I like this man's down to earth. I'm not better than you, because i know all this stuff attitude. He talks to us newbies like we have known each other for years, and that's a character trait that is hard to find this day and age.
You have a visitor! At 1:17 there's what looks like a mouse that climbs into one of your jars back near your whiteboard. He makes a couple appearances. Great Video!
Thanks, Jessie! Everyone is so afraid of making wort, and it’s so easy that I kicked myself for being wary of it. Folks, just do it! If sparging seems hard, just skip it. Use a bag and put in your entire recipe volume into the mash kettle. Pull the grains and toss ‘me. Don’t Fear the Grain!
well i just learnt something new , made me google it having not heard of brewers lung but yea mold is a real killer .. the more you know huh.. Thanks for the heads up :)
Yeeee Haaaa. Finally made it as one of the first to watch!!! Just recieved 50# of Cherry Smoked Malt!!! Can't wait to get it into the COLAB!!! EXCELLENT primer!!
I appreciate the video you created, about making a wash with stuff out of your pantry. That puts things in perspective. There is nothing wrong with getting super technical, and nailing every aspect, but there is a massive margin for success.
love your videos I’m in New Zealand too, was skeptical at first but after watching all your vids I’ve decided to get a grainfather + all the distilling equipments, this is going to be a fun journey!
Hello Jessie, John from Innocent Spirits Distillery here. Just to say that I love your work so much. We make rum spirit made from A grade molasses, some of which is aged in Cape French Oak barrels. Hope to make friends with you someday. You are inspirational!
Sounds like tasty rum to me man. Just looked you up, so your using ex cape wine barrels over in SA? Thats cool man. Flick me a email jesse@chasethecraft.com
Hey John, what kind of yeast do you use? Have you heard of the rum papers by Rafael Arroyo? I am doing a small rum batch with molasses in a couple of weeks with pichia and cerivisae yeast and aged dunder.
I looked into making a sour mash by getting even more bang for your buck. Put your spent grain in a sealed container and allow to sour for a couple of days at room temperature. Then refrigerate until ready to use. Out of a 5-6 gallon mash, I save the spent yeast and leftovers from the fermentation bucket and add the soured grain to it, add about 16 lbs of raw sugar and enough spring water to fill the fermentation bucket and stir well and pitch your yeast. You can also use a gallon or two of the leftover liquid left in your still after your grain whiskey run. It's worked extremely well for me and the sour mash run is about 1/3 of the cost of the grain run. Win - win all the way!!
Awesome as always. Been following you from the beginning and thought I would tell you I’m starting into my first mashing and distilling. You gave me the confidence to succeed! Thanks. Hope all is well and keep it going. Grizzland
I just got that same badass pot from Clawhammer. I can't wait to use mine 👍👍 Great info Man ! Edit: I used a bag for a year, making mash, and 3 or 4 years for beer, I always twisted the bag and squeezed out every drop possible and that was after sparging.... I heard and read that same stuff, mine was ALWAYS tasty 😉
As a BIAB homebrewer for many years your process is, of course, spot on. I think those of us that do all grain brewing find the process easy after a while and have all of the equipment. For a distiller going from sugar wash to this I think that's going to be pretty difficult. I just taught a friend to brew his first batch of beer from a kit with DME and it was a lot harder than I expected. There's really a lot of moving parts to the process, but also the commitment to buy the equipment is necessary. I think your videos showing how to use DME or LME are great for the distiller wanting to go from a neutral spirit to a whiskey. After they master that then they can transition to all grain. It would be interesting to know from you since you've done it how the taste compares of a wash made from DME, LME and All Grain with just a base malt. Maybe one other transitional step would be to add some specialty grains like rye to seep in the wort from DME or LME. Great video as always.
One more visitor, or the same? At 15:12 , upper right corner to the right of the still pipe. Nice video dude :) Binge watching everything since i found your channel.
The whole point of not boiling the wort is to preserve the enzymes which will continue hydrolysis during fermentation giving somewhere between 10-20% better yield in most cases
Agreed not boiling will give better yeild. But if you want to test something specific, a/b testing. Taking the wild bugs out if the equation helps a lot. That's why we are doing it for the Co-Lab.
@@StillIt Oh i was also wondering about this, would it make it last longer / harder to spoil ? and how much will it affect flavor ? all answers im sure we'll get down the line ;)
The don't squeeze the bag causing astringency is for new brewers only. Because they tend to be making beer with extract and a few specialty grains in the steeping bag. When you squeeze the bag with crystal malts and/or roasted malts the pH is much lower and that's how you can extract tannins and astringency. In a full mash (BIAB) you don't have that issue (assuming your mash is of the proper pH).
Hey Jesse. Loving your vids mate. Have learnt a bucket load. What yeast would you recommend and how much? Just doing TPW atm through reflux, but want to get into the AG. Thanks for all the advice. Keep up the stellar work
great as always Jesse. im goin to mash mine in prolly sunday. im in middle of buildng a new a new 12x20 foot building for my other hobby and turning my old building into my new still house and its alot of work for 1 guy lol. this gives me an excuse to take day off here n therre lol
Great video, like all the others Jesse! One question about the recipe, you didn't mention how much yeast you use in your pitch. I've only done 4 sugar-mash distilling so far, but loving the new hobby! Thanks for making distilling so accessible for us beginners!
That'll depend on the volume of our wort mate. If you're part of the malt co-lab, I think Jesse has suggested a standardised yeast strain to use in another video. In any case, in my experience most yeast packets are good for around about 23 L, but they'll have their suggested volume written on the packet. Once you have found the yeast strain you're wanting to use, a quick google search on the product should find you some information on its suggested volume. Hope that helps. edit: On another post Jesse suggests US-05 and 25C for the co-lab. That's a good place to start, but I'd check out the video detailing this for the co-lab for more info, or otherwise another one of his videos if you're not interested in these strains.
hey Jesse great info thanks. i have the same black thermometer...2 in fact. they are not waterproof! both of mine shut down from too much exposure to just steam, and the metal probes come loose. when they shut down i take the battery out and let them dry and then they will work again, but really i'm on the market for a better one.
Yup totally. A three vessel system is a touch more intimidating for the newbie and a bigger commitment in terms of setup cost. But, it definitely has big advantages.
Another thing. Are you saying that the wort that you have made on this video does not need any yeast to convert the starch to sugar and the sugar to alcohol? How long do you let the wort stand before distilling and at what temperature?
You definitely need to pitch yeast. This video just left off at the point where I was chilling it to pitching temp. Have a look at some of the fermentation videos :)
There are almost over limitless ways you could ferment this based on what you want. The colab is Us-05 and 25c. But if I just wanted it to make it tasty, probably s-04 and m1 let the temp free rise.
I really should send you pics of my all in one homemade insulated 4kw pid controlled, pump circulated and motor stirred mash tun slash boil kettle, it even has a built in cooling coil, and doubles as a still.
I prefer to ferment on the grain then strain it into a boil bag then I use a mop press I bought just for this to squeeze every last drop out and it turns into a grain brick which I compost.
@@wiseguysoutdoors2954 l also use a stainless steel paint mixer to stir with l drill a hole in the center of my lids for my air locks when I need to mix I pop out the grommet and run the shaft through the hole connect it to the drill and lock the lid down then I can stir at high speeds for as long as I want with NO MESS and without killing my arms.
Hello all, I hope everyone is having a "kick ass day". I'm new to the craft and still trying to learn as much as possible. Jessie speaks about his recipe being linear and scalable. Can someone help me with scaling it? I'm not sure where to start. I have a 30L/8Gal CHEAP pot still but I only have 2 5gal fermenting buckets. How do I scale this correctly? Do I more buckets etc...? I appreciate all/any help!
About to do my first all grain mash. Trying to decide on malt to use. Not sure if I should go with 100% one type or a mix of different types. Planning to use golden promise, but should I mix in something else or just use this one grain?
Hello, sir, I am from India, and dream to create some small batches to begin a start up. Your videos are inspiring. I was wondering if I create a mash bill with malted and unmalted barley and rice and wheat together. Rice and wheat are easy available and main good grains here.
Sir thank you for this video. A quick question: I do not have chiller. Is it a good idea that I do the mashing with less amount of water and then add clean cold water to the mash to cool it down? If so, how much cold water should I keep aside for the chilling part?
I was day dreaming and just kinda zoning out and he said "if your into math" I thought he said meth and was like how does meth have anything to do with whiskey then realized what he said 🤔 😂
I know you said its not necessary, but I'm interested in getting the stainless steel basket pot combo. Do you perhaps have a link for this as well? Thank you for the great video!!!
Hi Jessie, loving your videos! What about sparging an on grain ferment? Do you not add water as i assume it would affect your abv? Or make a higher volume mash to allow for what you’ll lose?
I went through your videos and could not find the answer for my dilemma. Do you filter your stills ? I mean do you ever use activated carbon filters for other stills than neutral spirit ? What is your opinion on filtering for example corn still ? will it strip the flavour or will it give it wanted polish ? Thank you Jessy for great channel .
Hello! I am looking for a smokey Scotch taste and some biscuity, honey-like character so I came up with this recipe: 80% Weyermann Beech Smoked Malt, 20% Weyermann Munich II Malt. I couldn't find peat malt where I live. What do you think?
Great Vids Jesse... Thanks... would it help if you kept stirring the wash for the hour? I would need to keep the heat up to the wash.. is that right? Also, If I run 10Lt Water with 3.8kg malt.. how much water would I need to sparge with? Sorry for all the questions... #Newbie
I know this will be a really dumb novice question, but what is the drip type logo represent? Lastly what would be a traditional wash for a gin> I see the the TPW and sugar wash but is that what Gin makers would use in commercial operation?
Your all good man. It's the chase the craft logo. I have a video explaining he meaning behind it. Search still it flask logo. Honestly, that will depend on how traditional you want to get, and what location you are talking. In NZ a lot of whey spirits are used.
Followed this. Fek knows what happened but it tasted like ass and I only got 3 bottles including heads, hearts and tails. Thats the second time doing all grain this has happened. Only done 7 all grain. This little return from a 10% wash common?
I'm probably not the best person, or even a good person to listen to on this, but I have been wondering the same thing and I have yet to find someone say it wont. I have a bag of 50/50 cracked corn/cracked wheat I'm going to try a ujssm with.
Absolutely! You can with any spent grain, all you have to do is re charge it with sugar. I used the soured grain, and added it to my spent yeast and leftovers from straining the solids from my finished grain mash. You can also use some of the leftover liquid in your still after you run your grain mash, 1-2 gallons in a 5-6 gallon mash. In that size of mash, for the sour mash, I add 12-16 lbs of raw sugar to recharge it. Add enough water to fill the fermentation bucket to the appropriate level and pitch your yeast at the proper temperature and your off and running. The results, for me, were fantastic!!
Here in South Africa we have a traditional malted sorghum product and I am wondering if I could do the same receipt as with malted barley. I am busy with a sacrificial brew to put through my home made pot still. I have use a recipe that iGo off You tube using corn meal and have used malted sorghum In place of the Analyse. I have boiled the 23lit mix and added the yeast at a temp of 30 C the maize porridge was very stiff and when I added the malted sorghum it did not go as "soupy" as I thought it would. I added the sugar and topped the mix to 23 lit The mix is at a sg of 1110. Bubbling away like crazy onto the 2nd day. What are my chances of a good result to sacrifice distil? Greetings from South Africa!! (World Cup Champions!!) 🇿🇦🇿🇦
Just made a 5pound sweet feed mash. All grain 5 p sugar. Got it started fine then decided to put grainbag back in bucket..then fermentation stopped....any ideas off top???
Give it a day or three to come back you probably added a bunch of O2 with your bag of grain and your yeast switched back to splitting instead of eating l always ferment on the grain without any problems right from the start to squeeze out all that good flavor hiding in the grains.
I don't see a reply to my first enquiry. I asked about adding malted sorghum to a corn meal boil in stead of the amalyse. It did not turn the stiff meal to a "soupy" mixture as expected. I continued and added more water to the boil then added the sugar and the yeast at a temp of 30C. It is bubbling away after 3 days now. Will I get a decent wort to run through the still (home made) as a sacrificial distil? Regards from South Africa 🇿🇦 (world champions in case you forgot) 😂😜❤️
Unless you made your still from copper and sweated the joins together with flux and silver solder there's no need for a sacrificial run if you did then mix some vinegar with water and and run that to clean out your still and save your mash for a good run and you might want to add a few Beano to your mash to convert all that starch into sugar Beano will do it at room temperature during fermentation if you want to check for starch pull a sample of mash out and add a couple of drops of iodine to it if it turns black you still have a lot of starch remaining in your mash. Throw your samples out don't add it back.
@@StillIt i thought about using old barrles as wash backs , they will retain the same bacteria some what and even out fermentation. Today i put on a batch using cider and bread yeast , i hear some of the whisky distillerys s use bread yeast
I agree totally. If I'm just making "tasty whisky" I do not boil. It will also improve yeild. But for the base malt colab we want to isolated only one variable (malt). And the wild stuff is a HUGE variable.
Can't wait to see the data that other people get, it'll be amazing if there is a clearly visible trend for certain flavours. That said, I just recently created a video on specific gravity a few days ago, it could help people out if they want to sparge to a precise specific gravity value. th-cam.com/video/E7GDyaBndyk/w-d-xo.html
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I like this man's down to earth. I'm not better than you, because i know all this stuff attitude. He talks to us newbies like we have known each other for years, and that's a character trait that is hard to find this day and age.
You have a visitor! At 1:17 there's what looks like a mouse that climbs into one of your jars back near your whiteboard. He makes a couple appearances. Great Video!
I saw that to and was going to post but you beat me to it.
Hahaha spotted! Took me a few times though.
Ratatouille 2
Thanks, Jessie! Everyone is so afraid of making wort, and it’s so easy that I kicked myself for being wary of it. Folks, just do it! If sparging seems hard, just skip it. Use a bag and put in your entire recipe volume into the mash kettle. Pull the grains and toss ‘me. Don’t Fear the Grain!
Nice tutorial video! Take care with the malt dust, don't want you to get brewer's lung.
well i just learnt something new , made me google it having not heard of brewers lung but yea mold is a real killer .. the more you know huh.. Thanks for the heads up :)
Yeeee Haaaa. Finally made it as one of the first to watch!!! Just recieved 50# of Cherry Smoked Malt!!! Can't wait to get it into the COLAB!!!
EXCELLENT primer!!
May I ask how you plan your recipe for this? Specifically, are you doing it all in a single mash or multiple small batch?
@@vialb2 Hey! Thanks for your question. I have a 100L still and a 120L fermenter, but only 65 Liter mash tun. Thus, I am doing 2 - 45L mashes.
I appreciate the video you created, about making a wash with stuff out of your pantry. That puts things in perspective. There is nothing wrong with getting super technical, and nailing every aspect, but there is a massive margin for success.
Thank you for showing us how easy it is and inspiring people to make good whiskey
I’m watching all your videos and commenting because you’re great. Love all this. Well done
love your videos I’m in New Zealand too, was skeptical at first but after watching all your vids I’ve decided to get a grainfather + all the distilling equipments, this is going to be a fun journey!
Ohhhhhhh boy you are in trouble now. Once you get bitten by the distilling bug......
I love the mouse to the right at 1:16 haha
Hello Jessie, John from Innocent Spirits Distillery here. Just to say that I love your work so much. We make rum spirit made from A grade molasses, some of which is aged in Cape French Oak barrels. Hope to make friends with you someday. You are inspirational!
Sounds like tasty rum to me man. Just looked you up, so your using ex cape wine barrels over in SA? Thats cool man. Flick me a email jesse@chasethecraft.com
Hey John, what kind of yeast do you use? Have you heard of the rum papers by Rafael Arroyo?
I am doing a small rum batch with molasses in a couple of weeks with pichia and cerivisae yeast and aged dunder.
Working on this right now, just, rewatched a couple of your vids to make sure I had volumes and temps right.
Cheers Jess.
I looked into making a sour mash by getting even more bang for your buck. Put your spent grain in a sealed container and allow to sour for a couple of days at room temperature. Then refrigerate until ready to use. Out of a 5-6 gallon mash, I save the spent yeast and leftovers from the fermentation bucket and add the soured grain to it, add about 16 lbs of raw sugar and enough spring water to fill the fermentation bucket and stir well and pitch your yeast. You can also use a gallon or two of the leftover liquid left in your still after your grain whiskey run. It's worked extremely well for me and the sour mash run is about 1/3 of the cost of the grain run. Win - win all the way!!
Awesome as always. Been following you from the beginning and thought I would tell you I’m starting into my first mashing and distilling. You gave me the confidence to succeed! Thanks. Hope all is well and keep it going. Grizzland
Yes! Love it. You got it man. Hope you love the results!
I just got that same badass pot from Clawhammer. I can't wait to use mine 👍👍 Great info Man ! Edit: I used a bag for a year, making mash, and 3 or 4 years for beer, I always twisted the bag and squeezed out every drop possible and that was after sparging.... I heard and read that same stuff, mine was ALWAYS tasty 😉
Definitely 1 of the easiest videos to follow, thanks!
Awesome video man, your tutorials are guiding me through this journey with some semblance of certainty that I’m on the right track. Cheers man!
Anybody else see the mouse in the rafters to the right of the copper tube lol love these videos would love to see more with George
As a BIAB homebrewer for many years your process is, of course, spot on. I think those of us that do all grain brewing find the process easy after a while and have all of the equipment. For a distiller going from sugar wash to this I think that's going to be pretty difficult. I just taught a friend to brew his first batch of beer from a kit with DME and it was a lot harder than I expected. There's really a lot of moving parts to the process, but also the commitment to buy the equipment is necessary. I think your videos showing how to use DME or LME are great for the distiller wanting to go from a neutral spirit to a whiskey. After they master that then they can transition to all grain. It would be interesting to know from you since you've done it how the taste compares of a wash made from DME, LME and All Grain with just a base malt. Maybe one other transitional step would be to add some specialty grains like rye to seep in the wort from DME or LME. Great video as always.
love the look of the still on the left.
Good stuff mate, definitely gonna give this a shot for my first all grain..👌
One more visitor, or the same? At 15:12 , upper right corner to the right of the still pipe. Nice video dude :) Binge watching everything since i found your channel.
Hey! Just wanted to say that my Coin #108 arrived today. Thanks for the pin and the note too!
Awesome! Glad it made it there safe
The whole point of not boiling the wort is to preserve the enzymes which will continue hydrolysis during fermentation giving somewhere between 10-20% better yield in most cases
Agreed not boiling will give better yeild. But if you want to test something specific, a/b testing. Taking the wild bugs out if the equation helps a lot. That's why we are doing it for the Co-Lab.
@@StillIt Oh i was also wondering about this, would it make it last longer / harder to spoil ? and how much will it affect flavor ? all answers im sure we'll get down the line ;)
Your stiring me up broo
Thanks!
Your welcome, cheers :)
Great instructional video, will interesting to see how it turns out.
Nice video mate
Brilliant video! Got a few ideas out of this one. I love the nitty-gritty process type stuff. I'm off to teabag something now. 😂
Thanks again.
wicked vid man...you're getting good at this ;)
haha thanks man
Nice. Hope to try this out one day.
The don't squeeze the bag causing astringency is for new brewers only. Because they tend to be making beer with extract and a few specialty grains in the steeping bag. When you squeeze the bag with crystal malts and/or roasted malts the pH is much lower and that's how you can extract tannins and astringency. In a full mash (BIAB) you don't have that issue (assuming your mash is of the proper pH).
Thank you, will be doing this next week! 👍
Hey Jesse. Loving your vids mate. Have learnt a bucket load. What yeast would you recommend and how much? Just doing TPW atm through reflux, but want to get into the AG. Thanks for all the advice. Keep up the stellar work
great as always Jesse. im goin to mash mine in prolly sunday. im in middle of buildng a new a new 12x20 foot building for my other hobby and turning my old building into my new still house and its alot of work for 1 guy lol. this gives me an excuse to take day off here n therre lol
Well done Jesse
Great video, like all the others Jesse! One question about the recipe, you didn't mention how much yeast you use in your pitch. I've only done 4 sugar-mash distilling so far, but loving the new hobby! Thanks for making distilling so accessible for us beginners!
That'll depend on the volume of our wort mate. If you're part of the malt co-lab, I think Jesse has suggested a standardised yeast strain to use in another video. In any case, in my experience most yeast packets are good for around about 23 L, but they'll have their suggested volume written on the packet. Once you have found the yeast strain you're wanting to use, a quick google search on the product should find you some information on its suggested volume. Hope that helps.
edit: On another post Jesse suggests US-05 and 25C for the co-lab. That's a good place to start, but I'd check out the video detailing this for the co-lab for more info, or otherwise another one of his videos if you're not interested in these strains.
@@gareththomas1748 Thanks for the info!
hey Jesse great info thanks. i have the same black thermometer...2 in fact. they are not waterproof! both of mine shut down from too much exposure to just steam, and the metal probes come loose. when they shut down i take the battery out and let them dry and then they will work again, but really i'm on the market for a better one.
Anyone else see that mouse climb into the jar at 1:19? haha
an insulated cooler with a false bottom is also an easy way to maintain temperature for the mash rest and sparge
Yup totally. A three vessel system is a touch more intimidating for the newbie and a bigger commitment in terms of setup cost. But, it definitely has big advantages.
@ 4:35 i was legit opening up the packet for that same kmart themometer haha made me look twice !
Bahahaha nice
Daum I wish we still had a Kmart. Damm walmart’s
Another thing. Are you saying that the wort that you have made on this video does not need any yeast to convert the starch to sugar and the sugar to alcohol?
How long do you let the wort stand before distilling and at what temperature?
You definitely need to pitch yeast. This video just left off at the point where I was chilling it to pitching temp. Have a look at some of the fermentation videos :)
There are almost over limitless ways you could ferment this based on what you want. The colab is Us-05 and 25c. But if I just wanted it to make it tasty, probably s-04 and m1 let the temp free rise.
I really should send you pics of my all in one homemade insulated 4kw pid controlled, pump circulated and motor stirred mash tun slash boil kettle, it even has a built in cooling coil, and doubles as a still.
I prefer to ferment on the grain then strain it into a boil bag then I use a mop press I bought just for this to squeeze every last drop out and it turns into a grain brick which I compost.
Great idea about the mop press for sparging a grain bag!! Thanks for sharing!!
@@wiseguysoutdoors2954 Any time I prefer to work smart there's a lot of work in what we do so I'm always looking for ways to do it better.
@@wiseguysoutdoors2954 l also use a stainless steel paint mixer to stir with l drill a hole in the center of my lids for my air locks when I need to mix I pop out the grommet and run the shaft through the hole connect it to the drill and lock the lid down then I can stir at high speeds for as long as I want with NO MESS and without killing my arms.
Nice man.
@@StillIt Thanks Mate
just noticed the mouse from 15:15 to 15:19 :-)
great video awesome. Just what i needed to see thanks dude
Awesome, glad it helped :)
Hello all, I hope everyone is having a "kick ass day". I'm new to the craft and still trying to learn as much as possible. Jessie speaks about his recipe being linear and scalable. Can someone help me with scaling it? I'm not sure where to start. I have a 30L/8Gal CHEAP pot still but I only have 2 5gal fermenting buckets. How do I scale this correctly? Do I more buckets etc...? I appreciate all/any help!
Newb question here. While mashing u turn your boiler off, yes.
Anyone else having problems with dilution calculator? Page loads, but the fields for the inputs don't appear no matter which browser I use.
About to do my first all grain mash. Trying to decide on malt to use. Not sure if I should go with 100% one type or a mix of different types. Planning to use golden promise, but should I mix in something else or just use this one grain?
Hello, sir, I am from India, and dream to create some small batches to begin a start up. Your videos are inspiring. I was wondering if I create a mash bill with malted and unmalted barley and rice and wheat together. Rice and wheat are easy available and main good grains here.
Sir thank you for this video. A quick question: I do not have chiller. Is it a good idea that I do the mashing with less amount of water and then add clean cold water to the mash to cool it down? If so, how much cold water should I keep aside for the chilling part?
I was day dreaming and just kinda zoning out and he said "if your into math" I thought he said meth and was like how does meth have anything to do with whiskey then realized what he said 🤔 😂
Looks like your friend not paying the rent wants to take some of them grain at 15:17
I’m confused, if we can add heat as needed , and boil it all later, why is strike temperature so critical?
I know you said its not necessary, but I'm interested in getting the stainless steel basket pot combo. Do you perhaps have a link for this as well? Thank you for the great video!!!
Hi Jessie, loving your videos! What about sparging an on grain ferment? Do you not add water as i assume it would affect your abv? Or make a higher volume mash to allow for what you’ll lose?
is boiling 100% necessary or can you move on without boiling if you are pitching right away?
Hey... can someone tell me how much and which grain I need for 200l mash for all grain whiskey?
what micron is the mesh screen in your strainer?
Hi Jessie, another awesome video, just wondering what the big still in the back ground is.
Who manufactured it, been looking for a bigger boiler.
You can make a chiller out of a 3m half inch copper coil for $23 just grab the two ends put your foot on the centre coil and pull up
Why does strike water temp mater?
Hey Jesse, can you add dried fruits to that? With your experience, if fruit can be added, what would go nice with this all grain base?
Can I just use a sugar wash with 091
I went through your videos and could not find the answer for my dilemma. Do you filter your stills ? I mean do you ever use activated carbon filters for other stills than neutral spirit ? What is your opinion on filtering for example corn still ? will it strip the flavour or will it give it wanted polish ? Thank you Jessy for great channel .
Hello! I am looking for a smokey Scotch taste and some biscuity, honey-like character so I came up with this recipe: 80% Weyermann Beech Smoked Malt, 20% Weyermann Munich II Malt. I couldn't find peat malt where I live. What do you think?
Great Vids Jesse... Thanks... would it help if you kept stirring the wash for the hour? I would need to keep the heat up to the wash.. is that right? Also, If I run 10Lt Water with 3.8kg malt.. how much water would I need to sparge with? Sorry for all the questions... #Newbie
Is the mash water deionized?
Great video, thank you! Any plans to write a book? I would love that
Maybe one day, thats a whole lotta work haha.
How is the colab going?
I know this will be a really dumb novice question, but what is the drip type logo represent? Lastly what would be a traditional wash for a gin> I see the the TPW and sugar wash but is that what Gin makers would use in commercial operation?
Your all good man. It's the chase the craft logo. I have a video explaining he meaning behind it. Search still it flask logo.
Honestly, that will depend on how traditional you want to get, and what location you are talking. In NZ a lot of whey spirits are used.
Can you use Brown Sugar instead of White Sugar for the Sugar wash??
Nice video mate. Can DME be used instead of grain?
Followed this. Fek knows what happened but it tasted like ass and I only got 3 bottles including heads, hearts and tails. Thats the second time doing all grain this has happened. Only done 7 all grain. This little return from a 10% wash common?
all I need is barly and water and yeast ?
could you sour mash with wheat malt? ( i happen to have a bag layin around...) 51% wheat/49% maris grist
or does only work w/ the corn starches etc.
I'm probably not the best person, or even a good person to listen to on this, but I have been wondering the same thing and I have yet to find someone say it wont.
I have a bag of 50/50 cracked corn/cracked wheat I'm going to try a ujssm with.
Absolutely! You can with any spent grain, all you have to do is re charge it with sugar. I used the soured grain, and added it to my spent yeast and leftovers from straining the solids from my finished grain mash. You can also use some of the leftover liquid in your still after you run your grain mash, 1-2 gallons in a 5-6 gallon mash. In that size of mash, for the sour mash, I add 12-16 lbs of raw sugar to recharge it. Add enough water to fill the fermentation bucket to the appropriate level and pitch your yeast at the proper temperature and your off and running. The results, for me, were fantastic!!
Just a question, could I do that with Koji inoculated barley instead of traditional malted barley ... thanks a lot and best regards...
Here in South Africa we have a traditional malted sorghum product and I am wondering if I could do the same receipt as with malted barley.
I am busy with a sacrificial brew to put through my home made pot still. I have use a recipe that iGo off You tube using corn meal and have used malted sorghum
In place of the Analyse. I have boiled the 23lit mix and added the yeast at a temp of 30 C the maize porridge was very stiff and when I added the malted sorghum it did not go as "soupy" as I thought it would. I added the sugar and topped the mix to 23 lit The mix is at a sg of 1110. Bubbling away like crazy onto the 2nd day.
What are my chances of a good result to sacrifice distil?
Greetings from South Africa!! (World Cup Champions!!) 🇿🇦🇿🇦
Just made a 5pound sweet feed mash. All grain 5 p sugar. Got it started fine then decided to put grainbag back in bucket..then fermentation stopped....any ideas off top???
Give it a day or three to come back you probably added a bunch of O2 with your bag of grain and your yeast switched back to splitting instead of eating l always ferment on the grain without any problems right from the start to squeeze out all that good flavor hiding in the grains.
Wait. You had a grain bill of just malted barley? That's it?
Comment is for you to get paid. Thanks for the video.
I don't see a reply to my first enquiry. I asked about adding malted sorghum to a corn meal boil in stead of the amalyse. It did not turn the stiff meal to a "soupy" mixture as expected. I continued and added more water to the boil then added the sugar and the yeast at a temp of 30C. It is bubbling away after 3 days now. Will I get a decent wort to run through the still (home made) as a sacrificial distil? Regards from South Africa 🇿🇦 (world champions in case you forgot) 😂😜❤️
Unless you made your still from copper and sweated the joins together with flux and silver solder there's no need for a sacrificial run if you did then mix some vinegar with water and and run that to clean out your still and save your mash for a good run and you might want to add a few Beano to your mash to convert all that starch into sugar Beano will do it at room temperature during fermentation if you want to check for starch pull a sample of mash out and add a couple of drops of iodine to it if it turns black you still have a lot of starch remaining in your mash. Throw your samples out don't add it back.
Here in the states Beano are the pills you take to keep from farting or passing gas out of your butt hole
You found the one kiwi that does not care about rugby. So you can keep it hahahaha.
If it fermented and has alcohol it's fine for a sac run
And another Kiwi here that doesn’t give a flying rats ass about rugby...haha
@@StillIt 😜😂😂😂
Fine show. Now roast some crimp barley get you some flavor. Cheap too.smells good. Taste good .good
Do you choose to mill it quite fine ? Does it drain ok? Oh nm brew in a bag
Lol yup. BIAB (although a nice stainless "bag".
@@StillIt i thought about using old barrles as wash backs , they will retain the same bacteria some what and even out fermentation. Today i put on a batch using cider and bread yeast , i hear some of the whisky distillerys s use bread yeast
👌
Ive never boiled wash i just think the malt bacteria makes it more fruity
I agree totally. If I'm just making "tasty whisky" I do not boil. It will also improve yeild. But for the base malt colab we want to isolated only one variable (malt). And the wild stuff is a HUGE variable.
Братан весло у тебя зачетное
Again with the tea bagging!?! Lol. You should tea bag that mouse crawling in your jars back there. Lil malt thief. Hehehe
Little bastard! They are all coming in from the paddocks with the cold :(
Was gonna buy you a spoon until I saw the mash paddle
Too small particle size of crushed malts, it's like flour
Can't wait to see the data that other people get, it'll be amazing if there is a clearly visible trend for certain flavours. That said, I just recently created a video on specific gravity a few days ago, it could help people out if they want to sparge to a precise specific gravity value. th-cam.com/video/E7GDyaBndyk/w-d-xo.html
Cool man will check it out 👍
5 gallon paint strainer bag
LMAO How big is your stove?
Lol teabag lol I know, I'm childish. Lol teabag lol
I heard: "If you're into meth...meth down below..."
heh, fees it to the hogs destroying our property. use it as bait.
Nice video,but he talks a too much
My mash be better than your mash broo