May I suggest investing in some High Temp Alpha Amylase. You can put that in a mash up to 190 F, and will start converting the upper starch chains. When the mash hits 150 F, add Malted grains or Gluco Amylase. The Gluco will continue to break down starches during fermentation (60 F). Google and shop around for both enzymes. I bought mine from Pintoshine before his site went down. But got both Alpha and Gluco in 32 oz bottles for under $100 shipped. Have not used more than 1/3 bottle in 3 years. Your "cement mix" before adding your water would break down fast with Alpha Amylase. It is really cool to watch in just 15 minutes. Done it with ground cracked corn (fine flour) 100lbs in 30 gallons of water (steam boiler rig into 55 drum), the sludge breaks and liquefies with the enzymes. It's similar to making rice wine with fermented rice balls. Wash 20 lbs rice. Soak overnight. Cook rice in big pot like you would eat it. Let cooked rice cool. Add fermented rice balls (they have both enzymes and bacteria/yeast in them) and mix by hand in a mush. Cover and walk away. Two weeks later the "dough sludge porridge" is now a fermented liquid with less than a 1/4 of solid mass left to it. Rack and let clear for consumption. Or distill it. Cheers Randy!
With all due respect, it's clear that you have not used rice hulls before. IMO, you went way overboard. Homebrewers primarily use rice hulls to prevent a stuck mash during the sparging process. I've done 11 gallon mashes with anywhere from 2 to 4 cups of hulls. That is all you need. Homebrew, of course, has far more liquid than we have seen so far in your mash. If you plan to drain and sparge somewhat, just use more water. So far, I don't see a big advantage of rice hulls here. Looking forward to part #2 and see where you go. I might be wrong, but in either case, get a great mash!
Hi psu7276, First thank you for your comments this is the first time I have used rice hulls and the first time i used this much oat . i tryed to do some rescearch could not find a recipe but I did know that i needed something to help get the liquid out of the mash.I did use a extreme amount of oat and extreme amount of rice hull with that being said and knowing what i know now i might still use th same amount.as with all new recipes will have to adjust thanks again for your help Cheers!!
I recently got my hands on a large amount of oat seeds and im looking for things to do with the oats after the harvest ill be adding this to my playlist would oat hulls work instead of rice hulls? I'm not going to find rice hulls easily in my City
By Gum, thats a lot of oatmeal!!! Looking forward to see how you are able to incorporate the 6 row so that it will be evenly distributed throughout so that all the starches can be converted. Good Luck.
Hey, Randy, thanks for the video. Did you consider using instant oats which have already been hydrolysed? Also, anytime you have a thick mash of non-malted grain, you can throw in a handful of malted barley. It will thin down the mash before the enzymes get denatured. Works for cracked corn or cornmeal too. Cheers!
I would be curious to see the oats ran thru a blender first to a powder form and then cooked.... and then it would be more of a ferment on the grain style..... just wondering if electric element would do any of a scorching of the wash during distilling.
I get my grains from my local home brew shop i think that 2 row should be ok but use some liquid enzymes I also would suggest using sebstar HTL high temp. enzyme it is good temps 190 deg. will realy loosen up mash for you cheers!!
@@gobucksbudzy 6ml per gallon. The label says to mix with tap water, but I've heard some suggest using distilled for longer shelf life. Also says equipment needs to be in wet contact for 1.5min.
Hi randy, I’m just in the process of learning about making my own whiskey. Your videos are brilliant. I’ve not made any just yet but planning to get started next week. I’ve got my little still kit and purchased my oatmeal, sugar and yeast this morning. Should I be buying barley aswell?
Sorry it's not oat whiskey it's white whiskey, if you mix oats, unsulfered black strap molasses, and honey you have white whiskey they stopped making white whiskey over 2 hundred years ago.
Apple, cinnamon, oatmeal whiskey! Oh man that sounds awesome.
That's a ideal
Thanks for doing the video Randy! Looking forward to seeing the journey.
Thanks for watching!
May I suggest investing in some High Temp Alpha Amylase. You can put that in a mash up to 190 F, and will start converting the upper starch chains.
When the mash hits 150 F, add Malted grains or Gluco Amylase. The Gluco will continue to break down starches during fermentation (60 F).
Google and shop around for both enzymes. I bought mine from Pintoshine before his site went down. But got both Alpha and Gluco in 32 oz bottles for under $100 shipped. Have not used more than 1/3 bottle in 3 years.
Your "cement mix" before adding your water would break down fast with Alpha Amylase. It is really cool to watch in just 15 minutes.
Done it with ground cracked corn (fine flour) 100lbs in 30 gallons of water (steam boiler rig into 55 drum), the sludge breaks and liquefies with the enzymes.
It's similar to making rice wine with fermented rice balls. Wash 20 lbs rice. Soak overnight. Cook rice in big pot like you would eat it. Let cooked rice cool. Add fermented rice balls (they have both enzymes and bacteria/yeast in them) and mix by hand in a mush. Cover and walk away. Two weeks later the "dough sludge porridge" is now a fermented liquid with less than a 1/4 of solid mass left to it. Rack and let clear for consumption. Or distill it.
Cheers Randy!
Thanks BigEdsGuns i'm going to use some of your suggestions next time and see how thing differ Thanks, Cheers!!
With all due respect, it's clear that you have not used rice hulls before. IMO, you went way overboard. Homebrewers primarily use rice hulls to prevent a stuck mash during the sparging process. I've done 11 gallon mashes with anywhere from 2 to 4 cups of hulls. That is all you need. Homebrew, of course, has far more liquid than we have seen so far in your mash. If you plan to drain and sparge somewhat, just use more water. So far, I don't see a big advantage of rice hulls here. Looking forward to part #2 and see where you go. I might be wrong, but in either case, get a great mash!
Hi psu7276, First thank you for your comments this is the first time I have used rice hulls and the first time i used this much oat . i tryed to do some rescearch could not find a recipe but I did know that i needed something to help get the liquid out of the mash.I did use a extreme amount of oat and extreme amount of rice hull with that being said and knowing what i know now i might still use th same amount.as with all new recipes will have to adjust thanks again for your help Cheers!!
I recently got my hands on a large amount of oat seeds and im looking for things to do with the oats after the harvest ill be adding this to my playlist would oat hulls work instead of rice hulls? I'm not going to find rice hulls easily in my City
By Gum, thats a lot of oatmeal!!!
Looking forward to see how you are able to incorporate the 6 row so that it will be evenly distributed throughout so that all the starches can be converted.
Good Luck.
Fingers crossed! Cheers!!
Amylase enzyme keep it from getting thick make it thin right back out
yes you are correct been using sebstar HT cheers
Hey, Randy, thanks for the video. Did you consider using instant oats which have already been hydrolysed? Also, anytime you have a thick mash of non-malted grain, you can throw in a handful of malted barley. It will thin down the mash before the enzymes get denatured. Works for cracked corn or cornmeal too. Cheers!
Yes I have, i wanted to do it the hard way this time the next time i'm going to try different methods and see what happens. Cheers!!
hay George, if you used instant oats would you just sparge at 155 with barley?
@@mufassa1348 yep.
Randy, I love your videos. I have a quick question, do you have a video of your water set up? How do you get your water hot, attachments, etc.???
I don’t but I heat my water in my brew pot then pump it where I need it
Hey can you please show your hot water pump how it works how you built it and how you heat your water.
Better question.
What are you gonna do with all that oatmeal after the mash is complete???
I put out in wood for wild animals to enjoy
I would be curious to see the oats ran thru a blender first to a powder form and then cooked.... and then it would be more of a ferment on the grain style..... just wondering if electric element would do any of a scorching of the wash during distilling.
Good question! I found that I had a lot of fines in the mash so i had a lot of sediment in the bottom of my fermentor and i lost some of my volume
It would of great help, if you can add discription or a write up of the recipe. Please
have a tasting video coming up will give you all info
@@stillworksandbrewing thanks a lot
Does it have any actual alcohol
sure does I proofed it down to 80 proof
put the oats in water..let it hydronize lol
Hi Randy, where do you get your grains from and can I use 2 row instead of 6 row?
I get my grains from my local home brew shop i think that 2 row should be ok but use some liquid enzymes I also would suggest using sebstar HTL high temp. enzyme it is good temps 190 deg. will realy loosen up mash for you cheers!!
@@stillworksandbrewing Thanks for the reply. I don't have a LHBS so I'll try Morebeer or MileHi
@@petey350 Farm feed supply or tractor supply stores.
What are you using in your spay bottle to sterilize your stuff?
starsan works great Cheers!!
@@stillworksandbrewing what ratio to water>? Thanks
@@gobucksbudzy 6ml per gallon. The label says to mix with tap water, but I've heard some suggest using distilled for longer shelf life. Also says equipment needs to be in wet contact for 1.5min.
What do you have in the spray bottle?
starsan sanitizer Cheers!!
What kind of water do you prefer to make your wash
I am on well water and taste great but I do run through a carbon filter
Hi randy, I’m just in the process of learning about making my own whiskey. Your videos are brilliant. I’ve not made any just yet but planning to get started next week. I’ve got my little still kit and purchased my oatmeal, sugar and yeast this morning. Should I be buying barley aswell?
yes you need the enzymes in the barley to convert the starches in the oat meal to sugar a must cheers
@@stillworksandbrewing thank you very much. I’ll get some ordered right away 🥃 🤞🏻
@@stillworksandbrewing Ever used or heard of using a beano tablet to convert the sugars?
here is an idea, why don't you just amylase powder to save all that time and material
now thats a spoon
cheers!
Sorry it's not oat whiskey it's white whiskey, if you mix oats, unsulfered black strap molasses, and honey you have white whiskey they stopped making white whiskey over 2 hundred years ago.
Cheers
Sorry, wasn't being rude didn't now if you new it was white whiskey, not many people now white whiskey is made from oats.
Why not just use oats
I picked up oat meal super cheap and it turned out very good Cheers!!
WHAT A PIGNESS WHO WRITE THE SUBTITLE TO THIS VIDEO?? WHAT IS RICE HOLDS MAYBE RICE HALLS NO !!!!!!!!!!!!!
you tube writes subtitles I don't sorry for mix up yes rice hulls cheers
You talk to much
Cheers!