I have used quick oats in almost every fermentation I have done and they definitely bring a nice feel and flavor to the whiskey. Also, an extreme pain in the butt to sparge/separate from the liquids! I do like your bucket solution for separating. Take another bucket and set it on top of the closed bag and add water or weight to it to help squeeze out the grains.
How about mimic a cider press for squeezing the liquid from the grains? The buckets sieve and suggestion above have you most of the way to there already. B
Thanks, Randy! I also use the perforated bucket in a bucket method. I see you added some bolts to your perforated bucket to hold it up higher, good idea! Did you used flaked rye? I will be adding a fruit press at some point to get more liquid out, but your method gave you plenty of wort to ferment. For your viewers, adding two handfuls of malted barley before you mash in will make it easier to stir. The malt will denature so don’t count on it giving you any gravity points. Cheers!
Love this episode. Always been curious. I too learned that toasting oats keeps them from getting gummy, in my morning oatmeal. Always wondered if it did the same in the mash tun. I love the flavor of toasted oats also. Most toasted grains period. Did you ever distill this batch ? I cant find it. Keep up the excellent videos. They are very helpful
Couple of questions 1) do you check for a full conversion with iodine 2) what kind of yeast do you use and are you how do you control your mash temp during fermentation
Randy, I'm a new subscriber and binge watching your videos. Wonderful videos and thank you so much!!! I'm interested in your pump you use to transfer hot water to your mash tun. I'm having trouble finding one that is rated for the temp. Will you share your pumps info?
Great recipe. Quick question, why do you ferment "off grain" Would you get better flavors if you split the 5gal between 2 buckets but kept the grain in the buckets during fermentation?
@@stillworksandbrewing Yes, I am relatively (2 yrs) into this hobby but I always ferment "on grain" then strain the night before I run. That way the rest of the sediment falls to the bottom. Thats how UJSSM and others work. Some guys even put the grain in the still. But most guys/glas doing it at home dont have the right equipment for that.
No sparging? Seems like there's a lot of sugars left in the mash grist (biab bag). I don't know if it's "economically excusable" for your situation. But I'm always sparging, then if needed bouling down a bit (to desired OG).
Was that Barley or malted barley? I've seen a fruit press (as used for apples or grapes) used to press the liquors out of a sparge bag very successfully.
Randy, Have you tried "Angle Yeast - Yellow Label" ??? Jesse gave a shout out about Yellow label a while back. I used it and it is Wicked Awesome! It's for "fermenting on the grain": (Get a Brute trash can for big mashing) Put hot water in fermenter, put grains in (cracked/crushed) and stir, dump in Angle Yeast Yellow label. That's it... It converts all starches to sugar, and then ferments the sugars at room temp. I use a titanium fish tank heater and hold the temp at 80 to 85F during fermentation. If you use a Brute trash can for large on grain fermentation, put a "contractor bag" trash bag in it before mashing. After you pull out the all the liquid. Lift up the bag and dump it in the compost. ^^^ Truckinbush wisdom method from HD forums. RIP Truck... :( To pull out liquid from an "Fermenting on the grain". => Diaphragm pump. It's for liquids under 150F. Self priming, and will draw up from 9' down. I run mine with silicone brewing hoses, quick disconnects and a 3' stainless 1/2 inch racking cane with a stainless screen on the end. Just stick the cane into the liquid, turn the pump on, and go. Pump can run dry won't hurt it. I forgot your email in your livestream way back, I can send you pics of my rig. Cheers Randy & Family! Happy Thanksgiving!
@@stillworksandbrewing I got mine from amazog. YT likes to delete messages with links. So do a search on amazog for "Yellow Label Angle Yeast" I just looked it up and it's $39.99 for a 1 pound brick. I'll take some pics over the weekend and send them to you. Cheers!
Always a pleasure to watch and always informative. Thank you 😊
Thanks for watching!
That recipe looks like a winner! I can’t wait to see the final product.
will let you know
Hello Randy, great idea for the buck sifter, I am going to do that too. Great video!
I have used quick oats in almost every fermentation I have done and they definitely bring a nice feel and flavor to the whiskey. Also, an extreme pain in the butt to sparge/separate from the liquids! I do like your bucket solution for separating. Take another bucket and set it on top of the closed bag and add water or weight to it to help squeeze out the grains.
Good ideas. Thanks
How long do you let your quick oat torment for?
@@leonmcelrathiii2429 7 to 10 days
How about mimic a cider press for squeezing the liquid from the grains? The buckets sieve and suggestion above have you most of the way to there already. B
Great video Randy!
Thanks!
whoa this is going to be good!
thinking so
Looks like a very interesting mash.
Will look forward to how it ferments out for you.
It's one of the smoothest flavors you can ferment
will let you know
Love this channel. Did an Oat run a while back.. Wheewwww its tough.. Hahah.
Nice work Randy, oats is definitely are a pain.
cheers
I bet the hard work pays off with a great whiskey.
I think so
Thanks, Randy! I also use the perforated bucket in a bucket method. I see you added some bolts to your perforated bucket to hold it up higher, good idea! Did you used flaked rye? I will be adding a fruit press at some point to get more liquid out, but your method gave you plenty of wort to ferment. For your viewers, adding two handfuls of malted barley before you mash in will make it easier to stir. The malt will denature so don’t count on it giving you any gravity points. Cheers!
Adding a paint stirring paddle to a drill will make stirring effortless.
Thank you...
You're welcome!
Love this episode.
Always been curious.
I too learned that toasting oats keeps them from getting gummy, in my morning oatmeal.
Always wondered if it did the same in the mash tun.
I love the flavor of toasted oats also.
Most toasted grains period.
Did you ever distill this batch ? I cant find it.
Keep up the excellent videos. They are very helpful
It's worth making a breakfast whisky just for that sweet melt in the mouth texture and taste 😋
Totally agree!
@stillworks and brewing ps thank you another great fun and informative video, take care 😊
Have you thought about using a fruit press to help the process along?
Rice hulls are amazing and well worth the small price when it comes to draining. At least for malts in beer brewing. IMHO.
Totally agree!
That sure seemed like a bunch of grains for a 6 gallon mash... Flavors must have been crazy....and the SG was really nice at 1,085
Yes it was
Can you put bubble plates in your sight glass
Couple of questions
1) do you check for a full conversion with iodine
2) what kind of yeast do you use and are you how do you control your mash temp during fermentation
1) yes 2) DADY yeast and i have a closet for fermentation controlled with a inkbird controller
Randy, I'm a new subscriber and binge watching your videos. Wonderful videos and thank you so much!!! I'm interested in your pump you use to transfer hot water to your mash tun. I'm having trouble finding one that is rated for the temp. Will you share your pumps info?
it is a pump used for home brewing have to see if i can find out make i have had for years
Great recipe. Quick question, why do you ferment "off grain" Would you get better flavors if you split the 5gal between 2 buckets but kept the grain in the buckets during fermentation?
That is a great question I might jut have to try it on and off grain just to see
@@stillworksandbrewing Yes, I am relatively (2 yrs) into this hobby but I always ferment "on grain" then strain the night before I run. That way the rest of the sediment falls to the bottom. Thats how UJSSM and others work. Some guys even put the grain in the still. But most guys/glas doing it at home dont have the right equipment for that.
No sparging? Seems like there's a lot of sugars left in the mash grist (biab bag). I don't know if it's "economically excusable" for your situation. But I'm always sparging, then if needed bouling down a bit (to desired OG).
Randy, can you share with us how you milled your corn? I have heard you can buy cracked corn and make two passes through a 2 roller mill.
Noted my friend
Was that Barley or malted barley?
I've seen a fruit press (as used for apples or grapes) used to press the liquors out of a sparge bag very successfully.
It was malted
Hello Randy, how much water did you use in this video? Thanks!
I sparge till i collect 6 gallons
Other than the Oats...,did you grind everything and if not how were the grain processed(flaked,pressed,natural). Thanks
Grain was milled and yes oats were rolled
Hey there
Would this mash work with whole clean oats from the feed store? Obviously I would grind them up along with the other grains.
they would work but if it is unmalted I would treat it like corn and cook it first then cool then add the malted grains to covert
Why not use an apple press to get the residual water out of the grains?
good idea sad to say don't have one
Mixed honey and water then proof it down with that .
Is the barley malted?
Yes
where are you getting your grains?
I am lucky I have a home brew shop less then 10 miles from me
How about a Carmel and corn have you ever did anything like that
How come you don't ferment on the grain?
Great question I do have one fermenting on the grain as we speak kinda a test for me
@stillworks and brewing I have friends that ferment and distill on the grain and the flavor is quite pronounced....
Mop bucket wringer...
would work
Fruit Press
I would like to get one
Rice hulls
it's not whiskey for bourbon if you have under 50% corn
Hi Randy, could you add your recipe to the show's description notes so we can get a quick look at it for reference?
got it
Randy, Have you tried "Angle Yeast - Yellow Label" ???
Jesse gave a shout out about Yellow label a while back. I used it and it is Wicked Awesome!
It's for "fermenting on the grain": (Get a Brute trash can for big mashing)
Put hot water in fermenter, put grains in (cracked/crushed) and stir, dump in Angle Yeast Yellow label. That's it...
It converts all starches to sugar, and then ferments the sugars at room temp.
I use a titanium fish tank heater and hold the temp at 80 to 85F during fermentation.
If you use a Brute trash can for large on grain fermentation, put a "contractor bag" trash bag in it before mashing.
After you pull out the all the liquid. Lift up the bag and dump it in the compost.
^^^ Truckinbush wisdom method from HD forums. RIP Truck... :(
To pull out liquid from an "Fermenting on the grain". => Diaphragm pump.
It's for liquids under 150F. Self priming, and will draw up from 9' down.
I run mine with silicone brewing hoses, quick disconnects and a 3' stainless 1/2 inch racking cane with a stainless screen on the end.
Just stick the cane into the liquid, turn the pump on, and go. Pump can run dry won't hurt it.
I forgot your email in your livestream way back, I can send you pics of my rig.
Cheers Randy & Family! Happy Thanksgiving!
sounds interesting where do you get your angle yeast? pics would be great stillworksandbrewing@gmail.com
@@stillworksandbrewing I got mine from amazog.
YT likes to delete messages with links.
So do a search on amazog for "Yellow Label Angle Yeast" I just looked it up and it's $39.99 for a 1 pound brick.
I'll take some pics over the weekend and send them to you.
Cheers!