Are u adding your Malted Barley to your Corn then straining both together? OR, are u cooking each seperate ( Corn and Barley) then mixing the 2 together? Seems i missed something here. AND, is the total Grain Bill for 6 gallons of water is 14lbs Corn + 12lbs Barley=26lbs grain?
I cook the corn first… extract as much starch as possible. Sparge it 3-4 times. Get rid of the corn… then get the liquid to 155f… and add my malted barley, rye and/or wheat. I really have to do it this way because my mash pot is only 8 gallons. When I get a bigger mash pot I’ll just mash it all together. 👍🥃
My mash bill now is about 10-12 lbs of corn… And 8-10 pounds of malted grains per 6.5-7 gallons of mash. If I can achieve 7-9% potential abv… Then I do not use any sugar.
@@QweRty-sg3sg Lately I’ve been using yeast logs. I have a short video on them. It’s basically a few oak aging spirals that I put in every ferment. It’s a combination of Distillers active dry yeast (Dady) and Lalvin ec 1118 champagne/wine yeast. Soon I’m hoping to add some rum yeast and see what happens. The goal is to hopefully modify the yeast over time to create something individual to my ferments. You can find many videos on yeast logs on RUclips. Cheers.👍🥃
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I agree that the grains give better flavor!
I came here to learn
I’ll do my best.💪👍🥃
Are u adding your Malted Barley to your Corn then straining both together?
OR, are u cooking each seperate ( Corn and Barley) then mixing the 2 together?
Seems i missed something here.
AND, is the total Grain Bill for 6 gallons of water is 14lbs Corn + 12lbs Barley=26lbs grain?
I cook the corn first… extract as much starch as possible.
Sparge it 3-4 times.
Get rid of the corn… then get the liquid to 155f… and add my malted barley, rye and/or wheat.
I really have to do it this way because my mash pot is only 8 gallons.
When I get a bigger mash pot I’ll just mash it all together.
👍🥃
My mash bill now is about 10-12 lbs of corn…
And 8-10 pounds of malted grains per 6.5-7 gallons of mash.
If I can achieve 7-9% potential abv…
Then I do not use any sugar.
@@BillMcGirr hi from 🇦🇺 just wondering what yeast you use? Thanks
@@QweRty-sg3sg
Lately I’ve been using yeast logs.
I have a short video on them.
It’s basically a few oak aging spirals that I put in every ferment.
It’s a combination of Distillers active dry yeast (Dady) and Lalvin ec 1118 champagne/wine yeast.
Soon I’m hoping to add some rum yeast and see what happens.
The goal is to hopefully modify the yeast over time to create something individual to my ferments.
You can find many videos on yeast logs on RUclips.
Cheers.👍🥃