Simple All-Grain Bourbon For Anyone

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Re: Simple All-Grain Bourbon For Anyone

Postby vqstatesman » Tue Oct 20, 2015 6:56 pm

Just wondering if this would be easier to do in a esky/cooler setup with a false bottom?

Surely a false bottom would be easier than straining through mesh bags?

Am I missing something?
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Re: Simple All-Grain Bourbon For Anyone

Postby Velophile » Tue Oct 20, 2015 8:44 pm

It's the corn.

A false bottom / manifold / braid etc work fine for barley mash.

Apparently corn turns to glue like porridge and won't sparge. The idea of a mash tun full of glug puts me off making bourbon.
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Re: Simple All-Grain Bourbon For Anyone

Postby woodduck » Tue Oct 20, 2015 8:48 pm

The glug's not the problem, thats the easy part it's getting the liquid out of the grain once it's fermented. A centrifuge or press would be the go.

A fulse bottom might work but you've gone to all that trouble you want all the juice out so you'll still need to press it or something.
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Re: Simple All-Grain Bourbon For Anyone

Postby vqstatesman » Wed Oct 21, 2015 7:00 pm

I notice Brendan scoops out all the liquid and gain (once its all fermented) and strains it in a bag...
Is there any reason not to do the whole procedure in a bag? Wouldn't this save a little time and make it slightly easier?

Sorry if these are stupid questions. I really want to move away from BWKO and just trying to learn from everyone's AG experience.

Thanks in advance. And many thanks to Brendan for this great thread.
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Re: Simple All-Grain Bourbon For Anyone

Postby bayshine » Wed Oct 21, 2015 7:52 pm

I wouldn't do it all in a bag as the corn sort of blocks the holes an she hard work squeezing it out :crying-blue:
Much easier to siphon the clear stuff of the top and strain and squeeze the rest out :handgestures-thumbupleft:
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Re: Simple All-Grain Bourbon For Anyone

Postby vqstatesman » Mon May 09, 2016 9:30 pm

[quote="Brendan"]FERMENTATION
- Ferment should take about 3 ½ days. From Ian Smiley’s book, I have always tried to run it prior to the 96 hour mark (4 days), but I have heard of people leaving it up to 7 days, but no more...(This is for a distiller’s yeast. I have no idea how other yeasts will perform on this).


I'm using Safspirit American Whiskey yeast, although the violet ferment is over with after 4 or so days mine is still fizzing after 1.5 weeks +

Is there any harm is leaving it longer than 7 days?
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Re: Simple All-Grain Bourbon For Anyone

Postby vqstatesman » Tue May 31, 2016 8:12 pm

Anyone care to comment... Is there any harm is leaving it longer than 7 days?

I'm curious to the reasons or people's opinions.
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Re: Simple All-Grain Bourbon For Anyone

Postby bayshine » Tue May 31, 2016 10:02 pm

I've left them for longer and was still alright but maybe had a small off flavour in the distillit,but still turned out fine after oaking :handgestures-thumbupleft:
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Re: Simple All-Grain Bourbon For Anyone

Postby Cols15 » Tue Apr 04, 2017 10:27 pm

I've done 5 gens of this recipe so far and I've found (by accident at first) that the longer i leave the mash in the esky the higher my SG.
The longest mash I've done was 24hrs, is there a problem with leaving it this long?
I haven't noticed any adverse effects.
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Re: Simple All-Grain Bourbon For Anyone

Postby seehuusen » Thu Apr 06, 2017 10:53 am

Just a thought, with regards to the stuck mash, if you want to drain via a false bottom, and avoid fermenting with all the grain in the fermenter.
Perhaps adding rice hulls to the mash would solve the issue, it's what I use when making beers that use cereal mashing/wheat grain bills.
It doesn't add anything in terms of flavour or fermentables, but aids in the wort being able to be drained/ recirculated.
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Re: Simple All-Grain Bourbon For Anyone

Postby Brendan » Mon May 08, 2017 7:47 pm

vqstatesman wrote:I'm using Safspirit American Whiskey yeast, although the violet ferment is over with after 4 or so days mine is still fizzing after 1.5 weeks +

Is there any harm is leaving it longer than 7 days?


Hey VQ, I believe that if it is fizzing, you're OK. The types of yeasts that the pros use (and indeed I got the same with the Safspirit stuff), will usually be dead flat in 4 days, after which bacteria can start to take over and you lose your mash. I don't know why the Safspirit would be fizzing after 1.5 weeks, except if it's rather cold where you are, but I think that the fizzing gives you a little confidence to leave it a few extra days....could be wrong though :think: You'll know once you run it.
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Re: Simple All-Grain Bourbon For Anyone

Postby Brendan » Mon May 08, 2017 7:52 pm

Cols15 wrote:I've done 5 gens of this recipe so far and I've found (by accident at first) that the longer i leave the mash in the esky the higher my SG.
The longest mash I've done was 24hrs, is there a problem with leaving it this long?
I haven't noticed any adverse effects.


Hey Cols, I can only assume that if you haven't noticed any adverse effects, it must be alright. It's an art after all, so trust your sense and experience :handgestures-thumbupleft: If the esky can hold it above the temp where bacteria will kick in for long enough, it will be alright. Chuck a temp probe in at the end and see what you're working with.
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Re: Simple All-Grain Bourbon For Anyone

Postby danwbrews » Fri Jan 25, 2019 4:16 pm

Thanks for the recipe Brendan, sounds great! I will be up to the challenge soon. Already have a Corona mill from my beginner days of beer making. What is the enzyme makeup of your packet? I've seen some from a company in Kentucky that sound promising, but would like to try the one or one like yours. Not afraid to age anything. I brewed a beer that was fermented for over 18 months. As for now I'm still just learning, making beer great, distilling only helped...ie sampled a lot while watching. I am building a 40l still so this sounds like something I could do.
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