Hey all. How did I manage to forget to talk about how much water to use? For a 5 gallon batch, use 6.5 gallons of water to cook with. For a 6.5 gallon batch, use 8 gallons worth. Hope you guys enjoyed the video!
Awesome, I drink bourbon but my wife LOVES Rye so this may come in super handy! Also enjoy watching you for technique. I've always struggled "pushing" my lids on. Love the soft hammer method!
Happy wife, happy life, Robert. Make her some rye whiskey and keep her happy. My "techniques" usually just have to do with brute forcing stuff until it works or completely faking it until I make it, so I'm glad I've actually had one that helped someone!
Flaked maize doesn't need to be cooked, it's already gelatinized, brewers use it all the time in a mash. Also you can sanitize your mash tun by boiling water in it for a while; heat is the best sanitizer, it will kill the lactobacillus.
Wow! I'm embarrassed that I never knew this! Thanks a million for the tip! Don't I still need to cook the corn to convert some of the more complex starches and get a higher gravity out or not really? Dude, you have no clue how much I appreciate you bringing this to my attention.
@@Miata822 I should've clarified, but I only take the bag into the fermenter for easy transfer and then when the bag cools down, I'll dump what's in the grain bag directly into the fermenter.
I am a Canadian and you got to know I love my Rye Whiskey. Love your videos. I had a still all specked out but the freight to get it to Canada was a bust . Love your stuff
Love my Canadian Rye Whiskeys a ton, we are definitely brothers on that one! What was freight coming back at? Please email me at boo@milehidistilling.com and I can definitely get that freight cost down for you. We appreciate your potential business!
I've done a couple Rye batches but I'm going to increase the amount of Rye after watching your video. I use a recirculating mash tun (great for my beer making) but the corn gums up and makes pumping difficult until I started adding rice hulls. Now it flows perfectly. I look forward to the stilling video of your Rye.
Would really like to see a video on distilling on the grain. I have the hilehi 4" flute still with 16 gal boiler with pid controllers (two) and want to get the 2" Tri Clamp Agitator for it but wonder if it's even worth doing? Does it improve the quality or taste of the product?
That's actually a phenomenal idea for a video! And I just so happen to have a rye whiskey getting ready to distill in September which would be an awesome time to do it. Please email me at boo@milehidistilling.com when you get a chance. I'd like to provide you a lifetime 5% off code on our site for sharing the video suggestion. An agitator wouldn't really improve taste by itself. If you're not distilling on the grains already and then use the agitator to allow yourself to distill on your grains, then I could see it helping flavor. It will increase the efficiency of your grains during fermentation (which means more sugars/higher ABV) and will prevent those grains from scorching in a single wall boiler which can most definitely improve your quality if you're having an issue with scorching.
I've found it much easier to get the strike water to about 165° and then dump it on the grains.....cover it up and let it sit and do it's thing. I used to flaked maize for the simplicity that you don't have to cook it to gelatinize. Recently I've been using different heirloom corns. For these I'll get the water boiling and dump it on the corn....cover and let it sit for a couple of hours, seems to do the trick. Let the temp come down then add my malted grains.
I've tried this way a few times, but I always feel like I get a lower gravity/ABV this way. I wonder what I'm doing wrong. How are the heirloom corns working for you by the way? All three batches I've tried have been monumental failures and I can only achieve a 2-3% ABV. What's your ABV coming out with that method?
@@milehidistilling1 I don't get a very high SG....usually around 1.060. I use a high temp enzyme, makes it MUCH easier to work with. But when I do a bourbon with them I get around 1.075. I also use a glucoamylaze enzyme around 130°.
New to this channel. Came hear today because I'm thinking about running my first rye. I've done lots of vodka, corn, and Lots of funky Rums, but never rye. Maybe it's time. Looking forward to your next video.
Hey man been busy over here cause of the summer time. Trying to get caught up. Lol. Fall and winter closing in hoping to get back to making some kool aid. 😉
Id be interested in seeing how you separated the grains from the liquid after fermentation. mine turned out so thick I didn't really get enough liquid to run. almost impossible to get the liquid off the grains. was like porridge, going to ad a bunch of warm water when I rack off on the next batch.
Hey there. How long did the grains cook for? I don't find they're too thick after they're cooked, then I use a strainer to separate out the solids from liquids like this: milehidistilling.com/product/bucket-filter/ or this: milehidistilling.com/product/large-plastic-funnel-with-strainer/
Brew in a bag is my favorite. Contain all that bloody mess. I might be a little concerned with that element in the bottom contacting a bag. I use my induction top and a rack on the pot. But it all works.
Love the brew bags! Believe me, I was having a minor panic attack the entire time I was cooking in this setup and was bracing for that burnt popcorn smell. Glad it all cooked without issues, though.
Hey, Dan. I made three batches of this recipe in total, and I can't say I noticed this in any of the three. Sounds like a gelatin issue? Are you using flaked rye or rye malt? Are you cooking the rye with another type of crushed malted grain like malted barley? Are you using enzymes?
@@milehidistilling1 You just must be lucky ;) I used rye malt and both sebstar and 2 row in the last batch and it wasn't as bad as previously but still there... It's a 'famous' issue discussed on Stillit channel and others.
@@Rubberduck-tx2bh I looked at one of those. I couldn't tell if you could do any upgrades on head and condenser. The one they recommend is odd looking to me. Very sharp cornering to condenser.
@@richardhenderson9127 Don't worry about the angle, it works just fine. Get a weldless triclamp & attach it to the hole in lid. Makes it completely modular going forward.
@@richardhenderson9127 Good luck with the Digiboil! They're good units from what I've heard from our customers. That'll probably be the most cost effective solution for your price point that scratches the itch.
Hahah! Lacto infections are great. This one was something different. I opened this fermentation up after a day or two and an employee walked in without noticing it and literally asked if someone had pooped themselves. True story. I don't know what I did wrong, but this infection was not one that had any redeemable quality.
@@milehidistilling1lol yea that's not good. Nobody wants to drink poop. Well if u do get lacto the next time u make rye i hope it just gets that nice sour smell like it's supposed to.
Hey all. How did I manage to forget to talk about how much water to use? For a 5 gallon batch, use 6.5 gallons of water to cook with. For a 6.5 gallon batch, use 8 gallons worth. Hope you guys enjoyed the video!
Awesome, I drink bourbon but my wife LOVES Rye so this may come in super handy! Also enjoy watching you for technique. I've always struggled "pushing" my lids on. Love the soft hammer method!
Happy wife, happy life, Robert. Make her some rye whiskey and keep her happy. My "techniques" usually just have to do with brute forcing stuff until it works or completely faking it until I make it, so I'm glad I've actually had one that helped someone!
Flaked maize doesn't need to be cooked, it's already gelatinized, brewers use it all the time in a mash. Also you can sanitize your mash tun by boiling water in it for a while; heat is the best sanitizer, it will kill the lactobacillus.
True. Interesting that he ferments in the bags (if I saw that right).
Wow! I'm embarrassed that I never knew this! Thanks a million for the tip! Don't I still need to cook the corn to convert some of the more complex starches and get a higher gravity out or not really? Dude, you have no clue how much I appreciate you bringing this to my attention.
@@Miata822 I should've clarified, but I only take the bag into the fermenter for easy transfer and then when the bag cools down, I'll dump what's in the grain bag directly into the fermenter.
@@Miata822 Fermenting in the bag works fine. A lot easier to just remove the bag.
does corn meal need to be gelatinized ?
I am a Canadian and you got to know I love my Rye Whiskey. Love your videos. I had a still all specked out but the freight to get it to Canada was a bust . Love your stuff
Love my Canadian Rye Whiskeys a ton, we are definitely brothers on that one! What was freight coming back at? Please email me at boo@milehidistilling.com and I can definitely get that freight cost down for you. We appreciate your potential business!
Love the dog!
Thanks, Anna! He's a very good boy, and I'll make sure to give him an extra treat today for you.
I've done a couple Rye batches but I'm going to increase the amount of Rye after watching your video. I use a recirculating mash tun (great for my beer making) but the corn gums up and makes pumping difficult until I started adding rice hulls. Now it flows perfectly. I look forward to the stilling video of your Rye.
Right on, Chris. Hope your new grain bill comes out well! We should be distilling ours around September so keep an eye out.
Would really like to see a video on distilling on the grain. I have the hilehi 4" flute still with 16 gal boiler with pid controllers (two) and want to get the 2" Tri Clamp Agitator for it but wonder if it's even worth doing? Does it improve the quality or taste of the product?
That's actually a phenomenal idea for a video! And I just so happen to have a rye whiskey getting ready to distill in September which would be an awesome time to do it. Please email me at boo@milehidistilling.com when you get a chance. I'd like to provide you a lifetime 5% off code on our site for sharing the video suggestion. An agitator wouldn't really improve taste by itself. If you're not distilling on the grains already and then use the agitator to allow yourself to distill on your grains, then I could see it helping flavor. It will increase the efficiency of your grains during fermentation (which means more sugars/higher ABV) and will prevent those grains from scorching in a single wall boiler which can most definitely improve your quality if you're having an issue with scorching.
Awesome Boo! Good stuff. Downloaded and saved this video too. :)
Thank you for that, glad you enjoyed!
I've found it much easier to get the strike water to about 165° and then dump it on the grains.....cover it up and let it sit and do it's thing. I used to flaked maize for the simplicity that you don't have to cook it to gelatinize. Recently I've been using different heirloom corns. For these I'll get the water boiling and dump it on the corn....cover and let it sit for a couple of hours, seems to do the trick. Let the temp come down then add my malted grains.
I've tried this way a few times, but I always feel like I get a lower gravity/ABV this way. I wonder what I'm doing wrong. How are the heirloom corns working for you by the way? All three batches I've tried have been monumental failures and I can only achieve a 2-3% ABV. What's your ABV coming out with that method?
@@milehidistilling1 I don't get a very high SG....usually around 1.060. I use a high temp enzyme, makes it MUCH easier to work with. But when I do a bourbon with them I get around 1.075. I also use a glucoamylaze enzyme around 130°.
New to this channel. Came hear today because I'm thinking about running my first rye. I've done lots of vodka, corn, and Lots of funky Rums, but never rye. Maybe it's time. Looking forward to your next video.
It's a sign 🙏 good luck with your rye, let us know if you need help with the fermentation or the run! Welcome to our channel, by the way!
Hey man been busy over here cause of the summer time. Trying to get caught up. Lol. Fall and winter closing in hoping to get back to making some kool aid. 😉
Haha right on my man! Nothing better than a nice swig of KoolAid in the winter
Id be interested in seeing how you separated the grains from the liquid after fermentation. mine turned out so thick I didn't really get enough liquid to run. almost impossible to get the liquid off the grains. was like porridge, going to ad a bunch of warm water when I rack off on the next batch.
Hey there. How long did the grains cook for? I don't find they're too thick after they're cooked, then I use a strainer to separate out the solids from liquids like this: milehidistilling.com/product/bucket-filter/ or this: milehidistilling.com/product/large-plastic-funnel-with-strainer/
Brew in a bag is my favorite. Contain all that bloody mess. I might be a little concerned with that element in the bottom contacting a bag. I use my induction top and a rack on the pot. But it all works.
Love the brew bags! Believe me, I was having a minor panic attack the entire time I was cooking in this setup and was bracing for that burnt popcorn smell. Glad it all cooked without issues, though.
Whenever I make rye I make rye snot. Do you have this issue too? What do you do to avoid it?
Hey, Dan. I made three batches of this recipe in total, and I can't say I noticed this in any of the three. Sounds like a gelatin issue? Are you using flaked rye or rye malt? Are you cooking the rye with another type of crushed malted grain like malted barley? Are you using enzymes?
@@milehidistilling1 You just must be lucky ;) I used rye malt and both sebstar and 2 row in the last batch and it wasn't as bad as previously but still there... It's a 'famous' issue discussed on Stillit channel and others.
Don't fear the sour mash rye
What is a good beginner 5 gallon set up that can run a electric element for around 400$?
Check out a Digiboil with a distilling conversion kit. You can mash-in the vessel then later use the lid for distillation.
@@Rubberduck-tx2bh I looked at one of those. I couldn't tell if you could do any upgrades on head and condenser. The one they recommend is odd looking to me. Very sharp cornering to condenser.
@@richardhenderson9127 Don't worry about the angle, it works just fine. Get a weldless triclamp & attach it to the hole in lid. Makes it completely modular going forward.
@@Rubberduck-tx2bh nice. Thanks.
@@richardhenderson9127 Good luck with the Digiboil! They're good units from what I've heard from our customers. That'll probably be the most cost effective solution for your price point that scratches the itch.
You dont want the lacto? My brother in Christ
Hahah! Lacto infections are great. This one was something different. I opened this fermentation up after a day or two and an employee walked in without noticing it and literally asked if someone had pooped themselves. True story. I don't know what I did wrong, but this infection was not one that had any redeemable quality.
@@milehidistilling1lol yea that's not good. Nobody wants to drink poop. Well if u do get lacto the next time u make rye i hope it just gets that nice sour smell like it's supposed to.