Wish we had the time to distill this while we were there so we could have given it a taste. Based on your description, it sounds like this one needs to be barrel aged, meaning you need more spirits, meaning a few more batches of dark wash need to be made. So, sure, we'll come back and do it all again! Just let us know when! Hahaha. Always fun hanging with ya, Jesse. And thanks for (re)sharing the origin story of @Still it. What a journey.
I did a run of 75% Corn 15% Caramel Malt 5% Chocolate Wheat Malt 5% Oats It turned out so good just as a white dog.....it didn't last. Tasted like chocolate cake, so good. Had to run another and put it in a BadMo barrel......I'll let you know how it turns out.......in about 3 1/2 years!!! Lol
Avid beer brewer here. Brewed plenty of insanely dark Motor Oil Russian imperial stouts. Awesome to see the Clawhammer boys here in NZ! Slowly being enticed by this mysterious world of distilling. You’ll pull me in one day for sure!
My two main takeaways from this video: 1) The plates-column-deflag combo are great for stripping flavors. 2) Never store valuable files on camera flash drives.
For your cut to 60~65% to go into aging barrel, replace 10% of the water with the filtered (un-hopped) beer. You need to filter it to remove solids and avoid sledge. You could also do the same thing after aging. Primarily I do these when making brandy and applejack, replacing 10% of the water with filtered wine/cider when cutting to final abv. It does a great job of rounding out and balancing the final product.
I'd be interested to know what is would taste like if you fortified the beer with the whiskey you made from it. Would it just intensify the flavors that are already there, or would the two combined be something more than the sum of its parts?
Love it! Especially the trip! I'm trying out something with wood aging (of what doesn't go into a BadMo Barrel) and follow Alan Bishop's advice on soaking the barrel, spirals, etc. to leach out most of the tannins that have often ruined many spirit bought or made. Not sure how it will fair but if Alans done it with Spirits of French Lick, I'm more confident. Cheers🍻🥃
Unless you are doing a multistep mash you can't really make "mistakes" during the mash other then the maximum temp. As long as you don't get too hot you only impact sugar extraction. You can always make adjustments during the boil to correct any issues during the mash. Nice small/expensive mash tun setup. Fairly similar to what I use. The whirlpool arm is essential. Much more than many of the other things such are recirculation imho.
Coffee can definitely be sour. Some of my favorite specialty coffees are more sour and fruity than bitter. Comes from the lactic acid fermentation process. It probably is, at least in part, from the dark malts. But yeah, I get the soy sauce reference. Some of my favorite dark beers have that savory quality. Personally, I love that character.
the acidity in coffee primarily is just citric acid that is present in the coffee seed naturally, without any fermentation roasting makes coffee taste less sour by covering it up with burnt flavors more so than by making it actually less sour
@@tommihommi1 There are many acids naturally occurring in coffee, yes. But the fermentation and processing methods matter, and it carries over. Citric acid is a bit more harsh than lactic acid, for me, and I don't prefer that citrusy twang. Granted, it could be down to regional differences that affect the acid production during growth, but I generally prefer non-washed coffees, so the fermentation process is generally ore impactful. My favorite coffee is an Ethiopian bean (the roaster just says heirloom) that is naturally processed. I know dark coffee can be brewed sour. But that is generally because it has been under extracted. I'm fairly rigorous in my brewing methods. I shoot for an even extraction, and control acidity through grind size if needed (it usually isn't from my local roaster). So, you're right. But I know what kind of coffee I like.
@@Vykk_Draygo yes the other acids play a role, but the dominant acid in even very fermenty natural coffees is still the citric acid the flavor associated with lactic acid in coffee actually isn't caused by the acid, but by the aroma of fermentation products
Jesse, thanks for the video. I wonder if you lost some aroma compounds by using two plates and a reflux condenser. You probably didn’t save any deep tails. I have a stripping run of peated single malt and I am diving deep into the tails. A lot of peat “reek” is down there.
That's fun. I have done the same and had fun with it. I have used chocolate malt and some flaked rye as an adjunct in UJSSM. Now that turned out pretty delicious. It reminded me of Corsair's Rye that they use a bit of chocolate malt in.
The sourness is because dark malts are acidic. Not an infection. Here in RI, Sons of Liberty distills a porter which I suspect will taste similar to what you're drinking here.
Balcones rye uses an certain amount of chocolate rye and it blends beautifully with the barrel Vanillin. I think in the future we will see more chocolate notes in whisky
So I'm curious both what you would get if you put say one drop of that distillate in a glass with 9 drops of the beer, I'm also wondering what the distillate would be like if you mixed it with a little bit of simple syrup.
I am wondering if the ethanol is just overtaking the palette, and it isn't until it has dissolve/evaporated that the more subtle flavor compounds from the chocolate malt are able to be perceived. So interesting I have made loads of very dark beer and you would think that using so much roasted grains would have a noticeable impact on the aroma. Really highlights how much of a difference there is between beer and grain spirits, beyond the obvious of course. Thanks for the awesome video!
Sorry another question …. Could you proof down the high abv hearts with either 1. The original unfermented wort, or 2. The finish but not carbonated beer or the stillage THEN barrel age ? Do you have any experience with that? Do you think that is a worthwhile experiment?
With the acidulation from all those specialty malts. I wonder if you blasted it with orange/citrus hops with only enough ibu's to balance the sweetness, could you make a beer reminiscent of those chocolate oranges. 🤔
Not quite that much, but I did do a whisky with around 15% Caramell Hell that came out pretty darn good. I think it was 70% Canadian pale 2 row, 15% Munich, 13% Caramell Hell and 2% Heavily Peated malt. I aged it in 2 medium toast light char 3 liter barrels. It's around 8 months old, half of one barrel is gone to sampling. White the caremel was way too much and tasted kind of gross, but aged it is pretty good. I mix about 5% Sherry to give it a slight Sherry cask finished flavor.
Nice thing about making a beer for distilling is you have all the fun with half the cleaning. Sounds like the alcohol overpowers the fusile oils that came over with the one and done. Waiting to see how it ages and maybe a little more heads and tails than usual to make it properly dirty.
I have recently fallen in love with your videos. I work in a refinery, so I know a decent amount about how distillation works, but little about the alcohol side of it. I built a fairly elaborate copper reflux system with a few experimental ideas that I think will give me even more control of temp, reflux rates, sidecut options…most of what we use to make gas and diesel. The part that I really don’t understand is how you are making the cuts. I have heard that heads can often contain compounds that can be toxic. how do you tell when that is gone?
I know nothing about brewing/distiling beyond watching you and whiskey tribe, but if you want to crank up the coffee/chocolate maybe put it on some really charred oak and let it sit a while and mature try it again in a month or so
Roasting malts produces acidic melanoidins, which causes the malt itself to become acidic. The amount you've added to this beer would be more than enough to create an acidic sensation in the taste.
Beer looks damn good. I sent messages to Scotchy Brothers about working with y’all. Please ask the Family in Laweranceburg/Harrodsburgh area. I was recently in Scottsboro,AL. When’s my car show? And, what exactly does your grain beer do for health.
Hey Jesse, I made a 10% 2-row, 40%60L, 25% chocolate malt, 20% black patent malt, 5% honey malt. Very low efficiency on the mash, which should be expected. Added amylase which helped during the ferment. Made enough to strip and then spirit. Results: Weird. Very bakery like baked goods with no sweetness. Caramel, butterscotch kind of, almost an over cooked bread with no sweet. Not my cup of tea. It all got into the jars with charred oak and it's aging. After 2-3 years we'll see.
The beer would be an awesome idea to barrel age and then finish the whiskey in the barrel after to see if it helps build complexity and bring out more of the original beer flavors
Used to work with an Irish chef who made chocolate cake out of Murphy's. She swore Irish people don't drink Guinness... Maybe it was a regional thing. The cake was phenominal. Nowadays I am content with making cake from excessively rum soaked fruit mix. What would happen if one were to combine the two?
You should try to make a copycat of TaxaRay. It’s a spirit that has a mash bill of 50% corn and 50% SUNFLOWER SEEDS! Maybe also try just mashing pure sunflower seeds. It’d be interesting to see what kind of flavour comes across the still.
That "Soy Sauce" Flavour is autolyzed or dead yeast, which is not uncommon in a dark beer but can be avoided. One of the best whiskeys I've made to date was a failed beer, it had too much specialty malts (35%) which made it undrinkable as a beer, but distilled and aged in a sherry cask it's my far my favourite whiskey.
Drinking the whiskey right after sipping the beer would probably alter your sense of taste when you are looking for the chocolatey notes. Since the extra dark beer is full of that taste, and distilling usually reduces delicate taste notes in my experience. Maybe try tasting it after cleansing your palate.
After my usual experience with Guinness making me produce coals out my back end the next day I’d imagine after drinking that I’d be like nibbler from futurama
Dude! How did that episode not end with you dumping that sample of the spirit into the beer standing next to it? I'm sitting with a plan for a run like this. 33% dark malt, imperial stout. Barrel age the stout, run out through a still and then put that distillate back into the same barrel.
why tf did i just waste a beer? also, i have 3 dogs so i have an oil drum full of frisbees and other dog toys... half of one can of beer fits in a frisbee golf style frisbee. a bit more than half a can fits in a pet store frisbee. one full can fits in a walmart frisbee. I have about 20 different types of frisbees. none held more than 1 can of beer... and this dude is talking about FIVE CANS!?!?!? yea no yea absolutely NOT.
Drinks worlds darkest beer, then smells clear unaged whiskey and it’s nothing like the beer… yeah… duh. Could you maybe try not drinking a palate destroying beer before trying the whiskey. Any chance of a redo and you taste it maybe in a video for something else but comeback to it to try it without anything hindering your palate before hand. I feel like going into a tasting the palate needs to be completely clear, because from experience even if I’m drinking a whiskey I’ve had many times before it can completely change depending on what I’ve had before it. Let the whiskey be the first mouth punch 😂. Sorry not angry if it reads that way. Just have always been curious about this exact concept of distilling with a shit ton of dark malts and could it be blended into other clear pre whiskey spirits to add new flavors and experiences
welcome back together, ZZ Top, i've always enjoyed your music
My thoughts
Wish we had the time to distill this while we were there so we could have given it a taste. Based on your description, it sounds like this one needs to be barrel aged, meaning you need more spirits, meaning a few more batches of dark wash need to be made. So, sure, we'll come back and do it all again! Just let us know when! Hahaha. Always fun hanging with ya, Jesse. And thanks for (re)sharing the origin story of @Still it. What a journey.
I did a run of
75% Corn
15% Caramel Malt
5% Chocolate Wheat Malt
5% Oats
It turned out so good just as a white dog.....it didn't last. Tasted like chocolate cake, so good. Had to run another and put it in a BadMo barrel......I'll let you know how it turns out.......in about 3 1/2 years!!! Lol
Wow what a trip! Your girlfriend looked just like your wife!
Avid beer brewer here. Brewed plenty of insanely dark Motor Oil Russian imperial stouts. Awesome to see the Clawhammer boys here in NZ! Slowly being enticed by this mysterious world of distilling. You’ll pull me in one day for sure!
The skill sets overlap so much. If it's legal (wink) where you are, go for it.
Jesse loves diving too.. Damm even more reason to love the guy!
My two main takeaways from this video:
1) The plates-column-deflag combo are great for stripping flavors.
2) Never store valuable files on camera flash drives.
that and dont put your lapel mic by your throat - ewwww body noises
For your cut to 60~65% to go into aging barrel, replace 10% of the water with the filtered (un-hopped) beer. You need to filter it to remove solids and avoid sledge. You could also do the same thing after aging. Primarily I do these when making brandy and applejack, replacing 10% of the water with filtered wine/cider when cutting to final abv. It does a great job of rounding out and balancing the final product.
Thanks for the suggestion.
I'd be interested to know what is would taste like if you fortified the beer with the whiskey you made from it. Would it just intensify the flavors that are already there, or would the two combined be something more than the sum of its parts?
Love it! Especially the trip! I'm trying out something with wood aging (of what doesn't go into a BadMo Barrel) and follow Alan Bishop's advice on soaking the barrel, spirals, etc. to leach out most of the tannins that have often ruined many spirit bought or made. Not sure how it will fair but if Alans done it with Spirits of French Lick, I'm more confident. Cheers🍻🥃
Unless you are doing a multistep mash you can't really make "mistakes" during the mash other then the maximum temp. As long as you don't get too hot you only impact sugar extraction. You can always make adjustments during the boil to correct any issues during the mash. Nice small/expensive mash tun setup. Fairly similar to what I use. The whirlpool arm is essential. Much more than many of the other things such are recirculation imho.
Coffee can definitely be sour. Some of my favorite specialty coffees are more sour and fruity than bitter. Comes from the lactic acid fermentation process. It probably is, at least in part, from the dark malts. But yeah, I get the soy sauce reference. Some of my favorite dark beers have that savory quality. Personally, I love that character.
the acidity in coffee primarily is just citric acid that is present in the coffee seed naturally, without any fermentation
roasting makes coffee taste less sour by covering it up with burnt flavors more so than by making it actually less sour
@@tommihommi1 There are many acids naturally occurring in coffee, yes. But the fermentation and processing methods matter, and it carries over. Citric acid is a bit more harsh than lactic acid, for me, and I don't prefer that citrusy twang. Granted, it could be down to regional differences that affect the acid production during growth, but I generally prefer non-washed coffees, so the fermentation process is generally ore impactful. My favorite coffee is an Ethiopian bean (the roaster just says heirloom) that is naturally processed.
I know dark coffee can be brewed sour. But that is generally because it has been under extracted. I'm fairly rigorous in my brewing methods. I shoot for an even extraction, and control acidity through grind size if needed (it usually isn't from my local roaster).
So, you're right. But I know what kind of coffee I like.
@@Vykk_Draygo yes the other acids play a role, but the dominant acid in even very fermenty natural coffees is still the citric acid
the flavor associated with lactic acid in coffee actually isn't caused by the acid, but by the aroma of fermentation products
Jesse, thanks for the video. I wonder if you lost some aroma compounds by using two plates and a reflux condenser. You probably didn’t save any deep tails. I have a stripping run of peated single malt and I am diving deep into the tails. A lot of peat “reek” is down there.
That's fun. I have done the same and had fun with it. I have used chocolate malt and some flaked rye as an adjunct in UJSSM. Now that turned out pretty delicious. It reminded me of Corsair's Rye that they use a bit of chocolate malt in.
Love this one. Love the equipment. Mate I am in NP and following the video sipping on home made whiskey made with dark grain. Thank you
The sourness is because dark malts are acidic. Not an infection.
Here in RI, Sons of Liberty distills a porter which I suspect will taste similar to what you're drinking here.
Stone brewing wootstout is crazy dark as well and tasty!!!!
I just made 100% caramel malt whisky gonna age it for a year but it smells amazing coming off the still
Loved stouts and porters when I was still drinking. This video is almost making regret quitting... almost.
Balcones rye uses an certain amount of chocolate rye and it blends beautifully with the barrel Vanillin. I think in the future we will see more chocolate notes in whisky
So I'm curious both what you would get if you put say one drop of that distillate in a glass with 9 drops of the beer, I'm also wondering what the distillate would be like if you mixed it with a little bit of simple syrup.
That beard on your friend is glorious.
I am wondering if the ethanol is just overtaking the palette, and it isn't until it has dissolve/evaporated that the more subtle flavor compounds from the chocolate malt are able to be perceived.
So interesting I have made loads of very dark beer and you would think that using so much roasted grains would have a noticeable impact on the aroma. Really highlights how much of a difference there is between beer and grain spirits, beyond the obvious of course. Thanks for the awesome video!
Sorry another question ….
Could you proof down the high abv hearts with either 1. The original unfermented wort, or 2. The finish but not carbonated beer or the stillage THEN barrel age ?
Do you have any experience with that? Do you think that is a worthwhile experiment?
Would using a more traditional style pot still make a difference i wonder or would you just end up with a brownish distillate?
How would it go just going a single pot still run? Maybe the plates took more flavours out?
Maybe adding belgian candy sugar to the wash when distilling might add some flavor.
With the acidulation from all those specialty malts. I wonder if you blasted it with orange/citrus hops with only enough ibu's to balance the sweetness, could you make a beer reminiscent of those chocolate oranges. 🤔
QUESTION: if you were to boil your grain less mash like as in beer brewing, would or might that prevent a still puke ?
Not quite that much, but I did do a whisky with around 15% Caramell Hell that came out pretty darn good. I think it was 70% Canadian pale 2 row, 15% Munich, 13% Caramell Hell and 2% Heavily Peated malt. I aged it in 2 medium toast light char 3 liter barrels. It's around 8 months old, half of one barrel is gone to sampling. White the caremel was way too much and tasted kind of gross, but aged it is pretty good. I mix about 5% Sherry to give it a slight Sherry cask finished flavor.
do another distill but add cacao nibbs, lightly roasted. Aiming for chocolate clear vodka. Or Gin basket with Nibbs.
What about using the backset from the run?
Nice thing about making a beer for distilling is you have all the fun with half the cleaning. Sounds like the alcohol overpowers the fusile oils that came over with the one and done. Waiting to see how it ages and maybe a little more heads and tails than usual to make it properly dirty.
I have recently fallen in love with your videos. I work in a refinery, so I know a decent amount about how distillation works, but little about the alcohol side of it. I built a fairly elaborate copper reflux system with a few experimental ideas that I think will give me even more control of temp, reflux rates, sidecut options…most of what we use to make gas and diesel.
The part that I really don’t understand is how you are making the cuts. I have heard that heads can often contain compounds that can be toxic. how do you tell when that is gone?
Taste and smell, it's pretty much acetone so has that nail polish remover smell.
Did you distill vanta black?
Call the beer 'Symbiote' because it looks like the Venom goo from Spider-Man
I know nothing about brewing/distiling beyond watching you and whiskey tribe, but if you want to crank up the coffee/chocolate maybe put it on some really charred oak and let it sit a while and mature try it again in a month or so
Maybe you should try to get a 3 Chamber Still to see what else you can get from distillation.
Roasting malts produces acidic melanoidins, which causes the malt itself to become acidic. The amount you've added to this beer would be more than enough to create an acidic sensation in the taste.
Beer looks damn good. I sent messages to Scotchy Brothers about working with y’all. Please ask the Family in Laweranceburg/Harrodsburgh area. I was recently in Scottsboro,AL. When’s my car show? And, what exactly does your grain beer do for health.
Hey Jesse, I made a 10% 2-row, 40%60L, 25% chocolate malt, 20% black patent malt, 5% honey malt. Very low efficiency on the mash, which should be expected. Added amylase which helped during the ferment. Made enough to strip and then spirit. Results:
Weird. Very bakery like baked goods with no sweetness. Caramel, butterscotch kind of, almost an over cooked bread with no sweet.
Not my cup of tea. It all got into the jars with charred oak and it's aging. After 2-3 years we'll see.
Could use it to flavor a Barrel, doesn't barrels retain some of the stuff that was left behind from the last barrel aged whatever
The beer would be an awesome idea to barrel age and then finish the whiskey in the barrel after to see if it helps build complexity and bring out more of the original beer flavors
The head is influenced by crystal malt more than base malt.
Force age it in the ultrasound bin on something that adds some vanilla flavors to it maybe?
Would be interesting to see how that beer compares to gp into the void series theyre the darkest beers ive had
Used to work with an Irish chef who made chocolate cake out of Murphy's. She swore Irish people don't drink Guinness... Maybe it was a regional thing. The cake was phenominal. Nowadays I am content with making cake from excessively rum soaked fruit mix. What would happen if one were to combine the two?
I'm totally going to start using frisbee as a unit of measurement now
I wear my sunglasses at night
So I can, so I can
Forget my name while you collect your claim
1:39
Interesting!
Breakfast worthy!
Very cool content be safe everyone
Jesse loves formatting memory 😂
I hope some of the backset and lees go to the "Muck pit" bucket.
Love the content. But the sound is like everywhere when you are talking. In my headphones it's just confusing.
You should try to make a copycat of TaxaRay. It’s a spirit that has a mash bill of 50% corn and 50% SUNFLOWER SEEDS! Maybe also try just mashing pure sunflower seeds. It’d be interesting to see what kind of flavour comes across the still.
Alan Bishop uses sunflower in a lot of his mash bills.....also malted sunflower seeds.
Back when I used to brew a lot, I only ever lost one batch, and that was because I got complacent about sanitation. Brewing is pretty forgiving.
That "Soy Sauce" Flavour is autolyzed or dead yeast, which is not uncommon in a dark beer but can be avoided.
One of the best whiskeys I've made to date was a failed beer, it had too much specialty malts (35%) which made it undrinkable as a beer, but distilled and aged in a sherry cask it's my far my favourite whiskey.
Only a true party animal would know how many beers fit in a frisbee 😂
Drinking the whiskey right after sipping the beer would probably alter your sense of taste when you are looking for the chocolatey notes. Since the extra dark beer is full of that taste, and distilling usually reduces delicate taste notes in my experience. Maybe try tasting it after cleansing your palate.
Are you able to share your recipe?
Let's go bois!
Nice jorts.
1:08 actually it was measured at 104….
Try it as a Boiler Maker😊
Durn ZZ Top keeps blocking faces while they are talking. Ok ok I had to say ZZ Top and this was the only comment that I could come up with.
World's darkest beer versus World's strongest flashlight?
when co2 dissolves into water it can create carbonic acid. that might be your acidic there.
got a czech lager yeast cake that needs a 3rd generation... good idea
I wonder when frisbees became a standard of measuring any number of, let's say 5, beers.
Nøgne Ø Horizon Tokyo Black has entered chat...
"have you ever poured beer in a frisbee!!??"... Um nope
Vanta Black beer? =D
Do an apple jack recipe and distill it
Maybe a palate cleanse after the beer?
Totally get that soy sauce vibe when drinking dark beer.
Kyle has Frisbee math ...you can not do it right ...or you can do it right.
After my usual experience with Guinness making me produce coals out my back end the next day I’d imagine after drinking that I’d be like nibbler from futurama
I live 30 mins from Cairns if u come back come have a beer and check out my beer set up
If you have a spare barrel ? See what happens ! Seems like a shame to leave it white ? Unless you have a use for the white !
The audio its a bit rought
Needs roasted barley
Merica
ohhhh, the black bits were so black.
first! nice...
Just so you know, there's no sound from 2:53 to like 3:05 lol
only in my right ear for me
@@darkmann12 That makes sense lmao, I’m sitting here listening with one earbud in
@@zackwilson4471 Same. 😂
Dude! How did that episode not end with you dumping that sample of the spirit into the beer standing next to it?
I'm sitting with a plan for a run like this. 33% dark malt, imperial stout. Barrel age the stout, run out through a still and then put that distillate back into the same barrel.
Yeah I was expecting him to put a little of the spirit into the beer. Old Jesse would have lol
why tf did i just waste a beer? also, i have 3 dogs so i have an oil drum full of frisbees and other dog toys...
half of one can of beer fits in a frisbee golf style frisbee.
a bit more than half a can fits in a pet store frisbee.
one full can fits in a walmart frisbee.
I have about 20 different types of frisbees. none held more than 1 can of beer...
and this dude is talking about FIVE CANS!?!?!? yea no yea absolutely NOT.
Drinks worlds darkest beer, then smells clear unaged whiskey and it’s nothing like the beer… yeah… duh. Could you maybe try not drinking a palate destroying beer before trying the whiskey. Any chance of a redo and you taste it maybe in a video for something else but comeback to it to try it without anything hindering your palate before hand. I feel like going into a tasting the palate needs to be completely clear, because from experience even if I’m drinking a whiskey I’ve had many times before it can completely change depending on what I’ve had before it. Let the whiskey be the first mouth punch 😂. Sorry not angry if it reads that way. Just have always been curious about this exact concept of distilling with a shit ton of dark malts and could it be blended into other clear pre whiskey spirits to add new flavors and experiences
I dont like the jump cuts during the tasting. It takes me think that you're being dishonest in some way