The Vote Is In

[@HodgyE5]

Thank you, great video.

[@stillworksandbrewing]

cheers my friend

[@glleon80517]

Smoking after kilning is difficult, so spraying a fine mist over the grain will help as other folks have commented. More importantly, the smoke aroma is often hiding deep in the tails. If you do your spirit run and go down to 20% in the tails you will find it. Blend a little of that in. The barrel will clean up the wet dog smell and leave you some smoke. Thanks, Randy!

[@stillworksandbrewing]

thanks for tips

[@HodgyE5]

thank you

[@stillworksandbrewing]

cheers

[@SteveRix78]

Heavy toast #4 char on that barrel! The longer you wait, the better it's going to be. I have a couple BadMo's that have just past the year mark......going to let them go about 4+.......all the while, I'll keep filling more!

[@stillworksandbrewing]

cheers on that

[@bacres8334]

Class 👍🏻👍🏻

[@DrAppalling]

I’m thinking more like two or three years in the barrel.

[@stillworksandbrewing]

cheers

[@BillMcGirr]

I didn’t see the process of smoking the corn… But usually they wet the grain before smoking. Of course in Scotland they smoke the barley as a matter of drying the malting process.👍🥃 Hopefully it’s good when it’s done aging.

[@terrybaldwin1182]

Love this... Bad Mo barrels is a great Company, Great Product's... Suggestion.. Dampen your grains before smoking to absorb more of the smoke..

[@jakepavlovich2522]

How long are you planning on aging the small jar on the chips?

[@stillworksandbrewing]

I’m thinking 3 weeks after 2weeks I lol give a taste then make my mind up

[@jamespayne3670]

Try cracking just half of the corn. You might get to much smoke if you do all.

[@lipservicecrew]

smoke the barley for flavor imo