Chocolate Stout Whiskey? Beer to Whiskey!
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- Опубліковано 5 жов 2024
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I'm using the spent grain from my chocolate stout beer to make whiskey!
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Disclaimer: This video may contain a simulation of the process of distillation filmed for entertainment and educational purposes only. The equipment depicted is solely for the production of distilled water, essential oils, and brewing. The information on the process is provided for its entertainment and educational value only. Distillation of alcohol is currently illegal at the U.S. Federal level if done without a license, even for the sole purpose of personal consumption. Understand and follow Federal and State laws when making alcoholic beverages. If you attempt this project, you assume all risk. Please drink responsibly.
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Could you possibly do a video on off set columns that mount on the floor?
Spent grains can also be used for a sugar head whisky, hypothetically. Collect spent grains in the freezer as you make your beers and when you have a nice collection, go for it. Hypothetically such a distillation is sitting on some charred oak and Jack Daniels chip’s waiting for Father Time to do his thing
Been missing you brother awesome sounding whiskey.
Since I brew-in-bag in an all-in-one, I set my malt pipe in a bucket, cover with a clean tea towel, and finish my brew day. I give the boiler a decent cleaning. Add 1kg water:2kg of sugar that has been in my crock pot with 1/8 tsp citric acid and 1 tsp of yeast nutrient since the night before when I collected my water. Put the malt pipe back in the boiler, fill with cold filtered water until I just cover the grain and set to 80°F. Pitch a slurry of yeast (typically a kveik) and wait a week. I then swap the lid and send the whole mash to the liquor fairy. The fairy is nice enough to do a stripping run and a spirit run for me. If you often brew the same beer like I do, collect a few stripping runs before requesting a spirit run. Great results; would recommend.
A couple of weeks ago, I made chocolate liquor from Hershey syrup.
Then did a blend with my tequila that I made myself.
That sounds amazing!
Hope everything is good for you and yours. The last video was good. Hope to hear from you soon, I'll just keep revuieing old videos, always fun! thanks
Glad to see you back and thanks for the shout-out for MyVokaMaker!
I'm in a similar situation. I have about 18 gallons of 100% corn mash that has been sitting idle for about 3 months now. I'm not going to open it until I'm ready to run it. Glad to have you back I've been missing your presence on UA-cam.
Hey, Bearded, I never ferment on grain but I routinely “sparge” my spent grains with hot sugar water and collect the runnings for distillation. Twice the volume, sugar is cheap, the low pH of the spent grains inverts the sugar, and I get twice the volume. Happy 4th!
so this is what distilling a "lambic" is like. thank you for encouraging me to do something i might regret!
I have added chocolate malt to the mix. I like a little chocolate flavor in my whiskey. Corsair Dark Rye's use some chocolate malt in their mash bill. Chocolate oatmeal stout is delicious. Add some orange zest for fun.
Hi! Yes, grains in the wash make distillate more flavorful. Beer is best without grains... :) P.S. I do my beer long enough to get flavor/ conversion. All brewers do it 1 hour, but try like me for 2 hours and let temperature rise to +70C or more to get maximum flavor out :). Thanks for video! Cheers!
Yes! My liquor fair brought me some of this too! So good.
Nice to see you Bearded! Happy anniversary, couple weeks it be 30 years for my wife and I.
Good video, looking forward to more
Congrats, and when will you be making more vids, sir?
Be done in a week. ***2 months later*** I felt that. Great video
I understand life happens. I have a 6 gallon safety net rum wash sitting.......for 2 years+......🤣
Great to see the Into the AM T-shirt. Just watched Jesse wearing the same one. Won’t tease about whiskey vs whisky even if using barley
I made a triple malt crystal malt peated malt and chocolate malt nice taste 😊
Welcome back! We missed you. I hope your situation is doing better.
Having said that, I love fermenting on-grain. Sparging the heck out of it or re-mashing can get a surprisingly high yield.
Not long ago I had a normal corn/barley mash cooking and threw in a can of dark LME I had sitting around. Hypothetically that really stepped up the flavor.
Great video. It’s winter in NZ and I’ve been messing around with stouts w/ and w/out coffee bourbon. I need to watch your stout video. Those rings are cool but you’re gonna need one one every finger to meet your expectations 😂. Keep up the great work.
Keep them coming bro! You have really inspired me❤ you, and Jesse have really helped me alot. Just one thing that I struggle with. Is HEADS! I just dont know where to make the cut. Some heads smell sweet...I've did something like your 'grape nuts',. But with a highly fortified powdered cereal. It was an invert sugar wash, with that cereal. I have a Frankenstein pot still. Man, I just don't know where to make my cut from heads. Did a stripping run and collected about 40 ish mls of heads. I could smell that wasn't good. So kept collecting in a different jar. Smell better than the other. I cut off the still , and bottled what I collected. The rest is still sealed in the still. Low whines.🤬😞
Glad to see a new video up, I've been missing your videos. This video reminds me of an idea I got from both you and Jessie combined. Jessie did a video where he suggested saving your sparge as strikewater for your next mash if you are worried about getting enough gravity. That made me think of your small beer video. I got thinking I'm going to try a mash, and make a small beer wort from the spent grain. Then, make another mash using the small beer wort as my strikewater, keep doing that indefinitely, to extract as much as possible, to use in my whiskey mash. I'm thinking of trying this soon, with an all barley off the grain fermentation. I think it may help hit gravity goals, minimize grain costs, and maximize consistency. Working on a large batch of nutral right now, but I think that experiment is up next for me. Thoughts?
OK not got the time to watch this now
BUT NICE TO SEE YOU BACK after your well eared rest LoL
good to see you back man, look forward to the next video
Welcome back happy to see you again brother!!!
Really Enjoyed Your Video , Thanks ! 🐯🤠
Hey Bearded, glad to see you back with new vid!
Funny you bring up this topic: I was going to do a very similar experiment, but instead of using barley, use demerera (unprocessed brown sugar) as a sugarhead on top of the beer grains. If I had a "spare" barrel, might even consider putting the beer into the barrel (6 or so months from now) that the whiskey just came out of.
Funny coinky-dink: my wife and I are heading out right now for our anniversary dinner!
Can you do a video of how you use the oven to mash? I love the idea but have failed at the practice when trying to extrapolate the process!
I’m currently reusing spent grain from a poitin mash by adding nuruk, a dried mold and yeast cake used to make Korean rice wine called Makgeoli. So far the nuruk has broken down the spent grain to the point of being able to sample a bit of the wine which has a very savory taste along with the sake/rice wine funk
Bearded, do you have any information about George Duncan?
Thank you for all you do. We learn so much from you guys!!
happy anniversay to you both good to see you back again wounded where you had gone but grate video might have to try that one Hypothetically :)
Hope all is well man!! Love the videos!!
So happy to see you producing some fresh videos 👍 . Great idea regarding the boiler maker. 😋🍻 cheers.
HEY DUDE!!!
glad to see ya back. I never made a beer less than ten gallons! I’ll never make a run under 7%. just not worth the time for me but whatever ya like! Lately i have been experimenting with a lot of beer grains in my ‘mashes’ really good!
Dude the best corn whiskey I ever made had a sg of 1.030 lol it was just a throw away “I wonder what would happen if I didn’t bother grinding this cracked corn” situation. Horrific efficiency but flavor beyond all else before or after. Give it a shot, you might be surprised.
@@Jamison- i’ve made many batches without grinding my cracked corn. grinding adds about 10 points to the S. G. maybe a little less. cracked corn is somewhat easier to work with versus ground.
Great to see you back bro was worried the feds may have gotten the liquor fairy.
Cool to see it the other way around. Maybe for the sake of wash gravity, it would be cool to top up that 1.040 with molasses to 1.070-1.080 and do a hybrid rum/whiskey thing. You probably have less issue hitting higher distillation proof with a thumper, but a higher wash abv would make a single pot run more viable :)
Hey and welcome back 👍👍Been waiting impatiently for you to come back 😎 But I also know, sometimes life just runs you over 🤕🤒 And you cant do 💩poo💩 about it 😡😡 Cant wait to see more (hypothetically) not boring videos coming up 🤓🤓 see ya, and, Happy distilling ! And remember every now and then, listen to George Tucker's song Kentucky Moonshine 🥃🥃 while you enjoy a sip of good whisky.
first, I hope all is well in your life! second, glad to see another awesome video. I Have 2 spirits and 1 beer that is setting in my basement and because of shitty life stuff I too will not get to it for at least 2 months makes me sad... This video was also interesting because I have never thought about making a beer than making a whiskey "hypothetically" from the grain, but what I have thought about was, making a beer from the grain bill from a whiskey receipt that I have (actually the receipt is from stillit). When I open up the bucket after fermentation it smells super good and has an excellent taste, but not an expert in either of these hobbies so not sure how to make the beer, like what yeast, hops to use. suggestions? cheers
Happy anniversary to you and Mrs Bearded and Bored!
Dude you are speaking my language here... I love the dark and funky. Don't brew beer that much anymore but I have several home brewing friends and I might have to convince them to give me their spent grains before they add hops.... I'll have to call it the Russian roulette whiskey 😂😂😂
My man. Glad to see you runnin again. I’m doing a sugar head “gumball”. Right now. Also I have let a ferment sit for a long time. Like real long. And if was funky but if your aging in a badmo or ten30. For extended time the funk should mellow.
Happy anniversary man! Glad to see you're back! I got a batch that has been sitting on grains for like 2 years lol. One of these days I'll get the likker fairy to clean their still and get it back together lol
Always enjoy your vids , great information, and fun.
Keep up the awesome work.
Your recipes are always interesting, I’m still to make the coconut run 👊😂👍
Your apple jack video is the first I ever saw of urs. I wonder if you make apple brandy plus a large batch of apple jack then charged thumper with apple jack what type of apple flavors would carry over
Grapes cheese n feet sounds like merlot 😂
Welcome back!
Good video.
It would be of interest to see if it made any difference oyster sjells or not.
Is it a good idea, when life happens, to put the fermenter in the deep freeze?
gratz on 69k btw 😎
Are the cherries fruiting yet?
nice
You have my attention
How long does it take to run 5 gallons of mash on the vevor
About 5-6 hours, depending on how deep into the tails you go.
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