Hi Randy, I will be trying this one for sure. Can't wait for part two. Love the new logo for your channel. Many thanks for answer my question and giving me some advice. Yep, you were right.😇
Good show my man. Love the all wheat. You did a fine job. I would say next time go with your extra water on the flaked wheat phase and double dose that HTL. Makes it so much easier when you add the malted wheat. Looking forward to watching the end results of your distillate.
Enjoy the test and try method much better than trying to be perfect in front of camera. I have a simple pot still with 15 gal pot and 3 “ copper column. Liebig condenser. Will I need to distill multiple times or just to taste? Thanks for your time and trouble to make the videos.
Great video ... will have to try a wheat mash. Can I make a suggestion mate ... put a 90deg elbow on the mash tun tap and point it down, worry about you burning yourself ☹🥃
In order to skirt the use of an enzyme, use all malted wheat and to make it better to sparge, use rice hulls. Wheat is a rather violent ferment so the use of Antifoam is damn near required.... ask me how I know... well, you will find out Randy... Get a mop bucket ready!!! Yes, I did a ferment with the Spunding valve at 10psi and about 1/3 headspace... What a damn mess..... used antifoam in stripping run and still had to watch close and could only drive just so hard....
Do yourself a favour mate.... when pouring the grain, just a jug to throw in at a time and use a whisk to avoid the dough balls instead of that unwieldy paddle, esp. in the beginning. Can paddle up once all the grain is in.
Hi Randy, I will be trying this one for sure. Can't wait for part two.
Love the new logo for your channel. Many thanks for answer my question and giving me some advice. Yep, you were right.😇
Cheers
I love working with wheat! I'm working on a wheated bourbon. I also use it in my vodka recipe.
Sounds great! one of my favorites
Looks like you have another winner on your hands. Looking forward to watching your bubble plate in action.
Cheers my Friend
Good show my man. Love the all wheat. You did a fine job. I would say next time go with your extra water on the flaked wheat phase and double dose that HTL. Makes it so much easier when you add the malted wheat. Looking forward to watching the end results of your distillate.
thanks for tips
Hey Randy i used regular bread yeast on mine and I was amazed at how smooth it was
i'm looking forward for this
Enjoy the test and try method much better than trying to be perfect in front of camera. I have a simple pot still with 15 gal pot and 3 “ copper column. Liebig condenser. Will I need to distill multiple times or just to taste? Thanks for your time and trouble to make the videos.
Great video ... will have to try a wheat mash. Can I make a suggestion mate ... put a 90deg elbow on the mash tun tap and point it down, worry about you burning yourself ☹🥃
Great tip!
In order to skirt the use of an enzyme, use all malted wheat and to make it better to sparge, use rice hulls. Wheat is a rather violent ferment so the use of Antifoam is damn near required.... ask me how I know... well, you will find out Randy... Get a mop bucket ready!!!
Yes, I did a ferment with the Spunding valve at 10psi and about 1/3 headspace... What a damn mess..... used antifoam in stripping run and still had to watch close and could only drive just so hard....
Ferment is done now it seemed calm anti foam got it i have heard some people use butter
I've been curious about a wheat mash because I live in Washington and wheat is the primary grain around me
love wheat around me corn is easy which i love but you put wheat and corn together yum
Randy, what did you use for your high temp enzyme and how much? Thanks for all the information you give us beginners.
Sebstar htl check on line
Enjoy it Brother, this is a good recipe 🥃🥃
Thank you kindly
Hey randy,I just so happen to be doing the exact same recipe but I dont think you gotta cook the flaked stuff,as it is pregelitinized
and you are correct if it is flaked no need to cook
Love your channel Randy. Have you considered using rice or nuts in a mash. Happy distilling
Not yet! any ideas
Hi Randy, how many litres/gallons is the container you make your mash in? thanks Stephen
my mash tun is ten gallon and the grain swelled up and filled it pretty much
Hey Randy , have you tried the yellow label Angle yeast yet ?
I have not yet
Do you have a false bottom in your cooler?
I use a bazooka screen and a false bottom
I think you read my mind I'm literally just about to do a wheat vodka mash! Only I'm cheating with a wheat malt extract
sounds good cheers
Ya know on the iodine test taking a sample at the surface is will give a false negative
thanks for the tip
Do yourself a favour mate.... when pouring the grain, just a jug to throw in at a time and use a whisk to avoid the dough balls instead of that unwieldy paddle, esp. in the beginning. Can paddle up once all the grain is in.
thanks for tip