Still Works and Brewing is trying to make our good Bourbon even better come check it out. Ingredients: 10# roasted corn (roast in 350 deg. oven 1.5 hours stir every 30 min.) 2 # 2 row barley 1 # Rye 2 # white wheat
Glad you found Randy, Beaver. He, like Bearded, seems to be a super nice genuine guy, as you do. By the way, your presenting skills are just fine and I very much enjoy your videos. Keep up the great work my friend. -- den
Really like your walk through on the making process, definitly my favorite channel on the toppic so far, for me you present it in a manner thats perfect for begginer oor an old hand at it alike.. well done mate.. thankyou
Nice looking recipe. Gotta try me some toasted corn. At my brew store did run into some pecan smoked wheat, which I will be using in my next mash. I just wish I had more time to mash in and run more often.
Another good video buddy !! Keep up the good work my friend. Glad to see Beaver is following you, he does some pretty cool videos. Won't be long and you, Bearded and Beaver will all be members of the 100K club. Love to see that happen for all of you. -- den PS. dropped you an email a few days ago, just checking to make sure I got it right and you got it. Be well my friend !
Thanks for the video, Randy! Best practices are to adjust pH at the beginning of mash (like in beer), not before fermentation. If you can get your mash to 5.25-5.5 you don’t have to recheck later. Cheers!
@@Psilocybiant I meant after you stir in the grain into your strike water. Strike water is water heated up slightly higher than your intended mash-in temperature since adding grain will drop your water temperature.
Hey Randy, excellent video! Doesn’t Sebstar convert the starches to fermentable sugars? I have taken gravity readings after mashing and definitely show signs of sugar as well as taste. Is this a false positive? Starch test passes as well. Thanks and keep up the great videos!! Learning so much from you.
Hi, Michael , the sebstar break down the starch into dextrins that are non fermentable it is used to thin up the mash and you will need a type of Amylase enzyme to do the conversion like malted barley or powder
Thanks for the video. I am learning a lot. I have read a lot of people say the reason to do all grain is to avoid the off taste that adding sugar adds. What are your thoughts on this? Thanks in advance.
That is a great question I do like all grain better but I have made some lets say bourbons and added some sugars to raise my numbers up with no problems no off taste so in my opinion some wont hurt
@stillworks and brewing Randy I can’t tell you how much I appreciate all of your videos! Aloha from the big Island of Hawaii. My still isn’t even here yet and I’m super stoked about getting started. A couple of questions for you, first I’m going to add a couple of half gallon mason jars for my thumper/gin baskets and I want to know is there any advantage or disadvantage in using three-quarter inch copper versus half-inch copper line? Also I just watched a video that said that bourbon is your favorite distillate and as a knob Creek and Woodford reserve guy I can’t agree with you more! Would you please let me know what you would recommend for a first time run for a beginner distiller? Pretty please with bourbon on top!
Hi Greg , thanks for watching hope they help a little. as far for the first question I have a 8 gal. still with 1 heating element 120 volt i used 1/2 pipe and it seemed to work fine IMO any larger you might need more heat thats a guess yes i am a Bourbon man hey if you like bourbon go for it just remember when it goes into still be clean try to keep particles out take your time its a slow process make small cuts taste taste taste and if you do mess up get up and try again have to say if i can do it anybody can cheers let us know how it turns out randy
I'm not sure but my thinking is I wanted only toast that outside shell for flavor if the corn was cracked you would toast some of the inside might have to try it who knows
I am new to distillation. If I have a 8 gal pot can I distill a 5 gal batch? or is that too much headroom? Beer maker for years...thinking about starting distilling.
hi, that is a great question i have not tried it but i would say no my thought is i want that outside shell to toast for the flavor and the inside starchy alone
Great question you need to hold the grain at 155 for 1.5 hour to covert the starch inti sugar then like beer i sparge into fermenter and i end up with a cleaner mash
Hey Randy! Question...Obviously the longer you ferment, the more esters you get. Most commercial distilleries ferment for 3-6 days. What is the benefit to fermenting for a week or two?
Bonjour monsieur pouvez vous me donner la recette en français et les proportion je vous remercie d'avance je suis un de vos abonnés et je vie en France
it seems in the old days you would have gone to a lot of trouble to get sugar so wouldn't it be nice to see someone make a mash without it and earn the product the original way
Whatever recipe your making you need to make your videos the same name and in series with numbers wo we can follow one recipe at a time. with them all jumbled up like this i cant tell what your doing because i cant find the next in the series after this one so im out have fun
