with maybe 4 kg of grains... Thats huge to me! Seems like a good call on the yeast but s-04 may have a lower attenuation, but maybe not with a 62C mash temp? Can't wait to see the results!
Not steam flaked, but unfortunately malted. If I went raw then I would need to gelitanize it. So I got lazy and went with this haha. Yeah dang good point on attenuation. I may re pitch some other yeast if it stalls out highish.
Yup, I normally aim for around 8-10% abv for all grain. Yes, I totally think it is a better flavour overall. Check this video out for a "inbetween" though: ruclips.net/video/swjMB8ebWv4/видео.html
@@StillIt Thanks so much. Your vids are great. But how do you get as high as 10% with all grain? I only get about 6% (with 5kg of grain and a kg of sugar chucked in also). Am I missing a trick? I’ve been following your all grain method. Cheers from Ireland. I actually grew up beside Connemara!
Wondering who helps you drink the stuff you make .... ive only done sugar and t500 I’m thinking of trying grains or cornflakes or even bread and happen Getting a alembic for my boiler
No one, It just spends a LOT of time ageing. Like I still have over 50% of the bastard whiskey left. About 90% of this run still ageing. The gin gets drunk up pretty quick in GnT and dirty martinis.
Hi Jesse, thanks for your videos, they are informative and entertaining. I started trying out this hobby a couple of months ago. I bought a cheap Chinese 3 gallon pot still. I have made a simple sugar mash vodka, DME whiskey and distilled some wine that I had. It smells great coming out of the fermenter. However after distilling it tastes like crap. You describe all these awesome tastes but everything tastes like harsh alcohol no matter when in the run. I can’t figure out why. The only thing I can think of is the rubber seal on the still. The manual says it is OK to use and I don’t believe that one item could cause the problem. Does anyone have any thoughts?
It could be the rubber, although I doubt it would give that flavour. Perhaps not a horrible idea to replace it anyway though. It's more likely that the smaller volume is holding you back. It's pretty hard to create effective cuts with a smaller still. Two options, buy a bigger still haha! Or start doing stripping runs. So make a wash 3-5 times larger than your still. Run it all through as 3-5 stripping runs. Then add the low wines all back together for one spirit run.
I would look into running stripping runs mate. I am guessing that the smaller volume of the still is making it hard to make meaningful cuts. Stripping runs basicly allow you to fit up to 4-5 times as much in the still.
I have yet to filter anything. I tend to work pretty hard at getting flavour into the spirit so don't want to strip it out again. But if you do use it I would do it before :)
Yeah its nice aye? Only down side is it gets hot if you are doing a large mash. If you are in the USA I have a couple listed on my amazon shopfront: www.amazon.com/shop/influencer20170928731 Otherwise check out your local HBS :)
jess i love you .but to say an English answer to an irish problem is more fitting is probably not going to go down to well in ireland lol . anyways your still inspirational. ps have you tried English whiskey, best that nation stick to gin
Hey Jesse, not trying to be a poopy head but since you add oats can you still call it a single malt? I mean I bet it's gonna be awesome but not a single malt eh. Love the channel.
Yeah you are right. Unfortunately I didn't have any on hand. But with that long a mash I find it pretty hard to imagine that it didnt. Although the steam flaked changes that a little.
i've fought the all grain recipes from corn to oaks~ wheat~ rye. my last all grain 3 months ago was oaks corn wheat all flaked. i threw in 2lbs. of 6row and keep my mash at165~150 F. for hour or so and still come up with starch. i just use amylase now days. i'm going to stay away from oats nowdays ..too slimy on the mouth feel...lol i throw in 20lbs. of corn sugar in all my grain projects so it's not a total loss. one of the times it converted was using bearded and bored malted pop corn idea. i might go back to that again.
no... i never used horse feed. in the usa flaked grains are... Flaked grains are made by treating the cereal with steam and then crushing the grain between hot rollers. Common brewing grains in flaked form are oats, rye, corn and rice. got to ask... when you flush your toilet which way does the water go down.?
Its over here dude: www.patreon.com/stillit Basically allows people a way to be a little more formally involved in projects and directly contribute. If they so desire.
all your vids don't have enough detail on steps, how much and how long, will be going back to the yanks if you don't add actual text recipes, thumbs down
Hey mate, Aaron here. Great to see you put the cash to great use, looks like a great final recipe!! Can’t wait to see your spirit run, the flavours I got from mine blew my mind, and after blending....wow!! A question I would love to ask about all grain.... how are you going to combat your still puking when you go for a stripping run ( apart from just heating slowly and carefully, leaving good head room and mist spray...) are you going to do anything to try and control it..... yes I did learn the hard way on my first batch.....
Thanks a bunch again man! I'm a lucky guy to be able to do this stuff!
Good q mate! Il use that one for sure!
I'd like to second that question. All grain puking is a pain. What do people do?
I've heard that people use a large spoonful of real butter as antifoam
I once heard that crackers thrown on top of the mash keeps bubbling down.
Tip - buy a fiberglass canoe paddle. Sterilizes easily, takes the heat, and doesn't break, perfect for 55 gal drum.
A fruit Pressed should help getting the liquid out and stopping grains going into your still
Do you watch the whiskey tribe? They did a video on Irish whiskey through the years and talked about how they used to make whiskey. According to them, and they seem pretty knowledgeable, Irish whiskey used to be a lot more like scotch. Complete with peat smoke. Sometime after WW2, when they started exporting a lot of whiskey to the US, they changed it up to appeal to the American market. If you aren’t familiar with them, I think you’d get a lot from them.
I dont really have any interest in stilling my own alcohol, honestly I don't even drink any alcohol whatsoever. But your personality and videos keep me watching 100%! Been watching your videos all night! Such an awesome person!
I'm from IRAAN, I just wanted to thank you, i learnt a lot from you
Awesome glad you are enjoying the vids :)
Careful out there
For separating beyond the biab filter try a sieve and a vibrating sander. Make sure to rack so the excess yeast falls to the bottom and doesnt add off flavors. If you have a column, you can boil on the grain.
Cheers mate :) 🥃
I am considering an all grain, single malt run. Just a 6 gallon mash, I've got 10 lbs of Golden Promise malt and a pile of HEAVY PEATED. Will be tough not adding sugar though, lol. Thanks Man, I appreciate all the help even if I AM a year behind 😉
I Think it is time to become a Pateron You do a awesome job I have learned a lot from your channel
Love the slo mo and Cameo appearance of the puppy!!!
Haha nice, glad you liked it ;)
Fermenting on the grain is how I do my corn mash now. It’s easy to get everything out, I use an aquarium pump (400gph is just what I had laying around, but you could use any size), and a paint strainer on the end of the hose to catch the solids the pump pushes through. There’s always a little left in the bottom because the grains soaks up some of it, but I do sour mashes anyway so it’s not a big deal. Never had a problem doing this with flaked grains either, you may have to reach in and scrape the grain off of the screen when it gets low enough that the pump ends up in your grain bed at the bottom of the fermenter.
This is more grain than wort right now hahaha. I'm guessing it will settle a fair bit though. Cheers mate 🥃
I'm curious to see how you squeeze out the fermented wash before you put into your still.
Robert Artibise aquarium pump. There’s always a little liquid left in the grains but alcohol floats so all the important stuff is pumped out first.
Hey mate you should patent that phrase. "What ever malts your barley." Would make a cool t shirt. Hehe
Lol, we can make that happen!
@@StillIt If I were you I'd try and put that on a T-shirt. I'd buy it.
Hope your having a kick ass week! Also!
Man this sounds like it is going to be a good Irishs whisky! Really would like to try this one lol. 🍻
Cheers mate. I hope so!
Hoping for a nice smooth Irish at the end of this. Great video as always. Cheers!
Me too mate. . . . Although it's not going to be that smooth! Haha. I'm going to pot still it. More like a islay than what most Irish whiskeys are.
Hi Jesse
Your mix sounds good to me. I am playing with the recipe I gave you a while back but it is sort of a sour mash scotch. I did not ferment on the grain but after distilling with no stripping runs all leftover liquids went back into fermenter with more corn sugar and yeast for my 2nd generation. It was good. Now I am about to distill the 3rd generation. Used safale o4 and o5 and bread yeast. Don't know how far I will go. Taste will tell.
I used an anti foam agent to help prevent puking......and it works great.
Cheers Norm
All grain, delicious. Keep up the good work
I hope so! Cheers mate 🥃
Yay, all-grain!!!
Yay for all grain!
Looks amazing mate. Cant wait to see the procesis.
Yeah. . . . I better work that out hahaha
Yeah I better work that out haha
great video I loved watching it. always catching tips and tricks from you man. keep it up.
Cheers mate 🥃
Love those transitions!
Haha guess someone hooked me up!
There are two reasons why your refractometer gives you a measurement which does not correspond to the measurement of the hydrometer:
1) You should apply a correction factor, normally 1,04 (you divide the Brix value that you read from your refractometer by 1,04, and then you convert into gravity points) because the refractometer is calibrated for a transparent water-sugar solution, your wort is not transparent and is water-sugar-proteins etc.
2) You should use your refractometer with sun light. An artificial light will probably give you a skewed reading.
Just remember to distill three times if you use unmalted barley to actually get the flavour
Nice one Jesse , gonna give this a try in the next month or two
Awesome man! It's smelling awesome right now.
What up Bro. I like your style. I just subbed to your channel. Happy Friday and Cheers!
Cheers mate 🥃, appreciate it.
Would be interesting to hear your opinion on using enzymes and unmalted barley (or other grains like wheat etc) vs all malt vs just enough malt for conversion. Also some experiments with home roasting some grain and how those flavours come across into the spirit would be awesome! Thanks for a great channel!
Yep for sure man.
Roasted barley is very different to malted barley (depending on the definitions you use).
But heating it at all changes the flavour profile dramatically. Have a look at how many specialty brewers grains there are! So raw + enzymes will taste diff for sure. Not necessarily better or worse. Just different!
And yeah I'd love to mess around with that eventually.
Awesome video as usual. I'm looking forward to seeing how it works out.
Love how the beard had a little taste of the grains as well..lol
Gotta feed that animal! Haha
Thanks Jesse!
Thanks for the videos. Definitely gonna jump on the patreon soon! I'll probably do it from my podcast handle.
I'm currently working on a "gluten free" whiskey. Been malting rice at home myself and using that and some corn in the mash. The diastetic power of rice is crap so I add enzymes. The malted rice is super interesting tho!
Huh well that's different and cool man! I have been wondering about rice for a while. Will look into it some more now.
What's your podcast dude?
Still It Techquila is the name! We talk about tech while taking a shot of tequila every ten minutes
Cool man. I'll check it out :)
What material is your blue barrel? Is it safe to use hot for mashing? Is there any plastic leaching or flavor impact on the wort?
Hey bro, greetings from South Canty. Just built myself a pot still to go on my brewzilla, low volume stuff. got my first tpw on with kviek voss. how do you think it will taste with a neutral, its moving along but not as fast as i thought as its done in 3 days with beer, guess its just got to work a bit harder with the higher abv. keen to try something like this out. do you think i could mash and ferment in the same vessel (keggle)
This is going to be epic! 😄
Hope so man!
Question about distilling On grain vs. Off. You say you're concerned about how you're going to strain it at the end, but isn't it easier to strain a less dense liquid once it's fermented versus when it's thick at the start?
Nice video. I am aiming at making multi-grain whiskey with oats, spelt and emmer. I wonder whether I should stick to rye malt as a base (American style) or rather barley (Irish style)? Barley sounds more round and tasty than rye - what do you think Jessie?
Put your DP malt in last, so you won't get high delta strike temps.
Hi, loving all the videos and content and considering getting into the hobby soon for this purpose. But I never did all grain mashing (more into wine atm). Could you explain what's different about mashing for all grain whiskey vs beer and whether or not one should have experience in all grain beer mashing before whiskey mashing? Thanks!
Awesome video
Cheers mate 🥃
Sounds interesting. Cheers
Cheers mate 🥃
9:59 random stuff on beard, totally normal, everyday stuff :D Thanks :)
Hey Jesse are you going to do a sugar head (gumball head) with the grain and yeast leftovers? Be great to get a flavour comparison between the two... see if it's worth the effort of AG?
Actually a few people mentioned that as a option. I had not really thought of it. . . . But I'm thinking I may give it a crack!
Really excited to see how this run goes I've definitely been looking forward to you doing an all grain mash. I know that since you are wanting to do a malt whiskey this go round my question isnt applicable to this mash. but when you were doing the bastard whiskey or ujssm I was wondering why you didnt use alpha and beta amalaze to convert more natural sugar in the mash. Does it have a negative impact on the final product or do you find the temperature requirements for the amalayze to be more trouble than it's worth.
The bastard was a proper mash with sugar added. And the idea of the UJ is to just be super simple. You can add enzymes but unless you have some special enzymes you can't just add it to the fermenter.
Still It thanks for the quick response I'll keep that in mind I've just noticed that barely and Hops is really fond of the amalayze and I haven't really seen many other channels discussing it. Love your channel keep it going for sure
Yeah for sure. I'll give it a go for sure. It's going to be rather handy for all grain with high % of corn I think!
If you sold these as all grain kits I know a bunch of people would buy it. 👌 Jw are the oats feed oats?
Nah the oats, distillers malt, peated malt and choc are all from the home brew supply store.
Yeah. . . . Interesting. . . .
Love your channel, tip from me, try making brandy from pears or peaches, It will blow your mind(not to be aged within by wood).If you make plum brandy and age it a bit you will see that no whiskey can match it.Thanks for the great content,in Croatia we are extremely good in fruit brandy making but in whiskey completely oblivious so thanks for info👍
Ah wow, Croatia? Man that's cool! Thanks mate, I would love to give brandy a go!
Jessie love the videos, I'm getting ready to do a 6.5 gallon all grain, when starting the mash. Do I start with less than 6.5 gallons when making the mash and add enough water to make 6.5 gallons during sparging or start with more to account for absorption? Hope that makes sense
Hows it mate, if you mean for this specific example I fermented on the grain. So no sparge at all.
But if you mean in general the short answer is really "it depends" or "its up to you.
Let me know what recipe you are wanting to make, with a link. Will see if I can help out :)
@@StillIt
13lbs corn
3lbs rye malt
1lbs crystal malt
6.5 gallon water
Daddy yeast
I'm used to 1 gallon fruit wine, so I usually start out with almost 2 gallons to compensate for the displacement of fruit and when I rack it I am left with a gallon of wine. Just trying to see the same overall principle is similar with grains. Cause my thought process led me to think I would add my grains to 4.5 gallons and then sparge with 2 gallons leaving me with 6.5 gallons in the fermenter. I understand the process, when I make my mash I dont want to end up filling my keg up halfway
Wooh! The ones I've been waiting for :) I've got a bunch of questions because my 2 all grain batches(with gladfield malts) have come up out with really unusual, not so good smells and less than ideal alcohol volumes.
I know in this one you are try to ferment on the grain but of course you'll have to filter that all off somehow - What's the best way to mash in and get those grains out while still getting the most flavour out of the grain? I found the BIAB method is really really messy and difficult to manage but I'm interested to see how you are planning to overcome this. (Is it by fermenting on the grains?)
The most informative thing for me would be to see the details for the mash-in because I've had a hard time with that. Finding yeast types is a doozy too - there are a ton of them out there and everyone recommends something different eh?
Haven't seen much on Patreon lately but i'm on the lowest tier so I think i'll have to look at upping tiers when I can to see what's happening :) Great video Jesse!
Awesome thanks mate! I'll include those :)
Ah yeah, most of the stuff is going up on the lense thing (video). Some more posts going out this week though :)
Since the wash contains only malted barley, unmalted barley and oats, wouldn’t it be basically a pot still wash ? And yes, I’m aware of the fact that the oat content is 7.35 % what is over the legal limit of 5% oats but at least I feel that this definition would suit it better
Amazing video! Thank you! I was wondering, if I was to try for something like an Isley style, could I use all peated barley for the grain bill, or wold it have to be cut with something else? Thanks a bunch!
Yup, you can go 100% peat if you are a peat monster. Or go whatever % you think appropriate with another base malt.
All grain brewer here, so excuse my distilling ignorance, but aren’t you worried about wild yeast and bacteria infecting your mash overnight?
Nah totally legit question.
I came from beer too. And this stuff terrified me! Couple of things.
1- distillers tend to pitch a bit load of yeast. So it out compeats most other things
2- we don't have to worry about bottle bombs, or infection making something more and more weird or funky
3- often souring and infection actually adds to a spirit. Supposedly. . . There is a cool article kicking around talking about the distillery specific lacto giving those distilleries their "house" flavour in Scotland. Not pitched lactobacillus, just stuff built up in pipes etc.
Once you have eased into that have a google of "much pit," or dunder pit haha
pitch some sour milk or probiotic also. think it need funk
I'm thinking if I leave it for a little while it will get funky all by itself. There should be a decent amount of wild bugs from that grain still there.
true, think that is how it sour naturally in whiskey distilleries. Was my beer brewing head that was thinking. pitch a handfull of un-mashed grains then :p
You need a boat oar for stirring.
Haha tell me about it!
Norbury53
There's a reason why I know that... ;-)
I use peat-smoked barley every damn time. I LOOOOOVE the smell of it when mixed with hot water and corn. I imagine sipping a fine whiskey in Tom Seleck's horse stable. That's just what the smell invokes. It's not shameful.
Are we talking Magnum pi or the you g and the restless Tom?
It's my fantasy so it's Tom Seleck as INDIANA JONES!
This got kinky
My beer brewing experience tells me that leaving a mash to convert for that period of time is asking for an infection. I've always been under the impression you need to get it fermenting asap
Yup, this had wild yeast as well in it for sure by the end. But then I boiler the crap out if it in the still and of course distilling will leave almost every thing behind. Don't have to worry about bottle bombs or continued fermentation in the keg with spirits :)
@@StillIt I'm more talking about off flavors.
Yeah I hear you, a lot of the off flavours from beer tend to add flavour to spirits from what I can tell. Its still something I am experimenting with. I was a brewer for years before I ever started distilling. So trust me I know where you are coming from mate. This one did get especially funky. But it now has a very unique flavor as a spirit.
Is flaked barley traditionnal in irish whiskey? I thought you could just use raw barley with malt and do a single infusion mash. If you did, do you need to do an additionnal rest step?
Good video btw! Over 50kg of grains! Thats insane! I brew small batches of beer with maybe 4 kg of grains... Thats huge to me! Seems like a good call on the yeast but s-04 may have a lower attenuation, but maybe not with a 62C mash temp? Can't wait to see the results!
Not steam flaked, but unfortunately malted. If I went raw then I would need to gelitanize it. So I got lazy and went with this haha.
Yeah dang good point on attenuation. I may re pitch some other yeast if it stalls out highish.
What was reading after cooling. Did it pick up some more points.
1076 :)
Just a question: without adding sugar at all (just grain), can you get a decent % of alcohol and a better flavor? Cheers
Yup, I normally aim for around 8-10% abv for all grain. Yes, I totally think it is a better flavour overall. Check this video out for a "inbetween" though: ruclips.net/video/swjMB8ebWv4/видео.html
@@StillIt Thanks so much. Your vids are great. But how do you get as high as 10% with all grain? I only get about 6% (with 5kg of grain and a kg of sugar chucked in also). Am I missing a trick? I’ve been following your all grain method. Cheers from Ireland. I actually grew up beside Connemara!
Wondering who helps you drink the stuff you make .... ive only done sugar and t500 I’m thinking of trying grains or cornflakes or even bread and happen Getting a alembic for my boiler
No one, It just spends a LOT of time ageing. Like I still have over 50% of the bastard whiskey left. About 90% of this run still ageing. The gin gets drunk up pretty quick in GnT and dirty martinis.
Is this the opne you forgot to link in the new video?
Pls upload video how to mashing barley step by step and how much temperature easy video
Is Nick Offerman your role-model?
I mean I wouldn't say role-model. . . . .
Hi Jesse, thanks for your videos, they are informative and entertaining. I started trying out this hobby a couple of months ago. I bought a cheap Chinese 3 gallon pot still. I have made a simple sugar mash vodka, DME whiskey and distilled some wine that I had. It smells great coming out of the fermenter. However after distilling it tastes like crap. You describe all these awesome tastes but everything tastes like harsh alcohol no matter when in the run. I can’t figure out why. The only thing I can think of is the rubber seal on the still. The manual says it is OK to use and I don’t believe that one item could cause the problem. Does anyone have any thoughts?
It could be the rubber, although I doubt it would give that flavour. Perhaps not a horrible idea to replace it anyway though.
It's more likely that the smaller volume is holding you back. It's pretty hard to create effective cuts with a smaller still.
Two options, buy a bigger still haha!
Or start doing stripping runs. So make a wash 3-5 times larger than your still. Run it all through as 3-5 stripping runs. Then add the low wines all back together for one spirit run.
I would look into running stripping runs mate. I am guessing that the smaller volume of the still is making it hard to make meaningful cuts. Stripping runs basicly allow you to fit up to 4-5 times as much in the still.
Should one charcoal filter before or after the oak chips or does it matter
I have yet to filter anything. I tend to work pretty hard at getting flavour into the spirit so don't want to strip it out again.
But if you do use it I would do it before :)
Where did you get that nice SS mash paddle?
Yeah its nice aye? Only down side is it gets hot if you are doing a large mash.
If you are in the USA I have a couple listed on my amazon shopfront:
www.amazon.com/shop/influencer20170928731
Otherwise check out your local HBS :)
Can you call it a single malt when it has oats in it? Not that I'm a critic
You'r back is thinking you need a longer paddle
Heh tell me abou!
why not using a paint mixer on a drill? way easier on your back :-)
jess i love you .but to say an English answer to an irish problem is more fitting is probably not going to go down to well in ireland lol . anyways your still inspirational. ps have you tried English whiskey, best that nation stick to gin
Do you filter de mash before fermentation or distillation?
This time round I am going to filter it after fermentation and before distilation.
@@StillIt ok let me know how you do it! Thank you!
Yeah I have yet to decide exactly how to do that haha.
How much does this recipe make and at what proof
Hey Jesse, not trying to be a poopy head but since you add oats can you still call it a single malt? I mean I bet it's gonna be awesome but not a single malt eh. Love the channel.
Yep exactly. I guess I either was unclear, mis spoke or lost it in editing. Cheers man 🥃
Also. . . . Poopy head 💩😂🤣
Still It hey can yôu except some cash via PayPal?
Sure can :) jes.2xu@gmail.com
What did you use to heat the barrel?
I didn't. I used my boiler to hear the water. After mash in I just insulated :)
How do I access the actual recipes ?
did you add sugar to increase the alcohol %?
Nah this one was straight up grain :)
what would recipe ingredint to do 25 liters batch please
Divide it all by 6. Sorry on the run right now.
you should really try a iodine test to see if the starches turn to sugar.
Yeah you are right. Unfortunately I didn't have any on hand. But with that long a mash I find it pretty hard to imagine that it didnt. Although the steam flaked changes that a little.
i've fought the all grain recipes from corn to oaks~ wheat~ rye. my last all grain 3 months ago was oaks corn wheat all flaked. i threw in 2lbs. of 6row and keep my mash at165~150 F. for hour or so and still come up with starch. i just use amylase now days. i'm going to stay away from oats nowdays ..too slimy on the mouth feel...lol i throw in 20lbs. of corn sugar in all my grain projects so it's not a total loss.
one of the times it converted was using bearded and bored malted pop corn idea. i might go back to that again.
Yeah nice. Using brewers grains makes it much easier. That stuff will 90% covert in 15min! But the fed grade stuff definitely presents issues!
no... i never used horse feed.
in the usa flaked grains are...
Flaked grains are made by treating the cereal with steam and then crushing the grain between hot rollers. Common brewing grains in flaked form are oats, rye, corn and rice.
got to ask... when you flush your toilet which way does the water go down.?
What is patreon?
Its over here dude:
www.patreon.com/stillit
Basically allows people a way to be a little more formally involved in projects and directly contribute. If they so desire.
Are we sure there's nothing cancery leaching out of that mash at 70?
I made 420 likes. Because, um... It was there to do.
Just another random number..... nothing to see here folks ....... 💨
@@StillIt 👍
Peated Irish Whisky... That sounds a lot like Scotch.
Dat laugh... Makes me think of IT the clown
Heh, glad I give you happy memories
Rum mmmmmmm.
Can't take the taste of whiskey, made it before but absolutely hate the taste.
You don't like whisky? What type. . . .. cause there is a pretty wide range there 😀
@@StillIt have tried nearly every make there is when friends drink it and I'm there, can't take the taste.
Keep that dog away from your food, mate!
Not a problem anymore, had to let the old boy go.
all your vids don't have enough detail on steps, how much and how long, will be going back to the yanks if you don't add actual text recipes, thumbs down