Today at Still Works and Brewing we are starting a new series called Time stamp American Single Malt Whiskey will be showing making the mash and how long it takes.
So... Single malt.. You dont have to let the grains steep before adding malt? or because they are malted... they convert automatically? im a little confused....
Great stuff as always, Randy. Can you post the recipe in the vid descriptions? Also, one of the best pieces of advice I've read on HD site was to make a gumball-head to get another use out of those grains & sip on those while the all grain stuff ages! i.e. add 8-10 lbs of sugar on top of the sparged grains to get back to your 1.080 SG & ferment as normal. Kinda like a corn-based moonshine or UJSSM.
@@charlesdeshler202 After you've siphoned off the mash from the settled grains in your fermenter, you add sugar water right back on top of them, some yeast nutrient, & some pH balancing. It's basically a sugar wash using the grains as an adjunct.
Love it. I know you are making a single malt barley but you should also try a single malt with wheat or rye. Take part of your malt and toast some to caramel and some to chocolate.
Great videos Randy. I have a question regarding home distilling. Is it possible to home distill liquor as good as you can purchase? I have brewed beer for several years and know that the answer is "yes" regarding beer. I just wanted to hear that it is equally as possible with spirits before I purchase a still. Thank you again for the great videos.
Yes, absolutely I have had blind tasting with friends with mine and store bought the good stuff and mine did very good so my answer is yes I will say as beer got to learn the craft Cheers!!
@@stillworksandbrewing thank you again. I just found your channel and I find it very informal while trying to learn this craft. Other than that question I really appreciate the way you explain theses processes.
@@stillworksandbrewing I am putting together a mash tun like yours and was curious. I was thinking an upside down ss sieve or colander placed over the valve entry but have seen the SS threaded tubes on Amazon. Any recommendations on size or mesh type?
@@kevinbaxter2578 if you look back i made a video on how i made mine i got yhe strainer from local brew shop it was ss mesh with a male threaded fitting
I guess I didn’t/don’t understand ‘single malt’... I thought that meant a single grain. Have I been doing it wrong this whole time? You have 3 grains in your grain bill. What am I missing? Is my interpretation of ‘single malt’ incorrect? Thanks for your time and videos sir.
Disregard, should have looked this up before asking the question. But for the benefit of anyone else that had a similar question..,, www.kilchomandistillery.com/distillery-news/what-exactly-makes-a-scotch-single-malt-single-grain-or-a-blend/
Don't stir the mash, match the sparge speed to the drain out speed and maintain an inch or two of water above the grain bed while you fill your kettle or fermenter in this case.
Hi Mr Brewer yes that is one way that is called fly sparge what I like is called batch sparge their is always different ways to do the same thing Cheers!!
@@stillworksandbrewing Yes, I'm a professional brewer I know there is a difference, that's why I was suggesting since you have the equipment to do a fly sparge like the pros to try that. Conversion wise you are correct it will yield about the same efficiency, but the fly sparge allows the grain bed to act as a filter and gives you nice clean and brite wort. But of course do what works best for you.
