Alright then Mr Alan, you want questions I got one.. asked previously for input on botanicals in whiskey. After many years I finally decided to incorporate a thumper into the set up after always doing strips/spirit or one and done with reflux. If you personally were going to give it a go with botanicals in the thumper, run low wines in the main pot or mash? The thumper charge? Obviously the botanicals, but what substrate to make up the volume? Simple neutral or something a bit more grungy, say early tails?
Hello Alan. I've had similar experiences with pH in hear in northeastern Oklahoma. I've always heard that the starting point should be the same as you referenced: 5.5 to 5.2. When doing so, it ends up at 3.6. I'm going to try a higher starting pH also. I was thinking about somewhere around 6.3 to 6.0. What are thoughts on this?
So to make sure I understand what you said about running a water jacket still, you have a direct element in the jacket that is 1/2-3/4 way full of water and it's adding only 20 minutes on heat up vs steam. Also it was as or more responsive to adjustments?
I think if you have enough alcohol and end on a low enough PH you would likely not get anything wild growing. I would also assume you heated the grains enough to kill off anything that was living on them.... but I could be wrong. I bet how it looks and tastes is your best indicator if it's OK.
@@JamesMoore-q1u Yes, Corn was cooked at 190°F and held for 90 minutes, Naturally cooled to 155`F then 2 row barley and Instant Oats added, Sugar add once cooled to 100°F.... Yeast and DAP added at 75°F. All done about 6 months ago
@@jasonacosta3860 dude I’ve never had a mash using yellow label that didn’t end up with a lacto infection. Even boiling the grains first, lacto galore. It’ll be fine. When it’s done just skim off as much of that powdery gunk off the top as you can and send it.
Fun Fact: The Biltmore mansion in Ashville was built using limestopne from Bedford Indiana.
Alright then Mr Alan, you want questions I got one.. asked previously for input on botanicals in whiskey. After many years I finally decided to incorporate a thumper into the set up after always doing strips/spirit or one and done with reflux. If you personally were going to give it a go with botanicals in the thumper, run low wines in the main pot or mash? The thumper charge? Obviously the botanicals, but what substrate to make up the volume? Simple neutral or something a bit more grungy, say early tails?
Hello Alan. I've had similar experiences with pH in hear in northeastern Oklahoma. I've always heard that the starting point should be the same as you referenced: 5.5 to 5.2. When doing so, it ends up at 3.6. I'm going to try a higher starting pH also. I was thinking about somewhere around 6.3 to 6.0. What are thoughts on this?
Random question, why do stills run left to right?
So to make sure I understand what you said about running a water jacket still, you have a direct element in the jacket that is 1/2-3/4 way full of water and it's adding only 20 minutes on heat up vs steam. Also it was as or more responsive to adjustments?
@@JamesMoore-q1u 1/3 to 1/4 and yes
What effect can occur if a mash is left sitting, Under a filled airlock, for 4 to 6 months? Grains and added sugar ....
I think if you have enough alcohol and end on a low enough PH you would likely not get anything wild growing. I would also assume you heated the grains enough to kill off anything that was living on them.... but I could be wrong. I bet how it looks and tastes is your best indicator if it's OK.
@@JamesMoore-q1u
SG was 1.092 FG was .999
12.262 was final outcome, PH was 4.3
Still clear no infections...
@@JamesMoore-q1u
Yes, Corn was cooked at 190°F and held for 90 minutes, Naturally cooled to 155`F then 2 row barley and Instant Oats added, Sugar add once cooled to 100°F.... Yeast and DAP added at 75°F. All done about 6 months ago
I have a lacto infection going on in a mash and it's smelling kinda bad. Will this clear up?
@@jasonacosta3860 How old is the mash?
@hipgnosis2 12 day old sour mash with yellow angel yeast. Lacto started around day 9 but it's still fermenting slowly
@@jasonacosta3860if it’s smelling kinda pukey, let it sit, I find it usually clears up and smells fruity/pineapply.
Can let it sit like mentioned or run it when you’re ready. Won’t hurt anything but will create some interesting esters during distillation.
@@jasonacosta3860 dude I’ve never had a mash using yellow label that didn’t end up with a lacto infection. Even boiling the grains first, lacto galore. It’ll be fine. When it’s done just skim off as much of that powdery gunk off the top as you can and send it.