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hello from the "Frozen Tundra"
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New here. Been making some spirits for a while and have turned out some fine drink. Using a UJSSM recipe and it is awesome. Want to start trying to do some all grain. Any advice, tips, mentoring would be greatly appreciated.
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Rank: Junior Member Groups: Registered
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Rank: Senior Member Groups: Registered, Moderator
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"What advice would you like???
My advice would be to read,read,read and then read somemore. There are volumes of info to pass on so search the forum for whatever strikes your fancy in the way of what it is you are looking to make, get an idea of the process and before you start ask from there. Everybody here likes to help but it's just tooooo broad of a subject to say help me, unless we know how far you are into it and what knowledge you already have. There are no real shortcuts because if you find one it will prolly dissapoint you in the end.
Think about what you want - search the forum - read and learn - (it is there) then before you start ask away."
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" Quote:Want to start trying to do some all grain. Any advice, tips, mentoring would be greatly appreciated. First, welcome to the forum! +1 heeler read, read, read As for AG, just keep in mind that you're not making beer for the table. So you can mash lower and thinner. I'd recommend just starting out with nothing but a pale 2-row, keep your OG low (< 1.060 or lower), use a yeast that flocs well (like Safale S-04), and give it 2 - 3 weeks in the primary at 70 F (or slightly lower) before racking it to the boiler. That should give you a nice, clean baseline that you can refine to your own tastes. If you get too fancy up front, or try to push the gravity/temps it'll just get you wrapped around the proverbial axel and make it more difficult to figure out where you want to go. Regards, --JB"
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Rank: Junior Member Groups: Registered
Joined: 11/6/2013(UTC)
Posts: 42
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I was just wanting to start out simple as you said mr barleycorn. 2 row barley and some peated barley for a scotch flavor. I have done some reading and see many different temperatures for doing this. The simplest I saw was hold malted barley between 140 to 145 degrees for 2 hours. Will have a low ABV, but seems pretty good starting point.
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Rank: Junior Member Groups: Registered
Joined: 11/6/2013(UTC)
Posts: 42
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Originally Posted by: John Barleycorn  First, welcome to the forum!
+1 heeler read, read, read
As for AG, just keep in mind that you're not making beer for the table. So you can mash lower and thinner. I'd recommend just starting out with nothing but a pale 2-row, keep your OG low (< 1.060 or lower), use a yeast that flocs well (like Safale S-04), and give it 2 - 3 weeks in the primary at 70 F (or slightly lower) before racking it to the boiler. That should give you a nice, clean baseline that you can refine to your own tastes. If you get too fancy up front, or try to push the gravity/temps it'll just get you wrapped around the proverbial axel and make it more difficult to figure out where you want to go.
Regards,
--JB ferment on or off the grain?
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Rank: Senior Member Groups: Registered
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I lauter ... so I'm off the grain ... and I boil past the hot break. But that's just me ... we're getting into holy war territory here.  Try it both ways and decide what suits your own style the best ... and that will be the best way. For the first couple batches though, you might want to try off the grain with a nice clear wash (think baseline).
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Rank: Junior Member Groups: Registered
Joined: 11/6/2013(UTC)
Posts: 42
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Thanks. I'll try it off the grain and then on and see which I prefer. Thanks for the tip.
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Rank: Junior Member Groups: Registered
Joined: 6/25/2013(UTC)
Posts: 43
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" Originally Posted by: heeler What advice would you like???
My advice would be to read,read,read and then read somemore. There are volumes of info to pass on so search the forum for whatever strikes your fancy in the way of what it is you are looking to make, get an idea of the process and before you start ask from there. Everybody here likes to help but it's just tooooo broad of a subject to say help me, unless we know how far you are into it and what knowledge you already have. There are no real shortcuts because if you find one it will prolly dissapoint you in the end.
Think about what you want - search the forum - read and learn - (it is there) then before you start ask away. Most all of the questions I have had have been answered from the researching the forum. Great Deal of info here"
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Rank: Junior Member Groups: Registered
Joined: 11/6/2013(UTC)
Posts: 42
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I am not new to this hobby by any stretch of the imagination. I am just wanting to delve into a different aspect of the craft. mainly all grain mashing, instead of sugarhead washes. BTW, I have done lots and lots of reading and have had many of my questions answered that way. The all grain is uncharted territory for me, so I was asking for a little guidance for the next level for a starting point. Thanks for the advice though.
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Rank: Junior Member Groups: Registered
Joined: 6/25/2013(UTC)
Posts: 43
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Working on all grain too. Doing a 2 Lb of cracked corn to 1 gallon of water. Will follow up later with how I did it.
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