Now this is a super video Randy, wish I had your presenting skills

Love this stuff Keep up the good work. Good Health from the UK

I really like your simplicity and easy approach. Love watching your videos.

4 grain bourbon! That's awesome! Hats off to you brother!

Gonna try this out for my next run.

Nice to see you taking the toasted corn to another level Randy ! Looking forward to seeing how it all turns out.

Great video Randy , look forward to the outcome .

Loving the how to bourbon stuff, good work 👍

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

Sure do like your videos I really like the way you explain everything plus give your ingredients and how much of each

New to the channel , love the videos, I'm new to the hobby and these are super helpful thx

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!

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.

Sounding like a tasty recipe, had to subscribe to see how it turns out 👍

I am going to do this only I am going to use some super sweet corn I get from neighbor. I want to make a honey Bourbon. great video though for sure.

One last question. I don't have a grain mill yet. Could I buy cracked corn from the store and just toast it, or is cracked corn not fine enough?

Randy, if the rye that I will be using is not malted would I cook it with the corn before adding my malted barley?

Does it hurt to grind your corn up like days or weeks ahead of time so you already haven't ground

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.

Why don't you make your mash in your fermenting bucket and strain it off as you put it in your still? I'm new to this

Pretty solid recipe Randy. You piqued my interest in roasted corn. Gonna be interesting roasting 50 lbs batches corn. Cheers!

Looks like another great recipe Randy! Question, how much water do you use for the mash in?

Could you theoretically not use the bag and just use the false bottom in the mash tun? Or is this a bad idea?

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.

What amount of water are you using when you start, and approximately how much is used for the hot water wash. Total 6 gallons?.

Never understood why try to do this with a mash bag. Gets in your way and will tear. Pour it in a mash bag after you're done.

I wish this was smellovision!

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.

Randy, when you sparge (17:00) the grain, how much hot water do you use? Thanks

Hello Sir got a question after you transferred the mash to the 5 gallon bucket how much water did you add to the 3 gallons you started with. Thanks

How much yeast do you add? Thanks for the videos!

Can you roast pre-ground corn and get the same results?

Looks good Randy! Do you see any value to invert the sugar before adding, or maybe use dextrose?

@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!

Is it safe in that igloo at those temps?

Question Randy, are the grains you add to the corn malted?

How many more gallons did you have to add when you sparged? Ok

Like x 10.

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?

If that is for a 5 gallon batch. What percent of sugars was that at?

How much total water did you use? You started with 3 gallons and added how much in the sparge?

what kind of iodine do you use for the starch test?

What kind of grinder/blender is that?

How well does the garbage bag work with boiling’s water and a metal spoon?

Hi Randy where I can find this red bucket and its is a eletric heater inside? Thanks a lot

do you use a yeast nutrient in this recipe

where do you like your starting gravity?

Can I have a full recipe please many thanks

Is that just regular animal field corn you are using?

was the rye or wheat malted?

Hey Randy, thank for this great video. I want to try your recipe. Is the corn, rye and wheat you use also malted or just roasted?

What sanitizer do you use?

Randy- Can you roast or even smoke the corn after it it flaked?

You will get good conversion at 149f

What micron brew bag do you recommend?

how much water did you sparge with?

What grain grinder do you use?

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

Finger button getting sore?

After a closer look I see it’s a mash bag. Sorry

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

Why do people make videos using the on-board mic? Christ sake, spend the 12 bucks to not be cringe

Like your videos but edit! I don't need to watch all the grain being mild.