+bbroogs now that sounds familiar! Haha. Thats cool dude! Best of luck getting into it. Keep us posted on how you are doing, and sing out if you want any help :)

What an awesome comment! Very helpful! Do you have a KZfaq channel? Great video Jesse ! (As always) I'm working my way through them all 😁

I had to mention that a-amylase doesn't create long chain sugars, it hydrolyses starches and glycogens into glucose and a-maltose. Whereas B-amylase converts starches into B-maltose. Yeast can ferment glucose, and it releases maltase enzymes to break both types of maltose down into glucose, since both types of maltose are simply 2 glucose molecules chained together with differing bonds (a-1-4 vs a-1-6).

Squeezing grains does not extract tannins, that is a myth. Tannin extraction is a function of chemistry, not mechanical action.

@@Fyrwulf Have you ever squeezed a hot wet tea bag.

@@MegaDavyk you mean that squeezing actually produces something in the bag, that wasn't there? :)

Ayyyyyeeeeeee, Awesome man! Gad it turned out well.

Cheers mate 🥃

+throttlejockey34 nice, that was the plan for this...the all grain part anyway....it didn't go down quite like that hahaha

+Hapless Ginger Brew awesome!!! We'll meet sir 😎

No danger man :)

Yeah dude. I am intrigued now too. From what I can tell it seems much more excepted for a bourbon as opposed to a scotch. But honestly a fusion / cross over could be legit anyway

When I first started I would ferment off the grain. It was a real pain to separate because I used flaked maize. Then I switched to cracked corn for chickens and started fermenting on the grain. Yeah I leave a bit of wash on the grain, but I always turn it into a sour mash, and have been much more impressed with the flavor of the sour mash on the grain and now do all of my recipes this way.

not only should you ferment on the grain you should distill on it too if possible. Just try it ,OMG so good compared to anything commercial. Timing is super critical, you should try different timings but i suggest distiling right as your yeast is still bubbling as in like two days before they would be done, 10 days from start usually if you are at 70 fahrenheit.

+Rob Farr haha I didn't notice it man!

haha yeah this one felt good dude!

+Roger Corbett fDPO hell yes! Wowl that's actually super similar to this one huh....... without the screwing up and needing sugar part haha!

I just checked my wash: down to 0.999 from 1.071 and still some activity. The Mangrove Jack M41 Belgian Ale Yeast does the job. Looking forward to getting it into the still using your excellent guide!

+Roger Corbett fDPO nice!! Yeah I'm thinking that should be rather tasty!!

If you are in or visiting Hastings before it "evaporates" I'll give you a taste. ;-)

+Roger Corbett fDPO all my family are in Hastings. Will be back over Xmas ;)

Cheers mate 🥃

Huh interesting! Do you happen to know what it is about the decoction that helps bring the smoke over? Will look into that!

+Naughty Goat Farm awesome man! I think that's a dang good idea! Easiest way is just to heat stroke water up, and dump it all into the fermenter together. Then ferment on the grain. If you want to take it a step further I would look at BIAB (brew in a bag). Basically it's the easiest and cheapest set up for all grain mash. The home brew beer word is all over it. So get some info there. Sounds like you may want towards a DIY RIMS or HERMS kit though. Once again home brew beer terms. Jump on a few forums and there is info all over. Alternatively have a look at a few grainfather / robobrew videos. And DIY that ;)

Still It Thanks man I'll get my research hat on.

+Beer By The Numbers how's it man, yeah I feel for you guys :(. I really hope that is going to change soon. There is such a awesome home brew/beer community around would be nice to see the two communities merge some more!

Beer By The Numbers What are you doing here young man. Thought you was a beer monster. Are you starting to stray to the darkside? I know I am😂 My new still is on it’s way so on a learning journey right now👍

It might be illegal here but ill tell you not many people care. Owning a still is legal in just about every state(for water of course) and all the main stream legit Brew shops are now selling stills. I know a couple sheriff deputies that distill. Its an open secret. Just dont flaunt it, sell it or store a ton of it and you'll be ok

Just do it and keep your mouth shut. Its a lot of fun!

It's not illegal in all states in Missouri it's legal to own and operate a still but it's not legal to sell

Hahaha, yeah dude. I had a good chuckle 😂😉 Yeah some guys play their cards close to their chest!

Just Riding the

Just Riding don’t blame him lol

Yup I hear you on the smoke! I probably should have addressed that in the vid, but it was long already haha. Ideally I wanted to do a lot more, like 100% smoked. But the cost was a factor, as was not having peat. So I decided to try and work towards building subtle complexity rather than flavor bombs. So if I can get "hmmm is that a touch of smoke in there?" I will be happy. More Highland than Isley I guess :)

Thanks mate! I was in a rush ordering for this one. They didn't have any peated on hand. I think it's about time to try again tho!

I bought a fifth of Laphroaig 10 yr a few months ago for $50. It tasted like burnt rubber.

+Steffen Brygg yup, there is. Like I said I just felt like messing with the recipee. Yeah honestly I was a bit skeptical of the no boil. Feels pretty wrong for a brewer! But thought I would at least try one new thing for me this time around haha :)

This is just my point of view....a educated guess. I think if you are using well modified malts (Brewers malt) I don't think it gives much benefit. Most starch is converted in 15min. If your using diy corn or something like that it may be different. There could be flavour benefits as well though. You basically steeping in the grain for the fermentation.

That is great.. Thanks a lot. :-)

Its a decision you can make either way. You dont have to worry about bottle bombs with distilling! But, choosing one way or the other is likeyl to effect the flavour. Have a listen to the podcast with Ironroot. They talk about it some more there :) chasethecraft.com/podcast/ironroot-grain-toglass

Still It thanks man, you are absolutely top class. I’ve never had a KZfaqr with your social following reply to a comment before. You’re a true gent!

+larry baker So your stripping run is now that high? as I understand it the reason people state the "no more than 40%" into the boiler is due to its flammable nature from that point up. People will often cut it back down to say 30% with water. Or blend it with other lower abv low wines for the spirit run. There are a few lines of thinking that would say not to bother worrying about it. But I will leave it to someone more qualified and experienced. Especially when going counter to popular safety practices.

+Jake Evans yup! I want to make everything haha. But noted my man, have a few things planned coming up soon that are fairly similar!

Alpha Amylase is active down to about 140F, it's just slow; Beta is active down to about 130F. Mashing around 142F for as long as he did should have left a very fermentable wash. You gain very little from a step mash with distilling, as you aren't drinking the beer; you're after the Ethanol and volatile flavor compounds, that's it. I get the impresssion that he was making his wash to come out at normal beer abv, which is rather silly, I usually go for something more along the lines of a very stong barleywine for the gravity of separated liquor (I also ferment on the grain). I also think he was counting on the yeast being a diastaticus, but not all belgian brewing yeast is diastaticus var.

+Kalle Klæp thanks man. Gotta swallow the pride and keep it real sometimes haha. Thanks man, hadn't thought of running it reflux style. Think I will do this one as a pot still. Just because I have not done a pot spirit run yet.

You'll get a whole s.. load of flavors over with that pot still. Be generous with the foreshots and conservative with the cut, then I'm sure you'll end up with a really nice drop (even fresh from the still as "white dog").

+Kalle Klæp awesome thanks as always!

Hi mate, yeah the still spirits stuff has a bit of a suspect rep with most home distillers. I dont ever use finnings in the kettle or the fermenter for whiskey. I definitely do for beer though.

Yeah man! Kinda intense having to wait so long to see if its anygood! haha

@@StillIt hey how did it go?

See your other comment mate :) But even with sugar I generally aim for the 8-10% ABV anyway.

Thanks my man! I did think about doing that actually. Honestly, can't remember my thought process in deciding not to haha.

Both have advantages. It's part of the journey.

Yet another thing to test . . . .

In your video you said 100 liters, and 16 kilos of grain(?). Rule of thumb for all grain is 2 pounds of grain per gallon of liquid. 2 to 1 ratio. If my math is correct you used 1.3 to 1 ratio.(?) Also no sparge if fermenting off the grain. One way to correct, add table sugar. Sanitize hydrometer. Add a kilo of sugar at a time, and check gravity. You can also use a refractometer. It's the eastiest way I can think of without doing a crapload of math and conversions.. I have always used liquid enzymes Sebstar-htl and Sebamyl-gl in big batches instead of malt. Can convert starches in mash up to 190F (87.8C). Stuff is killer, keeps the grain bills low. ;)

Yep, dont get much past you eh?! haha. Will look into that for sure. Im going to guess that would be very handy if you are working with corn!?

What do you do. I’m about to try this bag. And next might fermentation with grain in.

Aloha, I spent a 10 days surfing that spot, back when there was less to my gut haha. Seemed like a nice keepsake to take home :)

@@StillIt love the channel, i am in the process of building a small pot still. love all the info its good stuff. If u ever come to kau

kauai let me know. i have a question about a sacrificial run. i am building a 5 gall. still how big of a sac. run do i have to do. can i do a gallon of bird watchers

The temp prob for the fermentation chamber (driven by STC 1000

Yup, I guess I should do a video just on that! Hmmm I think it was $45 for grain and yeast.

+Thomas edwin yup agreed. Water cooler/Esky/chilly bin (translating for others) is definitely the tried and true piece of home brew kit for this. I was being a cheap skate in this video ;).

@Arvid Noreen. Without breaking the grain up, enzymes from the grain can not be released into the water, and so cannot break up the starch into the desired sugars, needed for fermentation.

+David Hyland hi man. Grain bag / brew in a bag bag should get you there. Or a paint strainer bag haha. should be a link down below to something similar on Amazon.

AH that's right. I've seen them in my local brew shop but I can never rembmer the name.. even though it's not a diccifult one. Thanks man! Found your channel a week ago and you got the distilling bug back in me after a few dry years! EDIT: Ignore below. Found your build vid. Would be awesome to see a much more detailed build on your Arduino controller thogh.. Cuz it would be nice to just copy someone ;) Might as well tack this quesitons on, I saw you have some Build vids, but nothing about your full still. Since it's already built have you considered doing just a walkthrough of your full setup (boiler, heating method, column, condensor, extras)?

+David Hyland haha awesome man! Glad to get you hooked again! Yeah I definitely need to do a full video dedicated to the still builder. Right now I just have a scr controller.which is working just fine. But I do want to make the arduino one still!

Well i'm subscribed and waiting ;D I hear SCRs are pretty reliable though

+David Hyland awesome to have you on board David :). It's done pretty well so far.

11:10 that T-bag is dummy thiccc

I bet she was leaking like a faucet

You can hydro separate the oily spirits you've got and still get a decent drop out of it.

Kalle Klæp really? I can't distinguish the oil from the rest though? Is it a matter of siphoning? I was just going to put it through the next round and be more anal with my blending

Siphoning and filtering the last part through a coffee filter is one way to do it. However, hydro separation does a much better job. You'll simply dilute the batch below 20 % ABV. At this low point the headsy substances will fall out of solution (so you'll get them all out). Also, the oily stuff will float at the top. Siphon off the middle 2/3 'rds, leaving the foggy part at the bottom and the oily part at the top undisturbed! If you do this, you will get a lot of extra ethanol. But you leave the heavily concentrated fractions of headsy and tailsy molecules where they should stay. Take the part you've drawn off and redistill. Whiskey makers use this method..especially Scottish ones. Sometimes I use the process for my Rum. Gin clouds up when mixed with water, but as you'll redistill the batch it doesn't matter. Rule of thumb to counteract clouding....mix alcohol into water..NOT the other way around. Remember this if you ever try your luck with Gin Now don't let you be confused about the fact that alcohol and water blend perfectly in a solution. That's true...BUT the trick is the low ABV you'll dilute it to. Below is a long haired explanation of the details of the process, read it if you wish to : The following is taken from "Whisky: Technology, Production and Marketing" Alcoholic strength of the charge of combined foreshots, feints and low wines should not exceed 30 per cent ABV; strengths in excess of this lead to blank runs, when the demisting test fails to indicate potable spirit. In such circumstances the demisting test protects the previously collected potable charges from an influx of non-potable spirit, which, with its high concentrations of higher fatty acid esters and long chain saturated carboxylic acids, would impart a ‘feinty’ note to the spirit. The demisting test should always be available, even if foreshots are collected on a timed basis. Low wines and feints receivers and chargers act as separating vessels. The last runnings of a spirit distillation contain the heavy oils or esters that are not readily soluble in water. Such oils have an affinity for alcohol, especially at 164 Whisky: Technology, Production and Marketing high strength. At a strength of less than 30 per cent ABV these compounds undergo a phase separation, where the esters float on top of the aqueous layer while a small proportion are dissolved in the aqueous layer. If the concentration of alcohol is allowed to exceed 30 per cent ABV, these floating surface oils migrate into the higher alcoholic strength aqueous layer, being completely dissolved. This effect eventually impacts not only on the demisting test, but also on the whole spirit distillation - potable spirit cannot be collected as the charge of low wines and feints contains a disproportionate concentration of heavy oils, making it impossible to have a turbidity-free demisting test result. With low wines and feints charges at less than 30 per cent ABV, it is still possible to attract distillation problems. Presentation of the floating surface layer of heavy oils or higher fatty acid esters as a charge to the still (by completely emptying the contents of the charger into the still) will result in an episode when the collection of potable spirit (as determined by the demisting test) is unachievable. The whole spirit distillation system will have been contaminated by these esters, and it can take several distillations before satisfactory spirit is again obtained. To avoid such scenarios, when the low wines and feints appear to be approaching higher strengths (or have even reached this situation) the charge can be diluted with water, aiming for a combined strength of less than 30 per cent ABV and thus stimulating hydroseparation. The surface phase must not be allowed to enter the spirit still on charging. Adherence to these principles will ensure a consistent product, both on nose and analysis. The low wines and feints components reach a steady concentration state, maintaining equilibrium during subsequent distillations.

Kalle Klæp ah okay thanks I'll do that before throwing it in the next batch. Thanks for the info!

+oljackoful ....ahhhhh I don't think it was a burn hahaha. Not sure what you mean. Looks like you have much better advice on that than I could give already :)

You could for sure. I would suggest using one specificly made for brewing (fermentability), and make sure you get the UN hopped ones. It will get pricey fast though :)

Malt extract is less fun. There's a certain effect that an all grain ferment has on me that I cannot reproduce with an extract recipe. Now those who sampled my products couldn't tell. So lme and dme certainly produce respectable results. But I can't bring myself to do anything less than a full grain mash that often anymore, because as I see it, the reason for brewing its to get intimate with the process. An lme or dme brewer might be more into experimenting with adjuncts. It's all about making the brew you like!

You are correct that is not very high and that will only make 8-9%. The higher you go up in OG the harder your yeast work however. This can result in esters and odd flavors. If he was makin a vodka that may not be as big of a deal because you can reflux some of that out but for a whiskey in a pot still you want full flavor and those odd flavors could come through.

Hmmmmm I could see how that could be confusing if you don't understand the difference between gear and ingredients.

hahahaha fair point mate, yeast is the one you boil ur mash in rite?@@StillIt

+leon ham I'm beginning to think it's more popular than me!

wheres the fan page I would so sign up ;0) ... I thought apple cider was hard, single malt is so next level but its nice to dream of what I will do one day..;0)

haha! You will have to ask its manager I think.

I think there's little Asian dude that lives in there, he comes out once in awhile and does the manicuring, or in this case, the Landscaping.

+azcarteranderson bahahaha. Not very often

It is a pot still mate. Or more accurate it's a ccvm pot/reflux hybrib. When set up without packing or a reflux condenser it's essentially a pot still.

It's about time the U S swapped fully over to metric! So much easier!!

Yeah nice! I used to run a kind of bastard RIMS for the BIAB setup. But I would love to get a proper RIMS or HERMS setup.

Nice man. That will do it! Yeah you have to be doing it for the love of it to make sense haha. She's a lotta work.

My last batch in a 200 litre Fermenter left very little scum at the bottom vs my previous corn Whiskey which had a lot of crap to squeeze by hand. The result with LME was a higher ABV & more liqueur to play with.

+Nobody In-Particular nah good question. I did consider it. And have a few comments saying I should have. Probably will on the future. Habit I guess hahah

Called "fermenting on the grains". Gives more flavor from the grains to the final product. Works great for pot stills. If running a reflux the flavor will be mostly stripped away. If you use enzymes or malt it is not really necessary to ferment on the grains, they absorb a lot of the liquid and take up space in the fermenter. Google "Uncle Jesse simple sour mash". Which is a no cook corn/sugar wash. It can be soured afterwards with backset from a previous distillation. Giving it more flavor with each generation of ferment. Fermenting on the grains does take up a lot of space in the fermenter. I use a diaphram pump with a racking can and stainless steel sleeve to get all the liquid out of a 55 gallon drum without clogging up too much. I rack it to a secondary fermenter to clear (it looks like white wine). If not doing a sour mash I give (some of) the spent grains to my chickens or put in the compost pile. Grains smell like high wines. I try never to go above 10% potential abv in any ferment.

I've often wondered about that, particularly with his CC style of still. If it was ran fast and add around 60 proof, I would think that it would have as much flavor as a pot still. Would love to get Jesse's feedback on that

+azcarteranderson I have wondered the same thing. Have yet to try it. Would need to run the reflux condenser pretty flat out nd have decent vapor speed. But o think it may hit 160proof with no stripping run.

I just did my first ferment on the grain with a cherry smoked grain. I also didnt boil my mash for the first time too, I read somewhere this is good because it doesnt destroy the emzymes so they continue working during fermentation and allow the wash to dry out completely. Mine was a 40 L batch with mostly smoked and some pale malt that I malted myself so it probably was not very well modified so doing it on the grain worked because it made sure all the sugars were collected. But as mention this is probably not so important with well modified malts, It worked really well for me though, the mash was about 1.070 and was at 1.000ish after 8 days. Ps the build you have done on this still is so good. I think I wanna build one of those shotgun condensers. My still is pretty similar but with just a single tube condenser which really starts to struggle towards the end of the run when the temps rise. Gret work dude.

+Thomas edwin that degrees f confuses me! Hahah. But yeah, I hear you. I should have a think about putting conversation anotations up :)

Google is handy for conversions to catch up with the rest of the world...

I do see the appeal of celcius because of the 0 - 100 scale for freezing and boiling, but i do personally find farenheit a bit easier to use (not only because im American, im young we grew up with both so im fairly used to both systems) the reason why i think its a bit easier is because its more fine tuned so the temperature difference degree to degree is smaller than Celsius (32 - 212 for freezing to boiling) so i find it easier to monitor temperatures but hey as long as it works right!

Degrees c also has points in between so is just as accurate.

+walt braden yeah cool man. I did experiment with that for a bit.

lol...america chose not to use metric while the rest of the world moved forward...You'll figure it out...its pretty simple

Be nice yourself and get smart Walt! Your funny old system is outdated, it's time to enter the 21st cntury!

Awwwwww I'm sorry contestant number 8. That's the wrong answer. You get sent home with no prize!

@@StillIt Awe shucks, lol.

@@StillIt Great video bud, I loved all the round about info, and the explanations where it was necessary. Thanks for making it.

I'm sorry contestant 8. The judges decision is final! Haha nah mate I hear ya 😊😂