This Is Why Distilling Rye Whiskey Is A Pain In The But

[@vance7354]

Rice hulls and a Protien Rest and Rye isnt bad to work with. Bring your mash to 122-131 °F for ~30 to 60 minutes, Hold it there, then Bring the temp up to 148-158 °F range for ~60-90 minutes and that will take care of a Lot of that sticky gummy issue, I have done a lot of 100% Rye and 100% Oat malt beers this way, never had a problem with a stuck Sparge. My go to Guideline is 1lb of rice hulls for every 5lbs of rye malt.

[@bdee1084]

Ya cook with the rice hull?

[@vance7354]

@@bdee1084 No you add rice hells to the mash, it helps with sparging and breaking up the sticky mess that rye creates.

[@theironduke9214]

I had a barrel that I wanted to fill with a rye whiskey I made 4 mashes of George Washington Rye (60% rye 35% Corn 5% Barley) I hated the process for all the same reasons mentioned in the video. But boy, the end result was worth it Great job Jesse

[@boredbeingbored676]

fun fact: GW stole that recipe during his assault of the whiskey rebellion in pittsburgh

[@Baloo1856]

As a Homebrewer who makes a lot of rye beers, you might want to try using rice hulls in the mash to vastly improve your sparging/draining your wort/wash from your mash.

[@jamesgrey8093]

Whats the ratio of mix,,how much.

[@Baloo1856]

@@jamesgrey8093 in the case of one of my rye ales, I use ten pounds of rye with one pound of rice hulls. In other batches of were I am using a lot of rye, corn and/or wheat I will throw in a half pound to one pound just to ensure that I don't get a stuck sparge.

[@gmonkman]

thanks, will bear that in mind

[@lilinguhongo2621]

heard/read that a lot, just can't get rice hulls for a reasonable price here (import only). Researched for alternatives, never found any.

[@GrantMcEwing]

@@lilinguhongo2621 They are available from Australian brew stores,. I used at least 3% by weight of the rye malt.

[@davidcooksey8966]

I, my friend, have started watching your video productions multiple times. I just mashed in a rye whiskey mash last weekend. The intent of this mash is to mix with a second mash that I am putting together this week which is a Apple Cider must and then ferment both into a Rye/Apple Whiskey which I will be aging on some toasted and charred white oak. Here is the grist bill that I used for the Rye: 17 lbs. Rye Malt 4.5 lbs. Distillers Malt 1.5 lbs. Chocolate Wheat 7 scoops (about 7 lbs.) of flaked corn Cheater... 1 gallon KARO brand Corn Syrup (did this to raise my OG up from 1.40 to 1.060 This process netted me about 13 gallons of Rye Mash and I used a BIAB with very light straining as I am an old man and am lazy when it comes to straining 30 lbs. of grain that is saturated with a slimy mess. Also my dogs love to snack on my spent grain. Used Yellow Label Angel Yeast and it is actively fermenting on day 3 since I pitched the yeast. I loved this Rye whiskey video that you did and had to watch it again since my Rye was so fresh on my mind. Keep doing what you do Jesse!

[@accidentalisbrew]

without reading through all the comments, I’d suggest alpha-amylase enzymes during the mash mix. I do a lot of cereal mashes and find that some crushed pale malt turns the gel into an easy to use liquid mash. I know there are some new brewer enzymes coming into the market that might target the heavier gel starch of rye. I have been told MGP uses a mash filter, but I bet there are commercial enzymes they use to increase their yields.

[@StillnTheClear]

Your ability to describe flavor notes is impressive brother. Usually the best you can get out of me is whether I like it or not lol. Thanks for the video.

[@TheGrainBench]

I must say awesome vid. I have made lots 100% rye. The key is alpha amylase and lots of beta glucanase. It's temperamental but but not too bad. I will also say you hit the bubble gum note on the mark. Every 100% rye I've ever made had straight up bubble gum at jar#2-4. Like clockwork when jar 3 or 4 start to turn to vegimite you have about half a pint to a pint and you are in pure awesome bready hearts. Rye has become one of my favorite grains to blend with wheat. Especially a chocolate rye. They work really well together.

[@cabji]

How long does grain keep for? I have a whole sack of chocolate rye (DP 0) and I've never opened it, it's wrapped in plastic, insulated house, out of sunlight.

[@TheGrainBench]

@@cabji I've had most of mine vacuum sealed and wrapped like yours for 4-6 months. After that it does get a slightly stale taste. Some say a year or more it I really have never stored mine that long as I don't keep my house at storage room temps with no humidity lol. Deep freezing can make it last a bit longer like up to 12 months. Now that's just my preference and I'm sure others have had success with storing malts differently. I have found with a normal malted Rye that is about to go stale like at the 12-14 month mark you can do a caramel or light chocolate cycle in the oven and bring some flavor back to it. You'll loose any DP you had but the flavor add is well worth it.

[@hipgnosis2]

Very good video. A couple of observations. Rye malt usually has a fairly high DP which is why it was so commonly used in good proportion in old Pennsylvania rye whiskey production. Well converted corn malt has almost enough DP to convert itself but nothing else which is why malt corn whiskey was common from small scale (home and community use) moonshiners in the U.S. and early in the frontier days of the mid-west. Also, don't cut yourself short Jesse, remember the Bulleit is MGP rye @95% rye and 5% malt so your technically comparing two different mash bills in the cocktail. You are correct that rye is far more than spice and the rye that most people find in the US is MGP style which typically has either a dill or black cherry note or even anise note too it, but rye is much more diverse than that and depending on style you can pull orange zest, jasmine flower, lavender, apricot, and even star fruit notes from rye. Rye is a giant pain in the ass even for us commercial distillers, particularly with foaming during mash in and in the fermenter and still as well as stickiness. There are enzymes designed specifically for dealing with rye stickiness and flow issues now that would make sparging much easier I would imagine. The first time we fermented rye at Spirits Of French Lick the fermenter foamed up and into our 1 inch plastic airlock hoses that feed into a 2 in pvc pipe that vents to the roof. The turbulence was high enough that it didn't bust the pipe but literally unscrewed the end cap from the pvc!

[@jeremylastname873]

There certainly are enzymes that make it really easy to work with. I really like a 100% rye bill.

[@charliepenny2011]

Happy Birthday BTW

[@pilsplease7561]

damn thats crazy

[@raven_ua]

You should try beta-glucan pause (an hour on 45 C) and use rice hulls for filtration on mash stage. Besides you can use ferment Beta-glucanase (Myceliophthora fergusii).

[@chrisv8674]

Exactly right, that is the way to go, start with a rest at low temperature 42 to 45 ,and after that go to mid 60 celsius.hope he will read you post.

[@nateobee]

@@chrisv8674 I agree also, a Glucan rest (just different words, same concept.) at 104*f for 20 to 30 minutes breaks down the starches in the hull that cause the KY jelly effect. I just did a 75% rye batch with the rest and it was no worse than 100% barley. A multi rest mashing technique works great but I also mash in a pot over a burner so it's easy for me to bring temp up. Jesse's mash in the plastic fermenter method would probably not be as appropriate to multi temp mashing. You the Man Jesse! Love your channel the most.

[@chrisv8674]

@@nateobee That sounds good to me , people that have problems with rye should try it this way,but for lazy people there is always a alternative ,simply use rye bread ,maybe not as good but workable.Cheers 👍👌👍

[@nateobee]

@@chrisv8674 I got that from Palmer's How to Brew. Good book on beer, but good stuff for distiller mashing too. He actually calls out stuff that is specifically for head, mouth feel and others about beer, but not important for stillin. Good read and available free online. Highly suggested reading.

[@lokeshkhismatrao2391]

When you showed whiskies bottles for rye category you only showed USA brands where as Canada is know for Rye whisky! In Canada there are wide range of rye, including 100% rye whisky, I am a distiller and I just distilled 100% rye. Yes I will say Mashing and fermentation are not as hard as distillation and it doesn’t matter if you distilled it with grain or without. Bela-glucans cause heavy viscosity which leads to heavy foaming during distillation and Deformer cannot do much. Rye is fun to make and it does give away lots of spicy character during distillation but after aging the spicy notes calms down to good oaky whisky with dark chocolate, citrus, vanilla on nose followed by sweet and spicy with good flavour of all spice, cinnamon, ginger on palate. I make 2 types of Canadian Rye whisky, 1st is 100% rye and 2nd is Canadian whisky(blend of rye, corn n barley). Rye is a fantastic and a unique style of whisky 🥃. You should give, Canadian rye whisky a try. Cheers 🥃🥃

[@olbenparker310]

I did my first "Mash In" today, You nailed it - what a difficult time but because I knew what to expect I was prepared. After adding all the grains into my main pot, I started with a single layer of cheese cloth in my colander and got a lot of liquid out but it clogged up my cheese cloth. I dumped that batch of grain in a grain bag and flushed the bag in two different pots of hot water and squeezed the bag after the last flush. What a mess but all in all it wasn't too bad. I have a little more than 6 gallons so I will do another batch and add the extra liquid to the next batch!!! Thanks again for the excellent video!!!

[@aquasitaday3269]

Thank you Mr black!!!!....... I think you might have had some effects from the alcohol...... But it made an awesome video ....... Thank you Jessie!!!!!!

[@gavinbeard9999]

Use mixed grain animal feed from produce department; it's full of rye. Great earth taste with smooth finish. I mill it twice to crack it up and cook in copper laundry tub on BBQ (get tub from korean store). Always add 2kg Oates also from produce store and cook in brew bag. It's so very cheap and easy. I never buy grain from brew store as it's 40 times the price. I do add dextrose to help the yeast and up the yield. Butter into copper still and run 50 pot 50 reflux. Run it twice to pull down 90%+. Charcoal filter slow. I have been doing the same thing for 15 years. End cost is less than $7 per 2l @40%. Very clean very cost effective very simple. Tip: store brew bags in fridge to increase life.

[@timbjork2098]

I was inpressed you had Templeton Rye . love that stuff represent IOWA!

[@rc2043]

Jesse, I absolutely love that you brought commercial products, both the cocktailish Mr Coffee. AND proper whisk(e)ys. Bravo! Blending them (see what I did there) with home distilling is brilliant and really on point for the hobby. I’ve done Rye, but I mixed a Popcorn Sutton type Corn/ Corn meal approach as 50% of my bill with Rye as the other 50%. At the last minute I decided I liked the “Deathwish” moonshine recipe that uses wheat germ, so I dropped in a glass of grocery store wheat germ. It’s AMAZING. I’ve decided to play with variations on that bill. So maybe blue corn meal next. Maybe some red wheat. Midnight Rye. Who knows. I like your yeast combination. I think I’ll give that a go too. Love you brother. Keep rocking out the videos. It makes a crazy world less so.

[@Andre2199CE]

Right on Brother! Excellent, ideal with the midnight why I have four bags, and I think I will use that instead of traditional Rye.

[@StillBehindTheBench]

Once again a great video Jesse. First time I did ab all rye it was a mess, I hated it, I almost just tossed the entire thing. But I had spent quite a bit on it, and my pride wouldn't let me give up, lol. For my second time though, I added in extra enzymes, both a-amylase and g-amylase, as well as beta-glucanase, and it was really no different than working with barley after the b-glucanase rest, although I had to do a stepped mash because the b-glucanase I used had a max temp of 54C (130F), so I let it sit around 50C I think. Been a few years.

[@tjsotos2885]

I heard a terrible first experience with rye as well. Thanks for the tip. Btw, I love your channel.

[@gmonkman]

good to know, ta

[@RobnKath]

I can’t wait I just purchased a 100l jacketed pot belly boiler with an agitator to go with my 4” copper column still from oak stills I’ve got a 20kg single malted wheat and 12kg of honey whiskey that I’ll be filtering into my 100l boiler tomorrow which will be a nightmare but well worth the work anyways love your vids man keep up the good work.

[@danieltaylor3297]

tharnkyou you have inspired me to distill doing my first batch of gin have to double distill as wash flavers have come through first attempt thanks again

[@BEAVERDIY]

Super recipe, worked with Rye once but in used Rye bread. Not as sticky as in the video.

[@matthewn4896]

The baking spice aspect is definitely what shines through for me with rye, especially in an old fashioned. I slept on rye for years, but it's become my favourite style of whiskey. I just wish there were more options available in Australia.

[@carlinmcgill551]

Was good seeing your set up yesterday, awesome stuff.

[@maplebrew]

Your sample Ryes are good but highly recommend Willett straight rye 108 proof. Fantastic freedom drink

[@JasonBelliveau]

I did a 100% rye and it was not all that bad to work with. It did take 2 days to clean the kitchen. Its currently sitting on maple and oak.

[@doublemerlin21111]

I got into this for the sole purpose of making rye, and I have a recipe I've got to be about 80% brewhouse efficiency with 51% rye, 49% barley (3% acid malt, 46% 2-row), with 2 lbs rice hulls per 20 lb or 7 gallon mash. I do two of these per batch. I use decoction (removing approximately 1/3 the grain, bringing that to a boil slowly and simmering 10 minutes before adding back) twice or even three times for temperature raises. 7.5 lbs rye malt 9.5 lbs 2-row barley malt 0.5 lbs acid malt 3.5 lbs rye flakes 2 lbs rice hulls I mix the grain and water with just enough cold water to hydrate (usually about 4 gallons), and let it sit 20 minutes to activate enzymatic activity. Then I add boiling water 2 gallons at a time until I hit 121˚F, let rest 15 minutes, add the remaining volume of boiling water to bring to 145˚F. After two decoctions , I get complete conversion and a free flowing wort I can recirculate/vorlauf. Batch sparging took approx 45 minutes. I used 2-3 gal at 180˚F for sparging each batch. In total I load 3-4 gallons cold in the mash tun with the grain, and 6-7 gallons boiling, and 2-3 sparge. Retrieved 13.5 gal of wort at 1.100. Ran through the counterflow chiller to bring to 80˚F, pitched 4x 11 g packets of my favorite wine yeast, and let 'er rip. That was 10 days ago. As of today the most recent batch finished fermentation, is currently souring a bitto, and will be finished through soon enough here.

[@isto1661]

As a Canadian I have drank a lot of Rye in my lifetime so I really enjoyed this video. Not sure if you knew this but they do add caramel in Rye whiskey. I think I'd rather make single malt though!

[@Andre2199CE]

Jesse, you are like Obi-Wan Kenobi training Jedi Knights. Several months ago, I made my first rye whiskey. I boiled water first and added it into a 5-gallon cooler to control the mash temperature. You have inspired me to make another one with your instructions, May the force be with you and just Sill It!

[@zachmayo7194]

You have become a Jedi Master my friend! May the force be with you!

[@Andre2199CE]

@@zachmayo7194, I would love to see him on Master distiller. May the force be with you!

[@dmithsmith5880]

Got a rye on ferment that just lacto up to a rather fancy lindburger cheese with a hint of bready barnyard 2 days in ! I am a little excited, looking like the pineapple/orange rye express is gonna be rolling into the station shortly !

[@edwardmarquardt8176]

Good Video! I've experienced the oily slimy rye washes! I’ve made three Rye Whiskey mashes (all were 70% raw rye, 15% malted rye, 15 % malted barley). I've found that adding some additional beta-glucanase enzyme makes a huge difference in the flow of the mash. I've done two mashes with extra enzyme and one without, I'll never do another mash without the additional beta-glucanase. I've been using Visco-Buster from White Labs and it works miracles (only need 2.5ml per 30 gallons). The last mash I did with the beta-glucanase I added some rice hulls and was able to sparge about half the volume and then use a grain bag to separate out the rest of the liquid. I'm a beer guy by training and sparging is just more comfortable for me, even if I am wringing all the liquid from a grain bag.

[@dancwilliams]

Great video! First one of yours I have watched and it got me hooked. Thanks for taking the time to put this together!

[@raybroccolo5323]

I just did a rye mash and distilled it today. I am very comfortable with a high corn, low rye mash with much success. TODAY WAS A DIFFERENT CAT. It started to puke immediately, it took a few jars before it settled down, never clear, smells like tails but high abv. Wont do this again. Going to try and salvage what I have but its not what I wanted or expected.

[@danger1id]

Hello, I have been a beer home brewer for about 20 years and have a pretty great setup for mashing. I have over the last year or so gotten into cocktails and most of them called for rye. So I decided to start home distilling mostly due to your channel. The net result there was my first two batches being rye wiskeys! :) After watching this video I am starting to think I have made a mistake lol. That said, my all grain setup handled the gummyness of the rye without any issues and I had no stuck sparges or drama making my wash. The first run I think I think my grain bill was too much like a beer. All the little nuances I do with the malts to make a beer with a rich aroma and layers of flavor wound up making a rye that smelled to strong and tasted too sweet. My second run I toned it down with the specialty malts and stayed closer to base malts but I still did all grain with a little corn for sweetness and a little bit of flaked oats for mouth feel. This one smelled better (less aggressive on the nose) but I am still aging for before tasting. I think after watching this my next run will be barley based and not rye based. I will try to make a simpler whiskey. Then on to a gin!

[@johnmontgomery2724]

A cracking episode lots of info but very necessary to tell a full story about how it might work for others. Great work man 👍🏼🍀☘️🇮🇪🍀☘️🇮🇪

[@arealcanadian419]

Going to have to try that coffee liqueur - If Jessie says it’s the best he’s ever had and the bottle was full at the start of the video and “not so full” at the end, well you know it’s going to be good.

[@cowboysparanormalproduction]

Old subscriber here,,, but finally found the awesomeness channel, again, good to be back,, now find george, an I'm set,, awesome job, sir, north Carolina,,💯😁😎🤘

[@Ansis99]

Hi, Jesse! Yes, I have been trying to brew with rye. It`s like you present - sticky and there is very small amount of dextrin's (sugar) in it. It is low alcohol thing. In Latvia we eat rye bread a lot. This is the best thing - rye bread.

[@lockguy2652]

Excellent description of rye . Also I started using black walnut bitters. It adds a unique twist.

[@cjcout99]

I like my temperature at 143 degrees. I get a better conversion of the rye, usually around 87%.

[@ctmyers1976]

Try to find a Single Barrel Catcher's Rye from Two James. It is a flavor bomb with a hint of spice.

[@jakerijkuris4693]

I made a rye whiskey early on in my distilling career. And it was so painful I vowed never to use rye again. A quick google told me that a rye whiskey had to be 51% rye and I split the stitches in my BIAB trying to ring it out.

[@Ike113]

I did a 3:2 Malted rye to flaked corn as my first grain wash. Yes. Messy. A lot of process errors I made, and it didnt convert that well (next time Im using for 2row with it) BUT, it did turn out okay, aged with some burbon cask and cinnamon. I will try that one again, but better.

[@kentaltobelli1840]

Try a "protein rest" to break down the beta-glucan before your saccharification rest. I usually do this by making a really thick mash with just the rye and reserve enough water so that when I add it boiling I can hit my strike temp to add the rest of the grain.

[@scottclay4253]

Thanks Jesse! I have alway wondered if rye was as tough to deal with as I had heard.

[@luisledesma586]

I malted corn has zero DP why no use just any corn? thanks for your great videos.

[@Crazy8Moonshiners]

I use 20% in my bourbon mash, but I also use 3 different liquid enzymes to convert the grains and have never had a problem.

[@sketchydetail7910]

Could you please tell us about how easy it is to make cold brewed coffee liqueur with neutral and real arabica coffee beans?

[@hypnopooper6252]

All grain rye is super easy with the proper enzymes. Use VISCOSEB L - BETA-GLUCANASE ENZYME to keep the mash from gumming up. Additionally, if you have a high % corn mash use the proper HTL enzyme to help convert the corn and if no malt, use the Amyl GL enzyme for converting the starches to sugars.

[@ukrainian_spirit_show]

Oh man, you've hit a sweet spot. Ukraine is probably on of the birth places of rye whisky. Rye and wheat are very traditional in Ukraine and Canada has so much of rye also in part due to Ukrainian immigrants. At the moment there is a huge push from the Ukrainian craft community towards rye whiskies and they are amazing. Have you ever tasted peated rye whisky? Mind boggling! And we have it. Rye with elderflower, rye as a base for gin, etc. Rye has so much potential in skilled hands! P.S. To me spiciness of rye is more like fresh crushed black pepper, maybe with a hint of Sichuan pepper, but i liked your cloves analogy. Cheers!

[@MrBlackSpirits]

Well done Jesse, cheers!

[@denisdendrinos4538]

Freaking love it! Glad you did the tasting notes on the rye itself at the end, was thinking you wouldn't for a moment there. Been thinking to do a rye for a while, but this has changed my mind some. Other less challenging things to do in the meantime. On your mr black - I got used coffee ginds from the office the other day. Boiled em up and put with sugar - will be distilling that soon. But also took a small sample and let it macerate in some white dog sorghum whisky . Strained the next day and added toffee sugar. Just wow.....very similar to tia maria.

[@willbbwluvr]

I'd love to see you do a white rye

[@endlessduder8398]

Brilliant video, thank you Jesse

[@TheManhattanProjectWhiskey]

I love these videos. It proves to myself how lazy I am and wouldn't go through all these steps and I love ryes!

[@1111gazelle]

I made a 100% malted rye (used amylase to help break it down - maybe it wasn't needed) and honestly, everyone that had it thought it to be my best drink to date... It was definitely "spicy" out of the still, but after it aged about 8 months in my little barrel it had mellowed and was quite delicious - As for a mess... it wasn't too bad. I ran a sparge the whole time i was cooking, which may have helped it, using a ClawHammer brewing system. Definitely worth the time and not much different than other all grains i have run.

[@afgraves1]

Look into using a Finnish kuurna. It’s a long trough that sahti brewers use to deal with “gummieness”

[@roberthollis7535]

Do 100% rye finsh it at 45% on white oak. It's a great drink, but it needs to finish like rum. Put it away and forget about it. A year would not be too long. Before I moved I would run rye 3 times more than other whiskeys. But you are right it takes patience to work rye, it's a different breast.

[@andy1982222]

I don’t know if I missed a video but your using a different boiler and your element controller has been jazzed up any info on the upgrade

[@coolphoenix64]

My mate and I just did a large batch last week and it was an absolute nightmare. I would do it again but I would do several small batches instead. Yes, it was very sticky, the grain bill was so heavy it was difficult to work with and to seperate. It’s been in a 5ltr barrel for a week now so we will soon know if it was worth the effort.

[@Nate88it]

Awesome video! I love rye and my first attempt was not good. The SG was not what I had hoped and the fermentation stalled out twice. Off the still it was pretty funky and not in a pleasant way. I ended up turning it into a neutral spirit for some gin. Since then, I kind of gave up and moved onto other things. This makes me want to give it another shot!

[@jonharris3476]

Have you tried Crown Royal Northern Harvest Rye Whisky, I think it won "Whisky of the Year" in 2016.

[@NymPymplee]

I remember doing a 50/50 Rye/Wheat beer a couple years ago. No protein rest. Was delicious, but thick as cough syrup.

[@richardorta8960]

You think mixed nuts would make a good liquor? A traditional trail Mix Whiskey? Pork n Beans out of the can?

[@rohancuffe5810]

I tried to do the grain bill from the JD unaged rye, a bit over a year ago. Mashing was ok, nothing unusual to me. But I could not get the stripping run to work, it puked no matter what I tried. I even had the voltage controller turned down to like 50%, with 17L in a 35L boiler, and the SS alembic dome pot still. So there should have been no reason to puke. It did my head in so much that I tipped it down the drain. I want to do it again, but not so sure yet, lol

[@astroidyeti2169]

I’m a Canadian I loved Rye when I use to drink

[@danthemann]

Consider the Odins Rye Bread (sugar head) as an easy way to put rye on the shelf. Note that if your bread has caraway you'll taste it in the glass.

[@robertbeirman107]

fermented on the grain, used malted rye, was a PITA... gravity stuck at 1.020, was a syrupy mess.... couldnt get it restarted to finish.What was your FG?? unsure why DADY yeast didn't finish other than it was a bit colder than 80F. What was your yeast? Unsure where to go with it i tossed it, going to go and try another way and just Mash with barley...

[@olinseats4003]

Definitely convinces me to stick with rye LME until I have more space and tools to work with

[@gregmcb5305]

You should try making this with heritage corn! There are so many freaking types of corn! The Heritage corns make the best liqueur of all corns

[@TheNumbers400]

A mash-out at 75° helps. Also mashing low first, then add more barley at 65°, but that would require equipment closer to what I have. Recirculation and temp control. #homebuild

[@gregmcb5305]

Arthur enzymes that can break these compounds down? Also is there a way to get powder rye?

[@croc1608]

any tips on how to improve condenser blowby? the liquid comes out ice cold. but some vapor escapes. (reflux still running in "pot" mode with a shotgun condenser)

[@stevefranklin2259]

I haven't tried to mash and distill rye yet, but I had a massive issue with wheat in the same sticky, gloopy, horrible mess

[@greg767]

What about using amalayse to get the mash back to a liquid?

[@larrybarker1784]

How did the ultra sonic work out for you in your aging? I’ve been hearing it real clouds it up bad. Be interested in seeing a video on different types of aging processes and what’s your favorite. Keep up the great work Jessy , love your videos.

[@BeastOfTraal]

I used to homebrew although I've never done it myself a few friends of my made an oatmeal stout and said that was very gummy.

[@jasongarland3165]

I wonder if the unwanted earthy flavor passed through from the wild yeast that kicked off before pitching? I've had batches of beer get infected with wild yeast that smelled pretty awful before

[@rcbran]

Must have been a fun call! "That MUCH Rye? Are you sure?" 😂 Did they suggest rice hulls?

[@rimrock53]

I don’t think rice hulls would help as this isn’t the grain sticking together or turning into a porridge. This is sticky high viscosity sugar syrup left after the starch conversion. Rice hulls would give it something else to stick to or be captured in. It might be possible to thin it out with extra glucoamalyse.

[@asadunkerton8843]

rimrock I’ve never distilled nor have I fermented on the grain but as someone that has brewed dozens of beers some with 80% rye grain bills it helps having rice hulls on the home brewing side. It helps create flow when sparging and rinsing the grains

[@battalion151R]

How are you not scorching anything that has any goop in it? I thought I had some corn mash sieved out well, but got enough of a scorch to make it nasty. Re distilled it, and added a bunch of willow charcoal. Made it pretty palatable. I've been malting some rye to try.

[@prccap]

rye grain test is very different depending on what country it comes from

[@nickhope9563]

Using rice hulls Creates a path way for the liquid and helps it stopping being a globious mess

[@sydthegoat88]

For Jesses next project I suggest a South American masato where the women of the tribe (preferably virgins) spit into the starchy wash of roots as a main source of amylase to ferment. Then distil that. Incidentally in Australia after a wine tasting competition someone made a cognac from the spit bucket and introduced it the year later to be tasted. Sorta gross, but interesting like pirate rum.

[@mfinegan]

What is Angel Whiskey Yeast? Is that the same as Angel Yellow Label?

[@jordanrossiter2982]

"It's the consistency of KY jelly. Why does that make it hard...." This as a stand alone comment is gold.

[@scottmcnaughton539]

wish I'd seen this video before deciding Rye Whiskey would be the first all grain whiskey I attempted lol. But I guess the flip side is I figure this out the rest should be easy haha

[@mikeball9900]

I just did a spirit run on my first rye corn mash. i did a half and half with 6 row. I toasted some hickory and white oak and I'm thinking honey.

[@mytech6779]

Beta-glucan rest at 37-45c, protein rest 45-55c, modestly acid pH 5.0

[@paulwilliams698]

Brilliant love your work.

[@iceman020187]

I was wondering when distilling is there a certain temp u want the for the water for the condenser or is ice cold to cold I'm sure u don't want it to hot but how cold is to cold if it's even possible?

[@Bassanova100]

I've got a question. I work on fairly small batches, live in an apartment and all that, and I usually do rum and sugar vodkas. I've tried moving into whiskeys, and I've been getting a weird taste off the still through the whole run, almost tastes like cardboard smells. Lady at the supply store told me she's never heard of that, but it might just be that I'm not at all used to grains, and maybe I'm just sensitive to that taste. I let some age for about the last year or so, and it no longer has the taste, but I'd still like to know what, if anything, might be going wrong. Maybe this is totally normal for grains.

[@TheKruse601]

Hope someone can help you. Would you mind telling me what your still is made of? I live in an apartment too and really want to get into it.

[@Bassanova100]

It's just a little air still. I have a stainless 3 gallon, but the water cooling is a pain in the ass here, so I don't really ever use it.

[@arealcanadian419]

I’ve heard about people suspending some copper in the air still and running the distillate through cotton to help improve flavour. Almost sounds like tails - maybe it’s puking a bit. Your best bet really would be to solve the water problem and use the 3 gal for grain mashes. You can get a submersible 12v water pump off Amazon for a few bucks - toss it in a ice filled cooler. Good luck

[@Rubberduck-tx2bh]

@@Bassanova100 How strict are your cuts? I found when using the AirStill that I was only getting ~300 mL of "hearts" on the spirit runs from ~800-1000 mL of entire run. Have you tried the 1.5 technique? 1st run, treat as a stripping run. Then take that ENTIRE run (~1L) & dump it into empty boiler, top up with ~3L of wash, rinse & repeat until you're out of wash. On run#2 & each subsequent one, you should get a larger heart cut (500-600 mL). Or you could do the standard 2.0 (double distillation). Just strip your 5 gal bucket & dump all the low wines into your 4L boiler. Good luck, have fun!

[@lilinguhongo2621]

Whenever my modified canning pot runs a bit fast/hot and my condenser can't knock it down, the spirits getting warm and also tailsy. Signal to dial down power input and increase water flow through the condenser. Not possible on the air still, I know...

[@T28Vinc]

To have a good ferment, does the grain have to be malted or can it be standard raw grain?

[@magnetomage]

My understanding is that a 104F/40c rest will help dissolve those sticky beta glucans, has anyone tried this?

[@Top10-c3d3g]

i have a question could it be possible to make raro alchol

[@edford3669]

Think it would be cool to see you do a supermarket RYE just to see it

[@TheSquirreless]

I had the same idea about oats...... I guess it would be the same difficulties

[@purdunetae2995]

What if you heated the mash to make the gel more liquid? Then sparg.

[@justinandre4421]

What can you put into it that wont make it thick?

[@Xerxis1988h]

i think i will try to ferment whole grain chicken food: Sorghum millet (red) 43.0% millet (yellow) 7.0% barley 2.0% wheat 23.0% oats 18.0% rye 0.5% spelled 1.5% sunflower seeds 5.0% any ideas what will get out of that?

[@jonjessen]

You may find that Szechuan pepper will describe the spicy taste of rye well. By the way, it's a nice taste in gins

[@Tater_Lord]

your coupon doesnt work on the Australian website for mrblack id love to buy some but not without that coupon

[@jamesgrey8093]

Is it ok to mix two different yeasts together, i thought they would compete amd cause a slow fermentation.

[@christopherengland7245]

Which still would you recommend (if you could go back to 'past' Jesse) for beginners who want to distill on grain?