Great raw video from Start to Finish with common speech we can all understand and your dedication to help us all on our goal of distillation. One I’ll be working with in the future for sure. Slainte from the Mojave!
Thank you. I am very new to brewing and still have a lot to learn. This has been one of the most informative videos I’ve seen so far. I am putting together an oat run now and researching mash processes for it. I will definitely be following some of your procedures to create a better product. Thanks again for your contribution.
Hi Randy. This whisky is really delicious! Just made a small batch this week. 3 kg oats. 1 kg Vienna malt, and 2% chocolate malt. Strippin and sprit run in a small copper potstill. Now its ageing with two oven-toasted oak sticks at 51,5 % I also think i'll make this again :-D
Hey Randy ! Greetings from NH. Once again, very nicely done my friend, very nicely done. It's always a pleasure watching you and George, Jesse and Bearded. I truly appreciate your willingness to experiment, and it is always rewarding to see and hear about the results you get. Keep up the good work. -- den
Looks like a good one! I loved the color and I like the idea of a buttery flavor. BTW was so glad to see that you put in new copper. The old stuff looked like it had seen a few too many distillations. Good on ya!!
Very informative as always. Your method of doing cuts is great... starting from the middle before your taste buds get "put off". When testing heads/tails, it's not a bad idea to taste a squirt of the middle reference diluted to 40% to "refresh" your palate's reference. Don't sweat the yield as long as the quality is there. It's a lesson we all learn over time.
Thank you I just learned that I was doing my cuts right. Oat is something I want to try. I also want to try rye and barley also that six row. But I'm having a hard time finding them anywhere except on line. Just been doing corn with amyleas then sugar. Oh also been doing homemade wine that I run to.
@@stillworksandbrewing It smells kinda funky right now but it’s just a small test batch. I’m gonna proceed with a pot distillation in a couple more days and see what comes out😁
The Butter flavor is likely Diacetyl. I get it during gen 4 - 10 of sweet feed mashes. To increase and carry on the butter flavor, put those feints into the still along with your next batch of oat wash. The more you reuse, the yield will increase. Those feints will then be, x2 distilled, then x3 distilled, and so on. You should read the butter rum thread on HD. Interesting info on Diacetyl. Also alarming. homedistiller.org/forum/viewtopic.php?f=101&t=70778 Cheers Randy!
Hey Randy! Love the channel Wanting to get into distillery but the math and whatnot throws me off. In this video I’m wondering where you got the 131.25 from? Is that to do with the specific gravity?
I see you take out 4 oz for the foreshots. What about the heads that have lots of acetone and other undesirables in it? Do you pull anything out for those? I want to try an oat mash soon
I pull 4 oz on grain mashes and 6 oz for any mash that has fruit in it and i consider that my foreshots and heads that just rule of thumb use your taste and smell
I want to do a 100% oatmeal mash similar to this but with alpha amylase. Can you direct me to where to find out how to do this. TImes and temperatures for gelatinizing and adding the alpha and gluco enzymes?
Great job Randy! Do you have any recommendations for oak chip sources? Have you ever toasted/charred your own? I appreciate you sharing your experiments and results.
I have not toast my own yet but I have charred oak sticks that worked well I get my chip from my local brew shop med. toast oak chips thanks for watching cheers!!
I've been doing some experiments with using different woods to age my white dog , walnuts give a really awesome color ,I'm only a few weeks in I'm trying plum, apple , oak now but I been trying to find stuff that's easy to get hold of and doesn't cost anything
What are you doing to always get you mash to ferment out all the way? I can't seem to do this anytime. I feel it at the right temps put in nutrients and sometimes over pitch my DADY and still can't get all the way down 😫
@@stillworksandbrewing I do adjust pH with citric acid to around 5.2. I have a spare bathroom that I use to ferment in. I have inkbirds controlling hot and cold.
