Improving My Most Popular Recipe

Let's remake my first safety net recipe and make it better!
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Recipe
Munich Malt 5 kg / 11lb
Ale Malt 7 kg / 15.4 lb
Oats 3 kg / 6.6 lb
Light Chocolate Malt 0.5kg 1.1 lb
Crystal Malt 0.5 kg 1.1 lb
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Popular Series
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Safety Net
Want to jump into all grain but worried about the process or the amount of gear you need? This series is perfect for you. Real all-grain mashes with a safety net and minimal equipment:
• Safety Net Recipes
Meme Spirits
Goofing off with a mini still and some fun ingredients. Sometimes you just need to have some fun!
• Don't Drink The Kool-A...
Distilling fruit and veg
Want to know what happens when you distill a potato, banana or apple?
• Distilling Fruit & Veg
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Things & I Use &/or Recommend
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#distilling #homebrew #whiskey
I often include affiliate links in my videos and descriptions. This will not change the price for you at all, but the seller will give me a small kickback. Cool eh?

[@StillIt]

Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks 🖼: masterworks.art/stillit

[@nzlemming]

This sounds like NFTs. Investing in art is buying it or sponsoring an artist.

[@scottsharp1763]

Nope no thanks sounds like and seems like a complete scam period. Especially if they are SEC approved, the SEC is not a reliable source for anything but scams and corruption. FYI very very ugly look, besides the obvious scam of investing in parts of art pieces, oh man can we buy parts of NFTs?! Stop it

[@Miata822]

Not a good move to take on any kind of investment sponsor, especially one so overtly shady.

[@jeremyharrod340]

Would love a video on the Brewzilla and it’s use’s in distillation for those of us new to the hobby

[@sabunim29]

This is so stuff I want to know!! You need to point me to or do an episode on how to use specialty grains to get different flavors. I can’t believe all the big distillers get all their flavors from just barrels so adding flavors like this is something you don’t see anyone ever talk about and what I feel keeps a lot of us not being able to explode our creativity.

[@taddymasson5563]

Hell yea, keep it coming!!!

[@davidcooksey8966]

Jesse you are a “Bad Motivator”. This was a great video and I would like to share my first all grain experience that is now 6 days on its fermenting journey. Please please please review this and let me know your thoughts about this mash. Overlook’s All Grain Wheated Bourbon Mash 25 Gallon Flaked Corn 54% - 27# Red Wheat Malt 13.5% - 6.5# Oak Smoked Red Wheat Malt 13.5% - 6.5# Distillers Malt 20% - 10# Dump 27# of flaked corn into your cleaned and sanitized fermenter. - [ ] Heat 25 gallons of water to boiling and add to the corn that was dumped into your fermenter. - [ ] Stir this mixture while adding HTL amylase enzyme when temperature drops to effective level of your enzyme (180 - 185 deg F). This should happen rather quickly as the corn and fermenter was not preheated. Cover / insulate your fermenter and let the temp drop naturally to 150 deg F. PH was tested at this point and was at 4.7. No additional treatments required. - [ ] At 150 deg. F, add the remainder of your grain / malt stirring while adding your GL amylase. Re-cover and let this mixture rest overnight. - [ ] Check for complete starch conversion. Check temperature in the morning, check OG (1.060, full conversion 110 deg F) and pitch yeast below 90 deg F. - [ ] For this recipe I used 5 Tbsp. Dry Baker’s Yeast made into a starter with some of the liquid mash and one Sachet of dry whiskey yeast - [ ] Run your mash per your normal protocol striping run then spirit run. 2x distilled. Can’t wait to run this Smokey wheated bourbon

[@davidcooksey8966]

Fermentation got stuck at about 1.022 on. Day 6…. Removed air lock on fermenter and rousted the yeast back into suspension with a vigorous stir. Will check gravity again in a couple of days.

[@vaporchasers6640]

Made 100% single malt using Baird's heavily peated malt. Aged 4 years with used oak staves (safety net bourbon 1st). Tastes like ardbeg's brother. Amazing! If I gave you a taste, you would SWEAR it was islay!

[@lazyplumber1616]

Thanks for the video. I love the specialty malt adjunct additions. Can't wait to give it a go.

[@nicholassmith9051]

Montana thanks you...keep up the solid work..

[@rcbran]

Love the all grain stuff

[@the_whiskeyshaman]

Happy 300k. Damn bro. That’s cool as hell

[@frankdilorenzo790]

I have a 3rd generation chocolate rye sour mash going now. That chocolate flavor is so good. 50 lbs corn, 4 lbs German Chocolate Rye Malt, 2 lbs English Coffee Malt and 6 lbs Distiller's Malt

[@walkered]

Love that you are revisiting old recipes! I would love to see some check in with your old gin videos too!

[@StillIt]

I definitly need to do some more gin videos!

[@Stewbphoto]

I have no doubt this one will be better in the long run, than the sugar safety net. I have made quite a few mashes without using sugar and I really like it. Love this video!

[@The_Scottish_Biker]

Liking the repurpose of the Auchantoshan bottle. The distillery is about 10 miles from my house 😀

[@hick-a-rican1260]

Great video Jesse! I called this barrel "Three Chars to the wind" on your last video, and I'll have to try the 3 toast/3 char levels with this recipe for sure and call my product that 🤙🏼 cheers 🥃

[@elment10]

Great video! I think there are some artifacts from the video editing software left in during some of the slow mo shots specifically at 9:04 and 10:30 didn't bother me at all, but thought you would want to know!

[@schmerzdj5719]

Can't wait for it attempt at absynth.... Really interested to see if it will louche

[@roberthamm9304]

With an all grain mash, wouldn’t it just be easier to put a larger amount of amilayse and 1 packet of yeast into the mash? A larger amount of amilayse would draw more starch and sugar out of all the grains to produce a higher alcohol content. I apologize if my comments might seem off the wall, I’m new to this forbidden dark art of crafting. I’m not distilling anything as of yet, I’m still trying to figure out how I want to make my still. I’ve got several ideas turning in my head. Plus I’m not sure how big of a pot I want, or even a couple of pots, or if I want to rapid age, or just let it age the conventional way, or both. I know what you and everyone else is thinking, why not just do all of the above. Well, it all comes down to having a limited income, the space to do it, and the privacy from prying eyes. Right now, I’m just doing my research to prevent doing something wrong, like blowing myself up. I’d rather have all of my ducks in a row first.

[@scottclay4253]

Congratulations on 300k!!! Sounds like you kicked you recipe up several notches.

[@evilsam227]

Is their a video on saving yeast from one wash and using it again? And doing a yeast starter properly and saving some of that?

[@Paulman50]

Glad that you address some of us as newbies, I have a still now and the first run is going to be black strap molasses . Cheers from New Plymouth.

[@phuckyoutube5927]

Wow you shooting straight for the stars mind you though you pull that off you'll manage anything black strap is notorious for foaming

[@Paulman50]

did my first run 26th December. Absolutely fantastic result, nice taste and very smooth. Came off the still (reflux still used as a pot still) at 150 proof. Better than the "off the shelf" rums that's in my cupboard.

[@berkaberk]

It would help us newbies if you did things in increments of 5/6 gallons. Most buckets come in those sizes unless they're specialty buckets or fermenters.

[@marty8583]

Great video as always mate .... I did a 30L AG version of the original recipe which worked really well, next time I would dial back the choc malt by 1/3 tho . When I use oats in a mash (which I nearly always do these days) I add them in after 1hr and extend the mash time; find it much easier than stirring porridge.

[@zachward8228]

I just started fermentation on the original recipe now I'm gonna buy more munich and make it without the sugar. Probably gonna increase all the grains by about 50% and I definitely gotta buy a barrel. I just recently started homebrewing as a hobby about 3 months or so ago and I'm already hooked on the entire process. I'm gonna try to make some spiced rum next after this all grain.

[@RiggerBrew]

I have a similar recipe (uses some Special B) and it's delightful. Have been trying to decide to either add wheat or oats to it, just might go with oats and see if I can get the same creamier/thicker mouth feel.

[@andyread4332]

Hi Jesse, just brewed this up today , shed smells awesome , like being in a bakery, looks like u trap is about to explode out of the lid. Its my first AG , just got my set up 2 weeks ago from a fella in Lower Hutt. Love your work man.❤

[@watsonspringston]

Thanks, going to give this a go!

[@StillIt]

I think its going to be great in a year or so. Thanks for the super thanks :)

[@thegolfcartshop]

love the content 💧💧💧

[@ericgiesberg4179]

Have you ever played with water salts? I wonder if some chalk might really give you more smoothness

[@ogg-it]

My favorite channel by far!! Anyone else struggling to find M-1 Yeast here in the US? Most anyone that carries it are out of stock, particularly in quantities less than 500 gram bricks.

[@RickOgg]

Thanks!

[@StillIt]

Dude thanks, much appreciated 👍

[@projetchalet]

batch sparge - for the win !

[@DIYGUY1-2-3]

Hi, ive just made my first no boil all grain beer and waiting for my brew to ferment. The monks made beer in the early days and made a strong ale, a table ale and a lite beer all from the same initial grain brew. Yes all made from the same grain. Water those days wasnt good so the whole family drank beer.... Kids drank the lite😊

[@DIYGUY1-2-3]

Not a bad taste but wont be doing it again AVB very low.

[@DAVIDGREGORYKERR]

This is the way the guys and girls at Bushmills Distillery Bushmills do it but on a much larger scale, if you are interested in looking around a distillery then you have to visit the Distillery in Bushmills Northern Ireland.

[@gregcoram6974]

Yesterday I put down a very similar whiskey. I used heavily peated instead of the pale ale. I used flaked barley do you think that will have the effect of oats ? Also what do you think the difference between bakers and M1 would be ? The big problem I'm having is serious fermentation foaming even putting 100L in a 200L barrel she foams over big time. Im pitching at bakers at 23C. What can I do about this because cleaning the mess is no fun ? Awesome vid as always thanks and cheers!

[@lekcom62]

Cheers mate i am with you

[@bradneat]

Jesse. I would have loved to see you using the T500 and a 60 litre wash container as you did in the first video. The quantity of wash you ended up here is way out of my league and would think so for most of those thar tried your first recipe.

[@florinmicu7277]

I love your videos and wondering if you will try distilling beer made from malt extract. I am very curious if that will turn into anything good. Hopefully you already have a good recipe or come up with something worth trying.

[@chriscarlisle8632]

Where and how do you store your grains?

[@andrewlehtola3881]

Why not use Dry Malt Extract (DME) instead of the sugar? Should ferment more like a beer.

[@Markus__B]

Can´t wait for Part 2 of this Video. In 15 years ;)

[@gvsil]

Great Video like always 😎 I’m new to the craft and working on making an all gain quinoa whiskey/ cognac. To make it even more difficult I’m a ALKELINE VEGAN. Look it up this should be a great challenge for you. 😉

[@SomeTechGuy666]

What size was the Bain Marie used for storage ? How much air space did you leave ? I can't wait to see how it turns out.

[@alanp3334]

There's enough changes that I would call it a "Next Net", rather than "Safety Net". Looks good.

[@dustinsinwald6301]

If sticking to a traditional bourbon mash bill 75/corn, 13/rye , 12/barley….aging in badmobarrel …is there any step or process to help get an oily finish/mouth feel rather than a watery finish/ mouth feel? Love the content man, awesome to see the evolution of your videos from 4 years ago to present day, I’m a huge fan.

[@davidcooksey8966]

Try dipping a little bit deeper in your Tails some of the oily finish tends to come through when I do this,

[@johannerasmus1645]

Hi Jesse, liking the content a lot. Thinking of getting into distilling, but in SA stills are not a regularly available thing, and if they are they are quite expensive. I was thinking leaning more towards a pot still since I can easily get my hands on fruits and would like to try a brandy type. Have you tried mixing fruits? Like maybe a blueberry/banana mix or something of the sorts. I watched the apple brandy and the banana video. Also like I said completely new to this so really enjoying the new distillers videos and yes I still have that methanol fear but I think everyone has this fear before they start. Thanks for the vids man

[@michaelbeardwood4624]

Hey Johann. Also from SA here and a new distiller with only 2 products completed and one fermenting at the moment. I made my still from an old beer keg and some copper pipe, it's not that difficult even if you need the help of a welder for the stainless steel welding. Made my column, dephlegmator and condenser with various different sizes of copper tube and fittings. Hope to put my first rum wash through the still this weekend!

[@Border_mowing]

I made a very similar one to this. Been aging for 6 months. A hearts and a more heads/tails. The hearts is coming along nicely will be drinkable in another 6 months, better in 18, and I reckon the heads/tails will be pretty good in 3-5 years

[@Rubberduck-tx2bh]

Hey Jesse, will the Yellow Label be amongst the Angel products available @ Chase the Craft store???

[@StillIt]

Sure will :)

[@MaryJane-qc6pb]

Making malted and grained oath run. Aging Wiskey, I was thingking this. 15 Liter pressure cooker and put in, old whiskey barrel chips (for smoking use) birch for sweetness and alder to get some spice. Leave that pressure cooker in sauna for 6 weeks. Sauna will be hot 4 times per week. Will this work?

[@firehawk4255]

Sooo, have a idea for you. what would happen if you distilled applejake after making it in the freezer? Does it get better? Does it remove all the bad stuff freezer distilled leaves behind? Does it improve the taste, or make it worse? PLEASE, PLEASE, wondering minds neeed to know!!!!

[@craigherron243]

Another great video Jesse! I’m going to try some of Gladfields Shepherds Delight Malt in my next run. Going into a Bad Mo barrel 😃 you might want to check out Get Er Breweds channel as they have just talked to a distiller in Scotland who has stepped outside the norms and is using specialty malts in there whiskey. Apparently they have done a lot of testing on different malts and are producing some excellent stuff

[@lxshomeproductions]

Soon? How long do I have to wait Jesse haha was looking for angels M-1 here in aus a few days ago also looking forward to getting some maturation sticks

[@donaldneill4419]

Man, I saw that must and just wanted to add some ale yeast to it and make a nice dark beer!

[@GirishManjunathMusic]

Frame not analysed for stabilization; click Analyze @ 10:31 and at least 2 other places before it. Otherwise, banger video.

[@nocturnechanson]

You ever make anything with buckwheat? 😃

[@HOMEBREW4LIFE]

Cheers braj!

[@StillIt]

Maaaaaaaate cheers, Looks like that Texas IPA video is doing well to!

[@mikemitchell9157]

Yeeessss he recognized the freedom units

[@JainZar1]

Regarding two mashes back to back instead of one giant mash. The extraction will be different, how much I can't say. It's one of the problems with brewing beer, the thickness of the mash directly controls the end result for starch and sugar and thus alcohol, but also what flavours get extracted in what fashion. If there are certain aromatics that have a very low extraction rate or limit, you might benefit from mashing longer and/or thinner to get those out from the grain.

[@crabmansteve6844]

Wish it weren't illegal here in the States. Looks like I'll only be allowed to make very high quality, aged fuel alcohol. My lawnmower particularly likes 10yr+ old, peated fuel alcohol from Scotland. Jesse, do a "try-hard" batch sometime, best grain you can get, really try your absolute hardest to make/do everything with your best ability and then compare it to your easy safety net recipes.

[@kevinkever]

wait, making is illegal? i thought selling was the part that was illegal.

[@Hgdhgfdssxvbbnjoo]

@@kevinkever definitely illegal

[@meekomouse]

Here for it Jesse

[@kristoffer-robinlotze7273]

As a woodworker (with no legal possibility to distill myself and therefore no real possibility to experiment myself) I'm interested in different woods for ageing. Has that been done? Does it give different tastes? Does it give good tastes or is oak used for a reason? 😂 I'm thinking walnut, mostly because I love the smell of it.

[@SamDelany]

I think Jesse has done a video on different woods. I'm playing with mulberry atm. Doing a side-by-side comparison with a couple of ujssm runs. very sweet, but I don't think it has the tolerance for long ageing (starting to get some weird stuff on the nose)

[@jasonmackintosh1253]

Using different woods as a finish can be really interesting, and let's you really control the impact. If you are interested there are a few brands doing some awesome experiments with different woods, (method and madness Irish whisky are the easiest for me to find in australia). I've also been able to try some really co experiments from a distiller over here who used small jars with aged wood from a few different species, (all food safe ones of course).

[@sydthegoat88]

Jesses like a "reverse hippie" with the ponytail underneath instead of on top

[@ViloAfi]

Hey, curious question... can you make a popcorn mash? And is it any good?

[@Some_Hobo03]

So I just visited the website for the first time, I didn't realize everything ships from here in Waco, Tx

[@massivelyfence8111]

Great video, but reeeeaally not a fan of the lights pointing at the camera at the beginning. I see that Auchentoshan 12 bottle there, have you ever done a video discussing your favourite whiskies?

[@michaelrendas5137]

Jesse, I'm a long time viewer, first time commenter. Would you lose the mouth feel or amount of mouth feel if you were to substitute the oats for flaked maize? Also, would the flaked maize substitution reduce that "gummy-ness" and the need for the bio glucanase enzyme that you need? I understand that you wanted to do a side by side comparison with your original Safety Net recipe, and I have wanted to try the "full strength" version, I'm just not sure about adding additional enzymes just yet. I truly hope that you do the same with all your Safety Net recipes. What you're doing here is Brilliant, Thank You!!!!

[@sasdfsaddfa]

I'd love to buy a Badmotivator barrel, but they are never available. Do you have nay other recommendations for barrel aging?

[@wldtrky38]

I play with grain bills a lot. I always add some sugar but have lowered the amount. George said any starting gravity above 1.090 was fuel not booze, lol. I started quite a few at 1.140 😁 I've dropped to 1.100 for corn likker and my single malt. Works for me.

[@jasonmackintosh1253]

Do you have a go-to sugar or do you play around with different varieties of sugar as well? (If so, does it make a large difference?)

[@wldtrky38]

@@jasonmackintosh1253 I have not used anything other than plain old table sugar, cane sugar. Hazzard of small town life, no brew shop. I can't taste the difference in large amount of grain, or less grain and added sugar. I'm sure some can, just not me 😉 Good luck and enjoy The Chase !

[@Luke-ww9vh]

Do you not boil and chill before pitching yeast? I’ve only done all grain beers and I’d be scared of a weird infection. Is that any concern when distilling?

[@reallylegitish9635]

Hey I love your channel and I really love your meme spirits and I was wondering if you could do mtn dew vodka and I suggest using the old fashioned mtn dew cause it is made with real sugar thanks love from America

[@calientecarl6741]

hey what do you think about the original version of the safety net but instead of sugar, you use honey?

[@projetchalet]

By the way - I use a lot LALEMAND bred yeast that people can buy on Amazon.... did beer with it and it's clean. Belgian kinda yeast

[@icommandoi145]

Does Gladfield Distillers Malt add flavour as a 2row barley or is it purely used for the alpha enzymes?

[@leighharvey9150]

what would happen if you swap sugar for dextrose?

[@stevemason7790]

Don't know if you check back on comments Jesse,but anyway,had a go at this,halved the recipe to 8kg grain bill.Not sure if I stuffed up,but could not get light chocolate malt,only dark.I like to take a small sample during stripping run when I know I'm in the middle of hearts,then do the same on spirit run so I can compare the flavours.So when I had a taste from stripping run,totally freaked,what is this weird stuff?Over powering taste of chocolate,nothing like a whiskey.Choice words floating over the ditch from Aus,Jesse,what is this stuff?The spirit run settled those flavours down a lot,but more than a hint of chocolate.So has been on oak for a week,very intersesting,settling down to a smooth drop,but gee,strong hint of that chocolate,so not sure if I did stuff up or not,anyway,tastes good.Anyone else had a go at this?

[@boblogan8344]

I have a question that I cant find the answer on. hopefully you won't mind answering. I have a 15gal keg I want to make into a still. Can I do a 5 gal batch in a 15gal still? or is there to much head room. Thanks in advance.

[@HeartPumper]

1:29 Praise The Lord!! Finally :)

[@johnparrish9215]

Sir, is it possible to make whiskey out of Oats???? I'm only asking because I've never heard of anyone using it.

[@herculesjordaan]

Good morning, I want to share something with you. I bought a small bag of course ground yellow corn at the shop wanting to make grits. I made the grits as taught me and it came out perfectly. Wanting to make it more interesting I chopped a packet of fresh button mushrooms up and stirred it into the stiff grits and closed the lid. 30-45min later I opened the pot lid to dish some up to eat with the stew that cooked, and found the grits completely runny!!! On tasteing it I realized that the mushrooms must have converted the starch the corn!!! I added it after the corn was completely cooked thus gelatinized. I just got off Google. There has been quite a bit of work done by reasearhers about this on 7species of edible fungi!! Did you know about it?

[@theweekendwarrior6355]

Good experiment to test ypu stilling skil. Brew this new recipe and old back to back. That way you can compare apples to apples with you acquired skill change.

[@StillIt]

Thats a solid idea

[@jonheron2604]

How many litres of mash is this recipe for? Will this fill my 80L fermenter? I am going to give this recipe a go. I hear all grain whiskey feints are good for making vodka's too? Cheers, Jon

[@jonheron2604]

75L

[@DanCBearded]

I thought this was a beard oil video 😂 still a great job though!

[@dalemurray4923]

Mate make another batch, fill the barrel, but then to compare apples with apples put aside a litre or two and do a rapid 6 week aging the same as batch #1.

[@aubreyowen5146]

How much h2o?

[@russtycogg324]

If you haven't seen a "small beard Jesse" vid yet...get caught up. :)

[@KawaiChan.]

I have never distilled. Too much work for me. This said I can get the flavor I want from making a liqueur

[@machomanrandysavage9843]

This is how we make a moonshine

[@taddymasson5563]

This ain't no moonshine, this is whisky

[@machomanrandysavage9843]

@@taddymasson5563 its whiskey with an e you no good yankee

[@taddymasson5563]

I ain't no Yankee. Yankee!

[@machomanrandysavage9843]

@@taddymasson5563 do you think your better then me

[@nomorenames7323]

@@machomanrandysavage9843 Look up scotch. That one’s Whisky.

[@ClockworkAvatar]

if only this was legal in the us

[@normalizedaudio2481]

Sugar makes the alcohol.

[@TheRealHawKing]

Masterworks sucks, FEES are CRAZY. Dont touch that, buy real art. Great video BTW !!! Your content is always incredible !!!

[@russtycogg324]

plz measure the loss. overall volume loss.

[@scottsharp1763]

Promoting or saying the phrase “the SEC” for any reason that isn’t pointing out their guilt and complete corruption is very very very unnecessary, and quite the turn off for any fans that are actual humane beings. psssst THE SEC IS MORE CORRUPT AND GUILTY THAN SBF, so unless U are trying to insure your viewers that this sponsor is a complete scam I’d change ur sponsor, wording or tactics king. Not gonna be able to find many sponsors that aren’t tied to scams or corruption though which I understand. Love the channel just not very appreciative of the things that are holding society’s back intentionally though king. Is it FDA approved too?! CDC, oh man please tell me they all approve too?! Cause then it would be okay.l.

[@Sugarsail1]

"Freedom Units" yet it's legal to distill as a hobby in NZ but not in US....that word "freedom" I do not think it means what you think it does.

[@oldschoolprepper2273]

Starting to get to commercialized what a pity

[@dustinstober9647]

As he is doing this as a living now, you need to give him a little slack. He is still putting out amazing content!!!

[@StillIt]

LOL starting? Where have you been? Its been like this for over two years, you know since I went full time. There were plenty of ads before that as well. Sure ads are not an ideal experience, but its how I pay the mortgage, feed the family, save for retirement etc. If you were paying a little more attention to the videos I put out for free you may have noticed that this will be the 3rd video that will be published this week. What do you think is funding that? Have you noticed how many of the recent videos have been practical, actually making stuff videos compared to 3-4 years ago? If you are really that against them you could sign up on Patreon and pay for the content directly. Then reach out and have a conversation with me there, perhaps if there is enough support for it I could make an add free tier. You could even do a little research into the anti-ad software that exists. Or you know, just keep doing your angry man yells at stuff he doesn't understand routine.

[@oldschoolprepper2273]

@@StillIt Good luck with your channel wish you the best