I came to your channel via Still it in New Zealand. I am amazed at how the corn sparge went. It was running out very freely. In Australia it is difficult to get A and B enzymes, but after seeing this video I am going to hunt harder. I have stopped my bourbon style mashes because I was tired of squeezing grain out after fermentation, but you have given me hope that I can achieve great results like yourself. Thank you for sharing the video it has provided me with more food for thought. Cheers.
Matt zap thanks for the comments, it honestly makes a world of difference , unbelievably even to the point of clean up! Without the amylase the shop and tools as well as myself used to be sticky and impossible to clean everything, now I don’t even get sticky fingers! Using the amylase converts everything and no taste effect except to make the mash itself more pure corn. I won’t do a mash again without using some to ensure full conversion. There are many places that will send it to you and you won’t regret it. Do me a favour please after you try it get in touch with me and let’s chat online.
I loved your reply to Ol' Mate Ronald, IKR. I have a list of things that 'm sposed to be doin' today, however, I bin watching your video this morning, and learnin' untolds, thank you.
Benji Gray yes I’m sorry for having to subject you to my learning how to use a camera and only using my iPhone to edit. But since the reboot this year the videos have greatly increased in quality and should continue to do so as I move forward, now that I’m using a proper video editing program. New laptop, new facilities, new equipment, new knowledge from courses, so all in all it should be a lot better when you get to the recent ones. Plus I’m trying to do a series from start of process to finish and then I have some interesting issues I want to tackle and yes a new build coming later this summer that should be amazing.
@@STILLinCANADAIt's juss gone midday here in North Queensland, Australia Thanks for replying so fast, and I don't think that you have anything to apologise for,, I never apologise for anything that I brew or do, If folks don't like what I cook up, they can go elsewhere! I have bin brewing "Bundy rum" and spirits for a lotta years, and I can make something thass quite drinkable, but I know I have untolds to learn, so I would like to send you , via email, a few pics of my little Distillery, and I'll include a few of my recipes, for you to critique. Mayhaps you could give me a few tips, cause I'm always looking for ways to improve the taste of my "finished products". I would send you a few bottles to sample if I was allowed to, alas, I spoke to our postmaster, at our local Post Office, and they said Australia post wouldn't allow it, they are spoil sports. Mayhaps it's viewed as sending "Flammable substances" Aussies are allowed to brew small quantities, for our own consumption. At least we don't have Prohibition here.
I've been using enzymes for about a year now,but never thought about putting grains in a basket.Leaves a lot more room for liquid AKA bigger batch. Thanks, I gots 2 get me one
STILL'in CANADA would you be willing to send me your recipe via Email and the enzymes I’m going to need thanks greatly appreciated do you have a pateron?
Travis Rc Adventures no but in a few weeks I will be posting how to create your own recipe. On paper before you touch the grains. This way you can easily make any recipe and be sure of the results
Notice how Mark didn’t use sugar?? Way to go. I’ve don’t mashes at 1.090 with whiskey yeast and been successful in fermenting out fully. I also add nutrient, obviously. Also GREAT idea to dump the corn then refill the basket with grain! Thank you for the video
Great video, Stillin’! Thanks for publishing! You got yourself a new subscriber. So, maybe I missed it.. did you end up pitching at that high SG? I am amazed it got that high with grains only.
No, I don’t understand yeast well enough yet. Though I have signed up for a course on that next month. I typically drop my SG to below 1.080 aiming for 1.075 which I find creates less stress on the yeast and less off flavours.
Still in’! Me again! Every time I try an all grain I watch your video again to keep fresh in my mind. I’m working in upgrading my volume. I was wondering about your water/grain ratio, and how much mash it yields. I tried catching it as I watched, but just want to be sure. Thanks again! Cheers!
Rob S check out the math and mash design on the newest video. It explains it. As for grains to water ratio. Truly depends on your equipment if going with 2.35 lbs per gallon is too thick add more water.
I’ll check it out. Thanks. Ok. Been reading around, and that sounds pretty par for course. I live in the “too thick, add water, then too diluted” zone! Thanks again!
Rob S yes but keep in mind, with a specific amount of grains your supposed to get a specific amount of potential alcohol. If you dilute it you still get the same amount of alcohol but your yeast will have an easier time and all you need is a bigger vessel or two. So thinning it out will seldom ever be an issue.
Hey @Still in Canada, juts recently come over to you Chanel, thanks to Still it in New Zealand. I'm curious as to how much forshots you need to remove, before collecting what you want to drink. No one has given me a direct answer . Is there a rule of thumb, i.e 10%of the wash you put into the still? Or do you just go by smell and taste?
Jack Sheppard Hi Jack, there is a very good reason why you never get a solid answer, simply put there is no solid answer. Let me dive in a bit, firstly it depends on what is in your wash, it depends on type of Still, ( a reflux condenses your heads and foreshots quite a bit) it also depends on outside air temperature. No answer is right and I know your looking for a solid number but there just isn’t one. Though if you do a search for foreshots calculator you will find one that is reasonable to start with. If you need a hard fast number use 250ml per 5 gallon. This will take some of your heads as well and should be encompassing enough to cover the variables. Now in saying that the next 500ml may be just crap to smell and taste so don’t be afraid to add a little extra. Taste and smell are truly the best way, but if you don’t know what your looking for ( yes you will know when running) collect in small containers and separate a trick to learn your nose to your other senses is the burn method. ( don’t do this near the Still or open containers) put a little spirit in a spoon and light it! If you see yellow your likely still in heads and foreshots. If you see blue or don’t see any flames, but observe heat rising from spoon then your in the hearts. Now be careful the invisible flames is a real thing and VERY dangerous as you can’t tell if it’s out. Tails typically don’t ignite. The flame method is a great learning tool but only use it to train your other senses and don’t use it as standard practice due to the danger involved. Once again I really wish I could say use this number, but that won’t work due to variables. However, in a 15 gal wash I will always throw out 750 ml before I start nosing and tasting. Hope this helps, you will easily learn quite quickly as your doing it. I had a huge question mark on this topic as well when I started. But it went away after a few runs and now I just smell and taste to get what I want.
Really great video. If I might ask where did you obtain your enzymes as well as that basket? I have been trying to get those enzymes in Canada with little success.
You can order the basket from Ontario Beer Kegs ( OBK ) I actually had mine custom made. The enzymes are from Lallemand and they now have an outlet in Niagara Falls to order from.
GA and AA. Not sure on size. We order 25kg. They have a new one that is a mid range I want to try. Presently the AA works at 185F. The new stuff works at 156F which is better for all grains
William Hoefs local beer supply store ordered it in for me. As for the beta, it likely wasn’t necessary as the malted barley should take care of final starch conversion, but adding a bit of beta ensures I get the most out of my grains by converting the small molecules of starch to sugars
From time stamp 52 seconds to 1 min there was a familiar shape in the background and all I could hear in my head was “EXTERMINATE!” Thats awesome. If you know, you know. Have a great day.
Mark Spencer alpha on moonshine as I’m converting the grains first before adding sugars. That particular amylase is added at 156 deg and held for 60 min. If I’m doing an all grain I add both. Alpha and before pitching yeast add glucose amylase. Now in the big batches I use both but the alpha is a high temp amylase and I use it at 175-180 deg. Even if I’m using malted barley I tend to add some alpha to it. But I may change how I do things come the fall. If I do I will be posting it on this channel.
@@STILLinCANADA Thanks for the update. How much mash did you end up with? For the malt, did you go with 2-row, 6-row, or something like golden promise?
He says 2.35, but that comes to 35lbs of grain for 15 gallons. In the video he shows 25lbs of corn, 10lbs of oats, and 10 lbs of barley. Which is a full 3lbs/gal. Don’t know if that means anything
Sorry James, it was such awhile ago and I only have recipes for the batches I’m presently making. However if you watch the bourbon episodes I show how to create your own recipe and the process for any recipe you would want to try. It’s basically working back from final gravity to get the mash bill for volume of water. Hope this helps
18 seconds in and was asking myself, Is that what I think it is!? I thought it was a fancy fermenter at first and my eyes were playing tricks on me. Then spent the rest of the video asking "So, we're really just not going to mention the Dalek huh? "
Mike Nichols when you have 9 Daleks and theDalek Emperor which stands taller than my Tardis. It is best to just ignore them. If they are not screaming then I’m safe
@@STILLinCANADA yeah it's your intro music that I'm talking about. In southern California that is modern disco thump-thump and I am a hardcore cowboy from the stirrups up! Yeah I know what's a cowboy doing in southern California. I was born and raised here but way back when this was all cattle country. Now it is all condominium country which turns out to be the perfect breeding ground for yuppies.
