Re: Some general observations on whiskey
- Hey Strider, your right-you can't beat the smell and flavours of a
A question though, why do you need to apply heat to the bottom of
the pot when the grains are in it? Are you boiling the mash at the
end of conversion with all the grain in it? I have read this
technique in Ian Smiley book but draining the wort from the grains
before boiling is much simpler and easier in my books. But each to
The idea I was talking about, generally, is to heat your water up
you several degrees over your mash temp so that when you add you
grain the temp of the mash falls to your desired mash temps (there
are simple brewing programs that can do this calculation for you eg.
www.promash.com-free demo version has all you need). Then you let it
sit and convert. If your pot looses heaps of heat (which is rarely
much of a problem) you can add a bit of heat back to it with a flame
and stirring. The bazooka screens don't hinder stirring much at all
for this small amount of stirring.
Just from your reply it sounds like your dumping all the grain into
the cold water and then heating and stirring as you raise the temp
all the way to your mash temp. Whew, sounds like hard work to me.
Either that or boiling the converted mash as I said at the start.
From the other post, the Gott cooler or Rubbermaid coolers are very
cheap over there in the states (10 gallon for about $20US). Cheaper
than ss pots. Heat your water in a pot ( or a plastic pail with an
element in the side), get it to the right temp and add it to your
Gott cooler then stir in the grains and let sit at the right temp.
Then drain the sweet wort out via your bazooka screen in the bottom,
into your fermenter or your boil kettle which ever you do, and feed
some hot water onto the top of the grain bed to rinse more sugars
Anyway, hope it helps. Once you've tried an all grain home brewed
beer you'll never go back to comercial beers or the kit beers.
Absolute malt and hop bliss. I assume the same goes for whiskey (I'm
about 2 weeks from starting my first batch).
--- In Distillers@yahoogroups.com, "sea_strider" <sea_strider@y...>
> I've read quite a bit about the all-grain routines and thosedifficult
> folks have lots of great items! I was looking at all sorts of
> accessories including great big mash pots, bazooka screens, ball
> valves ... all kinds of good things. It is certainly more
> to squeeze out the last "goodness" from a bag -- a sort of hand-mash,
> squeezed sparging: hot water (small volume held back from the
> so as not to dilute) sprinkling through the bag, then squeezed afew
> times. With HARD pressure, it's amazing how much fluid/mash can beclumps
> squeezed out from the grain (the grain is somewhat moist but
> together in a pretty firm ball). I call it my "Hand Press."life
> I looked at one bazooka screen set-up and said: "This would make
> much easier." But if you have one of these in your big andexpensive
> mash pots, it must make it difficult to stir completely around ina
> fashion that prevents all possible grain-scorching. A pot withthan
> nothing in the bottom is quite easy to stir right to the edge, all
> around, even if only up to conversion temps (not up to boiling).
> Maybe I just like to stir, stir, stir ... and make things harder
> they need to be! Of course, the extravagant solution would be tohave
> a pot for heating/converting the mash ... then pour it out of thatthen
> pot, into another one with a bazooka screen and a ball valve --
> drain out of the last one. But those big pots are expensive! Ihave
> an extra plastic fermenter bucket with a plastic valve and twoa
> gaskets, but that valve always gets clogged. I suppose I could use
> metal bazooka screen with those fairly fat gaskets and get a goodsugar
> seal. Hmmmmmm ... maybe I'm getting tired of the "Hand Press."
> Whether by slightly more difficult means or "easy screens," I'm
> pretty much sold on the all-grain recipes (or mostly grain, with a
> much less amount of sugar than many recipes ... and always corn
> as opposed to sucrose). For one thing, the aromas of the mashitself
> speak volumes of the flavour to come!
> Get a Gott (Rubbermaid) insulated Hot/Cold drink cooler (5 gallon or10 gallon). Put the Bazooka screen in it with a ball valve on the
>if you are a masochist ...
> I got my 5 gallon cooler for $15. It has enough insulation to do
> infusion mashes up to 16# of grain in the 5 gallon one, or decoction
>... This way you only need one boil pot of SS or aluminium.
>Brilliant! So simple ... insulated coolers are certainly a lot cheaper
than mash pots ...
- --- In Distillers@yahoogroups.com, "closetdistiller"
> Hey Strider, your right-you can't beat the smell and flavours of aSo true!
> mash ;-)
> A question though, why do you need to apply heat to the bottom ofI think I wasn't describing my process as well as I could have --
> the pot when the grains are in it? Are you boiling the mash at the
> end of conversion with all the grain in it? I have read this
> technique in Ian Smiley book but draining the wort from the grains
> before boiling is much simpler and easier in my books. But each to
> there own.
I've been doing it "by the book" ... Smiley's book, that is.
Basically, I usually add whatever smaller amounts of dextrose I will
use to the mash water that is already well on it's way up to the
temperature for conversion -- doing pretty much as you describe here:
>you let it sit and convert.
> The idea I was talking about, generally, is to heat your water up
> you several degrees over your mash temp so that when you add you
> grain the temp of the mash falls to your desired mash temps ...Then
Exactly. I may add my flaked maize and part of the barley just a bit
early ... not too soon, but enough so that it cooks a bit as I'm
heating it to slightly above mash temp ... I like the smell as I stir
it a bit, making sure all the ingredients are well-mixed! Adding the
rest of the malted barley at the right temp cools everything just
enough so that for the 90-minute or so conversion rest, it stays in
the perfect temp range as Smiley described.
After the 90 minutes or so is up (and since I don't have a wort
cooler), I take the pot and put it in a sink of ice water. I stir a
bit, and the temp comes down before too long. Then I pour everything
into a big plastic fermenter bucket that's lined with a strainer bag.
I lift the grain in the bag, squeezing as I go. After I've gotten
most of the liquid out, I use another bucket with a colander placed
in the bottom to push against -- to squeeze as much liquid out of the
grain. But before squeezing it (grain in bag) as dry as possible, I
will use some held-back mash water to pour over the grain/bag and
perhaps get some additional "goodness" out of the grain. Do this
maybe twice, then squeeze, squeeze, squeeze ... get as much liquid as
possible out of that grain. Most, really ... but I also really like
Sven's idea about using a insulated cooler with a bazooka screen:
sounds very, very easy!
Then when the liquid goes into the clean fermenter, I aerate with an
aquarium pump with a sterile filter in the middle of the hose: a 35mm
plastic film can with alcohol-laden cotton. Moist, not more than
that. And a bubbler tube at the bottom, weighted down with a heavy
spoon and a rubber band ... sterilized, of course. After that
aeration, the yeast never fails to take off without an awful long lag
time, which is (of course) good for the process.
> If your pot looses heaps of heat (which is rarelyHmmm ... if perhaps I don't try the cooler routine, I may yet go
> much of a problem) you can add a bit of heat back to it with a flame
> and stirring. The bazooka screens don't hinder stirring much at all
> for this small amount of stirring.
ahead and install a bazooka screen in my mash pot ...
>No, not all the way. Just some of the way, and mostly to mix
> Just from your reply it sounds like your dumping all the grain into
> the cold water and then heating and stirring as you raise the temp
> all the way to your mash temp.
everything well and to make sure that everything releases as much
fermentables as possible. I think at least some stirring action (with
the flaked grains) helps some ... maybe not. But everything is
certainly well-mixed by the time I get to mash temp -- did I mention
it smells GREAT?! LOL ...
> Whew, sounds like hard work to me.Not so much. That's the easy part. (It's the SQUEEZING, later, that's
the harder part).
> From the other post, the Gott cooler or Rubbermaid coolers are verybottom,
> cheap over there in the states (10 gallon for about $20US). Cheaper
> than ss pots. Heat your water in a pot ( or a plastic pail with an
> element in the side), get it to the right temp and add it to your
> Gott cooler then stir in the grains and let sit at the right temp.
> Then drain the sweet wort out via your bazooka screen in the
> into your fermenter or your boil kettle which ever you do, and feedSee, I really LIKE this idea! Very easy ... let gravity do more of
> some hot water onto the top of the grain bed to rinse more sugars
the work, slowly drain out through the bazooka. In my impatience to
get everything into the fermenter for aeration, I create a bit more
work for myself.
> Anyway, hope it helps. Once you've tried an all grain home brewed(I'm
> beer you'll never go back to comercial beers or the kit beers.
> Absolute malt and hop bliss. I assume the same goes for whiskey
> about 2 weeks from starting my first batch).I appreciate the tips! And I must agree, all-grain is wonderful. I've
> Cheer, CD
even used the dried malt extracts and they worked fine, but I really
like using the flaked maize and wheat (and malted barley), in
differing amounts of each, in order to get slightly different flavor
profiles. My latest recipe is using enough of the flaked wheat (for
smoothness) to try and make a recipe that is rather like Maker's
Mark. Not as good, of course, but a bourbon that uses wheat as an
adjunct grain. I've decided bourbon is really, really good stuff! My
wife agrees ... (and when your wife will drink it, that's a good