Aussiedistiller, Home Distilling, Moonshine, Home Brew

Run some Macwhiskey last night. Lid came of one of the fermenters while was lifting it to siphon. Long story short I got a huge puddle of sticking shit to clean up this morning :angry-banghead: . Lucky I had two fermenters so I ran 27l and man this stuff smells amazing. Straight down to HBS this morning to get enough for another two 27L. Thanks Mac great receipe :romance-kisscheek:

Ok looks like i need to try and sauce some ingredients for this one :mrgreen:

jdonly1 wrote:Ok looks like i need to try and sauce some ingredients for this one :mrgreen:

Dont forget to "paste" the recipe in your note book :D

MacStill wrote:

jdonly1 wrote:Ok looks like i need to try and sauce some ingredients for this one :mrgreen:

Dont forget to "paste" the recipe in your note book :D

already done :handgestures-thumbupleft:

Thanks Mac for this recipe. Got some on oak as of tonight. Tastes good already.

I'm going to put one of these down in the next day or so, but the grain bill will be 50/50 corn/ale malt :handgestures-thumbupleft:

Put a MacWhiskey down on Monday as follows:

2kg medium peated malt
1 can of Briess CBW sparkling amber (they were out of Caramalt)
3kg Sugar
bakers yeast

You can really smell the peated malt. Smells fantastic. I guess the big decision to make is; Do I pot still (strip run) then run it through a 4 bubble plate (spirit run) OR just run it through a 4 bubble plate. Im wondering is there a big difference?

Straight thru the bubbler mate. Thats why we got em.
I watered down a small amount of this stuff last night. Still very young but fkn delicious. I'll wait a month and give it another go.

:handgestures-thumbupleft:

Will do Bushy

Bushy wrote:Straight thru the bubbler mate. Thats why we got em.
I watered down a small amount of this stuff last night. Still very young but fkn delicious. I'll wait a month and give it another go.

Bout time bushy been hanging to here your results sound good , looking forward to the one month mark :angry-banghead:
:handgestures-thumbupleft:

I reckon this gear would be the best stuff I've ever had unaged, if you're in a hurry for something to drink that's nice.... this is it :handgestures-thumbupleft:

Put the third one of these down yesterday.
Two kilo of BM caramel dark malt. Run thru the food processor til half cracked.
1 Tin of Caramalt Amber
1 Kilo of LME Amber
8 Kilo sugar
Bakers yeast
Topped up to 60 litres

Callin this the Macwhisky series. Gone from lager LME to dark LME over the three runs. Can't fkn wait till this stuff is ready ready. If it gets there :D

yeh big fan of the amber malts...in a Rye it's about spot on for mine

The wash colour and smell on running is a real treat.

enjoy!

bt1

Just sampling some macwhisky that's only been on oak a couple of days
And I must say its pretty fucking good.
I mashed in some peated malt from marks home brew and double pot stilled.

I'll definitely be making more of this

Cheers Markus

Is this a single run wash or could we get a couple of gens out of it, if it is what would be the suggested adds for a second gen.

Thanks Steve


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I'm gonna do a second gen on this one Steve.
Thinkin fifteen litres backset, eight kg sugar, one kilo malt grain and one tin of amber caramalt. All back in on the old grain bed and top up to sixty. Thoughts anyone? :think:

Thanks for that Bushy, are you going to remove some of the old grain? Or just put another the new in. Seems a waste to just bin it all after one run lol

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See a lot of variation in the percentage of backset used.

Honesty never been able to taste any diff past 10% backset for mine, certainly impacts on pH and run speed but can't see it adds anything of value past the 10 %.
figure.

I reckon there's alimit to backset as well past about gen 8 it gets funky smelling and stats to impact on the wash. To over come i just store gen 4 backset in fridge and continue to use that rather than the incremental gen's backset.

bt1

Steve. I'm just goin to leave all the old grain in there.
Bt. 10% only. Farout. I woulda thought the more you can fit, without messin yr ph up,the better. Sour taste wise anyways.

Bushy wrote:Put the third one of these down yesterday.
Two kilo of BM caramel dark malt. Run thru the food processor til half cracked.
1 Tin of Caramalt Amber
1 Kilo of LME Amber
8 Kilo sugar
Bakers yeast
Topped up to 60 litres

Callin this the Macwhisky series. Gone from lager LME to dark LME over the three runs. Can't fkn wait till this stuff is ready ready. If it gets there :D

So today is the day i'm running this one.
Very dark beer here

When running the column I have always let it stack for half hour before turning down the RC. Something about getting the fractions neatly arranged on their little plates.
The Bhagwan of Bubblers recently told me that he doesn't stack the column for any period of time, just starts fores off straight away.
So thats what I have done today. As soon as it was getting hot I set the coolant in it's magic spot and away she goes. The top plate was just getting full when the drips started. I can report that the hearts changeover is in it's usual spot.

I always get two half pints of fores/heads then the third one is the transition jar. Usually gets half full as well. So it's a revelation :handgestures-thumbupleft: And I bet you thought I wasn't listening :smile:
Once she's finished I'm gonna go down the brew shop and get 2 tins of amber caramalt. Another kilo maybe two of the dark malt grain. Put all that in with ten litres of backset and start a second generation. See how it goes.
Drink on
Bushy