274 replies to this topic

[Opalguy]

Right now I have a batch of 5 malt (white and red wheat, barley malt, crystal barley malt and corn malt) in the fermenter waiting to be turned into opalguy's finest 5malt whiskey! I thought about adding a sixth malt......oats, but did not spend the resources sprouting any. The 5 malt is SO awesome. We do a couple of batches a year here and I cannot believe the flavor.....unmatched in any commercial wiskey, or whisky I have ever imbibed. I will get some pics of the still as well as ageing whiskey. I am thinking of doing a hopped whiskey. If any have done one....lemme know how it worked out!

[Heirloom]

This is another awesome thread. I have learned so much and haven't finished reading the whole thing. Some great pictures very inspiring.

[Spudman85]

Bump on an old thread!
Fresh picked chokecherries
Boiled and now fermenting for an epic moonshine With the help of a good soul

[coorsmikey]

Bump on an old thread!
Fresh picked chokecherries
Boiled and now fermenting for an epic moonshine With the help of a good soul

Time to bust out the Still, huh?

[Spudman85]

I think So!
Chokecherry moonshine at 198 proof on the hydrometer would be something to salivate over

[coorsmikey]

I think So!
Chokecherry moonshine at 198 proof on the hydrometer would be something to salivate over

ok so 96% ethanol is probably going to be the limit anyway. Your salivating now but I hope it don’t make you drop to your knees trying to gasp for your air while gagging with tear running from your eye. (Again lol)and screaming what an asshole the guy that gave you that shot is. Might want to dilute it or get your one buddy that actually held it. Hey I have some ghost peppers that I’m also looking for someone to chomp one down, maybe a shot of 96% chased down by a ghost pepper is in order. I would suggest eating ice cream right after for an exit solution along with some soothing wipes.

Edited by coorsmikey, 12 October 2017 - 07:42 PM.

[Juthro]

I think So!
Chokecherry moonshine at 198 proof on the hydrometer would be something to salivate over

How do you expect to reach 198 proof? Like Coors Mikey points out, ethanol becomes an Azeotrope at about 96%ABV (192 proof). And that is no small task, if you want to reach azeotrope levels you have to have your poop in a group, and your equipment dialed in tight.

There are a few ways, like molecular sieve's, that can increase the ABV% from here, but folks don't do that for drink, they do that for solvent or fuel.

Also no fruit flavor is going to make it to the bottle at those kind of high ABV numbers.

If your goal is a neutral spirit like vodka, you might as well just process a sugar wash with a little yeast nutrient.
It is generally cheaper and is much less hassle then trying to use fruit or other fermentables.

Edited by coorsmikey, 12 October 2017 - 07:44 PM.
Add link for definition

[Spudman85]

Yeah I remember the shot of shine I took at that level.....
Came right back out my damn nose and left my mouth feeling like the Sahara.....
But maybe....just maybe if I can reach that level with a little flavor to go along with it, I might be able to take it.
I'm not saying I can reach 198....but god dammit I'd do everything in my power to get it as close as I can.
I'm not the magician in this case, I'm just the guy with an idea. But an idea is what great things seed from.
I wanna try. At least try

[CatsAndBats]

Did I ask y'all about adding yeast nutrient to your beer brews already?

[Juthro]

Did I ask y'all about adding yeast nutrient to your beer brews already?

If you did, I have forgotten.

I've used a little before, when making a yeast starter for beer. They say you have to be careful of using to much, or you can cause off flavors.

I had good luck the time I used it.

Edited by Juthro, 12 October 2017 - 04:36 PM.

[CatsAndBats]

Did I ask y'all about adding yeast nutrient to your beer brews already?

If you did, I have forgotten.

I've used a little before, when making a yeast starter for beer. They say you have to be careful of using to much, or you can cause off flavors.

I had good luck the time I used it.

Oh I'm not brewing beer, I'm putting it in my agar.

https://mycotopia.ne...agar-30/page-19

Based on some info I got off of cue about a buddy of his that says that b complex helps his yeast go gangbusters. That is all.

[Juthro]

Yeast nutrient is generally made from used up yeast bodies (AKA dead yeast), a very good source of vitamin B.

The problem with using it in beer, is if you add more then the living yeast can use, it imparts the vitamin B flavor into your beer. Not a flavor that most profiles try to achieve.

I have no idea how it will work in agar.

[coorsmikey]

Yeast nutrient is generally made from used up yeast bodies (AKA dead yeast), a very good source of vitamin B.The problem with using it in beer, is if you add more then the living yeast can use, it imparts the vitamin B flavor into your beer. Not a flavor that most profiles try to achieve.I have no idea how it will work in agar.

That yeast that settles to the bottom. Leave it to dry and and turn it back to powder, it is an awesome addition to substrates that are destined to be sterilized if use in moderation. For example 10% dead yeast, 40% spent grains, and 50% Coir.

[Charliethebum]

Damn... coming up on a year since this thread died but... I have a centennial/ azacca pale ale I'm pretty excited about thats just about ready to cold crash...

[Cuboid]

Does Kombucha tea fit in here? It's a kind of brewing process, yeah

[firerat]

I haven't brewed in some time.

 

Fianlly got some time a few weeks ago.

 

Dry hopping a Rye-PA with cascades and citra.

 

I miss brewing....

[joeya]

I started a beer yesterday, nothing cutting edge, standard recipe Berliner hefeweizen. Of course I wondered about using spent grains as substrate, then saw Coorsmikeys comment about yeast residue above. I will certainly try incorporating both into a grow soon and see how it pans out!

[firerat]

Been busy lately.

 

Miss this place.

 

I have

 

-5 gallons of a cream ale that's about ready for the keg

 

-5 gallons of an oatmeal stout that's headed to the keg

 

-5 gallons of a bourbon experiment that i intend to run through my still

 

-3 gallon of apple cider that I'm not what I'm going to do with (carbonate as is or maybe freeze jack....we'll see)

 

-and some base red wine for a sangria I'm working on.

[Moonless]

So to join such a historically and informationally expansive thread! I am currently brewing:

Ginger beer with natural yeast

apple cider from store bought apple juice

 

I have just juiced a water Mellon today so in respect to this threads early days I'm gonna try out water Mellon wine!

[Heirloom]

Moonless, i was telling a girl a few weeks ago " i should make some ginger beer to try after i win a up coming trial."

homebrewing is really amazing. i imagine i'm not the only one who tried to brew as a kid, grape juice water bread yeast only to be discouraged by terrible taste , exploding bottles all for lack of simple instructions or a mentor.

i should get my nephew over here tommorow so i can show him how easy and fun homebrewing can be , a male bonding moment a memory of crazy old uncle rick

Moonless thanks for the like it brought me here to see some guys i haven't talked to in a long time and to make a memory passing on an old tradition.

i recall the first lemon beer i ever made not long ago , still amazed how simple and good.

you guys are brewmasters i'm just a beginner, i hope to brew at least once every year i'm free and alive.