G'day cobba, lm from down under and we never seen sweet corn like yours before .I use a malted corn but never tryed cherry smoke sound bonza cobba. I have got my hands on some roasted smoked malted barley and I use rys as we, It make a ripper of a mash .I ran it through a pot still with a thumper , it came up great I recon all the shellers and me cobba mates will drink it down
Hi John , thought I would try a sour mash after this video . Added everything back together added sugar and yeast and nothing happened for a day so I looked into what may be wrong . Starting gravity was a bit low at .050 and ph was way acid at .35 ?
You have to mash it back as soon as I it cools to 100 degrees. For it to work right brother yes that's your problem next time just let it sit after you run till it's down to 110 to 100
Wondering do you ship to NZ ,in small quantities , I only do 20 letter mashes ,was thinking it would be cool to get a small amount of different malted products so I could do little mashes to experiment and see which flavors I like best ,like smoked grain ,non smoked ,corn verse barley and So on
@@johnmiller7162 all good ,I'll just have to do my best and do a few experiments thanks for all your advice and stuff , I am definitely going to try smoking some grain
I do that too but don’t add more yeast because I don’t let my old yeast bed get hot enough to kill it. I don’t usually add more malt. And I also thought that the malt was like natural yeast so it should work it off without more bred yeast right? Use that same bread yeast BTW😉
I'm working it off every 5 days so there not enough yeast to sustain the mash add more I put my malt in because you lose all of what you did when you run your mash at high temperature so yes more malt more yeast and watch it work
Does the dregs in the barrel (still has alcohol in it) have to be Ph'ed backed to 5.4 or don't it matter?. Thanks in advance John. And another video cram packed with excellent tips. God bless ya mate.
Hey there friend. I'm really enjoying your videos. Glad your getting to make em' on the regular agin. I'm looking forward to trying some of your malts. I'm having a hard time finding you on face book. What would I search to find you on there ?
Hell yeah Brother 🔥🇺🇸 That smoked malt sounds really good. Thanks for showing how easy making sour mash really is. I'm looking forward to making some of my own. God bless you and God bless America 💯🙏🇺🇸
It's not important after you run there's probably only at the most 3 percent left and when you uncap it it's going to stem alot out your grain in the barrel is still 10 or above I've never had a problem with it and you will make more anyway ! Brother it's good to always see you here we appreciate your support and keep up the good work ! Watcha top knot!!
She got it packed up and ready !! We appreciate your support !! Watcha top knot brother !! First customer so you better check that box for extra stuff !!
Love how you rock it old school. Honestly I’m going backwards to old school myself. Would love to try that cherry smoke corn, bet it has a great flavor profile. God bless you and love your content.
Great stuff!! Do you use all of your slop back in the new mash or just part of it?? I soured corn 7 days, it's drying now, malted 10lb from same bag. Goin to grind and mash in prolly Saturday ish. You've been a huge help and influence keep it Old School my friend!!
@@johnmiller7162 awesome!! Thank you!! My pap was born 1913 and he never wasted ANYTHING, and although I never ever saw him even drink a drop let alone make shine that makes perfect sense. Why waste it if it's good and second as bad as it smells if they just drained it on the ground every time. You would smell it a mile away and get caught. Thank you my friend!!
Love your videos, keep up the great work
G'day cobba, lm from down under and we never seen sweet corn like yours before .I use a malted corn but never tryed cherry smoke sound bonza cobba. I have got my hands on some roasted smoked malted barley and I use rys as we, It make a ripper of a mash .I ran it through a pot still with a thumper , it came up great I recon all the shellers and me cobba mates will drink it down
Nice and simple but get a microphone so the up close and far away dialogue, along with music are the same level.
Just saying 👍🏼
Hi John , thought I would try a sour mash after this video . Added everything back together added sugar and yeast and nothing happened for a day so I looked into what may be wrong . Starting gravity was a bit low at .050 and ph was way acid at .35 ?
Should have kicked right off and started working how long did your spent mash set after your run
@@johnmiller7162 it did sit a month till i could get back to it .. think that is the problem ? Still looked and smelled good .
You have to mash it back as soon as I it cools to 100 degrees. For it to work right brother yes that's your problem next time just let it sit after you run till it's down to 110 to 100
@@johnmiller7162 bummer I may have wasted 100lbs of sugar and the yeast 😢
Hi John , I could use a bit more info on how many times I can add back set to the old grains before I need to refresh the starting grains ?
Wondering do you ship to NZ ,in small quantities , I only do 20 letter mashes ,was thinking it would be cool to get a small amount of different malted products so I could do little mashes to experiment and see which flavors I like best ,like smoked grain ,non smoked ,corn verse barley and So on
brother honestly i dont know what 5he shipping would be to
@@johnmiller7162 all good ,I'll just have to do my best and do a few experiments thanks for all your advice and stuff , I am definitely going to try smoking some grain
I really enjoyed the hose method of oxygenating the mash.
It works great and only takes a few seconds ! Good to have you here brother !!
Great video brother
I gotta try this!
John as always great information...keep up the good work.
I enjoy your videos man! Keep up the good work👍
New sub here. Thanks for sharing your videos.
Stumbled across your channel last night. Lots of great info your putting out. I greatly appreciate it!
oooo Some good drink right there ..................CHEERS....................
I'm having fun using the different kids of grains. Thanks for the video.
I'm a beginner and John is an amazing source and help!! Keepin it old school is the way I wanna go.
I do that too but don’t add more yeast because I don’t let my old yeast bed get hot enough to kill it.
I don’t usually add more malt.
And I also thought that the malt was like natural yeast so it should work it off without more bred yeast right? Use that same bread yeast BTW😉
I'm working it off every 5 days so there not enough yeast to sustain the mash add more I put my malt in because you lose all of what you did when you run your mash at high temperature so yes more malt more yeast and watch it work
@@johnmiller7162 Ahh I see. Makes sense now. Thanks
Really good! I want to buy some of that malt!
My last video I put a link on there so you can contact me
Does the dregs in the barrel (still has alcohol in it) have to be Ph'ed backed to 5.4 or don't it matter?. Thanks in advance John. And another video cram packed with excellent tips. God bless ya mate.
it doesent matter brother
@@johnmiller7162 Thanks John. :)
Keep up the good work a country boy can survive!!!!
Started following you through a Facebook group that shared your vids!
Glad I found your channel. Love the old school wats.
Always enjoy your videos. Thanks for sharing brother 👍
Hey there friend. I'm really enjoying your videos. Glad your getting to make em' on the regular agin. I'm looking forward to trying some of your malts. I'm having a hard time finding you on face book. What would I search to find you on there ?
Search John Miller Loudon TN I have two pages
Ok quick question. This video was a sour mash, So do you add in fresh malts everytime you make a new sour batch?
Yes
Loving the vids! Keep it real!
That's a beautiful still; I'm trying to upgrade, from a 13 gallon vevo with a home made worm to something bigger and a bit more old school.
Man I've been trying to malt my own corn . This is my second go at it . So that malt you got sure would get me started in the right direction.
Another great one
I'm in
that is the real deal. nice :)
Great videos. We're glad youre back.
That cherry smoked malt sounds amazing
It is awesome. The wild cherry tree came from our property and the corn is local can't beat
Beat it
Good stuff brother I am running my Sour Mash now
Good job
love how you are teaching us about a lot of the old-school ways that people don't teach anymore. keep it up!!!!
Awesome Mr. John!!! Would love to try some of that wild cherry Smoked corn!
Keep it up bro
Hell yeah Brother 🔥🇺🇸
That smoked malt sounds really good.
Thanks for showing how easy making sour mash really is. I'm looking forward to making some of my own. God bless you and God bless America 💯🙏🇺🇸
you had me at Koozie lol great video
I gave to winning too lol
Woohoo, Great show and thanks for a chance to WIN
Great video, John. Keep'em com'n!
Also how important is it to run your still clear down so there's no alcohol left in the slop before you add it to new mash??
It's not important after you run there's probably only at the most 3 percent left and when you uncap it it's going to stem alot out your grain in the barrel is still 10 or above I've never had a problem with it and you will make more anyway ! Brother it's good to always see you here we appreciate your support and keep up the good work ! Watcha top knot!!
Great video keep them coming
Excited to get my malt. First time using malts. Cant wait.
She got it packed up and ready !! We appreciate your support !! Watcha top knot brother !! First customer so you better check that box for extra stuff !!
I litterally cheered when you said "this ones goin to kansas". Thanks brother. Shine On.
Thanks for sharing that. Keep it coming and my likker keeps getting better
Love how you rock it old school. Honestly I’m going backwards to old school myself. Would love to try that cherry smoke corn, bet it has a great flavor profile. God bless you and love your content.
I have so much fun playing with grains and tinkering but you gave us the specific info that everyone needs.
Great stuff!! Do you use all of your slop back in the new mash or just part of it??
I soured corn 7 days, it's drying now, malted 10lb from same bag. Goin to grind and mash in prolly Saturday ish. You've been a huge help and influence keep it Old School my friend!!
Typically I use about 10% of my mash as setback. On a side note about 4 generation before starting again, also use some of my spent grains.
Yes I use all of it that's the good stuff
@@johnmiller7162 awesome!! Thank you!! My pap was born 1913 and he never wasted ANYTHING, and although I never ever saw him even drink a drop let alone make shine that makes perfect sense. Why waste it if it's good and second as bad as it smells if they just drained it on the ground every time. You would smell it a mile away and get caught. Thank you my friend!!
How did you say to get the giveaway cherry malt keep on making videos love them 🐶
You did by just commenting on here brother !!
Great video! Thanks for the opportunity to win. Cheers 🍻
Another fantastic video John! Hope I got a chance at winning that malt! Thanks again sir.