If you want to distill on the grain in a smaller still without an agitator, put some of your grains in a BIAB and hang them in the still, as long as they’re all away from the element or bottom where the fire is you won’t scorch and can benefit from having the grains in the still.
@@HeartPumper the sides dont get as hot as the element. I distill on grain and it never scorches on the side. This is also why oil jacket stills dont scorch.
Yeah, as a spectator who doesn't know the industry, it was awesome to see such knowledge sharing without hesitation. Great video and guest. I'll be looking for their products
Great video and interview! I'm so glad you made it to the Republic of Texas and hope you had a good time! I'm glad you got to meet our Northern neighbors 6 hours away...
This is a Great one Jesse! How nice where these folks to help you make this and impart a good deal of info! Their big still's were amazing!! How nice would those be in my garage? Ha! Only would need to use it one time. Thanks IronRoot Republic!!
Great vid and interview. Nice guy and quite a sport to make it happen on such a small scale. It was also cool that the 1 gallon batch was so close to the commercial white dog.
Great interview! Hearing the straight story for a true pro is so informative and, not surprisingly, corroborates so much of what you discuss in your videos. Thanks!
Excellent video. The idea that for fast aging home spirits that some charcoal filtering might smooth things out a bit was nice. Same with making cuts for white spirit vs barrel aged. Will have to play with this a bit.
Ive been to Denison Texas 2012, nice folk out there. The north Rig Grill was our favourite haunt. Wish I was into distilling then and these guys were open
I am really fortunate in Portland, our tap water is amongst the purest in the world. I used to work in commercial coffee, a water filtration guy came out to demo a new system, tested our water and it was the least dissolved solids he had ever seen, He was visibly shocked 😁😁
If you ever come to Maine, we have an upcoming distillery scene. Many small distilleries, making small batches. People figured out that breweries are over saturated in Maine as we got over 150 for 1.3 million people. And Maine water is fantastic as the glaciers as they grew and receded over the millennia they created a natural filter for the ground water, which makes for great water.
Great video - loved the dynamic of production batch vs. micro/hobbyist size batch. I'm praying I can find some Ironroot at my local liquor stores here in upstate NY. Everything I'm seeing and hearing makes me believe it's going to be an amazing treat! Thanks guys!
I lucky to live here by Ironroot. The whole crew are such great people! Really family orientated. Its gotten pretty hard to get their whiskeys as so many people want it. The have a lotto often for the right to buy a bottle and I don't have much luck at lotto's! This twice you been here Jesse and sure would of loved to just stop and say Hey.
I live near Ironroot...and have visited them...they are doing things on another level...if you have the chance to visit...I recommend it...great stuff...great people!
Fantastic video Jesse. Fellow kiwi here too 😀 your accent makes me homesick. Ive just purchased a small copper alemic still and im really looking forward to learning from knowledgeable people like yourself. So happy to have found and subscribed to your channel....kai pai Jesse 🙏 Looking forward to my first run.
Just recently discovered your channel and was surprised to hear a kiwi!. Been binge watching your videos. They're top notch and really informative. I've got an old copper water tank I'm thinking of turning into a still to try my hand at it.
Great video and I cannot believe I live less than 2 hours away from Ironroot Republic. Had no idea about this distillery. Gotta stop by there and check it out. Thanks
I have a 6 liter pot still I made to test recipes. If I want to distill on grain I place my 6 liter still boiler into s 4 gallon stock pot with a upside down ceramic bowl in the bottom of the big stock pot. I fill the big stock pot with water. The still is inspired by a double boiler. The whole contraption goes on the gas stove. I can distill any thick mash I want ( a gallon at a time. Lol
Great video!! How does one get an extension like that from the pot to the onion head? Man, I have the same still but a 5 gal. Would love to be able to get that vapor to rise a bit more. Custom made??
Always fin to watch! I live in an area where we have a natural spring and I wonder how the water from there would affect both a beer and a finished whiskey. One of the springs is in an iron range area.
6:00 - regarding the water, not only there is an effect on fermentation, efficiency of enzymes and extraction from the grains, the distillation in itself is not good enough at removing the minerals and other microelements affecting the flavor of water, meaning that it's making into distillate and affecting its flavor.
Awesome! Interesting that he said this is their "base" so... does that mean they make other parts and then blend 2 or 3 or more distilled spirits together in the end to make their final product?
thanks for the great video. i was wandering can i use rain water instead of tap water? or is using a filter on your tap water to take out chiorine and some of the larger minerals out better?
Can you tell me what would happen if I distilled some neutral with activated cannabis in it? As in would the thc come though the run or would it just be a waste?
If you were going to use "clean water" (RO) how would you treat it? For bourbon? For whiskey? For brandy? I use Brewfather as my brewing software and there are a lot of water profiles in there. Could you use one of those? Absolutely loved this vid BTW!
Hey Jesse love your videos dude, just had a question I think I messed up my scotch mash! I used 5 lbs. Of heavily peated barley 4lbs of sugar wash 2 table spoons of yeast nutrient and 2 tablespoons of yeast my first time did not remember to add an acid to my sugar wash and decided to add the grain to the mash. HELP Please! Hopefully I didn't screw up too bad
100% corn 1. Use 2.5-3L of water per kilo of corn 2. Heat up water to boil and add corn (milled obviously) 3. Use small amount of alpha amalayse to thin mash 4. Boil for 45-60 minutes 5. Cool to alpha amalayse temp and add it in and hold for whatever time required for your brand 6. Cool to glucoamalayse temp and add in following same process as above 7. Crash cool to yeast pitching temp and add nutrients etc.
@@jonathanfrank2007 "Technically" - they stretched the facts a bit 😂. Sour (w)mash is sort of solera (same thing but from the wine world). Obviously with low pH (lacto) environment and lots of cannibalistic/dead yeasts.
@@theworldisastage1984 That's also true, but all those "maneuvers" are made with organisms which actually are making your wash. Yeast and yeast only. They're lowering pH, they're making alco, taste, feeding on their former compatriots and sugars.
If you want to distill on the grain in a smaller still without an agitator, put some of your grains in a BIAB and hang them in the still, as long as they’re all away from the element or bottom where the fire is you won’t scorch and can benefit from having the grains in the still.
Sides of the pot can and will get hot, so bag shouldn't rather be synthetic.
@@HeartPumper as long as you can boil in the bag you’re A ok
@@HeartPumper the sides dont get as hot as the element. I distill on grain and it never scorches on the side. This is also why oil jacket stills dont scorch.
I normally toss in grains after I let the heads steam off, then seal every thing up and let it run.
Dude... one of your best collaboration videos! Good job Jesse and thank you IronRoot for sharing knowledge and experience. ;)
Yeah, as a spectator who doesn't know the industry, it was awesome to see such knowledge sharing without hesitation. Great video and guest. I'll be looking for their products
Great video and interview! I'm so glad you made it to the Republic of Texas and hope you had a good time! I'm glad you got to meet our Northern neighbors 6 hours away...
I was supper surprised to see he was in Texas !! Kudos From West Tex
This was a GREAT talk! Way down into the weeds and the tech details. Thanks to both of you for this one!
What an awesome crew. Really cool of them to be so transparent about their process.
This is a Great one Jesse! How nice where these folks to help you make this and impart a good deal of info! Their big still's were amazing!! How nice would those be in my garage? Ha! Only would need to use it one time. Thanks IronRoot Republic!!
Congrats on crushing the Brewtube Awards
I seriously appreciate this interview/breakdown on Ironroot. Hope you enjoyed your time around there!
Johnathan obviously has a wealth of knowledge and also just seems like a really good dude. Great video!!
That was excellent! Great discussion on the flavors found in the low wines related to cuts. Thanks gents
Great vid and interview. Nice guy and quite a sport to make it happen on such a small scale. It was also cool that the 1 gallon batch was so close to the commercial white dog.
Great interview! Hearing the straight story for a true pro is so informative and, not surprisingly, corroborates so much of what you discuss in your videos. Thanks!
Excellent video. The idea that for fast aging home spirits that some charcoal filtering might smooth things out a bit was nice. Same with making cuts for white spirit vs barrel aged. Will have to play with this a bit.
That guy seemed so nice and passionate about his craft. If I ever find myself in Texas, I’ll have to visit their distillery!
Great show thank you all.
Man, what a great video. Jonathan is so logical and wholesome to listen to.
This was super interesting, will look for Iron Root on the shelves!
Ive been to Denison Texas 2012, nice folk out there.
The north Rig Grill was our favourite haunt.
Wish I was into distilling then and these guys were open
I am really fortunate in Portland, our tap water is amongst the purest in the world. I used to work in commercial coffee, a water filtration guy came out to demo a new system, tested our water and it was the least dissolved solids he had ever seen, He was visibly shocked 😁😁
Thanks Jonathan and Jessie, great episode , I got a lot out of it.
If you ever come to Maine, we have an upcoming distillery scene. Many small distilleries, making small batches. People figured out that breweries are over saturated in Maine as we got over 150 for 1.3 million people. And Maine water is fantastic as the glaciers as they grew and receded over the millennia they created a natural filter for the ground water, which makes for great water.
Great video - loved the dynamic of production batch vs. micro/hobbyist size batch. I'm praying I can find some Ironroot at my local liquor stores here in upstate NY. Everything I'm seeing and hearing makes me believe it's going to be an amazing treat! Thanks guys!
I lucky to live here by Ironroot. The whole crew are such great people! Really family orientated. Its gotten pretty hard to get their whiskeys as so many people want it. The have a lotto often for the right to buy a bottle and I don't have much luck at lotto's! This twice you been here Jesse and sure would of loved to just stop and say Hey.
Awesome video that’s making me want to try some iron root whiskey
What a ton of info! A superb interview!!
Yes, it's the whiskey gingers!!!
Excellent video. Learned a lot.
I learned more here than I have from any other video.
Going to have to try that Ironroot Whisky ..! Looks great..
I live near Ironroot...and have visited them...they are doing things on another level...if you have the chance to visit...I recommend it...great stuff...great people!
If I'd live nearby distillery, I'd ask them for political asylum 😎😂
Fantastic video Jesse. Fellow kiwi here too 😀 your accent makes me homesick. Ive just purchased a small copper alemic still and im really looking forward to learning from knowledgeable people like yourself. So happy to have found and subscribed to your channel....kai pai Jesse 🙏 Looking forward to my first run.
This was incredible 🔥
Thank you so much!!! This is exactly the stillI have and I’m super stoked to try this out. Legend!
Great video! thank you.👍
That was great ,Jess you need to get out and about more often.
I love their products!
Just recently discovered your channel and was surprised to hear a kiwi!. Been binge watching your videos. They're top notch and really informative. I've got an old copper water tank I'm thinking of turning into a still to try my hand at it.
I'm a few weeks late -- wish i had know you were in the neighborhood!
Great and thanks!
Great video and I cannot believe I live less than 2 hours away from Ironroot Republic. Had no idea about this distillery. Gotta stop by there and check it out. Thanks
Well worth the visit! Make sure you call ahead and schedule a tour.
Awesome video!
I have a 6 liter pot still I made to test recipes. If I want to distill on grain I place my 6 liter still boiler into s 4 gallon stock pot with a upside down ceramic bowl in the bottom of the big stock pot. I fill the big stock pot with water. The still is inspired by a double boiler. The whole contraption goes on the gas stove. I can distill any thick mash I want ( a gallon at a time. Lol
This was great to see. I lot of good info.
Another great video, thanks
Great video!! How does one get an extension like that from the pot to the onion head? Man, I have the same still but a 5 gal. Would love to be able to get that vapor to rise a bit more. Custom made??
This is awesome!!
Congrats Brother, You really cleaned up on the Man Made Mead Brewtube Awards!
Always fin to watch! I live in an area where we have a natural spring and I wonder how the water from there would affect both a beer and a finished whiskey. One of the springs is in an iron range area.
I love the Iron Root & Claw Hammer series. Question have you tried using frozen Corn?
I have an RO filter for my other hobby. RO water doesn't work well for steeping grains.
It doesn't work well with Miracle-Gro products either
You should get a small copper alembic instead of your air still, for spirit runs. 100p better taste 🥃
I haven't been this early for a video ever I normally get the notification until the video has been out for 16 hours
Kinda....
6:00 - regarding the water, not only there is an effect on fermentation, efficiency of enzymes and extraction from the grains, the distillation in itself is not good enough at removing the minerals and other microelements affecting the flavor of water, meaning that it's making into distillate and affecting its flavor.
Since I live fairly close I’m gonna stop by there on my next trip threw Denton.
It's actually in Denison, not Denton. Right off 75 on the Southwest side of town.
@@BrianHill2112 that’s what I get for trusting the short prompts this phone comes up with.
Awesome! Interesting that he said this is their "base" so... does that mean they make other parts and then blend 2 or 3 or more distilled spirits together in the end to make their final product?
thanks for the great video. i was wandering can i use rain water instead of tap water? or is using a filter on your tap water to take out chiorine and some of the larger minerals out better?
What dose he mean when he says four shots ? Sorry this is all new and I'm invested.
Hi. I use an air still machine. If I’m REdistilling unfiltered alcohol do I have to throw away any ‘heads’ ??
I want to see a distiller use Jimmy Red Corn in their mash and develop a recipe for whisky using it.
Love the channel
Hell yea bro this is so cool.
Can you tell me what would happen if I distilled some neutral with activated cannabis in it? As in would the thc come though the run or would it just be a waste?
If you were going to use "clean water" (RO) how would you treat it? For bourbon? For whiskey? For brandy? I use Brewfather as my brewing software and there are a lot of water profiles in there. Could you use one of those? Absolutely loved this vid BTW!
That grist looks so soft and fluffy, I just want to run my hands through it.
Hoping for some vids from Crowded Barrel
Hey Jesse love your videos dude, just had a question I think I messed up my scotch mash! I used 5 lbs. Of heavily peated barley 4lbs of sugar wash 2 table spoons of yeast nutrient and 2 tablespoons of yeast my first time did not remember to add an acid to my sugar wash and decided to add the grain to the mash. HELP Please! Hopefully I didn't screw up too bad
Should I just stir the mash cake at the top every once in a while until it's fermented and then strain it into my still?
Damn good video!
Great video! But did i miss it or was there no beta amylase??? 2 times alpha..?
@@theworldisastage1984 Thanks, missed that
Can u try to make campari?
I'm not far from there. I'll go drop by and pick some up.
Get on their mailing list so you get a heads up on the various distillery only releases.
@@BrianHill2112 Thanks!
Did anyone else see that thumbnail picture and think for a second this was a collab with History Teacher Reacts?
Any chance we could get the recipe written out?
100% corn.
100% corn
1. Use 2.5-3L of water per kilo of corn
2. Heat up water to boil and add corn (milled obviously)
3. Use small amount of alpha amalayse to thin mash
4. Boil for 45-60 minutes
5. Cool to alpha amalayse temp and add it in and hold for whatever time required for your brand
6. Cool to glucoamalayse temp and add in following same process as above
7. Crash cool to yeast pitching temp and add nutrients etc.
That's the biggest still I've ever seen wow what a great show I swear everytime I see you your beard is getting longer and longer 🤣
I will definitely be making the drive to check out this distillery. I wish I had known Jesse was in my state though lol.
have you ever distilled jalapenos
Hey Jesse, why was the mash "technically" a sour mash?
Dead yeast.
@@HeartPumper what about the yeast being dead makes it sour?
@@jonathanfrank2007 "Technically" - they stretched the facts a bit 😂. Sour (w)mash is sort of solera (same thing but from the wine world).
Obviously with low pH (lacto) environment and lots of cannibalistic/dead yeasts.
@@theworldisastage1984 That's also true, but all those "maneuvers" are made with organisms which actually are making your wash. Yeast and yeast only. They're lowering pH, they're making alco, taste, feeding on their former compatriots and sugars.
The yeast nutrient is made from backset
Fyi that still can run off the cigarette lighter in your car, great for road trips.
I call the cooked flour paste after distillation "still crackers". I've assured my wife that they are safe for my fat labrador to eat.