How To Make Moonshine The Easy Way: No Sticky Goop!

Making moonshine at home can be tricky as its often hard to deal with the corn on home brewing equipment. At the very least it adds another step, gelatinizing the starch. Even worse, you need specialised equipment to distil on the grain (if you want to).
Let's make moonshine the easy way instead!
Using malted corn means you can mash the same way as a standard homebrew beer mash. The starches are already gelatinized and we even have a reasonable diastatic power.
In this video, I go from grain to glass with a malted corn Moonshine (or whiskey/bourbon depending on what you want to call it).
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More from Jesse at:
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Tasting Notes:
Maltedcornbourbon
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Time Stamps
1:23 - Grist / grain recipe
2:35 - Mash Info
3:55 - Mash
5:10 - Mash Out
6:18 - Fermentation
6:35 - Distilling
8:05 - Blending
9:20 - Tasting
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#whiskey #homedistilling #Moonshine
Just in case you didn’t realize I often include affiliate links in my videos and descriptions.
This will not change the price for you at all, But the seller will buy me a cup of coffee if you purchase from one of the links. Choice eh?

[@sabinfigaro7334]

That still has evolved into some mad scientist setup...It's BEAUTIFUL! Camerawork is getting more artsy and looks professional. Garage is changing too! Congrats. I found this on bearded and bored. I am subbing.

[@BeardedBored]

Aaaaaand now I'm thirsty. Also, a bit jealous:-) Awesome slow-mo shots! Really glad you were able to find a solid source for the corn malt. Very exciting stuff, dude!

[@user-gu6cg9tu1j]

kzbin.info/www/bejne/gmbYoJSLZ6-Jf9E

[@mattjohnson9226]

I’m so glad to have found this channel... Great info!!

[@user-gu6cg9tu1j]

kzbin.info/www/bejne/gmbYoJSLZ6-Jf9E

[@jasongrezek3944]

Awesome job Jesse! It looks like a nice color!

[@user-gu6cg9tu1j]

kzbin.info/www/bejne/gmbYoJSLZ6-Jf9E

[@vincecallagher7636]

From corn to glass, I love that !

[@user-gu6cg9tu1j]

kzbin.info/www/bejne/gmbYoJSLZ6-Jf9E

[@littlejohnsbrewing9199]

Nice work, Jessie. I'm currently playing with Polenta, to avoid the big corn gloop mess. Trying to find an easier way without the drama. My last batch was with flaked corn, so just did a straight mash, worked real well, no messing about because its gelatinised already. That is drinking bloody nice and is the best bourbon I've made to date. Real keen to see how this Polenta goes, actually going to make a beer today with a corn mash, after having some little brain sparks doing the last bourbon mash. Damn, this stillin and brewin thing is fun. Bottoms up, mate.

[@StillIt]

Cool man. I need to try the flaked corn for sure. Cheers man. Its a dam fine hobby right!

[@s918273]

Hi Jesse, I’ve been watching you from Australia for a few months now, and really binge watching to be honest, loving the channel. I’m in Sydney Australia and love seeing what you make. I challenge you; A whole barley, make your own malt from farm bought “stock supplier” for whole barley , dry your own malt, and then from malt to scotch My desire is to see you make a grain to glass scotch, from scratch to finish, I believe in terms of what you do, and the stuff that you are putting out on KZbin, this will be a small series if you will, but again will be a very rewarding experience. I’m in the process of doing a similar thing over here, and would love to see what your patreon’s think of this idea. As scotch is why you started, a home grown from “grain to glass NZ” still it scotch would be something I’d love to see! Part 2 no shortcuts and cheating make your own malt. The size of the batch is up to you! Cheers Shaun K Sydney Australia.

[@jttech44]

Hey Jessie, you can help out an all corn mash by adding a full dose of your alpha amylase while you're cooking and not going over 190F (88C). It'll make it much less goopy and you'll get better conversion because after you cook it for a couple hours, you re-add another full dose of alpha amylase (at whatever temp yours requires) and let it cool until you add your beta (gluco) amylase and cool to pitching temp overnight. Way easier and you don't have to use malted grain, which tastes a little different.

[@StillIt]

Sweet! Have something fairly similar coming up with bearded and bored ;). . . .

[@philiptruitt]

Thank you Jesse!

[@user-gu6cg9tu1j]

kzbin.info/www/bejne/gmbYoJSLZ6-Jf9E

[@brucebaker3523]

Great to see you back Still'n

[@StillIt]

Its the fun stuff for sure! It just takes so freaking long when you have to record too. Im going to try and work towards more practicle stuff on the channel though :)

[@brucebaker3523]

@@StillIt We have been taking notes and love every step in your journey! Party On!

[@keatondenney1902]

A+ for mooching the Balcones barrel piece. 👍

[@StillIt]

You know it ;)

[@StassBrewing]

super interesting! Great content buddy!

[@user-gu6cg9tu1j]

kzbin.info/www/bejne/gmbYoJSLZ6-Jf9E

[@dimash244]

having glass to see when tails are coming is a great feature! on my four plate as soon as bottom is foggy i change container to avoid any contamination :)

[@StillIt]

Yeah its a surprisingly obvious visual

[@user-gu6cg9tu1j]

kzbin.info/www/bejne/gmbYoJSLZ6-Jf9E

[@NoelRodriguez1952]

I have been making my own “bourbon mash” for years (I’m 66) using deer corn and lately organic maize from WI. I would have liked for you to have spent a little time on the fast aging process since my horizon time for sitting on long aged spirits is getting shorter. But, I thought your presentation was on track. Just don’t hurt yourself.

[@BPReefer]

Another awesome video Jessie. Could you possibly tell me how long the 4" sight glass is on your still from flange to flange. My 4" Tee's with 3" sight glasses are 150mm.

[@coldrone]

Stills looking pretty slick man.. nice to see how far you've come from the start!! That being said I'm super curious what you do with the excess spirits you've made..

[@Teddysad]

I use the robobrew with feed grade maize. The hi-temp enzymes make it so easy as they eliminate the gloopy porridge. Barley malt 25% and rye at around 15%

[@user-gu6cg9tu1j]

kzbin.info/www/bejne/gmbYoJSLZ6-Jf9E

[@Phryxil]

Came here from Tech's channel, deffo here to stay!

[@StillIt]

Thanks for making the jump over. Welcome :) Pretty awesome of him to give me a shout out like that. I had no idea it was coming hahah

[@ericoosterhof]

Nice. I like this

[@StillIt]

I like that you like it

[@RobertIsaac]

I bought a 25kg bag of the malted maize a few months ago and have been using it in summer beers with great results. I've found it drops my efficiency compared to using oats or flaked rice as adjuncts. Have you tried other common brewing adjuncts in washes?

[@whiskywaffle7361]

About time we found out how this one's going! Any plans for a tasting update video of any of your stuff soon? Keep on waffling, Nick

[@user-gu6cg9tu1j]

kzbin.info/www/bejne/gmbYoJSLZ6-Jf9E

[@jackpeated8297]

How's it going. I hope your having a kick ass week. I was curious. In your own opinion, do you think a stainless steel still is better. Or a full blown copper still. I've heard pros and cons on both. Just curious as to your take. If you've made a video on this already I'll just search for that 😁 thanks for all your replies man. Your actually one of the you tubers who takes time to reply. I thank you for that

[@manatoa1]

Did you use a pretty neutral yeast like us-05 to isolate the contribution of the grain, or do you just like it overall for whisky? I'm really curious about the effect of different yeasts on whisky but haven't found much information on how they affect the end product.

[@andreworchard402]

I Hope you had a kick ass Day one question doing a corn mash like you did do I need to add yeast nutrients to my bucket for fermentation

[@stevenloechel3124]

Was there much of a difference in run time with the 4” compared to the 2”?

[@user-pt9gr3fe1p]

Love your videos, they have been an immense help since I started! I even ended up putting a ccvm still like yours after deciding my t500 was too small. I do have some questions that have been confusing me for a while though. I know you are running bubble plates to increase the ABV, but doesn't that remove a fair bit of flavour as well due to the reflux? How many bubble plates do you have there? It looks like maybe 3, so how much flavour would you say it removed vs a strip and spirit run?

[@user-gu6cg9tu1j]

kzbin.info/www/bejne/gmbYoJSLZ6-Jf9E

[@Lucast3]

How did you warmed up the mashing? I wondering for a system that work nice as yours without using gas burners (on/off manually to control the temperature)

[@krispycrittersonthegrill3611]

Your a cruel mate Jesse lol, running this mix with a slight tweak through my pot still now. Flavour smell omg incredible mate, so well done

[@StillIt]

Nice! Yeah I am really happy with how mine is going on oak now!

[@krispycrittersonthegrill3611]

@@StillIt i ended up with 5 liters at 62 % abv

[@titahibayflier3160]

Here I was checking out ideas before I pop my cherry and mash out today! first attempt at an all grain whiskey/Bourbon. I'm going for either a tennessey or kentucky style whiskey. Bin Inn medium ground corn meal + 2 bags of frozen super sweet corn, Gladfeild distillers malt and malted rye. Trademe supplied dressed American white oak from a timber yard. I'm temped to cook the corn for better starch conversion??

[@StillIt]

100% cook the corn if its not malted or steam flecked. This stuff I was using is malted. So you can treat it just like malted barley :)

[@richardnimeck6356]

Morning Jesse; just a question, you dropped your mash temperature to 22 deg. then pitched yeast, what if you pithed at 26 - 28 deg. and shortened your ferment time by 6 - 7 days? would that affect your results?

[@juanepierrecronje3164]

Hi pal I’m a South African as well and I love making my own. I was wondering if y have a Red hart Rum recipe ps love watching your clips

[@flatbedtrucker]

Hey jess where you get the basket for your pot

[@WIRCinc]

Is it possible to ferment corn starch instead of dealing with the corn at all? I havent had luck finding info of it being done. I imagine it would thicken quite a bit but, i just thought it was an interesting thought

[@CarlPapa88]

Is mash conversion possible, if I only have DME & flaked corn on hand?

[@worthingrocks]

How do you know what SG to target before adding yeast?

[@bigboxhead336]

What do you guys do with your heads tails and hearts that don't make the final cut. I just need some ideas 👍

[@ma-my5hv]

I only disliked the video because noboby else did it first. I honestly enjoy them all. Very educational.

[@StillIt]

bahahah, my peope! Cheers mate!

[@owenlangdon6461]

Just wondering if you've tried some of the tips you got from the meadery with the aeration till a third through fermentation etc. If not would be cool to see a side by side comparison of your tried and tested vs the meadery way.

[@StillIt]

Yeah I need to try it for sure. I have never made Mead before. So would be interesting

[@TBushart]

Does tap water work? Didn’t know if it needed to be Deionized

[@krispycrittersonthegrill3611]

Jesse wen you transferred from fermentation unit to still did you strain any sediment out. Or just run the lot into the still.

[@StillIt]

On that still I try to keep atcual chunky bits out. But im not too worried about it being a little cloudy.

[@allentaylor693]

A book called making pure corn whiskey by Ian Smiiley BSc I found very helpful for bourbon

[@deborahstclair4126]

Try SEBStar-Htl bacterially produced enzyme early in the corn mashing. It tolerates 195 F (use 185F) and will prevent that sticky corn starch problem. What it is doing is allowing alpha amylase activity at a temperature where corn is gelatinized. The alpha amylase randomly clips the arms of the starch molecule and enhances solubility and makes the chemical change irreversible. Then cool the mash to 150 F and add malt. This technique works best with RIMs, but will work adequately with batch techniques and stirring. SEBStar-Htl is widely used in the starch industry and is not expensive.

[@Whiskeyaficionado]

FANTASTIC MATE.. I just wonder have you stripped a fair amount of the flavor out by having 3 Bubble T's

[@bobnewhart4318]

Good question

[@cavemanbrewing4231]

Inspired

[@justinwutzke612]

Have you tried Clawhammer's complete brewing system? If so, what do you think?

[@wiseguysoutdoors2954]

Using cracked corn with malted two row or six row malted barley and splarging at the temperature that allows the diastetic power of the malted barley to convert the starches in the corn to fermentable sugars also prevents the gelatinization of the corn. I use 80% cracked corn to 20% malted barley. It works great. The easiest way to check if the starches have been converted to fermentable sugars is to put enough of your liquid from the splarged grain to cover the bottom of a glass. Put three drops of tinctured iodine in the liquid. Swirl it. If the brownish-black of the iodine ( dark, the clear will NOT work) dissipates, there are no longer any starches present, they've all been converted successfully!!

[@n8vmc469]

Matthew Wise try dropping the barley to 15% and add 5% malted wheat... mmmmmmmmmmm The wheat softens the flavors a tad and gives a softer finish.

[@darrellbellaart4158]

Sparge. The word is sparge.

[@trentwilliams1176]

Did everything here. Except for using malted corn. Had to gelatinise it. Got a sg 1.04. Bit low or ok?

[@BigEdsGuns]

Jessie, IMHO Rye has always tasted like a Sweet "White Pepper". Not spicy, just an echo of flavor surrounded by primary taste. Cheers! Run that column!

[@StillIt]

Yeah that is a good way to put it. And it is more of a pungent spice too.

[@n8vmc469]

Embrace the Goop!! Once you do, you will be more at peace. It’s part of mashing.. Cool vids Jessie. Been following you since you started. I know you fancy reflux style pot but have you considered using a thumper for whiskey. It gives a totally different mouthfeel and complexity that reflux strips away. You can’t put back what you strip away. Check out George over on the Barley and Hops channel for help with that controller..

[@NetworkGeek280]

Bubble plates baby! Is Clawhammer now a sponsor?

[@secretsquirrelproject1543]

Was the rye molted???

[@djscottdog1]

Im running my first peated malt today , 50/50 peated un peated barley , going into a 5l cask for a few months that had wine in it

[@StillIt]

Awesome!

[@djscottdog1]

@@StillIt making burbon will be interesting , i never really thought of it , thankyiu for the idea

[@eddiebarnett2217]

You done went way out of my league.. I am glad you have these new expensive still parts cause I would give anything to have them. But if I can't make it I can't have it.. good going mate and hope you have your own distillery soon..

[@StillIt]

Yeah I hear you mate. Dont worry, its not going to be all 4" bubble plates from here on in. And honestly, like I said in the vid, a strip and spirit run on a pot still would do the job nicely!

[@jfbri9665]

Still It Hi Jesse. Nice vidéo! How Will you do a strip run+spirit run in a 15g Keg still? Is i need to make 3-4stripping run to have enough low wine?

[@smartypants5036]

@@jfbri9665 I am looking at a similar problem. The recipes look big but my gear is small. I am resigned to do more stripping runs to build up product for the spirit run. I have heard on this channel that you can add a little water before the spirit run if the ABV is high and there is a concern over low volume. Better to be in the game that dream about owning a bigger still. How did you get on?.

[@lorenjemahli8879]

Would it be possible to use fresh frozen corn? it's already very sweet and wouldn't need to be converted.

[@donaldroyer2961]

When did you start distilling?

[@glleon80517]

Hi, Jessie, great video as always, good to see you working in the shed again! You commented that you do not taste the corn much. Not to disagree with your Patreons, but most mash bills use a much higher percentage of corn: the Heaven Hills mash Bill is 78% Corn, 10% Rye, 12% Malted Barley. Since you are using malted corn there is plenty of diastatic power in this mash bill. Do you know if malted corn has enough enzymes to mash itself and the rye? A quick check of the internet did not reveal any malted corn to buy in the USA.. I would be interested to know where to purchase. Most craft brewing sites only sell cracked or flaked corn. Happy Distilling, Mate!

[@StillIt]

Yeah it's a very good point. I should have mentioned that mate! They picked Percents basically and didn't really have a set goal. Just make something with the malted corn :)

[@n8vmc469]

Yes! Malted corn has the enzymes needed for starch conversion. If you can’t find it to order, get whole corn and sprout it. There are tube vids on that. I think BEARDED AND BORED did it with popcorn. There is a video where Jim Tom Hedrick gives you the down and dirty way to do it. That’s how I learned..

[@StillIt]

Sorry mate missed the enzyme part. It's diastatic power is fiarly average. Personally I'd use malted barley with it too if additional things are added.

[@AngryParrotDistillery]

Pull yer pants up young man - yer showin' yah undies on the television! ;o) Getting some nice gear there Jesse cool stuff! Been playing with Gladfields malted corn as well, they've got some great products coming out so lucky having them down south.

[@danielpustelnik1830]

@14:40... Distilling on the grain? Do you mean fermenting on the grain?

[@jacobdeslattes3519]

What mill do you use? Im shopping for one to mill my corn but all roller mills say not recommended for corn... im doing 27lbs (72%) corn, 6.3lbs(17%) red wheat, and 4.2lbs(11%) barley. Hoping for an angels envy/makers 46 blend

[@andy1982222]

Best malt

[@Sanjeewa.Subasinghe]

how many days did you ferment this? please tell it

[@sabinfigaro7334]

Have you made a cognac? I know nothing of the process or ingredients.

[@marcusmorgan1419]

Nice bit of information, working on a malted corn recipe myself, and getting some help from bearded and bored on making that process a bit easier. Where in NZ are you located, I lived in Christchurch for a few yrs back in the early 80's, still in.contact with old friends.

[@StillIt]

Ah cool man, I am in the Manawatu. Cheers man

[@joederue9900]

Uuugghhh that new still is so sexy...nice to see the rig getting some more variety!

[@StillIt]

I think so . . . .but I may be biased haha. Yeah its going to be fun being able to swap things around!

[@tomyrobinson4149]

I think you can do more videos with dan and rex from whiskey vault, I believe with your skill and their knowledge, you guys can create many more craft whiskey and a lot more experiment to answer everyday people or alcohol nerds question

[@user-gu6cg9tu1j]

kzbin.info/www/bejne/gmbYoJSLZ6-Jf9E

[@tonyluke4666]

Hey bro. What are the benefits of bubble plates? Are the height they add worth the reflux they provide? Cheers love the video

[@johncummings9740]

Increased purity of product and increased abv

[@missile1506]

What is the name of that pot and heater you are using for the mash? I've been looking at the Grainfather, but they come with a pretty hefty pricetag.

[@StillIt]

Yeah I hear you mate. The equipment is a tricky one whatever way you go. That's from clawhammer supply. They have a sweet KZbin channel too :)

[@missile1506]

@@StillIt I know clawhammer web site. Ill check it out. Thanks!

[@bradwiebe5692]

could you help a guy out, because your so great at tasting flavours ! I love Drambie and I'l trying to figure out whats in it ,and how to make some. Or just add flavours to my vodka .

[@bingram3130]

No sticky goop when using sabital high heat enzymes either when you gelatinize your corn it'll be like porridge and as soon as you add the enzyme it turns to water consistency and releases the liquid really easy from the corn when you go to strain it

[@StillIt]

Yup good point. Can do it as a serial mash too with malt.

[@R355UR3C7]

3:30 Nice

[@krispycrittersonthegrill3611]

another question my friend. what size pot is that brew system 40 liter ? and how long did you hold at 95c for. cheers

[@StillIt]

Hold at 95c? Not sure what you mean sorry mate. If you mean to cook the corn, I didnt. Its malted corn so already gelitanized. Yeah that pot is 50L :)

[@krispycrittersonthegrill3611]

@@StillIt sorry mate i meant how long did you hold the liquid at 95 deg to pasteurize it

[@StillIt]

@@krispycrittersonthegrill3611 ah man, sorry I can't remember what I did for that off the top of my head haha. Normally if I am going to do it about 15min does the trick.

[@Sanjeewa.Subasinghe]

How many liters of alcohol did you get from 26 liters?

[@beekeeper8474]

what about the faints? havent seen that video yet? did it happen

[@briannicholas6200]

Jesse I would like to see you make a oat base mash you up for it

[@StillIt]

Keen as!

[@rvalasini9938]

@@StillIt yes please :)

[@springersshop5839]

I am going to to make a freeze distill 'irish' (I live in the us of a ) will you try freeze distillation

[@salttatt]

I would think that freeze distilling would leave a lot of the flavour from the mash (or all). Also don’t drink too much because the heads and tails are in there and will give you a really bad hangover.

[@MrDavesbox1]

let me ask a dumb question ? the grains apart from corn....do they impart any flavor or are they mostly for the amylase to convert the starch into sugar? thanks from Texas

[@2centprofitgmailcom]

They add flavor.

[@user-gu6cg9tu1j]

kzbin.info/www/bejne/gmbYoJSLZ6-Jf9E

[@savageny8769]

can you hook it up with a link for the sight glass and bubbler plates ?

[@StillIt]

Hi mate, should be able to find what you need here: www.amazon.com/shop/influencer20170928731

[@user-gu6cg9tu1j]

kzbin.info/www/bejne/gmbYoJSLZ6-Jf9E

[@John-ql2qr]

Do a maple bourbon?

[@JamesBrown-ym3tc]

Any recommendations for a online course for distilling?

[@user-gu6cg9tu1j]

kzbin.info/www/bejne/gmbYoJSLZ6-Jf9E

[@340wbymag]

Corn doesn't add a ton of sugar to your mash, but it does add lots of flavor. As an experiment, make yourself a good sugar-wash and add a few pounds of frozen corn and a little barley for taste without any other preparation and ferment it just as you would an ordinary sugar wash. You will find that you have gained all that delicious corn flavor without all the extra work of malting and cooking. It is definitely cheating, but the end result is wonderful.

[@StillIt]

It adds a whole lot of sugar to the wash, sure not as much as some other grains with higher potential conversion. But there is plenty in there for the enzymes to work on :) Yup, I have a bunch of videos up on UJSSM. Pretty much exactly what you are describing. Cheers man.

[@thomaskenny7702]

Hi, so just wondering what percentage wash went in and how much is results in?, This looks amazing, if I do a 100 litre version can I send you the video I'm just after the proportions and yeild, aswell I see u have a corny keg, do u pressure age?

[@StillIt]

Ah dude I totally forgot to put that in there huh? Right around 7.5% from memory mate. Not sure what you want to send?

[@adiefender]

why not run the Pot slower and do a single run to then barrel age?

[@fueledbymsk6334]

What is Patreon ?

[@hman2912]

Is it legal to distill alcohol in NZ? Total no no in Aus

[@StillIt]

Time to move to nz! It's legal here (for personal use)

[@hman2912]

@@StillIt I should say it's legal, but it is too expensive to do as a hobby. Have thought about going to NZ. Kiwis way more chill about everything.

[@Jadeja1105]

Noice

[@tomyrobinson4149]

I wonder can you make a bourbon with a mixture of rice in it, since its still grain

[@user-gu6cg9tu1j]

kzbin.info/www/bejne/gmbYoJSLZ6-Jf9E

[@the_whiskeyshaman]

Did you not recirculate mash with the pump. And you did a reflux run only. That’s interesting.

[@StillIt]

I dont have a pump set up yet. I need to make a little control pannel with a PID and a pump. Then I can run it more how its intended to run.

[@ronlewis8398]

I would describe what you're trying to describe as like eating pumpernickel bread. It's got a bite / tang to it that's unique to it. But "spice" isn't a way to describe it. Just a thought.

[@yasincideli4952]

does yeast smell remain?

[@StillIt]

In the spirit? Nope no yeast smell or taste.

[@yasincideli4952]

Still It nice thank you for your reply

[@nedgligich]

I LOVE THE GRAIN BAG... +1 +1 +1 +1 +1

[@krispycrittersonthegrill3611]

Hey mate i know you must get bucket loads of messages. How many gens can you go with a UJSSM.Also your all grain bourbon with malt corn. Can you do multiple gens. Cheers again bro Cheers in advance novice and new distiller

[@StillIt]

Your going to need to watch the acidity build up. So a pH meter would be ideal. Also the yeast WILL evolve over time. Eventually they will give up doing what you want them too. Could be 5 gen, could be 25. Just be ready to pitch new yeast if it's not going how you want it too :)

[@juriewessels1748]

So not having access to malted corn where I am and in the conditions we law abiding citizens find ourselves in currently i dont have access to amylase enzyme either. Ive done an experiment, i used cracked corn from a feed store, seeped it overnight, slowly brought it to boiling point then added cold water to the wash. an interesting ring of starch formed right above the grain, at least i am assuming this is starch. I then added the juice of a large sweetpotato or Yam as you may know it. (literally just stuck that in a juicer) 24 hours later the ring of starch was gone 72 hours later the bottom layer of grains have a distinct line where the starch has dissolved from, top half of the grain look clear against the bucket and the bottom half still semi opaque. my start SG reading was only 1.010 however that was when the starch ring was still evident, I suspect this reading may have been false. Long story short i substituted sweet potato juice for amylase as i could not get malted grain, i have yet to distill the wash, but i think its worked?

[@stumped463]

If you think your ready to distill use the info you can get from this channel and research your particular wash or mash one more time . You can never have to much info from reliable source

[@SeeMick1]

Oh man. The beard growth in the last few years is intense

[@chuckobannon2975]

I have an engine hoist and that’s my mash lift

[@Fukafukafufu]

100% agree! Ordered my chain block and sling today. Was only $80 more expensive than coming up with a potentially unreliable pulley system, is more ergonomic, and obviously applicable to many other lifting jobs. Seems like a no-brainer for anyone wanting to upgrade the size of their mash volume without destroying their back, like me. Though, I'm pretty sure I won't be doing any 2 Tonne mashes any time soon.

[@metallicmithu2446]

hello sir can you please make a complete lesson for how to make up 14% alcohol beer

[@StillIt]

Cheers,

[@StillIt]

Kinda really more of a distilling channel mate. But perhaps at some time. That is one BIG beer!

[@user-gu6cg9tu1j]

kzbin.info/www/bejne/gmbYoJSLZ6-Jf9E

[@AvatarGoku12]

Woooooow your beard looks so short!!

[@leestadnyk5573]

try an all oat vodka

[@StillIt]

Huh, that would be fun.

[@deborahstclair4126]

Learning to mash corn is the only difficult part of brewing with corn. It is cheap, full of flavor and makes lots of fermentable sugar. But the technique seems to be kept like a nuclear secret. When are you going show us how you mash corn?

[@trentwilliams1176]

Agreed. I did this recepie exactly but had to use cracked corn. Geletenised it but only got a sg of 1.04

[@sbroz1424]

Why not ferment on the grain?. Leave mash in the basket, ferment dry then lift out the spent grain in the basket.