Aussiedistiller, Home Distilling, Moonshine, Home Brew

I was reading somewhere someone was going to do an all grain single malt, then reuse the grain in sugar washes several times. How does that work? I assume ferment on grain, but is it just sugar and water added to the used grain? What can be expected from the end product?

Yea i do. Just add sugar and water to spent grain. Add backset to each additional generation based the ph of the mash. You will end up with a whiskey style drink. Close to an all grain flavour but slightly different due to the sour mash process..

Thanks bluc. It might have actually been your post that I saw.

Do you have to start the next batch straight away, or can you put the grain in the fridge for a few weeks?

Never tried keeping it but I know grain sours fast at room temp. For scotch whiskey sour is generally not wanted. Maybe keep in fridge for week.

Thinking about it if you need "weeks" drop it in deep freeze..

Thanks bluc. Will make batches straight away for a few gens then see what happens if I leave it in the fridge for a week.

My last AG mash the spent grain went straight into the freezer from the mash tun and i only used some of it prob 6 months later.
Just chucked the solid 4ltr lump in some boiling water once the sugar was dissolved and after a while stiring the smell from the bucket was that malty goodness that comes from the mash tun. Highly recommended doing this to really get the most from the grain you've got left over from a mash. In my case it was barley i had malted myself so i wasn't about to throw it out until i was sure it was buggered. :D

:handgestures-thumbupleft:

Awesome, thanks Dan :text-thankyoublue:

dans.brew wrote:In my case it was barley i had malted myself so i wasn't about to throw it out until i was sure it was buggered. :D

Just a little bit jealous ^:)^

You'd grown it yourself too hadn't you?

db1979 wrote:

dans.brew wrote:In my case it was barley i had malted myself so i wasn't about to throw it out until i was sure it was buggered. :D

Just a little bit jealous ^:)^

You'd grown it yourself too hadn't you?

Yep, sure did. :happy-partydance:
Pretty handy when you grow it on a large scale commercially.
Im actually keeping a keen eye on teddysads experimenting with that Angel yeast and not having to mash or malt the grain.
Malting at home i dont find too hard but it takes soo much time which i seem to be lacking atm.
So far the effort has been worth it all the same.

dans.brew wrote:

db1979 wrote:You'd grown it yourself too hadn't you?

Yep, sure did. :happy-partydance:

^:)^ ^:)^ ^:)^

Commonly referred to as a sugarhead. I use all the grain (4.5 to 5kg) from a beer mash and chuck in 12kg of dissolved sugar (60lt fermenter). Makes a nice grainey tasting vodka. To make a whiskey style I chuck in a couple of tins of LME (liquid malt extract) as well. About 100gms of bakers yeast, or if you have it 3pkts of a whiskey yeast (I use Safspirit USW-6). Lots of options... :handgestures-thumbupleft:

So put another batch on last night consisting of the spent grain from the previous wash, 1.5kg LME and 3Kg sugar. Also added 500g of rolled oats for something different. then figured I'd add about 2L of backseat from the previous run. Strained out the grain after bring to a soft boil (don't think I'll bother fermenting on the grain again), then bought volume up to 28L and an SG of 1.060. Chucked the lowans bakers yeast on once down to 36C and went to bed.

The backseat adds an "interesting" smell to it, so I'm doubting myself a but now. Didn't cost much so no big loss if it's a bust.