😂😂, Hey Randy, this Chris. Im going over your chart here with you. U changed your grain bill on your Rye Whisky from your original video, u added Wheat. I had u figured out after researching to find PPGs of different grains. Now u added Wheat which wont change much, ill get back with u Via e-mail. Im loving this, because when u find recipes for Grain Bills they always have %s of grain, my problem was %s to what. I got it 👍👍 To figure the average points for the grains in your original video, i just took a look at the points a averaged out without a formula? Your division of your grain bill to get your average is: Total Grain (4)=131 ÷ 4 (your grains) = Avg 32? I believe there is a shorter conversion, let me work it out in #s and I'll get back with u ✌️
Not sure if I'm overthinking or not thinking enough. Using a grain bill is helpful, but no two batches ever turn out exactly the same. 2 row single malt is the most consistent for me so far. Rye needs a lot more head space than I expected and can create a very sticky mess. Which is why I watch your videos and videos from others. Thank you
I say this with love brother, but your sheet is not accurate unless all your ingredient weights are the same. Usually it's all close enough but it could lead to large errors depending on recipe balance. Wouldn't it be easier, especially in the long run, to calculate the SG of each grain you use, at your brewhouse effeciency level, and work from there? e.g. 80% on corn is 24. 80% of wheat is 29.6, sugar is always 45 for example and some grains may convert better for you than others. Thanks for listening.
As always, another helpful video. Thanks Randy!
😂😂, Hey Randy, this Chris.
Im going over your chart here with you.
U changed your grain bill on your Rye Whisky from your original video, u added Wheat.
I had u figured out after researching to find PPGs of different grains.
Now u added Wheat which wont change much, ill get back with u Via e-mail.
Im loving this, because when u find recipes for Grain Bills they always have %s of grain, my problem was %s to what.
I got it 👍👍
To figure the average points for the grains in your original video, i just took a look at the points a averaged out without a formula?
Your division of your grain bill to get your average is:
Total Grain (4)=131 ÷ 4 (your grains) = Avg 32?
I believe there is a shorter conversion, let me work it out in #s and I'll get back with u ✌️
Randy, Thank's again for sharing...
Liking this new worksheet over your old one which I use regularly. Thanks man.
Hello Randy. Thanks for another fine video. Lets try some figs!
Thank you for what you do!
My pleasure!
Thanks Randy, grate video. i would like that worksheet.
send me a email to stillworksandbrewing@gmail.com and I will get one coming
Great video
Great video i'll be sure to reach out and get your worksheet
Not sure if I'm overthinking or not thinking enough. Using a grain bill is helpful, but no two batches ever turn out exactly the same. 2 row single malt is the most consistent for me so far. Rye needs a lot more head space than I expected and can create a very sticky mess. Which is why I watch your videos and videos from others. Thank you
Throw in kosher non ionized salt in your mash right before you run it. Seriously knocks down the foam aka puking.
Could you share your worksheet with still in the clear
Can I get a copy
yes just send a email to stillworksandbrewing@gmail.com
I say this with love brother, but your sheet is not accurate unless all your ingredient weights are the same. Usually it's all close enough but it could lead to large errors depending on recipe balance. Wouldn't it be easier, especially in the long run, to calculate the SG of each grain you use, at your brewhouse effeciency level, and work from there? e.g. 80% on corn is 24. 80% of wheat is 29.6, sugar is always 45 for example and some grains may convert better for you than others. Thanks for listening.