If you're after one-and-done, and you have those plates avail, next time maybe throw 1, 2, or 3 in there to help clean it up (you'll have to experiment to find your particular rig's sweet spot for taste). Should only add an additional 20 min of run time as you find your balance with dephlag & power. Then you reap the benefits of "extra distillations" vs a 1x pot still run. FYI I have successfully done sugarheads on the "spent grain" in the fermenter with this yellow label yeast. Gets you another batch out of the same grains.
The parrot does have a drain if you feel so inclined, but IMO since the parrot introduces fresh liquor from the bottom, and what you taste to pick when heads are done comes from the top, the chances are smearing are very slim.
30 days is a long time. Has anybody actually tried this with normal yeast to see how much the enzymes from the barley and rye would work? It's not like enzymes stop working at cold temps, they just go slow, I wouldn't be surprised at all if they convert substantial amounts of starches over this time frame.
This yeast has enzymes that break down the cell walls as well if I’m not mistaken, and it’s extremely powerful. It turns raw rice into crumbles that you can smear with your finger within a couple days. If put into gelled cooked rice while warm, it will liquify it within 30 seconds. I get the impression this is way more powerful than malt. However, doesn’t mean it wouldn’t work!
Only just come across this video I know it’s a year old I’m just wondering why Robert plants brother didn’t mill the corn whilst he was milling the rye and the rest of the grains . Then at the end of the video said it could of been better if ya milled the corn . Then why didn’t you whilst you had the mill out . Can’t even blame it on been a lazy man as then recipe name States ..
A small amount of rye mills quick, a huge amount of corn is much harder to mill. The corn was already kibbled. Next time I would mill the corn, but it was an experiment.
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Your videos are awesome. Such a shame you've stopped making them
Nice job and thanks for putting this together!
Fascinating. Thank you for sharing.
Just pointing out that you have your water connections reversed. Cold at the collection end and hot at the vapour end. Great video though, thanks.
We need an update, part 3!
If you're after one-and-done, and you have those plates avail, next time maybe throw 1, 2, or 3 in there to help clean it up (you'll have to experiment to find your particular rig's sweet spot for taste). Should only add an additional 20 min of run time as you find your balance with dephlag & power. Then you reap the benefits of "extra distillations" vs a 1x pot still run.
FYI I have successfully done sugarheads on the "spent grain" in the fermenter with this yellow label yeast. Gets you another batch out of the same grains.
Any concerns about smearing your hearts with heads by leaving the parrot on from the start?
The parrot does have a drain if you feel so inclined, but IMO since the parrot introduces fresh liquor from the bottom, and what you taste to pick when heads are done comes from the top, the chances are smearing are very slim.
Great stuff! How long did the fermentation take, and what temperature did you keep it at? please TIA
Hi Percy, it was 30 days and I used a seed tray heater to keep it at 30 degrees throughout.
what was total recovery and % alcohol from the 45 litres?
3 litres of hearts at about 79 abv. No idea about the total recovery.
Great video,
30 days is a long time. Has anybody actually tried this with normal yeast to see how much the enzymes from the barley and rye would work? It's not like enzymes stop working at cold temps, they just go slow, I wouldn't be surprised at all if they convert substantial amounts of starches over this time frame.
That's the fun of our hobby - try it and let us all know how it went.
This yeast has enzymes that break down the cell walls as well if I’m not mistaken, and it’s extremely powerful. It turns raw rice into crumbles that you can smear with your finger within a couple days. If put into gelled cooked rice while warm, it will liquify it within 30 seconds. I get the impression this is way more powerful than malt. However, doesn’t mean it wouldn’t work!
Only just come across this video I know it’s a year old I’m just wondering why Robert plants brother didn’t mill the corn whilst he was milling the rye and the rest of the grains . Then at the end of the video said it could of been better if ya milled the corn . Then why didn’t you whilst you had the mill out . Can’t even blame it on been a lazy man as then recipe name
States ..
A small amount of rye mills quick, a huge amount of corn is much harder to mill. The corn was already kibbled. Next time I would mill the corn, but it was an experiment.