whisky all grain

all about mashing and fermenting grains

Re: whisky all grain

Postby ThePaterPiper » Thu Nov 23, 2017 8:31 pm

Yes, Thanks Ezi, I think that's what we ran at too. 3L/Kg. We stirred every 15min and only mashed for the hour. Might give it an afternoon next time, we have certainly left sugars behind by the sounds of it.
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Re: whisky all grain

Postby EziTasting » Fri Nov 24, 2017 12:15 am

I followed bluc’s advice and stirred the soft out of it and then left it.
It was a warm night so we lost no temp at all (~3C only) so it did that without any assistance!
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Re: whisky all grain

Postby ThePaterPiper » Fri Nov 24, 2017 6:25 am

Sweet. So many ways to skin a cat lol
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Re: whisky all grain

Postby Lowie » Fri Nov 24, 2017 9:57 pm

bluc wrote:Never heard of them used for that :think:


Sam's obviously working in the machining trade. we use refractrometers to measure the ph of machine coolant.
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Re: whisky all grain

Postby bluc » Fri Nov 24, 2017 10:03 pm

Yea the gravity of coolant. Missed that post in this thread..doubleuj pointed me in that direction a while back in this thread..
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Re: whisky all grain

Postby bluc » Sat Nov 25, 2017 7:33 am

Here we go again
14kg barret burston
3l/kg mash thickness
64 rest temp 5ish hours
Strike water heating now :handgestures-thumbupleft:
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Re: whisky all grain

Postby EziTasting » Sat Nov 25, 2017 9:39 am

Awesome! Should video your efforts... :D

Good luck!
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Re: whisky all grain

Postby bluc » Sat Nov 25, 2017 10:55 am

EziTasting wrote:Awesome! Should video your efforts... :D

Good luck!

Nah theres a million all grain brewing videos..
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Re: whisky all grain

Postby EziTasting » Sat Nov 25, 2017 1:33 pm

bluc wrote:
EziTasting wrote:Awesome! Should video your efforts... :D

Good luck!

Nah theres a million all grain brewing videos..


:laughing-rolling: but they’re not your videos... :teasing-neener:
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Re: whisky all grain

Postby bluc » Sat Nov 25, 2017 1:40 pm

Lol :D Sparging slowly bout third way through :whistle:
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Re: whisky all grain

Postby bluc » Sat Nov 25, 2017 2:33 pm

Lot 4
14kg barret burston
3l/kg mash thickness
Strike temp 70c mash temp 64.5
Rest 5 hours
Stirred at 3h point. temp 64. 12.30 temp 61.5 gravity 1.082(1.070 57.4c) stable at 1.082. Sparging started 1pm sparge water temp 75c. 18l sparge water 90mins sparge time.. sg 1.069(16.9brix) 72% effeciency(wahoo). ..

Now for the cleanup :sad:
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Re: whisky all grain

Postby EziTasting » Sat Nov 25, 2017 2:35 pm

Noice!
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Re: whisky all grain

Postby bluc » Sat Nov 25, 2017 3:02 pm

Left out final volume was 45l. Will stick to 45l final volume and 3l/kg from now on.
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Re: whisky all grain

Postby EziTasting » Sat Nov 25, 2017 3:06 pm

Nice going!

What yeast are you using?
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Re: whisky all grain

Postby bluc » Sat Nov 25, 2017 3:11 pm

Safspirit malt. I accidentally used the burbon yeast last time. Didnt notice anything bad about it when doing cuts it also finished lower than previous ones... i may invest in some of that finishing yeast doc was talking about. See if I can get all my ferments dry.. makes fair difference if can get them to finish at 1.000 rather than 1.020.. out of the three I have finished funny how least effecient mash produced the most hearts spirit :-B
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Re: whisky all grain

Postby EziTasting » Sat Nov 25, 2017 3:14 pm

Doesn’t that also diminish the flavour?!?

Have had mine sitting inside the kitchen (my wife is very understanding - this time) haven’t been game to test it’s gravity as yet... wondering if NOW I need to add an aquarium heater to keep the wash in the right temp range...?!?
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Re: whisky all grain

Postby bluc » Sat Nov 25, 2017 3:44 pm

A heater in northern wa :scared-eek: i gather your place is airconditioned.. i havnt even thought about temp control yet. Its just in a tin shed and at the mercy of mother nature.. if you have the means go for it I reakon. What yeast you using?
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Re: whisky all grain

Postby EziTasting » Sat Nov 25, 2017 4:05 pm

Lol, my poor poor children are melting ... perhaps I should take them with me when I deliver the Neverfail water bottles during our 40+ degree days... to toughen them up a little, hence the AC is on very cold.

But I’m thinking I can better control the ferment like this!
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Re: whisky all grain

Postby markus » Sat Nov 25, 2017 4:44 pm

bluc wrote:Lot 4
14kg barret burston
3l/kg mash thickness
Strike temp 70c mash temp 64.5
Rest 5 hours
Stirred at 3h point. temp 64. 12.30 temp 61.5 gravity 1.082(1.070 57.4c) stable at 1.082. Sparging started 1pm sparge water temp 75c. 18l sparge water 90mins sparge time.. sg 1.069(16.9brix) 72% effeciency(wahoo). ..

Now for the cleanup :sad:


Well done. Got to be happy with that :handgestures-thumbupleft:
I mashed for 4 hours last night at 4.75 litres/kg :scared-eek:
Ended up with 49 litres at 1.052 just a tad more than last time.
Bubbler is now leak free and can’t wait to run this puppy
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Re: whisky all grain

Postby bluc » Sat Nov 25, 2017 4:47 pm

How many kilos of grain markus :-B
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