Still new to this so how many times will you run your mash? I ran a second time and it seamed to stall out about 3 days in...added Warner sugar water to try and kick start it.....
He started with a kit: 5 # of cracked corn 5# Dextrose (corn sugar) 1# Rye malt 1# of 2 row malt 5g Dry Yeast .8oz (5tsp) Fermax Yeast Nutrient .25oz Amylase Enzymes. All ingredients and instructions followed to the letter. He is trying to find a real basic recipe so he doesn't need to add the powdered amylase.
First thing I would do is simplify the process ! Let's start with corn steep that for 30 or 45 min with 180 to 190 deg water add sugar then add cold water till it's at 90 to 100 deg get some malt corn or barley I don't know how much mash you are making but in 55 gal I put a gallon of malt and a half pound of yeast take your paddle and pull oxygen in when you stir it in do that with every run you must add malt for every sour mash hope this helps
Other channels on RUclips do cuts as they are running their still and for some dumbass reason tell everyone to shut the still down way way before they get to the tails....the good stuff. If we want to make traditional sour mash, how important is it to run the still till it basically stops dripping to remove all the alcohol from the mash? If someone didn't do that and tried to make mash with it again, it won't work off right........I know from experience lol
Been wondering when you would be back, good advice man!! Ppl don't realize how much time Makin likker takes. And if you can't make time to run your mash it's pointless.
John I'm new to this but on average how long does it take for the mash to work off in a barrel that size? I know weather and ingredients play a big role. But some of these guys on you tube say they wait 2 or 3 weeks to run their mash after it works off???
👌 good ta see ya back
Still new to this so how many times will you run your mash? I ran a second time and it seamed to stall out about 3 days in...added Warner sugar water to try and kick start it.....
what kinda mash and yeast did you use ? i run mine 4 times
He started with a kit:
5 # of cracked corn
5# Dextrose (corn sugar)
1# Rye malt
1# of 2 row malt
5g Dry Yeast
.8oz (5tsp) Fermax Yeast Nutrient
.25oz Amylase Enzymes.
All ingredients and instructions followed to the letter.
He is trying to find a real basic recipe so he doesn't need to add the powdered amylase.
First thing I would do is simplify the process ! Let's start with corn steep that for 30 or 45 min with 180 to 190 deg water add sugar then add cold water till it's at 90 to 100 deg get some malt corn or barley I don't know how much mash you are making but in 55 gal I put a gallon of malt and a half pound of yeast take your paddle and pull oxygen in when you stir it in do that with every run you must add malt for every sour mash hope this helps
Thanks John, got it worked out.
Other channels on RUclips do cuts as they are running their still and for some dumbass reason tell everyone to shut the still down way way before they get to the tails....the good stuff. If we want to make traditional sour mash, how important is it to run the still till it basically stops dripping to remove all the alcohol from the mash? If someone didn't do that and tried to make mash with it again, it won't work off right........I know from experience lol
Everyone drink one for me today, our 31 year old horse Chester passed this morning 😢 😪 he had a good life and passed with us by his side.
That's great lookin mash Sir, and that is good advice right there. Cheers from Aussie.
Been wondering when you would be back, good advice man!! Ppl don't realize how much time Makin likker takes. And if you can't make time to run your mash it's pointless.
good stuff John, i never heard of mold before so i guess i never run it like that.
If you dont run all your mash and you put that in your next ferment with new corn and sugar is this sour mash? Or will this not work?
You use spent mash after you run to make a sour mash use the grain left over from the first mash
John I'm new to this but on average how long does it take for the mash to work off in a barrel that size? I know weather and ingredients play a big role. But some of these guys on you tube say they wait 2 or 3 weeks to run their mash after it works off???
It dont matter if you got 5 or 50 gal it takes 5 to 7 days brother
there you go John, i made a video for you, 29 gallon malt roller. its on my channel .
GAWD DAMN IAM GLAD YOUR BACK!!...I SWEAR I COULD KISS YOU I MISSED YOU!!
Glad to be back !! More to come !
i just make a short video of the malt roller i made . It should be on my channel John is a couple of hours.