Fixing Bad Stout With DISTILLATION?!

This stout isn't great. Can we fix it by distilling it into WISKOUT?
Pouring 10L of 9% stout down the drain would be a giant waste right? Let's see if we can save It with distillation instead!
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#distilling #homebrew #whiskey
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[@mccellenlol4163]

Instead of whiskout, I feel stoutsky would work better. 😁

[@Shade.85]

There were two beer brewers in my distillery class... one distilled the green ale that was left after St. Patrick's Day into a nifty drink which was a great way for nothing to go to waste, and the other a whole batch of Belgian Triple that failed to carbonize and lemme tell ya; that last one was the best spirit I've had in my life! 🤘

[@elliebellie1983og]

Interesting! I’ve got a Belgian dubbel to distill so I’m curious to see what comes out 🤔

[@BrianKelsay]

Jessie, I have done this many times with mostly lackluster beer. I would recommend that you go down as far as 40 or even 20 proof when collecting tails. If the hearts are good save those out separate. The tails could be added to flavor another whiskey spirit or rerun, as you originally discussed in a second still run. Run them low and slow and you will get the cleanest spirit that beer is capable of making.

[@DewayneJohnson83]

You do the best job on describing flavor than any other home distiller on KZbin. Thanks Jesse!

[@kentaltobelli1840]

Awesome videos! Thanks for sharing your experiences on all these random topics!

[@thebackyardbrewer5611]

Holy Cow, I was thinking of doing this very thing myself with an air still! You timing is impeccable!!! 🤣

[@MrMoekanz]

Hey man, I remember the day that I first saw your first post on r/firewater - something along the lines of "Hey I think id like to get a still and try this distilling thing". Glad you're still around man, adding to the community.

[@customcuisine]

I did this with an oatmeal stout. I used the T500 reflux and got very similar results. My stout didn't have the hops but loads of chocolate and coffee. Totally agree, it's a bit of fun but not something I'd reach for very often. Thanks for the upload..

[@dvitsupakorn]

I was wondering how the difference in the style of beer would affect the final distilled, this VDO provides a great idea!

[@Themassaman1]

Glad to see some one else screw up an imperial stout.... At least these bottles werent on the verge of blowing up!

[@TheNumbers400]

I have been waiting for this one. I have over 400 bottles of old homebrewed beer and many boxes of bottles of old spirits that got pulled from an old bar in a house I bought.

[@denisdendrinos4538]

Aaah man. Another great video wanted to distill tomorrow but ....loadshedding. This video reminds me though of the beginning of lockdown here in SA. Out biggest brewery was forced to dump 100's if not 1000's of life's of beer. Was watching that thinking how home distillers would love that

[@TheBruSho]

Wow that sounds super interesting! Will have to keep this in mind next time my stout is a little lackluster 🍻

[@wadehalverson599]

Good stuff! Any thoughts on doing a video about your equipment in total? The collection seems to keep growing.

[@treyreppe4348]

One of my favorite stouts is CBS by founders abv 11.5. A maple barrel aged stout, the abv may vary by batch because 1 8oz glass feels like 3 pints of 5%

[@ramonms2089]

Hey Jessie, the idea of using other fermentables to impart flavors is interesting. I know that gin is essentially vodka distilled with botanicals, but i never thought about using other brews to provide different flavours this way. I am looking at various ways to change the flavour of my rums (other than essences and botanicals soaked in the rum as part of the aging process) thanks for the ideas. Can you do a video on flavours imparted to spirits from using different yeasts ?

[@the_whiskeyshaman]

Love it brother

[@dioncrouch3897]

just what I needed to see got around 20lts of a very strong stout that's too lively to pour (too much priming sugar 🙄) might as well make use of it.

[@T3hderk87]

Might as well bump up the abv and distill it after it finishes refermenting with all that extra sugar.

[@dioncrouch3897]

@@T3hderk87 it finished fermenting perfectly and tasted pretty good but I used the wrong measuring spoon for the priming, so it just geysers out of the bottle. So I thought catch it in a bucket let it settle and then distill

[@adamzamora983]

Interesting project. I have a similar but different idea I've been rolling around: a fortified beer. I wouldn't distill a beer and add it to the beer, but I might do the mash for a beer w/o hops and then add it to the finished beer. Or, coming up with a complementary mash bill to add to a finished beer. I think it could work? I dunno... I'm still rolling it around,

[@UPTAUT]

I absolutely love stout, so I would definitely try this.

[@DenisMartin72]

So Jessy, do you have a core philosophy on how to remove the wax off the bottles? 😆 Love your videos man. You got me chasing the craft. Maybe call it stoutskey instead 🤔

[@silver-hy6mi]

I distilled a coopers beer! I must admit it was really good, also from the same set up!

[@johnrodgers2018]

fascinating, subscribed.

[@flyingwombattv]

We need to do this as well!

[@Winteryears]

I have to add my vote to the don't do this clan; simply because I've done it with old beer that I made and the weird tang that the hops left lingered in the still until I did a vinegar soak. The booze was fine after I carbon filtered it. A caveat: I used my own hops and the beer was old, maybe nine or ten years old. I ran some wine of a similar vintage, both blueberry and apple, before the beer, with no issues.

[@ericbowers71]

I’ve got a T500 that I use for neutral runs. I just put together. 1/2 barrel keg (~15 gallons) with a Brewhaus 2” column condenser. I like it so far but I think I want to go electric with it. I’ve got a 60A 240V outlet in my garage so I’d be good to go on the power side.

[@joogergo1]

Hey Jessie! I'm interested if a rice based spirit can be made with a similar flavor profile to shochu without getting the fungus that makes sake, by using a funky, fruity flavor producing yeast and rice with a neutral base malt and later distilling it into a spirit. You think it would work?

[@Ineluki_Myonrashi]

oooooh, this idea sounds quite interesting!

[@joogergo1]

@@Ineluki_Myonrashi I'm actually quite a fan of korean and japanese rice based alcoholic beverages, but the base fungi used to ferment rice is IMPOSSIBLE to get in Eastern Europe, so I just thought this one up and wanted to ask someone geeky whether it makes any sense or not.

[@joogergo1]

@UCsQG3oCy9jfNOv5rHhNztPA Ooooh, thank you! I've never known about this site! I'm rather broke, as a college student but these aren't as expensive as I thought, so I probably will try making sake and scochu with stuff from them.

[@Ineluki_Myonrashi]

@@joogergo1 No worries, glad my message got through, it keeps disappearing on my end, didn't know if it posted.

[@Rubberduck-tx2bh]

He has a video on distilling rice wine: kzbin.info/www/bejne/mJ7ZkomNlqt5i68 Rice can make an interesting "whiskey" when oaked.

[@qwaqwa1960]

I recently made a beer kit expressly for turning into whiskey (the beer style was described as peaty). The whiskey? Surprisingly good, even white. Probably won't do it again, as the savings over commercial whiskey are not that great. But I'm enjoying drinking it :-)

[@inception1o1]

Hey! Love the channel! I've watched quite a bit of "how to drink" and found your channel through the reaction vid to Greg's attempt at making gin. Would love to see a Collab sometime, if you guys can make it happen. I love experimenting with different kinds of fermentation and I've brewed a few batches of beer and kombucha. I love your emphasis on chasing the craft, as it's definitely something I can relate to in baking, brewing, pickling, mixing and other hobbies of mine. Thank you for your content and keep doing what you're doing. #howtodrink

[@ericbowers71]

Hypothetically, I just did a 13 gallon run of rum (shout out to bearded & bored). I used 12 pounds of light brown cane sugar, 2 pounds of raw cane sugar, 72 oz black strap molasses and 72 oz of regular molasses (all unsulfered). It’s simply incredible right off the still at 130 proof. I tempered it to 100 proof and put it all in a Bad Motivator barrel to age. I think I was a pirate in a former life because I absolutely love rum!

[@bobawatsit]

robbie here again ....just seen you have an episode on making and distilling mead, I will look through that, but the yeast suppliers would be great

[@bobawatsit]

Hello, I have a new fermentation project, I would like to be able to control the sweetness of the end product. One way I can do this is use yeasts with different alcohol tolerances. Are you able to suggest a Co in NZ that have a good range of yeast strains. Ta in advance

[@andyn3532]

I would love to see you do something with chocolate malt and porridge oats or granola

[@Not_Built_For_This_World]

I think the hop oils are only an issue with copper plumbing. My first ever batch I ran some cheap (but tasty) malt liquor called "Olde English 800" (a.k.a. "8-ball") through a old 1980's stainless steel water distiller and all the funk it collected from the hops was gone after one run of "still clean".

[@Jango1989]

Really interesting

[@BabyMakR]

This guy is a magician. No beer foam in a mo like that?!?! How!!!

[@Jake_B74]

I find most stout like that. It's good... but I can't stand to drink much of it. Its too... I don't know, rich or heavy for me. Pulling the coffee and chocolate flavors through distillation does sound pretty interesting. Perhaps as a base for an Irish creme?

[@vlagavulvin3847]

Here I am rattling my dags to bleat out loudly: yeah, that dome gasket does suck!!! 😂

[@yourmetalgod69]

Question for you. As a mead maker I am preparing a recipe that calls for "distilled elderberry" would you recommend distilling the juice to make a finer concentrate or should I make a strong flavored wine/mead and distill it and add it back into the mead I want to make? It is a tough one for me. it is a recipe out of a fantasy book so there are no hints or instructions as to what it really is. I am kinda leaning concentrate just because it would be clearer than any other option. I have to buy an airstill for this one mead so figured I better get a more experienced person's view on it. thanks.

[@fabianillgf2489]

I’m getting into distilling and I want to really know the difference between that still spirits electric still and the other version that vevor electric still Feel like to be an interesting video topic

[@angrypastabrewing]

Is that Guinness, Jesse? That beer is one of the best sprouts ever, but turning it into spirits amazing

[@hulkthedane7542]

It is very interesting to watch you distill all sorts of alcohol. Sadly for me, I live in Denmark, where distilling is illegal for private people in any kind or shape. Only allowed for companies.

[@caseysmith544]

Yes, I get this in USA this is not legal unless 25% ABV or under for home brewing. However, people do it anyhow in small batches.

[@robertschumann3840]

Hi J I’m a beer brewer but like watching your videos for the science and the structural thought that you put into them. Sorry if I missed it but why even bother with the air still? Thank you.

[@andrewwilson8032]

I'm guessing it's just because of the very small volume he would have after the stripping run 👍

[@jonathannorthup5705]

Hey bud I know I've seen you re run your built tails do you even do the same with heads to see what comes out of them? Just curious

[@jonathanhatch7033]

Hey I was wondering if you could distill cider thought the T500 how would it come out , I am fermenting some now to run in a week or two. Once I clean and set up my new t500 boiler and still was curious if anyone has done this yet? Also . Thanks for making such interesting content that made me want to jump in to the craft head first. I have a lot of questions to ask you could I shoot you some via an email ?

[@colintrail]

Jessie I have a question for the community. I am one of those folks who have hell of a job to take notes. I was just wondering if there was something that the group could come up with like a form for us folks to be able to do nots on a form. Just a thouhgt. Thanks.

[@durzoblint7524]

Hey you should distill blaand it’s a Viking milk beer made with the whey of milk

[@luke5029]

whats the smoothest most tasty whisky u have made?

[@joshuagoodsell9330]

I'm thinking that spirit would make a bangin' irish coffee.

[@mines2sekel315]

If you take a grain and grind it up and get it wet. Then freeze it before you make it into a mash. Will it give a deferent taste to the shine????

[@gayforbrae5693]

i made a batch of absolutely horrid blackcurrant mead that i forgot about in plastic bottles for three years and posted it on the mead subreddit a fair few people said to distill it to see if that would actually improve the flavour and make it drinkable or remove the literal carcinogens that leeched from the plastic i messaged a local distillery to see if theyd be willing to take payment to do it for me due to legality issues in good old england but heard nothing back itll be interesting to see if your bad brew gets fixed by distilling and hopefully i can find some way to do mine

[@brejackal]

The hops, cousin of hemp, produces limone terpens which you seem to have distilled out

[@nicklancaster3190]

If you were to distill turned/spoiled wine would the off flavors, vinegariness come through? Asking for a "friend" with roughly a 1.5 gallons (5.6 liters) of pineapple wine.

[@TheRegalRoy]

That depends how off the wine is, if it's mildly oxidized it shouldn't be an issue. If it's already salad dressing vinegar, then forget about it.

[@upsidedown1986]

Nice

[@davidvlasits1913]

Hy Im rellatively new in this hobby and I would appreciate it if someone would say that, in the case of a sugar wash are foreshots in the stuff what come out from the still?

[@MrRedeyedJedi]

My first ever distill was an ale kit mash and it was just terrible lol

[@andrewwilson8032]

So Jesse, the question is whether whiskey snob Jesse wouldn't drink it because of the stout flavours or was it the lemonade/hop flavour? I am wondering whether a whiskey made with the same grain bill as a stout would work?

[@PeterEmery]

Would a handheld mini blowtorch work to melt the wax?

[@alt7488]

i don't see why not, just avoid getting the glass to hot, if you used the plastic bottles to make/store the beer they may melt

[@dumpeeplarfunny]

Can you brew that kind of beer without the hops or carbonation and turn that into a whiskey?

[@ashtonmurphy6701]

Day 19. Hey jessi. Could you make a distilled video on Planter's Honey Roasted peanuts or fused whiskey?

[@AIstatusvibes]

Sir What happens if we add yeast in the mesh which is already fermenting SLOW, Will the Yeast family increase and speed up fermentation. Thanks Regards. From India, Mumbai.

[@justsome-guy7596]

You're gonna catch major shit from the Mrs for screwing up that kitchen knife big fella.... LOL!!!!

[@OutlawSpirits]

How did i miss this video?!!

[@Peter_A1466]

Whiskey should be in a wooden barrel for some time?

[@lexdunmon7345]

the hop alpha acids (flavor), especially beta acids (aromatics) are volatiles, & should flash off during distillation. said compounds will degrade with age/oxidation in packaged product. IE. a fresh DIPA (or other high ABV/BU beer), will be a different beer in 6 months, & become increasingly malty as it ages; still very drinkable, however the hops will take a back seat as flavor profile matures.

[@Harvester_OS]

Now slam that pint glass that you distilled... No balls. Jkjk love the content Jesse.

[@heymulen1840]

Hey Jesse, love the experimenting side of distilling 👍 for how long did the stout age ? and do you think the age of the beer affected the final product ? Happy distilling.

[@Themassaman1]

Looks like it had been aged for a while hahaha.

[@mrandmrsrookie]

I'd say around 2 years aging

[@creach34]

Can you make alcohol out of hot peppers aka Carolina reaper, scorpion, ghost, habanero, jalapeno peppers, etc.? Would it be any good? Would it be spicy? What type of alcohol could you make out of it?

[@LP23D6]

I have a little extra stout as well. Hmmmmmmm! (uncork and make sure the carbonation is gone)

[@lifewithmarleyandjon4616]

I have always wondered what it would taste like if a stout was distilled

[@ericbowers71]

I always toss more than required on the foreshots.

[@bigred35089]

How much liquid is left in your still after the first run?

[@jamamasofat5807]

Jesse Wax off, on camera too!

[@charlesfuzak]

I'm surprised KZbin left the video up!

[@caseysmith544]

I have recently thought about using Coke to make a Mead like drink from the ingredients.

[@RobertIsaac]

I'm suddenly interested to know what flavours would come through from distilling saison, hefeweizen, baltic porter, Belgian Tripel, etc.

[@caseysmith544]

The Belgian White/Whit with actual Orange peel to it would be interesting to see this done with.

[@disturbinnewz]

Remember the chocolate video you did with the biscuits. Why not distill stout with the biscuits then try the slam?

[@sharp-1000]

I have never seen a waxed bottle cap before,

[@top6ear]

Funny I just made a video on my channel but the best out I've ever had I will not be distilling that. It's Canadian it's called Mill Street organic Stout It's different from their other stout they've had previous picture Guinness but three times creamier with more flavor.

[@BeardedBored]

Distilling straight into another still = Still-Ception

[@ericbowers71]

Bug juice!!! 🤣😂😆

[@insanecomicdude]

Jesseroonie, I am once again asking for you to ferment coca-cola and make a rum out of it. Then make a rum-and-coke with it for the memes.

[@paulquarles7031]

Have you ever thought about doing electrolysis overnight to age it faster

[@LimbaZero]

Home distilling here is illegal. Remember when i was studying for electronics 20y ago. We had few students who was distilling in forest. So less change to get caught :)

[@olinseats4003]

It's similar to bierschnaps.

[@huub_meyer]

do i see a dutch beer crate in the background

[@Hyperion-5744]

I wonder what would happen if you distilled really old beer into a liquor.

[@jamesmccomb6217]

Wooo, first!

[@sstay1313]

you should distill Mead to see what is would be like

[@chronomancer6665]

Refractometer for alcohol? Buy now. Didn't know that was a thing.

[@magnushagelberg]

Same thing qvänum does when their imperial stout gets too Boozy.. the amazing taste Blooming of first having a stout.. sipp of the distilled goodies and then the stout again.. it kind of blooms. 🤤

[@lmprzemekpraca476]

Or you wouldn't clean destiler after plums and a clean spirit would yeast like brandy

[@GirishManjunathMusic]

Scoutskey.

[@tommywise1702]

Interesting, I made some God-awful wine and ran it through a still. About the same reaction, is it good - yeah if you don't judge it against a known product. Thanks for the experiment.

[@ArcticBreaze]

hopped gin , interesting idea

[@TrueSighted]

Dude, just use a flame and a rag to wipe it away. The wax will move, and then the cap is right there to open. Less unintended cuts.

[@MostlyInteresting]

These days in the states 9% is considered barely a stout. :P Weak sauce...

[@mustavertwang]

No hops in Whisky.Full stop.

[@demsrchildabusers7959]

Sounds like the Stout needs to age. Big beers like that, especially barley wines, are a lot better after a year.

[@jacktomas1596]

Jucy whisky

[@kennyrazor81]

too much chocolate malt stout perhaps?