bluc wrote: Have only done the 70/20/10 ratio thinking it maybe a bit heavy on the rye it has a strong flavour..
Teddysad wrote:A couple of mashes underway. Done with hot water then cooled. One with Angel, the other is a different brand
https://youtu.be/PRixR_jlb7s
https://youtu.be/pgeONapfick
Wellsy wrote:Hey guys apologies if you have worked this out already but I have always been impatient and only ever let my wash settle out overnight. This batch I let settle for. Couple of days and it has made a huge difference to the taste straight of the still. Previously I always had a slight off taste that cleared over time. Today however I could and have drunken it straight from the cuts jars. Give an extra days settling to your process and see if it makes a difference
bluc wrote:Yep still using it and loving it. Souring the mash fixed any problem with flavour
I am using a biab and my hands to squeeze. I am still contemplating using steam or buying a shop press from supacheap
. The bucket I had sucked.
Your about right with volume. I had enough headroom 60l fermenter never ran over.
Didnt notice difference with second yeast.
BigRig wrote:I put my 1st down yesterday and its going crazy. Super excited.
BigRig wrote:BigRig wrote:I put my 1st down yesterday and its going crazy. Super excited.
7 days and its plenty sour with no vomit taste or infection. Hydrometer is sitting at 1.000.
I will rack it on the weekend and let it settle for a week.
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