Thanks for the great video

Great recipe I cant wait to make it. I love the mash paddle " excellent design".

Hello Randy I’ve been making mead and beer a few years thinking on taking the next step enjoy what you do

Another one to add to my list. Love your new paddle. Can't wait to see how this turns out.

Thanks again for the video Randy. I've been looking for a good Irish whiskey recipe for a while now so I am definitely going to try this! Keep up the good work!

Nice vid 👍looking forward on how it comes out as well

Thank you Randy, can't wait to see how it turns out. 🇮🇪 Sláinte ☘️🥃

Good job enjoyed the video

I have been searching for an Irish whiskey recipe for a while now. Would you please tell me your recipe one more time? Love the channel and your enthusiasm.

On my list of projects.

That looks pretty good.. can't wait till you do the Distilling and tasting videos.. Cheers!!

Hi from Wisconsin love your videos very educational your a great guy we at the firehouse love watching your videos

Thanks Randy! Been over 2 months without reliable taste since I had covid, so beer brewing has been challenging. Might have to ramp up the distilling since I can taste that a bit better!

Awesome paddle my friend !!! Just make sure the wife doesn't have access to it if you intend to screw up in the future, ha ha ha. Best to you mi amigo !! --den

Nice video, Randy! As a technical nit, draing your mash tun is called lautering, not sparging. Adding water to your grain after lautering is and draining that second running is called sparging. Both of these terms are from the brewing world. You can treat unmalted barley as an adjunct without gelatinizing if you grind it first. The corn is unnecessary. Having corn in the mash bill relates to Blended Irish whiskey in which the barley-based spirit is blended with an industrial grain spirit which produces a smoother product. Pure pot still Irish has only malted and un-malted barley in the mash bill. But we are hobby distillers so there is no “right” way. Cheers!

can't wait to see how this turns out. I've made a bunch of "all grains" but spiked them with sugar to get the ABV up. if your mash goes right I'd say you'll have 8% ABV.

Awesome. I will try this out soon I hope. I'm currently struggling with an all rye mash gluco mountain to overcome.

Cant waiting to watch this video and see if its any good!

i think i will try out your barley style Randy and yes food processor i use too works well :)

Randy you can squeeze out a few more points of the low end starch chains with the liquid Glucco Amylase. Just add a teaspoon. The Glucco is not present in Malted grains mostly Alpha and Beta enzymes. Glucco will aid in fermenting it out dry to 1.000 to .999 Glucco works at low temps and continues to convert starches during fermentation. Looks like a solid recipe. After distilling definitely age some, and keep some for a control Poteen / Poitin. As of 1/4/2021 there are 71 days until St Patrick's Day. :)

Would love to see you do a calvados recipe.

Looks delicious Randy. Great video. Please keep them coming! I'm learning so much. Where do you get your grains from?

Great instructional video Randy. Thanks. How much yeast do you mix in?

Looks great Sir one question though: How much sparge water did you use .... and still keep a good OG of 1.080?. Cheers from Aussie

Can I use masa that is used for making tortillas. Substitute for the corn meal

We used this recipe and it came out real good. I’m curious about your mash tun though. Ive got a cooler just like yours but the spout clogs up. How do you keep the grains from clogging yours up?

are you using 6 row or 2 row malted barley? or does it matter? Is the unmalted barley, also in the hull?

Can I ask why you would add corn meal ??

What malts did you use

Hi Randy .. GREAT video. In your comments you mentioned that the recipe calls for 1/3 unmalted barley and 2/3 malted barley..... but when you put the mash together you used 4 pounds of unmalted and 12 pounds of malted barley. That indicates a 1/4 unmalted and 3/4 malted barley. Did you mean to say that you used only 8 pounds of malted barley (which would be consistent with the 2/3 - 1/3 recipe)? Anyway... GREAT VIDEO as usual. Thanks

Hi Randy as a newbie, is your unsalted barley milled before the boil. Paul

i Randy do you grind your grains first before adding the water

Was your malted barley a peated malt?

Hi When you say 1/3 unmalted barley which is 4 Lbs. and 2/3 Malted barley should the amount be 8Lbs as opposed to 12Lbs malted Barley

Would it help to grind your unmalted barley ? I've never done an Irish Whiskey either.

Ok I am trying this. I used roasted unmalted barley. Smells like coffee..... Is this going to be way off?

Why would my SG be low I put 20 litres into my mash maybe to much its sitting at 1020 after 2 hours of sitting

Shouldn't have corn. Should be old world grains only.

Did you mill the un-malted barley?

9

What temp do you run your still at and at what temp do you stop