StillSmart

Blue_Duck wrote:

Stripping mash 3 as i type this,babysitting grandkids last night
so no stillin allowed.
cheers B_D

Surely when the little blighters,I mean darlings,are asleep all is good?

Robert.

@ Robert..when there ready for bed i'm usually worn
out.


Well thats mash number 4 done, i wish i had checked
stock levels earlier. I thought i had enough k/corn
but all i had left was m/maize, now i remember why i
had it left. It was hard work fighting this pot of
thick corn soup, the mash bag just didn't want to give
up it's contents. But i got there in the end, a fair bit
longer than usual. Same results as the pevious wash's,
so i'm still on track.

cheers B_D

Well that's mash 4 stripped, put into the large carboy and diluted
to 30%, must have picked up a bit extra abv using fients from the
previous run. Iv'e got a total of 23 ltrs @ 30%. I don't think i'll
bother with a fifth mash as the T500 boiler wouldn't take another
stripped mash. Spirit run Sunday, happy days.

cheers B_D

Better late than never, job done last week. Been on
heavy charred oak for a week, 40gms to 6ltrs at 63%.
took 20gms wood out last night and diluted to 53%.
going to leave it for a month then dilute to 43%.and
hopefully keep my paws off it for 6 months.




The pic shows just a tad darker than it actually is,
not going to comment on taste yet,it's still young
and anyone that has tasted newly oaked product knows.

This brew i used oak barrel staves, cut and chizelled
the outer wood away to leave the heartwood, then half
and quarter them and toasted for 3hrs @ 200%c.





Iv'e finally found a good use for that halogen oven,
i char with solder torch and blanch when needed.

cheers B_D

Well i couldn't keep my mitts out for long, had to try it, as
you do. For comparison purposes only, and iv'e got to say this
''could'' be my long term go-to top shelf tipple, but i'll hold
myself back for the time being.



I'm almost done running this again, but i had to do sugarhead
with the spent grain on this brew, Nuked sugarhead does a decent
job. iv'e got a bit of a taste for this now, as a go-to.

I like how this ones maturing, the woodyness (is that a word)
is mellowing out better than my previous tests.

1st.brew was done with j/d chips.
2nd.was done with shop bought bourbon chips.
3rd. was with dist/domino staves(uk)
this one my AWO barrel staves, as posted.
this run i'm going to try the S/D oak, halvn't tried these things
yet, need to decide what ones.

I'm keeping notes on the progress, i knew it was long term project.
There's a certain flavour i'm after (oaking wise) iv'e got my base
product where i want it, but this oaking malarky has had me baffled
for a while, maybe the old shiners were right, drink it white.

cheers B_D

Loving it dude, takes a read or two, but you seem happy with the product.
And who can resist?
I want to try a new tipple as soon as I can.

Robert.

Job well done there matey....

Excellent news. Thanks for keeping us posted.

Consistency with Oaking is v difficult. Different oak and different toastings will produce an enormous amount of variation. Hang in there it's worth it.

Know what you mean Mash,oaking has been a bugbear to me ever since
i started this hobby. Done it with nuetral, hated that experience.
Even with my cereal flavoured wash's, some were ok at a pinch.
But i set myself a goal once i learned how to make a decent mash,
don't know why i was so intimidated by it all, i use to make a/g
beer many moons ago.

As you say consistency is difficult, thats what iv'e been working
on for the last 18 months, so i'll be hanging in there, one more
wood to try and in 2 or 3 months or so i'll find out where i want
to be.

cheers B_D

I will agree that wooding a whiskey is not easy.
More, not every whiskey spirit made is the same.
No wonder a small time producer has a problem or two.
Makes it all seem worthwhile in the end!

Robert

Well to continue this thread, iv'e come to the conclusion
that the ex-barrel staves win out-right on long term aging,
for me anyway.

J/d chips and B/b chunks didn't quite do it for me.
I can still taste a hint of stale wood after nearly 2 years.


D/doms uk. verdicts still out at the moment.

Me-thinks they might be better suited to A/G scotch whisky
as there's not the sweetness you would expect from bourbon
style whisky. They could be usefull in the upcoming peated
s/malt endeavour, maybe stick them in the S/heads from this
run, and see what they turn out like, and if there any good
i might consider using them on the good stuff.


S/d oak. I liked the results from such a short aging process,
i didn't buy any, i was gifted a trial pack from a buddy who
obviously made a purchase. It had the bourbon taste akin to
a certain cheaper brand that i obtain when stocks are low. it
gives me a few empty bottles to fill and store.It makes a very
drinkable product. So I'm not Going to dismissS s/d oak from
the equation yet, as i halvn't tried them all.


But the hacked up staves on the long term are going to be my
long term aging as they give the taste i'm after, when there
toasted and charred.

well toasted and heavy char seems to be my taste profile, if
anyone is reading or taking any notice, i hope you find it a
bit helpful.

cheers B_D

I found toasting then consistently a problem.

Grab a beer guy's.
Well been playing with the g/father, much better result with my bourbon recipe.
managed 1060 s/g instead of the 1050 s/g i was getting with my basic equipment.
The first mash was a bit of a faff. in my haste to get on with things, i ignored
my pre-mash notes. I put the f/maize [it's what i decided on] in the malt tube
first. It slowed the recirc. down badly. But turning the pump on every 10 mins.
for a couple of mins. done the task. Second mash was a doddle, put maize in last
and the recirc. worked like a leaking football fan at a tyne & wear derby.

My school of thought is flaked maize is already cooked, so there's no need to cook
first, a 90 min mash @ 63%c was enough to get the starch and flavour out, and it did.

Only thing iv'e done different this time, i used single strain whisky yeast with added
amylaze, i had a few packs that are nearing the use by date, and they seem to be doing
what there supposed to. 4 days and well below the 1010 s/g and theres still activity
going on. I'm hoping with my 5 ltr feints jar i'll only need 3 wash's for a run.

A sack of chateaux p/malt awaits attention, then some ale for the bbq season, when it
arrives.

cheers B_D


ps. why the problem Mash? wrap in foil,a few holes and cook.
I do mine in the unwanted halogen oven, it works a treat, 2 hours wrapped
then 1 hour unwrapped all @ 200%c and i find they are to my liking.

Wrapped up in town foil is a good idea. I had trouble doing dominoes open on trays.
On the regularly used kitchen stove this caused a whole different problem

Blue_Duck wrote:Grab a beer guy's.
Well been playing with the g/father, much better result with my bourbon recipe.
managed 1060 s/g instead of the 1050 s/g i was getting with my basic equipment.
The first mash was a bit of a faff. in my haste to get on with things, i ignored
my pre-mash notes. I put the f/maize [it's what i decided on] in the malt tube
first. It slowed the recirc. down badly. But turning the pump on every 10 mins.
for a couple of mins. done the task. Second mash was a doddle, put maize in last
and the recirc. worked like a leaking football fan at a tyne & wear derby.

My school of thought is flaked maize is already cooked, so there's no need to cook
first, a 90 min mash @ 63%c was enough to get the starch and flavour out, and it did.

Only thing iv'e done different this time, i used single strain whisky yeast with added
amylaze, i had a few packs that are nearing the use by date, and they seem to be doing
what there supposed to. 4 days and well below the 1010 s/g and theres still activity
going on. I'm hoping with my 5 ltr feints jar i'll only need 3 wash's for a run.

A sack of chateaux p/malt awaits attention, then some ale for the bbq season, when it
arrives.

cheers B_D


ps. why the problem Mash? wrap in foil,a few holes and cook.
I do mine in the unwanted halogen oven, it works a treat, 2 hours wrapped
then 1 hour unwrapped all @ 200%c and i find they are to my liking.

BD, you seem to have a game plan,I wish you well with it.



We are all different, and I would not ask for it any other way.
I do not toast, roast or fry my ex whisky barrel matchsticks.
I plane them to clean wood, cut and chip them.
Then use them.
It works for me.

Robert.